Outdoor Lifestyle Issue - Volume 3 Issue 14

OUTDOOR LIFESTYLE ISSUE

BEE CAUSE AND EFFECT THE DECLINE OF NIAGARA’S

B E E P O P U L AT I O N

SENSIBLE SIMPLE SUMMERTIME MEALS

plus

D.I.Y. WHIMSICAL DÉCOR, summertime DRINKS, 2 outdoor EYE HEALTH & growing COMMUNITY GARDENS

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meet the CONTRIBUTORS

OZKUR

Lynn

OGRYZLO

Gabrielle

Sandra has been a professional photographer for 30 years— from studio portraiture, weddings and families, to magazines, tourism and interiors.

Sandra also spent eight years in the wine industry doing marketing and special events. A writer/photographer for REV publishing for 3 years, she specializes in wine, tourism and lifestyle subject matter. Contact her at ozkur.ca.

Lynn is a food, wine and travel writer, author of three international award-winning cookbooks and regular contributor to REV Publications. Lynn specializes in culinary tourism covering regional cuisine destinations, slow food, culinary holidays, wine, spirits and “la dolca vita”.

She can be reached for questions or comments at lynnogryzlo.com.

Gabrielle is a passionate about the written word. A newcomer to Niagara, Gabrielle is a graduate of the University of Ottawa’s Journalism program and has written for a number of newspapers and publications across Canada. Her passion lies in profiling members of the community and uncovering the hidden gems within a city.

When she is not writing you can find her on her bicycle - most likely with a large coffee in hand.

Mariana

Sandra

Mariana Bockarova is a PhD Candidate at the University of Toronto, where she teaches Psychological Resiliency, the Science of Happiness, and the Psychology of Relationships. Her research explores narrative medicine and mental health. She also holds a Master’s degree from Harvard University concentrated in Psychology.

BOCKAROVA

TIEMAN

TODAYMAGAZINE.CA 5

NIAGARA FALLS • ST. CATHARINES • WELLAND

niagarabatteryandtire.com

Letter from the

EDITOR I

f there is one place I love to be, it is outside. I need the sunshine, the smells, the colours…to be immersed in nature is completely invigorating, especially after a long, dreary winter season.

And while I love being outdoors, I definitely don’t possess any particular talent for gardening. What I do possess is a deep appreciation for those that have the patience to master it. I often start out the spring season with the illusion that I am going to have a showstopping landscape, but that dream usually ends exactly where it began…on my Pinterest board. One thing I am doing this year though, is attempting to plant a garden that will attract lots of bees. This is really a win-win because a garden of wildflowers is low maintenance (see page 60) and helps encourage the local bee population. (buzz on over to page 28, and get bee-hind the cause.)

As much as people have a fear of bees, they are pretty darn vital to the continued operation of our planet, so I’m sure we can all learn to just get along. I maintain a strict policy of “you guys buzz around in the nice wildflower garden I made for you, and I will hang out 20 feet away on my swing. I won’t scream in your face if you don’t sting me for no reason” It worked okay last year. I suppose my favourite part of “gardening” and the part I maintain with borderline obsession, is the proper arrangement of my gnomes. They add a certain amount of whimsy to my yard (see page 50) that makes me happy everytime I go outside. This year, if all goes well, between the wildflowers, bees and gnomes, my backyard will be a very happy and happening place.

I hope you spend these next few months really enjoying the world around you. I don’t want to get too sentimental, but holy crap, the natural world is awesome, let’s not take that for granted. You should really stop and smell the roses and whatever other flowers you happen to pass, because they usually smell good, they’re pretty, and they get sad if you don’t notice them (or at the very least they laugh at you when you walk into a pole because you were looking at your phone. Hey, I said flowers are pretty, I didn’t say they weren’t jerks. Have you ever been stabbed by a rose thorn? Yup, thought so.)

Happy Spring everyone. I hope you enjoy the sunshine, the birds, the bees, and of course, this issue of Today Magazine.

DESIGN. BUILD. MAINTAIN.

#10 Henegan Rd, PO Box 1222, Virgil, ON P: 905.937.5353 treeamigos.ca info@treeamigos.ca

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HANNAH QUEEN @hannahqueen This Instagram account is dedicated to fresh ingredients, flowers, farmers markets and other beautiful things.

#TODAYMAGAZINE Today Magazine wants to know what inspiration you’ve taken away from this issue. Tweet us at @TodayMagazine

KAEL @punkodelish This Toronto-based photographer posts breath-taking images of the Canadian landscape.

pinterest

special

This issue has plenty of delicious summertime recipes to enjoy, but we discovered many more that didn’t make the magazine.

Check out our Tastes of Summer board on Pinterest to find even more interesting recipes.

TM

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TODAYMAGAZINE.CA 9

ONTENT

PUBLISHER Rev Publishing Inc. PRESIDENT & CEO Daniel A. Pasco GENERAL MANAGER Candace LeBlanc DIRECTOR OF SALES Sherry Madden ACCOUNT EXECUTIVE Alexandra Mills, Nicole Morneault, Joe Visentin EDITOR Megan Pasche CREATIVE DIRECTOR Tina Lanzillotta GRAPHIC DESIGNERS Tabitha MacDonald, Rachel Bertrand, Christina Picton, Jenn Blais IT/WEB DEVELOPER Justin Soungie BUSINESS DEVELOPMENT MANAGER David Mace MARKETING/SOCIAL MEDIA COORDINATOR Kaila Henderson CONTRIBUTING WRITERS Mariana Bockarova, Lynn Ogryzlo, Sandra Ozkur, Gabrielle Tieman TO ADVERTISE PLEASE CALL 905.356.7283 or 1.877.888.2825 WEBSITE todaymagazine.ca

facebook.com/RevPublishingInc @revpublishing www.revpublishing.com

Outdoors by Today Magazine is published by Rev Publishing Inc. All opinions expressed in Outdoors Magazine are those of the authors and do not necessarily reflect the view of Rev Publishing, it’s employees or owners. Reasonable care is taken to ensure that the information contained in this magazine is as up-to-date and accurate as possible, as of the time of publication, but no responsibility can be taken

by Outdoors Magazine for any errors, omissions or comments made by writers or interviewees that are contained herein. Furthermore, responsibility for any losses, damages or distress resulting from adherence to any information made available through this magazine is not the responsibility of Outdoors Magazine. All unsolicited manuscripts and/or photographs submitted are assumed to be intended for publication or republication in whole or in part. The right to alter, edit or refuse photos and/or manuscripts intended for publication is assumed. All unsolicited material submitted to Outdoors Magazine are submitted at the author’s risk.

Manuscripts and or photographs intended to be returned must be accompanied by sufficient postage. Outdoors Magazine does not assume any responsibility for any claims of our advertisers and reserves the right to refuse any advertising.

Al Fresco 13

18

HERE COMES THE SUN

We’ve rounded up some of our favourite summertime recipes to share…hope you enjoy them as much as we do!

SENSIBLE BBQING FOR A SIMPLE SUMMER

BBQing can be intimidating for some, and here Lynn Ogryzlo examines bbq culture and pares it

down for the humble home cook.

Fresh Air 25

GO EASY ON THE EYES

Dr. Stoyan’s advice on how to best protect your eyes in the outdoors.

28

BEE-CAUSE & EFFECT

Put your stock in bees and secure the survival of our future food production.

32

35

BEE AN INVESTOR

A guide to how you can invest in ensuring a healthy environment for bees to thrive.

GUESTING PLACE

This year’s trend is all about creating a space that complements a lifestyle meant for entertaining.

50

A WHOLE WORLD OF WHIMSY

History on the garden gnome and d.i.y. whimsical backyard projects.

Unearthed 56

IT TAKES A VILLAGE:

60

A TOUCH OF MUSS, A LITTLE FUSS

Tips for a low maintenance garden.

64

BETTER TOGETHER

67

THE OBSESSIVE GARDENERS

The growth of community gardens.

A guide to companion planting.

Now, for the first time, the Hiltons are opening their property up for public viewing.

Here. See. Do 75

OUT & ABOUT

Niagara events, festivals and concerts.

79

FARMER’S MARKET

82

CAPTURED

Guide to your local market listing for the year.

Today’s people out on the town.

TODAYMAGAZINE.CA 11

Serving Lunch and Dinner

Located in Hilton Hotel & Suites Niagara Falls/Fallsview directly across from Fallsview Casino Resort 6361 Fallsview Blvd, Niagara Falls, ON L2G 3V9 pranzoniagara.com | 905 353 7174 | facebook.com/pranzoniagara Complimentary parking for our dining guests.

AL FRESCO

HERE COMES

Quite possibly the best thing about summertime is the outdoor relaxation that comes with it. And what is relaxing outdoors, without a cold drink or treat in hand? We’ve rounded up some of our favourite summertime recipes to share…hope you enjoy them as much as we do! >>

TODAYMAGAZINE.CA 13

SOUTHERN SWEET TEA INGREDIENTS • • • •

6 tea bags 2 cups of sugar 1 gallon of water ¼ teaspoon of baking soda (this helps cut any bitterness)

DIRECTIONS 1) Boil half of your water, and once boiling, add it to a glass pitcher with the tea bags and the baking soda.

2) Let steep for 15 minutes. After time is up, remove the tea bags, add the sugar, and then stir until it’s dissolved.

3) Add the rest of the water (cold), to the pitcher, and stir again.

4) Put it in the fridge for several hours before serving.

BLUEBERRY YOGURT SWIRL POPSICLES INGREDIENTS • • • •

2 cups of blueberries 2 tablespoons of honey 2 cups of vanilla Greek yogurt A popsicle mold

DIRECTIONS 1) Blend the blueberries in a food processor or blender until they reach a smooth consistency.

2) Pour the mixture into a large bowl, stir in the honey, then stir in the yogurt (mix it gently if you want your popsicles to be marbled looking).

Taste the mixture; if you don’t think it’s sweet enough, you can add more honey.

3) Put the mixture into the popsicle molds. Add the sticks if you have them (the ones that come with the molds), if not, put it in the freezer for two hours, then put a wooden stick in each.

Freeze for 4 to 6 hours or overnight.

Source // Recipe from the countrycook.net

4) You can easily remove them from the molds by running them under warm water.

FROZEN BLUEBERRY BITES

*This recipe can be adapted to use any kind of fruit…you can adjust the amount of honey depending on the sweetness of the fruit you use.

INGREDIENTS • 1 cup fresh blueberries • ½ cup light vanilla yogurt • Toothpicks

DIRECTIONS 1) Put a berry on a toothpick and dip in yogurt, then place on a parchment or wax paper lined cookies sheet.

2) Repeat until all the blueberries are done.

3) Freeze for about an hour.

4) Eat immediately or store in an airtight container in the freezer.

Source // Recipe from liveatlearn.com

Source // Recipe from sallysbakingaddiction.com

CHERRY LIMEADE SLUSH INGREDIENTS • ½ cup frozen lime concentrate • ¾ cup maraschino cherries (no stems) and juice • 1 cup of lemon lime soda • 1 lime, juiced • 2/3 cups of ice • Extra cherries and lime wedges for garnish

DIRECTIONS 1) Add the ingredients to a blender and process until they are combined and smooth.

2) Garnish and drink!

Source // Recipe from thefarmgirlgabs.com

SOUTHERN

LEMONADE INGREDIENTS • • • • •

2 ½ cups of sugar 2 cups fresh lemon juice 1 ½ cups cranberry juice 5 cups of water Lemon slices

DIRECTIONS 1) Boil one cup of water, and then stir in sugar until it is dissolved.

2) Once dissolved, allow it to cool and refrigerate for one hour.

3) Add the sugar mixture, the juices, and 4 cups of water to the pitcher.

4) Mix it all together well, and put it in the fridge until it’s ready to serve.

5)Serve it with ice and garnish with a slice of lemon.

Source // Recipe from frugalcouponliving.com

STRAWBERRY LEMONADE POPSICLES INGREDIENTS • 1/3 cup of sugar • Six to eight strawberries • 1 cup fresh lemon juice (from about 4 to 6 lemons) • ½ cup water • Popsicle mold

DIRECTIONS 1) To make the simple syrup, bowl 1/3 cup of water, and once boiling, add sugar and stir until it’s dissolved. Take it off the heat, and let it cool completely.

2) Cut up the strawberry into small pieces and divide the pieces into the mold.

Source // Recipe from sweetandsavorybyshinee.com

FROSTED & FROZEN LEMONADE INGREDIENTS • • • • • •

1 can frozen lemonade concentrate 1 cup milk 1/2 can sweetened condensed milk 2 to 3 cups of crushed ice Grated lemon zest Whipped cream

DIRECTIONS 1) In a blender, mix lemonade concentrate, milk and ice.

2) Add in sweetened condensed milk (keep tasting and adding until it reaches a taste that you enjoy) 3) Pour into glasses, garnish and serve!

Source // Recipe from attagirlsays.com

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Sensible BBQing for a

Summer

By Lynn Ogryzlo

Seven a.m. on any given day is certainly not what you’d call prime-time TV. But when you’re walking the treadmill and channel surfing, a foodie will eventually settle on the Food Network.

So there I was power walking in one spot and watching a chef thread thick succulent tentacles of octopus onto fancy metal skewers. These grayish appendages were about the size of a rather large, long carrot, all covered with slimy little suction cups. They had the texture of a puddle of Jello and flopped around aimlessly as the chef skillfully lanced each one through the center from end to end. Then he doused them with olive oil and covered them with a secret combination of herbs to no doubt offer plenty of flavour. Then he grilled them on a really hot barbecue grill. They looked amazing. What a great start to barbecue season!

The next day I watched as another chef blanched whole artichokes on the barbecue. He took a large stockpot, filled it with water and then added not only the artichokes but plenty of other whole vegetables as well. He put the giant pot on the barbecue and closed the lid. It was to be left there for 45 minutes (one second TV time).

The show never did demonstrate just how to remove the piping hot pot from the barbecue. I would have been interested to see just how they maneuvered such a large and hot pot to drain the vegetables. Obviously this would have to be done inside the kitchen, effectively steaming it up on a hot summers day.

While the artichokes were cooking, he took some glowing red hot coals and put them in the bottom of a smoker (of course, who doesn’t have two major pieces of equipment ready to prepare one veggie dish?). Then he laid wet alderwood chips over top. The lid of the smoker was placed on top. The food rack slid into the middle.

Next he took six Roma tomatoes and sliced them in half. The tomato halves went on the food rack, cut side down, the rack was set in place and the tomatoes left to smoke for about 20 to 30 minutes – 1 second TV time.

Direct Heat: Turn all burners on high, close the lid and thoroughly heat the grill. When you’re ready to grill, turn the burners down to medium and grill away. Direct grilling is very hot and suits smaller foods like fruits, vegetables, seafood and small portions of meat such as steaks or racks.

Indirect Heat: Turn all burners on high, close the lid and thoroughly heat the grill. When you’re ready to grill, turn one of the burners off. Place the food on the unlit side. Close the lid and allow your food to cook. On a three-burner grill, turn the centre burner off and place the food on the centre grill. Indirect grilling is best for meats that will drip or for very large cuts of meat like pork shoulder or rib roast that take longer to cook.

Once cooled the artichokes were halved, brushed with a bit of olive oil and laid on the hot grill to achieve all those delicious caramelized flavours (a favourite term used by all chefs who barbecue on TV).

When the tomatoes were done smoking, they were diced finely and dressed with a special vinaigrette that was prepared in a food processor – also outdoors of course. The artichokes were arranged on a plate with their grill marks proudly showing and the luscious smoked tomato compote was spooned into the centre of each one. All six artichoke halves looked absolutely beautiful!

Day 3, 4 and 5 of watching The Food Network was equally delicious yet equally unreasonable for home cooks to achieve on their own. Scallops poached in lobster stock and grilled for visual affect. Lavender grilled jumbo shrimp with creamy squash and sweet potato bundles. Bourbon marinated ostrich with French lentils and homemade mustard cream sauce. It all started my mouth watering and in no time at all I was dreaming of enjoying each and every one of these dishes.

Now, I’ve come to terms with the fact that the barbecue shows I’m watching on the Food Network are strictly for entertainment purposes. I have no one to prepare them for me and I’d never try any of the complicated and extravagant processes at home. >>

TODAYMAGAZINE.CA 19

But it is barbecue season and if you want more than just putting a slab of meat on the grill, there is one trick that makes outdoor cooking a lot more exciting with very little effort.

I call it playing with the heat. Direct heat is quick grilling over an open flame, lid up or down and indirect heat, is grilling with the lid down with only one burner on and the food over the burner that has been turned off. With indirect heat you never put the food over the flame. In either case,

if you play with the level of heat in the barbecue, you’ll be able to cook many different foods at once and even your entire dinner with one piece of equipment – your barbecue! Convenient? You bet!

As for the Food Network, yes I’ll keep watching as I’m walking. After all, who doesn’t find it fun to watch someone prepare a stenciled roast of venison stuffed with loin of rattlesnake and dressed with heritage beans harvested by an endangered tribe on the remote side of Tuscany?

Lynn’s Barbecued Beer-Can Chicken with Chimichurri Sauce Chicken on the barbecue is popular at Directions my house but I don’t like to lather it In a small bowl, mix the mustard, butter, salt up with sticky sweet barbecue sauce. and pepper together. With fingers, carefully Instead, mine is simple, succulent and loosen skin from chicken breasts and rub mixture under and over skin. Tuck wings under chicken. refreshing.

Refrigerate overnight.

Ingredients 1 tablespoon Dijon mustard 1 tablespoon butter, room temperature 1 tablespoon salt 1 teaspoon black pepper 1 whole chicken (3 ½ to 4 pounds) 1 can (12 ounces) beer ¼ cup extra virgin olive oil 2 tablespoons fresh basil, chopped ½ cup fresh cilantro, chopped ½ cup flat-leaf parsley, chopped 1 tablespoon fresh lime juice 3 tablespoon red wine vinegar 3 to 4 garlic cloves, peeled 1 shallot, peeled ½ teaspoon dried crushed red pepper

If you’re using your good roasting pan, line it completely with foil, or purchase a disposable roasting pan. Using a can opener, remove the top of the beer can. Remove one third of the beer and place it on the pan. Slide the chicken over the beer can until it is all the way into the chicken cavity. Place it on barbecue.

Grill, covered, over indirect medium heat 1 ¼ to 1 ½ hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Do not lift the barbecue lid during cooking.

Meanwhile, to make the chimichurri sauce, place the remaining ingredients in a food processor; puree until almost smooth (or as chunky as you like).

Season with salt and pepper and chill.

When the chicken is done, carefully remove pan from the grill. Remove the beer can from the chicken, cover the chicken with foil and let it stand for 15 minutes before carving. Serve with chimichurri sauce. Serves six.

DATE: MONDAY AUGUST 15 TIME: 12 NOON PRICE: $250 TH

PRICE INCLUDES: GOLF • GIFTS • PRIZES • CART • LUNCH • DINNER AND LOTS OF GOODIES ON THE COURSE! THIS IS AN ALL-LADIES EVENT THAT IS SURE TO SEND EVERYONE AWAY WITH A SMILE ON THEIR FACE AND SOME GOODIES IN THEIR CARRIE-ALLS! NO GOLFING SKILLS ARE REQUIRED! ALL PROCEEDS GO TOWARDS WISE GUYS CHARITY! TO PARTICIPATE IN OUR ANNUAL ALL-LADIES EVENT, PLEASE CONTACT CHRIS BONELLI AT

905.932.5341 • WISEGIRLSNIAGARA@GMAIL.COM ST CATHARINES GOLF AND COUNTRY CLUB • 70 WESTCHESTER AVE, ST CATHARINES, ON L2R 3P4

DINING PROFILE

In good

TASTE In Good Taste showcases a variety of Niagara’s most melt in your mouth, showstopping, foot stomping, lick your lips, delectable dishes. Whether these items are unique to a restaurant or a familiar food that is prepared in a way you’ve never tasted before, it’s evident that Niagara is home to a food culture that is growing every day, and while it can be hard to choose where to engage your taste buds first, we hope this guide gives you a good head start.

STRADA WEST EAT & SIP HOUSE 7805 Lundy’s Lane., Niagara Falls ON stradawest.com

Hosts, Tom & Anthony Roberto welcome you to Strada West, centrally located on Lundy’s Lane! Casual dining with menu selections freshly prepared in house, featuring fresh pasta’s, pizzas, burgers, salads and daily specials. Great wine selection & 9 beers on tap!

On site parking, reservations are suggested, 905-371-2272.

KOUTOUKI GREEK CUISINE 5745 Ferry St., Niagara Falls ON koutoukiniagara.ca

From the moment you step through the doors, you will be transported into a world of flavours and fine wines. Permeating from the kitchen are scents of fresh herbs and spices, hinting at memories of the Mediterranean. Koutouki brings Greek cuisine to a different level.

Experience this rustic Mediterranean cuisine at it’s finest. “OPA!” Reservations Recommended

BENCHMARK RESTAURANT NIAGARA COLLEGE 135 Taylor Rd., Niagara-on-the-Lake ON ncbenchmark.ca

Seeking an education of the senses? Look no further than Benchmark Restaurant at Niagara College; a world-class dining destination. Our seasonal menu showcases fresh, local food, wine & beer created on site by students from the programs at the Canadian Food and Wine Institute.

Please reserve ahead: 905-641-2252 ext. 4619

Featured DISHES...

PONTE VECCHIO

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Ponte Vecchio, a CAA/AAA Four Diamond® restaurant, featuring fine Italian dining, surrounded by old world atmosphere. Ponte Vecchio’ s menu is designed to tempt your taste buds along with an award winning wine list to compliment any dish. Sure, you may be dining in Niagara Falls, but you never know where a meal at Ponte Vecchio will take you.

CAA/AAA Four Diamond® award winning 21 Club Steak and Seafood is big, bold and full of flavour. The market fresh ingredients highlight refined Canadian cuisine with uncompromising standards for excellence. From slow roasted prime rib and perfectly charred custom-aged rib eyes, T-bone and striploins to a sumptuous seafood tower, 21 Club Steak and Seafood is a cut above the rest.

Casa Mia, owned and operated by the Mollica Family for the past 32 years, offers an outstanding dining experience, regardless of the occasion. Our diverse menu abounds with our chef ’s creations, each imbued with vibrant colour, life and flavour. For reservations and more info call us at: 905.356.5410

THERE IS NO

THE K ASBAH 6130 Dunn St., Niagara Falls ON thekasbah.ca

Featuring homemade farm to table Mediterranean delights. Breakfast, lunch and dinner are served daily along with Chef ’s daily creations. All of the breakfast, lunch and dinner menus feature several items that will cater to everyone. There are several vegan, vegetarian and gluten free options available.

RAVINE VINEYARD ESTATE WINERY 1366 York Rd., St.Davids ON ravinevineyard.com

Ravine is among the few wineries in Niagara with a self-standing restaurant that bakes our own bread and grows our own certified organic vegetables. It is a paradise within a fabric of tastes, experiences, scenes and sounds across 34 acres of beautiful rolling vineyard.

love

SINCERER THAN THE LOVE OF FOOD. - GEORGE BERNARD SHAW

TODAYMAGAZINE.CA 23

FRESH AIR

A

EYE H EALT H I N THE OUTDOORS

By Mariana Bockarova

mongst my favorite memories as a child, there is one particularly cherished of which only a small vestige remains. I was no older than age seven when I conferred to do everything in my power to make my great-grandfather, whose age had just surpassed ninety at the time, happy: He had lost his wife in the springtime many years prior, and as memories often do, his sadness awakened in temporal fashion, with the melting snow and brightening sun.

For hours, in hopes of drawing a smile, I danced around the front lawn while he sat on the staircase, cane in hand. With the dirt covered hands of a child who pays no mind to what is clean or proper, in concentrated effort, I climbed into his lap, legs swinging below, and placed flowers in a crown-formation atop his still jet-black hair.

The kind man that he was, he slouched down to ease his head for my short arms' reach. As my hand looped below, a flower meant for his crown accidentally swatted into his eye. Though shrapnel from an exploding bomb in the Second World War would cost him the privilege of two seeing eyes, of all chance, I had the misfortune of poking "the good one". As he rubbed hastily, instead of a smile, I had inadvertently drawn a tear.

“When a person is poked in the eye, watering is a common response,” says Dr. James Stoyan, head optometrist at Stoyan’s Optical, easing my childhood worry as I recall my memory in conversation with him. He pauses for a moment; then, with the depth and clarity that only an optometrist of his lofty expertise and distinguished experiential stature could achieve, he details exactly what to do should a similar situation ever arise, noting from his lengthy practice that most of us -- myself included -- are completely unaware of proper protocol: “In a surface injury, a poke doesn’t penetrate the cornea (a protective layer of tissue on that covers the iris, the coloured part of the eye, among other mechanisms integral to our ability to see). The cornea has five layers and if an injury goes past the second layer, I might tell my patient to use artificial tear drops and cover it, and it should get better.” A common mistake, says Dr. Stoyan, is rubbing eyes after an injury, which can worsen potential cuts by causing ‘corneal abrasions’. If the cut becomes penetrating, however, which sometimes occurs through rubbing, “infection might set in and without the use of a steroid, antibiotic or antiviral, blindness can occur.” And with that, he answers my ever-lasting question of why my great-grandfather, now deceased, went blind after the shard of metal entered his eye: “Nowadays, if a flake of stainless steel enters the eye, doctors might choose to leave it in because it doesn’t rust. Other substances, however, can badly damage the eye, through infection or rust, so I always recommend safety goggles if welding or for certain outdoor activities.” >> TODAYMAGAZINE.CA 25

Being cautious about what enters our eyes in the outdoors is not only privy to shards of metal, however, but everyday substances such as grass, trees, and sand: "Grass and trees have the potential of giving you a fungal infection if they enter the eye. If so, you'll have to be treated with an anti-fungal. If it's sand or dirt in the eye, you might get a viral or bacterial infection. If [a substance enters the eye], the first thing you should do to prevent infection is to wash the eye out thoroughly in cold water immediately and continuously for 10 minutes. After that, you have hopefully washed out all of the pathogens, but to be extra safe, if the eye still looks red or the patient feels something, see an optometrist or ophthalmologist."

Though Dr. Stoyan recommends thoroughly washing one's eyes with water, he cautions not to keep our eyes open underwater for too long, particularly if spending the summer months in swimming pools: "The tears of our eyes have a pH of 7.3 or 7.4 out of 14. If you put water in your eyes, which is slightly more acidic [meaning the pH, a measurement of acidity, is less than 7.3], it burns a bit. A small amount of acid is put in swimming pools to keep them clean, and if you're in there long enough, your cornea swells and you may feel burning. It's best to wear under-water goggles if you swim repeatedly, because it would otherwise be constant exposure to acid in the eyes."

While mild exposure to swimming with our eyes open rarely cause long-lasting damage, Dr. Stoyan warns it's bathing of another variety

which is the source of major harm to our vision: Sunbathing.

"Years ago, when I was a kid, we didn't wear sunglasses; no one suggested it. Now, we suggest that all kids wear them because for those who didn't and are now turning 60, we are seeing the development of cataracts.

When a child wears sunglasses, they may age to 80 or more without cataracts or retinal damage."

Why does sun exposure increase the damage to our eyes? The optimal amount of light intensity for our eyes (measured in units called foot-candles) is 150-200 foot-candles. In retail environments, such as shopping malls, the light intensity soars up to 1,000 foot-candles, which tends to make everything look brighter and therefore much more aesthetically pleasing. On a cloudy day outside, the light intensity is roughly 3,000 foot-candles, but in broad daylight, it can go as high as 12,000 foot-candles, nearly six times more than what knowledgeable specialists like Dr. Stoyan would consider optimal intensity for our eyes. To further complicate matters, the infamous 'UV radiation' is strongest in summer months (May to August) which can not only cause skin cancer, as dermatologists often warn, but also damage eyes, causing cataracts, macular degeneration

and even solar burn - literally, a sunburn inside the eye.

"I had one patient who had his vision reduced after the solar eclipse because he was looking at it for more than 10 seconds… This caused what is known as 'solar burn', which left a scar in the back of his eye, permanently reducing his vision," Dr. Stoyan recalls. "We're told not to look at the sun, but we still do because of a false idea that sun-gazing is healthy for our eyes, but this isn't the case."

So, how do we protect our vision from the damaging effects of the sun? Besides seeing a qualified optometrist for eye tests (Dr. Stoyan recommends once a year for children, every two years for adults aged 20-40, and yearly checks thereafter), wearing appropriate protection can make all the difference: "When you put sunglasses on, your pupils (the opening of the centre of our eye in which light enters) dilate to allow more light in, to produce a better image. When sunglasses do not contain UV protection, the UV radiation has even greater exposure to the naked eye through the dilated pupils, producing damage." In other words, wearing sunglasses without UV protection would be the equivalent of your bare skin burning in the sun for hours on-end, with no sunscreen in sight. Though all sunglasses must have UV protection as mandated by Canadian law, Dr. Stoyan notes "the difference between the sunglasses you can buy at drug marts and convenience or retail stores versus Stoyan's Optical is in the lens. Cheaper sunglasses use one UV coating, but better quality sunglasses can use up to 14 coatings. The quality of the cheaper glasses won't cut out the UV as well as better quality glasses and won't produce a clear image." The lesson here is to get into the habit of wearing high quality sunglasses, preferably purchased from a store staffed with certified opticians like Stoyan's Optical, whom you know and trust, and, of course, wearing your sunglasses whenever outdoors.

Dr. Stoyan also recommends an unlikely source of keeping eyes healthy: Exercise. Proven by scientific research to prevent the degeneration of neural cells in the retina (which cause a condition known as 'macular degeneration'), there may be no better way to spend the outdoors than getting eye healthy by dancing around your own front lawn.

DR. STOYAN’S

QUICK TIPS FOR EYE HEALTH • Get regular eye examinations by a qualified and certified Optometrist.

• Invest in high quality sunglasses, with help from a trusted Optician, and wear them as often as possible.

• Get children into a habit of wearing sunglasses early.

• If a substance enters your eye, wash it in cold water for 10 minutes, avoiding rubbing. If it is still red or painful thereafter, see an optometrist, ophthalmologist or go to the hospital.

• If macular degeneration runs in your family, wear sunglasses, take vitamins, (particularly lutein and zeazanthin), and exercise.

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If we don’t ensure the health and stability of these insects, our fate also hangs in the balance.

BEE-CAUSE A N D E F F E C T

by Sandra Ozkur

T

here is a lot of buzz in the media about the decline of the bee population in Canada and around the world. Bees have been disappearing at an alarming rate over the past several years and scientists and beekeepers have been racing to find out why. Colony Collapse Disorder is the term given to the sudden die-off of seemingly healthy bee colonies. This is a huge issue for Niagara, which relies heavily on agriculture and the production of the cash crops that feed the province. Pollinating insects, in particular bees, are not only a necessary part of the life cycle of many plants, but are also a necessary part of the farming industry. Bees, in their quest for food, carry pollen from flower to flower. As a natural consequence, bees pollinate the crops that we have come to depend on: fruits, vegetables, flowers, berry and grain. Indeed, flowers evolved for this very reason: to attract potential pollinators in the plants’ quest to reproduce. Without bees, many flowering plants would simply become extinct. Ontario’s farmers rely on bees as deeply valued partners in the production of their cash crops. Furthermore, without bees, the majority of our wildflowers would also be gone. What would Canada be without its maple trees or Ontario trilliums?

Awareness and immediate action are needed to preserve and nurture the existing bee population and other native pollinators. It is estimated that two-thirds of the food we eat is a result of insect pollination. These pollinators include bees, moths, beetles, bats, butterflies and hummingbirds, of which bees do eighty percent of the work.

Imagine what would happen should our bees succumb to Colony Collapse Disorder: The beauty of the Niagara area would disappear. Its diverse and often endangered flora would quickly follow the bees into extinction. Imagine the implications for our economy: What would we do without the vegetable growers, greenhouses, market gardens, nurseries, orchards and vineyards that supply the landscaping, restaurant, beer, wine and tourism industries? The disappearance of our bees would have a far-reaching and devastating effect on tourism as well as the entire economy of the region. >>

TODAYMAGAZINE.CA 29

The are several factors that contribute to the decline of bees: •

Acres of flowerless landscapes due to urban development

•

Crop monocultures created by sowing a single crop, thereby reducing the diversity of flowers on which the bees feed

•

Increase in parasites and disease

•

Use of toxic herbicides, fungicides and pesticides

•

Systemic use of neonicotinoids on seeds and plants

Let’s look at two of these a little deeper. The use of modern chemicals has had a devastating effect on insect population in general. A group of pesticides called neonicotinoids (neonics) are being blamed for the drastic harm that bees have incurred in recent years. This systemic pesticide is applied to the seed and taken up by the plant as it grows. It remains in the cells of the plant and is ingested by anything that feeds on that plant. This includes pollen and nectar that is gathered by bees and is taken back to the nest to feed the members and the larvae. This poison also ends up in runoff rainwater, which bees drink, further poisoning their bodies. These neurotoxins builds up in a bee’s body over time and eventually paralyzes or kills the bee.

Since the introduction of neonicotinoids, there has been a steady increase

in Colony Collapse Disorder. According to Tibor Szabo, president of the Beekeepers Association of Ontario, some beekeepers have experienced a thirty-eight to fifty-eight percent loss in their bee colonies over the past year. This alone is destructive enough to the producer, but sadly it incurs an additional burden. Foreign honeybees are now being imported in record numbers to supplement the local bee population, at a high financial cost to the farmer. We are no longer self-sufficient. “Niagara has traditionally had the lowest rate of winter loss, at around fifteen percent. This increased loss is devastating. Hives are now collapsing even in the summer, which was unheard of in the past. The bees have to work harder and harder to maintain the hives and cannot cope,” stated Szabo.

Honeybees have long fascinated Victor Unger, a veteran Niagara beekeeper for over 40 years. Growing up in Paraguay, he learned beekeeping from his father. “My father could locate wild beehives by calculating the time it would take for bees to return to their feeding spot. He would follow their flight path and capture the swarm. He knew everything about bees.

When I moved to Canada in 1945, I brought my knowledge of bees with me and have continued to raise bees my entire life. I consider honey bees to be my best friends, and it breaks my heart to see how we are poisoning them, and ourselves too, with chemicals.” Victor has lost twenty-two of his forty-five hives this past winter. “I just want people to know how dire the situation is and how devastating it will be to all of us if we don’t take action immediately,” he pleaded.

Farmers who rely on bees to pollinate their crops are also losing millions of dollars due to lower yields as a result of spotty pollination. This has created a high demand for commercial beekeepers and their pollinating services. Commercial beekeepers are now providing a service that was once provided by nature. Truckloads of bees are hauled across the country where they are placed in fields and orchards during blooming season to insure the pollination of crops. When the bees’ work is done, the hives are moved on to the next flowering location. This results in increased costs to our food production.

The demand for pollination services has become so great that Niagara College is instituting a beekeeping certificate program to train skilled professionals for the industry. This pilot program is slated to begin in January of 2017. It will be a post-graduate certificate program that will train professional apiarists, managers, technicians, commercial beekeepers and commercial pollination service providers.

But there is hope! Governments and some corporations on an international level are finally taking steps to bring back the bees. In Europe, USA and Canada, regulations have been implemented to ban or phase out the use of neonics. But it is not enough; municipalities, cities and individuals must also pitch in to provide safer environments. General Mills Canada, producer of Honey Nut Cheerios, has started an awareness campaign called #bringbackthebees to get people involved. They provide up-to-date information and free packets of wild flower seeds on their website. Globally, volunteer groups, such as Friends of the Earth, are lobbying hard for changes that will protect the environment.

This year, Toronto has applied to become the first ‘BEEcity” in Canada.

This designation certifies the city as a ‘pollinator friendly municipality’, which means that it is committed to providing sustainable habitats for pollinators. Toronto encourages beekeeping within its urban center, allowing hives on the roof of the York Hotel, Pearson Airport and in public green spaces. A program is in place to educate schools and the public; Toronto

is taking a leadership role in supporting and rebuilding bee populations.

Locally, The Niagara Beeway project is focused on restoring biodiversity for the bee population along the Welland Canal. In addition, it monitors the health of the local bee population and encourages local citizens to participate.

Now is the time to do your part as an individual to preserve the future of our food and our beautiful Mother Earth by saving the bees. There are many things you, your friends, and your family can do to help the bees and other pollinators to thrive: •

Educate yourself about the problem

•

Write letters to your government representatives at all levels of government requesting changes

•

Form groups to spearhead bee-friendly projects in your community

•

Create a bee-friendly habitat around your home

Become bee-savvy by learning to identify the different species; it can be fun and educational for the whole family. Don’t be afraid of bees. They tend to mind their own business and go about their work. They are non-aggressive and rarely sting unless attacked. They coexist peacefully in urban settings or home gardens.

will be interpreted as hostile, so always move very slowly in and around them. Bees often get a bad rap because of their more vicious cousins: wasps, hornets and yellow jackets, which can sting repeatedly. These little guys are usually a brighter yellow with different markings than bees. They are the ones that invite themselves to your picnics to eat your meat or sweet beverages. You’ll find their paper nests on patios, in trees, and under overhangs. It is worthwhile to learn to distinguish the ‘pests’ from the ‘good guys’. Just google ‘bees vs wasps’ and you’ll find lots of help.

Here are some ways to create a bee-friendly habitat around your house: • Build bee houses in and around your home. The David Suzuki Foundation has detailed instructions on how to build simple homes for bees.

•

Become an amateur beekeeper by raising bees in your backyard. You will reap the benefits of the honey the bees produce. It will take some diligence and dedication, but is a fascinating and fulfilling hobby.

•

Don’t apply pesticides to your yard. Both the birds and the bees will thank you.

•

Plant a wide variety of blooming plants, including

Photo: Sandra Ozkur

People are probably the most familiar with honeybees; they are easily identifiable by their black and yellow striped body. Honeybees are not native to North America, but were introduced when Europeans settled here. These bees are very social and live together in a swarm. They are considered super organisms: a highly organized society with a very specific division of labour. Beekeepers build box hives to house these swarms and provide a safe environment in which to breed and raise the larvae. Besides wax, they also produce honey, royal jelly and bee pollen; these have many nutritional and antibiotic properties that benefit humans.

Native bees are less well known, although there are nearly 4000 species in North America. Interestingly, they are much better pollinators than honeybees and are the only ones able to pollinate tomatoes and eggplants.

For the most part, they live a solitary existence and forage and feed their young on their own. They dig underground channels to lay their eggs or build nests in decaying wood or plant stems.

Bees are not aggressive and rarely sting unless attacked; quick movements

native wildflowers and ground covers. Bees love clover and it grows easily in your lawn.

•

Source organic, heirloom and pesticide-free plants and seeds to be sure they are not contaminated with neonics.

•

Choose flowers that will bloom throughout the season in order to provide an ongoing source of food for your bees.

Together, our individual efforts could have a huge impact in a short time.

Whether you live in the city or country, you can do your part to provide bee-friendly plants and habitats in and around your home and community. We can take a page from the bee’s book. By mirroring the cooperative behavior of a bee colony, everyone can play their part in working together to create a healthy future for bees and in turn for ourselves.

TODAYMAGAZINE.CA 31

AN INVESTOR

PUT YOUR STOCK IN BEES AND INCREASE YOUR MARKET SHARE A huge amount of the food we consume is made possible by bees and other pollinators, as they spread the pollen necessary for crops to grow. We rely on these little workers to sustain our modern food production.

While wasps, hornets and yellowjackets still perform some pollination, they are much more effective at pest control. They are often quite a bit more aggressive than bees, but only when they feel threatened.

Campanula

In addition to pollinating crops for humans, bees also pollinate the fields livestock grazes on, create honey, and pollinate the planets floral landscape, which in turn creates habitats for other insects and birds.

Ge r aniu m

These plants help bring bees to the yard: Aster, Bluebell, Borage, Clover, Cone Flowers, Daffodil, Fennel, Fuschia, Heather, Lupin, Mint, Muscari, Oregano, Rosemary, Sage, Snapdragon, Thyme

Cr ocu s

While there are several insects that help pollinate crops and flowers, bees are especially efficient at this due to their stiff hairs and pockets on their legs, which lets them collects lots of pollen and transport it in a more efficient manner.

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GUESTING PLACE THIS YEAR, THE TREND IS ALL ABOUT CREATING A SPACE THAT COMPLEMENTS A LIFESTYLE MEANT FOR ENTERTAINING.

by Paige Turner

T

his year, consider your outdoor living area as an extension of you – set the tone for your summer and embrace the changes that may come.

We often forget to stop and smell the roses, to really enjoy our own space and own it.

Aside from our outdoors serving as a personal getaway, we also long for the days of summer when every day was an opportunity to connect with family, friends and neighbours and enjoy the sunshine. For inspiration go to our Pinterest board Be Our Guest. >>

TODAYMAGAZINE.CA 35

Comfort Zone It’s all well and good for furniture to look great, but really, what good is it if it’s not comfortable to sit in? Think plush, think cushy, think making people question how badly they really need to go the washroom for fear of losing their seat.

BAR SHED

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One of the coolest trends to come out this year is the idea of of turning a shed into a cute, sit-down bar. Build yourself one of these and you’ll quickly become the most popular neighbour on the block.

OUTDOOR LIVING/DINING ROOM Why be indoors when you can be outside? It’s for this very reason that the trend of outdoor living rooms and outdoor kitchens continues to take off. Outdoor kitchens need to be functional and positioned well in relation to the rest of your outdoor setup. The kitchen can be simple, with just a BBQ and a prep area, or get a little more involved by integrating a fridge, stove, sink and storage area.

Outdoor kitchens usually work best when built into a corner or against a wall. Keep in mind you’ll want room for a seating area that is close to the kitchen so you aren’t carrying food long distances.

Outdoor living rooms are simple to create and doesn’t have to break the budget, as long as you have some key components – an outdoor rug, a table and chairs – and you are well on your way.

LOUNGE CHAIRS/HAMMOCKS Is there anything more relaxing then spending an afternoon curled up in a hammock, reading a sunny day away? Guests will be ‘“paper/rock/scissor-ing” for those coveted comfy spots. >>

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Ambiance One of the most memorable aspects of any room is the atmosphere…it’s all about setting the mood for the intention of the space. Any space can be easily modified by adding visual elements and such as lighting, art or fire. As well, guests can easily be motivated to participate in any space by adding a few well placed bocce balls or horseshoes etc...

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DÉCOR Incorporating your artistic style indoors comes naturally, so why not extend that creativity into the outdoors as well? Aside from purchasing outdoor art décor there is seemingly an endless amount of ways to express and integrate your art. Whether it be using a tree stump, fence boards or patio stones as a canvas or putting together unique floral arrangements to showcase your newfound love of Ikebana – whatever your preference, it is sure to be a conversation piece.

LIGHTING Nothing sets the mood indoors or out quite like lighting.

Want a magical feel? String some well-placed string lights or candles in mason jars suspended from a tree or pergola. Highlight a curving path or showcase your prized vegetation with solar lights. However you choose to work lights into your landscape, just know that it definitely adds a little something special when you go about it in a creative manner.

1. Plank Wood Art with beach theme, Stevensville Garden Gallery, Stevensville.

LET THERE BE FIRE You know summer has arrived when the smell of crackling bonfire fills the air. While we need to be mindful of the city bylaws, there are still ways to incorporate fire elements in your outdoor living space without having a roaring bonfire. Ceramic firepots add atmosphere, while producing smokeless flames. Tiki torches and candles are other great ways to include some fire features in your outdoor landscape.

LEISURE Want to be the coolest kid on the block? Incorporate an element of competition by setting up backyard gaming areas. You can go old school and break out the bocce, cornhole or lawn darts, or you can get creative and build your own backyard games. This can be as easy as spray painting a twister board on your grass, or constructing a giant Kerplunk game. Let your inner child come up with something wonderful and make it happen! >>

FOUNTAIN Originally used for bathing and washing as well as the main water source – fountains have long held a mystical quality to them. Take the Trevi fountain in Rome, Italy for example. Many have paid homage to the fountain by tossing a coin (right hand over the left shoulder) in the hopes of returning to the magical city.

There is no denying that the musical sound of water trickling into the basin is hard to beat when it comes to soothing and quieting the mind. Incorporating this water feature is easy enough to do and the scale is up to you. Fountains range from a delicate table top ornament to that of Trevi proportions.

PONDS In some cultures ponds are considered sacred whether they be used for stock, bathing or ornamentation. In Europe, during medieval times, castles and monasteries would populate them with fish as is still common today – esecially in Japan where they commonly house Koi. Backyard ponds are relatively easy to make, and a simple one can be completed in a day. It should always have an element that moves the water so as not to attract mosquitos.

It’s in the Water For some it’s a form of therapy, for others it serves a practical function such as a source of water for our animal friends or for purely cosmetic reasons. For me - it’s a way to unwind and inject yet another textured element into my ever-growing landscape.

WATERFALLS Being in Niagara, we are no stranger to impressive waterfalls, and while we can’t have quite the same thundering water effect in our backyards, we can surely install a more peaceful and serene version that will make lounging in the backyard feel like a vacation in and of itself. Your backyard waterfall can range from simple to quite complex, but if simple is more your style, you can install a waterfall in less than a day.

Online guides abound, but check out familyhandyman.com or youtube.com to get you started. >>

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Custom Spaces Everyone likes to have their own little getaway, a place for just them (that they might allow other people if they are lucky). Whether this space focuses on a love of reading, a love of crafting or a simply a place to hide away, run with it and make it yours!

PERGOLAS Made out of a variety of different

TREE FORTS When you think of tree forts, you may think of a rickety wooden structure with a “no girls allowed” signed nailed haphazardly outside the door. But these structures don’t have to be just for kids.

Why not build yourself a cozy reading nook in a tree, or construct a shed that serves as a little getaway in your own backyard? Whether you want a stargazing platform, a wobbly bridge, or a paint studio, let your imagination run wild! Things to consider when choosing a tree: look for branch thickness, tree damage and access if a proper support system can be put in place.

materials, most often wood, these shade providers are usually decorated with some sort of climbing vine that contributes to the aesthetic of the arbour.

Popular climbing vines include wisteria (though this takes at least seven years to grow and bloom), honeysuckle, clematis, morning glory and ivy. They can be built over eating areas, hot tubs, etc and are a great way to customize and set apart an area while providing relief from the sun. They can be purchased pre-made or if you are handy, you can construct one yourself.

PRIVACY SCREENING With houses being built closer together and some recent housing suffering from a lack of greenery, it can be necessary to incorporate screening to temporarily provide some privacy. There are many varied options – screens can be suspended from overhead structures, they can be self standing, folding or even a vertical wall made up of plants and flowers. Pinterest is a great place to start if you are looking for inspiration the choices are endless. Check out or board for some of our favourites.

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GOLF PROFILE

“Golf is a game that is played on a five-inch course — the distance between your ears.”

–Bobby Jones

PARfor the

COURSE W

Whirlpool Golf niagaraparksgolf.com

Rockway Vineyards rockwayvineyards.com

Holes: 18 I Par: 72 I Length: 5203 - 7019 yds Head Pro: Rob Ward, PGA of Canada

Holes: 18 I Par: 72 I Yardage: 5033 to 6914 yds.

Director of Golf: Bob Allan

3351 NIAGARA RIVER PARKWAY, NF • 1-866-465-3642

3290 NINTH ST., ST CATHARINES • 905-641-1030

hirlpool Golf Course is consistently ranked among the best public courses in Canada. A classic parkland design by renowned architect Stanley Thompson, Whirlpool sits on a magnificent piece of property bordering the Niagara Whirlpool and the beautiful Niagara River Parkway. Located beside the world famous Niagara Parks Botanical Gardens and Butterfly Conservatory, it’s a must play when in the Niagara Region.

R

ockway Vineyards truly does combine the best of golf, wine and dining in Niagara. With an 18-hole semi private championship golf course, restaurant, banquet facilities, award winning winery and Canada’s only antique wine museum, this picturesque facility has it all! Members and the public agree Rockway Vineyards is Canada’s premiere golf and wine destination.

Lookout Point lopcc.com

Twenty Valley twentyvalley.com

Holes: 18 I Par: 72 I Yardage: 5010 - 6777 yds Head Pro: JJ Alexander, PGA of Canada

Holes: 18 I Par: 54 I Yardage: 5203 - 6701 yds.

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estled in the quaint hills of Fonthill, Lookout Point is a home away from home for many come summer time. Designed by Walter J. Travis, and completed in 1922, Lookout Point is a private golf course located on the Niagara Escarpment, and is truly one of the most extraordinary golf courses in Ontario. Golfers begin their round with a tee shot into the Niagara Falls skyline, which then drops 140 feet onto one of the many fairways surrounded by luscious tree lines. Professionals praise the unique dimensions that the Escarpment adds to the geography of the course. The rolling fairways and challenging greens appeal to the seasoned player and the novice alike, making Lookout Point an unforgettable and picturesque golf experience.

T

wenty Valley G&CC is a member owned and operated semi private golf facility. Designed by C.E. “Robbie” Robinson the golf course gets its name from the Twenty Mile Creek which meanders through the property. The clubhouse offers the perfect setting for weddings, meetings, banquets, golf tournaments and post round drink. With a membership of 350+, Twenty Valley is among the most respected and active clubs in the region. Come see why this course is highly regarded among golf courses in the region and deserving of recognition as one of Niagara’s best courses.

Legends on the Niagara niagaraparksgolf.com Holes: 45 Battlefield Course: 5500 - 7304 yds I Par: 72 Ussher’s Creek Course: 5421 - 7180 yds I Par: 72 Chippawa Course 9-holes: 1552 - 2159 yds I Par: 30 Head Pro: Curtis Labelle, PGA of Canada

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egends on the Niagara features 45 holes by Canada’s two leading golf architects Tom McBroom and Doug Carrick. Play the Battlefield course, host of the 2004 LPGA Canadian Women’s Open, the spectacular Ussher’s Creek course carved out of the surrounding bush, or tune-up your game on the challenging ninehole Chippawa course adjacent to the Legends Academy, one of the best practice facilities in North America.

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TODAYMAGAZINE.CA 49

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h, the humble garden gnome. These tiny, woodland creatures have quite a history. It stretches all the way back to the 19th century, when there were produced in Germany in the late 1800s. A German sculptor named Philip Griebel began a business where he molded ceramic into adorable little animals, which people used to decorate their homes and gardens.

He branched out into actual gnomes after being inspired by the German myth of the “Gartenzwerg”, which translates to “garden dwarf ”. The legends says that there were underground gnomes that came alive at night to protect the garden from evil. They lived underground during the day where they spent their time guarding their treasures, but if they were seen above ground in daylight, they immediately turned to stone.

Griebel started making the small, pointed hatted fellows that we know today, and they went to market in 1884 and became an instant success. Production of gnomes was halted during World War Two, and they were banned briefly in East Germany, but the gnomes prevailed, and their popularity spread to other countries where gardening was a popular activity. Griebels descendants actually still manufacture gnomes and there is a museum in Germany dedicated to their creation. >>

TODAYMAGAZINE.CA 51

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Concrete blocks can make for some unique DIY projects. You can use them to construct outdoor benches, planters and more. These DIYs focus on using concrete blocks to build outdoor seating. There are several different options you can try, and you can vary them all according to space and budget.

PATIO SOFA

If you don’t want to use the wooden beams, you could use even more concrete blocks and create a base which you put cushions on top of. One large foam cushion covered in fabric, plus some outdoor pillows would make this a super comfy seating area.

If space is a concern, you can use a set of six blocks and a thicker piece of wood to create a bench or table.

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The Growth of Community Gardens

By Gabrielle Tieman

in Niagara – both literally and figuratively – a number of community gardens have taken root throughout the region over the past decade. Lending land and support to people without the personal property required for cultivating fruits and vegetables, collectively nurtured gardens are sprouting up; helping Niagara’s food banks keep up with demand for fresh food all while aiding local residents’ in meeting nutritional needs without breaking the bank in the fruit and veggie aisle.

But community gardens do more than simply supply fresh squash and potatoes to urban dwellers. Besides growing fresh produce, these gardens are renowned globally for supporting and developing effective regional action towards climate change and building positive connections between people within fast-growing, diverse communities.

“Consuming local food is the single most effective action that you can take on climate change," says the team at Greening Niagara, an organization which fosters over 15 gardens within the Niagara, St. Catharines, Thorold and Welland communities. "It supports the local economy, honours the earth, consumes less fuel in shipment, is less likely to be a genetically modified crop, is less likely to be contaminated with prohibited pesticides and supports the protection of our environment."

Jo Low, the Garden & Nutrition Educator at Project Share – a food bank that provides emergency food to an average of 100 families per day who are living below the poverty line in Niagara Falls – says the idea to start their own community garden sprouted from their need for fresh, locally grown produce to better serve these families.

"Many of our clients suffer from diabetes and all kinds of terrible things because the food they eat is so poor,” says Low. “The majority of food we get [at the Food Bank] is boxed or canned and not very nutritious. When we get fresh food here, people get very excited”.

Their first community garden grew at Our Lady of Scapular Church in Niagara Falls. The garden hosts 40 individual spots for families to cultivate as well as larger plots at the back which annually produces over 25 hundred pounds of food for Project Share. Cultivated produce include tried and true favourites lettuce, tomatoes, potatoes and zucchini as well as unique plants such as Saskatoon Berry Bushes, Walking Onions and Jerusalem Artichokes planted by involved families and volunteers.

"We designed it so families could sign up for an individual plot of land and we would supply them with some seeds and plants to get started and then they were responsible to care for it and what they grew they could take home to their families," said Low. "The gardens are essentially their backyards; they plant whatever their families would like."

Low said these gardens are vital in bringing the community together and fighting the stigma around poverty.

"Poverty causes isolation - when you don’t have money, you don’t go anywhere," said Low. "So having places where you can go, like these gardens, where it doesn’t cost anything to get involved gives people a great sense of well-being."

Low said the impact these gardens have on the community is next to none; recalling one of their community garden’s plot holders – an 80-year-old woman who is originally from Jamaica – that would travel hours by bus every day to simply spend time watering her portion of the garden.

"She said to me, 'This garden to me is like winning the lottery; it is like a little paradise’," said Low. Community gardens vary widely throughout the world and impact all demographics. While in areas like Mali and Taiwan there is an extensive number of large scale communal urban farms, community gardens in North American and the United Kingdom range drastically in size but generally remain relatively small and central for a specific group of people; from beautification planters within densely populated urban sectors, small sized gardens in areas where people grow small plots of vegetables for

The gardens are essentially their backyards; they plant whatever their families would like. individual use, to grand scale greening projects known to preserve natural areas and encourage local produce consumption.

“You don't get more local then stepping out your door and grabbing vegetables,” said Low. Jennifer Sinclair, Convener at the Niagara Community Foundation and Niagara Prosperity Initiative [an initiative tackling poverty and related issues across Niagara] says the group annually provides $1.5 million dollar investment to funding poverty reduction and prevention projects. Since its establishment in 2008 they have supported the growth of a number of community gardens; with the initiative finding that in order to meet the nutritional needs of locals within the poverty bracket, they needed to lower the cost of fresh food. >>

TODAYMAGAZINE.CA 57

UNEARTHED

N

urturing a positive environment for growth

tips to starting your own community garden

By 2010, the Community Garden Network was comprised of a group of Niagara based individuals and social service agencies that have an interest in community gardening and helping the projects take root. The gardens not only succeeded in meeting their initial goals of fresh food production to aid poverty, but other results surpassed their dreams: evaluation of 70 participants in the community garden projects provided evidence that these community gardens also contributed to the development of human and social assets, led to enhanced life skills, developed opportunities for children and youth, enhanced their personal networks and increased self-esteem.

Today, Sinclair said the Community Garden Network, in partnership with a number of local organizations including Project Share, consists of 15 organizations and over 20 garden locations across Niagara.

Both organizations note that one of the first steps towards a brighter future is educating children at a young age of the importance of not only healthy eating, but of supporting locally grown food. Project Share is dedicated to hosting workshops for the community at large – with a number targeted towards children that can be brought to local schools as part of a health and science curriculum.

Their newest program, Community Roots, compiles hands-on food literacy workshops linked to the curriculum that makes learning about plants, soil, innovative food gardens, nutrition, cooking, local and global food systems and food justice fun and educational for primary grade students. "[These programs] fill the nature deficit that kids and schools are experiencing," said Low. "Kids just don’t get to go outside as much anymore.

We host programs through the schools on composting and pollination, planting, growing and healthy eating. We also host nutrition workshops and make meals with the vegetables the kids have grown in their own community gardens – really showing them what eating local really means."

Project Share’s workshops are held year round and welcome every member of the community to partake. Workshop information can be found on their websites and social media pages.

Are you inspired to start your own plot, balcony garden or community greening project to aid your local foodbank and neighbourhood? Jo Low, the Garden & Nutrition Educator at Project Share, along with Yaneth Londono at Links for Greener Learning have lent us some helpful tips on how to start your own community garden adventure.

TIP#1: “Anyone who is starting a community garden should start small,” says Low. By going too big too fast, Low said many gardeners become discouraged and community members drop off before the garden can really take root. If you start small and are successful you can grow from there with ease.

TIP#2: Finding a great location could almost be tied for first most important tip on the list according to Low. Choose a location that is surrounded by a lot of community – such as schools, churches and neighbourhoods – that is also close to a water source and along a bus route or at least easily accessible.

This location will help your garden prosper with ease.

“Community means protection, support and champions for the project,” said Low. TIP#3: Network, network, network. Community gardens are all about building, growing and connecting with members of the community. And by networking with local organizations and businesses, groups may receive donations and contributions to help get the garden off of the ground. Low said a lot of local nurseries and businesses are willing to donate seeds, plants and tools to a get a community project started.

TIP#4: Low said it is beneficial to host events throughout the year where people can join together and cultivate relationships.

“Host a barbeque, have a group planting day,” said Low. “It is community that people really value and will ensure people continue to dedicate themselves to the garden and maintaining it.”

TIP#5: A must read along your community garden journey [and soon to be your gardening bible], Londono’s manual Growing Diversity; Garden Manual is a great resource filled with lots of interesting information and tips about how to plan for any sized garden, planting per produce and season, proper pest control and fertilization and watering techniques. This manual also provides information on how to connect with other community gardens in the Niagara Region. It can be found at linksforgreenerlearning.org/resources.html

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I

f you are anything like me, the idea of having a beautiful garden appeals to you, but the actual execution and upkeep doesn’t come so easy. Sure, I would love to win a Trillium award for having the greenest of thumbs, but if I’m being realistic with myself, it’s never going to happen. I would start with the best of intentions only to have everything slowly die while I stand there thinking, ‘wait, I was supposed to water this how often?’. So, the solution to having a nice looking yard and not having to spend the majority of my evenings weeding, watering and wallowing in my poor decision to attempt it in the first place? Jumping on the low maintenance team. Still effort, but considerably less so. I’ve rounded up some tips, so that my non-green thumbed brethren can still enjoy the beauty of a nice yard, without the fear of it reaching “a witch lives next door” proportion. While there is no such thing as a no-maintenance lawn, there are definitely ways to decrease the workload. >>

TODAYMAGAZINE.CA 61

W

hen you begin to plan your garden, decide what elements are the most important to you, and put the majority of your efforts towards that, making the rest of the area easy to deal with.

If you heart lies with your veggie patch, put that high on your priority list and minimize the effort involved in everything else.

Sometimes the prep for a low maintenance garden is quite a bit of work up front in terms of coming up with a plan and executing it, but it’s worth it in the long run. When choosing plants, you want to make sure you are choosing ones that grow well in your area (check the plant hardiness zones in Canada at planthardiness.gc.ca), and by doing so, you’ll have won half the battle.

TIPS You can reduce the size of your lawn by increasing the amount of bushes and shrubs you have around the perimeter.

If you only have a small lawn, consider getting rid of it completely. Cover the ground with paths or stones that are interspersing with plants and scrubs, rocks, benches or birdbaths.

If you have hedges, consider replacing them with wooden fencing. You can then attach lattice to the fencing, get a flowering wine and train it to cover the lattice. Once it’s trained, there is minimal maintenance.

Many annuals, perennials and scrubs need to be deadheaded fairly often during the season.

If you choose flowering shrubs, pick ones that don’t require you to do this. Some of these include Potentilla, Dwarf Lilac and St. John’s Wort.

You can also choose larger shrubs that basically take care of themselves: Weigela, Burningbush, Winterberry (and others) If you put down a weed suppressing fabric, it’s easy to grow shrubs through. You can cover the fabric with bark or mulch, and you likely won’t need to weed very often at all.

Things you’ll want to avoid because they tend to be very high maintenance include: containers, tender plants, large specimen plants, fast growing hedges.

Perennials to plant that are fairly low maintenance: Siberian iris, old-fashioned bleeding heart, winter glow bergenia, Jack Frost brunnera, candy daylily, prairie splendor purple coneflower, may night salvia, black eyed Susan, garden phlox, hostas, blazing star, hibiscus, bellflower.

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Written and Photographed by Sandra Ozkur

When Elisabeth and Ron Hilton purchased a dilapidated Victorian farmhouse on eight acres of neglected land, they never imagined that 40 years later there would be a line up of people waiting to see what they had created. Many had heard the rumours of this amazing hideaway, but few had been privileged enough to see it. But, now, for the first time, the Hiltons are opening their property up for public viewing. Elisabeth and Ron have fulfilled their dreams by refurbishing their Victorian house and barn and turning the property’s neglected orchard into an amazing botanical garden. >> TODAYMAGAZINE.CA 67

was a bit of a quest for me to locate the Hilton’s home, which is secluded on a dead end road just west of St. Catharines.

I parked my car at the end of a long row of vehicles and then waited in line under a rose covered archway to get in for a rare glimpse of this much talked about, but rarely seen property. For years, there had been whispers and rumours about their magnificent property, and from time to time horticulturists and special interest groups had been invited to tour the landscapes that the Hiltons had created. But today was a once in a lifetime chance for the public to get a glimpse of these enchanting gardens.

Ron and Elisabeth were prominent members of the business community in St Catharines and Oakville for over 30 years as owners of the popular clothing store, OPUS. Much is known about this couple’s public persona, but few have ever had the chance to enter into the privacy of their home. I asked the Hiltons why they chose this particular property—“It all began with a need for privacy, a place to retreat and recharge from the stresses of business. We loved dealing with people, but at the end of the day we needed to recharge,” said Elisabeth. “Working with our hands relieved the stress of the mind; being outdoors is so zen and so healing.”

Elisabeth grew up on a farm and remembers how content she would feel among the trees and flowers. “We had no idea when I began with our first flowerbed that it would evolve into this. I just kept planting more things.

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WE HAD NO IDEA WHEN I BEGAN WITH OUR FIRST FLOWERBED THAT IT WOULD EVOLVE INTO THIS.

I tried to recreate that childlike feeling by designing intimate pockets of relaxation throughout my property. I didn’t want it to be straight and sterile; I like organized chaos, where one would be surprised and delighted by little intimate spots that could be stumbled upon. The paths meander everywhere and lead you to lily ponds, swings, arbours, beehives, art installations, groupings of unusual plants and little hideaways.”

The garden is a symphony of changing colours; throughout each season there is always something in bloom. Elisabeth orchestrates her gardens just as a conductor of music, each section playing its part to create the overall masterpiece. “I design each bed just as I would put an outfit together for one of my store clients. I utilize rules of design such as size, colour harmony, shape and flow and always punctuate it with an accessory such as a contrasting colour or piece of art such as a statue, piece of furniture or antique farm machinery,” she explained.

Ron had little landscaping experience because he grew up in the large urban city of London, England, but he became a master at gardening and refurbishing of antiques. He completely refurbished the original woodwork in their 18th century home, as well as the original, hand-hewn, post and beam barn at the back of the property. “We are workaholics,” Ron says, “we just don’t know how to stop.” The barn was completely renovated and turned into a guesthouse, leaving all the original wood exposed.

The Hilton’s gardens are filled with exotic and rare plants that many astute botanists appreciate for their rareness or unusual pedigree. Liz has become an expert on many subjects relating to plants because of her insatiable love of gardening books. Her walls are lined with endless shelves of technical manuals, gardening books and magazines. “I am constantly looking for new plants to add to my collection. I get so excited about purchasing something new or trading clippings and bulbs with other horticulturists. There is just so much to know about each plant, the soil, and the surrounding environment. The plants have an effect on each other, and so I try to work with Mother Nature and not against her. I often include wild plants with domesticated plants, because they have beautiful blossoms and

leaves, and are perfectly adapted to the local microclimate, so are much easier to look after,” Lis said.

Elisabeth designed the garden from the inside out— strategically creating a beautiful flowerbed within the sight-lines of each of her windows.

The garden was created for fragrance and for wildlife, so her main priority, when choosing plants, was to provide trees and shrubs that would attract them. She chose mulberries and yews for chipmunks; holly for cedar waxwings; viburnum for hummingbirds; bushes for butterflies; clover for bees; ponds for fish; and a stream for frogs and reptiles. Every plant serves a purpose in addition to providing pleasure and enjoyment.

Elisabeth has found creative uses for her garden. For example, she generously gives her time to mentoring troubled youth by introducing them to her garden and teaching them how to look after it. Many of these young people have very upsetting family lives, but when they arrive at the gardens, they don’t want to leave the peace that abounds here. Once the children put their hands in the dirt, they are hooked— the thrill of seeing a frog or an earthworm up close gives them a connectedness and deeper appreciation of life. “It is just so important for humans. I believe that gardening should be part of the school curriculum. After 40 years, I know for sure that working in my garden is truly the medicine that can heal the soul.

Outdoors I am always filled with happiness and reverence for life itself,” said Elisabeth with a contented smile.

After a lifetime of creating this outdoor masterpiece, the Hiltons have decided to downsize and sell their home. “Although we will be very sad to leave our home of 40 years, we are also very excited to start on our next project: we are building our new home,” they said. The land is just a blank canvas waiting for a new picture to be painted.”

The property on Fifth Street now operates as a B&B. Guests are able to stay in the historical farm. Visitors are free to wander the gardens and even if you are not staying at the B&B, you are still able to tour the gardens. Tours are available for $10 per person. It’s best to call and reserve in advance. Visit squirrelhouseniagara.ca for more information.

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SHOPPING: Unique shopping experiences abound in Port Colborne. Visit our two historic commercial districts along the Welland Canal for a diverse selection of antiques and collectables stores, galleries, gift shops, and fashion boutiques. The city mall is home to brand name retailers and Port Colborne’s Farmers’ Market is the place to find quality Niagara tender fruits and vegetables.

Friendly merchants, great selection, and fair prices… that’s shopping in Port Colborne!

ULTIMATE FISHING DESTINATION: Niagara’s South Coast is home to worldclass Trout, Walleye and Bass fishing. In a recent competition hosted by the World Fishing Network (WFN), Port Colborne was chosen as Canada’s Ultimate Fishing Town.

CYCLE & HIKE TRAILS:

Discover the outdoors on Niagara’s South Coast by pedal or foot by exploring the numerous cycling and hiking trails. The City of Port Colborne offers easy access to fantastic paved multi-based trails surrounded by beautiful scenery. Great for cycling, walking and rollerblading.

IMMERSE YOURSELF: Discover and explore a world of creativity on Niagara’s South Coast. Niagara’s South Coast Arts & Culture Route is a self-directed, yearround guide to the studios and galleries of some of the most creative people in Canada.

The route leads you through the communities of Wainfleet, Port Colborne, Ridgeway and Crystal Beach, introducing you to painters, potters, sculptors, glass artists, and fine artisans. Route brochure and map are available at portcolborne.ca

CELEBRATE WITH US: Celebrate our heritage, pride and passion with one of many year-round festivals on Niagara’s South Coast. Gather your friends and family to take in a food-lover’s paradise, a sail on a tall ship, a classic car show or step back in time at our local marine heritage museum.

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for Entertainment Oh Canada Eh? Dinner Theatre, Waves Waterpark, Live Music, Niagara History Museum & Battle of 1812 Memorial Arch & Park, Golf Courses, Mini-Putt & Bowling.

to Shop Home to Canada One Brand Name Outlets and 30 other shops & boutiques.

to Dine At one of the 55 best & affordable restaurants in town! } Chinese, Sushi, Thai, Indian, Italian } Pizza, Irish Pub, Gastro-pubs, Wine Bars, Micro-brewery, Sports Bars

Take the Red Line Take advantage of your ‘All-Day’ WEGO Transit System Pass to easily get to our great attractions, restaurants and shops.

Lundy’s Lane has 35 Hotels, Motels, Resorts

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OUT& ABOUT

EVENTS IN THE NIAGARA REGION SIP AND SIZZLE

SUPPERMARKET

Every weekend in May, participating wineries offer food and wine pairings (a unique grilled food item of their creation paired with a VQA wine). Touring passes are $43 plus tax, and entitles holders to one wine and food tasting at each winery. Visit wineriesofniagaraonthelake.com for more information on participating wineries and pairing menus.

Taking place at Garrison Village in Niagara-on-the-Lake, this event features food trucks, prepared foods, fresh produce, live music, wine and beer from local vendors, artisans and more. More information is available at marketatthevillage.ca.

NIAGARA FOLK ARTS FESTIVAL

SPRINGLICIOUS 2016

May 1 to 31

May 27 to 29

This free annual event celebrates all the various cultures of the world with events focusing on music, food and dance. The events take place throughout the Niagara Region. You can visit folk-arts.ca for more information on specific events and locations.

This year marks the 10-year anniversary for this event! Taking place in Downtown Niagara Falls, this festival features food, drinks and tons of entertainment.

More information is available at codniagara.com. >>

Fridays, Saturdays and Sundays in May

May 25 to September 21

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JACKSON TRIGGS Summer Concert Series PETS ALIVE NIAGARA Annual Fundraiser June 3rd

The 3rd Annual Dinner and Fundraiser will be at Armenian Banquet Hall (Martindale Road, St. Catharines) Join in and celebrate our third year of rescuing animals in the Niagara Region. Tickets are $35 each, and include a dinner prepared by Chef Joe Doyle (vegan options will be available), live entertainment by “The Figure Four”, a silent auction, and more. More information at stcatharinespetsalive.ca.

MeSamong/ shutterstock.com

NIAGARA FALLS COMIC CON June 3 to 5

MOONLIGHT MOVIES – July & August

Open Concept Films in partnership with the City of St. Catharines is offering free outdoor movies in various locations around St. Catharines.

This year is better than ever with live music before every movie and food truck fare and other goodies available. More information is available at facebook.com/moonlightmoviesinlakesidepark.

LUDZY’S ANNUAL CELEBRITY ROAST Bad Boys of Hockey – Saturday August 13

Come be part of a celebration of hockey’s greatest heroes and personalities, featuring more than 40 current and former hockey pros attending and supporting the 5th annual Celebrity Roast fundraiser for the Steve Ludzik Centre For Parkinson’s Rehab at Scotiabank Convention Centre.

More info at ludzy.com.

Holy chasing fame-y – Kevin & Joey?!

This years event is bigger than ever, and will be featuring celebrities such as: Henry Winkler, Kim Coates, Kevin Smith, George Wendt, Lou Ferrigno, Verne Troyer, Tom Wopat, Joey Lauren Adams, Shawn Michaels and more. It will be held at the Scotiabank Convention Centre.

More info at niagarafallscomiccon.com.

Live music at the Jackson Triggs Amphitheatre, as well as great wine, delicious food, all enjoyed in the vineyard under the stars. Some performers for this year include: Sam Roberts Band, Steven Page, Jum Cuddy Band, Colin James, The Trews, Rootstock, Alan Doyle and the Beautiful Gypsies, and The Arkells. Visit jacksontriggswinery.com for ticket information.

NIAGARA-ON-THE-LAKE Shaw Guild Garden Tour – June 4

This 11th annual event takes place in old town Niagara-on-the-Lake, and takes participants on a tour of eight gardens (that are both spectacular and hidden from the public). Various types of gardens will be showcased. Make sure to book tickets in advance; they are $25 and can be purchased at shawfest.com/gardentour.

NIAGARA VEG FEST – June 5

This free event is held in Market Square in downtown St. Catharines, and celebrates “the many benefits of a healthy, compassionate, plant based lifestyle and showcases exhibitors, vendors and speakers from the Niagara Region and beyond. More info at niagaravegfest.org.

THIRD ANNUAL NIAGARA Integrated Film Festival – June 10 to 19

This year, the festival expands into another week! Hosted at various locations across Niagara, there are several different film series to enjoy.

This festival is full of food, wine and most importantly, film. More info at niagarafilmfest.com.

FREE SOUND & LIGHT SHOW: Onguiaahra: Thunder of Waters August 26 to September 5

Niagara Parks proudly presents the Onguiaahra: Thunder of Waters Sound & Light Show. This free show is a spectacular performance of music and entertainment culminating in a sound and laser show that showcases the fascinating story of Niagara. A large pond fountain display will be installed in Queen Victoria Park, across from the American Falls--lights and images will reflect off of the spraying water in an ever-changing rainbow of colours. Enjoy shows nightly at the foot of Murray Street in Queen Victoria Park. Live musical performances have also been scheduled between each of the Onguiaahra shows, from 8:00 p.m. to 10:00 p.m., making Queen Victoria Park the place to be to celebrate summer and experience all that Niagara Parks has to offer.

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LISTINGS • MAY TO OCTOBER •

• ALL YEAR ROUND •

Farmers Market at the Village May 28 to October 8 • Saturdays: 8am to 1pm 111 Garrison Village Dr, Niagara-on-the-Lake Corner of Niagara Stone Road (Hwy 55) & Niven Road

Port Colborne Farmers Market Fridays: 6am to 1pm 66 Charlotte Street Front of City Hall

Grimsby Farmers Market May 26 to October 6 56 Main St. W Main Street West between Ontario & Christie

St. Catharines Farmers Market Tuesdays, Thursdays & Saturdays: 6am to 2pm 91 King Street St. Catharines Market Square

Pelham Farmers Market May 5 to October 6 • Thursdays: 4:30 to 8:30 20 Pelham Town Square Municipal Town Hall parking lot Ridgeway Farmers Market Mid May to Mid October Saturdays: 7:30am to 12:30pm 282 Ridge Road, Fort Erie Municipal parking lot by Friendship Trail

Welland Farmers Market Saturdays: 6am to 12pm 50 Market Square Welland Market Square Niagara Falls Farmers Market Saturdays: 6am to 12pm 5943 Sylvia Place Sylvia Place TODAYMAGAZINE.CA 79

O

ntario’s Lake Country can be found north of bustling city streets, skyscrapers, and the fast-pace nine to five lifestyle. It’s where relaxation and adventure blend perfectly within the natural Canadian backdrop. It’s here, in the heart of lake country that you find a place exactly like nowhere else, a premier entertainment resort that sheds the stereotypical larger than life facade of most Vegas style resort casinos - Casino Rama Resort.

Your exploration of the great indoors begins with the resort’s luxury all-suite hotel. Inspired by the classic lakeside cottages that were grandfathered to the area, the impressive hotel lobby is dominated by timber beams, natural stone and the warm light that bathes the area from the impressive atrium windows. Comfort and style extend throughout each spacious hotel suite where plush bedding, an all-marble four piece bath, separate seating area and cozy gas fireplace treat you to a home away from home.

Immerse yourself in the feeling of calm and relaxation at the full service Balance in Life Spa. Offering a variety of treatments for both men and women, this acclaimed spa features monthly specials including those just for Players Passport and Facebook Fan Club members (tip: membership to both clubs is free!). The saltwater indoor horizon pool, looking out to a sun soaked rooftop patio invites guests to take their time and settle into true

relaxation by taking a quick dip or a leisurely swim pre and post treatment. Be sure to leave time to enjoy the invigorating eucalyptus steam rooms and hot tub, available to all spa and hotel guests.

Surrounding the resort are pristine fields farmed for generations by local families making for easy access to farm to table cuisine, something the award-winning Chefs at Casino Rama Resort take pride in. From maple infused dressings and desserts, to fresh berry compotes, Ontario lamb and the bounty of the fall harvest season, each one of the resort’s eight unique restaurants brings the sweetness of nature to their specially crafted menus. Fine dining and comfort food go hand-in-hand under cedar branches and waterfalls, offering something for every palate.

The “come as you are” atmosphere at Casino Rama Resort creates an inviting experience on the gaming floor. It’s fun and electric without being intimidating or pretentious even with over 2500 of the hottest slot machines and more than 100 of the most popular table games. The eager and friendly staff is happy to highlight the newest games on the floor, explain how to play and to ensure you have a memorable experience, treating guests like friends and friends like family. In flip-flops and a farmer’s tan you may wind up seated next to the night’s big name entertainer at the casino’s

centre bar, because that’s just how comfortable everyone feels here.

At a place where Billy Idol, Smokey Robinson and Don Henley can all perform on the same weekend and it makes perfect sense, Casino Rama Resort’s Entertainment Centre adds that touch of excitement unlike any other destination resort. Some of the biggest names in entertainment and sports have performed at the 5,000 seat, world-class theatre that has also transformed into a sporting showcase as a tennis court, an ice surface, an MMA octagon and a boxing arena. The legends of country, comedy, classic rock, pop and the silver screen enjoy the intimate setting that brings them so close to their beloved fans while entertainment seekers are treated to a true rock star experience.

Stay, relax, dine, play, rock out and explore all there is to offer in this northern playground.

Casino Rama Resort offers the perfect retreat from the everyday with all the amenities of a full entertainment destination. It’s a place that fuses adventure and excitement with the easygoing character of cottage life and truly is a place pretty much exactly like nowhere else.

Welcome to the Great Indoors. Welcome to Casino Rama Resort!

To begin your adventure at the Great Indoors visit us at casinorama.com or @CasinoRamaResort on Facebook.

CAPTURED

TODAYâ&#x20AC;&#x2122;S PEOPLE OUT & ABOUT IN THE COMMUNITY

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WOMEN OF NIAGARA LADIES DINNER SERIES

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FASHION FOR A CURE CABO CANTINA

KONZELMANN WINEMAKERS DINNER

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I BELONG TO YOU BOOK SIGNING CASA MIA

WOMEN OF NIAGARA LADIES DINNER SERIES 1. DALE DAVIS, JACKIE MATEISH, FRANCIS LETTERRI & CATHY HOPKINS 2. NANCY KENNEDY & LAURA OBERLEIN 3. SUZIE BURGESS, MICHELINE LAMONTAGNE, VALERIE WREN, DINA FORTINO, FRAN DESTEFANO, MIRA PEJAK & SHANNON BORBEY KONZELMANN WINEMAKERS DINNER 4. KATHLEEN MUNDY & ROB MCKEOWN 5. HERBERT KONZELMANN & ERIC PEARSON 6. LINDA & DAVID SCHERBINSKY FASHION FOR A CURE | CABO CANTINA 7. KIM ROSSI, VERONICA RUDAN & SILVIA GROTTOLA 8. JULIA GRUYICH, SOFIE GRUYICH, MILLICENT GRUYICH, MELANIE GRUYICH SEVER & MELISSA GRUYICH TOMLIN I BELONG TO YOU BOOK SIGNING | CASA MIA 9. MAYOR JIM DIODATI & AUTHOR, MODESTA TONAN 10. AUTHOR, MODESTA TONAN & MP ROB NICHOLSON

BEST VIEW OF THE FIREWORKS

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Located in Hilton Hotel & Suites Niagara Falls/Fallsview directly across from Fallsview Casino Resort 6361 Fallsview Blvd, Niagara Falls, ON L2G 3V9 watermarkrestaurant.com | 905 353 7138 | facebook.com/watermarkfallsview Complimentary parking for our dining guests.