Niagara - Spring 2014

NIAGARA Today Magazine

Herbs to Cocktails KEEPING IT FRESH

Anna Olson’s

LEMON MERINGUE PIE

Tropical Getaways in Niagara

ESCAPING THE WINTER CHILL

NIAGARA’S

OLYMPIANS PAST & PRESENT

IN ROOM COPY VOL 1 | ISSUE 3

SPRING 2014 2012 $9.99 $19.95

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Today Magazine

NIAGARA Volume 6 Issue 1 | Spring 2014

PUBLISHER Rev Publishing Inc.

27

COVER STORY NIAGARA’S OLYMPIANS l 40

Niagara’s Olympic athletes: Past and Present.

FOOD & DRINK DOC MAGILLIGANSl 7

Niagara’s Authentic Irish Pub.

HERBS TO COCKTAILS l 10

40

Making fresh drinks.

BERRIES AND CHERRIES l 15

Learn from some of Niagara’s most creative chefs on how delicious Niagara berries can be.

BEING PART OF THE COOL CROWD l 18 Cool climate wines.

RECIPES

LEMON MERINGUE PIE l 23 Recipe by Anna Olson.

WILD MUSHROOM SOUP l 25

Recipe courtesy of Ravine Vineyards.

10

ABOUT TOWN TROPICAL GETAWAYS l 27 Escaping the winter chill.

PRESIDENT & CEO Dan Pasco VP OF SALES & MARKETING Nicole Guerin SALES REPRESENTATIVES David Mace Alex Mills Michael Risi Jill Tkachuk Karen Williams EDITOR Megan Pasche CREATIVE DIRECTOR Ashley Calla SENIOR GRAPHIC DESIGNER Tina Lanzillotta GRAPHIC DESIGNER Tabitha MacDonald IT/WEB DEVELOPER Justin Soungie CONTRIBUTING WRITERS Jill Tham Lynn Ogryzlo Sandra Ozkur Mariana Bockarova Angela Aiello TO ADVERTISE PLEASE CALL 905.356.7283 or 1.877.888.2825 WEBSITE todaymagazine.ca

A WHOLE NEW WAY TO EXPERIENCE NIAGARA l 32 Niagara’s newest boat tours.

THE OUTLET COLLECTION AT NIAGARA l 37 Niagara’s newest shopping destination.

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

LIFESTYLE & CULTURE

15

WOMAN VS. MAN SPEAK l 49

Finding Power in ‘Women’s Language’.

FASHION SPREAD l 54

Embrace both your sweet and your sassy side this spring.

HERE. SEE. DO. NIAGARA REGION SPREAD l 59

Where to go to eat, shop and be entertained.

LOCAL CALENDAR l 64

Things to do in the Niagara Region.

66

IN FOCUS GROUND LOOP PRODUCTIONS l 66 The man behind the music.

todaymagazine.ca Today Magazine is published by Rev Publishing Inc. All opinions expressed in Today Magazine are those of the authors and do not necessarily reflect the views of Today Magazine , its employees or owners. 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 Today Magazine are submitted at the author’s risk. Manuscripts and or photographs intended to be returned must be accompanied by sufficient postage. Today Magazine does not assume any responsibility for any claims of our advertisers and reserves the right to refuse any advertising.

January 16 - April 20, 2014 Stretch out under the stars in a portable planetarium and see a moon rock on loan from NASA that was brought back to earth from an Apollo mission!

Niagara Falls History Museum | 5810 Ferry St | 905-358-5082 www.niagarafallsmuseums.ca

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FOOD & DRINK FOOD

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BEVERAGES

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RECIPES

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CULINARY CULTURE

DOC MAGILLIGAN’S

BY: MEGAN PASCHE PHOTOS: STEPHEN KING

AN AUTHENTIC IRISH PUB

S

tepping into Niagara Fall’s newest pub and restaurant, Doc Magilligan’s, is about as close to Dublin as we are going to get here in Niagara. The darkened nooks and crannies, the beer, the food, the atmosphere: this place is the real deal. All that’s missing are some thick Irish accents and a rainy weather forecast.

Doc Magilligan’s has replaced the former Croft Lounge, and as Lisa Smith, Director of Sales and Marketing for the Best Western Cairn Croft Hotel, noted, there was “a need for a new venue, one that serves a more broad base of clientele.” The pub serves breakfast, lunch and dinner, after work cocktails and has live entertainment on Thursday evenings and Saturday afternoons. Friday and Saturday nights have a DJ starting at 10pm. >>

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Doc Magilligan’s is absolutely unique in every way.

The entire pub was built in Ireland, and was sent piece by piece over to Niagara. ‘...recipes on the menu are “heritage recipes that have been handed down from families both in the area and in Ireland.”

Doc

Magilligan’s is absolutely unique in every way. The entire pub was built in Ireland, and was sent piece by piece over to Niagara. It was specially designed by a company called Bar None that is based in Nepean, Ontario and is responsible for designing and creating Irish pubs that are located in all corners of the world, each of them different.

In terms of the menu, it’s a far cry from what you may think of as typical pub food. Smith notes that during construction of the new space, “we cut our freezer space down to almost a quarter of what we had before. We use fresh ingredients for our food, so we don’t need as much. That’s a testament to the fact that it’s fresh food.”

The menu items are pub style foods, but with a local Niagara twist. One example of that is Storms Meat and Deli, a Niagara Falls staple, who created a signature recipe just for Doc Magilligan’s. Smith says that other recipes on the menu are “heritage recipes that have been handed down from families both in the area and in Ireland.” You’ll want to try the Bangers and Mash, Madras Chicken Curry and Guinness Braised Steak and Mushroom Pie to name just a few of the delicious dishes available. The restaurant is open for breakfast, lunch and dinner, and brunch is served from 11 to 2 every Saturday and Sunday.

A sampling of some of the beer on tap is Guinness (obviously), Smithwick’s and Harp, and there are craft beers featured monthly.

There is plenty of entertainment, and as Smith says, the entertainment will definitely “take on an Irish flavor. It’s Celtic, but modern Celtic.”

Doc Magilligan’s is also the place to go to catch international sports games, where you can join other fans and get caught up in a good game of

football. In other words: this place is fun.

As for where the name comes from, it’s a name with a connection to the owners of the Best Western Cairn Croft Hotel, and follows the tradition in Ireland of naming pubs after family members. In the case of Doc Magilligan, he was the great great grandfather to Maureen Magilligan Cade, who serves as the Managing Owner of the Cairn Croft. As can be concluded from his name, Doc Magilligan was in fact a doctor, and so were two of his brothers, which was actually a pretty remarkable feat during that time in Irish history. As the story goes, not only was Doc a good and caring doctor, but he also enjoyed a pint every now and then, and would often head to the pub after a day of work to relax, unwind and spend time with his pals.

So it is only fitting that Niagara’s newest pub is named after him.

Doc Magilligan’s will have their first big signature event in March when they will be hosting a weekend long St. Patrick’s Day festival, filled with music, food, fun, bands and lots of green. It will be the perfect place to go to celebrate the most Irish of all holidays.

Doc Magilligan’s is also the ideal location for special occasions and company and group functions. The capacity of the restaurant is 320, but there are many spots and even a snug, that are perfect places to gather for a cozy evening filled with conversation.

This exciting new pub is the best place to go to get an authentic taste of Ireland, right here in Niagara. So, with all that said…sláinte!

Doc Magilligan’s is located in the Best Western Plus Cairn Croft Hotel at 6400 Lundy’s Lane. You can also visit them online at docmagilligans.com

Lundys Lane

Niagara Falls

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HERBS>> TO>> COCKTAILS By: Lynn Ogryzlo l Photos: Jon Ogryzlo

F

arm to table takes on a whole new meaning when distiller, Geoff Dillon nurtures his herb garden anticipating the harvest that will allow him to make great gin, vodka and bitters. Whether they’re infused into the flavour of a spirit, brewed into a simple syrup, muddled into a cocktail or simply snipped fresh for a pretty garnish, fresh herbs are becoming an essential ingredient to this years summer cocktails.

“Alcohol itself has no flavour,” explains Geoff “so we rely on my fathers mix of 22 botanicals to infuse the flavour into our products.” While the exact blend of botanicals is a guarded secret of Geoff’s dad Peter, he will say that herbs play a huge role. “It’s the flavour of the botanicals that become the product.”

In addition to making spirits with herbs, Geoff also infuses herbs into simple syrup to flavour his mixed drinks. Anyone can make simple syrup at home. Use equal parts of water and sugar. Add herbs and cook over medium heat until the sugar dissolves. Reduce the heat to low and steep about 15 to 30 minutes to the desired flavour. Strain, cool and use it as a flavour base for cocktails, mulled wine and even just sparkling water. Flavoured simple syrups are a bartenders secret weapon for creating delicious flavour combinations.

To make any drink with your own twist, Sommelier, James Treadwell of Treadwell’s Farm to Table Cuisine recommends, “start with a classic recipe. Once you’ve mastered a great drink, then you can put your own spin on it.” Treadwell recommends measuring ingredients when making a cocktail. It ensures you are creating the cocktail in the way it was meant to be and an over or under pour of a single ingredient can throw off the delicate balance of a drink. “Taste as you go and have fun with it.”

But how do you take a great drink and make it better? James suggests, you think like a winemaker. “(Like wine) you want to achieve balance in a mixed drink”.

In the summer James puts his own twist on a classic Mojito. “I use a spicy Thai basil instead of mint with a few drops of Chambord and Sloe gin.” All that goes in the drink with Dillon’s Unfiltered Gin 22, lime juice and soda.” He calls it the Queen Street Refresher, “it’s a great cocktail for the summer.”

For nearly 200 years, the imagination and experimentation of countless baristas, mixologists and bartenders have brought us both classic cocktails and new and delicious creations. At the Sipping Room at Dillon’s Small Batch Distillers you can taste mini cocktails. The drinks will change depending on product availability and marketing activities, but there’s always something to be learned, new flavours to sip and a world of spirited enjoyment to discover.

“We do a simple syrup with rosemary to use in our Blue Spruce Cocktail,” says Geoff. The Blue Spruce is basically Dillon’s gin with rosemary simple syrup, fresh blueberries, the zest and juice of one lemon and tonic water. Then a fresh sprig of rosemary goes in the glass for looks, aroma and ambience. “People use it as a stir stick and little do they know they’re adding more fresh flavours to their drink.”

Rosemary, basil, dill and lemon balm, you will hear mixologists talk about fresh ingredients to make otherwise “decent” cocktails spectacular and you cannot get any fresher than growing your own herbs.

There are basically three tips to making your cocktails at home as good as those you pay the big bucks for in a bar. First, use a good quality product. Because liquor is typically the strongest ingredient in a drink, it is important to buy the best. A Martini made with a $5 bottle of gin is going to be disappointing compared to a great quality gin. That doesn’t mean that you have to spend a fortune every time you go to the liquor store, but know what quality is and buy it. This simple upgrade will start your cocktails off on the right foot.

The next tip is borrowed from the kitchen – always use fresh ingredients. This refers to making your own simple syrup, using farm fresh fruit or planting your own bartenders garden. If you enjoy gardening anyway, there’s no reason not to design a portion of your plantings around your drinking preferences. This rule equally applies to garnishes. Not every cocktail needs to be garnished but those that do should always be fresh.

Last but not least, measure everything. Like Treadwell’s comments, the importance of measuring cocktail ingredients cannot be stressed enough. Unless you’re a bartender who mixes hundreds of drinks in an evening, you need to measure or risk mixing a substandard drink.

It’s sage advice that Amanda Fear, Bar Manager at the Terrapin Grille in the Marriott Fallsview Hotel agrees with. “We use only the freshest ingredients and best quality alcohol,” explains Amanda. “If you cheap out on ingredients, you just won’t get the right flavour in a drink.”

On any day you might find Amanda muddling mint leaves into a mojito or mixing sugar with bitters in an Old Fashioned. “I’m old school when it comes to cocktails, I love the classics.” While Amanda may be a fan of classic cocktails, she’s also a fan of fresh herbs in cocktails.

Her three favourite herbs to work with are cilantro, basil and rosemary. “Rosemary and basil will sometimes be bitter so I make a simple syrup and use that,” she explains. She may use a good quality gin with a drizzle of basil simple syrup, fresh lemon, and a blend of tonic and soda water. She’s excited about a new Lemon Drop Martini she’s invented; vodka, fresh lemon and rosemary simple syrup. “I’ll rim the glass with sugar and use a lemon wheel and sprig of rosemary as garnish.”

Cocktails are also very seasonal and to warm you up on a cold winter day, Amanda’s created a Cilantro Caesar. She muddles cilantro into lime juice, adds vodka, clamato juice, Worcestershire sauce and hot sauce. Add a garnish of a jumbo shrimp and you’ve got a spicy drink that is sure to warm the soul. As the weather gets warmer she plans to muddle cilantro with lime juice, coconut rum and ginger ale. Garnish with a slice of pineapple and it takes you away to warmer climates.

MUDDLING

Muddling a cocktail is to crush ingredients into each other, usually in the bottom of a mixing glass. Muddling herbs into liquid releases their oils and flavours to extract maximum flavour.

For this purpose, use a long, wooden, baseball shaped muddler. A plastic, toothed muddler is best to crush fruit and other thick ingredients.

DILLON’S SMALL BATCH DISTILLERS

Dillon’s Basil Margarita 5 Muddled basil leaves 1 oz. Dillon’s White Rye ½ oz. Triple Sec 1½ oz. Lime juice ½ oz. Simple syrup Fresh basil leaf Sliced lime wheel Ice Over ice combine basil leaves, Dillon’s White Rye, Triple Sec, lime juice, and simple syrup. Shake vigorously. Serve in a salt rimmed martini glass. Garnish with a fresh basil leaf and lime wheel.

Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to REV Publications. She can be reached for questions or comments at lynnogryzlo.com.

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BERRIES &Cherries By: Lynn Ogryzlo l Photos: Jon Ogryzlo

I

rresistible pints of just-picked berries, naturally nutritious, colorful and sweet will soon line tables at the farmers’ market. But before you pick up your first pint at the local market, you may want to learn from some of Niagara’s most creative chefs on how delicious Niagara berries can be.

“We all die and go to heaven when farmer Dave brings in the white buckets of blueberries”, swoons award winning pastry chef Catharine O’Donnell. “The smells that fill the room when the buckets are opened is quintessential fresh blueberry and who doesn’t get excited over that.”

At Willow Cakes & Pastries “our customers have never seen a canned fruit in any of our products,” explains Catharine who takes full advantage of working in the middle of Niagara’s best berries and cherries. todaymagazine.ca 15

“W

e use strawberries and raspberries fresh, but blueberries have become our signature here at the bakery.” At Willow Cakes you’ll find just picked blueberries topping tarts, tucked into clafoutis or buried deep into muffins, but their signature blueberry dessert is their Blueberry Panna Cotta.

“First, we slice each blueberry in half and soak them in Riesling,” explains chef Catharine. “We tried icewine and a few other wines, but blueberries and Riesling are really the best partners.” They use part of the drunken berries mixture as a base for the panna cotta then when they put the dessert together, they layer panna cotta, spiked blueberries and more panna cotta. “That puts the wine soaked blueberries in the middle,” says Catharine. It’s overflowing with blueberry flavour while the cooked cream luxuriates across your palate, a truly sensuous dessert.

Berries are nutritional powerhouses whether they’re eaten fresh, frozen, dried, freeze-dried or powdered. Blueberries in particular, may improve motor skills and reverse the short-term memory loss that comes with aging.

It’s the flavour of cherries that inspire partners Ryan Hegedus and Chef Stacey Clare of Above and Beyond Cupcakes to pick their own cherries from orchards in Fort Erie. The berry loving duo bake cakes, pastries and cupcakes in their Clean Label Bakery on Main Street in Welland. The certification of Clean Label means they don’t use any chemicals, preservatives or artificial flavours in their sweet creations.

This means they rely on fresh fruit in season for flavour.

Some of it is frozen and made into unusual creations like Cherry Aioli that’s spread on a turkey sandwich. “Cherry has a tang and sweetness like cranberry but without the bitterness”, explains Stacey. Chopped cherries are mixed with fresh house-made mayo.

The sandwich includes roasted turkey, lettuce, pepper-jack cheese, tomato and balsamic marinated red onion. It comes with a soup or a salad for only $9.00. It’s a seasonal sandwich so enjoy it now before it’s replaced with the flavours of the upcoming season.

Niagara berries have also inspired Above and Beyond’s Triple Berry cupcake. A vanilla based cupcake stuffed with strawberry compote and topped with a triple berry cream (blackberries, blueberries, raspberries and lots of butter). It’s available throughout berry growing season.

Official chef for Thirteenth Street Winery located on Whitty Farms, Oscar Turchi gets excited about the fruit that grows around the farm he caters on. It starts in the spring with fresh strawberries that he uses to top mini tarts filled with luscious lemon mousse and fresh raspberries that go on toast points loaded with prosciutto and creamy goats cheese.

His favourite season is fall when he roasts grapes with shallots, ginger and balsamic vinegar. He roasts them until the grapes pop and the juices mix together sensually. He uses this to garnish crostini, brie and pancetta. “It’s a surprising mouthful that pleases,” smiles Turchi who explains how grapes are the exception to his berry rule. “I hate cooked berries,” he says. “You have to add vanilla and sugar and heat them. It changes the flavour and colour, they’re not the same.”

Turchi is the regions hors d’oeuvre specialist creating dozens of one-bite appetizers that are available fresh or frozen in his gourmet storefront called Savoia on Martindale Road in St Catharines.

Throughout the summer, fresh berries adorn many sweet and savoury flavour appetizers and is why his menu of hors d’oeuvre changes frequently.

Like Chef Oscar, Antoinette D’Amico-Coles, Pastry Chef at Commisso’s Fresh Foods in Niagara Falls hates cooking berries. “I use raspberries fresh as a garnish, whole in desserts or puree them for a delicious mousse,” says Antoinette who loves walking through Niagara’s farm markets. “I go out to the markets to see what’s in season. I talk to the farmers about the season because the weather can really change the flavour of fresh berries.”

The pastry counter at Commisso’s changes dramatically through the summer but one thing you can count on are some classic desserts brought to life with Niagara’s fresh fruit. “I love the classics,” says Antoinette. In the pastry counter you may find frangipane with blueberries, raspberry bread pudding with white chocolate, cherry cobbler or classic strawberry cake with toasted almonds. “My inspiration comes from my visits to the market and talking to the farmers.”

Like Antionette, Pastry Chef Giovanni Del Priore of Criveller Cakes and Pastry in Niagara Falls loves all berries and he blends them all together in his famous Zuppa Inglese (translated it means English Soup, but this delicious creation is anything but soup).

First, he lines a cake pan with bits and pieces of sponge cake. He pours an Italian liqueur called Alkermes over top. Alkermes has flavours of cinnamon, cloves, nutmeg and vanilla. He spreads a fresh berry puree over it all and tosses a mix of fresh Niagara berries over that. It’s all allowed to sit, soak and blend the flavours. To serve it, Giovanni scoops it out of the cake pan with an ice cream scooper and puts it into a dark chocolate cup. The finishing touch is more chocolate garnish and more fresh fruit. “My customers die for it and so do I,” says Giovanni.

Chef Jan-Willem Stulp at Grand Oak Culinary Market in Vineland is inspired by his neighbours produce. “Cherry Lane Farm and Allberry Farms are my neighbours,” says Chef Jan-Willem who adds Niagara cherries to grainy mustard in his signature cherry mustard that goes deliciously well on summer sandwiches, pork and even salmon. “It works like a charm, like honey mustard, but better.”

While his cherry mustard is mostly a seasonal product, he’s quick to point out that Cherry Lane Farm freezes pails of cherries so he can make his cherry mustard any time of the year, but notes, “it’s really a bright summer flavour.”

Part of Grand Oak Culinary Market includes fresh produce as well as a gourmet market and here Jan-Willem encourages his customers to pick up a pint of strawberries or blueberries as a good wholesome snack to be eaten right out of hand. In the gourmet market he offers fresh cherry juice and other artisan products from local berry growers.

Take it from these berry-loving chefs, Niagara berries and cherries have so much more to offer than the delicious pies and tarts we all love.

Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to REV Publications. She can be reached for questions or comments at www.lynnogryzlo.com.

647.748.3211

todaymagazine.ca 17

BEING PART OF

COOLCROWD By: Angela Aiello l Photos: The Brain Farm

W

ell, it’s winter in Canada – and it sure has been a cold one.

Other than the abundance of Icewine and partaking in a few winter activities, for me, winter is all about sipping red wine from the comfort of my own couch. Many of us escape somewhere warmer for some vitamin D and sunshine – but wine can certainly suffice if you prefer hibernation.

In the world of wine, there are warm and cool climates.

With so many grapes varieties in the world (and trust me, there are thousands of types) there are different grapes that grow better in warmer versus cooler regions.

Here in Ontario, as I’m sure you can guess, we are a cool climate region. We fit into the Northern Hemisphere wine belt, which includes regions such as Germany and the Northern part of France (mostly cooler climates).

The Southern Hemisphere also has a wine belt (with mostly warmer regions), and in that belt are wine regions like Australia, Argentina, South Africa and Chile.

A grapevine needs at least 100 days of full sun to fully mature. Most red wines need more days of sun to increase the sugar inside, which increases the body in red wines (hence warmer climates produce such fullbodied red wines). In Ontario, we only get warm enough three years out of every ten to produce really full-bodied red wines that compare to other warmer climates. That being said, Ontario (and Niagara specifically) produce fantastic medium to full-bodied reds, and one of my favourites is Merlot. It is a grape that is not very popular these days, in some part from the reputation it was given in the movie Sideways, but Niagara produces some amazing bottles you need to try. If you’re looking for really full-bodied reds from warmer vintages in Niagara, look for the years 2007, 2010 and 2012. If you remember, we had really warm summers those years, which makes our red wines bigger and bolder.

The other grape that thrives well in our cooler climate is Riesling (remember we’re on the same belt as Germany, which is the place where Riesling is standard).

I’m pretty sure that every single winery in Niagara makes a bottle of Riesling, and each one is unique and special. It is one of my favourite grapes because it is so affordable, delicious and has the ability to age for years and years.

It is a wine that pairs well with almost everything, and people always love it. In my opinion, it is the perfect goto wine, and Niagara makes some of the best Riesling in the world.

Another amazing cool climate wine is Sparkling wine.

Most traditionally made Sparkling wine is produced with Pinot Noir, Chardonnay and Pinot Meunier grapes, but you can really add bubbles to any wine and use any grape. In Niagara, they mostly use Pinot Noir and Chardonnay, which are classic cool climate grape

varieties. The grapes in Sparkling wine are not typically listed on the bottle. However, if a Sparkling wine is made 100% from Chardonnay it can be called a “Blanc de Blanc” (translating to white of white), and if made from 100% Pinot Noir it is called “Blanc de Noir” (meaning white of red). There is a fantastic Sparkling wine from Peller Estates Winery that is called Ice Cuvée and it is made with a dash of Icewine to add a bit of sweetness.

If there is a year noted on the bottle of wine, then all of the grapes were harvested from that year and used in the bottle (very rare for Sparkling wine). Otherwise, grapes from several years are blended together to create a certain taste profile.

Today, there is a trend back to the art of the blend.

While many wineries start with single varietals, you’ll notice more producers going back to that classic style of winemaking. The world of wine is much more complex than single varietals and has been built on the art of blending wines. Like any great relationship, when multiple ‘personalities’ come together, they can bring out the best in the other and complement strengths. A famous “blend trend” is Gewurztraminer and Riesling.

The combination of aromas from the Gewurztraminer and the backbone of acidity of the Riesling make for the perfect combination to enjoy. Also quite common, the Chardonnay grape is typically used in many white blends around Niagara, and these wines taste great because they bring out the best in each grape. Whether red or white – they please a crowd and are priced right.

Pinot Noir is a thin-skinned grape that is grown all over the world but thrives in cooler climate regions.

Many warm climate regions grow Pinot as well and it can be a fuller-bodied red, but it mostly is a light to medium-bodied red wine that is grown in cool areas. It is a challenging grape to grow, which is exactly why so many winemakers love it. Niagara’s Pinot Noir is really wonderful and is done really well. While you’re sipping Pinot Noir, be sure to try our Chardonnay (it is really quite unbelievable as well). Many regions all over the world make Chardonnay but some of my favourites come from right here in Ontario.

If you’re a Sauvignon Blanc fan, Niagara is the place you’ll find something right up your alley. This racy grape is the perfect wine for the Spring and Summer months.

It is crisp and fresh and a great pairing for your green vegetables and summer barbecues. It is a wine that many people really enjoy and is quite lovely when it has had some time with lees or even in oak barrels (my personal favourite).

Cabernet Franc is another one of our treasured cool climate varieties and so is Baco Noir. They are both medium-bodied reds and definitely worth trying and sharing with friends. When you’re looking for a certain style of wine, make sure you know which ones grow better in warm versus cool climates so you know what to shop and look for. The local Niagara wineries have some amazing wines that might not even be listed here, so stay cool and support our Niagara producers by trying out what they’ve been experimenting and creating! todaymagazine.ca 19

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LEMON MERINGUE PIE Recipe courtesy of Anna Olson Photo: Ryan Szulc

There’s something friendly and welcoming about lemon Meringue Pie, especially as a springtime dessert. Perhaps the yellow and white hints at the garden flower colours that will soon blossom.

Makes 1 9-inch pie Serves 8 to 10 DOUGH: 1 cup + 2 Tbsp cake & pastry flour 1 Tbsp sugar ½ tsp salt ½ cup cold unsalted butter, cut into pieces 3 Tbsp cold water 1 tsp lemon juice or white vinegar 1 egg white, lightly whisked LEMON 1 cup ¼ cup 1 cup 6 ½ cup 2 Tbsp

CURD FILLING: sugar cornstarch water large egg yolks fresh lemon juice` unsalted butter

MERINGUE: 4 large egg whites, at room temperature ½ tsp cream of tartar ⅓ cup sugar 3 Tbsp icing sugar, sifted 1. Sift the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).

2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into a disc, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.

3. Roll out the dough on a lightly floured work surface until it is in a circle that is just under ¼ inch thick. Lightly dust a 9” pie plate with flour. Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for 30 minutes.

4. Preheat the oven to 400 °F. Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights. Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the centre of the pie shell is dry-looking and just starts to brown a little. Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. This will create a barrier to keep the crust crispy once filled. Reduce the oven temperature to 325 °F. 5. For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy.

6. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer. Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled). Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping.

7. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar

and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.

8. Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (the filling will still be very soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 °F, until the meringue is nicely browned. Cool the meringue completely to room temperature before chilling for at least 4 hours.

TIPS FOR LEMON MERINGUE PIE SUCCESS: Adding the lemon juice at the end of cooking the curd filling ensures that it retains its fresh flavour, and also reduces the contact with the cooking cornstarch (its thickening power is reduced in the presence of an acid) It is critical that the filling is hot when spreading the meringue over.

If it cools, the meringue will sweat, creating a liquid layer in between the filling and itself.

Be sure to spread the meringue so that it joins with the crust. This will also help prevent a moisture layer from forming, and will prevent the meringue from shrinking as it cools.

A meringue that sweats or “beads” on top is a sign that the whites have been over whipped, over baked or merely a sign of a humid day. When whipping, the whites should hold a medium peak when the beaters are lifted and should still appear glossy. Once baked, the meringue should be a light brown, with still a few white patches visible. todaymagazine.ca 23

Wild

Mushroom Soup Ingredients: 500g. mixed wild mushrooms rinsed well in cold water 100g. butter 2.5–3 litres vegetable or chicken stock 1T. dried thyme leaves 1 large white onion- sliced 6 cloves of garlic- sliced Salt and pepper to taste Process: 1. Melt the butter in a pot over low-medium heat 2. Add the onions, garlic and thyme, sweat until soft.

3. Roughly chop the mushrooms and add to the pot, continue to cook the mushrooms for 4-5 min.

4. Add the stock and bring to a boil.

5. Reduce to a simmer and cook for 10 minutes.

6. Blend the soup in a blender until smooth. Adjust the consistency by adding more stock or water.

Season to taste.

Notes: Whisk in a small knob of butter and a few drops of white truffle oil to add richness and body immediately before serving. *Recipe courtesy of Ravine Vineyards.

todaymagazine.ca 25

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ABOUT TOWN TROPICAL GETAWAYS

|

A WHOLE NEW WAY TO EXPERIENCE NIAGARA

|

THE OUTLET COLLECTION AT NIAGARA

Getaways

TROPICAL

IN NIAGARA Written and photographed by Sandra Ozkur

Got the winter blues?

Had enough of the cold and grey?

Longing for a tropical getaway?

It doesn’t have to involve an airplane ride or a lot of money. You can have a touch of the tropics right here in Niagara. Under glass ceilings you will find rainforests, tropical birds, butterflies, exotic plants, rare orchids and wildlife. Whether you are a visitor or a local resident, you only have to take a short trip to the Butterfly Conservatory, the Floral Showhouse, or Bird Kingdom to find yourself in the midst of a tropical paradise. >>

todaymagazine.ca 27

THE FLORAL SHOWHOUSE This is one of the oldest conservatories in Canada and is maintained by the Niagara Parks Commission. The original greenhouse was erected in 1894 to provide ornamental plants and shrubs for the parklands along the Niagara River. In the summer, these spectacular gardens and floral displays help showcase the natural beauty of the waterfalls. As the park expanded through the years, more greenhouses were needed and in 1897 the first public conservatory was erected to propagate and display ornamental plants. In 1945, more greenhouses were built at the current location and in 1980, a 40-foot glass-domed visitors reception area was added to permit the growing of full sized tropical palms and other exotic plants for the enjoyment of visitors to the Falls.

As you enter the front door, you are enveloped in the moist air, lush sights and exotic sounds of a tropical rainforest. Water trickles into a pond where fish and turtles hide among the rocks. Almost 1000 unique species of tropical plants and succulents are displayed here throughout the year. Wayne Hoeschle, a tropical specialist, is constantly changing the floral display as the plants come into bloom. He fondly cares for over 400 varieties of orchids and propagates many other species of rare plants.

As I tour the greenhouse, he points out some of the more unusual species, such as the carnivorous Pitcher Plant which produces a leaf extension shaped like a pitcher that traps insects on which it feeds.

The rare wollemia nobilis originates in Australia and its lineage traces back to the Dinosaur Age. One of the most interesting plants is the Vanilla Orchid Vine with long tentacles that reach throughout the gardens.

The Pineapple Plant has produced a fruit just about ready for picking. As you wander through the greenhouses don’t forget to look up—to see the birds that make their homes

in the tree canopy. Live tropical songbirds dart in and out of the plants and their calls echo throughout the conservatory. One of the most beautiful birds is the Long-tailed Paradise Whyda with its golden breast and graceful tail feathers. If you look closely you can see a Basket Weaver nest hanging from a branch.

The conservatory staff are very proud of their forest family, but their favorite child is the rare and exotic Amorphophallus Titanum, which can grow up to 25 feet tall and produces a blossom nearly 8 feet high!

In 2012 the country watched in awe as this rare event was broadcast on national television. There are generally 2-3 years between blooms, this year everyone is on the lookout for signs of an emerging bud so that the world might once again witness this rare event.

Throughout the year, the Floral Showhouse features eight different themed plant exhibitions. The Spring Show starts in January and runs until Easter. It features a variety of potted spring flowers guaranteed to cure your winter blues.

BUTTERFLY CONSERVATORY Located along the Niagara River, the Niagara Parks Botanical Gardens are easy to reach by WEGO bus or car. Throughout the summer, acres of outdoor gardens are beautifully manicured for the enjoyment of all. But come fall, the floral beds are put to rest to be covered under a blanket of snow. However, not all is dormant in the dead of winter. The Butterfly Conservatory, situated in the heart of the gardens, offers a year round respite from the cold. The Conservatory draws visitors, like butterflies to nectar, to bask in the warmth and beauty of this indoor tropical paradise. Visitors and locals are privileged to be able to slip into summer and enjoy the warmth and sunshine among thousands of tropical

butterflies and flowering plants without ever leaving Canada At the Butterfly Conservatory, a rainforest has literally been recreated under glass. The entire display is designed to replicate the natural habitat of a rainforest as realistically as possible. Real quarry stone is used for the walkways and waterfall in order to provide a natural environment for over 50 species of butterflies. The plants are deliberately chosen to help the butterflies thrive.

Great care is taken to provide the proper habitat that the creatures need to live.

Nectar feeding butterflies, such as the Rice Paper, Zebra, and Julia Butterflies, require constant supplies of flowering plants as a source of nourishment. In order to satisfy the needs of fruit feeding butterflies such as the Blue Morpho, Crackers and Owl Butterflies, fruit stations loaded with oranges, bananas and other tropical fruits are strategically placed for your viewing throughout the conservatory.

Caretakers educated in horticulture and entomology are on site to oversee the ecosystem and professionally trained staff put in a lot of work behind the scenes to make sure that everything is monitored, catalogued and well cared for. The staff keeps busy rearing butterflies, growing plant materials for nectar and propagating new plants. New shipments of butterfly chrysalises are received weekly to replenish the butterfly population, as butterflies have a life span of only 2-3 weeks. Once a butterfly emerges from its chrysalis, it is released into the conservatory where it is free to play among the foliage. No butterflies are sourced from the wild. The Canadian government strictly monitors the importation of the butterflies and all are purchased from reputable farms in countries that use sustainable practices.

Both children and adults are amazed to see the butterflies emerge from their

chrysalises in the butterfly incubators.

Many school groups come through the Conservatory on educational field trips to marvel at this wonder of nature. Children are delighted to watch these colourful creatures chase each other through the leaves and are in awe if they are lucky enough to have a 6-inch giant blue Owl Butterfly land on their shoulders. Curator/ Manager Cheryl Tyndall explains, “People have many reasons for visiting the Butterfly Conservatory- some people return year after year to celebrate an occasion, bring their children or just sit and read a book and enjoy the tropical getaway for a couple of hours. “ Special programing is offered throughout the year, which includes interactive displays, videos and wild animal exhibits, which this spring will feature a program called Swamp Creatures. Starting February 8th and running until Mother’s Day, there will be incredible live demonstrations with some exciting creatures from the world’s swamps and wetlands. Come to see the Stink Pot Turtle, Caiman, a Green Anaconda or perhaps a Pink Salmon Bird Eating Tarantula! This exhibit is included with regular admission.

Educational events are also scheduled throughout the year for public and private groups. Monarch Teachers Network workshops are held annually, and in the fall, the Majestic Monarchs event is offered to visitors who come out to learn about the Monarch Butterfly migration. Academic tours of the production facility can also be arranged by special request (fees apply).

The facility is available for rental in the afterhours for weddings and special occasions.

For details about events, tours, fees and hours of operation of the Floral Showhouse and the Butterfly Conservatory, check their web site at niagaraparks.com

BIRD KINGDOM As blustery Canadian winds blow the snow and cold in my face, I approach the door to the world’s largest indoor, free flying Aviary, with anticipation of my tropical getaway within. Within minutes I am greeted by the friendly staff and assigned to Hayley, senior bird keeper and my very enthusiastic tour guide. She gives me a quick tour of the historical museum, displaying interesting historical photos and local artifacts from the early years of Niagara Falls.

We proceed to the first Encounter Room where visitors can get up close and personal with several species of birds and reptiles. Hayley fondly picks up her friend, an African Tortoise, and lets me feel his leathery shell and scaly legs. A Kookaburra knows her well and responds to her request for a litany of songs. The Toucan looks on from his branch with his fruit-loop colored bill, while a couple of Boa Constrictors and a Python curl up in their cages. A very large Iguana suns himself on the window ledge and rolls his eyes at me as we pass by.

Hayley says the live interaction between animal and human creates an appreciation for these magnificent creatures and encourages a desire to protect and preserve them in their natural habitats. As with the Butterfly Conservatory, no animals in the collection are sourced from the wild; they are all acquired through licensed breeders, zookeepers or private donations.

Each collection is sectioned off to allow for proper habitat maintenance. The Small Bird Sanctuary houses over 40 species of songbirds, which show off their talents as we pass through. I was fascinated watching the African Village Weaver tie knots out of grass to skillfully weave a nest! Continuing on, we arrive at the nocturnal section where the lights are kept low in order to simulate night-time when the animals become most

active. There is an array of creatures to see, a variety of night owls, bats, spiders and snakes. Children love to spend time at the archaeological dig site where they can sift through sand to uncover buried treasures.

Stick around to experience the daily bat feedings. It is a delight to watch their acrobatics as they struggle to chew their food while hanging upside down!

Next, for the grand finale, we enter the Main Aviary. Hundreds of birds fly freely in fifty thousand square feet of open space.

The area is filled with tropical trees, plants and birds displayed against the backdrop of a 40-foot waterfall. The birds flit among the trees and perch upon the ledges and branches of this lost kingdom. Some of the birds are very comfortable with humans; a large African Pied Crow lands near my arm to check out the shiny lens of my camera.

It is thrilling to be able to get so close to the birds— I make friends with a Victoria Crowned Pigeon from New Zealand, who follows me up and down the paths of the Aviary. The Scarlet Ibis are breathtaking as they swoop high overhead to land on the ledge of the waterfall.

The most popular birds are the brightly coloured Lorikeets, which will land all over you if you hold up a cup of nectar. Children squeal with delight as these friendly birds sit on their heads and shoulders. As you wind your way slowly through the aviary, be sure to pause at the little café inside at the authentic Javanese teahouse. This rare example of an intricately carved teak teahouse from Indonesia is nothing less than a work of art.

Bird Kingdom is open year-round and offers private tours, birthday parties, wedding facilities and outreach programs for the community. With loads of parking and a great view of the American Falls, there is no better place to escape a Canadian winter right here at home. birdkingdom.ca. todaymagazine.ca 29

116 Queenston St., Queenston (NOTL), ON Features exhibitions of fine art organized from the Weir Collection and temporary loans from both public and private fine art collections.

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A WHOLE NEW WAY TO EXPERIENCE NIAGARA FALLS! The legendary boat tour of Niagara Falls is Canada’s most iconic visitor experience. It’s been thrilling millions of visitors from all over the world for more than 150 years. A ride into the heart of the Falls aboard Hornblower Niagara Cruises is an absolute must. Visitors aboard Hornblower’s Voyage to the Falls will experience the legacy boat tour of the Great Gorge, American Falls, Bridal Veil Falls; and of course, an up-close and personal connection with the thundering water, awesome power and amazing mist of the mighty Horseshoe Falls!

Hornblower has taken this legendary Canadian experience to a whole new level. State-of-the-art 700-passenger catamaran boats feature all new on-board passenger comforts and conveniences including tiered decks for 360-degree unobstructed viewing, dry-viewing areas, on-board concessions and passenger washrooms.

There’s no better way to view the Falls at night than aboard one of Hornblower’s extraordinary new night-time cruises.

These extended one-hour experiences include Sunset Cocktail Cruises, Falls Illumination Cruises and Falls Fireworks

Cruises. Set against the backdrop of evening sunsets, the dazzling city skyline, the colored illumination of the Falls and the Falls Fireworks spectacle, these amazing new Falls cruises are complete with on-board music, licensed bar and snacks. The ideal complement to any Date Night or evening out.

Hornblower offers customers the added convenience to purchase their tickets online and print at home in advance. Visitors can also select the date and time of their preferred tour or cruise, alleviating the long waits experienced in the past.

Customized private charter tour are also available for special events, private functions and weddings. What a way to say “I do”!

No matter what the time of day or evening, if you’re visiting Niagara Falls, Hornblower Niagara Cruises is the ultimate must-do experience. Hornblower’s signature Voyage to the Falls boat tour and new night-time cruises are overflowing with excitement and amazement and promise a truly once-in-a-lifetime experience.

Reservations online at: niagaracruises.com Tel: 1-905-NIAGARA todaymagazine.ca 33

Feed Your

A visit to Niagara’s most beautiful spa is a treat for all of your senses.

Every Senses Spa service begins with our exclusive Sensorial Journey, as our treatment professionals induce relaxation and prepare you for your Spa experience.

• Full menu of services for men, women and couples • Utopia Suite with fireplace and oversized Swiss shower for side-by side treatments for two • Spa parties and spa accommodation packages • Visit our website or call for monthly spa feature

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We offer fresh soups, salad bar, sandwiches, bakery and more!

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Open Mid - May to Thanksgiving

* These attractions available from June to Labour Day.

Safari Niagara will be closed August 13th for a private function.

THE OUTLET COLLECTION AT NIAGARA Niagara’s Newest Shopping Destination Opening in the Spring of 2014, The Outlet Collection at Niagara will be an exciting new addition to the shopping options available in the Niagara Region.

The collection will house close to 100 stores, some of which include Banana Republic, Bench Outlet, Brooks Brothers Outlet, Calvin Klein, Forever 21, Gap Outlet, Izod, Michael Kors Outlet, Naturalizer, Osh Kosh, Tommy Hilfiger, Van Heusen and one of the main anchor stores, an 80,000 square foot Bass Pro Shop, which will be one of only three Bass Pro Shops in all of Canada.

This new mall will be easily accessible off the QEW and is located only 1 hour from Toronto, and a short drive from Buffalo. The sprawling 520,000 square foot complex will serve as the new gateway to the Niagara Region. The complex will be a beautiful, openair site, which is the largest of its kind in the country. The design and architecture of the complex will make for a truly enjoyable shopping experience.

In addition to all the stores, there will be restaurants and a food pavilion. Bri-Ann Stuart, General Manager of the Outlet Col-

lection at Niagara notes that The Eatery is an “expansive food building, which includes an outdoor patio and event area with fireplace. There will be a variety of delicious food options providing a choice for every palate.” The event space will be perfect for things such as farmer’s markets and other community events.

The Outlet Collection at Niagara is the Regions most significant development in several years. The $178 million project will be a large boost to the area economy, creating hundreds of jobs, as well as entice people to stay on this side of the border while shopping. It is estimated that this project will create around 1000 construction jobs and around 1,500 full and part time jobs once the centre actually opens.

David Eke, Lord Mayor of Niagara-on-the-Lake, notes "the Outlet Collection at Niagara will be much more than Canada's largest, outdoor shopping centre - it will be a major tourist destination, attracting people from across Canada, the United States and beyond to Niagara. Visitors will shop in our stores, dine in area

restaurants, and stay in our many fine hotels and accommodations.” He continues, “in addition to the jobs created during its construction, the centre has the potential to create thousands of permanent jobs and provide significant tax revenue for our area. This is a win-win situation for Niagara's business owners and workers. We look forward to the official opening of Phase One in May of this year and the positive impact it will have on our community."

Bri-Ann Stuart, General Manager of the Outlet Collection at Niagara builds on that sentiment, saying “in support of the strong draw of tourism to the Region, a designated motor coach drop off/pick up location is available to accommodate group tours visiting the facility. Our guest services building will provide shoppers with services and welcome that exceeds their expectations.”

Several exciting events are planned to mark the opening of the Outlet Collection at Niagara in May of 2014. Check out outletcollectionatniagara.com for all additional information and updates, including a full listing of stores, which will be revealed in the upcoming months. todaymagazine.ca 37

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N I A G A R A’ S

OLYMPIANS PAST AND PRESENT Written by: Jill Tham l Photographed by: AJ Harlond

Niagara is not only filled with talented artists, musicians, great places to eat and the most breathtaking views, but now we can also add athletic talent to the list. Although it may appear that there are more lows than highs, more defeats than victories, overcoming adversity is what makes this group of Olympians the most humble, generous and down-to-earth people you will ever meet.

Niagara is proud to call them their own.

todaymagazine.ca 41

R

ICK MORROCCO, HOCKEY Albertville, 1992 Rick Morrocco grew up in Niagara Falls, Ontario shouting “car” while playing hockey in front of his house and hanging out at the Former Niagara Falls Memorial Arena where his father worked. When he saw Nadia Comaneci score a perfect ten and win Olympic gold, it sparked a fire in him. “I had multiple goals along the way, but my overall goal was the Olympics,” he says. Whether in the OHL, at York University or while playing professionally in Italy, Morrocco achieved a successful hockey career averaging two points per game. It was a

Niagara Falls International Marathon. His levelheaded approach to life and sport are something to be modeled after. Some of his best memories after retirement from professional hockey have been coaching our youth and teaching them the lighter side of sport. “Skill and fun is what it should be about,” he says.

If you weren’t an Olympic athlete what would you be doing? “I’ve always thought professional golf would be a good gig.”

What is your favourite place in Niagara?

“My favourite place where I like to go is along the Niagara Parkway from the whirlpool up to the Queenston. I also like to hike at the Niagara Glenn. I still think the most breath taking view

“The Dream Team was there for the first time. I had Charles Barkley on one side of me and Steffi Graf on the other, but when it came down to it. I knew what I had to do.”

– Bill Irwin

two-year process for him to make it onto the Italian Olympic team. “I was used to scoring on my club teams. I knew the coaches wouldn’t need four forwards, so I presented myself as a checker,” Morocco says.

For a long time to come, Morrocco will remember the breathtaking backdrop of the mountains as he walked into the Olympic stadium in Albertville, France, for the opening ceremonies. “They lined us up, we had to wait for hours. Everyone was there with their cameras.

It was a moment where I could put the sport out of my mind for a minute and enjoy,” he recalls.

Although Morrocco had played hundreds of games in front of cameras and large crowds, the magnitude of the Olympics had overwhelmed him. “I remember calling home before my first game. I told my mom I was nervous. She said it was a game like any other and to go out there and be myself,” he said. “My mother, father, and family have been my biggest supporters.”

The hard work and dedication he demonstrated in hockey has carried over into a successful career in sport administration, including the Canadian Hockey Association.

Currently, he is the Managing Director for the

is the falls coming down off of Murray St.” Where will you be when you watch the Sochi Olympics? “I will be at home beside the fireplace watching everything from figure skating to hockey.”

M

IKE STRANGE, BOXING Barcelona 1992, Atlanta 1996, Sydney 2000 Mike Strange started boxing at the age of 10 because he knew whether he won or lost, he would get a trophy. When Strange saw his role models, Shawn O’Sullivan and William “Willie” de Wit, compete at the 1984 Olympic Games he never dreamed he would be an Olympian too. Strange had the privilege of competing in three consecutive Olympic Games, each with different experiences and each time he fought in a different weight class.

Strange experienced some of life’s hardest lessons throughout his boxing career. Heading into Barcelona he was confident in his abilities, “I told everyone I was going to bring back the gold. I lost in my first match. I came home, looked at all of my trophies in the closet and

realized I needed a plan for my future after boxing.” There have been many times when Strange felt like throwing in the towel. He remained resilient and determined to reach his goals while creating a solid reputation in the community through Masterson Realty, personal training and his own bar, The Highland Tap. In boxing, there are no second chances. For Mike it was a challenge to keep motivated while he watched his teammates get eliminated after losing one bout. “In Atlanta, my roommate, Casey Patten, was favoured to win and he lost his first fight. I was trying to lose weight for the upcoming weigh in, Casey would drink a six pack of beer while he watched me run the track,” he laughs. 1996 was the toughest defeat for Mike as he won his first two matches and lost in the quarter finals to a Bulgarian boxer after a controversial judge’s decision. “It was very hard, you train four years of your life for the biggest sporting event and just like that it can be taken away from you,” Strange says.

Strange competed once again, this time in Sydney. It was his most positive Olympic experience and he left there with a sense of gratification. “I was ranked sixth in the world, but drew to fight the number two seated boxer. I felt I lost fair and square,” he says. “The Olympic spirit in Australia was unbelievable, I will never forget how they took everyone in and treated us like their own,” he says.

His boxing career has moulded his compassion towards individuals suffering from cancer, especially children. Strange is actively involved in various charity events to raise money for cancer patients and research. Most notably, he has organized Heaters Heroes and the Box Run. This May, Strange will once again push his body to the limit with a second Box Run. He will run from St. Johns, New Brunswick to Niagara Falls, Ontario in memory of Matteo Mancini who lost his battle with cancer almost one year ago.

If you weren’t an Olympic athlete what would you be doing? “People keep telling me I should have been a politician.”

Where is your favourite place in the Niagara Region? “Highland Tap, some of Niagara’s most interesting people can be found there.”

Where will you be when you watch the Sochi Olympics? “I hope with the time change we will be able to watch some great events at the Tap.”

G

ORDON SINGLETON, SPRINT CYCLING Montreal, 1976 Gordon Singleton started his cycling career at the ripe age of 17. “I entered a local bike race without cycling gear. I showed up wearing my white gym shorts from school. I did quite well and I had the bug,” says Singleton. The following year he moved to England and began training.

Singleton attributes his “Cool as Ice” demeanour to his coach, Eddie Soens from Liverpool. Eddie taught him how to stay focused and remain in the moment until after his races

were complete. “My coach also taught me to take the failures and turn them into positives,” he states. “And he told us ‘you could chase bloody girls after it’s over,’” he laughs.

Singleton competed in the 1000 m sprint at the 1976 Olympic Games. He finished in ninth place, making him the first Canadian in history to advance to the quarter-finals. “It was an honour to do it in Montreal,” he says.

Heading into the 1980 Olympics in Moscow, Russia, Singleton was the number two seed.

That year, the American government boycotted the Olympics because Russia had invaded Afghanistan and Canada followed suit. “I didn’t have my chance. It is the one medal that eluded me,” he states.

Whether it is business or personal, not a day goes by that Singleton doesn’t rely on the skills he developed through his involvement in sport to get through life’s bumpy roads. He is always happy to help others and offer cycling advice to fellow athletes. Singleton and his business partner are proud of the successful business they have built, Niagara Battery and Tire. “If you take two steps forward and one step back every day you will be ahead in your business.

Our customers don’t have to go away unhappy.

We ask how we can fix it,” he states.

Although Singleton holds numerous titles and world records, he is most pleased with his double gold medals at the World Masters Cycling Championships. “My boys were eight and ten at the time and they got to see their dad win. My family are my biggest fans.”

In 2010, Singleton was given the pleasure of carrying the Olympic torch and lighting the celebration caldron at the brink of the falls for the Vancouver Olympics. Only this time “Mr. Ice” was unable to put his mind into race mode and the magnitude of the honour overwhelmed him. “When we lit the torch I got emotional, it was an incredible feeling,” he says.

If you weren’t an Olympic athlete what would you be doing? “I absolutely have no idea. I owe everything to my experiences as an athlete.”

Where is your favourite place in the Niagara Region? “I can be seen on a regular basis bike riding up and down the Niagara Parkway. I am a member at Lookout Point Golf Club. Hitting the little ball around a few times a year is very relaxing.”

Where will you be when you watch the Sochi Olympics? At Niagara Battery and Tire we have TV’s in our showrooms that usually run in house promotions, but during important sporting events we broadcast these for our customers.

I will follow the Sochi results intently in the evening. And as a true Canadian, never miss the hockey.”

E

VAN MACDONALD, WRESTLING Athens 2004 Like many children in Canada, Evan MacDonald grew up playing hockey. “We used to pretend we were in the NHL,” he recalls.

Living in an athletic household with a brother

who played professional football, MacDonald dreamed of reaching the top level in a sport. “I started wrestling in grade ten. With the different weight classes, my size didn’t matter,” he states.

Almost every country in the world participates in Olympic wrestling and only the number one ranked individual in the country is eligible.

MacDonald proudly represented Canada at the 2004 Olympic Games. “The funniest moment would have to be the cafeteria. It was the size of a football field. I was sampling all different types of food from all around the world, which wasn’t a great idea because I was trying to make weight,” he laughs.

MacDonald was ranked eighth going into his first match against the reigning world champion. “I didn’t have a good draw. Unless you win, I think you say ‘it’s back to the drawing board.’ I was immediately motivated to train for the next one.” Unfortunately, an injury kept him from competing in the 2008 Olympics and neck surgery benched him from London, 2012.

“The frustrating aspect of my sport is not just the injuries, but the amount of time it takes to heal, leaving you unable to train,” he states. “It’s like everything in life, you spend so much time preparing for it and in a second it is over.”

Along with running his own company, Complete Plumbing and Contracting, MacDonald coaches wrestling at Brock University. MacDonald is coaching his wife Jessie. “She is one of only 3 women in Canada to win a freestyle world wrestling title and it was amazing to be a part of it,” he says. “Being in her corner has been much more fulfilling than my own career.” Together, they are working towards Rio 2016.

Where is your favourite place in the Niagara Region? “Jessie and I love Joe Fetas restaurant and in the summer we go wake boarding on the Niagara River”.

Where will you be when you watch the Sochi Olympics? “I will be trying to catch as many hockey games as possible.”

W

ILLIAM IRWIN, BOXING Barcelona, 1992 One of the most exhilarating experiences for “Billy the Kid” in his 1992 Olympics in Barcelona, Spain was being the underdog. “My first fight was against the World Junior Champion. No one thought I would win,” he says. Perhaps it was due to his previous experience competing at a world level that kept him focused. “The Dream Team was there for the first time. I had Charles Barkley on one side of me and Steffi Graf on the other, but when it came down to it. I knew what I had to do.”

After the Olympics, Irwin went on to have a successful career as a professional boxer. Irwin often struggled with the pressure and criticism that came along with professional boxing. He eventually learned to use the negativity as motivation to help him attain his goals and it certainly didn’t hurt to have significant people in his corner. “Don Cherry was behind me for 12

years. He presented me my medals and wore my Corner Man’s jackets. He was always my biggest fan,” he says.

For the last two years Irwin has held a new title, Coach of the Year, from Boxing Ontario.

He owns his own boxing club, Irwins Boxing, located in Niagara Falls. In the near future, Irwin will make another appearance at the Olympics, only this time it will be as a coach.

If you weren’t an Olympic athlete what would you be doing? “Something in sports for sure.”

Where is your favourite place in the Niagara Region? I like to take my boxers for runs in the summer. I also enjoy watching my daughters compete in gymnastics.

G

REG NEWTON, BASKETBALL Sydney, 2000 As a highly skilled center from Niagara Falls, Greg Newton stands tall at 6 feet, 10 inches. The unstoppable powerhouse graduated from the renowned, Duke University.

Newton averaged 10 points per game in his last two years. Followed by a successful basketball career in Europe.

Newton represented Canada in the 2000 Olympics in Sydney, finishing in 7th place.

“Competing for Canada was an honour, it was difficult being away from home, but every day of the games was memorable for me,” he states.

Newton recalls the incredible support from fellow patriots. “That feeling of support gave our team the extra boost of adrenaline during a gruelling schedule,” he says. “That and watching Steve Nash impersonating and singing the song Firestarter by The Prodigy,” he adds.

As a captain for Duke University, Newton displayed leadership and teamwork on the court. He admits it was difficult at times to block out negativity from players or coaches. “In basketball, we are only as good as our last game.

In life, we are only as good as our last day,” he states.

For the past six years, Newton has been coaching basketball for the Burlington Rep Organization. “Giving back is why coaching is important to me. I am grateful for the life I have been given. Sharing learned knowledge is what makes being an Olympian worthwhile,” he says.

If you weren’t an Olympic athlete what would you be doing? “A Radio D.J.” Where is your favourite place in the Niagara Region? “When I was younger I liked to be out in nature either at Fireman’s park or hiking the gorge. Now when I am in the area, I like to be with my family.”

K

EVIN REMPEL, PARAOLYMPIC SLEDGE HOCKEY Sochi, 2014 It was no surprise to family and friends when Kevin Rempel started dirt biking and receiving pay for performing in local shows. In July of 2006, while warming up, he was 30 feet in the air when he fell off his bike, landing 80 feet away. todaymagazine.ca 43

“I knew I had suffered a serious injury. I remember the entire part until I got into the helicopter,” he says. Doctors told Rempel he was a paraplegic and would never walk again: he proved them wrong.

Two years after his injury, Rempel discovered sledge hockey and was instantly hooked. “In my first year playing, I was sent a YouTube video of the Canadian sledge hockey team winning gold in Torino 2006 and right then I knew I wanted to go to the Olympics,” he says.

Kevin has been playing right wing for team Canada for the last four years and would like nothing more than to bring home the gold in Sochi. He is looking forward to playing some great hockey in Russia. “The hardest part about sledge hockey is practising and staying motivated without playing a game for a long time. We only play around 15 to 20 games a season,” he says. “My biggest fans, my mom and grandma, will be with me.

I have never played in front of a crowd of more than 1000 spectators: to have a packed stadium will be pretty cool,” he adds.

Rempel has lived through many hardships in his young life. He witnessed his father’s accident which left him a paraplegic and subsequently took his own life. Rempel miraculously overcame his own injury and re-evaluated his goal in life.

He is now a motivational speaker and his message is clear. “Whether you are a child or adult, do not give up regardless of your circumstances.” he says.

Where is your favourite place in the Niagara Region? I like to pop in at my aunt’s store, The Artful Cookie on Scott Street in St. Catharines. She makes the best treats.”

Where will you be when you watch the Sochi Olympics? “In Sochi we will be focusing on our games and that will be it.”

M

OHAMMED AHMED, FIELD AND TRACK London 2012 The year Mohammed Ahmed was going into grade eight at Queen Mary School in St. Catharines, Ontario, he fell in love with the rush of track and field while watching the 2004 Olympic Games. “It was the first time I saw track and field at a higher level.

Everyone was talking about it. In my grade eight yearbook I wrote that I wanted to go to the Olympics,” he recalls.

After a successful high school crosscountry experience, including many O.F.S.S.A, Canadian junior and world junior titles, Mohammed began studying Political Sciences at the University of Wisconsin.

Representing the Badgers in Cross-Country, he has obtained several All-American, AllRegion and All-Big Ten titles.

At the age of 21, Ahmed represented Canada in the 2012 Olympic Games in

London. “They were expecting me to be in the 2016 Olympics. I knew I wanted to make it to the 2012 Olympics, if I didn’t I was going to have to reconsider my track and field career,” he says. He recalls his Olympic experience, “Track and field often has a limited amount of spectators, so obviously when I walked into the stadium with 80,000 fans screaming it was overwhelming.”

Mohammed admits he was disappointed in finishing 18th in his Olympic race. “It took me a while to recover from ‘Olympic high’ and refocus my goals,” he says.

Mohammed is back and had a breakthrough performance recording the highest finish in Canadian History in the 10,000 m event with his 9th place finish at the 2013 World Championships in Moscow. “I call track and field ‘the great metaphor for life’ when you are up you have to ride it and when you are down, well, failure is when you learn the most,” he says. Mohammed certainly has a good head on his shoulders. We haven’t seen the last of him. The 2016 Olympics is in his sights and Niagara will be rooting him on.

If you weren’t an Olympic athlete what would you be doing? “Probably some kind of civil service where I am helping others.”

Where is your favourite place in the Niagara Region? “My favourite spots in St.Catharines are the trail system I train in, such as Short Hills Provincial Park. I like nature and I get to see plenty of that through my training runs, which is really nice.”

Where will you be when you watch the Sochi Olympics? “I will be at school in Madison, I will most likely watch the hockey portion of the games more keenly, as I am a big hockey fan and watching it in the States will be a hostile territory of sort. Hopefully the boys don’t let me down because it will be a long semester if they don’t bring back the gold, as my teammates will constantly remind of that fact.”

S

TEVE BAUER, ROAD CYCLING Los Angeles, 1984, Atlanta, 1996

Yellow is the easiest colour to see. For most it signifies happiness and joy. For Steve Bauer, the colour yellow has a different meaning: the leader. In cycling, the yellow jersey indicates the overall front-runner and lowest time accumulated in the race.

Wearing the jersey is an honour that Bauer has achieved.

To stay focused on his race in the 1984 Olympics, Bauer stayed in a small hotel close to the race which was situated 100 km away from the Olympic Village. Avoiding a long commute in L.A. traffic allowed Bauer more time to train at the race site.

The last lap of his race will always remain a memorable moment in his mind. “I was very good, strongest of the race, yet I came to the

agony of defeat and finished second. That is the pinnacle of sport: Winning a silver medal and accepting defeat,” he says. This was Canada’s first Olympic medal in road cycling.

Over a ten year span, Bauer competed in 11 Tours de France. Making him the second Canadian to wear the yellow jersey. In 1988 he placed fourth, wearing the honour for five days and in 1990 he spent nine days in yellow, finishing 27th. When professionals were permitted to compete in the Olympics, Bauer made a second appearance at the 1996 Olympics in Atlanta finishing 41st.

Bauer has earned many titles along the way, yet one title in particular has escaped him. “On two occasions I was the best in the world. 1988 and 1989. Fate and unfortunate luck would not allow me to wear the Rainbow Jersey as World professional cycling Champion.”

Bauer retired from professional cycling after the 1996 Olympics and started Steve Bauer Bike Tours. His company offers bike tours in Niagara, France and Italy.

Road cycling is a sport that requires both endurance and Steve Bauer bike tours offers individuals a chance to experience Bauer’s passion for the sport.

If you weren’t an Olympic athlete what would you be doing? “Probably a coach.”

M

ONIKA SEYMOUR, ROWING Montreal, 1976 Rowing is sport that requires power, rhythm, and concentration. Monika Seymour competed in the 1976 Olympics in Montreal. For Seymour it was a pleasure to represent Canada on Canadian soil the first year women’s rowing was in the Olympics.

“We were proud and excited. Walking into the stadium still brings shivers every time I watch Opening Ceremonies,” she says.

Seymour’s Olympic experience instilled in her a quiet confidence and willingness to take on challenges. “We were never getting money or endorsements. The reward was strictly intrinsic. You have to do it for yourself because it is what you want to do more than anything else,” she states. “I also learned that the ‘stars’ are really the same as all the rest of us,” she adds.

Seymour felt her crew worked hard, but did not reach their potential. “Measure of luck is always good, being in the right place at the right time and everything aligning on the big day,” she says.

Although her crew’s luck didn’t align on the water, it did back in the Olympic Village.

Her most memorable moment of the games was meeting the Queen and Prince Philip while on their official tour. “We were all in hands reach of them and we spoke with them,” says Seymour.

Currently, Seymour works at the Victoria branch of the Niagara Falls Public Library.

This year she has the privilege of travelling to Sochi as a Canadian Volunteer. “I am attached to Canada Olympic House, where we will be welcoming athletes and their families. We are located right in the Olympic site, so close to all the action.”

If you weren’t an Olympic athlete what would you be doing? “I have always been involved in sports.”

Where is your favourite place in the Niagara Region? “I love to the natural beauty of the Niagara River and the Welland Canal where I run or cycle. I also like to eat at Koutouki Greek in Niagara Falls.”

Where will you be when you watch the Sochi Olympics? “I have tickets for the February 12th Canada vs United States women’s hockey!”

T

ONYA VERBEEK, WRESTLING Athens 2004, Beijing 2008, London 2012 Tonya Verbeek is the product of excellent coaching and intense training. She has pushed herself to physical limits one would think otherwise impossible and come out on top. This three time Olympian from Grimsby has brought home two silver and one bronze medal for Canada.

2004 was the first year that women’s wrestling was an official sport in the Olympics. Verbeek was overjoyed at the opportunity. “It is a very amazing feeling representing your country in a sport you love. I wear my singlet with pride,” she states. That year Verbeek lost in the gold medal match. She describes it as a bittersweet victory, “I was disappointed in my match, but I felt happy to bring a medal home to Canada.” Verbeek’s highlight of the 2008 Olympics was sharing the podium with her good friend, Carol Huynh. “I was happy to win bronze, Carol got the gold. It was nice to celebrate together,” she states.

During Verbeek’s first match at the London Olympics in 2012, she stated she didn’t wrestle to her fullest potential. “I froze out there,” she recalls. While being whisked out of the stadium, her coach, Marty Calder, was giving her some much needed instruction and the cameras were rolling.

“I wanted to make contact with my family,” she states. While keeping a composed face, Verbeek gave her family a wave. “I loved the fact that I had my friendly support in the stands and my honest support in my ear. I needed those things to keep me going in the tournament,” she states. Verbeek reflects on her experience in London and her second silver medal, “I knew it was my last Olympics and I had done everything I could to win that match. It was a good way to end my career.”

Currently Verbeek is a talent ID coach for Wrestling Canada and is stationed out of Brock University. “I look at wrestlers and focus in on the ones that will be striving for the 2020 Olympic and beyond. My job is to make sure they are leading themselves to high performance and to the Olympic Podium,” she states. Verbeek certainly has a lot of sound advice to offer Canada’s future Olympic wrestlers.

If you weren’t an Olympic athlete what would you be doing? “Teaching. I am also a certified teacher.”

Where is your favourite place in the Niagara Region? “I like the local market and restaurants; particularly Thai food.”

Where will you be when you watch the Sochi Olympics? “Home most likely and cheering on the Canadians.”

excitement over his silver medal win for Canada. “I remember right after we were drug tested, Jeff brought out his silver medal and passed it around the park. He never worried where it was, but eventually it got back to him,” he says.

Participating in a gruelling sport with intense physical demands has developed Calder’s character. “I am grateful that I am in a sport that challenged me so much. There have been many times I felt like quitting, but I found a way to stick to it and ultimately I’ve benefitted from it,” says Calder.

As a coach, Calder is able to instil hard work and dedication in his athletes. “I tell my wrestlers don’t put off tomorrow what we can do today. The Brock program wins by being passionate and training smart,” he states. His effective coaching methods have garnered him an impeccable reputation as a Canadian coach. “It is gratifying when I see

“It is a very amazing feeling representing your country in a sport you love.”

– Tonya Verbeek

M

ARTY CALDER, WRESTLER 1992 Barcelona, 1996 Atlanta Marty Calder has gone to the Olympics six times: Twice as a wrestler and four times as a coach. Calder describes competing on the world’s biggest stage for Canada as a dream come true. “One could train for years and years and have no guarantee of getting there, you have this goal in mind and hope that it will be filled,” he states. Becoming an Olympian was an exhilarating experience for Calder.

During the 1992 Olympic Games in Barcelona, Calder recalls how everyone shared in fellow wrestler Jeffrey Thue’s

my wrestlers achieve something they didn’t know they could.”

If you weren’t an Olympic athlete what would you be doing? “I would be a pro lacrosse player.”

Where is your favourite place in the Niagara Region? “At the Highland Tap with my good friend Mike Strange.”

Where will you be when you watch the Sochi Olympics? “At home with my family.

My son and I are huge sports fans and my daughter is a figure skater.”

*Photos of Tanya Verbeek, Gordon Singleton and Rick Morrocco were taken at Evolve located at 325 Welland Ave, St. Catharines. *Photos of Mike Strange and Billy Irwin were taken at Irwin Boxing located at 5881 Thoroldstone Rd, Niagara Falls. todaymagazine.ca 45

SENECA NIAGARA CASINO’S TRANSFORMATION – BOLDER, FRESHER, SEXIER AND A WHOLE LOT MORE EXCITING! An unmatched entertainment experience awaits guests to the area’s premier gaming and entertainment resort, as Seneca Niagara Casino & Hotel has completed a sparkling transformation of its main gaming floor.

Dazzling new slot areas and contemporary table game layouts and canopies, each complemented by luxurious new seating and greatly enhanced lighting, help create a distinctly energetic atmosphere across the 88,000-square-foot area. A brand-new Keno Bar has been created adjacent to the entrance to Thunder Falls Buffet, while the new floor layout features richly-colored carpeting and wider, more open walkways, which allow for easier navigation and better integration of the entire property.

“Seneca Niagara Casino & Hotel has set the standard for entertainment for tens of millions of visitors from throughout the northeast United States and southern Ontario,” said Cathy Walker, president and CEO, Seneca Gaming Corporation. “By re-inventing and re-energizing our main gaming floor, we can offer our guests an entirely new level of excitement here in the heart of Niagara Falls.”

The brighter and more open feel in the casino goes beyond the architectural design. A major component of the renovation is an upgrade of the air quality system that can handle double the capacity of air flow, bringing abundant outside air into the casino and improving overall air quality throughout the entire property.

Capping off the transformation is STIR, the exciting new high-energy feature bar with the region’s largest HD video wall, signature cocktails served by bevertainers, luxurious seating, a large dance floor, and live entertainment Thursday through Sunday.

To learn more visit www.SenecaNiagaraCasino.com or download the Seneca Niagara Casino app on your mobile device.

GET READY TO #CREATEASTIR: HIGH-ENERGY FEATURE BAR OPENS AT SENECA NIAGARA CASINO & HOTEL There is a new energy growing inside Seneca Niagara Casino & Hotel… The region’s premier gaming and entertainment destination recently celebrated the grand opening of its newest sensation, STIR – the exciting new high-energy feature bar and lounge. The new hot spot will inject a decided Las Vegas feel into the region’s nightlife, and turns any ordinary night out into an event.

Located in the southwest corner of the main gaming floor, STIR features a collection of sights, sounds and tastes that will thrill the senses. One look around tells you that this is not your typical gathering spot. A massive 20 foot by 40 foot high-definition video wall with open views from across the gaming floor creates a spectacular HDTV experience and focal point of excitement.

Live performances, stunning visual effects and a large dance floor set the atmosphere. Guests can enjoy signature cocktails, like a “Seneca Sweetheart,” served by bevertainers. A large circular bar with lounge seats and 21 tabletop video gaming units helps create an entertainment hub within the world-class resort. Twelve low-back booths put you right in the heart of the excitement where STIR and the gaming floor meet, while eight high-back booths provide a more intimate atmosphere.

“No visit to Seneca Niagara will ever be the same,” said Cathy Walker, president and CEO, Seneca Gaming Corporation.

“STIR is a one-of-a-kind experience, and energy and excitement are going to be the hallmarks of an evening spent here.”

The opening of STIR marks the completion of a comprehensive renovation of Seneca Niagara’s main gaming floor.

In addition, The Mezz – a newly-designed balcony area with 440 slot machines that overlooks the main gaming floor – was recently unveiled and is open to guests 18 and older.

STIR will be open from 10 a.m. to 4 a.m., seven days a week. A full listing of scheduled entertainment at STIR can be found at www.senecaniagaracasino.com/stir, or download our mobile app to stay up to date on STIR events.

# C R E AT E A S T I R

todaymagazine.ca 47

LIFESTYLE & CULTURE WOMEN’S PSYCHOLOGY

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FASHION

You’ll Read This,Won’t You?

FINDING POWER IN ‘WOMEN’S LANGUAGE’ By: Mariana Bockarova

I n

her book of poetry, E-mails From Scheherazad, author Mohja Kahf writes, “All women speak two languages: the language of men and the language of silent suffering.

Some women speak a third,the language of queens.” It has been suggested by many anthropologists, feminists and sociologists that women speak in a different manner than men, particularly for different purposes. For some, “women’s language” is a reflection of the social construct and norm that reiterates societal values and attitudes, reflecting the patriarchy that exists in our society today.

While for others, alternatively, language simply gives the right to form agency.

Defined by anthropologist and sociologist Tony Bilton, agency “implies that actors have the freedom to create, change and influence events.” In line with the SapirWhorf hypothesis, which posits that human beings are at the “mercy of the particular language which has become the medium

of expression for their society,” linguistic agency can thus be used and manipulated as a commodity in order to create one’s identity in society, influencing societal structure.

However Robin Lakoff, renown for her work of calling attention to the often forgotten differences in language used by women and men, posited that by the Sapir-Whorf hypothesis women are prisoners in their society. Although Lakoff views the SapirWhorf hypothesis negatively, assuming that women are patronized through the use of language, this paper seeks to demonstrate that through language, particularly “women’s language,” women and men alike can form and construct their proper agency through linguistic means, as shown in the work of Kira Hall and Bonnie McElhinny.

According to Robin Lakoff, women are patronized in society, leading to a varied use of language. In her work, Language and Woman’s Place, Lakoff portrayed a clear situation of inequality in society continually reinforced by the use of language: “[this

book seeks to] provide diagnostic evidence from language use for one type of inequity that has been claimed to exist in our society: that between the roles of men and women. We will find, I think, that women experience linguistic discrimination … in the way general language use treats them [which tends to] relegate women to certain subservient functions: that of sex object, or servant.” Through the use of specialized vocabularies, including detailed words for colors, extremely mild to little use of expletives, sympathetic and pleasing adjectives and frequent hedges, women show their sub-ordinance in society, as their vocabulary shows that “real” issues do not matter to women; instead their focus is on insubstantial aspects such as colors, as shown through their language.

Moreover, the use of tag questions and the form of super polite questions further emphasizes the patriarchy toward women in society as by asking these questions in ‘tag’ or ‘super polite’ form, the speaker todaymagazine.ca 49

may be stating a claim, but lacking the confidence in the truth of that claim. Along with phonemic methods to a “woman’s language”, frequently using higher tones of voice, emphasis and intonation, Lakoff makes the claim that women are disempowered, as their language bounds them to a societal structure, to which their agency is fixed through their use of language. Nevertheless, it has been proved that through the manipulation of these linguistic tendencies, women are instead empowering themselves, and by changing their language, they are changing their societal structure.

The linguistic forms and tendencies which Lakoff claims patronizes women in relation to men, in fact does the opposite, as these forms are not concealed: With respect to these tendencies, they are very much recognized by women themselves and thus can serve to be manipulated, to which Bonnie McElhinny’s work in “Challenging Hegemonic Masculinities” is a prime example of: Investigating the gender performances required of women moving into traditionally masculine jobs, such as on the police force. McElihinny found that contrary to popular beliefs, female officers

did not “produce the empathetic warmth associated with many traditionally female jobs…instead, they choose to embody an image of police officers as rational, efficient and professional.” The ways in which the female officers constructed this professionalism was through the “symbolic manipulation of gender markers”— which includes language. Although materialistic characteristics were tweaked, such as women who were encouraged to wear bulky sweaters, well-worn boots and carry used tools in tool boxes in order to suggest a certain familiarity with “hard work”, linguistic means were of the utmost

importance in confirming their agency as independent, able, rational women in a ‘blue-collar’ working position, as there is an “[emphasis on] the importance of using talk before physical force.” In an interview with Janie, a female police officer, McElhinny found that Janie would use “gruff” language, which she herself found “atrocious”, in order to be well respected. She claimed to have adopted a ‘HILL’ persona, a certain type of linguistic tendency which fixed slang and tone, which she used for the same purposes as the women who first instated it: to command respect. Although the female police officers felt as though their “occupation persona” was a mask, influenced by “interaction with the public and…perception of the expectations of other police officers”, the importance here is that these female police officers were able to recognize their linguistic forms and modify them to their advantage in order to position their own agency and command respect in their work force-all of which was well received.

Much like the case of the female police officers, who altered their language in order to achieve their goals, Kira Hall writes similarly of women working in the fantasy pornographic-telephone line industry in Lip Service on the Fantasy Lines. Women working in this industry must also wear a mask in order to achieve their goals. After a customer calls the fantasy line and requests a persona such as ‘housewife’, ‘lesbian’ or ‘Swedish mistress’, the fantasy talker must adhere to it, adjusting her linguistic tendency away from her norm. Similarly to female police officers who change their natural demeanor, fantasy workers cater to ‘ideal’ wishes by manipulating language to an extreme, using frequent intonations, emphasis, tag questions etc., which instead of patronizing them, empowers them: “the speaker is not the naïve, playful, and supportive interactant her male audience has taken her to be, but a mature, calculating adult with a subversive goal in mind.” As these women continue to confess they pity the men who call, and are more annoyed by their stupidity, the women themselves are empowered-after all, they feel as though they have the most to gain by working in fantasy lines. Thus, it is clear that by manipulating and overly emphasizing “women’s language”, phone workers have more to gain, (as they are paid the longer they stay on the line-done so by using hedges, tag questions, etc.-) than if they do not alter their linguistic tendencies.

In both works of Bonnie McElhinny’s female police officers and Kira Halls’ fantasy line workers, it is clear that language, particularly “women’s language” is not a societal burden, indicating a fixed patriarchal agency, but instead a tool used to construct identity, adjust agency and change societal structure.

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HERE. SEE. DO. TOUR OF THE NIAGARA REGION

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CALENDAR OF EVENTS

A TOUR Niagara Region of the

FORT ERIE

This small town sits on the Niagara River, and is directly across from Buffalo, New York, with the two cities being joined by the Peace Bridge.

It is comprised of several smaller communities including Ridgeway, Stevensville and Crystal Beach.

SEE & DO Village of Ridgeway Small town charm abounds in this tiny burg filled with shops, restaurants, and even a cozy little movie theatre. For info visit ridgewayont.ca.

Garrison Little Theatre Enjoy a little bit of local live theatre! This seasons plays include Having Hope At Home by David S. Crag, running May 2, 3, 4, 9, 10. Visit garrisonlittletheatre.com for more information.

Friendship Trail This 16km trail will take you on a tour throughout Fort Erie and can be used by hikers, bikers

and roller bladers. More info is available at friendshiptrail.forterie.ca.

EAT The Barrel Pizza Parlour & Spaghetti House (224 Garrison Rd). This long-standing restaurant has some of the best pizza, wings and comfort Italian food in the Region. thebarrel.ca.

The Old Bank Bistro (41 Jarvis Street). Enjoy some delicious food, such as pasta, sandwiches, steak and pizza in a unique setting: the building was constructed in 1924 and used to house The Bank of Montreal. oldbankbistro.com.

SHOP When you’re in the Fort Erie area, make a beeline towards Ridgeway, as not only is it a beautiful town, but also hides some of the most pleasant shops this side of the border. Head down Ridge Road N towards Crystal Beach (if you’ve hit water, you’ve gone too far!), and

you’ll find yourself in a comfortable subterfuge of little independent shops and boutiques.

Find some good reads at Lakeside Books and Art; check out some luxurious fabrics at Three Ferrises Boutique; grab some breathtaking floral arrangements from Tulip Tree Floral.

There are also many gift shops that line this street, including Cranberry Cottage, Lasting Impressions Gifts, and Country Bunny Gifts. After you’ve shopped to your heart’s content, stop into Ridgeway’s Restaurant, and grab some comfort food to heat you up!

PORT COLBORNE

Port Colborne sits on Lake Erie and on the south end of the Welland Canal. It is home to several small beach communities such as Cedar Bay, Sherkston Shores, Silver Bay and Echo Bay. The Welland Canal runs parallel to Downtown Port Colborne’s main street, which is home to many cute little shops and restaurants. todaymagazine.ca 59

SEE & DO The Incredible Shrinking Mill Check out Niagara’s coolest optical illusion. The closer you get to the mill, the smaller it gets. It is located on Gravelly Bay Road.

Coal Hatch Murals A fairly new public art project aiming to beautify the downtown area. Check out downtownportcolborne.com.

Niagara’s South Coast Arts & Culture Route This is a self-directed, year round guide, which will take you to all of the most creative spots the area, has to offer. The map is available from the Visitor Information Centre at 76 Main Street West.

Horseplay Niagara Enjoy an afternoon of horseback riding while in Niagara; a great way to take in the beautiful Niagara scenery. Many packages are available, and reservations are required. Please visit horseplayniagara.com.

EAT Minor Fisheries Restaurant (176 West Street) This is the best place to enjoy freshly caught lake fish.

There is a nice patio for enjoying the warmer weather. minorfisheries.net @27 Steakhouse (27 Main Street West): This farm-to-table restaurant specializes in top quality meats, fresh seafood and pasta. They use local farmers and fresh grown herbs and produce from location markets. attwentyseven.com San Marco’s Ristorante (164 Clarence Street): Enjoy some contemporary interpretations of classic Italian dishes. There is an extensive wine list as well as a wide variety of martinis. sanmarcoristorante.com.

SHOP This traditionally seafaring town offers not only an impressive and scenic lakeside view, but also some of the coolest shops in the area, via King Street (which goes all the way down to the marina!). Here, you’ll find blocks and blocks of interesting shops, from floral and gift shops like Arlie’s or Sidey’s, to clothing stores like 270° West (for casual ladies wear), and Wishing Well Bridal and Formal Wear, and of course, versatile shops for varied interests, like Ten Thousand Villages, The Bargain! Shop, and Candy Safari.

Port Colborne certainly provides an awe-inspiring panoramic view, perfect for the traveling vacationer — try walking down King Street and uncover all the hidden gems of this marine community.

WAINFLEET

This is a small rural town that is made up of several different small communities including Burnaby, Long Beach and Wellandport.

SEE & DO Wainfleet Bog This is the only bog wetland in the Niagara area and it offers a “Northern Ontario” kind of experience. Trails and boardwalks will lead you through this nature experience where you’ll find many creatures that call the bog home. Located at 20389 Erie Peat/Side Road 4.

Marshville Heritage Village Enjoy exploring 14 restored historic buildings, and see what life was like a century ago. More info is available at marshvilleheritagefestival.com.

Long Beach Conservation Area This is great place to go hiking, camping, bird watching, and a plethora of other great outdoor activities. Located at 12965 Lakeshore Rd. Skydive Burnaby Billed as Southern Ontario’s Premier skydiving facility, they offer tandem skydiving for first time jumpers, learn to skydive classes, and more.

Located at 11531 Burnaby Rd. Visit skydiveburnaby. com for more info.

EAT DJ’s Roadhouse (12185 Lakeshore): Seafood at its finest — DJ’s offers several lakeside favourites, as well as chicken, steak, and ribs. Bring your appetite! djsroadhouse.ca

SHOP

Wainfleet is a beautiful rural township with a growing tourist industry. Shopping opportunities are available, and spread throughout a few areas, but mainly The Village of Wainfleet, and Long Beach. The Village of Wainfleet includes craft stores, and an antique store, as well as Marsh Chocolates: find some scrumptious sweet treats at Marsh on Clarendon East Road, home of fine chocolates, fudge, nuts, and candies. If you fancy a comfortable, relaxing drive through the breathtaking countryside, check out Wainfleet, and make some rewarding stops along the way.

GRIMSBY

This town is located on Lake Ontario; it has that definite small-town feel, but there are still many great ways to spend a day.

SEE & DO Grimsby Museum A great place to learn all about the history of the town and participate in special events. Several permanent exhibits as well as temporary ones are available to view. Museum is located at 6 Murray Street. More information is available at facebook.com/GriMuseum.

Grimsby Public Art Gallery The gallery is located in the new library and art gallery complex, which is at 18 Carnegie Lane.

They have permanent collections, temporary exhibitions, art classes, workshops and education programs. More info is available at grimsbypublicartgallery.blogspot.ca/.

Beamer Memorial Conservation Area These trails are said to contain some of the most breathtaking views of the Niagara Escarpment and Lake Ontario. It is also the place to go to watch the annual hawk migration that takes place in the spring. Located at 28 Quarry Road.

Grimsby Beach Check out this unique little community, full of brightly coloured, gingerbread cottages. In the late 1800s, the area was the home of the Ontario Methodist Camp Meeting Ground, and then it was a summer resort, and eventually became a quiet little burg. Remnants of the area’s interesting past still remain, and you can drive around Auditorium Circle and Temple Lane to see all the most colourful houses.

EAT The Kitchen House at Peninsula Ridge (5600 King Street West): This is a fun, casual restaurant featuring seasonal menus, and local foods paired with wine. The restaurant is located in an 1885 Victorian manor house. peninsularidge.com/dining The Best Little Menu (1 Mountain Street): This is a great place to go for breakfast and enjoy some dishes that don’t make it onto many typical breakfast menus, such as coconut curry poached eggs and grilled Ontario peach crepes. They are also open for lunch. bestlittlemenu.com Cibo Osteria (16 Ontario Street). Osteria is the name for a neighbourhood meeting place in Italy where there is fresh food, beverages and plenty of friends. Now, those in Niagara can enjoy a similar Italian experience.

SHOP Right off the QEW, Grimsby’s Main Street (East and West) is the central hubbub of activity for shoppers. Independent stores line the street, from merchandise retailers like Cocoon Home Décor and Gifts and Harmony Jewelers, to fun food shops like Coffee Culture®, Monks Chocolates, and The Dutch Shop. Take a break from highway driving, and take a taste of sweet, sweet, Grimsby.

PELHAM

This area is comprised of five different and unique villages, including Effingham, Fenwick, Fonthill, North Pelham and Ridgeville. Pelham has the slogan, “Five Villages One Community.” It is located smack dab in the middle of the Region and is nestled between Lakes Erie and Ontario.

SEE & DO Comfort Maple The Comfort Maple is believed to be the oldest sugar maple tree in Canada. It is 530 years old, is 80 feet tall and the circumference of the trunk measures 20 feet. The tree is located at 1732 Metler Rd. St. John’s Conservation Area This is a great place to go hiking and experience the natural beauty of the area. The park has a trout pond that is stocked for fishing.

EAT Lazy Loon (155 Hwy 20 West): This local staple specializes in serving fresh, flavourful foods in a cottage like setting. lazyloon.on.ca Ridge Berry Farm Team Room (398 Canboro Rd): This is a great place to enjoy not only high tea, but some delicious local fare that will make your mouth water. ridgeberryfarm.ca Mossimo’s Pizzeria (1440 Pelham St., Fonthill): Quite arguably the best pizza in Niagara. Locals rave about Mossimo’s, and for good reason. Find out for yourself! mossimospizza.com Zest Restaurant (1469 Pelham St., Fonthill): Casual and relaxed atmosphere with “modern Canadian cuisine” — a variety of flavours and dishes to reflect the diversity of Canada. zestfonthill.com Casa Vostra Ristorante (219 Hwy 20 East, Fonthill): Here you can find exceptional Italian cuisine, within a beautiful, comfortable, family atmosphere. casavostraristorante.com

SHOP If you travel down Highway 20 and Canboro Road going west towards Pelham, you’ll find a wonderful shopping experience awaits you.

There are a lot of boutiques down this way, so if fashion and accessories are what you crave, your hunger will be satiated in Fonthill.

All situated within the same general area, you can visit Marilee’s Bridal & Special Occasions, Cuzinz Boutique, Bluff, Sadie’s Lingerie and Strut Shoes. For gifts and treats, go west down Canboro a bit and visit Shoppes of Ridgeville for fresh-baked goods, handmade chocolate treats, and the most alluring and curious gifts.

LINCOLN

Lincoln is located right on Lake Ontario, and is made up of the communities of Beamsville, Campden, Jordan, Jordan Station, Vineland and Vineland Station. The area is well known for its orchards, vineyards and wineries.

SEE & DO Jordan Historical Museum This museum will teach you all about the world of Pennsylvania Mennonite Settlers, as well as what life was like in the 1830s. In addition to many artifacts in the museum, you will also find an old schoolhouse to explore. Located at 3800 Main Street.

Ball’s Falls Located at 3292 Sixth Ave in Jordan, this is one of the best areas in the Region to go for a picturesque hike. In addition to numerous historical buildings to explore, there is a beautiful waterfall and several hiking trails.

Main, Arezzo, and Pamela’s, or visit delightful gift shops such as Heritage Gift Shop, Avant-Garde Emporium, and Beauty Safari. Perhaps you fancy some unique fine furniture — visit CHIC by Jansen, and S&B Antique Gallery. Don’t forget to stop in renowned Canadian photographer, Kenneth Lane-Smith’s gallery for some stunning images.

WELLAND This city is located in the centre of the Region, and has the Welland Canal running through it. Welland is known as the “Rose City,” and hosts an annual Rose Festival.

SEE & DO Murals The City of Welland is home to 28 different murals, all with a historical theme, and located all over the city. Some of them stretch three stories high. A map of mural locations can be found at welland.ca.

Merritt Island Visit an island right in Welland’s downtown core. This is a great outdoor paradise, and the space can be used for picnics, walking, hiking, biking, rollerblading and cycling. There is also a children’s playground.

Welland Historical Museum Located at 140 King Street, this museum is housed in a historically designated Carnegie Building and highlights the history of Welland and the surrounding area. More info at wellandmuseum.ca.

EAT

Wineries of Twenty Valley There are tons of wineries throughout Jordan, Vineland and Beamsville, ranging from big to boutique, and you can check them all out and plan your route at 20valley.ca.

Bridgewater Café (91 East Main Street): This cute little café located in Downtown Welland is open for breakfast and lunch and is run by Chef Randy Dupuis, a Chef with over 30 years experience in Niagara’s kitchens. bridgewatercafe.ca

EAT

Thai Dish Restaurant (119 East Main Street): This yummy new restaurant serves up delicious Thai food in a beautiful decorated dining room. Check out the menu at thaidish.ca

About Thyme Bistro (3457 King Street, Beamsville): This small bistro serves delicious comfort foods, along with a variety of local Niagara wines. They also offer a “bring your own wine” option, with the corkage fee dependent upon the wines origins. aboutthymebistro.com.

The Lake House (3100 North Service Road): This restaurant features European Mediterranean cuisine, as well as many delicious Niagara wine selections. From May to October there is a beautiful outdoor patio with a view of the lake.

Butcher and Banker Pub (4520 Ontario Street, Beamsville): Great place to go that serves up English pub food along with a wonderful atmosphere. butcherandbanker.com

SHOP Just off the QEW, Jordan Village in Niagara’s Twenty Valley is just flush with intriguing and extraordinary specialty stores for the avid shopper. A mere 30 minutes away from Niagara Falls (take Exit 57 – Victoria Avenue), Jordan Village’s Main St. proves to be the prominent strip for galleries, gift shops, and of course, the Farmers’ Market. Find some unique fashion and accessories at clothing shops like Tintern on

M.T. Bellies (871 Niagara Street): This popular local hangout offers many different food options, as well as lots of special events, and frequent live music. mtbellies.com.

SHOP A mainstay in Niagara since 1975, Welland’s Seaway Mall holds over 120 shops and services, anchored by such renowned stores as Winners, Sport Chek, Cineplex Odeon, and its latest addition, Target, which brings a whole new level to the shopping experience. The Seaway Mall offers many big-name stores like Reitmans, La Senza, Le Château, Arlies, and EB Games, but also some exclusive shops like Action T’s (for licensed music T-shirts and accessories), Chelsea Home Furniture (a variety of styles for quality and comfort), and Fashion U Turn (beautiful collections of current fashions, jewelry, and accessories). Located on Niagara Street, the Seaway Mall is always involved with the community, and holds special events consistently throughout the year, including gift card giveaways, demos, and fundraising initiatives.

Check out seawaymall.com for more information.

NIAGARA FALLS Niagara Falls is probably the most well known city in the Niagara Region, and with good reason of course. You’ll naturally want to see the waterfalls while you are here, but there is a ton of other stuff to do to occupy your time as well.

SEE & DO Niagara Helicopters Enjoy one of the best views of the Falls you’ll ever get, as you soar thousands of feet above it. This is the only year round aerial attraction in the Falls. More information is available at niagarahelicopters.com Clifton Hill Clifton Hill is full of fun places to check out, and is a great place for the young, and the young at heart. Enjoy arcades, fun houses, mazes, haunted houses, candy shops, restaurants, rides, mini golf, and so much more. Find the fun at cliftonhill.com.

Niagara Parks Niagara Parks has several attractions, many of which will give you an unprecedented view of the Falls. Check out Journey Behind the Falls and the Butterfly Conservatory for starters. Visit niagaraparks.com for more information.

EAT Paris Crepes Café (4613 Queen Street): Enjoy authentic French crepes that are made in a variety of sweet and savory options. There is also a bistro menu with lots of French specialties to choose from. pariscrepescafe.com The Blue Line (4424 Montrose Rd): This is one of the best breakfast and lunch places in Niagara.

Owned (and often visited) by hockey great Marcel Dionne, you’ll find great food, tons of hockey memorabilia and friendly staff.

Fall’s Manor (7104 Lundy’s Lane): This restaurant has been serving up home cooked meals in Niagara Falls for over four decades now. They are famous for their broasted chicken, as well as their eclectic décor. fallsmanor.com AG Inspired Cuisine (5195 Magdalen Ave): At this fine dining restaurant you will find many unique and delicious dishes, many of which are many using regional and seasonal ingredients. agcuisine.com.

SHOP When visiting the Falls, it’s easy to be captivated by all there is to see and do around the city’s most compelling attractions and destinations.

However, one stop you must make on your trip to Niagara is the Canada One Factory Outlet Mall on 7500 Lundy’s Lane (just off the QEW, between Montrose and Dorchester). Canada One is the latest addition to Niagara’s shopping experience, and provides a varied assortment of shopping venues, from fashion and footwear to electronics and furniture. Featuring such names as Nike, Mexx, La Vie En Rose, Danier Leather, Sony, and Nine West, you really need to stroll through this outdoor mall in order to make the most of your shopping adventure in Niagara Falls. Store directory and map are available through the Canada One website: canadaoneoutlets.com. todaymagazine.ca 61

ST. CATHARINES This is the largest city in the Region, and sits on the shore of Lake Ontario. It is known as “the Garden City,” due to the abundance of parks, gardens and trails.

SEE & DO Niagara Ice Dogs If hockey is your thing, why not check out an Ice Dogs game? The Ice Dogs are a major junior ice hockey team in the Ontario Hockey League and play frequent games in the arena located in downtown St. Catharines. Check out their website at niagaraicedogs.net Welland Canal Centre This is probably the best place to see ships pass through the Welland Canal and get a good view of how the locks actually work to raise and lower the giant ships. There is an elevated platform that is free to use, and there is a small museum inside the main building that focuses on the history of the city, along with some travelling exhibits. You can call the centre ahead of time and find out the times ships will be passing through the locks. More information is available at stcatharines.ca.

Morningstar Mill Niagara has quite a lengthy history when it comes to milling, as the mills played a large part in the growth of the Region. Morningstar Mill still functions and is maintained by a dedicated group of volunteers. Located on Decew Road, the restored 1872 grist mill is quite picturesque and it is the only operating water powered mill in Niagara. You can even buy flour, bran and corn meal that has been ground and bagged at the mill. More information is available at morningstarmill.ca.

EAT Chang Noi’s Thai Cuisine (225 Queenston Street): Enjoy a wide range of authentic Thai dishes from this restaurant that sits in an unsuspecting location. You’ll find some of the best Thai food in the city here! changnoi.ca Dani’s Bistro and VQA Wine Bar (174 St. Paul Street): This restaurant is focused on providing delicious comfort food paired with VQA wines, and also has a yummy tapas menu available. danisbistro.com The Works Gourmet Burger Bistro (60 James Street): If you are looking for a delicious burger, then you’ll want to check this place out. There are dozens of burgers to choose from, and you are also able to choose from a selection of different patties, including beef, chicken, turkey, veggie, Portobello mushroom cap and elk. worksburger.com Rise Above (120 St. Paul Street): Try some delicious dishes at Niagara’s only all vegan restaurant. Not only is the food great, the desserts are decadent as well. artisandoughnuts. blogspot.ca

SHOP A 15-minute drive from Niagara Falls, St. Catharines is home to many shopping opportunities, based entirely on your preferences. For those who enjoy big-box

stores and the convenience of a comfortable mall setting, the Pen Centre is your destination.

The Pen recently had a multi-million-dollar makeover, and continues to evolve each year.

With such exciting new stores as Target, Journeys, Jump +, Alia N Tan Jay, Leonidas Chocolates, and Spencers Gifts, the Pen Centre has something for everyone. You may prefer to peruse independent shops in the city’s shopping district, so head downtown to St. Paul Street for a large selection of shops and boutiques; whether you fancy clothing and footwear, or furniture and home décor, or art galleries and specialty stores. St. Catharines’ downtown core has everything you need for shopping and entertainment — check it out mydowntown.ca.

NIAGARA-ON-THE-LAKE One of the most historical towns in Niagara, Niagara-on-the-Lake set the stage for the War of 1812 more than 200 years ago. Visiting NOTL is kind of like stepping back in time, and there are numerous shops, restaurants and more to discover. The town slogan is, “the loveliest town in Canada.”

SHOP While you’re exploring the countless wineries that define Niagara’s Wine Country, take some time to yourself and saunter down to Old Town via Queen Street, in NOTL’s downtown shopping district. There are several quaint little shops in this area offering some exciting products you won’t find in any big box store!

From Bella Grace Boutique’s fashion to Greaves Jams & Marmalades’ homemade goodies, it’s easy to spend an entire afternoon in downtown NOTL. Soothe your skin in Crabtree & Evelyn, or discover some unique giftware at The Butterfly Gallery; whether you’re after some dazzling new duds, or some rare treasures to take back home, there really is so much to see in downtown NOTL’s picturesque little shopping village. For a teaser, visit landmarkshopsofniagaraonthelake.com.

THOROLD Located at the top of the Niagara Escarpment, and known as Canada’s most patriotic city, Thorold is a small town steeped in the history of the Welland Canal.

SEE & DO

SEE & DO

Mackenzie Printery This museum located at 1 Queenston Street, is a great hands on museum where you can learn all about the history of printing technology.

Admission is $5 (plus tax) for adults and $3.75 (plus tax) for kids. mackenzieprintery.org

Lock 7 You can watch ships climb mountains, as you get an unparalleled view of Locks Four, Five, Six and Seven. You’ll also have a chance to visit the Kissing Rock, a place where sailors used to kiss their girlfriends goodbye. More info can be found at thoroldmuseum.ca.

Wineries Niagara-on-the-Lake is home to a huge number of wineries and there always seems to be special events going on. Get all the information and up to date event listings from wineriesofniagaraonthelake.com.

Niagara Apothecary Museum This is one of the most interesting museums you’ll likely ever come across: it is a restoration of an authentic 1869 pharmacy. More information is available at niagaraapothecary.ca.

EAT The Irish Harp Pub (254 King Street): This traditionally designed Irish pub offers great food, great beer, great whiskey and old fashioned Irish “craic”. There is also great live music almost every weekend. theirishharppub. com Ravine Vineyard Bistro (1366 York Rd): This unique restaurant bakes their own bread, raises their own pigs, grows their own certified organic vegetables and are great at pairing food and wine. You won’t want to miss this culinary treat. Check out ravinevineyard.com Treadwell (114 Queen Street): This is a fantastic farm to table restaurant that creates dishes that are big on taste, while using minimal ingredients. They are also huge supporters of Niagara’s wine. treadwellcuisine.com Peller Estates Winery Restaurant (290 John Street East): If you want to treat yourself, give this restaurant a try. Chef Jason Parsons leads the culinary team and has helped make this restaurant one of the very best in the area. peller.com

Thorold Mural Project Located between Locks Six and Seven are a series of murals celebrating the history of the Welland Canal. Check out thoroldmurals.com for a map and more information.

EAT Keefer Mansion (14 St. David’s St.): In addition to beautiful lodgings, Keefer offers a delectable array of foods on their group menus (private menu also available). keefermansion.com Panini Cafe (1 Front St. – corner of Front & Albert): Adorable café, offering a wide selection of artisan-style paninis, pasta, and even homestyle breakfasts! Also features theme nights and all-day specials. Follow Panini Cafe on Facebook!

In Piazza Pasta and Wine Bar This restaurant is located inside The Four Points Sheraton at 3530 Schmon Parkway. You can enjoy some great Mediterranean food and take in the wonderful atmosphere.

SHOP If you’re heading out of Niagara Falls towards St. Catharines, stop off in Thorold to find some delightful shopping via Front Street, Thorold’s main strip. For clothing, visit Gypsy Alley for the latest in fashion and accessories; for gifts and home décor, check out The Red Door; for gift baskets (chocolate, fruit, or other gifts) and ladies accessories, visit Fine Expressions; take care of your feet by checking out Elio’s Foot Comfort Centre — some of the finest in designer or custom footwear.

u o Y e u c o a l Y P e c e TThhe Plant To B ! e ! e B o a T W Want

At Fallsview Casino Resort, the excitement begins the minute you walk through the doors of At Fallsview Casino Resort, the excitement begins the minute you walk through the doors of Canada’s most spectacular casino resort facility, with more than 3,000 slot machines, 130 table Canada’s most spectacular casino resort facility, with more than 3,000 slot machines, 130 table games and a poker room. The action is non-stop! Fallsview is a food-lover’s paradise, with over a games and a poker room. The action is non-stop! Fallsview is a food-lover’s paradise, with over a dozen unique dining options to choose from, including the very best in fine Italian cuisine at Ponte dozen unique dining options to choose from, including the very best in fine Italian cuisine at Ponte Vecchio and the latest addition to our stellar line-up of restaurants, 21 Club featuring prime-aged Vecchio and the latest addition to our stellar line-up of restaurants, 21 Club featuring prime-aged steaks and seafood. Ponte Vecchio and 21 Club are both recipients of the prestigious CAA Four steaks and seafood. Ponte Vecchio and 21 Club are both recipients of the prestigious CAA Four Diamond Award. Or if it is exhilarating entertainment you’re after, get up close and personal in the Diamond Award. Or if it is exhilarating entertainment you’re after, get up close and personal in the intimate 1,500 seat Avalon Theatre featuring the biggest names in show business. And with more intimate 1,500 seat Avalon Theatre featuring the biggest names in show business. And with more than 20 stylish specialty shops, Fallsview truly has something for everyone. than 20 stylish specialty shops, Fallsview truly has something for everyone.

Niagara Falls, ON www.fallsviewcasinoresort.com 1.888.325.5788 Niagara Falls, ON www.fallsviewcasinoresort.com 1.888.325.5788 Must be at least 19 years of age to enter the casino or attend Avalon Theatre performances.

Must be at least 19 years of age to enter the casino or attend Avalon Theatre performances.

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CALENDAR OF EVENTS Just for Laughs Roadshow

April 12 at the Sean O’Sullivan Theatre This funny festival is sure to leave you laughing, as four of the festivals best stand up comics take the stage. More information at arts.brocku.ca

The Ravine March 22 to April 13 at the Seneca Queen Theatre One of Canada’s most acclaimed playwrights, George F. Walker, will be directing the world premiere of The Ravine for Lyndesfarne Theatre Projects. Synopsis: Mayor Oscar Wallace has a big problem.

Mysterious and homeless, Michele, enlists fellow ravine dweller, Parnell and reluctant hit man, Finn, to expose Oscar’s secrets.

Cassie, Oscar’s faithful advisor, following her own agenda, and along with her pregnant partner, Lesley, intervene to minimize the damage. But it may all be too late in this political story of mayhem and murder. Ticket information at ltpniagara.com

Niagara VegFest

Sunday, June 1, Market Square, Downtown St. Catharines This free event runs from 11 to 6, and celebrates the benefits of a healthy, compassionate, plant-based lifestyle and features exhibitors, vendors and speakers from all over the Niagara Region. More information at niagaravegfest.org

Pelham Art Festival May 9 to 11 Taking place at the Pelham Arena in Fonthill, the Pelham Art Festival showcases the art of over 65 artists from Ontario, Quebec and the United States. More info at pelhamartfestival.com

Greater Niagara Home & Garden Show 2014

March 21 to 23, Scotiabank Convention Centre The whole convention centre will be turned into a playground for home and garden lovers, and will feature everything for the inside and outside of homes.

Niagara Falls Sports Expo

March 29 at Scotiabank Convention Centre Enjoy over 50,000 square feet of exhibitors, sports celebrities, seminars, memorabilia, equipment and much more. Some of the sports celebrities appearing include Pete Rose, Steve Ludzik, Johnny Bowen and several more. Event takes place from 10 to 6, tickets and info at nfsportsexpo.com.

In the Soil Arts Festival

April 25 to April 27 This annual festival celebrates music, theatre, dance, film, media, street art and more. The festival takes place in Downtown St. Catharines, and in addition to tons of cool artistic performances, there is also an artisan market, street art and much more. More information at inthesoil.on.ca

Floral Showhouse Annual Spring Show

April 28 to May 9 Celebrate Spring and take a stroll through the warm and inviting setting of the annual Spring show. Enjoy gorgeous blooms, orchids and exotic tropical plants. Beautiful songbirds will also be flying around, completing the Spring scene.

Virgil Stampede May 16 to 19

This yearly event takes place at the Virgil Sports Park, and this years kick off event on the Friday night will be headlined by Kim Mitchell. Other things taking place throughout the weekend are a carnival with games and rides, fireworks, a mud bog and more. More information at virgilstampede.com

Springlicious 2014

May 30 to June 1, Queen St., Downtown Niagara Falls This delicious festival offers tons of food, beer and wine and plenty of entertainment, all happening on Queen Street in Niagara Falls. There will be a full size carnival, three different stages packed with entertainers and much more. More information at springlicious.ca

Alistair Harlond PHOTOGRAPHY

Weddings • Families Fashion • CommerCial alistairharlond.com

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IN FOCUS DEAN MALTON IN THE SPOTLIGHT

DEAN MALTON: BEHIND THE MUSIC

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By: Jill Tham l Photos by: AJ Harlond

re you familiar with the unwanted humming sound that can sometimes come from a microphone or other audio equipment? It is called a ground loop.

The term was on Dean Malton’s mind the day he went to register his business. “Perhaps it is because I am the son of a comedian, or my own tongue and cheek humour, but that is the name I wrote down,” he explains. Many years later, the name Groundloop Productions has a grassroots definition, as Malton works closely with many great Niagara artists.

When Dean Malton graduated from Fanshawe College in London, Ontario, he thought he knew everything about the record industry. In 1988, Malton moved to Huntsville, opened up his own recording studio while living with his father, Wayne Malton of Malton and Hamilton Comedy Team. Malton and Hamilton were the top class of the Canadian entertainment scene, or supper clubs as they were called, in the 1970s and 80s. “I ended up working with my dad at Deerhurst Resort north of Toronto as a sound technician. My career started when I met Shania Twain, back then she was known as Eileen Edwards, we worked together and wrote songs,” says Malton. “She got her record deal in Nashville with the recordings we had done. I learned my first really big lesson in this business, which is, when an artist gets their deal their phone number changes and you never hear from them again.

It’s happened to me more than once,” he laughs.

For the next five years, Malton focused on Groundloop Productions and kept himself busy song writing and producing in the Huntsville area. “Having two young children, I needed to pay the bills, so I wrote jingles for every business north of highway 60.” Living in a city with a population average of 13,000,

Malton quickly ran out of singer-songwriters to produce. He knew he needed to make a geographical change to further his business.

“I knew more people in Niagara. It just made sense to move back home,” he says. Malton set up shop on Kent Avenue in Niagara Falls and from 1995-2003 he worked around the clock to produce music for various genres and media(s).

Groundloop Productions quickly became a stepping stone for many musicians.

Niagara Falls native, Joel Zimmerman, aka Deadmau5, was in high school when he became a regular at Malton’s studio. “The relationship I had with Joel was an important one at the time because I was moving out of analog and computers were starting to take over the process. With Joel being an absolute genius with a computer, I learned a lot from him and he learned a lot from me about how analog works,” he states. “Now he is the biggest D.J. in the world.”

In 2003, Malton began working as part of the team responsible for the artists and entertainment that perform at the Fallsview Casino. Many artists don’t travel with their own equipment and Malton provides and sets up the equipment for the Avalon Ballroom.

Malton relocated Groundloop Productions to Ridgeway, Ontario, and his business began to flourish. “For the first time I no longer felt like a studio owner, but a record producer,” he says.

Malton sympathizes with the struggles musicians face in today’s changing industry.

“It’s a different type of business now than when I started,” he states. “Long record deals that gave artists the chance to grow no longer exist.”

Elton Lammie, is a gifted artist who sings in four different genres. He has worked with Malton to record original songs. When

Lammie received some criticism about his music, he refrained from sharing his next set of songs with anyone. Dean convinced him to try again. “The four new songs Dean and I collaborated on are the best songs I’ve ever written or recorded. He knows what good music is and didn’t allow me to cast my art away,” says Lammie.

Although some would say Malton excels in country music, his down-to-earth approach allows him to successfully work with a wide variety of artists and genres. “I am not trying to fit them into a mold, or trying to put my stamp on it as a record producer,” he says.

In some instances, Malton sings background vocals and plays the bass guitar on tracks for the artists, helping reduce the financial strain.

Malton has worked closely with Niagara born band, The Black Flies. He has produced all three of their albums. “Dean is full of amazing ideas and is able to push you the right amount to get the best performance out of you,” states The Black Flies. “He has such an ear for music and the foresight and capability to help you put out a great record.”

Even though Malton is well established and highly knowledgeable in his craft, he still learns from each artist or piece of music he produces and engineers. “I am learning in my later years not to overproduce. Let the song breathe,” he says.

“I am more excited now because I am not concerned with becoming the next Mutt Lange. I am just concerned with making great music. Looking at what I have done in the last five years. I am proud of it,” he says.

It is just a matter of time before Malton’s Niagara Music Awards are displayed beside a Juno.

For more info on Dean and his recording studio, check out groundloop.ca.

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