Everlasting Summer A MUSKOKA LAKEHOUSE
Montréal! A CITY GUIDE
Preserve Summer’s Bounty
We love books!
Meet Don Taylor — Bookbinder
PUREGREEN • issue 6/fall 2011 1 | PUREGREEN • issue 6/fall 2011
TABLE of Contents IN EVERY ISSUE 5
EDITOR’S NOTE
8 CONTRIBUTORS
The PGM Team
12
ECO EVENTS Eco events across the country.
14
INSPIRED LIVING Produced by Michelle Carangi Cozy fall style and back-to-work chic.
81
HOMESTEADING: The Crackers Column By Jesse & Melanie Senko In their second installment Jesse & Melanie explore canning and preserving.
126
ECO READ Featuring The Repurposed Library A crafty DIY book transforming old, discarded books.
128 ECO-LOGICAL
By Charles Nock, Ph.D. Make the most of fall colours with this handy tree identification guide!
130
IN THE BAG Style Director Michelle Carangi shares what’s in her bag.
FEATURES 48
SWEET PURE HONEY Featuring Stella Sehn and Sheldon Hill A Saskatchewan honey producer.
72 MONTREAL!!
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By Marie-Eve Best PGM visits Montreal and shares the best of the city.
DEPARTMENTS STYLE & HOME 18 VINTAGE
A brand new vintage clothing store in Montreal for the new generation of vintage shopper.
28
PRACTICALLY ECO Products and tips for green living.
30 WORKPLACE
In this unique feature, we visited a traditional bookbinder and restorer from Toronto.
44
ECO FASHION By Michelle Carangi Eco business attire.
46 DIY
By Sapna Chhitta
Naturally dye tired table linens.
58
AT HOME By Celine MacKay A historical property on a classic Muskoka Lake.
ORGANIC KITCHEN 87
ENDLESS SUMMER By Jonathan MacKay Recipes to enjoy while enjoying the last of the summer weekends.
DESTINATION 114
BARTLETT LODGE By Celine MacKay A historical rustic lodge in the famous Algonquin Park.
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Pure Green
IN PRINT!! Yes, you heard right!! Time and again you have asked and we’ve listened. The truth is, it’s a DREAM COME TRUE for us at Pure Green. We couldn’t be more excited.
Editor In Chief............................................ Celine MacKay Creative Director of Photography..... Erin Monett Style Director............................................. Michelle Carangi Design Director......................................... Anile Prakash Illustrator..................................................... Bess Callard Food ........................................................... Jonathan MacKay Editorial....................................................... Petra Boykoff Jesse & Melanie Senko Copy Editor................................................ Erica Midkiff For general inquiries about Pure Green Magazine, please call 705-783-6844 or email info@puregreenmag.com.
ORDER YOURS! Shipping November, 2011
beginning with Winter Issue
For advertising in Pure Green Magazine, request our rate card at advertise@puregreenmag.com. For submissions please email submissions@ puregreenmag.com. Please note that submitted items will be included at our discretion. Pure Green Magazine is published four times per year. All material is unique to Pure Green Magazine. We welcome you to quote us or use our images; however, Pure Green Magazine must be credited. Pure Green Magazine Head Office is located at 8 Crescent Road, Unit B2, Huntsville, Ontario, Canada, P1H 0B3. Cover: Photographed by Erin Monett
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EDITOR’S NOTE
As this issue draws to a close, I can’t help reflecting on how FAR we’ve come. From new friends and many new readers to a complete redesign and a new WEBSITE, it’s been a whirlwind of discovery, learning, and change. And with the launch of Issue No. 6, Pure Green Magazine is officially ONE YEAR OLD! My goodness! Time flies when you’re having fun. For this issue, my inspiration was the last enduring days of summer. While we’re looking ahead to those wonderfully chilly fall mornings we’re hanging on to those last rays of warm sunshine with everything we’ve got. Perhaps it’s because September is my favourite month of the year, or perhaps it’s because summer is just so short in my neck of the woods—whatever the reason, we were inspired. So live in the moment; blink and you may miss those absolutely sublime September days. Not too hot, nor too cold—just perfect.
Our Organic Kitchen feature (page 87) will help get you in the mood; cook up some amazing meals while enjoying weekends at your cottage or a country bed and breakfast. Our home feature (page 58) celebrates year-round living on the lake. I find you enjoy the lake in a completely different way during this time of year—it’s less about soaking up the sun and more about enjoying the serenity of the early mornings, the peace and quiet of looking out over the calm waters. And we’re preserving summer’s bounty, literally, with the newest installment from Jesse and Melanie ; they are delving into the art of canning and preserving (page 81). I want to conclude with an announcement that has us all pretty darn excited. We have realized—after much feedback on the subject—that there’s just nothing quite like holding a magazine in your own two hands. The delight of opening up the mailbox and getting a most wonderful surprise, snuggling on the sofa with a glass of wine, opening the cover and diving in, and having a physical bit of inspiration that you can treasure, is unparalleled. That’s right—as you may have guessed by now, Pure Green Magazine is soon to be IN PRINT!!!!!! I cannot tell you how big my smile is as I type this. While publishing online has given us the freedom to create Pure Green Magazine, we have heard your requests and share your desire for a print magazine. We’ll be releasing the details very soon, yearly subscriptions will be available via our website www.puregreenmag.com!
- Celine
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PURE
GREEN MAGAZINE
“It takes two to make a thing go right.” Well, in the case of Pure Green Magazine, it takes many more than two to get the magazine off the ground and into your hands every issue. Here are five women from behind the scenes at Pure Green, our design dream team, if you will. The DESIGN DREAM TEAM left to right: Michelle Carangi - Style Director; Bess Callard - Illustrator; Celine MacKay - Editor-in-Chief; Anile Prakash - Design DIrector; Erin Monett - Photographer
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CONTRIBUTORS
Hey, PURE GREEN team,
“what are you currently reading?” Anile Prakash
Bess Callard
“Having just survived a move, I’ve been enjoying my Uppercase and Anthology mags while waiting for the chaos to subside! Waiting for me in a box somewhere is Jonathan Franzen’s Freedom.”
“Currently I’m reading Say You’re One of Them by Uwem Akpan, a birthday gift from my aunt. It’s a book of short stories all told through the voices of children living in Africa.”
Erin Monett
Michelle Carangi
DESIGN DIRECTOR
PHOTOGRAPHER, CREATIVE DIRECTOR “I am reading Blind Hope, an unexpected story about a blind and discarded dog and the woman she saved. Keep a hanky close by for this read!”
ILLUSTRATOR
STYLE DIRECTOR “I’ve just finished my first ebook on my iPad, Something Borrowed, by Emily Giffin. A light read for those few relaxing hours before bedtime.”
Erica Midkiff
Jonathan MacKay
“I am currently reading The Sweetness at the Bottom of the Pie by Alan Bradley. I get almost all of my books from the library; while I love owning books, I tend to only buy the ones that I love and know that I will read again.”
“I am reading Ishmael by Daniel Quinn, a fiction novel in which a man and his teacher, a gorilla who communicates telepathically, explore man’s evolution and how it relates to the Earth’s ability to support us.”
COPY EDITOR
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FOOD EDITOR
Petra Boykoff
Jesse & Melanie Senko
“The Tiger’s Wife by Tea Obreht. It’s for my book club!”
“We’ve been reading Self Sufficiency for the 21st Century. It’s inspiring us to build a solar dehydrator, giving us ideas for our traditional root cellar, and we plan to make a smoker so we can make some chipotle!”
Charles Nock, Ph.D.
Marie-Eve Best
“I am currently reading The God Delusion by Richard Dawkins.”
“I am currently re-reading Molly Katzen’s famous Moosewood Cookbook, a collection of recipes she originally put together in 1978. Her charming illustrations and simple approach to vegetarian cooking make me feel like I’m reading a feel-good novel.”
Lesley Stenning
Sapna Chhitta
“I’ve just finished some truly guilty-pleasure summer reading, in the form of the young adult trilogy The Hunger Games, by Suzanne Collins. It had me hooked right from the first chapter!”
“I’m reading The Alchemist— again. My mom gave it to me years ago, and I come back to it in times of transition. It reminds me of her and it never fails to get me starry-eyed about what lies ahead for me.”
WRITER
ECO-LOGICAL
ECO EVENTS
COLUMNISTS
SPECIAL FEATURE
DIY
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ambience
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ECO EVENTS
OUT & ABOUT
What’s happening in your neck of the woods CONTRIBUTORS: Celine MacKay, Bess Callard, Lesley Stenning
“A trip back to the heart of Montréal’s first public market!”
MONTREAL ECOCITY CONFERENCE ECOCITY WORLD SUMMIT 2011 Monday, August 22 through Friday, August 26; Palais des congrès de Montréal
FARMER’S MARKET
Over the course of a weekend, take a trip back in time to find yourself in the company of farmers, craftspeople, and entertainers as they existed in 1750, at the time of Montreal’s very first public marketplace.
MARCHÉ FERMIER
Discerning gourmets will be delighted to taste eighteenth-century products and goods: wild fruit jams and jellies, maple products, buckwheat pancakes, cheeses, sausages, cider, and even spruce beer.
The Marché Fermier provides the community with access to sustainable food that is local, in season, and sold directly by the producer. Learn more about the environmental and social consequences of industrial modern food production, as well as the health benefits of eating locally and inseason.
Thursdays, 3pm–7pm, June 23– October 20 and Sundays, 12pm–4pm, June 26–October 23; Park Lahaie www.marchefermier.ca
www.ecocity2011.com Ecocity 2011 is ninth in the International Ecocity Conference series. Take part in cutting-edge discussions on major stakes related to sustainable urban development. PUBLIC MARKET 18TH CENTURY PUBLIC MARKET Saturday, August 27, 10am–8pm and Sunday, August 28, 10am–6pm; Pointe-à-Callière, Old Montreal pacmusee.qc.ca
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OUTDOOR ART NDG ARTS WALK Saturday, August 27, 1pm–5pm; Sherbrooke Street W. between Melrose and Wilson; outdoor event www.cooplamaisonverte.com This is the second installment of the NDG Arts Walk. The festival is foodthemed, and some organizations will be collecting food for the NDG Food Depot.
ECO FAIR
VINTAGE MARKET
OTTAWA ECO FAIR 2011
FIELDSTONE VINTAGE MARKET
Saturday, September 17; Carleton University Fieldhouse
Saturday, September 24, 9am–6pm; 1356 Sumas Way, Abbotsford, in the field behind the Bakerview EcoDairy
www.ottawaecofair.ca
TORONTO FILM FESTIVAL PLANET IN FOCUS FILM FESTIVAL
www.fieldstonevintagemarket.com
Find out how you can help the planet, save money, and improve your health from over one hundred exhibits by small and large businesses and government and non-profit organizations in the Ottawa community.
ENTRY: FREE This open-air market brings a taste of Europe to BC’s Fraser Valley. Local artisans and vendors will offer their beautiful handmade goods as well as hand-picked vintage items. A collaboration between Birch & Bird Vintage Home Interiors and the Bakerview EcoDairy, Fieldstone Vintage Market is sure to be a great spot to find some fantastic goodies for yourself and your home, keeping in mind supporting local artisans and shopkeepers! Perfect for the whole family—the kids can enjoy a petting zoo, barbecue lunch, and entertainment while mom + dad do some shopping!
Wednesday, October 12 through Sunday, October 16; Distillery District www.planetinfocus.org FESTIVAL PASS: $85 The 12th annual film festival, located in Toronto’s charming historical Distillery District, featuring environmental documentaries and films.
VANCOUVER
ECO-EXPO GREENBUILD EXPO Tuesday, October 4 through Thursday, October 6; Metro Toronto Convention Center, 255 Front Street W. www.greenbuildexpo.org Showcasing the best and latest in green building materials from manufacturers around the world. CRAFT MARKET ONE OF A KIND SHOW November 24 through December 4; Direct Energy Center, 100 Princes’ Blvd. ENTRY FEE: $14 A popular yearly Toronto show featuring only the best Canadian handmade products and artisans.
HOME SHOW
FOOD FESTIVAL
VANCOUVER HOME + DESIGN SHOW Thursday, October 13th through Sunday, October 16th; Vancouver Convention Centre www.vancouverhomeshow.com TICKETS: Adults $15 at the door, $12 online Besides being a haven for gorgeous inspiration and information for your home, BC Hydro will host a feature space at the Home + Design Show called the Green Room. Here, they will show homeowners how to consider your environmental impact while renovating and redecorating, all without sacrificing style. Also make sure to catch presentations by designer Jillian Harris and contractor Ramsin Kachi on the main stage.
EAT! FRASER VALLEY Friday, September 16 through Sunday,September 18th; Tradex Exhibition Centre in Abbotsford www.eat-fraservalley.com TICKETS: Adults $12 Enjoy three days of food-related fun while learning more about your local farmers, food suppliers, and restaurateurs. Local chefs, vintners, and brewmasters will be on hand, serving up their specialties.
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INSPIRED LIVING
TASTE IN TEXTILES
Edited eco picks for your modern home PRODUCED by Michelle Carangi
CAMP OUT—INDOORS Surround yourself with items such as this cool vintage oak camping stool from Indian VS Indian ($59) and a couple of soft patterned throws from Nube Green to recreate an indoor camp site around your fireplace as the weather starts to cool off outside. $135, Chevron Throw $85, Eco Striped Throw
THE READING CORNER Old things become new at Nightwood, a small Brooklyn-based furniture, textile, and home store specializing in original deconstructed furniture and textiles. Sit back, relax, and put your feet up while you enjoy a good book on the Outsider’s couch made from recycled canvas.
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Pillow fight!!!
all eco-friendly Pattern play with these cushions,
choices to add a modern twist to
any room.
GEOMETRICS ANYONE? Graphically gorgeous: take inspiration from the contrast of sharp lines on these soft furnishings. $100, Remix pillow blue, Ferm Living $140, Hammam pillow, Hammocks & High Tea
SWEET SOFTNESS Minimalistic and modern, simple and sophisticated. Cushions created by Montreal’s 60$ , 100% organic cotton Storm pillow Hazel & Hunter 60$ , 100% natural silk Milon Beige pillow, Rajboori Design
1 Island tapestry, Nightwood 2 Abdi chair, Nightwood 3 Rustic linen blankets, starting at $108, Coyuchi issue 6/fall 2011 • PUREGREEN | 15
PENDANT PICK Stained with natural milk stain and made with FSC maple veneer, this light fixture with herringbone lacework truly becomes the star of any room.
CUP OF JOE Wake up, pour that warm cup of coffee, and instantly gear yourself up for a day’s worth of work with this vintage mod mug. Find the matching pitcher as well.
RADIO WAVES Made in Indonesia from naturally harvested newgrowth wood, listen to your favorite tunes with this handcrafted radio. Modern and retro design combined.
VINTAGE LOVE With its vanilla chai scent, this candle is a collaboration between Pip & Estella’s keen vintage eye and Limegreen’s eco-friendly soy wax products.
$650, Metaform Studios
$35, Pillowsophi on Etsy
$300, Areaware
$34, Pip & Estella
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INSPIRED LIVING
GET BACK TO WORK
Inspirational picks for your office space PRODUCED by Michelle Carangi
DESK ENVY Whether you work with a laptop or scribble your thoughts in your notepad, your office will look sophisticated and remain eco-friendly with this Rewrite desk and Winnie Chair by Iannone Design.
SHIPS & WAVES Sail away with these ships and waves. Printed with nontoxic, water-based inks, this hamper can serve as storage as well as a true piece of art to inspire.
TIME MANAGEMENT There’s no need for electronic devices cluttering up your desk to help you keep track of today’s date; use this vintage brass perpetual calendar.
INK SPOTS Go traditional with a fountain pen and write or illustrate using eco-friendly, non-toxic ink homemade entirely from black walnuts in Grand Rapids, Michigan.
$40, Jenna Rose
$85, The Colonies on Etsy
$16, Specks & Keepings
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VINTAGE
CITIZEN VINTAGE
PHOTOGRAPHED by Erin Monett
A newly opened vintage clothing shop on Montreal’s boulevard Saint-Laurent is filled with bright items and a modern aesthetic for the new generation of vintage shopper. issue 6/fall 2011 • PUREGREEN | 19
PUREGREEN • vintage
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PUREGREEN • vintage
“We work really well together and fill in each other’s strengths and weaknesses.”
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We chatted with the three delightful owners of Citizen Vintage and got the scoop on one of Montreal’s hottest new vintage stores. WHAT WAS THE INSPIRATION BEHIND CITIZEN VINTAGE? We were really looking to approach vintage clothing from a much different angle than your usual thrift and vintage stores. We were inspired to take vintage clothing retail to a new level in a well-curated and thoughtfully designed space, all while keeping our prices easily accessible for students and creative professionals alike, or really anyone who wants a special garment in their wardrobe. HOW WOULD YOU DESCRIBE YOUR SHOP AND PARTICULAR VINTAGE STYLE? The shop is a collaborative effort, though is the result of a singular vision. We each really enjoy fashion, design, and merchandising, so the store is spacious, well-curated, and selective. We curate our garments by theme (nautical, color blocking, denim, florals, and—a personal favorite— the black rack!). Our vintage styles each differ, so our selections include masculine and very preppy ginghams and plaids, feminine florals, edgy abstract patterns, and glam metallics. WHAT BROUGHT THE THREE OF YOU TOGETHER AND INSPIRED YOU TO BECOME ‘SHOPGIRLS’? We began a pop-up shop in 2010, first under the name “Seven Days of Vintage,” then refined and rebranded as “Citizen Vintage.” We hosted eight or nine successful, temporary vintage clothing sale events before deciding to find a permanent storefront in order to expand and more clearly define the business. We work really well together and fill in each other’s strengths and weaknesses. We each play so many roles, including being shop girls, but it’s our entrepreneurial drive that defines us most! WHY DID YOU CHOOSE BLVD SAINT LAURENT AS A LOCATION IN MONTREAL? When we began looking for storefronts we discussed the merits of several neighborhoods in Montreal before deciding you just can’t beat the foot traffic on Saint-Laurent, especially in Mile End. There are a lot of really wonderful, independently owned boutiques and restaurants in the neighborhood and we felt we could really fit in well.
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ALL SORTED OUT
Each rack is curated by theme: nautical, color blocking, denim, florals, and black.
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PUREGREEN • vintage
“The shop is a collaborative effort, though it is the result of a singular vision.”
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WHAT ARE YOUR DREAMS AND GOALS FOR CITIZEN VINTAGE? We’ve begun hosting private events and collaborating with other creative and fashion-oriented organizations, such as Quartier Mode, which we hope to continue. In the future we’d like to add tailoring services for our clients, and possibly create our own line of vintage-inspired, limited-edition garments as well. We don’t plan on slowing down any time soon!
VISIT THEM
Citizen Vintage 5330 Boul. Saint Laurent Montreal, QC
issue issue 6/summer 6/fall 2011 2011 • PUREGREEN • PUREGREEN | 27 | 27
PRACTICALLY ECO Our new write-in column concerning all things green RESEARCHED & WRITTEN by Petra Boykoff
I LOVE FINDING OLD ITEMS, LIKE LAMPS, MIRRORS AND FRAMES AT SECOND HAND STORES AND GARAGE SALES AND UPCYCLING THEM. I usually do this with spray paint because it gives a nice finish and it’s fast and simple and there are no brushes to clean. I always feel like the environmentally unfriendly spray paint voids the benefit of the upcycle - is there an eco-friendly alternative that does the same job as the hardware store spray paint? From Jennifer via email
I’ve often wondered the same thing, especially after spending an entire day painting coat after coat on a flea market find, trying to get a clean, streak-free finish. Fortunately for your next frame-painting project, there are some eco-friendly spray paint options now available. Krylon recently came out with the first low-VOC spray paint, called Krylon H2O Latex. Because this product is latex-based, it can be used indoors and cleaned up with just soap and water. Krylon H2O is currently available in twenty-one different colors, but they’re looking to expand that selection soon. If twenty-one colors aren’t enough for you, you have other options. For a little cash up front, you can rent or buy a paint sprayer to fill with your favorite brand and color. For small jobs, you can get a small hand-held one for as little as fifty dollars. The benefit of using a sprayer is that it can reduce the total amount of paint that you need by up to fifty percent, saving you money and resources.
I HEARD THAT PRINTER/INK TONER IS REALLY BAD FOR YOU - IS THERE AN ECO-INK ALTERNATIVE? Submitted via email
We all understand how important it is to recycle our ink and toner cartridges, both so that the plastic cartridges are saved from the landfill and the ink doesn’t seep into the ground. But what about the harmful effects on us, the printer users? It turns out that ink and toner aren’t all that good for us either; the problem is twofold. First, these printer products are petroleum-based and do emit a small level of VOCs (Volatile Organic Compounds). Fortunately, there are soy- and vegetable-based alternatives out there. Your best bet would be to refill your cartridges on your own with these alternative products, since many of the big ink jet manufacturers have yet to transition to greener inks. Or you can find stores, such as Walgreens, to do the refilling for you. The second problem is the toxicity of toner, the type of ink used in laser printers. This substance is actually not a liquid at all, but a very fine powder that is electrostatically adhered to paper. These tiny particles can be extremely flammable and can cause respiratory problems when inhaled. It is best to store unused toner cartridges at room temperature and away from direct sunlight. Make sure to wear a mask and safety goggles to clean up clean up any spills, and don’t refill these cartridges on your own. Whatever type of print method you use, for really large jobs, consider using a green printer like Greener Printer or Barefoot Press who have access to even more eco-friendly printing options.
SUBMIT your own question! Send in your green design or lifestyle question to submissions@puregreenmag.com
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WORKPLACE
Step into the world of Don Taylor, a traditional bookbinder and preserver of treasured tomes. His workshop, located in Toronto, is littered with interesting details — from ancient books, letterpress letters of every variety, gold leaf , fascinating tools and of course a grand whirlwind of paper.
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DON TAYLOR
BOOK
BINDER PHOTOGRAPHED by Erin Monett DESCRIBE WHAT YOU DO ON A DAILY BASIS. The work here is quite varied. On a given day we might be working on making a movie prop, repairing or making a protective box for a family bible or for an antiquarian book for a library or collector, building a portfolio for a photographer, binding an edition of a self-published memoir, putting together a commemorative album or book for presentation at an event — just recently Will and Kate received a very special copy of a book about the RCMP’s Musical Ride in a very fancy presentation box produced here. We might be working with an artist on a piece for an art installation, or prepping materials for teaching a workshop on the up-coming weekend. HOW DID YOU COME TO BE A BOOKBINDER AND RESTORER? I got into bookbinding as a hobby when I was a kid of about 14 years old. I used to like to buy old books from the Goodwill or Salvation Army Store in Windsor where I grew up and then take them apart to see how they were made. Eventually I made my first (disastrous) attempts at fixing them. At the time I was working from an article called “How to bind your magazines into a Book” which was in the 1959 Daily Mail Boys Annual that I had got from my grandmother in England.
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PUREGREEN • workplace
“I used to like to buy old books from the Goodwill or Salvation Army Store in Windsor where I grew up and then take them apart to see how they were made.”
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In 1977 I moved to Toronto and was able to get some lessons at night school classes and eventually by some miracle a full time one year course in hand bookbinding was started at Sheridan College in Oakville. I took the course and then started my business in 1980. After that I was able to take 2 more years of lessons with Betsy Palmer Eldridge. That was an invaluable experience and gave me the knowledge needed to do restoration work. IN A WORLD OF INCREASING DIGITIZATION, WHAT DO YOU THINK THAT MEANS FOR WHAT YOU DO? Digitalization seems to be making certain kinds of work disappear, at least temporarily. The demand for photograph albums, even wedding albums seem to have disappeared for example, although I think that sooner or later people are going to want a permanent album again rather than just viewing their pictures on their computers. On the other hand, computers are assisting more and more people to research and write a family history or memoir and binding these is a growing part of our business. So the digital world is a mixed blessing for us. WHEN WE MET YOU DESCRIBED A GROWING TREND OF PEOPLE WRITING MEMOIRS. CAN YOU TELL OUR READERS ABOUT THAT AS WELL? WHAT DO YOU THINK IS BEHIND THAT TREND? WHAT TYPE OF PERSON IS WRITING MEMOIRS? The trend in memoir writing seems to be powered by the same kind of impulse that makes us tell our stories orally to our children and families. It doesn’t hurt that there are programs online that assist with organizing one’s memories and genealogical information. And the fact that you can format and print the material yourself just makes it more feasible. I’ve bound memoirs by people who have had amazing lives – business tycoons, Holocaust survivors, and by people who have had much less exciting or tragic experiences but who are writing because they or their families want to record the story. My mother is a good example. I finally cajoled her into telling us about her life and initially she was sure that it wouldn’t interest anyone. But her book had hair-raising tales to tell about life in London during the Blitz in WWII and great stories about moving to Canada and making a life in this country. So I would have to say that a very wide variety of people and particularly retired people are producing these kinds of books.
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PUREGREEN • workplace
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the BOOKS WHAT TYPES OF BOOKS TO YOU MOST OFTEN WORK ON? WHAT IS YOUR FAVOURITE? In terms of restoration work, family bibles are definitely the most popular candidates for restoration. After that come all the other sentimental favourites such as a greatly loved children’s book to be passed on to a grandchild, and believe it or not, dictionaries are very popular. People love their dictionaries. The most satisfying books to restore are some of the 17th and 18th century books that some of our collector customers bring in. The handmade paper and the workmanship are invariably beautiful and make them a joy to handle.
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PUREGREEN • workplace
“People LOVE their dictionaries.” 36 | PUREGREEN • issue 6/fall 2011
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PUREGREEN • workplace
WHAT IS INVOLVED IN BASIC RESTORATION? Restoration work can be simple or very involved and part of the art is in knowing what’s necessary and then in executing the work in a manner that is sympathetic to the piece. When we receive a book for restoration we go through it with an eye on how it was put together in the first place and look at the sewing, hinges, corners and text and the nature (is the binding in cloth or leather for example?) of the materials and their condition. We may have to dismantle the book and /or remove it from its cover in order to fix the sewing or spine linings and then choose material -frequently cloth or leather of a suitable colour, weight and texture to match the original binding. Very frequently the hinges are broken are we use the new material to re-hinge or reattach the spine which may have become detached. Finally we attempt to touch up the colours and clean surface dirt off the boards. We try to make everything as discrete as possible without compromising the strength of the repair.
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WHERE CAN SOMEONE INTERESTED IN BOOKBINDING LEARN THE CRAFT? People wishing to get started in bookbinding can get information about courses from the Canadian Bookbinders and Book Artists Guild. They are at www.cbbag.ca and run a lot of workshops and courses suitable for beginners. Other places that have book arts programs include Harbourfront, The Japanese Paper Place and The Haliburton School of the Arts. There are links to all these sites on my website — dontaylorbookbinder.com
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PUREGREEN • workplace
LETTER PERFECT
A collection of tools and letterpress type used for book spines and titles.
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PUREGREEN • workplace
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ECO FASHION WHAT SHE FOUND ON THE LEFT PAGE - Mathilde cropped jacket. $90, Ascension Eco Fashion. Luster Pump (espresso) $77, Cri de coeur. Clint Bag, $145, Matt & Nat. Jackpot cotton knit frill skirt. $110, Fashion-conscience.com WHAT SHE FOUND ON THE RIGHT PAGE - Sera silk scarf. $135, Hammocks & High Tea. de Beauvoir jacket. $965, Eloise Grey. Layton belt, $50, Matt & Nat. Eco briefcase. $449, Plaid Doctrine. Lulu hat. Contact for pricing, Claudia Schulz.
BUSINESS
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THE BUSINESS OF BEING CASUAL We love office chic—dressed up or down! PRODUCED by Michelle Carangi
CASUAL
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DIY
NATURALLY DYED NAPKINS
Summer blueberries are the perfect antidote to tired table linens PRODUCED by Sapna Chhita
THIS DIY WAS INSPIRED BY THE MAGIC OF SUMMER. Meals with family and friends, outdoor flea markets and garage sales, and of course the stains on my daughter’s clothing after a delicious handful of Ontario blueberries.
MATERIALS 2 CUPS OF BLUEBERRIES
TONGS
JUICE OF HALF A LEMON
A SPOON
1 SMALL SAUCEPAN
POTATO MASHER
2 LARGE POTS
NEW OR VINTAGE COTTON NAPKINS (white / off-white)
1 SHALLOW CASSEROLE DISH FINE STRAINER
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INSTRUCTIONS
1 Bring blueberries and 2 cups water to a boil in small saucepan. (Use more blueberries if you’d like a darker dye.) Lower heat to medium-low, and mash the berries using a potato masher. Add lemon juice; it helps the dye hold better. Simmer for 30 minutes, stirring and mashing occasionally. Add water as needed. Consistency should be thicker than water, but not sticky.
2 While blueberries are simmering, bring a large pot of water to a boil and add your napkins. Boil for 5 minutes; this will prepare the fabric to receive the dye evenly. Fill a second large pot with ice water.
3 Remove the saucepan from heat and carefully strain out blueberry skins and seeds: use a strainer and a spoon to press all the juice out into the casserole dish. The dye must remain hot for best results.
4 Carefully remove napkins from boiling water and wring out all excess water. Use tongs to lay the first napkin flat in the dish of dye. Let it soak for 10-15 minutes. To keep the dye hot between each napkin, reheat as needed in the microwave, or transfer dye back into a pot on the stove. To achieve the tie-dyed look shown here, fold the napkins in various ways and dunk the edges or corners into the dye.
5 Squeeze excess dye out of the napkin and dunk it into the pot of ice water. This will help to set the colour. Wring out the excess water and line dry in the sun. The heat will help set the colour. (You can also use a clothes dryer.)
6 To get a darker tint, soak each napkin for a second or third time, squeezing out the excess dye and ice water each time.
7 Once your napkins have dried, you can rewash them gently without detergent to soften the fibers. Press, fold, and enjoy!
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SPECIAL FEATURE
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Sweet Pure
Honey
PHOTOGRAPHED by Giselle Nerlien
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PUREGREEN • special feature
Golden liquid honey, fresh from the fields.
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In a special follow-up feature to Dr. Nock’s ‘Eco-Logical’ column on honeybees, featured in Issue Five, we’d like you to meet the family of farmers behind some of Canada’s best honey: Stella and Sheldon of Sweet Pure Honey in Porcupine Plain, Saskatchewan, Canada. WHAT INSPIRED YOU TO BECOME BEE KEEPERS? Sheldon: I left for college at nineteen to study art and graphic design (painting is still a passion), and took a summer job beekeeping for a childhood friend’s dad to pay the bills. Apiculture turned out to be my calling; I enjoy being in nature and the bees are fascinating creatures in the way they organize themselves and make collective decisions for the good of the hive. We still don’t fully understand why they do some of the things they do. It is intriguing being a part of that culture of beekeeping, a culture that is thousands of years old. Stella: We knew we wanted to live in a small town to live and raise a family. Once we quit grain farming, bees were a natural transition. DESCRIBE AN AVERAGE DAY. Sheldon: Right now we happen to be in “flow,” which means the bees are gathering nectar, so my main tasks are making sure that they have enough room to store the excess honey, and “pull” or take the boxes to be extracted and replace with empty ones. This is the great thing about beekeeping—my job changes from spring to fall and so I never get bored. I am a person who enjoys being outside. I couldn’t imagine sitting in front of a computer all day or commuting down a busy freeway to work. I feel centered being with the bees and out in nature, seeing wild animals every day, having time to look at the beautiful clouds or the Saskatoon blossoms. It can be very hard work but the benefits are well worth it. HOW WOULD YOU DESCRIBE YOUR RELATIONSHIP TO THE BEES? Sheldon: Let me start by saying that as a person who farmed the land or raised animals all of my life, there is a connection to the soil or your animals that is hard to describe to someone that has never experienced this. The native people say that if you spend enough time together with an animal or the land that you tend to grow alike. I believe this to be true, having experienced this firsthand.
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PUREGREEN • special feature
YOU HAVE A UNIQUE APPROACH TO HOW YOU OPERATE YOUR BUSINESS AND YOUR PHILOSOPHY TOWARDS SUSTAINABILITY - TELL US A BIT ABOUT THAT. Stella: After four years in a unique business, I can tell you this. It changes constantly, yet our philosophy remains the same: be honest, provide pure products, and maintain our family life! We operate our business from a place of honesty—what can we really afford and/or supply while still maintaining our commitment to ourselves and family? It seems simple, but this was the hardest lesson we learned. Our business is different in that we actually make and produce what we are selling. Many green professionals would tell me I had to donate to green causes to be reputable; we do that by supporting those closest to home. We are farmers—we live in a town that grows and eats it own food in the middle of nowhere! Every cent we make goes to our family farm and community, which needs the support. We have pulled our family out of poverty. Our town is dwindling every year; many men must leave for months at a time to go work away to provide for their family—moms too, leaving to go to school, taking jobs an hour away to bring income home. Families moving, elders passing—this has really affected the numbers in Porcupine Plain. If we succeed, our town succeeds! It is really about raising the bar for our whole community. I love this quote: “Success unshared is failure.” —John Paul DeJoria.
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“One small change over time grows — it starts with just a shift.”
BUSY BEE
Sheldon works with the hives. WHAT IS YOUR VISION FOR SWEET PURE HONEY? Stella: Well, my immediate vision is to be a unified family all year round—that Sheldon can stay home during the winter months and our online store will generate enough income to make that possible—his dream has always been to coach the kids’ hockey teams. Beyond that, I see Sweet Pure Honey becoming a brand families can trust for integrity and purity. If we can do this, we can inspire others through small changes to make a difference in their life, their children’s lives, and ultimately their impact on the planet. One small change over time grows—it starts with just a shift. If people trust you they will listen to you. I am still growing and changing; Sweet Pure Honey inspires me to be and do better, for myself and the environment. YOUR CREAMED HONEY HAS BEEN DESCRIBED AS SOME OF THE BEST IN THE WORLD - WHAT MAKES IS SO UNIQUE AND SPECIAL? Stella and Sheldon: We believe it is due to the heady floral flavors of northern Saskatchewan’s wild bloom, alfalfa, red clover, sweet clover, canola, and borage. And it is the difference freshness makes—it comes straight from the prairie fields, where it is extracted, gently hand poured through a micron filter straight into jars, where it is immediately frozen. It rests at this frozen state for three weeks, then stored in a cool dark space. In about thirty to sixty days it transforms from liquid yellow honey to white, creamy, spreadable, deliriously rich and delicious honey butter.
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PUREGREEN • special feature
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“Passion is contagious and it comes right back to us when we need it most!” issue issue6/fall 6/fall2011 2011 •• PUREGREEN PUREGREEN || 55 55
PUREGREEN • special feature I do believe that we show genuine gratitude to the contractors helping us, with respect and a positive environment, which transfers though to our entire product line. We pay above-average wages to all contractors, and all who help us receive free Sweet Pure Honey products. We want to share what we have; the truth is I could not do it on my own—this is working because I have great people working with me. Passion is contagious and it comes right back to us when we need it most! WE ALSO LOVE SWEET PURE HONEY’S NATURAL BEAUTY PRODUCTS - WHAT LED YOU TO CREATE THEM? WHAT IS YOUR BESTSELLER? Stella: All our natural products came from necessity—I started reading the ingredient list on the body care products we were buying and thought, “I can do better than this.” Our body balm has always been a top seller; however, our new fresh, hand-crafted soap has taken the lead by far. We make the soap fresh, using only pure essential oils and natural mica. It’s a real treat for tub time! WHERE CAN READERS FIND YOUR PRODUCTS? On our website, www.sweetpurehoney.ca.
Sweet deal for
PURE GREEN READERS Get 20% off your online order as a special thank you from Stella and Sheldon. Pure Green recommends the creamed honey (it’s to die for — we have to resist eating it off a spoon). We’re also huge fans of Stella’s Pure Love perfume stick with vanilla, orange and sandalwood. 56 | PUREGREEN • issue 6/fall 2011
AT HOME
HAVEN A Toronto designer updates a century-old Muskoka lakehouse. WRITTEN by Celine MacKay PHOTOGRAPHED by Erin Monett MUSKOKA—A MAJOR SUMMER RESORT AND COTTAGE DESTINATION IN ONTARIO —IS QUICKLY BECOMING HOME TO MANY RETIRING COUPLES AS THEY MOVE UP FROM THE CITY AND PERMANENTLY RESIDE ON THE LAKE. Rustic three-season cottages are being renovated, insulated, and updated to be more suited to harsh winters; too often, however, historic cottages are torn down in favor of oversized and extravagant modern homes. While Donna and John Taylor did indeed retire to their summer home, perched on the edge of Penn Lake—which is also steeped in history— rather than tear down, they specifically sought something with character, which led them to their present home: Deer Haven, named for the many deer than frequent the property.
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PUREGREEN • homes
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THE ORIGINAL HOME WAS BUIILT IN THE EARLY 1900’S, and Donna and John are the fourth owners. It needed much work to suit their needs. For Donna, who works as an interior designer at her own firm Taylored Interiors, preserving the home’s historical charm was of utmost importance, and the renovation began with this in mind. Most of the original wood paneling found throughout the cottage was kept, and the floor plan stayed very close to the same—most updates were structural and planned to preserve original details of the home. When it came to furnishing the house, Donna used the same careful attention to detail, combing antique markets for unique and authentic pieces. One of her greatest triumphs was finding an entire collection of antique solid fir doors for the second floor, salvaged from an old school. “I got really lucky!” she exclaims. The antique doors fit in seamlessly with the doors on the main floor, which were original. Wherever the eye wanders in Deer Haven it lands on something interesting—a collection of vintage hand-tufted moose tapestries, light fixtures, doorknockers, and even a salvaged totem pole—yet nothing feels precious. The home has a casual feel, but it is immediately apparent that it has been carefully pulled together. One of Donna’s signatures at Deer Haven is her collection of sail boats; paired with the navy accents and repetition of stripes, they lend a nautical appeal with a casual and playful approach. One does not, of course, forget that they are lakeside; there is a delicious breeze and a panoramic view of Penn Lake from the veranda and the living room windows, and the sound of gently lapping waves invites a cooling dip in the lake. Year-round, this is a place to be treasured…and to feel perfectly at home.
PLAYFUL Have fun with playful accent colours, as Donna did in this vignette. The sailboat is vintage; the painting is from a local artist in Bracebridge, Ontario. DETAILS TOP: An old hutch holds Donna’s collection of antique country French china. BELOW: A handmade pillow from friends in Scotland made with wool and recycled buttons.
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PUREGREEN • homes
FROM TOP LEFT: In the kitchen, Donna had a custom backsplash installed behind the stove. The wooden butcher block softens the black countertops. • One of the antique wooden doors Donna found, which are remnants of an old school. • A charming deer wall sconce, two of which flank the fireplace in the living room, cast playful shadows on the wall when lit. • The framed nameplate was found when renovating the kitchen. Dr. J.A. Bauer was the original owner of the cottage; this nameplate was used by a shipping yard to mark crates bound for the Bauer home in the early 1900’s. • Homeowners Donna and John Taylor with their golden retriever. • A set of rustic hangers in a guest room.
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PUREGREEN • homes The breezy veranda has a fantastic vantage point of the lake. The high ceiling and faux-antler fixture give it a true indoor/outdoor feel. The red accent pillows on the white wicker furniture provide great contrast against the green foliage. An outdoor fireplace (not shown) keeps the conversations going well into the wee hours of the morning.
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PUREGREEN • homes
Penn Lake: A Muskoka Classic
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BY THE LAKE Donna and John say the boathouse is a favourite hangout for their kids when they visit. The boathouse is more or less in its original condition; Donna had it raised out of reach of the waves to prevent rot and added some structural reinforcement. The interior was painted white and the furniture, made in the 1950s, was no longer being used, so Donna had it painted and had the navy cushion covers made —the white piping serves as an eye-catching accent and adds to the nautical feel. Donna collected the vintage sailboats over the years. The flags are mementos of a sailing trip that John’s father took along the European coast in the 1960s.
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PUREGREEN • homes
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Over the years I’ve spent quite a lot of time in Montreal during visits with my grandmother. My mother would take us wandering along Rue Sainte-Catherine, Saint-Denis or the Old Port, visiting fancy shops, delighting in french pastries and drinking in the sights and sounds. While the city holds a special place in my heart, no one knows it better than our good friend Marie-Eve Best. You may know her as the authoress behind the Lake Jane blog. What you may not know is that Marie-Eve knows all the secrets of the city - whether you’re a long-time veteran or merely breezing through on business, you’ll find something to love. - Celine
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MONT
REAL a city guide
PHOTOGRAPHED by Erin Monett WRITTEN by Marie-Eve Best
IT’S A WONDERFUL WEEKEND DESTINATION. No matter the season, there is always something to see and savour. But be forewarned: by the time those 48 hours come to and end, you'll be longing for more time in this bohemian city. It's not uncommon for visitors to be completely enchanted by Montreal's eclectic neighbourhoods, interesting characters, and rich history. Whenever I show out-of-town friends and family around the city, I try to take them to my favourite neighbourhoods. It allows them to really witness the wonderful cultural diversity and unique personalities that make up these urban pockets. Here is a sample of what I think a perfect weekend in Montreal would include - from the tiniest of stores to the finest dining establishments. It's 48 hours filled with great food, long walks and a few surprises.
bien
venue
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DAY 1 A morning in Mile-End Start your day by grabbing an espresso at CafĂŠ Olimpico, a veritable institution in the heart of this artistic neighbourhood. Sit on the wooden patio and people-watch. Walk a few blocks West to grab some fresh Montreal bagels at St-Viateur Bagel, you won't regret it. Bagels in hand, walk around Mile-End and take in its rich history and colourful architecture.
Lunch on the Main All that walking might work up your appetite so stop into Lawrence for brunch or grab some authentic fish n' chips at Comptoir 21. After lunch, walk along Saint-Laurent Boulevard for some shopping at Unicorn and Citizen Vintage.
An evening in The Plateau If you're looking for a formal sit down dinner, head to Le Filet for a meal to remember. If you're looking for some lighter options, check out La Buvette Chez Simone, a stylish wine bar that offers amazing charcuterie platters. Or, for a vegetarian option, walk on over to Aux Vivres for a vegan BLT.
AUTHENTIC EATS The PGM girls take a delicious break at Lawrence
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bonjour !
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montréal je t’aime
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DAY 2 A Market breakfast Time to explore one of the city’s best farmers’ markets, the Atwater Market! Pick up some fresh produce, local cheeses and artisanal breads and eat your goodies under a tree by the Lachine Canal.
The Old Port After lunch, rent one of the city’s famous Bixi bikes and ride along the Lachine canal to the historic Old Port of Montreal. You can park your rental bike at one of the many Bixi stands and then walk along the cobble stone streets. Why not drop by Bota Bota, a floating spa on the St-Lawrence River, and take a dip in the hot tub?
Foodie Farewell Make the most of your last night in town by treating yourself to a great meal in the up-and-coming neighbourhood of Little Burgundy. You’ll have plenty of interesting restaurants to choose from including the popular Joe Beef for hearty fare or Jane for some Montreal-style pizza. Finish off the meal with a digestif at La Drinkerie!
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THE CITY We’re taking you on a tour! Use our handy little map, illustrated by Pure Green’s own illustrator extraordinaire Bess Callard, for the main routes and neighbourhoods of Montréal.
Extra!! If you love Montréal or have always wanted to visit, you can brighten your walls with this original Pure Green print! Purchase at our brand new Etsy shop! PURCHASE
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HOMESTEADING
PRESERVATION WRITTEN AND PHOTOGRAPHED by: Jesse & Melanie Senko
In the second installment of Jesse & Melanie Senko’s column Crackers, the duo from the popular blog Homemade Crackers explore the concept of becoming self-sufficient through Ontario’s cold winter via the art of canning and perserving.
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PUREGREEN • homesteading
“The term “preserving” brings to mind the classic, romantic mason jar, but canning is only one aspect of preserving.” 82 | PUREGREEN • issue 6/fall 2011
SUMMER IS THE TIME FOR RELAXATION. YOU’VE TOILED THROUGH THE DARK AGES OF WINTER, WHICH ENTITLES YOU TO LONG WEEKENDS IN THE SUMMER TO PUT YOUR FEET UP AND BITE INTO A JUICY, FRESH PEACH. But this summer, we won’t have much time to put up our feet—for every fresh peach we eat, we’re canning a dozen others. Our first major foray into canning began last summer. We bought a bushel and a half of heirloom Amish Paste tomatoes and stuffed them into twenty-five large mason jars alongside some freshly picked basil. It turned out to be the best tomato sauce we had ever tasted, and it inspired us to quadruple our efforts this year. However, we are not satisfied to simply buy fresh produce and can it. Instead, we‘ve decided to be as self-sufficient as possible by growing much of what we put up. We have borrowed about a quarter of an acre (think a quarter of a football field) from family, and have planted a garden. We’re planning for about fifty standard mason jars of tomato sauce, twenty or so bottles of ketchup, a few jars of pizza sauce, several different salsas, and more—just from our own tomatoes. We’ve already canned two dozen jars of pickles from cucumbers we started from seed, some of our own beets, strawberry jam from a pick-your-own place just outside of town, and lots of sliced peaches grown in the nearby Niagara region. We’ve been trying to make canning simple and easy this year. When we have a large batch, we do it outdoors. We use a large burner that originally came with an outdoor turkey deep fryer, along with the side burner on an outdoor grill. This keeps the house clean and cool. Also, instead of dedicating whole days to it, we keep the ingredients handy, and do a small batch every few evenings with whatever amount we’ve slowly accumulated from the garden. When you’re buying pickling cucumbers from a big producer, it’s no problem to buy a whole bushel, but when it’s coming from your own garden, it takes a few days to make a batch. The term “preserving” brings to mind the classic, romantic mason jar, but canning is only one aspect of preserving. Some things are great in a jar; it’s the only way to make pickles, and we like the way our tomatoes really pick up the flavour of the added herbs. But preserving can be a lot simpler than boiling jars and creating lots of heat in your kitchen in August. Herbs can be picked fresh and dried in very little time, and can even simply be frozen. We shred much of our zucchini when the plants are over-productive, and store them in bags in the freezer. We do the same with our garlic scapes and rhubarb, and we’ve blanched and frozen fresh asparagus to be thawed and added to soups.
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PUREGREEN • homesteading
All of this heating, freezing, and drying is great, but by far the best way to preserve something is to not have to process it at all. Why not give it the best environment to stay fresh? We’re in the planning stages of our traditional root cellar; it’s the ultimate in natural food storage. In simple terms, it’s a hole in the ground, but it’s quite ingenious. Just a few feet under the earth’s surface, the ground is a constant temperature. It’s also quite humid, which is perfect for keeping certain vegetables cool and for preventing them from drying out. In a few months, our root cellar will be full of onions, garlic, squash, pumpkins, potatoes, beets, carrots, cabbage, apples, pears, and more. Some will spoil faster than others, but extending fresh vegetables and fruit as far as possible is the goal. Preserving is sometimes hard when you look at a supermarket shelf and see a can of tomatoes for ninetynine cents or a bag of potatoes for a few dollars, but we remind ourselves that those numbers do not represent the real value of food. When you have a say in the tomatoes you’re canning or, better yet, you grew them yourself, the value of that jar is much greater. Think of the time, meditation, respect, and thought that goes into a jar of your own tomatoes, and you’ll have a hard time choosing the anonymity of that grocery store can. For some, there are other reasons to can. Some believe that the world’s population is going to surpass its ability to produce food by 2050. Other statistics show that the Greater Toronto Area would run out of food in just three days if supply lines were cut. Preserving is a wonderful way to have control over the food you eat. No matter the reason, for us, making a meal in the dead of winter with pasta from local flour, our own tomato sauce, and meatballs from the neighbour’s beef cows was a great feeling, and it is one we want to make much more common this winter.
See what Jesse and Melanie are up to day to day on their blog, homemadecrackers. blospot.com
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“Think of the time, meditation, respect, and thought that goes into a jar of your own tomatoes, and you’ll have a hard time choosing the anonymity of that grocery store can.”
When you have a say about the tomatoes you’re canning or, better yet, you grew them yourself, the value of that jar is much greater.
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ecobilt
AN EXCLUSIVE COLLECTION by Jonathan MacKay
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ORGANIC KITCHEN
ENDLESS SUMMER PHOTOGRAPHED by Erin Monett
Summer isn’t over yet. Our favourite time of year to visit the cottage is early fall, when the lakes are quiet, the mornings are serene and the sun is still warm. Spend a day with us, surrounded by great food and even better friends.
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PUREGREEN • organic kitchen
The Organic Kitchen VOLUME 6 To me, a great culinary experience is about context. It's about what I am cooking and how I am cooking it. It's about where I am and who I am with. It's about making a meal that suits the situation and sharing it with amazing people. So with this issue we decided to do something a little different. I'm super excited to bring you along for a few good meals at a traditional Muskoka cottage. Growing up, I was fortunate to live in a place where lakes are plentiful and family cottages were enjoyed to their fullest. The sweet final days of summer leave lasting memories of family and friends, and the joys of squeezing out the last drops of summer sun. My favourite time of year is the early weeks of September when the crowds have returned to their winter homes and the world around me has become quiet. The afternoons are hot and the mornings and evenings are cooling into autumn. The leaves are slowly changing colours and the days are filled with books, walks, and afternoon swims. And, of course, food! There is never a time when I don't want good food. In fact, many of my greatest meal memories are from the very cottage in this feature; it's easy to be inspired in such a place. To me, cooking at a cottage means doing meals that are not laborious. I want to be able to prepare gourmet meals without missing out on the fun with family or friends. With that in mind, I have put together a collection of meals that are fast to prepare, simple to cook, and no less crowd pleasing than elaborate meals that take hours to get ready. In my neck of the woods, the local organic fare at summer's end is very inspirational. From the garden: heirloom tomatoes, basil galore, beets, hot peppers, cilantro, enoki mushrooms, anise, scallions, and yellow corn so fresh it's as good raw as it is cooked! From the market: freshly caught rainbow trout, ethically raised organic pork, and free range organic eggs. It's even a perfect time to eke out the last of the plums, nectarines, and blueberries. When I'm planning meals, I try to make them work with the day's events. A hearty breakfast for energy; a picnic lunch that doesn’t disrupt fun activities; and a satisfying end-of-day meal that can be cooked on the charcoal grill while chatting with friends, and enjoyed around the table with the windows wide open and the sun slipping quietly into the horizon. Bon appétit!
Jonathan
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PUREGREEN • organic kitchen
ALL IS CALM The lake is silent and clear as glass at six in the morning. A hot cup of coffee wards off the early morning chill. Dawn is one of the best times of day to fish - a line is cast in the hopes of catching a light lunch.
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6:00 a.m.
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6:45 a.m.
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PUREGREEN • organic kitchen
7:30 a.m.
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FRENCH TOAST BITES 2 cups organic seasonal fruit, local if possible, chopped 8 thick slices of pumpernickel bread (day-old bread works well), cut into 1 1/2 inch cubes 6 large free range organic eggs 1/4 tsp. organic vanilla 1 tbsp. ground cinnamon 1 cup maple syrup: 1/4 cup for mixture, remainder for serving 2-3 tbsp. frying oil 2-3 tbsp. butter SERVES: 4
TOTAL TIME: 15 MINUTES
Mix chopped fruit in a medium-sized bowl, then set aside. Crack eggs in a separate, wide-bottomed bowl, and whisk together with remaining ingredients—except for frying oil and butter—until thoroughly mixed and slightly creamy looking. Heat a griddle or frying pan with a small amount of organic frying oil to medium-high heat. Meanwhile, coat bread pieces evenly in egg mixture. Add a lump of butter to your griddle or pan when you are ready to fry. *Tip: Adding oil to the pan first helps prevent the butter from burning. Once butter is melted, add some of the bites to the pan, turning them until they are brown on all sides. Repeat and add butter as needed until you have cooked all of your bites. You can pop the whole thing in the oven for a couple minutes—along with your plates—to make sure your breakfast is hot! Serve with fruit spooned over the top and drizzle with warm maple syrup. Enjoy!
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PUREGREEN • organic kitchen
1:30 p.m.
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“When I’m planning meals, I try to make them work with the day’s events. A hearty breakfast for energy; a picnic lunch that doesn’t disrupt fun activities; and a satisfying end-of-day meal that can be cooked on the charcoal grill while chatting with friends, and enjoyed around the table with the windows wide open and the sun slipping quietly into the horizon. Bon appétit!”
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PUREGREEN • organic kitchen
FENNEL, VANILLA BEAN & GRAPEFRUIT SALAD 1 bulb fresh organic fennel (anise) 1/4 organic sweet onion, finely sliced 1 small sweet pink grapefruit, peeled and chopped 1 fresh vanilla bean 3 tbsp. honey 2 oz. organic olive oil mineral salt and pepper to taste SERVES: 6
TOTAL TIME: 10 MINUTES
Quarter the fennel, cut out the woody core, and slice finely. Mix fennel together with onion and grapefruit in a salad bowl. Halve the vanilla bean and scrape out the seeds. Whisk together honey, olive oil, and vanilla seeds, then whisk in salt to taste. Add the dressing to the salad bowl and toss, then serve. This is meant to be a smaller portion alongside your favourite main dish. *Tip: If grapefruit is too bitter for you, try substituting an equal amount of blood orange.
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PUREGREEN • organic kitchen
BLUE CHEESE BEET CAKES WITH HOT PEPPER CREAM
Hot Pepper Cream 1/4 cup organic, Mediterranean-style yogurt 1/4 cup organic mayonnaise 1/2 lime, juiced 1 jalapeno, seeds removed, finely chopped 1/4 tsp. organic sea salt
Beet Cakes 4 medium to large red beets 1/2 cup onion, finely diced 2/3 tsp. organic sea salt 1 1/2 tbsp. balsamic vinegar 1 tbsp. lemon juice 4 tbsp. lemon zest (2 lemons) 1 large sprig rosemary, finely chopped 80 grams (2.8 oz.) crumbled blue cheese 1/4 cup (approx.) cornmeal for crust
MAKES 10 CAKES (SERVES 5)
TOTAL TIME: 30 MINUTES
Trim, wash, and finely shred beets with a grater or food processor. Combine all cake ingredients—except the cheese and the cornmeal—in a bowl and let marinate for a minimum of half an hour, stirring regularly. Mix together the ingredients for the hot pepper cream in a small bowl. Strain the excess liquid from the beet mixture and discard. Combine mixture with the cheese. Form a golf-ball sized portion of mixture into a cylindrical shape approximately 1 ½ inches high and 1 ½ inches in diameter. Be sure to compress the cake tightly so that it keeps its shape and removes any excess liquid. Pour the cornmeal into a shallow dish; press the top and bottom of each cake into cornmeal and place aside. Once cakes are completed, preheat oven to 375° Fahrenheit and heat a small amount oil in an oven-proof frying pan. Sear one side of the cake until brown, carefully turn the cakes over, and place entire pan in the oven. Bake until cheese oozes from the sides and cakes are hot to the touch. Place them on a plate and drizzle the pepper cream on top. Eat ‘em while they’re hot! *Tip: When flipping anything in hot oil, make sure you flip the item, carefully, away from you so that any splash is directed toward the back of the pan. Some of the worst burns I have seen (and had) are from hot grease splashing when putting something in a pan.
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RAINBOW TROUT WITH SMASHED CAPERS 6 tbsp. capers 6 tbsp. grainy mustard 1 tbsp. organic, aged red wine vinegar 1 tbsp. organic olive oil 2 12oz fresh rainbow trout fillets, skin on, wild if possible, ethically farmed if not (wild pacific salmon also works well) 1 lemon, cut into thick slices SERVES: 6
TOTAL TIME: 10 MINUTES
Preheat your grill. Meanwhile, coarsely mash capers in a small bowl, then stir in mustard, vinegar, and oil. Mix well. Rinse fish under cold water and pat dry. Place fish, skin down, on a small iron griddle, barbeque tray, or tinfoil. Spoon caper mixture onto fish and spread it out evenly, covering but not drowning the fillet. Place the fillet on the grill and cover, cooking until the coating is glazed and the fish is starting to bubble out the white foamy fat. If you squeeze the fish and it separates or the flesh bounces back, it’s done. Serve with fresh lemon and serve with Grilled Spanish Toast (see recipe at puregreenmag.com) Enjoy!
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PUREGREEN • organic kitchen
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4:00 p.m.
What better way to while away an afternoon? issue 6/fall 2011 • PUREGREEN | 105
PUREGREEN • organic kitchen
CILANTRO PORK LOIN 2 tbsp. dry mustard 1/2 to 1 tsp. chili flakes 2 limes, juiced 1 tsp. coarse mineral salt 3 cloves fresh garlic 1 bunch fresh cilantro 4 glugs olive oil 8 glugs maple syrup (or 4 tbsp. honey) 2 large ethically raised organic pork tenderloins (on or off the rack) SERVES: 8-10 TOTAL TIME: 35 MINUTES Add all ingredients—except the meat—to a blender or food processor and blend thoroughly. Reserve half of the marinade for basting while cooking. *Tip: Warming your limes before squeezing nets a better yield of juice! Trim the excess fat cap off the rack and loin if needed. Place in a large container, pour on half of the marinade, cover the container, and let stand for a minimum of 2 hours in the refrigerator—the longer the better. Shake off marinade and sear meat on the grill on medium-high heat. Turn heat to low and baste meat in the remaining marinade (not the marinade that has already been on the pork); roast on low heat, turning once. Spoon on lots of marinade and let it continue to roast until the marinade is glazed and the pork juices run clear. Remove from heat and cover; allow the meat to relax for 15-20 minutes. Pork can be slightly pink and, for many, it is far more enjoyable if it is. Once you cut the meat, you can always do a quick flash on the grill or in the oven if it appears slightly undercooked. If the juices are clear and the meat is opaque it is ready— no applesauce needed! *Tip: If you have extra marinade, you can use it on other meat: loin, chops, chicken, lamb, or shrimp. Pour the marinade onto the meat and freeze the whole package until you are ready to use it.
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PUREGREEN • organic kitchen
HEIRLOOM TOMATO CAPRESE SALAD mixed organic heirloom tomatoes buffalo mozzarella or local, mild milk cheese fresh organic basil leaves organic olive oil lemon high quality balsamic vinegar, organic if possible coarse organic mineral salt TOTAL TIME: 10 MINUTES *Tip: These amounts are approximate. Want more basil? Less lemon? More tomatoes? Have fun with it! Slice tomatoes and mozzarella fairly thickly. Leave the majority of the basil leaves whole; slice the remainder into a fine chiffonade (shredded herbs). Place a slice of tomato on the serving plate, then stack a slice of mozzarella and some whole basil leaves on top. Repeat layers 3 times. Assemble stacks on each serving plate. Drizzle each stack first with a small amount of oil, then a light squeeze of lemon, and finally a bit of balsamic vinegar. Finish with a pinch of salt on each stack and garnish with a smattering of basil chiffonade. Buon appetito!
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PUREGREEN • organic kitchen
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ENOKI MUSHROOM AND SCALLION SALAD 1 bunch organic enoki mushrooms 2 large organic scallions 2 large sprigs fresh thyme 1 oz. organic olive oil 1 oz. lemon juice 1 oz. organic aged red wine vinegar mineral salt and coarse ground pepper to taste
SERVES 4
TOTAL TIME: 10 MINUTES
Remove the “foot” or cluster at the bottom of the clump of mushrooms, making sure not to remove any more stem than is necessary. Separate mushrooms and rinse under cold water, patting dry and wiping away any dirt with a clean towel. Cut scallions into 3 inch pieces, being sure to use as much of the green as possible. Julienne the onions lengthwise into fine “matchsticks.” Pinch the stem of the thyme sprig between your thumb and index finger and strip the leaves off of the woody stem. Whisk together oil, lemon, and vinegar, and whisk in salt until you like the taste; crack in some coarse pepper. Mix all ingredients together in a large bowl and serve. This salad is meant to be a small portion as an accompaniment to your meal, and is lovely with steaks, lamb, and game meat.
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PUREGREEN • organic kitchen
ACROSS generations... “Many of my greatest meal memories are from the very cottage in this feature; it’s easy to be inspired in such a place.” 112 | PUREGREEN • issue 6/fall 2011
THE TABLE IS AGLOW… In our house, the center of the table is always the food, but we would be remiss to forgo a little ambience. The beeswax candles are handmade by Pure Green’s own Erin Monett, with beeswax from Caledon Hills, Ontario, molded inside vintage mason jars.
7:00 p.m.
As the sun goes down, we settle down for a GOOD MEAL. There’s a slight NIP IN THE AIR made all the more delicious by good wine, food and FRIENDS.
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DESTINATION
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WRITTEN by Celine MacKay PHOTOGRAPHED by Erin Monett
I
f you ever find yourself travelling the long road toward Algonquin Park, or roaming the wilderness of the park in a canoe, a visit to Bartlett Lodge is a must. Founded in 1917, and owned and operated by Kim and Marilyn Smith since 1997, Bartlett Lodge is open from May to October each year. For Jonathan and me, it’s a yearly excursion that makes each summer complete. Bartlett is on a small peninsula, and its charm and magic begin to seep into you the moment you step out of the car onto the quiet shores of Cache Lake. Stress begins to roll off your shoulders, and with the exception of an occasional mosquito swat, you are at peace. A telephone to the left of the landing, a direct line to the Lodge, instructs you to call for your boat taxi; the antique wooden boat is a Bartlett trademark and a memorable aspect of your stay, whether you are there for a week or simply for dinner. During my annual visits I usually focus on the food, but for this feature I had the opportunity to explore the grounds in depth, taking in every detail. The meandering trails, the Muskoka chairs sitting pride of place on the dock, the greenery, and the handcrafted signage all stand out, but above all, Bartlett’s commitment to preserving the environment holds my attention.
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PUREGREEN • destination
BOATWORKS Bartlett’s antique freighter canoe. Travelling across on the open water allows you to take in the landscape of Algonquin Park, one of the few places in the world that remains nearly untouched and looks much like it did one hundred years ago.
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Bartlett Lodge won the Sustainable Tourism Award of Excellence, given by the Ontario Tourism Marketing Partnership, in 2009. You may not immediately notice the green features that prompted the award, but as you look around and see how Kim and Marilyn’s ethos and passion for nature has seeped into the feel of the place, suddenly you can’t imagine it any other way. . The Lodge uses a peat moss septic system and the dining room uses solar thermal hot water (a method of heating water that utilizes solar energy). The cabins utilize hydro but are powered by Bullfrog Power, Ontario’s only one-hundred-percent-green electric provider. However, pockets of the Lodge take green living even further; the Silver Birches and Sunrise cabins are outfitted with solar panels that supply all of their energy. A few of the newer cabins also have ecofriendly, non-toxic mattresses. One of my favourite features of the Lodge is the platform tents; if you love to camp but prefer a comfortable bed, the tents are perfect. This particular style of accommodation has been seen in Algonquin Park since the early 1900s, when regular cabins could not be built fast enough to support ever-increasing Victorian tourism. Today, such luxury tents are in high demand due to a new trend, glamping (glamourous camping). Bartlett’s modern platform tents are fully furnished, each with a charming veranda overlooking the lake. And, of course, the food is perhaps one of the leading attractions for guests staying at Bartlett. The five-course meal never fails to disappoint and is diverse and adventurous—I even tried kangaroo one year (somewhat reluctantly, I’ll admit)—and regularly features lamb, beef, duck, fish, and vegetarian options. The prix fixe menu is very reasonable at fifty-nine dollars per person and changes often, created by the year’s Executive Chef. “As an environmentally responsible resort, we support the locavore or local food movement, and whenever possible, purchase local and provincial ingredients, supplied by small specialty producers,” says Marilyn. Meals at Bartlett are casual, and we like to linger and savor every bite, yet somehow the two hour meal always flies by. As we make our way down the darkened path, single file, toward the dock for the boat ride back to the car, no one speaks. We’re too busy basking in our contentment.
clockwise from top: 1. Local reading materials; 2. Bartlett’s dock; 3. Heading home with full bellies and happy faces; 4. Main lodge.
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PUREGREEN • destination
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glamping: (verb) a: Glamorous camping. b: Simultaneously satisfying your craving for the outdoors and your penchant for a good meal, a nice glass of wine, and a comfortable bed. issue 6/fall 2011 • PUREGREEN | 119
PUREGREEN • destination
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A History of ALGONQUIN PARK Located in central Ontario, Algonquin Provincial Park covers approximately 7630 square kilometres of forest, lakes, and rivers. When it was established in 1893, Canada’s first provincial park was visited mostly by a few adventurous campers and fishermen. After regular train service was established, many more park visitors made the journey, to camp or to stay at one of several Algonquin Park hotels that were built to accommodate the influx of tourists. The Park’s most famous early visitors were artists Tom Thomson and The Group of Seven, who ventured far into the Park to paint their famous Algonquin Park landscapes. Today, visitors to this designated Canadian Historical Site are invited to tour the Algonquin Visitors Centre, the Algonquin Logging Museums and the Algonquin Art Centre, as well hike or bike along its many marked trails. Algonquin Park is named after the tribe of native people that originally lived in the area, the Algonquians. Source: bartlettlodge.com
ABOVE: A typical fishing boat. Catch speckled trout, lake trout and pickerel on the lake. LEFT: Celine, PGM’s Editor in Chief takes a moment during the photoshoot to appreciate the view!
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PUREGREEN • destination
GOURMET dans la Forêt ABOVE: Whitefish served with a cilantro cream sauce. Bartlett Lodge has been hailed by several publications and travel review agencies as a gourmet, food lover’s destination. Year after year it has never disappointed! While on our tour of the grounds, I fell in love with their tiny garden, located just a few steps away from the kitchen. 122 | PUREGREEN • issue 6/fall 2011
The Way It Was… The way it was: a Victorian family takes in the sights from a canoe. Although Algonquin was once a major logging destination, the Park was established as a wildlife sanctuary. Agriculture is not allowed in the Park, which protects the headwaters of the five major rivers that flow from the Park.
The dining room has a CLASSIC RUSTIC feel. A ROARING FIRE will warm you after a long, enjoyable day taking in the blazing fall colours.
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PUREGREEN • destination
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“LIKE ALL ALGONQUIN PARK LAKES, peace and quiet abound on Cache Lake. The magic begins the moment you step aboard the boat that takes you across the lake to Bartlett Lodge.” Quoted from: bartlettlodge.com
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ECO-READ
THE
repurposed
LIBRARY Image Credit: Thayer Allyson Gowdy
Suddenly the discount bin at the used book store just got a lot more interesting! Artist Lisa Occhipinti has created ingenious ways to make use of discarded and unwanted books. We asked her a few questions about her new release, The Repurposed Library.
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WHAT INSPIRED YOU TO CREATE THESE AMAZING PROJECTS USING DISCARDED BOOKS? I’m a fine artist with a background in painting and bookbinding, and a scavenger at heart! I got interested in making books while I was still in college. Afterward I took an in-depth course on making books by hand at the School of the Museum of Fine Arts, Boston. I was making lots of traditional stitched and leather-bound books, as well as artists’ books. But what I found I really loved are books simply as the objects that they are: printed paper, bound together, encased in a cover employing typography, design, often illustration, and any manner of content. As always, materials and their possibilities are at the forefront of my art-making methods and so I started to think about reversing my process, from creating books to deconstructing them down to their components and using those as materials. I use pages in my paintings and books in my sculptural pieces, so the projects in The Repurposed Library are born of that ingenuity. It’s really all about honoring the details and content of the book. With so many books being discarded, from yard sales to library sales, they just beg to be upcycled. These sweet little orphaned books need a new home and purpose. And with reading going the way of e-readers, it seemed a worthy effort to transform those otherwise forgotten tomes into objects that get them off the shelf and into life. HOW WOULD YOU DESCRIBE THE BOOK? The Repurposed Library is intended for the bibliophile as well as the artist and crafter. With illustrated instructions for thirty-three projects, the reader is bound to find a project that inspires. What I have been hearing back from people is that they’ve had a couple of old books they just couldn’t part with, didn’t know what they were going to do with them, and now they have given them a new purpose by making them into a sewing box, a luminary, and a bookmobile. The projects range in spectrum from the very simple, to using a band saw, with myriad between. Nothing here is out of anyone’s reach. Plus you’ll learn about the anatomy and values of books. Elegantly designed and filled with stunning photography, The Repurposed Library is an art object in and of itself. More from Lisa: locchipinti.com facebook.com/occhipinti.art twitter.com/LisaOcchipinti
Image Credit(s): Erin Monett
WHERE TO FIND You can purchase The Repurposed Library anywhere books are sold including Amazon, Barnes and Noble, and Anthropologie. $24.95.
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ECO-LOGICAL
FALL FOLIAGE:
The science behind the forest’s changing colours WRITTEN by Charles Nock, Ph.D., ILLUSTRATED by Bess Callard AS WINTER LOOMS ON THE HORIZON AGAIN, SOME MAY DREAM OF WILING THE DAYS AWAY IN A LUSH, GREEN TROPICAL PARADISE. But, don’t pack your bags just yet, for every fall those who are lucky enough to live in temperate climates witness an amazing transformation of the forest into a vivid palette of magnificent reds, oranges, yellows and golds. While many Canadians may take fall colours for granted, only 14% of the worlds forests put on a fall colour display — forests famous for their colours are found in many places in Canada: Southern Ontario and Quebec, Alberta, Nova Scotia, New Brunswick and abroad in the Northeastern United States, parts of Europe, Japan and Korea. CHANGES IN LEAF COLOUR Throughout most of the year the leaves of deciduous tree species appear to us as green. This is because the energy capturing pigment at the center of the photosynthetic machinery in leaves, chlorophyll, is dominant in the leaf and does not absorb much light radiation in the green part of the light spectrum. Thus, the relative proportion of green light reflected back from the leaf is greater and green is the colour we see. Other important pigments, carotenoids and anthocyanins, are also present in the leaf during the growing season. As summer fades into fall, changes in the balance of the types of pigments lead to leaf colour change. Due to differences in the concentrations of leaf pigments, tree species characteristically exhibit particular fall colours. For example, sugar maple turns orange-red, red maple a vibrant scarlet and aspen and birch turn golden yellow. TIMING OF COLOUR CHANGE Different species of trees undergo the colour change at different times in the fall. Whereas the leaves of the ash tree will change colour and drop relatively early, on oaks the change comes later, and leaves will not drop until well into the fall season (and often stay on until the spring). It is thought that differences in the timing of leaf fall among
species are genetically inherited (as opposed to being determined by external cues), because trees of a particular species found at the same latitude will change colour at the same time despite growing in sites ranging from cool high elevation sites to warmer lowland sites. CHEMICAL CHANGES AND LEAF FALL As the days grow shorter in the fall and the intensity of sun-light declines, deciduous trees prepare to close up shop for the winter (whereas conifers prefer to stay open all year round). The veins that allow the leaf to exchange fluids are gradually sealed off from branches. As this happens, the products of photosynthesis — sugars — are trapped in the leaf, and promote an increase in anthocyanins. Meanwhile, the production of new chlorophyll progressively declines, and we begin to see the diverse palette of fall colours that result from the influence of anthocyanins and caretenoids. The fall season is an optimal time to go out and explore the diverse community of trees in a forest near you. Nature has made it a little easier to identify leaves for the budding ecologist: besides being colour coded and therefore easier to identify, they are also in abundance at our feet. Using the Leaf Identification Guide accompanying this article, you should have no difficulty in matching the silhouettes and colours of the leaves you collect on your walk through the forest with those illustrated in the guide. GLOSSARY OF TERMS Carotenoid pigments help protect leaves and dampen damage that would be caused by too much light. Anthocyanin pigments are responsible for the pink, red, and purple leaves of woody plants. They also help to protect the photosynthetic machinery from excess light as leaves prepare to shut down for the winter.
REFERENCES: http://web.extension.illinois.edu/forestry/fall_ colors.html; http://www.na.fs.fed.us/fhp/pubs/leaves/leaves.shtm
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IN THE BAG
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EVERY DAY I carry with me... Catch a glimpse of what’s in the purse of our Style Director, Michelle Carangi. PHOTOGRAPHED by Erin Monett
So many beautiful memories are associated with my Kate Spade purse; I purchased it last winter when my husband and I went on our first trip alone—without our two children—to New York. In it, you can usually find a fresh organic snack—an apple is my choice this time of year, since they are wonderfully in season. A water bottle and my vintage shades come in handy for those Indian summer days. And with so much going on in my life, my Moleskine notepad and my trusted iphone are especially handy—they help me keep track of things.
SOURCES: 1. Purse: Kate Spade 2. Apple: organic market 3. Sunglasses: vintage 4. Watter bottle: BKR 5. Notepad: Moleskine 6. Pencil: Buffalo Natur 7. iPhone
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