Goodlife Vaughan May/June Edition 2016 by York Region GoodLife Magazine

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Summer Sessions

25 YEARS 25 VOICES Celebrating your city

LAKESIDE LIVING

close to the city

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PUBLISHER Dana Robbins REGIONAL GENERAL MANAGER Shaun Sauve EDITOR Lee Ann Waterman CONTRIBUTORS Bart Card • Jim Craigmyle • Daniela DiStefano Cathy Hillard • Jonathan Hiltz • Naomi Hiltz Andrew Hind • Sue Kanhai • Robin LeBlanc David Li • Julie Miguel • Michael Pinkus Jennifer Romano • Fina Scroppo Tracy Smith • Chris Traber ADVERTISING DIRECTOR Maureen Christie ADVERTISING MANAGER Tanya Pacheco ADVERTISING SALES Steve Fasciano • Nino Michela • Joseph Montagnese Tony Segreti • Howie Taylor REGIONAL DIRECTOR, PRODUCTION AND CREATIVE SERVICES Katherine Porcheron

As a community-based media group reaching more than 300,000 households, we take seriously our responsibility to support community initiatives that help make York Region a great place to live, work and play. We support a wide variety of causes including health care and research, social services, education, arts and culture, community festivals, the environment, youth initiatives, volunteerism and much more.

EDITORIAL DESIGN Emily Ayranto DIRECTOR OF BUSINESS ADMINISTRATION Phil Sheehan DIRECTOR OF DISTRIBUTION Mike Banville GoodLife, Vaughan is published by Metroland Media, York Region. Statements, opinions and points of view are those of the sources and writers and do not necessarily represent those of the publisher, advertisers or GoodLife magazine. Contents copyrighted. All rights reserved. Reproduction of any article, photograph or artwork without written consent from the publisher is strictly prohibited. Submissions are welcome from writers and photographers. We assume no responsibility for unsolicited material. GoodLife 580B Steven Ct., P.O. Box 236, Newmarket, ON L3y 4X1 905-264-8703

To Do 41 4 | GoodLife • May - June 2016

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contents

14 10 We Like It 14 A Taste of Tuscany 18 Rooms Gone Right 24 Rooms Gone Right 28 Bring on the Butterflies 32 Garden Fresh Flavour 36 25 Years, 25 Voices

24 32

Celebrating Vaughan

Beautiful butterflies

Lakeside property meets European-inspired villa

A fresh take on traditional style

A calm, quiet welcome home

How to plant a pollinator garden

The joy of herbs

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contents

40 Box of Goodness 42 On Tap 47 Vintages 48 In the Kitchen

40 42

Barbecue, Southern style

Summer Sessions

Expand your horizons

49 Portfolio 50 Beauty Spot 52 Golf 54 Travel 58 In the Crowd 64 Events

Interest in the local food movement prompts the growth of farm share boxes, for goodness sake

Arts, culture and outdoor events for the whole family

Steve Shnier: The Puppet Master

Kick-start a green beauty routine

Physical and mental fitness will improve your game Play the world in your own backyard

Celebration in the Highlands

Business Womenâ&#x20AC;&#x2122;s Awards Gala Dinner Business Achievement Awards Cedar Centre Hand in Hand Gala yorkregion.com/goodlife | 7

editor’s note

Editor

At just 25 years, Vaughan is a young city—but that doesn’t mean it doesn’t have a lot to celebrate. To mark the occasion of its quarter-century, GoodLife contacted 25 influencers—politicians, community builders, business leaders, entrepreneurs, artists and cultural champions—to ask them why they love their city. You can read all their answers in our lead story, but I wanted to highlight three words that crop up again and again—vibrant, diverse and inclusive. I can’t think of three qualities you would want more in a city to ensure it will continue to growth and thrive—in business, in arts and culture and in its sense of what makes a strong community. This issue of GoodLife also includes all our regular home, food and things to do features. When writer Andrew Hind pitched me a story about creating a butterfly garden, I was immediately taken in. My perennial garden (knowingly planted and lovingly tended by a former homeowner) attracts scores of bees throughout the growing season—to the plum blossoms in spring, the bee balm in summer and the Japanese anemone in fall. But we only see the odd butterfly. Every year I see the milkweed growing along the trails near our house, I vow to collect some seeds in the fall to plant in our yard with the hopes of luring the monarchs. Perhaps this year will be the year I finally make good on that promise. Following that conversation, I started to see butterflies everywhere—in works featured in Arts Society King’s spring studio tour, in jewelry and fashion and, especially, in home décor. I gathered a sampling for this issue’s We Like It, with the thought that you might want to add some butterflies to your home, too. Food writer Fina Scroppo explores the growing popularity of the CSA—Community Supported Agriculture—which connects local farmers and local home cooks and fresh food lovers through weekly boxes of seasonal produce. She has also sourced recipes for some of the less familiar vegetables showing up in these boxes and at local farmers markets—such as garlic scapes and kohlrabi. I hope you enjoy this issue. We’ll be back in July. In the meantime, you can find us at yorkregion.com/goodlife.

LEEANNWATERMAN Editor

Contributors

goodlifeeditor@yrmg.com

Lee Ann Waterman

JULIEMIGUEL

food writer/photographer

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

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JIMCRAIGMYLE photographer

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

FINASCROPPO food writer

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

CHRISTRABER writer

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

ANDREWHIND writer

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

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yorkregion.com/goodlife | 9

community|celebrating Vaughan

25 years, 25 voices Celebrating Vaughan BY DANIELA DISTEFANO

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

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

Our attraction to Vaughan over 20 years ago was community, schools, sports and highway access to help us achieve the work/life balance for our growing multigenerational family. Vaughan continues to be our future as it grows and expands, but never losing our community values, while creating A

VIBRANT ENVIRONMENT FOR OUR YOUTH TO LIVE, WORK, GROW AND RAISE THE NEXT GENERATION. –Rose Savage, realtor I’m proud to call Vaughan my home. Its supportive cultural communities, family-based recreational programs, thriving commerce and developing infrastructure make it THE PERFECT PLACE TO RAISE

MY FAMILY AND GROW MY BUSINESS.

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

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–Fina Scroppo, editor, writer and author of The Healthy Italian

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

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

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

I have lived with my family in Woodbridge since 1985 and enjoy the UNIQUE ITALIAN ATMOSPHERE OF RESTAURANTS, ARTISAN BAKERIES, ESPRESSO BARS, BANQUET HALLS AND SHOPS. I love being in the Little Italy of the North where the best cannoli and zeppole are baked with meticulous care. I hope that as Vaughan expands, it continues to promote a positive, safe and welcoming community for all cultures. –Sebastian Carubia, accordionist, songwriter and educator Vaughan is ripe for further achievement and is on its way to become ONE OF THE MOST CONNECTED CITIES IN CANADA. Embracing our diverse milieus will allow us, the people of Vaughan, to continue this exciting journey beautifully and respectfully. I will forever be proud to call my hometown Vaughan. –Peter Cortellucci, vice-president, The Cortel Group The SOCIOECONOMIC DIVERSITY ENRICHES THE LIVES of all who live in or visit our wonderful city. Vaughan offers us the ability to enjoy a nature trail with our families or the absolute finest dining in the same afternoon in a scenic and safe environment. We are both proud to call Vaughan our home. –Lella De Palma and Amanda Leaman Cornacchia, founders, MammaMia World Inc.

What I love most about Vaughan would definitely be all the WONDERFUL FAMILY-OWNED BUSINESSES, from the pastry shops and restaurants, to my favorite art store, Soho Art Supplies –Amey Lai, visual artist I love THE CHURRASQUEIRAS that have recently taken over Woodbridge. Costa Verde is a go to when we need something quick and delicious and I want to give my parents a break from cooking. And Woodbridge Bowl is a constant. So many memories down those lanes. –Dina Pugliese, host of Breakfast Television

yorkregion.com/goodlife | 11

community|celebrating Vaughan

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What I love about Vaughan is that it is a growing city, and practically on a daily basis, THERE IS ALWAYS SOMETHING NEW POPPING UP. I am very excited about the new hospital and the subway. My hope for the future is to see Vaughan remain a functional city, a place where there are enough parks, bike lanes and enough highways, so that people can move around very easily. –Lionel Felix, founder of the Toronto International Flamenco Festival Vaughan is a young city with so much potential. I love that it is placing FOCUS BACK ON ARTS AND CULTURE, which is what creates a sense of community, helping us to find a unified voice and share our diversity in fun ways like art murals, installations, creative structures, events and more. –Mina Spremulli, creative director of Facade Academy of The Arts My family moved to Woodbridge when I was two years old, when the most notable landmarks on Hwy. 7 were McDonald’s, the drive-in and horse stables. Today, what was once a little town, has transformed into a METROPOLITAN HUB—ONE THAT SUPPORTS LOCAL BUSINESSES, ENRICHED EXPERIENCES FOR FAMILIES and one that we are so fortunate to be a part of. –Andrea DeGasperis-Ronco, principal of OPUS Homes Since its founding in the 1850s, Vaughan has been home to pioneering women and men who gave back to their community, sacrificed for their families and proudly upheld our nation’s values. On this 25th anniversary, we can reflect with pride on OUR GREATEST RESOURCE: OUR PEOPLE. I remain eternally grateful to our community’s volunteers, our parents and grandparents, local educators, entrepreneurs and workers who sacrificed so the next generation is better off. –Stephen Lecce, pubic affairs leader

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

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

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

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From humble roots our city has grown significantly, experiencing transformational change that is evident in our population that has more than tripled, multicultural and diverse communities that speak over 99 languages and a robust economy. But what is perhaps most notable about Vaughan are its people. Guided by HUMILITY, OPTIMISM AND HOPE, THESE VALUES HAVE LAID THE FOUNDATION OF A GREAT CITY that we’re proud to call home. –Mayor Maurizio Bevilacqua People are what make Vaughan such a great community and, over the last 25 years, through their energy and drive, they have created one of Canada’s fastest growing cities. It is full of DYNAMIC, CAN-DO INDIVIDUALS AND GROUPS—many of whom are recent immigrants who speak dozens of different languages. The wide variety of public facilities, services and activities, coupled with our vibrant community, is what I love about the city and what makes Vaughan a terrific place to raise a family. –Vaughan-Woodbridge MP Francesco Sorbara Our audience at the McMichael is broadening as Vaughan grows in leaps and bounds. Building and buying homes means that our community works hard and we’d like everyone in Vaughan to know that we can offer a feeling of rejuvenation to visitors who can ENGAGE IN BOTH ART AND NATURE at the McMichael. Everyone needs an oasis to retreat to—and we’re right in your backyard! –Sarah Stanners, director of curatorial and collections, McMichael Canadian Art Collection Living in Vaughan my entire life, I feel a UNIQUE SENSE OF BELONGING HERE, and I am grateful to make a contribution to this great city and spend time with its youth, parents and volunteers through sport. The people who reside here never cease to donate their time and pioneer their passions—and it is truly admirable. –Christian Brusco, co-founder of the Vaughan Football Association

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

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

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we like it

Beautiful Butterflies BY LEE ANN WATERMAN

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

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

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

14 | GoodLife • May - June 2016

A throw pillow or two to introduce butterflies to your living space — indoors or out. Oversized (60-cm or 24-inch square) pillow cover | $44.50 | Indigo Lumbar pillow | $47 | wayfair.ca Outdoor pillow | $180 | wayfair.ca Square pillow | $90 | wayfair.ca

Called Spring Papyrus, these large prints (95 by 65 cm or 37 by 26 inches) are hand embellished with gold accents and available in a variety of frames. $579 | Niche Decor This glass teapot with integrated stainless steel infuser makes it easy to brew your favourite loose-leaf teas. $39.50 | Indigo

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

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

The rose gold butterfly embroidery is an unexpected detail on these classic Sophia Webster black suede flats. $395 | Hudson’s Bay

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

Top your springtime tables with these butterfly salt and pepper shakers in a nickel-plated metal finish. $29 | birchlane.com

Ensure butterflies and flowers in your garden all season long with this ceramic garden globe $130 | wayfair.ca

Award-winning Newmarket artist Madelaine Fedeorwich uses acrylic and watercolour paint to capture the vibrant, colourful and sometimes offbeat perspective of the world around her— including butterflies. Fleeting Moment oil painting | $180 squashedtoad.etsy.com A vibrant, eye-catching butterfly pattern graces this handmade watch strap. $110 | Hudson’s Bay yorkregion.com/goodlife | 15

we like it

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

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

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

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

Iron butterflies $4 to $12 Pathways to Perennials, Kettleby

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

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

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The celebrated “Birds & Butterflies” wallpaper pattern by Schumacher is derived from a hand-printed wallcovering from the 1960s. Colourful creatures take wing amid a black and white gesture drawing. $592 for a double roll fschumacher.com or through designers

905.695.1735 www.novotelvaughan.ca 200 Bass Pro Mills Drive Vaughan, Ontario L4K 0B9

The contemporary Hotel Novotel Toronto Vaughan offers simple elegance and an award winning culinary team making the hotel a sought-after venue for baptisms, communions and other special celebrations. Make your next event memorable with Novotel Vaughan.

We are looking for rooms and homes to feature in future GoodLife magazines. Email: goodlifeeditor@yrmg.com

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home tour|King

a taste of

TUSCANY BY JULIE MIGUEL | PHOTOGRAPHY BY JIM CRAIGMYLE

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yorkregion.com/goodlife | 19

home tour|King

20 | GoodLife â&#x20AC;˘ May - June 2016

In a quiet corner of King Township, what was once a working vegetable farm is now a Tuscaninspired estate, complete with custom-built villa, pool, cabana, outdoor kitchen and chef’s garden. Purchased by the current owners more than a decade ago, the 35-acre property showcases the rugged natural beauty of the Oak Ridges Moraine and offers waterfront living on Lake Eversley, a small secluded oasis. The natural setting draws a variety of wildlife: Rock bass populate the lake and birds, including geese, blue heron and swans, nest along or visit the shores. Coyotes, wolves and deer are frequently seen in the fields and forest. A modern home was on the owners’ minds until they booked a trip to Tuscany, Italy, shortly after purchasing the land. They fell in love with the Tuscan villa style and decided to bring that aesthetic to their new home. The property was developed in stages, with the completion of the main home first, then the pool, cabana, outdoor kitchen and finally the chef’s garden. A must for the homeowners, one of whom is a food blogger and culinary instructor, the four raised beds are brimming with fresh herbs and vegetables and fenced in to prevent animals from creeping in and stealing the crops. The backyard is ideal for entertaining in perfect Tuscan style—with a pizza oven, fully functioning outdoor kitchen and pergola-covered

outdoor dining area that overlooks a beautiful stone-surround pool and the picturesque lake. Moving indoors, the couple envisioned a home where every corner would tell a story that is unique to their lives—which is why they chose to design it themselves rather than hire a designer. The Old World inspiration is evident from the moment you walk through the arched wooden front door. The entrance’s vaulted ceiling was inspired by an old farmhouse they saw in a French magazine. They enlisted the help of a friend, a drywaller by trade, to construct the ceiling, based on their vision. While the house is grand in scale, the finishes were chosen to create a space that is comfortable and livable, so guests feel instantly at home, like they can “put their feet up on the table,” says the wife. The walls of the home are trowel-plastered in a warm neutral colour. The tiles are tumbled marble and all the substantial wood trim was painted with a custom finish to give it an aged look. The home also features large, arched windows that open inward to mimic antique-style windows. Made by a Quebec-based manufacturer, they are both a pleasing architectural detail as well as a functional feature, letting in loads of natural light. »

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home tour|King

The large kitchen is warm and inviting—and designed for preparing and sharing food. The massive island is perfect for entertaining, allowing guests to play a part in preparing meals or just sit back with a glass of wine and take it all in. Other notable features of this Tuscan-style kitchen include a custom-made copper hood fan, tumbled marble backsplash, honed marble countertops that were treated so they would distress over time and large windows that offer great views of the lake. The kitchen, like the rest of the home, contains family heirlooms, passed down generations, including antique coffee accessories. 22 | GoodLife • May - June 2016

The family room is a welcoming space full of Old World charm and antique treasures. The ceiling was inspired by a church that the husband, who is in construction, built, the large fireplace (made from the same stone as the home’s exterior) has a railroad tie mantel, the floorboards were rescued from an old barn and repurposed, the wall sconces are antique exterior lights and the sewing table is a find from an antique sale. The den was a must as husband and wife are both self-employed and they needed a working space away from the kids. As their children grew, they also used the office space for school and work needs. The rich woods and warm colour

palette give this space a traditional feel. A front living room is a serene space, a quiet getaway with no television and tons of natural sunlight, where they spend time reading, relaxing and enjoying one another’s company—and their own taste of Tuscany.

SOURCES Architect: Renzo Pillon Chef garden landscape architect: Tina Cesaroni, Garden Sensibilities

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rooms gone right|master bath

A fresh take on traditional style BY JENNIFER ROMANO | PHOTOGRAPHY BY JIM CRAIGMYLE

24 | GoodLife • May - June 2016

Karlene and Jeff MacDonald waited 20 years for their dream master bath. It was the last room in their house to be decorated, so Karlene had plenty of time to think about what she wanted in a dream bathroom—and it wasn’t builder beige. “We waited to decorate our master bath because it’s a room that’s tucked away upstairs, in our bedroom. No one ever sees it,” Karlene says. “It was boring with builder basics, an oversized shower and awkward tub that I couldn’t be in comfortably.” After gathering an archive of inspirational images over the years, Karlene enlisted the help of designers and owners of Lumar Interiors, Luisa Maringola and Marisa Lupo, to help turn the master bath into a elegant retreat with a fresh take on traditional style. The footprint had to change to make it a functional place for the MacDonalds to get ready in the morning. The 96-inch shower took up too much space and was reduced to a manageable, yet still large, 60 inches. The basic, general-purpose tub was replaced with a deep soaker tub. The new layout gave Maringola and Lupo a chance to get creative with cabinetry. “Since the bathroom is shared by Karlene and Jeff, we brought in a double vanity with lower

storage,” Maringola says. “We also added a deep built-in armoire next to the shower for towels and linens, as well as a more narrow cabinet next to the entrance to accommodate toiletries and cosmetics.” From the grey and white carrara and venatino marbles to the herringbone tile in the shower and the walls’ trim appliqué, the design is anchored with many traditional elements. However, elegance makes a statement in the ornate crystal chandelier that delicately hangs over the soaker tub, the crystal wall sconces that frame the vanity, the vintage glass doorknobs and the silk drapes that cascade from the window. “The little details make for interesting design in this master bath,” Maringola says. “In the shower, we created a unique feature wall using patterned tiles that look like framed art.” The intricate patterned wall is easily visible through the glass shower doors, making it the focal point of the room. Also visible in the bathroom mirrors, it creates an elegant backdrop when using the vanity. Traditional faucets and a rain shower cascading from the ceiling complete the space. “We hardly went into our master bath before and now we are all using it,” says Karlene. “We love it.” » yorkregion.com/goodlife | 25

rooms gone right|master bath

STYLE GOAL Calm and elegant

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

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

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

SOURCES Soaker tub, toilet, sink, showerhead, faucets: Wolseley Canada, Maple Tile: Ultimate Stone, Woodbridge Custom cabinetry: Selba Kitchens, Concord Custom drapery, mirror, chandelier, sconces, artwork, accessories: Lumar Interiors Paint: Benjamin Moore 2111-50 Stone Harbour

The little details make for interesting design in this master bathroom. In the shower, a unique feature wall using patterned tiles that look like framed art. 26 | GoodLife • May - June 2016

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rooms gone right|living and dining

The redesign touched every aspect of the space. This included painting the rooms, installing new flooring, adding built-ins along the fireplace wall, redoing the staircase and having all new custom furniture and draperies done.

28 | GoodLife â&#x20AC;˘ May - June 2016

Serenity now A calm, quiet welcome home BY SUE KANHAI | PHOTOGRAPHY BY JIM CRAIGMYLE

Real estate agent Johanna Parker has lived in a 1,800-square-foot townhome in the Swan Lake area of Markham for the past 10 years. The realtor runs a thriving business with her daughter; it keeps her so busy she has struggled to find the time to decorate. “It was high time to update both the décor and the furniture,” she says. “Some of the furniture was from my previous home and though it was very good quality, it didn’t suit this layout. I wanted fresh colours and better use of the space.” Her living, dining room and kitchen are open concept. She uses these spaces for lounging, entertaining and occasionally for business, so the rooms have to function equally well for all three purposes. For help, she called on Stacey Romano of Stacey Romano Interiors. “It was a very traditional, old-fashioned looking house,” says Romano. “The living and dining rooms were dark and dreary.” Parker had found a dream photograph in a magazine. It featured a room done entirely in silvers and greys—a look she just loved. Romano aimed to create a relaxing, serene environment for her client. She also wanted to inject some colour, knowing that Parker loves bold hues. She replaced everything. This included painting the rooms, installing new flooring, adding built-ins along the fireplace wall, redoing the staircase and having all new custom furniture and draperies done. In the kitchen, she installed a new backsplash, removed

a few cabinets and put in a new range hood. The transformation resulted in an elegant, contemporary space. The rooms now have a homey, feminine feel, says Romano, thanks to the palette of purples and greys. One of the colours she describes as a deep aubergine, another as orchid. “It’s soft, but not mousy or little girly at all, because there’s a grey undertone to it,” she explains. “It’s light and sunny in the daytime and at night, when the lights are all on, it has a whole different look, like a little bit of old Hollywood glamour,” says Parker. “It’s breathtakingly beautiful to me.” The spaces now suit her perfectly. She adores the clean lines. Because Parker is so busy—and naturally very tidy—she likes to come home to a quiet, organized house. She’s also quite tall, so Romano customized most of the furniture to suit her – increasing even the height of the buffet to 41 inches from the usual 36. “Nothing was standard,” says the designer. “Little details like that made a huge difference for her.” Parker’s townhome features a pretty back garden with some bird feeders. She loves to sit at her dining room table and watch the many-hued birds. Rather than covering the windows, Romano chose to frame them with beautiful purple draperies so her client could continue to bird watch. Admits the realtor, “I wish I had taken on this project sooner.” »

yorkregion.com/goodlife | 29

rooms gone right|living and dining STYLE GOAL Serene and quiet, an uncluttered space to counterbalance a busy life.

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

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

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

SOURCES Sofa, two chairs, ottoman: Silva Custom Furniture Area rug: Minster Interiors Dining room furniture: Geovin Furniture Chandelier: Crystorama Custom built-in cabinetry: Maxwood Kitchen Drapery fabric: Maxwell Fabrics Lamps, mirror, artwork: Artful Solutions Paint: main colour, Benjamin Moore 2108-50 Silver Fox; accent wall, Benjamin Moore 2117-30 Shadow Backsplash tile: Ciot All suppliers available through designers

Benjamin Moore Silver Fox 2108-50

30 | GoodLife • May - June 2016

yorkregion.com/goodlife | 31

garden|butterflies

Bring on the

Butterflies How to plant a pollinator garden

BY ANDREW HIND

Butterflies (like bees, moths, flies, wasps, hummingbirds and even some bats) transfer pollen from one flower to another and are essential to the development of blooms, fruit and seeds. They are vital to maintaining a healthy ecological balance. Butterflies, therefore, are welcome in any garden. But, like most guests, they’ll stay longer if you’re a good host. 32 | GoodLife • May - June 2016

“When designing a butterfly garden, you have to have two types of plants,” says Murray Ogilvie, who has a pollinator garden in his yard and who, with his wife, Joanne Brown, designed the butterfly garden at Doane House Hospice in Newmarket. “You need nectar plants for the butterfly to feed upon, but you also host plants where eggs are laid and upon which the hatched caterpillars eat.” Butterflies, like bees and hummingbirds, dine on nectar in flowers. But not all flowers are created equal. Butterflies are most attracted to purple and yellow flowers and prefer simple open blooms that allow easy access to nectar. Most importantly, they prefer old-fashioned varieties over modern hybrids (breeding hybrids creates gorgeous flowers, but usually less nectar). Many wildlife biologists recommend growing native plants if you’re interested in attracting butterflies to your garden. This is because for

centuries, butterflies—as well as other pollinating insects and birds—have evolved along with indigenous plants naturally dependent on them for their habitat and survival. For an example, look no further than the monarch butterfly. “Monarch butterflies will feed on any plant, but will only lay eggs on milkweed,” explains Ogilvie. “The fact that milkweed were once considered a noxious weed and were widely exterminated had catastrophic repercussions on the monarch butterfly population. They had nothing to lay their eggs on and so numbers plummeted.” It’s important to include both annual and perennial plants to provide blooms from spring to late fall, providing pollen and nectar sources throughout the season. For this reason, it’s best to select varieties with long bloom periods. “Ideal flowers include rue, sage and Queen Anne’s lace for swallowtail butterflies, joe-pye

weed, purple cone flower, cardinal flower,” explains Ogilvie. While most people just think of flowers when it comes to attracting butterflies, don’t overlook flowering trees and shrubs. Hydrangea, lilac, potentilla, privet, rhododendron, rose of sharon, sumac and summersweet all produce plenty of nectar for butterflies. In addition to nectar, butterflies need fresh water for sustenance. Butterflies, like all insects, need to hydrate so consider adding a birdbath. Although they are happy with plain old water, butterflies really like mineral water—but not the kind you’d serve your human guests. Fill a shallow pan with sand or gravel and wet the sand or gravel well. Butterflies can suck the water right out of the sand or off the rocks and minerals that come off the sand/gravel make it an energy drink. In either event, make sure to change the water daily. »

yorkregion.com/goodlife | 33

garden|butterflies

“

Like any garden, a butterfly garden can be a work in progress over a number of years.”

Butterflies don’t generate their own body heat. Instead, they bask in the sun until they are warm enough to go about their daily tasks. Provide a resting spot—a flat stone, tile or garden ornament — placed in the sun for butterflies to bask and absorb heat to raise their body temperature. Just about any sunny spot will make them happy, though butterflies seem to prefer light-coloured stones for sunbathing. If the sandy watering hole described above is in the sun, butterflies will use it for both basking and drinking. All animals require shelter and butterflies are no different. They like to stay out of the wind, so try to place your flowers, host plants and especially the basking site in an area that’s sheltered by a fence, building or hedge. Leave dead trees, rotting logs, brush and mulch to provide protection from weather and predators. Such spots will also provide areas for soil nesting and overwintering sites. There are lots of ready-made butterfly houses available on the market, but research shows butterflies rarely use them. To make your own butterfly house, simply stack some firewood among or near flowerbeds; butterflies will congregate in the hollows between. Finally, to encourage butterflies—and indeed a healthy ecosystem allaround—it’s best to garden as naturally as possible. Avoid using chemical pesticides and fertilizers, as well as botanical insecticides. Spot spray instead of broadcast spray and use predatory insects if possible or remove pest by hand. “Don’t get overwhelmed, just get started,” says Ogilvie when asked how he would recommend someone begin a butterfly garden. “You can get bogged down in all the plant varieties and in trying to make the perfect butterfly haven to start. You don’t need to. You’re better off just doing something, maybe start with a few plants and build from there. Like any garden, a butterfly garden can be a work in progress over a number of years.” Butterflies are vital to eco-systems in which they live, but sadly are in dramatic decline. By designing a yard that’s attractive to these stunning winged-insects, you’ll not only boost the beauty and vibrancy of your gardens but also will be assisting in ensuring butterfly populations—and by extension, our environment—remains healthy. It’s win-win. Resources: Canadian Wildlife Federation - Wild About Gardening North American Pollinators Protection Campaign (NAPPC) Monarch Watch

34 | GoodLife • May - June 2016

Plants for a butterfly garden Nectar sources: alyssum, aster species, bee balm, black-eyed susan, blazing star, butterfly weed, fennel, goldenrod species, grey-headed and purple coneflower, lavender, nasturtium, parsley, salvia, spicebush, spotted joe-pye weed, thyme, turtlehead, yarrow, zinnia Host plants: (depend largely on the specific butterfly species): aster species, big bluestem, birch species, blue vervain, butterfly weed, common milkweed, poplar species, swamp milkweed, willow species

goldenrod aster

potentilla

milkweed

purple coneflower

rhododendron queen anneâ&#x20AC;&#x2122;s lace

rose of sharon

hydrangea

yorkregion.com/goodlife | 35

S H E R FL F A N E

GAR

JOY OF HERBS BY ANDREW HIND

36 | GoodLife • May - June 2016

the

garden|herbs

Herbs are a joyful addition to any garden—and any kitchen. Fresh herbs add visual appeal to a plate and infuse aromatic and bright flavours into just about any dish. Best of all, they are no-fuss plants, requiring so little care for so great a reward.

People are catching on to the joys of fresh herbs grown in their own garden. Ian McCallum, manager at Woodhill Garden Centre in Thornhill, has seen sales of herbs explode in recent years. “With increased interest in organic food and locally sourced food, more and more people are getting into gardening and growing their own food. They often start with herbs because of how easy they are to grow, then moving into a broader range of fruits and vegetables,” he explains. Lynne Antonangeli, who owns Leslie Gardens in Queensville with her husband Angelo, agrees. She, too, has noted an increase in herb sales over the last decade. “Families with small children get into growing herbs a lot as a way of teaching kids where their food comes from,” she says. “I think cooking shows on television might also play a role. People are getting more adventurous with cooking and are hearing from experts the value of fresh herbs in a meal.”

Growing herbs

There are dozens upon dozens of herbs available. Where to start? Choosing which herbs to grow in your garden will depend on a number of factors, including what you like to cook with and how much space you have to grow herbs. Bear in mind that some are annuals and some perennial, meaning they will return year after year. McCallum lists basil, chives, mint, oregano, parsley, rosemary and thyme as some of the most popular and versatile herbs. Growing herbs is easy. They require little in the way of maintenance and are relatively hardy. “Sun is the main criteria. They all need fullsun, which means six hours of sunshine in the sunniest spot you can find. They also prefer well-drained soil, which is why a lot of people grow them in containers on balconies, decks or terraces. Never over-water herbs as this will rot off roots and kill them. Instead, let the soil dry out before watering thoroughly,” he advises. Once planted, don’t be concerned with a lot

of fertilizing. Herbs that are overfertilized grow too quickly to the detriment of flavour. Insects are rarely a problem. You may get aphids, but they can be easily washed off. Mildew may occur; simply chop out the infected leaves. “Harvest herbs as you need them. Pick off an entire branch rather than just a leaf as you want to encourage growth to new branches. Be sure to harvest before blooming or pinch-off the bloom to get the best flavour,” Antonangeli recommends, noting that the oil content in the leaves is greatest as the herb matures and nears bloom.

Preserving herbs

If your garden is bursting with fresh herbs, why not preserve some for a time when things are not so green. It’s a great way of enjoying the bounty of your garden and the savoury flavoring of herbs year-round. There are several ways to preserve herbs, each with its own benefits. Pick the method that suits your needs or experiment with them all.

Drying

Our pioneer ancestors would have tied herbs into bunches and hung them from the attic rafters. Even today, drying is often the best method for preserving herbs because it is quick and easy, and some herbs, like oregano, are more flavourful when dried. The most important thing for successfully drying herbs is location. The place where you hang herbs for drying has to be dark and warm. Total darkness is not necessary, but it’s essential to keep herbs away from direct sunlight to retain their colour and essential oils. There should also be good air circulation, as moisture will lead to mould. Make bunches by cutting the stems long enough to tie with string or rubber bands, about a dozen stems per bunch. Too many stems will lead to poor air circulation, preventing drying and encouraging the growth of mould. Drying will take four to 14 days, depending on the type of herb and the warmth and humidity of your drying area. »

yorkregion.com/goodlife | 37

garden|herbs Herbs can also be dried by laying them on screens (a well-washed window screen will do), a useful method for herbs too small to tie into bunches. Lay them thinly so air can circulate freely. You may need to stir or toss them every day to ensure even drying and prevent mould. The quickest way to dry herbs is in the oven, says Andy Whelan, sales manager at Freeman Herbs, Canada’s largest dedicated herb grower. Put your oven on the lowest heat setting and dry herbs in a single layer on a mesh rack or foillined sheet for two to four hours. Whatever method used, you will know when your herbs are dry when they are crispy and break easily. Unless you want to keep the leaves

on the stem, remove them by gently running your hand from the top down. Leaves tend to grow at an angle, so a downward motion pulls them off easily. Store dried herbs in airtight jars or plastic bags, away from light, heat and moisture. Do not crush leaves until using them. “Use dried within six months to a year for best flavour,” Whelan recommends. “Crush them between your fingers to release the flavour. Dried herbs are stronger in flavour than fresh, use in recipes one part dried to three parts fresh.”

Freezing

Freezing is a popular way to preserve culinary

herbs because it’s convenient and fast. The leaves retain their colour and flavour, as well as most of their nutritional value. Indeed, freezing is an ideal choice for preserving delicate herbs such as parsley, basil, tarragon and chives Fresh, chopped leaves can simply be packed into plastic bags and labelled before frozen. Herbs can last as long as a year in the freezer. Alternatively, put finely chopped leaves into ice-cube trays and top off with water. An average cube holds 15 mL (1 tbsp) of chopped leaves and 15 mL (1 tbsp) of water. Flowers and leaves such as mint are particularly attractive frozen individually in ice cubes for drinks. Use as you would fresh herbs.

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

Basil

Bay

Dill

Oregano

Rosemary

Sage

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

Dry seeds, freeze leaves

Dry on stem, pull off for storage

Tarragon

Best fresh, but leaves can be frozen on the stem

Parsley

Freeze leaves; Italian parsley is better for this

38 | GoodLife • May - June 2016

Dry

Dry leaves while still green

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

Thyme

Dry or freeze whole stem segments

Chives

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

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in the kitchen|Big Bone BBQ & Wicked Wings Big Bone BBQ & Wicked Wings owners Nick and Irene Kasimos and staff.

Southern Style 40 | GoodLife â&#x20AC;˘ May - June 2016

S T O RY A N D P H O T O G RA P H Y B Y JULI E MI GUEL With the imminent arrival of summer, we know you’re thinking barbecue—and so are Nick and Irene Kasimos, owners of Big Bone BBQ & Wicked Wings in Maple. Pick up the slow-cooked pulled pork or brisket for takeout or order ribs and wings prepped and marinated, ready for the barbecue. Nick has worked in the bar business his entire adult life, but had long thought of buying and running a restaurant with his family. When a friend introduced him to Big Bone in Newmarket, where the family lives, something clicked. The Kasimos bought the Maple location, brought on their daughter, Priscilla, as well as a couple family friends and opened their doors in February—following a month of training at Big Bone’s head office in Keswick. The transition from bar life to owner and operator of a family restaurant has been a fantastic experience so far, Nick says. He loves the friendly customers and earlier nights, which give him more downtime with his family. Crucial to Big Bone’s mouth-watering meat is

the smoker, where wings smoke for three hours, ribs for 4-1/2 hours and brisket for 15 hours. Nick says the Elvis Combo is one of the restaurant’s most ordered items, offering a little bit of everything: ribs, wings, pulled pork, fries, beans, slaw and cornbread. Take-out party packs offer the same for large groups. Wings come in 25 flavours, the most popular being the signature barbecue, a dark sauce that flavours the brisket and ribs as well. Wednesdays, Big Bone offers beef ribs for pick-up after 5 p.m.— a special that has become so popular customers call in advance to reserve their rack. For even more southern-style smoked barbecue, sample chicken and ribs from Big Bone and others at the Woodbridge RibFest, Aug. 5, 6 and 7 at the Woodbridge Fairgrounds.

CLASSIC BIG BONE BBQ CORNBREAD Makes 2 loaves

INGREDIENTS 310 mL (1-1/4 cups) all-purpose flour 330 mL (1-1/3 cups) cornmeal 125 mL (1/2 cup) granulated sugar 10 mL (2 tsp) baking powder 2 eggs (reserve a little for wash) 45 mL (3 tbsp) vegetable oil 580 mL (2-1/3 cups) milk brown sugar

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

Grease two loaf pans. In small bowl, beat eggs, reserving a little for wash. In a large mixing bowl, combine flour, cornmeal, sugar and baking powder. Make a well in centre. Add eggs, oil and milk to well and slowly fold into dry ingredients, being careful mixture doesn’t stick to sides of bowl. Pour batter into prepared pans. Let sit, covered, for about 10 minutes to allow it to rise. Bake at 350 F for 35 minutes or until a cake tester (or wooden skewer) inserted into centre of loaf comes out clean. Remove loaves from oven, paint with egg wash and sprinkle with brown sugar. Return to oven for 3-5 minutes, until tops are golden brown. Best enjoyed when served warm on the same day. Bread can be frozen in a freezer bag for up to one month. yorkregion.com/goodlife | 41

food|community supported agriculture

f o x o B

s s e n d o o G

A growing interest in the local food movement prompts the growth of farm share boxes, for goodness sake B Y FI NA S CROP P O

When Stephanie White and her family moved north from Toronto two years ago, she wanted to embrace a healthier lifestyle, so she began to shop at her local farm for fresh produce. After weeks of buying fruits and vegetables from the market at Round the Bend Farm in Kettleby, she learned about its CSA (Community Supported Agriculture) farm box program and readily signed up to get a share of crops over 22 weeks. She’s among the thousands of other York Region residents who are choosing to support sustainable agriculture and eat with the local growing season by ordering a weekly share box. “We love the idea of having freshly

42 | GoodLife • May - June 2016

picked, in-season vegetables and fruit,” says White. “It’s like a surprise every week to find out what goodies are in the box.” But you don’t need to move to the country to get a taste of that weekly farm-fresh produce within hours of being harvested. Dozens of farms in York Region and surrounding areas like Round the Bend are offering what’s referred to as “farm share” or CSA box, delivered to your doorstep or ready for pick-up over a 20-plus week period starting in mid-June. Here’s how it works: Members register with a participating farm and pay a onetime fee to get a box of just-picked fruits and vegetables from the local farm. They choose

from a variety of box sizes and types—the amount and variety of crops, costs, time period and delivery arrangement of boxes vary from farm to farm. Members enjoy the weekly bounty with their families or share it with friends, family or neighbours. “Farm shares are a great way for consumers to get to know their Ontario farmers,” says Kelly Daynard, communications manager with Farm & Food Care Ontario, an organization that represents farm families and associated agribusinesses in Ontario. “They become more familiar with the diversity of the amazing produce available right here at home, especially things you wouldn’t necessarily see in grocery stores.” »

yorkregion.com/goodlife | 43

food|community supported agriculture The Harvest Share Food Box program at Carron Farms in Bradford, for example, offers a personal size with seven to eight items a week, while its family size box contains 10 to 12 items. Wondering what to do with garlic scapes in your box? No worries, each box typically includes a recipe, in particular for those not-so-familiar vegetables. “The best part about the program is the variety and quality of the produce we have to offer,” says Lesley Martin, Carron Farms’ food box co-ordinator. “It really allows us to see what Ontario has to offer in terms of variety. We feel we are special because we partner with the best farmers in the province to source the best produce.” At Round the Bend, owner Sue Feddema says she likes giving members of the farm share boxes a few surprises from time to time. “Our bins are heavy, fresh, diverse and give you a little of what you may not know about,” says Feddema. This year, members will see artichokes—a first in the bins—along with okra, tomatillo, romanesco broccoli, orange watermelon and every colour of pepper, from purple to brown. Returning members will get a hanging strawberry plant and members will try their own green thumb at nurturing a seven-herb potted plant. Partnerships with other local farmers are also typical. For example, peaches, nectarines, concord grapes and plums come from a farmer in Niagara and mushrooms are sourced from a farm in Mount Albert, says Feddema. Variety isn’t the only incentive to order a box. “The size of the produce is so much larger than in grocery stores,” adds White. “You can’t beat the flavours and freshness. Some weeks were harder to finish all of the produce, but my relatives and friends didn’t mind getting the overflow from our boxes!”

44 | GoodLife • May - June 2016

The popularity of the CSA program at Round the Bend has grown considerably over its four years in operation, and this year it expects about 300 registrations. Feddema says they’re ready to meet the demand and more. Husband Brian, along with Sue and staff, will be busy planning, seeding and planting up to 8,000 plants a week over 30 acres from May to July. Carron Farms has seen a similar growth over the past six years of their Harvest Share Food Box from 95 boxes when the program first started in 2010 to 525 boxes a week going out to households last year. Daynard says the practice of CSA farming is growing in part because Ontario consumers want to know more about where their food comes from. “In Ontario, specifically, we have a province that has less than 2 per cent of farmers—98 per cent are relying on food prepared by only 2 per cent.” Feddema agrees. “People are removed from agriculture and where their food comes from. It used to be that you can go to grandma’s farm, but you can’t do that anymore. So, if you want to see where asparagus grows, I’ll point you in that direction—it’s all part of knowing your farmer.” It’s programs like CSA farm shares that help farmers like her better connect with customers, says Feddema. “One CSA customer said it best, ‘I know my dentist, I know my doctor and now I know my farmer.’ It’s perfect, and it makes you feel good because customers want to come to know you.” For a map of farms offering CSA programs, visit csafarms.ca.

Sample

farm share boxes A personal size box in July from Carron Farms may include: strawberries (quart), new potatoes (quart), spinach, garlic scapes, beefsteak tomatoes, broccoli, yellow peppers During the summer and into the fall, produce variety at Round the Bend includes: green and yellow beans, beets, carrots, beefsteak heritage tomatoes, yellow and red cherry tomatoes, green onions, romaine lettuce, spanish onions, sweet corn, white and red potatoes, English cucumbers, garlic, broccoli, cauliflower and zucchini. Fruits available are strawberries, blueberries, apples, plums, peaches, nectarines, pears, watermelon and cantaloupe.

TIP

For hotter salsa, leave in the seeds and pith of jalapeno.

SALSA VERDE (GREEN TOMATILLO SALSA) Courtesy Round the Bend Farm Makes about 1 cup

KOHLRABI CARROT FRITTERS WITH AVOCADO CREAM SAUCE

INGREDIENTS

METHOD

5 to 6 medium tomatillos, husked and rinsed

2 kohlrabi

1 jalapeno, seeds and pith removed, minced

1 carrot

2 cloves garlic, roasted in oven with skin on

1 egg

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

1 mL (1/4 tsp) kosher salt

salt

1 mL (1/4 tsp) cayenne

METHOD

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

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

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

1/2 avocado 60 mL (1/4 cup) plain yogurt juice from 1/2 lemon

Courtesy Round the Bend Farm Makes 8 fritters

1 mL (1/4) tsp kosher salt green onions

yorkregion.com/goodlife | 45

food|community supported agriculture RAW BEET SALAD WITH APPLES, CARROTS AND MINT INGREDIENTS 2 large beets, scrubbed cleaned and pealed 1 large carrot (or 2 small)

GARLIC SCAPE TART

1 large apple

Courtesy Carron Farms

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

INGREDIENTS 1 pie shell (homemade or purchased)

Courtesy Round the Bend Farm Makes 4 servings

DRESSING 125 mL (1/2 cup) apple cider vinegar 60 mL (1/4 cup) mild olive oil salt and pepper to taste

60 mL (1/4 cup) mint, finely minced

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

250 mL (1 cup) thinly sliced scapes 2 large eggs 250 mL (1 cup) ricotta 5 mL (1 tsp) thyme

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

2 mL (1/2 tsp) lemon zest 2 mL (1/2 tsp) salt 1 mL (1/4 tsp) pepper

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

CELERY ROOT AND PEAR SOUP Courtesy Carron Farms

INGREDIENTS 45 mL (3 tbsp) butter 1 large leek (white part only), chopped 1 large onion, chopped 700 g (1.5 lb) celeriac root, peeled and cut in 2-cm (1/2-inch) cubes 1 medium yellow-fleshed potato, peeled and cut in 2-cm (1/2-inch) cubes 2 ripe pears, peeled, cored and diced 5 mL (1 tsp) thyme leaves (fresh or dried) 1 L (4 cups) vegetable or chicken stock 125-250 mL (1/2-1 cup) light cream or milk 5 mL (1 tsp) salt 2 mL (1/2 tsp) freshly ground pepper pinch of nutmeg

46 | GoodLife • May - June 2016

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

vintages

BREAK OUT OF YOUR WINE RUT MAYBE YOU’LL FIND A NEW FAVOURITE BY MICHAEL PINKUS One of the great things about wine is the chance for exploration—getting out of a rut and trying something completely new. Some of us find ourselves lulled into continuously buying the same wine time and time again, or we are fearful that we “know nothing about wine” and, therefore, we should stick with something safe. I hate to say it, but that’s a very “Molson-and-Labatt” attitude and it is something we Canadians developed throughout years of living with the beer giants. Let me explain. Most of us grew up either drinking products made by one of the big Canadian breweries and it was only the “cool kids” that branched out with a Moosehead or Creemore. But these days there’s a beer revolution going on and people aren’t happy drinking the same-old, same-old. Craft beer is huge and it seems you can’t walk into a bar or restaurant these days without seeing a new name on one of the taps. The same can be said for wine and wine drinkers. Although this revolution has been going on a lot longer, it’s taken some time for us to catch up with it. Let’s face it, the LCBO isn’t exactly a leader in this department—and who can really blame it? It buys for an entire province and it’s only a small minority that wants to try something new. But if that minority turned into a majority, then we’d be seeing all kinds of interesting wines and regions coming out all the time. So I say, get out of your wine rut and try something you’re not completely comfortable with or that you’ve never even heard of before. Who knows? Maybe you’ll find your next favourite.

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

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

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

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

★ ★ ★ ★+

★★★★

4 Tulip 2014 Just Cabernet Sauvignon Israel | $29.95 | LCBO#440420

2 Tommasi 2013 Masseria Surani Heracles Primitivo Italy | $17.95 | LCBO#434274 Primitivo is the grape that became Zinfandel once it crossed the Atlantic and was planted in California. Tommasi has created the Italian version of Zin—with all its rich plum, black cherry and mocha goodness—while adding an Italian twist of a little black licorice. There’s even some lovely white and black pepper on the spicy finish. At $18, you’d be hard pressed to find one of this quality from California. ★★★★

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

5 Ad Lib 2014 Hen & Chicken Chardonnay Australia | $19.95 | LCBO#297697 Australia is not my usual go-to place for Chardonnay, but this one has found a nice balance of fruit, oak and weight in the mouth: peach and apple kick things off, adding vanilla and a touch of floral before ending with a delightful creamy sensation.

1 2

★★★★

4 5

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

yorkregion.com/goodlife | 47

on tap

SUMMER SESSIONS Warmer weather means more time outside on the deck and patio. Thankfully there’s a class of beer that won’t punish you for staying out a little longer. BY RO B I N L E B L A NC

ith the warmer weather finally here (knock on wood), I’m spending a lot more of my time on the porch at the cottage and, as I always do at this time of year, finding that my tastes are going more toward session beers. Now, when I say “session beers,” I’m not referring to beers that you can have at Session Toronto, the much-anticipated beer festival happening at Dundas Square on June 11. While those are fantastic beers to look forward to, in this instance, I’m talking about the class of beers you can pick up at the store and enjoy at home. To be called “session”, a beer has to follow one simple guideline: be at or below 4.5 per cent ABV – just low enough in alcohol that you can enjoy several of them in a drinking “session”, as it were. It may initially sound odd to give lower-alcohol beers a distinction like that, but with more and more breweries making some beers that – while fantastic in flavour – can start at 8.0 per cent ABV and go all the way up to 15 per cent, it’s good to know that there’s a selection out there that won’t skimp on flavour ... and ensure you can walk away after one or three cold ones. When you see a beer with “session” in its name, you can be sure that you’re in for a beer that won’t lead to a headache afterwards. While session beers aren’t a new class, the past two years have seen a fantastic rise in demand for them, with plenty of Ontario breweries coming out with their own easy drinking beverages.

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

48 | GoodLife • May - June 2016

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

POMPOUS ASS ENGLISH ALE Great Lakes Brewery ABV: 4.2% LCBO#: 408054 It’s important to note that session beers aren’t just light-bodied and hoppy. Sometimes they’re rich, malty and a bit heavier as well. A prime example of this is Great Lakes Brewery’s own yearround favourite, Pompous Ass English Ale. Pouring a deep hazy amber and giving off an aroma showcasing roasted coffee notes, expect lovely flavours of bread pudding, caramel and stone fruits in a medium body. STATE OF MIND SESSION IPA Collective Arts Brewing Ltd. ABV: 4.4% LCBO# 420034 Collective Arts is one of Ontario’s most memorable breweries due in no small part to the vibrant, consistently changing artwork that adorns its bottles. But while the bottle designs by local artists manage to grab your curiosity, the results of head brewer Ryan Morrow’s talent grab your attention. State of Mind is a very solid addition to Ontario’s selection of Session IPAs, with pineapple and orange balancing nicely with a mild bitterness. Robin LeBlanc is an award-winning beer writer and owner of thethirstywench.com. She is also the co-author of The Ontario Craft Beer Guide, which is now available.

events

THINGS to DO

Say Yes to the Wedding Dress June 4 King Heritage and Cultural Centre, King City The Mobile Millinery Museum and Costume Archive presents a collection of antique and vintage bridal fashion, showcasing iconic wedding gowns from the 1860s to the 1980s. Tea and refreshments served after the presentation. Registration required. Information: kingmuseum@king.ca

Colleen Heslin: Needles and Pins June 4 to January 8 McMichael Canadian Art Collection Colleen Heslin’s paintings resonate with the tension of material and gestural complexity. The artist hand-dyes cotton and linen in small batches and hangs them to dry, which develops residual surface textures. The stained fabric is then cut and pieced together—similar to quiltmaking construction. Her work explores colour, shape and texture, while acknowledging the histories of photography and textiles and finding connections with the Colour Field painters of the 1960s and 1970s. The exhibition includes nearly a dozen new works created specifically for the site. Information: mcmichael.com

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

Jack Bush: In Studio June 4 to January 8 McMichael Canadian Art Collection In the most classic sense, the word studio is defined as “room for study.” This exhibition was conceived as an opportunity to gather 20 select paintings in a new space with the aim to spark study. The most intimate conversations held in the studio were between Bush and his primary subject: colour. The studio was a sounding board for the artist; a place to face dead ends and challenges; a place to test colour and make it sing; and, most of all, a place to be absorbed in art. Information: mcmichael.com

King City Craft Beer and Food Truck Festival June 11, Memorial Park, King City Enjoy Ontario craft beer, gourmet food trucks and a day of live music.Information: kingcraftbeerandfood.com

Outdoor Survival Skills June 19 Kortright Centre Discover what can keep your family alive in the forest if you were lost. Discover some of the wild edibles that abound in the forest. Information: kortright.org

Colleen Heslin Havana Affair, 2015

online

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

in your community

Bat Hike July 7 and 14 Kortright Centre, Woodbridge Come and experience an evening with live bats, take a guided walk with a bat expert through bat habitat and learn all about these fascinating animals. Get an up close look at captive bats. Advance tickets required. Information: kortright.org

Vaughan Pizzafest July 15 to 17 Woodbridge Fairgrounds A community event to celebrate a favourite food—and the City of Vaughan’s 25th birthday. Enjoy pizza and more from over 15 pizzerias from Vaughan and beyond, along with family friendly entertainment. Information: vaughanpizzafest.com

Concerts in the Park Wednesdays The City of Vaughan will hold its 22nd annual Concerts in the Park series featuring free professional concerts. Lineup includes Soular at Vaughan City Hall, June 22; The St. Royals, North Thornhill Community Centre outdoor amphitheatre, July 6; tributes to Tom Jones and Rod Stewart, Mackenzie Glen District Park, Maple, July 20; RED: a tribute to Taylor Swift, Sonoma Heights Community Park, Woodbridge, July 27; and Thriller Canada: a tribute to Michael Jackson, Chancellor District Park, Woodbridge, Aug. 3. Information: vaughan.ca

Vaughan Celebrates Canada Day July 1 Mackenzie Glen District Park This fun-filled free family event will feature live concerts, children’s activities, great food and more. There will be a free shuttle bus service from city hall. Information: vaughan.ca yorkregion.com/goodlife | 49

portfolio|Steve Shnier

THE PUPPET MASTER BY J O N ATH A N HI LTZ | PHOTOGR APHY B Y NAOMI HI LTZ

50 | GoodLife • May - June 2016

“

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

If you think of puppets as simple children’s toys, you might be surprised what you could learn from Steve Shnier, founder of Puppets Cool! and self-named “Sultan of Socks.” Shnier has a deep appreciation for puppets both simple and complex. “I enjoy working with puppets and animatronics because I see them as mechanical and engineering challenges,” he says. “In most cases, I’m creating creatures or devices that have never existed before, so they’re experimental.” Now he’s sharing his ideas with local students through Puppets Cool!, which brings workshops promoting media literacy through puppetry and animation to the classroom. “In its simplest terms, media literacy builds upon the foundation of traditional literacy and offers new forms of reading and writing,” Shnier says. “We explore how characters are designed and perceived by the viewer. These principles apply not only to puppetry, but to graphic representations in print and video media and are commonly used to instantly convey character personality traits.” Students from junior kindergarten through Grade 12 can learn how to create and operate

near-professional calibre hand puppets. “For the older grades, I bring a Hollywood animatronic puppet to the classroom, where the students can study its operation and compare ‘Hollywood state-of-the-art’ to what they’ve built. And the results are surprising.” Although some of the materials are simple, everyday items, put together they can bring to life some intricate creations. “Students create original and unique characters out of fuzzy socks, buttons, pipe cleaners and chopsticks,” Shnier says. “It’s amazing how some very sophisticated puppets can be made from such basic materials.” Shnier also offers animation workshops that teach students the elements of classically drawn animation as well as stop-motion animation. Lisa Hirsh-Wax, teacher and literacy lead at Yorkhill Elementary School in Thornhill, says Shnier’s program is both engaging and educational. “Steve is a seasoned professional who brings a wide range of knowledge to the classroom,” she says. “He strives to provide a structured learning program, where his enthusiasm for the subject matter excites his students. His workshops are innovative and unique—and can be tailored to

suit a group’s specific needs, interests and the curriculum expectations being covered in the unit.” Shnier started Puppets Cool! in 2012 following a successful career in the animation industry, having done sound effects for Inspector Gadget, produced the first season of the popular series The Magic School Bus, written for Atomic Betty and much more. “I started Puppets Cool! because I saw a real need for quality media literacy training in the schools,” he says. “By quality, I mean programs that are taught by people with professional experience, training and legitimate media industry credits. Puppets Cool! is the only company in Canada that delivers on that ideal.” He starts each workshop with a question: What is a puppet? Or, for the animation workshop: When you watch a movie, TV show or a video game, what are you really seeing? “Building on the answers to these questions, we begin the creative process,” he says.

For more information, visit puppets-cool.com

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

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beauty spot

NATURAL BEAUTY Our food isn’t the only thing going organic these days. Thanks to sleek branding, celebrity endorsements and proven formulas, natural beauty products have shed their hempy, homespun health food store image and caught the attention of mainstream consumers. These naturally beautifying all-stars keep their ingredients as close to the earth as possible so you don’t have to put unnecessary chemicals, parabens or additives into your daily hair, makeup and skin routines. Curious where to start? Try any one of these products to kick-start your green beauty awakening this summer.

BY DANIELA DISTEFANO

52 | GoodLife • May - June 2016

Garnier Whole Blends Avocado Oil & Shea Butter Mask $9 | drugstores The recipe for naturally beautiful hair comes from this paraben-free rinse-out mask enriched with ultra-moisturizing natural extracts to replenish and restore hair.

North American Hemp Co. Line Lifting Face Cream $25 | well.ca Organic hemp seed oil has become one of the top trending natural ingredients in skin care for good reason. It absorbs quickly, is made in Canada and repairs and nourishes from environmental exposure to give your firmer and more radiant looking skin.

Jax Coco’s Organic Extra Virgin Centrifuged Coconut Oil $16.50 | amazon.com Coconut oil is the ultimate natural beauty all star, nourishing dry skin, softening cuticles, moisturizing chapped lips and adding shine to dull hair. This one is made from select certified, organic fair-trade coconuts from the Philippines.

Fable Naturals Organic Lip Balm $8 | etsy.com Give your lips the ultimate nourishment and protect them with fair-trade cocoa butter and olive oil. Done with your balm? The Canadian made tube is fully compostable and will degrade in a few weeks in a compost bin.

Juicy Bamboo Natural Facial Cleansing Oil Cloths $15.50 | Hudson’s Bay Traditional cleansing cloths and wipes produce a lot of unnecessary waste, but we’ve found a 100 per cent biodegradable solution. Soaked in organic honey, jojoba oil, sunflower oil and eight essential citrus oils, every box of these non-toxic bamboo cloths will disappear in 90 days if they’re buried in soil. Neat!

Bite Beauty Amuse Bouche Lipstick in Gazpacho $30 | Sephora This ultra-hydrating, high-impact lipstick handcrafted in Toronto means you don’t have to sacrifice performance for lip colour made from nature. Its ingredients are good—and natural—enough for you to eat, without parabens and sulfates. It’s even certified gluten-free.

Consonant DHE Mask $45 | consonantskincare.com Mineral-rich Manicouagan clay from Quebec in this 100 per cent natural mask detoxifies and clarifies skin with the help of willow bark and tea tree extracts. The result is brighter, healthier and younger looking skin from the very first use.

Dr. Roebuck’s Cleanser $23 | Shoppers Drug Mart Reverse free radical damage and help delay your skin’s aging process with this natural cleanser. The six potent antioxidants calm and hydrate skin, plus it’s BPA and paraben-free.

Sun Sense SPF 30 $10 | saje.ca Now is a good time to reintroduce sunscreen into your daily routine and this all-natural SPF 30 formula will provide protection against harmful UVA/UVB rays. It contains titanium dioxide and zinc oxide in a light and smooth lotion base to help prevent sunburn. yorkregion.com/goodlife | 53

golf|fitness

STRENGT AND S B Y CHRI S TRA BE R PHOTOGR APHY B Y NAOMI HI LTZ The late, legendary golf pro, coach and author Harvey Penick defined golf as a game of controlled violence. The golf swing creates great torque on the joints and lower back and demands movement our physiology isn’t designed to perform. Accordingly, when it comes to assuring proficiency and longevity as a golfer, too many amateurs neglect investing in the most important piece of the game’s equipment—their bodies. Personal training specialist Maryse Wood agrees wholeheartedly. The Markham resident and founder of Focused On Fitness is no casual observer of the aches, pains and injuries an ill-prepared golfer can suffer. Multi-certified in fitness disciplines, including nutrition, wellness, older adults, back health and stretching, the lithe instructor and her professionals are in their second year operating fitness boot camps at Angus Glen Golf Club, host course to a pair of recent Canadian Open Championships and the 2015 PanAm golf games. In addition to group and personal training, Wood and company lead yoga classes and provide nutritional advice at the spacious Markham studio. Sport clients include hockey and soccer teams. Increasingly, more golfers are becoming clients, availing themselves of her “patient and realistic” methodologies and belief that fitness is an “evolving lifestyle journey.” Wood subscribes to the notion that a fit golfer will play better, avoid injury and enjoy the game more. She also applauds this generation of professional golfers’ commitment to adding a serious fitness regime to their arsenal, a trend she attributes to iconic champion Tiger Woods. “Tiger, in my humble opinion, was the first to portray golfers as athletes,” she says of the former world No. 1’s lean, muscular physique. “Most amateurs just want to hit golf balls. We want to help change that.” Conventional wisdom, including that from Hank Haney, swing coach to numerous PGA stars, suggests that physical conditioning involves four key elements: warming up properly before a round; building strength, speed and stability; being able to make a full swing

54 | GoodLife • May - June 2016

GTH D STAMINA Physical and mental fitness will improve your game and coiling properly; and having the stamina to stay physically and mentally strong for 18 holes. If you’ve been sedentary, it’s a good idea to get a doctor’s green light before embarking on any new exertion. Before you start to sweat, Wood will conduct a consultation, including an assessment of your health history, illnesses and injuries. You’ll also have a fitness evaluation that informs the trainers about your strength, balance and any back or core issues. Increasing strength and flexibility are major components of the training. Exercises will focus on your core, from chin to hips and front to back, Wood says, noting that core strength shouldn’t be confused with simply having six-pack abs. Because a fluid swing requires upper rotation, you’ll centre on getting more power and movement from what she defines as the “shoulder girdle.” “We also work on leg strength and the stabilizing muscles that assist in balance, agility, rotation and flexibility from the hips up,” she says. A solid option at Focused on Fitness is yoga. Wood recommends the centuries old practice to all athletes for its physical and mental benefits. Yoga is particularly valuable for golfers because of the mindfulness it develops. “Golf is a head game,” she explains. “The most important area in all sports is the six inches between your ears. You’ve heard about athletes being in the zone. It’s real. “Mindfulness is mental focus. It’s what makes great athletes. If you can’t control

your thoughts, it can make or break you.” Wood contends the brain can be developed and strengthened like a muscle. Yoga can give you mental and intellectual discipline. “The body can achieve what the mind controls,” she says. “Through breathing and focus, you can literally keep your head in the game. I’ve seen people come off the golf course quite angry. Yoga can help turn that around.” Wood is also certified to consult on the care and feeding of athletes on and off the field of play. A healthy diet should be part of everyone’s life. Golfers specifically should heed her advice before and during a round. “Golf’s a long game in the elements,” she says. “Hydration is essential to maintain concentration and avoid the risk of injury.” Before teeing off, you should load up on three dietary elements: Carbohydrates, in the form of fruits and vegetables, will provide sustained energy. Proteins from foods such as nuts keep muscles fed and strong. Good fats, including omegas, lubricate joints and muscles for flexibility. Drink a bottle of water per hour on the course even in cooler weather. Hydration is even more important if you drink alcohol or caffeinated beverages. After the round, enjoy a balanced meal to replenish and reinvigorate. Wood is also available for professional warm-ups at corporate golf events. Ten minutes before tee time, you’re put through the paces with stretches that promote circulation and flexibility. “It’s also a great ice breaker,” she says.

Golf fitness 101

To get you on the road to a fitter game, Maryse Wood offers three exercises. Planks

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

The wood chop

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

Straight leg bicycle

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

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golf|the golf lounge

Golf Lounge owners Tim Keuna and Jim Chou.

56 | GoodLife â&#x20AC;˘ May - June 2016

Golf the world in your own backyard BY C H R I S TRA BER | PHOTOGR APHY B Y NAOMI HI LTZ

Robert Bilan won’t allow York Region’s dicey weather, marathon winters or the unavailability of tee times to stymie his golf game. In fact, it’s not unusual for the 57-year-old Richmond Hill resident to play Mexico’s Cabo Del Sol in the morning, Pebble Beach in California in the p.m. and a leisurely 18 holes at fabled St. Andrews in Scotland the next day. A golf devotee with the means to test his 10-handicap game on golf’s most hallowed and far-flung grounds? Absolutely, if the game is virtual, indoors and played at The Golf Lounge, a novel venture founded by university pals, Jim Chou and Tim Keuna in 2013. A thrice-weekly patron at the Richmond Hill facility, Bilan indulges his passion whenever fancy strikes, practising every long and short aspect of the game from tee to green. The stateof-the-art simulators with video and weight transfer analysis and swing data capture makes golf as realistic as technologically possible, he enthuses. “With our Canadian winters, this is a great place to keep your off-season game in order,” he says in between shots at the simulated Banff Springs Golf Club in Alberta. “I find it very realistic and the computer tells me with 99.9 per cent accuracy if I’m on. The stats and data offer good feedback. “Besides, it’s fun, keeps you loose, gets you off the couch and it’s cheaper than Florida.” That’s precisely what Chou, a former information technology specialist, and Keuna, a psychologist, envisioned when they created their enterprise comprising five open and two private playing areas, a putting green, a bank of electronic dart boards, club fitting, lessons and a licensed bar. The business partners, who met at Queen’s University in 2003, wanted to create an all-sea-

son, one-stop golf-centric entertainment centre. Their competitive edge, they decided, would be superior technology. The virtual golf simulator market offers 10 different technologies, Chou explains. The duo opted for Canadian supplier, HD Golf. Lounge visitors can select play on the world’s most iconic courses, including Wooden Sticks in Uxbridge. The difference, he said, are the optics and graphics created with real video footage, not animation. “It’s like golfing in a film,” he said of the floorto-ceiling simulator screens. Playing with real golf clubs and balls, computers track shot distance and flight, carry, bounce and roll in addition to swing and ball speed. Further, the system provides detailed data on your launch angle, club path, club face angle, ball spin axis and trajectory. The intelligence is invaluable for weekend warriors and Professional Golf Association of Canada instructors and students who train at the lounge. “You just don’t see those stats and numbers at an outdoor range,” Keuna says. “They help you work on your swing adjustments.” Your virtual round includes play on the greens. Infrared beams on the ceiling and sides triangulate and compute your putt speed and direction. As the genuine golf ball hits the screen, whether shot or putted, virtual reality takes over. Lounge members can keep track of their performance, stats and league tournament scores and even compare their individual club and shot distances against touring male and female professionals. The simulators also serve up numerous fun target games heretofore unavailable or recommended in the real world. The window smash allows you to drive balls at an estate home’s

glass panes. Or, you can fire shots at a tractor driving in a field. There’s even poker and an Xs and Os game. For those seriously looking to improve their golf game, the lounge offers lessons and club fitting. PGA of Canada professional Justin Tomasulo teaches at the Lounge up to five times a week. “I selected the lounge because the technology is among the best available to the general public,” he says of the high-definition video analysis. “It captures your swing path and club face angle at impact. That’s essential to understanding why a ball goes in a certain direction. Interpreting the data helps educate the student. The system is awesome.” Jeff Swain manages a Modern Golf club-fitting satellite facility at the lounge. Using the tracking and swing analysis technology, he employs an ergonomic approach to fitting players with custom clubs. Based on your physicality, strength, height and swing speed and path, he will tailor clubs designed to optimize your game. He will craft clubs from all major brands with prescriptive club heads, lie and loft attached to the all important shafts with correct flex, kick points and composition for your unique swing. The Golf Lounge also organizes kids’ summer camps and hosts numerous corporate events. The private room simulator screens can be used for PowerPoint presentations and when the business meeting is done, participants can play, imbibe and enjoy catered meals.

If you go... Open bay hourly rates range from $35 to $40 per hour. For private rooms, add $10 per 60 minutes. For league, lesson, club fitting and online booking information, visit thegolflounge.ca or call 905762-8883. yorkregion.com/goodlife | 57

travel|Scotland

58 | GoodLife â&#x20AC;˘ May - June 2016

IN THE

BY BART CARD

yorkregion.com/goodlife | 59

travel|Scotland

In August of last year, my only daughter, of six children, got married. True to her character, she opted out of a big wedding at home and decided instead to get married in the Highlands of Scotland with a selection of close family and friends. For any father, the wedding of a daughter is a very special affair. In this case, it was also a great opportunity for a wonderful family vacation. After months of watching her plan, my wife and I travelled on Air Transat to Glasgow where we started our trip. I had never flown Air Transat before, but certainly will again. We flew business class there and option plus on the way home; the seats offered plenty of room and the service was excellent.

60 | GoodLife • May - June 2016

On the majority of my trips, I am spoiled by not needing to plan or arrange anything myself. My transportation, accommodation and activities are all planned for me. I am given an itinerary and off I go. On this trip, I was in charge of my own transportation. I took this as a challenge to find the best and most affordable rental car I could find. After lots of research, I ended up going with Arnold Clark. My wife and I arrived in Glasgow and picked up our rental car, without any issue. From there, we made our way to Edinburgh to spend a day with my daughter and future son-in-law, before heading on to our final destination, Nairn. Since we were in Edinburgh for such a short time, we decided to start the day with a deli-

cious full Scottish breakfast at the Edinburgh Larder, followed by window—and actual— shopping on the Royal Mile. As the capital city of Scotland, Edinburgh is as full of history as it is beauty. Recognized as a UNESCO World Heritage Site, the new and old towns of Edinburgh offer stunning architecture and a rich culture that radiates through the winding cobblestone streets. Both the Edinburgh Fringe Festival and the Royal Edinburgh Military Tattoo were on while we were visiting, making our day of exploring all that much more exciting and colourful. The next day, we made the four-hour drive to Nairn, a small town approximately 10 minutes east of Inverness. As a historical fishing port

and market town, Nairn has a rich history and is surrounded by beautiful country estates. One such estate is Geddes House, our home for the week. With the help of Scotland Tourism Solutions, my daughter found Geddes House on Large Holiday Houses, a website providing quality selfcatering holiday homes throughout Scotland. Geddes House is a traditional Georgian family mansion, sitting on a 1,000-acre estate. The stone home sleeps up to 17 people and is situated on a working family farm. Before our arrival, I arranged with the owner, Elizabeth, to have farm fresh eggs and meat delivered. Both were waiting in the refrigerator when we arrived. Although we left Edinburgh at the same time as my daughter, I made sure that my wife and I were the first to arrive at Geddes. I quickly assessed rooms and made recommendations as guests started arriving. Prior to our departure, my daughter had sent out a detailed itinerary. First thing on the agenda was an evening of cocktails in the billiards room. We spent a wonderful evening eating, drinking and just enjoying each other’s company. We spent the next day at Culloden Moor and the gardens of Cawdor Castle, a late 14th cen-

tury castle made famous by Shakespeare’s Macbeth. On April 16, 1746, the Battle of Culloden was fought to reclaim the throne of Britain. The site is now home to a state-of-the-art interactive visitors centre where you can learn about the history of Culloden before venturing out onto the moor. Although I had been to Culloden in the past, the vastness of the moor and the new centre made it well worth another trip. After a lovely lunch at the centre, we made our way to Cawdor Castle and walked in its wonderful gardens. Cawdor has three distinct gardens: the walled garden, the flower garden and the wild garden. The oldest of these, the walled garden, dates from 1600 and later became a kitchen garden. In early August, the gardens were all in full bloom and were beautifully tended, allowing for some wonderful family photographs. Leaving my family to enjoy the gardens a little longer, I headed back to Geddes House in order to start the afternoon meal. There were a few birthdays during the week while we were there so I acted as chef for the night and cooked a wonderful roast, straight from the pastures of Geddes. After dinner, it was early to bed in preparation for the whisky tour the next day.

To help us get through the day, my wife and daughter were up early making pancakes before a coach and guide from Inverness Tours arrived. As soon as we were on the coach, we knew it was going to be a wonderful day. Our guide was charismatic, knowledgeable and passionate. He even spent some time babysitting my six-month-old grandson so that his mother and father could enjoy a few of the distilleries. We started our day at Glen Grant, then made our way over to Cardhu and finished the day at the Glenlivet distillery. Originally made solely from malted barley, Scotch whisky must be made in a particular manner, specified by law, in order to be called Scotch whisky. Although most Scotch whisky is made in a similar fashion, it was wonderful to visit distilleries that ranged in size and location. The family greatly enjoyed the tasting portion of each tour and everyone arrived home that evening happy and tired. With the wedding just two days away, we spent the next days experiencing the local attractions, including Loch Ness, Urquhart Castle, Fort George and a ride on the historic Strathspey steam train through Cairngorms National Park. »

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travel|Scotland

The afternoon before the ceremony, one of my sons and my daughter’s best friend organized a mini-Highland games on the lawns of Geddes House. We played versions of caber toss, hammer throw and weight throw. That evening, along with a few guests who came in for the ceremony, we enjoyed a relaxed rehearsal dinner in the main dining room. My daughter’s wedding planning consisted of booking a photographer, piper, officiant and caterer, and hiring rental chairs and tables. In her mind, anything else that needed to be organized would fall into place once we were in Scotland. I thought she was a little crazy and was likely setting herself up to be very stressed during the week before the wedding. As usual though, she was right. We woke up on the morning of the ceremony to blue skies and perfect temperatures. Following a breakfast of mimosas, bagels and smoked 62 | GoodLife • May - June 2016

salmon, the men and women separated into their respective wings of the house in order to begin preparations. Instead of travelling to another destination for the ceremony and wedding lunch, my daughter and (soon to be) son-in-law decided to keep it simple and have the ceremony in the beautiful walled gardens at Geddes House, followed by canapes on the lawn and a wedding lunch in the dining room. The photographer arrived early and began documenting. Always having had a flair for the dramatic, I opted to not let anyone see me in my attire before the ceremony. So, an hour before we were to head out to the gardens, I hid away in my room to begin getting ready. A piper, in full regalia, played as my daughter and I made our way, arm in arm, down the treed path to the walled garden. Chairs had been set up under a weeping willow and we watched

with tears in our eyes as the ceremony took place. My youngest son’s partner made all of the bouquets, boutonnieres and floral arrangements out of flowers and thistles she found on the property. The officiant performed a ceremonial hand fastening as my daughter and son-inlaw read aloud their individual vows. After the ceremony, the wedding party went to have photos taken and the rest of the guests enjoyed canapes on the lawn. My grandson played on a tartan blanket with the piper in the background. We made our way in for lunch and spent the rest of the afternoon enjoying wonderful food, speeches and music. The entire day went off without a hitch. The photographer, piper, officiant and caterer were all punctual and professional. Our last full day as a family in Scotland was spent relaxing and enjoying Geddes House and the surrounding area. Some went golfing, while others went on walking tours of the estate. My wife, daughter, son-in-law and I stayed in Nairn for an extra two nights so that we could take in the Nairn Highland Games. My wife and I stayed at a local bed and breakfast called Cawdor House, a fantastic and well-run establishment. The thought of travelling with family, especially one with so many big personalities, can often be stressful and overwhelming. This trip proved that it is possible. So much so, that we have already planned our trip for this year. For more information Air Transat: airtransat.com Scotland Tourism Solutions: scotlandtourism.com Geddes House: geddesonline.co.uk

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in the crowd BUSINESS WOMEN’S AWARDS GALA DINNER The Business Women’s Network of York Region hosted its awards gala dinner April 28 at The Mansion in Aurora.

NAOMI HILTZ PHOTOGRAPHY 1.

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

Evelyn Perez Youssoufian, Natasha Krestinina, Erin Groves and Deborah Mason of Minken Employment Lawyers.

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

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

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

Tina Tehranchian of Assante Capital Management and event co-ordinator Fike Njini.

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

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

Oak Ridges MPP Helena Jaczek, Debra Wilson of Onaire Momentum Gold and Newmarket-Aurora MPP Chris Ballard

10. Doreen Johnston of Isagenix and Susan Manahan of DeafBlind Ontario Services 11. Alyssa Hrysio and Luisa Hrysio of Desjardins Financial Security and Sue Sanders of Isagenix 12. Elizabeth Carrera of Arbonne, Mina Doiron of I Stage N Organize and Cecli O’Grady and Jeannine Falconbridge of Legal Shield Independent Associates 13. Lindsay De Swart and Elina Bagshaw of Aim Educational Services 14. Town of East Gwillimbury Mayor Virginia Hackson, Elizabeth Johnston, president of The Business Women’s Network of York Region, and Cecli O’Grady of Legal Shield Independent Associates 15. Joseph Dinardo, owner of The Mansion, Jordan Dinardo, Frank Loduca of Empire Events & Entertainment and Heather Garriock of Mortgages by Heather Garriock 64 | GoodLife • May - June 2016

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

NAOMI HILTZ PHOTOGRAPHY 1.

Carlo Viola and Frank Fazzari of Fazzari + Partners LLP

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

Jason Morin, Elana Campbell and Carlo Sistilli of Artista Homes

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

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

Antonietta Friello of Metrolinx and Melanie Torres

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

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

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

10. Matthew Karvonen and Caroline Karvonen 11. Sally Chau, project and marketing co-ordinator for City of Vaughanâ&#x20AC;&#x2122;s economic development department 12. Vaughan-Woodbridge MP Francesco Sorbara, Meenu Sikand, accessibility planning specialist for the Region of Peel and Noor Din, founder and CEO at Human Endeavour 13. Nick Heifa, Mike Emrich, Andrew Spacca and Marc-Andre Paulin of CIBC, Paolo Gullo of Business Development Bank 14. John Fabbro of KPMG, Frank Boutzis of KPMG, John Lettieri, founder of Hero Certified Burger, Tom Kostopoulous of KPMG and Mark Gambin of Collins Barrow

yorkregion.com/goodlife | 65

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

NINO MICHELA PHOTOGRAPHY 1.

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

Tina Recchiuti, Tanya Pacheco and Silvana DiGiovanni

Lexie Badali, Anne Beswick and Sandra Hadiwaidjaja Liem

Emcee Andria Case of CTV news

Realtor and Cedar Centre supporter Vivian Risi

Lexie Badali, Councillor Marilyn Iafrate and Anne Beswick

Tim Johnston

Shaun Sauve, Cheryl Phillips and John Willems

Braden Simmonds, Cassie Simmonds and Mara Sepe

10. Pat McCann, Sandra Capodagli, Paula More and Trish Tonelli 11. Alison Badali and Lexie Badali 12. Maria Ciarlandini and Sandra Hadiwaidjaja Liem 13. Korey Doner, Darren Doner and Tara Nicholson

12 66 | GoodLife • May - June 2016

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