The Halifax Bucket List Discover five things
ten local celebrities always wanted to do.
Community Builders Argyle Fine Art,
Ratinaud French Cuisine, and the Bike Pedaler.
Restaurant Showcases Join us for intimate
Planet Paws A soc ial enterpris e i n Dar tmouth that love s pets and parks.
Late Spring 2013
tastings at Piatto Pizzeria and Front & Central.
Welcome to Halifax’s neWest culinary Hot spot. Whether enjoying a meal with family and friends, or an after work cocktail in the bar, the harbourstone sea grill & pour house offers a warm, inviting ambience, with down-to-earth cuisine made with locally sourced and market fresh ingredients. Enjoy seasonal, coastal cuisine expertly crafted by our team of esteemed culinary professionals, with Executive Chef Trevor Simms at the helm.
harbourstone sea grill & pour house 1919 Upper Water Street Halifax, Nova Scotia B3J 3J5 Phone 902.428.7852 harbourstone@marriott.com www.harbourstonerestaurant.com Twitter @harbourstonesg
Contents Issue Number 5, Volume 2 - Late Spring Edition 2013
6 Local Discoveries
We find cool stuff around town and share it.
14 Community Builders
This issue we feature the Bike Pedaler, Argyle Fine Art, and Ratinaud French Cuisine.
20 Planet Paws
A social enterprise in Dartmouth that loves pets and parks.
24 Local Food & Drink
Showcases on Piatto Pizzeria and Front & Central.
28 In the Kitchen
Deliciously local recipes from Jessi Gillis and Sean Gallagher.
36 Social Profit Features
This issue we get to know Shelter Nova Scotia and look at CEED and CYBF's alumni.
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GENUINE NOVA SCOTIAN PROSCIUTTO
available now. ratinaud.ca
You Deserve the Best. Eagle Lord
Alexander Henden
Captain Birdseye
Brenden Sommerhalder
It's hard to believe that we've only been in this magazine game for a year now. It seems much longer. In our inaugural season, we had the privilege of meeting so many of Nova Scotia's entrepreneurs and community builders. Brilliant people who were a great source of inspiration during our maiden voyage. They truly inspired us, and we hope they inspired you.
Contributing Editors
Looking at this new season, we made a conscious decision to stay the course, but to go a little further each issue. We want to do an even better job, and honour the many extraordinary folks working hard every day making our community a better place for us to live, and for visitors to come and play. We owe them so much, and history has shown that we shouldn't take them for granted. So we won't.
Chief Photographer
In looking more closely at our city this past year, we have reaffirmed our belief that our home is really much more than a city. It's a destination. People come here from all over the world, and they come for that authentic experience. Even when they leave their hotels on the peninsula, they still hold that same expectation, and it's worth taking note.
Lia Rinaldo, Laura Oakley, Michelle Brunet, RenĂŠe Hartleib, Brenden Sommerhalder, Bethany Horne, Lindsay Best, Emily Forrest, Phil Otto, Jeff Barrett, Anisa Awad Riley Smith
Photography
Meghan Whitton, Kumi Henden
Illustration
Scott MacDonald, Lola Landekic, Stephen Gillis
Design & Layout
Popcorn Creative
Eagle Lord's Costume Plan B Halifax
Follow Us on Twitter @ConnectionsHFX
Contact Us
magazine@localconnections.ca
Visit Us Online
What's also interesting is that we, the locals, are starting to shift our own expectations as we are beginning to seek out this authenticity for ourselves. We're starting to demand locally made products, and not simply because we want to save our economy or the planet. We're starting to want better quality products and more meaningful experiences. We're starting to want food that tastes real and doesn't come from thousands of miles away, and we're starting to ask where goods are coming from and how they're made. We are beginning to reconnect with our natural selves, and who we are as a people. And this is a good thing. So for 2013, we would like to encourage you, our readers, to continue to seek out the authentic. You deserve the best, so don't settle for less.
localconnections.ca
Alexander Henden Eagle Lord
We find cool stuff and share it with you!
Who Let the Goats Out?
Tasting Tours Return The local food scene is hot right now, and Emily Forrest and her Local Tasting Tours are returning to Halifax for a second season on June 4th. This year there will be two unique tour experiences. During the daytime, patrons can take the Downtown Halifax Food Tour and, in the evening, go on the Night Out on Quinpool Tour. So now you have at least two more things to add to your summer todo list.
localtastingtours.com
Next Door Neighbour If you've been by the new Jane's Next Door on Gottingen, you already know about Edna. As mentioned back in our Autumn, 2012 issue, this new restaurant isn't the new Jane's. It's the restaurant of her daughter, Jenna Mooers. Doors are set to open this month, and of course you'll need to pop in for a bite.
@Ednahfx
Cheesecake Lovers Unite! New Kid on the Block If you're a diehard cheescake lover, then hopefully you've already discovered Sweet Hereafter on Quinpool Rd. If not, then it's time to get your cheesecake on! With over 100 different varieties, each available at different times, it's an impressive array of dessert excellence. Throw in the fact that they are made in-house with as much love as you can imagine and, well, you get the picture.
By the time you are reading this, 2 Doors Down will have opened its doors, and will be serving food inspired by Canada’s seasons and culture. Unlike its older brother, Chives Bistro, they will also be open for lunch. This is great news for Barrington Street, and a reminder that there is a great future in the downtown core.
@2DoorsDownhfx
sweethereafter.ca 6
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What happens when you combine an all-star cast of restauranteurs and put them in the Argyle Entertainment District? What you get is the Stubborn Goat Gastropub! Set to open this summer (around July 1st), patrons will have access to the best local craft brews in town, a solid selection of local wines, and a refreshing take on comfort food, using fresh local ingredients, of course. Renovations are underway, so stay tuned!
@TheStubbornGoat
Meet Your Local Halifax! Sometime near the end of March we made the decision to suspend our micro events while we spent time organizing our two big spring events, the Open House and the Spring Gala. With both events now behind us we will begin using our newsletter to announce some of the more intimate events we're doing for early summer.
eepurl.com/rzepx
Cool and refreshing with a positively sparkling personality Stutz Premium Craft Cider is the #1 selling cider in Nova Scotia. It fits conveniently in your fridge door, and with its resealable cap you can enjoy it for days.
Wine Tasting Parties Most of us can enjoy a good bottle of wine, but to explore the beautiful complexity of wine, one might consider hiring a guide. There's a lot to experience, and this is just what Sommelier Moira Peters delivers through her Tasting Parties. As the client, you get to choose from an interesting mix of themed parties that can take you right across the globe through different wine growing regions.
unwinedtastingparties.ca
1L Mini Growlers Unless you buy all your beer at the NSLC, you should already know about the awesomeness that is the Growler. If not, they are big glass jugs which you can take to your favourite local brewer to have filled (and refilled) with your favourite local craft beer. Until now this also meant having to buy a full 2L of beer (about a six pack), which, if you are drinking alone, is a helluva lot of beer. This year, with the opening of Bridge Brewing, and now thanks to our friends at Propeller and Garrison, you can get the right amount of that beer you crave. Halifax: meet the mini growler, your new 1L refillable jug.
facebook.com/CafeBrea
• No gluten
Look for our NEW bottle StutzCiderNS StutzCider
Available at your local NSLC
You helped us win the halifax business awards 2013 new business of the Year.
we’re sharing this award with You!
Going Local on Portland Portland Street may not be a hot bed of the local movement, but there is a nice little coffee shop named Cafe Brea that's been serving up local for just over a year now. There's no drive-thru, and thank goodness for that. The food is fresh, the coffee is top notch, and it would seem that the folks in the neighbourhood have a taste for this sort of thing.
• Half the cost, half the calories, half the alcohol of a bottle of wine
Nomad Back on Argyle After vacating their steady spot over the winter, Nomad Gourmet has returned to Argyle Street, this time with Chef Graeme Ruppel. Chicken and waffles, anyone?
family is closer now. “My We spend more precious moments and at the same time, we became more active. – Anna
”
nomadgourmet.ca
490 2400 | www.canadagamescentre.ca |
We find cool stuff and share it with you!
Pretty Pennies Trunk Studio Chair Made and designed in Halifax, these chairs are a new take on Danish furniture tradition. Each chair is made from walnut and birch, and are of the highest quality.
trunkstudio.com
Handcrafted Soaps Made in Nova Scotia, Pearl & Daisy artisan soap and bath products are made from essential oils distilled from fresh flowers, fruits, and plants. The fabulous packaging also makes them ideal gifts for friends and loved ones, both at home and abroad.
It may take some time before we stop seeing pennies in our change altogether, but there's no reason why we can't begin to celebrate their history and beauty. For those wanting to do just this, you only need to look to Coin Coin jewelry maker Renee Gruszecki, who makes sterling silver rings and pendants using the one cent piece.
coincoin.myshopify.com
pearlanddaisy.com
White Point Lodge After being burnt to the ground just over one year ago, White Point Lodge was rebuilt in one year and reopened on November 8, 2012. Designed locally by WHW Architects and constructed using local materials and workmanship, this new building is a beauty to behold. It's also a terrific place for a weekend getaway, as it's only a short drive from the city.
whitepoint.com
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Pete's in Wolfville It's hard to believe that it's been a year already, and yet so many here in Halifax don't even know that there's a Pete's in Wolfville. The doors opened in May, 2012, and the community has since come to embrace their new neighbour. And of course, all the fresh and exciting food that came to town when Pete's opened its doors.
petes.ca
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Lost Cod Clothing Co. On May 1st, local entrepreneur Gordon Stevens opened the doors to his new venture on what is becoming a renewed waterfront. The Lost Cod Clothing Company is a T-shirt shop that collects and shares some of Nova Scotia's interesting, and sometimes bizarre, history. Each design has its own story, and there are many to choose from.
thelostcod.tumblr.com
Late Night is Back! It's no secret that we here at the magazine love the ferry service. We'll even go as far as calling it a local treasure, so when Regional Council recently unanimously voted to amend the budget to restore late night ferry service, we were elated. When you look at the big picture, this isn't just about helping Dartmouthians get home It's about re-establishing a link between the two cities, which is good for everyone. Of course, citizens can do their part by using the ferry a little more, but this is a step in the right direction.
halifax.ca/metrotransit/ ferries.html
Common Roots On Sunday, May 5th, our gardening season officially began with the opening of the Common Roots Urban Farm. This year, we're giving this urban gardening thing a whirl, and we'll be using the magazine to share our experiences growing food in the city.
partnersforcare.ca/urban_farm
TH E NE PTU NE TH EAT RE AN D PRO DU CTI ON OF DIS NE Y’S H’S OS INT CK CA ME RO N MA
A MUSICAL BASED ON THE STORIES OF P.L. TRAVERS AND THE DISNEY FILM
NEPTUNETHEATRE.COM
429 - 7070 APRIL 1 t o MAY 25 13/14 SEASON
BEST PRICES, SEATS & PERKS GALORE: BECOME A NEPTUNE SUBSCRIBER! Fountain Hall Series The Comedy of Errors
13/14 SEASON
SEPT 17 to OCT 13
BY WILLIAM SHAKESPEARE
RED
SCOTIABANK Studio Series
OCT 22 to NOV 10 BY JON LOGAN
HOCKEY MOM, HOCKEY DAD
HOLIDAY SHOW: A CHRISTMAS CAROL NOV 26 to DEC 31
MUSIC BY ERIC HUGHES BASED ON THE NOVELLA BY CHARLES DICKENS
HAVING HOPE AT HOME JAN 14 to FEB 9
DAVID S. CRAIG’S INTERNATIONAL HIT COMEDY
OCT 15 to OCT 27
STARRING HEATHER RANKIN & KEVIN KINCAID WRITTEN BY MICHAEL MELSKI
CRADLE AND ALL FEB 4 to FEB 16
BY JOANNE MILLER • A CO-PRODUCTION WITH EASTERN FRONT THEATRE
OIL AND WATER
MISS CALEDONIA
FEB 18 to MAR 9
APR 29 to MAY 11
NEPTUNE THEATRE PRESENTS ARTISTIC FRAUD OF NEWFOUNDLAND’S PRODUCTION • BY ROBERT CHAFE DIRECTED BY JILLIAN KEILEY • MUSIC COMPOSED AND ARRANGED BY ANDREW CRAIG
LEGALLY BLONDE
C A L N AND T H E M UL BYSAMI AN DA BROW RE
TION PICTU THE NOVE BASED ON -MAYER MO - GOLDWYN ’ K E E F E & N E L L B E N J A MTI NI RO ET M E O TH WITH M NCE GEMENT BY LAURE N LY R I C S IAL ARRA MUSIC & GH SPEC D THROU CH PRESENTE AT H E R H AT E H Y B K BOO
WRITTEN & PERFORMED BY MELODY A. JOHNSON MUSICAL ACCOMPANIMENT & ORIGINAL SCORE BY ALISON PORTER DIRECTED BY RICK ROBERTS & AARON WILLIS • PRODUCED BY LUNKAMUD IN ASSOCIATION WITH TARRAGON THEATRE
Closes MAY 26!
LOCAL CONNECTIONS
LOVING
The Local Movement E m i l y Fo r r e s t linkedin.com/in/localtastetrs l @LocalTasteTrs
I
remember the first time I found Shubie Park. I was hunting for it in a Dartmouth subdivision, feeling unsure about my map directions when suddenly, there I was. I’ve been invited by my shaggy friend Whitley and his dad to take walks there, and I revel in joining the quiet community of dog owners and joggers and walkers who catch up with each other as they follow the paths along the canals. We’re suspended in an out-of-city peacefulness as we make our rounds, bumping into another joyous, bounding pup who wants to say hello every 50 yards or so. Reading up on city history recently for my tours, I was floored by the amount of work that went into building the ingenious lock system running through to the Bay of Fundy, and the sad story of how the railway made it obsolete in just a few short years. Recently I stumbled upon two little family-owned restaurants and have been sharing these happy secrets with friends ever since. I found one of them by chance in a mini mall just across the MacDonald Bridge: Pho Hoang Minh. I can’t stop raving about their rice paper rolls (pretty pink delicate shrimp tucked all in a row with rich pork inside) and their real-deal Vietnamese Pho (pronounced PHA). I always leave warm with good wholesomeness after eating there, never too full but just right. The other spot is JiXiang on Quinpool Road where the cook
came out of the kitchen grinning shyly to place the most bizarre and flavourful dish of hot knotted seaweed and potatoes down on a potholder in front of me. In the spirit of gluttony, I followed this with a wicked authentic Shredded Pork, vivid with pink-red chili sauce. I can recall the intensity of flavour in that sauce still. At both places servers and owners bustled about us pleasantly, and it felt just like going to have dinner at mom’s house. I took in a St. Cecilia concert one lazy Sunday afternoon this year and it was just delightful. A group of young musicians from Dal—Quartet La Corde—played with such delicacy and care, their passion for the music
was palpable in the room; people held their breath. And how I loved that old fashioned, pale green, proscenium stage music room lined with tall windows in the old Maritime Conservatory building. There’s 150 years of Halifax arts history in that building, and walking down the old hallways, smelling the wood and catching snippets of music from the endless row of classrooms is something you can do any day of the week, or take classes there yourself. My list is growing. I have friends visiting this summer and it’s going to be hard to cram in all the things I want to show them during their stay in Halifax. Hopefully, they're not going to want to leave. █
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The 60 Minute Kids’ Club is a fun and engaging program designed to get children in Primary/kindergarten to Grade 6 excited about making the proper healthy choices.
SIGN UP YOUR SCHOOL TODAY BY EMAILING US AT
WE ARE ACCEPTING THE
FIRST 50 SCHOOLS
INFO@60MINKIDSCLUB.ORG AND MAKE SURE TO VISIT OUR WEBSITE TOO!
THAT CONTACT US FROM HALIFAX FOR THE 2013/14 60MKC SCHOOL CHALLENGE!
WWW.60MINKIDSCLUB.ORG
What is the 60MKC? The 60 Minute Kids’ Club is a FREE program for elementary schools across Canada designed to teach kids and families how to create consistent healthy habits. Your school can participate in up to 3 - 45/60 day challenges throughout the school year - the more points each student earns, the better the chances are for the school to win the Grand Prize! (varies per region)
How does the 60MKC work? 1) Contact us at info@60minkidsclub.org to register your school and receive a full program overview 2) Once your school is registered, kids can visit www.60minkidsclub.org to sign up under their school name. 3) When the Challenge begins, kids are encouraged to track their daily healthy habits (using the 5-2-1-0 model) using our safe and secure web-based tools. Students earn points which add to their schools’ totals and at the end of each challenge, we REWARD the most active students, schools, regions and Provinces.
Help get your school and community involved TODAY! email: info@60minkidsclub.org website: www.60minkidsclub.org
PARENTS! Visit www.60minkidsclub.org to access nutritional advice + health tips for your whole family!
LOCAL CONNECTIONS
MISSION Statement Phil Otto
ca.linkedin.com/in/philotto
W
ith spring comes the feeling of renewal—a vibrant, colourful regeneration of life and expression. And so it is with brands. Just like cleaning cobwebs and dust bunnies from a home, and dead foliage and winter debris from a garden, from time to time brands need a recalibration and a refresh. Let me offer some tips that will help ensure your brand and identity stays relevant to the needs and wants of your customers. Take the time to discover your brand DNA and ensure all elements of your brand identity—typeface, colour,
l @brandguy
icon and brand promise—aligns. An authentic visual identity will resonate with your customers. Anything else is a weak facade. Put your brand identity under a microscope. If any element is tired or meaningless, it has to go. Your brand identity is your brand’s signature, the cover of your brand story. Don’t try to have your identity tell the whole story or it will be mediocre and unmemorable. You may have only one chance to capture your audience's attention. Don’t blow it with complicated or bland. A powerful brand identity evokes emotion, and designers know how
to arouse the right emotion through colour, typeface, and imagery. The most successful brands in the world develop and constantly nurture an emotional connection with their audience. Consistency is key. Every aspect of your communications need to seamlessly blend together. Retail signage, advertising, product labeling, packaging, delivery vehicles, employee attire, website, and social media brand voice are all part of your business's presentation and another opportunity to reinforce a unified brand message. Your designer should provide a style guide to ensure a consistent presentation of logo, colours, and supporting brand elements everywhere you use it. Your name is the most important part of your logo. Find a design for your name and support it with imagery. While graphic symbols, the origin of branding, were a great tool when society couldn’t read, today you should consider the billion dollar rule. If you’re going to spend a billion dollars promoting your brand, you can get away with a symbol, like Nike’s swoosh or McDonald’s golden arches. Otherwise, stick to promoting your name, because your name is your brand. A brand is a promise to your customer. It's a combination of reputation and expectation. Tell your story. Be genuine and authentic. Don't complicate it; keep it simple. And most importantly, keep your promise. A brand is what you do, not merely what you say. █
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LOCAL CONNECTIONS
ON Business Lindsay Best ca.linkedin.com/in/lindsaybest
l @lindsaybestbiz
W
hen I broach the topic of planning with people in the business community, the response I typically get is that they understand the importance but find themselves too busy. It’s a common story of business owners wearing so many “hats” that they can’t see that part of what is making them so busy is not planning in the first place. I’m not saying that plans are fool proof. In fact, when embracing the planning process it is important to understand that plans always change. The good news is that small businesses are flexible enough to respond to change. This flexibility is a luxury and should be leveraged whenever possible. Below are stories of two companies who approach marketing from different angles. Company ABC started a business and they find themselves juggling many tasks that small businesses face. Each day there seems to be new opportunities to promote their products and services such as a deal on a print advertisement or a trade show opportunity. Each opportunity is considered in silo, requiring human and monetary resources, and the opportunities may not align with the overall organizational goals. Company ABC ends up spending all of their marketing funds by June and miss valuable opportunities later in the year. There is no set promotions budget, but more money than was intended to be spent, was spent.
At the beginning of the year, Company XYZ spends some time outlining a marketing plan. The plan includes targeted markets, an analysis of the competition and points of interest on products and services, pricing structure, promotions, and placement. The company then lists the campaigns that they want to focus on based on their goals and choose the right mediums and time of year to promote their products and services. Company XYZ creates a budget for each promotion placement and accounts for wiggle room to allow for change. As new opportunities arise
the plan can be referenced, and if it doesn’t fit the company’s objectives, then the opportunity can be filed for consideration in the next fiscal year. Though these examples may be extreme and simplified, they outline what is at risk when planning is not a regular business activity. Discipline in planning can save a lot of time and money, and keep people in high spirits by reducing time spent scrambling to solve problems. By planning, businesses can stay focussed on their priorities, foster creativity and innovation, stick to their budgets, and feel confident in daily decision making. █
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We Do Events
g n i r e t a C
N O M A D G O U R M E T. C A
l nomadgourmet f nomadgourmetinc
The Bike Pedaler
Article: Bethany Horne Photo: Riley Smith
Deep into a total bike-care drought, Downtown Dartmouth needed someone like Marc Rickard to come along. The native Dartmouthian moved home in 2010 after years living away. He was surprised to find that his beloved city had lost its last bike shop in 2009 and nothing had filled the void. A few months later, in May 2011, The Bike Pedaler was born. The independent shop on Portland Street isn’t about any specific kind of cyclist. It’s there for everyone: elite athlete, commuter, and recreational cyclist alike. Rickard says his favourite thing about running the shop has been hearing the stories his customers tell. One lost almost 100 pounds by changing his diet and exercising. Others come in to the shop at the beginning of a rehabilitation process—physical or mental—and Rickard gets to see the impact the biking has on that process. He even inducted a few winter cyclists during last year’s transit strike who started because they needed to get to work, “got hooked” and stuck with it long after the buses started running again. The shop isn’t just for repairs and purchases: Rickard has made a conscious effort to make it a community hub for people who transport themselves on two wheels. They have racks along the wall for bike parking: and the first two hours are free. “On Saturdays people are going down to the Alderney farm market. We joke that if you’re not carrying a five pound lock it’s much easier to carry home a seven pound chicken.” Some people drop in just to talk. “We know a lot of our customers on a first name basis. We have a lot who drop in just to tell us how they’re doing, how their bike’s working, what they’ve done for a ride. We have commuters that say ‘Oh boy, let the people know that the bridge is really rough today.’” And business is good. His first winter, Rickard worked the shop alone but managed to keep it open in the offseason. This year, he kept four employees employed all winter, and was operating at capacity. The busyness has kept him from doing some of the things on his wishlist: hosting bike maintenance clinics, and teaching more people about the particular joys of Dartmouth cycling. Rickard says that “the downtown community is really great because it's got the start of several different multiuse trails. You could almost ride to Lawrencetown beach solely on multi-use trails. Of the 25 or 27 kilometres that it is from the doorstep here, about 20 of those are actually off of the road.” He says that people have to ask, though, to get the benefit of his local knowledge. “We're more than happy to help point out rides to people. It gives us an opportunity to help tailor to their needs.” █
The Bike Pedaler’s second anniversary is on May 22. They’re planning an event—perhaps a bike parade around Lake Banook— to coincide with HRM’s Bike Week, May 25-June 3.
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Article: Bethany Horne Photo: Riley Smith
Argyle Fine Art
We were all artists once. As kids we start to draw or sculpt as soon as we can get our hands on a crayon or a piece of plasticine. At the Argyle Fine Art gallery on Barrington Street, the goal is to make art as fun, accessible, and essential to people as it was in kindergarten. “Kids love drawings,” says Adriana Afford, co-owner. “They’re artists right now, before people tell them they’re not.” She says a little girl was there the very same day of our interview and bought her first piece of art: a $10 cat picture. “She was delighted.” Helping all types of people have a relationship with local art is Argyle’s reason to be. Afford and her business partner Crystal Ross own and run the gallery, which will turn 13 in July. In its cosy shopfront on Barrington Street, Argyle Fine Art stands as an ever-changing showcase of local visual talent. The appeal of the Halifax arts scene is part that people love familiar images they have a connection with, but Afford says even more so, people want it for its quality. “Art here is off the charts,” she says, but “you need more people to appreciate it. We’re constantly looking at how we can reach people.” Breaking the mold of stuffy galleries leery of having pictures taken in their spaces, Argyle Fine Art is constantly sharing images of their pieces on social media. Ross authors the gallery's quirky blog, and Afford keeps busy with their communities on Facebook and Twitter. “I don't do a lot of advertising, because it's just too expensive,” says Afford. “I have to come up with ways that are affordable, effective, and engage people.” Once the pair has drawn you in with their online chattiness and you step inside their gallery, you can find art in any price range, or even see local creators in action. “People are able to be here many times when the artists are painting, creating, or making something. We try to have lots of opportunities so that people not only meet the artists but actually see them working. It’s really important.” For Afford, supporting local business is literally about coming downtown— and making that trip a habit. “Go to the market, or go for a walk. Drop in; do some window shopping. Window shoppers are awesome. They bring other people in. You don’t have to go downtown to buy something. You can be supportive by just being there.” On May 7, Argyle will open a show featuring new work by Nova Scotia painter Shelley Mitchell in its Upper gallery. They also hope to have a collection of emerging artists' pieces in their Lower gallery, focusing on craft and ceramic in time for Mother’s Day. “We have a lot of the same artists that we had when we began, but we’ve branched out and tried lots of new things along the way.” To Afford, building the community of artists at Argyle is a constant process. “There are lots of different things that a gallery can do outside of just selling artwork,” says Afford. “It’s a business, but it’s personal.” █
small in size
HUGE IN FLAVOUR ~all new~
You can visit Argyle Fine Art at 1559 Barrington Street or online at: argylefineart.blogspot.ca www.garrisonbrewing.com
Ratinaud French Cuisine Article: Bethany Horne Photo: Riley Smith
Cultivate your own style.
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juleschamberlain.ca
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Vegetarians beware: Fréderic Tandy is coming after your soy sausages. The charismatic French chef and his artfully preserved meat products are in Halifax’s North End: Ratinaud Charcuterie, on Gottingen Street. Ratinaud is all about the art and intricacies of meat. Preparing charcuterie involves taking advantage of the unique properties of carefully selected types of meat, and using the animal’s natural fat plus sugar, salt, or spices to cure the meat until ultimate flavour is reached. Sometime it takes months before something like a duck prosccuito is ready. But, oh, when it is! “One day I had one woman telling me she became a vegetarian because she didn't want to eat mass produced meat. And I was like ‘Well, who told you to do that?’” says Tandy, with an incredulous tone and through a charming French accent. Tandy’s cooking is anything but mass produced: he uses only locally farmed animals, and he crafts each recipe himself. He does sell cheeses brought in from outside the province, but he can answer most any question about every one of the products he makes in store, he says. “I think that's why the business is starting to get better and why we get good word of the mouth,” Tandy say. “We offer a good customer service.” Is he a perfectionist? Not in his personal life, he says, but in the kitchen he’s a creator. “I am never satisfied. There are recipes that I do every week, but every time I do them, I'm thinking, what can I do to make this sausage being even better than one I did last week? So yeah, I am a bit of a perfectionist, but I think it's necessary.” Tandy doesn’t just want to teach people to love charcuterie; he’s teaching a new culture of eating. Once a week he hosts “The Kitchen Table”: a set meal for up to ten customers—fully booked until July—where he and his staff offer diners with the full experience, including a view into the food preparation. “It's basically opening your door to strangers. That's the purpose of eating.” He says in Europe, eating is a shared celebration, not just a function of the body or the private experience of tasting of food. “My favourite customers are people who come and ask a bunch of questions and get to try something.” It doesn’t matter if they spend $2 or $50, he says, as long as they come back with a big smile on their face. “This is my biggest reward. Make people happy. Eating should be a pleasure. That's my biggest reward.” Tandy is a talker. Because what he cooks is new to the city, he’s often chatting up new customers and convincing then to try stuff that may be new to them. And yes, he says proudly: he’s already ruined the resolve of at least two vegetarians that he knows of. And for others out there, he has a message: “You can still eat meat and buy local meat ... Maybe you should come by the store. Maybe I can convert you.” █
You can check Ratinaud at 2082 Gottingen Street or online at: ratinaud.ca
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Planet Paws
Article: Brenden Sommerhalder Photos: Riley Smith
A social enterprise in Dartmouth that loves pets and parks.
T
he whole premise of the shop is that we built it around Shubie Park," explains Planet Paws Pet Essentials owner Rodney Habib as he leads a tour of his Dartmouth-based localsourced pet food store. An exact scaled model of the oldest tree in Shubie Park acts as the centrepiece of the warmly lit space. “The sights and sounds that you’re hearing are all inspired by the nature at the park to give an authentic feeling of being outdoors,” he explains over ambient sounds of nature heard throughout the store. It’s a pleasant and unimposing composition of birds chirping and a breeze running through leaves. The birds, which sound like they’re playing overhead, are recordings of the actual species of birds that call Shubie Park home. With the care taken to respect nature’s authenticity, the distinction between indoor and outdoor doesn’t seem so easily made when stepping into Planet Paws. The store’s seamlessness with nature is an extension of the philosophy that led Habib to re-examine the way we nourish our pets, and the way that business and community can work toward common goals to the benefit of both – or indeed, how it is possible to remove the line between business and community altogether.
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For Habib, a first-generation Canadian who studied and earned a degree in animal nutrition overseas, some of the European and Mediterranean cultures he lived in opened his eyes to a new way of thinking about animal nutrition. Or an old way, depending how you look at it. “Society’s different there. Everything relies on community,” he explains. “Here, I think sometimes we can get dragged away from community values, but when you go there, they drag you right back in. If you wake up in the morning and somebody’s building a fence, you go out there and you’re building it with him and your neighbours. It’s not questioned, it’s essential.” Their communities become a part of their day. And the communal, share-all philosophy applies to how they feed their animals, too. “You go into their gardens, and people are growing food for their dogs and their cats in those same gardens, alongside the food they’re growing for themselves and their families. So when they’re harvesting for each other, they’re harvesting, in different categories, for their animals. They saw the kibble I had brought with me to feed my cat and they were baffled.” Habib describes a culture where gardens are in the front yard instead of the back, where harvesting and
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preparing food is part of daily living, and processed, pre-made foods are a strange concept. They feel this way for themselves, and they feel this way for their animals. What’s more, the people and their animals were healthy. “dogs lived to be 20 and cats 30 years old” he recalls. This way of thinking about feeding animals is very much at odds with current conventional ideas in North America. Parents across the continent are cautioning their kids not to feed the puppy table scraps because “people food” isn’t good for dogs. “It’s the perception that what we eat doesn’t work for them, and what they need to eat is 100% balanced in every bite,” says Habib. “Do you eat everything in the food pyramid in the exact proper proportions in every single bite you take?” Six years of research into the mass produced pet food commonly available in North America led Habib to discover that most pre-packaged pet food is inadequate for our animals. In reality, there is nothing stopping us from growing the food for our pets locally and providing them with wholesome, from-the-ground, fully nutritional diets that lead to healthier animals. Inspired by his experience overseas, Habib wanted to return to Nova Scotia to work as an animal
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nutritionist, only to learn that the designation doesn’t exist in Canada. Driven to share his knowledge about animal nutrition locally, he started blogging. As thousands of people became connected with his animal nutrition blog, he began collaborating with other bloggers. Now, Habib is invited to speak about animal nutrition across the country, he’s been in a series of pet nutrition documentaries, he has a team of animal nutrition bloggers, and he has a regular radio show with Rogers Digital Media – in addition to his bricks and mortar pet store. “Planet Paws is our physical and visual centre of the message we’re trying to put out there,” says Habib. His store sells food for pets prepared by some of the best food producers in the province, many of which are the same as we purchase from at the farmers markets. Human-grade beef from a local Nova Scotia farm in the form of jerky to feed your dog? It’s there. Packaged food with real ingredients? That too. Habib says that the first thing they did when they started setting up their store, a process not without its own challenges, was to form relationships with all of the local farmers. This was a pioneering approach to pet food supply. Many of the producers he now works with sell the same product for humans as Planet Paws sells for pets; but they sell more at Planet Paws than at the farmers markets.
1551 South Park Street, Halifax . 492-0530 . cantinamexicana.ca
Habib hasn’t forgotten the community-minded cultures that inspired him. Of the profits made through Planet Paws, Habib designates fifteen percent to restoration efforts for the nearby Shubie dog park, five percent to local elementary schools, and a further five percent to Nova Scotia animal shelter systems. In its first year, Planet Paws reinvested about $85,000 into its community, and Planet Paws was nominated for the Pet Industry Joint Advisory Council retailer of the year award. In 2012, Habib was awarded Halifax’s Golden Apple Award. Planet Paws has replaced and redesigned signage, installed park benches and lost-and-found deposits, and contributed toward infrastructural improvements for Shubie Park. “The goal at the end of the day is buy local, eat local, and support local,” Habib summarizes as his philosophy. “If we all do that, we’ll be taken care of.” In a nutritional sense and a business one, Habib and Planet Paws lend irrefutable support for his way of thinking. █
You can check out Planet Paws at 95 Montebello Drive or online at: planetpaws.ca
Deliciously Handcrafted Ice Cream Made Using Real Ingredients
5668 Cornwallis St, Halifax • deedees.ca • 407-6614
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LOCAL FOOD & DRINK
THE ART OF NEAPOLITAN PIZZA MAKING
Article: Lia Rinaldo Photo: Riley Smith
T
his is not a pizza joint, this is a pizzeria—and there's a distinction, according to Piatto owner Brian Vallis. Vallis is a self-professed pizza enthusiast, and his enthusiasm is palpable. He's built a gathering place capturing the community of a British pub, the culture of a French café, and the spirit of a pizzeria in Italy. Brian and Jay Vallis are the father-daughter team behind Halifax’s Piatto Pizzeria + Enoteca. They’ve been dishing up classic Neapolitan pizzas for about year now, and judging by the crowds packing the place nightly, the formula is a hit. Brian first fell in love with the idea of pizza when he worked in London away from his family in St. John’s. He and a coworker (Salvatore, from Naples) would often hit up late night pizzerias for a slice and a glass of wine. When Brian returned home, he lamented the fact that it was impossible to find a good slice of pizza, glass of wine, dessert, and coffee under one roof. An obsession was born. Extended visits with Salvatore to Naples, stints at pizza schools in California and Italy, time spent researching and sourcing products and ingredients, and perfecting his Friday night family pizzas, he thrived. His first pizzeria opened in St. John’s in 2010.
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This isn’t any old pizza. This is pizza made with pride using strict traditional methods and the freshest ingredients, Vera Pizza Napelotana (VPN), true Neapolitan pizza. The Associazione Vera Pizza Napoletana, a group of Neapolitan pizzaiolos that exists to preserve and cultivate the tradition and art of Neapolitan pizza making, recognizes Piatto. Piatto’s original location was the second official VPN-certified pizzeria in Canada (their Halifax location is #9), after Pizzeria Libretto in Toronto. There are three basic components to this style of pizza making–dough, sauce and cheese. The key to the lightness of the dough starts with Caputo Dopio Zero flour direct from Italy. It’s extremely low in gluten with a super fine, silky smooth texture. This is combined with fresh yeast, water, and sea salt. The yeast is critical in fermenting the dough, and after a minimum of 24 to 36 hours in process, the perfect flavour is achieved. For the sauce they use sweet San Marzano tomatoes grown in the nutrient-rich soil from the ashes of Mount Vesuvius. The tomatoes are crushed by hand daily, ensuring every bit of each tomato hits the sauce. Fior di Latte (whole milk mozzarella) is the cheese of choice, handmade and ordered fresh weekly out of Montréal. The pizza is assembled, stretched by hand on marble
to an 11-inch diameter, sauce is spread clockwise, ingredients are added, then it hits the stone deck of the traditional wood-burning pizza oven. After all of the careful prep, a pizza is cooked in three spins for 90 seconds at high temperatures. In this short, intensive time, the dough rises, the ingredients almost boil and begin to caramelize, and a pizza emerges with a scorched cornizione (rim) with its signature black blisters. Today, Piatto is rolling with a robust menu that includes Brian’s famous Caesar salad, and over fifteen combinations divided into two categories: Pizze Rosse (with a tomato base) and Pizze Bianche (with an extra virgin olive oil base). It’s backed by a solid wine list, a selection of made-from-scratch desserts, and the incredible hand-pulled Illy coffees. Brian gives props to his favourite pizza, the Panna e Pancetta: a cream base with oregano, garlic, fresh mozzarella, pancetta, and grana padano. For Jay and her sweet tooth, she defaults to the decadent Dulce de Leche Tart, but when pressed cites the Stephanie as her favourite. It's made from soft goat cheese, caramelized pears, crispy prosciutto, grana padano, and a drizzle of balsamic reduction. Piatto's décor is crisp, clean, and modern with a distinctive red and black colour palette—concrete and marble, red tabletops, black chairs, and tall wine racks. Light streams in from floor-to-ceiling windows and three gorgeous iconic Vespas sit motionless, seemingly calling for a quick spin through the streets of Halifax. Supporting the theme, shining bright in the back corner is the wood-fired pizza oven adorned with black and red mosaic tiles. Above the oven hangs a picture of the paternal grandmother, an Italian tradition bringing good luck and good pizza. Piatto's atmosphere is magnetic. Like a modern day King of Kensington, Brian visits each table with a comfort about him and an infectious enthusiasm, hugging customers like they were family. In the restaurant business, a balance of authenticity and innovation are important to get ahead, and the Vallis duo has found their own special niche within it. Their passion for quality and authenticity is irrepressible, and their attention to the customer experience leaves patrons feeling like they're sharing in a family tradition. Brian and Jay's dream of a pub-café-pizzeria is firing on all cylinders. Like a peppy little Vespa. █
You can experience Piatto Pizzeria + Enoteca at: 5144 Morris Street, Halifax, or if you're visiting Newfoundland, at: 377 Duckworth Street, St. John's
Savour the Possibilities.
frontandcentral.com • 902.542.0588
LOCAL FOOD & DRINK
BACKYARD CUISINE IN WOLFVILLE
Article: Laura Oakley Photo: Riley Smith
I
t's late afternoon on a Friday in early spring, and I'm seated at the back corner table of Front and Central in Wolfville. Servers putter around, preparing for the evening service. It's that quiet time between lunch and dinner. Chef and owner Dave Smart is across from me describing the first of many dishes I am about to taste. A salad featuring slow-cooked carrots and red quinoa. "Dijon really pumps up the flavour," explains Smart of this textural delight. Amidst the perfectly cooked carrots and quinoa are creative additions that show genuine talent and interest in the ingredients. Crispy kale and pistachios offer two different crunches, along with shaved Parmesan for salty richness, sweet black currants, and a Dijon emulsion to bring it all together. Today chef Smart has promised to serve select dishes that illustrate the experience he is creating at Front and Central. "My style is already changing," says Smart. "Things I used to do a year ago I have no interest in." A year ago? A year ago Smart had only graduated from Le Cordon Bleu in Ottawa a mere year-and-a-half prior. He was serving as chef de cuisine in this very same restaurant, then known as The Tempest. Owner and head chef
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Michael Howell was, at the time, grooming Smart—a design engineer of 18 years—to take over. Smart describes a long-lasting relationship with cooking and wine. His intense interest in methods and ingredients, over time, turned dinner parties with engineering friends into what Smart fondly recalls as "Dave performance time. An opportunity for me to play in the kitchen." A shiny, broad white bowl is sat in front of us, in it small pile of butter-poached lobster, leaning on a dollop of crème fraîche with a sprig of dill. Smart grabs a white pitcher and fills the bowl with a creamy, orange-hued lobster bisque. The bisque is elegant and subtle; the texture velvety smooth. There is a gentle background of lobster and the soft zing of cayenne on the finish. Smart can't fight his inner engineer; he is obsessed with finding methods and combinations to make ingredients taste the absolute best they can. He talks about a respect for them—nothing over-complicated— and a common sense reaction to use what is available locally and seasonally. Smart then coins the term for his food style, "let's call it backyard cuisine." Perfect. Valley pumpkins found in The Tempest's back yard were what Smart used to produce a tasting menu in 2011 during his two-week stage there—his first experience
working with Howell. This formed the relationship that later landed him the chef de cuisine role. A thin-crust pizza arrives. It's eye-catching, with a deep, vibrant green kale pesto as a base, sliced pears, bocconcini, prosciutto, and topped with fresh arugula. Salty, crunchy, peppery, sweet, and cheesy. The kale offers an earthy robustness to the pesto and a seasonal complexity to the dish. The conversation turns to the community around Smart’s restaurant. "I just love the energy of the place," Smart says of Wolfville. "My farmer is around the corner, literally. I have personal relationships with all the guys I'm buying my product from." Smart loves offering his menu to the locals, whom he describes as "globally aware, and understand food. Culturally, they are the right people." Smart pauses a moment. "It's in a broth of the braising liquid. Fish sauce, ginger, and maple syrup," he describes of the pork belly that temporarily interrupts our conversation. Several crunchy pieces of bok choy hang out beside the pork, and on top is a salad of pickled pumpkin and ginger. I enjoy the counter balance of funky fish sauce against sweet maple. The fattiness of the pork belly is matched nicely with the acidic salad and slight bitterness of the pumpkin gnocchi hiding at the bottom of the bowl. A sign my visit at Front and Central is coming to an end: dessert arrives. It's a pretty and clean presentation of three chocolate ganache squares, salted caramel ice cream and a waffle cone tuile. There is pure caramel dragged on the plate. The portion is appropriate, and the sweet, creamy, crunchy and salty combo ends the meal perfectly. I ask Smart what's next for him, and Front and Central. "Getting my feet underneath me. Learning how to run a restaurant," he answers, reminding me he's only owned the business since August. On the food side, Smart says he will continue to serve "backyard cuisine", but further search for his voice. Once he gets a better sense of who he is on a plate, Smart wants to "dial up" the experience, continuing to, what he describes as, "create curiosity." From what I've tasted at Front and Central, and what I've heard from Chef Smart, I'm definitely curious to experience more. █
You can experience Front & Central for yourself at: 117 Front St, Wolfville. For dinner reservations, call: 902.542.0588 or TOLL-FREE: 1-866-542-0588
IN THE KITCHEN
Maple Rosemary Marinated Pork Chop (serves 4)
Smokey Bacon and Asparagus Salad
4 Local Pork Rib Chops from the Storehouse ¼ Cup Acadian Maple Syrup 2 Sprigs Fresh Rosemary ¼ Cup Boates Apple Cider 4 Fresh Peppercorns Smashed 2 Cloves Valley Garlic 1 tsp Salt
4 x Storehouse Smoked bacon Slices 4 Stems Asparagus Per Person ½ Cup Local raspberries 1 Cups Local Spinach or Greens 1 tbsp Maple Syrup 1 tsp Dijon Mustard 3 tbsp Olive Oil 1 Lemon Juiced Salt and Pepper to Taste
How to Marinate: In a bowl mix together your maple syrup, and apple cider. Take the rosemary off the stem and chop together with fresh garlic, salt and crushed peppercorns. Rub onto pork rib chops and then place in combined maple syrup and apple cider. Marinate for at least 2 hours in the fridge. Cooking Directions: Take marinated Pork out of the fridge and let come to room temperature. Heat barbeque or heavy bottom pan on medium high for at least 10 minutes. Brush bbq with oil or place 2 tsp in pan. Sear meat for 2 minutes or until nicely browned on both sides and then turn down your heat to medium. Cook for another 8 minutes on either side while basting the meat with the leftover marinade.
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Cook bacon until crispy and then crumble into a bowl. Steam Asparagus for 2 minutes and place in cold water to cool. Arrange spinach, raspberries and cooled asparagus on a plate. Add maple syrup, Dijon, olive oil and lemon juice into the same bowl as crumbled bacon, mix together and then drizzle over salad. Salt and Pepper to taste. Serve with Maple Rosemary Marinated Pork Chop.
Chef Jessi Gillis - Highland Drive Storehouse Photos by: Meghan Whitton
"I choose this recipe because it is truly simple, delicious and showcases Nova Scotia grown local flavours. It is easy and transferable, meaning you could use the marinade with seafood as well or chicken and beef. I love the salad because it celebrates the idea of summer by combining sweet and savory. The salad is versatile; you could make it a vegetarian delight by removing the smokey bacon and adding in toasted nuts or chickpeas. Both of these recipes truly bring to light the idea of fresh flavours made from the heart. We put a lot of heart in our food and meat at Highland Drive Storehouse, and hope that these recipes inspire you to eat, drink and enjoy."
- Jessi Gillis, highlanddrive.ca
4 seasons, 4 directions, 4 elements, 4 corners ... 4 is an elemental balance
Jost 4 sKins Full-bodied with a hint of impulsiveness, award-winning 4 SKINS combines a carefully selected blend of four grapes fermented on their skins to create a oneof-a-kind wine. Castel, Lucie Kuhlmann, Marechal Foch and Millot are blended to a rich, ruby hue. This is a deeply satisfying wine with a long, pleasurable finish. As seen on t.v.! See the story:
Jost4Skins.ca
IN THE KITCHEN
Tatamagouche Lamb Chops Shopping List for 2 (all recipes): 1-2 Lamb Chops per person 1 bunch of fresh mint 1 sweet onion 1 lb each carrots & parsnip 1 clove garlic In the Pantry: Chili flakes, kosher salt, fresh ground pepper, Brown sugar, Boates red wine vinegar (or similar), nice Extra Virgin Olive Oil (EVOO), quinoa or oat goats. Directions for : Dry rub pinch of chili flakes & a healthy amount black pepper (leave out of the fridge 30 min. before searing). Use left-over bacon fat or high heat oil at high heat to sear meat. Add salt just before searing. Get the fat side nice & crispy 1st (adds oil to pan & amazing flavour). Sear each side for about 4 minutes each. Remove and let rest (should be medium rare). If you want it cooked more place cast iron pan in 350F oven for 5-10 min.
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Chili-Mint Chutney
Finely dice 1 sweet onion (use 2/3rd for chutney & reserve 1/3rd for salad). Add a thinly sliced bunch fresh mint (reserve a nice leaf or a sprig to decorate each plate), pinch of chili flakes, pinch of salt & pepper, and a little brown sugar to muddle chopped mint with a few drops of vinegar Combine diced onion & mix in splash of maple syrup / honey. Slowly add Boates red wine / cider vinegar until barely saturated. Add vinegar and more sugar until it tastes good (on the vinegary side) & only enough to fully saturate everything (but not swimming). Press down chutney with back of spoon until covered with liquid. Let rest in the fridge minutes 30 minimum for flavours to gel (max 3 weeks) .
Carrots & Overwintered Parsnip Slaw Julienne or grate ½ lb of each the carrots & parsnips (washed, skin on). Combine reserved diced onion & root veg. Julienne or grate a crisp/tart apple to add right before plating (you can add a touch of diced mint for colour and flavour now too). Splash red wine vinegar to taste (healthy tablespoon) & a good drizzle of EVOO. Mix all these ingredients in a mixing bowl by hand. Apply liberal amounts of fresh ground pepper & some salt.
Sautéed Roots & Quinoa
Chef Sean Gallager - Local Source Photos by: Meghan Whitton
Have at least 1 cup quinoa either simultaneously cooking for service time or cooled & ready. Cut ½ of each carrots & parsnips into small cubes, about 1cm (washed, skin on) sautéed in olive oil or butter until caramelized – medium heat. Add sliced garlic slivers until caramelized. Deglaze with wine you’re drinking or splash of vinegar. Add the quinoa, stir in the warm pan just to warm it through. Add a little EVOO, S&P combine well. Serve.
Savour a Taste or Two (or More!) W I N E TA S T I N G E V E N T
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Every month our Enoteca unveils a little surprise involving 3 new wines matched with 3 fabulous pizzas. It’s a casual and relaxed night for uncovering hidden gems and trying something new. Take it all in for $34.99. Reserve tickets at T 902 406 0909 Seats are limited. Corner of Hollis + Morris
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" This time of year, early spring, before fiddleheads, before Asian greens, before asparagus, the best use of the storage crops that are nice & sweet is to use them in multiple things at once. They are super versatile. We’ve even BBQ’d overwintered parsnips, sweated them to remove the charred exterior and combined it into a custard as a brilliant dessert. Early fall parsnips are nothing compared to their well matured and sweetened distant cousins who’ve spent their winters in the field. It’s easy to plan simple, delicious meals that can be easily prepared with the right amount of forethought. Show off your abilities in front of guests while making sure you have amazing left-overs"
- Sean Gallagher, localsourcemarket.com
Named Best Pizza in Halifax (Chronicle Herald) Named One of the Top 20 New Restaurants in Canada (Huffington Post)
www.piattopizzeria.com/wine-tasting
First VPN-Certified Pizzeria in Halifax & the Maritimes
Butchery, Local Produce and Catering
Fresh flavours from the heart 5544 Kaye Street (in the Hydrostone)
Open Tuesday- Sunday 902 454 0094 www.Highlanddrive.ca
Halifax is more than a city, it's a destination! Every year, people from all over the world come here to explore, and there's no shortage of amazing things that await them. As locals we love exploring too, but in a lot of cases, there's that one restaurant we never got around to trying, or that tacky tourist adventure we were too embarassed to admit that we always wanted to try. In this issue, we asked a number of friends in the community to go out on a limb, and share five things they always wanted to do. And so our Halifax Bucket List was born.
Pete Luckett
Meng Zhao
Andrea Rahal
1. Captain a tall ship 2. Perform live at the ECMA's as Phil Collins...NOT!! 3. Skateboard the length of Spring Garden Road on my new longboard 4. Try Dee Dee's Ice Cream 5. Toboggan Citadel Hill
1. Watch a show at the Neptune Theatre 2. Take the ferry to Dartmouth 3. Picnic at Point Pleasant Park 4. Ride a bicycle at the downtown waterfront 5. Run the Blue Nose Marathon
1. Try Affogato from Pavia Gallery 2. Buy Tomato Butter from Jane's 3. Get a burger & poutine from Ace 4. Do a flower arranging workshop at Ikebana Flower Shop 5. Buy a Trunk Studio Station Chair (seen in Local Discoveries on pg. 8)
Megan Leslie
Rodney Habib
Gaétan Lang
1. Camp on McNabs Island 2. Take a water taxi from Halifax to Peggy's Cove 3. Take the stage at Theatre Arts Guild's Pond Playhouse in Jollimore 4. Bike the BLT trail from Halifax to the South Shore 5. Run the Bluenose...but more than just the 5k
1. Visit more of the local Nova Scotian farms 2. Explore more local pet-friendly attractions with my dogs 3. Discover more pet-friendly businesses in HRM 4. Make a free long distance phone call at Luckett Vineyard 5. Try all the burger joints in HRM
1. Spend one night at the Lord Nelson hotel 2. Eat lunch at Tom’s Family Restaurant in Lower Sackville 3. See a play at the Pond Play House 4. Hang out in my kitchen with chef Dennis Johnston and Monica Bauché 5. Work out at Point Pleasant Park with a few gym friends
Pete's, Luckett Vineyards
Member of Parliament
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Dakai Maritimes Magazine
Planet Paws Pet Essentials
L O C A L C O N N E C T I O N S H A L I FA X | S p r i n g 2 0 1 3
Inkwell Boutique
Lang Optometry
Fresh Picnic Meals For Two & Delicious Barbeques For Any Event
Prepared with fresh and
locally inspired ingredients
Paul MacKinnon
Don Spicer
1. Camp on George’s Island 2. Kayak in the Halifax Harbour 3. Blow up the Cogswell Interchange 4. Order a donair from every pizzeria downtown – contrast and compare 5. Explore those secret tunnels we all know go under the downtown
1. Go see Shakespear by the Sea 2. Check out Wharf Wraps in Eastern Passage 3. Go on a Local Tasting Tour 4. Explore McNab's Island 5. Yoga on the Deck at the Seaport Market
Downtown Halifax
Shelter Nova Scotia
1505 Barrington Street 425-0386 www.scanwaycatering.com
Seasonal Menu
Erin Trafford
Shawn King
1. Spend St.Paddy's day at the Old Triangle 2. Rent a bicycle from Bike & Bean and ride the Rails to Trails 3. One on one cooking lessons with Chef Thomas Carey from Gio 4. Wear Vulcan ears to Hal-Con 5. Meet and hang out with Halifax's own Jonathan Torrens
1. Go to the NS tattoo 2. Attend a taping of This Hour has 22 Minutes 3. Go to Georges Island 4. Fire the cannon on citadel hill 5. Take the driver's racing course in Stewiake
Global Maritimes
Extreme Group
Always Fresh!
www.saege.ca
5883 Spring Garden Road
CITY & BUSINESS
The City Your City Could Look Like
Article: Brenden Sommerhalder Illustration: Stephen Gillis
A PEEK INTO HALIFAX’S PUBLIC TRANSIT UTOPIAN ALTERNATE REALITY
I
t’s 7:38am. I’ve already been up for a couple of hours getting ready and doing my morning internet rituals, but it’s getting to be the time I start thinking of heading to work. I put my dishes away from breakfast, put my notebook and iPad in my bag, pull on my shoes and head out the door. I live in the north end and I work downtown; about a 40 minute walk, but I feel like getting to work a bit early today and my bike has a flat. Instead, I walk a block to the nearest Metro Transit station. Per city policy, Metro Transit stations are never more than three blocks away from any point on the peninsula, resulting in a grid that essentially makes every major intersection a Metro Transit station. That’s what made it so easy to set up an electric railcar network on the entire peninsula, connecting Seaview Memorial Park with Point Pleasant Park, and everything in between. Major stations have consoles that let you purchase passes that range from one hour to a year. As soon as I get to the Metro Transit station at 7:47am, I get a message to my phone that the next train arrives at my station in three minutes (they come every seven minutes), and it asks me if I’d like to enter a destination address. I punch in the address for work; the trip will span two transfers, but the whole ride will take a total of seven minutes. When the car arrives, it wirelessly recognizes my monthly bus pass through a little fob on my keychain, and I’m on my way. I’ll be walking in the door at work at exactly 7:57, eighteen minutes after I first had the thought to head to work. Aside from the shipment and freight routes, there are no cars allowed on the peninsula, which is how they freed up space for the rail car network. Instead, there are large park-and-ride stations at the entrances to the peninsula connected to the railcar network.
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Only shuttle vans operated by Metro Transit for those who need extra transportation assistance and bicycles (which have their own lane) can drive on the roads. Paired with wide sidewalks made possible because there is no need for parking—only loading—the whole system runs bottleneck-free and like clockwork. If this vision of the future sounds impossible to you, you’re not thinking about it the right way. I don’t know if railcars are definitely the right answer for Halifax. But developing a frictionless urban transportation system that feels good to ride and gets you where you need to go when you need to be there, and doing it in a sustainable way, is a mark of an enlightened city with high quality of life. Physically connecting people with each other and with businesses benefits both by reducing the time, money, and energy investment required to get out of the house and enjoy different parts of the community. How big we let ourselves think and the effort we put into turning ideas into real infrastructural innovation will determine how much of our precious resources we can devote to other things, like ourselves, our loved ones, and the world around us. █
Do you want to help push Halifax to greater heights? Join the conversation with one or more of these groups who are working to create dialogue and progress: Strategic Urban Partnership - halifaxsup.ca Planning & Design Centre - pdcentre.ca Halifax Cycling Coalition - cyclehalifax.ca Ecology Action Centre - ecologyaction.ca FUSION Halifax - fusionhalifax.ca
Changes Coming to the Seaport Market
Article: Alexander Henden
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THE FUTURE IS LOOKING BRIGHT
S
ince opening the doors back in October 2010, the Halifax Seaport Farmers' Market has transformed our waterfront into a destination for locals and tourists alike. Unfortunately, the transformation was only partial. If you have ever visited the market Sunday through Friday, you'll know just what we're talking about. The result of this is that we have a magnificent building situated in one of the best spots in the city that has never realized its potential. Not even close, really. And while you could back-track the story to its roots, uncovering what has led us to this place in time, where the future of the market has come to be viewed with uncertainty, it's probably best instead to focus on the one constant that has remained since day one: potential. For those who have become recently disengaged with, or even disinterested in, the Seaport Market, a lot has taken place since November of last year. The Port Authority assumed control of operations, a plan is in place, and patrons are starting to see the meaningful changes that are happening as result. A noticeable example of this is the full replacement of the staircase. The new staircase structure allows for greater flow and more seating. It also makes way for what will be a new entrance to the building. Many other changes are also in the works. Some of them structural, some administrative, and some cultural, but if you share in the hopes that our largest market will capitalize on its potential, you'll be pleased to know that a solid plan is in place. And the plan seems to be in good hands. In terms of what's to come, you should expect to see noticeable changes throughout the year, and with continued progress, you should see a world class market take shape in the near future, right here in Halifax. █
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SOCIAL PROFIT FEATURE
Shelter Nova Scotia
Article: Michelle Brunet Photos: Meghan Whitton
A HOLISTIC APPROACH TO HOMELESSNESS AND HOUSING
O
ne of Don Spicer’s missions as Shelter Nova Scotia’s Executive Director is to address misconceptions around homelessness. “A lot of people tend to think it’s the squeegee kid on the corner that doesn’t like the rules at home, and could go home or get a job if they wanted to,” says Spicer. “But that is just a very small fraction, and there are so many complex issues that contribute to people experiencing homelessness.” Spicer notes there are also misunderstandings about facilities like the ones Shelter Nova Scotia operate. They were known as the Saint Leonard’s Society from 1968 to 2011. “The misconceptions about a shelter are that it’s only open at night, and then [the clients] go wander the streets during the day,” he says. “We’re open 24/7 and it’s not just a place for someone to sleep. We have client support workers who work with each individual to try and determine what their needs are.” Shelter NS partners with various organizations, including Addiction Services, Mental Health Services, and Mobile Outreach Street Health.
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In 2011-2012, Shelter NS served 807 different men, women, and children at four of its facilities: Barry House (a shelter for homeless women and their children), Metro Turning Point (a shelter for homeless men), Sir Sanford Fleming House (a community residential facility, commonly known as a “halfway house”, for men) and Nehiley House (a community residential facility for women, that now offers a program to help women getting out of prison reconnect with their kids). Shelter NS also opened The ReBuilding last year, a 19unit apartment building for men transitioning out of Metro Turning Point. Within the last year, Shelter NS has supported over 150 individuals transitioning from their shelters to apartments around the community through its supportive housing program. Melissa Phillips, Shelter NS’s Director of Homelessness and Housing, says that along with helping individuals find apartments, they provide ongoing follow-up to act as the support network some may never have had. “We see people in our supportive housing program
that have either gotten jobs or they’re in recovery, and are really proud to show you their new apartments and invite you in for a coffee,” beams Phillips. “The program has also been really great because when people see their peers can do it, they know they can do it too.” Phillips, who has been working with the organization since 2004, has been especially inspired by the clients. “It was an immediate draw how wonderful the people are and to hear their stories of resilience,” expresses Phillips. Spicer says he is honoured to work with his extremely caring staff members that collectively ensure Shelter NS runs 24 hours a day, 365 days a year. One stand-out program is the Community Trustee, and the woman who runs it has been working out of Metro Turning Point for at least a decade. She is currently supporting 155 different men and women. She helps them pay essential bills (to prevent eviction or loss of utilities) and then provides them with budgeting skills so they can avoid such dire situations in the future. Shelter NS is working hard to continue to create and deliver programs that help their clients holistically, beyond their basic physical needs. “We are funded through government but it doesn’t necessarily allow us to do those extras in terms of building people’s capacity that we would like to do,” says Spicer. Shelter NS seeks resources and funding from many sources including financial donations, fundraising efforts or campaigns to collect essentials (like towels, clothing and toiletries), or financial sponsorships for staff members in the Mud Hero challenge. Shelter NS also provides volunteer opportunities, such as leading recreational activities or serving as a maintenance person. Both Spicer and Phillips value the fact that Shelter NS is just one of several caring organizations addressing homelessness and housing problems. But Spicer dreams of a day when there is no longer such a need. “My goal is to open the doors to our homeless shelters and there would be nobody to come inside because everybody has a home. It’s a lofty goal but it’s what we have to try to achieve.” █
For more information on Shelter Nova Scotia, visit: shelternovascotia.com
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CEED & CYBF
Article: Renée Hartleib Photos: Meghan Whitton
BUILDING COMMUNITY, ONE LOAN AT A TIME
T
he Hydrostone Market in Halifax is known for its European feel—sidewalk cafés, quaint restaurants, and boutique shops, all situated in the heart of one of Canada’s Top Ten Neighbourhoods. It’s the Hydrostone that drew Jessi Gillis when she was looking for a place to set up her 100% local butcher shop. “I was looking to situate myself in a community saturated in small businesses and surround myself with an existing support system,” says the owner of Highland Drive Storehouse. “When I considered where a butcher shop would fit into the Halifax scene, the Hydrostone area seemed like the community that would best house it.” Gillis is right. There are scores of small businesses within a few blocks radius. And many of them, like Highland Drive, were only able to open their doors thanks to a non-profit agency called CEED—Centre for Entrepreneurship Education and Development. This government-funded organization works in partnership with the Canadian Youth Business Foundation (CYBF) to offer up to $15,000 in low interest rate financing for business startups for entrepreneurs aged 18-39. Those who receive a CYBF loan then have the option of a double match with the Business Development Bank of
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Canada for an additional $30,000. Highland Drive is just one of 48 Nova Scotian businesses that received funding from CEED over the past year. But you'll have to do a little more than just ask for one of these low interest loans. Applicants work with a CEED advisor, come up with a comprehensive business plan and two-year projections, and then float their idea past a loan review committee. Think Dragons’ Den! Twelve successful representatives of business, industry, and entrepreneurship who scrutinize your plan and decide whether your proposal warrants a loan. The pitches that have scored loans over the last few years read like a who’s who of successful businesses in HRM, including Brooklyn Warehouse, Chrysalis Spa, Liquid Gold, Talay Thai, Atlantic Cirque, Two if by Sea, and Obladee Wine Bar. Since 1993, CEED has helped launch more than 1,500 businesses and according to President and CEO Heather Spidell, their “alumni” have consistently provided innovation and market growth. Driven by a vision of creating and sustaining an entrepreneurial culture throughout Atlantic Canada, CEED’s staff of 22 occupy two offices—one in Halifax and one in Antigonish—but routinely travel to rural communities. “We listen to the needs of those living in rural areas,” says Spidell. “If we see there is a
CANADIAN YOUTH BUSINESS FOUNDATION
gap we can fill and the community is interested in inviting us back, we are more than happy to provide entrepreneurial support.” This is exactly what has happened in Parrsboro where CEED is currently introducing programming, with Digby and Cheticamp next on the list. Spidell sees the rise of entrepreneurs in rural communities as an excellent antidote to economic hardships and dwindling populations. “I think entrepreneurship is a way to help young people stay in their home communities and leverage amazing talent in these rural areas,” she says. “It’s exciting when you talk to a young person who, encouraged to start their own business, suddenly sees a future in their hometown.” She adds that many of CEED’s passionately caring staff hail from rural Nova Scotia and want to pay it forward to their home communities. Spidell is proud to point out that many of the businesses that CEED funds do not fit the traditional business model mold. “These are proposals that are not likely to qualify for bank funding,” she says. “We see the potential in their ideas and offer them a chance to succeed.” And succeed they do. Highland Drive’s first year in business has been nothing short of outstanding. “We’ve had incredible community support from the minute we opened our doors,” says Gillis. “People who want to support local farmers and who want healthy products are very excited about what we’re doing. They love knowing where their meat comes from and establishing relationships with the people who sell it to them.” To that end, Gillis also offers private dinners right out of the shop where lucky patrons are served bountiful alllocal feasts. Gillis recognizes that her butcher shop has filled a niche in Halifax and makes it very clear that she couldn’t have done any of it without the help of CEED and CYBF. “These are wonderful organizations with incredible staff. I am so proud and thankful to have worked with them.” █
To connect with the Centre for Enrepreneurship Education and Development, or the Canadian Youth Business Foundation, visit: ceed.ca or cybf.ca
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WHEELS OF DISCOVERY
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doesn’t have a family doesn’t have an income doesn’t have an address doesn’t have to sleep on the street
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Article & Photos: Anisa Awad
wo wheels, powered by the human energy, took me places. Learnt at a later age than most people probably did, I was held captive. I tripped, fell, and hurt myself so many times that I lost count. Yet, I wanted to master it. It helped that my younger sister was just as determined to make me learn it. She pushed me to achieve that delicate balance so that I no longer required assistance from tiny training wheels. I did it. Hooray! I rode it in a straight line from point A to B. I was about fifteen at the time. Better late than never. Dear Bicycle, I owe you treasured experiences, contagious laughs, and a lifetime memories. How can one be so attached to an object? Is this the manifestation of our consumerist culture? I would argue not. The bicycle is this one machine invented by humans that doesn’t harm our surroundings. Halifax might not be on the list of the most bike-friendly cities in the world, but as its resident, I can’t help but notice the surge in bike culture that we have been experiencing. The cyclists will prosper, but it will take time and effort to reach that satisfactory state of a solid biking infrastructure. From bike-themed events, trendy bike shops, to a bike on a tree as art, the city is ready to embrace the transport companion to the fullest, but we have to be persistent and patient. As it paves the way for a better us, better environment, and better community ties, it’s worthwhile to make the bicycle the star of this feature. No wonder it has captivated the imaginations of writers and poets for centuries. Although it might be an overly philosophical way to describe the bicycle’s contribution to humankind, the following from H.G. Wells describes how I feel every time I get on a bike: “Whenever I see an adult on a bicycle, I no longer despair for the future of the human race.” █
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EMBRACE YOUR SOUND
W
Article: Jeff Barrett . Illustration: Lola Landekic
ynton Marsalis said that playing the blues is a way to ‘deal with something in an elegant mood but with a recognition of tragedy.’ I love that quote. It hints elegantly at our potential to default to a tragic mindset in a moment of mindfulness. Indeed, creativity can be exposed to sadness as a matter of style in as much as sadness can be achieved with great creativity. Our problem is that, in the improvisation of life, we are too readily equipped with a range of notes from the tragic and defeatist mode. Our deepest concentrations run up great passages of melancholy, guised in the language of the sublime and nostalgic. Our surging musical and spiritual contemplations often fail to anticipate a lively transition into the bridge and, instead, are executed with a measure of fatalism, defeatism, and tragedy. We dull the senses with nothing other than familiarity. We strive against flourish, bleating out the comfortable sounds of self-consciousness and utility. Coming out of the bridge, we are recovering from a lost phrase. The rhythm and beat resolve to bring us back into position; ready for a heroic transition into the solo. At that moment, we fearfully submit to another dose of selfconsciousness and recoil back to the comfort of the melodic. In doing so, we serve only to reinforce a defeatism equally audible in mood and execution. We have ‘willed’ ourselves out of something daring; something unconventional. The moment becomes lost, blurred by the predictable repeat. Are you one of those types of performers? Do you take your lead with striking ambition only to fall back to safe patterns once the spotlight hits? What rule of life claims defeat is inevitable (and subsequent sadness) for all things attempted? What rule claims the unchallenged righteousness of sorrow and tragedy in art, elegance, creativity, and inner contemplation? What rule enforces an inability to control the success and creation of your life’s art? None that I am aware of. You put all those motifs in your own mind and have, evermore, been unwilling to improvise. You are afraid of unleashing originality because you are afraid of hitting a few flats. Well, some of us want to hear something different. In my mind, sadness and tragedy in art is cliché. So too is living your life in fear. Challenge the potency of your negative self-expressions and head noise. Recognize that the blues lacks transcendence beyond despair. React against disinterest. Listen to life played through the emboucure of positive contemplation, blind courage, and unyielding optimism. Finally give yourself something antithetical to the relentless drum of safetymaking and self-obsession. Embrace your sound. █
CLOSING NOTE
Belgian Style on Agricola
T
hey say that all good things come to those who wait, and back in the cold month of January, the wait came to an end when Peter Burbridge, after a few delays, opened the doors of Bridge Brewing to the public and began serving two styles of Belgian beer. And deliciously refreshing beer, at that. Right out of the gates it was apparent that there was more than one person waiting for that day. The demand was so great that Bridge was having difficulty meeting supply on a weekly basis. Not a bad problem to start off with, to be sure, but it's not a trend one can get away with in the long term. Fast forward to today, and the Bridge crew has started to get their footing. Just in time for summer. When you put their opening in context, it's a true milestone for the craft brew culture here in Halifax. It all started with Granite Brewing laying the foundation back in the 1980's. As we highlighted in the Summer 2012 issue of this magazine, the craft brew scene began to flourish under the leadership of Garrison and Propeller,
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Article: Alexander Henden Photo: Riley Smith
both of whom popped onto the scene some 15 years ago. And we owe each one of them a big thanks. Today, the beer scene is in a very good spot. Our three pioneers are still around, with two of them in heavy expansion mode. There are a fair number of local brew pubs that are making some pretty superb beers. Places like Rockbottom, Sea Level (Port Williams), Hart & Thistle, and Rogue's Roost, to name but a few. Not to mention the annual Beerfest at the Seaport, celebrating the brew culture on an international scale. If you love beer, then you are certainly feeling the love right now. If you haven't yet made it out to Bridge, and aren't the type of beer drinker who stocks his or her fridge with Coors Light or Stella, you're going to have to get down there for a taste of their fine drink. Of course, should you prefer, you could just stop in at Gus' Pub for a pint on the way in. â–ˆ
You can visit Bridge Brewing Co. virtually at: bridgebeer.ca, or do one better and go to their brewery and retail shop at: 2576 Agricola St. Halifax
I caught the game
grabbed some Belgian food ran into my favourite hockey player watched a
jazz trio from New Orleans
and learned the
jitterbug.
tell a better story than
“ I caught the bus and went home at 5 : 1 5 �
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