September/October 2014

SEPTEMBER / OCTOBER 2014

S E R V I N G C O M M U N I T I E S I N F O R E S T H I L L , L E A S I D E , R O S E D A L E A N D L AW R E N C E PA R K

10 GREAT

CLOSET DESIGN TIPS

Zaib Shaikh Seeing the big picture for Toronto

PLUS:

Get the pick of the crop at farmers’ markets ®

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Exclusive

Waterfront & Prestigious Properties

$597,000

Steve Knowles

Warren Landry

Broker

Karen Woolsey

Broker of Record/Owner Direct

705-730-8971 Office

1-866-704-0052 SUTTON - BAYSIDE REALTY INC., Brokerage

$284,900

NEW PRICE

GEORGIAN BAY VIEWS

Custom 4000 sq. home with deeded beach access. Amazing landscaping with aqua gardens complete with bridge over a flowing stream that will amaze family and visitors as they lounge in this delightful private setting. Exterior finished with traditional stone along with a detached garage and much more. MLS# 20132490 www.simcoewaterfronthomes.com

Sales Rep

Scott Woolsey Sales Rep

Office

®

705-722-7100 ®

Chay Realty Inc. Brokerage Independently Owned & Operated

This luxurious penthouse suite offers spectacular views overlooking Penetang Bay. Features include a gas fireplace, gourmet kitchen open to the living/dining room, master bedroom with gorgeous views and a double walk-through closet to 4 piece ensuite w/6’ Jacuzzi tub, California shutters in the master and a large walkin shower in main bath. Revised plan from Builder. Includes two indoor parking spaces. Cottage living without the work! Boat dock rentals available. MLS 1404508

®

$1,489,000

Ian Woods

R. Sharon Smith Sales Representative

117’ WATERFRONT!

Bus

705-737-0011 Toll Free

1-800-367-2037

Lake Simcoe - Custom timber frame home w/walk-out lower level – Soaring space in Great room w/floor to ceiling stone fireplace – All principal rooms face lake – 6 Bedrooms – Master w/walk-out to lake – Boat House – Mins to Ski, Golf ++

Sales Representative Direct

705-720-6500 Office

705-797-4875

SPECTACULAR WATERFRONT HOME - $1.09 M Custom-built 4,100 sf (TLA) Executive Home on 60 ft of prime Oro waterfront near Orillia. Fantastic views from all principal rooms. Enjoy watching Lake Simcoe life go by from expansive lakeside deck. Great swimming! Great boating! Great lifestyle!

Visit: www.1085Woodland.info Ian@MisterWaterfront.com

$1,098,000

David Weeks

Stuart Anderson Sales Representative Direct

Sales Representative Office

Office

davidweeks.ca

705-791-2989 705-739-1300 www.sutton.com

ID# 115442

IMAGINE THE LIFESTYLE...

Exclusive Lake Simcoe waterfront listings! Call Stuart Anderson today for a private showing.

INCENTIVE REALTY INC., BROKERAGE

705-735-2525

B.J. Roth Realty Ltd., Brokerage Independently Owned & Operated

INDEPENDENTLY OWNED AND OPERATED

CUSTOM LUXURY

A remarkable home in prestigious Carson Ridge built by DayCor Custom Homes that is minutes to Barrie. Open concept with a wall of windows and walkouts on almost 3/4 acre lot, Stone front, triple garage and drive, stone walkways, finished basement with walkout, custom granite gourmet kitchen open to the opulent great room, master wing with spa ensuite, mudroom and main floor laundry, transoms, hardwood, ceramics, 10 foot ceilings, soffit lights. 36 Wendat Trail.

B.J. Roth Realty Ltd., Brokerage Independently Owned & Operated

$799,900

$564,900

B.J. Roth Realty Ltd., Brokerage Independently Owned & Operated

Peter J. Michael K. Botting Botting Sales Rep

B.J. Roth Realty Ltd., Brokerage Independently Owned & Operated

Broker

Peggy Hill

Peter

416-432-7311 Michael

416-948-5551 bottingteam.ca

NEW PRICE

FABULOUS 2,800 SQ FT HOME

Walking distance to Snow Valley ski. Large living room opens to formal dining room. Grand front entrance, freshly painted and spotless clean.

Kitchen is a chef’s delight w/large pantry, full size eating area & w/o to large deck. Master bdrm offers 5pc ensuite w/whirlpool tub. 3 Bdrm w/ cork tile. Fridge, stove, dishwasher, microwave, washer, dryer, included as is.

Gas hook up for BBQ. Enjoy a large covered porch for relaxation.

4 | Goodlife Forest Hill - September 2014

Broker

705-739-HILL

(4455)

Independently owned and operated

43 CAIRNS BOULEVARD

Rarely offered Midhurst property on the pond! Custom built 6 bed, 4 bath 4844 sq. ft. home backing onto aerated pond with swim platform, dock & multiple walk outs. Live the cottage life at home! MLS# 1405623G Enter the MLS# on www.PeggyHill.com for more information!

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contents 10

19

13

32

10

SHOPPING

13

TASTE

19

RESTAURANT

27

PROFILE

32

BEER

38

HOME

46

GROOMING

49

TRAVEL

58

HISTORY

58

46

49

6 | Goodlife Forest Hill - September - October 2014

Look sharp for fall in these pointy-toe flats

Farmers’ markets bring fresh fare to your neighbourhood

Activist chef Brad Long pushes the integrity of food

Zaib Shaikh: Meet Toronto’s new Commissioner of Film

Check out pale ales and IPAs, a staple in every great beer fridge

A renovation that transforms a closet into a soothing retreat

Men: why not pamper yourself with a barbershop shave?

Destination Maui: your dream vacation in the South Pacific

Rosedale United Church marks 100 years of building community

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•

EDITOR’S

NOTE

•

Get engaged: enjoy life in your neighbourhood

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ON THE COVER: Photo of Zaib Shaikh taken in Nathan Phillips Square outside his City Hall office, by Nick Perry.

8 | Goodlife Forest Hill - September - October 2014

CONTACT US

ho knew?

I look at stories as if they have three audiences. There’s the diehard, who reads voraciously any story on the topic they are passionate about. Then there’s the one-off reader who has a passing interest but needs a little bit of curiosity to read a story. And then there’s the otherwise-not-engaged who are surprised to learn something new when they read a story.

This issue’s story on Zaib Shaikh is a great read for everyone. He’s an accomplished actor with credits from Stratford to Little Mosque on the Prairie and Deepa Mehta’s Midnight’s Children.

Now, he has become Toronto’s own film commissioner and director of entertainment industries.

Who knew Toronto had a film ambassador?

Maybe the diehards. But now we know Zaib’s story and in a film-loving town it’s a great one.

Take a gander and you’ll gain new respect for just how vibrant and full of potential the local film industry is.

Move on from there to our regular features on food and wine, fitness and travel.

And then there’s home design. Particular of note this month is our feature Top Drawer Reno – everything you need to know about closet space. For those who seem to have abandoned the long-form story these days for the websoaked lists, there’s even a Top 10 closet design tip page.

Publisher Ian Proudfoot

BY PETER HAGGERT

Enjoy the good life in your neigbourhood and let me leave you with an important thought.

We are heading into civic election season. The reality is, your local political leaders have a lot of power in deciding about your parks, your streets – even the retail mix in your neighbourhood.

For those reasons, they have lots of say in your community lifestyle.

We urge you to get out and vote in the Oct. 27 civic election. Make it your mission to know about your council candidates and make it your mission to ensure they represent your ward, your neigbourhood and the best wishes of the people who live, walk, shop and enjoy your local streets. There’s good reason civic politics is not party politics.

We urge you to go to our website, www.insidetoronto.com, for a rundown on what your ward candidates feel they can bring to your neighbourhood.

As always, let us know what you think of GoodLife magazine.

Peter Haggert is the editor in chief of Metroland Media Toronto and GoodLife magazine. Contact him at phaggert@insidetoronto.com

Mailing address: Metroland Media Toronto 175 Gordon Baker Rd. Toronto, ON, M2H 0A2 For further information regarding all our products, please call us at 416-493-4400

General Manager Marg Middleton Editors Julie Caspersen Antoine Tedesco Advertising Director Rob Falbo Regional Director of Production Katherine Porcheron Graphic Design Julie Caspersen Story Contributors Warren Cartwright Natalie Chu Elizabeth Glassen Amanda Jerome Jean Ko Din Erin Lukas Antoine Tedesco Photography Contributors Brian B. Bettencourt Peter C. McCusker Dan Pearce Nick Perry

GoodLife is a lifestyle magazine published six times per year: January/February, March/April, May/June, July/August, September/October and November/December by Metroland Media Toronto, a division of Metroland Media Group Ltd. It is delivered to 20,000 households in the Forest Hill, Leaside, Rosedale and Lawrence Park neighbourhoods of Toronto, to households served by The City Centre Mirror or The East York Mirror. GoodLife magazine is also available at select retail locations in these areas. Statements, opinions and points of view expressed are those of the writer and do not necessarily represent those of the publisher, advertisers or GoodLife magazine. All rights reserved. Any reproduction of this publication in whole or in part must be approved by the publisher.

®

Ian Proudfoot Publisher Marg Middleton General Manager Peter Haggert Editor-in-Chief Warren Elder Director of Advertising Gord Paolucci Regional Dir. of Classified, Real Estate Mike Banville Director of Circulation Katherine Porcheron Regional Director of Production

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SHOPPING

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9

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4 6 5 PUT YOUR BEST FOOT FORWARD IN A PAIR OF LADYLIKE FLATS THAT ARE AS COMFORTABLE AS THEY ARE CHIC

BY ERIN LUKAS 1. Put some attitude in your step with Valentino’s vibrant glossy pink flats with gold pyramid studded trim. After slipping on this pair of statement-making shoes, you’ll want to say goodbye to basic ballet flats. Valentino Flats, $695 at Holt Renfrew. holtrenfrew.com 2. Not only a master of the skyscraper heel, Christian Louboutin knows a thing or two about designing the perfect flat.

While the shoes silhouette may be prim, the bright red patent leather and bold black stripe and PVC cutout will add a punch of colour to your wardrobe.

Christian Louboutin Flats, $595 at Holt Renfrew. holtrrenfrew.com 3. Walk on the wild side in linen sling-

back flats with a bold animal print.

They’ll work with all your staples from a flowy dress to shorts on the weekend.

Lucie Printed Fabric Slingback Flats in White Leopard Canvas, $248 at J.Crew. jcrew.com 4. Perforated accents add a sporty edge and modern update to menswearinspired smoking slippers. This boyish take on the flat is not only stylish, but also practical, since they’ll allow your feet to breathe. Perfduo Flat in Adobe Aniline, $375 at Stuart Weitzman. stuartweitzman.ca 5. If the thought of wearing uber trendy blush pink makes you think back to your childhood days, a pair of colour-block

10 | Goodlife Forest Hill - September - October 2014

flats in the soft hue is a mature and elegant way to incorporate the colour into your outfits without looking juvenile.

Prada Flats, $650 at Holt Renfrew. holtrenfrew.com 6. Although high-wattage metallics are often reserved for cocktail or evening wear, an easy way to incorporate shine to your look during the day is on your feet. A sleek pair of silver leather flats with an elegant bow will amp up your everyday ensembles with sophistication.

Wilma Flat, $198 at Coach. coach.com 7. Feeling blue? You will once you’re wearing a pair of bold blue suede on your feet. These mixed-media flats with a shiny silver cap-toe are a trendy way

to incorporate vivid hues into your wardrobe during transitional weather. Pretty Ballerina Audrey Flats, $250 at DAVIDS Footwear. davidsfootwear.com 8. Black and white doesn’t equal boring. An allover snakeskin print on Tiger of Sweden’s calf leather sharp pointed flats with an asymmetric opening make these shoes a trendy work or weekend shoe. Mary Ballet Flats, $269 at Tiger of Sweden. tigerofsweden.com 9. Show off your sunny disposition on your feet with Kate Spade’s polished sleek flats in seafoam patent leather with a structured bow. Gabe flats in Seafoam, $258 at Kate Spade New York. katespade.com

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TASTE

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ever the greenest EVERGREEN FARMERS’ MARKET AN INSPIRATION FOR ALL OF TORONTO

BY NATALIE CHU PHOTOS BY DAN PEARCE & BRIAN B. BETTENCOURT

A

midst a boom of farmers’ markets opening across the city, one veteran market is still making waves in the local food movement.

Tucked deep in the heart of the Don Valley, the Evergreen Brick Works Farmers’ Market is one of the city’s largest, while maintaining its status as a tourist hot spot for its environmental causes.

“The number of Ontario farmers and food producers at the market shows the appetite from the community. More people are growing food for our city,” says Marina Queirolo, food program manager.

Since it was established in 2006, the Evergreen Brick Works Farmers’ Market continues to grow. Each week, 70 vendors showcase farm fresh produce and artisanal goods.

It now runs year-round on Saturdays and a seasonal market runs Sundays from May to November.

Moving beyond just the stands of produce and goods, Evergreen partnered with the Ministry of Agriculture to feature 11 VQA wines, the largest offering at a farmers’ market in Ontario. To attract the Sunday brunch crowd, the market brought in local craft beer and cider to enjoy. >> GoodLifeMagazine.ca | 13

•

TASTE

• While the boozy affair brings in 1,000 people in a day, more than 4,000 attend the market during the entire weekend.

Business owner Douglas McNish is one of the chefs at the farmers’ market food court, serving his take on local and seasonal cuisine to a loyal following Saturday mornings.

His menu is vegan and gluten-free friendly and McNish often sources raspberries, blueberries and peaches straight from the market to create his popular French toast. He says every dish he prepares contains at least one local item.

“I think it’s an amazing place to be in downtown Toronto with like-minded people,” says McNish on the market atmosphere. “I get excited every week to get up at 4 a.m.”

Evergreen’s market has also inspired other markets in the city.

Chris Trussell and his wife, Lesley Stoyan, started the AppleTree Markets in 2008 (with locations in Davisville, Eglinton and now Ryerson University) after being vendors at Evergreen for four years.

Hosting uptown markets on Tuesdays and Thursdays is always a busy affair.

Among such densely populated areas, Trussell says the markets have become a meeting ground for business and lunch dates.

“Having that experience as vendors allows us to look at both sides of the coin. We can understand a space and know what works. It totally helps,” Trussell says.

He adds residents looking for farmers with biodiversity in the farm, and community supported agriculture (CSA) baskets are also popular.

“It’s a great vibe. More people are wanting to know where their food comes from,” Trussell says.

But establishing a farmers’ market north of Bloor wasn’t always easy.

“It was a tough nut to crack,” he says. “The local food movement wasn’t fully there yet. But things that we have been fighting for we’re now seeing come through. There’s always room to grow, and I do see the change in the community.” >> >>

14 | Goodlife Forest Hill - September - October 2014

Above, Chef Douglas McNish operates a pop-up shop in the food court of the Evergreen Brick Works Farmers’ Market. McNish has two new cookbooks that focus on creating dishes with raw foods; below, Ann Katz, centre, operates the Stasis Preserves pop-up shop with husband Ron at the Brick Works while their son, Julian, operates the store at 476 Roncesvalles Ave. The family focuses on creating all-natural preserves and sauces, offering samples at their pop-shop, at left.

Previous page: top, Josie Theofilou, of Highmark Farms, sells vegetables at the AppleTree Markets’ uptown location; right, Anthony Lucano of Dolce Lucano butcher shop, prepares sausage samples for patrons of the Evergreen market, which features a food court and more than 50 vendors.

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TASTE

• Trussell says part of AppleTree’s success is his mission to connect the farmers with local restaurants, food banks and community programs to make sure the product is out there and no food goes to waste.

“It’s a fully sustainable community. It’s all about the food around us.”

The food, after all, is what makes the experience worthwhile.

“Honestly, it’s so great to see things at the market that I didn’t know existed and then people shopping and giving their recipes. I love the sharing aspect – it’s really cool,” Trussell says.

Queirolo, who made empanadas for the Brick Works market in 2007 before becoming its food program manager, said it’s difficult to generalize the success of Evergreen’s market.

“What I like to celebrate is that they’re all family farms, owned and operated. There are smallscale artisanal producers. The farmers that we support are either sustainable or certified organic.

And just the scale of the market is very large,” she says.

Despite its popularity, Queirolo admits there are still challenges to the market, mainly its accessibility and parking.

But with a new “shop and deliver” program at Evergreen, market users can roam around and have their purchases delivered to their door.

“We’re encouraging people to come as regular activity, but be able to continue their day,” she says.

Bringing the market closer to the customer is what Queirolo hopes Evergreen will continue to work toward. She continues to promote the market’s Kitchen Intervention presentations program, which teaches people how to support the local food system.

“I always believed that we need to cook good food, cook from scratch and make sure no ingredient in my product were things people wouldn’t know what they were. It was a natural progression to get involved,” she said.

The dedicated people are what keep both market leaders coming back.

“I fell in love with it, the farmers’ market community. That was the hook,” Queirolo says.

“Now I don’t consider it a local food movement, it’s a reality and it’s the way forward.” GL >>

Farmers’ markets across Toronto offer a wide variety of fresh fare. Here are some of the market offerings at Leslieville Farmers’ Market on Queen Street East between Greenwood and Coxwell and markets at Sherway Gardens and Evergreen Brick Works.

Photography by Ian Kelso, Dan Pearce & Brian B. Bettencourt

GoodLifeMagazine.ca | 15

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8>INCIRCUIT 15 FARM FRESH DESTINATIONS

AppleTree in the Village June Rowlands Park, Mount Pleasant Road at Davisville Avenue Tuesdays, 3 to 7 p.m. until Oct. 8 www.appletreemarkets.ca AppleTree Uptown Yonge Street and Montgomery Avenue, north of Eglinton Avenue Thursdays, 11 a.m. to 7 p.m. until Oct. 10 www.appletreemarkets.ca #MPPS t #PSEFO .Z.BSLFU Lippincott Street, Green P Carpark, between Bathurst and Spadina Wednesdays, 3 to 7 p.m. until Oct. 22 www.my-market.ca &BTU -ZOO 1BSL .Z.BSLFU East Lynn Park on Danforth

Avenue East between Coxwell and Woodbine avenues Thursdays, 3 to 7 p.m. until Oct. 16 www.my-market.ca &BTU :PSL 'BSNFST .BSLFU East York Civic Centre park, 850 Coxwell Ave. Tuesdays, 8 a.m. to 2 p.m. until Oct. 30 &WFSHSFFO #SJDL 8PSLT 'BSNFST .BSLFU 550 Bayview Ave. Summer hours until Nov. 1: Saturdays 8 a.m. to 1 p.m. and Sundays 10 a.m. to 3 p.m. http://ebw.evergreen.ca/farmersmarket Leslieville Farmersâ&#x20AC;&#x2122; Market Jonathan Ashbridge Park, at Queen Street East and Greenwood Avenue until Oct. 26 Sundays, 9 a.m. to 2 p.m. leslievillemarket.com .Z.BSLFU BU $PODPSE $JUZ1MBDF Canoe Landing Park, Spadina Avenue and Front Street Tuesdays, 3:30 to 7:30 p.m. until

Oct. 14 www.my-market.ca /BUIBO 1IJMMJQT 4RVBSF 'BSNFST .BSLFU Toronto City Hall, corner of Bay and Queen streets Wednesdays 8 a.m. to 2 p.m. until Oct. 16 www.my-market.ca 3FHFOU 1BSL 'BSNFS T .BSLFU Urban Mews, along Regent Park Boulevard Wednesdays, 3 to 7 p.m. until Oct. 30 regentparkfarmersmarket.ca 3JWFSEBMF 'BSN 'BSNFST .BSLFU 201 Winchester St. Tuesdays, 3 to 7 p.m. until Oct. 15 http://goo.gl/em2Jke

5IF 4UPQ T 'BSNFST .BSLFU Wychwood Barns, 76 Wychwood Ave. Saturdays, 8 a.m. to noon, yearround http://thestop.org/the-stopâ&#x20AC;&#x2122;s-farmersâ&#x20AC;&#x2122;-market 5SJOJUZ #FMMXPPET 'BSNFST .BSLFU Tuesdays, 3 to 7 p.m.

Northwest end of Trinity Bellwoods Park, 1053 Dundas St. W. May 6 to Oct. 28 www.tbfm.ca 8JUISPX 1BSL 'BSNFST .BSLFU Withrow Park, Danforth Avenue between Carlaw and Logan Saturdays, 9 a.m. to 1 p.m. until Oct. 25 withrowmarket.ca

4U -BXSFODF 'BSNFST .BSLFU St. Lawrence Farmersâ&#x20AC;&#x2122; Market, 92 Front St. E. South Market: Tuesday to Thursday, 8 a.m. to 6 p.m.; Friday 8 a.m. to 7 p.m.; Saturday 5 a.m. to 5 p.m. www.stlawrencemarket.com

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I

f you’re a fan of Food Network Canada, you know the name Brad Long, one of the faces of Restaurant Makeover. From musician to head chef for Maple Leafs Sports and Entertainment to owning his own restaurant, Cafe Belong in the Brick Works, Long has been working with food for the past 30 years. In his opinion, he has tried it all and believes the food industry is evolving into restaurants, chefs and caterers filling prescriptions and acting more as apothecaries. “Maybe I’m becoming an alchemist,” he says.

GOODLIFE: What role did your family and upbringing play in you becoming a chef?

BRAD LONG: My dad was and is involved in the community (Port Dover), whether it’s volunteering, political or corporate. There is that sense, by watching him, that we’re supposed to be part of the community, we’re supposed to participate. That’s where the activism in food, agriculture, and advocacy for better ways comes from. My mom, she was a lot simpler. She in-

mistakes. I’ve been told by my wife to stop managing the household, which made me wonder if anyone at the restaurant ever thought, ‘Stop treating us like your kids!’

GOODLIFE: You were a musician who worked in kitchens. Was this your first taste of the industry?

BY ANTOINE TEDESCO PHOTOGRAPHY BY DAN PEARCE stilled the ability to ask questions. I have five kids (four girls and a boy), hopefully I’ve instilled these qualities in them.

GOODLIFE: What does family mean to you – at home and how you run your business?

BRAD LONG: Even if I said it doesn’t, I’d be lying because everything in your personal life affects your professional life. It’s sewn together.

You can’t talk to someone at work who is 25 like they’re six, and you can’t talk to your six-yearold like they’re 25 and I’ve made both those

BRAD LONG: For the first five or six years it was falling into kitchens as a supplementary income – well, as a musician calling it a supplement is funny because it was the only income and the music was the passion. The restaurants I worked in as a musician were not great examples of the business. They were more about turning tables and making the food fast and cheap.

When I went to Pronto Restaurante in 1989, that was the other end of the scale; it was about quality – everything was made in-house, from scratch – and the artistry and integrity of food.

So food went from secondary to primary, and music went from primary to secondary.

GOODLIFE: What does your love of music bring to Cafe Belong? >> GoodLifeMagazine.ca | 19

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A selection of preserves including ramps, asparagus and beets (top row); delicious scones; Chef Brad Long at his Evergreen Brick Works restaurant, Cafe Belong; St. Lawrence Salad; Apple Cider Beets with roasted pumpkin seeds and spicy micros; and some Muskoka craft lager and cream ale beer on tap.

BRAD LONG: The food, sure it’s me, but the people in the kitchen have freedom; the style of service is an opinion and direction of mine but the servers bring their human touch to it; the decor and the way it looks is me but it was the designers who brought it all together; but the music, keep your hands off the iPod, that’s 100 per cent me. When you listen to the music here you get a real mix...you end up with this mishmash which is me, it’s my weird mixed up brain.

I am deeply passionate about music, but food is more important to me. The integrity of the supply chain, the farmers who are the experts, the trades people, they need to be cherished, supported. I can easily archive my music, but we’re at risk of not archiving our seeds, or archiving elder knowledge about food and farming. We’re at risk of pissing away the land we live on. >>

20 | Goodlife Forest Hill - September - October 2014

GOODLIFE: You are very specific about where you source your food. What does that bring to Cafe Belong?

BRAD LONG: Distance has nothing to do with how I create my menu. In fact, it’s the other way around. Coffee, tea, lemons and limes, saffron, vanilla are not very Canadian. You buy in concentric circles: buy as much as you can as close as you can but realize you might end up on the other side of the planet buying something. So, the question becomes what’s the criteria? And that’s where organics come in. This is about relationships, it’s about the quality. I know the guy, I know he cares, I know they are taking care of the soil, the animals, the plants, the people who work on the farm. Then you have the next layer, the coffee, chocolate, lemons. John Rufino, who

makes my coffee, I know him, I trust him, I’ve spoken to him about what he buys, when he buys it. When I can’t see for myself, I have certification boards for my organics. It’s an ethical support network.

GOODLIFE: What does sustainability mean to you?

BRAD LONG: I think I’ve given bad answers to that question before. I think I now know the absolute truth: Sustainability is a cycle and by the time you come to the end of the cycle you have waste. In the end you hope you’ve made the right decisions to go around again. We have to make sure we still have farmers, so we have more of this stuff, and to do that I have to be a capitalist pig. I have to be profitable. You >>

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Sweet & Sticky Pork on cider poached apple & charred scallion, created by Chef Brad Long’s friend and colleague Dan DeMatteis, is a staple menu item at Cafe Belong.

hear people say that 100 years ago nearly 50 per cent of people were on farms. I think it should be more like five to eight per cent because that takes away all those big monoculture farms. >>

GOODLIFE: What do you like about the Brick Works location?

BRAD LONG: Everything. How often do you hear someone say they love their landlord? The political and business scenario is very amenable to the process. In fact the philosophical process is as much of the deal with my landlord as the rent. Every indigenous plant they can figure out how to grow here, grows here. So there’s biodiversity on site. Everyone here is invested in the idea. And once a week farmers in the nearby area

come down and bring all their best stuff to the Farmers’ Market.

GOODLIFE: It appears people are looking for more quality food these days. Do you see the government and farming keeping up with that demand?

BRAD LONG: I wouldn’t say the government are the bad guys; there is nothing evil about the government, but they are the ignorant meddler who don’t quite get it. In all fairness, the government’s responsibility is to make sure everyone gets fed, but our government is a short-sighted, short-lived organism. When trends become movements and affect legislation, that means it’s our responsibility as citizens to get out and vote and get active. When you buy food, you’re

voting – you buy a Twinkie, they buy another Twinkie; if you stop buying it, they stop producing it. All those resources would then move to the other departments like produce, meat, etc.

GOODLIFE: What do you like doing other than food and music?

BRAD LONG: Drop a couple million dollars in my lap and I’m gone. I’m off to be a farmer. You can take my guitar, you can take my frying pan, I’ll be in the field, thanks. GL Cafe Belong at the Evergreen Brick Works is at 550 Bayview Ave. Visit www.cafebelong.ca

GoodLifeMagazine.ca | 21

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RECIPES

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ENJOY THE FRESHNESS OF THE GARDEN ALL WINTER WITH THESE RECIPES FOR PICKLED BEETS & CHILI SAUCE 24 | Goodlife Forest Hill - September 2014

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Organic leaders for 30 years!

Natural Food Market 416.466.2129 Wholistic Dispensary 416.466.8432 348 Danforth Ave. www.thebigcarrot.ca

These recipes are a tradition in my parentsâ&#x20AC;&#x2122; kitchen in September, gathering more burgundy and red stains on the handwritten cards every year.

My mom, Betty, oversees the process while my dad, Bent, gets busy in the role of prep cook; he also cultivates, tends and harvests the beets

and tomatoes, along with a host of other veggies at their Toronto home.

The chili sauce is lovely alongside meat dishes or on burgers. The beets, according to my mom, should add a bit of colour to every meal.

The recipes appear in GoodLife in the original measurement format.

PICKLED BEETS 6-quart basket of ripe tomatoes, peeled and diced 6 cups diced celery 4 cups diced onions 1/2 cup pickling salt 4 1/2 cups white sugar 2 cups cider vinegar 2 small green peppers, seeded and chopped 1 oz mustard seed 1/8 tsp cayenne pepper 3 tbsp pickling spice in a cheesecloth bag

Combine the first three ingredients in a large pot then add the pickling salt. Let stand covered overnight.

The next day, drain into a colander, discard the liquid, place in a large kettle and add the sugar, vinegar, green pepper, mustard seed and cayenne pepper. Add the pickling spice (in the bag) to the sauce.

Combine thoroughly and bring to a boil, stirring until the sugar dissolves.

Boil slowly for 15 minutes. Remove from heat and bottle in sterilized* jars.

* Sterilize jars in a 225 C oven for 20 minutes; boil lids for 20 minutes.

CHILI SAUCE Boil about 3 litres of whole, unpeeled beets in a pot until they are tender, but not too soft.

Empty into a colander in the sink and douse with cold water until they are easy to handle, then slip off the skins.

Cut the beets into chunks.

In a large pot bring to a boil: 2 cups sugar 1 1/2 cups white vinegar 1/2 tsp salt 1/2 cup water

Drop the prepared beets into the boiling liquid and heat just until they are heated through, but donâ&#x20AC;&#x2122;t let the liquid return to a boil.

Remove the pot from the stove.

Spoon the beets into sterilized* jars. Top up with the remaining liquid and tightly seal the jars.

Julie Caspersen is an editor and graphic designer with GoodLife magazine, and has a well-stocked pantry, courtesy of the family garden.

GoodLifeMagazine.ca | 25

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PROFILE

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THE BIG Zaib Shaikh, of ‘Little Mosque on the Prairie’ fame, is Toronto’s new film ambassador

BY AMANDA JEROME PHOTOGRAPHY BY NICK PERRY

PICTURE

Z

aib Shaikh recalls the first play he ever saw, The Merchant of Venice, in Stratford: the darkness before the lights went up to reveal a gondola gliding across the stage through rolling fog.

“Apparently, I leaned in, and even though I couldn’t understand everything, I was fixated,” he says of that first childlike experience of the magic of theatre.

That child, so transfixed by Shakespeare, would grow up to land his first job at Stratford, then go on to act in television and movies, starring in CBC’s international hit Little Mosque on

the Prairie and Deepa Mehta’s film adaptation of Salman Rushdie’s book Midnight’s Children.

He also worked behind-the-scenes directing and producing.

With a 20-year career covering so many facets of the entertainment industry, it’s no wonder Shaikh is now the City of Toronto’s new Film Commissioner and Director of Entertainment Industries.

The role of Film Commissioner existed before Shaikh started at City Hall, but the addition of Director of Entertainment Industries was created this year following a divisional reorganization that gathered all parts of entertainment >> GoodLifeMagazine.ca | 27

â&#x20AC;˘

 â&#x20AC;¨â&#x20AC;ŠPROFILE

 â&#x20AC;¨â&#x20AC;Šâ&#x20AC;˘ in one area. Shaikh is the first to hold this new and dynamic title.

As a self-described jack of all trades, Shaikh credits his long and diverse career with helping him ascend to his new position at City Hall. â&#x20AC;&#x153;I think itâ&#x20AC;&#x2122;s part of the reason the city and I got along in discussions about this role and how this division was going to work,â&#x20AC;? he says. â&#x20AC;&#x153;They used to have a silo approach to film, but now itâ&#x20AC;&#x2122;s a collective team dealing with entertainment; itâ&#x20AC;&#x2122;s bold and necessary for a city like Toronto. My boss, Mike Williams, appreciated that my experience has had me work with so many people in the industry.â&#x20AC;?

Shaikh describes his role as a facilitator who helps the different areas of entertainment work together to make Toronto a global media playground. â&#x20AC;&#x153;Overall, how does a city work with its industry partners, citizens and visitors, and look at genres, platforms and people to make things more accessible,â&#x20AC;? he says about the work heâ&#x20AC;&#x2122;s doing. â&#x20AC;&#x153;Film, food, fashion, music, sport, tourism, all working together. Being a facilitator of that magnitude, trying to make the big picture encompass all these ingredients will increase economy, how we produce our content, and how citizens and visitors >>

â&#x20AC;&#x2DC;

We are an international hub for humanity, and the cultures that come here bring their own fascination and skill for entertainment. â&#x20AC;&#x201C; Zaib Shaikh

enjoy it.â&#x20AC;?

With his boyish charm and engaging personality, it is easy to see Shaikh being able to pull together different sectors to create one cohesive group.

Shaikh was born in downtown Toronto at St. Michaelâ&#x20AC;&#x2122;s Hospital and grew up in Bloor West. Appropriately enough, he now resides in the Entertainment District. â&#x20AC;&#x153;Iâ&#x20AC;&#x2122;ve always loved the 416 and being in the thick of it,â&#x20AC;? he says. â&#x20AC;&#x153;My parents chose this coun-

try and this city when they left Pakistan in 1970.

They could have gone to the UK, or the U.S., or they could have chosen to stay home in Pakistan.

In Canada and Toronto they saw an opportunity for a great life for all sorts of people in a united way.

In some ways I feel I owe it to that kind of spirit to stay here and make this a city where the global market and talent pool wants to come, create, distribute, play and be internationally successful in entertainment and media.â&#x20AC;?

Shaikhâ&#x20AC;&#x2122;s passion for entertainment is only matched by his passion for diversity and he says Toronto is a great place for creativity, in part because of the conversation it facilitates between cultures. â&#x20AC;&#x153;We are an international hub for humanity, and the cultures that come here bring their own fascination and skill for entertainment. In some shape or form theyâ&#x20AC;&#x2122;re able to articulate it and it bubbles up and creates its own momentum,â&#x20AC;? he says. â&#x20AC;&#x153;Because weâ&#x20AC;&#x2122;re so diverse and have cultures communicating with each other, entertainment is going to be a huge part of that.â&#x20AC;?

Shaikh sees this domino effect of culture impacting entertainment between different forms >>

AND SAVE! AND SAVE!

AND SAVE!

AND SAVE!

28 | Goodlife Forest Hill - September - October 2014

Courtesy/HAMILTON MEHTA PRODUCTIONS

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PROFILE

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of the arts as well and is amazed at how these areas inspire each other.

“A sports team can spawn a video game, a film can be spawned by a song, a chef can become a star,” he says. “It’s great we live in that kind of world where everything is possible.”

The Toronto International Film Festival is one arena in which culture and the arts meld together and is a huge boon for the city’s tourism. The world-class film festival has grown since it was founded in 1976 by William Marshall, Henk van der Kolk and Dusty Cohl. This year’s festival, with its theme ‘This is Your Film Festival’, takes place Sept. 4 to 14.

“TIFF has been a source of great pride for me as a hometown Toronto boy who used to wait in lines for tickets to great films, then having the ultimate pleasure of being part of an internationally renowned project like Deepa Mehta’s and Salman Rushdie’s film Midnight’s Children having a gala screening,” he says.

“This year I’m looking forward to what (festival artistic director) Cameron Bailey has in store for audiences in terms of the films he and his team have chosen and I’m really looking forward to the streetfest atmosphere that TIFF and the City of Toronto have come together to make happen on King Street around the TIFF Lightbox.” >>

Knowing what it’s like to be on both sides of the TIFF velvet rope, he can speak from experience when asked about the difficulty for artists to succeed in Toronto.

“I would say I completely understand why that thought might cross (anyone’s) mind because it’s not an easy business by any stretch of the imagination,” he says. “Frankly, there are some members of the industry in leadership positions that make it their business to keep others, especially women and people of different ethnicities, down and out.

But for every one of those types there are a huge number of folks, and even leaders in the industry, who really work hard to make it better and more viable for everyone and you can find them if you look hard enough.”

His advice for people looking to break into the

‘

. . you go to Toronto and it’s an explosion of diversity.

– Zaib Shaikh

Mumtaz/Amina (Shahana Goswami) and Nadir Khan (Zaib Shaikh) in a scene from Deepa Mehta’s film Midnight’s Children, based on Salman Rushdie’s 1981 novel of the same name.

biz is to break out of the box.

“The key is opening your horizons and breaking out of the box of either being just an actor or just a director,” he explains.

“Open up to playing different roles within a project in front of and behind the scenes, open up the idea of the kind of medium that project could be showcased on, open up to how you would help get a project financed. There’s lots of interesting ways and interesting people who are committed to creating content in some way, shape or form. Look for them and unite forces. My theatre instructors at U of T told me a person creates over 75 per cent of the work they are involved in themselves, so if no one’s giving you a chance, go out and make something yourself. We live in a world now where that’s easier than it ever was because of technology and all the platforms out there.”

The multitude of entertainment platforms is only matched by Toronto’s intense diversity and Shaikh believes culture has a huge impact on how Toronto does entertainment.

“Absolute impact, not just the types of entertainment, but the volume,” he enthuses.

“You go to the World Cup and the majority of the fans will be Hispanic, in Chicago they’ll be American, Rome, they’ll be Italian – but you go to Toronto and it’s an explosion of diversity.” GL GoodLifeMagazine.ca | 29

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WINE

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stock your cellar for now and for later, ones that won’t break the bank and As we cruise from summer into fall I’m always looking for

BY MICHAEL PINKUS even some that over deliver. wines to pack my cellar with. It’s not that I’m planning to The five wines I’m recommending this time round are part hibernate like a bear from November to April, but if we have of the Vintages Essentials list, which means they should always be available, another winter like the last one you’ll be glad to have some reserve bottles in but watch for vintage date, as those can change without notice. the basement ready for consumption just so you don’t have to brave the elements outside more than necessary just to get a bottle to have with dinner.

Michael Pinkus’ website is But some of the wines should also be ones that will last, just in case the devoted to the love, enjoyment and winter is mild and the trudge to the liquor store isn’t as arduous. promotion of Ontario wines. Visit Wines in the basement are always something to have on hand, be it in the MichaelPinkusWineReview.com cellar or packed away in a box in a cool dark place. I’ll give you some selections

Michael + David, 2011 7 Deadly Zins ($24.95 - #59311) California

Two Hands, 2012 Gnarly Dudes Shiraz ($29.95 - #660043) Australia

Catena, 2012 Malbec, High Mountain Vines ($19.95 - #478727) Argentina

E. Guigal, 2010 Cotes du Rhone ($16.95 - #259721) France

Hillebrand, 2012 Trius Red ($22.95 - #303800) Ontario

People hear Zinfandel and think pink. Banish that thought from your head; this powerful red has bacon and black cherry along with plum and vanilla – beautiful with barbecue fare.

You’ve gotta like ’em big because the Two Hands winery does not do wine without big alcohol and packed with big flavours.

Rich and jammy with raspberry, smoke, spice and white pepper, a robust wine that’ll have your insides nice and toasty warm.

Here’s a wine that totally over-delivers at its pricepoint. Sweet blackberry and cherry kick things off, then there’s a chocolate/ mocha strawberry middle before everything comes together on the finish.

At this price you’ll never get a more age-worthy wine with a pedigree to die for. Guigal is a producer that knows precisely how to get the most out of its vintages: smoky, meaty, plummy, black raspberry – it’s all here and worth buying a case or more.

If you’re looking for something local that won’t embarrass you this Trius Red is the answer; one of the best made in some time and loaded with fruit, tannins and age-ability.

Drink: now to 2018 (****)

Drink: now to 2018 (****) 30 | Goodlife Forest Hill - September - October 2014

Drink: now to 2019 (**** 1⁄2)

Drink: now to 2025 (**** 1⁄2)

Drink: now to 2022 (**** 1⁄2)

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•

BEER

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STORY & PHOTOGRAPHS

BY NICK PERRY

PALE ALE Pale ale rose to popularity in England as maltsters started using different fuel in their kilns to dry their malt. The resulting pale malt had a less smoky, lighter roasted character and was more expensive so the beer it produced tended to be enjoyed by the upper class.

There is some debate about the origin of offshoot India Pale Ale style. One common theory is that when brewers began exporting beer to India in colonial times they added hops for their preservative properties and increased the alcohol content for the same reason. The highly hopped strong ale was able to survive the long voyage by ship without staling or souring thanks to the high alcohol content along with the alpha acids and essential oils contributed by hops.

Fast-forward to modern America and you’ll find brewers loading up their beers with as many hops as they can get their hands on.

The current craze for super hoppy beer seems to have originated on the west coast where brewers took traditional British-style pale ales and IPAs, reworking the recipes to include American varieties of hops. No doubt the original intention was likely to make use of more readily available ingredients, but beer drinkers soon discovered a love for the wonderful citrus, tropical fruit and pine flavours and aromas American hop varieties deliver to the 32 | Goodlife Forest Hill - September - October 2014

& IPA

palate.

Of course, Americans tend to have a more-isbetter attitude and as such have pushed alcohol strength and hopping levels higher and higher as the style has evolved. The strongest and most bitter versions are known as imperial or double IPAs. At the other end of the spectrum some breweries have started developing lower-alcohol, but still highly hopped versions. One might, at first glance, think these so-called session IPAs are simply American pale ales, but the use of large amounts of late hop additions in the boil brings out such huge amounts of hop aroma that it wouldn’t really be appropriate to classify them as such.

Session beers in general are meant to be refreshing and less intoxicating, allowing a drinker to enjoy more tastes throughout a drinking session without becoming overwhelmed or falling off their bar stool. Building a recipe for a low-alcohol, highly flavourful beer that’s not too thin or astringent can be a challenge, but done right it makes for an excellent thirst quencher.

Meanwhile, an appreciation for the classic British versions of the styles persists. English pale ales are also known as bitters and the style is subcategorized into ordinary bitter, special bitter and extra special bitter, based primarily on alcohol strength. Despite the name ‘bitter’, most North American drinkers

will not find them as such when compared to their American counterparts. This is because they were termed bitter in comparison to much more sweet styles such as porters and stouts found in England at the time the style emerged.

English pale ales tend to have more malt character with caramel, toffee, bready, and mild roast characteristics playing a more prominent role in the flavour profile. Hops are still key to the flavour.

Using English and continental varieties contributes more floral, earthy and spicy aromas and flavours.

Pale ale is a staple in any good beer fridge. It’s refreshing yet flavourful and suited to both warm and cold seasons. It also serves as a great introduction for someone new to craft beer. IPA, on the other hand, can be more of an acquired taste. The bitterness contributed by high hopping levels – especially in American versions – can take some getting used to. IPAs really shine when a brewer succeeds in executing a good balance between malt sweetness and hop bitterness.

When it comes to pairing pale ales and IPAs with food, you need to look for dishes that can keep up with the flavour profile of these beers: Indian curries definitely; Mexican food easily works with IPAs providing their own caramel and citrus to the mix; meats off the grill; and the bitterness can cut nicely through salty, deep-fried dishes.

•

BEER

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OUR PICKS

The GoodLife tasting panel took on the arduous task of sampling from a wide variety of pale ales and India pale ales available at the LCBO from some of Ontario’s best craft breweries. From extremely hoppy and intensely roasted to golden hued or dark and full-bodied, the taste profiles, aromas and mouth-feel were all very different.

Of the more than 20 varieties poured, many are worth mentioning as they all expanded the panel’s understanding of the styles: The American-style Rhyme & Reason Extra Pale Ale (Collective Arts Brewing) was hoppy and very crisp; Black Oak Pale Ale was plea-

surable, and the anniversary 10 Bitter Years (both Black Oak Brewing) was filled with biscuit and light grapefruit flavours; Detour Session IPA (Muskoka Brewery) was a light and flavourful entry that cleansed the palette; Hops & Robbers IPA (Double Trouble Brewing) was golden, complex with a sweet, malty balance; Traditional IPA (Waterloo Brewing) was mild, a bit metallic, grassy and crisp; Honey IPA (Trafalger Ales & Meads) was interesting with its raw honey flavour

and lingering bitterness; FishEYE (Kensington Brewing) has a nice balance of four American hop varieties, and a dose of caramel malt; and finally 10 Point IPA (Lake of Bays Brewing) pours dark amber / burnt orange with grapefruit, licorice and pine notes.

After all was poured, five were the big winners and are listed below. But we can’t finish this list without two well-balanced and complex honourable mentions: Smashbomb Atomic IPA (Flying Monkeys) and Boneshaker (Amsterdam Brewing) are two incredible IPAs, definitely worth enjoying.

Karma Citra IPA Great Lakes Brewery (Etobicoke)

Canuck Pale Ale Great Lakes Brewery (Etobicoke)

Peculiar Granite Brewery (Toronto)

Mad Tom IPA Muskoka Brewery (Bracebridge)

Tankhouse Ale Mill St. Brewery (Toronto)

This beer was by far the favourite. The aroma is loaded with tropical fruit, especially mango, with a touch of pine and a tangerine citrus. It’s golden in colour and slightly hazy (common in unfiltered versions). The flavour follows up on the aroma delivering more tropical fruit and of course the signature bitterness of the style. The bitterness is perfectly balanced with malt sweetness. It’s an exceptional example of what the brewery does best.

Not surprisingly, Great Lakes makes another appearance on our list of favourites.

Canuck has recently undergone a rebranding, but it has long been a flagship beer for the brewery and for good reason. It pours clear, light golden with a long lasting soft white head. On the nose you will detect citrus and passion fruit along with some floral notes. The flavour echoes those fruit notes with the addition of a toasty, bready yeast character.

Peculiar, as the name suggests, is a bit hard to classify. Its strength is more typical of an IPA at 6% abv (alcohol by volume), but it focuses more on malt character with the hops playing a lesser role in flavour and aroma. It’s also darker, presenting more roast flavour and a sweetness reminiscent of dates coupled with toffee.

Mad Tom is one of the most popular IPAs in Ontario, and for good reason. The aroma showcases classic American citrus hop character, especially orange and tangerine.

It is light golden with an orange hue and quite clear. In addition to the citrus found on the nose, there is a touch of pine flavour. It starts out sweet, but that soon gives way to a firm bitterness.

Tankhouse is an American pale ale that leans more to the dark end of the style.

The aroma is sweet with yeast and a subtle hint of citrus. The flavour is well balanced between bitter and sweet.

Rating: 4 out of 5

Rating: 3.5 out of 5

Rating: 4.5 out of 5

Rating: 4 out of 5

Rating: 3.5 out of 5

GoodLifeMagazine.ca | 33

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GoodLifeMagazine.ca | 35

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SHOPPING

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ottoman empire

THESE STOOLS OFFER A PLACE TO PUT YOUR BOOK, YOUR COFFEE, YOUR FEET – EVEN YOUR HEAD!

BY ELIZABETH GLASSEN

Instill a little bit of Europe in your home with the Bensington Large Storage Footstool. Created by British furniture designer Timothy Oulton, the hand-dyed canvas and hand-stitched detail of the Union Jack is a modern take on a classic silhouette. $1,650 at UpCountry, upcountry.com

A truly contemporary piece of furniture made from the ecologically sustainable material rattan, the Franco Albini Big Ottoman is named after the designer of the original rattanmade ottoman. With its sphere shape and see-through weave design, this ottoman will add a unique feel to your living space. $875 at Mjölk, mjolk.ca 36 | Goodlife Forest Hill - September - October 2014

You won’t have to worry about matching the Storage Bench 811 to your furniture because it’s available in a variety of fabrics and leathers. The bench offers extra storage room under the seating, making for easy organization of your living space.

Leather starting from $797 at Urban Mode, urbanmode.com

The matte-finished faux leather of the Manhattan II Double Tray Ottoman has deep, two-compartment storage and two tops that flip over into wooden serving trays. Available in black and brown, this multi-purpose ottoman is a modern addition to any living space. $359 at Modern Furniture Canada, modernfurniture.ca

Keep things organized and conserve space with the Anton II Storage Ottoman. Use for extra seating as needed or flip the lid to use as a serving tray. Buy two or more and place them side-by-side for a fully functional bench. $119 at Modern Furniture Canada, modernfurniture.ca

Upcycling is the process of reusing discarded materials and turning them into something better â&#x20AC;&#x201C; and the UpCycle Ottoman does just that. Made in Canada using repurposed organic coffee bags, each of these ottomans is completely unique, with logos and markings from the original goods. $450 at Style Garage, stylegarage.com

Save space on a guest bed with the Surprise Ottoman with Double Bed. Available in a variety of fabrics and leathers, this ottoman will make it easy for you to rest your feet during the day and keep guests comfortable at night. Starting from $1,306 at Casa Life, casalife.com GoodLifeMagazine.ca | 37

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HOME

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top drawer reno LUXURY DRESSING ROOM A PLACE TO SETTLE IN, SPRUCE UP AND STASH AWAY

c

BY AMANDA JEROME oco Chanel once said fashion is architecture: it is a matter of proportions.

In the case of a beautiful closet renovation in Forest Hill, design and architecture come together to showcase the homeowner’s fashion with style.

“I wanted to be able to showcase my clothes the same way high-end fashion stores do,” says homeowner, Nicky. “I also wanted a place within the closet to relax after work, read a book perhaps, or listen to music. This closet is the one place I call my own at home. My husband stores his clothes somewhere else – it’s a

38 | Goodlife Forest Hill - September - October 2014

pretty sweet deal.”

When Nicky was looking for the perfect designer to make her dream closet a reality, she was directed to Creative Group Interiors, a selfdescribed “full service interior firm” that works in the Greater Toronto Area, by her business lawyer who highly recommended designer Aisan Ahmadi.

Working with Ahmadi, Nicky was able to envision her ideal closet space and completely customize it. It features hidden compartments that conceal Nicky’s prized possessions.

“Aisan also likes to constantly talk about this feature. It was my idea and she helped me incorporate it – we have secret compartments incorporated within the closet,” says Nicky. >>

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HOME

• “They really are secret, hard to find, and I find them very useful.”

Ahmadi found working with secret compartments fascinating.

“She (Nicky) obviously has a safe for her very valuable items, but she wanted compartments for her pieces that are valuable, but that she uses more often. There’s a lot of Swarovski, a lot of watches,” says Ahmadi. “I’d love to do another project with secret compartments.”

The $165,000 renovation took almost five months to complete.

“I thought I spent too much,” says Nicky. “But I have always wanted the perfect walk-in closet, and this closet has definitely exceeded my expectations.”

Exceeding those expectations required some wiggle room in the budget, but Nicky was willing to be flexible to get items on her wish list.

“My initial budget was to stay under $100,000.

However, after we got into the design phase, Aisan made us realize that if I want everything I am looking for, I will need to raise the budget,” says Nicky. “The bigger budget allowed us to move an exterior window to the other side of the room, get the secret compartments, customize everything, including the chair, and have a much larger closet space.”

The closet ended up measuring 15 by 12 feet with 10-foot ceilings.

“When you get a larger budget you have more freedom,” says Ahmadi. “But it also means the client’s expectations are much more. It was, honestly, a really fun project to work on. I’m a perfectionist, that was the only hard part. I had to make it perfect. I always focus on the end result – the smile on the client’s face when they walk in and think it was worth all that money. It’s fulfilling.”

Creative Group Interiors has three locations across the GTA at Yonge and Bloor, in Thornhill and in Mississauga. The firm, with Ahmadi as its sole designer, has designed rooms from commercial spaces to residential homes.

“I always meet with the client at the beginning for a consultation and get a feel for them and what they’re looking for,” she says.

“I focus on the problem and then think up a solution. It takes a couple days to sort things out.

They show me their dressing routine. How they get ready. Once I figure that out I go into the design process. The colour choices and that kind of style comes at the very end. First, I take care of the technical aspects. Show them a mock-up of the technical, and then work on the finishes.”

The details that go into her closet designs are >> >>

The Forest Hill closet designed by Aisan Ahmadi, shown on the previous page as well as above, provided all the details desired by her client.

Another of Ahmadi’s closet renovations takes on a Versailles theme, thanks to the ornate trimwork.

‘

It’s not just about adding pretty colours.

– Aisan Ahmadi

GoodLifeMagazine.ca | 39

â&#x20AC;˘

 â&#x20AC;¨â&#x20AC;ŠHOME

 â&#x20AC;¨â&#x20AC;Šâ&#x20AC;˘ what make them stand out.

A recent closet designed all in white has an open and airy feel and with multiple types of lighting it was designed so everything could be seen at a glance. Pot lights in the main area, task lighting in the closets, and a skylight, as well as the reflective white surface of the walls keep the brightness steady even in the evening. The walls have a satin finish done by top craftsman, so it even feels like silk to touch.

Another closet Ahmadi worked on was all about the ornate details. The trimwork was selected to make the closet look like it came from Versailles. A chandelier provides general lighting, cove lighting above the trim and on the ceilings creates extra brightness in the evening, and task lighting in the closets lights up the clothes themselves. There is a window for natural light, but the task lighting feature helps the client visualize the clothes at any time of day. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s not just adding pretty colours,â&#x20AC;? says Ahmadi. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s about customizing it completely to (homeownersâ&#x20AC;&#x2122;) needs. I am client orientated. If I canâ&#x20AC;&#x2122;t find it, then Iâ&#x20AC;&#x2122;ll build it.â&#x20AC;? GL >>

A neutral palette gives an airy feel to this closet, where the lighting bounces off the white surfaces of the open concept room.

40 | Goodlife Forest Hill - September - October 2014

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WHAT’S HAPPENING IN AND AROUND THE COMMUNITIES OF FOREST HILL, LEASIDE, ROSEDALE & LAWRENCE PARK

SUMMER MUSIC IN THE PARK Continues to Sept. 13 Village of Yorkville Park (Cumberland and Bellair streets) Stroll through the neighbourhood and enjoy smooth sounds ranging from jazz to Celtic pop, Latin and swing music. Takes place Fridays 11:30 a.m. to 2:30 p.m. and Saturdays and statutory holidays from 1:30 to 4:30 p.m.

(Weather permitting.) www.bloor-yorkville.com TORONTO INTERNATIONAL FILM FESTIVAL Sept. 4 to 14 TIFF is the leading public film festival in the world, screening more than 300 films from 60 countries every September at downtown venues. http://tiff.net/festivals/ thefestival TAFELMUSIK BAROQUE ORCHESTRA & CHAMBER CHOIR Sept. 18 to 21 Handel Fireworks; Rodolfo Richter, violinist and guest director. www.tafelmusik.org THE IMPORTANCE OF BEING EARNEST Sept. 19 to Oct. 4 A satire by Oscar Wilde, focused on a pair of Victorian aristocrats trying to escape their social burdens; on stage at Hart House, 7 Hart House Circle, University of Toronto http://harthouse.ca/harthouse-theatre TORONTO GARLIC FESTIVAL Sept. 21 While stocking up on garlic you can taste delicious garlicthemed food prepared by

chefs and paired with Ontario craft beer. Presentations on garlic history, health benefits and cultural secrets are featured throughout the day as well as contests, a film screening and cooking demos.

Evergreen Brick Works, 550 Bayview Ave. www.torontogarlicfestival.ca A TASTE OF KENSINGTON Sept. 21, 11 a.m. to 2 p.m.

Explore one of the last authentic markets in Toronto on the Taste of Kensington Food Tour, hosted by Foodies on Foot. http://foodiesonfoot.ca/ a-taste-of-kensington MOOREDALE CONCERT Sept. 28, 3:15 p.m.

Jupiter Symphony Chamber Players performs at Walter Hall, University of Toronto, 80 Queen’s Park. https://mooredaleconcerts. com NUIT BLANCHE Oct. 4 The 2014 edition of Scotiabank Nuit Blanche features more than 110 contemporary art projects exhibited across the city for 12 hours from sunset to sunrise. www.scotiabanknuitblanche. ca LONDON PHILHARMONIC ORCHESTRA Oct. 17, 8 p.m.

The LPO is considered one of the finest orchestral ensembles in the world and will appear on stage in Toronto at Roy Thomson Hall, 60 Simcoe St. www.roythomson.com/eventdetail/LondonPhilharmonic

44 | Goodlife Forest Hill - September - October 2014

THE TORONTO CONSORT Nov. 7 and 8, 8 p.m.

The performers of medieval, renaissance and early baroque music present their Paris Confidential concert at Trinity-St. Paul’s Centre, 427 Bloor St. W. www.torontoconsort.org ARTWALK Oct. 16 to Nov. 6 Hosted by the Yonge Lawrence Village BIA, this is a showcase of original works of art in the store windows and interiors of 50 local merchants. Presented in association with the North Toronto Group of Artists. www.yongelawrencevillagebia.com CONTEMPORARY ART FAIR Oct. 23 to 26 Twenty-three leading contemporary art galleries will each present a maximum of three artists, provide visitors with a fresh and exciting perspective on contemporary art, at the Canadian Opera Company, Joey & Toby Tanenbaum Opera Centre, 227 Front St. E. www.featureartfair.com INTERNATIONAL FESTIVAL OF AUTHORS Oct. 23 to Nov. 2

Bringing together the world’s best writers of contemporary literature for readings, interviews, lectures, round table discussions, public book signings and other special events; at Harbourfront Centre, 235 Queens Quay W. http://ifoa.org ROYAL AGRICULTURAL WINTER FAIR Nov. 7 to 16 Celebrate the best in agriculture, local food, and equestrian competitions from across the country; a Toronto tradition since 1922. Taking place at Exhibition Place. www.royalfair.org GEMS OLD AND NEW Nov. 14, 8 p.m.

Hear musical gems at Sinfonia Toronto’s next Masterpiece Series gala concert, taking place at Glenn Gould Studio, 250 Front St. W. www.sinfoniatoronto.co

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GoodLifeMagazine.ca | 45

BY ANTOINE TEDESCO PHOTOGRAPHY BY NICK PERRY

A

s someone who goes weeks between full shaves, walking into Mankind Grooming Studio for Men to get some facial hair removed was both exciting and time-consuming.

Why time-consuming? Ask most men and they would say shaving takes too much time, something Anka Miron, owner of Mankind, sees as a reason to offer men a simple and easy way to stay well-groomed.

“I try to choose products to take home that are two-in-one,” says a perfectly put-together Miron at 10 a.m. in her Eglinton Avenue East and Mount Pleasant Road location. “A cleanser and exfoliant in one. The shaving cream, which should be ideally matched to your skin condition, and the aftershave or moisturizer. From a possible 10 products, we narrow it down to three. You can be done at home in 10 minutes.”

That sounds more like it. However, time spent in the old-school barber’s chair that morning for a straight razor shave, which included the head, clocked in at just more than one hour. Why so 46 | Goodlife Forest Hill - September - October 2014

CLOSE

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GROOMING

•

long? Miron explains it takes 45 minutes for a shave because “we want to give you an experience. We prepare the skin, you get to enjoy the hot towels, the smell of the oils, the application of the shaving cream, and the surprise wake-up call that comes at the end.”

And so it began: the chair tilts back, oil is applied with a masseuse’s touch, then the hot towels, which envelope your face (and head) in comfort so relaxing you have to will yourself to stay awake. Then the silky lather of the shaving cream is applied with the most gentle of touches. Once you’re ready, skilled hands take hold of a sharp straight razor, removing the prepped hair. Then, the surprise: an ice-cold towel snaps you back into reality before gentle hands massage a soothing aftershave.

After such pampering, a need to know more about Miron, and why she thought opening a men’s grooming salon was needed in Toronto, was essential.

Originally from Romania, Miron says it was her

European upbringing that gave her a different perspective when it came to Canadian men’s grooming needs. Barbershops existed in the city, but there was nothing that looked at men’s aesthetic needs from head to toe, “not only to take care of your hair or face, but your skin, nails and all esthetic aspects,” she says.

“Image is very important in Europe. Everyone is paying a lot of attention to the way they look,” says Miron, her charming personality becoming more infectious with each word. “I remember growing up, my brother was always guided by my mom to trim his nails, always having to shave when he went on a date. He needed to be put together.”

It was that childhood education that initiated the spark to open Mankind Grooming Studio, first on Richmond Street, then a second shop on Eglinton Avenue East: Manly spaces with high ceilings, leather chairs and all the trappings of a macho esthetic, with a strong sense of pampering. Pictures of handsome, manicured movie stars are at home with rock ‘n’ roll and motorcycles. >>

BARE NECESSITIES pre-shave A classic formulation from Castle Forbes (in an unscented formula) preps skin by keeping it supple for shaving.

shave Opposite page, straight razor master Safaa gives Antoine a shave at Mankind Grooming Studio for Men, a chic salon with manly style. Above, an old-school barber’s chair sits ready for the next customer. Right, owner Anka Miron at the Eglinton Avenue East location, one of two in Toronto.

Five years ago, Miron saw Toronto as a virgin market. Men were just starting to open up when discussing grooming tips.

“They would no longer whisper to each other about it,” Miron laughs, saying men now talk openly about where to get a great haircut and shave.

But one thing remains – fear of a straight-razor shave from a woman, she says.

“Guys are a bit hesitant. They have their own habits, it’s very hard to make the change and accept that a woman can have the same straightrazor skills as a guy.”

But some habits have changed greatly, according to Miron, who has seen men moving from a simple haircut and shave to mini facials, manicures and pedicures, to full-blown waxing.

“We have clients of different ages. Some are in their 50s and have never had a back wax. I always ask why now? They say their son recommended going, or they are now with a different partner – sometimes younger – and they are more attentive,” she smiles coyly.

“The perfect gentlemen knows what’s happening out there, keeps up with trends. On the other hand, guys are so lucky because in the past if you weren’t following a certain trend you were not a gentlemen. There are so many looks guys can carry, I think you make your own trend – create some interest and put some effort into it.” GL >>

SHEAR PERFECTION cleanse and exfoliate

Never shave on dry skin. Cleansing and exfoliation removes pollution, dirt and all the environmental factors. We exfoliate to remove all the dead skin, which softens the hair follicles, and once the hair is more flexible it diminishes the impact of the razor on the skin; it flows, which avoids irritation. This step opens the pores for the shave.

shaving prep

We recommend using an old-style brush because it helps disperse the shaving cream all over and in between the hair, especially if you have some longer facial hair. It’s all about the preparation. Once you prepare, the actual shave needs to be done with sterile tools. The blade you use for a month isn’t good; it can cause irritation, any nicks while shaving could end up infected. And the razor must be sharp so the blade isn’t being forced.

skin care

After you shave, you must close the pores of the skin with a cold towel. Pat it dry, then seal the skin with an aftershave, and protect the skin with a moisturizer from all the external factors.

– tips courtesy Mankind Grooming Studio www.mankindgrooming.com

IL Ceppo Mach3 three-piece set, made using Olivewood, the stand is brass, and the chrome-plated, brush uses silver tip badger hair.

after shave Floris Elite After Shave Splash is a classic astringent (made with witch-hazel) to close pores and invigorate skin and glycerine to keep it moisturized.

beard care Billy Jealousy Beard Envy Kit includes a hydrating beard wash with aloe and soy protein, an extra-firm, boar bristle brush and a styling beard control product with jojoba oil.

– products courtesy Menessentials www.menessentials.com GoodLifeMagazine.ca | 47

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TRAVEL

•

maui paradise

Situated on the southwest corner of Maui, the sunsets at Mekena Beach can be spectacular.

STORY AND PHOTOGRAPHY

BY WARREN CARTWRIGHT

F

or many, an escape to a tropical island in the South Pacific is the ultimate dream vacation. For Canadians, the Hawaiian Islands give you access to the perfect South Pacific retreat, with easy, direct flights and all the comforts of home.

Irrespective of which Hawaiian island you choose, the ideal weather, friendly people and beautiful scenery will deliver on your dreams of a tropical getaway.

The second largest of the Hawaiian Islands, Maui may be the perfect destination offering the entire spectrum of experiences from charming, laid-back surf towns like Paia on the northern coast of the island, to the height of luxury at the exclusive resorts of Wailea. It’s the ideal destina-

tion whether you want to relax on white sand beaches, be active exploring the natural world, spend time in or under the water, or if you just want to unwind at the spa.

There are many amazing adventures to be had on Maui. From November through May you have access to some of the most amazing whale watching as the humpbacks migrate to Hawaiian waters to mate and give birth. For those who like the water, surfing, scuba diving, stand-up paddle boarding and snorkeling are great activities that can fill many sun-filled days.

Of course, there are more relaxed ways to spend time in Maui, from laying on the beach to shopping at the exclusive Shops at Wailea. The options are almost endless.

For those who want to explore the island, it is strongly recommended you rent a car and get out and explore on your own. There are two “must have” experiences for a trip to Maui. Each requires a bit of effort, but you will be enriched by the experiences and have stories to tell for a long time to come.

The Road to Hãna

One of Maui’s famous attractions, the Road to Hãna is known for the scenic drive to the small, charming town of Hãna. Most people do the drive starting in Kahului (near the airport, at the north end of the island) and travel the 109-kilometre Hãna Highway east along Hawaii State Routes 36 and 360 to the town of Hãna. >> GoodLifeMagazine.ca | 49

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TRAVEL

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>> This spectacular, winding drive takes about two-

and-a-half hours (depending on the stops that you make) and passes over 59 bridges, 46 of which are only one lane wide. In many places the road winds along cliff faces, providing spectacular views of the ocean. In other places, it weaves through lush, tropical rainforests and masses of bamboo. Along the way you will see dozens of waterfalls, have the opportunity to stop at beautiful beaches and parks and, of course, stop for the banana bread at one of the many road-side stands along the journey.

For most people, Hãna is the end point of the drive, and this remote town is wonderful to explore. The Hãna Hotel is considered one of the top resorts in the state, and a stop for a day or two will give you a feel for the culture of old Hawaii you might not get elsewhere. This hotel is the perfect spot to pamper yourself in their first-class wellness centre, while enjoying a stay in one of the duplex bungalows with huge lanais that look out over the surf.

Just past Hãna (continuing east) at the end of the Hãna Highway is the ‘Ohe‘o Gulch, located inside the Haleakala National Park. Also known as the Seven Sacred Pools, this series of waterfalls and pools is worth a visit, especially when the water levels are a bit lower and you can swim in the pools. From the visitor centre, you can take the Pipiwal Trail (described as the “bamboo forest” hike) that leads you a little more than three kilometres up the hillside to Waimoku Falls. This easy-to-moderate hike winds through a bamboo forest, and past a half-dozen waterfalls before leaving you at the foot of Waimoku Falls, which drop about 400 feet down a sheer lava rock wall. After the hike down, a dip in the pools can be the perfect end to an amazing day.

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Haleakala Sunrise

The other “must have” experience on Maui is to drive to the top of Haleakala National Park, which is the scenic home to Maui’s highest peak.

Haleakala is a 1.1-million-year-old shield volcano that forms more than 75 per cent of Maui. The tallest peak of Haleakala (“house of the sun”) reaches 3,055 metres and the view of the sunrise from the visitor centre makes getting up early to make the drive very worthwhile. Be forewarned, as you will have to get up early. Depending on your accommodations, you may have to leave at 3 or 4 a.m. to make the drive up the mountain and get a spot in the limited parking at the visitor centre. If the weather co-operates, you will be treated to the spectacular view of the sun rising above the rim of the crater, which you will likely never forget. GL 50 | Goodlife Forest Hill - September - October 2014

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1 The massive tail fluke of a humpback as it dives beneath the waves off the coast of Maui.

2 Maui is a great location for nature lovers, with a unique collection of flora and fauna – both above and below the water. Birds like this black-crested night heron can be seen at many of the nature parks and wildlife refuges scattered around the island.

3 Plumeria flowers are common on Maui.

4 Sea turtles are a major draw for visitors to Maui. Almost every snorkeling trip has a very good chance of seeing these gentle creatures, and while you are not supposed to approach them, there’s a pretty good chance they will get close to you.

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In many places along the Pipiwal Trail, elevated boardwalks keep you out of the mud and make the hiking much more pleasant. The huge stands of bamboo filter the light, casting a green glow on everything.

One of the most interesting attractions on the road to HĂŁna is Waiâ&#x20AC;&#x2122;anapanapa State Park, with its black sand beach, created by the surf pounding on Haleakalaâ&#x20AC;&#x2122;s fresh lava flow for thousands of years. The park contains natural stone arches, ancient lava caves and blowholes.

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TRAVEL

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WHEN TO GO There really isn’t a bad time to go to Maui.

With its location at the edge of the tropics, the year-round temperature doesn’t vary a lot, with daytime temperatures ranging from the mid 20s to the low 30s Celsius, with your location on the island (windward versus leeward) determining the temperature on any given day. As to seasons, the summer dry season runs from April to October, with the wet winter season lasting from November to March.

Fortunately, the rainy season generally doesn’t bring rain for extended periods.

One of the best times to visit Maui is during the humpback whale migration, from roughly November through May.

WHERE TO STAY The accommodation options in Maui are dictated by the experience you want to have. There are many condo and house rental options, and a complete range of hotel choices. For travellers looking for the luxury experience, the majority of the exclusive properties are located in Wailea on the southwest side of the island. The Four Seasons Maui at Wailea and the Grand Wailea - A Waldorf Astoria Resort are the two premiere properties. In addition, the Fairmont Kea Lani Maui Resort and the Wailea Beach Marriott Resort and Spa offer excellent options in the area. If you prefer to be on a different part of the island, the Ritz-Carlton Kapalua is closer to Lahaina, at the northwest of the island.

WHERE TO EAT As you would expect, Maui offers some excellent dining options. One of the best experiences on the island is Merriman’s in Kapalua (merrimanshawaii.com). This outstanding restaurant offers amazing views from its elevated patio overlooking the ocean and focuses on local, farm-totable cuisine. The setting is elegant and the sunsets can be divine. If you’re looking for something equally authentic and local, but at the other end of the spectrum, stop in Kihei at Coconut’s Fish Cafe (coconutsfishcafe.com) for the fish tacos.

Don’t let the strip mall location fool you; they have the No. 1 rated fish tacos in the USA by Zagat. Coconut’s uses only local fresh ingredients, and the fish is caught daily. Topped with a unique combination of 17 ingredients, you’ve not had fish tacos until you visit Coconut’s.

52 | Goodlife Forest Hill - September - October 2014

Endless sand beaches and tropical waters draw many people hoping to find their perfect vacation.

Warren Cartwright is a nature and landscape photographer. Visit his website: www.warrencartwright.com

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•

PETS

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A

s fall approaches and children have made their pilgrimage back to school, we mentally bargain with Mother Nature for a warm autumn. Grooming your furry one may seem like the last thing you need to think about as you make the most of what’s left of the warm weather, but planning ahead will help your pet transition smoothly to their natural parkas. Here are tips to keep your pets groomed and happy:

BY KRISSY PETLUCH AND PIA LAURETTI

GROOMING TIPS FOR HEALTHY CATS AND DOGS

Dogs should be bathed a minimum of once a month. When washing your pup, be sure to use a soap-free shampoo intended for dogs, so as not to strip the nutrients from their coats. It is also a good idea to let the shampoo set for a few minutes before rinsing in order for the antibacterial properties to work. This is important especially if your pet has just been exposed to anything outside the norm, such as mud or sweat from running. Some breeds, such as wrinkly dogs, have special grooming needs so be sure to check with your veterinarian for proper care.

On the flip side, cats don’t need to be bathed unless advised by a vet.

The natural oils in their skin are very sensitive to soap causing their skin to become dry and itchy, and their built-in sandpaper tongues are the perfect scrubby for cleaning their coats.

The old tomato juice antidote is so five minutes ago, and now known to only mask the smell. If your pet gets sprayed by a skunk this fall, there is a new and improved homemade recipe to try that will neutralize the foul odour. A mix of baking soda, dishwasher detergent, and hydrogen peroxide is more effective in permanently removing the smell from your animal’s coat. Mix one litre of hydrogen peroxide (preferably three percent) 60 ml baking soda and 5 ml dish detergent and use immediately.)

Some dog breeds have fur that grows continuously and requires regular cutting (every two to four weeks depending on hair type) in order to avoid mats that can be harmful and painful. The grooming is generally done by a professional and is an added cost that should be considered before choosing a dog breed or adopting an animal. If you opt for one of these breeds, it’s also your chance to have the groomer put tiny bows in their hair that will either make them prance proudly, or embarrass them teenager-style. If you’ve given your cat or dog a summer haircut, it’s time to let their coat grow back.

Some animals will need less frequent nail trims while they’re being worn down naturally outside in the summer. Check your animal’s nails frequently in the fall as their activity level and outside time shifts. Nailtrimming tools are available at most pet stores, and groomers will often trim nails for a minimal charge. Staying on top of nail-length is important for keeping your pet’s feet comfortable and pain-free.

The fall marks the beginning of a natural hibernation cycle. Whether sitting on the porch with your cat or trekking to a dog park with your pooch, remember to take a few moments to breathe in the relief that the cool winds of fall bring to us at the end of another beautiful Ontario summer.

Krissy Petluch is the volunteer media relations representative and Pia Lauretti is the volunteer president of the Etobicoke Humane Society.

Visit www.etobicokehumanesociety.com

54 | Goodlife Forest Hill - September - October 2014

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HEALTH

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PREPARE YOUR BODY FOR OPTIMAL PERFORMANCE Vehicles run on gasoline, diesel and even electricity these days. But what does it take for us to fuel our personal vehicles, a.k.a our bodies for fitness?

NUTRITION AND METABOLISM

Whether you train recreationally or at an athlete level, maintaining proper nutrition is key to maximizing your performance.

Metabolism is the process by which our bodies break down the nutrients in our foods to make energy. Some of us are fortunate enough to have a faster metabolism, which burns more calories, whereas someone with a slower metabolism doesn’t, making it harder for those people to lose weight.

With the right food intake, we can adjust that. So, what’s best to eat? We need a balance of protein, complex carbohydrates, raw greens and good fats.

Small meals: Protein: fish, chicken, turkey, lean beef, seeds and nuts Complex carbs: sweet potatoes, quoina, oats Greens: all vegetables; green cruciferous leafs are best, sea vegetables such as spirulina and chorella. Snack on berries or almonds between meals.

Good fats: Omegas from fish, flax, chia, and hemp Coconut oil (1 tsp daily) Maintaining a two-three hour eat cycle increases metabolism and allows the body to use the food as fuel as opposed to storing it as fat. When we go into starvation mode our blood sugar drops and what we consume doesn’t get converted into energy.

Eat complex carbs which converts into energy before your workout; ingest protein to support muscle growth after you train.

HYDRATION

Keeping ourselves hydrated helps regulate our system, by maintaining our body tem56 | Goodlife Forest Hill - September - October 2014

perature, providing lubrication for our joints and transporting nutrients for energy and metabolism. Without proper hydration we can experience fatigue, muscle cramps and even heat stroke.

Although H20 keeps us hydrated, it does not provide the necessary electrolytes. Electrolytes replenish our body, and are responsible for balancing fluids in our cells. Electrolytes contain: sodium, potassium, calcium and magnesium, and phosphorus. Being low on electrolytes can cause: muscle cramping, dizziness and nausea. Avoid sports drinks to replenish electrolytes as they’re loaded with calories and sugar.

Natural options: Coconut water, fresh juices and powdered electrolytes such as Emergen -C. SLEEP HYGIENE

If we don’t snooze we lose. Sleep allows our muscles a chance to fully repair and recover.

Try to sleep no less than seven to eight hours. Remember, don’t oversleep. Sleep no later than 10 p.m., in complete darkness to benefit from melatonin production.

Melatonin is an essential hormone produced by our brain to regulate and determine our sleep-wake cycle. Melatonin aids in muscle growth, and strengthens our immune system, providing us with more energy for our workouts.

Log off: Keep away from external stimulants such as electronics, which excite the system. Practice calmness to fall asleep naturally, with meditation, prayer, yoga, herbal teas and relaxing music.

Eat right and sleep tight. Like the fuel at the pumps, there are options we can pick: to pump ourselves with low-grade quality gas or to choose platinum and live the GoodLife? GL

ROSALYN ORTIZ is a homeopath practicing in Toronto, specializing in individualized treatment working from the root cause. Email: whatvitalityis@gmail.com

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HISTORY

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BY JEAN KO DIN PHOTOS BY PETER C. MCCUSKER

Rosedale United will be celebrating its centennial with a Songs of our Faith evening concert Friday, Oct. 24. The choir will be performing some of the congregation’s favourite traditional and contemporary hymns.

On Sunday, Oct. 26, the church will hold a morning centennial service.

Former pastors will come from all over the country to celebrate with the community.

58 | Goodlife Forest Hill - September - October 2014

Rosedale United Church has stood on the corner of Roxborough Avenue and Glen Road for a hundred years.

Through two world wars, 16 prime ministers and generations of Rosedale parishioners, the history-rich church has remained at the centre of the community, not just as a spiritual home, but also as a community hub.

“The church is one of only a couple of public spaces in the neighbourhood,” says Rev. Doug Norris, team leader at Rosedale United Church.

“Even if the family is not active, it becomes an important place to gather.”

Norris says the church is always vibrant and busy. A child care program runs daily in the basement. Sunday school programs for children and youth are offered weekly. Alcoholics Anonymous meets in the church basement Thursday evenings. The church also hosts Boy Scouts, Girl Guides, music lessons, yoga and meditation ses-

sions, and reiki treatments.

Church services take place Sundays at 10:30 a.m. Norris leads weekly sermons for a congregation of 430 families in rotation with two other ministers; Rev. Karen Bowles is the minister of pastoral care and Rev. Kristin Philipson is the minister to youth and children.

The church’s youth group is very involved with the Red Door Family Shelter and has recently organized a week-long summer program for the children at the shelter. The church is affiliated with other charity organizations like the Out of the Cold program and Habitat for Humanity.

The church also sponsors two refugee families in Syria who are waiting to be approved for travel to Canada.

“Here’s a reality. Most of the members of this church are financially secure and have lived a fortunate life,” says Patsy Anderson, Rosedale church’s Clerk of Session. “A lot of these families are motivated to make sure that their children >>

Opposite page, top, an interior view of the 100year-old Rosedale United Church.

Below, the entrance.

This page, right, an archival shot of the church exterior. Below, an interior view from the front of the century-old church. Below right, a detail of the front stainedglass window.

The church’s exterior remains the same. The main facade of the church has the relatively simple gothic style many of Gemmell’s church buildings (the Toronto firm is also responsible for many church buildings throughout the city, including the Church of the Redeemer at Bloor Street and Avenue Road as well as the University of Toronto’s Knox College at College Street and Spadina Avenue.)

The limestone masonry at Rosedale United has been restored throughout the years, but the original stone remains.

The original slate roofing has been replaced with much sturdier material and is being refurbished again in anticipation of the centennial celebrations. The church’s meeting rooms and halls are also seeing some light renovation through the replacement of old furniture and a fresh coat of paint. GL

City of Toronto Archives, Fonds 1568, Item 244

know how important outreach is and how important it is to acknowledge that there are many less fortunate than you.”

Norris says if there is one thing this community should keep in mind on their centennial, it is to come away with an appreciation of the men and women of the congregation, present and past.

The church building was originally built in 1913 by architect John Gemmell of the architecture firm Smith and Gemmell. The Northern Congregational Church bought the lot in 1914 for $65,000.

In 1925, the church became the Rosedale United Church as a result of the union of various episcopal groups in Canada. In 1950, the interior was renovated and again in 2002 by McGillivray Architect, for improved acoustics for the church’s worship space. >>

GoodLifeMagazine.ca | 59

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SOCIAL

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Buskerball: fun & funds for Epilepsy Toronto Scotiabank Buskerball is the kick-off to BuskerFest, North America’s largest street performer festival that took place in August. Both the gala and the street festival serve as fundraisers in support of Epilepsy Toronto. Scotiabank Buskerball was held Aug. 19 at the Mattamy Athletic Centre and is billed as a “fun and funky fundraising gala.’

1. Michael Chang paints a ‘living’ mannequin. 2. One of the many entertainers at the gala. 3. Dayl Marks (senior manager sponsorships and executive projects Scotiabank), Mackenzie Muldoon (entertainment and marketing director Scotiabank Buskerfest) and Katie Simandl (corporate communications Scotiabank. 4. Kristen Riess, Fiona Menzies, Matthew Furrow, Nasim Ghasemi and Maureen Doherty. 5. Andrea Di Cicco with Marie Antoinette (Kate Nior). 6. Michelle Damota, Amanda Damota, Michelle Schooley, Meagan Damota and Linda O’Connor of Scotia McLeod. 7. Scotiabank volunteer Janice Harrison sells armloads of tickets to Jim Murchie. 8. Glendon McGann checks out Maple Leaf Bobby Baun’s autographed jersey in the silent auction. 9. Celtic tunes courtesy of Vince Peets and Heather Chapel. 10. Interior designer Glen Peloso with Jane Van Der Voort. 11. Scotiabank’s John Doig with Clinton Braganza and Daryl Yeo, president of Epilepsy Toronto.

PHOTOS BY PETER C. MCCUSKER

62 | Goodlife Forest Hill - September - October 2014

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Caribbean Carnival Gala

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PHOTOGRAPHY BY ANTHONY BEROT

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The Scotiabank Toronto Caribbean Carnival Gala was held at the Liberty Grand and showcased masquerade models, music, dancing and exotic food, all in support of The Caribbean Children Foundation that helps ailing children from the Englishspeaking Caribbean receive treatment in Canada when no treatment is available in their home country.

1. Scarborough-Guildwood MPP Mitzi Hunter (right), and Adrian Charles, Festival Management Committee (FMC) member.

2. Dr. Vidhya Gyan Tota-Maharaj, Consul General of The Republic of Trinidad and Tobago (left), stands with broadcaster Pip Bolan.

3. FMC board member C.J. Augustine-Kanu and husband Freddy Kanu.

4. Mas K Club Masquerader in full parade costume.

5. Tara Woods, better known by her stage name Macomere Fifi, was the star performer at the gala. A few days before she won the Calypso Monarch title for a record sixth time.

6. The founders of Canada’s Caribbean Festival were recognized; from left in the front row: Russell Charter, Eddie Merchant, Joyce Davis Benjamin, Verna V. Leader, Mary Scoon and Earle Wong.

7. Councillor Joe Mihevc and his daughter, Krista.

8. Denise Hererra-Jackson (left) , the CEO of Scotiabank Caribbean Carnival, Toronto Deputy Mayor Norm Kelly and his wife, Charlotte Kelly.

9. Robert Sutherro and his wife; Sutherro is the Canadian rep for Guyana’s El Dorado Rum, sponsor of the gala.

10. Joyce Davis Benjamin, recipient of the Kathy Searles Volunteer Award (left), with MP Rathika Sitsabaiesan, Scarborough-Rouge River.

11. Minister of Tourism, Arts and Sports Michael Coteau (left) sits with Alvin Curling, the former Speaker of the Legislative Assembly of Ontario.

12. Cheryl Phillips, manager, new business development, Metroland Media (left), Peter Witt, senior manager sponsorships, Scotiabank, and Kim Moseley, director employee engagement, Scotiabank.

13. Jean Augustine is a Grenadian/Canadian former politician.

12

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GoodLifeMagazine.ca | 65

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