Montreal Times 22 46 March 4 2017 by Montreal Times

Benedict Labre House - Helping the homeless - Page 5

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Quebec or Vermont Maple Syrup? Hudson, St. Lazare, Senneville, Ste-Anne-de-Bellevue, Baie d’Urfe, Beaconsfield, Chateauguay, Kirkland, Pte. Claire, Pierrefonds, D.D.O., Dorval, Lachine, NDG, CSL, Ville St-Laurent, Mtl-West, Hampstead, Westmount, Montreal, Lasalle, Verdun, Nun’s Island, Laval, St. Leonard

By Bonnie Wurst mtltimes.ca

ometime during mid-February and early March, while the nights are still cold and the days grow warmer, a clear liquid, which looks like water begins flowing from 'tapped' maple trees in eastern North America. The 'sap' from the trees, with just a hint of sweetness, flows into buckets or through extensive plastic tubing and then transported to what is called a sugar house.There it is carefully boiled down until all the water evaporates and it becomes the thicker, rich amber or golden delight we all love and know as Maple Syrup. It takes at least 40 gallons of sap to make just 1 gallon of syrup - explaining why many call it 'liquid gold'. Soon the festivals and 'sugaring off' parties will begin at the Cabanes à Sucre or 'Sugar Shacks'. Different qualities of maple syrup will be liberally poured over waffles, pancakes and fresh fruit, used in baked bean recipes or as glazes for meat or poultry, or even a

little shot in an alcoholic drink. But the best delight is still found when it is poured over fresh snow, rolled up with a stick and enjoyed like a popsicle. But where is the best maple syrup produced? The two top producers of syrup in the world are Quebec and Vermont, who could both claim being the best. So who gets the gold for their 'liquid gold'? The Green Mountain State or La Belle Province? Quebec is the world’s largest producer of maple syrup, with over 90% of the syrup made in Canada tapped in the province. Last year Quebec produced a record 13.5 million gallons. Vermont, our neighbors just across the border, is second. Last year they produced a record 1.9 million gallons - and it might not seem like much in comparison, but their production has been growing steadily over the years. Quebec’s global share fell from a high of around 80% in 2003 to just over 70% last year - whereas in Vermont, production has more than doubled over the past decade. Is it because it tastes better than Quebec's - or is it simply the economics of a growing industry, regulations and more trees being tapped? Not all maple syrup is the same. There are many factors that can affect the taste of syrup; like the weather, the soil the trees grow in and their overall health. The sugar maple is the preferred tree that is

tapped, but there is also the red maple, black maple, ash leafed maple and silver maple - but the sugar content of those is only about 1%, compared to the sugar maple at 2% which is far more desired. Then there is the experience, care and artistry of the people making it. It's something like producing a fine wine, and not all are appreciated in the same way. Much depends on the taste buds of the consumer - and poorly produced maple syrup can sometimes taste bitter, metallic or musty. There is also the grading system, with syrups labeled as 'Grade A Fancy', 'Grade A Light Amber' and 'Grade B Medium' or 'Dark Amber'. Sounds confusing? Not really, it

just depends on how strong a maple flavor you prefer and how you want to use it. Many people prefer a darker syrup for baking because of the stronger taste of maple that stands out, and a lighter syrup for dribbling on things like french toast, ice cream and even as a sweetener for coffee. And when not overused, maple syrup also has many health benefits. It has better nutritional value than honey, white sugar and even brown sugar. It is an excellent source of manganese, riboflavin and zinc. Minerals found in maple syrup like magnesium, calcium and potassium have been shown to decrease the risk of hypertension or stroke - and the calories

in maple syrup are lower than in corn syrup and honey. If you haven't already had the opportunity to compare both syrups to each other, next time you plan a visit to Vermont (or even parts of Maine and New Hampshire) why not take a moment to stop at a roadside stand or market and pick up a bottle or can of the same grade of your Quebec brand then decide for yourself which is better? Personally, I like my maple syrup the Quebec way, especially when it is in season and fresh - dribbled on anything from scrambled eggs to pasta, in salad dressings (it works great with garlic) and even a drop or two in my oatmeal. I've tasted

How to sell high: Avoid these three mistakes when selling your home

MONTREAL - When you decide to sell your home, setting your asking price is one of the most important decisions you will ever make. Depending on how a buyer is made aware of your home, price is often the first thing he or she sees, and many homes are discarded by prospective buyers as not being in the appropriate price range before they're even given a chance of showing. Your asking price is often your home's "first impression", and if you want to realize the most money you can for your home, it's imperative that you make a good first impression. This is not as easy as it sounds, and pricing strategy should not be taken lightly. Pricing too high can be as costly to a home seller as pricing too low.

• March 4, 2017

Vermont syrup many times and it is good, but perhaps it’s the Canadian in me (after all our flag features a maple leaf) but Quebec syrup wins hands down. It is all you will find on the shelves in our kitchen or in the refrigerator - where it can stay fresh for over three months, but never lasts long enough for us to find out if it does. (I must also confess to licking the spoon clean and even the plate once the crêpes are finished.) Have you tried both syrups? Did you find one tastes better than the other? If so, let us know which syrup tickles your taste buds the most - or inventive ways on how you like to use the sweet 'liquid gold'!

Taking a look at what homes in your neighborhood have sold for is only a small part of the process, and on it's own is not nearly enough to help you make the best decision. A recently study, which compiles 10 years of industry research, has resulted in a new special report entitled "Home sellers: How to Get the Price You Want( and Need)".This report will help you understand pricing strategy from three different angles. When taken together, this information will help you price your home to not only sell, but sell for the price you want. To order a FREE Special Report, visit: www.sellmyhouseformore.ca Get your free special report NOW to learn how to price your home to your maximum financial advantage

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fter sweeping the Brampton Thunder in a best-of-three semifinal series, Les Canadiennes will be facing the Calgary Inferno in the finals for the coveted Clarkson Cup. Calgary clinched their spot with a win in game 3 of the semi-finals against the Toronto Furies. It is certain to be an exciting, hard played game as the two teams meet for a rematch of last year’s Clarkson Cup Final - when Calgary took the cup home. Montreal leads the CWHL in Clarkson Cup appearances, in addition to a League-best three titles. See online for more: www.mtltimes.ca

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Valpolicella Ripasso wine

Ripasso is a type red wine from the Valpolicella zone located north of Verona in the Veneto region of Italy. Ripasso is generally less well known than Valpolicella and Amarone wines, also from this area, even though it shares some features of both wines. The term “Ripasso” sounds like and in fact means “repassed.” That refers to its production process whereby regular, fermented Valpolicella (which is a blend of three regional native red grape varieties - Corvina, Rondinella... See online for more: www.mtltimes.ca March 4, 2017 •

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Catching Hockey Fever with SLAP

Volunteer coach, Rupert Richards, surrounded by children from the SLAP program. Photo credit: Caroline Viger-Lazare

ockey was one of the first team sports organized by Sun Youth. In the 1950's, municipal arenas did not exist so the youngsters played hockey on an outdoor rink at Jeanne-Mance Park. No matter the weather, they were always there. Still today, this passion is part of Sun Youth's Sports & Recreation programs such as the SLAP Hockey program. It is through the collaboration of Park-Extension Youth Organization (PEYO), the Quebec Avalanche Hockey Club and Sun Youth Organization that the program was established in 2005. Its mission is to introduce children, aged between 5 and 13 years old, to the fundamentals

STUDIO

of the sport.The participants are first taught basic skating skills and eventually progress to proficiency in team concepts while focusing on their education. This year, 70 young players registered to the Parc-Extension program which is held at the Howie-Morenz Arena. Through this hockey development program which runs from September to April, those young players have two training session a week, during which they compete in intra-team matches.The objective is to provide them with a positive, enjoyable and safe experience in a structured and non stressful environment under the supervision of volunteer

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coaches. Since October 22th, 2016, in collaboration with the Pierrefonds-Roxboro borough, the SLAP program has expanded and is now available to young residents aged between 5 and 11 years old. Thirty sessions were held during which 35 kids laced up their skates and jumped on the ice of the Sportplexe this season. Sun Youth wishes to convey its gratitude to all the donors and volunteers who offer the organization their support in helping underprivileged children to catch hockey fever at a very affordable price. You can give a boost throughout the year by giving gently used hockey equipment.

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Food for thought Generations Foundation offers food and a future to Montreal’s kids

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Natalie and Adrian Bercovici of Generations Foundation

he best way to feed the brain is through the stomach. This is Adrian Bercovici’s philosophy and what drives Generations Foundation. Bercovici is executive director and co-founder of this organization dedicated to fighting hunger and poverty in schools across Montreal with breakfast, lunch, and snack foods. A retired Bercovici came up with the idea after working nearly a decade at the Old Brewery Mission. “If you want to have a war on homelessness, don’t start with the homeless, start with the kids,” he says, explaining how the average homeless person during his time at the Mission had a grade five education. “If we can do something for kids, maybe they can get more than a grade five education, maybe we can

help reduce the number of people who are homeless on the street.” Once Bercovici and his wife Natalie had a solid group of supporters, they visited schools in the city, asking what their concerns for students were. First was St. Gabriel’s, where the principal had observed problems in his students. “Kids were falling asleep at their desks, they weren't paying attention, they were ornery during the day,” Bercovici explains. The principal knew that providing a variety of food options would help them stay in school. What began with 175 hot meals a day grew into 10 schools across the island by the end of Generations Foundation’s first year in 1999. “They don’t do all the learning at school, so you have to make sure every

base is covered,” Bercovici says. The food Generations supplies ranges from Eggos and oatmeal for breakfast, to pizza, shepherd’s pie, meatloaf, and

souvlaki for lunch. Milk and bread is always on hand and every lunch is served with vegetables and salad. Having President’s Choice as a partner helps as the food often comes from Loblaws or Provigo. Buffet La Stanza has always been a number one source of support as the meals are cooked there. When school is out for the summer, Generations still works hard to help underprivileged kids in the city. In addition to awarding students who have shown outstanding citizenship in their community a laptop at the end of the school year, Generations also sends 200 to 300 kids to sleep away summer camp. Bercovici believes “when a kid goes away for a two-week period, they learn new skills, they’re a changed person.” However, Generations

Foundation's journey has had its share of obstacles, from encouraging picky eaters to eat their salads, resulting in vegetarianism for some, or getting less bang for your buck at the grocery store. The current challenge it faces is providing healthy choices. “Low sugar, low fat, whole wheat bread, we do try but it’s very difficult, everything is done for taste not health,” he says. In November 2014, Generations was awarded the title of CJAD’s Heroes of the Month, a testament to their hard work. “It’s really making a difference, I feel great about it,” says Bercovici. Now, more than 8,000 children benefit from the free food as they have expanded to help Montreal’s learning centres too. Generations Foundation can be reached at: 514.933-8585 generationsfoundation.com

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March 4, 2017 •

Benedict Labre House - Helping the homeless, one bit at a time

RESTAURANT

Open Monday to Friday 11am to 10pm Sat and Sun 4pm to 11pm

484 Chemin Bord du Lac • Dorval Que H9S 2A8

The Benedict Labre House in Griffintown

n a run-down section of Griffintown we find the Benedict Labre House, a day-center for the homeless and the poor located in this area since 1952. The House, a three-story building, is a home in itself. When one walks through the front door, he is greeted by delicious scents of the daily home cooked meal being prepared. This organization offers three meals a day, Tuesday through Thursday; two meals on Monday and large “supper sized” lunches on both Saturday and Sunday. Their famous pancakes and French toast are served on Tuesday and Thursday mornings respectively. The cook does marvel with the food received from Moisson Montréal, the food bank that provides food to community organizations in the city. The House is also blessed with hundreds of volunteers who come in with food and cook meals for our guests and with many generous donators who help by giving fruits and vegetables, as well as meat. In the summer, the backyard is regularly filled with people enjoying organized barbecues. Labre House staff often says that food is a wonderful tool to reach out: one can better think about his future and changes to make in his life with his stomach

you can spend the day. There are outreach workers who meet the people where they are and accompany them to their appointments. Once one is ready to get off the streets, he or she needs help to get back on his feet: find an apartment with a welfare check, for instance, get his identity cards, get some furniture. The Benedict Labre House helps its guests with dishes and sheets and government papers. Everything that is handed to its guests comes from the community. At the end of any given day, Labre House has fed and sheltered about one are currently nine individ- hundred men and women uals on this program. of Montreal. That’s one There are few places to hundred people with a spend the day when you roof over their head for are homeless in Montreal. the day. “That’s the least Once the missions close we can do.” in the morning, individuals For more information end up going to one of about The Benedict Labre the day centers to grab a House visit their website bite and spend a part of www.benedictlabre.org or the day, or end up in a call 514-937-5973 and commercial center or on speak to one of their helpful the streets.There are also staff. many individuals who will To give a donation please not sleep in missions; contact the: therefore these people Benedict Labre House who sleep in squats, alley514-937-5973 ways or walk all night will www.benedictlabre.org rush into one of the day 308 Young street centers as soon as the Montreal doors open to be away Quebec from the elements. There H3C 2G2 are places where you can only eat, then you have to Comment on this article at: leave, and others where www.mtltimes.ca full. Food is a way to draw people to the Benedict Labre House, but it is far from being the only service provided. One can get clean clothes, shower, relax, make phone calls and talk to one of the intervention workers. One can look for apartments and fill forms for social housing, participate in the computer class, or reintegrate the workforce by participating in the employment program. There

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“The House is also blessed with hundreds of volunteers...”

• March 4, 2017

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LaSalle Drive In

Good value fast food with a good view

By John Symon mtltimes.ca

aSalle Drive Inn (LDI) is a fixture along the riverfront in LaSalle. It is popular with middle class families looking for value when they want to order subs, pizza, hot dogs, and pasta (and a view thrown in for free). LDI is also a business that can boast keeping some employees for two decades or more and that gives generously to local charities. The restaurant could also be seen as an immigrant’s success story. We met up with coowner Johnny Tzouvelakos on the terrace on a recent Saturday afternoon. The choice of the terrace was an easy one; apart from the beautiful weather and vistas looking across to the south shore of the St. Lawrence, the tables were all taken inside. “When my father, Peter, and Uncle Nick founded LDI in 1967, there was no indoor seating at all,” explained Tzouvelakos who was three years old then. “People would order inside a little shack and then carry the food

away, often to eat it in their cars. Now our seating capacity is 45 inside with 40 on the terrace. A lot has changed… Back then, LaSalle Blvd served as the TransCanada Highway until Highway 20 was built.” Today some 60 items are feature on the menu and there is also a full dairy bar. “Yes our cuisine is Italian, Greek, and Canadian,” joked Tzouvelakos. “The only thing missing here is Chinese food!” The specialty of the house is “Peter’s Special,” a sort of pizza roll with pepperoni, mozzarella cheese and mustard that you probably can’t find anywhere else. Tzouvelakos’ father invented the roll one evening in 1972 and was eating it when some police officers came in. They spied the roll and insisted on having the same thing. “Now we serve a lot of these every day,” said Tzouvelakos. From the comings and goings in the parking lot, it was evident that LDI also does a thriving take-out business. The area served includes LaSalle, part of Lachine (west to 32nd Ave.),Verdun, and Ville Emard.The former Ville St. Pierre

(now part of Lachine) is also covered. Tzouvelakos explains that delivery is free on orders of $5 or more. Prices marked on the menu are modest and as Tzouvelakos puts it. “For $5 to $15, you can eat well here.” And the general rule is that the more credit card signs are on the door, the more expensive a restaurant is. But at LDI, a sign is taped to the cash register saying,

LaSalle Drive-in Club

“cash only, please.” There is an ATM machine in the back if you run short on cash. The customers walking into LDI tend to come from the same geographic area that deliveries are made to. “But we also get American tourists from the rafting place (Excursions Rapides de Lachine) just upriver and we get cyclists stopping from the bike path.” And it doesn’t hurt business that the

LaSalle police station is across the street. The West End Times spoke to four young men drove in with surfboards on top of their car. They explained that they were surfing on the rapids about one kilometre downstream. “This is the only place that I’ve ever worked,” revealed Tzouvelakos, who started at his father’s restaurant at age 13 (standing on a bench to reach things down from high shelves). “I started studying political science at Bishop’s University, but my father fell ill and I came back to run the restaurant.” His father, who at 85 still comes by the restaurant sometimes, arrived in Montreal from Greece in 1959 to begin working as a dishwasher. By 1967, he opened LDI and the business he founded today supports 35 families. Tzouvelakos spoke very highly of his business partner and brother-in-law, George Tsimiklis. Tsimiklis’ kids now work at LDI, representing the third generation of the family to be there. In high class restaurants you often pay for the view, but the owners of LDI include an exqui-

LaSalle Drive-in Submarine

site river view for free. You can see across the river to La Prairie. From the terrace, I watched three boatloads of rafters paddling down the river to catch the Lachine Rapids. There were ducks and motorboats, too. Tzouvelakos plans to open a second floor of the restaurant in 2011with seating for 40 inside, promising an even better view of the river. “You wouldn’t believe how the ice flows look coming down the river on moonlit nights!” he exclaimed. LDI gives back to its community, raising $5,700 for the LaSalle Hospital Foundation on

September 11. “Everything from the cash register that day went to the foundation,” said Tzouvelakos. “We support other charities; too. I don’t have a wall big enough to put up all of the plaques from all these groups.”

LaSalle Drive Inn (LDI) Fast food: pizza, hamburgers, hot dogs, subs. Open: 11 am to 1 am, seven days a week 8760 LaSalle Blvd, LaSalle, Quebec (at the foot of Champlain Blvd) 514-365-6700 www.lasalledrivein.com

11 a.m. - 1 a.m.

Mar 11, 2017

• March 4, 2017

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Grinding It Out: The Making of McDonald’s by Ray Kroc

By Stuart Nulman mtltimes.ca

The story is part of American business lore. That fateful day in 1954 when Ray Kroc, a 52-yearold Mixmaster salesman paid a visit to a San Bernardino, California hamburger stand to find out why its proprietors, brothers Mac and Dick McDonald, bought not one, but several of those Mixmasters and were asking for more. What he found out was a revolutionary way to prepare and serve hamburgers, fries and milkshakes from the kitchen to the customer in 30 seconds, and was attracting a steady flock of customers every day. It was a new food service phenomenon called “fast food” and Ray Kroc wanted a part of it. So the following year, Kroc opened up his first restaurant under the McDonald’s golden arches in a Chicago suburb called Des Plaines using the McDonald brothers’ high standards for food preparation and restaurant cleanliness. More than 60 years later, those golden

arches has sold billions of hamburgers around the world, and its trademark sandwiches like the Big Mac, Quarter Pounder, Egg McMuffin – and yes,

even the McRib – have become a major part of popular culture ever since. The story of Ray Kroc and how he turned this

hamburger stand into a major American gastronomic business success is indeed a fascinating one and was even the subject a major motion picture biopic that was released earlier this year called “The Founder”, which starred Michael Keaton as Kroc. The movie, in turn, was in part based on Kroc’s 1977 memoir Grinding It Out, which has been reissued in paperback to coincide with the release of “The Founder”. The book – which offered the first behind-thescenes account of the history of McDonald’s – is a story of how Kroc did indeed grind it out to become a business success; and through a lot of grit, determination and hard work, he made a success for himself no matter what venture he undertook, whether it be a top paper cup salesman for the Lily Tulip paper cup

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company during the height of the Great Depression, selling multispindled Mixmaster machines to drive-in restaurants across the U.S., and yes, taking a humble hamburger stand and making it grow many times over by selling McDonald’s franchises to some of the most unlikely of fast food restaurateurs. While the first half of the book basically echoes the story that is told in “The Founder”, Kroc offers plenty of behind the arches stories to what made McDonald’s such a phenomenal success, although it wasn’t always the case during its formative years throughout the 50s and early 60s. He duly credits some of the people that worked closely with him at his Chicago head office that helped plant the seeds of McDonald’s success as a chain of fast food restau-

rants, such as Harry Sonneborn, who urged Kroc to be more of a landlord and rent the land to franchisees that would the site of their future restaurants, and Fred Turner, Kroc’s protégée at the Des Plaines store who led McDonald’s to even greater growth after he assumed control of the company in the early 70s. Then there’s those franchisees who convinced Kroc to introduce new sandwiches to McDonald’s menu (including the Cincinnati franchisee who introduced a new sandwich to cater to the mainly Catholic clientele who resided in the neighborhood where his restaurant was located; the sandwich was the “Filet-O-Fish”, and it was officially introduced after a friendly competition with Kroc to see if his sandwich would sell more than Kroc’s proposed “Hula Burger” in the space of a single weekend … guess who won?). And then there’s the rather bizarre, yet funny moment in 1974 during the home opener for the San Diego Padres shortly after Kroc bought the team, in which he took to the mic early in the game after the Padres were turning in a rather less than stellar performance on the field, and went on an angry tirade, in which he not only tore a strip off the team, but also apologized to the fans for the poor spectacle they were witnessing. Although John Love’s book McDonald’s: Behind the Arches offers a more thorough and critical look at Kroc and the history of McDonald’s, Grinding It Out is still quite an entertaining business book about an enterprising individual who worked hard and paid his dues, as he used those old-fashioned principles while he created an empire built on burgers.

March 4, 2017 •

The Irish Embassy Pub & Grill on Bishop the first stop in March Irish Embassy family for about 3 and half years, not too long ago he had the opportunity to tour Ireland, “I love the Irish culture, it’s very well managed here, I love the staff, the owner is very respectful”, when speaking of Irish Embassy owner Paul Quinn. Christopher mentioned the chef likes to change things up on a daily basis, with new specials and a different surprise basket of fries every day, I indulged in curly fries, homemade, $7, perfect to share while you are waiting for more good food. The fries were flavoursome, fresh, fun and long curly crispy firm, well-seasoned with just the right texture when you crunched. Christina our waitress that night had us try grilled oysters with pulled pork topping, that was a first, very appetizing and juicy, exotic flavors joined together. Next we had the Irish lamb stew for $18 and the steak and mushroom pie for $13,

both served with piping mashed potatoes. The steak and mushroom upside down pie had an exquisite savoury taste to it; the pie crust was buttery and flaky. The lamb was tender on a dinosaur size bone sitting on a stew on fresh vegetables. All dishes have a glowing presentation to them, generous portions and reasonable prices. For dessert we scooped into a banoffee pie, a layered pie of toffee, bananas, whipped cream, coffee and chocolate served a la mode for $6.00, it was light and fluffy with an aromatic

taste. Whiskey Wednesdays, $20 for 3 different ones and Les Mardi Gras, every Tuesday includes 1 pint and chicken wings for $11.99. Each day there are new treats keeping you excited and wanting to come back. The Irish Embassy is a fabulous place to kick back and watch the game, hop in for 5 a 7, or spend the evening with good friends having a burger and a beer. Big parties are welcome! Irish Embassy Pub & Grill 1234 Bishop, Montreal 514-875-8777

The perfect poor everytime at the Irish Embassy

’ll keep you in suspense, if you want to know the rest of this old Irish curse, take a trip to the Irish Embassy. I don’t mean the one that involves paper work, passports and other government shenanigans; I mean the fun exciting one that is located downtown Montreal on Bishop Street. Good food, drink and live music Thursday through Sunday. Owner Paul Quinn, also has the pleasure of being Grand Marshall of the 193rd St. Patrick’s Day Parade help Sunday March 20th, runs a lively establishment with courteous staff ready to serve you and your friends. • March 4, 2017

Snakebite, Harp and cider with a splash of liquor de cassis, fabulous, it had a sharp bite to it, my friend Kathryn had a pint of Shock Top on tap, Belgian white, she described it as a wheat light taste. If you don’t fancy beer, they offer a selection of wines whiskeys, including my favorite, Wild Turkey Bourbon. On tap you’ll find Moosehead and Irish favorites such as Kilkenny and Guinness. Something you don’t see every day, drink and food pairings on the menu to help you get the best tasting combination on your visit to the Irish Embassy. Rolling Rock or Bud Light pairs well with

1 pound of chicken wings and homemade fries which prices at $14, or how about a rib steak and fries for $20, if you what beer, Alexander Keith’s Red Amber Ale is recommended. Fish and chips are a hot item on the menu; many around me were indulging in the crispy breaded fish, for $14, another idea is pairing it with Alexander Keith’s India Pale Ale. The Irish Embassy is spacious with Irish décor, the popular bricks exposed look, ecliptic range of music and televisions for the games, European soccer in the day and Habs at night. Manager Christopher has been part of the

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Pet of the Week Finley the Dog Who Makes a Splash

Finley is a 2 year old Cockapoo dog (a cross between a Cocker Spaniel and a Poodle) who lives in Dollard des Ormeaux with the Brick family. Almost two years ago the family brought him home from a breeder in Ontario. "Because of bylaws in their area they couldn’t keep him, as they already had two dogs. Luckily for us, he needed a home," said Susan, his 'mommy' and buddy - and who affectionately likes to call him 'Finny Binns'. "He is the sweetest, happiest and affectionate little guy I know." Stuart, his 'Daddy', enjoys Finley's company in the kitchen when he is cooking (he is great at picking up food when it falls on the floor) and he is also his favorite TV buddy. He just adores their daughter Liane, who loves him just as much and has helped train the charged bundle of energy - which was no easy task. He also likes to hang

makes any day brighter when you look at that adorable face. We all love him so much!" But Finley has one love that stands out from the rest - he likes to make a big splash in the swimming pool. "He jumps into the pool every chance he gets. He's a great swimmer. He swims with the family and when he needs a break he gets up on to his float to rest... even in the winter if you let him out in the backyard he will try to jump in the pool… and that's why we don't let him out in the back during winter. We have to take him outside in front, even at night when it is freezing cold!" Finley has clearly made a big splash in their lives!

out a lot with their son Jonathan, playing with him and enjoying some cuddling. And when their daughter Erin and her husband Joel come to visit he runs to greet them in excitement, often with a 'gift' in his mouth - usually someone's shoe or one of his toys. "He has more energy than I have ever seen, always ready to play, loves To submit your pet for 'Pet people and is very curious. His favorite toys are his of the Week', email Bonnie at: 'elephant' and his squeaky bonnierwords@gmail.com or ball that lights up… he info@mtltimes.ca

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The new face of Agentina white wines oak and more fruit and minerality. I will discuss the whites on this column and next week the reds. Presently, Zuccardi is led by Sebastian, third generation of the family, who is working in front of a young agricultural and winemaking team, respon-

hen you think Argentinian wine, you think Malbec first, an amazing piece of beef second. It's just one of those cliche things. Ar-

Fire up the BBQ, it's time to work some magic. Reds have always overshadowed whites by a large margin There is also a question of style. Until recently, Argentinian whites were flabby and over oaked trying to imitate an oaky style of California Chardonnay. I guess that's why I never paid too much attention to them. But there is a wind of change. Lately, Argentinian winemakers are looking for higher altitudes to plant better grape varieties. Torrontes has always been the signature white By Marco Giovanetti grape of Argentina. Highly scented, it's a bouquet mtltimes.ca party of fruit and flowers, bringing to mind fresh gentina is the largest ex- muscat table grapes, apriporter of South American cots, honey and orange wine, built on a reputation blossom. In the mouth, it of not only high quality, also deliver smiles. In conbut also the passionate trast to many of today's link wine producers make increasingly popular white between their favourite wines blended from soprotein and their called aromatic grape vafavourite grape variety. rieties, torrontes tends to

Zuccardi Serie A Chardonnay Viognier 2015 SAQ # 516443 $15.05

be bone-dry. Think moscato without the sugar. There are some great white blends beginning to appear. Super Blends, they take positive attributes from different sources and get better. These blends are white varieties from the same region and/or from different provinces coming together in a bottle.

cardi, engineer by training, planted the first acre of vines in Maipú, Mendoza. Since then, the Zuccardi’s has continue to grow and develop positioning themselves as an important benchmark for Argentina's winemaking industry. Recently, I had the occasion to taste the portfolio of Zuccardi wines available in Quebec. The invitation was a courtesy of their importer Elixirs Vins Spiritueux. Jose Alberto Zuccardi, commercial director, led the tasting. I was pleasantly surprised as the wines showed less

has invested in research and development, dedicated to the study of the terroir and the different variables that affect wine quality. The objective, in the words of Sebastian, is "not to seek perfect wines, but those who express the place, the re-

Lurton Brothers sible for producing wines gion". with the highest standards Another producer who of quality in the Uco Val- makes fine whites is ley. Bodegas Piedra Negra. The range of wine con- Two well-known French sists of: Icons - Tito, Emma Zuc- winemakers, Jacques and cardi, Zeta, Aluvonial and Francois Lurton, came to Mendoza in 1992 to apply Fincas. Serie A - The Argentine their knowledge to craft Series which display the stellar Argentine wines. richness of the soil and With a rich background microclimate. of winemaking beginning Q - The range that arises in the 1600s, this is the from the practice of family's fourth winery, but marking the wine with a the first in Argentina, lo'Q' for Quality. cated as well in the Uco Since 2008 the winery Valley.

Sebastian and Alberto

The Zuccardi family are one of those wineries making those super blends. Established in 1963, they have contributed a great deal to Argentinian modern winemaking. Alberto Zuc-

Very aromatic nose. Pear with honey and almond butter. Dry with a very refreshing acidity. Lovely mineral undertones. A finale on the fruit side. Pairing nicely with sushi, fish such as trout and vegetarian thai dishes.

Zuccardi Q Chardonnay 2015 SAQ # 12258674 $21.00

On the nose, tropical fruit aromas. Wax with hazelnut cream. Full body and very structured. Nicely textured and beautifully balanced. Pairing with pastas in cream sauces and roasted poultry such as chicken.

Bodega François Lurton ( Piedra Negra) Pinot Gris 2016 SAQ # 00556746

A bouquet of flower, peach, pear, vegetal and mineral nuances.This wine has everything going for itself:Elegance, tension and raciness. Flavors of dried herbs and lemon zest. Pair it with Lobster roll or cod.

• March 4, 2017

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10 Tips for a smooth, stress-free transition to a retirement home

be stressful. Below are 10 tips to help with the transition. 1. Involve your loved one f the almost 5 in the selection process if million seniors possible. Listen to their age 65 and concerns and fears and older in Canada, then address them. Let 7.1% live in care facilities. them know they are NOT Of this amount, 4.5% live losing control. in nursing homes, chronic 2. Try to make sure care, or long-term care everyone in the family is hospitals and 2.6% live in doing what is best for the residences for seniors. loved one. Wherever you’re loved 3. Choose a senior comone decides to go, moving munity that is a good into a retirement home match based on the seor senior community can nior’s needs and location. By Matt DelVecchio Montreal Times

Try to pick a place that nurtures what is important to them; be it hobby, services or social. 4. Make random visits to the retirement home at various times of the day before the move to meet residents and staff as well as try the food and some of the activities offered. 5. Walk the building to get a feel for where everything is before you move and review activity schedules to plan ahead so you have an idea what your daily schedule can be

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like. 6. Allow as much time as possible before the move to prepare. If required; hire a Senior Move Manager or downsizing company to help with the coordination. 7. Meet with the move-in coordinator. They have done this many times and may have additional advice or help. They can help decide what will come from home and where it can be placed in the new apartment. 8. Do not schedule the

move-in for the weekend; try to move during the week when the community is fully staffed. 9. Inquire about a “Be Our Guest” program. Some communities provide furnished rooms for a few days at no charge to help the future resident get acclimated. 10. Be sure to complete the resident history questionnaires before moving in as it helps the staff in the building become even more involved with the new resident if

they already know their history, likes and dislikes.

When there is a move into a retirement home, the lack of familiarity with both the environment and the other residents can be quite intimidating. Very often, family members can feel guilty about placing loved ones into a senior residence. The reality is that a move will most likely be for the best.

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application form is used, By Me Adam Eidelmann but a different Annex must be completed. The mtltimes.ca number of plants allowed he federal govern- will depend on the ment plans to in- amount of the prescriptroduce a bill tion. The regulation sets out legalizing the use a formula to determine of cannabis in the Spring the maximum number of of this year. It may be anplants allowed per preother year before such a scription, as well as the bill comes into effect. Until that time, federally maximum amount perregulated medical mitted in storage.The regcannabis is the only legal ulation also sets out option for access to restrictions on the maxicannabis and cannabis mum number of produclicenses per products for those with a tion designated producer and medical need. Medical cannabis users the maximum number of have three options for ac- production licenses atcess to cannabis under the New Access to Cannabis for Medical Purposes Regulations (ACMPR), which came into effect in August of 2016. All three options require a prescription from an authorized healthcare practitioner. Firstly, pa- tached to each produclocation. The tients may opt to register tion production location may with a licensed producer, a process that allows for be a dwelling or another prescription holders to location. If production will purchase medical cannabis occur outdoors, addiand allows them to pos- tional restrictions are imsess it without violating posed on the location of Canadian drug law. Sec- the production. Information such as the ondly, patients may opt to names of registrants and grow medical cannabis for the location of the protheir own purposes, or, duction site is communithirdly, designate an indicated to local police. This vidual to grow it for them. Growing medical is in order to ensure that cannabis is a cost-effective enforcement of the Conoption for medical trolled Drugs and Subcannabis patients, but ne- stances Act does not cessitates the completion interfere with lawful proof an application to obtain duction of cannabis for an own-use production li- medical purposes. In addicense. As discussed above, tion, each designated propatients may grow the ducer will have to cannabis themselves or produce a police report designate someone to and declaration indicating grow it for them. In both that he or she has not circumstances, the same been convicted or received a sentence for a

designated drug offence within the last ten (10) years. If a person is producing cannabis for his or her own personal use (without the use of a designated producer) a police report is not necessary. However, a declaration that he or she has not been convicted for marihuana- or cannabis-related offenses is required. Under the regulation, an inspector is permitted to enter any location where cannabis is being legally produced to examine the storage receptacles, production equipment, and to take samples of any substances. If the production location is a dwelling, the inspector may not enter without the consent of an occupant of the dwelling. The ACMPR provides a straightforward process for patients to obtain or produce medical cannabis for personal use. If you need additional help navigating the regulatory framework for medical cannabis, or for additional questions related to medical cannabis regulations, please contact our firm. The present article is for information purposes only and does not constitute a legal opinion. We strongly encourage anyone who feels their rights have been breached to seek independent legal counsel. This article was written by Adam Eidelmann, Attorney. Me Eidelmann’s professional fee for a thirty minute legal consultation is $100 plus tax.To schedule an appointment for a legal consultation, please contact us at info@eidelmannlaw.ca or call our office at 514-5386966.

Montreal Times Community Calendar Things to do

D.N.A. hosts a St. patrick’sdance party for 40 + March 18th, 8PM 1AM at Lachine legion, 3015 Henri Dunant (corber 32nd ave.), Bus 191. www.meetup.com

March 11th.Westmount Antiquarian Book Fair, Centre Greene, 1090 Greene Avenue (just below Dorchester), Westmount. 10 to 5. Used and antiquarian books, maps & prints $3 admission. 514-9359581 www.defreitasbooks.com Concert: Rodrigo Simões The City of Dollarddes-Ormeaux presents Rodrigo Simões and his musicians on Sunday February 19 at 2 p.m. in the Banquet Hall of the Dollard-des-Ormeaux Community Centre, 12001 De Salaberry boul., DDO. They will take you on a journey across Brazil with a repertoire of bossa classics, sambas and other traditional Brazilian music.

Admission is free. No registrations or passes are necessary. For information: 514-6841496.

West Island Citizen Advocacy receives four to five new requests for servicers every week on behalf of residents in need. WICA is in need of volunteers to meet the growing demand of our vulnerable West Islanders.There are many seniors, intellectually and physically challenged as well as those experiencing mental health issues who are looking for practical, emotional and social support. It could be something as simple as accompanying them on errands or sharing a cup of coffee with them. Every match WICA makes is unique depending on availability, compatibility, language, location, and interests. You can make a difference in someone`s life! Please call 514-694-5850 for more info on how to make an invaluable impact in your community.

Help

Boundaries Course When to say yes; how to say no; to take control of your life, 8-week course. Begins Tuesday April 18, 7pm. Pre-Registration required $35 for materials. St. George’s Church, 23 Perrault Ave. Ste Anne de Bellevue, QC. 514-4576934, office@stg.church . 010 - 041817 - 112601 Gamblers Anonymous - Is gambling affecting you or someone you love? GA can help! 514484-6666 or www.gamontreal.ca 010 - 083117 - 112591 Please e-mail your event or notice to: info@mtltimes.ca The notice must be pharagrapgh form all lower case. There is a $7.50 charge per week (21 words) each additional word .35¢. Deadline wednesday at 12.

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• March 4, 2017

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Coin collecting: The 1912 Dominion of Canada $5 bill

Value of May 1st 1912 $5 Bill from The Dominion of Canada $500 to $1,500 with uncirculated perfect notes selling for a multiple of that price. Tastes are subjective, scroll or lathe work, an final version was pro- lecting with many differbut there is little argu- important security fea- duced in 1931. During ent subsets to focus on, By Michael Joffre ment that the 1912 Do- ture back then, is found that period, several differ- including mtltimes.ca Chartered minion of Canada $5 around the borders and ent signature combina- Bank, Dominion of efore the Bank of banknote is the most throughout the entire tions were used, as the Canada, and Bank of Canada was cre- eye-catching bill ever pro- back of the note with a ministers of finance Canada issues. We look ated in 1935 and duced in this country. Roman numeral V at the changed. Other revisions forward to exploring were made as well, input in charge of is- Work on it began in centre. our many suing our paper money, 1906, and several differ- Coins and banknotes cluding adding a blue seal some of favourites in upcoming the Finance Department ent designs were sug- with particular themes, over the word “FIVE” to articles. the right of the train. of the Dominion of gested at that time, trains included, are always Collectors have always Canada was responsible including mining scenes, popular with collectors. for producing banknotes. and portraits of the Earl The vibrant shades of adored this issue, and Michael Joffre is an avid These “Dominion notes”, and Countess Grey (like blue that colour each side both demand and prices Numismatist, and President first issued in 1870 dis- on the $1 bill of that pe- add to the appeal of this for these notes are al- of Carsley Whetstone & ways strong. Typical used played wonderful vi- riod), but ultimately a de- 100-year-old note. Company Inc. a Montreal gnettes that became piction of a train was Unlike coins, banknotes examples can sell for coin dealer with a history progressively more intri- chosen. in Canada were only $500-$1,500, with uncircate. Colours became The front depicts the pas- modified the year a new culated perfect notes sell- dating back to 1928. He more vibrant, and the senger train “Ocean Lim- design was issued. This ing for a multiple of that can be reached at m i ke @ c a r s l e y s . c o m , notes themselves became ited” traveling through design circulated over price. increasingly recognized the Wentworth Valley in two decades with the Canadian paper money www.carsleys.com, or 514for their artistic merit. Nova Scotia. Intricate same 1912 date until the is a popular area of col- 289-9761

Irresistible

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