publisher’s page
,
Tis the season...
The next few weeks can be very stressful, getting ready for Christmas and all the festivities, parties, entertaining, and giftgiving associated with it. We’ve focused this issue to help things along, maybe making life a little easier for you! We’ve sourced a whole bunch of gift ideas, with advice on serving the right wines, a couple of traditional recipes worth trying and, of course, some great local advertisers have all sorts of neat things worth checking out. Jim Connelly and Peter De Sousa share a fun, yet exquisite, centrepiece idea, and Richard Vaughn takes a peek at how the elegant Millcroft Inn decorates for the holidays. On a personal note, I would like to thank Scotiabank on First Street Orangeville for their support of the Children’s Wish Foundation of Canada. As a member of the Board, I was recently presented with a generous donation that will contribute to making a child’s wish come true next year. Our sincere thanks, guys! Enjoy the holidays,
WINTER 2011 PUBLISHER KATIE BURCHELL CREATIVE DIRECTOR & PRINCIPAL PHOTOGRAPHER SIMON BURN EDITORIAL TEAM DAVID K. DORWARD KEVIN “CRASH” CORRIGAN ROBERT B. HULLEY RIC KITOWSKI JOCELYN KLEMM RICHARD VAUGHN CONTRIBUTORS SIMON BURN JIM CONNELLY PETER DE SOUSA PROOFREADER SALLY MORELL EDITORIAL DESIGN SDB CREATIVE GROUP INC. ADVERTISING DESIGN & PRODUCTION CAROLINE SWEET, SKY CREATIVE GROUP LTD. ADVERTISING SALES KATIE BURCHELL BARRIE BURCHELL DESARAI RIVARD TRUDY GENTILE frontlinemedia1@sympatico.ca Tel: 905 857 2536 While every effort has been made to ensure that advertisements and articles appear correctly, Frontline Media cannot accept responsibility for any loss or damage caused directly or indirectly by the contents of this publication. All material is intended for information purposes only. The views expressed in this magazine are not necessarily those of its publisher or editor.
Katie Burchell, Publisher
All rights reserved. Reproduction in whole or part prohibited without written permission from the publisher. Owned & published by Frontline Media, 15 Hewitt Street, Orangeville, Ontario L9W 3A2 Tel: 905 857 2536 Email: frontlinemedia1@sympatico.ca
LEFT TO RIGHT
Katie Burchell with the Scotiabank team from Orangeville, Donna Kells, Janet Eichholz and Barb Hartley.
Orangeville Living is published 4 times a year (March, June, September, December) and delivered via Canada Post.
www.CaledonLiving.com © 2011 1735715 Ontario Inc. Orangeville Living is a Trademark PRINTED IN CANADA ON PAPER FROM A SUSTAINABLE SOURCE, USING VEGETABLE-BASED INKS. PLEASE SHARE MAGAZINE WITH A FRIEND, AND THEN RECYCLE.
READ OUR ONLINE ISSUE www.orangevilleliving.ca
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contents
winter 2011 home 28 Festive holiday table
decoration
dĂŠcor 31 Decorations at
The Millcroft Inn
food 19 Traditional inspiration for
Christmas cheer
25
Superfood: Extra Virgin Olive Oil
wine connoisseur 22 Holiday entertaining
with wine
shopping 12 Christmas gift ideas 16 Edible gifts heritage 35 Bowstring bridges of
Dufferin
38
Captain Collison Alexander Blaver, MC: A genuine Canadian hero
motoring 41 Road Test:
2011 Ford Flex Titanium
COVER
Jim Connelly & Peter De Sousa
PHOTO BY SIMON BURN
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letter
out & about
Mega quarry proposal unconvincing
High profile chef joins Hockley Valley Resort
I have just received the Autumn issue of Orangeville Living and am both pleased and saddened that I have to read the article featuring pieces by John Lowndes and Donna Tranquada on the proposed Mega quarry. One could easily be seduced by Mr. Lowndes description of things and his avowed empathy with rural living, particularly of his youth and upbringing in Dufferin County and his compelling rationale for proposing a quarry project of the scale applied for. It’s not clear where he chooses to live at this time, or where he goes for recreation. It’s also not clear whether the folks at ODSS offer him as a role model, but certainly he acquired the ability to ‘think big’ and link with a vast pool of monetary wealth. However, what he didn’t appear to fully appreciate by his actions is that he would awaken the generally passive dogs who inhabit Dufferin County and who also have true and lasting appreciation for what it offers as Ms. Tranquada explains. Mr. Lowndes also steers clear of mentioning anything to do with the amount of water the project will have to handle on a daily basis in perpetuity, and the dangers, threats and risks associated with this. It is addressed on the Highlands website in a manner that all will be well, trust us, we have the technology. I’m sorry, but this is one individual who cannot and will not be convinced. I’ve worked with technology and been where no one has gone before all my working life and to put it politely ‘incidents occur’. e.g. the BP oil well ‘incident’. And what you could have here is the threat of an incident of similar proportion with the added twist that it could poison the potable water supply for all life forms over a huge area if it could not be immediately controlled. So I believe Mr. Lowndes should rethink his little project, reflect on his roots, and what he believes is in the best interest of the good residents of Dufferin County. His financial backers may also want to reconsider who they’ve become associated with and do they wish to bring upon themselves this torrent of adverse publicity together with being directly associated with the attendant threats and risks associated with the project. But then money coupled with greed is a strong intoxicant and inhibits the brain from thinking all aspects through in a logical and rationale manner.
The recent appointment of executive chef Alex Johnston helps secure Hockley’s emergence as one of Ontario’s most important culinary tourism destinations, says Hockley Valley Resort’s Director of Marketing, Shannon Smith. Alex Johnston is known for his work with Jamie Kennedy, the celebrated chef and local food movement champion, and he is a huge proponent of working with locally sourced produce. “Alex’s decision to join Hockley Valley Resort is yet another indication that our garden to-table philosophy is resonating well beyond the Hills of Headwaters region.” said John Paul Adamo, President and owner of the resort. “It is a rare opportunity to find a leading hospitality operation so committed to bringing quality fare to all aspects of its food service outlets.” said Alex.
Local artist’s film coming to Orangeville Local painter Cory Trepanier has made a second documentary film of his series of trips into the Arctic, where under often harsh conditions he painted the remote landscapes. Into The Arctic II is sponsored by The Bill Parnaby Team, and will be airing at Galaxie Cinemas Orangeville on December 8th. The CBS Documentary Channel will also be airing Into The Arctic I & II on December 12 at 9.00pm ET. To view the trailer, and for ticket information, visit www.intothearcticfilm.com
Tony Howard RR#4 Shelburne Artist Cory Trepanier signs a copy of his DVD at his Caledon premiere.
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shopping Do you get stressed out trying to find gifts for everyone at this time of year? We’ve taken a peek at some of the cool offerings in a bunch of local stores. It may just be the inspiration you need!
CHRISTMAS
Gift ideas Silver textured 5x7 frame $20.99 F-Stop Cameras, Orangeville Mall www.fstopcameras.ca
Tristana Perla Noir silver earrings, $189 Pear Home, 185 Broadway, Orangeville www.pearhome.ca
Laurentian Chief Canadian made moccasins in charcoal $79.90 Shoeper 78 First St, Orangeville www.shoeper.com Grey wash 16-in candle holder $29.99 Silver glitter pinecone candle $23.99 Orangeville Furniture, 633419 Hwy 10 N
www.orangevillefurniture.ca
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Tom Joule Black Welland Wellies, $117.95 Greenhawk Harness & Equestrian Supplies, 67 Broadway, Orangeville www.greenhawk.com
Abbot Versa black sequinned pillow, $60 Urban de.kore, 127 Broadway, Orangeville www.urbandekor.com
Big Buddha handbag $90 Mimosa Boutique, 61 Broadway, Orangeville 519 941 9995
Passionata Birdy Bleu Ming Bra $85, Panties $49. Mille Notte Lingerie, 4 Queen St North, Bolton www.millenotte.com
shopping I gift ideas
Hand crocheted merino wool scarves from Sophie Digard of Paris, From $317 – $450 Shoe Kat Shoo www.shoekatshoo.com
GERnetic Synchro Regulating face care 100ml $138.00 La Parisienne Aesthetics & Spa, 301 Broadway, Orangeville www.laparisiennedayspa.com
Yankee candles From $2.30 – $29.99 Bevelled Edge, 121 First St, Orangeville www.bevellededge.com
“Hanging by a thread” pendants in silver, copper and brass, $175 Gallery Gemma, Alton Mill Arts Centre www.gallerygemma.com
Ground Soap, organic handmade in Canada, From $7.99 Harmony Whole Food market, Orangeville www.harmonymarket.com
Bulova Precisionist 98B141, $550.00. Van’s Jewellers, 121 Broadway, Orangeville 519 938 8205
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Horse Lamp $159.99 Genesis Interiors & Home Décor 83 Broadway, Orangeville www.genesisspacecreations.com
shopping I gift ideas
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OUR TOP PICKS!
Here’s another option, give them an experience or let them decide... You simpy can’t go wrong buying edible gifts, especially when they are made with uncompromising quality like these...
Full Moon olive oil and balsamic vinegar gift set. An award-winning Spanish EVOO with extremely low acidity of 0.08%, $46.99 Dave’s Butcher Shop, 75 Alder St, Orangeville, or available online
www.olivarcorp.com
Wicked Shortbread, locally made in small batches, with a rapidly growing fan base, $8.95 Harmony Whole Foods Market, 163 First St, Orangeville, or available online
www.wickedshortbread.com
Decadent treats made onsite using the finest Belgian chocolate. Custom gift boxes made in any size. 24-piece 2-tier set shown, $45. The Chocolate Shop, 114 Broadway, Orangeville,
www.thechocolateshop.ca
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recipes I food
Traditional inspiration for Chr stmas cheer WORDS & PHOTOS SIMON BURN
Can Christmas be captured in a taste? I think it can. I have memories of working for a German client many years ago and always drove across Europe every mid-December to visit them—from England, through France and Belgium, into Germany, and then back a few days later. During these trips I experienced Christmas how I imagine it had been celebrated for centuries. Quaint medieval stores in small German villages, miles from nowhere, displayed their elegant wares garnished with tasteful decorations, all traditional, and made with natural evergreen branches, holly, fir cones, handmade snowflakes and brightly painted wooden soldiers. But the stores that predominantly caught my attention were the little bakeries. Elaborately decorated gingerbread houses provided the focal points behind the old bow windows, and huddled around them were baskets and trays of homemade treats, including a variety of cakes, cookies and logs. One treat always found in these bakeries, across all of northern Europe, are Speculaas biscuits. Originating in Holland, they are dark shortbread style biscuits, rich with spices including ginger, cinnamon and nutmeg, and typically made only around Christmas time.
For me, they capture the flavour of a traditional Christmas, and I’ve developed my own recipe to share. Last winter, on a trip to Prague, famous for its Christmas markets, many memories came flooding back to me about my previous times in Europe. Going to Prague is like going back in time at least four hundred years. In the main square in the old town, you’ll find dozens of stalls selling a huge variety of traditional hot treats, from cinnamon and sugar dusted trdelnik to mulled wines. I had no idea there were so many kinds of hot alcohol-based drinks to help fight the bitter weather. Mulled wines, grog, eggnog—there are stalls everywhere. I took an interest in their recipes/concoctions, and ended up making my own eggnog when I returned home, because what the grocery stores in Canada sell as eggnog is a little far fetched, to say the least! So once again, this December, I will take a trip back along memory lane to Europe as I enjoy a Speculaas biscuit and sip some homemade eggnog. Why not join me and experience a taste of traditional European old world Christmas?
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food I recipes
Speculaas biscuits flour muscovado sugar virgin coconut oil* whole milk cinnamon ground ginger nutmeg baking powder salt orange
1 cup ⅓ cup ⅓ cup 1 tbsp 1 tsp 1½ tsp 1 tsp ½ tsp ½ tsp 2 tbsp grated zest
*Traditionally butter is used, but we like the taste and health benefits of coconut oil
The taste of Christmas in every bite!
Preheat oven at 350°F. Line a baking tray with parchment paper. In a bowl, mix all the dry ingredients with a fork. Add the coconut oil, milk, and orange zest, and mix well using your hands for a minute or two, and form a dough ball. On a lightly floured surface roll out the dough to a thickness of approximately a quarter inch, and cut out the shapes with your cutter. I like to do this on parchment paper as, once the shapes are cut, they can be fragile, and it’s easier to transfer them to the baking tray this way. TIP: If you intend to use the biscuits as Christmas decorations, don’t forget to make holes in them before they go in the oven! Bake biscuits for 25 minutes, or until golden brown. Prep time 20 min Baking 25 min Makes 6–8
Make these with the kids and let them
decorate with coloured icing
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Equipment Mixing bowl Cookie cutter, snowflake or star Baking tray
Traditional eggnog eggs icing sugar brandy whole milk cinnamon nutmeg vanilla extract cocoa powder
2 ⅓ cup ½ cup 1⅓ cups ½ tsp ½ tsp ½ tsp for dusting
Nothing beats
homemade for an authentic taste!
Prep time 5 min Cooking 5–10 min Servings 4
Place all ingredients into a saucepan and heat gently, without boiling, for a few minutes. The mixture will start to thicken. Take off heat when at the viscosity of 10% cream. Serve hot or cold, with a generous dusting of cocoa powder.
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Holiday wine gifts Searching for that perfect gift for the wine lover on your list?
A bottle of wine is always welcome, especially a rich red like Amarone della Valpolicella, or a vivacious sparkling wine to celebrate the New Year. Yes, wine is a great gift, particularly if you select something unique. Like anything consumable, once it’s gone, it becomes a memory. When you want to give something that lasts, consider a wine-related gift: Riedel Swirl + Gift, 4 red wine glasses & decanter, $59.00. From The Kitchen To The Table, 125 Broadway, Orangeville. 519 942 5908
www.kitchentotable.com
Stemware If the wine lover on your list has a favourite grape variety or style of wine, there are specially shaped wine glasses designed to showcase the unique aromas and flavours of that wine. From The Kitchen To The Table on Broadway has a great selection of Riedel stemware, decanters, and winethemed stocking stuffers. Books For anyone planning (or dreaming about) a wine-themed vacation, give a book. The World Atlas of Wine, by Hugh Johnson and Jancis Robinson, is an indispensable guide. Any serious wine lover would appreciate the pinnacle of wine books, the Oxford Companion to Wine Third Edition, by Jancis Robinson. Booklore on First Street has a good selection of wine books, and will special order anything for you. Magazines Besides the articles, most
wine magazines contain reviews of recently released wines for the wine lover on your list to explore throughout the year. Vines is a particularly good Canadian wine magazine that also appeals to music lovers. Finally, if you want to share a wine experience over the holidays, book a table at one of our great local restaurants, or arrange to make wine at a local on-premise winery. Many offer gift certificates.
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wine connoisseur
Holiday entertaining with wine WORDS RIC KITOWSKI & JOCELYN KLEMM
The holidays are almost here, when you and your guests may be lifting a glass of wine or two to celebrate. With a little bit of planning now, you’ll soon be ready for holiday entertaining. First, keep in mind this food and wine-matching principle: the more complex the food and flavours, the simpler the wine choice. Much of the food we’ll enjoy over the holidays will be multi-flavoured—like appetizers, potluck meals, and turkey dinners—so simple wines are the way to go. Here are some ideas: Sparkling wines make a wonderful start to any holiday celebration. You can go with Prosecco from Italy or Cava from Spain, all the way up the scale to vintage champagne from France. Versatile white wines for this time of year are lightto medium-bodied with ample acidity to enhance the foods served with them. Avoid the heavily oaked, fuller-bodied wines with holiday menus. Pinot Grigio from Italy is always a safe bet, while Albariño from Spain and dry Riesling from Ontario are other good choices. Holiday red wines also have good acidity and fruit flavours, but with low tannins. This makes them enjoyable on their own and versatile enough to work with all sorts of dishes from vegetarian to meat recipes. Pinot Noir and Gamay are safe grape choices, but there’s also a place at the table for Tempranillo from Spain (Rioja) or lighter-style Merlot from Italy. Dry Rosé wines from southern France, Italy, or Spain are also something to consider. If you are looking for something warm and sweet to end the meal, or a wine to savour in front of a roaring fire, give Tawny Port a try. This rich, fortified wine also makes a nice gift LCBO stores get quite busy in December, so stock up early to avoid the lineups. You can also contact a Licensed Wine Agent, or one of Ontario’s many great wineries, to arrange direct delivery. If you’re wondering how much wine to have on hand, the general rule is one half bottle per person over the course of an evening. Take into account designated drivers, and other non-drinkers on your guest list, and make sure you have some interesting non-alcoholic beverages for them to enjoy too. Like all the best holiday traditions, when entertaining with wine, the simplest things will mean the most. Richard Kitowski and Jocelyn Klemm are The Wine Coaches and authors of the best-selling guide to the basics: Clueless About Wine. Sign up for their newsletter at www.thewinecoaches.com
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Do you know that just 2% of EVOO’s components are receiving the most attention regarding health benefits?
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Super Food food
Extra Virgin Olive Oil WORDS DELORES SMITH
Extra virgin olive oil’s unknown components outside of the scientific community are the hidden stars behind publicized health benefits catching the attention of health-conscious consumers. These components make up less than 2% of the oil, but they have important biological properties. As European scientists from world-class universities look for explanations for the lower incidence of diseases linked to the traditional, high-antioxidant Mediterranean diet based heavily on vegetables, fruits and olive oil, they are focusing on these minor compounds. Their prolific reports in European journals are helping to spread the consumption of virgin olive oil to unexpected frontiers. In India, where tradition reigns and ghee and oils like mustard oil have been steadfastly used, health experts now suggest the use of olive oil as a means to combat a high incidence of heart disease and diabetes. India’s importation of olive oil increased 60% in only one year to 4,187 tons in 2010 from 2,617 in 2009!* Surprisingly, with a ‘ready-made’ large Italian and Greek immigrant market for buying olive oil, Canadians trail Japan, whose consumers are the most health-conscious on the globe and traditionally use fat sparingly. It is noteworthy that, in order to reduce health care costs, their government now stipulates the meeting of annual health targets at an individual level or face personal health insurance rate hikes or fines. Last year 43,000 tons of olive oil were imported by Japan compared to 5 tons in 1992. In Canada 38,000 tons were imported in 2010 compared to 14 in 1992.**
PHOTO: SIMON BURN
What are these minor components? Many of us have read about the heart-healthy and very stable monounsaturated fat called oleic acid, making up about 98% of olive oil. The remaining two percent consists of natural chemicals referred to as minor components that contribute aroma and flavour, as well as the sensation of pepper and bitterness. Four key types of minor components, along with a brief introduction to highly discussed biological activity, include: At least 30 polyphenols, such as powerful antioxidants oleuropein, hydroxytyrosol, tyrosol and oleocanthal, help protect our body cells and systems against the toxic effects of oxidation resulting from normal metabolic processes. They have also been implicated in protection against inflammation and tumours.
Hydrocarbons such asβB-carotene, which acts as provitamin A to protect the retina and skin cells, are additionally implicated in both the control of cholesterol and intercellular activity involved in cell growth, cellular differentiation and hormonal secretions. Tocopherols such as Alpha-tocopherol, the most effective form of antioxidant vitamin E, are implicated in protecting “bad cholesterol” (LDL) against oxidation that contributes to the thickening of artery walls. Plant sterols B-sitosterol, campesterol, and stigmasterol are implicated in controlling the absorption of dietary cholesterol.
List of the top 10 health benefits attributed to good quality extra virgin olive oil when coupled with a low saturated fat diet and appropriate consumption levels:
• • • • •
Lower levels of LDL cholesterol, and possibly increased levels of HDL cholesterol in the blood. Lower levels of blood pressure. Beneficial effect on blood sugar control. Reduction of fat accumulation around the abdomen. Greater and longer-lasting weight loss than with a less tasty low fat diet, encouraging the eating of more vegetables. Bolstering the immune system against attack from viruses, bacteria, and micro-organisms. Reduced risk of developing rheumatoid arthritis. Partial inhibition of gastric motility that slows the absorption of nutrients in the intestine, and improve- ments in muscle tone and activity of the gall bladder, decreasing incidence of gallstones. Supporting bone calcification and mineralization, and calcium absorption. Reduction of damage to the skin. Note that olive oil’s lipid profile is very similar to that of our skin.
• • • • •
Source: International Olive Oil Council
Understandably, the quality of the olive oil matters. “Virgin olive oil” is not refined, but is really the juice of the olive. The fruit is pressed and the oil separated from the fruit pulp mechanically, without any refining processes as is the case with “light” olive oil or “olive oil.” There are two types of virgin olive oil, “Extra Virgin” and “Virgin”, with Extra Virgin offering the highest quality. Regulations of the International Olive Oil Council located in Madrid, Spain, stipulate that “Extra Virgin” olive oil should have no taste defects and meet certain chemical indicators of quality. Two important indicators are the level of broken WINTER 2011 ORANGEVILLE LIVING
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food
From tastings to housewarming gifts, olive oil is the new wine.
down fatty acids (referred to as acidity) and peroxide levels. Acidity increases with the degradation of the olive fruit, and peroxides increase primarily through oxidation during the elaboration process. Extra virgin must have a maximum acidity of 0.8% (eight tenths of a gram of broken down fatty acids per hundred grams of fat), and a maximum level of peroxide compounds of 20 units (milliequivalents of peroxide per kg of fat for the chemistry literate). The next class, “Virgin” olive oil, is allowed several taste defects and higher acidity of 2.0%, with the same peroxide level of 20 (meq O2/Kg of oil). Many factors will affect quality—cultivating olives free of disease or insect damage, picking at peak ripeness when greener (although the olive holds less oil), harvesting and transporting to the mill without bruising and degrading the olives, immediate pressing, the knowledge and expertise of the miller to control for oxidation during milling, hygiene, quality and type of machinery, metal surfaces the oil comes in contact with (stainless steel is best), and type of storage. Readers interested in a brief overview of different types of milling technologies can check out the following website: www.oliveoilsource.com/page/equipment-explained It is difficult to obtain acidity levels at 0.1% and 0.2%, as well as peroxide levels under 10 units. The Culinary Institute of America is referring to these oils as “Super
Premium Extra Virgin”—the pinnacle of extra virgin quality. Gonzalo Lainez Gutierrez is the Export Sales Director at the Rioja winery of Bodegas Roda that produces the exclusive “Dauro” extra virgin olive oil, used at the Nobel Prize Award Banquets, which consistently achieves a 0.1% acidity and peroxide level at less than five units. With a Masters in Viticulture and Oenology, Gonzalo gave me a chemical explanation, summarized with a confirmation that, “Oils with low acidity have been treated with great care and, as a result, levels of oxidation are low.” He added that when oxidative processes are low, the level of natural antioxidants such as polyphenols and vitamins are higher. These are “sippable” olive oils, flawless in their silky smoothness. Depending on the varietal and geographical location, you can taste a medley of flavours: notes of delicate fruits (apple, grapes, melon, strawberries), tropical fruits (banana, avocado, lychee), garden produce (leafy greens, tomato vine, tomatoes), Mediterranean herbs, nuts (almond, walnuts), and floral. Not surprising, The Boston Herald in 2006 advised, “Leave the Chianti; take the oil. From tastings to housewarming gifts, olive oil is the new wine.” You may want to add this culinary delight to your Christmas list for someone special.
Delores Smith is an olive oil expert, and owner of The Olivar Corp. www.theolivarcopr.com *Source: Business Standard, Tuesday October 25, 2011 **Source: International Olive Oil Council data, March 2011
PHOTO: SIMON BURN
Endless olive groves in southern Andalucia. More olive oil is produced in this region than anywhere else.
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home
Festive holiday table decoration WORDS JIM CONNELLY & PETER DE SOUSA
There is a lot of truth in the saying “Less is More.” Peter and I will explain how to make a Christmas table decoration that is simple to make and easy on your budget. Our Christmas table decoration was inspired by a brisk nature walk in the ravine behind my home. Some tree branches that had fallen to the ground were completely cured and dried, so Peter and I used them to make this Christmas do-it-yourself project. When making a table centrepiece decoration, it is important to remember the size and scale of your dining table. This will dictate how much room there is on the table to accommodate the centrepiece. A very important decorating tip for setting the dining table is to be careful with the height of the centrepiece in order for guests to see and converse with each other. Large flower decorations or candelabras can unintentionally exclude some guests. Your goal is to create a magical ambiance and good dinner conversation for everyone. Keeping this in mind, Peter and I designed a long horizontal centrepiece that dresses up the table with a simple, understated yet festive sparkle. First, remove any unwanted twigs, set the branch on a flat surface and take note of how it will rest on the table. Trim if needed so the branch will be steady on the table surface. Next, spray the branch with silver paint and let the paint dry completely.
Please note: Spray outside if you can and wear a mask. If spraying indoors, open the windows and be careful of the overspray as airborne paint can stain surrounding furniture. Now comes the fun part! Use water-based glue and brush the glue over the entire branch. Before the glue dries sprinkle silver glitter over the branch. Next we added sparkling Swarovski crystals in two sizes, large and small, to emulate frozen water droplets. The glue recommended for adhering crystals is called Gem Tack. Shimmering Poinsettia flowers were attached to the branches; then precious red crystal birds and little red berries added the finishing touches!!! We used a strip of heavy paper to make a table runner, sprayed the paper with the same silver paint and sprinkled it with more silver glitter. To complete our project we set the table runner and centrepiece on the table, then we scattered silver and glass beads around the branch to add more sparkle. We also used the beads to soften the edge of the runner and then placed small candles around our centrepiece. The table sparkles with white china, shimmering silverware, crystal goblets, white and silver napkins with exotic napkin rings, and the beautiful frosted festive branch. With this project complete, all Peter and I have to do for Christmas dinner to keep our wives happy is to carve the turkey! We hope you enjoy making your very own one-of-a-kind table decoration.
NAPKINS & PLACEMATS Chéné-Sasseville, Made in Canada, $9.00/ea. NAPKIN RINGS $8.50 ea. www.pearhome.ca BAUBLES Set of 20, $14.50 SILVER PINE CONES Muti, Set of 6, $15.00 PLATES Kahla, Germany, $18.00 ea. www.urbandekore.com WINE GLASSES Riedel Vitis $85/pair CUTLERY Henckels Bellasera, 20-piece, SPECIAL OFFER $79.99 www.kitchentotable.com
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YOU WILL NEED Tree branch Silver spray paint Water-based glue Glitter Flower and bird decorations
from most craft stores
Glass beads Optional Crystals Gem Tack
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décor
Decorations at The Millcroft Inn
WORDS & PHOTOS RICHARD VAUGHN + MARIA DA SILVA
Christmas is a time of year when we do everything possible to enjoy family and friends within our beautifully decorated homes. We gather around the fireplace, mantles decked with boughs of green. We feast at a table, candles flickering an orange glow upon our faces. And of course we huddle beneath the tree on Christmas morning opening presents. Yet there are times when, for whatever reason, we just don’t want to do the holiday entertaining. In those moments, there is no better place to escape than to The Millcroft Inn in Alton. The Millcroft Inn blends rustic charm, straight from a Christmas greeting card, with the height in luxury—fine dining, matchless hospitality, soothing spa—sure to make spirits bright. It’s like being home for the holidays, only better. During the Christmas season, the historical buildings that make up this country resort abound with festive flourishes. Halls are decked with greenery, ornaments sparkle on Christmas tree branches, and big bows finish off creatively designed wreaths. Everywhere you look, there’s the sparkle of silver and abundance of holiday décor that evoke the splendour of the season. An oasis of Christmas cheer, the Millcroft Inn serves as an inspiration to anyone dressing up their home for the holidays. The responsibility for transforming the hotel into each holiday season falls to Sandra MacAvelia, the property’s head gardener, and Lorraine Zalepa, decorator for Vintage Hotels. The lessons these two artistic women have learned during their years of experience can be applied in your own homes. Decorating begins early in November. MacAvelia, a creative woman who has worked at the Millcroft Inn for twelve years, used to handle the challenge entirely on her own, but now the work is shared with Zalepa and the
Vintage Hotel decorating team. It takes the staff of six more than a week to completely decorate the various Millcroft buildings. “The secret to success in decorating lies in working within the character of the building and its rooms,” MacAvelia says. “Each building, each room, is unique and should be decorated differently. We’re lucky to have such beautiful buildings to work with, particularly the main mill.” The holiday spirit seems to be nurtured within the aged stone walls of the main mill. Surrounded by twinkling lights (100 per foot, to be exact) wrapped around beautifully decorated trees, with candlelight glowing throughout the building, and peacefulness that comes with country tranquility, it’s almost impossible not to find yourself humming Silent Night and slipping into the mood of the season. “Our method of decorating is about creating that feel good experience,” says Sandra MacAvelia as she guides us through this magical setting, pointing out elements she’s particularly proud of. “Decorations are very traditional; people come here expecting that year after year. That makes sense because the setting is so historic; if decorations weren’t traditional it would seem out of place. This used to be a woolen mill, after all, so rustic décor seems most appropriate.” Recognizing one of the golden rules of decorating, the team chose colours that blend with the surroundings. Red was chosen as the main focus as it blends with the wood beams and floors found throughout the mill. It’s also very traditional, which is in keeping with the history of the building. We noticed large pinecones displayed on window sills and mantles, adding a rustic touch inspired by the evergreen trees that snuggle up against the mill. “Don’t use fresh pine cones because they will close up in the heat,” cautions Sandra. “Dry the pine cones out first; they’ll stay WINTER 2011 ORANGEVILLE LIVING
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open and look more impressive.” Numerous Christmas trees graced the building. Some were decorated with apples, berries, and maple leaves for a natural look, yet still having Christmas colours. What a great way to incorporate festive cheer without being religious, an important consideration in today’s multicultural world. Other trees were decked out with dragonflies and butterflies, whimsical but reflecting the peaceful, natural surroundings. Sandra shared tips for making a greater impact with a Christmas tree. First, she recommends placing a mirror behind the tree; the reflection will give the impression of being bigger than it really is. Second, she points out that placing the tree on a stand gives it height without taking up more room space, as a taller—therefore wider—tree would. Finally, if space allows, consider two or three trees placed together to create a real statement, like a grove in wintertime woods. No tree toppers were used on any Christmas tree. Instead, they chose to top each one off with a large bow, from which ribbons hung down the sides. The effect is a really unique, elegant look. Dressing up a focal point with ribbons is one of Lorraine Zalepa’s favourite tricks. She uses it in all of the Vintage Hotel properties, and spends $6,000 a year on ribbons alone. “Ribbons are classy and they draw attention and, best of all, they’re easy to use,” she points out, adding that wire ribbon is better to work with than normal ribbon. While red was the predominant unifying colour used throughout the mill, not every room reflected this design choice. Some rooms had unique character and demanded something special. Foremost among these was The Pod, a dining nook overlooking an ice-shrouded waterfall on Shaw’s Creek. This room was decorated with white and 32
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silver, in keeping with a waterfall and ice scheme. “We also wanted to keep it original and different from the rest of the dining room because it’s its own unique place,” adds Sandra. It’s important to pick a focal point—such as the waterfall, in The Pod’s case—when designing a room. In fact, it’s the first thing you should do. “Every room has a focal point, whether it’s an existing feature like a fireplace or something you bring in for the holidays, like a Christmas tree,” says Lorraine. “Try to picture yourself entering the room. What do you see first? What do you want people to focus on and remember? Once a focal point is identified, the trick is to work with it and accentuate it.” Decorating shouldn’t be limited to interior rooms. The outside entrance is one of the most important places to dress up in holiday fashion; it should announce the season to everyone and be a welcoming invitation for people to enter for a visit. Use a large wreath, or frame the door window with a garland, dressing it up with a beautiful ribbon tied into a bow. Try flanking the door with outdoor planters, with seasonal arrangements of small, inexpensive Christmas trees lit with mini-lights. At the Millcroft, a cheerful Santa riding in a beautiful red sleigh greets guests upon arrival, enchanting them with the Christmas spirit as they enter. Sandra’s and Lorraine’s creativity never ceases to amaze guests at the Inn. Passing Santa and pulling open the doors on a crisp December day, you enter a realm that embraces the warmth and nostalgia of Christmas, each room with a magical quality all its own. In a word, it’s inspiring. While it might not be “home for the holidays” as the timeless Christmas song relates, at the Millcroft Inn, nestled among the snow-draped Caledon Hills, you’ll definitely feel very much “at home.”
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heritage
Bowstring bridges of Dufferin
WORDS & PHOTOS ROBERT B. HULLEY
The concrete bowstring bridge holds a special place in the annals of Dufferin County’s history. Its gracious design and versatility gave form and substance to the ongoing use of concrete in bridge construction and design. Some were probably built as make work projects during the Great Depression of the 1930s. Bowstring bridges were landmarks in many communities, sometimes providing a centre for community recreational activities. Few bowstring bridges have survived in Dufferin County, as has been the case in many other parts of Ontario. Two notable exceptions exist which, to the best of my knowledge, are the last remaining in the County. As it happens, they show how well the design could be adapted to a variety of land formations. For example, the still existing single bridge on the 27-28 Sideroad in East Luther, known locally as the Keldon Cement Bridge, is built on relatively flat land with a shallow streambed. It has a low arch and a short span. Unfortunately, as can be seen from the photograph, it has been allowed to deteriorate badly and will likely have to be replaced or restored in the near future. The other remaining bowstring bridge is quite different. It was designed to cross a deep, wide
gorge on the Grand River. Located further south in East Garafraxa Township on the 12th Line, it has the distinctive feature of being a double-span bowstring bridge that, in its day, was considered a significant engineering accomplishment for the County. It has been preserved, rather than demolished. As Allen Taylor, Mayor of the Township, said, “We restored the bridge at a cost of a quarter of a million dollars, bringing railings and arches to their original appearance as well as having major work done to the superstructure. Our engineers now tell us that it should be functional for the next twenty years without further work.” The use of concrete to build bridges extends well back in our history. Early experiments were carried out in several countries in Europe, including France
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heritage
ABOVE: 27–28 Sideroad bridge, East Luther. Known locally as the Keldon Cement Bridge, it has been allowed to deteriorate badly. LEFT: 12th Line bridge,
East Garafraxa.
and Britain, but it wasn’t until 1909 that the first concrete truss or ‘tied arch’ bowstring bridge was constructed in Canada. This bridge stretched 80 feet across Etobicoke Creek and is located on a section of old Middle Road in Mississauga. It was the second bridge of this type to be built in North America, designed by Frank Barber and C. W. Young, and had all the features of a bowstring bridge that were to follow in abundance, except that it included diagonal members which were not used in those built later. Although work on the new bridge was of great interest to the local population, many wondered about the strength of the novel ‘porridge like’ mixture being poured into wooden forms. A rather amusing story tells what Frank Barber had to do when the structure was completed in order to convince people that the concrete bridge was indeed safe. The locals were invited to cross the new bridge with their buggies and wagons, but apparently few ventured forth. So Barber had to call upon a herdsman, whom he had previously retained, to drive a herd of cattle across the bridge. This did the trick, since everyone seemed to understand that, if it could hold the tremendous weight of the animals, it certainly would hold them. The bridge is still actively used some 100 years later, but restricted to pedestrians, and the 36
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only animal seen on it is the occasional dog being walked by its owner in what is now a public park. This bridge has been designated as a heritage structure under the Ontario Heritage Act. Although it is difficult to know how many bowstring bridges were built in southern Ontario following Barber’s triumph, or how many still survive, it is known that they were greatly admired. As Pat Mestern wrote in An Ode to Charlie’s Bridges, “The unobtrusive but beautiful bowstring bridge with its delicate arches fit into the landscape, like fingers to a glove.” She was writing about her grandfather, Charles Mattaini, who lived in West Garafraxa and was a passionate builder of bowstring bridges in several counties in southern Ontario. He built some seventy concrete bridges and culverts during the early 1900s. If this figure is in any way representative of what Mattaini and other builders constructed in the surrounding townships, their numbers, at that time, must have run into the hundreds. Ontario was not alone in the construction of bowstring bridges. Ross Herrington, an Architectural Historian, writing in a Statement of Heritage Significance mentions, “Reinforced concrete bowstring or rainbow tied-arch structures became prevalent throughout southern Saskatchewan in
the 1920s and 1930s, with ninety of these being constructed during this period.” To the writer’s knowledge, at least one was also built in Quebec in the early 1930s to span the Montreal Aqueduct. During this period, concrete became increasingly popular as a material of choice for bridge construction. Why this hadn’t happened sooner is one of the most intriguing stories in the annals of construction. As David J. Brown relates in his book, Bridges, “The invention of concrete undoubtedly long predates the Romans’ first use of it in the 2nd Century BC, … but, knowledge of the Roman type of concrete virtually disappeared with the Empire [for 13 centuries] until it reappeared in the latter half of the 18th century.” In 1824 Joseph Aspdin, a British bricklayer, developed a process for producing artificial cement. It was later improved by his son William, who developed a production technique of making fast hardening cement with a high compressive strength. The product derived its name from being very similar to Portland stone quarried on the Isle of Portland in Dorset, England. Originally referred to as ‘Roman’ cement, it soon took on the more familiar name of ‘Portland Cement” as it is referred to today. In many rural communities, including Dufferin, the bowstring bridge reflects the transition from horse drawn vehicles to the new motorized age. With the passage of time, they became more cost comparable with steel truss bridges, as more contractors acquired the skill in building them and ‘bid’ prices became more competitive. As Professor Robert Shipley of the Heritage Resource Centre of Waterloo University points out in Heritage Bridges, “ Concrete bridges became popular because they offered simplicity in traversing the many creeks and streams which weave through the Ontario landscape, while utilizing local labour and materials.” But, the biggest incentive to the construction of bowstring bridges was yet to come. Between 1929 and 1936 Canada was hit hard by the Great Depression. While the Prairie Provinces suffered greatly, western Ontario, where much of Canada’s productive farmland and manufacturing was located, didn’t escape the disaster either. While the National average unemployment for Canada reached 27% in the depth of the depression, it skyrocketed to 45% in Ontario. It fell upon the newly elected Prime Minister R. B. Bennett and other levels of Government to try to improve the economy. Together they introduced a program of large scale spending. Make work programs were undertaken and welfare, plus other assistance programs, were introduced or increased. In many ways, the widespread construction of bowstring bridges helped pull Canada out of the Great Depression by providing employment to hundreds of workers under various government relief programs. Public works were started; highways and bridges were constructed in many parts of Canada, and particularly in southwestern Ontario. Bowstring bridges were a popular choice during that time because their construction was very labour intensive. This suited the governments at all levels, since the very purpose of the relief program was to employ as many people as
possible. Massive numbers of skilled and casual labourers were employed in their construction, as well as the local farmers’ horse drawn vehicles to transport the timber, sand and gravel required. In some cases, as in building the Broadway Bridge in Saskatoon, Saskatchewan, the Government mandated that it be built entirely by the unemployed. Some 450 men were put to work at one time. That Bridge was designated by the Canadian Society for Civil Engineering, largely because of the exceptional social significance of the Government dedicating an entire project to the assistance of the unemployed in a time of distress. Although it is not known exactly how many bowstring bridges were constructed in Ontario, since no statistical data base has ever been maintained, it can be assumed that many were built in southern Ontario at that time. It is also equally and sadly apparent that their numbers have seriously declined. Two important studies have indicated the extent of this loss. The first, undertaken in 2004 by the Grand River Conservation Authority, found only sixteen concrete bowstring bridges remained in the watershed at that time. A more recent study of the Humber Watershed by the Toronto and Region Conservation Authority shows that today only four concrete bowstring bridges remain in the entire watershed. Their demolition and replacement with more up-todate bridges is seen by some as yet another example of heritage bridges being “sacrificed at the altar of traffic efficiency.” To others, their replacement is seen as an improvement to modern standards of bridge construction, in that they are being replaced by better design features that improve traffic efficiency and safety. However, the bridges that were built in the 1920s and 1930s were very substantial and didn’t lack in strength and durability. Their demolition was not due to their being on the cusp of collapsing. As Roger Dorton, the former Manager of the Bridge Office of the Ministry of Transportation of Ontario said, “Over the years, many bowstring bridges in Ontario were tested for their load bearing capabilities. As long as they had been well maintained, they showed high durability and load carrying capacities, frequently in excess of those they were originally designed to carry.” The widespread loss is mostly due to natural causes such as Hurricane Hazel, plus urbanization, larger vehicles, and heavier traffic volume, causing many to become a hindrance to modern highway requirements. In some cases the bowstring bridges’ great arches obscured sight lines, thereby restricting visibility. Others were narrow, handling only one lane of traffic at a time, and they could not be widened. With these limitations, many of the bowstring bridges have been replaced with modern grade level bridges. As David J. Cuming wrote in his book, Discovering Heritage Bridges on Ontario Roads, “The spans we see today in our surroundings - have a genealogy that extends far into the past and far beyond those boundaries that define Ontario.” “Simply, bridges are important parts of both our technological and cultural heritage.” WINTER 2011 ORANGEVILLE LIVING
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heritage LEST WE FORGET
Captain Collison Alexander Blaver, MC:
A genuine Canadian hero WORDS DAVID K. DORWARD
After my story on Lois Campbell (and her family’s experiences in a World War II Hong Kong Japanese prisoner of war camp) was published in Caledon Living (Spring 2011, available on-line at www.CaledonLiving.com), I was fortunate to be contacted by Marilyn Wright who works at the Dufferin County Museum. Marilyn’s father, Colin, was a genuine Canadian hero and this is his story.
Early life of Captain Blaver Collison Alexander Blaver, son of Dora and Charles and brother to Thelma, was born in Toronto on November 8, 1914, shortly after WW1 broke out in Europe. “Colin” excelled in academics and was very sports orientated, spending many summers at Ward’s Island swimming, joining the Argonauts Rowing Club and playing Junior OHA hockey for the Parkdale Canoe Club. He graduated in 1932 from Western High School, commonly referred to as Western Technical-Commercial School (WTCS) or Western Tech, in the High Park North neighbourhood of Toronto. Its main building was constructed in 1927 and is still in use today. The death of his father prevented Colin from attending the University of Toronto, as 1932 was during the depths of the Dirty Thirties depression. So Colin went to work in Quebec for the Anglo Canadian Pulp and Paper Company, where he played hockey for the Quebec Aces. When World War Two broke out, he joined the Officers Training Course (OTC) with the Royal Rifles of Canada in Quebec City.
Background to the Battle for Hong Kong, December 8 to December 25, 1941 Military leaders in London convinced themselves that the Japanese might be scared off from attacking Hong Kong by a show of force and asked Canada for help. Prime Minister Mackenzie King, our longest serving Prime Minister, was usually very cautious, but not this time. For this duty, the Canadian army staff selected the Royal Rifles of Canada, 38
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a bilingual battalion from Quebec City, and the Winnipeg Grenadiers, who had served respectively in Newfoundland and Jamaica. Neither unit was adequately trained or properly equipped with heavy weapons. These two Canadian units arrived in Hong Kong on November 16, 1941. In fairness to the military planners of the day, with a total strength of 10,000 British, Canadian and Indian troops in Hong Kong and an intelligence estimate of 5,000 Japanese troops stationed nearby, they considered it an ideal place for the Canadian battalions to gain experience and training. The Japanese attacked Hong Kong three weeks later in the early morning of December 8, 1941, with 50,000 seasoned veteran troops, fresh from years of fighting in China. Not even the best troops could have stopped those vastly more numerous and better prepared, experienced and equipped Japanese troops. Within ten days the Japanese 38th Division, helped by extra artillery and infantry, overran the defences on the mainland portion of the colony. On December 18, 1941, the Japanese landed on Hong Kong Island itself. The defenders fought back as best they could, grimly holding onto their positions and counterattacking repeatedly. The Canadian commander, Brigadier J.K. Lawson, was killed fighting with a pistol in each hand when his headquarters was overrun on December 19. Company Sergeant Major John Osborn of the Winnipeg Grenadiers died when he threw himself on a Japanese hand grenade to save his comrades. His bravery was recognized with the award of the Victoria Cross.
MAIN PHOTO: Pages from the POW diary of Lt.
Collison Alexander Blaver, MC. If caught with this diary he would most likely have been executed by the Japanese.
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ABOVE: Colin, Marilyn, Patsy and Jane Blaver in the fall of 1951, just before he died, age 37.
Lt. Blaver continued to single-handedly hold back the Japanese advance, which allowed his remaining men to retreat to relative safety.
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Mount Parker, Hong Kong, December 18-19, 1941 and the award of the Military Cross to then Lieutenant Blaver, a Canadian hero The Royal Rifles of Canada (RRC) first saw action on the evening of December 18, 1941 when the 3rd Battalion of the 229th Regiment, Imperial Japanese Army, mounted an amphibious invasion of the Island of Hong Kong. They landed at Alrich Bay and advanced up a steep slope of Mount Parker with the objective of taking the most prominent feature of the northeastern section of the island. Number 5 Platoon, under the orders of Lt. Williams, RRC was told to delay the Japanese advance until No. 9 Platoon commanded by Lt. Blaver could relieve them. When Blaver’s forty men advanced to the summit of Mount Parker, they encountered No. 5 Platoon in full retreat. Blaver and his men held back an attacking force of 150 Japanese soldiers as No. 5 Platoon retreated. Lt. Blaver soon lost twenty-eight men to enemy fire and he ordered a retreat while he and his two remaining sergeants covered the withdrawal. Both sergeants were killed and Lt. Blaver continued to single-handedly hold back the Japanese advance, which allowed his remaining men to retreat to relative safety. His Military Cross citation reads:
Throughout the period 8 to 25 December 1941 this officer displayed great courage, dash, coolness and leadership, and particularly on the night of 18/19 December when he was ordered, with a force of forty men, to proceed to Mount Parker and clear the Japanese from it. This necessitated a climb of some fifteen hundred feet of precipitous mountain slopes under great difficulties. On nearing the top of the mountain, the enemy opened up heavy mortar, machine gun and hand grenade fire at very close range. As the attack developed it became evident that the enemy greatly outnumbered the attacking force and were strongly entrenched. The order was given to withdraw and Lieutenant Blaver with two non-commissioned officers remained behind to cover the withdrawal of the men. Both non-commissioned officers were killed and Lieutenant Blaver wounded, but he managed to hold the enemy for a sufficient length of time to allow his men to withdraw to a new position. Lieutenant Blaver’s courageous action undoubtedly saved the lives of many of his men and his conduct throughout the operation was consistently in the best traditions of the service. On Christmas Day, December 25, 1941, fighting ceased and all Allied troops surrendered to the “tender mercies” of the Japanese. We are very fortunate to have a diary that Colin started on October 23, 1941, which he kept updating, at great risk to himself, all during the war and as a Prisoner of War (POW) of the Japanese in Hong Kong. Lt. Blaver was WINTER 2011 ORANGEVILLE LIVING
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later promoted to Captain, no doubt because of his exemplary war record and bravery. Captain Blaver’s war diary is one of very few such chronicles known to the Historical Section of the Canadian Armed Forces. It holds a unique position in Canadian history and tells of his horrific experiences as a POW during this dark time. Colin was one of the luckier Canadian POWs, if you can call it luck, not sent to Japan and forced to work, contrary to the Geneva Convention, in inhumane conditions, tortured, beaten and starved by the Japanese. Not all Japanese were brutal. In speaking with Austen E. Cambon at Humber College, whose brother Ken was a Hong Kong POW in mainland Japan, he told me that his brother recalled the humanity of some guards and even prostitutes who risked severe punishment and death to smuggle food to the starving Canadian prisoners. Ken Cambon (now deceased) returned to Canada and became a surgeon after the war. In an act of reconciliation, he went to Japan to see a former Japanese guard who was terminally ill, a brave and humane guard who risked so much to help the Canadian prisoners. Ken wrote a book about his POW experiences, which is available free on-line at http://fourthmarinesband.com/ cambon.htm Colin’s treatment in Hong Kong by the Japanese was anything but humane, but at least he did not have to endure the long hazardous voyage to Japan and appalling working conditions that many other Canadians were subjected to by brutal Japanese guards. The Japanese government refuses to this day to acknowledge their war guilt, unlike the German government and people. One of the final comments in Colin’s war diary, when he realized he was a free man, reads: August 15, 1945, Nips Give Up – Potsdam Conf BOY OH BOY!
Premature death Colin was on his way home when he met Nursing Sister Jane Meaden in Chorley Park, Toronto Military Hospital (now demolished) in November 1945. Colin was invited to Quebec City to receive his Military Cross in person. While there, he proposed to Jane on the Plains of Abraham. She accepted and they were married in June 1946, with Patsy being born in March 1947 and her sister Marilyn in December 1948. Unfortunately Colin had contracted Beriberi disease in the POW camp in Hong Kong, no doubt aggravated by the poor diet and unsanitary conditions, which weakened his resistance to disease. In 1951 he caught polio and died on October 1, leaving two small daughters and Jane, a widow. His children didn’t fully know their father, but have never forgotten him … nor must we. David Dorward is an Adjunct Professor in Business at George Brown, Guelph Humber University and Humber College. He would like to hear from anyone who has an unusual family story as he believes Canadian history is NOT boring and these stories need to be told. He can be reached directly at dkdorward@sympatico.ca
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motoring I road test
2011 Ford Flex
Titanium WORDS KEVIN “CRASH” CORRIGAN PHOTOS SIMON BURN
Now I’ll admit to liking this vehicle, even though it’s perhaps not one for my personal shopping list. But if you’re looking for a smart looking, decent sized family vehicle, they don’t get much better than the Ford Flex.
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motoring I road test From the outside, there’s more than a little low-slung custom cruiser look going on, and it wouldn’t be difficult to imagine this design originating from some well-known hot rod fabrication shop. I like that, because we’ve all had enough of the boring old family minivan look, not that there was anything necessarily wrong with the basic concept of the minivan. In fact, I’m often seen driving my square box VW camper simply because there’s so much room in it. However, while manufacturers understand that most items of size arrive neatly packaged in a square box, it’s not exactly the most becoming of shapes for an automobile. Which is why the manufacturers toyed and fiddled with the design until it became more streamlined, unfortunately resulting in any number of misshaped contraptions which no longer bore any resemblance to the big box. Fortunately for us, the much loved SUV came along and saved the day with its 7-passenger configurations and off-road prowess until, of course, fuel prices started our questioning the need for a honking great 4x4. Enter the era of the crossover vehicle and, if anyone can define precisely what that word means, then all I can say is, “You’re a better man than I am Gunga Din!” As I see it, the term crossover roughly translates to a cornucopia of traditional styles blended into one design for which no one could think of a better name. I guess we should look on the bright side of
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things, for if they’d thought of this idea years ago, many of my friends would be riding around today on Harley Davidson crossover bicycles! In my opinion, most families couldn’t care less whether their vehicle is called a crossover or a cross-dresser; they simply want a comfortable vehicle of decent size which won’t break the piggy bank at the gas station, and something they can feel a mite proud of having in their driveway. If I’m right on that, then the Ford Flex should fit the bill quite nicely. Sold as one of these new crossovers, in truth the Flex is part old-school station wagon, part low-slung SUV, and part cool-looking boulevard cruiser. It boasts a spacious upmarket interior, comfortable seating for up to 7 and, although slightly taller than old station wagons, it drives just like a regular everyday car! Actually, scratch that, because it drives better than most cars. You see, the added height makes for much better vision than you get in a typical station wagon, especially in boring stop-and-go traffic, and the rather lengthy wheelbase makes highway cruising feel like you’re traveling on a cushioned conveyer belt. It’s almost limousine-like in ride! The 2011 Ford Flex comes standard with a 262hp 3.5L Duratec V6 which delivers pretty decent fuel economy (12.6L/100km City – 8.4L/100km Hwy) for what is, in
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due to styling considerations, certain products do better with this line of thinking. The Mini never really goes out of style, nor does a VW Beetle, but in my opinion, the Ford Flex could perhaps be the first family vehicle we’ve seen in a while to actually make it onto that list. It’s just dawned on me that I’ve spent considerable time, and word count, waffling on about vehicle styling, leasing vs purchasing, and other such nonsense, all of which has some bearing on the subject matter, but does very little in achieving my goal of providing you, my readers, with an adequate product review of the Ford Flex. Therefore, I find myself in a slight dilemma. Do I rewrite the entire article, or should I go with my gut feeling and leave it verbatim? As you can no doubt tell, I’ve decided to leave things just as they are and spend the rest of my afternoon working on my to-do list. My better half did offer up some advice on this, so here follows my rather scaled-back Ford Flex review… It looks super-cool, especially for a family ride, drives really nice, and is loaded with pretty much everything you and your family could ever wish for. There are lots of great safety features, and it’s all neatly packaged in a high quality product. Of course, if you need further information, simply visit your local dealership or ask somebody who currently owns one. They all appear to be friendly people and quite willing to discuss their vehicle choice!
Pros: Looks great and will continue to for years to come! Cons: A tad pricey for the Titanium package, but worth it in the long run. Verdict: A vehicle which the whole family will enjoy!
Rating
83%
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effect, a fairly large vehicle. However, my tester was fitted with the optional 3.5L EcoBoost V6, which not only offers a mind-blowing 355hp, but does very little to alter those fuel figures (13.6L/100km City – 9.2L/100km Hwy). To me, it’s a no-brainer! Go for the EcoBoost and enjoy the added power for next to nothing in cost! Perhaps I should rephrase that, because you will be expected to pay a little more for the power of the EcoBoost. In fact, if you let your heart run away with itself, you could quite easily find yourself owning a fully-loaded Titanium packaged Flex for nearly $50k ($49,599), such as the one I tested this week. (The base price is under $30k.) Of course, this is where I’m expected to say, “Save your money and select one of the more basic models,” but I’m not going there. No, in fact I’m going to encourage you to dig down and find the money for the top-of-the-line model, and I have several reasons behind this. Number one is that I see this vehicle becoming highly sought-after on the used car market in a few years’ time, and loaded models always demand premium prices and are much easier to off-load. Second, if I had to list all of the wonderful features the Platinum Flex boasts, this would become the War & Peace of automotive reviews. Last and perhaps most important, I view this as a long-term ownership vehicle, by which I mean, once you’ve become accustomed to driving the Flex, you’re not going to want to drive anything else. I can actually back this up as I’ve spoken to several Flex owners and they’ve all said pretty much the same thing! Now I know that’s perhaps old-school thinking, as many of you lease vehicles today, but think of it this way… Vehicles are getting better and better. In fact, any vehicle today should provide you with at least ten years of reliable usage, so why ride the never-ending lease treadmill when you could pay off your vehicle within a few short years and enjoy payment-free ownership for several more. Naturally,
the Flex is part old-school station wagon, part low-slung SUV, and part cool-looking boulevard cruiser.
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Millcroft Inn 55 John Street
Hockley Valley Resort 793522 Mono 3rd Line (Off Hockley Road) Hockley General Store RR 5 994227 Mono Adjala Townline
Best Western Inn and Suites 7 Buena Vista Drive
The Globe Restaurant Hwy 89 (between Airport Road & Hwy 50)
BELFOUNTAIN Belfountain Inn 792 Forks of the Credit Road
DUFFERIN Dufferin County Museum Airport Rd & Hwy 89
MONO CLIFFS Mono Cliffs Inn 367006 Mono Centre Road
SHELBURNE
Liberty Tax 116 Main Street West
Booklore 121 First Street Liberty Tax 5 First Street Orangeville Flowers 78 John Street
VIOLET HILL Mrs. Mitchell's Restaurant/ Granny Taught us How Hwy 89 (between Shelburne & Alliston)
Orangeville Furniture 633419 Highway 10 North Pear Home shop 185 Broadway Town of Orangeville Townhall 87 Broadway
Next Issue: Spring MARCH 2012
Read online at
www.orangevilleliving.ca WINTER 2011 ORANGEVILLE LIVING
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ORANGEVILLE LIVING WINTER 2011