East Coast Living Fall 2018 by Metro Guide Publishing

east coast

LIVING Inspiring home life in Atlantic Canada

AN ARTIST’S WILD WANDERING STREAK LEADS HER TO NEWFOUNDLAND’S RUGGED SOUTH SHORE

a restless spirit RETHINK YOUR KITCHEN REJUVENATE YOUR BATHROOM REMIX COCKTAILS WITH LOCAL SPIRITS

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contents

FALL 2018

Add fresh fall textures with soft leathers, smooth stone, and woven rattan

Our experts banish kitchen clutter

THE LIST

FEATURES

DEPARTMENTS

12 Décor: Natural elements

20 Cover: A restless spirit

6 Welcome home

Bring the outdoors in by incorporating textures and colours inspired by Mother Nature into your fall home décor

16 Quick fix: Bathrooms

Simple do-it-yourself ideas to transform your space without emptying your wallet

A Barbadian artist’s wild wandering streak leads her to Newfoundland’s rugged south shore

32 In depth: Rethinking the kitchen

Make the most of your storage options in the busiest room in your home

EATING IN 36 Spirit of industry

Tourism and the buy-local movement inspire new East Coast distilleries

40 Just peachy

Enjoy the bounty of the fall harvest with these new ways to use peaches

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46 Gardening: A fall harvest in just one week

Microgreens and shoots grow fast, adding a dose of freshness to your plate

49 Buying Guide 50 Last look: Fired up for clay

Production potter Margaret Jansen’s father inspired her love of clay, but her grandmother’s touch adds the sweet spot to Apple Pie Pottery

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mall town charm with world-class culinary and new experiences around every bend of its red clay roads – Prince Edward Island will defy expectations. Thanks to the coastal drives’ unbeatable views, the thriving art and culture scene and the outdoor adventure, you’ll want to come back year after year.

The Island was meant to be enjoyed in the great outdoors and the fall makes this experience all the better. A unique way to discover Prince Edward Island is through the Confederation Trail, a 435km-long trail built on an abandoned railway that goes tip-to-tip across the Island. You can swim, paddle-board, and kayak your way through vacation, or putt to your heart’s content. There are over 25 golf courses, all within close range making it easy to play more than one course a day. And don’t

forget the food. World renowned for its culinary, PEI is often called Canada’s Food Island! With seemingly endless fresh local ingredients, you will have a hard time not over-indulging in the culinary delights. Fall Flavours Festival is a month-long culinary celebration that happens annually across Prince Edward Island. The 2018 festival will be the biggest yet with over 60 events on the Island. There are 14 signature events hosted by celebrity chefs such as Lynn Crawford, Danny Smiles, Corbin Tomaszeski, Mark McEwan, Chuck Hughes and PEI’s own Michael Smith. The events are held in unique venues and outdoor spaces across Prince Edward Island. Some highly anticipated events on this year’s lineup include Harbour Feast, Savour Victoria and Surf N Turf Eastern PEI Style.

Whether you’re from the Island, have always dreamed of visiting, or consider yourself an honourary Islander, there is adventure waiting for you here. Cycle the trails, relax at the beaches, kayak the coast, dance to the music and indulge in the food. What are you waiting for? Come find your Island. RUN. SPLASH. PUTT. DINE. DANCE. One amazing Island. Endless possibilities. Book your vacation today at ExplorePEI.com

Welcome

home Fall 2018

902-499-1323

Jarrett@reddoorrealty.ca reddoorrealty.ca

Get inspired with fabulous decorating, renovation and entertaining ideas… with a uniquely Atlantic Canadian twist.

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AN ART LEADS IST’S WILD Inspiring HER TO WAND home RUGGED life in ERING NEWFOU Atlantic STR SOUTH Canada SHORE NDLAND’S EAK

a re spiritstless

RETHIN REJUVE K YOUR KIT REMIX NATE YOU CHEN LOCAL COCKTAILS R BATHRO OM SPIRITS WITH FALL 2018 eastcoastli | $4.95 ving.ca

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Photo: Bruce Murray/VisionFire

ate in August, I took my family on a day trip to Old Town Lunenburg. This exquisitely maintained Nova Scotian town, about an hour from Halifax, is built on a steep hill, and maintains its original layout, overall appearance, and charm since its founding in 1753. As we walked the colourful streets lined with Colonial and Victorian homes, I thought about how while other cities and towns tear down heritage properties to make way for modern buildings and planning, Lunenburg has done the opposite and found success in it. When UNESCO recognised Lunenburg as a World Heritage Site in 1995, it prepared its World Heritage Community Strategy. Updated in 2009, the plan “guides the town’s development over the next 10 to 15 years, including the identification of heritage, culture, and tourism opportunities that may produce economic opportunities for the community.” In short, a way to preserve heritage while creating a community that still works for residents. One way the town does this is its conservation bylaw. Within the Heritage Conservation District, the town encourages proper conservation practices with incentive grants to homeowners, making them key stakeholders in the preservation, and success, of the community. The result is colourful homes and businesses sitting together in a tightly packed layout. As you walk the streets, which is the best way to drink in the architecture, you’ll discover brightly painted 18th- and 19th-century homes. It’s easy to see rural towns as quaint, but even our largest cities can learn something from Lunenburg. The town has grown around the tourism industry that draws visitors to spend dollars at the many bed and breakfasts, artisan shops, and eateries serving up seafood alongside locally-grown fare. Additionally, the low cost of living and slower smalltown pace attracts non-traditional businesses, including video game developer HB Studios, Ironworks Distillery, and soon-to-open Shipwright Brewing. With that in mind, in this issue, we’ll take you to visit a traditional saltbox home in Renews-Cappahayden, about an hour outside St. John’s, N.L. Homeowner Virginia Trieloff shares her love story with a rural village where she restored several homes (page 20). In our project section, nature will inspire your home décor (page 12), and we’ll share tips to update your bathroom on a budget (page 16). In the kitchen, we highlight spots to add storage (page 32) and learn to grow microgreens and shoots on the window sill (page 46). As always, we love hearing your feedback and seeing your projects come to life. Share your ideas and pictures with us on Facebook or Twitter, or via email.

Kim Hart Macneill Email: ecl@metroguide.ca Twitter: EastCoastLiving Facebook: East Coast Living Magazine

East Coast Living is a Metro Guide publication.

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On our cover: Rural Newfoundland’s salt-box houses and rugged landscape captured artist Virginia Trieloff’s heart. Meet her on page 20. Photo by Darrell Edwards

Publisher Senior Editor Editor Creative Director Art Director Graphic Designer Production Coordinator

Patty Baxter Trevor J. Adams Kim Hart Macneill Jamie Playfair Mike Cugno Barbara Raymont Kelsey Berg Emma Brennan

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Coming up in the winter issue of East Coast Living:

Aging in place: The renovations, DIY ideas, and accessories that will help you live independently and safely longer

Ultimate Family Project:

No part of this publication may be reproduced without written consent of the publisher. While every effort has been made to ensure accuracy, the publisher cannot be held responsible for any errors or omissions that may occur.

This Antigonish, N.S. family built their own home

All non-credited photography is either supplied or sourced from a stock image bank.

Chowder: These recipes will keep you warm in any wind

Return undeliverable addresses to Metro Guide Publishing at the address above. Volume 21, Number 3 Fall 2018 ISSN 1714-1834 East Coast Living is a member of:

On our blog this fall: East Coast Living is a Metro Guide publication.

Solar power myths and facts Overwintering perennials DIY décor projects aplenty FALL 2018

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Meet our contributors CASSANDRA BERNARD “Natural Elements” Cassandra is a born and raised Islander. She freelances for a variety of publications including PEI Living Magazine and The Buzz. Cassandra manages All Things Active PEI on social media, and administers PEI Good News Only! on Facebook.

HEATHER FEGAN “Quick fix: bathrooms” Heather is a freelance writer, book reviewer, and blogger based in Halifax. heatherfegan.ca

BRUCE MURRAY, VISIONFIRE Photography for “Spirit of Industry” Bruce Murray has been creating food and lifestyle photography for more than 20 years in the Maritimes and in his original studio in Vancouver. He delivers compelling images to a diverse clientele. visionfire.ca @VisionFire

DARRELL EDWARDS Photography for “A restless spirit” Whether shooting on the historic streets of downtown St. John’s, N.L. or working with clients on commercial, editorial, or portraiture projects, Darrell has an unending infatuation with all things photography and design related.

NIKI JABBOUR “A fall harvest in just one week” Niki is the award-winning author of Niki Jabbour’s Veggie Garden Remix, The Year-Round Vegetable Gardener, and Groundbreaking Food Gardens. She lives in Halifax. nikijabbour.com

Photo: James Ingram, Jive Photographic

SHANNON WEBB-CAMPBELL “A restless spirit” Shannon is a mixed settlerIndigenous (Mi’kmaq) poet, writer, and critic. Her first book, Still No Word was the inaugural recipient of Egale Canada’s Out In Print Award. She was Canadian Women In the Literary Arts Critic-in-Residence in 2014 and defended Bearskin Diary by Carol Daniels for CBC Radio’s Turtle Island Reads in 2017. She currently sits on CWILA’s Board of Directors.

SUZANNE RENT “Spirit of industry” Suzanne is a Halifax-based writer and works in the non-profit sector. Her work has appeared in Halifax Magazine, Globe and Mail, Canadian Business, Lawyers Weekly, and more. She loves her daughter, Naomi, desserts, and storytelling.

DONALD CALABRESE “Just peachy” Donald is a writer, illustrator, and musician living in Sydney, N.S. He’s working on his first full length graphic novel. @donniecalabrese

STEVE SMITH, VISIONFIRE Photography for “Just Peachy” Steve Smith is a commercial photographer at VisionFire Studios located in Pictou, N.S., shooting for a wide range of clientele throughout Atlantic Canada. visionfire.ca @VisionFire

KATIE INGRAM “Rethinking the kitchen” Katie has written for local, national, and international publications and is the author of Breaking Disaster: Newspaper Stories of the Halifax Explosion. She lives in Halifax.

HEATHER KILLEN “Fired up for clay” Heather is a book lover and former newspaper journalist who is now based in Nova Scotia. She divides her time between walking her dogs, writing, and operating an independent bookstore.

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natural elements BY CASSANDRA BERNARD

Bring the outdoors in by incorporating trendy textures and colours inspired by Mother Nature into your fall home décor

Warm wood tones

Ivory and white tones are common in nature-themed décor this year. Jane Gallant, owner of Modern Jane in Summerside, P.E.I., says an emphasis on natural elements can create a cozy space. “The white space trend is here to stay,” she says. “Incorporate furniture with light and mid-tone wood to warm up the space.” Interior designer Susan Snow, owner of Moving Designz in Summerside, P.E.I., suggests adding your favorite wood species as an accent like floating shelves, as a mantel piece, or a decorative wooden bowl. The distressed look of reclaimed wood, sleek white oak, or acacia wood really warms up your décor. “Place wood tray tables on your counters or tables,” says Snow. “Round up decorative items like cooking oils, potted herbs, books, candles, or flowers to present them in a cohesive and organized manner.” Savannah Belsher-MacLean, owner of Hazelbrook Homestead, a vacation rental and wedding venue, in Pownal, P.E.I., incorporates elements inspired by nature into her décor. She suggests adding soft leathers or floral fabric into textiles, jute or cotton area rugs, houseplants in wicker, rattan, or woven fabric to mimic natural textures.

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DECOR

Embrace organics

Potted plants add color and natural flair, but if your thumb is not the greenest, try succulents or air plants. Gallant says they are much easier to care for with just a little bit of research. “Plants add life to a space, soften hard lines and create balance in vignettes.” Flowers aren’t the only way to add texture. Use decorative branches in your vases in lieu of flowers. Dogwood branches have a lovely red tone and are readily available this time of year. “These are great projects to get you out of the house and up close and personal with nature plus kids love these kinds of projects,” says Snow. Cutting boards in all shapes, sizes, and shades are on point this fall. Snow says you can easily update and add texture to your décor by leaning various sizes and shapes of wood cutting boards against your back splash. She says cutting boards made with a combination of wood and marble are hot right now. “These are particularly fabulous to add warmth to a white kitchen,” she says.

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Show your wild side

Add whimsical charm to your home décor this fall by incorporating all things animal. “Our furry friends are more popular than ever,” says Snow. “Invite them inside using artwork pieces, printed toss cushions, faux fur pillows and sculptural items like antlers, statues or felted creatures.” Consider these in dens and children’s spaces or as oversized statement art. Displaying wild treasures found in nature such as driftwood and sea glass also add warmth to a cold space. “Driftwood, rocks, seashells, sand dollars, pinecones, and chestnuts are perfect for filling pretty bottles and dishes, in hutches, on shelves or even as bookends,” says Gallant. When collecting items outdoors, ensure you are not trespassing on private property, or removing anything from a provincial or national park, which is illegal. Snow says decorating with nature isn’t just on trend, it can be practically free too. “Gather white birch logs from the woods, cut to smaller lengths and display them neatly in a wicker basket beside your hearth,” she says. o

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quick fix:

bath rooms

Simple do-it-yourself ideas to transform your space without emptying your wallet BY HEATHER FEGAN

FRESHEN UP

ACCESSORIZE

The fastest way to refresh the bathroom is with a fresh shower curtain and new towels, says Cathy Reid, owner of Absolutely Fabulous at Home, a homewares and DIY store in New Minas, N.S. “That can change the whole look of the space,” says Reid. Shawn LeBlanc, interior designer and owner of The Designers Den in Dieppe, N.B. agrees. “Changing to fresh towels can make a big difference and you’ll be able to tell,” he says. “If you want to elevate the look, it’s not expensive to take a shower curtain and add a beautiful fabric to the bottom for a floor-to-ceiling drape. Raise the curtain rod higher and make it custom.”

“Create what I call counter boutique,” says Reid. “A new soap dish or soap pump, a toothbrush holder. Little details that are pretty and contemporary.” Buy these items in metals and neutrals, and add a pop of colour with towels and a shower curtain. “Pop with yellows and reds, and I don’t think aqua is ever going away,” says Reid. “Carry colours from your living space into the bathroom. We never used to change up our bathrooms, they’d sit forever. Now they change like fashion does.” LeBlanc suggests shelves above the toilet for displaying soaps or art. “If you have a beautiful tub, you need to have a place to set candles, and a wine glass,” says LeBlanc.

Cost: $70–$150 Time: 2–3 hours shopping and customizing shower curtain

Cost: $30–$50 Time: 3–4 hours shopping, displaying items, and installing shelves

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PROJECTS

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AROMATHERAPY “I always have a cluster of greens, like eucalyptus, in my bathroom,” says LeBlanc. “It brings in an organic, spa-like feel. The steam from the shower creates a wonderful scent.” Lavender works too. Find both at a florist. A sprig hanging from your shower head will last about a month. It will dry up, but the scent will remain. Reid is all about sweet smelling soaps and lotions. “The Perth Soap Company is Canadian and they have the most delicious smelling soaps like milk and honey, vanilla and coconut, and sparkling champagne,” she says. “They sound like we should be eating them.” Order them online at perthsoap.com.

Cost: fresh greens $10–$20, soaps and lotions $30 Time: 1–2 hours shopping

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PAINT THE VANITY

FOCAL POINTS

“We carry Chalk Paint by Annie Sloan and you can paint right over any wood, even melamine,” says Reid. The only prep is to wash the surface with water and a grease lifting detergent. No sanding, priming, or stripping. “You don’t even need to empty the drawers, just pull them out to make it easier to paint,” says Reid. Pick a colour that ties in the flooring with the vanity. Seal with chalk paint wax or lacquer, depending on the finish you want, to protect the finish. Reid suggests carry on painting the trim on a mirror or towel bar to pull the colour scheme together.

“With faucets, I’m loving that the trend right now is classic chrome, the combo of gold and black or silver and black,” says LeBlanc. “Chrome is the least expensive element when it comes to plumbing, but it’s a classic finish, so fresh and crisp.” Lighting is key in the bathroom and LeBlanc loves sconces here. “LED lighting is everywhere but I prefer halogen lighting for a bathroom,” he says. “It has a more natural glow, it’s a truer white. Halogen lighting makes surfaces sparkle even more.” If using LED lighting, LeBlanc suggests 3000K for the bathroom. He suggests a framed mirror, especially with a single vanity. “For a more contemporary look, run the mirror the entire length of the vanity and up to the ceiling,” he says. “You can even cut holes, or have holes cut for you, and mount sconces directly on the mirror for a grander finish. That’s hotel chic.”

Cost: $45 per quart of chalk paint Time: 3–6 hours

Cost: faucet $80–$150, sconce $80–$150, mirror $250 Time: 6-8 hours

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a restless

spirit A Barbadian artist’s wild wandering streak leads her to Newfoundland’s rugged south shore BY SHANNON WEBB-CAMPBELL PHOTOS BY DARRELL EDWARDS

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COVER STORY

ver 15 years ago, Barbadian artist and curator Virginia Trieloff took a two-week painting trip in Saint Andrew’s By-the-Sea and Grand Manan, N.B. There she met Libby Carew, who told her about her family’s tiny home village on Newfoundland’s south shore. Carew invited Trieloff for Thanksgiving weekend and, says Trieloff, changed her life. An hour’s drive south of St. John’s, Renews-Cappahayden is a rural community of about 300 people. The textures of the place and its sense of wild lands home to long grasses, howling winds, and spirited people, immediately enchanted Trieloff. And most of all, the charming saltbox houses.

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“I crawled all over the island in my car,” she says. “I had been over to the West Coast of Newfoundland, and up to see the Vikings. I went to Bonavista, but what I liked best about the southern shore was this unmanicured feel. The wildness.” Born in Germany, educated in England and Toronto at OCAD University, Trieloff landed her first job when she moved from England to Toronto working for Canadian architect Arthur Erickson. She’s been following her love of design and art ever since. The dramatic landscape appealed to the painter in her and offered respite from Toronto’s hot summers. Over the years, she bought and restored three houses, turning them into rental properties. She says the “Irish Loop” is Newfoundland’s best kept secret. “You take things for granted, whether you are in an amazing bustling city, or a beautiful outport, you don’t see it,” says Carew, who lives in St. John’s. “Virginia brought a fresh perspective, the eye of an artist and a designer. She loved the rugged beauty, and the quiet. She opened up my eyes again to see what is unique and beautiful.”

Treiloff’s salt-box home was built in 1952 by Pat Dunne. He and his wife Pauline raised their family in the home.

The master bathroom features a deep soaker tub and a view of the church built in 1876.

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COVER STORY

Inside and outside, Treiloff embraces textures and colours that mimic nature. The home’s traditional design makes it well-suited to this style.

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Laying in the master bedroom of her restored twobedroom saltbox summer home, Trieloff looks up to the rafters and imagines how the ancestors lived. “You can just imagine in the old days when the old people went into the woods to cut down the timbers,” she says. “They were really well constructed.” Named Butterpot, the house is painted white inside with traditional wooden floors, and a view of the Atlantic. In 2016–2017, Trieloff restored the home originally built in 1952 by the Dunne family. It features a ground floor guest bedroom, and bathroom with a walk-in shower. An island in the kitchen modernizes the old bay house. The little library-dining room makes for a great reading nook. The Butterpot’s second floor master bedroom is a dream space, and a second bathroom with a big bathtub offers a view of the church built in 1876. Trieloff’s simple style and design is elegant yet chic, best described as Newfoundland meets Barbados. Trieloff grew up on a Barbados sugar plantation with goats and chickens. She draws parallels of ways of life to the southern shore. While the historical trading ties, and hardships of survival between Newfoundland and Barbados inspire Trieloff’s mind and memory, she draws from both distinct cultures in her design, colour, and style choices. She uses old railway ties and wood from rotting wharfs as accent pieces and hangs oil paintings with more contemporary art works.

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COVER STORY

Treiloff looks up to the rafters of her bedroom and imagines how the ancestors lived. “West Indies and Newfoundland are very similar with hard labour cultures,” she says. “They both experienced trauma with the fish moratorium, and the sugar.” FALL 2018

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COVER STORY “I fell in love with these houses,” she says, looking out through the symmetrical window. “The sense of history. You get a real feeling of how people lived, and a respect for the ancestors.” She restored three houses in Renews-Cappahayden with the help of local fishermen and offshore oil workers. Currently, she’s working on a greenhouse made from old windows with Don Kenny, a retired fisherman originally from Fermuse, a neighbouring community of 300 people. “She likes to preserve everything,” says Kenny. “She’d restore every old house if she could. Virginia loves the heritage of the place. She wants to keep it going for the young people. People don’t know how we lived years ago. We had to leave the house to get a bucket of water to make a cup of tea. Nowadays you can have three showers before dinner.”

Above left: Red accents on the front door, patio furniture and other accessories make the home’s traditional grey shingles pop. Pages 26–27: Antiques and art that Treiloff collects on her travels grace every room in the house. White space, and ample shelving are key to keeping the look curated rather than cluttered. FALL 2018

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The ground floor guest bedroom features a walk-in shower and views of the back yard.

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COVER STORY

Trieloff’s love for the saltbox-style homes is tied to their Georgian-style architecture. “Lots of Newfoundland was settled in the 1700s,” she says. “The Georgian style is very elegant, everything being symmetrical, and the central staircases mimic the grander houses in England.” At 67, she summers in Newfoundland, winters in Barbados, and lives the rest of the year in Toronto. After the greenhouse in Renews-Cappahayden is finished, her next big adventure is working on restoring a house in Barbados where Group of Seven painter J.E.H. MacDonald painted in 1931. She plans to turn it into an international artist exchange. “People say I have a restless spirit, and I say, ‘You’re absolutely right.’ As artists we need curiosity to keep us going. It can be in the form of a darling little flower or figuring out how things work. Curiosity keeps us alive.” o

The home is full of cozy nooks for reading and relaxing.

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COVER STORY In addition to Butterpot, Treiloff restored and rents out several other homes. Top and middle: The Annex is an art studio that doubles as a guest house. It features two bedrooms and an open concept floorplan. Below: Plum Tree Bluff Cottage was the first salt-box Treiloff restored. The Power family built the house circa 1860. Powers inhabited the home until 15 years ago when its last owner, Eddie, died at age 97.

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Online eastcoastliving.ca

Find even more images from our cover home shoot, blog posts, and more on eastcoastliving.ca. Missed an issue? Discover back issues of East Coast Living on our website, plus additional recipes, stories, and sneak peeks into upcoming issues of East Coast Living.

WIN!

with East Coast Living and Attica

Make beauty a part of your everyday life! East Coast Living is giving away a $150 gift certificate for Attica Furnishings. Attica, an innovative shop on Robie Street, features modern furniture and accessories by local and international artists and designers. Enter online at eastcoastliving.ca Contest closes November 30, 2018.

Win on Facebook Check our Facebook page during October and November for this great fall contest. We’ve partnered with Girliture Home Décor to give away three Glasgow pillows, 32-oz and 16-oz Amber glass pump bottles with tray, one faux plant in a concrete pot, and one seagrass basket. The total combined value of this giveaway is $389. Find contest details on our Facebook page: East Coast Living Magazine Contest closes November 9, 2018. FALL 2018

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Rethinking the kitchen Make the most of the storage options in your home’s busiest room BY KATIE INGRAM

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IN DEPTH

o matter the size of your family, everyone eats. And if you’re like most homeowners, the kitchen can quickly become a tornado of books, bags, and other clutter. “These days we live in our kitchens; it’s the hub of the home where many people spend most of their time and therefore we need room to store a lot of stuff,” says interior designer Holly Costello of Holly Costello Interiors in Corner Brook, N.L. “Aside from the usual kitchen storage, it’s important to consider other day-to-day items such as electronics and chargers, homework supplies, paperwork, recycling, all of which tend to end up in that main area of the house.” No matter if a homeowner is renovating or building a brandnew kitchen, Costello says they need to ensure there is a designated spot for everything. One way to do this is by looking at what could or does clutter countertops and cabinets. “We like to incorporate as many pot and pan drawers as humanly possible,” says Charli Junker owner of Your Space Our Design and the Kitchen Design Boutique in St. John’s, N.L. “We’ve found, over the years, that our clients prefer the use of drawers as opposed to cabinets,” says Junker. “You can fit more in a drawer than you could in a cabinet where you open doors and have adjustable shelving.”

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She also likes putting peg boards in drawers, which can be used to hold items like glasses, dishes and mugs. “People with children really like [peg boards] because they can put plastic dishes in there,” says Junker. “And the kids have easy access and can pull the drawers out.” A pull-out storage solution that Laurie Cole, owner of New View Designs in Fredericton, likes is a blind corner optimizer. Thanks to its design, it can be folded up into existing cabinets and provides more storage space than a lazy Susan or angled cabinet. “It tucks away in a corner, but you still have easy access to it,” she says. Cole also recommends storage solutions with more than one purpose. “A cart is a great tool, as you can use it so many different ways: you can have a coffee station on it, you can use it to store bowls, or all of your baking tools on that cart,” she says. “It can be tucked in a corner somewhere or in a pantry.” Storage areas need to be premeditated. An example Costello gives is when she built drawers into a bench to house art supplies for a client’s children. “It’s something you wouldn’t assume belongs in a kitchen, but in this case if we hadn’t planned

“A cart is a great tool, as you can use it so many different ways: you can have a coffee station on it, you can use it to store bowls, or all of your baking tools.”

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for it and designated storage space, she would go back to having all those items cluttering up her countertops again.” And, while it is their primary function, walls can be more than room separators. “In my own home, I’ve created a floor to ceiling wine glass cabinet,” says Cole. “It’s right into the wall and people always ask about that when they come in.” Junker takes a similar approach. She says a lot of people don’t have the space for a walk-in pantry, but that doesn’t mean you can’t build one. “Let’s say we have a beautiful fridge towards the end of the cabinet run, we’ll incorporate pantry space next to the fridge and have double doors so when you open it you have your floor to ceiling space,” she says. “It’s not a walk-in pantry, but it still has space for cereal boxes and canned goods.” No matter what kind of features you want, all three designers say it’s important for clients to remember the kitchen is their space and they need to give input to get what will work for them. “Some people like kitchens that are very neat and minimal, but there are also those clients who like to display the cool kitchen gadgets they have,” says Cole. “It just really depends on their style.” o

IN DEPTH

CONSIDER THESE POINTS BEFORE MEETING WITH A DESIGNER OR CONTRACTOR TO DISCUSS KITCHEN STORAGE: • List the items you want (or need) to store in the kitchen. This helps your designer plan for things that might not be traditionally stored in that room, like children’s items. • Understand how you use your kitchen: entertainment space, family dining area, mini bakery? For example, if you spend a lot of time cooking for family gatherings you may need more than one oven. • Consider your mobility and ask for any accommodations that will make navigating your kitchen easier now and in the future. • Know how many people occupy the room regularly, including pets. Storage is great, but you need to move around too.

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Spirit of

Industry

Tourism and the buy-local movement inspire new East Coast distilleries

Photo courtesy of The Newfoundland Distillery Co.

BY SUZANNE RENT

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LIBATIONS

Photo courtesy of The Newfoundland Distillery Co.

Photo courtesy of Coldstream Clear Distillery

soda and Compass Distilleries in Halifax offering a luxury Airbnb vacation rental on the top floor of its distillery. “That model to me has a lot of staying power, especially in rural areas,” Rogers says. In Newfoundland and Labrador, The Newfoundland Distillery Co. opened last year. Like many distilleries, it uses local ingredients, including barley produced in Newfoundland. More recently, it gained attention for its Seaweed Gin made from seaweed harvested from the Grand Banks. This gin won double gold at the San Francisco World Spirits Competition 2018, while the Cloudberry Gin won silver. Its products are available at Newfoundland and Labrador Liquor stores and its Seaweed Gin is at the Nova Scotia Liquor Corporation. The company plans on expanding across the country and around the world. But local flavour has made it a hit. “Everyone in the province has been immensely supportive and we’ve sold more than expected,” Wilkins says. “If it’s made locally, they want to support it. They can identify with it more closely.” Steinhart Distillery in Arisaig, N.S, about 30 minutes north of Antigonish, opened its doors in 2014. Thomas Steinhart makes several products, but it’s his gin that’s gaining international attention. This past winter, his gin was shortlisted for the 2018 Icon of Gin Awards and he’s the first distiller from the Americas to be inducted into the British Gin Guild. This summer, he started selling food as well. And he rents out a few cabins that sit on the property on a hill overlooking the ocean. Steinhart says it’s a change in regulations that has helped distilleries flourish. “Ten years ago, you couldn’t have done what I’m doing here,” Steinhart says. He can now sell directly to restaurants, sells at local festivals and farmers’ markets, and can give samples to visitors who come to his distillery. “It’s worth it now.” In Sussex, Dunfield and his team are looking at creating new products, including a Canadian whiskey and maybe even a schnapps. Dunfield says he’s spoken with local farmers about that idea. But he’d like to see businesses in the community work together to make Sussex a destination for tourists and locals. “If we can help generate interest in the community, get people out to have lunch and supper in the community, that’s what it’s all about,” Dunfield says. “This is something people are interested in and it will fly.”

Photo: Aaron McKenzie Fraser

or almost a decade, John Dunfield and a group of friends in Sussex, New Brunswick had an investment group. They knew each other since they were kids or they were fishing buddies. When they met, they’d drink a few pops, talk, and invest, mostly in stocks. Then in 2016, PotashCorp suspended production at the town’s Picadilly mine, resulting in the loss of over 400 jobs. “We thought, ‘What can we do with this pot of money?’” Dunfield says. “So, we changed from investing in stocks to investing in our community.” The group, which includes Dunfield, Carmen Blois, Chris Celeste, Grant Corey, Durck de Winter, Rene Hache, Greg McCollum, and Peter Norrad, opened Sussex Craft Distillery with Dunfield as its master distiller. The town was once home to the original production facility of Sussex Golden Ginger Ale, and New Brunswick has a strong agricultural economy, so the focus on locally-produced beverages seemed like a natural fit. After researching other regional distilleries, including Ironworks Distillery in Lunenburg, N.S., the group started distilling in 2017. Sussex Craft Distillery produces its spirits in small batches. It makes Northern Comfort, a maple rum liqueur using Crosby’s molasses and maple syrup from Steeve’s Maple Syrup in Elgin, N.B. Its white rum, Ward’s Creek White, is a fresh and unaged rum. “The rum is something our group has an affinity toward,” Dunfield says. Matt Rogers is president of Bishop’s Cellar in Halifax. His private liquor store carries products from several regional distilleries, including Barrelling Tide Distillery in Port Williams, N.S., Coldstream Clear Distillery in Stewiacke, N.S., and Authentic Seacoast Distillery in Guysborough, N.S. He watched the industry grow, especially in the last five years. He says there are two factors behind the growth in distilleries like Sussex and many others: increasing support of the buy-local movement and tourism. “Folks are attracted to the industry,” Rogers says. “It’s a fun industry. This is a bloom-growth period and a lot of folks are trying to find out where they fit.” Rogers says distilleries face particular challenges. Their products are consumed less. A bottle of rum, for example, will stay on a shelf longer, meaning less consumption than wine and beer. And the prices of products from local distilleries are often higher than those products from international brands. He says the distilleries that diversify will do well. He points to Coldstream Clear Distillery producing a ready-mixed vodka

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inspired spirits

Quality Craft Beer brewed in Shelburne, NS; the perfect place for a fall road-trip!

Southside

(A mojito with gin) The seaweed gin adds salt and local flavour. Courtesy of The Newfoundland Distillery Company Ingredients 2 oz The Newfoundland Distillery Company Seaweed Gin ¾ oz fresh lime juice ½ oz simple syrup 8 mint leaves Directions 1. Shake all ingredients and strain into tall glass. 2. Add extra mint leaf for garnish.

LIBATIONS

Strawberry rhubarb delight Flavoured vodkas add sweetness and big fruit notes to this light and fizzy drink. Courtesy of Steinhart Distillery Ingredients ½ oz Steinhart Strawberry Vodka ½ oz Steinhart Rhubarb Vodka Tonic water (to taste) Directions Combine all ingredients over ice in 8-oz. glass.

Simple syrup This time-tested recipe takes only minutes to make, so produce it as needed. Store in the fridge for up to three weeks.

Sweet heat

French 75

This sweet and spicy option will raise your home bar game. Courtesy of Steinhart Distillery

An Atlantic Canadian twist on a classic cocktail. Courtesy of The Newfoundland Distillery Company

Ingredients ½ oz Steinhart Maple Vodka ½ oz Steinhart Habanero Vodka Pineapple juice Lime wedge

Ingredients 1 ½ oz The Newfoundland Distillery Company Seaweed Gin ½ oz simple syrup ½ lemon (small), freshly squeezed

Directions 1. Combine maple vodka, Habanero vodka, and pineapple juice over ice in 8 oz glass. 2. Garnish with lime wedge.

Directions 1. Mix all ingredients and shake. 2. Top off with dry Nova Scotian or sparkling wine. o

Ingredients 8 oz water 8 oz granulated sugar

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Directions 1. Heat water to hot, not boiling. 2. Mix in sugar until dissolved. 3. Remove from heat, cool. 4. Store refrigerated in a sealed glass container for best results.

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Photo: Bruce Murray, VisionFire Studios

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Just peachy Enjoy the bounty of the fall harvest with these new ways to use peaches BY DONALD CALABRESE

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EATING IN

HOW TO

EAT A PEACH Farmer David Bowlby says the best way to enjoy a peach is right off the tree. “Rub the peach fuzz off with a swiping motion with the palm of your hand,” he says. “Stick your butt

ova Scotians have cultivated peaches for centuries, but recently Annapolis Valley farmers have successfully adopted stone fruits as a regular crop. And increasingly, peaches are finding their way onto grills and into cocktails. Along the pastoral side roads of Aylesford, N.S., you’ll find David Bowlby’s Dempsey’s Corner Orchards. A fifth-generation farmer on his family farm, that existed without electricity longer than it has had it, Bowlby understands the ambition involved with growing peaches in a climate featuring harsh winters and short summers. The first go wasn’t easy. He lost half his planting because he hadn’t installed a drainage tile. Peach tree roots or “feet,” he says, are a “finicky princess.” The trees need sandy soil and easy drainage to thrive and will die quickly in saturated soil. That’s not to say it can’t be done. The sun hits the Valley in a dry and sustained blast all summer and often rewards the patient fruit farmer with fat juicy peaches. If you’re not picking your own, there’s always a chance you’ll make it home with under-ripe stone fruit. Bowlby says this isn’t the end of the world. He suggests placing the fruit in a brown paper bag with a ripe banana, a cabbage leaf, or even an onion. The key is a fruit or vegetable that is emitting a smell. “That smell is the gas that is emitted when it ripens, called ethylene, which is absorbed by the peach and will ripen it overnight,” he says. Once your peaches are ripe, try Bowlby’s recipes on page 45. Keegan MacGregor is the head bartender at Field Guide, a Halifax restaurant specializing in cocktails. An inventive mixologist, MacGregor uses all parts of the fruit in his cocktails. His new fall menu includes a drink made by turning the delicious husk of a pineapple into tepache, a carbonated soda. Past experiments saw him pureeing stone fruit into cocktails like peach juleps and plum Bellinis. This tip-to-tail approach to cocktails produces an interesting variety of tastes (see his recipes on page 43). In Deep South peach country, home chef Blake Andrews makes room on the grill next to steaks for grilled peaches. Originally from Sydney, N.S., and a current resident of Marietta, Ga., just north of Atlanta, Andrews embraces the slowness and succulence of Southern fare. “Unfortunately,” he says, “peaches are at their peak ripeness for like 20 minutes.” Andrews says the benefit of cooking desserts with peaches is that they require virtually no sugar. Unlike the pies, cobblers, and trifles that dominate peach baking, he explains that a grilled peach makes a succulent, melt-off-the-end-of-your-fork dessert without any added sugar or gluten (see his recipe on page 42). “If they’re not ripe,” he warns, “they have a mealy cardboard consistency and if they’re overripe, they’re all squishy and just messy. Getting a perfectly ripened peach is a gift from heaven.”

out so you are bent over a bit and take a big bite. Juice all over your chin means you are doing it right.”

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A L A I N B O S S É Th e Kil ted Ch e f

The ACADI AN K I TC H EN Recipes from Then and now

celebrating over 400 years of Acadian cooking, The Acadian Kitchen: Recipes from Then and Now is a landmark guide to Acadian history, culture, and the time-honored foods that define its one-of-akind heritage. From culinary expert Alain Bossé, aka “The Kilted Chef,” The Acadian Kitchen explores the evolution of this historic cuisine from its 17th century roots to the Cajun and French Canadian dishes it influences today. With classic recipes for fricot and rappie pie, jambalaya, festive desserts, regional specialties, and much more, The Acadian Kitchen is a comprehensive look at a truly remarkable cuisine that has endured for centuries without losing any of its flavour.

DISCOVER THE FOLLOWING FASCINATING RECIPES . . . Acadian Cajun Peanut Butter Pie (page 141) Spring Hodge Podge (page 75) Ployes (page 184) Excerpt from The Acadian Kitchen by Alain Bossé (the Kilted Chef) | 9781770503137 $34.95 | Published by Whitecap Books (www.whitecap.ca)

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FALL 2018

Grilled peach This recipe calls for the use of freestone peaches rather than clingstones. When you cut open a freestone peach, the stone should come out with very little effort unlike the aptly named clingstone. Recipe courtesy of Blake Andrews Ingredients Peaches Olive oil Vanilla ice cream

Directions 1. Halve peaches, remove stones. 2. Brush flesh side with olive oil. 3. Place peaches face down on hot grill (raise grill temp to 177°C [350°F]) 4. The sugars in the peach will caramelize and you’ll get grill marks, cook 4–5 minutes depending on how ripe peaches are. 5. Remove from heat and top with vanilla ice cream.

EATING IN

Peach julep Toggle this recipe to the season for a year-round crowd pleaser. In cool months use baking spices, and mint in warmer months. Recipe courtesy of Keegan McGregor, Field Guide, Halifax Ingredients 1 oz (30 g) fresh ginger, peeled and roughly chopped ¼ tsp (1 ml) nutmeg, grated 3 dashes orange bitters (optional) ¼ oz (7 ml) lemon juice ¾ oz (21 ml) peach puree (recipe below) ½ oz (15 ml) fino sherry 1 ½ oz (45 ml) reposado tequila (meaning aged in barrels 2 to 12 months) Crushed ice Mint sprig

Photo: Steve Smith, VisionFire Studios

Directions 1. In Julep cup or rocks glass, lightly stir ginger and nutmeg with peach puree and lemon juice. 2. Add sherry and tequila, and pack tightly with crushed ice. 3. Stir approximately 15 seconds, or until glass frosts. 4. Add more crushed ice to create a snow cone, and garnish with orange bitters. If desired add mint sprig and straw.

Peach purée Ingredients 6 peaches white sugar to weight Directions 1. Dice peaches without cutting pits. 2. Add to blender, blend until smooth. 3. Weigh puréed peaches. Add half the weight of peaches in white sugar. 4. Mix until sugar is dissolved.

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EGG FARMERS of NOVA SCOTIA EGG FARMERS of NOVA SCOTIA

DID YOU KNOW?

No matter what type of eggs you buy, eggs available in Nova Scotia stores come from local family farms within Nova Scotia.

Cinnamon Apple Fritters are easy to make, delicious, and are a great way to celebrate the first few weeks of fall. For this delicious recipe and more, please visit eggs.ca

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EATING IN

Peach jambalaya Peach jambalaya will fill the air with a pleasant creole ambrosia. Recipe courtesy of David Bowlby, Demspey’s Corner Orchards, Aylesford, N.S. Ingredients 1 tbsp (15 ml) olive oil 2 lb (907 g) chicken, cubed 1 lb (454 g) smoked sausage, cubed 2 cups (500 ml) chopped onions 1 cup (250 ml) chopped green or yellow pepper 1 cup (250 ml) chopped celery 3 garlic cloves, minced 2 bay leaves 1 tbsp (15 ml) creole seasoning 1 tsp (5 ml) dried thyme 1 tsp (5 ml) dried oregano 2 cups (500 ml) uncooked rice 3 cups (750 ml) chicken broth 2 28-oz (828 ml) cans diced tomatoes About 8 fresh peaches, pitted, skinned, and cut into large pieces

Directions 1. Heat oil, add chicken and sausage. Cook until brown on all sides, 8–10 minutes. 2. Remove from heat, set aside. 3. Add vegetables, creole seasoning, thyme, and oregano to hot drippings in pan. Cook over medium heat until vegetables are tender, 5–7 minutes. 4. Stir in rice and cook until fragrant, about 3 minutes. 5. Stir in chicken broth, tomatoes, chicken and sausage mixture. 6. Bring to boil over high heat. Cover, reduce heat to medium and simmer, stirring occasionally until rice is cooked, about 20 minutes. 7. Remove from heat. Add peaches and enjoy.

Peach cheesecake bars This simple, rich dessert is sure to be a crowd pleaser at family gatherings. Recipe courtesy of David Bowlby, Demspey’s Corner Orchards in Aylesford, N.S. Ingredients Base 1 ½ cup (750 ml) all-purpose flour ½ cup (125 ml) sugar 1 tsp (5 ml) cinnamon ½ tsp (2 ml) baking powder tsp (0.5 ml) salt ½ cup (125 ml) cold unsalted butter (cut into 8 pieces) 1 egg Filling 226 g (8 oz) cream cheese (softened) ¼ cup (60 ml) sugar 1 egg 1 tsp (5 ml) vanilla 2 cups (500 ml) peach pie filling

Directions 1. Heat oven to 375°F (190°C). 2. Line 8-by-8-inch pan with parchment paper. 3. Combine flour, sugar, cinnamon, baking powder, and salt. 4. With pastry knife, cut together dry mix and butter until pieces look like pebbles, then cut in egg until dough is crumbly. 5. Reserve ½ cup (125 ml) mix for the topping and pat the rest into the bottom of the pan. 6. Bake 7 minutes. 7. Beat cream cheese and sugar until smooth. Beat in egg and vanilla. 8. Pour over the base layer. 9. Top with the peach pie filling then top with the reserved topping. 10. Bake 35–40 minutes or until slightly brown. Cool completely before cutting. o

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A fall

harvest in just one week Microgreens and shoots grow fast, adding a dose of freshness to your plate

Microgreens and shoots grow fast, adding a dose of freshness to your plate BY NIKI JABBOUR

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GARDENING

f you can find space on a sunny windowsill for a few small containers, you can grow microgreens and shoots at home. They’re easy to grow with most ready to harvest within two weeks of seeding. Plus, they’re packed with nutrients and add garden fresh flavours to sandwiches, salads, pastas, and stir-fries. Microgreens and shoots are both baby plants, but harvested at different stages of growth. You generally eat shoots at the first leaf stage, about one week from seeding. Popular types of shoots include sunflowers, corn, broccoli, basil, and peas. Microgreens are immature salad greens harvested two to three weeks after planting. Crops like arugula, kale, lettuce, and chard are excellent choices for gourmet baby salads. When buying seeds, look for packets intended for microgreen or shoot growing. If you can’t find seeds at your local garden centre, companies like Halifax Seed or Veseys offer a good selection online. Soak your seeds for 2–4 hours before planting to speed up germination. Planting is fast and easy, with no need for fancy equipment. Use shallow trays, pots, or even plastic salad or strawberry containers to grow these pint-sized plants. Use a quality potting mix like Pro-Mix and moisten the soil before planting. Fill the tray or container with 2.5–5 cm of damp potting mix. Ensure your container has drainage holes; add some if necessary to prevent waterlogged soil. Slip a saucer or tray under the containers to collect excess water. Sprinkle the seeds densely over the soil surface. They should be just touching or almost touching. Cover with a thin layer of soil and gently press down to ensure good soil-seed contact. Water or mist the soil. Once seeded, move the tray to a bright window or place under grow-lights. Keep the soil evenly moist, but not soaking wet. Check daily, watering when necessary. Fuss-free microgreens and shoots make fun indoor growing projects for children. For younger kids, stick to largeseeded crops like pea or sunflower shoots that are easy to sow. Older kids will enjoy experimenting with the range of flavours and colours found in crops like chard, arugula, radishes, and mizuna. Give them popsicle sticks and markers to make labels for each type of crop and let them help when it’s time to harvest. For a non-stop succession of healthy microgreens and shoots, start a fresh container of seeds every few weeks. Shoots are ready to harvest with scissors when the first set of leaves appears. Snip micro greens when they’re 5–7.5 cm tall. Give the greens a quick rinse and enjoy.

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TIP

For a non-stop succession of healthy microgreens and shoots, start a fresh container of seeds every few weeks.

Great greens to grow: SUNFLOWER SHOOTS (1–2 WEEKS) Sunflower shoots are super kid-friendly with a nutty flavour and pleasing crunch. They elevate a sandwich from simple to sublime and are great sprinkled in soups or on salads. As they grow, run your hand across the tops of the shoots to knock the seed coats from the young sunflower plants. CORN SHOOTS (1–2 WEEKS) Delicate and grassy, corn shoots have a mild, sweet flavour that my family loves to nibble straight from the plant. Of course, they’re also tasty in salads and sandwiches. For extra-tender corn shoots, place the newly seeded container in a dark room for 1–2 weeks. As the plants grow, the leaves will blanch and be pale yellow in colour. PEA SHOOTS (2–3 WEEKS) With the bright flavour of spring peas, pea shoots are popular in restaurants and farmers markets. But they’re also very easy to grow at home and are ready to harvest in two to three weeks. The tender shoots are delicious in sandwiches, stir-fries, and tacos, or added to pasta in the last moments of cooking. MILD OR SPICY MICROGREEN MIXES (2–3 WEEKS) Many seed companies offer microgreen blends, with a mix of mild or spicy greens. A mild-flavoured mix includes seeds for crops like kale, cabbage, and mizuna, while spicy greens like mustards offer more of a kick to adventuresome palates. o

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Find

delicious sandwich recipes at

eastcoastliving.ca/2016/09/build-a-better-sandwich

BUYING GUIDE

Buying guide

Celebrating 25 Years New Showroom Design & Decorating Boutique

Now that you’ve seen all the quality products and services available in Atlantic Canada, here’s a guide to help you access these products for your own home. Advocate (p. 15) 902-455-2870 advocateprinting.com

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Attica (p. 18) 902-423-2557 attica.ca

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Destination Art (p. 44) destinationart.ca DWD Interiors (p. 49) 902-422-0963 dwdinteriors.com Egg Farmers of Nova Scotia (p. 44) eggs.ca Galbani (p. 2) galbani.ca Garden South Park Inn (p. 42) 902-492-8577 gardensouthparkinn.com Irving Energy (p. 9) 1-888-310-1924 irvingenergy.ca Kitchen Design Plus (p. 35) 902-444-9007 kitchendesignplus.ca

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LAST LOOK

Photos: Heather Killen

fired up for clay

Margaret Jansen’s father may have fired her passion for clay, but her grandmother’s touch adds the sweet spot to Apple Pie Pottery BY HEATHER KILLEN Jansen’s studio and gallery are based in Middleton, N.S. in the Annapolis Valley, where she has been a production potter for the past 40 years. Production pottery is systematically crafting wheelthrown pottery that is identical. In addition to creating custom pieces, giftware, and promotional mugs, she offers three signature collections of functional stoneware. Her love of clay began as she watched her father at his pottery wheel. Jansen’s father was a talented doctor, adept in his various interests. His hobbies ranged from music, pottery, and painting, to wine making and astronomy. “I loved watching him work,” Jansen says. “Life interested him on so many levels. He immersed himself in whatever he was doing, grinding a lens for a telescope, playing a jazz song on the piano or guitar, he was fully engaged with whatever he was doing.” It wasn’t until Jansen was studying at university in New Brunswick that she finally made her move to clay. “I met instructors from the Nova Scotia College of Art and Design [NSCAD],” she says. “They told me about the ceramics program in Halifax. I enrolled in the summer session and never looked back.” After graduating from NSCAD, she moved to Middleton. By now, her father had turned his attention to the stars and was building his own telescope. He gave Jansen his pottery equipment and helped her establish her own studio. Jansen’s signature collection of functional stoneware pays homage to Nova Scotia’s apple industry with apple-shaped designs and elegantly carved leaves and stems. She presses the sweet spot in

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FALL 2018

this design, an apple blossom imprint, with a rhinestone button that once belonged on her grandmother’s coat. “My grandmother was creative in her own right,” she says. “But she was the one who supported and enabled everyone else to realize their dreams.” The Celtic Clay collection and various unique sculptures pay homage to Jansen’s interest in early feminine mythology. Creating designs that carry ancient wisdom in everyday practice inspires her. “To think that there are fragments of stoneware dating back almost 30,000 years is incredible,” she says. “The basic shapes have been shaped for centuries, yet the same bowl is never made twice, even by the same pair of hands.” People often ask Jansen if it feels repetitive to make the same shapes over and over. Successfully combining the elements of earth, water, fire, and air in the right consistency, temperature, and time is a challenge during each stage in the process. “Every pot makes me a better potter,” she says. “The success of one pot depends on how well I pay attention to every step. There are so many places to go wrong. When the clay is on the wheel, you know when something has gone wrong. You just destroy it and start over. The most precarious time is the last stage of glazing. The kiln is not forgiving, at this point what you do is successful or it’s landfill.” o For more on Margaret Jansen and Apple Pie Pottery, visit applepiepottery.com.

Love Where You Live

Enjoy a fulfilling lifestyle at The Berkeley Living by yourself can be lonely, and detrimental to your overall health and wellness. Choose retirement living and discover the benefits of having friends in their apartments just down the hall or simply an elevator ride away! With lots of options to choose from on a daily basis, opportunities for social engagement and activity abound! Whether it is an outing, a regular exercise class, musical entertainment, a movie night or a pick-up game of cards with friends, enjoying favourite pastimes in the company of others is important to maintaining overall health and wellness. We plan a variety of activities, outings and events each month so you can always find something to suit your taste. Or, you can enjoy quiet pursuits in your own apartment, leaving you with the luxury of choice which is the truest definition of independence. We want you to stay active and engaged at The Berkeley while also providing you and your family with peace of mind.

For more information Call (902) 802.0346 or check out our activities calendars at theberkeley.com/recreation. /TheBerkeleyNS

The independence you want, with the assistance you might need. Thatâ&#x20AC;&#x2122;s The Berkeley. Halifax | Dartmouth | Bedford | Gladstone

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