Horizons Magazine - Spring 2019

HORIZONS SPRING 2019

Nothing to waste Full-circle operation in rural Newfoundland gives scraps a second life

Discover

THE ROCK

Newfoundland and Labrador offers a unique urban, rural experience

The real underground economy There’s a lot more potential beneath the rocks of Newfoundland

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hear. I can take part in the conversation with ease. It really brings a whole new level of confidence. Being a clinic owner my hearing loss has HORIZONS definitely enabled me to better relate to my clients and counsel at a whole new level. I love that I can try all the new products on the market.

It lets me offer my patients a true and honest opinion on the latest and greatest technology made available. I am quick to remind everyone that hearing isWhen a veryyou personal needjourney, to hear,and the way I like to hear may not need toFor hear, we reason, listen. I’m a firm believer of a no be the way youWhen like to hear. this weyou listen.

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When you need to hear, Anne Marie Murphy When you need to hear, Anne Marie Murphy 709.739.0999 I will remind everyone that even after being prescribed a hearing Krista aidHearn we listen. we listen.

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Real hearing people. Realsuccess. stories.

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Hi my name is Krista Hearn, I am the co-owner of Quality Care Hearing in St. John’s. I’m not just the owner I’m a customer.

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Acknowledging the problem is often difficult, but please take that first step. My only regret is that I didn’t get my hearing aid sooner.

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2 HORIZONS Magazine | 2019

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, Ava.

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HORIZONS

HORIZONS Horizons is published by SaltWire Network Custom Publishing Department SALTWIRE NETWORK

President & CEO Mark Lever

Vice President, Todd Foote Business Development

Director, Lindsey Bunin Product Management

COVER STORY

Discover the rock

Newfoundland and Labrador offers a unique urban, rural experience

HORIZONS | SPRING 2019

Editor Lindsey Bunin

Designer Paul Pettipas

Special Project Coordinator Amanda Pike

Production Manager Nicole Swaine Regional Distribution Manager Dwayne Bedford

Contributors

Advertising Sales:

Suzanne Rent | Heather Laura Clarke Paul Sparkes | Allison Lawlor Suzanne Bartlett | Rosie Mullaly

Advertising Designers

Wayne MacDonald Marina Pogrebnaia Fenton Fortune | Tiffany MacMillan Katelynn Hicks | Lorielee Steele Marvin Sanchez | Jo Ann Crawford

Brian Butt | Dana Brewer Dawn Hurdle | Kayla Ward Marjory Green | Peter Thompson Susan Pike

Copyright 2019. All rights reserved.

Reproduction of any article, photograph or artwork without expressed written permission from the publisher is strictly prohibited.

In this issue

4

TOURISM 04 The ice cold business of icebergs RETAIL 10 Technology among ‘smarts’ that

help them compete 13 Online shopping can’t compare

with the ‘mall experience’ CONSTRUCTION 15 Under construction MINING 17 The real underground economy 18 Prospecting today FOOD 20 An island of fine food 24 Sustainable suppers NOW ATLANTIC 26 Nothing to waste

Published at 36 Austin Street, St. John’s NL A1B 3T7 (709) 364-6300

SMALL BUSINESS 30 The better barbecue tool

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TOURISM

Discover the rock

Newfoundland and Labrador offers a unique urban, rural experience Story by Suzanne Rent | SaltWire Network

A

s whales make their way north and icebergs make their way south, Newf oundland and Labrador’s tourism industry is getting ready f or the 2019 season. In the capital, Destination St. John’s works to promote the city to group tours, sporting events and meetings and conventions. CEO Cathy Duke says exit surveys are conducted every few years and find about 80 per cent of the province’s visitors come f rom across Canada, with the remainder from the U.S. and Europe.

“St. John’s is on the bucket list f or many people — especially group tours,” says Duke.

Duke says St. John’s is a draw because of its European history that blends Irish, English, French and even Portuguese culture on the scene. She says the city has appeal because of its walkable downtown, lively nightlife, music and culture. Duke says they are also promoting the birding and photography in the city.

“It’s a really special and authentic experience when they come here,” Duke says.

Duke says St. John’s is also becoming a foodie city with local chef s experimenting with local ingredients like root crops, berries and lamb. Visitors are looking f or more of an experience where they are immersed in the local culture and tourism operators are creating those experiences. Not only can visitors try the local cuisine, in many cases they can help prepare it themselves.

She says some operators take guests out to f orage f or edible f lowers and then have a mussel boil on a local beach where they

talk and learn more about local culture. The city’s craf t breweries are bringing in beer tourists as well.

Duke says Destination St. John’s promotes the city as a base camp where visitors can stay and be entertained, but also where they can take drives out of the city to explore places like Cape Spear, the most easterly point in Canada, or the f ishing community of Petty Harbour where they can tour the lighthouse and have a picnic. Whale watching tours are available too, and ice-

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TOURISM

bergs make their way south during the season. Duke says they are already seeing icebergs this year. Other operators just outside of St. John’s can take visitors out f ishing and then they can gut, clean and prepare the f ish f or dinner. And the East Coast Trail is just outside of the city.

“If you stay in St. John’s you

have a truly urban and rural experience,” Duke says.

According to published numbers from the provincial government, tourism was down a bit in 2018 compared to the year before when celebrations and promotions f rom Canada 150 brought in more visitors for 2017. There were about 533,507 non-resident

visitors, a decrease of 3.5 per cent compared to 2017. Their total expenditures were $569.7 million last year, which was down one per cent f rom 2017. As of February this year, the cruise season f or 2019 has 116 ports of call tentatively booked to 21 ports by 32 vessels. For the first time, Ferryland will get two ports of

call, one in May and one in September. This year, several events will mark the 100th anniversary of the f irst nonstop transatlantic f light by British aviators John Alcock and Arthur Brown f rom St. John’s, N.L. to Clif den, Ireland. And expansions continue at the St. John’s International airport, which will allow the airport to accommodate two million passengers by 2021. There are f our organizations, including Destination St. John’s, that work to promote their respective regions in the province.

In western Newf oundland, Laura Barry Walbourne, director of travel trade and media rrelations with Go Western Newf oundland, says tourism operators reported early bookings f or 2019. She says bookings for 2018 were down compared to 2017, but this season is already looking positive.

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TOURISM

» Walbourne

says the awardwinning musical Come f rom Away is a big f actor behind increasing interest in Newfoundland. The musical, which has played on Broadway, in London and other stages around the U.S. and the world, is promoting the province abroad.

“That’s really taken the province by storm,” Walbourne says.

“People are wanting to come to the province and experience what we’re all about.”

Walbourne says Gros Morne National Park continues to be a draw. She says the park is the jewel in the crown in the area and is also centrally located to other destinations, like the Viking Trail, along which can visitors can see whales, icebergs, and wildlif e, and eventually the world UNESCO Heritage site L’Anse aux Meadows at the end at the trail.

Walbourne says western Newf oundland has the longest iceberg season in the province from April to about July. Visitors can also see whales f rom May until October.

Like St. John’s, western Newf oundland is growing a f oodie scene, creating what Walbourne calls “recipes with local ingredients and European twist.” Visitors can try traditional dishes like

Jigg’s dinner, fish and brewis and recipes with cod. A f ood tour called Taste of Gros Morne has guests taste the best of fare at restaurants like The Black Spruce Restaurant, Sugar Hill Inn and Oceans Dining Room.

Walbourne says visitors looking to go to western Newfoundland should book their accommodations, car rentals and f erry bookings early. She also says visi-

tors are staying in cities like Deer Lake and Corner Brook, using those as base camps and then exploring sites in rural areas.

Walbourne says western Newf oundland has a nice combination of relaxation, freedom from stresses, natural beauty and the best hospitality.

“They should come and experience it first-hand,” Walbourne says.

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The ice-cold business of icebergs

The Future Looks Bright Newfoundland & Labrador

How creative Newfoundlanders are turning broken bits of glacier into profit Story by Heather Laura Clarke | SaltWire Network

I

cebergs are unpredictable and can be dangerous if you get too close, but creative Newfoundlanders are finding ways to harvest them for profit.

Most icebergs that drif t past the coast of Newf oundland and Labrador have broken off glaciers in western Greenland.

They come in all shapes and sizes, like “pinnacle,” “blocky” and “wedge” — and while they might not feel like a big deal to the locals, tourists can’t get enough of the dazzling “bergs.”

First, there’s charging people to admire them. Typically between 400 and 800 icebergs drift down “Iceberg Alley” each spring. They’re best viewed between late May and early June off Newfoundland, and between March and July along the coast of Labrador. Each year, Iceberg Quest Tours in St. John’s brings boatloads of tourists out to see what they describe as “a glittering parade of majestic, 12,000-year-old icebergs carved f rom the glaciers of Greenland.”

Then, naturally, there’s melting them down and using the water to make a product. Quidi Vidi Brewing in St. John’s creates a refreshing Iceberg lager made with iceberg water, and Auk Island Winery in Twillingate combines iceberg waters with local fruits and berries to create speciality wines.

Since you can’t make vodka without water — lots of it — it made sense to try making it with the purest water source on the planet. Since 1995, Iceberg Vodka has been melting down pure 12,000-year-old water and blending with triple-distilled spirit made from Ontario sweet corn to create the best-selling vodka that’s Canadian-owned and operated.

“Our vodka is blended using 10,000-year-old iceberg water that has been frozen long before the days of man-made pollution,” explains Iceberg Vodka CEO David Meyers. “The pH balance is exceptionally high, ultimately making it the purest water on the planet with a uniquely smooth finish.”

But Meyers learned firsthand that the iceberg business is “a precarious and unique one, to say the least.”

“The business is reliant on a natural resource that is made available once a year — for short period of time, to select group of businesses — bef ore disappearing and then returning the following year,” says Meyers. “There are typically hundreds of icebergs each year that drif t down Newf oundland’s coast f or tourists to see, and businesses like ours to harvest and use to make a product.”

Earlier this year, 30,000 litres of their iceberg water — enough to make 150,000 bottles of Iceberg Vodka — was stolen from secure tanks in a locked warehouse in Port Union, N.L.

»

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TOURISM

» Meyers says the working theory is

that the thieves must have thought they were stealing vodka when they emptied the storage tank. The case currently remains open and under investigation by the local RCMP. Although the robbery was shocking, it made headlines around the world because of the bizarre circumstances — and the product’s unique water source is a big part of what makes Iceberg Vodka such a big seller.

“It’s no secret that the vodka category is highly saturated, but consumers love a story and brand that they can relate to that’s simple and authentic,” says Meyers.

“Iceberg Vodka has been sold in an iceberg-shaped bottle since its inception. The name and the bottle aren’t gimmicks — the vodka really is made from water from icebergs, and our product is as unique and true to the brand story as possible.”

But not all ice-trepreneurs are turning this precious, pure water into something new. At the Berg Water headquarters in Mount Pearl, N.L. president Tony Kenny doesn’t believe in adding anything to it.

Kenny started the business back in 2005 and f ocused primarily on exporting his luxury water to international markets that would be intrigued by the idea of water from icebergs. He’s currently packing f or an international trade show in Italy, and then he’s off to China the f ollowing week f or another. He’s already been to Japan and England so far in 2019, and has plans to hit

Karen Squires

Germany in the fall for the world’s largest food and beverage trade fair.

“It’s just me and my suitcase, out there trying to get the word out,” laughs Kenny.

When there’s a language barrier at a show, he’ll point to photos of icebergs to show people where the water comes from. Of course, offering samples is where he really gets their attention. He says they’ll sip Berg Water and comment on its “softness” or that they can’t believe it has such a “non-taste.”

“Here in Atlantic Canada, we’re blessed with good-quality water coming out of a tap — but most people don’t experience that,” says Kenny. “Their water is processed in other countries. It’s hard, high in minerals and can leave an aftertaste.”

They worked with local artists to design packaging that represented the icy natural beauty of Newfoundland. Even Berg Water’s bottles — crisp glass, as well as PET — conjures up images of f rosty icebergs.

Kenny says sharing Berg Water in the Canadian pavilion at any international trade show is helpf ul for the brand.

“Canada has a very good image of being a source of clean, pristine, high-quality water,” says Kenny.

Berg Water is a hit in Hong Kong, China, Saudi Arabia, Qatar and France, but Kenny didn’t expect Canadians would f ind the product as unique or glamorous.

However, Berg Water sales have been steadily climbing in Canada

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TOURISM

ICEBERG VODKA PHOTO Since 1995, Iceberg Vodka has been melting down pure 12,000-year-old water and blending with triple-distilled spirit made from Ontario sweet corn to create the best-selling vodka that’s Canadian-owned and operated.

— especially in the last two or three years. It’s now sold in supermarkets across Ontario and he recently struck an Atlantic Canadian deal with Sobeys.

Unf ortunately, the bottledwater business can be a dirty one.

Kenny says 80 per cent of the

world’s water distribution is controlled by f our major players — Coca-Cola, PepsiCo, Nestlé and Danone — so it can be dif f icult to fight for shelf and cooler space in retail stores. But he believes in the purity of Berg Water, and so do people all over the world.

“Water is life, and water makes up about 80 per cent of your body.

People want water that’s natural — not water with a bunch of stuff added to it,” says Kenny. “We’re seeing a lot of pregnant women, especially in China, use our water as their own personal water sup-

ply because they want something natural and pure.”

Kenny says he believes if they could lower their costs, Berg Water “would probably sweep the world.” But it costs a lot of money to source and bottle the water, even when keeping costs low with a team of about 10 people. Kenny’s workday usually starts around 5:30 a.m. NT when clients in China and Hong Kong start asking him questions on WhatsApp. “We’re taking it day by day and focusing on looking for distributors and bringing in new business so we can create a few more jobs,” says Kenny. “People are becoming more educated about what they buy and doing more research on the health benef its of iceberg water.”

“Our water has quite a story, so we’re working on getting it out there — it just takes time.”

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RETAIL

Technology among ‘smarts’ that help them compete

How advancements in technology add a new layer to the island’s economy Story by Paul Sparkes | SaltWire Network

I

Jordin and Natalie Austin not only sell their unique jewelry creations at trade shows but they engage with show attendees to learn what the market likes. The internet has enabled them to sell their products far and wide.

f you ask Roseanne Leonard about f ledgling entrepreneurs using today’s technology to advance their business efforts, she may very well cite the case of a Newf oundland teenager who became a wholesale distributor courtesy of his parents’ garage and today’s technology.

Leonard is managing director of the Newfoundland and Labrador Association of Community Business Development Corporations (CBDC) and as such, sees both novice and seasoned ventures up close and personal.

“The young person I’m ref erring to is building his business via an online customer grouping,” says Leonard. In this way he can pair niche-specif ic products with potential buyers.

As much of CBDC’s client base is interested in expansion and technology, that says the greater majority, around 60 per cent of clients have established businesses.

“Business owners are realizing that they need to become more f amiliar with what new technology of f ers,” says Leonard, “f or example, some are

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looking now to do cloud-based accounting — today’s business needs technology to help with bookkeeping.” Something like 15 per cent of CBDC’s overall portfolio is in retail.

Accessing distant markets Jewellery maker Natalie Austin has been able to advance her business remarkably in the short seven years since she launched. Working f rom her home in the town of Harbour Grace, N.L., she sells unique pieces created f rom reclaimed materials.

Nearly three dozen stores across Canada and the United states now handle her products.

For Austin, technology has been, and continues to be one of the means of getting her ‘product word’ out there. As to online savvy, Natalie says, “we have some knowledge but we also have a friend who has expertise.” For Studio Natalie Inc., e-commerce seems to be a magical word.

It might be said of Natalie and husband Jordin that they started at the ground level. Even as she designed and created from many different materials including discarded copper piping, she also attended trade shows where she spoke with visitors, asking what they like to see in jewelry. She took the results of such conversations on to the creative level.

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Jeff LeDrew entered the competitive field of coffee a decade ago. His business has been successful in defining its niche among the bigger brands.

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» In a competitive field

On the manuf acturing end of Newf oundland and Labrador’s Jumping Bean Cof f ee enterprise, started a decade ago

by Jef f LeDrew, e-commerce is not such a f actor. Clearly it would not be cost-ef f ective to send out single bags of roasted cof f ees, but it is cost-ef f ective if you’re wholesaling for robust retailers such as Wal-Mart, Sobeys, Costco and Amazon as Jumping Bean is. It’s results-ef f ective too — in late April 2019 LeDrew noted that sales of Jumping Bean product via Amazon had doubled the previous year.

In addition to low-carbon roasting of its beans and bagging such indelibly Newf oundland products as their “screech rum cof f ee,” it’s not dif f icult to see that Jumping Bean had f ound its niche in a

competitive, big-name business. Jumping Bean not only manuf actures but also retails locally via its well-patronized cafés.

Low-carbon roasting is a heat-recovery process and LeDrew makes the point, “our product is for people who love good cof f ee and the environment!”

Meeting the challenges If local bricks-and-mortar businesses are not competing with online price points in their home markets, there are some things they can do to enhance their competitiveness.

For example, Leonard suggests they can offer a better exchange item immediately and on-site in the event of customer dissatisf action. They also have the advantage of enabling a customer to see, f eel and try-

Roseanne Leonard (standing) is managing director of Canadian Business Development Corporation associations in Newfoundland and Labrador. Rachelle White is project coordinator communications. New technologies add another competitive layer of which business people need to be aware.

on that sweater bef ore buying.

And there’s always that oneon-one personalized service.

Conversely, Leonard says her organization is seeing more clients who seek help in setting up online stores and in defining their niche.

“We’re seeing a demand on the part of more established businesses to become proficient in handling money by phone and online and f or example, handling the collection process,” she says.

New technologies have added another competitive layer that businesses need to be aware of, according to Leonard.

As to competing with the bigger brands, Jeff LeDrew says Jumping Bean determined what their niche was and focused on product development. “We are alert to what the market is telling us,” he says, “at Jumping Bean we are now moving into shelf-stable drink-ready bottled beverages.”

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Online shopping can’t compare with the ‘mall experience’ How Avalon Mall is thriving in a competitive retail landscape Story by Heather Laura Clarke | SaltWire Network

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nline shopping may of f er f ree shipping and business parks can boast about their warehouse-sized big-box stores, but malls have something neither one can of f er: The “mall experience.”

Only mall shoppers can wander leisurely through a shiny airconditioned retail paradise, sipping a drink as they stroll from store to store — popping over to the food court or perching on the edge of a fountain when they need a break, and then getting back to the relaxing task of more browsing, sampling and purchasing lovely new things.

Elizabeth Engram, manager of public relations with Crombie REIT, says having more than 140 shops and services under one roof — plus a covered parking garage with pedway access — gives Avalon Mall in St. John’s a competitive advantage over slogging from store to store in a business park.

“It’s not just a shopping destination but also a familiar place to relax, unwind and spend time with f amily or f riends,” says Engram. “We’re constantly evolving to meet customer tastes and desires while striving to of f er an exciting mix of retail, service and entertainment.”

For a while last year, it might have seemed like malls were in trouble.

Sears was once one of the largest retailers in the world and had anchored close to 150 shopping centres across Canada, but the last of its locations were shut down by January of 2018, leaving massive one-storey and two-storey vacancies.

Toys “R” Us Canada f iled f or bankruptcy protection while Nine West filed for bankruptcy and closed all Canadian stores, and Payless ShoeSource is in the process of closing all 248 Canadian stores.

While it might appear that online shopping transactions are starting to surpass visits to brick-and-mortar retail stores, Statistics Canada’s report on retail trade details that e-commerce sales are growing, but only made up 2.7 per cent of Canada’s total sales for 2017. This past February, Canadians spent more than $40 million in retail trade but spent barely $1.3 million in retail e-commerce sales.

Even though some Canadians are turning to online stores for quick purchases instead of showing up in person, Avalon Mall remains one of the busiest malls in the country.

More than 6.3 million shoppers go through Avalon Mall each year.

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» The

564,000-sq.-f t. complex is the largest enclosed shopping centre in Newfoundland and Labrador. St. John’s Councillor Maggie Burton has described Avalon Mall as “a Newf oundland phenomenon.”

“Avalon Mall has been a part of the community and a destination f or shoppers f or over 50 years,” says Engram. “We view the province as our customer base and most people have a strong history with the centre, and feel a sense of belonging, and of having a vested interest in what happens in the centre.”

When Sears closed its doors, it left a 137,000 square foot vacancy in Avalon Mall. About 60,000 square f eet were removed f rom the building to be used for parking and the remaining area is being subdivided into smaller units f or about 36 new tenants.

Engram says the mall will soon

be announcing the new stores and services that will take its place.

In April, Cineplex opened a seventh location of the Rec Room at Avalon Mall. The dining and entertainment complex is nearly 30,000 square f eet and the f irst of its kind in Atlantic Canada.

There’s an upscale casual dining restaurant, as well as dining options in an “eat-ertainment” area with more than 90 games.

Players can track their credits on digital wristbands and redeem their credits f or prizes in the redemption store.

The changing face of Avalon Mall is part of a $54.5-million investment. Two years ago, Crombie Real Estate Investment Trust kicked of f a threeyear project to upgrade everything from Avalon Mall’s lighting and f looring, to its parking and vehicular access.

“The key f or any shopping

More than 6.3M shoppers visit Avalon Mall in St. John’s each year.

centre is to of f er a variety of experiences that makes customers want to visit your location and keep coming back,” says Engram. “It can start with something as simple as great parking and comf ortable, bright areas to visit with f riends, and includes a multitude of shopping choices, a wide variety of enter-

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With dozens of new retailers on the horizon and more shoppers than ever bef ore, Avalon Mall continues to show the rest of Canada that malls are still a major retail player — f ountains, froYo and all.

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CONSTRUCTION

Under construction

Newfoundland expected to show strongest economic performance nationwide Story by Allison Lawlor | SaltWire Network

J

ames Loder is starting his new role as head of the Newfoundland and Labrador Construction Association (NLCA) with a sense of confidence, especially when he takes stock of building projects in the St. John’s area.

“The spirit of optimism is starting to return to the province,” said Loder, who was elected chair of the association at its annual conference held at the Delta Hotels St. John’s Conference Centre in March.

The province’s economy is growing and is expected to show the strongest economic performance in the country this year. Operations at the Hebron offshore platform and a resumption of more normal activity at the

Hibernia platform are expected to fuel real GDP growth of 5.2 per cent in 2019 — a strong turnaround f rom the 0.4 per cent decline in 2018, according to the Conf erence Board of Canada.

“We have preserved and thrived through the most recent economic adjustments,” said Loder. “Our members are the truest f orm of entrepreneurs. They’re not just seizing opportunities they’re creating opportunities.”

The NLCA is the voice of the provincial construction industry they project there will be $680-million in construction projects this year. Some of the biggest and most exciting are happening in the St.

John’s area. One encouraging project on the horizon is a new correctional facility in St. John’s.

A 21,000-square-metre f acility will be built in White Hills using best practices in f acility design, the provincial government announced in April. A request for qualifications to establish a short list of businesses interested in designing, building, financing and maintaining the f acility will be issued in spring 2020.

Loder anticipates the NLCA will hold a bidder’s conf erence where companies interested in the project can come together to learn more about it and the bidding process.

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CONSTRUCTION

» “The new prison is a big deal,” he said.

Loder said his members are also excited about the provincial government’s plans for the replacement of the aging Waterf ord Hospital in St. John’s, as well as ongoing expansions at the St. John’s International Airport. The airport celebrated the completion of the f irst phase of its $72.7-million terminal building expansion last year. Construction work continues with an expansion to the arrivals area. The airport expansion project is expected to be complete in 2022.

Memorial University’s Core Science Facility in St. John’s, which is expected to open in September 2020, also continues to provide NLCA members with steady work.

Built by Marco, the 42,000-square-metre science f acility’s global project budget is $325 million.

“It has been a really important project,” said Loder.

Work continues this year on the development of Galway Living in St. John’s. Called the first master planned community in the

province, Galway is a 2,400-acre development that when completed will consist of residential neighbourhoods, a light industrial/mixed use business centre and retail space.

While the NLCA loves to see big projects taking place in the St. John’s area and across the province, Loder knows it is smaller ones that provide the bread and butter for most of the association’s close to 700 members. Last year, the association posted 1,600 projects on its electronic database that ranged from replacing a building’s plumbing system, to building a university facility.

While the province’s oil and gas industry has driven much of the construction industry in recent years, Loder and his members understand that they can’t wait for the next big mega oil project or for oil to reach more than $100 per barrel again. By becoming more versatile, they can weather the economic booms and the downturns.

“The industry is changing. We need to

adapt,” he said. “Our companies need to be nimble.”

At the NLCA’s recent annual conf erence, delegates learned there is still reason to remain optimistic about the oil and gas industry at a session called “Imagine the Potential: Canada’s Of f shore Oil and Gas Industry.” It was delivered by executives of Noia, the country’s largest of f shore petroleum association.

“It was really encouraging,” said Loder, “we all walked away feeling buoyed.”

Looking ahead, Loder is excited that the NLCA is modernizing its electronic plans room f or its members. He is also encouraged by the ongoing professional development the association will continue to offer through its training centre of excellence.

Founded in 2015, the centre has become nationally recognized as a leader in continuing education. It provides in-class or webinar-based video conf erencing, lunch and learns and special-topic seminars.

“The NLCA is here to help,” Loder said.

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MINING

The real underground economy There’s a lot more potential beneath the rocks of Newfoundland Story by Paul Sparkes | SaltWire Network

“M

ining has developed into one of the leading industries and continues to expand as the island is explored and opened up. The staple mineral hitherto has been copper, and among the copper-producing countries of the world Newf oundland now ranks sixth.”

These words were written 122 years ago by a keen observer of the colony of Newfoundland, Reverend Dr. Moses Harvey who happened at the time to be a member of the Royal Society of Chemistry.

To mix a metaphor, Harvey’s bullish view of Newf oundland’s mineral potential was “only the tip of the iceberg”. The years beyond his 1897 words would see an environment where, today in 2019, 14mineral commodities are produced or mined in the province of Newfoundland and Labrador including iron, nickel, copper, cobalt and gold.

The enthusiasm so evident a century and more ago in this province is as strong today as ever. Ed Moriarity, executive director of Mining Industry N.L. of f ers one brief , impactf ul phrase as the topic of mining today opens up: more exploration leading to more new mines.

Moriarity is not so much expressing a wish, but a f act. In f ront of him is a varied selection of current reports and news releases.

The accumulated effect is that of a forwardmoving industry in microcosm: Marathon Gold: 2.7 million ounces recoverable gold.

Maritime Resources: four drill holes completed north of Hammerdown gold project; currently awaiting final assay results.

Matador Mining (Australia) announces $5 million capital raising for upcoming exploration program at the Cape Ray Gold Project.

Sokoman Minerals, Moosehead Gold project; drilling demonstrates existence of

SUBMITTED PHOTO Ed Moriarity is executive director of Mining Industry N.L., an association representing all sectors of the industry. Its objective is the growth of mining for the economic and social benefit of all people of Newfoundland and Labrador.

higher grades in the area.

Iron Ore Company of Canada, new moss pit officially opened in September 2018 f ollowing a $79 million investment in the Wabush three project.

Tacora prepares to restart iron ore production, former Scully Mine, June 2019.

Red Moon Resources announces its f irst shipment of gypsum from Ace Mine, Western Newfoundland.

»

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MINING

»

Buchans Resources Limited had a busy and successful 2018 exploration program on base metal projects.

NorZinc exploration strategy in central Newf oundland will continue with aim of developing stand-alone base metals mine or use a number of company’s deposits to develop and process in a central milling facility.

Search Minerals announces “very encouraging” sample results f rom Fox Meadow Critical Rare Earth Element property in southeast Labrador.

The present and beyond Currently, Newf oundland and Labrador has 11producing mines and as noted above, 14metal and non-metal commodities are produced. This province makes nearly half (46 per cent) of Canada’s iron ore shipments and a healthy 25 per cent of Canada’s nickel shipments. Last year’s estimated gross value of mineral shipments f rom Newf oundland and Labrador have been valued at $3 billion.

Nearly 5,000 people are directly employed in mining (2018 figure) and this excludes con-

struction personnel. Since February 2017 some $2.3 billion in capital investment in the industry has been announced.

All of these f acts and f igures attest to an industry on the move. The province is working with an implementation plan entitled “Mining the Future”. Over specif ied years it guides itself and other industry stakeholders by f our headings, two of which are competitiveness and ef f iciency of regulatory processes, and innovation and emerging technologies. By 2030, the plan envisions five new mine sites, employment for more than 6,200 workers, $4 billion in annual mineral shipments and doubling of annual exploration expenditures to $100 million.

Today, mid-2019, Ed Moriarity points out that as a province, “we are underexplored, relative to our potential” and he expresses the f amiliar proviso, “at the end of the day, markets will dictate the level of economic activity. If, for example, the gold price rises, we can expect more development.” That’s a scenario that is, as always, market-driven.

Prospecting today Instead of a mule and a pan, you’ll want a GPS and online

When you see the word “prospecting” it’s likely you visualize a bearded outdoorsman with tin pan, a hammer and a mule.

Well, geologist Norm Mercer, president of the Newf oundland and Labrador Prospectors Association says prospecting is still as relevant as it was 50 to 100 years ago but instead of a mule, you will more than likely see an ATV, a side-by-side or even a helicopter.

There may well be boots and even a hammer (a prospector’s pick) but there will also be a GPS and a hand magnet and – critically important — behind today’s prospector is a wealth of online information and assistance.

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Atlantic Recreation Modern-day prospectors, members of the Newfoundland and Labrador Prospectors Association in the wilds.

Instead of searching maps, there are mineral assessment reports online along with data from geological, geochemical and geophysical professionals. In St. John’s there is one of the best prospector resource rooms anywhere. Satellite imagery is at the f ingertip – there is no need to pull off the cap, scratch the head and wonder about “them, thar hills”.

“Newf oundland and Labrador has many areas that are unexplored but projects such as Muskrat Falls and the trans-Labrador highway are making more regions accessible,” says Mercer. “So the prospector is essentially still the first on the ground and that person has to be stubborn and persistent”.

When he points out that the 20th century started here with Mattie Mitchell, a Newf oundland Mi’kmaq discovering what was to become the Buchans copper, lead and zinc mine and the century wound-up with Chris Verbiski and Al Chislett discovering the huge Voisey’s Bay nickel deposit, Mercer suggests that poring over modern information, climbing hills, encountering rocks and water courses mean that the one-in-a-thousand discovery is a great incentive.

“By 2050, world demand for minerals is expected to increase by 50 per cent from what it is today,” Mercer says, citing the requirements of modern technology especially as the world goes green – electric cars, solar panels and more.

The Newfoundland and Labrador Prospectors Association has more than 300 members. Annually a two-week course (late May and into June) is of f ered at the College of The North Atlantic at Stephenville. It is a measure of the degree of activity in this “genesis” stage of mining that more than 50 mineral exploration option agreements have resulted in this province in the past two short years.

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FOOD

An island of fine foods Newfoundland’s ever-changing culinary scene Story by Suzanne Bartlett | SaltWire Network

T

he food and beverage industry is dynamic and everchanging, and depending on who you ask about its current state in Newfoundland and Labrador, you might get a different answer.

With some of the best restaurants in North America calling the island home, it’s no surprise we’ve seen a huge increased interest in the N.L. culinary scene. People were already paying attention, but the 2018 episode of Anthony Bourdain’s Parts Unknown really put a spotlight on the culinary scene and businesses saw a surge

of visitors eager to try local dishes highlighting all that the island has to of f er. The summer season is a prof itable time of year as tourists flock to the province to catch glimpses of whales and icebergs, hike the dramatic coastline, or take in the Royal St. John’s Regatta.

It’s the slower times — those cold, damp winter months when many businesses struggle to keep their doors open.

There is a steady stream of new businesses popping up all over the province — craf t breweries are making local beer f rom coast to

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coast, with St. John’s set to see Bannerman Brewing Co. open its doors on Duckworth Street this spring. The Newf oundland Distillery Company in Clarkes Beach is thriving, gaining international recognition by winning awards for their gins and rum. Another craft distillery, Wooden Walls, in the old Templeton’s building on the St. John’s waterfront, is aiming to open in the later part of 2019. New caf és and restaurants are opening so f requently, it can be hard to keep up with what’s new.

On the other hand, many well-

loved St. John’s establishments have closed their doors including Portobello’s, The Fifth Ticket, The Reluctant Chef , Bacalao, Rumpelstiltskin’s and Fixed Cof f ee and Baking. This may lead you to believe that things are on the downswing, but local businessowners believe it is more the natural rhythm of the industry and our local economy.

Nancy Brace was the past executive director of the Restaurant Association of Newfoundland and Labrador (RANL) f or a decade.

She says it’s a time of change and

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FOOD transition right now.

“A lot of restaurants are thriving and some are not. It’s def initely an ebb and flow kind of situation — some restaurants last 20 years, and others don’t make it past two,” she says. “Some restaurants that have been around for a long time, they’re not always able to keep up with current trends and we’re seeing that affect their longevity. ” There seems to be an increasing shift towards more chef-centric restaurants. The focus is no longer on the owner, as was of ten the case 20 years ago. People want to know more and like to experience as much authenticity as possible from the food itself to who is making those decisions — chefs are in a real position of inf luence in the industry more so now than ever before.

St. John’s native Nick Jewczyk is the executive chef at the Gypsy Tea Room in downtown St. John’s, he tries to always have a

“glass half full” approach when facing challenges in the industry and he’s seen signif icant change over the last 10 years.

“We have a really amazing platf orm f or success here — a whole host of traditional f oods to pull inspiration from, and the bounty of the Atlantic Ocean at our fingertips, and that history and culture just can’t be duplicated” he says.

“There is a real opportunity to

thrive here. In the last eight to 10 years, the local farms and available products have exploded tenf old. I can barely keep track of who’s who these days, and that’s a really good problem to have.”

“I think chef s have done an amazing job at connecting and fostering those essential relationships with f armers and f ishermen — you’re seeing things on menus here you never would have seen 10 years

ago. The more we support local producers and suppliers, the better prices we all receive which we can then pass on to our customers.”

Katie Hayes is the owner and chef of the Bonavista Social Club and she agrees that being f lexible to the needs of consumers is an essential component to operating a successf ul business. Hayes is a Red Seal chef and grew up in Upper Amherst Cove where she now owns and operates the restaurant with her husband Shane. The Bonavista Social club celebrates local — showcasing ingredients f rom the self -sustaining community’s f arm gardens and animal husbandry programs.

“You have to keep up with people’s lif estyles, time commitments, diets — things are changing and you have to be malleable to succeed,” she says. “Things are geared less towards fine dining and more casual, family-style dining has become the norm.

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FOOD

» Trends are definitely changing,

but I don’t think it’s for the worse.

We’re seeing a lot of open kitchen spaces, more f arm-to-table concepts and those are great things to focus on.

“People want to know what they’re eating and where their f ood is coming f rom. It’s really important to bring the chef f orward — to have them talking about the f ood and the story behind it. Even if you aren’t growing your own f ood, being able to talk about it and knowing where things come f rom is so important, says Hayes.”

Things have changed as f ar as the mindset around eating out and consumer habits are not the same as they used to be. The casualization of eating out is on the rise and the expectations of consumers is shifting simultaneously.

People have higher expectations of quality and service, increased food allergies, a desire to eat local ingredients — all in a welcoming, appealing space. And of course, they want all of these things at a desirable cost. People also look to local for their beverage needs and until recently there were only a handful of producers crafting local beer and spirits in N.L. And while the food industry may be in a state of consistent ebb and f low, the craf t beverage industry is on the upswing in a big way.

The craf t brewing industry is booming in other parts of the country and while it’s taken a

little a little longer f or the trend to catch on in Newfoundland and Labrador we’re catching up — fast. With nearly 15 craft breweries open across the island and a dozen or more in the works, the local craft brewing scene is taking the island by storm.

Phil Maloney spent 11 years touring the world with his band, local gem, Hey Rosetta!, and no matter where in the world they played, Phil was always in search of the best beer (and coffee) their current tour destination had to offer.

“I was always looking f or beer that I hadn’t tried bef ore; it became my thing — always convincing the band to go to the best breweries and coffee shops in town. I was doing that f or years when we toured and I got into homebrewing too — I’m a big beer enthusiast,” he says.

“I suppose it was a bit of a self ish endeavour, but I wanted to drink better beer and aligned myself with some like-minded partners and here we are. We’re excited to share this with the community.”

Maloney f eels like things are on the cusp of something great in the food and beverage industry in the province and he’s optimistic there are many good things on the horizon.

“It seems to be pretty cyclical in nature, whether it’s the fishing or the oil industry people are relying on, things always seem to come

around as those market prices f luctuate,” he says “We’ve had a bit of a lull, but we’re on the cusp of another boom of new businesses and it’s an exciting time to be a new business owner.”

Maloney and his partners, Steve Follett and Jason Sharpe are set to open Bannerman Brewing Co. in the old f irehouse on Duckworth Street in downtown St. John’s. Things have been in the works f or two years, and alongside their brewmaster, Labrador City native, Dave Bridger, their taproom, brewery and bar will open to the public in May. But not unlike other businesses, they’ve f aced some delays and regulatory snags in the process.

A common theme throughout the industry appears to be related to the challenges f acing those opening and owning a food or beverage establishment. Some prospective business owners give

up before they even get to a building phase. Some new businesses are of ten f aced with months, and sometimes years, of regulatory red tape, meaning money out of pocket every day an opening is delayed. Zoning amendments should not take a year to be approved, and a f ive-page document shouldn’t take months f or sign-of f with no communication in the interim.

But amidst the red tape, N.L. has still made its mark on the food and beverage scene and there are always new things in the wings.

With every new brewery, there’s a caf é or f ood truck popping up nearby. With every restaurant that closes, another one opens, or we see a chef move into an exciting new opportunity. Tastes change, and so do consumer needs and trends, and those adept enough to keep up with that will be around for many years to come.

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FOOD

Sustainable suppers

How Newfoundland and Labrador is focusing on sustainable food, healthy oceans and a brighter future for the environment Story by Heather Laura Clarke | SaltWire Network

T

he groceries you load into your cart. The dish you order at your f avourite restaurant. The scraps you tip into your kitchen compost bin. It’s all part of Newfoundland and Labrador’s food system — and it’s in need of some big changes.

Food First N.L. is a non-profit organization geared towards improving the province’s f ood system, and many of their projects go a long way to lowering the province’s carbon footprint as well. Spokesperson Chad Pelley says one of their most important projects at the moment is tackling food distribution — an important issue in the province, as 71 per cent of food is imported.

“That’s a lot of trucks, f erries and planes burning a lot of gas to get food to our island,” says Pelley. “So, one of our latest endeavours, is to get our province in on the worldwide institutional f ood movement, which is all about getting healthier, locally grown food into our public institutions like schools, hospitals and government buildings that service the public.”

He says the goal is to make the healthy choice an easy choice for Newfoundlanders and Labradorians. Since these public institutions have prof ound purchasing power, they have the potential to be serious economic drivers if they choose to purchase and serve more local foods — and this would also have a positive impact on the environment.

“A local farm supplying food to a local hospital only drives tens of kilometers, instead of hundreds or

thousands — that’s far less carbon dioxide emissions,” says Pelley.

“There’s also less food packaging and less f ood spoilage in transit this way.”

Focusing on local f ood comes naturally f or Fogo Island Inn in Joe Batt’s Arm, N.L. The luxurious inn was built on the principles of sustainability and respect for nature. Their executive chef and his team focus on cooking with the island’s local produce and fresh seafood. The rich soil is used to grow potatoes, rutabaga and onions, and its root cellars are packed with preserved and pickled local foods.

So f ar, Food First N.L. has connected f our local schools to f arms in their community and they’ve established f arm-tocaf eteria salad bars. They’re also working on similar f arm-tohealth care pilot projects across the province.

“People f eel powerless against most environmental challenges we are up against these days because the people causing the issues, or the people who are able to curb the issues, are big business and government — two entities we have no seat at the table with beyond purchasing power and a single voting ballot every f our years,” says Pelley.

He says implementing f armto-school and f arm-to-hospital movements are good for everyone and have a positive impact on many levels.

“Patients and students get more desirable food, the province lowers its carbon footprint, hospitals f ree up beds f aster and children in school develop healthy eating habits early on — which is shown to impact how they eat as adults,” says Pelley.

Food First N.L.’s most recent project, Wasteless, has been

tackling the issue of f ood waste.

Approximately $31 billion worth of f ood is wasted every year in Canada, with each person in Newf oundland and Labrador producing an average of f ourand-a-half pounds of waste per day — totalling 400,000 tonnes each year.

Pelley says about 30 per cent of this waste is organic. While it might not sound too bad to have banana peels and cof f ee grounds turning into compost, it’s problematic when this organic waste is buried under other garbage in a landfill.

“It breaks down very slowly in the absence of oxygen, releasing methane gas — a greenhouse gas that has 21 times the global warming potential as carbon dioxide,” explains Pelley. “North America’s food waste alone generates 193 million tons of greenhouse gas each year. That’s the

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FOOD

equivalent of 41 million cars driv- imports f air trade cof f ee beans f rom around the world and ing continuously for a year.”

Through the Wasteless proj- roasts them at their plant in St. ect, Pelley says they’ve created John’s using a unique process that resources to help residents spend eliminates 85 per cent of waste less on groceries — like ref er- and saves a pound of carbon per ring to a grocery list and stick- pound of beans.

When it comes to seaf ood, ing to a meal plan — which in return, sends less food to landfills. the Ocean Wise Seaf ood ProThey’re also encouraging people gram makes it easy f or consumto refer to their buy local seasonal ers to choose sustainable seafood chart to purchase in-season local f or the long-term health of the foods, which will last longer and world’s oceans — an issue that’s reduce food loss due to spoilage. especially important to people in Businesses across Newf ound- Newfoundland and Labrador.

Sophika Kostyniuk, program land are doing their part to cut back on waste too. While single- manager with Ocean Wise Seaserve coffee pods are usually ter- f ood, says their conservation rible for the environment, Jump- program was established in 2005 ing Bean Coffee in St. John’s uses in order to address the concern single-serve pods made with 100 and conf usion in the marketper cent compostable materials, place, as Canadians struggled to so they can be dropped straight understand what seaf ood they into a compost bin — ring and should be purchasing in order all. to make a sustainable choice and Jumping Bean Cof f ee also ensure healthy oceans f or gen-

erations to come.

“When more and more people speak to the same priorities, it really sends this collection market signal to other players in the supply chain that this is what consumers are looking f or,” says Kostyniuk. “It helps to transform the big picture.”

When you see the Ocean Wise symbol next to a seafood item, it means it’s been deemed an oceanfriendly seafood choice. Kostyniuk says shoppers are already f aced with dozens of purchasing decisions during a single f oodshopping visit, so they appreciate Ocean Wise’s straightforward yes-or-no approach.

“We recommend or don’t recommend items based on whether they harm or do not harm the ecosystems in which they’re caught or produced,” says Kostyniuk. “It’s one or the other — super clear.”

The program has more than 700 partners and thousands of partner locations across Canada, f rom seaf ood suppliers and grocery store chains to individual chef s. She points to Labrador Gem Seaf ood Inc. in St. John’s and Green Seaf oods Ltd. in Trinity Bay, N.L., as “excellent examples” of local businesses that support Ocean Wise compliance.

“Ocean health right now is one of the top issues in the news, from ocean pollution to biodiversity laws and the critically important role oceans play in climate change. It’s my personal belief that we need to be inf ormed of where our food is coming from,” says Kostyniuk.

“Every single consumer has the ability to positively influence how species are caught or farmed, and ultimately that will translate into caring f or our planet much better.”

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NOW ATLANTIC

Nothing to waste

Full-circle operation in rural Newfoundland gives scraps a second life Story by Rosie Mullaly | SaltWire Network who worked in the Newfoundland and Labrador fish-processing sector.

“For too long, we’ve lived in this exploitative system that relies on exploiting resources, exploiting the environment, exploiting cheap labour. I’m done with that. I’m sick and tired of it.

“Everything can be done sustainably. The technology is there.

There just has to be the will to do it.”

Wiper certainly has that.

He’s determined to prove a company can go green and also

This article originally appeared in Now Atlantic, a monthly publication produced by SaltWire Network. Now Atlantic aims to change the conversation f rom surviving to thriving.

We’re smart, savvy and connected — we’re the leaders of tomorrow. Find Now Atlantic on newsstands the first Tuesday of every month or find new, engaging content online every week at thetelegram.com/news/now-atlantic.

A

fter a good feed of moose, the bones and fat are usually the bits left on your plate and ultimately end up in the garbage.

But for one man in the northern part of Newfoundland, there’s value in those normally discarded animal parts and he’s dedicated to making a prof itable business out of it.

Ben Wiper is the CEO of 3F Waste Recovery, an innovative and modern manuf acturing business f ocused on turning raw material waste streams f rom the fish, farm and forestry sectors into high-value, high-quality products.

Based in the tiny town of Main Brook on the Northern Peninsula — population, 236 — the

Ben Wiper, CEO of 3F Waste Recovery

company aims to become a global leader in environmental stewardship, f ull-product utilization and value-added manuf acturing innovation.

The company — in its precommercialization, startup phase — has a mantra that nothing will go to waste as it diverts up to nine million pounds of waste from landfills and aggressively strives for a 98 per cent or higher recovery rate of all input materials.

“The f ounding principal and driving force behind the company is you can do good things and make a boatload of money doing it,” said Wiper, an Ontario native

be successf ul, turning waste into profit.

The 3F company has three main project steams — municipal composting, livestock carcasses and marine collagen.

Wiper received a grant f rom government’s Multi-Materials Stewardship Board (MMSB) to build a prototype mid-volume mechanical composter, which can compost about 12,500 kilograms of waste per year. The intent is to collect household composting materials, mix it with fish waste from local plants and produce fish compost.

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HORIZONS

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NOW ATLANTIC

» The town of Main Brook has

applied to MMSB composting industrial and residential waste in the community f or 16 weeks to demonstrate its operation and f easibility. It’s already received funding for a community garden, in which the compost generated in the community will be used to grow food for residents.

“It’s a real f ull-circle operation,” said Wiper, who hopes to sell the composters to institutions like colleges and hospitals, as well as hockey arenas and other small municipalities.

Wiper’s plan f or livestock carcasses is to render them down to produce tallow, glycerin and gelatin.

“The f ounding principal and driving f orce behind the company is you can do good things and make a boatload of money doing it.”

Focusing on moose and sheep, he’ll use the tallow to make moose

soap, which will be targeted at the tourist market.

The gelatin will be dehydrated and crushed into a powder to make moose gravy, which he hopes local restaurants will buy.

Glycerin can be ref ined into a f ood-grade sweetener and is particularly usef ul f or sweetening alcohol, he said. Wiper is in talks with a craf t brewery and a craf t distillery to create moose-infused beer and moose-infused rum.

The lower-quality glycerin, he said, could be used to make windshield washer fluid.

Wiper’s main project is the development of a marine collagen stream, in which a nutraceutical grade cod collagen is created to produce an easily dissolved collagen powder.

Wiper is working with a cosmetic and nutraceutical manufacturer in Nova Scotia, which has a customer base interested in the

Gen Z is hitting the workforce!

product.

Along with Marine Institute of Newf oundland and a groundf ish processor in Bay Roberts, the group is working to develop a patent for highly soluble marine collagen — particularly aimed at nutraceutical beverages.

“The customers don’t want clumpy cold beverages,” Wiper said.

Wiper said they’re about f our months away from launching the research and development project which is expected to be a $1.5-million project involving the Marine Institute and three private enterprise partners.

“The waste benef its here are that currently there is no industrial-scale collagen method that is green,” said Wiper, who said collagen is usually abstracted from an acid solvent, a toxic byproduct.

“The current method is heavily polluting. What we’re doing is

an all-natural extraction, called enzymatic hydrolysis. The key benefit of it is that at the end of the extraction process, you’re lef t with 100 per cent compostable byproduct.”

With public policy shif ting, making it more expensive to dispose of waste, Wiper said being green is the only way new businesses will succeed and has to be at the core of any business plan.

“Waste is going to become a market in and of itself. Waste will start having a value,” said Wiper, who said the opportunities f or businesses to transition to green are huge in this region, where natural resources are abundant and populations are smaller.

“That’s a sign that I’m successful. I know when the price of cod guts goes up, and when I have to start paying people f or their moose bones and fat, I know I’m doing something right.”

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SMALL BUSINESS

The better barbecue tool

Locally made and safer for you - the Juniper BBQ scraper will change your grilling game Story by Suzanne Bartlett | SaltWire Network

J

uniper BBQ Scraper came to be when a man who loves to grill couldn’t find an effective, sustainable option for a barbecue scraper. Jason Janes has always been an entrepreneur with a background in IT, and he’s had and his hand in numerous tech based start-ups. He never could have imagined a simple low-tech barbecue tool would lead to an accidental start-up that involved his other passion — barbecue.

Janes’ f avourite way to relax is grilling on one of three grills that live on his property in the Humber Valley on the West Coast of Newf oundland. Janes went in search of a better alternative to the wire bristled, plastic handled junk that was in all of the home and hardware stores.

“I honestly wanted to f ind something different because I was looking to avoid using something made of cheap plastic with those bristles that would allow f ood bacteria to build up and wind up on my food” said Janes.

“I was entirely grossed out at the thought of cleaning my grills with something all gunked-up with old food residue and bacteria, so that was where my desire for something better started from.

I saw a f ew reports about those wire brushes causing health issues for people and when I went looking for something different in the stores, it just didn’t exist, he said.”

Janes decided to try his hand at fashioning his own version of a grill scraper, with his first attempt utilizing cedar, it wasn’t as successful as he’d hoped.

“The cedar just wasn’t strong enough for this kind of a tool” he

explained, “we needed something more durable that would hold up to the scraping and heat of the grill, so I called up my father and I asked him for a piece of juniper.”

Juniper, as it’s known to Newfoundlanders and Labradorians, is also referred to as tamarack, larch or hackmatack in other parts of the world. Juniper is neither a soft wood or a hard wood, in fact, it is a conif erous deciduous tree and it’s very durable, strong, and anyone who’s used it in a woodstove or campfire knows it’ll burn for ages.

This meant it was the perf ect candidate f or this product due to its durability and ability to withstand the heat of a barbecue.

The juniper scraper he created outshone the cedar version. Janes tested it on his own grills and after a few uses the brush had grooves which fit his grill perfectly.

He posted a photo of the original scraper on his personal Facebook sharing his design and asked if anyone else might be interested in one. Off he went on a trip down south, only to return to nearly 500 people who wanted to get their hands on a wooden

barbecue scraper for themselves.

Everything happened rather serendipitously. The media was suddenly awash with reports of serious health complications when loose wire bristles f rom the commonly sold barbecue brushes were being accidentally ingested by people. Companies were scrambling to avoid f urther implications, instructing people to replace them f requently and discard them if they showed signs of wear, and doctors warned against their use altogether. Janes realized that this was a real growing issue which meant there was a market out there for his product.

From both a health and environmental perspective, he knew that he had a f ar better product in his hands. Unlike some cedar versions on the market which lack the durability, juniper made much more sense. Plus, cedar is not available locally in Newfoundland and Labrador and keeping things local was a top priority for Janes.

The juniper used to make the scrapers is all sourced and harvested 100 per cent locally from sustainable forests in Newfoundland.

Janes and his team work closely

with the suppliers and the local pulp and paper mill in Corner Brook where the wood is processed — milled and kiln dried — before it goes on to be cut, shaped, sanded and treated with f oodgrade oil. Every bit of wood is used, with scrap wood now being used to manuf acture mountable and hand-held bottle openers. It has been used by Aboriginal people f or centuries f or its antibacterial properties which naturally neutralize bacteria.

Janes says that these brushes can last people years if they treat them properly. “I’m still using that very same scraper that I made in 2017 when this all started,” he said.

“As it’s used the scraper will begin to f orm to the grooves of your grill, eventually getting deeper until you have a really perfect fit for your grate. If you take care of it and treat it just like you would a nice wooden cutting board — rinse, hang to dry and use a foodgrade mineral oil, it should make it through a number of grilling seasons.”

And the nice thing is, when it’s eventually time to get a new one, the juniper brush can be tossed into a campf ire or it will biodegrade naturally in a compost pile.

Af ter producing and selling nearly 100,000 units in two years of business, the Juniper BBQ Scraper is shipped all over the world. They are carried in more than 400 stores across Canada, including every Sobeys store in Atlantic Canada (and in stores in all of the other provinces as well).

Many local retailers in Newf oundland and Labrador stock Janes’ product as well.

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Wow! Ten Great Years!

Art Cansel says“Thanks!”

“The Vault is our way of saying thank you for 10 great years!” says Bev Newhook Campbell, at Art Cansel, St. John’s. “We’ve had 10 great years working with artists and we’re looking forward to many more.”

The Vault is a small, upstairs gallery in the same building as Art Cansel – that’s 210 Kenmount Road, St. John’s.

Here’s how it works: If you’re a customer of Art Cansel you can choose two of your pieces of work to display here for 30 days – exclusively yours. And there’s no charge beyond the commission when you sell. If you’re not a customer, you can still exhibit exclusively for 30 days, with a minimum charge, plus commission when you sell.

Of course, Art Cansel still operates its main-floor gallery full of wonderful pieces of work. Once every quarter, Art Cansel will dedicate a week for an exhibit that will occupy the full main wall. Hours will be according to store hours and the artist will need to choose timesper-day to be onsite to meet visitors. Are you an artist? Are you interested? Drop in to Art Cansel - we’ll give you all the details!

Advertise yourself on social media, by word of mouth – whatever – it’s up to you. Draw people to your show (whether it’s in The Vault or At Art Cansel, Lisa invites you to have a look at the upstairs for one week on the main gallery wall). gallery. You can exhibit two works of art there for 30 days.

Check out the details.

Bev Newhook Campbell calls your attention to the great selection of artist’s supplies at Art Cansel. Brushes, paints, canvas and even custom framing services. It’s a destination for everyone! Drop in and see for yourself.

210 Kenmount Road, St. John’s, NL. A1B 3R1.

Telephone 709-738-3600.

Email: bev.newhook@cansel.ca Websites: artcansel.com and artcansel.ca 7795512

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