WWW.KAWARTHALIFE. NET | FALL 2014 | VOLUME 14 #4
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Dear Friends
Contents
In the season of thanks we have so much to be thankful for here in Kawartha: our agricultural and natural abundance, a stable society, creative and hardworking individuals and communities. We know how to do it up big and grand as well as small and special. In this issue, bigger is better for giant vegetable growers. If you’ve ever wanted to grow a giant pumpkin we have all the info to get you started. Big things also come in small packages. Trent University, our region’s small and special institution of higher learning, celebrates its 50th anniversary this year. Over the years it has gained an international reputation for quality programs in environmental as well as indigenous studies. It’s also a beautiful campus that has nurtured scholarly and creative minds that have gone around the world to make a difference. Whether your passion is creating beautiful works of art, preserving ancient traditions or growing massive vegetables, there’s a community for you here in Kawartha.
Don MacLeod Publisher - Kawartha Life PUBLISHER: Don MacLeod ACCOUNT MANAGER: Kim Harrison, 289-638-1533 kimkawarthalife@hotmail.com EDITORIAL: Birgitta MacLeod CONTRIBUTORS: Darren Catherwood ©Copyright 2014: All rights are reserved and articles may not be published without the written permission of the Publishers. While every effort has been made to ensure the accuracy and completeness of this paper, the Publishers assume no liability for loss or damage due to errors or omissions. The Publishers cannot be held accountable for any claims or results thereof as advertised in this publication.
COVER STORY
SPOTLIGHT
Trent Turns Fifty
Ready, Aim, Enjoy
Birgitta MacLeod........................................................6
Birgitta MacLeod......................................................16
ENVIRONMENT
SPOTLIGHT
Eating on the Wild Side
The Great Pumpkin Returns
Birgitta MacLeod ....................................................10
Birgitta MacLeod......................................................18
ARTIST: JUSTIN OLIVER
RECIPE
Time Makes The Difference
Pumpkin Time Birgitta MacLeod....................................................20
Birgitta MacLeod......................................................12 MAP
Regional And TrentSevern Waterway ................14 October 2014
5
BUSINESS
Trent Turns Fifty Birgitta MacLeod
I
n 1957, the president of Quaker Oats wrote a letter to the editor of the Peterborough Examiner, chiding the entire roster of municipal candidates for not mentioning the possibility of a “junior college” for Peterborough. There was a tidy sum available from the sale of the gas utility and the way he saw it, a college would boost business and economic development and provide an opportunity for local boys and girls. Very few students went on beyond grade twelve, the letter writer observed, and higher paying positions in town were going to the offspring of out-of-towners. A postsecondary institution would help solve a myriad of woes. How right you were, Reginald R. Faryon. That letter lit a spark that rallied a community. Thanks to Reginald and a number of other industrial and business leaders, and a host of ordinary citizens who opened their chequebooks, Trent University is fifty years young this year. From its first home in Rubidge Hall, where some classes began with a prof sitting on a folding chair at a card table, to the beautiful architecture of Ron Thom, Trent is truly a jewel in the community. “To create a university is no small feat,” said Dr. Leo Groarke, Trent’s newly arrived president. “To create a university that’s distinctive in the way that Trent is, of course that’s something special.” Trent’s smaller size, its interdisciplinary approach, its beautiful campus, its specialty programs, these are what makes Trent stand out. “Small is beautiful,” said Dr. Groarke. “Trent in Peterborough has 7,000 students, which is small in comparison to other universities, so Trent still provides students with a close knit
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October 2014
community where there’s lots of interaction between faculty and students.” The “Dr.” is a nod to his PhD in philosophy, an area of study that he says prepared him well for his role. A successful administrator, he said, “has to have a vision, to be able to communicate and work with people, to understand education and how it works. Philosophy prepared me for that.” Any Millennial and her parents will tell you how tough it is these days to navigate the tricky waters of figuring out what to study and how to get a job, never mind a career. Dr. Groarke stands behind Trent’s liberal arts and science traditions. “I have three children so I certainly have empathy for students who worry about youth unemployment. There is a place to be concerned about that. But these days it’s very prevalent to have a narrow view of education. In its extreme, a narrow view of education is you enrol in a program that has the name of a career or a job in it and you go through that program and you get the job and you’re set for the rest of your life. That’s a very limited view of how the world works. It’s a very limited view of how to make the most of your life and your career. For one thing, there is no specific career orientation
that can prepare you for what the world is going to be like 25 years from now. So the important thing to try to get out of education is the basic skills: to learn how to learn, how learn how to think through problems, how to assess a situation, how to argue and communicate.” Nevertheless, change is inevitable and necessary. While he’s only weeks into his term as president and vice-chancellor, Dr. Groarke is already putting together his vision for Trent. “Trent needs to fully accept Oshawa as a campus of Trent. I see Trent going forward as a university that benefits from having two campuses in two different places and I think probably with two different orientations.” A second challenge for the university is the digital revolution that is transforming education. Teaching models will have to evolve. And, naturally, fiscal realities can’t be ignored. As provinces deal with deficits most are looking at holding or reducing university budgets. Adding to this pressure is declining enrolment. “The number of students who want to go to university is declining. “The
number of applications is down this year. It’s declined even more if you go to the Maritimes,” explained Dr. Groarke. There will always be challenges but this is Trent’s year to party. And because Trent wouldn’t exist without the community that built it, the community has been front and centre during the two years of planning.
October 2014
7
Celebrate with Trent! Here are a few ways you can join the party.
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October 2014
n Head of the Trent – October 4th This marks the 44th anniversary of a classic and beloved Trent event, the Head of the Trent Rowing Regatta -- North America's largest single-day head-race regatta. More than 1,200 rowers from over 50 universities and rowing clubs will compete in this 5km race on the Otonabee River, finishing at the iconic Faryon Bridge on Trent's beautiful Symon’s campus. Full details at www.headofthetrent.ca. n The Chancellor’s Gala – October 17th Celebrate Trent’s anniversary in style at this elegant affair to take place at the Trent Community Sport & Recreation Centre. Emcee and best–selling author Linwood Barklay (’73) will parade out a host of entertainers for 400 dinner guests. Dress is semi-formal or “Trent Green” (that’s pantone #3435 if you like to be exact). Tickets are $125 and can be purchased on line at www.trentu.ca/fifty n 50th Anniversary Community Parade & Celebration – October 18th To thank and celebrate Trent's founding partner, the community, Trent will re-create the original opening ceremonies held 50 years ago, including the parade from Trinity Church to Rubidge Retirement Home, the original building for Trent University. A celebration on Rubidge at Sherbrooke will follow. The parade starts at 1 pm, which gives Gala goers a morning to rest up. n Trent @ 50: In Story and Song – October 18th Humour, history and music take the stage at Showplace Performance Centre with a variety show that celebrates and re-lives Trent's first 50 years. The show is presented by students, friends, alumni and many celebrity guests. Get your tickets early for this single performance, which is sure to sell out. The show starts at 8 pm. Tickets are $30 or $20 for students and can be purchased online or by phone through the Showplace Performance Centre box office: 705-742-7469 For all the details on these and many more events, visit www.trentu.ca/fifty/events. &
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ENVIRONMENT
Eating On The Wild Side Birgitta MacLeod
F
or thousands of years, indigenous people have been eating wild rice harvested from the lakes and waterways of Kawartha. Rice Lake, once known for its dense areas of wild rice, was a place of abundance for First Nations peoples. Sadly, Rice Lake provides very little rice today. Dave Mowat is a member of Alderville First Nation and has been harvesting wild rice in the traditional fashion for many years. “Rice Lake had the densest wild rice beds at one time. It was the bread basket, the grocery store, the waterfowl and trapping grounds. It was once extremely lucrative,” he said. But that was before the Trent Severn system was built, water levels changed and carp were introduced. Fortunately, there are other areas where wild rice grows well and can be harvested. Wild rice likes particular conditions: a shallow, muddy lake bottom and cool, running water. For thousands of years the north shore of Rice Lake, with the Otonabee, Indian and Ouze rivers flowing into it, provided those ideal conditions. Dave is still able to find and harvest the nutritious grain that has fed his people for thousands of years. Traditional harvesting is done by two people in a canoe. The paddler sits in front and the harvester in the back. Using two rough-hewn sticks, the harvester uses one to bend the stalks over the canoe and uses the other stick to gently tap or scrape the grains into the canoe. It’s a meditative and musical activity as the canoe crosses the waterway and the sticks tap away. Harvesting by canoe is the most ecofriendly method. The job is far from over, however. “After we bring the rice home we soak it for four days. We lay it out on a tarp and dry it, sifting it with our hands to remove the rushes and 10
October 2014
bugs. We lay it out to dry and hand clean it over four days. I dry the rice at home then go to where the big iron kettles are set out for the parching,” said Dave. Parching the rice involved toasting it over a low fire, constantly stirring it in the large kettle. That’s when you start to smell the wonderful nutty aroma. The next step is dancing the rice. A dancer steps on and stirs up the rice the way you might crush grapes for wine. This removes the husk off the kernel. Then the grain is winnowed either in the breeze or in front of a fan. Sometimes the dancing and winnowing have to be done several times. After weeks of work during the harvest season the wild rice will keep for years and years, if not decades. “Harvest was a really important social time. Families would camp together for weeks during the harvest time,” said Dave. It was a time when stories, language and social bonds were reinforced. The late august early September rice season coincided with duck hunting and other
reaping and harvesting. Wild rice was dietary staple for the Ojibwa people. It’s very high in protein and a good source of minerals and B-vitamins. It’s also very tasty. “Harvesting wild rice is our aboriginal right,” explained Dave. “It’s not a treaty right, which is a big difference. Wild rice was never surrendered in a treaty.” As an aboriginal right, any action that might affect the plant must involve input from the First Nations. It can’t be mown down or dredged out for example. If you have wild rice growing in your lake, consider yourself lucky. It’s the sign of a healthy lake. It helps keep the water clean and provides fish habitat. In our area, the Ministry of Natural Resources is an active partner with First Nations to sustain and promote wild rice in our lakes. Dave and his friend Jeff Beaver have also taken Parks Canada staff out to harvest. In August this year, Kawartha Conservation was treated to an information session on the rice beds of
Mitchell Lake, Pigeon Lake, Emily Creek and Goose Bay at the mouth of the Scugog River. For First Nations people like Dave, keeping the tradition alive is more than environmental good sense. “Staying close to the land, exercising that tradition, you can’t say enough about it. It’s a reward. A total reward.” &
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ARTIST: JUSTIN OLIVER
Time Makes The Difference Birgitta MacLeod
T
he making of art is a little mysterious and inexplicable. What exactly is the process that inspires a person to transform something ordinary, even overlooked, into something beautiful or provocative? How do you get from A to B? For many artists, the time spent contemplating the materials is as important as the actual transformation of these ingredients. For sculptor and furniture maker Justin Oliver, this type of careful observation and contemplation are key components of his process. Justin creates beautiful, timeless works of art from unwanted wood and gnarled tree roots.
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Justin is a forager. One of his favourite sources of wood is old farm fencing made from tree roots. “For over 150 years they’ve been exposed to the environment. It looks like driftwood but it has nothing to do with water,” he explained. Drive throughout Ontario and you’ll see these old fence rows. Yanked out of the ground, the twisted root mass made an excellent barrier to keep animals from straying. Whenever Justin sees a source of wood he’ll drop off a business card. “I just got eighty pieces about two km up the road. People ask all the time ‘why would you want that?’”. But Justin knows that one day, that
October 2014
discarded fence could be something wonderful. After the wood is back at his studio, it might sit there for some time before he picks it up. “It looks messy because I leave them scattered all over the place. I don’t choose what I want to sculpt and then look for a specific piece,” he said. When he sees an idea in the right piece of wood he takes a chainsaw to it to remove the excess material. Then most of the carving is done with an angle grinder. He might use a torch to burn the wood. Then there’s hand sanding. Lots of hand sanding. Finally he might apply a beeswax and olive oil finish that his wife Kim makes for him, or he might
restore the old patina of the wood. Many sculptors will tell you that the sculpture is already there, waiting for the artist to reveal it. Justin echoed this when he described the most satisfying part of his work. “I love seeing, finally, what’s trying to come out of the wood and bringing that piece out.” It’s uncanny how his artist’s eye sees shape and movement in the old wood. The old fencing reveals a running horse, birds, a flying goose, a woman’s profile with flowing hair. Justin adds pieces of copper and other metal details to some of the sculptures. The end result is earthy yet
elegant and the timelessness of the wood shines through, as though the spirit of the tree is somehow reborn. Justin’s patience and quiet way go hand in hand with the type of work he does. It’s not rushed or mass manufactured; it’s unique and carefully executed. Justin is also a furniture maker, crafting one-of-akind tables, cabinets and more. “I use techniques from more than 100 years ago,” he explained. “I used to go to auctions and look at how the furniture was made.”
Justin and his family live in an old schoolhouse, SS #20 in Pontypool. Built in 1878 the old building and property are well suited to his lifestyle. He’s made many beautiful, custom pieces for his own home. Like his sculpture, his furniture pieces bring out the natural and wonderful beauty of the wood. His console tables are works of art that would make a statement in any entryway or living room. Because each piece is one of a kind, you won’t find a showroom full of finished pieces at his studio. Justin’s specialty is custom furniture pieces. If you have a favourite piece of wood at home you can even discuss using it or incorporating it into a new design. If you have a custom piece of furniture in mind, or perhaps you have some aged wood on your property that you’d like to get rid of, you can contact Justin at 905-983-1162. You can also see his sculptures and a small selection of tables at META4 Gallery in Port Perry. &
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SPOTLIGHT
Ready, Aim, Enjoy Birgitta MacLeod
A
beautiful natural area, a laid back and welcoming host, a chance to breathe fresh air and enjoy the company of like-minded people, you could be almost anywhere in Kawartha. In particular, you could be at Kawartha Traditional Archery in Woodville. Fred Walker is the knowledgeable and friendly host and owner of Kawartha Traditional Archery, where bow and arrow enthusiasts can trek through his property shooting at three dimensional targets. There are over 70 different targets spread throughout the forest and meadows, which makes for an enjoyable morning or afternoon for traditional archers. Don’t bring your compound bow or crossbow. “Compound bows are like machines,” said Fred. “They’re accurate but they do all the work for you. We don’t like that. We want to develop our skills.” Traditional archery means that aids, such as sights, range finders or scopes, are not allowed. “It’s just the bow, the string and us.” For Fred, the mental discipline is as important as physical skill. “I’ve been doing archery since I was a kid. To me it’s like doing another martial art. You can do it as a sport, a recreation, or like me, as a whole meditative practice.” A traditional bow actually requires more strength to pull and aim. Where a compound bow reduces the pressure as you pull, a traditional bow does not. So when you’re pulling a 60 or 40 pound bow, the archer is feeling that power for the full time. So you won’t see a traditional archer hold his or her aim for more than few seconds. “It takes us a matter of seconds to aim and shoot a target. If you hold longer than two seconds you’ll make a mistake.” The strength of a bow is measured at a 28 inch draw, which is the measurement for 16
October 2014
It’s just the bow string and us. — Fred Walker, Archer
most adults. Fred likes to shoot a 40 pound bow. The bows themselves are beautiful works of art. Many are inlaid with beautiful woods. Traditional bows can also be made of fibreglass and the arrows are generally made of carbon, which is strong and light. For primitive archery, only wood bows and arrows are permitted. Traditional archery was in a bit of decline as technology changed the sport, but as it so often happens, some blockbuster movies changed the tide. Hunger Games started a
big wave of interest, as well as films such as Brave and Lord of the Rings. People come from all over Ontario and Quebec to shoot at Kawartha Traditional Archery. During the annual rendezvous in August, about 100 people will participate in the various competitions. With about 50 no-frills campsites, many stay the whole weekend or longer.
The rest of the year, the Kawartha Traditional Archery is run like a club. You can pay an annual membership or pay as you go to enjoy the beautiful property. The three loops will take you about two and a half hours to do. The ambience is different in each loop. If you have an annual pass, you can go at any time of year. Fred also offers lessons and a rental program, but be sure to call ahead to make arrangements. If you’re ready to own your equipment, Kawartha Traditional Archery has the largest selection of traditional bows in all of Ontario. There are lots of other clubs across Ontario where you could practice, though it’s hard to imagine one as beautiful as Fred’s place. For more information about Kawartha Traditional Archery, visit www.kawarthatraditionalarchery.info. The 30-acre range is located at 3123 Elm Tree Road, just south of Glenarm Road, about half way between Fenelon Falls and Argyle. &
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SPOTLIGHT
The Great Pumpkin Returns Birgitta MacLeod
my goal is to take one across Rice Lake. — Ben Loucks, Keene gardener
T
here’s a lot to celebrate in autumn --Thanksgiving, Hallowe’en… Smack dab in the middle of these two old time holidays is the relatively new but hugely fun Keene Pumpkinfest. The fun is big partly because so many volunteers go above and beyond to put on a whole bunch of family activities, but also for one of the main features of the day, the giant pumpkin weigh off. Keene’s gigantic pumpkin contest is one in a patch of competitions. From Nanaimo, BC to Waterville, NS, Canadians love to grow and compare their giant veggies. Growers will come from across Ontario to Keene, where their pampered pumpkins, their
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coddled curcubita pepo will face the scales. The rules are pretty straightforward: you must have grown the pumpkin yourself, it has to be healthy and undamaged, you can’t add any extras to increase the weight. If there are any splits or holes, your pumpkin is out of the running. Prizes are awarded based on a sliding scale. The more your pumpkin weighs, the higher the prize money per pound. You can even earn a prize for prettiest pumpkin. There’s a separate contest for local growers, which shows you how community minded the organizers are. The local prize, a recliner/lounger donated by Twohey’s Furniture, will ensure you’re justly rewarded for your hard work and well rested for next
October 2014
year’s growing season. In the interest of keeping things going, organizers are entitled to fifty seeds from a winning pumpkin. The entry fee is $15 and for that they’ll give you a bbq lunch on the house. If your thumb isn’t so green, you can still compete in a variety of other events, from baking (pumpkin pie and pumpkin cookies will be judged) to farmer Olympics. It all takes place on Saturday, October 25th in Keene. The fun begins with a kids and pets costume parade at 10:30 am and ends with the pumpkin pyramid lighting at dusk. There’s a car show, vendor’s market, plenty of food, fun and games and live entertainment. For all the details, visit www.keenepumpkinfestival.com. &
Growing Giant Pumpkins: Insider Info: Want to grow a giant pumpkin? Learn from the voice of experience. Ben Loucks is a Keene gardener who caught the giant vegetable growing bug a few years ago. He’s a past winner in the local grower category and is proof that with a little perseverance, a gourdgrowing greenhorn can pull his weight in the competition. “About five years ago I was just trying to grow a half decent size pumpkin for my kids for a jack-o-lantern and I planted Atlantic Giant Pumpkin Seeds in my garden,” explained Ben. “The first year my pumpkin was 190 pounds. I was so impressed and then I took it down to Keene and some of the pumpkins were almost 1400 pounds.” Ben knew he had a lot to learn if he was going to compete with the big guns. He bought a bunch of books and joined the Giant Vegetable Growers of Ontario. He talked to other growers. A couple of years ago he Phil Hunt, pumpkin grower managed to grow a 926 pound pumpkin.
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Pumpkin Love. “Once you get a pumpkin plant started and growing, there are male and female flowers. You want to make sure it pollinates so you take the male flowers and pollinate the female flowers. Once it’s pollinated you close up the flower with an elastic to keep the bees from bringing other pollen,” said Ben. Pamper your pumpkin. You want to keep a careful eye on your pumpkin as it gets bigger and bigger. You don’t want it to rot or get any soft spots. “The pros will put mill cloth, from the pulp and paper industry, underneath the pumpkin to keep it off the ground and keep it dry.” A layer of sand will do the job too. Mice are an awful problem too. They like to chew a hole in the pumpkin then climb in to eat the seeds. Ben spends a lot of time in the pumpkin patch, weeding and trimming, watering, measuring and fertilizing. “It’s a bit of an obsession,” he admits. “I should spend less time with my pumpkin and more with my family.” But Ben’s kids looked pretty delighted sit in a boat he made from his giant pumpkin and his son, Colton, grew his own hefty pumpkin last year. “My goal is to take one across Rice Lake,” said Ben. For more information about growing giant pumpkins and other vegetables, the Giant Vegetable Growers Association has plenty of information and tips at www.gvgo.ca. &
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Here’s what he learned.
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Start with good seeds. “Genetics is the biggest thing,” said Ben. Serious growers know and follow their pumpkin genealogy and can trace the origins of their seeds. If you join the Giant Vegetables Growers of Ontario (GVGO) earlier enough, they’ll send you a packet of seeds for free. That’ll get you started. The secret’s in the soil. Ben takes soil samples in the fall after he cleans up the patch and again in the spring. The test will tell you if the PH level is too high or too low. You’ll also want add plenty of manure and compost to create a rich growing medium. Plant and pamper. Some growers use heating coils to keep the soil warm or put a portable greenhouse over the young plants to keep the wind off of them. The point is to take care of your young seedlings. “Everywhere a leaf comes up there are two taproots too. You have to remember to feed the whole plant,” said Ben. Fertilize, Fertilize, Fertilize. Ben makes his own concoction. “Last year I went totally organic. I made a sort of tea by putting compost, manure, alfalfa pellets, a fish and some molasses in a burlap bag. I suspended in the bag in a 45 gallon drum with a fish tank aerator and steeped it like tea in the sun.” Ben’s wife had a thing or two to say about the smell of that. Whatever you use, you can’t grow a giant pumpkin without a giant-sized helping of fertilizer on a regular basis. Water. Each plant can drink about 100 gallons of water a day. Ben was able to hook up an automatic system using lake water but be prepared to get some bigger than average rain barrels or watch your water bill go up, up, up.
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RECIPE
Pumpkin Time Birgitta MacLeod — Photo and recipe courtesy Foodland Ontario
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ne of those giant pumpkins at the Keene Pumpkinfest would make a lot of pies, but you wouldn’t want to eat it. When cooking with pumpkin, a smaller, sweeter variety is what you’re looking for. There are lots of varieties of pumpkins and for cooking, Small Sugar, Spooky and Early Cheyenne Pie are ideal and you can also use them for decorating. &
Bobcaygeon
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October 2014
Pumpkin Pie With Cookie Crumb Crust According to Foodland Ontario, early colonists had a simple method of making pie: slice off the top, remove the seeds and pulp, fill the inside with milk, spices and honey then bake in hot ashes. Here’s another easy way to make a delicious pumpkin pie. Preparation Time: 20 Baking Time: 45 — Serves 8
Ingredients - Crumb Crust: n 1-1/2 cups (375 mL) crushed digestive cookie crumbs (about 16 cookies) n 1/2 cup (125 mL) butter, melted n Freshly grated nutmeg
Pumpkin Filling: n 1/2 cup (125 mL) milk n 1/2 cup (125 mL) whipping cream n 2 eggs, lightly beaten n 2/3 cup (150 mL) packed brown sugar n 1-1/2 cups (375 mL) fresh Ontario Pumpkin purée n 1 tsp (5 mL) cinnamon n 1/4 tsp (1 mL) each of ground cloves, ginger and allspice n 1 tsp (5 mL) salt n Whipped cream to garnish (optional)
Cookie Crumb Crust: Combine crumbs, butter and a few scrapes nutmeg; press firmly over bottom and up side of pie plate at least 8-3/4 inches (22 cm) round. Bake in 350°F (180°C) oven for 8 minutes. Cool on rack. Pumpkin Filling: In saucepan, heat milk with cream just until bubbles form around edge of pan. Combine with eggs, brown sugar, pumpkin purée, cinnamon, cloves, ginger, allspice and salt. Gently pour into pie shell; bake in 450°F (230°C) oven for 10 minutes. Reduce heat to 350°F (180°C); cook for 25 minutes or until tip of knife inserted into centre comes out clean.
Pumpkin Purée: One small Ontario Pie Pumpkin weighing about 2-1/2 lb (1.25 kg) will yield about 3 cups (750 mL) purée, or enough for 2 pies. Cut washed and seeded pumpkin into chunks and place in large pot with 2 inches (5 cm) water. Cover and steam over medium heat until tender, about 15 minutes, adding more water to maintain level if required. Let cool; drain well and purée in blender with skin on. Freeze leftover purée in 1-1/2 cup (375 mL) measures for using later.
Nutritional Information: 1 serving n Protein: 4 grams n Fat: 16 grams n Carbohydrates: 38 grams n Calories: 302 n Fibre: source of
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ADVERTORIAL
A Canadian Success Story Photos and story provided by Gliding Shelf — courtesy Paul Last, Activeadultmag.com
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he power of positive thinking motivated Lee Anne Daniels to bring Gliding Shelf Solutions to the Canadian marketplace. But not before Lee Anne and her husband Frank found themselves at the end of their employment rope in 2009. At age 55, Frank’s job as a chemical processor was gone when the plant where he worked closed. He looked everywhere for employment, but no luck. With their mortgage due and their home at risk, Frank and Lee Anne took a big step. They decided to invest in the popular shelving product and they haven’t looked back. It was, in part, Lee Anne’s “we can do it” attitude that has spurred the Daniels on to success with a product that pretty much anyone with a kitchen or void cabinet space can use. A friend in Florida told Lee Anne how Gliding Shelf Solutions made it easier to access pots and pans. After doing her own research, Lee Anne saw what looked like a fantastic opportunity.
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“This is when the saying ‘You’re never too old’ comes into play,” said Lee Anne. Aware of their own ‘shelflife’, the Daniels are uniquely tuned into what their product can do for an aging population. Lee Anne tells story after story of how the product has helped clients. One woman, in tears, thanked Frank after the installation because it meant that she could stay in her home for a few more years. Another client called because she was tired of being asked if it was time for her to
October 2014
move into assisted living. She was simply getting too tired to get her roasting pan out. Problem solved with a refit of gliding shelves. “We can increase space without changing the footprint,” explains Lee Anne. Gliding Shelf Solutions also caters to downsizers. After all, purging 50 years of memories before a move isn’t easy. Knowing there’s space for long treasured items in your new home can help make relocation easier. Organizationally you’ll be a star. Glides can clean up clutter in all kinds of places, like the pots-andpans cabinet, pantries and, the always difficult-to-tame, spice rack. No more money will be wasted on food that goes stale from sitting untouched at the back of the shelf. “Everyone can use glides somewhere in their home,” said Lee Anne. As a bonus to all of these benefits, installing pull-out shelves doesn’t come with the expense of a big renovation. Gliding Shelf Solutions is proudly Canadian, based in Peterborough with outlets across Ontario, staffed by people you can depend on. The product is 100 per cent manufactured in Ontario. Although the Daniels realize that they could make more money by going overseas, they want to support the local economy. That’s why they’re here to stay. Lee Anne and Frank are also aware that if you’re 50-plus and out of work, it can be tough to find a new job. Encouraged by their own experience, they’re hiring recareering boomers just like they were. To quote the Gliding Shelf Solutions slogan: Live Life Within Reach! &
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