March 2021 by The Walleye Magazine

FILM FREE ARTS Vol. 12 No. 3 MUSIC MARCH FOOD 2021 CULTURE thewalleye.ca

Comfort Food Classics KNOWING THE DOUGH 26

ART ON THE MOVE 40

A TALE OF HOPE 62

‘I NEVER STOPPED WORKING’ 78

Contents

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Interim Editor Matt Prokopchuk matt@thewalleye.ca Assistant Editor Rebekah Skochinski Senior Editor Tiffany Jarva

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Comfort Food Classics Turning Food Into Art A Look at Loudon Bros. All Connected, All in Season

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THE GRINNING BELLY DRINK OF THE MONTH BREW IT YOURSELF Turning a Hobby into a Business ■ 24 SUPERIOR SIP ■ 26 Knowing the Dough ■ 27 Labour of Love ■ 28 Cooking Up A Storm ■ 30 Expansion Plans

FILM&THEATRE

Alaina Linklater alaina@thewalleye.ca

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A Philosophy of Simple Kindness Some Warmth in the Harshest of Winters Coming Together A Tale of Hope THIS IS THUNDER BAY WALL SPACE: Out of the Fire GO LOCAL THUNDER BAY COUNTRY MARKET Finding Joy CANNABIS CORNER

MUSIC

Virtual Reality THE SECOND MOST PLEASURABLE THING WE DO IN THE DARK. A COLUMN ABOUT MOVIES ■ 35 From the Stage to the Screen ■ 36 In Search of Wendell Beckwith

■ 70 There Are No Words ■ 72 Sounds of a Ghost Town ■ 74 BURNING TO THE SKY ■ 76 Playing Together, Apart ■ 78 ‘I Never Stopped Working’ ■ 79 A Helping Hand ■ 81 Adora Wong ■ 82 OFF THE WALL REVIEWS ARCHITECTURE

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Ukrainian Catholic Church of the Transfiguration

■ 86 Tbaytel MARCH

EVENTS GUIDE ■ 87 LU RADIO'S 39 FROM THUNDER BAY ART MONTHLY TOP 30 Visually scroll and listen to your messages in any ■ order and at any time. GALLERY’S COLLECTION HEALTH ■ 40 Art on the Move Art Directors Steve Coghill, R.G.D., Dave Koski, R.G.D. production@thewalleye.ca

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Marketing & Sales Specialists Kaitlin Trevisan kaitlin@thewalleye.ca

Photographers Patrick Chondon, Kevin Dempsey, Damien Gilbert, Aelin Foster, Chad Kirvan, Dave Koski, Kay Lee, Shannon Lepere, Marty Mascarin, Darren McChristie, Sarah McPherson, Laura Paxton, Keegan Richard

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Editor-in-chief Darren McChristie

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TheTOPFive FEATURES

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The Walleye is a free monthly publication distributed on racks throughout Thunder Bay and region. Reproduction of any article, photograph or artwork without written permission is strictly forbidden. Views expressed herein are those of the author exclusively.

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The Art of Ryan Pooman

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Winter Exploration on the Sibley Peninsula

OUTDOOR

CITYSCENE

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Bridging the Past to the Present Take-Out in the Time of COVID-19 Cool Science EYE TO EYE: With Dr. Janet DeMille STUFF WE LIKE

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Colon Cancer Doesn’t Stop for COVID-19 Getting Back on Track Does What We Eat Affect Our Immune System?

GREEN

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The Gray Fox Project The Inside Scoop

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■ 94 Check Your Facts ■ 96 HOROSCOPES ■ 97 THE BEAT ■ 98 THE EYE

LOOKING FORWARD TO SERVING YOU AGAIN.

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Finding Comfort

From Our Instagram Feed

T N A I G G N I P E L E E A L S S PET P O L S T E PP

Kay Lee

L LO A U E TH ANN R U T 4 U 4 F THE ERS TO CHE

ven before the pandemic started, I loved to cook. Sometimes, there’s nothing better than spending a lousy day, weather-wise, over the stove making a large pot of chili or fresh soup. But sometimes, that craving can be for something you can't make at home, or don’t want the hassle. There are many dishes that a lot of us return to—whether cooking or eating—that we just feel comfortable with. That’s to what our March issue is dedicated: comfort foods, and some of the local eateries that provide them. Our writers and photographers visited 12 restaurants in Thunder Bay and got the lowdown on everything from delicious pasta dishes to tacos, soups and sandwiches to calzones. Elsewhere in our cover story, Bonnie Schiedel takes a look at the century-old history of a locally owned institution in the Thunder Bay area food scene, while Kat Lyzun speaks to a photographer and food stylist who turns food into art and Justin Allec tells us more about a new initiative to promote local food. Staying with our theme, film columnist Michael Sobota examines four movies where food is

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the central feature, Chef Rachel Globensky has a terrific recipe for a comfort food staple, chicken pot pie, and Marcia Arpin takes a closer look at a new local business that will surely satisfy your sweet tooth. Plus we’ve got the latest on a new digital cookbook project featuring dishes by international students working and studying in Thunder Bay. Elsewhere in our March issue, music columnist Gord Ellis looks at the decades-long (and still active!) career of shock rock legend Alice Cooper, Michael Charlebois has a story about a warming centre that’s opened to help those who don’t have a safe place to go to get out of the cold, and Pat Forrest speaks to a local artist who is setting up a drive-by art event this summer to give people a new way to experience Thunder Bay’s talent. March is also the month when we officially welcome in spring, bringing a little more light to our days. And while the cold weather here in the north can often outlive that day on the calendar, we hope our March issue has something for you to help make you a little more comfortable. - Matt Prokopchuk

Featured Contributor Kevin Dempsey Kevin was born and raised in Ottawa, but has been working in Northwestern Ontario for the past 15 years. He and his family have lived in Thunder Bay since 2014. Although photography is not his fulltime job, Kevin does portrait, product, and event photography as a side project. He has also volunteered as a pet portrait photographer for local charities. Kevin has embraced the beauty of the region in his hobby of landscape and night sky photography.

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On the Cover Three Cheese Mac & Cheese from Red Lion Smokehouse Photo by Kevin Dempsey

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Lakehead University’s Research & Innovation Week

March 1–5

Virtual

Feel like you’re one of the alumni by participating in LU’s Research & Innovation Week the first week of March! This year’s theme is Our Changing World, which explores the way the global pandemic has radically changed our lives. There will be opening ceremonies with Canadian author and science journalist Bob McDonald, two Arts to Change the World Virtual Tour sessions with Dr. Pauline Sameshima, an evening keynote with Dr. Herman Pontzer of Duke University on Tangled Evolutionary Roots of our Species’ Dependence on External Energy, and a presentation by Dr. Payi Linda Ford on Mirrwana & Wurrkama Theory: an Indigenist Research Methodology. Plus, see the graduate student poster competition, and more! Check out the website for more details and to register for sessions. pheedloop.com/lakeheadri/site/sessions

TBSO’s March Streamed Concerts

March 12 & 26 Virtual

Chondon Photography

This month, the TBSO will have two evenings of livestreamed concerts to bring beautiful music into our homes. On March 12 they will perform the music of Mozart & Haydn, featuring Mozart’s String Quintet No. 4—a piece with extraordinary moments of pathos and light. Then it’s Schubertiade, which sees Schubert’s last instrumental work, ranked among his greatest, his String Quintet in C. Northern Winter descends on March 12 & 26 with an eclectic mix of icy connections and wintery soundscapes, featuring Sibelius’ lyrical Duo in C Major that shows his love of nature and his native Finland. Then the TBSO traipses to the Tropical Oasis with music from the sunny south to explore Cuban dance styles, Panamanian folk tunes, and the sophisticated rhythms of the Argentinian tango. tbso.ca/tbso-live-concerts

4 Virtual Winter Fundays March 14 & 28 Virtual

You belong here 6

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Sundays are Fundays! The City of Thunder Bay has been offering free winter virtual programming for the entire family this winter to encourage us to get outside and enjoy all that winter has to offer. The self-guided activities continue on March 14 with Club culturel francophone de Thunder Bay for a Cabane à sucre. Recipes will be shared so you can make your own maple syrup treats. Then on the 28th, grab your passport and join the Thunder Bay Museum for Passports to the Past. Travel around the city to visit and learn about important landmarks. There are ten places in total, a map, and stickers to show where you’ve been. Visit every place and show your passport to the museum at the end for a small prize. Register for a passport by emailing culture@thunderbay.ca before March 19. thunderbay.ca/winterfundays

SGBC’s Great Northshore Beer Fest - Shamrock Edition

March 14-17

Virtual

This year, SGBC’s annual Shamrock Shakedown for St. Patrick’s Day is bringing the party to you! A ticket gets you a beer box that includes eight Ontario craft beers, an exclusive SGBC pint glass, and a bag of Pinetree Catering’s delicious pita chips. The beer has been specially curated for this event, giving you the chance to try new and exciting hard-to-find styles not available in the LCBO, including a special release SGBC St. Patrick’s Day beer. Party boxes will be cold and ready for pickup on March 14 to enjoy right away, through the week, or as a mid-week party on St. Patrick’s Day. You choose when to shake your shamrock! Tickets are $68 and are available online. Thinking you might be extra snacky? Order extra chips and dips! sleepinggiantbrewing.ca

Recognizing World Water Day with EcoSuperior

March 22–25

Various

We are so fortunate to live near Lake Superior, the world’s largest freshwater lake. It isn’t just its scope that is magnificent, but its presence and changeability in all seasons. This year, Canada Water Week is from March 14-20 followed by World Water Day on March 22. EcoSuperior Environmental Programs recognizes this as an important time to bring a deeper awareness, appreciation, and love for life-giving fresh water. To kick off World Water Day, EcoSuperior will be offering complimentary virtual classroom programs from March 22–25. There is limited capacity so email erin@ecosuperior.org to register. Also be sure to visit EcoSuperior’s website for program highlights. Everyone is encouraged to make their way to the shores of the lake during this time (or any time!) and find a way to show gratitude in celebration of World Water Day and Canada Water Week. ecosuperior.org

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Comfort Food Classics fish and chips, and fried chicken. Show some love to a local spot today and give yourself a night off from the kitchen. And since everyone knows that we eat with our eyes first, feast on these pages before you make your decision. Or you could just try them all! *Take-out available, or dine-in if restrictions allow -Rebekah Skochinski

Chad Kirvan

Food doesn’t just sustain and satisfy us— it’s also something we take great comfort in. And as much as we’ve been cooking at home recently, nothing tastes better than when someone else makes dinner for us. For this issue, we went to 12 different restaurants and asked them to make us their most comforting fare. You might see some of your favourites on this list! There’s everything from poutine to grilled cheese, chicken pot pie,

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Grilled Cheese Sandwich and Tomato Soup ▼ The Place: The Foundry 242 Red River Road 285-3188 The Price: $16 The Basics: Aged cheddar and jalapeño Monterey Jack cheese, apple slices, and hot sauce aioli on focaccia bread, with a side of tomato soup The Lowdown: There’s hardly anything more satisfying than a grilled cheese sandwich. When the gooey cheeses are melded with crisp slices of tart Granny Smith apple and crunchy maple bacon

and all this is pressed between slices of homemade focaccia bread and topped with honey Heartbeat aioli, the comfort level does get kicked up a notch or two. The ultimate grilled cheese sidekick, fire-roasted tomato basil soup topped with an asiago crisp, is creamy, rich, and bursting with brightness and flavour. The Foundry’s grilled cheese and soup combo is available by takeout at least through the month of March. Review by Pat Forrest, Photo by Patrick Chondon

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Tacos ► The Place: El Tres 269 Red River Road 344-3443 The Price: $12 for a single serving, $22 for a platter The Basics: Your choice of carnitas (pulled pork), machaca (marinated beef or pork), pollo (chicken), or al pastor (spit-grilled pork), served with cabbage escabeche (slaw) and a variety of sauces and sides The Lowdown: The tacos from El Tres add new-school style to an old-school staple. The foundation for these beauties are

homemade corn tortillas that deliver an authentic and fresh taste. Braised beef, pork confit, and marinated chicken are just some of the amazing protein options that fill these gourmet tacos with meaty flavour. These proteins are paired with Mexicanstyle vegetables and spices, like cabbage escabeche, pico de gallo, adobo crema, corn, and jalapeño. Best of all, El Tres provides amazing mix-and-match options, like their taco platter and take-home taco kit. This means you can eat every flavour of taco, or pig out on the flavour you love most. Review and photo by Chad Kirvan

Calzone ▼ The Place: Nook 271 Bay Street 285-7775 The Price: $23 The Basics: Ricotta, ham, and mushrooms enveloped in fresh dough, with a side of lightly dressed arugula with grated parm The Lowdown: What is more comforting than a stone-fired pizza, assembled with fresh, from-scratch ingredients, and baked till warm and bubbly? The answer is: a calzone from Nook. The aforementioned pizza is folded over to create a pocket, and ricotta cheese is added into the mix for an

Fish and Chips ▲ The Place: Madhouse 295 Bay Street 344-6600 The Price: $16.50 The Basics: Two large pieces of deep fried cod loin served with Belgian fries, coleslaw, malt vinegar, and tartar sauce The Lowdown: You’re forgiven if, driving home with your Madhouse fish and chips, you’re tempted to sample them—after all, there’s a pandemic going on. The good news is that this is a dish that travels well. It’s a new item

on the Madhouse’s take-out menu, in keeping with their vision to offer more authentic pub food, and available as a daily special. Given its overwhelming popularity, it’s likely to become a staple. The fish is wild, sustainably caught cod, deep fried in a batter made with local beer. Pair this with fries, coleslaw—made with a tangy homemade dressing—and the condiments, and you have a very comforting combo. Review by Pat Forrest, Photo by Keegan Richard

added layer of rich and creamy goodness. Sauteed mushrooms, thick-cut ham, cheese, and marinara sauce take centre stage. Cooked to perfection, the dough is crusty on the outside and airy in the middle, and the fresh side of arugula provides a peppery serving of greens. With their newly renovated take-out door, it has never been easier to bring one home. You can also shop from a selection of Nook branded swag, take-home bottles of chilli-infused oil (excellent for crust dipping), and a variety of desserts. Review by Alaina Linklater, Photo by Keegan Richard

Clubhouse Sandwich ▼ The Place: The Sal 118 Frederica Street West 577-8635 The Price: $14 The Basics: Ham, turkey, cheese, mayo, lettuce, tomato, and bacon on white, whole wheat, or Winnipeg rye bread, and choice of sides The Lowdown: This hearty classic will have you humming, “build it up, build it up, build it high….” It starts with toasted, locally made bread, with slices of cheddar, mozzarella, ham, and turkey breast, which is roasted in-

house. Then another slice of bread, lettuce, tomato, and bacon, topped with slice number three. All those layers and savoury flavours max out the deliciousness. “I’d be dragged through the streets of Westfort if I changed this,” jokes owner Aaron Gillingham, adding that this sammie has been on the menu for five decades. For your sides, choose from a variety of salads (Greek is most popular), mashed potatoes, fries with their famous gravy, or soup of the day. Review by Bonnie Schiedel, Photo by Keegan Richard

Fried Chicken ◄ The Place: The Sovereign Room 220 Red River Road 343-9277 The Price: $16 The Basics: Fried chicken topped with honey or tossed in wing sauce or dry spice rub, served with chipotle mayo The Lowdown: Crispy and juicy. It’s good hot and it’s good cold. We can’t get enough of fried chicken—especially the fried chicken from The Sov. As creatures of habit, we’ve always ordered it drizzled with honey, but were eager to try it the

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way they’ve been serving it most recently: dressed in a spicy garlic parmesan sauce. The verdict? It’s addictively delicious. Dipping it in chipotle mayo lends a smoky creaminess, and the crunch of scattered green onion makes every bite pure pleasure. This dish has been on the menu since The Sov opened nearly 10 years ago, and we don’t know how they make it taste so good. And that’s fine, it can be their secret—as long as they keep making it, because it’s finger-licking fantastic. Review by Rebekah Skochinski, Photo by Keegan Richard

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Penne ▲

Barbeque Veggie Burger with a Side of Poutine ▲ The Place: Bonobo’s Foods 493 Oliver Road 345-6262 The Price: $16.75 The Basics: Wild rice veggie burger patty topped with garlic aioli, tomato, field greens, house barbecue sauce, and onion slivers, served with poutine The Lowdown: You’re going to need two hands for this one. Packed with flavour in every bite from the exceptional house-made barbecue sauce and crispyfried onion slivers, this wild rice veggie

burger will have you wanting more—not to mention seriously question if this is actually a vegetarian/vegan burger. Accompanied by a side of poutine— because how could I resist?—with a twist: if you’re into spice, you will enjoy the crispy-fried jalapeños topping the poutine to enhance each bite of this Canadian favourite. And like any dish at Bonobo’s, you can make this vegan by substituting gouda with vegan cheese. Review by Kaitlin Trevisan, Photo by Keegan Richard

Chipotle Unwrap ► The Place: The Growing Season 201 Algoma Street South 344-6869 The Price: $11.25 The Basics: Heritage greens, sprouted lentils, chicken or tofu, roasted red peppers, sesame snaps, and chipotle dressing atop warm naan bread The Lowdown: Looking for a one-way ticket to Flavourtown? This is a salad that eats like a meal. Fresh greens, snazzy sprouts, roasted red pepper, and tofu are some

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of the starring ingredients here, but the showstoppers are the sesame snaps (yes, can I get a huge bag to go as well?) and Growing Season’s famous chipotle dressing. The two little containers that come with it are plenty for the meal itself, but if you’d like a little extra, grab a jar of this homemade goodness for $15 straight out of their fridge. The buried treasure here is a warm naan bread resting quietly at the bottom of this sensational salad. It tastes like spring in every bite! Review by Susan Pretty, Photo by Kay Lee

The Place: Caribou Restaurant + Wine Bar 727 Hewitson Street 628-8588 The Price: $30 The Basics: Two chicken breasts, asparagus, peas, pancetta, and garlic, served on a bed of penne and topped with parmesan cream sauce The Lowdown: From the wood-fired ovens of Caribou Restaurant + Wine Bar comes two golden and smoky chicken breast supremes, which are then nestled on top of

a bed of fresh penne and covered in their signature house-made parmesan cream. The fresh-ground pepper and delicate garlic sprinkled on top excite your senses from the first bite, and bright green blanched asparagus and peas add a pop of colour to the plate. Looking for the chickens’ best friend? You’ll find savoury diced pancetta throughout the creamy dish. For a perfect dinner pairing, try a glass of Toasted Head chardonnay or a bold baco noir. Review by Sara Sadeghi Aval, Photo by Kay Lee

Three Cheese Mac & Cheese ▲ The Place: Red Lion Smokehouse 16 Cumberland Street South 286-0045 The Price: $6 as a side dish, $17 as a main The Basics: Creste di Gallo pasta and three-cheese sauce, topped with crispy kale, crispy parmesan, and cornbread crumble The Lowdown: Comfort food meets sophistication in Red Lion’s mac and cheese, hitting all the right notes. The pasta comes from Big Lake Pasta (located in the same building), and the three-

cheese sauce—smoked cheddar, smoked mozzarella (both smoked in-house) and parmesan—takes it to the next level. Crispy kale and crisped-up parmesan top the pasta, as well as a generous flurry of crunchy and savoury cornbread crumbs. The combination of soft and chewy with crispy and fragrant makes for an ultimately satisfying meal. This is a winning dish that both a picky toddler and a discerning connoisseur will love equally and fight over. Review by Ayano Hodouchi Dempsey, Photo by Kevin Dempsey

Broccoli Quiche ▲ The Place: Kangas Sauna 379 Oliver Road 344-6761 The Price: $10 frozen, $10.50 with toast, $11.85 with salad The Basics: A deep dish homemade pie shell loaded with eggs, cheddar cheese, and broccoli The Lowdown: Kangas Sauna has had to reimagine how they get their loyal customers the traditional food they enjoy while in various stages of lockdown. They

now have a number of freezers fully stocked with grab-and-go entrees, soups, snacks, and desserts, including single-serve quiche options. With in-house homemade pastry as a base, options include broccoli quiche (pictured), quiche Lorraine, spinach, and meat lovers. All are available in the aforementioned freezers for take-and-bake (with included hollandaise sauce), as well as served hot with toast or a salad for take-out. Review and photo by Nik Fiorito

Chicken Pot Pie ◄ The Place: Nomad Bakeshop & Sandwich Bar 307 Bay Street 577-8564 The Price: $30 The Basics: Chicken, carrots, peas, potatoes, corn, bacon, and cream sauce baked in a pastry crust The Lowdown: The chicken pot pie can’t be a complicated dish, and Nomad (by way of Pinetree Catering) has reduced it to its essentials. As part of Pinetree’s freezer selections, this pie is hearty enough to feed a family of four. Absolutely stuffed

with shredded chicken and vegetables, a flaky, airy, butter-soaked pastry wraps the whole thing up in a not-so-tidy package. Once the pie has thawed and been baked through, each mouthful is a warm hug that’s actually welcome due to the balance of flavours. You can tell they took their time perfecting the mixture, because it’s not too salty, not too rich, and absolutely great to the last bite. At which point you may be wishing you had picked up two. Review by Justin Allec, Photo by Patrick Chondon

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Blood orange gin fizz, made from gin, blood orange shrub, egg white, and bitters

Carnitas tostada, made with a crispy seasoned tortilla, guacamole, smoked carnitas, and peach salsa

Turning Food Into Art

Taking a Seat at Taryn’s Tasting Table Story by Kat Lyzun, Photos by Taryn Gut

aryn’s Tasting Table is a virtual visual feast: a collection of beautifully created dishes presented so enticingly that you wish you were sitting in her kitchen noshing on decadent eggs Benedict, buttery croissant sandwiches, rich desserts, and comfort dishes from around the world. The blog belongs to Taryn Gut, a foodie who uses her creative and photographic talents to inspire others to indulge in gastronomic pleasures. Originally from South Africa, she came to Canada as a young adult and spent several years in Toronto, where her love of food, the culinary scene, and photography first started. “I have a passion (sometimes referred to by my husband as an obsession) for food. It’s beautiful to me. It invokes the senses and creates memories; it has an emotional tie,” she says.

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While recently living in the United States, she got into restaurant blogging. She intended to keep that going when she and her husband, a chef, relocated to Thunder Bay last March—right when pandemic restrictions hit. This challenged her to mix it up and start photographing her own recipes, often incorporating locally made products. She set up a side hustle as a food stylist and uses Taryn’s Tasting Table as a place to share her love of food through bright, drool-worthy imagery. Gut works with clients in a number of ways: creating recipes using their products and shooting the dishes; shooting food-related products like cookware, bakeware, or dinnerware; and doing restaurant photography for clients’ websites and social media. She also aims to create recipes that are easy and

 Blood orange loaf

 Tres leches cake

Cheesecake mousse with blood orange curd

approachable, so that anyone can recreate them. “I love trying new things and exploring different cultures through food,” she says. “When I travel, I always seek out local dining experiences and local dishes. I love trying my hand at making traditional dishes and using different ingredients in new ways.” Gut favours light, airy photos that allow you to see and appreciate the details, textures, and ingredients. Once she has a recipe that she’s happy with, she creates the final product, sets it up, and goes after “the shot”—an image that connects people to the dish and the experience of enjoying it. “Food shoots look best when they are thoughtfully curated using food props that create an experience and have a community feel to them,” she says. “Food isn’t a solo act; it’s a communal act, and should be shared and enjoyed together.” You can find her @tarynstastingtable and tarynstastingtable.com.

Potatoes, reblochon cheese, lardons, and caramelized onions

 Cheese- and potato-filled dumplings, with butter, onions, and bacon and topped with sour cream  Carnitas tostada, made with a crispy seasoned tortilla, guacamole, smoked carnitas, and peach salsa

 No-bake eggnog cheesecake  Wild blueberry cheesecake

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CoverStory Submitted by Heather Gleeson

local products as much as possible.” Early on in the pandemic, Perrier noticed that big companies like Kraft quickly switched from, say, bulk containers of salad dressing for restaurants to individual bottles for grocery stores because that’s where the demand lay. For their restaurant clients, orders for take-out containers quite naturally soared. In general, Perrier says, “costs of food have definitely gone up.” Perrier also says he’s concerned about restaurants being able to hang on during these tough times. “We don’t know what is going to happen […]. There’s no crystal ball. There’s no rulebook, there’s no manual to say this is what you have to do, because we just don’t know.” Pre-pandemic, the changes in the local restaurant industry were significant, he adds. “Thunder Bay was

A parade float sits outside the Kellough Bros. Dairy

By Bonnie Schiedel

he story of Loudon Bros. Wholesale (or Loudon’s, as it is popularly called) is the story of a variety of small family businesses that dreamed big. Today, Loudon’s has restaurant and food service clients all over the northwest, as far west as Kenora, as far east as White River and “as far north as the planes fly,” according to Jason Perrier, who’s been a Thunder Bay account manager with Loudon’s for 26 years. The Loudon’s that we know in Thunder Bay started out as Kellough Bros. Dairy, founded in 1920 by William and George Kellough. George’s son Allan “Bub” Kellough continued the family business, and the Gleeson family joined the company when Bub and Helen’s daughter Morna married Ray Gleeson. Eventually, Ray and Morna’s five sons, Michael, Patrick, Lorne, Frank, and Peter came into the company in the

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1970s and 80s. That approximate time period also saw the company getting out of the dairy business, and the opening of Cow Palace convenience stores and Village Mart grocery stores throughout Thunder Bay. They also turned their attention to the wholesale side of things, establishing Raymor Foods Ltd. (named for Ray and Morna). In the 1980s, the company bought another wholesaler, Loudon Bros. Based in Geraldton, it had been founded as “Loudon Brothers Bottling and Wholesale” by two Scottish brothers, Hugh and William Loudon, who came to Canada after the First World War. Throughout the 80s and 90s, this newest side of the company grew and eventually they closed their grocery and convenience stores. Since the mid 90s, all operations have been handled out of Thunder Bay, and today everything is centralized

Loudon's-related memorabilia can sometimes be found at local garage sales and antique stores

All Connected, All in Season

Thunder Bay & Area Food Strategy Launches a New Digital Directory By Justin Allec

aren Kerk, the coordinator of the Thunder Bay & Area Food Strategy (TBAFS), has had an extremely busy winter so far. Thanks to some opportune funding through the Ministry of Economic Development, Job Creation and Trade, through Digital Mainstreet, the Food Strategy is set to launch the TbayInSeason.ca website. The website acts as a digital directory for local (meaning Thunder Bay and surrounding municipalities) food, and has categories for producers, processors, and retailers, which includes grocers and restaurants that feature local products. The goal of the site is connection, as Kerk sees it as a resource for anyone with a stake in local food. While there’s long been a need for this kind of resource, the pandemic laid bare for many the importance of supporting local. “The pandemic has been extremely difficult for small businesses, but we’re also noticing an increase in demand and support for local food products during this tough time,” she says. “People are realizing the importance of local food to the economy and our health.” According to the Food Strategy’s Eat Local Challenge, if just 10% of our

local population spent $10 or more per week on local food—be if from a farmer, a market vendor, or a locally produced product from a regular grocery store—we’d see an annual impact of $6 million. Kerk goes on to point out that this reinvestment isn’t static either, as there are benefits and opportunities along the whole food supply chain. For example, when you spend $6 on a Hummus + Bagel Chip Box from Jack & Andy’s (by Redhead + the Chef), you’re buying good food from a quality restaurant—but you’re also buying bagels made by Boreal Bakery, who in turn purchased flour and canola oil from Brule Creek Farms. With one purchase, you’ve supported three local businesses, their employees, and their families. “Supporting local feels good and this directory will make it really easy for consumers and visitors to find what they are looking for, or to try something new,” Kerk says. The local food directory is the first piece in a broader local food marketing initiative that the Food Strategy and partners are hoping to launch in the summer. Visit tbayinseason.ca for all the delicious details!

A Kellough Dairy worker

A Village Market store in Westfort

Thunder Bay Museum 997.17.39c

This Northwestern Company Has a Hundred Years of History

candies and pre-made sandwiches, all that stuff you would see at a convenience store. And, we’re a full-service food service distributor, so that’s produce, dairy, paper products, frozen foods, grocery items, the whole gamut of stuff [for] restaurants.” In the last five to 10 years, local foods have also been found on those trucks, including potatoes, carrots, dairy products, and beef. “The new movement for local foods, we play a role in that,” says Perrier. “I've been on a few different committees [about] local food strategies and trying to make sure we’re helping distribute

Thunder Bay Museum 997.17.35

A Look at Loudon Bros.

at their Athabasca Street facility, with its staff of about 45. Ray’s grandson Murray Gleeson is the company owner now, and Cindy Gleeson, married to Murray, is a sales rep. Loudon’s has several thousand clients across the vast northwest region, receiving deliveries once or twice a week from the fleet of 11 trucks, says Perrier. Clients place their orders online or, pre-COVID, had a visit from a sales rep. “We have a retail division and a food service division,” says Perrier. “Retail is ice cream, beverages, confectionary, all your chocolate bars and

Thunder Bay Museum 997.17.37a

Thunder Bay Museum 997.17.40m

From left to right: Lorne Gleeson, Frank Gleeson, Michael Gleeson, Ray Gleeson, Patrick Gleeson, Peter Gleeson

always very franchise-orientated. [But when] you look in the last five years, the last three years, the last two years, how many little local independent restaurants have opened up […]. I give credit to a lot of young chefs and entrepreneurs that are opening up […]. You see a lot of vibrant restaurants, new ideas, new menus, new kinds of restaurants, and then a pandemic hits. And you just hope that they can survive.” Being a company that serves their own community and region is an essential part of Loudon’s, says Perrier. “I’m proud of what we’ve done: being local still, that’s extremely important. I think a lot of people, they like that too. They can pick up a phone or deal with local people.” With thanks to Mark Gleeson for the family tree information.

CoverStory

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Food

Chicken Pot Pie

DRINK OF THE MONTH

Pretty Boy

makes a 9” pie

¼ c butter, softened Patrick Chondon

¼ c all-purpose flour 1 Tbsp cornstarch ½ c milk Pastry for double crust, enough to fit in a 9” pie plate

THE GRINNING BELLY

2 Tbsp butter 1 small onion, finely diced

Come to the Nerd Side, We Have Pi(e)

“I

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1 celery stalk, diced

perfect comfort food. Luckily, we’ve moved away from having “four-and-twenty black birds” baked into pies, and that Mrs. Lovett and Sweeney Todd of Fleet Street are no longer in business. Pi Day or not, if it’s true comfort food you crave, look no further that the simple but delicious chicken pot pie. This recipe can be made in a snap if you have pastry in the freezer, and pre-cooked chicken at the ready.

Story by Rebekah Skochinski, Photo by Chondon Photography

Mix together in another small bowl and set aside. (This doesn’t have a fancy French name—it’s just a slurry.)

Prep your favourite pastry recipe (try my tourtière pastry recipe from the Seasons of Thunder Bay cookbook), or frozen pastry if that’s what you have in you to do today. In a large, heavy-bottomed soup pot, melt butter and stir in veggies. Sauté to soften veggies.

1¼ c chicken stock

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CANWESTMAPLE.COM

½ c peeled & diced potato ½ tsp dried thyme or marjoram

By Chef Rachel Globensky

t’s Pi Day, Pi Day, – gotta get down on Pi Day…” Maybe Weird Al should do a nerdy math version of Rebecca Black’s infamous “Friday.” Or maybe not—we really should just let “Friday” moulder in 2011. In any case, this March 14, we celebrate Pi Day, with pie! I’m definitely more of a word nerd than a math or a music nerd, and I do love pie, so natch, here’s a pie recipe. Many cultures have some sort of version of pie: a (usually baked) crust enveloping a (usually cooked) sweet or savoury filling. In ancient times, the crust wasn’t eaten, but was meant merely as a storage vessel for the filling, to keep the contents juicy, flavourful, and in one place. In my opinion, an edible crust makes the dish—otherwise you’d just have a custard, stewed fruit, or thick stew, depending on if you had a creamy, fruity, or hearty filling. Who wouldn’t like a food with an enticingly flaky and edible lid? And scrumptious sides and bottom, too?! Come on. And, because you can make a pie to suit all kinds of dietary needs, it’s pretty much the

1 carrot, peeled & diced

Tomlin Restaurant

Knead together in a small bowl (you’ve just made beurre manié) and set aside.

2 tsp dried parsley

ime keeps marching on, and so are we! Gratefully too, since March signals the arrival of spring. This far north, we must wait patiently for those first promising signs: verdant hues, warmer days, and dare we say, prettier things. Thankfully, there’s a cocktail from Tomlin that will carry us through. The one that caught our eye recently teased us with beguiling smoky, sour, and floral notes and a flirty name. The Pretty Boy consists of scotch, green grapes, elderflower, and lemon. The pear-lychee floral flavours pair so well with the tart lemon and grape, and the scotch imparts an unexpected sophistication. It’s exquisite really. Fresh, bright, a bit mysterious—the perfect transition to spring, come what may.

Tomlin Restaurant 202½ Red River Road 346-4447

Add to pot and bring to a boil. Cover and simmer for about 10 minutes, until the veggies are tender, but not mushy.

1 tsp dried chives ½ tsp poultry seasoning Add in your beurre manié, and the slurry, stirring well to incorporate. Bring just to a boil—the mixture should thicken. Taste and add salt and pepper to your liking. 1 ½ c cooked, diced chicken* ½ c frozen peas\

*You can use approximately half of a storebought rotisserie chicken if that’s what you have on hand. Stir in chicken and peas to veggie/stock mixture.

CANADA WEST MAPLE + NOR’WESTER MAPLE COMPANY | THUNDER BAY, ON

*Tomlin is happy to make this for you in person if restrictions are lifted. Otherwise, you may order this to-go with something from their take-out menu. The cocktail comes fully mixed in a handsome jar so all you need to do is pour and enjoy.

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Food

Ales of the Emerald Isle

Homebrewing Tips for Irish Beer Styles Story and photo by Josh Armstrong, PhD, Certified Beer Judge

ormally around this time of year, you might be planning to celebrate St. Patrick’s Day with all your best mates over pints of Irish-ish brews (e.g. Stouty McStoutFace from Sleeping Giant Brewing Company). Unfortunately, we will all have to settle for celebrating the Irish holiday at home this year. So, make sure to get some comfort food take-out from your favourite pub and wash it down with whatever ales you. If you are thinking about exploring some Irish ale styles to pair with your take-out on the 17th, you really only have two options: dry stout and red ale. The most widely consumed Irish brew in the world is the iconic Guinness Draught. Guinness is a dry Irish stout brewed at St. James’s Gate brewery in Dublin. The smooth dark sweetness is perfectly balanced by bitterness from the roasted malt, all topped off with a beautiful thick white head. The creamy character of a Guinness comes from the use of beer gas (nitrogen and CO2) for carbonation. All together, Guinness is a deliciously smooth beverage that goes well with pretty much anything that would be considered comfort food. If you are going to try brewing your own dry Irish stout at home,

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think wisely about your ingredients. A couple of key ingredients for this style include roasted unmalted barley and Irish ale yeast. The roasted barley provides the dry coffee-like bitterness and the dark garnet colour that are crucial characteristics of the style. In addition to providing the perfect level of attenuation to match the roasted barley character, the unique ester profile produced by Irish ale yeast (e.g., WLP004, Wyeast 1084) will genuinely add that extra flavour that will make your homebrew taste more Irish. The second ale that commonly arises from the Emerald Isle is red ale. Irish red ale is typically an easy-drinking session ale with the balance leaning toward caramel sweetness, but with a dry, slightly roasty finish. Locally, Dawson Trail Craft Brewery makes Running Stone Red Ale. If you want red ale straight from the land of saints and scholars, there are two Irishmade examples that are commonly available at the LCBO or The Beer Store in Northwestern Ontario: Smithwick’s and Kilkenny. Both are red ales brewed at St. James’s Gate by Guinness, but Kilkenny is different as it is creamier due to being carbonated by beer gas ( just like the Guinness Stout).

BREW IT YOURSELF

One of the keys to brewing an Irish red ale at home is getting a beautiful rich dark red colour. This is typically achieved by adding a little bit of caramel malt along with an even smaller amount of roasted barley. You want to add enough roasted barley to produce the amount of red colour that you want, but you don’t want the beer flavour to be dominated by a roasted character (~2%). Some homebrewers are experimenting with newer malt styles like Red X or Carared to get more brilliant

red colours in their brews. If you are brewing up a red ale this spring, give one of them a try! That is about it for Irish ales. If you are more of a lager person, Ireland (or should I say Guinness?) also produces Harp Lager, an easy-drinking lager beer straight from the capital of Ireland. Otherwise, if beer generally is not your thing, you can still celebrate St. Paddy’s with a few nips of Jameson’s triple distilled whiskey. Sláinte!

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Food

Turning a Hobby into a Business Sleeping Giant Biscotti Offers New Tasty Options

NOW AVAILABLE AT NOMAD

By Marcia Arpin

stablished in November 2020, the Sleeping Giant Biscotti Company is the latest sweet treat for Thunder Bay shoppers to indulge in. For Marianne Hobbs, baking has been a lifetime joy and hobby; she has always baked for family and friends. When she asked a friend what he wanted as a thank-you gift nine years ago, he promptly replied, “biscotti.” Intimidated by the complexity of the recipe but daring not to shy away from a challenge, Hobbs baked the biscotti and has been mastering the recipe ever since. She experimented with endless possible flavours: chocolate, strawberry, cranberry, orange, lemon, ginger, pecan, and combinations of them all. In 2015, Hobbs prepared her biscotti for an annual fundraiser she initiated for the hospital. By 2019 her North American-style biscotti (which, she says is a little bit softer and more flavourful than the traditional recipe) had grown in popularity—and raised $1,700, she says. Biscotti is known as a twice-baked, oblong-shaped, crunchy almond

charkuu102.com biscuit and is often dipped in a drink. Though it is typically considered a rich dessert, biscotti is surprisingly low in sugar. The Sleeping Giant Biscotti Company obtains their flavours from dried fruit, nuts, chocolate, spice blends, and quality pure extracts. Unable to host a bake sale in 2020 due to COVID restrictions, Hobbs partnered with her son, Taylar Green, to establish a business plan. This family team enthusiastically began to brainstorm a wealth of ideas and developed a network of support. A selection of their biscotti is now available at Fresco’s Deli, International House of Tea, Beefcake’s Burger Factory, Kakabeka Depot (both locations), Gallery 33, and Fox on the Run. Although the business and baking are time-consuming, Hobbs is enjoying the process more than she ever thought. “I was worried that if I made my hobby my work, I wouldn’t love it anymore but this is a labour of love and I am enjoying it so much.” Find out more at sleepinggiantbiscotti.com.

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Food

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The Take-Away On Take-Out Pairings By Jeannie Dubois, Certified Pommelier and Sommelier

hile March can be “in like a lion and out like a lamb” for some of our more southerly neighbours, it can be overwhelmingly leonine up here in our northern neck of the woods, roaring the last of its wintry breath into the soft spring months. What

SUPERIOR SIP

better way to beat the last of the cold weather than with some cosy local take-out in the comfort of your own abode? Looking for a drink to pair with that tasty plate that you are about to enjoy? These simple rules can help guide your palate to new taste transcendence.

Three SUVW’s That stand out, for the right reasons! Sweet with heat:

Pairing spicy food with a bevvie that has the perception of sweetness cools the heat and creates harmony between food and drink.

Try with your next Thai or Mexican dish: Ace Hill Vienna Lager, LCBO No. 519694, $3.25 for 473ml, or Brickworks Ciderhouse Queen Street 501 Semi-Sweet Cider, LCBO No. 413807, $3.50 for 473ml.

Smoke with oak:

Pair grilled foods with product that has seen oak aging, as the smoky notes in the drink will pair with the dish and allow the other flavours in the glass to really sing.

Try with your next steak or burger: Highlander Blacksmith Smoked Porter, LCBO No. 523399, $3.40 for 473ml, or Henry of Pelham Baco Noir VQA, LCBO No. 270926, $14.95 for 750ml.

Sweet with salt:

A sweeter-tasting drink paired with a salty dish can heighten the fruitiness in your glass while transforming that saline into a more savoury sensation.

Try with your next Greek or Chinese dinner: Pombucha Harmony of Cider & Kombucha, LCBO No. 131649, $3.50 for 473ml, or Megalomaniac Homegrown Riesling VQA, LCBO No. 183061, $14.95 for 750ml.

Acid and tannin with fat:

Acid and tannin can cut through the richness of fried or lipid-hearty food while rounding out flavours and cleansing the palate so both can be optimally enjoyed.

Try with your next poutine or perogie dinner: Bellwoods Brewery Jelly King Dry Hopped Sour Ale, LCBO No. 14280, $6.50, or Lily Sparkling Rosé VQA, LCBO No. 536565, $17.95 for 750ml.

Match flavours and textures:

Complementing the character of your drink with the weight of your dish enhances both the flavour and texture of both.

Try with your next persian dessert: Dawson Trail The Imposter (raspberry, cinnamon fruited ale with lactose) available in growler at the brewery.

Atlas

Tiguan

Downtown Volkswagen

The final no–fail rule of thumb? Be your own creative curator and drink what you love with what you take-out. Cheers!

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Knowing the Dough Katie’s Cronuts Sets Up Shop

Review by Susan Pretty, Photos by Keegan Richard

e know what you’re thinking: what is a cronut, and why are people raving about them? Katie Cole, owner of Katie’s Cronuts, says a cronut is “a French laminated pastry or better—a fried croissant in the shape of a donut.” Well, that sounds delicious. But let’s learn a little about lamination. Lamination is the process of folding and rolling butter into dough over and over again to create super-thin layers. These layers, which alternate between butter and dough, are what gives croissants their signature honeycomb interior structure and their fabulously flaky texture. With the rest time factored in (for the dough, not Cole—she’s a hard worker), it can take up to 30 hours to complete a bake. Cole does her handiwork on a cold marble counter and works by feel. You have to “know the dough,” she chuckles. Cronuts come in a variety of delectable flavours—cinnamon sugar, lemon, salted caramel, chocolate (using Bernard Callebaut chocolate, no less!)—yet Cole says her top seller is Nutella. She makes all her flavours from scratch, including pastry cream and caramel sauce, and she even creates her own vanilla with top-of-the-line spirits and vanilla bean. Cruffins—a cross between a croissant and a muffin—are also

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on the menu, bursting with flavours such as lemon curd, caramel pecan, and s’mores. Why cronuts? Cole, who grew up helping her mom in the kitchen, has always had a natural affinity for baking. “I was pregnant and in Vegas and I tried my first cronut and I was hooked,” she says. “I love baking and so I decided to make my own. Family and friends devoured them and I hadn’t seen them in Thunder Bay so I thought y’all would love them.” Katie’s Cronuts offers free delivery within city limits, using all the current safety protocols. She also offers contact-free pick up at her home bakery. As for her vision for the future? Picture a big pink food truck selling fresh warm cronuts and croissant sandwiches. Yes, Cole would love a food truck—and she would be right at home behind the wheel. Cole is delighted with the response to her business so far. “Not being from Thunder Bay, I am amazed and grateful for the support and love for Katie’s Cronuts,” she says. “This city has shown immense strength and a sense of community during these difficult times. Shop local.” Well said! If you haven’t tried a cronut yet, it’s time to stop wondering what all the fuss is about. Check out Cole’s Facebook page, or email katiescronuts@gmail.com.

Food

Labour of Love

Kenora Chocolatier Turns Passions into High-End Sweets By Matt Prokopchuk

hen Maurizio Le Donne found himself off work from his oil and gas construction job due to sciatic pain about 15 years ago, he would use that as a launch pad for a journey that took him all over Europe and eventually back to his hometown in Northwestern Ontario, where he now produces his own line of highend chocolates. Le Donne founded Cioccolato Povero in Kenora, the city where he grew up before moving out west for work. His return to the northwest followed just under 10 years in Europe, where he lived in Switzerland, Ireland, Italy, and Austria, training in hotel management and eventually working in a number of food and hospitality jobs. That included a three-year period working in a quickly expanding bakery in Brunico, Italy, right in the heart of the Dolomite Mountains, followed by a stint in a Vienna bakery and confectionery, where he mainly worked with the chocolates. “Your production is pretty hectic,” he says of his time there. “You’re making chocolates for eight, nine shops, it’s pretty crazy, so I learned a lot.” In early 2014, after returning to Canada, Le Donne moved back to Kenora, where his parents still live, and took what he learned in Europe and slowly began to build Cioccolato Povero. “I thought I was ready to start [...] the business,” he says of why he returned to the northwest. “I probably could have stayed longer, travelled more, gone to different countries, but I wanted to get going, get started.” Le Donne uses chocolate from a small company that harvests its product from Ecuador, Venezuela, and Costa Rica. His current collection, made in limited

A panel of sequential art by Spanish artist Esteban Maroto from Le Donne’s chocolate packaging. Maroto used to work on the comic book Vampirella in the 1970s quantities, includes chocolates flavoured with lime, raspberry, passion fruit, and bergamot; the interior tray of the box is also edible as it, too, is made of chocolate. Aside from his passion for chocolate, the whole package represents passion in other ways. The box is wrapped in paper with sequential—or comic-style—art (without speech) on the inside, an artform that Le Donne has long admired. He says he’ll be commissioning a number of artists who work in this style from all over the world, with each artist getting a limited run of 1,500 pieces. The booklet that also comes in the chocolate box has some of Le Donne’s free verse writing dedicated to a previous relationship that didn’t last, as well as inspired by a time in Hawaii experiencing the waves crashing near the shore. He says the whole package is “a love letter to love.” “The whole idea is[...]when you buy the package, you buy the gift. It’s meant to be given to your partner, if you want to apologize or if you want to say ‘I love you,’” he says. You can check out Cioccolato Povero at cioccolatopovero.com.

Matt Prokopchuk

Food

The interior trays of Maurizio Le Donne’s chocolate boxes are also made of chocolate

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Food

Cooking Up A Storm

International Students Driving New Cooking Project By Matt Prokopchuk

Paul Gonzalo’s Ecuadorian dish, llapingachos

 Roshan Sapkota’s chicken bara

 Wenhan Zhang’s sichuan spicy poached fish

 Angela Chen’s Chinese tomato and egg stir-fry

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new initiative being driven by international students from several countries studying and working in Thunder Bay will showcase their culinary skills, and introduce local residents to a variety of dishes from around the world. Abhi Rao is with the Community Arts & Heritage Education Project, or CAHEP, and is the program coordinator for the international students cookbook initiative. He says the project will be centred around a website, which will effectively be a digital cookbook and feature dishes made by 15 international students, including video tutorials. Depending on the level of interest from the community, a physical cookbook could also be possible, Rao says. Seven other international students are also involved in the project’s coordination, execution, and promotion, including video editing and website design. The project is a collaboration between CAHEP and the United Way of Thunder Bay. “I think it’s been a fantastic experience; it’s been a mix of everything,” Rao says. “There have been points where I have seen the students [...] grow, especially in the situation of a pandemic, when students are feeling isolated.” The website is slated to go live in March, Rao says, adding that they’d also like to work with local restaurants and grocery stores to showcase some of the dishes. Students come from places like India, China, Nepal, Nigeria, as well as a number of South American countries. Angela Chen is one of the featured cooks from China. She’s currently working in Thunder Bay after earning her MBA from Lakehead. Chen’s dish, she says, is a meal that features stir-fried tomatoes and eggs,

CAHEP program coordinator Abhi Rao along with green onions and seasonings that’s typically served with noodles or rice. “It’s a very traditional dish that’s common [at] all Chinese dinner tables or lunch tables,” Chen says. “It’s very easy and simple to cook and the ingredients are fairly easy to find as well.” “The students are really looking for a sense of community and the students really want to feel a sense of connectedness; these are international students who are away from their homes,” Rao says of the importance of the project. “I think one of the biggest takeaways of the strength of this project is that it’s creating a sense of community.” In describing her dish, Chen says that whenever she prepares it for herself “it brings [...] sentimental feelings; it reminds me of my home, my family, when I [would eat] with them together growing up.” While CAHEP is coordinating the project, $12,000 in funding for it came through the local United Way, as part of its goal to foster an inclusive community. CEO Albert Brulé says that the organization’s Youth United program, which focuses on projects being led by or benefiting young people, chose the cookbook project for funding support; they also helped raise the money for the fund from which the project was financed. Rao says the whole experience has been a very positive one for the students involved. “They’re just making a dish and they’re sharing it,” he says. “But it’s so much more than that—food is something that brings everybody together.” “Food means so much to each one of us, and the dishes that we make.” For more information on the cookbook project, you can follow CAHEP at its Facebook page at facebook.com/CAHEPTBay.

Pivot(al): Possibilities for a Post-pandemic World A five-part online lecture series for those 50-plus from Third Age Learning Lakehead. Guest speakers, including Maude Barlow and Linda McQuaig, will explore lessons learned in lockdown that bring us hope for change as we move forward. Series begins March 24.

www.lakeheadu.ca/tal

p us S h ol i n e actom o nHLLighting. KU

Location

2212 Sleeping Giant Parkway, P7A 0E7 (CN Station)

Hours

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Contact

Instagram: @KUHLInteriors Phone: 807-285-3411

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Food

Expansion Plans

Country Market Favourite Moves Into Former Heartbeat Hot Sauce Location Story and photos by Nik Fiorito

Malcolm and Amanda Hope

Pie.ology specializes in sweet and savoury hand pies

fter becoming a popular longtime staple at the Thunder Bay Country Market, Malcolm and Amanda Hope of Pie.ology recognized that the demand for their pastries had outgrown their original kitchen set up. As luck would have it, another local food company was enjoying a lot of success of their own and also needed to expand. That company was Heartbeat Hot Sauce, who moved out of their former home at 119 May Street South in mid-2020, allowing Pie.ology to step into the space and begin renovating it to suit their needs. That included additional office, preparation, baking, and customer pick-up areas. While work began in August, a number of COVID-related delays pushed the opening to late February, which means by the time you are reading this, they'll be open (on select days, to be determined). Pie.ology sells both fresh and

Malcolm Hope prepares a delicious treat

frozen single-serve pies in a variety of flavours, both savoury and sweet. While the pies are all of a similar size, each one comes in as a heavier meal or lighter snack, depending on the ingredients and style. Some favourites include mac and cheese, ham and swiss, and a number of breakfast, lunch, dinner, and snackthemed treats. The menu changes weekly, and generally rotates on a three-week basis, with each week’s options being posted to their social media channels on Monday. The volume of home deliveries has, of course, picked up over the past year, and are dropped off on customers’ doorsteps every Sunday in frozen form for reheating throughout the week. The Hopes are also committed to remaining fully stocked at the market; the new production space will help keep up to the steadily rising demand their pies have created. You can find out more at ilovepieology.com.

Oven Baked Scoobi and Cheese

Serves to 4-5

2 ½ cups of scoobi noodles dry 3 Tbsp butter 2 Tbsp butter ½ tsp salt Dash of pepper 2 cups milk 2 cups old cheddar (shredded)

Family Dinner Under $10 Cook scoobi noodles in boiling salted water until tender; drain In saucepan on medium heat, melt butter; blend in flour, salt, pepper. Add milk; cook and stir until thick and bubbly Add chese and turn heat to low; stir until melted. Mix cheese sauce with noodles Turn into 1 ½ quart casserole dish Bake at 350 F for 35-40 minutes Pro Tip: Add croutons for the last 5 minutes

All ingredients can easily be found at...

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FilmTheatre Courtesy of Frozen in Time, Banff Centre Mountain Film Festival World Tour

FilmTheatre

Virtual Reality

Exploring the World of Adventure With the Banff Centre Mountain Film Festival World Tour By Nancy Saunders

eld in the middle of our long, cold winter, the annual Banff Centre Mountain Film Festival World Tour is a favourite event of outdoor adventure enthusiasts (including those of the armchair variety). This year is no exception, and in light of the kind of year it’s been, we’re likely itching that much more for a chance to explore the world beyond our home’s four walls. What better way to be inspired than to take in a film festival that showcases the best on offer by the world’s filmmakers in this genre? For over 10 years, the local screening of the world tour has been hosted by the Thunder Bay chapter of the Alpine Club of Canada (ACC) at the Thunder Bay Community Auditorium, selling out the 1,480 seats year after year. Films are typically hand-picked from the tour menu by Frank Pianka, the local ACC section rep and events coordinator. “We always put in a lot of effort,” says Pianka. “It was always a lot of hand-wringing, trying to decide if we’d picked the right films.”

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This year, the films were selected by the world tour organizers themselves, and six programs were created to provide variety. “They bring you all over—there’s biking, there’s skiing, there’s culture, there’s environment, there’s comedy,” says Karin Stubenvoll, the world tour manager. As such, Pianka’s role this year is focused on “advertising and promoting the address of our affiliate link to patrons and enthusiasts in our region—our usual audience,” he says. The unique affiliate link allows the Thunder Bay ACC to receive a portion of the revenue from ticket sales purchased by their patrons. The link can be found on the club’s website at acctbay.ca. Rather than taking place on one sold-out evening, this year’s tour extends until October 24, 2021. Pianka explains this was a big relief. “We’re not tied to a deadline. We’re simply tied to getting the word out.” There are currently four pre-packaged programs online, and two more will be released later in the year. Hosted on Vimeo, there are several viewing options: viewers

Movies About People and Food By Michael Sobota

The way we eat has changed more in the past 50 years than in the previous 10,000. - Opening voice-over narration of Food Inc.

But I have written about it before, so here are four other cinematic explorations about people and food to whet our appetite during the pandemic.

iving in a global pandemic has altered our relationships with food—from how we source it, to how we cook and bake it, to where we eat it, to how much we eat. The movies have celebrated

most of these themes since they began more than a century ago. Let me tell you immediately that my all-time favourite food movie incorporating just about every one of the above elements is Big Night.

Food Inc. (2008)

Portrait of a Garden

Julie & Julia (2009)

Director Rosie Stapel takes us into a large garden on a Dutch estate. Here, a pruning master, 85-year-old Jan, and his young gardening associate, Dan, grow food in much the same way as you might in your own backyard—except that they have more yard. Theirs contains vegetable beds, beehives, and a fruit arbour that, in the Dutch climate, can produce a variety of hanging fruit from grapes to pears. The sheer joy of this movie is its slow pace, covering four seasons. This allows us to share the intimacies of accumulated wisdom between Jan and Dan as these two generations-of-the-soil work side by side. The movie is a love story to food in its natural state and a further affirmation to preserve the traditions of growing healthy food using small, sustainable methods.

Once you have food, what do you do with it? During the pandemic, many of us are doing more home cooking. Here we see Julie Powell (Amy Adams), a chef and food blogger, take on the challenge of cooking every recipe in the first cookbook written by Julia Childs (Meryl Streep), The Art of French Cooking. A year and 524 recipes later, she does! Nora Ephron directs these two fine actresses in a script she co-wrote with Powell, based on Powell’s book about accomplishing this food feat. The movie is about the joy of cooking. Layered with sensuous visuals, dollops of laughter, and a soupçon of pain and frustration, the movie is an edible adventure. My takeaway message, courtesy of Child and delivered with delicious wickedness by Streep, is that the way to make any meal a success “is simply to add four times the butter the recipe requires!”

THE SECOND MOST PLEASURABLE THING WE DO IN THE DARK. A COLUMN ABOUT MOVIES

A scene from Benjamin Sanford and Matchstick Productions’ Frozen in Time can select one of four programs running approximately two hours each, a bundle of two programs, or the epic bundle of all released programs. “Each program is a real mix of things. We made sure each program is evenly attractive, with longer films and shorter films,” says Stubenvoll. “We really look at diversity—we want women in all the programs, we want minorities in all the programs, we want to show different countries in all the programs. You get a really good idea if you buy all four.” The majority of the films are introduced by filmmakers, there is some information shared about things that have taken place since the films were shot, and there is a short intermission during which there is a contest and door prizes. Thunder Bay resident Nicki Schiewe is a long-time volunteer

film and book reviewer for the festival. “I’ve had the joy of screening hundreds of films submitted to the festival each year,” she says. “The films this year were able to capture the usual high adrenaline, with some films even taking the pandemic into account. Watching the films this year from the safety of our home provided a solace for the soul and an escape from our current realities during lockdown. The films renewed our inspiration to explore our world, and comfort that adventures will once again return.” Visit acctbay.ca for the link to their campaign where you can purchase film packages, with portions of the revenue going to the Thunder Bay chapter of the Alpine Club of Canada. A full list of films can be found at banffcentre. ca/2020-21-world-tour-films.

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This is the best documentary created about the modern food industry and a fitting way to begin this column. It is about food at its source. Director Robert Kenner divides this brilliant examination into three segments. The first looks at the industrial production of meat. The second covers the industrial production of grains and vegetables. The final section examines packaging, labelling, and marketing. From his extraordinary footage of factory farms and force-fed caged chickens to acres and acres of corn fields stretching to the horizon—not grown for human consumption, but to feed cattle—his cameras go into, under, and behind the scenes of monstrous, corporate food production. This is a sharp and piercing spotlight on the food industry. It is worthy of reviewing, even a decade after it was made. It is the best case to rethink how we source what we eat and an urgent plea to support local food producers.

(2015)

Here are six more delectable titles. My only caution is do not watch any of these on an empty stomach: The Baker’s Wife (1938), La Grande Bouffe (1973), Babette’s Feast (1987), Eat Drink Man Woman (1994), Sweeney Todd (2007), and Chef (2014).

The Hundred-Foot Journey (2014) Finally, if you are like me, you likely are tired of your own cooking. Fortunately, even during a lockdown, most restaurants have pivoted to take-out menus, curbside pick-ups, or deliveries. But just what is inside those restaurants and are they successfully competing with each other? Director Lasse Hallström gives us another foodcentered story about two restaurants and the people who make them work. Set in France, we meet Helen Mirren, the imperious owner of a Michelinstarred village restaurant, and all that entails. But then an immigrant family arrives and sets up a modest restaurant across the street, focused on ethnic Indian cuisine. Om Puri heads up the Indian household and the battle of centuries-old food traditions is engaged. But Hallström’s script is as much about human relationships as it is about the food we eat and its preparation. The movie is actually a tender look at cultural differences and how that one need that we all have in common—food—can bridge our superficial differences and celebrate our common tastes.

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From the Stage to the Screen St. Patrick High Drama Class Brings Musical Online

Story by Chiara Zussino, Photos by Patrick Chondon

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t’s offishial, nothing can stop the Grade 12 drama class at St. Patrick High School from putting on a production—not even a pandemic. This year, the graduating class presented The Rainbow Fish Musical. Under normal circumstances, the public would be invited to the Selkirk Auditorium to watch the play live. However, due to current coronavirus restrictions, this was not possible, so the students and their teachers, Patricia Del Paggio and Julie Beach, were forced to innovate. With the help of Westfort Productions, 1sland Productions, and Chondon Photography, the drama class was able to bring their vision to life through a video recording—one that Del Paggio says made use of “flawless photography, editing, and melding of student’s voices on top of the video.” There were some scares along the way, especially around Christmas when the provincial stay at home order came into effect and schools were awaiting direction from the province. When asked why they still chose to go forward with the production, Beach explains that “when the students start drama in Grade 10 they build toward this production. It is something that we do every year. Even though we are in a pandemic, we knew that the kids have been looking forward to this and knew that the show had to safely go on.” As for how the play was selected, Del Paggio revealed that her daughter had read The Rainbow Fish in her Grade 1 class, and after talking it over with Beach, they knew that they had to convince their Grade 12s that this was the play to do this year. The students were on board and felt that the play was extremely fitting, given the current global climate. As student-director Julia Buchan says, “we [Grade 12 drama students]

think the message behind the story will not only resonate with children, but with adults as well, now, more than ever before. We must ‘be kind to one another and give back to those around us, it’s a feeling like no other.’” Leads Payton O’Hare (Little Fish) and Ethan Middleton (Rainbow Fish) say there were a number of obstacles to putting on a musical during COVID-19. O’Hare sheds light on her personal journey with her character, explaining that her biggest challenge with this role was the singing. “Before this musical, I had never sung in front of anyone before […]. Along with wearing masks, it was very challenging to catch my breath while performing,” she says. “However, I tried to emulate Little Fish’s attitude by being courageous and bringing my best self to the stage.” Middleton adds that “COVID restrictions were a huge challenge during the staging of the production. Whether it was trying to learn the dance numbers online or the small amount of days [16] we had inclass to prepare, there was always a challenge that presented itself. Without the amazing group of actors, directors and teachers we had, I don’t know if we would’ve been able to pull it together.” As the Rainbow Fish learns in the play, “You’ve got to give a little more to get a little more.” This year, the Grade 12 drama students have given it their all to put on a production that unravels a beautiful truth during these times—that we must give fully to others in order to feel that love in return. The Rainbow Fish Musical is currently available to the public and can be found online through St. Patrick High School’s Facebook page (@St.PatrickHigh) and their YouTube channel.

Payton O’Hare as Little Fish

Teachers Julie Beach and Patricia Del Paggio

Student directors Tessa DeRocco, Alleigh-Jane Williamson, and Julia Buchan

 St. Patrick High School’s Grade 12 drama class  Ethan Middleton as Rainbow Fish

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989.103.100C 989.103.133L

 Wendell Beckwith, scientist and regional folklore legend  The interior of Beckwith’s cabin

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he particularly built strong connections with the local Indigenous people, who taught him how to live off the land the first few years of settling in the area. “The notion that he’s a hermit is simply not grounded in reality.” Prior to his life up north, Beckwith was credited as the inventor of the sapphire nib for Parker Brothers Ball Point Pens. Then in 1961, Beckwith met architect and businessman Harry Wirth, who wanted to build a wilderness retreat in an isolated location. Beckwith left his wife and children with a trust and travelled to Best Island with Wirth. The film, narrated by Beckwith’s grandson, also includes interviews with Wirth, and friends such as Rose Chaltry-Minar, Ruby Slipperjack, and Victoria Moon Joyce, who shared personal anecdotes of their time on the island with the American inventor. According to deJong, the documentary has not only been an opportunity to increase awareness of an important historical figure in Northwestern Ontario, it’s also allowed the museum to make greater use of the artifacts that have been sitting on their closed-off shelves for a number of years. “He was an absolutely fascinating individual. People will be glued to the screen because he’s such an engaging character with the way he lived,” deJong says. “I think viewers will come away [with] an appreciation for this incredible story of a life.” In Search of Wendell Beckwith is available for viewing at thunderbaymuseum.com. A museum exhibit to commemorate the documentary’s launch and showcase the archival materials featured in the film will be determined at a later date due to COVID-19 restrictions.

989.103.234

Wendell Beckwith’s cabin site

endell Beckwith is a known name to the Northwestern Ontario folklore scene. Beckwith, an eccentric American scientist who abandoned the confines of his lab to settle in the remote woodlands of Best Island outside of Armstrong is often described as a legendary hermit of the region. Despite largely living in isolation, he became known for his log cabins of unique design, scientific contraptions, and thought-provoking theories in astrology and meteorology. His living quarters on Whitewater Lake were also a frequent pilgrimage for canoeists, fly-in anglers, and members of the wilderness group Outward Bound for nearly two decades until his death in 1980. But who exactly was Wendell Beckwith? A new documentary, titled In Search of Wendell Beckwith, aims to explore his life and understand the man behind the bristly beard, long scruffy locks, and tightlipped grimace. Local filmmaker Jim Hyder, who met Beckwith in 1970, produced the documentary in partnership with the Thunder Bay Museum. Museum staff provided access to a collection of artifacts that were featured in the film, like Beckwith’s scientific drawings, Indigenous crafts that were hung in his cabins, and photographs. They also helped digitize photos and managed funding for the project. Michael deJong, curator at the Thunder Bay Museum, says that though Beckwith had a reputation for being a recluse, archival material and testimonies from those who crossed paths with Beckwith suggest otherwise. “Relationships were really key to his life, his story, his experience; it’s really a central theme,” deJong says, noting that

 Wendell Beckwith’s cabin site  Wendell Beckwith stands with a log in the Northwestern Ontario forest

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 A number of crafts and items of clothing hang on one of the walls  One of Beckwith’s instruments

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Unpacking the Life of a Northwestern Ontario Folklore Legend

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Signs of Spring

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Artist: John Reuben Title: Signs of Spring Date: 1983 Medium: Serigraph on paper (30/70) Dimensions: 35 x 42 cm Gift of Mr. Leonard Heise, 1984

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kid in boots stands next to a large dog in shallow water. Noses twitching, both look up. As if by surprise, a V of geese flies overhead. In an instant, spring is something you stop and stand in, with arms wide open, like a child. For me, this image crystalizes the return of spring into the smell of melting ice, sounds of stirring and dripping, and the warmth of sun on your face. John Reuben (b. 1959) is a self-taught Cree artist born in Moosonee, Ontario. He attended Moosonee Public School and residential school in Moose Factory. He works in many different media including silkscreen, oil paint, acrylics, pastels, drawing, and soapstone carving. Reuben is inspired by the wildlife of the James Bay Lowlands, and his work often depicts wildlife near water, marshes, and shoreline. Reuben was commissioned by Ducks Unlimited to create limited edition prints for fundraising and uses his artistic talent to raise money for wildlife preservation. In Signs of Spring, it’s hard to tell if the small animal tugging the child’s dangling mitt is a playful

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puppy or water rodent; either way, Reuben understands a child’s view of the world. In 1985, Reuben received the International Youth Year Award for his work as a volunteer artist in local schools. His artwork was also selected as book covers for

a reading program for Indigenous children in Ontario. An accomplished screen printer, Reuben was a member of Weneebaykook Ltd. (1979–1985), a group of seven Cree artists who produced limited edition silkscreen prints, T-shirts, and

note cards and exhibited their work throughout Ontario, Quebec, and select states in the United States. Signs of Spring reminds us change happens just by looking up.

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Thunder Bay's new art bus commemorating the city's 50th anniversary

Art on the Move

Thunder Bay Art Bus Hits the Road By Sara Sadeghi Aval

hen Thunder Bay artist boy Roland first drew his larger-than-life rendition of Thunder Bay’s most beloved landmarks and tributes, he chalked it up to a lighthearted sketch. Nearly a year later, he stands proudly next to its real-life conception. “I don’t often have a project hang out for a year before it’s tangible,” he says. “To finally see it in person is a tremendous feeling. It’s almost as if I get to meet it and know it all over again in its own existence.” To mark the city’s 50th anniversary, a call to artists was released by the city to create a new local bus design to honour the city and its people, and boy Roland’s design was chosen. “I wanted it to be something playful and joyful to see,” he says. “I had to keep in mind that people would be seeing this quickly and in passing. It had to be bold and contain as much information in the simplest way.” “I hope people smile,” he continues, referring to what he hopes

40 The Walleye

people see when they see the bus. “I think if I have to distill it to one thing, I just want it to feel like a smile just because you’re from Thunder Bay. I mean you wouldn’t understand the story behind the huge pink donut that is a persian if you aren’t from Thunder Bay. It’s a feel-good project for us; and I also kept thinking, ‘if I was a kid, what would I want to see on the bus? What would have gotten me excited?’” This local artist focuses on bold lines, colours, and vivid imagery. From his tattoo work to his custom art pins, his attention to detail is his driving force, making him the perfect choice for the city’s new art on wheels. On the choice of landmarks, the artist jokingly admits to some personal bias, but ensures that both sides of town are equally represented. “In general, I wanted to be very inclusive, because that’s what the city should be—what a community should be. It doesn’t make sense to try and not consider everybody,” he

says. “I grew up in Fort William and moved to Port Arthur as an adult.” As for landmarks, he says that the Pagoda was one of his first choices, followed by the lighthouse viewable from the north side waterfront. On the south side, he says that the Brodie Resource Library building was a sentimental spot from his childhood. Fort William First Nation and the city’s LGBTQ community are also represented in the piece, after consultation.

Thunder Bay artist boy Roland

“I didn’t even want any visual hierarchy; I was very impressed with the City and their enthusiasm towards creating an all-inclusive image,” he says. “There’s no denying the reality of the city we live in, and the communities that live within it and how hard it must be to exist and not be seen. This design is aimed towards those individuals as well.” Catch boy Roland’s design around the city and snap a picture!

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Journey through our 50 years Join in at www.thunderbay.ca/50 Watch the 50th Celebration Video Learn about Amalgamation Relive our City’s Memorable Moments Listen to engaging Superior Stories

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Dr. Mark Long, Optometrist, has retired as of January 31, 2021, all patient files have been transferred to Dr. Carly Ross, OD at 1144 Oliver Road. Dr. Ross is happy to provide continuing comprehensive care for all of Dr. Long’s patients. To make an appointment or inquire about your file, please contact us at:

Manuela Wedow with her 2018 Dream It collection

Local Artist to Set Up Drive-By Gallery By Pat Forrest

t should not surprise any of us that creative folks tend to get even more creative when faced with challenges. When the COVID-19 pandemic hit a year ago, performers and other artists began to look for other ways to connect with their audiences. Drive-in and drive-by events began to grow in popularity. Toronto’s The Immersive Van Gogh Exhibit offered Gogh by Car beginning last May, one of the first to offer vehicle-based art experiences during COVID. It was a huge hit and many others have followed suit. Here in Thunder Bay, local artist Manuela Wedow of riklan designs got her inspiration for a local driveby art event from farther afield. “The idea of a drive-by art gallery came from a post by another artist on Instagram,” she says. ”Janet Skates

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from Tulsa, Oklahoma, posted a picture of her front yard art gallery back in spring of 2020, when they had to pivot and deal with COVID19. I saw her picture, fell in love with the concept, and thought this would be a wonderful event to have here in Thunder Bay. I’m all about artists supporting artists, so I decided to organize it.” The TBay Drive-by Art Gallery is rapidly taking shape and is scheduled for the last three Saturdays of July. People can expect to see paintings, photographs, drawings, and sculptures on display in front yards throughout the community. They will have the opportunity to meet the artists and ask questions. Artists will be tasked with designing their front yard galleries to reflect themselves as artists. They can play music, have a raffle, or possibly offer art-related

merchandise for sale as well. Each artist will be responsible for following COVID-19 safety guidelines. “I want this to be fun, very laidback, and a great opportunity for artists to show and sell their artwork. We are creators, all of us,” Wedow says. “Art has a magical way of bringing people’s hearts closer together.” Artists interested in participating are asked to contact Manuela Wedow for details at riklandesigns@

gmail.com. Registration takes place between June 1 and June 15, and the fee for artists to participate will be $20. Attendance for the public will be free. Event dates, a full listing of the artists, and how to find them, along with other details, will be announced on TBay Drive-by Art Gallery on Facebook. You can also find Janet Skates on Instagram at @ janetskatesart.

(807) 285-4790 or info@thunderbayoptometrist.ca

An example of a drive-by gallery in Tulsa, Oklahoma.

1144 Oliver Road Thunder Bay, ON P7B 7A4 info@thunderbayoptometrist.ca Janet Skates

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The Art of Ryan Pooman

Local Tattoo Artist Lands Magazine Cover By Leah Morningstar

Courtesy of Mighty Kind

The cover for Mighty Kind’s fifth issue, with artwork designed by Ryan Pooman

Courtesy of Ryan Pooman

Ryan Pooman

yan Pooman has been making art for as long as he can remember. “When I was a kid, I was always doodling and drawing and making crafts,” he says. His papers and assignments were always covered in little drawings. As a teenager, Pooman loved skateboarding and found the whole scene to be very accepting of his alternative style and artistic ambitions. The graffiti style of art, often associated with skateboarding, really resonated with him and he began incorporating it into his own creations. The graffiti art in skateboarding led to an interest in tattooing, specifically the more classic, old-school designs. Pooman went from an artistic and curious teenager on a skateboard to a young professional tattoo apprentice on a skateboard. He’s been happily tattooing for several years now, currently employed at High Tide Tattoo Parlour, and continues to improve. In late 2020, Pooman was approached by Mighty Kind magazine about designing cover artwork. Mighty Kind is a Latina-owned, youth-oriented magazine that introduces children to people and places all over the world. The editors and content creators at Mighty Kind strive to showcase

important global topics in a way that young readers will understand, with a central focus on anti-racism and anti-bias learning. The issue with Pooman’s artwork on the cover is called Home and focuses on the many Indigenous cultures across Turtle Island, or North America. This was an exciting career move for Pooman, as he had never done any kind of magazine artwork before. “It was great to step outside the tattoo community and get my art out there more,” he says. As an Indigenous artist, Pooman is excited he can explore the traditional Woodlands style of painting and make it his own. He incorporates his love for the graffiti-style art with what he’s learned as a tattoo artist; the result is beautiful and unique art that is simultaneously traditional, yet modern and fresh. Pooman plans to continue working as a tattoo artist, while painting commissions and additional projects—like the magazine cover—will remain a secondary pursuit. He has a few other big projects coming up and says he is optimistic about his future as an artist in northern Ontario. Ryan Pooman can be reached by email at ryanpooman1@gmail.com.

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Outdoor

Winter Exploration on the Sibley Peninsula Story and photos by Jesse Milani

cross the harbour from Thunder Bay sits the iconic Nanabijou, or Sleeping Giant. The Sibley Peninsula, on which the Giant sits, is 52 kilometres long and 10 kilometres wide, with Sleeping Giant Provincial Park occupying the majority of the peninsula. The park offers more than 100 kilometres of trails, with the longest of the trails being the

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Kabeyun Trail, which is 40 kilometres in length. The park additionally offers cross-country skiing trails during the winter. Throughout the summer, the parking lots at the various trailheads are full of eager hikers and backcountry campers, but as the seasons change over to winter, the parking lots are noticeably emptier. The main hiking attractions at Sleeping

Giant Provincial Park are either the Sawyer Bay Trail or hiking the Kabeyun Trail en route to the Top of the Giant Trail. Both of these trails require proper preparation as they can easily be covered in a few feet of snow as you make your way up. Starting your day off early from Thunder Bay, you brew your coffee then head out for the roughly

one-hour drive to the provincial park. Arriving at the trailhead, you gear up for the long day ahead and begin down the Kabeyun Trail. Staying on the Kabeyun or branching off to the Sawyer Bay Trail determines your destination for the day. Each trail will involve a full day of hiking, eventually involving a 500-metre altitude gain. Both trails will get your blood pumping, endurance pushed, and overall, your drive tested. Winter hiking either of these trails involves proper safety attire— like micro spikes for your boots, hiking poles, and snowshoes—as well as heightened awareness, as a chance of injury increases as you continue farther up the trails. After the long-fought push to reach the lookouts on either trail, you are rewarded with arguably some of the most beautiful views in Ontario. Sitting atop the Sleeping Giant enjoying the snacks and lunch you brought for the day (I usually go with making hot soup at the top), you can’t help but notice how quiet and still the world seems. There’s a certain allure to nature that all humans are attracted to, whether it’s a deep breath of fresh air or a scenic view. Regardless of the reason, having a place like Sleeping Giant Provincial Park that offers a person the opportunity to be engulfed in nature is something not to be taken for granted.

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INGREDIENTS: - Pint o’ Prayer - Lotsa’ Love - Cup Caring - Pound Patience - Oodles Understanding - Tad Tolerance - Peck Hallelujah Chorus MacKenzie Project dig site, working alongside members of Opwaaganasiniing and Biinjitiwaabik Zaaging Anishinaabek

Bridging the Past to the Present

Dave Norris and Woodland Heritage Northwest Archeology Story by Leah Morningstar, Photos submitted by Dave Norris

ow did a boy from Waterloo end up as one of Northwestern Ontario’s leading archeologists? It ultimately began in childhood. Dave Norris vividly remembers exploring a creek bed in the woods behind his house. Amazingly, he dug up an arrowhead, and he was hooked. At 19, Norris was accepted into the anthropology program at Lakehead University. After graduating, he began working for the local institution, as well as Brandon Archeologist Dave Norris

48 The Walleye

University. Professors used grant money to hire students and former students to do field work in the summers and lab work in the winters. For six years, Norris worked on dig sites during warmer weather and organized specimens in the lab during the colder months. That experience and knowledge led to post-graduate studies at the University of Saskatchewan. Norris received his Masters of Archeology and began working for a Saskatchewan-based company

- Loads Laughter

Dave Norris assessing the lands north of Marathon in the boreal forest

called Western Heritage. In 2010, Western Heritage heard about a project near Thunder Bay along Highway 11/17, informally called The MacKenzie Project. The province had announced plans to twin the Trans-Canada from the intersection at Hodder Avenue all the way to Nipigon. It’s a big project, and like any other initiative involving large amounts of digging and land dispersal, the expertise of archeologists is required. Different firms around the country bid on the project and Western Heritage ended up being the successful bidder. Norris found himself, once again, near the shores of Lake Superior as he headed up a massive multi-site expedition. At the height of the dig, there were approximately 100 employees working around the top of Hodder Avenue, near the McKenzie Inn and McKenzie Station Road. It was during this three-year project that Norris really started feeling at home in Northwestern Ontario. After the project’s completion, Norris decided to stay in the area and took a chance at forming his own archeological consulting company. He had the experience and the knowledge, and he, along with co-owner and project communication manager Arlene Lahti, went ahead and started up North Shore Archeology, later renamed Woodland Heritage Northwest. And that’s how an adventurous young boy from Waterloo ended up in the north. Norris has now been working and consulting locally for

almost a decade. He says his favourite part of the job is the connection to the past. “It’s not only about the item found, but about a physical tangible connection to someone from 10,000 years ago,” Norris says. “When I’m standing in a dig site, I often think about who else was standing there before me. Who touched this arrowhead? How did this bone tool get lost?” It’s a curiosity that lies at the heart of every true archeologist: a desire to bridge the gap between present-day humans and the ancestors who lived and loved, thousands of years before us. Remember, it’s illegal to keep and sell artifacts in Canada. If you find something exciting, contact a local archeologist. This particular archeologist can be reached through his website at woodlandheritagenorthwest.ca.

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Take-Out in the Time of COVID-19 Inside Some of the Numbers Behind the New Reality for Our Local Restaurants

By Rachel Rizzuto, Research Manager, Northern Policy Institute

hunder Bay has a strong relationship with food. From community food events like Northern Delights to the multitude of food and drink locations that showcase local entrepreneurism, one is likely to find the right match for any craving. Of course, no one can deny that during the past year, COVID-19 has influenced Canadians’ relationship with restaurants. In the 2021 Food Price Report, university researchers found that not only are people making more home-cooked meals from scratch, 70% of people reported that they are spending more time cooking at home. At the same time, this means that families will likely not be spending as much money on food service. However, this does not completely spell trouble for restaurateurs. As the pandemic continues to play out, restaurants will rely more and more on delivery apps such as SkipTheDishes and Uber Eats. Indeed, various restaurants in Thunder Bay have adapted to the new reality of food delivery platforms. And of course, a key component of this work is the food service drivers. In 2016, there were 300 delivery and courier service drivers in Thunder Bay, according to the Community Data Program.

The majority of these drivers were between 35 and 54 years old, which is similar to other large communities in northern Ontario. Furthermore, while the median wage per hour for food service drivers in Northwestern Ontario was the lowest in the province ($16.00), it was higher than in other places in Canada, save for Saskatchewan, Alberta, and the majority of British Columbia. Northeastern Ontario’s median was only slightly higher, at $16.80 per hour. In addition to online delivery, Thunder Bay has shown innovation

in other ways. For example, Sleeping Giant Brewing Co. has launched their third annual Craft Cares campaign. This initiative aims to donate 50 cents to local charities for each Sleeping Giant product sold at participating locations, many of which are restaurants with take-out options. Some of the charities that local restaurants have chosen to focus on include those who help animals, youth and children, health, food accessibility, and more. Over the years, the City of Thunder Bay has focused on

supporting local food. Starting in 2008, the Thunder Bay Food Charter was supported by the City and the District Social Services Administration Board, which was followed a few years later at the Regional Food Summit with the recommendation of developing a food strategy. As well, there is EarthCare Thunder Bay’s Sustainability Plan, which outlines the goal of creating “a more just and sustainable local food system in Thunder Bay that promotes social justice and supports local production, storage, processing, sale and distribution of food.” Steps such as these help to make Thunder Bay a sustainable, food-conscious community. Overall, while COVID-19 has shifted the food landscape both here and elsewhere, people and restaurants are adapting as best they can. Furthermore, policies such as Ontario’s Supporting Local Restaurants Act, 2020, can help release some of the pressure restaurants are feeling. The act outlines that, for restaurants where indoor dining is prohibited, food delivery companies cannot charge more than 20% for their rates on a transaction. While this is one helpful step of many for our favourite restaurants, it ultimately takes the support of a whole community to ensure they survive.

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A selection of artifacts, including Theropod dinosaur eggs (Feller’s favourite), Barosaurus fossils, and footprints embedded in stone

including one centred around a recent donation of a polar bear skull and fur. Another exhibit is ready to go. “It’s microscope tables that actually deal with the fossils in our area, as well as some fossils from outside [the area], and you’re able to use the handheld electronic microscopes to see the fossils. You can see the life and the science through the Devonian [period], the Cretaceous [period] to almost the present day,” says Feller. “You can look inside of a dinosaur bone and see the blood vessels that fossilized inside of there.” His favourite artifacts include two theropod dinosaur eggs from the late Cretaceous period, roughly 100 million years ago. A cruise

through the museum’s Facebook page, @borealmuseum, reveals images of a piece of Triceratops rib bone, fossilized teeth from a Mosasaur, and coprolites, a.k.a. 54-million-year-old fossilized poop from a turtle in Madagascar. “A lot of the fossils that we have are actually local and [came] out of Lake Superior, […] 400-million-yearold fossil shells and corals from when this area used to be an ocean,” Feller says. He is also looking forward to his next steps. “I’m really excited to be able to bring this and more learning and more fun into our community.” Visit borealmuseum.com for more information.

An outdoor pop-up exhibit called Through the Trees that Feller set up during Thunder Pride 2020

UP TO YOUR NECK?

Boreal Museum creator Jason Feller holds a polar bear skull

Cool Science

The Boreal Museum Offers a Closer Look at the Natural World By Bonnie Schiedel

hunder Bay now has a new opportunity to explore natural history through the Boreal Museum. Created by Jason Feller, a Lakehead grad with a degree in biology and a background in the heritage sector, it consists of artifacts from Feller’s personal collection as well as items donated by the community. “We have a passion for natural history and sciences. Right now, we’re creating education and fun science moments for kids and adults alike through science kits and pop-up exhibitions,” explains Feller. “We really want to inspire future generations to become lifelong learners and help everyone understand the world, our climate, and what’s going on in their backyards in Thunder Bay.”

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Feller had his first collections of artifacts ready to go in early 2020, with the intent of bringing portable exhibits to schools, birthday parties, and community events. Pandemic restrictions, of course, put those plans on hold, so Feller switched gears, making an outdoor pop-up exhibit about natural transformations of frogs, butterflies, and dragonflies during Thunder Pride, and offering a kid-friendly science kit for sale in December. More science kits are coming up, including a garden-themed kit for March Break and a “summer explorer” kit scheduled for May. Eventually he hopes to have a permanent physical site for visitors to come to. Feller says he’s also been working on developing his exhibits for when it’s safe to gather again,

Fossils of brachiopods (shell animals that look like clams but are more closely related to worms) from Lake Superior. They date back over 400 million years

A Lake Superior horn coral fossil. It dates back over 400 million years

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EYE TO EYE

FEATURING

With Dr. Janet DeMille

Navigating workplace conflict can be difficult.

As told to Matt Prokopchuk, Photo by Kay Lee

ublic health officials are being counted on more than ever these days with the ever-evolving nature of COVID-19. In the Thunder Bay area, Dr. Janet DeMille is the medical officer of health and CEO of the Thunder Bay District Health Unit—the top public health official in the region. DeMille joined us virtually to talk about how her professional life has changed since the onset of the pandemic, why she put down the last book she read, and what her most treasured possessions are. On how her professional life has changed with the onset of COVID-19: In very interesting ways, I guess. As the medical officer of health, I’m responsible for the public health programs and services that we deliver, and there’s a wide range of programming that we do. Some of it does relate to infectious diseases and cases in contact management and outbreak management and infection control, and that’s a big part of our mandate—but not the only part of our mandate. So back a year ago, when we […] started to hear more about this coronavirus and what had happened in Wuhan, China at that time [...] and when we started having cases in Canada, cases in Ontario, and then, end of March, our first case was here—it really changed a lot of what we were doing and what I was doing to really just focus on this pandemic and what we needed to do and preparing for it here. Really, it was very much an urgent, or an emergent response. Many things changed in terms of what the province is doing and [the] measures to close things to protect the communities and the

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healthcare system, and then really having to take over the lead in that, because a pandemic is really a public health issue; it has many, many impacts obviously, but certainly had a big role in leading the organization through that. On her message for those dealing with pandemic fatigue: When we look at the various celebrations we might have with family or friends and we look at holidays, like the past Christmas season, and other holidays that we might have, we’ve all had to do things differently. And that’s hard and that’s wearing, and that impacts people’s overall well-being, and it’s hard to keep that for the length of time that we’ve had to keep that up. So I do certainly understand that fatigue, and people are frustrated, and maybe even angry, at some of the decisions that get made and just want this to be over. We’re kind of in the worst of it right now [...] and we know what it takes really to keep this virus at bay, but it does mean that we have to stay at home and reduce our interactions with other people and not gather, and we need to hold out doing this […]. So I would just encourage people to really hang in there; there is light at the end of this tunnel and I do very much anticipate that we will get back to normal at some point. On her favourite comfort food: I think the ones that probably are the comfort to me are the ones that I grew up with that my mother made or that my grandmother made, and I have their recipes. I still remember the spaghetti sauce that my mother made, tourtière, a French-Canadian [meat pie] (my mother’s from Montreal)—so that's

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Dr. Janet DeMille, medical officer of health for the Thunder Bay District Health Unit holds the sign that was outside of the farmhouse where her father grew up one of the things, and some of the curries that my mother used to make, so I’ve dug out some of those recipes and made them. On the last book she’s read: I haven’t read much lately, to be honest. It’s odd that one of the last books I was reading was about an epidemic, and I actually had to stop reading that about a year ago. I can’t actually remember the title but it was about the kind of epidemiological investigations that one does in the context of an infectious disease and an urgent issue and I literally had to stop reading it [laughs] because this pandemic was coming and I thought ‘this is not [enjoyable].’ I would normally enjoy something like that, but I didn’t […]. It’s still sitting on my bedside table, actually, but it’s too close to reality for me to relax in doing that.

On her most treasured possessions: I’m a Maritimer. I grew up in New Brunswick[...] and in my boxes I was decluttering, I found a number of things that were reminiscent of that. I set up a bookshelf that has some of these [artifacts] and items, and some of them are pictures— pictures of my grandparents, pictures of the farm that my father grew up on. I have the sign that was outside of the farmhouse and other things. I have a bottle of wine that comes from France and it’s Château de Mille that I got from my father. I have a little mini replica of the Bluenose. So I was able to unpack some of that and just reflect as I was going through, but also just thinking back, reflecting on my roots and my family, and even [with] my kids, I could explain where various things came from.

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CityScene Salted Maple Caramel Gelato

Stuff We Like

Prime Gelato

For the Maple Syrup Lover By Amy Jones

here’s a reason we say “as Canadian as maple syrup”—here in the Great White North we produce almost 80% of the maple products sold worldwide. Not only that, but we are also home to the Global Strategic Maple Syrup Reserve and its storehouse of upwards of 100 million pounds of the sticky stuff (minus, of course, the 1,000 tonnes reportedly stolen in 2012’s Great Canadian Syrup Heist). All this is to say, Canada is a great place to be a maple syrup lover—and so is Northwestern Ontario, where we have some pretty sweet maple producers of our own. Here’s Stuff We Like for the Maple Syrup Lover.

Maple Syrup

Wildly Canadian

wildlycanadian.com Let’s face it: making your own maple syrup can be a lot of work. Sometimes, you just want to leave it to the experts—like the folks at Wildly Canadian. It’s delicious on pancakes, waffles, and oatmeal, as an ingredient in baking, marinades, salad dressings, sauces, and desserts— or even straight from the bottle (you do you, we won’t judge!)

Maple Tapping Kit

200 Red River Road Similar to traditional French-Canadian maple fudge, Prime Gelato’s Salted Maple Caramel gelato is made with Ontario amber maple syrup combined with cream and butter, then finished with salt. The result is a creamy, caramel-y, maple-y mix of sweet and salty goodness. We’re salivating just thinking about it!

Home Hardware

901 Memorial Avenue We’re now smack in the middle of maple season in TBay, but there’s still time left if you’ve been thinking of tapping for your own sap. This kit from Home Hardware has everything you need to get started, including five two-gallon virgin polypropylene sap buckets— which resist cracking at below freezing temperatures and are heat/UV stabilized and approved for food use—along with five lids and sap spouts.

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Growing Up Granola Roots to Harvest

450 Fort William Road A perfect snack any time of day, Growing Up Granola from Roots to Harvest—with its combination of oats, nuts, coconut, pumpkin seeds, canola oil, and honey—is even better topped with a slug of your favourite maple syrup. Available at Roots to Harvest, as well as The Cheese Encounter and the Thunder Bay Country Market.

$10–$15

Oh Canada Soy Harvest Candles 313 Bay Street What’s a better way to get you in the maple syrup mood than a maplescented candle? Not only do these candles from Authentique smell delicious, but they use a unique Timberflame wood wick made of natural, untreated wood to give it an extra crackle. (Just don’t try to eat it, you’ll probably burn your tongue!)

$29.99

Canada West Maple/ Sleeping Giant Brewing Co.

712 Macdonell Street Beer and maple is a collab we can get behind! Canada West Maple and Sleeping Giant Brewing Co. have teamed up for this DIY maple taffy kit, which contains everything you need to make the sweet treat on the snow in your own backyard. It also comes with refreshments: four Sapsucker carbonated maple sap drinks, four assorted beers from SGBC, and a bag of chips. DIY never tasted so good!

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Chaltrek

404 Balmoral Street While freezer waffles might be a convenient vessel for your syrup, we challenge you to l’eggo those Eggos and try making your own—they’re not only tastier, but they’re easier than you might think! And this Rome cast iron waffle iron from Chaltrek works best over a two-burner camp stove or gas stove, so you can have fluffy, delicious waffles wherever you are!

$10

$42

Maple Beef Jerky Bay Meats

282 Bay Street Maple syrup and Bay Meats’ famous beef jerky is a match made in heaven. Made with maple syrup from St. Joseph Island, near Sault Ste Marie, it’s the perfect snack to take with you on all your late winter/early spring adventures!

$55

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DIY Maple Taffy Kit

Old-fashioned Waffle Iron

Maple Sugar

Nor’Wester Maple Co.

nwmaple.ca Can you even call yourself a maple lover if you haven’t tried maple sugar? Made by the folks at Nor’Wester Maple Co., this magical, maple-y, golden fairy dust is like regular sugar, only better! Use it everywhere from your morning coffee to your crème brulee topping for a delightful maple treat. Maple sugar is sold in half-pound and one-pound bags, and is available online and at the Thunder Bay Country Market Store.

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CityScene [...] with their children and we also have the opportunity to support the homeless in our communities, but we also have an opportunity to contribute to initiatives to clean up the planet.” She viewed the initiative as having two strong legs—social and environmental—which are both important to The Uncommon Woman ministry. “They all said ‘yes,’ so we launched it almost immediately,” says Ellis. Locally, Ellis and her small but dedicated team put out the call for donations. “We asked people for hotel toiletries,” explains Ellis. “Of course everybody’s got these things stuffed under their sinks and in their closets and they hang on to them forever [and] eventually they hit the garbage cans.” They also asked for airline kits that you find in first class so the toiletries could be repacked in the cases. Not surprisingly, they collected far more toiletries than kits, so they put out a call for make-up bags, which enabled them to pack more kits. So far, the local team has distributed over 700 Kind Kits and 30 boxes of toiletries to support sex workers, the homeless, and others though organizations such as Grace Place, Elevate NWO, PACE (the warming centre), The Salvation Army, and Marjorie House (a women’s shelter in Marathon). With the help of the families at Valley

(L to R) Rhea Starkes of Marjorie House and Marlo Ellis, founder of The Uncommon Woman, loading Kind Kits for the women’s shelter in Marathon

A Philosophy of Simple Kindness The Uncommon Woman’s Kind Kits Initiative

 Ellis feeling overwhelmed by the huge response after picking up the first load of hotel toiletries, airline kits, and gently used make-up bags from local drop off locations

By Michelle McChristie

ast October, local entrepreneur Marlo Ellis reached out to her team of ambassadors through her women’s ministry, The Uncommon Woman, to support some of our community’s most vulnerable people. The concept was simple: collect lightly used airline kits, hotel toiletries, and makeup bags, pack them into kits, and distribute them to those in need. The result was overwhelming—by the end of December, they distributed over 1,500 Kind Kits across North America in cities such as St. Catharines, Brandon, Calgary, Rocky Mountain House, Denver, and, of course, Thunder Bay.

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Elizabeth Thomson, a local expat who lives in Hong Kong, pitched the idea to Ellis in the summer of 2020. Sixteen years ago, her son started a project as part of his work as a Boy Scout to collect and repackage hotel toiletries and donate them to shelters and the homeless in Hong Kong. Thomson continued her son’s work through her notfor-profit organization, The Amber Foundation. While chatting over coffee on Ellis’ deck, Thomas asked if she would be interested in starting the initiative locally through The Uncommon Woman. Ellis approached her team and said, “We have an opportunity to support women who are in shelters

Central Public School, led by teacher Michelle Somerfield, they also collected full-size toiletries, scarves, mittens, socks, and pajamas which helped provide about 30 gift bags to women living on the street and in shelters. St. Bernard School also supported the initiative and “went over and above,” says Ellis. Ellis credits The Uncommon Woman leadership team with the success of the initiative. “These women all have really painful stories, some of them have lived in shelters—all of the women have had really hard times,” she says. “As soon as you have people who are connected to a cause working in that cause something magical happens.” She has quickly learned that people want to give. “I’m already taking names of people from places across Canada and the United States who saw what we are doing and said, ‘the next time you do this, I want in’—we’re kind of in a place right now where we are organizing the next round so that can get more people involved and have a greater reach.” If you’d like to support the Kind Kits initiative, reach out to The Uncommon Woman via theuncommonwoman.com, Facebook, or Instagram or watch for their call for donations in April–May and November–December.

(L to R) Marlo Ellis picking up a generous donation of toothbrushes from Christine Taylor, area director of sales, Days Inn

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Coming Together

A New Vision for the Tapiola Trails Property Story by Matt Prokopchuk, Photos by Keegan Richard

Some Warmth in the Harshest of Winters New Daytime Warming Centre Opens

Story by Michael Charlebois, Photos by Keegan Richard

he COVID-19 pandemic has impacted vulnerable populations all over the world, and Thunder Bay is no exception. With those who are homeless or precariously housed left without many options for finding a warm place this winter, Thunder Bay city council approved $66,000 for an emergency warming centre in December. A daytime warming space was identified as a top priority to city council by a team involving frontline social agencies.

The centre, which opened on the city’s south side on January 15 and is slated to remain open until the end of March, comes at a much-needed time. Grassroots organizations like Not One More Death, a group formed to protest police violence and other forms of systemic racism in Thunder Bay, have made seven further urgent recommendations to city officials to address the cold-weather sheltering emergency brought on by what the group calls the “perfect storm of extreme cold,

the shelter crisis, and COVID-19.” The municipal funding for the warming centre was granted to PACE (People Advocating for Change through Empowerment), a peer support and advocacy agency for people living with mental health or addictions. From now until the end of March, the space will give people a chance to get out of the cold, have a snack or a drink, and warm up. “With the homeless population, their face-to-face services were cut off which caused a lot of problems,” says PACE’s executive director Georgina McKinnon. McKinnon says the pandemic has not only cut off a lot of services covering basic needs—such as areas for warmth, shelter, and hygiene—but also the services and internet access needed to find what resources are available. During the

early days of the pandemic, her staff knew the community would face tremendous pressure from the challenges COVID-19 presented. “We could see a rise in mental health problems in [people] being isolated and not knowing where to turn,” she says. The agency has seen its membership rise by 300% since the beginning of the pandemic. McKinnon commends the work of her staff, who’ve “stretched themselves thin” in order to account for the rise in membership. The new warming centre is just another example of the important function of PACE. “We get to know them on a first-name basis, and we treat them all like family. I believe it gives them a sense of belonging,” she says. The centre, located on Victoria Avenue, is open from 8 am until 9 pm, seven days a week.

Georgina McKinnon, executive director of PACE

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partnership between the new owners of the property where the Tapiola Ski Trails sit and former members of the Finlandia Association ensures that Nordic skiing will continue at the site, while also promising a space for outdoors-based education and other cultural celebrations. Arlene Thorn and Joe O’Hearn purchased the 13-acre property near Government Road back in September during the liquidation process of the former Finlandia Association, which was dissolved in 2020 after missing a mortgage payment to RBC. Thorn and O’Hearn also took over responsibility for an existing lease with the City of Thunder Bay for an adjacent wooded piece of property, where the trails actually run. The two founded the Northern Lights School in Thunder Bay in 2017 and were in a pair of other locations before Tapiola. The school uses a Waldorf education-inspired curriculum that Thorn says prioritizes education through immersion in nature, the arts and culture, and experiential-based learning. The partnership, called the Tapiola Association, effectively grew out of an initial chance meeting between Thorn and longtime Tapiola skier and groomer Pentti Aaltomaa shortly after the sale for the Tapiola property closed. “He asked me what I was going to be using it for, and I said ‘well, it’s for the school […] but we would really like to keep the ski trails open,’ and so he looked at me and he said ‘really?’” Thorn says of that initial conversation. “That was something that I really wanted to support and have the community be able to use the ski trails as well as the children.” Aaltomaa, who now lives next door to the property, says he was thrilled after the initial meeting with the new owners, as many

Tapiola skiers—himself included— assumed the site would be redeveloped. “We were all afraid that somebody would buy it, somebody who would develop it right away to some other purposes, and our skiing would be gone,” he says. “When I heard from Arlene and Joe that they would like to invite skiers back there […] it was happy news for us.” That initial conversation led to another meeting in the fall between Thorn and O’Hearn, some of the Tapiola trails volunteers, and members of the former Finlandia

who were behind the association’s community events programming. The new name—the Tapiola Association—quickly followed and the partnership opens the door to (COVID-willing) further events being held there. Thorn says the whole idea fits in with her school’s underlying principles. “The cultural aspect that’s always been at Finlandia, they’ve had their events, they’ve had music and dance [...] so that cultural event concept also fits in with the education as well.” As for the skiers, Aaltomaa,

Arlene Thorn, board chair and founder of the Northern Lights School

who has been cruising the trails at Tapiola for about 40 years and volunteering for close to 20, says it’s a gem of a place to strap on some skis, and is accessible, as it’s close to the more urban areas of town. Weather permitting, he says he likes to ski there four to five times per week, and adds that it remains a popular destination. “It’s very popular now; the parking lot is full lots of times,” he says. “If it’s nice weather it’s always full.” You can learn more at the Tapiola Association’s website at tapiolaski.ca.

The structure that Arlene Thorn says she plans to use as the Northern Lights School building once some zoning issues get resolved.

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CityScene who she connected with through online literary working groups. “The illustrations are very very important in any picture book,” she says. “It took some time; there are lots and lots of pictures in there, lots of illustrations, and she was wonderful to work with. I hope to work with her again.” The long-distance collaboration on something so visual and artistic had its challenges, Pateman says, and meant many emails back and forth to work out details and to ensure that Prawita had a full understanding of the Anancy stories and their place. Pateman adds, however, that the basic understanding between the two was straightforward. “We worked very well together,” she says. “She’s obviously very, very good at what she does and I just said to her ‘look, just do it like you see it,’ and this is what she saw—it’s her vision with what I’ve given her.” Pateman says she worked very

hard to make sure the book was ready to launch in time for Black History Month this year. The Anancy character and the stories associated with him took on special meaning during the slave trade and the subsequent decades of slavery in the Americas, she says, as they were often used as stories of hope. “They were living with quite difficult and overwhelming odds,” she says. “I think Anancy’s adventures—seeing this little creature often outwit the stronger creatures, if you like, gave them the hope.” Pateman’s picture book features the adventures Anancy has with the turtle during a day of fishing, she says, adding that it’s “an unusual Anancy story” because “Anancy usually comes out on top of these things.” Pateman independently published Anancy and The Turtle and it is available for purchase at Amazon.

'Martin Blanchet Jazz Quintet Local author, Anette Pateman with her new children's book, Anancy and The Turtle

SPECTACLE DE NOËL JAZZY

A Tale of Hope

This is Thunder Bay

CityScene

Stories and photos submitted by readers With March marking one year since we all effectively started living with the realities of COVID-19, we asked The Walleye’s readers to tell us what they feel has permanently changed in their lives due to the pandemic.  Ryan What has permanently changed in my life due to COVID is the value I place on being the person that I want to be. COVID, like it has for most people, has made me spend lots of time at home by myself. Since I’ve been by myself so much, I have realized the importance of being as content with myself as a person that I can be because if I’m stuck with myself, I might as well enjoy my own company.

 Nick Something that has changed my life during this pandemic is how much I am outdoors. After being cooped up indoors during the lockdown, I got sick and tired of it and decided to get outdoors even more! I really feel privileged to have the opportunity to experience the beauty and fresh air everyday in my own backyard! Taking advantage of nature has really made me realize how lucky I am and that lots of people do not get to experience that. So I started a YouTube channel and a podcast to share my adventures with everyone around the world. Even though this pandemic had its rough times, I am glad that it helped strengthen my connection with the outdoors once again.  Franki-Lynne As a Grade 12 high school student, a lot has changed for me within the past few months due to COVID. I have heard from many people that your high school years are supposed to be some of the best years of your life but in my case they will probably be some of the most stressful. Although my generation may not be able to have a traditional high school experience, COVID-19 has taught me to not take memories I make for granted. Whether it be a party with friends, or a visit to my Nonna’s house for a Sunday dinner, all these are things I haven’t been able to experience in a long time and, moving forward, I’d like to treasure these moments much more than I have before.

 Aidan As a bit of a travel addict pre-COVID, this part of my life will be most permanently affected from now on out. Travel will never be quite the same. Airlines will never be the same. Tourism will never be the same. But, as a silver lining, NWO has so much to offer! I've discovered so much beauty and adventure in my own backyard.

Long-Distance Collaboration Behind a New Local Picture Book By Matt Prokopchuk

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Anansie or Anansi)—a divine trickster-type creature similar to Loki in Norse mythology—and the stories surrounding him originated in Ghana and were brought across the Atlantic to places like Jamaica during the slave trade, Pateman says. Her parents were Jamaican and moved to the U.K., where she grew up; Pateman’s father told her many Anancy stories when she was a child. Pateman says it was a rewarding experience working with Prawita,

A VIRTUAL EXHIBITION gathering 13 Thunder Bay Francophone and Francophile artists Sébastien Hardy, Audrey Debruyne, Carole Lapointe, Céline Mundinger, Liming Yu, Julie Cosgrove, Kelly Saxberg, Laure Paquette, Michel Dumont, Isabelle Lemee, Guillaume Heritier, Violet Cross, Carol Cooper

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 Hilary While I wouldn’t choose to relive COVID, I am thankful for it. The past year has caused me to reevaluate my priorities, slow down and focus on my family. When the time comes to return to “normal,” I hope to be thoughtful and purposeful in what I return to.

Jessica McGuire Photography

joint effort between a Thunder Bay author and an illustrator who lives and works over 14,000 kilometres away has produced a children’s picture book that draws on stories and a mythical creature from West African folklore. Annette Pateman wrote Anancy and The Turtle, which was illustrated by Indonesia-based visual artist Sari Prawita, and officially launched the book last month during Black History Month. Anancy (also spelled

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CityScene

WALL SPACE

CityScene

Out of the Fire Despres Metal Artwork

Story by Tiffany Jarva, Photos by Kay Lee

 “Because of my anthropology degree, you will see a lot of skull-themed stuff,” Despres says, laughing. It is true. There are skulls everywhere, including

a skull-inspired face shield, a rolling skull toy created by his son, and a skull butterfly.

 Metal worker and artist Luc Despres stands  “This is one of my favourite torches,” says Despres. “It’s raw fire.” He explains that he also

loves the forge, offering workshops (during non-COVID times) in both areas, whether it’s making family signs, nameplates, or knives. Despres also likes to hire art students during the summer. “I hire artists, not welders,” he stresses, “because it’s about the spirit of the art.”

hen you walk into the space that is Luc Despres’ workshop, it is very clear that metal work happens here: welding jackets hang on the wall along with face shields and colourful helmets, a multitude of lines are attached to tall blue gas cylinders, a pile of square tubing and other tools like grinders and

regulators dot the space, and a plasma cutting machine is at the centre of it all. Chances are you’ve seen Despres’ striking metal artwork throughout the city and beyond. Pieces include the vintage colt mascot that used to call Hillcrest High School home, the Haven Hostel’s lioness in downtown Port Arthur, the Wall of Remembrance at Boulevard

Lake, and the Mission Marsh sign marking the conservation area. A self-taught metal artist, Despres says he’s been creating art since he was young. “I think many artists feel the same: it’s in you and it has to come out or you die inside.” Also known for his body painting skills, mixed media sculptures, and creating wearable art—like a metal

 A plasma cutter creates a template for a snow groomer. “This is essentially a printer

for metal,” says Despres. After he does a pencil drawing, he will take a picture, tweak it in Photoshop, and then use CAD software to trace it. The computer sends the info to the plasma cutter. “It’s pretty cool: electricity and air mix to create plasma, which is like lightning.” He says that he enjoys the entire process. “I like it all, from start to finish. While working on one thing, I’m thinking of 50 other things I can do.”

64 The Walleye

amongst his Victorian-inspired angels and headstones in his outdoor gallery. Both his workshop and storefront are located on a five-acre semi-rural property, which also houses a chicken coop and a one-kilometre cross-country trail loop groomed for his wife. bra that shoots sparks—Despres taught shop at both Hillcrest and St. Ignatius high schools before retiring about five years ago. In addition to creating art, he does custom designs, including corporate signs, outdoor décor, and other commercial work.

 Over the years, Despres has created different metal

fish designs, including this one which has more of a 3-D effect—a design he used recently to create a firepit. Despres loves to fish and says if he doesn’t make time to do something other than metal work, he’d be in the shop 24-7. “If I don’t leave to go fishing, I’m here making something.”

 Since his kids were in about the second grade, they have been working

and welding, says Despres. His daughter likes orange so obviously she has an orange helmet, right next to her dad’s anthro-inspired skull helmet.

 An angel inspired by Depres’ appreciation for the goth-

ic Victorian style. He says he’s honoured when he gets to create memorial urns, nameplates, and signs that pay tribute to “someone’s spirit and their story,” like a oneof-a-kind “toolbox” urn he was commissioned to create. About 90% of what Depres does is commissioned work.

 A close-up of a three-piece “Tree of Life” design made from copper.

Despres says the North Shore, Lake Superior, and the Group of Seven (an appreciation he says has grown as he gets older) have influenced his work.

 The Despres Metal Artworks store front is also on his property, and features his one-of-a-

kind metal pieces along with upcycled art, like saws. Check out Facebook for more details.

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CityScene THUNDER BAY SYMPHONY ORCHESTRA

Season 59.5

Paul Haas Music Director

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66 The Walleye

PUBLIC SECTOR FUNDERS

COMMUNITY FUNDERS

Story by Sarah Kerton, Photos by Keegan Richard

anice and Rob Groenheide have been market vendors since 2011, when they started Walkabout Farm in Neebing Township. Now located in South Gillies, they have expanded from their original small flock of sheep to 100 milking ewes, four rams, and a group of breeding Berkshire pigs. Both Janice and Rob come from farming backgrounds; Rob’s parents own the local Tarrymore Farms, which focuses on beef and egg production. The two farms often work together, sharing equipment and helping to lighten each other’s load. At the market, the two farms also share a booth, with Walkabout Farm selling cheese, lamb, and Berkshire pork. After a few years of farming, the Groenheides were taken with the idea of milking sheep after attending a seminar on the topic. “My husband and I both had experience working on dairy farms and felt that this was an option that would interest us,” Janice says. ”We spent a great deal of time researching sheep milk farms and cheese processing. We began to breed our existing flock with a milking breed of sheep to increase milk production.” After building a new barn and milking parlour at their property, Janice and Rob began to milk their sheep in 2018. “Initially we were very fortunate to be able to use the Thunder Oak Cheese Farm to produce our cheeses,” Janice says. ”We began by producing feta, a gouda-style cheese, and a havarti style. In March 2020 we completed our cheese processing plant and were able to begin production at our own facility.” They currently process cheeses that are traditionally made with sheep’s milk, such as feta, manchego, and pecorino romano. The new facility includes a processing room, an aging room (with the ability to add a second), and a commercial kitchen. “We built with the plan in mind to be able to expand to create several different types of cheeses as well as have the option to expand to process

milk from different species as well,” Janice says. “Our plan is to slowly increase the size of our milking flock […] and increase the availability of our current cheeses and add a couple of new varieties.” Their market bestsellers are feta cheese and the manchego. Their favourite part of being market vendors is the wonderful sense of community. “We love being able to speak with our customers about our farm and products and hear what they would like us to try next,” Janice says. “We also love working with the other vendors and making new locally produced products. We just want to thank all of our amazing customers for all of their support and encourage anyone who wants to try out our new cheeses or have any questions to contact us.” Walkabout Farm’s cheeses are available at the Thunder Bay Country Market, as well as through Superior Seasons and The Cheese Encounter.

GO LOCAL THUNDER BAY COUNTRY MARKET

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CityScene

Dr. Aislin Mushquash, assistant professor, Department of Psychology, Lakehead University

Finding Joy

LU Researcher Studying Mental Health App By Amy Sellors

ental health challenges have gained more attention since COVID-19, and most of us can use some support. But where do you go when you’re feeling low? One option is to grab your phone and look for help—an article, a website, or a therapist. Dr. Aislin Mushquash is a clinical psychologist in Thunder Bay. She provides services through the Thunder Bay Regional Health Sciences Centre’s Paediatric Healthy Living Program and is an assistant professor conducting research at Lakehead University. Her focus is coping. “It’s both ends of the

68 The Walleye

spectrum. I examine how and why we cope ineffectively—substance abuse, binge-eating, procrastinating—and I also promote and support positive coping,” she says. “As a psychologist I do this one-on-one. As a researcher I try to understand larger groups and make generalizations to inform policy.” Currently, Mushquash’s research is focused on the JoyPop app, created by Dr. Christine Wekerle. Working alongside Mushquash is PhD student Ashley MacIsaac, who says that “the JoyPop app provides strategies for important foundational skills like emotion regulation.

The biggest benefit of having these tools at your fingertips is that they can become part of your daily routine. Participants indicated that the more they used the app, the more it became habit over time.” Your app store has a long list of mental health apps. How do you decide? Apps are mostly rated for ease of use, not efficacy. “Mental health apps allow a much wider audience to receive help, and at low cost to the user; however, this also means that it is easy for many apps, which are not evidenced-based and potentially harmful, to reach consumers,” says MacIsaac. Mushquash is part of a team brought together by Wekerle. Researchers across the country test the app with groups of people in various states of stress. The initial focus is to ensure it doesn’t contribute to any harm. Next, does it contribute to positive outcomes— people’s ability to understand and manage difficult emotions? Does it reduce stress and anxiety? Mushquash began her testing with Lakehead students. Based on those results, the evaluation will expand into clinical services with Children’s Centre Thunder Bay and Dilico Anishinabek Family Care. The Thunder Bay Community Foundation has been an essential support system in this process. Improving an individual’s mental health is important. Creating systemic change to improve mental health for large groups is vital. “The JoyPop app is one tool within a larger system, and we need to find the best ways to use it,” says Mushquash, adding that the ongoing research is tackling a wide variety of questions, including whether JoyPop can be a tool that counselors use with clients, and whether youth can use it while waiting for services, like a preparatory tool to have them start identifying their emotions and how to manage and tolerate them. Other queries include: does it make them better prepared to make use of counselling services? Can prep work make counseling more useful faster, given that we know there is a high demand for mental health services and not enough accessible supply? And does the app reduce symptoms

and/or motivate someone to ask for help? “If this app changes how ready someone is and how much help they need, that has a system-wide impact,” Mushquash says. “It benefits the youth who are using it as well as the whole system. It helps more people sooner.” Opening an app can be easier than asking for help. Streamlined and visually interesting, a compelling feature of JoyPop is journalling. Journalling “provides a way for users to think about how they’re feeling and organize their thoughts, but it also provides something concrete to focus on—a positive distraction,” says Mushquash. “Guided prompts may draw the user away from their immediate stress and have them focus on resilience and adapting.” You can click read the published quantitative findings at mhealth.jmir. org/2021/1. Qualitative findings as well as an e-book containing all of the research results are due for publication soon. For information on the research being conducted in Thunder Bay and how you or your organization can get involved, visit aislinmushquash.com. See the app in action on YouTube, and learn more about the app’s founder at youthresilience.net.

A Different Kind of Relief

CANNABIS CORNER

A Look at Cannabis-Infused Topicals By Justin Allec

sk yourself what sounds better: a massage, or a massage with cannabis-infused lotion? If you started giggling at the prospect of the latter, it’s time to take a look at cannabis-infused topicals. Topicals are products that include lotions, creams, sprays, and oils that, despite containing cannabis, are meant to be used externally. The beauty of these products is that they mesh with our endocannabinoid system to produce a localized effect in the area they’re applied. This differs considerably from the whole-body psychotropic effects that happen when you ingest cannabis; topicals aren’t transdermal, which means they can’t penetrate the bloodstream. It’s a broad and

rapidly growing category of cannabis products that are looking for a place in your daily health and beauty routines. It’s a different view of cannabis’ benefits and one that values other aspects of the plant. Currently, most topicals on the market are geared towards pain relief, such as muscle soreness and inflammation. The natural anti-inflammatory and analgesic properties of cannabis make it an ideal ingredient to mix with other proven ingredients such as menthol, peppermint, and eucalyptus. These ingredients work well in tandem because they’re all high in fatty acids, which, when bound to a cannabis molecule, is easily absorbed through the skin and into

the CB2 reactors of the endocannabinoid system. As an example, I tried using a “general purpose” lotion to address some post-snow shoveling muscle soreness. Tidal’s Tullia CBD:THC Lotion ($42.80/61g; THC 100.00mg, CBD 100.00mg) uses a balanced mixture of cannabinoids for rapidly penetrating relief. Using a hybrid strain, Tidal blends their cannabis with eucalyptus extracts to produce a lotion that promises “a pleasant cooling sensation similar to a cool ocean breeze.” That sounded lovely, and it mostly provided what it promised: a cooling, numbing effect on the skin that worked down into the muscle tissue. I’m not sure if it’s considerably different from

some regular products I’ve used like Tiger Balm or RUB A535, but it also worked well. Though I’ve only tried the one product so far, I’m encouraged by what I found. It’s best to compare these cannabis-infused products to their “regular” counterparts, as you can’t really compare the experience—or the reason you’d want to use it—to ingesting cannabis. There’s still ongoing research into the potency of topicals, but in general, it seems that most products can be considered low-dose or non-intoxicating. However, there’s still considerations for the potency of the product, so in all cases, refer to the manufacturer’s information. Then prepare for some relief.

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Music

Carole, 73, is a bilingual Franco-

There is a great need for support in our primary languages

Ontarian and has been a volunteer and executive member with Hospice Northwest for the past year. She retired from a career in mental health and she now has time to offer emotional support to her clients and respite to their families when necessary, without any barriers of language.

Volunteers needed Android 16

Volontaires recherché

Jean-Paul De Roover

There Are No Words

Bandcamp on De Roover’s website. “Throughout the years, we’d always contemplated the idea of what if we all collaborated together, and put out an EP of a compilation disc of all of our bands,” the artist says. With live performances on hold, the musicians decided to commit to the project at last and make it happen. De Roover took on the role of producer and led the initiative. After discussions over group chat, each member did a home recording and sent De Roover the file, and he assembled the collaboration piece. “This is the first year we've done the recording, but judging by how well it went [working remotely] we're certainly keen on doing it again in the future,” he says. All of

the proceeds from the EP go to the RFDA (Thunder Bay Regional Food Distribution Association). Not knowing when he will be able to go back to touring and performing live again, De Roover says he wants to spend more time recording. During the first lockdown, he did some live-streamed concerts, but his enthusiasm wore off as he started feeling “livestream fatigue.” He did, however, hire a video crew in June to shoot a six-song performance series at DefSup. “I’d rather do high-quality professional video content rather than a webcam,” he explains. “It’s something I’m more proud of, and it can last—it’s got a longer shelf life.”

Visit www.hospicenorthwest.ca/fr or call 626-5572 to learn more

Pedestrian Lifestyle

Jean-Paul De Roover Talks New Compilation EP, Working Through Pandemic By Ayano Hodouchi Dempsey

n 2012, local musician Jean-Paul De Roover started an annual concert of instrumental post-rock music, calling it There Are No Words. De Roover held the concert at Black Pirates Pub, booking some of the other bands in town that were also into instrumental music.“I’ve got a lot of different musical personalities and that was one that I never really got to do,” he explains. Since then, it’s become an

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annual event, happening just before Christmas. But last year, the musicians were sidelined by the pandemic. Unable to host a live event, De Roover instead decided to release a compilation EP with a collaboration track featuring members from each band, and a new or previously unreleased song from each. Android 16, Don’t You(,) Mean People? and Pedestrian Lifestyle contributed to the album, available through

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Music

Crowds packed Marina Park in 2019 for Thunder Bay’s BluesFest

Sounds of a Ghost Town A Year without Live Music

Story by Justin Allec, Photo by Patrick Chondon

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lmost a year ago, I wrote about how Thunder Bay musicians and venues were coping with the first series of COVID-19 lockdowns. It wasn’t a fun article to write, but a feeling of disappointed optimism came through. “This sucks,” people said, “but it has to get better, right?” It was the same on social media, where I watched bands, venues, and festivals grudgingly postpone their shows and tours. Then came the realization, in real time, that it wouldn’t just be a few months until we were back in a crowded bar. We’re still asking how long until we can dance, rise for a standing ovation, or even busk on a sunny day? The numerous government plans and fundraising coalitions seem stretched beyond their breaking points. Even now, with the vaccine rollout, it seems there’s no real plan for bringing back live music. If the pandemic has demonstrated anything, it’s the importance of connections. Make no mistake, the lack of music is contributing to lockdown depression—there are no live in-person shows on the calendar to look forward to any more. While it might be difficult to quantify that kind of cost, economics provides an even easier gauge. Recent studies by Music Canada have measured the value of Ontario’s music industry. The average venue contributes $575,000 in annual GDP contributions, $148,000 in provincial and federal taxes, and employs an average of 10 to 20

people at various levels (full time, contract, etc.) That’s just the total contributions relating to the performances, mind you. There’s no way to measure all the other boosts to the economy that happen during your night out: babysitters, transportation, dining out, accommodations, merchandise—it goes on and on. Take-out meals cannot make up that gap. While none of our local venues has permanently closed so far, many are teetering. The city’s Chamber of Commerce has reported that it may take up to three years for the city’s full economic recovery. I can imagine it taking that long for live music, as the industry was one of the pandemic’s first casualties. It won’t just be an economic cost to losing music. A performance draws people in, but it also lifts us all up. How much greater does the city feel knowing that we are a bankable destination for touring bands, that our symphony offers amazing programming, or that our nationally acclaimed local acts can sell out a hometown show? As recently as 2017, the city was trying to position itself as a music destination, but that push seems to belong to another lifetime. When live music is once again given the okay, I know there will be an audience. At this point, however, I’m wondering if we will have any venues left for musicians to play in.

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295 Bay Street

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BURNING TO THE SKY

Alice Cooper The Father of Shock Rock

Story by Gord Ellis, Photos by Jenny Risher

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chicken (perhaps by accident) and being hung on a gallows. Around this time, I stumbled upon a book called Billion Dollar Babies in the Hillcrest High School library. The book, written by journalist Bob Greene, followed the Alice Cooper band on a tour to support its album Muscle of Love in 1973. The book was a warts-andall tale, and was less than complimentary of certain members. But lead singer Vincent Furnier’s raw talent was clear to Greene, even if he didn’t always understand why the crowds were going nuts over him. That book left an impact on me, and it is amazing to think that 40 years later, Vince Furnier—who would officially and legally become Alice Cooper in 1975 after the dissolution of the original band—is still around and making music. Between his artistic and popular high point in the early 1970s and now, Alice Cooper dabbled in just about every genre of rock music,

would be used as fodder for the 1978 album, From the Inside, which included one of his many hit ballads “How You Gonna See Me Now.” In the years since his sobriety, Cooper has played a role in helping many musicians overcome their own drug and alcohol addictions. In recognition of that work, Alice Cooper received the Stevie Ray Vaughan Award at the MusiCares MAP Fund benefit concert in 2008. In more recent years, Cooper has become nearly as famous for his love of golf as he has for his wild stage antics. He tries to play golf in nearly every town or city he performs in, and that has included Thunder Bay. Cooper has also become friends with a wide group of musicians, actors, and politicians. He is known to be funny and kind, and quite unlike the drawn, rage-fueled performer he channels on stage. Alice Cooper also has a new album called Detroit Stories, released on February 26. The first single, “Social Debris” is a 70s-styled Cooper rocker, and he is in fine vocal form. Considering Alice is 73, and has howled over raging guitars for five decades, that is an amazing feat. Hopefully he will swing back to the Thunder Bay Community Auditorium once the pandemic is over and welcome us to his nightmare one more time.

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n 1976, I was a high school student in Thunder Bay, and fascinated with rock and roll. My musical interests were largely the staples of FM radio at the time: Elton John, The Who, the Stones, and an exploding new star named Bruce Springsteen. Yet there was another band that was ubiquitous, both on the radio and at Saturday night parties. That band was the Alice Cooper band. Their sound was classic rock, but the songs were anthems of rebellion and teenage confusion. Both of the Alice Cooper band’s biggest hits at the time, “School’s Out” and “I’m Eighteen,” spoke to the teenage urge to break with authority and be free of cultural restraints. However, the band also looked entirely different from many groups of the time, with glam rock trappings and an androgynous lead singer who wore heavy eye makeup, and was known for horror-themed stage antics that included killing a

from industrial to glam to heavy metal. However, he will be forever known as the father of shock rock, an innovator who effectively created a genre and image widely copied to this day. I’ve often noted in this space how heritage bands and performers laid the groundwork for later performers to make a home. Alice Cooper is perhaps the most unusual—and best—example of this. Without Alice Cooper, there is no Michael Jackson (Cooper used Vincent Price first!), no Arcade Fire, no Lady Gaga—to say nothing of the legions of shock rockers that followed in his wake. Some of these artists may seem to have little connection to Cooper, but Lady Gaga has said she stole all her ideas from Cooper (think Gaga’s meat dress). And Alice Cooper draped a giant snake over his bony shoulders about three decades before Britney Spears did. Musically, Cooper has had just as large an impact as his staging and image. Their 1971 song “I’m Eighteen” can be directly linked to the birth of punk rock. Cooper’s trademark whine and snarl, underpinned by raw guitar riff rock, would be re-imagined and copied by the Sex Pistols and Ramones. Cooper also lived the now-clichéd rock star life for some time, consuming vast quantities of alcohol until finally checking into a mental health facility. This experience

Music

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Sponsored Content

March Entrepreneur of the Month

Justin Stam, Owner, Mini Donut Shoppe

his work life and decided to start a small business. Having a small business meant greater flexibility and an opportunity for him to be his own boss (although he does really like his other boss). The Mini Donut Shoppe was officially established on February 15, 2021 and provides three delicious mini donut flavours. Oh yeah, and the shop is totally mobile! Follow them on Instagram @minidonutshoppe to find out where they will be next! What drew you to entrepreneurship?

Meet Justin Stam, full-time electrician and owner of the newly established Mini Donut Shoppe. Justin is no stranger to the hustle of being a business owner. Growing up on a farm in Kincardine, Ontario, and the second youngest of seven siblings, Justin became accustomed to a busy lifestyle. Right after high school, he made the move out west to Sylvan Lake, Alberta to pursue his electrical apprenticeship. Throughout his years on the Prairies, Justin held many positions and finally obtained his Red Seal electrician ticket in 2017. As the unemployment rates soared in western Canada, Justin looked to the trades union in Ontario. Only a short time after applying, Justin received a job offer at a large utility company in Thunder Bay. After living and working in Thunder Bay for two years, Justin wanted to create more balance in

As we all know, there are some great jobs out there, and I have been fortunate enough to obtain one. As much as I am grateful for this, there are periods of frustration that we all deal with when we “work for the man.” I find balance in creating my own business, calling all the shots, making my own deadlines, and having no one to answer to but myself. The idea that you can build something from scratch and the opportunity for success and growth is essentially limitless is very appealing. Starting your own business, even one this small, is a huge responsibility and takes massive dedication, a whole pile of money, and countless hours before you see any of that start to pay off. But I keep my eye on the prize and try and enjoy the process every step of the way. What was your most memorable moment as an entrepreneur? There's been a tonne, but one that stands out would probably be the first day we did an “order for pick-up” option. We had a bunch of orders and I mistakenly told them all to come pick up their orders at the same time. My girlfriend Victoria (who has been a major help

Adora Wong since day one) and I were overwhelmed with all of the customers. We also slightly underestimated the amount of icing we would need for our Cookies & Cream Donut Poutine. Victoria had to run to Westfort Foods to grab more icing sugar, all the while the customers waited patiently in their vehicles, eager to get back home and turn on the Super Bowl. We got everyone’s orders out and had nothing but stellar reviews, but we also learned from that and began to stockpile ingredients and space out our pick-up times! Who has been your biggest inspiration? I can’t pinpoint one person, but if I ever have to dig for inspiration, I try and think of the many people in my life who I view as accomplished human beings. I know if I want to succeed in business it is best to look at others who have succeeded and take notes, like Oprah Winfrey or Rihanna. All jokes aside, using mentors to deviate from hidden landmines that pop up along the way has been an invaluable tool. If you could go back in time, what would you tell yourself? If I could go back in time, I would advise myself not to underestimate how much effort is involved in behind-the-scenes work, just to sell donuts on the sidewalk. After all, I planned on opening in October 2020 and had to push the date back by three months once reality set in. To learn more about how the Entrepreneur Centre can help you and your business visit gotothunderbay.ca/entrepreneurcentre. Photos by Carly Dowhous @lifeassheknowit

Violinist, TBSO By Kris Ketonen

Born: Vancouver, British Columbia Instrument: Violin Age you started to study music: Three How long have you been with TBSO: In her second season What’s on her personal playlist: Yo-Yo Ma: Songs of Comfort and Hope When it comes to playing the violin, the Thunder Bay Symphony Orchestra’s Adora Wong started early. Wong began playing the instrument at the young age of three, following in the musical footsteps of her older sister, and she hasn’t looked back. “I love how expressive it is,” Wong says. Her violin lessons led to her joining the Vancouver Academy of Music at 14, and then earning her undergrad at McGill University in Montreal. Wong then went on to receive her master’s degree from the University of Ottawa, and spent some time teaching in New Brunswick before auditioning for—and winning— her seat with the TBSO. “I was so excited to start last [season], and it was, first, because I love orchestral music, and also because I had come out of three years

of living in a very small town in New Brunswick,” she says. “So, for three years, I really didn’t have any access to orchestras.” “I love that we are a smaller orchestra, so you really get to know everyone,” Wong continues. “But we also get to do these […] huge orchestral works.” Of course, that isn’t the case this season, as COVID-19 led to some changes in how the TBSO performs. “We’ve been working together to try to find solutions to salvage the season,” Wong says. “It’s been a good opportunity to play chamber music, as well. In a typical year, we wouldn’t be able to do so many chamber music concerts, so it’s kind of special that we had the chance to do that.” The hope is, of course, that things will be back to normal soon, and it won’t be long before Wong and her fellow TBSO musicians are back performing in front of a live crowd. “I’m definitely hoping that the whole group will be able to get together by the start of next year,” she says.

April 3, 2021

LIVE STREAM FROM THE CAMBRIAN PLAYERS THEATRE

JOHN CARIANI

DIR.

THOMAS McDONALD

Watch for ticket details on Facebook @CambrianPlayers & www.CambrianPlayers.com

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The Walleye

OfftheWall

Peace in Trouble

Sunday wilde

On Peace in Trouble, her ninth independent release, Sunday wilde keeps it simple. Piano, stand-up bass, and Harpdog Brown's virtuoso harmonica nail down the vintage ambiance while clarinet and trombone add splashes of tonal colour. But the real stars are wilde’s voice and the themes of her 10 original songs: a panoply of wilde's intimate parsing of the human condition. There’s the trouble that invariably follows us around like a second shadow, the apprehension of a love so intense that, like an addiction, we can’t stop until “our heart gets dizzy and we cannot walk,” and how “it ain’t that easy living alone” when the kids are screaming and you can't fix the sink. The album’s closer, the hymnal “Peace for Everyone,” is a timely reminder that our struggles are universal. “One day will come, peace for everyone.” Amen to that! - Ken Wright

REVIEWS

Over It

Julie Neff

Following up on her debut EP, Catharsis, Toronto’s Julie Neff returns in 2021 with another extended play, Over It. Neff’s powerhouse vocals recall Adele throughout most of this six-song record and give her emotionally charged lyrics the necessary musical weight. A stop-start bass riff underpins the album-opening title track, before it gradually builds into a chorus driven by a refreshingly crunchy guitar tone, a great hook, and Neff’s forceful voice. The energy doesn’t lapse on this album, even on its slower cuts like “Swagger” (which has more than a hint of Stevie Nicks in its smoky sound) and album closer “A Lot Left to Learn,” whose simple, plaintive electric pianoonly arrangement leaves plenty of room for Neff to roam. The album’s highlight, however, is “Siren Call,” with its soft, almost modern folk-pop intro and verses belying the slamming power chords that dominate the chorus, sending it crashing into true power ballad territory. Over It is a terrific sophomore outing. - Matt Prokopchuk

Too Far from Shore

Necroceros

Matt Flank

Travelling away from home, fishing with friends, loss, and reflection are all themes covered in Matt Flank’s EP Too Far from Shore, released at the end of 2020. Besides those themes, the music itself has something for everyone to appreciate. Over the five tracks, Flank takes us from the beautiful folk sounds of “Don’t Say a Word” to the rockin’ and rollin’ of “Weekend Warriors,” with some popcountry in between. Too Far from Shore’s title track is probably my favourite, but the guest vocals of Diana Roze on “Don’t Say a Word” make that anything but an easy call to make. The culmination of three years of music school in Nelson, British Columbia, the record features a band made up of Flank’s fellow students, with Flank contributing all of the guitar and lead vocals. While the assignment was to produce an EP, it turned out well enough for me to want a full-length album. Go check it out at mattflank. hearnow.com. - Jamie Varga

Fuck Art

Borealis

Asphyx

The Dirty Nil

Kevin McMahon

Asphyx must’ve realized I would need a reliable shoulder to lean on in 2021, because here comes album number 10 from these grizzled Dutch deathdealers. Asphyx are one of the few old-school death metal bands with an equal mastery of doom, which means that they have even more makes and means of sonically flattening you into a Finn pancake. Rapid fire sprints of brutality? Drowning-in-quicksand doom trudges? All present, and appreciated, as usual. New favourites like the blitzing “Botox Implosion” balance well against the somber doom numbers—that particular scorcher follows “Three Years of Famine,” a downtrodden epic that lets the band follow some new sounds. There’s a heavy gothic influence to Paul Baayens’ guitar tone on this album, which lends the songs an air of melancholic stateliness. Actual traces of sadness about all the death and destruction going on in the songs isn’t something I expected from Asphyx, but it automatically makes the songs on Necroceros more openhearted. There’s a reason Asphyx has lived up to their mantra of “dooming you to death” since the 90s, and it’s by keeping it heavy, whatever speed they’re operating at.

With a title like Fuck Art, it’s clear that The Dirty Nil’s third studio album is not one that begs to be taken seriously. From its angsty lyricism to mildly quirky genre-blending, there is a sense of humour present in almost every aspect of this album. Fuck Art heavily relies on the sounds of early 2000s pop punk, which makes its most interesting moments those that complicate the instantly catchy formulas of this genre. For example, the bright, alternative, Weezer-esque guitar work on “Blunt Force Concussion” is a welcome change of pace to an otherwise hyperactive album. There’s an air of immaturity that permeates most of the album’s lyricism, particularly on “Doom Boy,” which feels a lot like the soundtrack to an awkward Y2K mall date. While this tonguein-cheek teenage angst might be endearing to some, I’m interested in seeing what The Dirty Nil has to offer once the growing up is done.

This movie, produced for the National Film Board (NFB) and directed by Kevin McMahon, is one of the best films of last year (2020) and one of the best documentaries of the past decade. Built around the stunning cinematography of John Minh Tran, Joshua See, and Hugo Kitching, the narrative is crafted from the perspective of the trees themselves. We learn the boreal forest is the largest in the world, covering most of Canada, Alaska, Russia, and Scandinavia. Overlaying the gorgeous visuals we hear sparse narration from foresters, biologists, environmental scientists, fire supervisors, and Indigenous community members. In an opening winter sequence, we see a human walking silently through the trees on snowshoes. An Indigenous voice says “Some of us have heard them sing, which happened to me one time.” We see incredible sequences of weather changes through the seasons and witness storms, lightning, fires, and forest regeneration. We learn the forest’s three natural enemies: insects, disease, and humans. There is a sequence featuring clear-cutting that utilizes machines I have never seen before—they are monstrous. Yet the film leaves us with a message of hope and renewal, if more of us will simply pay attention to what the trees are singing. Access the film for free at https:// www.nfb.ca/film/borealis/.

- Justin Allec

- Melanie Larson

Overheard at National Geographic Amy Briggs and Peter Gwin

Whether it’s learning about the zombie mice of Marion Island (yep, I said zombie mice) or searching for the Himalaya’s ghost cats, Overheard at National Geographic intimately takes you along for each intriguing journey. Amy Briggs and Peter Gwin meet up with various explorers, photographers, and scientists who, in turn, introduce the listeners to incredible creatures and their landscapes, which most of us likely didn’t even know existed. Without heavy scientific terms being tossed around, you don’t need to be a nature nerd to understand it (although it does perhaps make it more exciting!). Some may think that not having a visual experience during this podcast would come as a hindrance, but I experienced quite the opposite. With its crisp sound quality and detailed descriptions, Overheard at National Geographic feeds your imagination with such colour and beauty that the images in your mind become almost tangible. - Andrea Lysenko

The Complete Plant Based Cookbook America’s Test Kitchen

The first thing I noticed while flipping through The Complete Plant Based Cookbook by America’s Test Kitchen was the mouth-watering photos—I definitely want to make (and eat) everything in the book. America’s Test Kitchen creates the best version of a recipe that they can, testing and refining everything, so you know these recipes will be good. I like that this book was made for people who want to incorporate more vegetables into their diet; while most of the recipes can be made vegan, they’re just as tasty using eggs and dairy if you prefer. I also like that the ingredients are straightforward and relatively easy to find (no American brand names anywhere!) and that the recipes are fairly simple (shout-out to their navy bean and artichoke dip with parsley—easy to make and so good). My only disappointment is that the recipes don’t include nutritional information. - Shauna Kosoris

- Michael Sobota

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Architecture

City of Thunder Bay

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he first Ukrainian Catholic parish in Ontario was formed in Fort William’s (now Thunder Bay’s) East End. Though religious activity did take place in the years leading up to its formation, the parish was officially established in 1911. In 1916, construction began on the parish’s church building at the corner of McIntosh Street and Connelly Street. Built in the Byzantine Revival style, the Ukrainian Catholic Church of the Transfiguration is based on a cross-shaped plan with a large domed central space. Original construction documents indicate the church’s footings and foundation are concrete, with nine-inch thick walls above the ground floor joist constructed using local kiln runbrick. The gold onion domes crowned with orbs and crosses that create a well-recognized silhouette across the neighbourhood’s skyline were fashioned with

galvanized iron and painted. Two smaller domes, located at the front corners of the church, top wooden octagonal superstructures finished in shiplap that rise up from square towers of brick. Similarly, the much larger central dome of the church, also atop a wooden octagonal superstructure, is finished in shiplap; the dome here, however, is further adorned with a miniature wood turret capped with a small dome and crowned by its orb and cross. Once an open space in the interior with light drawn in by a clerestory of windows, the large central dome is now enclosed with a ceiling and its windows sealed. Construction on the church is estimated to have been completed between 1918 and 1919. Prior to its full completion, the church received its consecration around 1917 by the first Ukrainian Catholic Bishop of Canada, Bishop Nykyta Budka, who traveled from Winnipeg to perform the ceremony.

 The consecration of the church by the first Ukrainian Catholic Bishop of Canada, Bishop Nykyta Budka, circa 1917  A plaque outside the church, denoting the years construction began and was completed

City of Thunder Bay

 The church’s gold onion domes sit atop wooden octagonal superstructures  The Iconostas, built by local craftsman Mykola Rumec, and painted by ecclesiastical artist Teodor Baran

 The Ukrainian Catholic Church of the Transfiguration in Thunder Bay’s East End

 The church’s nave and sanctuary

Laurie Abthorpe

By Laurie Abthorpe

Laurie Abthorpe

Ukrainian Catholic Church of the Transfiguration

Supplied by the Ukrainian Catholic Church of the Transfiguration

Entering the body of the church, one cannot but appreciate the beautiful artwork gracing its interior. A traditional decorative wooden Iconostas, built by local craftsman Mykola Rumec around 1968, separates the altar from the nave. Commissioned in 1971, and again in 1974, celebrated ecclesiastical artist Ukrainian-Canadian Teodor Baran completed the Byzantine-style paintings on both the iconostas and the interior church walls. The Ukrainian Catholic Church of the Transfiguration parish is still very active today. Divine Liturgy is celebrated every Sunday at noon. On the first Sunday of the month, liturgy is observed completely in Ukrainian. During special celebrations, the church’s brass bell, housed in the tower to the righthand side of the entry, is also rung. The mother church of four churches in Thunder Bay as well as several others throughout Northwestern Ontario, the parish’s long history celebrates 110 years in 2021. The Heritage Advisory Committee and Thunder Bay City Council have recognized the Ukrainian Catholic Church of the Transfiguration to be of historical interest and cultural value, adding it to the Municipal Heritage Register as a listed property in 2009. Laurie Abthorpe is the heritage researcher for the Heritage Advisory Committee, which advises City Council on the conservation of heritage buildings, sites, and resources, and their integration into development. For more information on the city’s heritage resources, visit thunderbay.ca/en/city-hall/heritage-in-thunder-bay.aspx.

Laurie Abthorpe

Architecture

The Walleye

MarchEventsGuide

EVENTS GUIDE KEY

Ongoing

March 2, 9, 16, 23, 30

March 12 & 26

Virtual The Banff Film Festival is online for some #epicadventuresindoors, featuring skiing and snowboarding adventures and the personal stories of inspiring people. Films are offered in two separate programs or as a bundle; prices in USD. filmfest.banffcentre.ca

Virtual Join Thunder Bay Public Library staff members Laura and Nicole on Facebook or YouTube for the latest edition of Read This Next. They’ll share their top recommendations and talk about books you can check out from the library’s digital and physical collections. This program will be available Tuesdays on your favourite podcast app or the following Monday through the library’s YouTube channel. tbpl.ca

Virtual This month, the TBSO will have two evenings of livestreamed concerts. On March 12, they will perform the music of Mozart and Haydn. Northern Winter descends on March 26 with an eclectic mix of icy connections and wintery soundscapes with Sibelius’ lyrical Duo in C Major that shows his love of nature and his native Finland, followed by music from the sunny south to explore Cuban dance styles, Panamanian folk tunes, and the sophisticated rhythms of the Argentinian tango. See this month’s Top Five for more info. tbso.ca

Banff Film Festival Virtual World Tour

Ongoing

Thunder Bay Museum Virtual Exhibits

Virtual Explore the art of artist, mapmaker, and illustrator Hans Krakhofer. Delve deep into Thunder Bay’s past places like the historic Algoma Hotel and the famed Chapples building. Take an illustrated history of the city’s east end. Gather round the kids for A Tail of Two Cities, which sees Jerry Muskrat visiting the museum to discover the history of Fort William and Port Arthur. Peruse items that are unique, historic, and everything in between. thunderbaymuseum.com March 1–5

Lakehead University Research & Innovation Week

Virtual This year’s theme is Our Changing World, which explores the way the global pandemic has radically changed our lives. The university looks to scientists, political leaders, artists, and intellectual thinkers for direction and to help sort fact from fiction. Check out the website for more details and to register for sessions. See this month’s Top Five for more info. pheedloop.com/lakeheadri/ site

TBPL Read This Next Book Talks

March 6, 10 am–1:30 pm

Wilde Life: A Performance Film Project

Virtual The Eleanor Drury Children’s Theatre is excited to present Wilde Life: A Performance Film Project, inspired by The Happy Prince and other tales by Oscar Wilde, an opportunity for youth performers aged 9 to 18. You can learn skills like acting for film, music, visual theatre (puppetry, animation, etc.), and filmmaking. Rehearsals are held over Zoom. Cost to register is $125. @EDCTheatre on Facebook March 11, 10 am–9 pm

DIY Galaxy Glass Jars

Virtual Make your own galaxy in a jar! All materials provided, but adding paint or food colouring is optional. Registration begins February 26. Pick up at your preferred branch March 11 and 12. Email Lindsay for more information. lo’brien@tbpl.ca

TBSO’s March Streamed Concerts

March 14–17

SGBC’s Great Northshore Beer Fest—Shamrock Edition

Virtual This year, SGBC’s annual Shamrock Shakedown for St. Patrick’s Day is bringing the party to you! A ticket gets you a beer box that includes eight Ontario craft beers, an exclusive SGBC pint glass, and a bag of Pinetree Catering’s delicious pita chips. The beer has been specially curated for this event, giving you the chance to try new, exciting, hard-to-find styles not available in the LCBO, including a special St. Patrick’s Day beer. See this month’s Top Five for more information. sleepinggiantbrewing.ca

Pay bills, monitor data and more. It’s that simple.

General Food Art Sports Music

March 14 & 28

Until March 31

Virtual The City of Thunder Bay’s virtual winter programming continues with Club culturel francophone de Thunder Bay for a Cabane à sucre. Recipes will be shared so you can make your own maple syrup treats. Then, grab your passport and join the Thunder Bay Museum for Passports to the Past, where you can travel around the city and learn about important landmarks. Register for a passport by emailing culture@thunderbay.ca before March 19. See this month’s Top Five for more info. thunderbay.ca/winterfundays

Virtual During the winter it can be hard to find the motivation to be active, especially during a pandemic. Walking is one of the easiest and most affordable ways to be physically active. The Thunder Bay District Health Unit is challenging you to set a goal, however big or small, to get outside and walk. Set a goal and enter for a chance to win one of three $25 gift cards. tbdhu.com/walkingchallenge

Virtual Winter Fundays

Virtual Walking Challenge

Until April 28

Piitwewetam: Making Is Medicine

Thunder Bay Art Gallery The art gallery is launching a very special exhibition this month that will feature the work of the Gustafsons, a Thunder Bay-based family whose signature floral motif beadwork and intricate designs is known regionally and internationally. This exhibition honours the family’s son and brother Piitwewetam (Rolling Thunder), also known as Jesse Gustafson, who died in a tragic accident several years ago. Check the art gallery’s website for the latest COVID-19 visitation information. theag.ca

March 22–25

Recognizing World Water Day with EcoSuperior

Various EcoSuperior Environmental Programs is recognizing Canada Water Week (March 14–20) as an important time to bring a deeper awareness, appreciation, and love for the life-giving freshwater that’s right on our doorstep. To kick off World Water Day on March 22, EcoSuperior will be offering complimentary virtual classroom programs from March 22–25. Email to register. See this month’s Top Five for more info. erin@ecosuperior.org Until March 28

Dakobinaawaswaan (Baby in a Cradleboard)

9:41 AM

10:53 AM

Tbaytel / Rogers LTE

My Usage Usage History

Current Usage

Lite 3GB Days Remaining: 8 Used: 1GB / 3GB 33%

tbaytel.net/mytbaytel

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Keep me logged in

March Show Spotlight

G vs A

Hosted by Aaron Dorland Thursdays 6–8 pm The G vs A show is on every Thursday from 6–8 pm. The first hour of the show is dedicated to bringing you a wide variety of indie rock, from post-punk to shoegaze. The second hour features punk rock spanning from the 1970s to today. If Kim Deal and Jello Biafra had a child and that child’s mutant abilities manifested at puberty, transforming the child into a radio show, that would be this show. The show’s host, Aaron, has not won The Walleye’s Best of Thunder Bay best radio personality award for five consecutive years. Be sure to tune in every Thursday to find out why.

Thunder Bay Art Gallery The exhibit gathers more than 100 tikinagaans (or cradleboards) representing Indigenous communities from across North America. This living collection presents a wide range of imagery, beadwork, and specialized materials. Lovingly dedicated to the late Freda McDonald, the Elder for this initiative. With support from the Cradle Keepers Co-operative. Curated by Caitlyn Bird. theag.ca

Carrier

LU RADIO’S MONTHLY TOP

Use Touch ID

Song of the Moment: “Beat Fall” by Lithics

1 Kiwi Jr.* Cooler Returns Kiwi Club

Sweetwood Amber Remedy* Tilt N’ Shake Self-Released

10 The Dirty Nil* Fuck Art Dine Alone

4 Viagra Boys Welfare Jazz YEAR0001 5 Shared Image* Who Decides Who Does What Self-Released

17 Chris Stapleton Starting Over Mercury Nashville 18 Population II* À La Ô Terre Castle Face 19 Plants And Animals* The Jungle Secret City

11 The Zeldas* Heliocentric Self-Released

28 Lomelda Hannah Double Double Whammy

12 Dan Mangan* Thief Arts & Crafts 13 Amanda Tosoff* Earth Voices Self-Released 14 Begonia* The Fear Tour (Live) Birthday Cake 15 Jesse Ryan* Bridges Fwé Culture

21 King Gizzard & The Lizard Wizard KG Flightless 22 Fuzz III In The Red

29 New Orleans High Society Self-titled 1718 Records 30 Gorillaz Song Machine, Season One: Strange Timez Warner

23 Hex Beat* A Series Of Kicks Mangled Tapes 24 The OBGMs* The Ends Black Box

6 Peeling* Worshipper Labyrinth Records 7 The Hold Steady Open Door Policy Positive Jams 8 Yukon Blonde* Vindicator Dine Alone

Check out our weekly charts online at luradio.ca and tune in to the Top 20 Countdown Mondays from 7-9 am. Keep it locked on 102.7 FM, online streaming at luradio.ca.

26 Jenny Mayhem* Social Piranha Self-Released 20 Potatohead People* Mellow Fantasy Bastard Jazz 27 The Blaze Velluto Collection* We Are Sunshine Dare To Care

2 TV Freaks* People Schizophrenic 3 Alex Maas Luca Innovative Leisure

Music

16 David Nance Staunch Honey Trouble In Mind

25 Hawksley Workman* Less Rage More Tears Isadora

* indicates Canadian artist. Chart ranking reflects airplay during the week ending 16-Feb2021.

The Walleye

Health

VIRTUAL EMERGENCY DEPARTMENT 493A Oliver Road Thunder Bay, ON 345-6262 A FIT kit is a simple, at-home test to screen for colon cancer.

Colon Cancer Doesn’t Stop for COVID-19 By Caitlund Davidson, Health Promotion and Communications Planner, Thunder Bay Regional Health Sciences Centre

ave you been delaying your routine colon cancer screening during the pandemic? In a time when we are all doing our best to stay healthy, it’s important to stay up to date with your cancer screening. March is Colon Cancer Awareness Month. If you are between the ages of 50 and 74, you should be screened for colon cancer regularly. “Colon cancer doesn’t stop for COVID-19,” says Tarja Heiskanen, manager of screening and assessment services at the Thunder Bay Regional Health Sciences Centre. “We can’t underestimate the importance of colon cancer screening, even during the pandemic. When considering that colon cancer is 90% curable when detected early, we are encouraging anyone who is due for colon cancer screening to get screened.” The type of colon cancer screening test you get will depend on your risk level. An individual is at

88 The Walleye

increased risk if they have a family history of colon cancer that includes one or more first-degree relatives (parent, brother, sister, or child) who have been diagnosed with colon cancer. An average risk individual is between 50 to 74 years of age with no first-degree relatives who have been diagnosed with colon cancer. The fecal immunochemical test (FIT) is a safe and painless, at-home cancer screening test for average risk individuals. The test checks your stool (poop) for tiny amounts of blood. Blood in the stool could be caused by colon cancer or precancerous polyps (abnormal growths on the lining of the colon or rectum that could turn into cancer over time). There are no dietary or medication changes required prior to completing the test. Asymptomatic individuals should be screened with FIT every two years. “With many primary care providers opting to see patients virtually

through video or phone call, it is easier than ever to get screened for colon cancer,” says Heiskanen. “Once your primary care provider has confirmed your eligibility, they will request a FIT kit to be delivered right to your home. If you don’t have a primary care provider, you can access the Screen for Life Coach or Telehealth Ontario.” Once you receive your FIT kit, simply follow the instructions and mail the completed kit back to the lab. A copy of your results will be mailed to you and your primary care provider. If follow-up testing is required, you will be contacted by your primary care provider. The next time you are due for colon cancer screening, you will receive a reminder letter in the mail. There is no reason to wait—put routine colon cancer screening back on your to-do list. To get screened for colon cancer with a FIT kit, make an appointment with your primary care provider. If you don’t have one, you can book an appointment on the Screen for Life Coach by calling 1-800-461-7031 or calling Telehealth Ontario at 1-866-828-9213. Find out more about cancer screening by visiting tbrhsc.net/cancerscreening. If you aren’t eligible for screening yet, you can still be an advocate for your family and friends. Talk to them about the importance of cancer screening and detecting cancer early.

Urgent care from the comfort of home

Tuesday - Friday 11 - 7 Saturdays 11 - 5

The Virtual Emergency Department (ED) offers sameday virtual appointments with emergency department physicians to patients living in Thunder Bay and the surrounding area who are older than 17 years of age with non-life-threatening medical issues.

@bonobosfoods

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Health

Getting Back on Track

Q&A with Thunder Bay Regional Health Sciences Centre’s John Ross Interview by Matt Prokopchuk

“I

’m the person that’s in charge of moving people in and out of the building,” John Ross says, describing his role at the Thunder Bay Regional Health Sciences Centre. Ross is the director of medicine, patient flow and partnerships at the hospital, and is the head of its COVID-19 incident management team’s situation table. Not only is he responsible for making sure patients are where they need to be when they come to the health sciences centre, he’s also in charge of the institution’s planning around discharging patients, and organizing the after-care they need. We spoke with Ross about how the hospital is dealing with a backlog of non-emergency surgeries, and how he feels his job has changed in the past 12 months.

90 The Walleye

The Walleye: How has your role evolved over the past year? John Ross: When we first started this [the pandemic], I was in the planning section, the head of planning. We had to do a lot of [...] things like locking the doors, having screening at doors, just different things like that—decreasing our capacity to meet the needs of what we expected to COVID to cause. Probably around January or February of this year, as things started to slow down and we started to ramp up our services again, trying to catch up—the [operating room] is running basically at 120% capacity from what it did two years ago—we went into more of a situation unit. We try to balance what’s coming in with coming out for our capacity—reporting on any

outbreaks, reporting on what’s happening in the community, where difficulties are—and feeding that up to the [incident management team] on a regular basis, so that we can adjust to things on the fly as they’re happening. TW: What kinds of surgeries have been postponed over the past year? JR: Everything. Hips, knees, plastics, cataracts, abdominal surgeries, cancer surgeries, everything. We want to be back up to where we were a year ago [editor’s note: Ross says it will likely take until September for that to happen]. [Having] people waiting for surgeries just causes more problems. And that’s another problem, even with our general medicine types of patients. For a long time, people weren’t coming in because everybody was scared of COVID—these people stayed home when maybe they should have been in here getting treatment, and they got sicker. So we’re finding that our length of stays on patients is a little [longer] than what it was even last year, and people are showing up to our facility really sick. By stopping what we were doing previously didn’t really help anything; it wasn’t in the best interests of anybody. TW: Why the slowdown in surgeries? JR: The province told us that we had to decrease our capacity, decrease the amount of surgeries that we were doing when this first started, right? The province wanted us to make capacity [free up beds and staff] in the building; they wanted us to stop all the elective surgeries [...] because nobody had any idea what was going to happen. We were all thinking about Italy at the time, the worst-case scenarios, and we were all trying to get ready for that. Fortunately, that didn’t happen, and we dodged a bullet there. But the province was actually instructing us that we needed to slow down and we needed to get ready for the worst, and that’s what we did. TW: How has the past year changed how you do your job? JR: I’m much more aware of community needs and regional needs than I was previously. It was always part of my job to support

Health

the region and the community in what they needed from the hospital, but I’m way more aware of [...] what’s happening with them and where their barriers are, and we’re trying to work with them to support them where we can at the hospital. What I’m really excited about is the compliance of Thunder Bay as a whole, basically following the rules outlined by the province. We have very [few] people here who are refusing to wear masks, everybody comes through and checks in [...] and hand-washing has increased significantly. We have some rules that we’ve had to establish that aren’t very nice, like the [hospital] visitation rules and the care partner rules. Nobody likes that here—we want to have people coming in and visiting, we think it’s part of the healing process—but because of what’s going on in the community, we can’t. We’ve had very little pushback from any of these things that we’ve had to do as far as our patients and their families.

PORT ARTHUR LEGION

Branch 5 Royal Canadian Legion

We ’ l l b e o p e n a s s o o n a s we’re able and allowed, w i t h o u r M o n t h l y B u ff e t Breakfast and our famous We e k l y Fr i d a y FISH & CHIPS DINNERS Check for dates on Fa c e b o o k , C h r o n i c l e “What to Do” & Kijiji. Imperial Hall 344-5511 2 2 9 Va n N o r m a n S t r e e t

Does What We Eat Affect Our Immune System?

By Karling Draper, Registered Dietitian, Thunder Bay District Health Unit

he COVID-19 pandemic has impacted all of us in so many ways, including what and how we eat. Many people are shopping less, and food budgets may be lower, but we’ve also seen trends of people cooking more often and eating more meals together as a household. However, we’ve been so focused on infection prevention measures, that some of us have forgotten basic healthy eating habits.

Food literally provides the building blocks for our body’s cells and systems, including the nutrients needed to build and maintain a healthy and strong immune system. If you’ve been tuned in during this pandemic, you may have noticed a lot of headlines like “Superfoods that will boost your immune system!” or “How eating the right food can protect you from COVID-19!” Truth be told, the foods we eat can

the honourable

support our immune system, but can’t “boost” it. There is no evidence that certain foods, vitamins or any other substance, can improve the immune system of a healthy person to the point that they have extra protection from infection. There is also no such thing as a “superfood.” Myths like this can be harmful too, because they leave out important information about proven infection prevention measures. Food is powerful, but it can’t replace washing your hands. Following a balanced eating pattern is all that’s needed to support proper immune function. This means plenty of vegetables and fruits, with a balance of whole grain and protein foods, including plantbased proteins, like nuts and beans. Water is needed in almost every bodily function, immune system included, so fill up your glass often. Variety is key to getting all the different nutrients our bodies need. Did you know that each colour of

vegetable and fruit actually has a different combination of vitamins and minerals? And that the darker the colour, the higher the levels of different protective elements, like antioxidants and phytochemicals? Some people believe that taking supplements will make up for anything missing in our diets. However, we know that most people can get everything they need from food, and that nature makes the best nutrients. Also, supplementing more doesn’t necessarily mean better. Imagine a car that has a full tank of gas: adding more gas will not make the car go any faster or perform any better. A healthy eating pattern that includes lots of colour and variety can help to support immune health at a time when keeping diseases and infections at bay is top-of-mind for everyone. But remember, the only way to prevent the spread of illnesses, like COVID-19, is to follow infection prevention and public health measures.

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Yvette Barnes

Mike Burrell, MNRF

Green

A gray fox photographed in the Thunder Bay area

Gray fox pups on Pelee Island

Green

about this species and its increased activity in this area. They are asking people to be aware that it is here, and to report any potential sightings, both past and present, to the organization. While the gray fox is a carnivore, they also eat fruits and berries and are even known to climb trees to collect food. “One of the best ways to monitor these animals is through trail cameras—especially at night, as they are nocturnal, and near suspected habitats and bird feeders,” Armstrong says. “During the winter months, bird feeders are appealing to them, and many of our sightings have been in these areas.” If residents do see a gray fox, either in person or via a personal trail camera, they are encouraged to report it along with any additional details of the sighting via email to thunderbaygrayfox@gmail.com.

The Inside Scoop

The Gray Fox Project

Watch What You Flush Down the Drain

Investigating New Populations in the Thunder Bay Region

By Erin Moir, Education Director, EcoSuperior

hile fox sightings are not generally uncommon to residents of Thunder Bay and the surrounding areas, in the last decade there has been a notable increase in sightings of gray foxes, a rare and threatened species of fox in Ontario. Members of the Thunder Bay Field Naturalists Club have been investigating this increase very closely for the past three years and have launched an initiative that they have named the Gray Fox Project. The gray fox typically lives in the southwest part of the province, so its presence in Thunder Bay is especially interesting, as this would be the most northern limit of their range. The organization has stated that they have observed evidence of the species breeding in the area, which indicates that they are not simply passing through our region. Ted Armstrong, a wildlife biologist and one of the coordinators of the Gray Fox Project, explains that there is very little known about the

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animal, and the hope is that this project will allow the organization to learn more about the species, as well as its habits, in order to aid in the species’ recovery strategy, as it is not only considered threatened in Ontario, but also by federal wildlife officials. The gray fox can be distinguished from the more common red fox by both its colour pattern and its size. “In addition to being grey in colour, the gray fox is typically smaller, has shorter legs, and has a longer tail than the more common red fox,” says Armstrong. “The gray fox also has a distinctive colour pattern on its tail: the tip of its tail, along with a stripe down the back of the tail, is black, whereas in the red fox it is white.” Armstrong hopes that by sharing this information, residents will be able to more easily identify the gray fox should they see one. Members of the Gray Fox Project are asking for help from the public in their pursuit of learning more

Sam Brinker, MNRF

By Savanah Tillberg

A gray fox on Pelee Island, one of the animal's hotspots in Ontario

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xtremely fine print, long multi-syllable words, and even missing ingredients: that is what you typically find on the labels of most bottles of moisturizers, shampoos, and other personal care products. Even though Health Canada requires companies, by law, to publish all the ingredients in personal care products, unfortunately, this is not always the case, or what is listed may be very misleading. Take for example, the word parfum (or fragrance in the United States) that is commonly listed as an ingredient in personal care products. Canada uses the international naming convention for cosmetics, called the International Nomenclature for Cosmetic Ingredients (INCI). Under this naming convention, components of a fragrance can be listed as individual ingredients or can be listed as

just “parfum.” Some studies have shown that a parfum can consist of up to 2,000 unique ingredients. Not knowing what ingredients we are putting on—or in—our bodies can be harmful to our health and the health of the environment. Aside from some personal care products’ ingredients causing skin and eye irritations, headaches, and difficulty breathing, many synthetic ingredients are harmful to our environment. Think about your bathroom and all of the products we may use in that space. When we brush our teeth, take a shower, and wash our hands, all of the water we use goes down the drain, along with all of the ingredients in our products. And it doesn’t end there. Wastewater treatment plants are engineered to handle the disposal of organic material, such as mild detergents and human waste.

Unfortunately, they are not as good at removing human-made chemicals and other ingredients from wastewater, and therefore, much of these ingredients pass directly through the treatment facility and out into the environment—otherwise known as Lake Superior. This is not good news, since in the City of Thunder Bay, we also get our drinking water from that same source. Even though we can become knowledgeable about the ingredients on our personal care products, it is pretty hard to know about ingredients that aren’t even listed nor are required to be. The solution? Start by looking for products that are unscented or fragrance-free. Or consider a lightly scented product made from natural sources and with words that are easier to pronounce. Check out the Environmental Working

Group’s Skin Deep database (ewg. org/skindeep) to help evaluate what may be lurking in your bathroom cabinet. And better yet, look for locally made, all-natural personal care products, where you can speak directly with the producer/artisan and ask direct questions about all the ingredients they use. We may not realize we are unintentionally polluting our waters while washing our hands, but it’s a quick fix to build a healthy future for people and the planet.

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Check Your Facts Misinformation and Critical Thinking in the Social Media Age By Jamie Varga

herever we stand on the political spectrum, a good number of us fall prey to misinformation in the dialogue that happens on social media. Personally, I stand fast to the point of view that social media and the internet are not causes of any of this, but are simply tools inappropriately wielded as weapons, and the ensuing social breakdown is the result. When discussing the issue of misinformation, it can be hard to stay on target, as the conversation follows a myriad of winding paths and perspectives. For good or bad, recent events have given life to a prime illustration of this machine in action. A recent article from the Washington Post about former president Donald Trump and some of his allies being banned from Twitter made claims that misinformed Tweets about election fraud dropped by as much as 73% after his ban from the service. This should come as no surprise, since lies and untruths are essentially what Trump’s whole campaign and presidency were built

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upon. Populist politicians have realized that the latest demographic for them to tap into is the “ordinary citizens” that span all constituencies. Minorities, women, special interest groups, conservative-leaning progressives, and left-leaning right-wingers are all composed of these “ordinary citizens,” and the only thing that stands in the way of uniting them as a majority voice has been a philosophical divide based on each of their principles. Now, these politicians have somehow convinced us that they are also “ordinary citizens” just like us, and we all share the same principles but have been misled by the mainstream or the alternative depending on which side they are pandering to. Add in the extra spice that there is a legitimate gap ever-expanding between citizens and our leaders as they continue to lose connection to the people and live within a world often without accountability. As that disconnection widens, doubt in facts leads to their dismissal simply with enough public support.

We have slowly gone from a society that once respected facts, education, and the general drive to be correct to a world where people who still stand by these standards are becoming uncommon. There are some big wheels in motion as to why that is, but at the core is the fact that our scholastic standards have been stressed beyond their capacity to cope with this new world of “alternative facts.” The emphasis on being factual in our claims has faded and a window left open, allowing critical thought to be pushed outside; for an example, one needs to look no further than some people’s continued belief in discredited claims of a direct link between vaccines and autism. This lack of critical thought has led to us abandoning the ideal of everyone being entitled to their opinion so long as they could support it, and we are now presented with this distorted view that everyone’s opinion is their own personal truth and if you don’t like it, you can go find your own truth. Sadly, many of us dive into all this willingly, and our very ignorance can blind us from the ability to know whether or not we even know what we are talking about. What you don’t know can hurt you because, if your “expertise” is based on misinformation and you are incorrect, not only will you not know it, you also won’t care when you are contradicted

with evidence. This becomes a dangerous state of being for the main reason that we end up arguing over the truth and fallacy of misinformation while the real enemy continues to do its work in the shadows. That enemy is disinformation—the deliberate manipulation of facts to push a particular agenda. By giving into “alternative facts,” we have followed the primrose path by simply smashing that “share” button without even checking to see if what we are sharing is true, and often without even reading the articles at all. All the while, those entities with interest and agenda in controlling certain information take comfort in our oblivion and distraction. Most upsetting is that very few of us can claim to be innocent of spreading this misinformation. I know I have at one time or another. Like many other personal faults however, I think the first step of recovery is to simply acknowledge that. “My name is Jamie Varga and I have a critical thinking problem….” After that, we can move on to how we fix all of this. Ask questions, investigate, discuss, debate, agree to hold judgement, and most importantly, have a desire to be correct instead of right. My new rule is to question almost everything, and to remember that new facts can change a truth but a perception of truth, on its own, can never alter a fact.

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March Horoscopes Aries

(March 21–April 19) March is a stellar month for Rams. All of your hard work is paying off! Solo ventures are flourishing at this time—you are a one-ram show with a captive audience. Keep on doing what you are doing, as you are an inspiration to many. This is also the birthday season for late-March babies. Don’t rely on others to spoil you. Spoil your own self first and let them take the lead. Now’s your time to shine!

Taurus

(April 20–May 20) You are on the go this month, Taurus! A virtual visit to a school, library, or learning centre refreshes and invigorates you. Great deals can be found online shopping. but tuck some money away for a rainy day and that little nest egg will give you comfort when you finally get to make plans. Enjoy some imported foods and plan a special menu for the family. You are a fabulous host(ess) and it’s all about having fun. The spring equinox finds you in a spirited mood and your family enjoys all the warm vibes.

Gemini

(May 21–June 20) Your normally cheery, airy self has taken a bit of a hit lately. As you are normally a positive and social kind of person, it’s not surprising that the first week of March finds you in a bit of a tailspin. Make a list of things to be grateful for, Twins, and look on the bright side. Schlumpy Saturn inches out of your sign midmonth and your spirits become brighter. Grab some cronuts and flick on the latest series that everyone’s talking about on Netflix. You’ll be back to your perky self in no time. Study a new subject or skill if boredom persists.

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TheBeat

By Sunny Disposish

Cancer

( June 21–July 22) You are normally a good listener, Cancer, but sometimes you just aren’t paying attention. Be aware of distractions and try to focus wholeheartedly on the situation at hand. Any frustrations you have this month can quickly be resolved by going outside and connecting with nature. Remember what’s really important! You will find satisfaction in getting organized and developing good habits. As always, the kitchen is the heart of your home—a new dish will get the creative juices flowing. Enjoy the rewarding smiles of a happy family.

Leo

( July 23–August 22) You are feeling buoyant. Spring is in the air, and restless Lions are enjoying being outside and making plans for the next few months. Use a fireplace, bright lights, and hot drinks to keep your sunny self lit up. Leos are ruled by the sun and they do need its rejuvenating rays from time to time. Planning a special St. Paddy’s day event at home could be the next best thing—and who knows, you could make a new tradition! It may be time to spruce up your workfrom-home quarters. Talk to a tactile Taurus for some terrific ideas.

Virgo

(August 23–September 22) You can make a difference for the better in the lives of those you care for, especially in the case of younger people. Remember how much you mean to people, both professionally and personally. Typically modest, Virgos don’t seek out the limelight, but give yourself a pat on the back every so often for a job well done. You deserve it! Career-wise right now, things can be tough. Whether it be physically demanding or emotionally exhausting, we see you and applaud your strength and resilience. Go forth and conquer! You’d be surprised at who is watching and being inspired by you.

Libra

(September 23–October 22) The full moon arrives on the 28th, and guess what—it’s in the sign of Libra! Traditionally called the Worm Moon, it’s been thought to be named after the earthworms that appear as the soil warms in the spring. Most Libras don’t like creepy-crawly things, so just enjoy the light of the bright moon and forget the whole worm thing if that’s what you prefer. This month’s focus is on home repair and organizing the household to create domestic harmony. Enjoy a few laughs while working together on a project.

Scorpio

(October 23–November 21) You might be experiencing a bit of the luck o’ the Irish, Scorpio! Be confident in your dealings. Whether it be the office lotto pool or simply lucky in love, fortune is in your favour. Speaking of St. Paddy, why not plan a little something special with those under your roof to honour the patron saint of Ireland? Whether you plan a special menu, or just enjoy some green beer, make it a Wednesday to remember. Stay up late and enjoy a good time! If it’s been awhile, drink plenty of water and ensure that everyone partakes in plenty of potatoes on their plate.

Sagittarius

(November 22–December 21) It’s out with the old and in with the new for you, Sag. Time to do some spring cleaning and let some fresh air into your dwelling. Whether it be eliminating clutter from your life, or getting rid of toxic people, the time to downsize is now. It’s a good idea to gather safely with groups—the energy is exactly what you need. Keep on building momentum with your new project and be prepared for the big reveal later this spring. A new learning opportunity is in your favour.

Capricorn

(December 22–January 19) Your ruling planet, Saturn, has you all riled up. There have been positive changes under your normally tumultuous roof lately, and once the dust has settled, we could see our diligent Capricorns take a much needed time-out. Plan a quiet night in and order some local take-out. With so much to choose from, you can tickle your tastebuds while supporting local. Online shopping is kinda fun too. Open a bottle of wine (or libation of choice) and start treating yourself like the glorious Goat you are. Contactless and curbside are great new techniques for spoiling yourself!

Helium Dreams By Tessa Hargreaves I lie to myself. Let go of helium dreams, watch them float away like party balloons into a never land molded from childhood leftovers. I feel lost most of the time. But still, I follow the yellow brick road, tethered to ribbons, tied to small wrists searching for moments when I too can float away. Because some nights, when I can see the stars spread above me, I still yearn to be helium.

Aquarius

( January 20–February 18) Love is in the air for Waterbearers, and don’t try to deny it! Normally described as somewhat detached and independent, single Aquarians are enjoying being in the midst of major changes involving matters of the heart. You are a true free spirit and when you decide to let someone in, it’s a glorious time indeed. With a little communication, honesty, and trust, Aquarians will soon be collaborating with ease. The answers that you seek are right in front of you. Dynamic expansion is drawing near. Trust your intuition and take a bold chance!

Pisces

(February 19–March 20) The new moon on the 13th is in Pisces, so Fish are going to feel extra amped up at this time. Time to go within! Practice the fine art of meditation and enjoy the feeling of being relaxed and calm. (It’s a great idea before a dreaded Zoom meeting, too!) Time to manifest your heart’s desire. Closer friendships develop with people you’ve met. This is a surprise, but try not to judge a book by its cover. These are different times, and others may not be themselves initially. Your loving heart draws out their best qualities and you could make a new friend! Birthday celebrations are a source of joy.

Helium, digital painting, boy Roland

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