Toque Magazine - Issue 5 - The Handcraft Issue by Toque Magazine

REGIONAL LOOKBOOK

THE HANDCRAFT ISSUE

05.SUMMER 2018

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CHRIS TIESSEN writin g & phot ography

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‘THE TERM HANDCRAFTED GETS THROWN AROUND A LOT THESE DAYS. IT’S BECOME A MOVEMENT – A TREND THAT CAN OBSCURE THE PASSIONATE FOLKS WHO ACTUALLY MAKE AMAZING THINGS BY HAND. THEIR REMARKABLE STORIES NEED TO BE TOLD. AND I’M GOING TO FIND THEM.’ WITH THESE WORDS, THE LATE TRAVEL DOCUMENTARIAN, CULINARY COMMENTATOR AND CULTURAL HUMORIST ANTHONY BOURDAIN INTRODUCED ‘RAW CRAFT’ – A SERIES OF SHORT VIDEO DOCUMENTARIES IN WHICH HE DELVED INTO THE ARTISANAL PRACTICES OF A NUMBER OF THE WORLD’S LEADING CRAFTSFOLK. FROM LEGENDARY ‘BOXING TAILOR’ FRANK SHATTUCK TO CUSTOM MOTORCYCLE BUILDER MAX HAZAN. FROM THE MASTERFUL LUTHIER RACHEL ROSENKRATZ TO BRILLIANT METALSMITH ELIZABETH BRIM. AND MORE. FROM THE OUTSET, TOQUE HAS DRAWN INSPIRATION FROM BOURDAIN’S WORK – AND ESPECIALLY FROM HIS PROPENSITY TO ILLUMINE THE ACCOMPLISHMENTS OF THOSE CRAFTSPEOPLE WHOSE LIVES ARE DEVOTED TO ACHIEVING SOME SORT OF SINGULAR EXCELLENCE. WHETHER THAT BE COOKING. OR SMITHING. OR DISTILLING. OR BUILDING. OR WHATEVER ELSE. AS BOURDAIN REMARKS – THESE FOLKS’ STORIES ‘NEED TO BE TOLD.’ THEIR PASSION FOR AUTHENTIC CRAFT. FANATICAL ATTENTION TO DETAIL. AND, ABOVE ALL, OBSESSIVE AND RELENTLESS COMMITMENT TO A CERTAIN KIND OF PERFECTION. A PERFECTION THAT – IN THEIR EYES, AT LEAST – IS SO COMPELLING PRECISELY BECAUSE IT CAN NEVER BE ATTAINED. AND SO THEY STRIVE TO ACCOMPLISH THEIR EXTRAORDINARY WORK. TOILING IN DUSTY WORKSHOPS. AND DIMLY-LIT STUDIOS. AND WHEREVER ELSE THEY MIGHT UNDERTAKE THEIR CRAFT. CREATING PALPABLE ANALOGUES OF OUR COMMUNITIES’ BEATING HEARTS. GIVING EXPRESSION TO OUR COMMUNITIES’ CREATIVE CONSCIOUSNESS. MAKING, FORMING, BUILDING, CREATING, AS BOURDAIN HAS OBSERVED, ‘AMAZING THINGS BY HAND.’ WELCOME TO TOQUE’S SECOND HANDCRAFT ISSUE, A SORT OF ONGOING CELEBRATION. OF GREAT CRAFTSFOLK. AND GREAT STORYTELLERS. WE’RE HAPPY TO KNOW YOU’VE JOINED US.

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CONTENTS 9. EDITOR’S LETTER: THE HANDCRAFT ISSUE 14. T RUE NORTH BIKES: FRAMING THE GOOD LIFE 22. PEOPLE'S CHAMP: THE SUPER BOWLS OF POKEH 29. MEET YOUR MAKER: FUZZY MALL 30. F EATURE: WOMEN'S WORK 38. SYMPATHETIC DECONSTRUCTION: THE TIMELESS MATERIAL COMPANY 46. DAYTRIPPIN’ WITH CRYSTAL ELLIS & CHRISTINA MANN 50. GETTING TO KNOW: RED CIRCLE BREWING CO & FIXED GEAR BREWING CO 58. EXPERT OPINION (INVESTMENT): WILL MACTAGGART 60. HAND CRAFT: CELEBRATING OUR REGIONAL CLIMBING SCENE 65. MEET YOUR MAKER: DESIGNS THAT CLICK! 68. T ACO FARM: ALL KINDS OF FRESH AND LOCAL 72. MEET YOUR MAKER: FOR.M DESIGN 76. ANATOMY OF A BRAND: BAND TOGETHER W/ JOSCHKA SAWATSKY 80. GETTING TO KNOW: PHIDON PENS 84. U NDER THE LIGHTS: AN EVENING OF PATIOS IN #DTK 92. U NCOVERING WELLINGTON COUNTY: MAPLETON'S ORGANIC DAIRY 94. S T JACOBS FURNISHINGS: WOODCRAFT IN MENNONITE COUNTRY 102. F EATURE: #FINGERFOODS 110. R UG & WEAVE: LIKE HOME AWAY FROM HOME 116. ANATOMY OF A BRAND: RED CIRCLE BREWING CO 118. EXPERIENTIAL. TANGIBLE. INTIMATE: UPTOWN'S INSIGHT EYE CARE 122. MEET YOUR MAKER: SOUTHAMPTON PEDALS 126. FEATURE: CLOSE SHAVE 134. A RED LETTER DAY: EXPERIENCING A QUATTRO & QUATREFOIL ON THE SAME AFTERNOON 142. GETTING TO KNOW: BLOOMS + FLORA 146. 'TOQUE NIGHT CAP': RECALLING A HAND CRAFTED DAY TRIP 152. MEET YOUR MAKER: HOLY SMOKES MUSIC FESTIVAL 154. AN ENCHANTING WORKSHOP: TOM BARTLETT GUITARS 160. COMIC: GOOSE 162. COCKTAIL HOUR: THE CURIOSITY SMASH

illustration: Gregory Pepper, camppepper.com

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SIX TH LIN E A A G OS AM LINE R E WN TO

X FRA

BELWOOD

TRUE N OR T H BI K E S :

FRAMING THE GOOD LIFE BY CHRIS TIESSEN Like any fallen creature, I’ve got a few vices. Craving Arabella’s glee-inducing B-b-burger, for instance. Or Elora Brewing’s tasty Elora Borealis Pale Ale. Lusting after super expensive camera gear. Binge-watching YouTube. Some others I’d never mention outside of therapy. And coveting bikes. Glorious bikes. To be sure, I’ve owned a few. From a Dekerf ‘cross bike to a couple of Yeti ARC hardtails; from a Schwinn-badged Serotta to a Seven Axiom; from a Yeti gravel grinder to a couple of Chromag 29ers; from a Cervelo R3 to a Lemond Fillmore singlespeed – I’m a sucker for a sweet rig. Carbon. Steel. Titanium. It doesn’t

Black. My holy grail. Like some rare bird, Hugh’s bikes are difficult to spot, though you can catch a glimpse of one or more if you look hard enough – usually congregated in small groups of twos or threes. Propped up against the wall of some boutique coffee shop. Laden with touring bags. Brightly painted or gloriously nude. And the bikes’ owners – professional, affluent, toned – are never too far away from their prized rides. Dressed head to toe in spandex. Sipping espressos on the café patio. Relaxing – basking, even – in the sun moments after their latest ninety-kilometre morning ride. Utterly content.

really matter – so long as it’s got meaningful

‘I want to be you,’ I mutter to myself as I pass by

provenance. A killer brand. Respected builder.

these folks. ‘Or at least get a closer look at your

Race heritage. Whatever.

bikes.’ Which brings me to now. Navigating up

And while I’d never complain about the bikes I’ve accrued over time, there’s one that’s

a long gravel drive toward my own version of paradise. Hugh’s shop. True North Bicycles.

eluded me all these years. A True North –

As I pull the swagger wagon up beside the

preferably titanium. Hand crafted right here in

large stand-alone workshop, Hugh’s old shop

our region by legendary frame builder Hugh

dog, Jagger, greets me with a flurry of barks

GETTING TO KNOW: HUGH BLACK

HOW MANY FRAMES HAVE YOU BUILT OVER THE LAST QUARTER CENTURY? Just under 2000.

WHAT WERE YOUR EARLY INFLUENCES? Early Rocky Mountain, Brodie & Fat Chance mountain bikes.

A TOOL YOU CAN’T DO WITHOUT? My Dynabrade Dynafile (for filing & sanding).

IF YOU WEREN’T A FRAMEBUILDER, WHAT WOULD YOU BE DOING? I’d probably be a chef.

HOW LONG IS YOUR WAIT LIST? Never over 5 months. If I get 25 orders in the queue, I won’t take any more.

FAV OURITE MATERIAL TO BUILD WITH? Titanium. I am 100% convinced it makes the best bike frame.

DO YOU STILL GET OUT TO RIDE? Yep. Almost every day between home and the workshop – as well as test rides. I’ve got two little boys so nowadays I only have time for one longer ride each week.

and accompanies me to the door. When I enter, what I see is as astounding as I’d ever imagined. No – better. Here. In this dusty, cluttered shop. Nestled away on a nondescript rural acreage near Belwood Lake.

prime positions in the expansive space. And then I spot them. What I’ve come to see. The bikes. Or, more specifically, bike frames. Handcrafted from steel, carbon and (if you’re keen to spend some serious money) titanium

‘Sorry about the mess,’ Hugh says, nodding

too. Sprinkled around the shop in varying

into the space. ‘We don’t usually host visitors,

degrees of completion. A handful of steel

and we certainly don’t have much time away

frames hang from custom wall mounts near

from the machines to keep things clean.’ I take

the back. A near-completed titanium gravel

a step inside. And don’t know what to do. Or

grinder – replete with custom carbon fork and

where to begin. And so I stand there, mouth

electronic Ultegra drivetrain – is mounted to a

agape, and simply take it all in.

bike stand in front of me. Nearby, a matte red

The first thing I notice are the tools and machinery. They’re everywhere. Directly in front of me drills, grinders, vices, wrenches and a seemingly endless array of other handheld devices lie scattered across work tables. A bit further afield I note at least a couple welding stations, larger cutting machines and, tucked into the furthest corner of the shop, what seems to be a massive CNC lathe. Towers of metal tool boxes divide the shop into informal work areas, while at least two frame jigs hold

steel singlespeed ‘cross bike – done up with a smattering of Thomson and Paul components and well-worn Brooks saddle – grabs my attention. ‘My personal rig,’ notes Hugh, nodding at the sweet ride. I want all of this. ‘We build about fifty frames by hand each year,’ Hugh tells me as he begins setting up his welder. ‘Each one is unique – created specifically for its owner’s needs, wants and

desires. Some can take as little as just over a day to complete once the client has settled on sizing and the tube set is in, while others take much longer.’ He reaches for a titanium frame that looks close to completion, and adds with a chuckle: ‘Like this one. The client for this project has had me tweak this frame since 2013. Which is highly unusual. I’m sure he’ll settle on final numbers some day. Although,’ he adds with a grin, ‘I’m not holding my breath.’ Hugh fires up the welder and gets to work on the dropout section of a titanium 29er. The light emitted from the welding process is incredibly intense. ‘Just don’t look directly at it,’ He commands, as if reading my mind. I train my lens on the penetrating light and compose my shots by staring into my camera’s rear LCD. The next couple hours are a whirlwind of shooting, talking bikes, and trying to figure out how I’ll ever be able to afford one of Hugh’s custom creations. Because, I think to myself, I need one. I am drawn to a pile of titanium tubing – seatstays, bottom bracket assembly, and larger tubes set aside on a work table – and imagine what Hugh could build with these. In my size. And I marvel: at the bikes, of course. But also at the fact that Hugh’s remained relevant as a globally-respected frame builder for the past quarter century. And so I ask what keeps him going. ‘It’s all about remaining passionate,’ he says, matter-of-factly. ‘About continuing to push my own limits – as well as the technological limits involved in frame building. Incorporating new materials. And new methods. And building new types of bikes.’ Hugh puts down his torch and stares at a batch of frames hanging overhead ‘What can

I say?’ he sighs, finally. ‘Bikes are my life.’ I guess I’m not the only one with vices

TRUE NORTH CYCLES OPEN BY APPOINTMENT

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HAMILTON

PEOP LE’ S C HAMP :

THE SUPER BOWLS OF POKEH BY CHRIS TIESSEN The first time I tried poke (pronounced ‘POH-

a favourite item. But still.) Lost in the world,

keh’) was at Baker Street Station in Guelph. I

I yearned for poke. What luck, then, when I

was on one of my wheat-free kicks – minus

came across an online post by Heather Peter of

liquid wheat, which I determined fine – and

The Inlet (@theinlet_), entitled ‘Favourite Eats

decided to give it a go. And what a go it was.

of #HamOnt Restauranteurs’, in which three

The bowl of raw, marinated salmon tossed

of the ten Hamilton chefs surveyed chose the

over warm rice and topped with edamame,

eponymous ‘Pokeh’ – also pronounced ‘POH-

sliced avocado, sesame seeds and other

keh’ – as their best-loved local establishment.

delectable ingredients, and finished with a beautifully-executed sesame dressing, was like heaven in my mouth. Fresh, crunchy, pretty, delectable. Sort of like deconstructed sushi – but maybe even better? – Baker’s poke bowl (which I usually paired with a Bellwoods ‘Jutsu’ APA or Elora ‘Lady Friend’ IPA) quickly became my go-to for lunch. Until it wasn’t.

And that’s really all it took for TOQUE Partner Cai Sepulis and me to plan a lunch trip to Hamilton: to try this people’s champ for ourselves. Which brings us to now. Cruising down Highway 6 between the Royal City and Steeltown. Windows open. The breeze in our hair. With thoughts of poke swirling around our heads. Before long, we’re in downtown Hamilton

Because, you see, Baker likes to keep its menus

where we make our way to Pokeh’s Hamilton

fresh. Which is cool, I guess. But which meant,

Market location. It’s not at all hard to find,

for me, at least, the loss of my very favourite

really, even amidst the myriad of market stalls.

menu item. (To be fair, every Baker menu has

All we have to do is look for the longest queue.

Jogging up to the open air space, Cai joins the

with Salar, shooting the Pokeh staff in action –

long line while I slide past the counter and into

I notice that Cai has finished placing our order

the open kitchen where Pokeh’s Salar Madadi

and it is time to eat.

is preparing a batch of what he identifies as spam musubi. ‘A popular snack in Hawaii,’ he notes.

We get comfortable at the restaurant’s front counter and, when the food arrives, dig in. My ahi tuna poke bowl – with green mango,

‘To be sure, it’s far from the fresh raw fish

jicama, carrots, wakame, edamame, nori

we use in our poke bowls,’ Salar continues,

strips, cucumbers, white and green onions,

referring to the slice of grilled spam on top of

sesame seeds, soy sauce and sesame oil –

a block of rice he is wrapping together with

looks and tastes like pure happiness. Cai’s

nori. ‘But it’s so tasty. And part of my Filipino

salmon poke bowl – with carrots, spicy

heritage, for sure.’ (I have actually never tasted

mayo, kimchi, crispy onions, green mango,

spam, but recall an episode that Filipino Chef

cucumbers, onions, sesame seeds, soy sauce

Alvin Cailan of LA’s Eggslut did on it as part of

and sesame oil – is similarly joyful. Fresh,

Ultimate Breakfast Sandwich for VICE’s food

bright vegetables. Perfectly marinated fish.

website, Munchies. Fried spam on a Hawaiian

A brilliant commingling of flavours and

sweet roll with eggs, chives, shredded scallions

textures. ‘Having the market all around us

and sriracha mayo. Ever since watching Alvin

is such a blessing,’ remarks Salar, ‘because

do it justice like that, I’d wanted to try spam

there’s always great produce just steps away.

for myself.)

Indeed,’ he continues, ‘almost all of our

Sensing my anticipation, Salar slides a musubi my way and I take a bite. Heavenly. ‘Like thick,

vegetables come from vendors in the building – while the rest is imported Asian produce.’

crispy bacon on sushi rice,’ I remark between

Betwixt bites of tuna, I ask Salar if he’s always

chews. After a couple dozen more minutes in

worked in kitchens. ‘In IT, actually,’ he answers.

the kitchen – finishing the musubi, chatting

‘In fact, I only started cooking for folks in 2014

when I opened my MeatVentures food truck. Which,’ he adds with a chuckle, ‘actually has nothing to do with poke.’ (As the name suggests, the truck focuses on meat – and lots of it. A sample dish: bacon-wrapped, cheddar-stuffed,

What makes the perfect bowl?

W E A SK ED PO KEH’S S AL AR MA D A D I . HERE’S W HAT H E D I SHED :

hickory-smoked jalapeno sausage meatballs. You get the picture. Now don’t waste time. Get 1. FISH

yourself served.) ‘The idea for doing a poke joint,’ Salar explains, ‘came about on my honeymoon where I

The shining star of any poke bowl. The better the fish, the better the bowl

sampled my first poke bowl in Venice, California at a place called Poke-Poke.’ (Pronounced, as you might hazard a guess, ‘POH-keh POHkeh’.) Salar continues: ‘When we got back to Canada, I was dying for poke but couldn’t find it anywhere. And so I opened this place in

2. SOY SAUCE

2015 with my brother Shayne. And our second

The main seasoning we use.

Hamilton location in 2017.’ And it’s been a

We season everything in the

wonderful experience ever since.

bowl so customers aren’t just

Picking greedily at the last remnants in my bowl – including at a stubborn edamame that refuses to cooperate – I ask Salar about the Hamilton food scene. And especially about the support he’s received from his culinary peers. (I think

getting unseasoned veggies 3. SESAME OIL & SEEDS These add flavour and mouth feel to every one of our bowls

back to The Inlet article.) After a good dozen seconds, he answers slowly and deliberately: ‘The local food community has been incredibly good to me and my businesses,’ he begins. ‘From the great support I received early on from [late Hamilton culinary champion] Dave Hanley, who did so much good work bringing this culinary scene together, to the ongoing support I receive from other local chefs, this community

4. MEDIUM GRAIN CALROSE RICE Warm rice gives a nice contrast to the cooler poke

has been so helpful and encouraging.’ Salar looks over at his brother, Shayne, who is busy preparing yet another bowl for yet another

customer. And adds: ‘Which is the way it should be. After all, we’re family.’

5. FRESH VEGGIES We're based out of a farmers’ market, which allows us to incorporate a variety of fresh veggies in each bowl for taste and texture

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W E DON ’T U S U A LLY T H INK O F T EX T I L E ARTS W H E N W E T H INK O F P O R T R A I T S . T H E 29

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WOMEN’S WORK VIRGINIA WOOLF FAMOUSLY DECLARED SOME NINETY YEARS AGO THAT ANY WOMAN ARTIST NEEDS – DESERVES – A ROOM OF HER OWN, A PLACE TO DO HER WORK. MOST OF US ONLY RARELY GET TO SEE THESE WORKSPACES/STUDIOS/ATELIERS. TOQUE RECENTLY MADE ITS WAY INTO A FEW OF THEM. TAKE A PEEK. 30 ‘PEOPLE WHO AREN'T ARTISTS SEEM TO NOT UNDERSTAND EXACTLY WHAT A STUDIO IS. IT'S NOT A STORE. IT'S NOT A FACTORY. IT'S NOT A THEME PARK. IT'S MY PERSONAL SPACE …’ - ELEANOR BLAIR, AMERICAN LANDSCAPE PAINTER

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CHANGE THE WAY YOU DREAM. 36

Noosphere, by Philip Beesley

Some say that living and dreaming are different. We believe that dreaming is part of living and it shapes creative, confident lives and vibrant communities. This belief is why we, at HIP Developments, are guided by our slogan “Building more than real estate”. We are committed to helping build the future of the Region of Waterloo. A future where today’s young dreamers become inventors and visionaries. At our Gaslight District development in Cambridge, we will be installing a permanent symbol of the region’s future potential. The “living architecture” work, created by UW School of Architecture faculty member, Philip Beesley, is an example of STEAM in action — illustrating harmony between technology, nature and human expression. Visit Gaslight Square in the spring of 2019 — it will change the way we dream of our future.

Stay Creative. Dream Big.

Building more than real estate.

TO M AN D R

WATERLOO

SYMP AT HET I C D E C O NS T RU C T I O N:

THE TIMELESS MATERIAL COMPANY BY CHRIS TIESSEN When I was a kid growing up in Kitchener,

often enough our excursions would take on an

my dad used to pile my brother and me into

almost elegiac tone, given that my pops would,

the back seat of our ancient 1971 Mercury

without fail, also grieve those empty lots

Marquis Brougham (a true ‘land barge’) and

where a good number of our region’s most

drive us downtown. Not to hit up the park for

impressive edifices had been demolished. He

ice cream. Or to go to the movies. Instead,

drew our attention to ‘buildings gone missing

he’d tour us around the outskirts of the core

like teeth,’ as Winnipeg band The Weakerthans

– pointing out the old factories and historic

would come to sing.

buildings that had once played a prominent role in the city’s rise to fame as an industrial powerhouse. To

lament profoundly affected my sense of a community’s identity and my understanding

sure,

pilgrimages

Looking back, I see how these excursions of

these

generally

semi-regular hit

urban

of how delicately intertwined its history is with

somewhat

its architecture. In fact, these tours made me

celebratory note. Of past glory. Of grand

acutely interested in architectural history and

industrial architecture. And occasionally they

preservation – and in the historical dynamics

acknowledged future potential, too. However,

that shape amazing adaptive re-use projects

such as those undertaken by local superhero

Church pews. And almost everything else you

developers like HIP, Perimeter, Fusion, Skyline

can imagine that once comprised some of our

and Tyrcathlen. And by another local business

region’s greatest edifices. Canada Barrels and

that has been preserving our region’s historic

Kegs in Uptown Waterloo. The Globe Furniture

treasures in its own unique way: The Timeless

Company – also Uptown. Biltmore Hats in

Material Company.

Guelph. The Caledonia Mill. The St Jacobs

‘It’s more than an irony that Timeless, which is essentially an extension of a demolition company, would take historic preservation so

Market. And so many more. All taken down by Kieswetter. And salvaged, too, for display and sale at The Timeless Material Company.

seriously,’ Kirk Kieswetter tells me. ‘Yet we do;

‘We’ve managed to accumulate so many

it’s literally in our DNA.’ He continues: ‘When

incredible materials here at Timeless,’ Kirk

my dad [Ken Kieswetter] started working for

remarks, ‘because my dad started salvaging

the family business, Kieswetter Demolition,

stuff from demolition sites way before it was

back in the early ‘60s, he honed an uncanny

in vogue to do so.’ He adds: ‘While many

ability to find value in almost anything he

other demolition crews were indiscriminately

found inside – and outside – the buildings his

tearing down buildings, my dad made sure that

crew tore down. And so he saved it all.’ And

Kieswetter focused on cautious deconstruction

continues to save it all. And send it here – to

instead. He recognized that older buildings

this massive barn and adjacent buildings

especially had been constructed with materials

at the north end of Waterloo, where Kirk is

that could – and should – be used again.’

touring me around.

And so the vintage materials arrive here – at

Reclaimed timbers. Flooring. Wall cladding.

Timeless. But not before going through an

Vintage windows. Lighting. Entire staircases.

intricate (and expensive) process to get them

40 from job site to showroom floor. ‘This place

the most incredible local reclaimed wood and

really has to be seen to be believed,’ I remark

building components.’

to Kirk as we head upstairs, past rows of relics from our region’s past. We pause in front of what looks to be an old church staircase – propped up as though still inviting folks to climb it. ‘Don’t do it,’ Kirk says with a chuckle. ‘It doesn’t lead anywhere.’ True. But here it is, striking its sensational pose. Like it belongs in some sort of maniacal funhouse. We continue walking the barn, each nook and cranny more fantastical than the last, finally making our way to the basement, which is devoted almost entirely to reclaimed, remilled flooring and wall cladding. ‘The bulk of our business,’ Kirk says, nodding towards the seemingly endless stacks of wood. ‘Recovered, kiln-dried, de-nailed, re-milled, and finally brought here where it’s displayed ready for installation – again.’ He goes on: ‘Not a day goes by when we’re not providing mill shops, architects, builders and retail consumers with

Some white shiplap boards catch my eye. ‘From the old Biltmore Factory in Guelph,’ Kirk tells me, alluding to the renowned hat factory that until just a few years ago had an imposing presence on Morris Street in Guelph’s ‘Ward’. My neighbourhood. ‘We’ve got a ton of it,’ he adds. I imagine my own century home refloored with some of the stuff. When we exit the barn, the old Ali Baba restaurant sign lying beside the parking lot catches my eye. Boldly patinated and covered in dust, it brings back a flood of memories. Of how things used to be around these parts. And I’m drawn back again to those childhood trips I used to take with my dad, when he would mourn the buildings that had vanished. And it occurs to me that while many of those architectural treasures have disappeared, they endure. Not only in memories, or in old

@TIMELESSMATERIALCO

black and white photographs. But here. At The

other projects that have mined Timeless for

Timeless Material Co. And in projects around

material culture remnants of community

the region that have re-purposed materials

identity.

salvaged by Kieswetter Demolition.

I look around the parking lot one last time

Like ABE ERB in Uptown Waterloo, whose

before bidding Kirk adieu, half imagining that

bar is built out of a structural beam from the

I might ride away from this assemblage of our

St. Jacobs Market, still boasting singes from

region’s bygone antiquities in an old Mercury

the market fire of 2013. And Crafty Ramen

Marquis Brougham. In the back seat. With a

in downtown Guelph, whose shiplap board

local guide.

wall came from a Guelph gymnasium floor. And the Hamilton Tiger-Cats’ souvenir shop, whose board stock décor also came by way of Timeless. And Starbucks, Roots and Whole Foods stores across Ontario. And so many

Now that would be something

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T W O CO MMU NITY LEADERS. S HA RING A FA V OURI TE W EEKEND AROU N D OU R R E G ION .

CRYSTAL ELLIS MANAGER OF ECONOMIC DEVELOPMENT & CHRISTINA MANN TASTE REAL COORDINATOR, COUNTY OF WELLINGTON

As part of their roles as County boosters, Crystal and Christina are always on the hunt for the best of Wellington County: local food, local colour, natural beauty, nostalgia.

M U S T A N G D R IVE -IN 5012 JONES BASELINE, GUELPH

1. We love nothing better on a hot summer Friday night than to watch a movie under the stars while indulging in treats from a retro snack bar straight out of the 60s – all at the Mustang Drive-In theatre in Puslinch.

A L A MO D E C AFÉ + IC E C R E AM SHO P 12 WELLINGTON ST N, DRAYTON

2. We meet early Saturday morning and take a drive to a la mode café in Drayton to pick up a coffee and some sweet treats. Then it’s time to hit up a local market. But which one?

46 46

3. Aberfoyle, Elora and the Guelph Farmers’ Markets are open Saturdays, but we choose Minto Farmers’ Market in Palmerston because we love the relaxed atmosphere at this summer market situated on a train platform. It’s almost too easy to fill our baskets

M IN T O F A RME R S’ MAR K E T PALMERSTON RAILWAY HERITAGE MUSEUM

here with home baked goods, fresh vegetables, meats, maple syrup, plants and flowers; and we’re always inspired by the beautiful artisan booths, especially the unique macramé pieces by Up and Over Creations.

F LO W ER S T O FR AGR ANC E LA V EN D E R F AR M

4. After a bbq snack, and with our purchases

6275 HWY 89 RR3, CLIFFORD

smelling farm’ in Wellington County. Flowers

stowed away, we hit the road and visit ‘the best to Fragrance, just outside of Harriston, grows lavender, bee balm and other herbs and flowers and distills them on-site into essential oils. We stroll through the fields and visit their farm store, testing their gorgeous organic creams, balms and oils before buying some.

5. Back in the car, heading south, we can’t pass up the chance to hit Mapleton’s for a short visit with their animals and, of course, some of their fabulous ice cream. Lavender for Crystal. For Christina: Dandelion.

MAP LETON’S ORGANI C DAI RY 6.

After browsing the many small shops,

8548 WELLINGTON RD 7, MOOREFIELD

galleries and boutiques in Elora, we head to Elora Brewing Company for dinner, a flight of craft beer and live music. Then we call it a night.

ELORA BREWI NG COMP ANY 107 GEDDES ST, ELORA

7. Our picnic basket packed full of goodies from yesterday, we start Sunday morning with a coffee and savoury treats at Goodfellow’s in Rockwood. Christina adores their sourdough toad in the hole.

GOODFELLOW’S FI ELD TO FOR K 8. On to the Rockwood Conservation Area,

155 MAIN ST S, ROCKWOOD

where we survey the cliffs and caves and enjoy a morning paddle on the Eramosa. We pick strawberries at Butt’s Berry and Flower Farm before finding the perfect spot for our picinic lunch.

We spend the afternoon chilling with a

Ceasar, watching water skiers from the patio of the Old Marina Restaurant at Puslinch Lake Marina. Then, finally, we slip into The Danish Place nearby for a light supper of amazing smorrebrod.

ROCKWOOD CONSERV A T IO N & BUTT’S BER R Y AND FLOW ER F A R M 161 FALL ST S & 5838 5TH

What better way to finish off another glorious weekend

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G E T T I NG T O K NO W : RED CIRCLE BREWING CO & FIXED GEAR BREWING CO PREAMBLE & INTERVIEW BY CHRIS TIESSEN When we’re not publishing magazines, we’re branding businesses – most often restaurants, coffee shops and craft breweries. Two of our most recent branding projects include a couple local breweries that will be opening to the public just as this magazine goes to print: Red Circle Brewing Company in Kitchener and Fixed Gear Brewing Company in Guelph. Spearheaded by TOQUE’s design maven, Cai Sepulis, these specific projects have been absolutely fantastic to undertake as we’ve helped craft unique aesthetic identities for these emerging brewing enterprises. Red Circle Brewing Company is opening as part of Graffiti Market in the massive Catalyst137 maker space on Glasgow in Kitchener’s Belmont Village neighbourhood.

Led by brewmaster Brett Croft and his incredible team (including brewer Shane Devison and Sales Territory Manager Will Hunter), Red Circle has got some real brewing clout behind it. And with a brand that’s rooted in the familiarity of Belmont Village and lore of Kitchener’s maker past, it’s positioned to become an instant regional favourite. Fixed Gear Brewing Company is the perfect archetype of a microbrewery – cozy, nimble and lean. Located in a stand-alone former garage in Guelph’s up-and-coming Junction neighbourhood, it’s only a matter of time before this brewery becomes the ‘local’ for many of the Royal City’s craft beer enthusiasts. Led by head brewer Mike Mayo, Fixed Gear plans to play up its bike-centric brand with sessionable beers that any (of age) cyclist can enjoy as a stop along the ride. We recently managed to pin down Brett and Mike just long enough to let them talk about their new babies… err… breweries. Over a couple cold ones, here’s what they had to say:

TOQUE-designed Red Circle Brewing Co cans

Shane from Red Circle Brewing Co

B R E TT C R O F T

CO-FOUNDER & BREWMASTER

DESCRIBE RED CIRCLE BREWING:

OUR MICROBREWERY IS THE FIRST OF ITS KIND IN CANADA INSOFAR AS IT OFFERS AN ON-SITE RESTAURANT [GRAFFITI MARKET] AS WELL AS A COFFEE ROASTER [RED CIRCLE COFFEE] AND BAKERY. FOUR ALL ICE CREAM IS ALSO TAKING A SPOT IN THE PLACE. BEER, COFFEE, PIZZA, PASTA, BAKED GOODS, ICE CREAM AND MORE. CANâ&#x20AC;&#x2122;T GET MUCH BETTER.

HOW MANY CORE BEERS WILL YOU BREW? We’ll have four core beers – including our ‘Belmont Village’ Blonde Ale, ‘Sand Hills’ Farmhouse Ale, ‘Iron Horse Trail’ IPA and ‘Night Shift’ Coffee Porter. Each beer name corresponds to one of the neighbourhoods surrounding us, and pays homage to the rich narrative of makers who founded and nurtured this community – including the earliest brewers who set up shop in these parts some 175 years ago.

WILL YOU BE DOING ANY ONE-OFFS? We’ll be brewing monthly one-offs that will focus on seasonal styles and ingredients. A big part of what we want to do at Red Circle Brewing Co is to focus on community and collaboration. As such, we’ve already done a collab with our good friends at Wellington Brewery – an Oat Pale Ale with an experimental hop from France.

HOW BIG IS YOUR SYSTEM? The brewhouse is a 17.5 hectalitre system with 7 fermenters and 1 brite tank.

WHEN YOU’RE NOT BREWING, WHERE AND WHAT ARE YOU DRINKING? I’m a Guelph native so my go-to spots are The Wooly and Baker Street Station. Both are great places that have awesome atmospheres and great selections of craft. It’s an exciting time in the industry with lots of great breweries opening up, so I drink whatever I haven’t tried before.

WHAT’S THE NEXT BIG BEER FAD? WILL YOU BE ON BOARD? Glitter beer has begun to make its rounds in the beer industry, and I can say 110% I won’t be hopping on board the fad. It’s just not my style.

ONCE YOU'RE FINALLY UP AND RUNNING, HOW WILL YOU CELEBRATE? We’re in the midst of planning a concert for September that will have some notable bands along with local talent. It will be a nice way to celebrate with the community.

RED CIRCLE BREWING CO. CATALYST 137, 137 GLASGOW ST, KITCHENER

redcirclebrewing.ca

BUILD YOUR WEALTH

Head brewer Mike Mayo dragging hoses

54 TOQUE-designed Fixed Gear Brewing Co logo on the breweryâ&#x20AC;&#x2122;s custom Airstream

OUR KNOWLEDGE IS YOUR POWER

MIKE MAYO HEAD BREWER

DESCRIBE FIXED GEAR BREWING:

OUR MICROBREWERY IS GOING TO BE A COMMUNITY HUB FOR CRAFT BEER DRINKERS, AND WILL FOCUS ON SESSIONABLE BEERS THAT CAN BE ENJOYED BY FRIENDS, NEIGHBOURS AND FOLKS ON TWO WHEELS SIMPLY LOOKING FOR A QUICK STOP ALONG THE WAY.

WHAT ARE SOM E OF YOUR CORE BEERS? While we’ve yet to finalize them all, we’re currently thinking that our core lineup will include the ‘Florida Track Suit’ Radler, ‘Look Ma, No Hands’ Dry Hopped Saison, ‘Velvet Tangerine’ Lactose Pale Ale and ‘Dutch Blonde’ Blonde Ale. Some of our beer names will be loosely connected to cycling, while others will simply sound good enough to drink.

WHAT DIFFERENTIATES FIXED GEAR? I’m not sure if this differentiates us, but we’re certainly going to be a nimble brewery that produces lots of styles of beer in small batch sizes. We’re here to have a good time experimenting with all sorts of beers.

HOW BIG IS YOUR SYSTEM? We have a 10 hectalitre direct fire brew house.

WHAT STYLE OF BEER DO YOU LOVE BREWING MOST? I’m a microbiology major, so Belgian beers are my favourite. I love the unique characters of the different strains of yeast you can introduce into Belgian beers – bringing out flavours of banana, clove, black pepper and more.

WHEN YOU’RE NOT BREWING, WHERE AND WHAT ARE YOU DRINKING? I’m usually at Baker Street Station in Guelph tasting anything I haven’t tried yet. I love beers from Quebec, anything from Elora Brewing Company, and stuff from Shacklands [in Toronto’s Junction neighbourhood] is really super too.

WE ARE YOUR NAVIGATORS

ARE YOU LOOKING FORWARD TO COLLABORATIONS? You bet. I’m super pumped about collaborating with other breweries when we open – about learning from others in the industry. I do have to say that it’s always the worst being the host brewery on a collab, as you end up getting stuck cleaning while the rest of the crew eats pizza and enjoys the brew. But we’ll definitely take our turn.

ONCE YOU'RE FINALLY UP AND RUNNING, HOW WILL YOU CELEBRATE? I can picture myself sitting at the bar enjoying the fruits of my labour. That’ll be the day.

FIXED GEAR BREWING CO. 20 ALMA ST N, GUELPH

fixedgearbrewing.com

Financial leadership for your future. TheMactaggartTeam.com Richardson GMP Limited, Member Canadian Investor Protection Fund. Richardson is a trade-mark of James Richardson & Sons, Limited. GMP is a registered trade-mark of GMP Securities L.P. Both used under license by Richardson GMP Limited.

BUILDING AN INVESTMENT PORTFOLIO, THE TRADITIONAL WAY In 2014 Ryan Raffaelli at the Harvard Business School pointed out, counterintuitively, that some older technologies rendered ‘obsolete’ by disruptive new technologies managed to defy the trends and remain valued in our changing world. Some people prize a handmade Swiss watch over the latest smart watch. Others prefer to write a note with their fountain pen over sending an email. Some treasure the Slow Food movement where traditional cuisine and spending quality time together is valued over fast food consumption. Certain traditions never really go out of vogue. There have been recent technology disruptions in the way people invest their money, too. Artificial intelligence can replace your local investment advisor, for example, with an automated version: a “robo-advisor” that offers lower fees and simple, data-rich rational recommendations, making investing equivalent to mass production.

themactaggartteam.com

EXPERT OPINION | INVESTMENT

WILL MACTAGGART

In the same way that one enjoys a traditional “slow” meal or appreciates a hand-made watch, there is merit in taking a handcrafted approach to investment management. This approach starts with the advisor’s taking the time to understand the investor’s unique needs. Everyone has a different set of goals that might include having the resources to look after their family, retire comfortably, support a favourite cause, or indulge in a particular passion – goals that might demand different investments with different time frames.

And what about each person’s tolerance for risk, and their personal ethics and values? Or other factors that need to be worked into the mix? Building the right portfolio is a nuanced, personal exercise that ensures that the investment vehicle is suitable. Moreover, a hand-crafted approach to selecting just the right fund, stock or bond means you focus on the people behind the decision-making as much as on current results, and strive to understand the way in which a given company is being managed. The solid, well-crafted process employed by local investment advisors has generated superior risk-adjusted historical returns and is the best setup for the same superior performance in the future. Finally, after attending to the individual’s unique goals and needs, the advisor watches how everything is changing over time, whether it’s particular investments or the investor’s overarching individual needs – and remains poised to adjust the recipe. The opinions expressed in this report are the opinions of the author and readers should not assume they reflect the opinions or recommendations of Richardson GMP Limited or its affiliates. Richardson GMP Limited, Member Canadian Investor Protection Fund. Richardson is a trade-mark of James Richardson & Sons, Limited. GMP is a registered trade-mark of GMP Securities L.P. Both used under license by Richardson GMP Limited.

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HAND CRAFT:

C E L E B R A T I NG O UR R E GIO NAL C L IM B IN G SC E NE 60

BY CHRIS TIESSEN It’s pretty easy to recognize a climber: just

Two-time Junior Worlds competitor. Indeed,

look at their hands. Thick. Muscly. Callused

Dylan’s climbing has taken us all over the

and blistered. Fingers always slightly bent

country – and a lot further. Arco, Italy.

– as if begging for something to clamp on

Guangzhou, China. Quebec City. Ottawa.

to. Looking for further proof? Ask for a

Montreal. Edmonton. Calgary. Canmore.

handshake. Or, better yet, an arm wrestle.

Victoria.

Just don’t plan on winning. I’m familiar with climbers’ hands. Not because I’ve got them, mind you. I’m terrified of heights. Always have been. And probably always will be. And not just the really tall stuff either. For me, any height is an unfriendly one. Heck, a few years back I couldn’t even build up the courage to re-shingle my own shed – which must be no higher than seven feet off the ground. Instead, I spent the day hauling old shingles to the dump and

Let’s just say I haven’t asked for an arm wrestle in a really long time. To be sure, Dylan’s many medals are proof of his accomplishments. But his hands – they’re proof of his passion for the sport. A sport that, regionally, has grown exponentially in the last several years. Indeed, with teams competing out of The Guelph Grotto (where Dylan climbs), Grand River Rocks (Kitchener), Core Climbing (Cambridge), Climber’s Rock

grabbing coffees for the crew. (Thanks, crew.)

(Burlington) and about a dozen more gyms a

My oldest kid Dylan is a climber, though. A

fact that sport climbing has been named an

pretty great one too. Overall Ontario Junior

Olympic sport for 2020 will only continue to

champ. Three-time Junior National Team

spur its growth – regionally, nationally, and

member. Junior Pan-Am Games athlete.

internationally.

bit further afield, the kids are alright. And the

‘THEY WILL SEE US WAVING FROM SUCH GREAT HEIGHTS COME DOWN NOW, THEY’LL SAY BUT EVERYTHING LOOKS PERFECT FROM FAR AWAY COME DOWN NOW BUT WE’LL STAY’

-‘SUCH GREAT HEIGHTS’, THE POSTAL SERVICE

‘It’s like chess on a wall,’ legendary Guelph Grotto Head Coach Mat Moreau says of the sport, before adding: ‘Albeit the most physically-grueling game of chess you’ll ever play.’ Indeed, competitive climbing is as cerebral as it is physical, given that climbers in both Bouldering and Difficulty comps (the two main types of competition around these parts) spend almost as much time mentally plotting their course to the top of each problem, or route, as they do on the wall itself. And climbing is solitary too. Because each climber participating in the comp has to confront the same problem, climbers are cordoned in ‘Isolation’ (or ‘ISO’) during competition, and then led out – one by one – to the problem or route that has been set for them. They ascend on their own, fully occupied with the challenge before them, knowing that no one watching their solo performance – teammates, coaches, spectators, parents – is allowed to offer them

any verbal help, or ‘beta.’

GET ON THE WALL

Indeed, the sport is a cloistered affair. But it

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is also firmly grounded in community. ‘These kids do everything together,’ Mat explains. ‘Train. Work out. Carpool to comps. Airbnb – across the country and the world. The team becomes family – not only on the wall but in life.’

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I can certainly vouch for this. Besides his

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Strengthening their hands.

Each of them in search of a solitary dream. Together

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K IN G

ST N

TACO FARM:

T W ERB S

WATERLOO

AL L K I N D S O F F R E SH AND LO C A L BY CHRIS TIESSEN ‘Looking back now, I can say with conviction

Nick Benninger, Nat’s husband and partner

that we absolutely did not think things

– in this enterprise as well as all Fat Sparrow

through,’ Taco Farm’s Natalie (‘Nat’)

Group restaurants – nods his head. ‘Yep,’

Benninger remarks with a nervous laugh.

Nick remarks, ‘Taco Man Randy Savage has

I chuckle at her candidness before sinking

ultimately earned his keep.’ That’s right –

my fork back into the Queso Fundido – a

Taco Man Randy Savage. Or, to most of the

hot skillet of melted cheeses and chorizo. I

restaurant’s staff and patrons, Taco Farm’s

carefully spread the gooey deliciousness onto

fresh tortilla-making machine. Positioned in

a warm corn tortilla, then gobble it down.

clear view behind the counter at Taco Farm,

Nat continues: ‘We had no idea how much

this marvelous (and imposing) contraption

it would cost to ship it here. Or how often it

functions as the heart and soul of the

would need loving care. Or that it would need

operation – pushing out fresh corn tortillas

its own staff person to operate.’ She reaches

from morning through to close.

across the table, grabs a tortilla, and loads it with the melted cheeses and chorizo, before adding: ‘And yet I think we’d do it all over again.’

‘We’re one of the only restaurants in the country to have one of these,’ Nat notes of the contrivance that was imported from warmer climes. ‘And it makes all the

difference in the world – having fresh corn

very clear mandate: to appeal to everyone,

tortillas made in-house every day.’ I couldn’t

to serve great-tasting food, and to offer

agree more. I reach for a Carnitas taco – well

a menu that is made fresh in-house from

spiced and slow braised pork shoulder, pico

as many local ingredients as possible. In

de gallo and guacamole on a warm corn

fact, everything from our jalapenos to our

tortilla – and agree more and even more with

tomatillos are sourced locally. And we make

each bite. I love it so much. ‘And nothing goes

every single thing on the menu right here

to waste,’ adds Nat, ‘because we use the day-

at Taco Farm – except our cheeses and ice

old tortillas for our house-made corn chips.’

cream.’ Nick jumps in: ‘But we know the folks

Devilishly good chips that Taco Farm sells

who make them. And they’re from around

both on the eat-in menu and on their own

here too.’

in sealed bags at the front counter, to folks looking for something to take away.

I let this all sink in. And silently applaud Nick and Nat for what they’re doing in this lively,

I lift my eyes from my plate long enough

inviting place. And then I reach for another

to take in the lunchtime clientele. Lots of

taco: fried cauliflower, chipotle hot sauce,

Uptown professionals and colleagues, to

guacamole and pico de gallo on a fresh

be sure. A handful of very merry groups of

tortilla. And take a bite. And quietly imagine

friends – some of whom, I see, are sampling

that I could stay here all afternoon. Every

Taco Farm’s impressive range of tequilas.

afternoon, actually. Just eating and drinking

‘One of the largest selections in the region,’

and chatting and laughing. Taking another

Nick notes proudly, before adding: ‘We

bite, I look over at Taco Man Randy Savage.

hold Tequila School at least once every two

He’s going full tilt – turning out fresh corn

months, which has become a super popular

tortillas that will soon be eagerly consumed

event for us.’ And families with small kids – all

by the people all around us. And I note that

of whom are ambitiously scarfing down their

while not all these folks know the machine

food. A fantastically diverse and embracing

by name, they’ve certainly come to know it

ambience, indeed.

by reputation. And keep coming back for the

Nat follows my eyes and tells me: ‘For us, Taco Farm has always been rooted in a

fresh, warm comfort it produces each day. I certainly do

TACO FARM 8 ERB ST W, WATERLOO

tacofarm.ca

MEET YOUR MAKER

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H AVE YOU E V E R NO T IC E D T H E F U R N I T U R E IN SMI LE TI G E R ? O R AT E V O IN G A L T ? W E BET YOU H AV E . A FT E R ALL, IT ’ S H A R D T O

FOR.M DESIGN @for.mdesign formd.ca

MI SS TH E LU XUR IO US C U S T O M W O O D

IN SPIRATION ?

PIE CES TH AT FILL T H E S E GO R G EOU S

by Pao l a Navo ne : ‘ S i mpl i c i ty.

It’ s ac tual l y

re pre se nte d pe rf e c tl y i n quo te

SP ACE S – FRO M H AR V E S T T AB LES T O

C uri o si ty. Iro ny.’

BEN CH E S TO E ND T AB LE S . T H EY ’R E T H E

D REAM COM M ISS ION ? T o de si gn

BRAI N CH I L D O F M AR Y W A R NO C K – A

and bui l d a stunni ng, af f o rdabl e

ON E-TI ME T E LE C O M E XE C UT IV E W H O

l i vi ng wi th physi c al di sabi l i ti e s

FOUN D E D F O R . M DE S IG N T O G I V E H E R CRE ATI V E S IDE T H E AT T E N T I ON I T D ESE R VES. E AC H O F M AR Y ’ S P IE C ES A R E CUSTOM DES IGNE D F O R R E S ID EN T I A L , W OR K P LACE, R E T AIL O R C O M M ER C I A L SP ACE S. AN D A LL O F T H E M A R E SH OW STOP P E R S . B UT DO N’ T T A KE OU R W OR D FOR IT . NE XT T IM E Y O U ’R E A T EV O OR SMI LE TIGE R , T AK E A GO O D L OO K.

& f unc ti o nal ho me f o r so me o ne

F AVOURITE M ATERIALS? Wo o d, ste e l , l e athe r, gl ass & sto ne

WHEN WE BUILD, LET US THINK THAT WE BUILD FOREVER.

-JOHN RUSKIN

MARTINSIMMONS.C A

ANAT O MY O F A B R A N D :

BAN D T O G ET H ER DESIGNER: JOSCHKA SAWATZKY @MYNAMEISJOSCHKA, MYNAMEISJOSCHKA.COM

AS ONE OF THE REGION’S MOST UP-AND-COMING DESIGNERS WITH A PASSION FOR ILLUSTRATED TYPE THAT WE KEENLY OGLE ON INSTAGRAM, JOSCHKA SAWATZKY SEDUCED US INTO INVITING HIM TO CREATE A CUSTOM TEE FOR TOQUE. INVOKING HIS PENCHANT FOR PRECISE RENDERINGS IN PEN & INK, JOSCHKA CREATED THIS STELLAR ‘BAND TOGETHER’ ILLUSTRATION FOR US TO PRINT ON SPECIAL EDITION T’ S IN HIS CLEAN HISTORICALLY-INSPIRED STYLE. GRAB ONE WHILE YOU CAN.

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STYLE 1: WHITE TEE FRONT

THE SE LIMITED EDITION BEAUTIES WILL SOON GO ON SALE IN OUR ONLINE STORE SHOP.TOQUE.LTD #GOODTYPE

BACK

Joschka Sawatsky

FRAN ROBINSON

MORTGAGE FINANCIAL CORPORATION 100 STONE RD W, SUITE 103B GUELPH ON N1E 4M3 519-716-1607 FRAN@MFCO.CA LICENSE #M18000504

‘FOR THE PAST TWENTY FIVE YEARS, I’VE BEEN HELPING PEOPLE ATTAIN THEIR DREAMS OF HOME OWNERSHIP. MY ROOTS IN THIS REGION RUN DEEP. I’D LOVE TO HELP YOU PLANT YOUR ROOTS HERE TOO.’ -FRAN ROBINSON, MORTGAGE AGENT

Home is where community is.

unlock your future at royalcity.com

modern home dĂŠcor, vintage rugs, pillows & throws #creaturecomforts

R U G & W E AV E GUELPH ON

Visit our showroom at 460 York Rd, Guelph ...or visit our online store: rugandweave.ca

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GETTING TO KNOW:

PHIDON PENS INTERVIEW BY CHRIS TIESSEN

MA N O D U GG AL’S PH ID ON PEN S HAS B EC OM E SOM EW HAT OF A DOW NTOWN G A L T I NS TI TU T IO N . IN D EED , IT ’S NOT OFTEN THAT A SMAL L INDEPENDENT B U S I NE S S SU RVIVES – N O , T H RIVES – FOR A FUL L DEC ADE IN ANY TOW N. A N D YE T P HI D O N CO N T IN U ES T O F LOURISH – IN PART B EC AUSE OF M ANO’S C HA R M A N D CH A R I SMA, AN D IN PART BECAUSE OF HER FANTASTIC ABIL ITY TO C URA TE A SP L E ND I D ARRAY O F F IN E PEN S, PAPER, INK AND L UGGAGE. TOQUE SAT DOW N W I TH M A NO RECEN T LY T O CH AT ABOUT HER B USINESS AND UPC OMING TEN TH A N NI V E R S A RY CELEBRAT ION S.

HOW WOULD YOU PUT PHIDON PENS INTO WORDS? Phidon sells fine writing instruments, fine paper, leather journals, notebooks and inks. We take pleasure in bringing our patrons the best in pen, paper and ink. We love what we do here and we have the most wonderful, loyal customers ever: students, architects, doctors, lawyers, teachers, moms and dads buying their child’s first special pen and, above all, everyone who has love for a good pen and a notebook.

WHY PENS AND PAPER? Why not pens? Why do people buy good beer, high quality wine, fine art or a car? It’s what gives people pleasure. Our customers enjoy using a nice writing instrument. The value is in what you hold to be true to you; it’s in whatever enjoyment you are going to derive from it. There is nothing like having a good pen and a notebook to put your thoughts down; it kind of slows the pace of your life. We are all so rushed these days; I feel that writing is more important than ever.

WHICH THREE PENS AMONG THOSE YOU CARRY ARE YOUR FAVOURITES? Pelikan, Lamy and Sailor.

WHAT PEN WOULD YOU RECOMMEND FOR A FIRST-TIMER, SAY, AS A BIRTHDAY GIFT? The Lamy Safari.

YOU'RE IN DOWNTOWN GALT. WHAT'S BRILLIANT ABOUT THIS PART OF THE REGION? We love the stunning community we have here: it’s so beautiful with the river running through and all the amazing architecture. We are surrounded by bakeries, coffee shops, home stores, a chocolatier and so much more.

YOU HOLD CLASSES, SEMINARS AT PHIDON, DON’T YOU? CAN YOU LIST A COUPLE GOOD ONES COMING UP? We have a wonderful fall line-up with a nice mix of Hand Lettering, Art of Journaling, Introduction to Calligraphy, Modern Calligraphy and more.

IT'S A BIG YEAR FOR THE BUSINESS. DO YOU HAVE ANNIVERSARY PLANS? Ah, ten years feels amazing. Like I’ve said before, it’s the people who have shopped here for the past decade I am most grateful for. I would like to say a big thank you to everyone who has been here in the last ten years. We have PHIDON PENS 63 DICKSON STREET, CAMBRIDGE

phidonpens.com

lots planned for our 10th year celebrations – including calligraphy workshops, an author reading, the chance to chat

with manufacturers’ reps, other special events and, of course, our annual anniversary sale. Do join us at the store on the 14th and 15th of September

YOUR OWN PRIVATE ISLAND

t ac / .ca iva e qu to

THE GREYSTONE

Homebuilder, Community Creator, KW Supporter. Itâ&#x20AC;&#x2122;s our home too. 83

our communities: KITCHENER

WATERLOO

Riverwood Doon South Ormston at Doon South

Trailside at Grey Silo Gate Vista Hills Reflections

Photography may show optional features which may not be included in the base price. See sales representatives for more information. E. & O. E. JULY 2018.

UNDER THE LIGHTS:

AN E V E N I N G O F PAT IO S IN #D TK BY CHRIS TIESSEN ‘Check out how amazing that looks,’ I blurt

sprawling downtown core to the other – from

out to TOQUE Partner Cai Sepulis when we

patio to patio to patio – and my legs are

turn off King onto Queen Street in downtown

killing me. As is my shoulder, straining under

Kitchener. ‘It’s like the lane is alive.’ Straight

the weight of the oversize camera bag slung

ahead of us, about halfway up the block

over it. And to make matters worse, I’ve just

between King and Duke Streets, warm light

turned forty – which has become my excuse

and the sounds of live music spill out into

for almost anything challenging nowadays.

the darkness of Queen from the alleyway between the Vidyard building and its next door neighbour. Goudie’s Lane. Our final destination on what has been a most amazing evening – downtown Kitchener’s annual #DTKPatioCrawl.

As we turn into the laneway, I’m immediately captivated by everything that’s going on. The live music – featuring the charismatic Blackie Jackett Jr pounding out a boisterous rendition of The Band’s ‘The Weight’. The busy bar – replete with whiskey and

When we get closer to the lane Cai quickens

Wellington Brewery’s finest, including the

her pace. As do I – albeit with much greater

dreamy ‘Upside’ IPA. The lights – strung up

effort. These past few hours have had

in long glowing rows above our heads. The

us walking from one side of Kitchener’s

crowds – friends, neighbours and colleagues

86 packed together at picnic tables, standing in

up bar that’s materialized out of this once

tight groups, or simply wandering. Chatting.

underutilized, drab side alleyway for the

Laughing. In tune with the joyful ambience.

downtown patio crawl. Tonight, I think to

And the dunk tank – where those eager to

myself, that re-configured laneway represents

dispatch one of their own have formed a line.

an extension of the vision of downtown

And, indeed, over the next forty minutes or

Kitchener itself, which, through City efforts

so, lionhearted individuals are released into

and community collaboration, is now a

the drink, for the crowd’s amusement, with

wonderfully-animated space reclaimed by the

seemingly increasing frequency.

citizenry for the citizenry.

‘Pretty awesome, eh?,’ shouts J&P Grocery’s

I spot Downtown Kitchener BIA’s Breanna

Sarah Pepper over the din, jogging past with

Crossman, one of the organizers of the patio

more rations for the bar. Before I can answer,

crawl, flitting through the crowd. I flag her

she disappears into the crowd. From where

down before she vanishes on me, eager to

I’m standing I can see Sarah’s husband and

hear her impression of the evening’s events.

J&P co-owner, Johnny, dispatching balls

Her smile anticipates her answer. ‘Amazing.’

to those folks eager to nail the dunk tank

She’s beaming. ‘With thirteen participating

bullseye. ‘Pepper’ and Johnny are on the

patios this year, we couldn’t have asked for

clock, doing what they do best: hosting a

more.’ Interrupted for a second by the splash

wicked event.

of another dunk tank casualty, she continues:

Officially, Goudie’s Lane is an extension of J&P for the evening – a one-night pop-

‘I’ve been from one side of downtown to the other, and it’s shimmering tonight.’ Indeed,

it is. Buskers on motorized unicycles and stilts greeting folks on the streets. A magician mesmerizing groups of patio crawlers. And the participating patios themselves – eager to provide special offerings on this special evening. Like Abe Erb at The Tannery, where Cai and I enjoyed dinner and pints earlier in the evening, which tapped a cask of immediately popular orange-infused Buggy Whip IPA specially for this event. And Taste – also at The Tannery – where Waterloo Brewing was giving away swag all night long. And The Crazy Canuck, which was providing Railway City Brewing treats to the masses. Not to mention the live music and entertainment at almost all of the other participating patios. We’d seen much of this earlier in our evening. At Abe Erb. The Rich Uncle. B@TheMuseum. And more. And now we’re here – at the J&P Grocery PopUp Patio. In Goudie’s Lane. Along with what seems like everyone else in town. Having a fantastic time under the lights of this beacon of what downtown Kitchener once was – and where it’s headed. I finish off my last ‘Upside’ and locate Cai by the dunk tank. It’s time to call it a night. A great one. We say goodnight to Breanna and wave at Johnny and ‘Pepper’ before heading back out onto Ontario to catch our ride back to Guelph. And we agree that the Downtown Kitchener BIA has once more done an amazing job. As they’ve done with so many other events like it that they put on throughout the year. Animating. Reclaiming. Embracing.

Repurposing. Celebrating their community. Together

DOWNTOWN KITCHENER

downtownkitchener.ca

here to help 90

sa le s r e pr e se ntative a ndra a r no ld. co m

INTRODUCING THE FIRST-EVER CADILLAC XT4

2019 CADILLAC XT4

UNCOVERING WELLINGTON COUNTY

MAPLETON'S ORGANIC DAIRY 9292

MOOREFIELD

If you ever find yourself near Moorefield in Wellington County, do yourself a favour and visit Mapleton’s Organic Dairy – Ineke Booy and Martin de Groot’s organic-certified, family-owned dairy farm and on-site processing plant. Heck, even if you seldom find yourself in that neck of the woods, make the drive. (It’s only 45 minutes from Kitchener-Waterloo and 40 minutes from Guelph.) You’re bound to enjoy a full day of family fun. Meet the animals. Get lost in the maze. And, of course, finish the day with some organic ice cream – ginger, chai, lavender, mint chocolate chip, for example. (Why else would you keep seventy cows?) You can visit all manner of beast while you’re there, including young dairy animals, pigs (for organic pork), free-range turkeys, alpacas, a miniature horse, as well as

cats and an Australian Shepherd pooch named Bliss. Like so many of the extraordinary farms and local food businesses of Guelph and Wellington County, Mapleton’s Organic is a partner of Taste Real – a County-wide program that helps to promote local food and to create active connections among the County’s food businesses, consumers and farmers. Farmers like Ineke and Martin and their fantastic crew – human and otherwise. Visit mapletonsorganic.ca and tastereal.ca to learn more

RECIPE: STROM'S PUMPKIN PIE (makes two 9-inch deep-dish pies) Start with two 9-inch unbaked pie shells.

IN GR ED I EN T S : 2 eggs 1½ c brown sugar ½ tbsp pumpkin pie spice ½ tsp salt 3 ¼ c Strom’s pumpkin puree (not canned) ½ tbsp vanilla 1 354ml can evaporated (not condensed) milk (whole, not skim or 2%)

INSTRUCTIONS: Preheat oven to 375F. Beat the eggs lightly in a bowl with a whisk; then add the dry ingredients. Add pumpkin puree and vanilla and mix. Add evaporated milk and mix. Pour the filling into the pie shells (it is more of a liquid than a solid). Bake for 50 to 55 minutes or until the entire filling moves as one. Top with real whipped cream. Enjoy!

UP COMI N G T A S T E R E A L E VENTS H A R V E S T HO ME F E ST IVAL SEPTEMBER 23 WELLINGTON COUNTY MUSEUM & ARCHIVES, ABOYNE A celebration of agriculture, food and Wellington County’s rural heritage. Antique trades demos (threshing, sheep shearing, spinning), hands-on food skills workshops, local

T O P T EN T O U R A N D T A S T E A D VE N T U R E S IN W E L L I N G T O N C O U NT Y

1. Discover Wellington County’s famous butter tarts by touring ‘Butter Tarts & Buggies’ locations

2. Start your weekend by visiting Friday evening farmers’ markets in Mount Forest, Erin and Two Rivers (Guelph)

3. Stretch among friendly critters at

Mapleton’s Organic goat yoga classes

4. Fire up the BBQ! Stock up on

homemade sausages from Bella Roma Foods, Market Fresh or Meat the Butcher

5. Cool off with vegan ice cream and 93 popsicles by Bluewater Creamery and Laza Food & Beverages

6. Enjoy a local pint and live music at Fan/Joy Restaurant in Hillsburgh

7. Find new ‘old’ treasures at the Aberfoyle Antique Market

8. Take a dip or go for a paddle at

Conestogo Lake, Guelph Lake or Rockwood Conservation Area

foods, farm animals and live music.

F A L L R U R A L R O MP SEPTEMBER 29 SOUTHERN WELLINGTON COUNTY AND GUELPH A self-guided tour to farms, markets and local food locations. See how your food is grown, get to know farmers, taste food samples, meet farm animals, pick up farm-fresh foods and fall décor – and discover your rural surroundings.

9. Learn to forage for wild mushrooms 10.

with Minga Skill Building Hub Celebrate agriculture at one of Wellington County’s fall fairs

Learn more about finding local food, experiences and events in Wellington County/Guelph at tastereal.ca and experiencewellington.ca

ST. JACOBS FURNISHINGS:

W OODCR A FT I N ME NNO NI TE C O UNT R Y

WEBER

ST N

KING ST N

BY CHRIS TIESSEN

ST. JACOBS

As we meander past an amazing number of

shrugs off my comment. ‘I’ve been working

stalls featuring fresh produce, grass fed meat

here as part of the family business since I was

and handmade crafts on a busy Thursday

a teenager,’ he replies, ‘so it’s only fair that

afternoon at the St. Jacobs Farmers’ Market,

folks have gotten to know me.’

I cannot help but feel a bit like royalty. Mennonite royalty. (A contradiction in terms, to be sure, since historically Mennonites rejected any formal connections to their magisterial rulers. But I digress.) Everywhere we go, folks either wave, call out hello, or emerge from behind their stalls to strike up a conversation.

Indeed, the Shantz name certainly does carry a lot of weight in these parts. Byron’s father Ross and late uncle, Milo, were prominent visionaries in the development of what is now known as St. Jacobs Country, shaping it into what it is today: a global tourism juggernaut. His sister, Sheila, manages the huge Famers’ Market. And Byron, along with Sheila, owns

‘You’re a bit of a celebrity in these parts,’ I

and operates St. Jacobs Furnishings Co –

remark to my companion, Byron Shantz,

an impressive furniture store attached to

who seems unfazed by all the attention he’s

the market that specializes in solid wood

getting. Ever the model of modesty, Byron

furniture handcrafted by area Old Order and

to see the whole of Oscar Martin’s enterprise

Conservative Mennonites. Mennonites whom

with my own eyes, though. And to shoot the

Byron and I – also Mennonites, albeit of a

workshop, even without any of the people,

much more progressive sort – visited a couple

who were surely part of the scene that day.

weeks earlier so that I could observe how the furniture Byron sells through his store is actually made. By hand. Right here in our own backyard. ‘That was a real eye opener,’ I remark to Byron about the trip we took into the Waterloo Region countryside north of St. Jacobs. ‘Whenever I used to see road signs for authentic Mennonite furniture in this part of the world, I’d have my doubts. But those workshops we visited certainly were authentic.’ Indeed, authentic enough that our first stop – at Oscar Martin’s farm on Jigs Hollow Road (what a fitting name) in the Township of Woolwich – included the strict directive that I wasn’t to photograph anyone’s likeness. It was well worth the trip

* * * Traveling up the long winding drive toward Oscar’s shop, we slowed down as we passed an Old Order Mennonite school house whose fenced yard was filled with children enjoying recess on what turned out to be their last day of school. Boys in suspenders and black hats and girls dressed in colourful long dresses and white head coverings chased each other around the schoolyard. Parents in similar garb sat together in the shade, next to their dark horses and black painted buggies. An archetypal Waterloo County landscape, I thought to myself.

97 Oscar’s shop was dimly lit and seemed to be

the Mennonite furniture made in these

filled with just the bare minimum amount of

workshops appreciate the fact that each piece

equipment required to complete the jobs at

is meant to last generations.’

hand. There were workstations where Oscar and his father, Daniel, would construct solid wood tables and chairs for Byron’s shop. And stacks of wood. And even a basic finishing booth – given to Oscar, it turns out, by Byron years back. ‘So Oscar can do everything inhouse – right through to the finished product,’ Byron had noted.

From Oscar’s Old Order workshop we drove east across Woolwich to the rural property of Luke Martin and his father – Conservative Mennonites. (That is, not as conservative as Old Order Mennonites but much more conservative than Byron and myself. But again I digress.) The shop, Cardinal Woodcraft, was substantially different from

Another station, nearby, caught my eye: it

Oscar’s smaller operation. Luke, who employs

appeared to be covered in doll furniture.

over twenty people in a massive well-lit shop,

‘That’s where the children learn how to work

allowed me to take photos of his staff. Which

with wood,’ Daniel had told Byron and me.

I did greedily, capturing woodworkers cutting

Here was evidence of the long tradition of

and planing and finishing gorgeous oak,

woodworking and carpentry in the Old Order

maple and pine pieces. Before long, I’d filled

community – of a certain sense of craft that

the card in my camera, marveling at having

Byron would later tell me differentiates

discovered this thriving mini-universe not

Mennonite furniture from everything else.

many miles away from where we spend our

‘There’s a very strong demand for the

everyday lives. A universe that has spilled

furniture that comes out of here,’ Byron

over into the St. Jacobs Farmers’ Market for

told me as we exited the workshop into

over three decades now.

the bright sunlight. ‘People who purchase

* * * Back at the market on this busy Thursday afternoon, Byron and I find a table – incidentally built by Luke’s craftsmen – in the main market building and he tells me about

how, over these past two decades at St. Jacobs Furnishings, he’s managed to create a coherent eco-system whereby local builders have a place to sell their quality furniture. ‘We now work with about a dozen Mennonite shops that help keep our enterprise running,’ he tells me. ‘And, in turn, we help them keep their operations running. And there’s something beautiful about that.’ I can’t help but think that Byron might be selling himself short, or at least that he might not be conveying the whole story. While he’s helping to support local Old Order and Conservative Mennonite makers, he’s also keeping a treasured practice of Mennonite woodworking alive. Woodworking that values

quality, craftsmanship and tradition. Who wouldn’t value all of these things in a fine piece of solid wood furniture?

ST JACOBS FURNISHINGS LOCATED AT ST. JACOBS MARKET 878 WEBER STREET NORTH, WATERLOO

stjacobsfurnishings.ca

When Only The Best Will Do.

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MODERN LIVING

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ROLL UP YOUR SLEEVES Legendary Salt & Pepper Wings at The Wooly in Guelph

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#FINGERFOODS Some foods are just meant to be eaten with your hands. And shared with your friends. Because, really, is there anything more satisfying than getting your hands dirty over shareable plates? Now dig in. And donâ&#x20AC;&#x2122;t forget to lick those fingers clean.

NIQ U E RE S TA U RA NT SUSHI NACHOS; ROASTED CAULIFLOWER & POBLANO HUMMUS. PAIR WITH COLLECTIVE ARTS IPA & YOUR FAVOURITE COCKTAIL 30 VINE STREET, HAMILTON @NIQUE_RESTAURANT

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GOOD F E LLO Wâ&#x20AC;&#x2122;S F I E L D T O F O R K CHARCUTERIE FOR TEN (HOUSE-MADE AND LOCAL MEATS, CHEESES, PICKLED PRODUCE, NUTS, SEEDS & DRIED FRUITS). PAIR WITH TALL CAN OF REGIONAL DELICIOUSNESS. 155 MAIN ST S, ROCKWOOD @GOODFELLOWSF2F

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L A RE INA CROQUETAS DE PAPA Y CHORIZO; FLAUTAS; ASSORTED TACOS. PAIR WITH ELORA BREWING’S ELORA BOREALIS PALE ALE. 10 WYNDHAM ST N, GUELPH @LAREINA_519

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T H E Y E T I CA F É - T he B r ek k i e TWO EGGS SUNNY SIDE UP, CRISPY BACON, AVOCADO SLICES, FRESH FRUIT & THICK CUT SOURDOUGH BREAD. PAIRED WITH COFFEE – BLACK 14 EBY ST N, KITCHENER THEYETICAFE.COM

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E L IZA B E TH S TRE E T EATERY MUSHROOM TARTINE (POLESTAR HEARTH TOASTED SOURDOUGH, CHEVRE, LOCALLY-FORAGED MOREL & OYSTER MUSHROOMS, HONEY & GARLIC OIL); POPCORN MUSSELS (ATLANTIC MUSSELS, LEMON AIOLI, FERMENTED CHILLI, DILL & ELDERFLOWER); POPPADOMS (CONFIT GARLIC HUMMUS, TOMATO POWDER, PINE NUTS & ALMONDS). PAIR WITH BLOOD BROTHERS' PARADISE LOST GUAVA SOUR ALE W FRUIT 447 ELIZABETH ST, GUELPH @ELIZABETHSTEATERY

MA NHA TTA NS PIZZA B IS TRO MU S IC C L U B GILLESPIE (GARLIC BASIL PESTO, CARAMELIZED ONIONS, CHICKEN, SPINACH, MOZARELLA, HONEY); ELLA (TOMATO SAUCE, ARTICHOKE HEARTS, FETA, HOT CAPOCOLLO, MOZARELLA); BEEF TENDERLOIN CARPACCIO. PAIR WITH EDWIN'S KILLER COCKTAILS 951 GORDON ST, GUELPH @MANHATTANS_GUELPH

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ugura ina l e h

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i n v i tat i o

l at e s u m m e r . field of dreams.

r e n d e r i n g : M at t S h a r p e , D a r i n g B o y . c o m

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Home is where local food is.

unlock your future at royalcity.com

RU G & W EAV E: V IC T

O R IA

RD S

110

YORK

GUELPH

LIKE HOME AWAY FROM HOME BY CHRIS TIESSEN ‘Everything about this place is gorgeous,’ I

kitchen utensils. Beautiful handcrafted

remark. Then I whisper, only to myself, with a

keepsakes that can transform any place into a

smile: ‘I’m pretty sure I’d live here if you’d let

spectacular living space.

me.’ I step further into the space and revel in the details. The coarse brick walls and crude wood-slat ceiling – painted a brilliant white in defiance of their industrial past. The ample windows and exposed ductwork adding to the space’s condo chic aesthetic. So bright.

‘I could seriously live here,’ my inner self insists. And, after a second, demurs: ‘Or at least shop in this glorious showroom.’

And congenial. The perfect backdrop for

‘It’s certainly taken us a ton of work to get

showcasing beautiful things. Which are all

this far,’ Sarah McBean tells me, referring

around me.

to the space and the business that occupies

Colourful vintage Persian rugs hand-woven in Iran. Pillows, throws and blankets made out of gorgeous vintage Moroccan and Turkish fabrics and created in-house. Handcrafted ceramic mugs and dishes. Carved wooden

it. Her business – and that of her husband, Svein. Rug & Weave. Located in a sprawling one-storey industrial building on York Road in Guelph. In what’s got to be the city’s hippest nook. A ragtag of industrial buildings joined over the decades by some sort of wizardry.

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Housing such fantastic local brands as mid-

locate just what she had in mind anywhere,

century modern furniture makers era66;

until I found a woman selling them on kijiji.’

husband-wife painting tour de force KIAM;

With a bemused look on his face, Svein

craft beer wizards Royal City Brewing Co; the

continues: ‘As kijiji sales tend to go, I met her

Grotto climbing gym; and more. ‘But,’ she

in a Starbucks parking lot where she had what

adds, ‘we seem to be getting there.’

seemed like a mountain of rugs in the trunk

She’s underplaying their achievement, to be sure. Consider this: in a little over three years Sarah and Svein have grown Rug & Weave from an Etsy shop run out of their house to a juggernaut with several employees

of her car.’ This is where the narrative moves into the realm of fairy-tale. ‘We ended up buying all her stash,’ Svein says ‘and, to make a long story short, took over the business. And,’ he adds, nonchalantly, ‘now we’re here.’

and a customer base that spans the globe.

Here. In this alluring space. Large enough

And this splendid space – which serves as

for this thriving business. For now, at least. I

a warehouse, production facility and the

follow Sarah and Svein (and little Finn) from

aforementioned showroom – is evidence of

the showroom to the warehouse, which is

the company’s growth and success. Granted,

bigger, and serves as an eclectic workspace.

things were not always this way.

And home to semi-regular events that Rug

‘This whole business started when we were renovating our house a few years back, and Sarah wanted a kilim rug for the finished bathroom,’ Svein begins – their little baby Finn perched on his shoulders. ‘We couldn’t

& Weave have begun to host for clients – including yoga, weaving and kombuchabrewing workshops, and more. I look around the large space. Carly, the seamstress, is assembling pieces of bright patterned Turkish fabric for a pillow while Matt is reclined on an

antique couch, working on a laptop. (While the Rug & Weave showroom is a real showstopper, the bulk of their business is in online sales.) Around a corner – near what seem to be mountains of rugs and fabrics – Julia and Kristina are taking a break from their work with a game of ping pong. The shop dog, Rico, is relaxing at Carly's feet. Everything is so agreeable. And cozy.

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Familial, even. Indeed, it feels like a happy home filled with wonderful people surrounded by beautiful things. And this, I assume, is how it’s supposed to feel. After all, Rug & Weave is a business that’s all about transforming discrete architectural areas into spectacular living spaces. ‘Our goal here,’ Sarah tells me once we’re back in the showroom, ‘is to showcase what we do best – which is curating uniquelyarresting products that can elevate any home. Products that you won’t be able to find anywhere else. But that you can see, and feel, and smell, and purchase, here.’ I look around the showroom one last time and, palpably affected by the rich texture of it all, observe myself carefully assessing the dynamics of the space.

Looking for a place where I can fit a bed – for when I move in RUG & WEAVE 460 YORK RD, GUELPH

rugandweave.com

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RE D C I R C L E B REW ING CO CLIENT: RED CIRCLE BREWING CO. DESIGNER: CAI SEPULIS, TOQUE LTD.

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ALMOST ONE HUNDRED YEARS AGO A&P SUPERMARKETS LAUNCHED A BRAND OF COFFEE THAT WAS SOLD IN METAL TINS AND GROUND TO ORDER. INSPIRED BY THE ANTIQUE RETRO LOOK OF THOSE CLASSIC RED CIRCLE COFFEE TINS, WE BUILT OUR BRAND. BY COUPLING THE SLEEK LOOK OF THE ONCE-RENOWNED BRAND’S VINTAGE TINS WITH A MODERN TOUCH, WE WERE ABLE TO ENSURE THAT OUR CANS WOULD BE UNIQUE IN THE CURRENT (ILLUSTRATION-HEAVY) MARKETPLACE – AND LOOK AMAZING AS A COHESIVE SET.

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EXPERI E N T I AL . T A N G I B LE . I N TI MA TE : UPTOWN’S INSIGHT EYE CARE BY CHRIS TIESSEN

AL BE RT

N E ST

OLIN

CAR

'So much of what people buy – and how they buy it – is determined by what they see on

WATERLOO

down to chat over coffee at Death Valley’s

their screens,’ Neil Moser begins as we sit Little Brother in Uptown Waterloo. ‘Shopping online is convenient, to be sure,’ he goes on. ‘But when you’re investing in something that isn’t disposable, something handcrafted, online can be cold. Detached. Irreverent, even.’ Running his hand along a deep crease on the worn leather armrest of the chair he’s settled into, Neil speaks with conviction: ‘What I’m working toward every day is encouraging folks around these parts (and beyond) to make the effort to visit the shop in person. Not because they have to, but because they want to. And, in return, we’ll make the best

effort to curate what, in our minds, are the most gorgeous boutique and handcrafted frames and sunglasses the world over. And,’ he adds, ‘present them in a way that’s purely experiential. Tangible. Intimate.’ The business he’s talking about? Insight Eye Care in Waterloo – where Neil is Director of Marketing and Sales. A boutique eyewear and optometry practice that has successfully worked to differentiate itself – not only in its own industry, but in the business community in general. ‘We do a lot to set ourselves apart,’ Neil tells me. ‘From the intense curation of our product lines to our collaborative marketing campaigns (where we work with and highlight like-minded Kitchener-Waterloo businesses), we’re constantly doing things to attract new customers – and keep our existing clientele intrigued.’

Clientele that span our region, of course.

frames. And Blake Kuwahara – a designer

And the GTA, too. ‘Many of our clients drive

from California who creates unique laminated

down from Toronto,’ notes Neil, ‘which is a

frames handcrafted in Japan.

great compliment, in my mind.’ To be sure. And a measure of how successful Neil and his marketing team – including Troy Dettwiler and Nicole Wagler – have been in assembling a phenomenal compilation of frames and sunglasses their clients are not likely to find easily anywhere else.

‘We take pride in the personal relationships we’ve built with boutique frame and sunglass designers like these,’ Neil remarks. ‘Many of them are businesses that are too small to have sales reps in North America so we visit them at various shows in Europe. And certainly too small,’ he adds, ‘to produce

Brands like Bruno Chaussignand – a southern

frames for the mass market. These frames

French boutique eyewear company that Neil

can’t be everywhere and we’re honoured that

discovered in a little booth tucked away at a

these companies trust us to represent their

New York eyewear trade show. And Vinylize –

collections in Canada.’ Which is why, over the

a company from Budapest that specializes in

past few years, Neil and the Insight team have

handcrafted frames using recycled records.

invested time, money and energy to create

And Jean Philippe Joly – a passionate French

specific marketing campaigns highlighting

designer Neil discovered wandering the halls

these brands – campaigns designed and

of a trade show with just a backpack and

delivered in collaboration with other local

three prototypes. And ROLF Spectacles from

small businesses Neil also wants to promote.

Austria – a family of architects and engineers who fabricate their own equipment to make their handcrafted, ethically-sourced wooden

Indeed, since 2011 Neil and his team have produced extravagant eyewear fashion

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A F E W O F NE IL’S FAV OURI T E T H I NGS. FIV E F R AMES T HA T ARE POS ITIV ELY LIT: 1.

VINYLIZE ‘GILBERTO’

black, handcrafted in Hungary - $480

BLAKE KUWAHARA ‘INGLES’

fern, handcrafted in Japan - $596

3. BRUNO CHAUSSIGNAND ‘DRIVER'

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dark pewter & gold, handcrafted in France - $502

shoots that have featured (or been in collaboration with) The Loop, Public Market, Auburn Vintage Clothiers, Oiseau Hair Salon, Together We’re Bitter, Carry-On Comics, Death Valley’s Little Brother and more. Shoots that are incorporated into Insight’s sleek

4. JEAN PHILLIPE JOLY ‘PENSEUR’ merlot, handcrafted in France - $532

website, on its marketing collateral across the community, and even on the promotional materials of the boutique brands Insight represents. (A selfless gesture, to be sure.) ‘I feel like small independent businesses need to stick together,’ Neil says. ‘Not everyone can afford to promote their companies on

5. ROLF SPECTACLES ‘ZEPHYR’ silver oak (wood), handcrafted in Austria - $1856

all marketing platforms. By collaborating with local companies we admire, we get to cross-pollinate each other’s messages and, in turn, reach new audiences across the region.’ A refreshing approach to marketing, to be sure. And one that’s certainly working for Neil and the Insight team. Don’t take my word for it, though. Visit Insight Eye Care for yourself – to experience what deliberate and

diligent curation looks like. And feels like. In the flesh

@INSIGHTPULSE

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INSIGHT EYE CARE 49 ALBERT ST, WATERLOO

insight-eyecare.ca

MEET YOUR MAKER

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SOUTHAMPTON PEDALS

EV ER W O N D ER H O W EL EC T R I C G U I T A RS

Guelph, ON

D I S T OR T I ON S ( O R S P EC I A L EF F EC T S ) ARE

southamptonpedals.com @southamptonpedals IN S PI RAT I ON ? H e l p i ng m us i c i a ns

P R OD U C E T H A T G R I T T Y , W O O L L Y OR G R OW L I N G T ON E? T H OS E EN G I N EER ED P R OD U C ED B Y P ED A L S L I KE T H O S E B UI L T B Y H A MI S H H A I N S . F EEL I N G T H E N EED F O R

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S OU N D S N OT H I N G L I KE F OO F I G H T ERS’), H E B EG A N H A N D C R A F T I N G P ED A L S I N HI S S OU T H A MP T O N S T R EET B A S EMEN T I N G UEL PH I N 2 0 1 4 . T OD A Y H I S P ED A L S , U S ED B Y M EM B ER S OF T H E A R KEL L S , EL L EV A T O R AND OT H ER C A N A D I A N B A N D S , EN J O Y A S T RO NG R EP U T A T I O N . F I N D T H EM A T B I R C H W AY S OU N D ( H A M I L T O N ) , G U EL P H M U S I C , S H ER W O O D ( KI T C H EN ER ) , F OL KW A Y M USI C ( W A T ER L O O ) , E- B OL T ( C A MB R I D G E) A ND AT S OU T H A MP T O N P ED A L S .C OM

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independent eyewear. sourced globally. styled locally.

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CLOSE SHAVE:

THE TIMELESSNESS OF BARBERING PREAMBLE & PORTRAITS BY CHRIS TIESSEN Back in the day, when I was around fourteen years old, I would get my hair cut at White Star Barbershop in Uptown Waterloo. ‘To the wood,’ I’d tell Bruce Martz, the peerless owner of this Uptown institution, as I got comfortable in his well worn barber chair. Certain details about the shop will always stay with me. The crowd of men who always packed the place – and who never seemed to change. Bruce’s continuous braggadocio about his son – a pro at Westmount Golf & Country Club who could, Bruce kept insisting, get him a round at this private course whenever he wanted. The ozone smell emitted by Bruce’s electric shavers, which dangled from the ceiling just above

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the chair. The well-thumbed Playboy and Sports Illustrated magazines piled high on corner tables. The sense of community. Indeed, it was as though, when I stepped into White Star, I suddenly belonged to some sort of exotic fraternity. Like I was one of the guys. I can recall the sensation of the shaver on the side of my head like it was yesterday. The sound. And vibration. I remember that if I held my teeth really close together I could get them to vibrate too. Each cut would end with Bruce using a straight razor on my neck. The lathered soap – hot and beautifully scented – would instantly relax me. ‘You want batman juice with that?,’ Bruce would ask once my cut was complete, motioning to a jar of pomade that was never far from his chair. I’d nod affirmatively, and Bruce would inevitably add: ‘Alright. But once I put this in your hair I can’t guarantee that girls won’t be all over you once you leave the shop.’ And I would feel embarrassed. And the old men would laugh. And I’d pay Bruce, in cash, and walk out onto

63 Dickson Street Cambridge ON N1R 7A5

King Street. Feeling like a million bucks.

phidonpens.com

Here’s to barbers and barbershops. Communal. Fascinating. Timeless.

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M AT T HEW' S BA RBER S HOP Matthew Forbes 24B Macdonell St, Guelph @matthews_barbershop_guelph

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S P EA RH EA D BA RBER & SU PPLY

Bran don 'Qly' Howley (@the.barber.q), Mitchell Bright (@mitchellbright), Eddie Stannard (@eddie_stannard), Marissa Posmituk (@marissa_posmituk), Dave Brown (@grave.dave) & Andrew Blair (@axbotv) 48 Laurel St, Waterloo @spearhead.barbers

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V I L L A G E C IGA R CO M PA N Y & BARBERSHOP Nathan Shields (@nathanielshields) 9 Cork St E, Guelph @villagecigarco

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CROWN BARBER SHOP Tania van Spyk 219 Silvercreek Pkwy N, Guelph 519-763-2229

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CONGRATULATIONS ...to all the charities who participated in the first round. The Oak Tree 2018 Finalists are:

Food4Kids Guelph-Wellington Women in Crisis Lakeside HOPE House Shelldale Better Beginnings, Better Futures St. John Bosco Secondary School theoaktreeproject.ca MACT_OakTree_Toque_Ad_Finalists_HP_Hoz_JBH.indd 1

Ward 1 Studios will be making videos for each finalist this summer. Public voting begins on September 15! 2018-07-10 4:23 PM

‘Trust someone who knows local’

Building community – Together bigjohnleacock.com

A R ED L E T T E R D A Y :

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SYD ENH AM ST

PAR K ST W

DUNDAS

EXPERIENCING A QUATTRO & QUATREFOIL ON THE SAME AFTERNOON BY CHRIS TIESSEN The moment I press the start button, I know

have looked up from their work. A small group

we are in for a treat. As the car announces it’s

of customers are also quizzically gazing our

ready to go – growling, then settling down –

way. Some with obvious irritation. Others

Gary Crosby gives us these parting words: ‘Be

with expectant grins. I overhear one of them

careful with this one. She’s a little monster.’ I

remark: ‘Must be his first Audi.’

tap on the gas just a smidgeon. The response is thunderous. Lusty. Insistent. Vehement. I give it another tap, unleashing a crescendo of snarling and bellowing out the twin tailpipes. ‘I could do this all day,’ I shout to TOQUE Partner Cai Sepulis, my passenger on this adventure. ‘We should probably just get going,’ she replies with a chuckle, adding, with just a hint of admonishment, ‘I think we’re being a bit disruptive.’ Taking my eye off the tachometer, I survey the pristine car bay and note that a number of mechanics

Indeed, it is. An RS3. In Nardo Grey. With 400 horsepower. ‘It’ll go O to 100 in 3.9 seconds,’ I tell Cai as we exit the bay at Audi Kitchener-Waterloo. ‘About as fast as a Ferrari F40,’ I hear myself telling her, recalling a favourite hypercar from my youth. ‘And they’ve given it to us for the day,’ I add – in amazement. Not for simply horsing around, mind you. But for business; namely, the business of fine dining. At the highly-exalted Quatrefoil Restaurant in the small town of Dundas – another culinary

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masterpiece by Chefs Fraser Macfarlane and

Within minutes, we’ve been seated in the

Georgina Mitropoulos. Because, after all,

restaurant’s gorgeous shaded courtyard

we want to fit in – and arriving in an RS3 is, I

and are enjoying a pint of Fairweather

assert to Cai early in the day, a solid first step.

‘High Grade’ IPA (me), a glass of white wine

About forty minutes and sixty-five kilometres of scenic countryside driving later, Cai and I find ourselves on King Street in downtown Dundas. We pull into a spot right in front of Detour Coffee Roasters and walk the block or so to Quatrefoil for our noon reservation. Just enough time to wipe from my face the grin that’s been plastered there since leaving the dealership. ‘We need one of those,’ I tell Cai, speaking of the Audi. And trying to figure out where I’d put magazines during delivery rounds. ‘Yep, I know,’ Cai sighs. ‘You’ve been

(Cai), and Quatrefoil’s house-made breads to start things off. Usually Cai and I try not to eat much bread before meals like this because we know there will be lots of food coming. After one bite, though, I’m throwing this strategy straight out the window, and nod ’yes’ to the offer of a second serving. The poppy seed bread sticks, aged cheddar gougere and a bread made from Shed Brewery’s spent grain go down easy. Again. We try to restrain ourselves and nibble, keenly expectant of what’s to come.

saying that since we left Kitchener.’ Because I

Soon it’s time to order. ‘Might I suggest,’ our

mean it, I think to myself. I really do.

server offers, ‘that Chef brings out a few

Quatrefoil is not hard to spot, housed in a gorgeous century home at 16 Sydenham Street just off the main drag. The exquisitelydressed (and seemingly well-heeled) line of people out front is a clear giveaway. The black Ferrari 575 pulling up in front (‘like the one Michael Jordan used to drive,’ I note to Cai) is further evidence.

things he thinks you might enjoy?’ Music to our ears. And, as we soon experience, a feast for our eyes – and for every other sense imaginable. It’s not long before Chef-Owner Fraser Macfarlane’s impeccably-plated dishes begin to arrive. First the appetizers: Ontario white asparagus with green garlic, confit hen yolk, brown butter and mushrooms on

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toast topped with shaved truffles for me, and

Once we’ve finished eating, there’s only one

torchon of Quebec foie gras with rhubarb,

thing left to do. I make a beeline for the

strawberries, hibiscus, sesame and toasted

kitchen and straightaway spot Chef Fraser

brioche for Cai. Beautiful. Complex. Brilliant.

orchestrating things from the pass. Our eyes

I delicately reach across the table and help myself to some of Cai’s foie gras – rich, buttery, smooth – and spread it onto a modest hunk of brioche. And eat. And attempt for the next ten minutes to describe how mind-blowing it tastes. And smells. And looks. Yet words fail. ‘It just makes me feel happy,’ I gush at last. We bask in the sheer bliss of the occasion. But not for long. It’s time for our mains. Asparagus, gruyere and spinach quiche with soubise, cherry tomato, snap peas and chive beurre blanc for Cai. Manitoulin rainbow trout with asparagus, cucumber, potato cake and dill crème fraiche for me. I remain speechless. And for dessert – a honey rhubarb dip (brioche doughnut, macerated strawberries,

meet and before he’s able to ask what we thought of the meal, I’m giving him a bear hug and mumbling something about having just experienced the best meal of my life. He laughs. I do too. And, with a belly full of heaven, Cai and I hit the road in our RS3 for Kitchener again. To drop off the Audi. And make it back to Guelph in time to pick up my lils. And, for the foreseeable future, to tell everyone I know (and others too) that they need to make it out to Quatrefoil. ‘Like, now.’ Not only because a few years back en Route Magazine ranked it as one of Canada’s Top 10 new restaurants. Or because Toronto

Life did the same. But also because TOQUE says so. And forget Top 10. In my estimation, Quatrefoil really can’t be beat

poppy seed curd and lemon gelato) along with a ricotta cake (almond ganache, poached cherries, chocolate milk wafer and olive oil ice cream). I remain unaccountably (and unusually) bereft of speech.

QUATREFOIL RESTAURANT 16 SYDENHAM ST, DUNDAS

quatrefoilrestaurant.com

SI TTING DOW N W ITH QUA TR EF OIL CHEF - O W NER FRA S ER M A CF A R LANE 1. HOW WOULD YOU DESCRIBE QUATREFOIL, AND YOUR OTHER RESTAURANT, BRUX HOUSE? HOW ARE THEY RELATED? Quatrefoil is a modern French restaurant set in a century home in idyllic Dundas, Ontario. Our food is seasonally driven and the menu is rooted in classical French cuisine while some of the concepts have a more modern touch. Brux House is a craft beer inspired restaurant that takes its inspiration from the foods of the European beer belt. That's the jumping off point and we stay true to that to a degree, but really anything goes. We enjoy coming up with really delicious and sinful bar snacks. Of course we also stay true to what's in season and use local purveyors as much as possible, just the same as Quatrefoil. And the beer list, both draft and bottle, is pretty killer.

3. FAVOURITE PLACE TO BE WHEN NOT AT THE RESTAURANT? At home or at the cottage, or anywhere I can be with my wife, my son and my dog. I like having big family dinners at the inlaws. 4. RESTAURANT YOU'D LOVE TO VISIT? I would love to do a big trip to New York and hit all the big restaurants there. In Europe I like everything from the fancy Michelin-starred restaurants to small French bistros, German beer halls, Spanish Tapas bars, hole-in-the wall Greek gyro places. My wife and I recently went for dinner at La Banane in Toronto and it was really fun and delicious. We have reservations at Pearl Morissette in Jordan Station for my wife's birthday. I

2. HOW OFTEN DO YOU GET TO SIT DOWN

was lucky enough to get invited to the

FOR A MEAL AT EITHER QUATREFOIL OR

soft opening with Kyle, my chef from

BRUX? WHAT ARE YOU USUALLY EATING

Brux. It was fantastic. They are doing

WHEN NOT AT WORK?

really interesting things. Hyper local and

I never really sit down at Quatrefoil to

kind of modern and elegant in a rustic

eat, which is a shame because I think you

sort of way. It's already a special place

can learn a lot from dining in your own

and they haven't been opened for a year.

restaurant. I would feel very awkward doing it though, so I avoid it. I have managed to eat twice at Brux House since we opened and I can honestly say both meals were top shelf! If I'm not working I like to cook at home. Anything from grilling a steak to veal marsala to Chinese stir fry dishes. I've been kinda obsessed with figuring out how to make a good, authentic stir fry the last couple months.

5. GUEST YOU'D LOVE TO SEE WALK THROUGH THE DOOR? We appreciate any guests that take time from their busy schedules to join us for a meal. Honestly, I don't really wish for anyone in particular to come through but it's always fun when chefs from restaurants around here decide to come

check out what we're doing. It's flattering â&#x20AC;&#x201C; and kind of fun to spoil them a bit

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model:

embrace your tribe.

@thebirdspapaya

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acquasalon.com

Home is where great culture is.

unlock your future at royalcity.com

GETTING TO KNOW: 142 142

BLOOMS + FLORA INTERVIEW BY SONIA PREISLER

YO U K NO W SOMEON E’S D O IN G SOM ETHING RI GH T WH E N T H EIR F LO WER SH OP BEC OM ES A R E GI O NA L D EST IN AT IO N – N O T ONL Y AS A S O UR C E F O R ST U N N IN G ARRANGEMENTS, U NI Q UE P L A N T S AN D OT H ER AMA ZING PR O D UCTS (T H E SAG E SOAP CO MPANY, A N Y O NE ?) , BU T ALSO AS A PLACE TO HANG O UT. B E CA U SE IT ’S SO D ARN ED BEAUTIFUL . A N D THE I R ST AF F ARE SU CH ROC K STARS. T O Q UE CO RRESPO N D EN T SO N IA PREISL ER RE CE N TL Y SAT D O WN WIT H BLO OM S + F L O R A ’ S R OBY N MAU D E T O F IN D OUT W HAT A L L THE F U SS IS ABOU T .

Ania Mallard, Robyn Maude, Carrigan Lee, Lindsay Moore (missing: Jocelyn Dunsmoor)

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TELL ME HOW BLOOMS + FLORA STARTED. Blooms + Flora started from a desire to work with my hands, to have control over my career, and to have the flexibility of being at home with my kids. We started as a private floral studio in 2011, focused solely on wedding and event florals, and then we opened our first brick and mortar retail store in 2015 in Downtown Guelph. In the Fall of 2017 we expanded into our current space on Woolwich, giving us a bigger and brighter home for our plants and more space for hosting workshops and carrying out large-scale wedding design.

WHAT WOULD YOU SAY IS THE BEST PART OF YOUR JOB? The people I work with. My crew are the most creative, hilarious, and kind folks you have ever met, and they work so hard and we spend so much time together. They’re my second family. I’m always striving to improve my craft and learn from other floral designers as well. The flower community in Southwestern Ontario is very strong and I am so grateful for all my fellow florist friends.

WHAT IS YOUR MOST IMPORTANT TOOL ? My knife. With the fast-paced environment of our shop, speed is key. I can’t design without it and you’ll definitely hear me complain if I can’t find it.

YOUR FAVOURITE FLOWERS TO WORK WITH? That’s like picking a favourite child. Anything grown in my garden for sure – like phlox, veronica, roses and delphinium. Other than that, hellebores, Japanese anemones, and nigella would be in my top three.

WHAT WOULD YOUR DREAM ARRANGEMENT INCLUDE? It would be full of flowers and foliages grown by my flower farmer friend Joanne of La Primavera Farms. It would include local garden roses, foraged greenery, unexpected elements - maybe some fruit, grasses - and lots of colour.

IS THERE AN UNDERRATED ELEMENT THAT REALLY ‘MAKES’ AN ARRANGEMENT? Negative space. Allowing flowers to have their space within a vase or hand-tied bouquet without being cramped by other blooms is key.

BLOOMS + FLORA 182 WOOLWICH ST, GUELPH

bloomsandflora.com

WHAT IS IT ABOUT OUR RELATIONSHIP TO FLOWERS THAT IS SO EXTRAORDINARY? I like to think that we have an instinctive connection to flowers and the remarkable experience of giving and receiving them. After all, the act of giving and receiving flowers dates back to Ancient Egypt and spans many

cultures. Flowers convey so many sentiments, and their fleeting beauty makes them all that much more special

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‘TOQU E NI GH T C A P ’ :

RECALLING A HAND CRAFTED DAY TRIP 146

BY CHRIS TIESSEN

‘Red Car’s here.’ And with those three (and a half) simple words, the TOQUE crew – along with twenty of our nearest and dearest –

p i r t y a D e u q q o To T 2.

No.1

5:30-6:30pm

were whisked away into a warm May evening toward wide-eyed adventure, mayhem, and surprise destinations. Sprinkled with just a pinch of debauchery. But before I get ahead of myself, let’s begin at the beginning. At TOQUE headquarters. Just across the mighty Speed River on the edge of downtown in

.ca

4:30-5pm

the Royal City – Brooklyn.

Drop-off: Downtown Guelph Featuring

Or, as most people call it, Guelph. To properly set this stage.

6:55-7:30pm 7:45-9:30pm o

3. 6:55-7:30pm

7 o

CHAPTER 1: GOODFELLOWS & GOOD COMPANY I was late to the party. My own party. Our own party, really. A day trip affectionately labeled ‘Night Cap’ that TOQUE organized to animate what goes on between the sheets of our magazine. Highlighting some of our region’s best. Food. Drink. Entertainment. When I finally arrive at TOQUE HQ (just after 4:30pm on that Friday afternoon), almost the whole crew had already assembled. And Chef Ryan Goodfellow – of Goodfellow’s Field to Fork in Rockwood – was holding court. As he’s prone to do. Introducing the charcuterie board he’d brought laden with locallyproduced goods. Grey Stone and Mason’s Delight cheeses from Rivers Edge Goat Dairy farm. Soft-cured cow’s cheese from Taste of Craft. Chorizo, soppressatta, and terrine from Trotter’s Butcher Shop. Nuts, seeds and dried fruit from The Nut Case. Organic sprouts from Nature’s Nurturing Farm. And so much goodness made in-house: pickled beans and asparagus, marvelously-textured mustard, and mouth-watering crostini and ciabatta. Presented exquisitely on a live edge board. I grab a tall can of Royal City ‘Exhibition IPA’ and dig in. To the cold beer. The charcuterie. And the conversation too. The buzz in our small office space is palpable. I look over at Cai and mouth the words: ‘It’s gonna be a good night.’ She raises her can of Wellington ‘Kickin Back’, smiles, and nods. Yes, it is.

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CHAPTER 2: PRIVATE CHARTER & PRIVATE TASTINGS A handful of minutes before 5pm, an ample shadow crosses the floor-to-ceiling front window of HQ. And stays put. I peer over heads across the crowded room to identify the culprit. Our limo bus. By Red Car. A shiny black twenty-three seater. Appointed with bolstered coach seating and tables with places for four. The perfect transportation solution for the night’s agenda. ‘Red Car’s here,’ TOQUE Partner Cai Sepulis announces above the tumult of friendly chatter. In almost no time at all our crew gathers what’s left of the charcuterie (because how could we not?), pockets a few roadies, and hops aboard. First stop: Elora Brewing Company – about a twenty-five minute drive up Wellington Road 7 from Guelph. Once we’re on the road, event co-ordinator Sonia Preisler alerts our gang to the next item on the evening’s agenda: a surprise

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treat from Grain & Grit Beer Company, whose owners Joe and Lindsey have joined us on the trip. Lindsey introduces ‘Seeing Stars’, a dry-hopped sour, and, as tall cans begin to make their rounds, Joe explains the intricacies of this impeccably refreshing ale. Comet & Mosaic hops. Tropical fruit & citrus. Juicy grapefruit & lime. Finishes with a lingering earthy sweetness. Soon everyone’s echoing the same sentiment: this upstart #hamont brewery is worth the trip. We polish off our sours as our Red Car enters the roundabout at the top of Elora’s Metcalfe Street. From this vantage point, the gorgeous town is spread out before us, as if in a painting. Indeed, the scene is evocative of any number of oils I recall seeing as a kid in my parents’ collection (and published books) by past local artists Woldemar Neufeld or Peter Etril Snyder. My pastoral vision vanishes as our limo bus pulls up outside Elora Brewing Company and the noisy crew disembarks. As for me, I am full of charcuterie, craft beer and an unflappable desire to get inside what’s probably my favourite place on earth: that brewery in Elora.

CHAPTER 3: FEASTING IN THE BREW HOUSE As we crowd through the front door, brewery staff take charge. Our group is guided past the tables immediately in front of the retractable glass garage doors (where I was certain we’d be seated), past the staircase leading to the brewery’s open loft space (which we’d already been told was hosting an anniversary party), and past the long wood bar (which is my favourite spot to settle when I drive in for lunch on my own or with a friend). We are guided, finally, into the brew house, where a long table graced with white linen and vased flowers has been set for us. A complete surprise. And absolutely perfect. Plates of roast beef and falafel sliders, breaded chicken and mussels – all created in-house by Elora’s fantastic kitchen – fill the table. Pints of Elora brew – 'Lady Friend' IPA, 'Three Fields' Lager, 'Elora Borealis' Pale Ale – fill our glasses (including the Kitras hand-blown vessel I get to enjoy every time I come here, as part of my Elora Stein Club Membership). And the next hour is pure bliss.

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CHAPTER 4: DOUGHNUTS, A SECRET BREWERY & DERBY ‘I can’t believe how good these are!’ ‘I can’t believe they’re vegan!’ ‘I can’t believe how full I am!’ ‘Can I have another?’ Merit Badge Doughnuts. The brainchild of The Making Box’s Jay Reid and Cas Knihnisky. This amazing vegan confection is available at various cafes and specialty shops across Guelph. And on our Red Car during the ride back into Guelph from Elora on this ‘Night Cap’ day trip. Let’s just say there were none left by the time we reached our next stop – Guelph’s soon-to-be newest brewery: Fixed Gear Brewing Company. Located in the heart of Guelph’s Junction Neighbourhood – a beautiful mix of picturesque two-storey red bricks, mature green spaces and industrial chic – Fixed Gear should be opening by late

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summer. Which means we are being treated to a sneak peek of the brewery’s offerings. Florida Track Suit’ Radler. ‘Velvet Tangerine’ Lactose Pale Ale. And more. Although the brewery’s custom furniture – to be created by Bryce and AJ of ThreeCrow (who happen to be on the trip with us and whose recentlyfinished bar at Guelph’s La Reina is the talk of the town) – is not yet installed, the place already looks fabulous. With a custombranded vintage Airstream trailer and Land Rover parked outside where the patio will be installed, the spot already looks the part. And is sure to be a new personal haunt when it opens. From Fixed Gear we head to Guelph’s Victor Davis Recreation Centre for a Friday night showdown at Royal City Roller Derby’s ‘Royal Brawl’ tournament. If you’ve never been to a derby match – either in Guelph or neighbouring communities that field teams – it might be time you gave it a try. Brutal hits. Fast-paced skating. Rowdy fans. A fully-

151 stocked beer garden. And, if you happened to be there the night of our day trip, a special section reserved for almost two dozen rowdy fans filled with Goodfellows charcuterie, Grain & Grit beer, Elora Brewing Company’s incredible food and brews, Merit Badge goodness, Fixed Gear brews and a good measure of piss and vinegar. The game completed – Royal City’s Brute Leggers wound up beating the North Star Roller Derby Supernovas 174 - 140 – our crew boards the limo bus for the last leg of this adventure: a ride back to TOQUE HQ. Now I have to admit that my recollections of this bit of our journey are foggy. Devouring the last remnants of the Goodfellows charcuterie board. Chants of ‘Eat-The-Cheese’. Me eating the cheese. Hysterical laughter. A tall can of Grain & Grit’s ‘Bitter Sweet’ Double Chocolate Milk

And home. Will we do this again? You bet. Will it

be epic like this inaugural ‘Night Cap’ day trip? It had better be. Can I wait for it? Not even a bit

Stout spilled. More chants of ‘Eat-The-Cheese’. ThreeCrow’s Bryce Hill eating the cheese. More laughter. More good times.

WANNA WATCH THE TRIP ON VIDEO? CHECK OUR INSTAGRAM FOR RYAN CHRISTODOULOU’S SLICK CONDENSED VERSION OF EVENTS

MEET YOUR MAKER

HOLY SMOKES Guelph, ON 152

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@holysmokesmusicfest IN S PI RAT I ON F O R T H E F E S T I V A L? T o cr eate sp a c e f o r f o l k s who do n ’ t o ften g e t t o he a d l i ne WH AT ’S YOU R B I G G E S T H O LY

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AN ENC H AN T I NG WO R K S H O P :

TOM BARTLETT GUITARS BY CHRIS TIESSEN Somewhere deep in the heart of The Ward –

like Paul Langlois of The Tragically Hip, Colin

Guelph’s storied neighbourhood renowned

Cripps of Blue Rodeo, Sam Roberts of The

for its maze-like streets and hidden lanes,

Sam Roberts Band, Jimmy Shaw of Metric and

expansive vegetable gardens and picturesque

Broken Social Scene, and so many more, have

century-old Italianate cottages, clucking

played in the studio. And in concert. Including

chickens, a tightknit working class community

The Hip’s iconic last show where Langlois

and an emerging colony of craftspeople

wielded a Bartlett guitar in front of a third of

– lies a cozy workshop in a picturesque

this vast nation’s population.

backyard where magical instruments come into existence. One by one. By hand. By a carpenter-turned-luthier named Tom.

‘I still can’t believe that happened,’ Tom says of the nationally-broadcast event as we sip pints of some local good stuff in his serene

Tom Bartlett. Of Bartlett Guitars. A one- (or

backyard on a long summer evening. ‘I can’t

two-, depending on the day) person operation

overemphasize how important The Hip’s

that builds some of the most sought-after

music has been in my life,’ he continues.

electric guitars in the world. Instruments that

‘I’ve identified with their music for much

Guitar Player magazine has declared are ‘so

longer than I’ve been making guitars. Having

beautifully put together that every little detail

them tour and make music with one of my

is worthy of examination.’ And that musicians

instruments is something I’ll cherish always.’

Tom goes silent, as if pausing to re-play a moment of the concert in his mind. I promise myself that I’ll watch it later (again) on YouTube. And then, during this brief interlude, I look around the yard. Tom’s workshop, just steps away, casts a long evening shadow across the tidy lawn. The shop has a sort of enchanted air about it – even though it’s actually just a modest shed, I think to myself. It has functioned as the heart of Tom’s successful business from the beginning. Of two businesses, actually. And as his refuge, too. Lit only by two small windows and a handful of table lamps, the workshop inside is a compelling instance of so much stuff in so little space. Well-used hand tools are everywhere – hanging in rows on walls, piled in containers, resting on table tops. And guitar parts – necks, bodies, fretboards – are sequestered in custom wooden shelving above the shop floor. An imposing (and gorgeous) belt-driven vintage saw takes up a good chunk of the workshop floor. Other large saws and drills collected by Tom over the years claim their territory in various corners. And an array of work surfaces – some bare wood, others covered in carpet, and others still laden with vices and clamps – take up the rest of the space. ‘I’ve certainly spent a lot of hours in that place,’ Tom remarks. ‘I first started building it up well over ten years ago when I was a cabinet maker.’ He continues: ‘It was always too small. From the very beginning. I can remember having to cut an opening in the wall so I’d be able to plane pieces of lumber – pushing them out the hole as I worked.’ He chuckles before adding: ‘The place has served its purpose.’ Then, yes. And now. And through the time that Tom transitioned from cabinet maker to luthier. He tried his hand at his first guitar a decade ago during the slow period for cabinet makers between Christmas and February. ‘I paid a thousand dollars in materials for that first guitar and broadcast the building process online,’ he recalls. ‘I ended up selling it for three thousand dollars to someone following my posts. I invested the cash back into materials to build another guitar, and away I went.’ Within three months Tom doubled his price. Within another three, he doubled it again. And still the waiting list grew – to as much as four years. Actually, it’s less these days. He’s managed to cut the list down to two years now. Today this extraordinary backyard workshop is where Tom and his apprentice, Jeremy, craft as many as thirtyfive guitars a year. For customers all over the world. ‘We

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GETTING TO KNOW: TOM BARTLETT GUITAR MAKERS WHO INSPIRE YOU? Johan Gustavsson, Terry Mcinturff, Michael Stevens & others

MUSICIANS YOU’D LOVE TO SEE PLAYING YOUR GUITARS? I actually get the most joy seeing someone treat themselves to a guitar as a special gift to themselves

FAVOURITE GUITAR THAT YOU BUILD? It changes daily. Right now I’m into solid colours with matte finishes

IF YOU WEREN’T A GUITAR MAKER, WHAT WOULD YOU BE? No idea. I’d be working with wood, though. I’d love to build skateboards

WHAT MAKES A BARTLETT GUITAR SO SPECIAL? This is a tricky one. I pride myself on the details the glues, pigments, plastics, lumber, etc. And I think my guitars fill a void in the market for upscale traditionally set up instruments without the traditional look of what’s been done for years. The one-on-one contact with customers and hand-made finished product also make my guitars stand out

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build the guitars in batches of fifteen-to-

now, this means I’m about halfway there.’ We

seventeen each,’ he tells me. ‘Although I want

sit together in silence, taking in these weighty

to get those numbers down.’ He pauses,

words. I take another sip of my brew, and try

before adding wistfully: ‘I’ve always wanted

to imagine Tom spending days anywhere but

to get those numbers down.’ And yet the

in his shop – a space so personal it seems an

customers keep coming. And Tom keeps

extension of the man. Mosquitoes are out

building guitars. One by one. By hand.

now – flitting about our ears and ankles. And

As the sun sinks to the horizon and dusk casts an ethereal glow about the yard, Tom waxes philosophical: ‘I’ve always told myself that I’ve

then he continues: ‘And yet if I can sustain my joy in this craft, I might just build guitars until I die.’

got about a thousand guitars in me before

Here – in just such a unique, oddly enchanting

I call it a day.’ He pauses, before adding:

space as this, in just such a beguiling urban

‘Having worked at this business for a decade

neighbourhood

@BARTLETTGUITARS

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BARTLETT GUITARS

bartlettguitars.com

160 GOOS E " C OU RAG E , M Y L O V E " B Y CA i SE P U L iS

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COC KTA I L HO U R

WITH KATIE SHEWEN, THE PORCHLIGHT ELORA

T H ECURIOSITY C U R I OSMASH SITY SMASH THE IN ITS SIMPLEST FORM, A SMASH IS A MUDDLING OF SPIRIT, HERBS, SUGAR AND FRUIT – OFTEN TOPPED WITH SODA. THE MOST FAMOUS SMASH IS THE CLASSIC MINT JULEP, BUT WITH THE KENTUCKY DERBY LONG PAST I THOUGHT I WOULD SHARE WITH YOU ONE OF MY FAVOURITE LATESUMMER REFRESHMENTS: THE CURIOSITY SMASH. WHEN BUILDING A SIMPLE COCKTAIL LIKE THE SMASH, IT’S IMPORTANT TO BUILD UP THE DRINK WITH INGREDIENTS THAT COMPLEMENT THE INHERENT FLAVOUR COMPONENTS OF YOUR CHOSEN SPIRIT. BECAUSE I CHOSE HENDRICK’S GIN – INFUSED WITH ROSE AND CUCUMBER – I INCORPORATED BOTH OF THESE INGREDIENTS INTO THE COCKTAIL’S CREATIVE DESIGN. I THEN ADDED A LITTLE BASIL, LIME AND PINK PEPPERCORNS FOR AN ADDED SPLASH OF SUMMERTIME. In a shaker, muddle:

5 Pink Peppercorns

3 Rose Petals

3 Large Basil Leaves

3 Lime Wedges

Add: 10 ml Simple Syrup (1:1 sugar:water ratio) 2 oz Hendrick’s Gin ADD ICE & SHAKE STRAIN into highball glass with cucumber* TOP WITH SODA Garnish: Basil Leaves, Rose Petal, Cucumber Wheel *With a peeler, shave the cucumber lengthwise. Lower one peel into the highball so the tip of the peel is on the bottom of the glass. Drop in one ice cube and allow the peel to fall over the cube. Drop in another cube and repeat.

HANDCR AF TED NAGA COLLECTION

Toque Magazine - Issue 5 - The Handcraft Issue

Articles inside

A Red Letter Day

Experimental. Tangible. Intimate

Rug and Weave

St. Jacobs Furnishing

Under The Lights

Phidon Pens

Taco Farm

Hand Craft

Getting to Know

Sympathetic Deconstruction

People's Champ

Framing the Good Life