GoodLife South Simcoe Fall 2015

FALL 2 0 1 5

GOODLIFEMAGAZINE.CA

FALL

HAR VESETS

RECIP

BUILDING A

Potato Empire

fun things TO DO

IN THE KITCHEN:

BullDog Beanery

OCCUPANCY FALL 2015

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Planning. Patience. Partnership: Three Steps For Maximizing Investment Performance By Debbie Hudson, TD Wealth Private Investment Advice There is nothing particularly difficult about building an investment portfolio. But making that portfolio pay off is another story. There are some key fundamentals to investment success: partnership, planning and patience. Partnership is about getting professional advice. Planning is about the establishment of goals. Patience is about thinking long term. Making all three work together successfully is the key to consistent investment success. A good place to start is partnership, and that means getting some professional advice. A reliable investment advisor,workinginpartnership with you, can bring great value to both the basic construction

and subsequent performance of your portfolio. Planning is next. Identifying goals. Factoring in your income level, now and in the future. Taking account of lifestyle issues. Considering how much money you have to invest and how frequently you are prepared to invest it. That brings us to patience. Rome wasn’t built in a day, and no investment is going to pay off overnight. Steady long term thinking is the key. So try to invest regularly, not just once a year during RSP season, as so many people do. Set up a schedule with your investment advisor. Consider investing as a regular part of your monthly budget, just like paying the rent or the mortgage.

PartnershipwithanInvestment Advisor. Planning your portfolio carefully. Patience and long term thinking. These are the basics to success for many investors, and with good reason. They pay off. This article was prepared by TD Wealth Private Investment Advice for Debbie Hudson who is an Investment Advisor with TD Wealth Private Investment Advice and is for informational purposes only. It is not an offer or solicitation with respect to the purchase and sale of any investment fund, security or other product and does not provide individual, financial, legal, investment or tax advice.

TD Wealth A personalized approach to help you achieve your goals Debbie Hudson CFP Vice President and Investment Advisor TD Wealth Private Investment Advice 705-435-8874 debbie.hudson@td.com TD Wealth Private Investment Advice is a division of TD Waterhouse Canada Inc., a subsidiary of The Toronto-Dominion Bank. TD Waterhouse Canada Inc. – Member of the Canadian Investor Protection Fund. ® The TD logo and other trademarks are the property of The Toronto-Dominion Bank. M06304 (0713)

SOUTH SIMCOE Publisher Ian Proudfoot Regional General Manager Simcoe - Muskoka Shaun Sauve Editors Lori Martin Elise Allain Advertising Sales Manager Amanda Smug Director of Production Kent Feagan Graphic Design Luanne Turner Jennifer Dallman Nick Bornino Advertising Sales Representatives Beth Wink Colleen Feheley Shalani Ingham Debbie Booth Christine Murray Stacy Rand Patti Young Mary March Angelika Crisp Photography Contributions Ellie Kistemaker Bart Card Louise Ferguson Bob Gundu Mike Guilbault Photography Editorial Contributions Katherine Elphick Bart Card Maija Hoggett Dawn Ritchie Kathryn Mooij Gord Stimmell 169 Dufferin St., Alliston, ON L9R 1E6 Phone: 705-435-6228 Fax: 705-435-3342 For advertising inquiries please email asmug@simcoe.com or call 705-435-6228 ext. 222 DIGITAL EDITION: www.goodlifemagazine.ca follow us twitter.com/goodlifebarrie

Statements opinions and point of view expressed are those of the writers and do not necessarily represent those of the publisher, advertisers or GoodLife South Simcoe. GoodLife South Simcoe is published four times per year: Spring, Summer, Fall and Winter.

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

4 | GoodLife South Simcoe Fall 2015 â&#x2013;

contents 10 15 24

10 Feature 15 Portfolio 21 24 In the Kitchen Shop Local

Great finds at great local businesses

Ken Beattie builds a potato empire

Megan Ewing

Christine Fielding & Phil Carver of the Olde BullDog Beanery

6 | GoodLife South Simcoe Fall 2015 â&#x2013;

38 Portfolio 43 46 Local Food 56 3 Projects 1 Weekend

The Rise of Robotic Farming State-of-the-art milking operations

Leonora Husveti-Frenette

A bountiful harvest of recipes

Transform your outdoor space

58 Travel 60 In the Crowd 66 Events

Entertainment for the whole family right here in Simcoe County

Sailing on the Royal Clipper

Stevenson Memorial Hospital Foundation Gala & Nottawasaga Foundationâ&#x20AC;&#x2122;s 23rd Annual Golf Tournament

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editors note

elcome to the fall edition of GoodLife South Simcoe. This is the time of year when we celebrate the fantastic flavours of the fall harvest. Seasonal fruits and vegetables come together with recipes from local chefs across Simcoe County. This issue, we spend some time with local farmer Ken Beattie, learn about amazing innovation in robotic farming, celebrate local artists and take a peek inside the shops of Alliston. Find local events, travel, home décor and more!

Editors

Enjoy!

Elise Allain EliseAllain

General Manager

goodlife@simcoe.com

am definitely a fall follower. As the end of summer nears, I start craving the comfort foods – thick bowls of Irish stew, Shepherd’s pie and piping hot homemade soups – that October brings. But it’s not just about food. I love wearing cotton sweaters, spending time outdoors to enjoy the brilliant reds and spectacular oranges in the autumn leaves, sitting down to delicious family dinners that start at Thanksgiving and launching home improvement projects. This issue of GoodLife embraces fall splendour at every angle with Katherine Elphick’s selection of harvest recipes, a list of area events you should consider attending and a home tour sure to inspire you.

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8 | GoodLife South Simcoe Fall 2015 ■

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1 Herbert’s

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1. Cowgirl Hat $49.98 2. Cowgirl Hat $91.98 3. Huge inventory of boots which range in price 4. Belt Buckles, plain $22.98; painted $27.98 5. Safety Boots - Men’s and Women’s boots available - CAT Confine $181.98; Terra Argo $169.98 and Royer 10-8620, $178.98 6. Tan suede moccasins with beads $69.98 and Laurentian Chief moccasins with rabbit fur $71.98 7. Keen hiking boots $143.98 and up 8. Western Suit - white shirt $33.98; Bolo tie $17.98; Suit Jacket $239.98 and Vest $129.98 9. Belts starting at $34.98

9 10 | GoodLife South Simcoe Fall 2015 ■

NV Denim

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1. Vince Camuto Tote $395.00 2. Miss Me boot cut jeans $150.00; 7 jeans skinny $225.00; J-Brand super skinny jeans $225.00; Mavi Alexa jeans $110.00 3. 10 Tree pink sweater $77.00; Orb zip hoodie $135.00; Miss Me black trouser jean $150.00; Ugg Boot classic $169.99; Ugg Boot black classic $197.99 4. Reef Megladen brown shoe $120.00; assortment of men's belts $25.00; Steve Maden Dundee dress shoe $135.00; Nomis True Varsity jacket $300.00 5. Decor-Rest Mirrored Table $1,188.00

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shop local

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4 5

The Cellar

8 12 | GoodLife South Simcoe Fall 2015 ■

78 VICTORIA ST W, ALLISTON 705-434-0799

1. 4 knob plate $175.00 2. Canadian Flag $60.00 3. Postcard-themed candle holders, small $15.00; medium $20.00; large $25.00 4. Cow Milker $35.00 5. Wood Letters $15.00 each 6. Circular Bubble Mirror $400.00 7. Dream sign $40.00 8. ‘Home’ red canister $30.00

Alliston Paint & Decorating

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1. Canadiana Pillows - $29.99 and $39.99 2. Cottage Paint 237 ml., assorted colours $13.99 and up 3. Aura Interior Paint 4. Pillows 5. ‘Family’ Pillow $44.99 6. MaxxMar Window Treatments 7. Bracelets, starting at $14.99 8. Herb markers $3.99 and garden pot $9.99 9. Fisherman’s buoys $23.99 and $24.99 10. Dream Horse Picture $219

Ageless Moments

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1. Judy Logan 3/4 sleeve top $39.00; scarf, dusty rose $4.99; bracelet $18.00 2. Leather gloves $58.00 3. Fashion Gold Black cardigan $124.00; gold tank top $49.00; gold stardust burst necklace $32.00 4. Junge Coat - wool/cashmere $410.99; scarf, Boa Rex $85.00 5. Renuard Shirt $119.00; necklace $24.00; pashmina scarf $14.99 6. Wacoal bras starting at $59.00 7. Black jacket (La Madona) $65.00; Judy Logan pink polka dot blouse $36.00; pink scarf $5.00

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feature|Ken Beattie

BUILDING A

Potato Empire BY kAtHERINE ElPHICk

KEN BEATTIE WEARS MANY HATS

long with farming more than 750 acres of spuds, he’s a cancer survivor, a husband, a father, and a grandfather. But it doesn’t stop there. Within the last year, the 58-year-old Alliston farmer added two new titles to his resume – vodka manufacturer and part-owner in the Chippery, a potato chip company. Why the new business ventures? “I’ve always worked hard,” he muses, while driving a visiting reporter around in a pickup truck, showing off his fields of potatoes. “But when I was recovering from colon cancer five years ago, I began thinking about expanding my business horizons. I decided to go for it.” »

GoodLifeMagazine.ca | 15

feature|Ken Beattie

“

Early 2016 should see the beginning of Beattie’s Vodka Distillery.

16 | GoodLife South Simcoe Fall 2015 ■

‘Going for it’ translates to expanding the growing operation to almost double the acreage. “With the addition of a long-term lease, we are hoping to expand the farm to nearly 1,000 to 1,200 acres of potatoes,” explains Beattie. The expansion paves the way for an on-site vodka operation, which he will run with his son, Barry. “Early 2016 should see the beginning of Beattie’s Vodka Distillery. We are totally excited about it.” The local farmer says the distillery has been in the works for about 18 months and will operate at the existing 54,000-square-foot potato storage facility. “Things will really ramp up by this November or December,” explains Beattie, who also farms an additional 400 acres of mixed grain. His second recent business venture is the Chippery (chippery.com), which serves up freshly made potato chips to order. With two partners, he recently purchased the Canada’s

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Wonderland Chippery and just opened a location at St. Jacob’s Market in Waterloo. Chippery potato chips are made fresh within three minutes, seasoned and packaged by hand. “It’s kind of fun because the chips are made fresh, right in front of you while you watch,” he explains. Surrounded by a sea of potato fields, the farmer has no shortage of spuds to supply his business ventures. “We grow chip potatoes on the farm,” explains Beattie who, with eight full-time employees, is one of the largest potato growers in the area. The farm currently harvests and stores more than 20 million pounds of potatoes each season. At present, he supplies chip potatoes for various companies including Frito Lay, Old York and US-based UTZ Potato Company and Wise. “We even have an on-site test fryer, and regularly fry up chips to test the quality of our potatoes. My wife, Elizabeth, often fries up homemade potato chips for local charity fundraising events.” After 41 years of farming potatoes, Beattie says growing spuds is in his blood. “It’s all I’ve ever done. I won’t say that I’ve mastered it, but I have a pretty good knowledge of the way things work,” he confesses with a smile. He left school at age 17 to help his dad, Ronald Beattie, farm and store potatoes. “There was enough work for five of me,” he admits. “My dad had a very successful potato business. In 1974, he had the largest chip potato contract in North America with Frito Lay.”

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feature|Ken Beattie

“

My ancestors have been farming in this area since the late 1800s.

Ide

Beattie purchased his father’s business in 2010. Now retired, his dad lives next door on an adjoining farm. Ken’s three siblings – Donna, John and Jane – also live nearby. “My ancestors have been farming in this area since the late 1800s. In the early years, it was mainly tobacco production, but in the early 1970s, it transitioned into potatoes,” he explains. Beyond farming, the local family is connected to the Beattie Pinery Nature Reserve. In 1912, his great-grandfather, Roland Beattie, purchased a 165-acre lot of some of the oldest virgin pines in Ontario. In later years, the Beattie family sold the environmentally sensitive land to the Nature Conservancy to preserve it. 18 | GoodLife South Simcoe Fall 2015 ■

“We sold it and then turned around and gave them a sizeable donation to maintain it.” In 2000, it became a provincial park and is a popular destination for local nature lovers, hikers and dog walkers. Getting back to spuds, Beattie says Alliston is the potato capital of Ontario because the soil texture is just right. “It’s a light to medium sandy/ loam soil that absorbs excessive moisture well and can be irrigated with good management. Potatoes also love regular rainfall, slightly cooler (rather than hot) weather, a regular go of sunshine and a good fungicide program to protect crops against blight.”

Blight (a type of fungus) is public enemy number one for potato farmers as it can destroy an entire crop within a few days. “There are many challenges to potato farming, but there is a certain satisfaction in being able to grow a quality crop with a good yield and a good return,” he explains. A quality chip potato is high in solids and water content. Despite working with spuds every day, the local farmer says he’s quite fond of eating potatoes. “I love mashed potatoes with a little bit of pepper and butter. As for chips? I like dill pickle, and Ruffles with a ranch dip is pretty hard to beat.”

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portfolio|Megan Ewing

SE E I N G TH E W ORL D

THROUGH HER LENS

BY MAIJA HOGGETT

Less than two years after joining Photographers Without Borders, Megan Ewing has explored corners of the world few tourists ever see.

ince signing up with the not-for-profit organization, Ewing has taken two trips abroad, to Guatemala and, more recently, Columbia. As a photographer and videographer for the non-profit, she captures candid snapshots and portraits of life in places off the beaten path to share with the world. In Columbia, which she visited in March, Ewing was in a different place every day, hiking up mountains and taking in vistas few ever experience in person. “Being that high above sea level in this region of Columbia, it’s got the most diverse landscapes in the world,” she says. The view she’s talking about encompassed rainforests, cloud forests and snowy peaks. At the bottom were dry forests, which she says look like a desert, and the ocean. “It’s crazy, and you’re literally up in the clouds. It was incredible.” Ewing has always been creative. At Banting Memorial High School in Alliston, she always succeeded in the arts and in college she’s earned diplomas in graphic design, and visual and digital arts, which included a proper photography course. »

GoodLifeMagazine.ca | 21

portfolio|Megan Ewing

“

As a kid I was always the one with the disposable cameras and always taking pictures.

22 | GoodLife South Simcoe Fall 2015 ■

Find Bogs for the whole family! “As a kid I was always the one with the disposable cameras and always taking pictures,” she says. “So when I finally took a photography course where I was actually learning something … I realized that this could be something.” From there, fate took over. She was taking photos everywhere she went, and one day a friend asked Ewing to shoot her wedding. Ewing accepted and was paid with Bon Jovi CONCERTtickets. “I shot her wedding and it just sort of skyrocketed from there,” she says. After that, she began photographing more weddings every year. While travelling she constantly snapped pictures. “I really wasn’t satisfied. I love shooting weddings, I love travelling, but there was something missing,” she says, adding she knew she wanted to volunteer. Not wanting to do the typical experience volunteering abroad, such as building houses, Ewing found Photographers Without Borders – a not-for-profit based in Toronto. For a while, she kept a watchful eye on the website, but always talked herself out of applying. When she finally took the leap and applied, she was accepted. She plans to help with a workshop next winter and is also the volunteer creative director for the organization. With a camera in hand, she’s enjoyed exploring new worlds and meeting people from different cultures, and has plans to further expand her horizons. While she doesn’t know where the next trip may take her, there is one journey she knows she wants to have. “The dream is to work with wildlife in Africa, I haven’t done it yet, but I feel like that would be my favourite,” she says.

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in the kitchen|The Olde BullDog Beanery

•

IN THE WITH

Christine Fielding & Phil Carver BY kAtHERINE ElPHICk | PHOTOGRAPHY BY EllIE kIStEMAkER

SMALL TOWN GEM is the best way to describe the Olde Bulldog Beanery. Specializing in unique gourmet coffees, homemade soups, salads, sandwiches, fresh breads and pastries, the 40-seat Cookstown cafe is worth checking out. “Our goal is to bring a quality urban coffee experience to small town Ontario,” explains Phil Carver, who owns and operates the popular one-year-old cafe with partner Christine Fielding. Happy to chat about their new family business, the couple recently sat down with this GoodLife reporter to dish about everything – from the secret to making great coffee to the importance of supporting the local community and serving up a fun and energetic atmosphere. Located in a historical building, we even touched upon the address’s colourful and haunted past.

24 | GoodLife South Simcoe Fall 2015 ■

I’m a big fan of Balzac’s Coffee and was thrilled to discover that you use it exclusively. CF: After sampling coffees from all across Canada for months, we settled on Balzac’s because we felt it was the best coffee available. Beyond taste, we also loved their philosophy and their story. The fact that Balzac’s is a Dragon’s Den company is also unique. The beans make Balzac’s Coffee great. They are roasted to perfection, so the coffee is smooth with no aftertaste. We also sell it retail and we will gladly grind it for people.

What led you to open up the Bulldog Beanery? Christine Fielding: A few reasons … Phil needed a project because he had just retired from the RCMP, and I was ready for a career change after years of working in corporate recruiting. We have always wanted to run our own business together, so the timing was perfect to take this on. Why a cafe? I have a big-time passion for coffee and cooking and Phil is very much a people-person. He loves to chat with everyone, so we affectionately refer to him as ‘the Phil show’ [laughs]. Why Cookstown? Phil Carver: After researching various small towns in Ontario we settled on Cookstown because we love its history, charm and strong sense of community. We literally know hundreds of our customers on a first-name basis, and that’s pretty cool. We try to support this community as much as possible.

Why call it the Olde Bulldog Beanery? Christine: We have two English bulldogs — Chester and Winston, and they’re the best dogs ever [smiles]. That explains the ‘bulldog’ part, the ‘olde’ reflects the Victorian charm and history of Cookstown, and the ‘beanery’ refers to the coffee. We had a fantastic graphic designer pull it all together, so our logo features a bulldog wearing an old bowler hat and a monocle. Let’s talk java. Christine, I understand you are the coffee expert. CF: When we decided to get into the coffee business, it was essential that we did it right. I attended the Canadian Barista Academy and became an expert barista. What’s the secret to making a great cup of coffee? CF: First and foremost the quality of the bean is key. We grind our beans per use, so they are always fresh for every cup of coffee.

How many specialty coffees are on offer? CF: Along with standard lattes and cappuccinos, we offer about 17 of our own recipes from spicy to flavoured. Hot sellers include a decadent Nutella hazelnut latte, a death by chocolate cappuccino, a biscotti latte, and a banana-based cheeky monkey latte. We also do tea-based lattes like London fogs, chai lattes and steamers for the kids. Micro foam is the key. It tastes thicker and it can be piled high. PC: We are constantly experimenting with new recipes. For the warmer months, we also offer iced coffees, iced flavoured lattes and blended real iced teas. What’s your philosophy with respect to food and business? CF: Our food philosophy is fresh, fresh, fresh. We source local, high quality food and almost everything is made in-house. PC: A sign hangs on our wall [he points to it] that says: “sit long talk much.” And that pretty much sums up our business philosophy. The Bulldog Beanery is a place where friends become family and family become friends. It’s not unheard of at the Bulldog for groups of people who were complete strangers moments earlier to turn their chairs and engage in a full room conversation that can often take us well into the evening, often past our actual closing time. » GoodLifeMagazine.ca | 25

in the kitchen|The Olde BullDog Beanery

Your menu showcases homemade soups, sandwiches premium pastries and fresh bread. What are some of your most popular items? CF: Our ham, pear and brie on whole wheat with a Dijon mayo is very popular, as well as the classic Reuben and loaded BLT. Our latest menu addition, a warm goat cheese, pear and walnut salad with a light balsamic vinaigrette, is fast becoming a favourite, as well. Our sandwiches are stacked three high, so no one leaves hungry! PC: People always say: ‘Oh Wow!’ when they see the size of the sandwiches! Christine loves the Wow factor [smiles].

26 | GoodLife South Simcoe Fall 2015 ■

What about sought after bakery items? CF: Our butter tarts just fly off the shelves! Other popular items include our spinach feta pastry, our cannoli, cheesecakes, lemon and chocolate tarts, cupcakes and cookies. We also make fresh bread and bagels every Saturday morning. Everything, except for our gluten-free items, is made in-house. Speaking of gluten-free … What’s on offer for people with special dietary needs? CF: All of our sandwiches can be made glutenfree at no extra cost. We also offer gluten-free cookies and desserts, along with gluten-free soups and salads. We also serve vegetarian items.

I see that you also sell scooped Kawartha Dairy ice cream. PC: We just started carrying it and it’s been a real hit so far. The building that houses the Bulldog Beanery has a rich and colourful past. I understand it was originally built in 1867. Can you expand? PC: It’s almost 150 years old and was originally built as an inn. Our main sitting area was the former lobby, and the upstairs housed the bedrooms of innkeepers and their guests. At one point, there were nearly 20 beds in the inn. Today, the building has been divided and many of those bedrooms are now apartments, but

Taste of

Freedom Country Inn A

the main innkeeper’s bedroom (and their child’s room) are still upstairs, along with a refurbished Victoria bathroom complete with a clawfoot tub. In recent years, the building housed the Chestnut Inn and the Princely Pear Tea Room. With 14-foot ceilings, original woodwork and a post and beam interior, the building is full of charm. I understand the building is also haunted? PC: Our building is featured in Haunted Cookstown, a book by Cate Crow and Amy Woodcock. While researching the book, they brought in a medium who identified nearly 35 spirits — making our building one of the most haunted buildings in Cookstown. Let’s see, according to their book, a ghost named Gabby lives in the kitchen, and a ghost (a former resident who was afraid of the dark) lives in the basement and so on. But the most famous story is about Catherine. Legend has it that in the 1800s, the Victorian innkeeper was a man of substance in the community, so his children were expected to keep a certain level of decorum. His daughter, Catherine, began seeing a boy whom her father did not approve of because he lived on the wrong side of the tracks. Well ultimately, she came home and told her father that she was pregnant. The distraught innkeeper allegedly flew into a fit of rage and pushed her down the stairs and she died [he points to the stairs]. Occasionally in the upstairs windows, they say you can see the figure of Catherine (a woman in black) in the window. Former residents have also mentioned the sound of little girls laughing in the upstairs bedrooms.

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Have you personally experienced any ghostly events? PC: Me? No, but it’s a great conversation starter [laughs]. CF: I’ve experienced a few things like the lights turning off and on, or flickering. But Phil always says it’s just the old electrical wires. Or he’ll jokingly say: ‘maybe it’s old Joseph playing tricks on us.’ [laughs]. I love the rustic shabby chic decor! Did you have to do major renovations before you opened up shop? PC: It was quite the process [laughs]. Before we renovated the place was very, very dark. The walls were yellow and the carpets were purple.

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www.GreystoneRental.com 519.534.2569 GoodLifeMagazine.ca | 27

in the kitchen|The Olde BullDog Beanery

lOADED blt

(Recipe courtesy of the Olde Bulldog Beanery) A classic BLT (bacon, lettuce and tomato) loaded high on fresh focaccia with pesto mayo. It’s a Bulldog favourite! PESTO MAYO 1/2 to 1 clove fresh garlic Pinch of salt 1/2 cup fresh basil, chopped 1/4 cup pine nuts, lightly toasted 1/4 cup fresh Parmesan cheese, grated 3 Tbsp Extra virgin olive oil, plus more if needed 1 Tbsp lemon juice SANDWICH INGREDIENTS Focaccia Freshly cooked bacon Sliced tomatoes Swiss cheese Mixed greens (a blend of red romaine lettuce, green chard, arugula, radicchio and baby spinach) PREPARATION: 1. Pound garlic with a pinch of salt. Add basil leaves and pulse in a food processor. Add pine nuts and pulse again. Next, add half of the Parmesan and 3 tablespoons of the oil, pulse and scrape down pesto from sides, pulse again until smooth. Add remaining cheese and lemon juice, pulse. Add extra oil, if necessary to achieve desired consistency. If you like extra garlic, now is the time to add it. 2. Remove from food processor and place in a small bowl. Stir in 1/8 cup of real mayonnaise. 3. Cut focaccia in half, and place in a panini press (pressed together). Bread should be toasted on the outside, but warm and soft on the inside. 4. Spread pesto mayo on each half. Add freshly cooked bacon, sliced tomatoes and sprinkle with freshly ground pepper. Add Swiss cheese. 5. Top with mixed greens. This will give your sandwich the perfect blend of both mild and bold. 6. Place the top on the focaccia and enjoy! Makes one sandwich.

28 | GoodLife South Simcoe Fall 2015 ■

“

Our food philosophy is fresh, fresh, fresh. We source local, high quality food and almost everything is made in-house.”

We stripped everything down to the original wood and milk painted to brighten the place up. The walls are all decorated with eclectic works of art from local artists and the front room showcases an original Franklin stove. The decor is basically a smash up of modern and rustic with plenty of antique charm. We also added a patio when we renovated. Do you cater? PC: We do both in-house and off-site buffet catering for 30 to 40 people. We also have a quaint private meeting space on our second floor that can accommodate groups up to 16. Other than the Olde Bulldog Beanery, what’s your favourite foodie destination? PC: On days off, we hop in our little car and see where the road takes us. We love small towns and mom and pop places, and generally stay away from the chains. Recently, we discovered a great little place called Davidson’s Country Dining in Innisfil (davidsonscountrydining.com). It’s located in a historical home, and the food is fresh, delicious and homemade. What’s your favourite meal to cook at home? CF: I think our favourite meals to cook at home are pasta-based dishes. We love how we can use different textures and flavours to create different dishes every time. This type of meal also allows the entire family to get involved where everyone can offer suggestions to ‘add a little of this’ or ‘add a little of that.’ This way, preparing dinner becomes a social time where the family spends time together and we catch up on the day.

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Any interesting future plans? CF: We’d love to find another small town and set up another Bulldog Beanery. You’ve got the ear of thousands of readers, anything you’d like to add? PC: We are just having so much fun with this place! The energy of this community is just fantastic so a big thanks to our customers for making our business a success. One more thing, remember to follow us on social media because we do post specials, as well as updates and changes.

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GoodLifeMagazine.ca | 29

feature|Robotic Farming

THE RISE OF

RObOtIC FARMING 38 | GoodLife South Simcoe Fall 2015 ■

Cows wear tagged collars, which are scanned by the robot as they enter the milking stall.

“

Our 35-year-old tie-stall barn was broken down, too small and needed to be replaced. We had to make a decision — either go big, or get out.”

rom the gravel country road, the Spencroft Holsteins’ farm looks like a traditional farmstead. Cows graze in the fields, crop machinery is parked neatly outside the barn and a couple of dogs bask in the sunshine watching cars travel by. But looks can be deceiving. Despite its conventional appearance, STORY BY this Elmvale farm houses kAtHERINE ElPHICk the latest in cutting-edge PHOTOGRAPHY BY agricultural technology. EllIE kIStEMAkER Inside the barn, a stateof-the-art robot milks the cows. “It’s a pretty cool set up,” confesses Allison Spence, age 30, as she shows off the family dairy farm, with the help of her dog, Casey, to a visiting reporter. “The technology is just so amazing. People get such a kick out of watching that robot milk the cows.” Fully operational since February 2014, a new barn was constructed to accommodate the high-tech robotic dairy. The free-range barn is rectangular in shape with the Lely robot housed in a square room in the centre. Cows wear tagged collars, which are scanned

by the robot as they enter the milking stall. If the cow needs to be milked, the robot entices the cow with grain (Spence calls it candy) and the milking process begins. After cleaning the cow, it attaches the milking apparatus, which it locates with lasers. When milking is complete, the cow is once again cleaned and sent on its way to relax or eat in the barn or (in coming months) outdoors in a five-acre field. And if the cow doesn’t need to be milked? “She can still walk through the milking stall, but the robot won’t feed, or milk her. So, she’ll just mosey through and try later,” explains Spence, who is dressed in brown farming overalls, work gloves and a T-shirt. A gold cow pendant hangs around her neck. A cow can be milked once every four hours. “You’d almost think some of our girls wear watches,” laughs the young farmer. “They seem to know right down to the last minute when four hours have passed.” All cows are different. Some like to be milked twice a day, while others enjoy six milking sessions a day. The farm average is about threeand- a-half per day, with an average production of 40 litres of milk per day on the herd. »

GoodLifeMagazine.ca | 39

feature|Robotic Farming

“

Thanks to the robot, we don’t have to miss family dinners, kid’s hockey games or anything like that.”

The milking robot is a welcome addition to Spence’s family, who have run a traditional dairy farm at this location for three generations. The original family farmstead dates back to 1918, when her great-grandfather cleared the land. Owned and operated by Allison’s father, Roger, and his two brothers, Roy and Doug, the Spence family has three local farms including the robotic dairy farm, a traditional dairy farm, a large beef farm and about 3,000 acres of crops. “We’re a 100-per-cent family farm and everyone pitches in to help out,” she explains. Her brother, Robert, also works on the farm full-time. Investing in high-tech farming was a decision her family made carefully. “Our 35-year-old tie-stall barn was broken down, too small and needed to be replaced. We had to make a decision — either go big, or get out.” The family

decided to build a robotic farm, and the entire investment was over $1 million. The Spence family isn’t alone. Robotic or automatic milking systems are increasingly becoming popular on Canadian dairy farms. According to a report released by the Ontario Ministry of Agriculture, Food and Rural Affairs, producer interest in this new technology has grown steadily since the first North American robotic milking conference was held in Toronto in 2002. The first robotic system was installed in Europe in 1992, and in North America, in Ontario, in 1999. In Ontario alone, there are about 218 farms with robotic milkers, which is about five per cent of Ontario dairy farms, according to George McNaughton, Dairy Farmers of Ontario director of operations and regulatory compliance. And

From sweet to savoury, dairy products offer amazing culinary versatility. Here are some tasty recipes courtesy of the Dairy Farmers of Canada. More recipes can be found at www.dairygoodness.ca.

QuINOA GREEk SAlAD

MADE WITH MILK (Photos and recipes courtesy of the Dairy Farmers of Canada)

40 | GoodLife South Simcoe Fall 2015 ■

that number is steadily increasing. In Simcoe County alone, there are about four robotic dairy farms with more on the horizon. Spence estimates that number will grow to about 15 over the next five years. For the record, Manitoba is the North American leader with seven per cent of their dairy farms using robotic milkers. After watching several relaxed cows pass through the robotic milker, it’s clear that the cattle have no issues with the beeping space age machinery that milks them. “It took the girls about two weeks to get comfortable with the robot,” she explains. “After that, it was business as usual. The cows are just rocking along now, and they are all happy as bears.” The robot is on duty 24/7, but shuts down four times a day for 30 minutes to clean itself. One robot can manage a herd of 60 cattle. The Spence farm has about 50 cattle, and the robot is working most of the time. “It’s only inactive about 15 per cent of the time,” she estimates. And if there’s a problem, the robot calls. “We get a telephone call from the robot about once a month,” she explains. Problems could include anything from a cow kicking off a milking hose to a mechanical issue. “Most of the time, we just need to go in and press the reset button.” When the robot breaks down, getting help isn’t a problem. “Lely, the company that manufactures the robot, offers great service. Nine times out of 10, they can solve the problem quickly over the phone, and they also offer speedy on-farm service calls.” Lely also supplies a detailed manual and posts several YouTube videos showing farmers how to fix common problems. Increased flexibility is the number one reason why farmers make the switch. “Our family and social life have improved dramatically because we aren’t tied to the barn for set milking times,”

INGREDIENTS:

1/2 cup (125 mL) diced red onion

1 cup (250 mL) milk

1 cup (250 mL) drained, rinsed, canned red beans

1/2 cup (125 mL) water 3/4 tsp (3 mL) dried oregano 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) pepper

•Prep. Time 20 mins •Cooking Time 30 mins •Yields 4 servings

1 cup (250 mL) quinoa, rinsed

Our dieticians’ favourite!

2 tomatoes, chopped

A hearty make-ahead salad ready for lunch.

1 sweet pepper, (any colour), chopped

Grated zest of one lemon 2 Tbsp (30 mL) lemon juice

1 English cucumber, chopped

1 cup (250 mL) diced Canadian Feta cheese PREPARATION:

In a deep saucepan, combine milk, water, oregano, salt and pepper. Bring to boil over medium heat. Stir in quinoa. Reduce heat to low, cover and simmer for 20 minutes. Let stand covered 5 minutes. Transfer to bowl. Stir in lemon zest with fork; let cool. Stir in remaining ingredients.

BRAND NEW STORE LOCATION IN PARSONS PLACE! she explains. Before the robot, the cows had to be milked daily at 5:30 a.m. and 4 p.m. There was no flexibility. “Growing up, my dad missed all of our sporting events because they were always held during milking times.” Now, things are different. This year, Spence’s parents (aged 55 and 56) were able to take their first weeklong destination vacation because less staff is required to run the farm. The traditional system required three full-time people to milk. Today, only one person is needed on-site to do the chores and everyone pitches in to help out. “Thanks to the robot, we don’t have to miss family dinners, kid’s hockey games or anything like that.” It also makes the business more financially sustainable because it frees up time to farm the crops and allows Spence to have an off-the-farm job in the agriculture business. “I love cows, so all of my jobs have been cow related,” says the young farmer who also works as a cow semen salesperson. “Some people have hobbies — cows are my hobby. It’s just my thing. ”A robotic farm also cuts back on the physical toll that farming can take on your body. “I can manage all of the chores myself if I need to,” she admits. “Most of the heavy physical work, such as lifting has been eliminated. Robotics makes farming life much easier.” Robotic farming can even include automated feeders. The cows are also happier, healthier and more productive. “Life is pretty comfortable and stress free for them,” admits Spence, who knows all of the milking cows by name. “And that’s important to us because we love our cows.” At the robotic farm, the cows can wander freely, relax on straw-covered mattresses and can get milked whenever they want. The robot also proactively monitors milk quality and herd health. For example, if a cow has mastitis or hasn’t been milked within a certain time period, the robot will send out an alert. “I’m constantly on my iPhone checking the status of our cows,” she admits. The farmer can even send a message via her iPhone telling the robot to direct the cow into a private stall for further examination if a health problem is indicated. All of these features are important to dairy farmers, who can now look forward to a new generation being interested in staying involved, eventually taking over the farm. “It’s definitely the future of dairy farming,” she admits. Speaking of the future, the Spence family plans to purchase another robot and move their second herd of 40 cows into the robotic barn. “Right now, we just call the robot ‘robot,’ but that will definitely change when the second one arrives. We’ll come up with fun names to tell them apart,” she says with a smile.

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GoodLifeMagazine.ca | 41

HEATING & AIR CONDITIONING

portfolio|Leonora Husveti-Frenette

tHe ILLuSioN

a aRt OF

BY DAWN RItCHIE

“I CAN’T DRAW A STICK FIGURE FOR MY LIFE,” SAYS COLLAGE ARTIST LEONORA HUSVETI-FRENETTE, “AND I HAVE A LOT OF THINGS TO SAY, SO IF I CAN BORROW PIECES FOR MY ART, WHY REINVENT THE WHEEL?”

he World Wide Web is where Husveti-Frenette borrows her pieces. With a predetermined theme in mind, she scours the web for images to download and resize, prints them on archival acid-free photo paper, then trims and assembles her vivid creations on mounting board. She is quick to reference Paul Gauguin who said, “Art is either plagiarism or revolution,” and so declares, “With collage it can be both plagiarism and revolution.” Art can and does spring from found items. Pablo Picasso was known to transform sale flyers, old bicycle seats and the very fish bones from his evening dinner into objets d’art. One can only imagine what he would have done in the age of the Internet. »

GoodLifeMagazine.ca | 43

portfolio|Leonora Husveti-Frenette

“

Art should comfort the disturbed and disturb the comfortable.” – Banksy

So it can be said that Leonora Husveti-Frenette is an artist of her time with her Internetfuelled inwardly reflective collaged selfies. “I listen to myself and to whatever needs to come out. It’s poetry. Intuitive.” Her work is indeed arresting, flashy, even frenetic in tone and somewhat reminiscent of Frida Kahlo’s disturbing art pieces – a comparison Husveti-Frenette admits to having heard on multiple occasions. Her response is to quote street artist Banksy, “Art should comfort the disturbed and disturb the comfortable.” The comparison to Kahlo persists for the fact that both artists suffered crippling back injuries. Kahlo’s accident was vehicular. For Hus-

44 | GoodLife South Simcoe Fall 2015 ■

veti-Frenette, it was the toll of her years on the stage. A former illusionist’s assistant, HusvetiFrenette performed on cruise ships around the world and was benched only by a back injury sustained from repeatedly turning herself into a human pretzel for illusions. “I couldn’t do the magic anymore. Insomnia was wreaking havoc with my sleep. Travel was challenging. I would be wheelchaired around in airports and then have to do a show at night.” The injury literally sent her to the drawing board. “I had a deep desire to express myself in visual arts. The costume making, the poetry, it’s in my blood.” But the skills still evaded her. Which begs the question: must an artist be

trained in the fundamental elements of art to be considered a legitimate artist? If one argues yes, then one should also ask, must a composer be able to read music to be respected as a true musician? Paul McCartney – one of the greats – can’t read a note. The value of art ultimately lies in the composition’s facility to convey a narrative and summon a catharsis from artist and patron and Husveti-Frenette is convinced her work does just that. “I watch people look at my work and they are smiling. I feel I have something to say and I connect with people. The personal is the universal. We are all connected to the experiences – loss, joy, happiness. Writers, musicians,

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artists, we are the story keepers of humanity. We are giving a voice to people who feel the same things but may not be able to put them in this form. We are the record keeper of the human condition.” For Husveti-Frenette it was a meteoric rise on the local art scene. A newcomer to the arts in 2012, by 2014 she had won the Alice Forestell Award for the most promising emerging artist. “I was working in textile and it was a very complex piece. I called it Winter’s Grief … and I was so slow. The ideas were so fast and the execution took too long. I had to switch to a faster medium and that sent me to collage.” But old habits were dying hard. The speed of her creations did not fulfill a feeling of emptiness. Her formerly demanding schedule with the rush of constant bookings left a deep void in her life, so she began booking art shows in their stead. Husveti-Frenette laughs that she’s now been in more shows – 60 to date – than she has completed art pieces – 35 pieces, so far. While many artists spend years developing their craft before daring to release their work, Husveti-Frenette leapt into the fray the very moment she put her scissors to work. Her initial piece about the letting go of her old life was entered in a juried show. “It needed to go into the world. I found after I expressed the grief that I was able to move on … and then I was open in a good way.” Since that day Husveti-Frenette has tracked her acceptance rate to juried shows. “I have a 95-per-cent acceptance rate. I feel blessed and very fortunate. I’ve gotten so many green lights from day one – with the art – everywhere I go.” So it’s not without irony that Husveti-Frenette has the artistic chutzpah to sign all of her work with the clipped out letters of her initials, LHF – like an anonymous ransom note. Is it her final wink and nod at holding your attention captive for a few brief moments? “I like to rock the boat,” says Husveti-Frenette, “… but not tip it over.” See Husveti-Frennette’s work next at The Hungarian Inventions and Innovations Art Exhibit at the Columbus Centre in Toronto for the month of October, 2015.

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GoodLifeMagazine.ca | 45

local food|fall harvest

46 | GoodLife South Simcoe Fall 2015 â&#x2013;

A bountiful harvest of recipes

he local harvest season is in full swing. From orchard crisp apples to garden fresh zucchini, Simcoe County growers have plenty to offer. With that in mind, we asked a handful of food producers, restauranteurs and farmers to share some of their favourite fall recipes. Here’s what they served up. BY KATHERINE ELPHICK | PHOTOGRAPHY BY ELLIE KISTEMAKER

TWO CHEESE PROSCIUTTO PEACH PIZZA WITH HONEY GINGER BALSAMIC AND FRESH BASIL

(Recipe courtesy of Denise Tucker of the Barrie Olive Oil Company)

INGREDIENTS:

PREPARATION:

1 pizza dough (homemade or store bought)

1. Preheat oven to 425F.

Salt and Pepper, to taste 1 Tbsp Extra Virgin Ultra Premium Olive Oil, plus extra for brushing 3 to 5 slices prosciutto, torn into pieces 1/2 cup mozzarella, fresh (cut into small bitesized pieces or grated) 1/3 cup goat cheese 1 clove garlic, minced 1-1/2 medium fresh peaches, sliced with skin left on 1/3 cup slightly packed fresh basil Traditional Balsamic Condimento, to taste Honey Ginger White Balsamic Vinegar, to taste

2. On a floured surface, roll out your pizza dough. Brush olive oil onto pizza dough, evenly disperse the garlic and sprinkle with salt and pepper. 3. Lay down the prosciutto, followed by the mozzarella, dollops of goat cheese and the peach slices. Drizzle with 1 Tbsp Extra Virgin Ultra Premium Olive Oil. 4. Place on a lightly oiled pizza pan. 5. Place in oven for about 14 to 18 minutes (cooking time will vary depending upon dough thickness). Pizza is ready when cheese is melted and edges are lightly golden brown. Remove from oven and sprinkle with fresh basil and drizzle with both Traditional Balsamic Condimento and Honey Ginger White Balsamic Vinegar, to taste. Season to taste with salt and pepper. Enjoy! »

BARRIE OLIVE OIL COMPANY 51 Collier Street, Barrie barrieoliveoil.com 705-503-6457(OILS) The Barrie Olive Oil Company is a gourmet tasting bar, specializing in olive oils and artisanal balsamic vinegars. The downtown Barrie business serves up more than 40 flavour varieties of pure, fresh, extra virgin olive oils and balsamic vinegars. The luscious liquids are never prebottled. Instead, they’re stored in stainless steel Italian fustis (vessels with spouts) that line the shop’s shelves.

GoodLifeMagazine.ca | 47

local food|fall harvest This is a favourite fall recipe at the Library Restaurant.

THE LIBRARY RESTAURANT 526 Hugel Avenue, Midland thelibraryrestaurant.ca, (705)528-0100

SWEEt POtAtO GNOCCHI WItH bACON & ONIONS IN A bOuRbON GORGONZOlA CREAM

Located in downtown Midland, the popular casual dining establishment resides in the original Carnegie Library, built in 1915.

(Recipe courtesy of the Library Restaurant in Midland) INGREDIENTS:

PREPARATION:

1 large peeled sweet potato, cut in half

1. Preheat oven to 425F.

1 large peeled white potato, cut in half olive oil salt and pepper 1 egg 2 tsp cinnamon 1 tsp nutmeg 4 cups all-purpose flour 2 slices thick cut smoked bacon, diced 1/2 large white onion, sliced 1/8-inch thick 1 oz of your favourite bourbon 2 cups heavy cream (35 per cent) 2 Tbsps Gorgonzola cheese fresh chives, for garnish

48 | GoodLife South Simcoe Fall 2015 â&#x2013;

2. Toss potatoes in olive oil, sprinkle with salt and pepper. Spread potatoes onto a baking pan and bake until tender, about 20 to 30 minutes. Remove and let cool. 3. Scrape potatoes out into a medium bowl. Add egg, cinnamon, nutmeg, 1 teaspoon salt, 1 teaspoon pepper and mix until combined. Add flour, mixing in 1/2 cup at a time, until dough forms. 4. Flour a counter surface and roll out dough into a rope of 1/2-inch diameter. Cut rope into 5. 1/3-inch coins. Lightly flour coins. 6. Bring pot of salted water to boil and boil batches of coins until coins float. Remove, drain and lightly toss in oil. Set aside.

7. Lightly oil a large skillet. On medium heat, add bacon and cook until crisp. Remove bacon and pour off most of the bacon fat. Reduce heat and slowly cook the onions until caramelized. (Do not increase the heat, or you will burn the onions â&#x20AC;&#x201D; you want them totake on a caramel colour and they should be soft, not mushy.) 8. Remove onions. Add coins to pan and toss and coat. Add bacon and onions back in the pan. Add bourbon to deglaze pan, and carefully light the bourbon (in the pan) with a lighter. Once the flame has burnt out, add cream and cheese. While stirring, reduce cream until thick. 9. To serve, top warmed gnocchi with cream mixture and garnish with fresh chives. Serves 3 to 4.

THE COLLINGWOOD COOKING ACADEMY collingwoodcookingacademy.com 7833 Poplar Side Road 705-445-9003

APPLE STRUDEL (Recipe courtesy of the Collingwood Cooking Academy) INGREDIENTS: 35 g (about 1/4 cup) golden raisins 35 g (about 1/4 cup) dried currants

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FRIDAY TO MONDAY

455 g (about 4 cups) sweet apples — peeled, cored and thinly sliced 1 tsp ground cinnamon 25 g (about 1/8 cup) granulated sugar 2 slices brown bread, toasted and crumbled into small pieces 224 g (about 8 sheets PC brand) phyllo dough 55 g (about 1/4 cup or 1/2 stick) butter, melted 1 egg 1 Tbsp water, for egg wash PREPARATION: 1. Preheat oven to 400F (200C). 2. In small bowl, combine raisins and currents. Cover with hot water and let soak for 5 minutes. Drain. 3. In medium bowl, combine apples, raisins, currants, cinnamon, sugar and bread pieces. Stir well. 4. Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush with melted butter. Place another layer on top and generously brush with butter. Repeat this process until all layers are stacked.

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5. Place all stacked sheets on a large parchment lined baking sheet. Spread the fruit mixture evenly onto the centre sheet (lengthwise). Roll up the sheets to form a log shape. 6. Fold in edges. Brush with egg wash (to make egg wash, whisk together 1 egg and 1 Tbsp of water). 7. Make 6 diagonal cuts through phyllo top. 8. Bake in preheated oven 30 minutes, or until pastry is golden brown and fruit is tender.

GoodLifeMagazine.ca | 49

local food|fall harvest

WARWICK HUGHES FOOD MARKET 34 Ross Street, Barrie 705-725-0600 Located in a quaint century home in downtown Barrie, Warwick Hughes Food Market specializes in made from scratch baked goods, light lunches and prepared food. Grocery staples are also available.

50 | GoodLife South Simcoe Fall 2015 â&#x2013;

FALL HARVEST CRUMBLE (Recipe courtesy of Warwick Hughes Food Market) FRUIT FILLING

PREPARATION:

4 Bartlett pears (ripe but not soft), cored and chopped in large chunks

1. Fruit Filling: In a greased 2 – 2-1/2 quart casserole dish combine cut pears, apples and cranberries. In small bowl mix together lemon juice, sugar, cornstarch and cardamom. Sprinkle over fruit and mix together.

3 apples (of your choice, I enjoy Royal Gala), cored and chopped (same size as your pears) 1 cup fresh cranberries. Juice of 1/2 a lemon

2. Crumble Topping: In medium bowl, mix together flour, oats and brown sugar. Using a box grater (yes, you read correctly — a cheese grater) grate the butter into the flour mixture and combine it with your hands to break up any large chunks of butter.

1/2 cup granulated sugar 1-1/2 Tbsp cornstarch 1 tsp cardamom CRUMBLE TOPPING 1 cup all-purpose flour 1 cup oats (not quick cook) 1 cup brown sugar 3/4 cup cold salted butter, grated

3. Pack your crumble mixture on top of the fruit filling and bake in a preheated 375F oven for 45 minutes, or until the top is golden brown and the edges are bubbling. Put your casserole dish on a cookie tray in case of any boil over from the fruit.

“

Fall is my favourite time of year,” says Laurie Warwick of Warwick Hughes Food Market in Barrie. “The crisp weather, the beautiful colours and the bountiful harvest of fruits and veggies at the farmers’ markets and local food stands. There is no better way to finish a meal than with a tasty crumble.”

Dundalk

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www.whiterosepark.com GoodLifeMagazine.ca | 51

local food|fall harvest

Cake Sauce 1 cup brown sugar 1/4 cup heavy cream (35 per cent) 1 stick (1/2 cup) butter PREPARATION: 1. Combine all sauce ingredients in a small heavy bottomed saucepan. Over medium high heat, bring to a boil. Stirring constantly with a whisk, let boil for 4 minutes. Immediately pour over cooled cake. If using the 13x9-inch pan, be sure to tip the pan around until the entire cake is covered with the sweet sauce. Fruit Filling 4 Bartlett pears (ripe but not soft), cored and chopped in large chunks

“

Our customers love this cake,” says Gaye Trombley of Avalon Orchards. “It came out of an old local cookbook and Mabel Patrick, an amazing woman who had a bakery in town and sometimes helped us at the orchard, would make it.”

3 apples (of your choice, I enjoy Royal Gala), cored and chopped (same size as your pears) 1 cup fresh cranberries. Juice of 1/2 a lemon 1/2 cup granulated sugar 1-1/2 Tbsp cornstarch 1 tsp cardamom

AVALON ORCHARDS 3150 5 Line, Innisfil avalonorchards.net 705-458-9902

Apple Dabble Cake

Crumble Topping

(Recipe courtesy of Avalon Orchards)

1 cup all-purpose flour

Cake 2 cups granulated sugar

Located in a beautiful rural setting with a spectacular view of the countryside and woodlands, Avalon Orchards is a certified organic u-pick apple orchard located in Innisfil. Pioneers in the growing of naturally disease resistant varieties of apples, Avalon Orchards invites visitors to pick and eat an apple right off the tree.

1 cup vegetable oil 3 eggs 2 tsps pure vanilla extract 3 cups all-purpose flour 1 tsp salt 1 tsp baking soda 2 tsps cinnamon 4 cups raw apples, peeled, chopped and sliced PREPARATION: 1. Preheat oven to 360F. 2. In a large bowl, mix ingredients by hand in order shown. Pour into a greased 13x9-inch baking pan and bake for about 40 to 45 minutes, or until a toothpick comes out clean. You can also use a greased Bundt pan and bake between 35 to 40 minutes. Remove from oven and let cool.

52 | GoodLife South Simcoe Fall 2015 ■

1 cup oats (not quick cook) 1 cup brown sugar 3/4 cup cold salted butter, grated PREPARATION: 1. Fruit Filling: In a greased 2 – 2-1/2 quart casserole dish combine cut pears, apples and cranberries. In small bowl mix together lemon juice, sugar, cornstarch and cardamom. Sprinkle over fruit and mix together. 2. Crumble Topping: In medium bowl, mix together flour, oats and brown sugar. Using a box grater (yes, you read correctly — a cheese grater) grate the butter into the flour mixture and combine it with your hands to break up any large chunks of butter. 3. Pack your crumble mixture on top of the fruit filling and bake in a preheated 375F oven for 45 minutes, or until the top is golden brown and the edges are bubbling. Put your casserole dish on a cookie tray in case of any boil over from the fruit.

G R A N N Y TA U G H T U S H O W.C O M 519 路 9 2 5 路2 74 8 V I O L E T H I L L O N H W Y 8 9 B E T W E E N 10 & A I R P O RT R D

GoodLifeMagazine.ca | 53

on the market

WOW - TALK ABOUT BRIAR HILL BEAUTY.. WOW - TALK ABOUT AA BRIAR HILL BEAUTY..

BEAUTIFUL FARMLAND MULMUR BEAUTIFUL FARMLAND ININ MULMUR

Spectacularlyappointed appointedbungalow, bungalow,impeccably impeccablyupgraded, upgraded, Spectacularly backing onto golf course. Nothing done here - just backing onto thethe golf course. Nothing to to be be done here - just unpack! Main floor master ensuite, upgraded kitchen unpack! Main floor master w/5w/5 pc pc ensuite, upgraded kitchen w/ w/ granite and stainless, upgraded bathrooms w/granite & a fully granite and stainless, upgraded bathrooms w/granite & a fully finished lower level with space guests. Garage entry finished lower level with space forfor guests. Garage entry to to thethe home. Offered $422,900 - this home shows 11+++ home. Offered at at $422,900 - this home shows 11+++

Outstanding Opportunity Invest In 73 A 73 Farm In The Rolling Hills Outstanding Opportunity To To Invest In A Ac Ac Farm In The Rolling Hills Of Of Mulmur. Beautiful Farmland Fully Cropped Present Summer 2015. Mulmur. Beautiful Farmland Fully Cropped At At Present TillTill Summer Of Of 2015. Looking Upcoming Farmer Restore Farm. A Natural Stream Looking ForFor AnAn Upcoming Farmer To To Restore TheThe Farm. A Natural Stream Running & West North Property. Stream Been Running EastEast & West OnOn North SideSide Of Of TheThe Property. TheThe Stream HasHas Been Bridged By The Ministry Of Fisheries & Supplied By The Collingwood Shipyard. Bridged By The Ministry Of Fisheries & Supplied By The Collingwood Shipyard. Lined With Newly Planted Trees. Unique House & Barn Being Sold “”As Lined With Newly Planted Trees. Unique House & Barn Being Sold “”As Is””.Is””. A A Must **** EXTRAS **** “”As Farm Would Love To Back Be Back And Must See!See! **** EXTRAS **** “”As Is””Is”” Farm Would Love To Be Up Up And Running. New Well Installed 2010. $599,900 Running. New DugDug Well Installed 2010. $599,900

wEndY sMaLL wEndY sMaLL

shELLY shEriffs shELLY shEriffs

705-435-3000 705-435-3000 905-724-0717 905-724-0717

705-435-3000 705-435-3000 519-941-5151 • 705-440-7771 519-941-5151 • 705-440-7771

Sales Representative Sales Representative

RCR Realty, Brokerage RCR Realty, Brokerage

Independently Owned & Operated Independently Owned & Operated

CUSTOM EXECUTIVE HOME WITH COUNTRY FLAIR CUSTOM EXECUTIVE HOME WITH COUNTRY FLAIR

ENCHANTINGRAVINE RAVINESETTING SETTING ENCHANTING

Manicured lawns garden. Near Cookstown. Excellent commuter Manicured lawns andand garden. Near Cookstown. Excellent commuter location close to Hwy 400/27. Shows Over sized 2 bay garage location close to Hwy 400/27. Shows 10+10+ Over sized 2 bay garage plusplus 3rd3rd workshop or garage with infloor heating. Home designed by owner baybay workshop or garage with infloor heating. Home designed by owner to to maximize comfort & energy costs. thermal heating. Large screened maximize comfort & energy costs. GeoGeo thermal heating. Large screened in porch with adjustable windows & walkout to patio. Great in porch with adjustable windows & walkout to patio. Great set set up up for for hobbiest or contractor with ample parking. Open concept Kitch, hobbiest or contractor with ample parking. Open concept Kitch, LivLiv && Staircase, 9’ ceilings main Home distribution music DinDin Rm,Rm, OakOak Staircase, 9’ ceilings main flr. flr. Home distribution music system. Side entrance to large mudroom w/ access to garage. 4 Bdrms, system. Side entrance to large mudroom w/ access to garage. 4 Bdrms, 2.52.5 Baths main flr laundry. $829,900 Marc Ronan 905-936-4216 Baths andand main flr laundry. $829,900 Marc Ronan 905-936-4216

Open,bright, bright,spacious spacioushome homein inpopular popularlifestyle/golf lifestyle/golf Open, coursecommunity. community.Beautifully Beautifullysituated situatedin inpremium premium course private setting. setting. Extensive Extensive perennial perennial gardens. gardens. 3 3 private levelsof ofliving livingspace spacew/walk-outs w/walk-outsto toravine ravineviews views levels fromdeck, deck,balcony balcony& &patio. patio.Offered Offeredat at$389,900. $389,900. from MLS N3291197. MLS N3291197.

inGrid McnEiLL inGrid McnEiLL Sales Representative Sales Representative

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■

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705-435-3000 705-435-3000

ingrid@ronanrealty.com ingrid@ronanrealty.com www.ingridmcneill.com www.ingridmcneill.com

kmmccague@royallepage.ca kmmccague@royallepage.ca www.kellymccague.com www.kellymccague.com

LOGO LOGO

RCR Realty, Brokerage RCR Realty, Brokerage

Ronan Realty, Brokerage Ronan Realty, Brokerage

54 | GoodLife South Simcoe Fall 2015

KELLY McCaGuE KELLY McCaGuE

Independently Owned & Operated Independently Owned & Operated

PRIVATE AND PICTURESQUE IF

you’re interested in buying a lifestyle as well as a home, you should consider looking at 104 Riverview Road. This two-storey detached condominium ticks all the boxes. It is located on a premium ravine lot in the popular golf course community of Green Briar near Highway 89 and Nottawasaga Inn. The sought-after leisure lifestyle development of Green Briar is situated along the river’s edge in the beautiful Nottawasaga Valley, just north of Toronto. The ideal location offers access to a host of recreational and entertainment facilities including restaurants, a community centre, walking trails, recreation centre and surrounded by a scenic 45-holf golf course. Although you’re just minutes away from shopping and dining, the private setting makes you feel as though you are worlds away.

This home offers long, sweeping views of the treed ravine and expansive perennial gardens from three levels of finished living area. To make it easier to enjoy the picturesque scenery, the clever design incorporates walkouts to spacious decks and even a balcony off the master bedroom suite. A large, covered patio lets you get up close and personal with nature in the cozy, backyard setting. With its bright living and dining areas on the main floor, this open concept home is perfect for entertaining guests and hosting events for the entire family. Ceramic and hardwood floors mean cleanup is easy when guests leave. The master bedroom, located on the second floor, has a large sitting area and a four-piece ensuite. It is the perfect place to relax and recharge before dinner after an afternoon of golf.

On the lower level, there is a second bedroom, perfect for guests, and a large family room with a walkout to a private patio. This home is offered at $389,900. For more information about the listing, contact Kelly S. McCague, Sales Representative, at 705-435-3000.

RCR Realty, Brokerage Independently Owned & Operated

GoodLifeMagazine.ca | 55

feature|weekend projects

Tackle

3 PROJECTS in

one weekend to make the most of fall

If your summer was anything like mine, it probably flew by before you even realized that the season was in full swing. This is typically the time of year that I start to hear from homeowners realizing that a lack of enjoyable outdoor space is cutting into their playtime in the sun.

Carson Arthur When not in the dirt with his eco-friendly landscape design company, Carson stays busy building, planting, writing or designing as a featured guest on CityLine. His new show Critical Listing is currently airing on HGTV Canada. You can check him out at carsonarthur.com

56 | GoodLife South Simcoe Fall 2015 â&#x2013;

utumn may be upon us but the warm weather isn’t over yet! Here are three projects you can tackle in one weekend to make the most of your remaining warm weekends. • Illuminate your outdoor space With fewer bugs and beautiful breezes, there’s no excuse to spend fall evenings inside. Why not use the weekend to make your outdoor space after-hours friendly? Whether it’s lanterns on the deck or a candle-lit dock, I find illuminating your outdoor space creates a warm and romantic setting once the sun goes down. Ultimately, aesthetics are great but functionality is also key. Urban fire bowls or infrared heat lamps are also great way to instantly make your space cozier and once you add a few extra pillows and blankets, you’ll have a hard time ever heading back indoors. • Get your garden ready for the season ahead With warm soil conditions, early fall is still a fantastic time to plant and prepare your garden for the colder months ahead. In fact, planting your shrubs and trees now will ensure root systems grow before the ground freezes, while the cooler, wetter temperatures means less watering is needed. Win-win! Many people give up on planters when the cool months arrive, but in fact, they provide the flexibility to move your micro-gardens indoors should the temperatures become inhospitable for growth. When choosing planters, particularly over fall and winter, it’s important to choose durable material that will stand up to the weather. Plas-

tics and terra cottas, for example, run the risk of cracking, while robust materials such as metal or wood are more resilient to the outdoors. I love using MicroPro Sienna wood for planter beds because it doesn’t require initial staining (talk about a timesaver!), it looks great, and it’s affordable. Best of all, Sienna has set new environmental benchmarks so it minimizes toxins leached into soil. You can request easy-to-follow plans on its website to get this backyard project started – and completed – in no time. • Create some privacy Putting up a simple privacy screen between you and the neighbours has never looked so good or been so easy. With outdoor materials and fabrics, trifold privacy screens are a temporary decorative piece that adds colour and character to any deck or balcony. The key to maximizing the benefits of a privacy screen is to put it close to where you need the most protection but far enough away that it doesn’t crowd your useable space. Find the spot that’s not too close and not too far away. Ultimately, have fun with it. I love repurposing old household furniture, such as doors or an old fence panel. It’s a fun and economical way to add a personal touch and they are fabulous conversation pieces. Plus, they can be easily moved around, allowing you to change-up the look of your backyard with a moment’s notice. If you’re feeling extra creative, I love to attach hooks and hang potted plants to add a fun splash of colour. This fall, don’t let the cooler weather keep you cooped up. You’ll be surprised how much mileage these simple changes can make for your outdoor enjoyment.

GoodLifeMagazine.ca | 57

events|things to do

Enjoy a cold one. It’s Mercer Pub Night at the Gibson Centre, 63 Tupper St. W., Alliston, Sept. 24, at 6:30 p.m. Catch up with friends and listen to live entertainment by Boomerang! There is a $10 cover charge.

Learn about the farm. Canada Alpaca Farm Days are Sept. 26 and 27 from 10 a.m. to 4 p.m. at G ‘n R Alpaca Farm, 8561 Main St. W., Lisle. Get up close with the quirky animals and watch spinning demonstrations, as well as buy local goodies and alpaca products.

Face your fears. Tears for Fears is at Casino Rama Sept. 25 and 26. The band is best known for Everybody Wants to Rule the World, Shout, Head Over Heels and Woman in Chains. Showtime is 9 p.m. and tickets start at $35. casinorama.com.

Spend a day with your best friend. The Barkfest Dog Festival and Harvest Fall Food Fair is Sept. 26 and 27 at the Essa Agriplex, 7505 10th Line, Essa. With great petrelated vendors, dog-sport demos, contests and fabulous food, Barkfest is the place to play, shop and spend the day with your furry pal. The Harvest Fall Food Fair has live music, crafters, artisans and plenty of great food and drinks to try, including Ontario wines, craft beer and artisan cheeses. barkfest.ca

Be serenaded by a legend. Casino Rama welcomes Engelbert Humperdinck Oct. 2 at 9 p.m. He is best known for After the Lovin’, The Last Waltz and Release Me (And Let Me Love Again). Tickets start at $45. casinorama.com.

Dance the night away. Matthews House Hospice’s annual Harvest Gala is Oct. 2 at the New Tecumseth Recreation Complex in Alliston. It’s one of the biggest fundraisers for the local organization, which offers residential hospice beds as well day programming. Tickets are $125. matthewshousehospice.ca

SUGAR PLUM FAIR NOVEMBER 14 & 15 NOTTAWASAGA INN

1things 9 in your community

7 8

58 | GoodLife South Simcoe Fall 2015 ■

Chat with an author. An evening with Miriam Toews is being held at the Nottawasaga Inn, 6015 Hwy. 89, Alliston, from 6:15 p.m. to 9 p.m. The event is the culmination of this year’s One Book, One New Tecumseth campaign to get the entire town reading the same book, All My Puny Sorrows. Tickets are $10 and available at all three branches of the New Tecumseth Public Library.

Have one last blast. The Simcoe County Museum and the Historical Construction Equipment Association of Canada present Last Blast on Oct. 17 from 10 a.m. to 4 p.m. Each year the museum powers up heritage equipment for one last blast before the winter. Ride out to the gravel pits on a people mover for a tour. See live demonstrations of steam-powered equipment, vintage road building, rock crushing, grading, hoisting and much more. Regular museum admission rates apply. museum.simcoe.ca or 705-728-3721.

TO DO 12

Spooky fun. Drysdale’s Tree Farm presents some scary Halloween fun starting Oct. 3 for families and running each weekend until Halloween. Starting Oct. 9, those 14 and older may dare to take the Psycho Path on Fridays and Saturdays from 7 p.m. to 10 p.m. drysdales.ca/seasonal_ events or 705-424-9719. Relive Beatlemania. The Fab Four take over the Casino Rama stage Oct. 3 at 9 p.m. Hear note-perfect live renditions of classic Beatles’ songs like Twist and Shout, I Want to Hold Your Hand and A Hard Day’s Night. casinorama.com.

Hear a Grammy winner. Casino Rama welcomes Ray Stevens Oct. 9 at 9 p.m. The multi-platinum-selling musician has spent more than 50 years in the music business, with a career that includes more than 25 million albums and five million videos sold, two Grammy wins and 11 nominations. He is best known for The Streak, Mr. Businessman and Everything Is Beautiful. Tickets start at $42. casinorama.com

BEACH BOYS OCTOBER 22 & 23 CASINO RAMA

Feel some good vibrations. Casino Rama welcomes The Beach Boys Oct. 22 and 23. Original band members Mike Love and Bruce Johnston perform the legendary group’s greatest hits, such as Surfer Girl, I Get Around, Surfin’ u.S.A., Good Vibrations and Kokomo. Showtime is 8 p.m. on Oct. 22 and 9 p.m. on Oct. 23. Tickets start at $30. casinorama. com.

All aboard! Train rides into Casino Rama Oct. 24 at 9 p.m. The band is known for Hey, Soul Sister, Drive By, Drops of Jupiter and Marry Me. Tickets start at $60. casinorama.com.

Get spooked. The Simcoe County Museum hosts An Evening of Halloween Oct. 27 and 29 from 6 to 8:30 p.m. Bring your friends and family to celebrate Halloween with games, activities and treats for all ages. There will be a Haunted Haven for the brave souls and a Boo Barn for the younger goblins. Regular museum admission rates apply. museum.simcoe.ca or 705-728-3721.

Get sultry. Ginger St. James is performing at the Gibson Centre, 63 Tupper St. W., Alliston, Oct. 8 at 8 p.m. St. James has a sultry and powerful voice and has a repertoire that blends country, rock n’ roll and blues. Gibsoncentre.com.

Head to the Wild West. South Simcoe Theatre presents Ned Durango Nov. 5 to 22. An aging television cowboy star comes to the aid of an economically troubled small town, Big Oak, in this funny, often moving musical, which delivers a comedic yet touching story of big dreams and of new beginnings. southsimcoetheatre.com.

Be a bat out of hell. Meat Loaf hits Casino Rama Nov. 5 at 8 p.m. He is best known for I’d Do Anything for Love (But I Won’t Do That), Paradise by the Dashboard Light and Bat Out Of Hell. Tickets start at $50. casinorama.com.

Get wrapped up. Seasonal Wrapsody is at the Gibson Centre, 63 Tupper St. W., Alliston Nov. 6 from 6 p.m. to 9 p.m., and Nov. 7 from 10 a.m. to 4 p.m. Get a head start on your Christmas shopping at the show featuring items made by area artisans, plus demonstrations of spinning and weaving by the Nottawasaga Handweavers. www. nottguild.ca

Check out a sweet show. The 32nd Annual Sugar Plum Fair Craft Show and Sale is Nov. 14 and 15 at the Nottawasaga Inn in Alliston. Start your Christmas shopping as there are more than 100 vendors from across Ontario selling a variety of items, including specialty food, ceramics, stained glass, body care products, Christmas decorations and more. Nottawasagaresort.com

online

Looking for something fun to do? Check out events on Simcoe.com GoodLifeMagazine.ca | 59

travel|Tall Ship

60 | GoodLife South Simcoe Fall 2015 â&#x2013;

Clipping along in

R O YA L S T Y L E STORY AND PHOTOGRAPHY BY bARt CARD

t was 34 years ago, but seems like yesterday, when the Tall Ships Race arrived in Bermuda. They had travelled from across the globe, arriving in my native waters and awe-struck Bermudians could only watch, wonder and dream. It was 1976 and America was celebrating its bicentennial. The tall ships had set a course for New York and July 4th to ring in Americaâ&#x20AC;&#x2122;s Independence Day. Some had started at Gdynia, situated between Poland and the then U.S.S.R, while the Europeans joined the trek in Plymouth en route to the Canary Islands, at which time some 48 ships were part of the race. From the Canary Island to Bermuda, the fleet was 92 ships strong before they would join in the fun in Newport, Rhode Island and pageantry in New York City. The July 4th parade up the Hudson River drew millions and later the ships dispersed to share the spirit of the age of sail with other U.S. ports. Included in this fleet was the Kruzenshtern, a U.S.S.R. marvel built in 1926 to specs some 378 feet in length, carrying 68 crew and another 168 cadets. Bermudians were fascinated as it nestled in our Bermuda waters, with its menacing black hull. The Russians are coming, we would shout; remember, it was a different world at that time. Âť

GoodLifeMagazine.ca | 61

travel|Tall Ship

“

The Royal Clipper carries just 227 guests in luxurious style. A full 19,000 square feet of open deck and three swimming pools create a wonderfully spacious and expansive outdoor environment.

“Mount Etna is one of the most active volcanoes in the world and is in an almost constant state of eruption.”

62 | GoodLife South Simcoe Fall 2015 ■

You have to go back to 1902 to recall the largest, fasted sailing ship the world had ever seen. The legendary Tall Ship Preussen dominated the seas, only to be gone a few short years later. And while the Kruzenshtern was a sight, it could not compare to the Royal Clipper, merely the world’s most magnificent sailing ship. The Royal Clipper has the proud distinction of being the largest and only five-mast, fullrigged sailing ship built since her predecessor was launched at the beginning of the last century. Growing up on the blue Bermuda waters, it has been a lifelong dream to sail a Tall Ship; a dream that became reality during an 11-day cruise aboard the Royal Clipper, where I was joined by my wife Sarah Jane. And how’s this for a “small world” reference? The captain of the Royal Clipper – Captain Sergey Utitsyn – was a Junior Officer aboard the Kruzenshtern during the stint off Bermuda in 1976. In fact, Sarah Jane had even boarded the Kruzenshtern during its time in Bermuda and toured its majestic construction. The Clipper is a splendid sight to behold. You might think she was an apparition from the grand age of sail, but the Royal Clipper is as new as tomorrow, boasting state-of-the-art

navigation systems as well as every comfort and luxury one could wish. For connoisseurs of sail cruising, the 439-foot Royal Clipper offers the ultimate sea-going experience, balancing the grandeur, adventure and tradition of sailing with the superb service, amenities and accommodations of the finest modern yacht. Inspired by Swedish entrepreneur Mikael Krafft, Star Clippers includes the Royal Clipper and her sister ships, Star Flyer and Star Clipper, and represent the only major true sail ships ever built on which no seaman ever needs to climb the masts to handle sails. A simple button lays the propeller blades almost flat against the hull when the vessel goes to sailing mode, largely eliminating resistance to the flow of water along the sleek sailboat hull. The Royal Clipper is named in the Guinness World Records as the “largest square rigger sailing ship in service”, but Star Clippers is currently building a new ship which will take the title as it will be modelled on the sailing ship France II, commissioned in 1911 and was at that time the largest square-rigger in the world with five masts. We left Toronto for two days of relaxation and sightseeing in Rome before boarding the

Royal Clipper for the Mediterranean, which it sails during the summer and fall seasons, before repositioning in the Caribbean during the winter and spring. The Royal Clipper carries just 227 guests in luxurious style. A full 19,000 square feet of open deck and three swimming pools create a wonderfully spacious and expansive outdoor environment. Find your secret hideaway on one of the hidden balconies on either side of the bow. Or climb the mast (with safety harness provided) to one of the passenger lookout crow’s-nests where you’ll have the grandest view of all. The interior spaces are just as dazzling. They include a three-deck atrium that funnels sunlight into the elegantly appointed three-level dining room, featuring open-seating dining, deliciously prepared cuisine and a no-tie dress code. A convenient marina platform lowers from the stern for water sports and diving. And the ultimate unique experience, the oneof-a-kind Captain Nemo Lounge, is the site of the spa and health club with underwater glass portholes. As most are aware, every cruise line always includes an invitation from the captain to meet for cocktails. Not caring to tempt fate and afraid I wouldn’t get the chance to share stories with Captain Utitsyn, I invited him for dinner instead. Generally, this is unheard of, but the good Captain was delighted with the offer, and especially more so after I reminded him – and he recalled – his visit to Bermuda aboard the Kruzenshtern. Joining the captain was cruise director Frederic Jansen and hotel manager Francesco Mazzoni. These men are the best in the business – friendly, down-to-earth, caring and passionate about their work. They even took the time to explain some of the work of the crew, including that of Sabransyah Muhammad, a qualified sailmaker and rigger who I had watched earlier that day repair the sails with a large sewing machine situated right on the deck. Jansen is currently assigned to the Star Flyer whose home is now Tahiti and French Polynesia. With his six languages and enthusiasm, he manages to inspire an interest in the history and charm of all ports of call. Having contributed to making our Mediterranean cruise truly memorable, it makes us long to sample the delights of Tahiti. With Mazzoni, I experienced the second of my small world encounters on this trip. Francesco was sharing with me his experiences and history

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GoodLifeMagazine.ca | 63

travel|Tall Ship

Sabransyah Muhammad, a qualified sailmaker and rigger who repairs the sails with a large sewing machine situated right on the deck.

64 | GoodLife South Simcoe Fall 2015 ■

when he mentioned he had worked in one of the world’s most beautiful places. Of course, I had to ask where and should not have been surprised when he said Bermuda; needless to say we then had many recollections to share. He is the consummate professional ensuring that all the passengers needs were met, recommending wines and his favourite foods for us to sample. Our ports of call included Italy, Sicily and Greece, Montenegro and Croatia before returning to Venice, Italy and our flight back home. All the ports were delightful with various tours that could be booked on board. If you wanted something more leisurely, just walking around the beautiful old towns was a wonderful way to spend the day.

Sarah Jane’s favourite ports of call was Kotor, Montenegro situated in the bay of Kotor. The sail through the bay, much like a fiord, was truly breathtaking. The Old City of Kotor is a well-preserved town built between the 12th and 14th century. Medieval architecture and numerous monuments of cultural heritage have made Kotor a UNESCO listed World Natural and Historical Heritage Site. For me, it was our stop in Croatia’s; noticing the tables set up for lunch guests along the waterfront and its beautiful turquoise waters. Fresh mussels and a tasty bottle of New Zealand Sauvignon quenched the palette before Sarah Jane and I ventured to the local markets to sample fresh vegetables, breads and cheese.

Finally, our trip would not have been complete without a visit to Mount Etna. This active volcano on the east coast of Sicily is the largest active volcano in Europe, currently standing about 3,326 metres (10,910 feet) high, though it should be noted that this varies with summit eruptions. It is the highest mountain in Italy, south of the Alps, and by far the largest of the three active volcanoes in Italy, being nearly three times the height of the next largest, Mount Vesuvius. Mount Etna is one of the most active volcanoes in the world and is in an almost constant state of eruption. Although it can occasionally be very destructive, it is not generally regarded as being particularly dangerous, and thousands of people live on its slopes and in the surrounding areas. I have been sailing for more than 40 years, and thought I had seen it all. But deep down, after researching the Star Clippers before our trip, I knew we were in for something entirely special. Just waking up at 5 a.m. and sitting deck-side watching the sun and the sails rise was something to behold. I have been asked would I do the same trip once again. Absolutely! And how romantic it was that my wife was able to accompany me. Perhaps next time we can include my six children, partners and 10 grandchildren. That has adventure written all over it. Their new vessel, the fourth ship in the Star Clippers fleet, is expected to launch mid2017. The ship is being constructed in Croatia’s Brodosplit shipyard on the Adriatic coast, will carry 300 passengers with 150 cabins and be powered by 6,350 square metres of sail. There will be four bars, three swimming pools, a dining room, a library, a watersports platform and a spa. The company has also announced its return to Southeast Asia where it will operate a winter season in Thailand, Malaysia and Singapore. The Star Clipper will sail in December 2016 to its new homeport of Phuket, Thailand. This will be the first time the company has sailed to the region since 2010. Bart Card is a food and travel writer. (905) 251-1258 or bartcard@rogers.com For more information on Star Clippers, contact: www.starclippers.com

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GoodLifeMagazine.ca | 65

in the crowd

Stevenson Memorial Hospital Foundation Gala Hundreds gathered in Alliston for the annual Stevenson Memorial Hospital Foundation Gala, An Evening at the Palace, raising $455,000 for the hospital. PHOTOS BY REID HEIkAMP 1. Kevin Frankish and Caroline Aston 2. Tim and Bonnie Macdonald 3. Lt.-Col. Martin Brochu, Lt.-Col. Jeff Biddiscambe, Maj. Erik Simard and Maj. David MacPherson

4. Dr. Emad Guirguis and Lindsay Webber 5. Kate and Peter Vander Zaag, Theo Smit and Annette Pascoe 6. Mark and Cathy Earle 7. Sue Gastaldi and Karen Watson 8. Lynn and Brian Bell

9. Matthew and Melissa Jebb 10. Dr. James and Ellen Downey 11. Bob and Pat Jackson 12. Stuart and Yvonne Fraser 13. Neil Gray and Michelle Ewen

The Nottawasaga Foundation’s 23rd Annual Golf Tournament The Nottawasaga Foundation’s 23rd Annual Golf Tournament, Dinner and Auction Fundraiser raised more than $346,000 during the one-day event. This year’s tally brings the total raised in the history of the event to just under $5 million. Throughout the year, the foundation filters the money back into the community by donating it to the Stevenson Memorial Hospital Foundation, local food banks, Community Living Association of South Simcoe, and other charities. PHOTOS BY bRAD PRItCHARD 1. Tommy Birch, Amee Birch, Dana Mercier, Kevin Mercier and Mike Mercier 2. Christine Brayford, Wendy McBurnie and Janette Boyter

3. Sharon Murphy, Bev Shaw, Sandy Higgins and Debbie Watson

4. Kim Flaherty, Laura Huisman, Christine Smith and Lorie Mcauley 5. Stephanie Kennedy and Wes Lane 6. Ken Fisher and Jane Troop 7. Fred Gosselin and Paul Ertzly

66 | GoodLife South Simcoe Fall 2015 ■

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