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Lagoa do Fogo on the island of SĂŁo Miguel, Azores, Portugal
saudade [ soh-dah-duh ] noun. (in Portuguese folk culture) a deep emotional state of melancholic longing for a person or thing that is absent.
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Our clients include Swiss Chalet, Harvey’s, State & Main, and Noah. When Noah was contacted by a client in Vancouver to purchase a Frank Ocean print, we were there for him. We printed the poster and applied a soft touch laminate to protect it. When it was time to ship, we carefully placed the poster in a tube, arranged the pickup, and tracked his package..because every client deserves special attention. PRINT | DESIGN | CREATIVE SOLUTIONS
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The five quinas (which translates to "group of five”) are the shields which makeup central motif of Portugal’s flag and is the country’s oldest symbol. They are associated with the "Miracle of Ourique” where an old hermit appeared to Count Afonso Henriques (future first king of Portugal, Afonso I) and foretold of Afonso’s victory in the Battle Ourique. This was followed by an apparition of Jesus on the cross promising victory and at the Battle of Ourique (July 25, 1139) the five Moorish kings were defeated. In 1143 D. Afonso Henriques showed his gratitude to Jesus by incorporating the quinas into the flag arranged in a cross. Each shield contains five bezants representing the five wounds of Christ when crucified and the sum of the bezants (doubling the ones in the central shield) is 30, symbolizing Judas’ 30 pieces of silver.
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Tom Armstrong Fabiane Azevedo Inês Carpinteiro Julia Dantas David Ganhão Noah Ganhão Mike Neal Translations Inês Carpinteiro David Ganhão
Price: $10 CDN Published by MDC Media Group Manuel DaCosta, President. Printed in Toronto. ©2020 Luso Life. All rights reserved. All material in this magazine may not be reproduced, transmitted or distributed in any form without the written permission of Luso Life.
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Contents 20
24
Beauty by Julia Julia gives us a look at her self-care routine to get through a long winter and it is about more than just skincare.
A mesa da avó Avó Iva brings us the flavours of Terceira and teaches us how to make alcatra, the island’s most beloved dish.
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The creative zone
Good spirits
Hamilton’s Cotton Factory is adaptive reuse at its finest. The former cotton mill is now a creative industries complex, housing a collective of artists.
While home it's time to elevate your cocktail game, so we’re sharing recipes for ten easy-to-make drinks.
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It's in the can We find out how four friends turned their beer-making hobby into a successful brewery, how to make our own beer and even ask them to brew us a special batch, which they do!
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Mad World
Fall
How a song that was released in 1983 is resonating strongly in 2020
A photographer spends some time in his hometown documenting the autumn days.
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Someone who is cool
The change we all need
Cool is charismatic. It has an edge, a dark side. It’s an earned form of individuality… it’s cool.
Armed with knitting needles, balls of yarn and a colourful imagination, Silvina Antunes is not only creating beautiful clothes, she’s making a change.
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Portrait A casual photo taken on the Oregon coast becomes a quaint moment of happenstance.
words: JULIA DANTAS
PHOTOS: Josie Cipriano
BEAUTY BY JULIA
Winter self-care
Like many people, I’ve found myself feeling anxious at one point or another over these last few months. I think that given the current circumstances in the world it’s completely understandable to be feeling all kinds of emotions. Some days I’m productive and happy, and other days I feel really stressed. That being said, I also think that it’s never been more important to try to prioritize self-care as a way to brighten up your day when you need it. Of course, to different people self-care can mean a lot of different things. Personally, I have a few things that make me feel calm and happy. My first tip is to implement a morning routine that makes you feel good. For me, the perfect morning starts with doing my skincare routine. Not only is washing and moisturizing my face important to me, but it also helps to wake me up. After that, I like to make myself a coffee and some warm water with lemon to sip on. I then make sure to take time for my 5-minute journal. The best thing about journaling is that it truly doesn’t need to take more than just a few minutes to write down your thoughts and set your intentions for the day. I find this can make all the difference in how I approach the rest of my day. It’s also a great way to practice gratitude and quickly remind myself how lucky I am (which stops any negative thoughts from entering my mind).
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If I need a quick way to incorporate self-care into my work day, I love to make my surroundings really calming. While working from home, I light my favourite candle, make myself a tea, and wear something comforting and cozy. There’s truly no quicker way to change my mood than lighting a really nice candle and sipping on something warm. If I really want to ampup my tea game, I might treat myself to a chai tea latte from a nearby cafe. Despite the convenience of working from home, there are some days that I just really need to get outside. Going for a walk is probably one of the absolute best things that I do to reduce my anxiety. Some days I like to listen to a podcast while I walk, and other days I just want to listen to fun and happy music. No matter what I’m listening to though, moving my body and getting fresh air is always the perfect way to reset. Though I live in the city, there are plenty of beautiful paths by the lake that help to make me feel connected to nature. As a makeup artist, I also sometimes like to do my own makeup for fun. I find this very therapeutic - almost like meditating! I’m really grateful that I love what I do, and that my job is still a fun hobby for me too. At the end of the day—especially if I’ve had a really long and tiring day—I love to light a few candles and run myself a bath. I also like to add in some bubbles! There are brands that include really nice essential oils in the bubble bath, so it’s a fantastic way to relax. In addition to my morning routine, I find that having a consistent nighttime routine is really important as well. If I have enough time, I love to do a face mask and take care of my body by exfoliating and moisturizing with body oil. No matter what, my nighttime routine always includes a really great skincare routine for my face. Going to sleep with a freshly cleaned face makes me feel my absolute best. I also like to include a quick meditation to truly calm my mind down before sleep. I enjoy guided meditations using apps on my phone. Short, guided meditations are my favourite because I’m able to quickly re-centre myself in such a short amount of time. Finally, self-care on the weekends for me is all about unplugging from work to spend quality time with family and friends. Though right now group numbers are limited, I try see my small group of friends if I can, and simply spend time with my boyfriend and family. There is ultimately nothing that makes me happier than to be with the ones I love. If you are someone who relates to experiencing anxiety lately, I hope that these self-care ideas can help. Given the current state of the world, and especially as we approach the winter months, it’s important to take time for yourself. Life is about finding joy in the little things when times are tough, so remember to take a breath, and practice self-care when you need it.
@juliadantasbeauty LUSO LIFE
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WORDS: David Ganhão & Inês CARPINTEIRO
PHOTOS: fin Christoforidis
A mesa da AVÓ iva
Bovine bliss from the island
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oscorões are pieces of fried dough commonly referred to as Portuguese Angel Wings. Coscorões are sweet and crunchy, have an orange flavor and a nice cinnamon finish (which I love!). Coscorões are what we showed up to photograph. Coscorões were also our second choice. On our quest to find avós (and avôs) to share Portugal’s greatest recipes, it was suggested that I contact Iva Leal. “Her alcatra is to die for.” “She’s won awards for her alcatra recipe.” “Her alcatra melts in your
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mouth.” Which begged the question, “What is alcatra?” After Google told me it was a steaming wine-soaked pot-roast, I was sold and made the call, but there was a small problem—alcatra takes 6 hours to cook and Iva suggested coscorões. I was disappointed and curious about this bovine delicacy which has eluded me for my whole life, so we did more research. When the island of Terceira (Azores) was settled in 1450, this delicacy was also moved to the island and it would become part of Terceira’s traditional cuisine.
Alcatra is an indispensable dish for the Terceirenses (people from Terceria), especially during the festive seasons where guests to any home are greeted with the fragrance of alcatra. It is believed that the inhabitants of this island came from the Beira region of Portugal, where chanfana, a similar dish made with goat has its origins. It is likely that this served as inspiration for alcatra. And, why substitute beef for goat? Because cows are everywhere! Before Terceira became a tourist destination, recognized worldwide for its natural
landscapes, cows outnumbered the people, with the beef and dairy industry being the island's main source of income—it’s no wonder their nickname is the cheese island. Like many dishes, alcatra was born from necessity. People would kill a cow to have meat for the year and needed to use the entire animal—waste was not an option. Since the whole cow can’t be carved into steaks, they cooked the bones and “lesser meat” in clay for several hours to make them tender and delicious. Each parish and even each family take the traditional recipe and shapes it in their own way. The differences, however, are minor—some cook with more or less spices than others, but one thing is certain, the use of allspice is present in all of
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them. Traditionally, this delicacy used to be served with Portuguese sweet bread, also known as Massa Sovada, but nowadays many of the recipes include potatoes or rice as an accompaniment. Even alcatra itself has been adapted and variations have been created that include chicken, rabbit, beans and even octopus. This recipe does have some secrets and tips that are important to follow. The first is patience. This is a dish that takes between 6 to 8 hours in the oven. The long cooking time allows the flavours to develop and makes the meat fall-offthe-bone tender. Garlic, onion, bacon, wine and spices all working their way into the meat and creating a delicious sauce for dipping your bread. Which brings us to the
cooking vessel. Although you can make this dish in a Dutch oven or even a crock pot, the traditional clay bowl is the preferred method. Shaped like a flowerpot, the more it is used, the darker the famous bowl will become. I’m told the secret is not only in the meat, but also in the clay bowl itself. If you are going the traditional route, there are some tricks. If the bowl is new, it needs to be seasoned to avoid passing an earthy flavour to food. Let the bowl sit in cold water for 3 to 4 days and then left to dry overnight. Once dry, generously grease the inside of the bowl with butter or lard, then, add a piece of bacon and drizzle with white Madeira wine. Place the bowl in the oven and turn it to 350 ºF (170 ºC). It is important to always place the bowl
in a cold oven to avoid cracking. Once the sauce starts to boil, turn off the heat and leave the bowl in the oven. Once it cools completely, throw out the sauce, rinse the bowl with water and dry it—the bowl is now ready to be used. With all the bowl prep and cooking time, I understood why Iva suggested Coscorões and as we walked up the driveway and rang the doorbell, I was truly looking forward to satisfying my sweet tooth…but I’m not going to lie, when she opened the door and the scent of winesoaked beef hit my nose, I knew we were in for something special.
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recipe: IVA LEAL
Serves 12
Alcatra
à moda da Vila do Porto Judeu 3 kg boneless beef rump roast, cut in large pieces 1 kg beef shank, cut in large pieces 1 kg outside round, cut in large pieces
Place beef trotters at the bottom of a clay bowl or Dutch oven. Place a layer of onion, garlic, bacon, bay leaf and sprinkle with 1/3 of the pepper and 1/3 of the allspice. Add a layer of meat using 1/3 of the beef pieces.
1 kg beef chuck, cut in large pieces
Repeat the last two steps to create two more layers—layer of onion mixture followed by a layer of meat.
3 small pieces of beef trotters
Dot the top with pieces of the cold butter.
4 onions, diced
Add salt to a bowl, pour in wine, until dissolved.
1 whole garlic head, minced
Pour salt wine mixture over meat.
300 g thick cut smoked bacon (toucinho), chopped
Cover the pot with aluminum foil (or lid if using a Dutch oven).
1 tsp black pepper
Place in the oven and turn oven to 350 ºF (170 ºC). Cook until tender – about 6 hours
1 tsp allspice (Jamaican is best)
Serve with bread (ideally Portuguese sweet bread) to soak up the juices.
2 tbsp butter
Note: If you're using the authentic clay bowl from Terceira, fill the bowl with water and let soak for at least 2 hours before using.
3 bay leaves Bom Apetite! 2 tsp salt 1 l red wine
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words & PHOTOS: Mike Neal
photojournal This was the first fall season I’ve spent outside of school since I was 4 years old. I would spend the majority of my days sitting in classrooms or lecture halls while the summers I enjoyed and relaxed through transformed into the winters I would dread. Green leaves left their branches, the blue sky would turn grey and before I knew it, snow would pile onto the streets and remain until the school year ended. This was the year I would finally enjoy fall. With the need to stay local and socially distant from others I would have to enjoy the fall season in my hometown, the same city I went to school in, where I watched the colours of the leaves change from the windows of my classroom while sitting restlessly at my desk. I wanted to see what happened throughout a regular October day, what people did while the warm weather slowly drifted away, and how the environments I grew up around changed in preparation for the colder months ahead.
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All around me are familiar faces, Worn out places, worn out faces, Bright and early for their daily races, Going nowhere, going nowhere. Their tears are filling up their glasses, No expression, no expression, Hide my head I want to drown my sorrow, No tomorrow, no tomorrow. And I find it kind of funny, I find it kind of sad, The dreams in which I'm dying are the best I've ever had, I find it hard to tell you 'cause I find it hard to take, When people run in circles it's a very, very Mad world. Children waiting for the day they feel good, Happy birthday, happy birthday, Made to feel the way that every child should, Sit and listen, sit and listen. Went to school and I was very nervous, No one knew me, no one knew me, Hello teacher tell me what's my lesson, Look right through me, look right through me.
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WORDS: david ganhão
LYRICS: Roland Orzabal
I
f you’re a fan of early 80s synthesizers, you may be familiar with Tears for Fears’ 1983 debut album, The Hurting. A powerful blend of dark lyrics melded with minimalistic pop melodies to create a masterpiece.
The ten songs take the listener on a bleak, autobiographical journey into the mind of (then) 19-year-old songwriter, Roland Orzibal and bandmate Curt Smith, chronicling the hurts and hopes that surround adolescence. Influenced heavily by the work of Arthur Janov, Orzabal has pointed out that many of the song titles on The Hurting come directly from Janov’s writings. Even the name Tears for Fears is a nod to Janov’s book, “Prisoners of Pain,” which describes tears as a replacement for fears.” Although his theories have officially been discredited by the American Psychological Association, it’s not the first time the psychotherapist invaded the world of rock n’ roll. After the publication of his first book, The Prima Scream, Janov became very influential and his two most famous patients were John Lennon & Yoko Ono. Lennon documented his experiences with Primal Therapy on John Lennon/Plastic Ono Band (1970)—an intensely personal album which is considered by many to be his finest solo work. Primal Therapy is a form psychotherapy based around the theory that repressed childhood pain could lead to neurosis in adulthood. Re-living painful childhood dreams and experiences through a cleansing method (usually screaming or crying) could relieve the patient of this repressed pain…which brings us to one of the most covered songs on the album, Mad World. When Orzibal wrote Mad World, he was staying in London with his girlfriend. She would go off to work each day to support them, while the aspiring pop star stayed at home writing songs. Mad World came to him as he sat in the window watching everyone go about their nine-to-five business—it’s a voyeur song from the eyes of a teenager. Many listeners have interpreted the song as a cry for help with references to suicide but it’s actually telling the listener about Primal Scream. According to Janov, some of the most dramatic dreams we have, release the most tension which will make us wake up feeling better.
PHOTOS: Brandon Allen & Ashworth
appeared on the Donnie Darko soundtrack. The juxtaposition of the of the intense lyrics combined with a pop sound was abandoned, for a slowed down performance that is very dark and emotional—in many ways, it is truer to the lyrics than the original. Fast forward to 2020. The quarantine and self-isolation imposed due to the current pandemic has become a psychological strain on many people, leaving many of us feeling like we are living in a dark and emotional mad world which has caused a resurgence of the song. Newly recorded covers of Mad World have been popping up all over the internet and what’s interesting is the tone. Many of them are more reminiscent of the Donnie Darko version, essentially these are covers of the cover. Tears for Fears vocalist Curt Smith performed an acoustic cover with the help of his daughter Diva, Pentatonix went a cappella, and glam rockers Palaye Royale’s rendition is haunting. The 2020 version that resonates most with me is performed by 16-year-old Ruby Anderson. Maybe it’s the melancholy riff played on the Portuguese guitar or the moody delivery. Most likely though, it’s because I was around her age when I first heard the song and it brings me back in time. It drums up those teenage feelings of being disconnected and misunderstood. Feelings that many of us are reliving today. The reminder of late nights locked in my room, alone, listening to music. The feelings of loneliness and the difficulty I had expressing those feelings to others. The need for validation from the outside and the acceptance that reality is the surrounding mad world.
Twenty years after the original version, a haunting cover recorded by Michael Andrews featuring Gary Jules on vocals
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Words: Fabiane Azevedo, noah ganhão
PHOTOS: José Crespo
T H E C R E AT I V E ZO N E
the Cotton Factory
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interior features hardwood flooring, cabinets and even a functioning hydraulic elevator—all original from 1900. even the aroma of the old mill lingers in the air.
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C
reativity, innovation and dedication—three crucial pieces for success. The ability to reimagine, rebuild and see it through. Robert and Laura Zeidler possess these amongst other important qualities. Embodying what it means to pursue passion as an entrepreneur, they chose to invest in Hamilton's future by transforming a piece of its past. An old mill that dates back to 1900 when it was still known as the Imperial Cotton Company is now the epicentre of creativity in Hamilton’s vibrant downtown. The three story, 20 000 square foot main building—just one of six buildings on the property—is home to more than 140 tenants, which span from independent artists and
makers to small businesses. One of its most alluring characteristics are the large windows that span the facade, lighting the interior of studios and common areas. Its charm and openness can be attributed to the seamless blend of historic elements and modern amenities. Walking through the building is like scrolling through the yellow pages—I pass architects, aerial acrobatics classes, graphic designers, builders, artisans and industrial designers like my friends at The Rock Paper Scissors Co.—the overarching theme remaining consistent: creation. One of my favourite tenants is Ushi Mart; a brand intent on reshaping the fashion landscape through their one-of-a-kind pieces. Ethically made to last with up-cycled materials that not only reduces their environmental impact but also contribute to the unique nature of each piece. Another neat stop that also bridges old and new is All Sorts Press; a letterpress printing and design studio that uses
early-mid century printing presses to produce luxury print matter. For the many individuals and teams in search of affordable workspace, The Cotton Factory offers CoWork, which is host to shared workspaces, private offices, meeting rooms and other useful features typically only available in large, pricy offices. Beyond these functional perks, CoWork encourages community and collaboration with networking events guaranteed to redefine the infamous ‘let’s connect’. Take that, LinkedIn. Oh and yes, it also features those splendid windows, wooden beams, exposed brick and hardwood floors—because being in a good environment is as important as any other part of the process. Six years after the renovation, The Cotton Factory continues to evolve. A brilliant example of artistic expression in the city. A space for creation, collaboration and community.
@cottonfactoryca
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the space has also been used as a film set for various productions including murdoch mysteries, bomb girls, nikita, hgtv canada and an array of music videos.
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all sorts press; a letterpress printing and design studio that uses early-mid century printing presses to produce luxury print matter.
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g
o
o
d
spirits words: David GANHãO
PHOTOS: NOAH GANHãO
WORDS: David ganhão
B
y now everyone is tired of hearing the C-word. Many of us who are lucky enough to still be employed are working from home, because we know we shouldn’t be physically mingling with others. This may be the new norm, but the reality is isolation is boring. So what do we do when we’re bored? In the 21st century we turn to the internet for help. The fitness buffs are keeping fit by tuning in to live stream workouts and yoga sessions; music lovers of all genres are watching virtual concerts that have been popping up all over social media; thousands are following DJ D-Nice’s Club Quarantine Instagram Live sets to be part of “the biggest party in the world.”; and the foodies are experimenting with online recipes. That’s all great, but we’re still missing the social interaction that hanging out at your local bar offered. The clinking of glasses on a Friday night to celebrate the end of another great week and the beginning of an even better weekend. That c-word may have taken away our ability to physically clink glasses, but we can still hang out with friends because this is the 21st century and we all have the internet. Virtual cocktail parties (aka the Zoom happy hour) are all the rage and believe it or not, it’s actually
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PHOTOS: Noah ganhão
good for your health (I’m not a doctor….I don’t even play one on TV, but trust me). Social isolation is massively destructive to our mental health, so make plans to raise a glass with friends because we're bringing you everything needed to throw the best virtual party of 2020.
Décor: Choose an area of the house that you don’t mind showing off, and don’t forget to clean up the clutter.
choose your platform
choose your outfit
FaceTime (my favourite because it comes preinstalled on iPhones, Macs and iPads, so many people are familiar with it), Zoom, Skype, Google Hangouts are all good choices.
Take off the sweats—yes they’re comfy, but you’re attending a party. Dust off that tux or put on that little black dress, wear a hat, pile on the jewelry, fix your hair and do your makeup—this is about feeling fabulous. If your group isn’t ready to give up daytime pyjamas, go glam and lounge like the old Hollywood scarlets.
choose a cocktail Share the recipe in advance with your group so you can all gather up the ingredients, and mix your drinks together.
set the mood: Lights: Make sure there is enough light for your guests to see you. That means that if you're lucky enough to have a window, make sure you are facing it. Music: Too many conflicting sounds can be chaotic, so having ambient music can be challenging. Assign a group member to be the DJ and have them pre-send the playlist to the guests. Once the party starts, they can listen to it through a single earbud.
make a snack Be fancy…or not. Remember the internet is an aspiring chef’s best friend!
enjoy yourself Share a laugh, offer some encouragement, take some love, unwind and have a good time. To help elevate your cocktail game, we met up with mixologists Voula Delinis and Kyle Wilkinson who shared the recipes for ten easy-to-make drinks. Naturally, alcohol isn’t mandatory at Happy Hour—mocktails are acceptable, as is coffee, tea, or anything you have available…I’d even guess that Happy Hour would work without drinks, but maybe I’m just talking crazy. Better mix me another Penicillin, quick. Till we clink again!
B o bby B u r n s
Boulevardier
1.75 oz.
johnnie walker black scotch
1.25 oz.
bulleit bourbon
1 oz.
sweet vermouth
0.75 oz.
sweet vermouth
0.25 oz.
benedictine
0.75 oz.
apertivo
stir all ingredients with ice and strain into a martini glass, garnish with a lemon zest.
stir over ice in a rocks glass and garnish with orange slice/zest.
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Mule
The Passeggiata
2 oz.
ketel one vodka
1.5 oz. johnnie walker black scotch
1 oz.
lime juice
0.5 oz. apertivo
0.5 oz.
ginger syrup
0.5 oz. sweet vermouth
soda
0.5 oz.
shake over ice, top with soda and garnish with a lime slice.
stir over ice in a rocks glass and serve with an orange slice.
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fino sherry
Espresso Martini 2 oz.
P a p e r Pl a n e
ketel one vodka
bulleit 1 oz. bourbon
1.5 oz. brewed espresso
1 oz. apertivo
0.5 oz. simple syrup
1 oz. amaro 1 oz.
shake with ice and strain into coupe, garnish with 3 coffee beans.
lemon juice
shake all ingredients with ice and strain into coupe glass.
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Ol d F a s h i o n e d
Hanky Panky
2 oz.
bulleit bourbon
1.5 oz.
tanqueray no.10 gin
0.25 oz.
simple syrup
1.5 oz.
sweet vermouth
4 dashes
bitters
0.25 oz.
fernet branca bitters
stir over ice in a rocks glass and garnish with an orange zest.
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stir all ingredients with ice, strain into martini glass, garnish with an orange zest.
10 Past 10
P e n i c i ll i n
1.75 oz.
tanqueray no. 10 gin
2 oz.
johnnie walker black scotch
0.25 oz.
apertivo
1 oz.
lemon juice
0.75 oz.
lemon juice
0.75 oz.
honey and ginger syrup
0.5 oz.
grenadine
shake all with ice and strain into coupe/martini glass, garnish with orange zest.
float
lagavulin 8 year scotch
shake all ingredients apart from lagavulin and strain over ice. float lagavulin over the top and garnish with a lemon wedge/candied ginger. LUSO LIFE
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oolness is hard to explain. It’s an attitude. You know that person is “a somebody” even when they’re “a nobody”. There’s a vibe, a natural swagger attached to coolness. These are the people the rest of us aspire to be. Pre-internet, cool meant influence. Sometimes, though, it’s hard to distinguish between the real cool and the manufactured cool that is curated and packaged on social media for the photo-sharing generation. This new breed poseur-cool can be spotted all over the internet puckering and posing for their audience in front of all the hip places. Enter “the influencer”. At first glance, the influencer (a title that is simultaneously an insult and an aspiration), seems no different than the cool kid from our high school—well dressed, well liked (we’re counting followers, naturally) and well connected. We toss around the word influencer like it has any meaning beyond the ad dollars it generates and if they’re honest, they will tell you, the endgame to get rich. They carefully select what parts of their lives they allow the world to see and if they can calibrate the content correctly, their followers go up and boom, they’re an influencer waiting for advertisers to throw money in their direction. Because their public lives are perfectly staged for us, it is impossible for the influencer not to care, which is ironic, since the essence of cool is not to care. Apparently though, the cool and the influencers may have been around for thousands of years. Just ask Pope Francis (yes that pope). Last year he tweeted, “With her ‘yes’, Mary became the most influential woman in history. Without social networks, she became the first ‘influencer’: the ‘influencer’ of God.” From that ‘yes’, we got Jesus, and according to the word of King Missile, he was way cool…don’t believe me, look it up. It’s all documented in their 1990 song, “Jesus Was Way Cool”. With so much cool going on for so long, it’s almost hard to believe that it remained nameless until the 1940s when legendary jazz saxophonist Lester Young coined the phrase to refer to a state of mind. “That’s cool” meant “I’m calm,” or “I’m relaxed in this environment”—much like saying “I’m chill” in 2020. Never has a word had cooler roots. Young’s use of hip slang influenced jazz culture and the Beat generation writers (Jack Kerouac worshipped him). His home base was his “crib”, “bread” was his word for money, Count Basie was his “homeboy” and using “dig” to describe a deeper degree of perception was him too…you dig? He wore shades on stage, indoors, at night—he embodied cool and by the 50s, his word became the preferred adjective to describe hip stylishness. Cool is an, you either have it or you don’t situation, but seeming cool is different scenario all together—anyone can seem cool. Put on the right clothes, hang out with the in people, take the right vacations, then carefully craft an Instagram post to show the world…seeming cool is easy, but in 50 years will they be idolized like Elvis, Miles or Patti? I think not.
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The change Mudanรงa
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words: inĂŞs carpinteiro
e we all need photos: silvina antunes
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I find it remarkable, witnessing someone follow their dreams, especially when it is a woman focused on empowering other women. Only recently was I put on to Silvina Antunes' work but from the moment I saw it, I was moved. Each colour and piece contribute to the brand's mission. Who doesn’t remember, watching their grandmother knitting, crocheting, cross stitching or sewing? The classic wool socks grandma gives you for Christmas, the scarfs and the beanies all cherished as more than just clothing. Silvina has taken something traditional, symbolic, even nostalgic and reinterpreted it. Adapting this technique and material to a modern world. A world where clothing is not only used to cover our body, but as a form of self-representation that communicates beyond words— or more accurately, before words are even exchanged. Fast fashion makes up a very large part of clothing sales. Most people are not aware of what fast fashion is and fuel it unknowingly. It is a multibillion-dollar industry where ephemeral pieces of clothing are made by the thousands only to be used, forgotten and thrown to the side for the next best thing. Can you think of any brands that somehow always have the latest trend you were just put on to? Chances are they are one of many fast fashion retailers. *Cough, cough* Zara... whoops! Rather than having clothes made specially for us, we need to conform to our clothing. Having grown so accustomed to this industry's flaws, it is refreshing to discover brands like Mudança (Portuguese for “change”) that wants to do as it's name implies. They create fully custom pieces by
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hand that resonate specifically with you. We are no longer just a client, we are now part of the creative process with the ability to modify each piece according to our preference of fit, colour, pattern and style. It is now a wearable reflection of ourselves. Silvina takes care of everything herself; contacting clients, managing orders, marketing and production. Her interest in fashion is nearly as old as her memories of grandmas knitting. Since she was a child, Silvina has been fascinated by compelling styles and vivid colors. This stuck with her and years later when she was 12 Silvina learned how to knit from a friend. Five years later, she mastered the art of crochet by watching YouTube videos. This hobby even became a method of relieving stress—particularly during Silvina's teenage years through to university in 2017. These formative years are when Silvina dedicated the most time most to her art. She studied new techniques and started to produce clothing pieces, creating the brand Mudança in 2018. After years of volunteer work, her time was becoming limited so she chose to incorporate a giving back into the brand. What began as a hobby would now generate funds for Toronto organizations dedicated to helping women prosper by donating 20% of the proceeds from each purchase. Once again tying back to the
brand's ethos; to make a difference in how people feel. To Silvina, everything that surrounds her is a source of inspiration—be it the colours of the seasons, street art covering the walls of Toronto, haute couture and even the independent fashion community. Seeing other designers and small businesses thrive, along with the support of family and friends, continue to give her the strength to chase her dream. Ideas quickly move from her mind to the yarn but the execution takes time. Every piece demands a level of trial and error—made possible by crochets forgiving nature. Managing her own business has been a learning process, of recognizing the value of her work and prioritizing what makes the most sense to the path she wants to take the brand on. Most recently, she collaborated with another local brand, Huri Movement to create the cultural upcycle collection. The pieces reflect both brand's missions towards sustainable fashion with a whole lot of colour; featuring traditional Ghanian prints and Mudança's signature crochet. Her vision for the future involves collaborating with more of Toronto’s talented artists and to continue supporting local stores, without ever forgetting what started all of this—the creation of an inclusive and supportive brand. @mudancaclothing
photos: gee-sun-k-visuals & visuals by dream for a joint collection between mudanรงa & huri movement
nana nyanin, daniela canas
silvina antunes, george amoh [founder of huri movement]
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BROCK STreet brewing company
words: David GANHãO
PHOTOS: MICHAEL NEAL
I
’ve had my fair share of beer—some great and some claiming to be great. For the longest time, I, like many people, relied on The Beer Store to indirectly steer me in the right direction. I’d walk in, stare at the daunting list of beers hanging on the wall behind the counter, then back away and grab a case from their display cooler which contained the top selling beers. This top ten was usually split between the big players— mainly products from Molson and Labatt. One of my go-to beers at the time was Carlsberg, and in 2002 they topped all their bottles with flags in celebration of the World Cup. Their advertising worked, and to complete a set of bottle caps for my son, I purchased more beer. I collected all 32 caps. On my next trip to The Beer Store, with toddler in tow, I did the routine—walked in, stared at the daunting list of beers and turned towards the cooler, when I heard a small voice say, “Why don’t you try that one, daddy? The one with the red baseball cap.” That question opened a door of flavours. Choices during future visits to The Beer Store were based on labels, caps and a quest to add new caps to Noah’s collection. Once the world of different beers was opened, there was no turning back. Not all of us are in search of Budweiser-esque beers… luckily Ontario has over 260 craft breweries producing suds to satisfy all palates. One of my favourite craft-breweries happens to be in my neighbourhood. Since 2015, Brock Street Brewing Company has been serving up award-winning beer to myself and thousands of other thirsty customers. Equally as fantastic, are the people behind the brews. When I met with Chris Vanclief and Mark Woitzik—two of the four owners/co-founders to take some photos and talk shop, the first thing I noticed was the positive energy that both men exuded. Within minutes we were making plans for a new brew with all proceeds going to charity! So why is Brock Street brewing a small batch of Luso Life Espresso Milk Stout (just in time for Christmas)? Because we asked… and that is the type of guys they are.
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Luso Life: What was your introduction into brewing. Mark Woitzik: To be honest, my wife told me to get a hobby. I was a workaholic. I connected with some of my buddies and decided brewing would be cool. We wanted to do it right, not with basic home-brew kits, so I purchased a Brew-Magic system which allows actual brewers to create test recipes. It uses all grain and it is like a mini brewery that produces 58 L of beer at a time. The first beer I wanted to create was similar to the Upper Canada Dark Ale from the early 90s, before the company was taken over by Sleeman. The beer we created tasted nothing like a Canada Dark but it tasted amazing like Murphy's Irish Stout. I was hooked from day one. LL: Tell us about how Brock Street Brewing Co. got started. MW: After we started home-brewing it was just two of us at first and then a couple other friends started to join in. We had so much fun and we started hosting parties sharing our "homebrew". People were amazed how good it tasted. We had a bunch of batches that weren't successful, but the ones that were successful were unbelievable. We started to believe we could actually make a go of it starting up a brewery. Our first push was to make a pitch to buy the fire hall from the town of Whitby which was vacant for 15 years. That didn't work unfortunately. So we opened up in a small industrial area on Hopkins Street to see how it would go. The lineups were out the door on day one and we continued to make a push to move to our namesake, Brock Street. Eventually a lot came up that we were able to purchase in downtown Whitby and we were able to build and open up downtown. LL: You’re a successful lawyer, did your wife think you were nuts when you decided to go off with your buddies to open a brewery?
[left to right] co-owners mark woitzik and chris vanclief
MW: Absolutely. 100% LOL she still does, probably. LL: How do you set out to make a new beer? Do you source out inspiration from other beers? Are you constantly experimenting? To be clear, none of the founders are actually brewers. We don't brew the beer for the brewery. We have Blayne Caron, a German trained brewmaster—we give him ideas and he will make suggestions on whether or not they will work. We are not talented enough to create consistent great tasting beer so we need to rely on experts. Blayne trained in Germany and is outstanding. His beers won numerous awards at the Canadian and Ontario brewing awards.
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LL: What makes a great beer? MW: Real ingredients. We only use barley, hops, yeast, and when we do incorporate fruit in our beer, we utilize real fruit. We don't use extracts, we don't pasteurize our products, and we brew it fresh. We have 24 fermenters which is substantial for a craft brewery, so we can keep our products fresh and rotate options regularly. LL: If we design the can, how hard is it to get a Luso Life Espresso Milk Stout on the market? MW: This is a great idea. Absolutely we would help you make that happen. We have a great Milk Stout right now that won a gold medal at the Ontario brewing awards. It is one of our most popular products. We could make some modifications and create your desired flavours, no problem whatsoever. LL: Thanks to the Covid pandemic, it’s now easier than ever to get your beer in the hands of thirsty friends all over the province. Are you able to keep up with demand? MW: We were able to keep up with demand this summer, but it was pretty crazy. We were one of the first to immediately switch to online deliveries province-wide. It helped get us through the crazy times and is helping us get through these times right now. LL: Take us on a tour of the beers you presently brew. MW: There are loads of beers that we have right now. Over 12 in stock—everything from a Blonde Ale to a Bourbon Barrel Imperial Stout and flavoured beers like our Strawberry Cherry Sour. To get an idea of what we are currently offering, it would probably be easier for readers to visit the website. The website has tasting notes for everything as well.
LL: Last year my daughter and I were at Canadian Tire Motorsport Park for the Sportscar Grand Prix and it was very, very hot. Luckily, I had a designated driver and plenty of your 61 Lager on hand! Have you had any other special releases? What about collaborations with other brewers? MW: We have collaborated with lots of businesses and bars to create special products, like the 61 Lager you mentioned. We have also collaborated with other breweries in the past and they are a lot of fun to do. We are always open to ideas and collaborations as it raises the profile of both businesses and allows for some cool ideas to flow between the brewers of the respective companies. LL: With so much growth in the craft beer scene, including quite a few local breweries, do you think we’ve hit a saturation point? What do see for the industry going forward? MW: There are certainly a lot of breweries around the province. People are continuing to gravitate towards local made products and once they taste a good craft beer, they generally don't go back to mainstream products. Craft brewers used to have a reputation of doing some crazy stuff, really hoppy beers, really funky creations, etc. and for the most part, craft brewers continue to produce limited quantities of those styles. However, craft breweries also create some amazing lagers, pilsners, and ales as well, to go along with their unique creations, and I think the general public is recognizing this. If a brewery makes a great product, I think they will be fine. It is a challenging market as a lot of the bigger brewers now are getting into home delivery as well, something they didn't do in the past. LL: What’s the furthest tap house outside of Whitby serving your beer?
Over and above what's on the website, we also have a number of seasonals coming up for Christmas. Peppermint Stout, gingerbread Stout, winter spruce lager, to name a few.
MW: We deliver throughout the GTA and some licensees in Toronto and as far away as Hastings. Our taps are concentrated mainly in the GTA. For the LCBO we deliver throughout Ontario.
LL: What beer would you consider your “very best”?
LL: As an owner, what do you do? What’s the best part of your job?
MW: That is a tough question because my palate changes throughout the year. I am a classic beer drinker and love a bohemian Pilsner. That was a Gold medal winner at the Canadian Brewing Awards. That is normally my go to. I also like the German Dark Lager that was just released.
MW: I am in charge of the growth aspect of the business, trying to find new opportunities and grow the company. I'm the guy who has to think five years down the road.
LL: In Ontario, I can walk down the street taking hits off a joint with no repercussions, yet sitting on a park bench with a sandwich and a Brock Street Blonde is a no-no. What are your thoughts on differences in the public consumption laws between cannabis and alcohol? MW: For some reason, alcohol has a stigma that social drinking in public is not acceptable. It seems odd that my wife and I can't go for a picnic and have a glass of wine or a beer but are free to smoke a joint as you suggest. I think that will change. It changed for cannabis fairly quickly and the current provincial government seems open to relaxing some of the liquor laws. Hopefully people do not take advantage of it. These laws were put into place to avoid drunkenness in public. It only takes a few bad apples so to speak. Drinking and driving is also a serious issue that we have to be conscious of. LL: Have you launched a cannabis beer? Will we be able to drink non-alcoholic cannabis beers in public? MW: We have not launched a cannabis beer at present but it is something we would consider. Based on the current rules, I imagine you will be able to drink non-alcoholic cannabis beer in public. LL: Would anyone catch you drinking a Bud? Are they really the king of beers? MW: I haven't had a Bud, Coors Light or Canadian in over 20 years. I started drinking craft in the early 90s. I'm not critical of those who do, because everybody has their choice of beer that they enjoy, but I do prefer the freshness of a good craft beer over a mass-produced product. LL: Outside of beer and law, do you have any hobbies? MW: I enjoy reading, backgammon, euchre, chess, and gardening. LL: And last but certainly not least, is Saturday really for the boys? MW: Maybe every second Saturday :-) bockstreetbrewing.com
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brewmaster blayne caron
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20 litre
Luso Life espresso milk stout the recipe is designed to mimic the flavours of a cup of espresso with milk, and a biscotti. the munich malt adds some complexity to the beer and imparts the biscuit flavours reminiscent of the biscotti, while the roasted barley provides coffee flavours complimented by the inclusion of actual espresso beans. the lactose sugar adds some sweetness and gives us the milk impression to finish off the beer. 4.5 lb Munich 1 malt 3.5 lb pale malt 0.25 lb Weyerman Carafa 2 malt 0.5 lb roasted barley malt 1 lb lactose sugar 1 lb espresso beans 12 gm Magnum hops
To start, you want to crush the grains and mix the grains with 15 litres of hot water until the mixture is about 68ยบ C. This is the optimal temperature for creating our sugars from the grains you've ground up. The starch is broken down at these temperatures into the complex sugars that will form the basis for the depth of flavour of the beer, and create the alcohol. After an hour, we have now created a very sweet and dark porridge, and we can continue to the next step which is separating our sweet liquid we have created from the grain. This is a step called lautering. We basically strain the sweet liquid out of the grain in a device called a lauter tun, which acts just like a giant coffee filter. Once most of the sweet liquid has been pulled out, we add another 10 litres of hot fresh water to rinse whatever liquid might still be soaked up by the grain. In total we are looking to collect about 25 litres of our sweet liquid, which we now refer to as wort. Wort is the brewing term for unfermented beer.
1 packet US-05 fermentis yeast After we have separated and collected our 25 litres of sugary wort from the grain, we can move to our next step which is the boil. Boiling is an important process in brewing for a number of reasons. The first reason to boil is for sterility. Bacteria and other living things live on the husks of grain naturally, so we need to make sure everything is sterile and sanitary. This is also the step where hops are added. Hops have a natural flavour compound called alpha acid that helps balance the sweetness of the beer, impart flavour, and act as a natural preservative. However, hops need to boil in order to become water soluble and go into our liquid. Add the 12 grams of Magnum hops at the start of boil and boil the liquid for 1 hour. This is enough time to sterilize our liquid and make sure our alpha acids are also extracted. After the hour is complete, we now have our wort nearly ready to go. The last step before we can ferment our wort is to cool it down. If brewing in a large pot, you can simply submerge the pot into a bath of ice water and stir the liquid to rapidly cool it. Once cool, about 18ยบ C, the wort can be transferred to a clean and sterilized bucket to begin fermentation. Fermentation is when the yeast, which is a living single celled organism, is added to the wort. The yeast begins to eat the sugars we created in the brewing process, creating alcohol, carbon dioxide and many different flavour compounds. Once our yeast has eaten as much sugar as it can, it will naturally fall to the bottom of the bucket, creating a layer of sediment, and the finished beer can be syphoned off the top of it, ready to be put in bottles, or into a keg for serving. Once fermentation is complete, and the sediment has started forming on the bottom of the bucket, we can add our espresso beans. Add the beans directly into the top of the bucket in a mesh bag and let the new beer sit with the beans for 24 hours before taking them out. The beer is now ready to be enjoyed.
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words & PHOTOS: tom armstrong happenstance
Portrait
A few years ago in 2017, my friend and I embarked on a month long road trip that took us from Toronto to the great Canadian west coast then down through Oregon and California. Of course, as a photographer, some of my favourite memories were from the vast scenic scapes that we stopped to capture. One of them was Cannon Beach on the Oregon coast. We arrived just in time to enjoy the sunset and scope out the best way to capture it's beauty. It felt like hours had gone by, as the sun hung in the air, winds churned the sands and lifted waves further inland with each pass. As the sun sank and twilight set I saw a couple walking into the water. I snapped a few images as they held onto each other, letting a waves crash into them. As they came back to shore laughing, they noticed me and told me that it was only their second date. We exchanged information so I could share the images with them later and they went on their way. Every so often, I see a post of theirs on instagram and the couple I first met at the beginning of a relationship now have a cute little child and are getting married! Lot's of
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people go on dates but few end up staying together, so you'll understand my surprise stumbling upon their moments years later. It's truly beyond words how incredible it feels to have documented a story in it's beginning stages and to have connected with these strangers who now feel so personal and familiar to me now. These days, looking back at these photos reminds me of connecting with strangers, even in the smallest forms, and how beautiful it can be. It's almost euphoric. In the same trip, I had similar experiences like this. I witnessed and photographed a random proposal on top of Bridal Veil falls in Yosemite. I met a wonderful van-life couple in Arizona as we connected over alternate living and the beauty of Antelope Canyon as we toured through. I was welcomed by strangers at a hostel in Moab, Utah as we had dinner together and shared stories before the sun fell and we were on our journeys once again. I hope we can all remember how it feels to connect like this, and to look forward to when we will have more opportunities again.
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BROCKSTREETBREWING.COM QTY. 540 $3.95 5% OFF SITEWIDE WITH CODE ‘LUSO’
MAKING A LIST, CHECKING IT TWICE, WANT TO BUY LOCAL, & DONATE LOCAL TOO clearly, rhyming is not our fortÉ. neither is making beer. that’s why we partnered with brock street to bring you our decadent espresso milk stout. locally brewed with all proceeds being donated to food banks. free next day delivery. beat it santa.