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In Portugal, sardines constitute a significant portion of the fishing industry and they also inspire local culture. In Lisbon, the Feast of St. Anthony (the Sardine Festival) celebrates the city’s patron saint, who supposedly left Lisbon to go preach the gospel along the shore of Rimini, Italy. While he was largely ignored by the people, millions of sardines listened to every word with their heads above the water. Today, beautiful hand-painted ceramic fish can be seen hanging on walls throughout the country.
CONTENT DIRECTOR Vince Nigro CREATIVE DIRECTOR David Ganhão ART/DESIGN DIRECTOR Noah Ganhão ADVERTISING DIRECTOR José M. Eustáquio PHOTOS Noah Ganhão James Robert Lee Jorge Ribeiro COVER Stella Jurgen WORDS Bela Julia Dantas David Ganhão Noah Ganhão Natalie Greenspan Stella Jurgen Vince Nigro TRANSLATIONS Inês Carpinteiro
The views expressed throughout Luso Life belong to the respective authors, and do not necessarily represent the views of the company and team. ADVERTISE info@lusolife.ca CONTACT lusolife.ca info@lusolife.ca DISTRIBUTION If you would like to carry Luso Life, write to info@lusolife.ca SUBSCRIBE Luso Life is released four times per year. To subscribe, visit lusolife.ca/ subscribe Published by MDC Media Group Manuel DaCosta, President. Printed in Toronto. ©2019 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 16
Makeup Julia recommends 10 summer beauty products
20
A mesa da avó The Portuguese love to say there are 365 ways to prepare salted cod. Avó Maria has added one more.
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Seven years and counting 38
A brief history of Toronto's Portuguese Canadian Walk of Fame
Going zero waste Inside Toronto's Unboxed Market 56
Satisfy your sweet tooth A list of Portuguese bakeries for when avó's stock runs out. You can thank us later—just make sure your mouth isn't full.
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Artsy fashion
The taste of victory
Stella Jurgen tells us about her fashion journey
A photographer's perspective of the hours after the Toronto Raptors won their first NBA Championship and the city erupted in celebration.
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Milos
The cigar cachet
When words aren't enough to describe a place, that's how you know it's worth visiting.
Cigarettes have seemingly lost their luster, but cigars remain a staple luxury. Why?
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It's what we like We speak with Ana Silva and Carl Cassel—co-owners of Harlem Underground and co-partners in life. Leading a lifestyle that many aspire to live, the secret comes down to one simple thing; doing what they like.
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Portrait A photo of Bela and Fernando from the indie band, MĂŠnage. Authentic as always.
WORDS: JULIA DANTAS
PHOTOS: JAMES ROBERT LEE
BEAUTY BY JULIA
TOP TEN Summer is here and it’s in full swing, so it’s time to talk about my ten favourite products, that are a must in my beauty routine! Watch a full breakdown on my YouTube channel Julia Dantas Beauty for a more in-depth look!
SUMMER PRODUCTS
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Sunscreen: Sunscreen is something a lot of us look past or forget about, but it truly is the most crucial product for your beauty routine! Don’t worry, you can still wear a sunscreen with a low SPF so that you still achieve a nice tan but it is important that you don’t burn you face. Getting a rosy face may look cute or sun-kissed, but in reality, it is only going to lead to sun spots and wrinkles down the road. My favourite sunscreen is the AlumierMD SPF 40. Keep in mind you want to use a sunscreen that has at least SPF of 30 or higher, especially on your face! You can also find BB Creams or tinted moisturizers that have a SPF infused do you can skip a step in your makeup routine and get coverage and protection all in one! Highlighter/Illuminator: One of my secret beauty hacks is a liquid highlighter or illuminator! What is this you may ask? It is a cream infused with a highlighter formula that hydrates your face and gives you a stunning glow and radiance from within. My personal favourite is the Burberry Beauty Fresh Glow Luminous Fluid Base. It is 55% water base and has crushed pearls to help blur fine lines, while brightening up your face. Apply this on the go for a nice little pick-me-up or layer under your foundation for a flawless glow from within.
Primer: One of the most important steps in your makeup routine. Primer sets your foundation, holds it into place and makes your makeup last all day. My go-to primer for the summer is the Milk Makeup Hydro-Grip Primer. This primer has a sticky/grippy texture so it really holds any product you layer on top of it—perfect for a long day in the sun, an outside wedding or a beach day.
Cream Bronzer: Cream bronzer is an essential for an easy makeup application. You can apply this to your face in seconds and blend it out with the warmth of your fingertips. While cream bronzers are great because they are fast and easy. They also give you a more hydrated and natural look because of the cream formula. Milk Makeup has an amazing cream bronzer call the Baked Bronzer. Pro Tip: Apply this in a three shape on your face. Top of the forehead, under the cheekbone and under the jaw. This will give you a bronzed, yet chiseled and defined look.
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Blush/Bronzer Duo: Everyone’s goal in summer is to be sun-kissed right? Finding a great Blush/bronzer duo is going to be crucial for your makeup routine because it’s going to give you just the right amount of bronzy, warm, glow! Try the Burberry Check Palette for a stunning look. You can start off by focusing this on the apples of the checks, and with the left-over product you can run this over your forehead and chin. This will create a warmer tone makeup look and give the effect that you’ve been soaking in the sun. Pro Tip: Apply this in the crease of your eyelid for a monochromatic look. Fiber Brow Product: My makeup case transformed this summer when I discovered the Milk Makeup KUSH Fiber Brow Gel. Have no clue what this is? I didn’t either until I accidentally grabbed it in a rush and now I use it every day (everything happens for a reason, right?). What’s great about this product is you can achieve full, fierce and fluffy eyebrows in seconds…literally! The product has a gel like texture, and in infused with little building fibers, so when you swipe the spoolie through your eyebrows a few times, that is all you’ll need, Boom!
Liquid Lipstick: We all get the struggle! Finding a lipstick that actually stays on, especially in the summer heat is close to impossible. That’s why I use a liquid lipstick. The formula dries down matte and lasts all day, at the end of the night you’ll really need to give your lips a good scrub because that’s just how well it lasts. A perfect nude shade is the Pop Beauty x Megs Pale Baby. This is my all-time favourite—I wear it almost every day! Now you'll never worry about re-applying. You’re welcome.
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Lip Gloss: Okay, so for those of you that DON’T want just a matte lip and desire a bit of bling, don’t worry! The great thing about a liquid lipstick is that you can totally layer, and in fact that’s what I normally do. Layering a liquid lipstick first will give you the perfect base so nothing will move around on you. Then going into a nice glossy lip will give you that juicy affect, but it will STAY all day—how amazing! I like using sparkly glosses, one of my faves is the NARS Orgasm Lip Gloss. The great thing about this is you can also wear this gloss on its own if you just want to show off your lips natural colour. Adding the touch of gloss on top will be so flattering for the summer.
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Highlighter Mist & Setting spray: Setting spray is a MUST for summer. In better words, setting spray is like hair spray but for your face. You spray this all over your finished makeup look to help seal in your makeup application. It truly works, and lasts all day long. My go-to is the MAC Cosmetics Fix Plus, they also have different flavors to pick from. I also wanted to touch on a highlighter mist, while this is different than a setting spray it is equally as important! A highlighter mist is similar in the sense that is comes in a spray or mist formula but instead of holding your makeup in place, it actually gives you a nice glow to finish off your makeup look. A great highlighter mist is the PATRICK TA Major Glow™ Highlighting Mist. You can either apply this all over your face, depending on the look you’re after or you can focus this right on the high-points of your face, to really focus the highlight in a certain area. Pro Tip: Apply this to your neck, shoulders and collarbone for a more glowy look.
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Body Oil: Now that we have mastered how to give ourselves the perfect face glow, we need to master how to give ourselves a great body glow. Ever look at someone and their face is absolutely beaming with radiance, but their legs look dry? These are all things I consider when I’m getting ready for a big event or when I’m doing makeup for a client. While we all are after a glowy look, you also don’t want to forget about your arms, legs or wherever is showing in your outfit. One of my secret hacks is applying a sparkly body oil all over the areas that are exposed in your outfit. A great one is the PATRICK TA - Major Glow Body Oil. There are three different shade options to work with your skin tone as well especially if you’ve been in the sun. normally our skin can get dry fast, so these helps hydrate your skin, while also giving you a perfect glow! LUSO LIFE
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WORDS: DAVID GANHÃO
RECIPE: MARIA MELO
PHOTOS: NOAH GANHÃO
A MESA DA AVÓ MARIA
Bacalhau: a treasured dish
T
o borrow a phrase from Shrek, Maria Melo is “like an onion”– there are lots of layers. She was a working mom, she’s musical, she’s a fantastic painter, she has volunteered many hours at her local Portuguese club, spends time with friends, attends many cultural events throughout the city, is a loving grandmother and she cooks…lots. Maria has great passion when it comes to everything she does, especially food and cooking. “Growing up, I always helped my mother cook. I hold these moments fondly in heart and have continued to create them with my children and grandchildren. I wanted them to learn how to cook traditional food from our region in Portugal. Naturally I focused on our favourite main dishes but didn’t forget the delicious petiscos (light snacks) like pataniscas de bacalhau (cod fish cakes), rissóis de carne (meat patties), moelas (stewed chicken gizzards) or the various Portuguese chor-
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iços. Christmas was always a joyous and delicious time of year, as I would cook up filhoses (a type of fried doughnut), rabanadas (often winesoaked fried bread) and homemade flan pudding.” When we approached Maria to contribute a recipe, she was ecstatic and immediately had one in mind—almost like she was anticipating the invitation. “The dish that satisfies me the most is one I created many years ago which my friends named Bacalhau Maria Melo” Bacalhau (dry salted cod), potentially Portugal’s most treasured dish, has Canadian roots. Legend has it that in the 16th century, when Portuguese fisherman were off the coast of Newfoundland, codfish was so abundant, that it was jumping into their boats. Once their catch made its way back across the Atlantic, the people at home were hooked. The love affair with bacalhau is so strong, that they boast of 365 ways to prepare it—its versatility making it easy to love. It
can be served hot with potatoes, cold in a bean salad or fried into little fish cakes as an appetizer. Grilled, baked, boiled or canned, you truly cannot go wrong. If we consider bacalhau the pinnacle of Portuguese gastronomy, it’s easy to understand why Maria chose this as her recipe. “I first created this dish as a young girl, in my home town—Ferreiros, Gondoriz, Arcos de Valdevez. Over the years I have lived in various countries and have prepared this recipe for family and friends throughout the journey. To me, it is important that my family preserves our culinary traditions and that others may experience the delicious flavours of Portuguese cuisine.” Having now tried Bacalhau Maria Melo, we would like to submit this as bacalhau recipe #366. Enjoy!
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" Legend has it, that in the 16th century, when Portuguese fisherman were off the coast of Newfoundland, codfish was so abundant, that it was jumping into their boats.
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SERVES 6
Bacalhau Maria Melo 1 butternut squash
Prepare the ingredients
2 eggs
Before cooking, salted cod must be soaked in water for 24-48 hours. Add the pieces of salted cod to a glass bowl, fill with cool water, cover and store in the fridge. Replace the water every 8-10 hours.
3 tablespoon of white sugar 1 kg of potatoes 6 pieces salted cod 2 green peppers
Set a pot of water boiling and add the eggs. Wash and half the potatoes (leave the skin on).
2 red peppers
Once water starts boiling, add the potatoes and cook for approximately 20 minutes.
4 eggs
Remove the boiled eggs and add the cod pieces.
5 medium onions
Boil fish and potatoes for another 10 minutes or until both are cooked.
6 cloves of garlic 2 bay leaves 5 bunches of chopped parsley 1 cup grated cheese (your choice) 1 cup tomato sauce 1 teaspoon sweet pepper paste Olive oil Salt and pepper Black olives
Remove from heat, drain and let cool. Remove skin from potatoes, peel eggs, and remove skin and bones from the cod. Cut the potatoes into cubes, shred the cod using your fingers and slice the eggs. Keep these ingredients separate. Make the sauce Slice onions, peppers and garlic. Heat olive oil in frying pan. SautĂŠ chopped ingredients and bay. Add chopped parsley, tomato sauce, pepper paste and salt and pepper (to taste). Put it together Preheat oven to 330Âş. Add a thin layer of sauce to bottom of an oven safe pan (clay works best!). Add a layer of potatoes followed by a layer of cod and a layer of shredded cheese. Repeat layers. Bake for 30 minutes. Remove from oven and garnish with sliced eggs, olives and springs of parsley.
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WORDS & PHOTO: STELLA JURGEN
Artsy fashion For centuries fashion designers have been creating the most daring outfits just to be noticed. Some are not practical, but they make a statement. Lately we see art being incorporated in our day-to-day life to enrich our senses in all platforms. We are free to express our feelings and emotions including on what we wear. Why not combine both to define who we are: Art and Fashion. The dream of designing and wearing what I could not buy became a reality for two reasons: I wanted cool clothes to show the artistic side of me, but I couldn’t afford them. Many people can’t either. As a child, my mother always made cute clothes for my sister and me. She was a seamstress and pattern maker all her life in Argentina and in Portugal. She felt joy in dressing her two daughters as dolls until we were teenagers. My sister Marcela and I were a singing duo “Stella e Marcela” and her incentive was that we needed to look great on stage. Our outfits were designed and sewn by my mother with my father´s approval (our brand manager). Growing older, the excitement of shopping for clothes added to the fun and seemed to satisfy the fashionista in me. Five years ago I was invited to join Jazz Plazma, a jazz trio that quickly became my inspiration for dressing up. The need to wear beautiful and unique outfits on stage became a fun hobby, not just for the music, but also for the opportunity to be creative with my looks. I shopped for fancy second-hand dresses and I altered them to bring them “up-a-
notch”. I did not know how to make them from scratch, but I was able to modify them according to my taste. One day by coincidence I met a visionary woman that was born to change the world -- Karla Stephens-Tolstoy, president of “Standup, Speak-up Apparel”. After we talked, I offered to submit artwork for her to print on her wearable apparel. My first drawing was “Bite Me”, a rebellious illustration to depict standing up to violence against women. This artwork was printed on a full collection that included leggings, T-shirts, kimonos, hoodies and bags. Many other drawings were used for other collections Anti-Bullying, Demand Equality, Empower Women and Foster Care. I was excited to produce my first fashion show for the Circle of Friends Breast Cancer Fundraiser in benefit of the Princess Margaret Cancer Foundation led by Angela Machado. This idea from Clara Abreu, Master of Ceremonies of the event challenged me to design, produce and finance a complete collection dedicated to Breast Cancer with accessories to match. I designed and produced leather “bijou” purses to match the outfits. I found a manufacturer of luxury leather goods in North York that was perfect for my one-of-akind purses. Seeing my art applied to wearable items made me crave for more. I explored the possibility of printing my art on fabric and this step opened me to unlimited opportunities of creativity. I took the plunge and I printed my first 5 meters of satin with my own art. I was terrified to cut the fabric so my mother led the way. She taught me how to make a pattern and how to sew the dress that I designed. She encouraged me to do more. I wore my first designed and printed gown for the Abrigo Centre Women’s Day 2018 event and painted live. A month later, I was nominated for the Waterfront Awards 2018 in the Arts
and Culture category. What an honour! When the opportunity came to do a solo art exhibition at the Peach Gallery (College Street, Toronto) in September 2018, Vince Nigro and Manuel DaCosta encouraged me to bring my vision to life. I knew what to do. I was going to wrap the gallery in printed satin. The process of making this happen was labour intensive but enjoyable. First, I painted all the paintings in large sizes, photographed them, prepared the artwork and then printed it on satin. I exhibited the paintings and printed 13 meters with my colourful art. I thought to sell it as “Art by the Meter”, but unfortunately no one bought it. Not to be dismayed I exclaimed “Great”! I will make glamorous artistic gowns. Soon I was busy designing, cutting and sewing for a few months, one by one. I kept posting each gown on social media and I received great reviews. Much to my credit, a few months later I was nominated as a finalist for the Mississauga Arts Council MARTY’s Awards in the category of Emerging Fashion and Beauty. Someone asked me “Are you wearing a Gucci”? I replied: “I am wearing a Stella Jurgen, artsy just like me.” I have worn my gowns more than once to special events and music performances. Depending on my mood, theme or the type of event, I have six to choose from. The incorporation of art onto wearables can create a bold statement. Now we can bring the art to the streets, workplace, supermarket, wherever we go promoting artists and enriching our culture -- Art is in fashion. Wear it! What’s next? I am experimenting with recycled denim. That will be in the September issue.
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T H E TAST E
TORONTO RAPTORS
WORDS & PHOTOS: NOAH GANHÃO
O F V I CTO RY
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drenaline. Frustration. Elation. Disappointment. Dread. Excitement. Suspense. Victory. For some, it had been years, for others, mere weeks of being a Toronto Raptors fan, before the team claimed our first NBA Championship title. No matter how long people have been fans, they were loud and proud when that final buzzer went off. With 37 cities hosting their own Jurassic Park, the roar of excitement was heard across the nation. This year made it evident that the Raptors have transcended Toronto to become Canada’s team—ringing home WE THE NORTH. The win was enjoyed in many places, but the largest was undoubtedly, the streets of Toronto. Whether you were watching Kawhi’s final free throws live from Scotiabank Arena’s Jurassic Park or refreshing a somewhat questionable streaming site, when the buzzer went off, everybody knew, the city had won and the town fell to second place for the first time in three years. People cheering from every angle—up high waving flags from balconies and down below bobbing through the streets. A frenzy of ecstatic fans headed downtown to join the celebrations at main intersections like Front/York, Yonge/Dundas and practically anywhere they pleased— elated Torontonians put rush hour traffic to shame. People who had remained at home for the teams’ previous wins, were eager to experience the taste of victory since watching fans take over the city after the game 6 win over the Milwaukee Bucks. Fans danced in the streets, popped champagne and even climbed vehicles and lamp posts—you bet that grabbed people’s attention. It was no surprise when the crowd replicated this on larger scale when Toronto clinched the win. For a while, there was a new conversation starter, something to look forward to on weekdays and another reason to go out on weekends—the playoffs were an exciting time to say the least. Generally, the people of Toronto are not accustomed to sticking around watching any sports playoffs— let alone the NBA playoffs—past the first couple of rounds. An entire city—country in fact—itching for a win, restless beyond belief and with just our second conference finals appearance and first championship finals appearance and win, the city is most definitely thirsty for more. Let's show the world that we are the north, we are strong, and we have most certainly been set free. LUSO LIFE
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A man hypes up fans heading towards York & Front from atop a set of barriers
A fan jumps off the lamp post and into the crowd, as his friend records it.
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WORDS: DAVID GANHÃO
PHOTOS: NOAH GANHÃO
Going zero waste
UNBOXED MARKET
T
he word market, in food terms, can evoke different visions. To many here in North America we envision the supermarket—large grocery stores carrying everything from boxes of cereal and bags of milk to polystyrene foam plated meat and pre-packaged, ready-to-eat salads. In other areas, the word represents a place where farmers sell their goods directly to the consumer. To me, the word conjures memories of my first visits to Portugal and my daily walk to the mercado with my grandmother. The mercado served all the locals and housed a small café for customers to have a drink while catching up on the latest gossip. In the centre of the counter was a large scale where almost everything was weighed—fruit, dried cod fish, sugar, even bars of laundry soap were cut from a large loaf, weighed and wrapped in paper. The groceries were then packed into my grandmother’s woven straw bag and transported home. This old-world shopping vibe has carried over (appropriately) to the heart of Little Portugal and its name is Unboxed Market.
Customers bring their
Created by Michelle Genttner and her partner Luis Martins, Unboxed Market is Toronto’s first and only zero-waste grocery store— think bulk food store, then add a café with baked goods, fresh produce, eggs, dairy, a butcher counter, household items and a hot table filled with delicious meals… then remove all the plastic bags and single-use packaging. The concept is simple—customers bring their own containers from home, weigh them on the way in, shop around and them fill them up, then weigh the full containers on the way out. At checkout, they deduct the weight of the container and off you go, paying only for the contents inside.
them up, then weigh
The pair are no strangers to business, having owned and operated Habits Gastropub (later Folly Brewpub) since 2011. Both grew up in rural areas, so they are no strangers to purchasing meats and produce at small markets—Genttner is from Southern Ontario and Martins is originally from Algarve, Portugal. Martins’ ambition of owning a grocery store coupled with Genttner’s push to “get back to basics” spawned the concept, and when M&M Fruit N’ Grocery came up for sale, they had their location. The pair purchased the store in the fall of 2018 and operated it “as is” until December when they closed it for six weeks of renovations and re-opened as Unboxed Market this past February. Although the original store catered largely to the Portuguese community, Unboxed Market is attracting many new clients. “This is a very mixed community,” says Genttner. “It was (and still is) very Portuguese but there are also many new families that have moved to the neighbourhood, which has prompted us to be a store for everyone. We recognize that there is an existent old school community as well as a new growing community, so we try to have foods that appeal to both.” This is very much a community market. There isn’t a large grocery store within walking distance, so for many people—especially the elderly—this is where they shop for their produce and meats or bring containers to get their lunch or milk. “Luis and I believe food should be accessible. It is a right. It shouldn’t be something which people can’t afford. Keeping that in mind, we try to keep our margins as low as we possibly can whilst keeping our doors open.” 40
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own containers from home, weigh them on the way in, shop around and them fill the full containers on the way out.
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Naturally, trying to operate a zero-waste market has its challenges. “Trying to convince some of our distributers and the larger companies to reformat packaging so that it’s something we can sell will always be a challenge until they start to understand that this is what customers are asking for—it needs to be a consumer driven change but we also require government assistance in regards to legislation. It needs to be instigated from the ground up, but also needs to be enforced from the top down—a push from both sides to make sure that people can benefit as much as possible.” The Unboxed people are certainly doing their part. They work really hard to bring things in large format, either in big boxes, totes or something that can be refilled or repurposed in the store. “Our customers are coming in and buying things that are generally without packages. Our fruits and vegetables don’t have any packaging, our grains and flours are bulk, meats are fresh at the butcher counter and olive oils come on tap. Our milk is on tap or in small bottles which you pay a deposit and swap out as you go. This system is not exclusive to food; toothpaste is in glass jars and soaps are delivered in totes, which we send back to the factory for a refill.” Another very important part of the market is its hot-table and café. “Hot lunches and dinners are prepared using in-store products, which allows us to use our fresh pro44
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duce before it spoils.” This is fantastic because produce is the biggest source of waste in a grocery store. Meals and most of the baked goodies are prepared downstairs in their industrial kitchen which also houses a smokehouse where they cure chouriço. The couriço is made using the original 50-year-old M&M recipe and is sold at the butcher counter. During our conversation, Michelle takes a few minutes to cash out a customer and chat with his young daughter. “That’s an Aloha pepper. Did you know that in Hawaiian, aloha means hello and goodbye? Just like ciao.” This exchange made me smile. Having only met Michelle a few hours earlier, I noticed she not only enjoys conversing with her customers (no matter their age), and she’s also quick to offer up something educational for them to take home. I also noticed the cross-section of customers was quite large—from young dads shopping with their children to seniors—which made me wonder if many of the customers were recent-adapters of the “sustainable lifestyle”. Michelle told me that although many have adapted, others are still trying to understand the concept which the staff is quick to explain. If a customer comes in asking for onions in bags, they politely tell them, “Sorry we don’t have plastic bags with onions because we don’t sell
anything in plastic bags, but you can still get onions here, just take as many as you want”. A majority of the older population is drawn to the market for nostalgic reasons, whereas younger to middle aged shoppers are enticed by the market’s environmental focus—either way it’s a win for planet earth. Another client steps up to the counter to pay and reuses an old Unboxed Market bag. At the bottom of the bag lays a receipt from another grocery store and Michelle praises him for reusing the bag. “Reusing and repurposing is important,” she tells me. “Some people have unintentionally created a stigma that you can’t use plastic… yes you can. If you have it, use it. Don’t buy berries in a clamshell, but if you have one, bring your clamshell and fill it here. Repurpose. They are also great for sorting kids’ games—why go out and buy plastic containers when you already have them. It’s a question of realigning your thinking to ‘what else can I do with this’.” Hearing this was very comforting since we have all met someone who looks down at you, which unfortunately discourages many people from trying.
figure out where you can find a more environmentally conscious situation. If you choose your bathroom, refill your shampoo and conditioners and switch to a reusable razor instead of disposable. Safety razor blades last longer, handle is forever and once the blade is done, it’s recyclable. If you’re grocery shopping, do meal planning and use your left-overs. Food waste is a big problem in Canada. We throw out tons of perfectly fine food or it spoils because we didn’t plan our meals properly. If you have scraps of veg, make a soup or put them in a smoothie.” As for me, the Unboxed market was a pleasant mix of nostalgia which I experienced while sipping an espresso at the café and little tidbits of education which will stay with me forever as I try to make the Six Rs part of my day-to-day
UNBOXED MARKET 1263 DUNDAS ST W, TORONTO UNBOXEDMARKET.COM
Michelle offered up a few more tips before we parted ways. “The easiest way to start is by not trying to tackle everything at once. Pick one room in your house and LUSO LIFE
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THE 6 "R"S OF ZERO WASTE We've all been taught the 3 Rs—Reduce, Reuse and Recycle. Now we have 6Rs— Refuse, Reduce, Reuse, Re-purpose, Rot and Recycle (in that order). Zero Waste starts by refusing things. Reduce whatever you still have and use to save resources. Replace disposables for reusable options, and repair things rather than tossing them. Compost your organics and let them rot. Finally, make sure to recycle whatever is left. 1. REFUSE Don’t take what you don’t need. This is the most direct way to eliminate a lot of your trash. Say no to produce wrapped in plastic, disposables and things you don’t need. It's as simple asking the waitress to not bring you a straw! 2. REDUCE Only buy what you need—avoid impulse shopping, don’t overbuy, buy reusable/ refillable items, buy bulk and avoid single serving sizes. 3. REUSE/REPAIR Expand product shelf-life by reusing jars or fixing something that’s broken rather tha n replacing it. 4. RE-PURPOSE If something can’t be used for what it was originally intended, see if it can be used for something else—re-purpose a jar into a toothbrush holder. 5. ROT Don’t throw away kitchen scraps. Put them into your green (organics) bin or start your own composting pile in your backyard or consider a worm bin. 6. RECYCLE Reclaim the raw materials. This one is controversial because of the lack of transparency in the industry and the fact that much of it ends up in landfills. To help the process be most effective, remove all food residue before recycling, separate items, remove caps and rings from bottles, and if in doubt, contact your local recycling centre. LUSO LIFE
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WORDS: VINCE NIGRO
PHOTOS: ASSORTED
PORTUGUESE CANADIAN WALK OF FAME
Seven years & counting LUSO LIFE
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PHOTO: JORGE RIBEIRO L TO R: Manuel Dacosta, Dr. Mario Silva, José Luís Tomaz, Jenny Tomaz Coimbra (Son & Daughter of inductee Mário Coelho Tomaz), Jack Prazeres
F
or seven years, the Portuguese Canadian Walk of Fame (PCWOF) has been selecting four new candidates each year to be honoured on the wall. This started out with a vision and a conversation about recognizing those who have contributed to the Portuguese community over the years. Manuel DaCosta, founder of the PCWOF, took this dream and made it a reality—his persistence and generosity have made this dream come true. Over the past seven years we have induced a cross section of people from all walks of life. It all started in 2013 with the first three inductees being Antonio Santos e Sousa (one of the pioneers who came to Canada during the first wave of immigration), Michael Nobrega (retired President and CEO of the Ontario Municipal Employees Retirement System) and singer/ songwriter Nelly Furtado. What an incredible start to the PCWOF. From that illustrious group the PCWOF went on to honour many more Luso-Canadians—hockey legend John Tavares and Justice Maria Linhares de Sousa in 2015; business-
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man Manuel Clementino and hockey player Drew Doughty in 2016; last year's inductees Antonio Dionisio, best known for his part in laying the foundation of the union revolution in Canada and Andrew Arruda an unbelievable talented young man who's artificial intelligence background has revolutionized the legal and insurance business; and 2019 inductees of Jack Prazeres (President of the Luso Canadian Charitable Society), Dr. Mario Silva (politician, author and international legal scholar) and diving champion Meaghan Benfeito.
standard that many children follow to this day. She was inducted into the builder’s category in 2016. In 2017 the builder’s category honored a group of educators from all levels that had made contributions to our community, and last year Alberto de Castro an artist whose art is displayed all over the world was honored.
In 2014 the PCWOF started a builder’s category to honour those who had achieved greatness in life but were not any longer here with us. In 2014 we honored Pedro da Silva— Canada's first postman. He was of Portuguese background and made a significant impact on this country. Jose Mario Coelho was a man that had a long-lasting impact on the Portuguese community both in media and establishing the first museum dedicated to the Portuguese pioneers. He was an individual that touched many people and his generosity to the community has been invaluable. Ms. Branca Gomes was Toronto's first Portuguese teacher who educated and inspired many youths in our community and set a
Since its inception the PCWOF has tried transparently to honour and show recognition to those that are with us and those that have passed. We have inducted a rich group and we will continue to move forward in the years to come. We look forward to lthe next group of incredible individuals that have contributed to the Portuguese way of life.
This year’s inductee into the Builder’s Category was Mario Coelho Tomaz, who opened the first Portuguese book store in Kensington market. This book store served the community for over 5o years.
Stay tuned we have just scratched the surface. VINCE IS A MEMBER OF THE PORTUGUESE CANADIAN WALK OF FAME COMMITTEE 722 COLLEGE ST, TORONTO PCWOF.COM
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PORTUGUESE
D
urante sete anos, o Portuguese Canadian Walk of Fame (PCWOF) tem, todos os anos, selecionado quatro candidatos para serem homenageados. Tudo começou com uma conversa e com a visão de tentar reconhecer aqueles que, ao longo dos anos, contribuíram para a comunidade portuguesa. Manuel DaCosta, fundador do PCWOF, pegou no sonho e tornou-o realidade – a sua persistência e generosidade tornaram o sonho realidade. No decorrer dos últimos sete anos, temos induzido uma secção transversal de pessoas, de todas as classes sociais. Tudo começou em 2013, com os primeiros inductees sendo António Santos e Sousa (um dos pioneiros que veio para o Canadá na primeira onda de emigração), Michael Nobrega (antigo Presidente e CEO do Sistema de Reformas dos Trabalhadores Municipais de Ontário) e a cantora e compositora Nelly Furtado. Que inicio incrível para o PCWOF. Despois desse grupo ilustre, o PCWOF honrou ainda pessoas como a lenda luso-canadiana do hóquei, John Tavares e a juíza Maria Linhares 54
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de Sousa em 2015; e ainda, o empresário Manuel Clementino e o jogador de hóquei Drew Doughty em 2016; os inductees do ano passado foram António Dionísio, conhecido pelo seu papel na fundação da revolução sindical no Canadá e Andrew Arruda, um jovem incrivelmente talentoso, cujo antecedente em inteligência artificial revolucionou os negócios legais e de seguros; em 2019, os inductees foram Jack Prazeres (Presidente da Luso Canadian Charitable Society), Dr. Mário Silva (politico, autor e professor e especialista em Direito Internacional ) e a campeã de mergulho Meaghan Benfeito.
e abriu um precedente que muitos jovens seguiram. Foi nomeada para a categoria de builder em 2016. Em 2017, esta categoria condecorou um grupo de educadores, de todos os níveis, que deram o seu contributo à comunidade, e no ano passado, foi distinguido Alberto de Castro, um artista global que tem arte exposta por todo o mundo.
Em 2014, o PCWOF deu início à categoria de builder, para homenagear aqueles que contribuíram para a causa, mas que já não estão entre nós. Em 2014, honrámos Pedro da Silva - o primeiro carteiro do Canadá. Tinha descendência portuguesa e teve um papel significativo neste país. José Mário Coelho foi um homem que teve um impacto duradouro na comunidade portuguesa, tanto nos media como na criação do primeiro museu dos pioneiros. Foi um individuo que tocou várias vidas, e a sua generosidade para com a comunidade é incalculável. A sra. Branca Gomes foi a primeira professora de português em Toronto, ensinou e inspirou muitos jovens da nossa comunidade,
Desde o seu começo que o PCWOF tentou honrar ao dar reconhecimento, de forma transparente, àqueles que ainda estão connosco e àqueles que já partiram. Temos tido um grupo variado, com todos os setores a serem representados no Walk of Fame e nos próximos anos, vamos continuar com pessoas incríveis que contribuíram para o modo de vida português.
Este ano, Mário Coelho Tomaz foi designado para a categoria de builder, abriu a primeira livraria portuguesa no Kensington Market. Esta loja serviu a comunidade durante mais de 50 anos.
Fique atento, ainda agora começámos. VINCE É UM DOS MEMBROS DO COMITÉ DOPORTUGUESE CANADIAN WALK OF FAME 722 COLLEGE ST, TORONTO PCWOF.COM
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WORDS: VINCE NIGRO
PHOTOS: NOAH GANHÃO
8 PORTUGUESE BAKERIES
Satisfy your sweet tooth Most of us have a sweet tooth and the occasional craving for a tasty Portuguese treat. Unfortunately, avó isn’t always around to bake our favourite dessert, so we’re here to help give you that sugar high you’re looking for. Here are eight Portuguese bakeries in the Greater Toronto area that you should visit. A panel of three people from a diverse cross section paid a visit to the following bakeries and rated them on their specialty item as well as rating their service and cleanliness. 56
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BRAZIL BAKERY
CALDENSE BAKERY
BRAZILBAKERY.CA
CALDENSEBAKERY.CA
1566 DUNDAS STREET WEST, TORONTO
337 SYMINGTON AVENUE, TORONTO
The race was close for the best pastel de nata, and Brazil Bakery is definitely near the top for this sweet delight. Their flan pudding is also fantastic—definitely worth trying—and their lemon bolas de Berlim are the best.
This is one of the older chains in the GTA and is the go to bakery for many locals. The pasteis de bacalhau (codfish cakes), and the shrimp and beef patties are one of the best in the city. Also, very tasty are the fruit and almond tarts, and their plain croissants. They have a fantastic padas (sourdough buns) and the slider buns are the best.
Service is good and cleanliness is average, but worth the visit.
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Service was adequate, and the store was average on their cleanliness.
DOCE MINHO
GOLDEN WHEAT
DOCEMINHOBAKERY.COM
GOLDENWHEATBAKERY.CA
2189 DUFFERIN STREET, TORONTO
652 COLLEGE STREET, TORONTO
The best corn bread is at this bakery situated midway up Dufferin Street just south of Eglinton. They have a great selection of pastries at this bakery and they are out of this world. Their old school specialty cakes are very tasty.
Golden Wheat has the best tosta mista (grilled ham and cheese) sandwich around—filled with gooey melted cheese. The chocolate & almond croissants can rival those baked at a Parisian pâtisserie They have some unbelievable specialty cakes and in our opinion, the best Portuguese bun in the city.
The loyal customers keep this bakery very busy, so be prepared to wait in line. The bakery was pleasantly neat and very clean.
Service was good, and cleanliness was average.
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NOVA ERA
SEARA BAKERY
NOVAERA.CA
SEARABAKERY.COM
1172 DUNDAS STREET WEST, TORONTO
2277 KEELE STREET WEST, TORONTO
Nova Era has the best cake squares of all types—from strawberry to pineapple to blueberry. The specialty cakes that they sell rival any top designer bakery in the city. We have to give them an honorary mention on their pastel de nata but what really stood out was a cake they called tamboré—a yummy vanilla base sprinkled with icing sugar and cinnamon.
The Portuguese round pound cake is very moist and a quality buy. It is sold in a variety of flavours—mocha, apple cinnamon and lemon—which is our favorite. The multi-grain bun and French stick are also quality products which make a great sandwich…or just eat it plain.
Service was good—a small wait at times but generally good, however, they could use some help in the cleanliness area as we found the bakery a little run-down.
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The service is very slow, and you can be waiting over 10 minutes just to pay, so be patient when you visit Seara. The bakery was very dirty, and the tables were dirty.
TRIGO BAKERY
VENEZIA BAKERY VENEZIABAKERY.CA
289 DUNDAS STREET EAST, MISSISSAUGA
114 OSSINGTON AVENUE, TORONTO
Trigo has the best coconut cookies and pastries around, with a great variety of other Portuguese style cookies. They make a mean Portuguese flan pudding with great texture and unbelievable taste. Another item worth mentioning, are there specialty cakes, which are highly creative.
A hidden gem with possibly the best pastel de nata in Toronto. In addition to the original, Venezia also carry four specialty natas which are topped with extra goodness—lemon, pineapple, raspberry and Nutella. The pineapple pound cake is full of natural flavours and worth trying. They make a hardy sandwich if you’re looking to have a quick bite and their chocolate donuts deserve an honorary mention.
It is a beautifully clean bakery with very good service and plenty of parking. Worth the drive to Mississauga.
Smaller location with fairly quick service and is a very clean bakery.
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WORDS AND PHOTOS: NOAH GANHÃO
Milos
A PHOTOJOURNAL FROM GREECE
"
Oh, you're going to a Greek island too!? Which one... Mykonos or Santorini?" "Neither. Milos." The small Greek island, once home to the world famous Venus de Milo statue, is yet to match that level of fame—though certainly not for a lack of appeal.
After having been up for over 24 hours and travelling by plane, bus and ferry, it was a treat to feel the sea breeze as we stepped off the boat at Adamas. Despite the beginning of June being quite windy in Milos the air was warm. We chose to stay at a quaint family owned resort, by the name of En Milo, on the north-eastern point of the island. The rooms were light and overlooked an infinity pool, drawing your gaze up to the sea, just fifty feet ahead. As much as we were excited to begin exploring, we needed to close the book on this long day and get some rest—though not before dipping our toes in the water and catching our first glimpse of the sunset. The sun bid us good night, and greeted us good morning, as we headed over to breakfast. A spread of fresh Greek ingredients covered the table, but slowly disappeared as we ate and made the days plans. Our sweet host recommended a couple beaches along the southern coast, which is where we would spend a few of our days throughout the week. Most places were within a thirty minute drive, which was perfect since we planned to hit them all. Milos' most well known area is Kleftiko, which is made-up of distinct rock formations along the south-western shore—once used as hideouts where pirates docked their ships. Surprisingly however, our love affair with the Aegean island did not begin with Kleftiko or Sarakiniko, but with a photo we came across of vibrant flowers decorating the white walls of Plaka. It was reminiscent of inside the castle walls of Óbidos, an old Portuguese city. On top of these natural gems, Milos is home to countless other things, such as its fishing villages, fresh food, rich history and overall positive atmosphere—unparallelled in many other places I have been. Though we only spent six days on the island, it can't be summed up into words alone... so I'll let the photos do the talking.
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Sarakiniko's stark lunar landscape distinguishes it from other beaches
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[BOTTOM RIGHT DISH] Fisherman's tagliatelle from Astakas, a seaside restaurant in Klima
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Colourfully painted syrmata (fishermen’s boathouses) line the coast of Klima
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WORDS: NATALIE GREENSPAN
PHOTOS: NOAH GANHÃO
The cigar cachet
W
hile the stigma around cigarettes has detracted from their lustre, cigars remain a staple cachet. Why is this? Both are tobacco products, both have been glamorized to death in old Hollywood films and most of all, and have negative impacts on our health. The only argument in favour of cigars is that they aren't inhaled—it's just not the purpose. Cigar smoking is a symbol of wealth, prestige, exclusivity. From blackjack and poker tables at casinos in Monaco, to the back of limos, to the iconic image of Al Pacino, George Burns and Al Capone smoking their stogies, the image of cigars will never suffer the same deadly fate as cigarettes because they symbolize status. The upper class, the elite, the VIP’s of the who’s who crowd that purchases them on the down low. Unlike cigarettes, fine cigars don’t just sit behind convenience store shelves. Many go off the beaten path to secure the very best cigars on the market. One visit to Frank Correnti Cigars Limited, Toronto’s oldest and legendary cigar factory on any Toronto block is enough to tell you how secret of a society this business is for serious players. Decades of cigar smoke leave a distinct smell in the air, as you reach the old-fashioned room, tucked away upstairs. A conversation with one of the aficionados has you sure you’re talking to the boss of the business. The best of the best. The know of the know-how. Reputations are earned for a reason. Another apt alternative is to hit up one of Toronto’s premiere cigar clubs. As exclusive and allusive as they come, they also include premium cigars with annual memberships—which don’t run cheap for a reason. Like a secret society, these members-only clubs have a hand-picked guest-list dictating who may smoke the premium hand-rolled cigars. Now that’s an occasion worthy of celebration, which at a speak-easy cigar bar is every smoky, yet well ventilated night.
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It's what
Ana Silva and Carl Cassel are co-everything.
ANA & CARL
The couple are lovers of art, parents of five children and restaurateurs who work and live in the same building.
we like WORDS: DAVID GANHÃO PHOTOS: NOAH GANHÃO
W
e were scheduled to meet Ana Silva and Carl Cassel at their home—a two story addition which they built above their restaurant, Harlem Underground. There is nothing unique about living above a restaurant but if you are Ana and Carl, you will find a way to make your apartment standout. A few hours before opening we were instructed to come around the back of the building. Our first vision as we turned the corner was the brightly coloured graffiti that adorns the laneway which sits south of Queen— the walls of the buildings and garage doors have all been painted by local artists. A few more steps and the three stacked shipping containers that make the back part of their home come into view. Right away one notices this isn’t a conventional home. There is a mix of materials and styles, yet nothing seems out of place. Steel, marble and concrete coexist with natural woods, iron pipes and glass to
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create a modern, industrial feel. A fun part of the tour was peering out the curved “bubble” window at the Harlem Underground patio below. The containers, which were fastened to the building, actually make up a small portion of the total living space—the staircase from ground level, part of the living room on the second floor and part of the master bedroom on the third floor. “You can see the container in the back corner”, explained Ana, “the rest of the addition is traditional construction.” And just how long does it take to build a palace out of shipping containers? “Once we started digging, the project took three years…but there were six years of paperwork and ten years of planning.” Being the first residential unit to build using corrugated metal containers came with it’s challenges, “they had no information about it. The city planners were great and supported us, but we had to start from scratch."
I
f you’re looking to hang out in one of the hippest neighbourhoods in the world, look no further than Toronto’s Art and Design District. This stretch of Queen Street between Bathurst and Gladstone is filled with galleries, bars, nightclubs and restaurants. One of its mainstays is Harlem Underground, which has been a part of the area’s colourful landscape for over 10 years. This is the second incarnation of the restaurant—the first being Harlem East which was also located in Toronto, at Church and Richmond. “Harlem was doing well, and Carl was running Irie Food Joint at this location, so we decided to convert it to Harlem Underground. Eventually, we sold the first location to concentrate on one,” said co-owner Ana Silva.
Wall art by Leandro Illescas
functions. In fact, their tagline is very self-explanatory music, food, art and cocktails—Ana explains:
Music Harlem East had almost daily music where Harlem Underground has lots of live, but we bring in more DJs because the scene is more geared toward that. Some of the staff are DJs and in the past some of them were performers as well. Monday is Jazz night. During the summer we open the front window and jazz is bellowing onto Queen Street—people love it! Neil Brathwaite is a jazz sax player who brings musician friends to perform with him every week. We also have live music on Fridays and DJs on Saturday.
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Carl and Ana's youngest kids, Zava (5) and Lua (7)
The second eldest child, Jodie (19) is a bartender at the restaurant 82
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A left over piece from an art show that was held at Harlem Underground
Carl and Ana on their steps
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Food
Cocktails
The food is a Caribbean-southern fusion with lots of choices. Our southern fried chicken & waffles have helped make us famous, in fact we have many people that drive in from the suburbs to eat them. Right now my personal favourite is our veg curry roti. Many of our recipes are fairly complex. When you’re dealing with Caribbean food there are a lot of spices that go into the dishes. Food is Carl’s domain—we use his recipes—he came up with the menu. Some are very old from the Irie days and some are new, for example, we just added jerk pork.
Naturally we have a lot of Rum based cocktails, but The Bloody Jerk is without a doubt our biggest. It is basically a Caesar garnished with a delicious skewer of mini fried chicken and waffles, candied plantain and a crunchy deep-fried pickle.
Art Art has always been a strong component and it hangs on all the walls. It’s what we love, so it’s something we’ve always incorporated. We’ve had multiple local artists do shows here, otherwise we display my husband’s paintings. 84
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When you think Jamaican cuisine, spicy jerk chicken is probably the first thing that comes to mind. It is served throughout the island from roadside shacks to fancy restaurants which makes it indisputably a Jamaican tradition. Just as (or debatably more) famous, is Jamaican rum and since gastronomy shouldn’t just be on your plate, Harlem Underground decided to share a recipe that can be consumed from a glass—Ragtime Rum Punch. HARLEM UNDERGROUND 745 QUEEN ST. W, TORONTO HARLEMRESTAURANT.COM
The art which decorates the walls is also striking and vibrant. “Carl is an artist and I studied art history in university, it’s what we like. Many of the paintings are Carl’s and some were painted by friends”. The other thing that one notices is the strong bond of family—part of the reason Ana and Carl decided to sell their house and build over the restaurant was to keep the family unit tight. “We have five children ranging from age five to 22 and the older ones work in the restaurant— living at the same location is very convenient” In addition to raising children and helping run a restaurant, Ana is also a yoga instructor— teaching classes from home. Restaurant, art studio, gallery, yoga studio, office and most importantly home—Ana and Carl have created a space that has purpose.
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SERVES 1
Ragtime rum punch Ice
Serving Details – use a short rockglass
1 oz rum
Add ice to metal shaker.
1/2 oz Wray & Nephew Jamaican Rum
Pour rum, tropical punch, mango and passion fruit juice over the ice.
2 oz Tropical punch
Shake.
2 oz Passion juice
Pour into glass.
2 oz Mango juice
Add a splash of grenadine syrup.
Grenadine syrup
Top with guava juice.
1 oz Guava juice
Garnish with orange wedge. Enjoy!
1 Orange Wedge
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MASONRY & LANDSCAPE PRODUCTS
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Oxford
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416-679-0635 info@oxfordglass.com oxfordglass.com
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222 Rowntree Dairy Rd, Woodbridge | 905-652-4140 | carpenterslocal27.ca
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LiUNA Ontario Provincial District Council 1315 North Service Road E., Suite 701 Oakville, ON L6H 1A7 Tel: (289) 291-3678 Fax: (289) 291-1120 www.liunaopdc.ca
Local 183 Toronto 1263 Wilson Ave., Ste. 200 Toronto, ON M3M 3G3 Tel: (416) 241-1183 Fax: (416) 241-9845 Business Manager: Jack Oliveira
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Local 493 584 Clinton Ave. Sudbury, ON P3B 2T2 Tel: (705) 674-2515 Fax: (705) 674-6728 Business Manager: Mike Ryan
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Local 607 730 Balmoral St. Thunder Bay, ON P7C 5V3 Tel: (807) 622 - 0607 Fax: (807) 622-0454 Business Manager: Terry Varga
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Local 837 44 Hughson St. S. Hamilton, ON L8N 2A7 Tel: (905) 529 - 1116 Fax: (905) 529-2723 Business Manager: Manuel Bastos
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SOUND | SPECIAL EFFECTS | STAGE LIGHTING | PROFFESIONAL PA SYSTEMS STAGES | EQUIPMENT SALES | LEASING | CLUB INSTALLS | LONG TERM RENTALS
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WORDS: BELA
PHOTO: NOAH GANHÃO
MÉNAGE
Portrait
Being in Ménage has granted us opportunities to be photographed by some amazing photographers. A gift we don’t take for granted. Fernando and I grew up on MTV and iconic portraits of our musical heroes. These portraits inspired and motivated us. Not only to make music that would touch people’s lives but to one day, possibly be the subject of our own portrait that could connect with the masses. Those portraits we idolized as kids hung on our bedroom walls. They came in the form of posters that hung alongside the blessed crucifix from Fatima our grandmother gave us. We’d joke, “imagine if these songs we write make it to the lives and homes of perfect strangers and they tape posters of us onto their bedroom walls one day.” (...just one of the million reasons vanity is the most popular of the seven deadly sins, lol) The songs we write about are based on real life experiences. So, when we pose for the camera, we pose as ourselves—not a fabricated persona. The experience of 98
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being photographed, most of the time by someone you hardly know, can be uncomfortable so I prefer when the photographer lets me pose how I feel most natural. I have been the subject of portraits highly orchestrated by photographers with defined visions of what they wanted the photo to look like. The end results in most cases have wound up feeling lifeless. Aesthetically the finished product may have looked interesting, but ultimately told no story. When I look at portraits of myself, I can often remember that exact moment. If you were to ask about that day, I likely wouldn’t recall many of the details (mostly due to a snowboarding head concussion I suffered a few years ago which messed with my memory) I can tell you what I was thinking at that moment. That’s the magic of a photo. It captures a mere second in history and makes it eternal. And in that second, given some luck, raw emotions, and unfiltered vulnerability you may find yourself being the subject of a photo that someone someday may be considered an iconic portrait.
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