Lifestyle July-Aug 2026 digital

GRILL Recipes from Jamie Oliver

Micro-Getaways in Lambton and Middlesex Counties

Summer Living Starts with a Vision

Imagine a space designed for the life you’re building. CCR Build + Remodel creates custom spaces to reflect how you live, work, play, and gather. With over 35 years of experience, we bring craftsmanship, intention, and long-term value to every project, indoors or out.

Summer Breeze

“Deep summer is when laziness finds respectability.”

SAM KEEN

We begin this issue with a successful renovation story and it’s as much about the process as anything else. Designer Yvonne McLeod listened to the homeowners’ needs and wants, DUO Building Ltd served as contractor, and the results are on full display in “Creative Synergies in Sunningdale.”

Most of the rest of this issue embraces some aspect of summer. Somehow, in youth, summer days seem to stretch out forever. I can recall plenty of excitement but also boredom creeping in at times. Now, the season seems far too fleeting, so let’s get at it. Summer has arrived in all its glory and we’re glad to help you take full advantage of all it has to offer.

“Summer Days, Summer Nights” is our fashion theme in this issue. And our Marketplace pages focus on outdoor entertaining. Warmer days beckon us outside, and Lisa Brandt offers scientific proof that this is a sound instinct to listen to in “Good Day Sunshine.” With some caveats — hats, sunscreen, hydration and such — the benefits of getting out into nature enhance body, mind and spirit. Don’t take my word for this, Lisa consulted the experts.

Bruce Fyfe does double duty in this issue. “Redefining the Distance of Escape” reminds us that a getaway or two helps make summer special, and a road trip can be short and still oh so sweet. Exploring some great adventures that lay literally around the corner and just down the road, Bruce highlights magical rural destinations in

Middlesex and Lambton Counties. Happy trails!

Is there a better smell in summer than food on the grill? Bruce is also an excellent cook and he particularly loves to work with fire. He introduces us to a few influential members of the local barbecue community in “Where Smoke Meets Story” along with some helpful resources. The variety of foods people want to grill today, including vegetables, new cuts of meat and seafood, and a rich assortment of rubs, spices and sauces takes barbecue to another level.

The intrepid chef Jamie Oliver’s latest book Grill has arrived just in time for summer and Sue Gordon has tested it out and selected three new recipes to share with Lifestyle readers. Oliver is a huge grilling enthusiast and offers encouragement and expert instruction in equal measure. Equipment and techniques have come a long way since Dad fired up the Hibachi for some burgers and hot dogs! Sriracha corn anyone?

With plenty of practical tips gathered through personal experience, along with her usual whimsy, Sue Sutherland-Wood offers summer gardening tips in “Falling in Love Again.” I especially appreciate Sue’s understanding that gardening is work that should be tempered with pauses to enjoy one’s accomplishments. I’ll do some weeding but I will definitely raise a glass to that this summer.

Cheers,

Chris McDonell

JULY/AUGUST 2026

PUBLISHER & EDITOR-IN-CHIEF

Chris McDonell

COPY EDITOR

Kym Wolfe

MANAGING EDITOR

Sue Gordon

WRITERS

Lisa Brandt

Bruce Fyfe

Sue Gordon

Bryan Lavery

Kathy Navackas

Kathy Rumleski

Sue Sutherland-Wood

Janis Wallace

ACCOUNT MANAGERS

Jane Antoniak 519-719-9366 janeantoniak@gmail.com

Annette Gent 519-200-0283

annettegent537@gmail.com

Lorraine Lukings 519-520-7676

lorrainelukings@hotmail.com

Jan McGrath 519-243-2932

jm@lambtonshores.com

ART DIRECTION, EDITORIAL & AD DESIGN

Wendy Reid

PRODUCTION

Wendy Reid

PHOTOGRAPHY

BAIN IMAGES

Richard Bain / Jesse Bellringer

RENO STORY (non-kitchen)

Lyrical Productions / Insta @Ericha.photography

ROAD TRIP STORY

Jane Antoniak / Bruce Fyfe

WEBSITE

City Media / citymedia.ca

Lifestyle is published six times a year, in print and online. 20,000 copies of each issue are distributed through magazine stands and local businesses in London and surrounding cities and towns.

No part of this magazine may be reproduced without the written consent of the publisher. The publisher accepts no responsibility for unsolicited material. All rights reserved. Printed in Canada.

CONTACT LIFESTYLE AT 525 Huron Street, London ON N5Y 4J6 • 519-434-8349 lifestyle.eatdrink@gmail.com lifestylemagazineonline.com

ON THE COVER

The light-filled kitchen in our Sunningdale renovation story. Design: Yvonne McLeod; Contractor: DUO Building Ltd; Photographer: Richard Bain.

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HOMES

10 CREATIVE SYNERGIES IN SUNNINGDALE

It Starts with a Solid Design

MARKETPLACE

22 OUTDOOR ENTERTAINING

BEAUTY & WELLNESS

24 GOOO DAY SUNSHINE The Healing Power of Nature

FASHION

28 SUMMER DAYS,

TRAVEL

24

37 REDEFINING THE DISTANCE OF ESCAPE Micro-Getaways in Lambton and Middlesex Counties

EATDRINK

49 THE BUZZ Culinary Community Notes

58 THE BBQ COMMUNITY Where Smoke Meets Story

62 RECIPES GRILL by Jamie Oliver

HEARTH & HOME

64 FALLING IN LOVE AGAIN (With Your Garden)

BUSINESS PROFILES

9 Candela by Sifton

20 London Kitchen Studio

21 Riverside Construction

48 Neighbourhood Auto Plus

56 Ashborne Cafe

57 Unger’s Market

Modern Living, Thoughtfully

Designed

Candela at West 5

At West 5 the community is always evolving, and Candela has firmly found its place. This beautifully designed rental residence by Sifton Properties offers a refined yet welcoming lifestyle, where comfort, connection and sustainability come together seamlessly.

Each of the 84 rental suites is designed with modern living in mind. Open-concept layouts, contemporary finishes and thoughtful details create spaces that feel both refined and welcoming. Quartz countertops, luxury vinyl plank flooring, Energy Star® stainless steel appliances, spa-inspired bathrooms, in-suite laundry, keyless smartphone entry and private balconies all come together to offer comfort and convenience without compromise. For those who choose a west-facing suite, the reward is a front-row seat

to West 5’s stunning sunsets — a daily reminder of the beauty that surrounds you.

From the moment you step into the lobby, Candela offers an experience that feels more boutique hotel than rental residence. The stylish lounge invites you to relax by the fireplace, connect with neighbours or unwind after a busy day. Onsite fitness facilities make it easy to prioritize wellness, and the dedicated dog

“Everything is beautiful and gorgeous, and you feel alive walking through the halls — everybody is friendly. In the West 5 community there’s somewhere to go, whether it’s coffee or shopping or just going to visit someone.”

wash is a favourite among residents, especially in a community where pet lovers are in great company!

Beyond your suite, the best of West 5 is right outside your door. Pick up the nearby nature trail for a peaceful stroll or follow it all the way to the scenic Kains Woods trail. Enjoy walkable access to local cafés, restaurants, shops and everyday essentials. Designed with sustainability at its core, Candela also features solar panels, energy-efficient systems and smart in-suite controls that support a more environmentally conscious lifestyle.

There’s never been a better time to make your move. Be sure to ask about current move-in incentives and special offers designed to make your transition seamless. Discover what it feels like to live in a place that truly has it all. Visit rentcandela.ca to book your private tour today. •

It starts with a solid design

CCreative Synergies in Sunningdale

BY JANIS WALLACE

reating a successful renovation begins long before construction starts. It begins with listening — understanding how a family lives within their home, how they gather, entertain, function and ultimately, how they want to feel within their space. For this recent main-level renovation, the homeowners — a busy family of six — wanted to expand their kitchen, increase natural light, and create an environment that encouraged connection while still maintaining practical and uninterrupted workspaces for everyday living and entertaining.



As with many renovations, some of the greatest design challenges were not what would be added, but rather how to thoughtfully work around the home’s existing conditions. Existing door and window placements, mechanical systems, structural limitations, budget consider-

ations, resale value and the clients’ longterm plans for the home all played a significant role in shaping the final design. A well-designed kitchen is not simply about aesthetics; it is an investment in how a family experiences their home every day. When approached thoughtfully, kitchen

“

At Amber Light Custom Cabinetry, the design process is rooted in understanding the full scope of a client’s needs before construction ever begins.”

YVONNE MCLEOD

renovations can often yield a substantial return on investment while dramatically improving quality of life.

“At Amber Light Custom Cabinetry, the design process is rooted in understanding the full scope of a client’s needs before construction ever begins,” says

Kitchens • Bathrooms • Closets

Award-winning Designs from

Yvonne McLeod, the firm’s principal designer. “Every project is approached with careful planning, realistic budgeting and detailed scope development, to ensure clients feel informed and confident throughout the renovation process.”

For this Sunningdale home several key considerations influenced the final layout, including whether relocating the laundry room to the second level would better support the family’s daily routines, and how the existing HVAC system could be retrofitted to accommodate wall relocations and structural changes. Once the design evolved into a footprint that functioned both aesthetically and practically, collaboration with engineers, contractors and skilled trades allowed the team to develop a comprehensive construction

plan with very little left to interpretation.

To realize the design, three pieces must connect: the homeowners’ need/want; the designer’s vision to address those; and the builder’s realization of both.

DUO Building Ltd. was hired as the project’s contractor and collaboration played a critical role in the success of the renovation. “As a contractor, one of the most valuable things you can have before starting a renovation project is a clear detailed design, confirmed selections and a well-structured schedule — and that’s exactly what working with Yvonne at Amber Light Custom Cabinetry provided on this project,” says John Relouw, owner of DUO. “Knowing the layout, materials and scope of work up front means

our team can plan trades, coordinate deliveries and schedule the work with confidence rather than making costly decisions on the fly. That foundation is everything.”

“Yvonne (McLeod, designer) worked closely with the client for the floor plan,” says Relouw. “She reached out to us to finish the project. There was some structural work to take out a wall, add point loads into the basement, to put it all back together. We managed the trades (plumbing, electrical, flooring, painting). Working with our trades is good because you know what you get. We have good relationships.”

McLeod’s design included removing a wall and hall to provide more kitchen space, adding a coffee bar and eat-in island, and updating the two-piece bath and laundry. “Working with a good design is a key element,” says Relouw. “Making the hallway part of the kitchen got rid of wasted space.”

As well as the structural changes, DUO replaced two small windows with one large one that brings in light and a view of the backyard.

Of course no renovation is without its surprises, and when clients are living in the home throughout the process,

THE LAUNDRY ROOM was reorganized for better storage and functionality even while losing square footage to the kitchen’s new refrigerator.

“ Some of the greatest design challenges were not what would be added, but rather how to thoughtfully work around the home’s existing conditions.

the ability to adapt is just as important as the plan itself. “Having a strong design vision already in place gave us the flexibility to accommodate client requests and adjust course without losing momentum,” says Relouw. “The big decisions had already been made thoughtfully. The result was a project that stayed on budget, respected the clients’ daily life, and delivered a kitchen that truly exceeded expectations.”

Once the structural engineering was complete and the required beam work and mechanical modifications were finalized, the Amber Light cabinetry phase began. The custombuilt cabinetry was carefully detailed to support the demands of a busy family for durability and practicality while preserving a clean and elevated aesthetic. Paired with a rock-solid hardware system, the cabinetry delivers thoughtful organization, long-term performance and everyday ease of use.

One particularly thoughtful design solution involved creating the illusion of a full pantry wall through custom shallow-depth cabinetry measuring only seven inches deep. While visually streamlined, the storage wall was intentionally designed to accommodate an array of functional kitchen essentials while maintaining the clean architectural aesthetic of the space.

The island itself became a defining feature within the home — designed not only as a preparation area, but as a destination for gathering. Incorporating dual work zones and generous seating, the island allows multiple family members to comfortably use the kitchen simultaneously while encouraging conversation, connection and shared daily experiences. “We selected HanStone Quartz Canada ‘Calacatta Gold’ for the perimeter countertops, island and backsplash,” says McLeod. Bold yet refined, the soft white foundation of the

material is complemented by subtle ribbons of taupe and grey, accented with delicate warm veining that creates a timeless and captivating aesthetic. “The balanced palette includes both the warm and cool sides of the colour spectrum,” adds McLeod, “allowing the space to work with changing design trends, giving longevity to the overall investment.”

To maintain visual cohesion throughout the home, the Sherwin-Williams Alabaster (SW 7008) wall colour was selected to closely complement both the cabinetry and trim details. This restrained tonal approach allows the beautifully picturesque backyard views to remain front and centre, enhancing the connection between the interior and exterior spaces

while maximizing the home’s natural light. The flooring selection was equally intentional and rooted in preserving the overall character and feel of the home. While the home’s original solid cherry flooring was undeniably beautiful, it offered limitations in both versatility and suitability for the lifestyle of an active family. In its place, a white oak engi-

neered hardwood was selected for its durability, timelessness and ability to remain steadfast through changing trends.

As McLeod explains, “When selecting flooring, regardless of the material, I never choose a finish without carefully considering its construction, the type of home and the lifestyle of the people living within it. More permanent design elements — such as flooring, countertops and tile selections — should create a quieter foundation within the space, allowing additional layers and furnishings to evolve naturally over time. The softer white oak tone also contributes to a more comfortable and casual atmosphere while maintaining the durability and wearability needed for long-term living.”

“We were impressed with Yvonne’s design sense and appreciated how she listened to our ideas,” say the delighted homeowners, “creating a design that made beautiful and functional use of our space.”

“Seeing everything come together, the colours, the furniture, it goes from dated to something cool and trendy,” says Relouw. “It’s more functional, a warmer space.” The results show the success of the pieces coming together beautifully. The success of this renovation was ultimately rooted in collaboration by local designers, contractors, engineers and skilled trades throughout every phase of the project. The transformation unfolded seamlessly and the result is a house that now feels brighter, warmer and more connected. It’s a space with increased value, but more importantly, it will enrich the daily lives of the people who call it home. •

JANIS WALLACE has written for newspapers, magazines, scripts and social media on topics from music to dog food, fashion to décor, agriculture to gardens. She wrote a book about a theatre, a place she loves to be — in the audience or on stage.

Tailored Plans for Client Goals

London Kitchen Studio: A One-Stop Reno Shop

London Kitchen Studio recently celebrated its seventh year in business, offering clients exceptional service for not only their kitchen renovations, but other areas of the home and outdoor spaces too. When owner Steve Hillman started the company, he had a staff of three in a 1,500-squarefoot unit. Today, 20 employees work in a 12,500-square-foot location with a warehouse to oversee all deliveries. The staff includes five award-winning designers, most of whom have more than 25 years of experience. Hillman has been designing kitchens for more than 30 years. London Kitchen Studio recently hired an in-house contractor which makes it a one-stop destination for any renovation. “When we opened the business, our primary focus was the new construction market,” Hillman says. “Now in recent years it’s become much more about renovations, as people are considering upgrading their own spaces rather than buying new.”

Customization has gone from having a set catalog to show clients to the tailored product options available today. “There

These warmer finishes create a timeless, lived-in feel while adding depth and texture to kitchens, bathrooms and living areas. Transitional style designs are popular, he says, with traditional elements including modern touches. “Narrow shaker door styles, for example, are popular right now along with porcelain countertops.”

really isn't a ‘standard’ kitchen anymore. Everything we do is customized to suit the lifestyle of our customer,” says Hillman. “We’re seeing a strong return to natural wood finishes and warmer colour palettes in home design. Many homeowners are moving away from the all-white cabinetry trend and embracing richer, more inviting tones that add warmth and character to their spaces. Popular choices include white oak, walnut, and stained maple cabinetry, often paired with earthy hues such as soft beige, warm taupe, sage green and creamy off-whites.”

Hillman says London Kitchen Studio has expanded with the needs of its clients. “In the beginning our focus was kitchen and bath cabinetry. We now do all kinds of spaces including closets, garage cabinetry, bars, built-ins and any other cabinetry you could want in your space.”

With summer here, people are considering upgrades to outdoor spaces. London Kitchen Studio is an authorized dealer for NatureKast, which offers waterproof, weather-resistant cabinetry. This works well for barbecue spaces, poolside bars and outdoor kitchens, he says.

London Kitchen Studio is a proud member of the London Home Builders Association, which has awarded the company numerous Best Kitchen awards and Sub-Trade of the Year twice. •

Riverside Construction Adapting Homes Through

Life’s Stages

Statistics Canada figures show more than 25 per cent of our aging population have some form of a disability, and this figure is rising. If a homeowner is considering a renovation now, it might also be an opportunity to look at anticipated future needs, without compromising the design or the style, says Riverside Construction president and founder Greg Hassall. Planning a renovation with a builder qualified and experienced in adaptive homes is essential, “You need someone who knows how to navigate the situation and will consider all aspects and details of the project.”

“We want to promote independence, peace of mind and flexibility. You want to be comfortable in your home though all stages,” he says. “As an adaptive home specialist, you can rely on our experience and knowledge at Riverside Construction.”

“People like the idea of aging in place,” says Hassall, and there are some simple future-proofing renovations that can make a big difference, such as widening doorways, choosing lighting locations, installing curbless showers, updating a floor finish and adopting smart home technology. “Perhaps it isn’t even doing it right then and there, it could be setting up for the future as we’re working within a project, such as putting utilities in behind the walls,” he says.

Hassall’s team liaises with their partners and consultants to ensure a holistic approach to adaptive design and renovation. “Talking to family members

Successfully aging in place benefits from pre-planning and professional advice. • INSET Future-proofing could include curb-less and wider access points and smart home technology.

or caregivers can also be helpful,” he says. “Sometimes these topics aren’t easy but planning is essential.” •

Building a better renovation experience

For 15 years we’ve been working on new ways to make renovations as stress-free and predictable as possible for our clients. The result is a renovation experience that they believe is a cut above the rest, and it’s only getting better.

There really is a difference. Put Riverside’s awardwinning team to work for you.

1 Whimsical metal sign can be hung indoors or out. ungers.ca

2 Throw a colourful garden party with chairs painted in rich, vibrant fun colours from Clancy’s Rainbow Benjamin Moore paints: 322 abstracta (deep yellow); 2026-20 margarita paint or 2055-40 bahama sea paint. clancysrainbow.com

3 La Rochere fine French Napoleon Bee glassware tumblers and carafe. watsonsofstratford.com

4 Glass pineapple-shaped drinking glasses with jar lids, reusable straws and silicone pineapple toppers. ungers.ca

5 Classic, versatile syrups for the perfect homemade cocktails and unique bitters for accent. Midnight Mixologist is made in London with many local ingredients. midnightmixologist.ca at the Market at the Western Fair District

6 Glossy round tray with built-in handles, with a high-quality lacquer finish to complement its cool teal colour. Other colours also available. cottage-culture.ca

Red Poppies “Welcome” coir doormat makes a warm and inviting first impression. parkwaygardens.ca

The Palazzo sofa, club chair and swivel rocker are made for gathering. Sculpted aluminum with deep, inviting cushions create an effortless outdoor lounge that endures season after season.

• The Forano + Bellino side table and end table have rust-proof aluminum bases and elegantly finished Bellino tabletops. cottage-culture.ca

9 The Marimekko of Finland Oiva Tiara tableware collection is both beautiful and hardwearing. This floral pattern on white stoneware is designed by Sami Ruotsalainen. Dishwasher, oven, microwave and freezer safe. watsonsofstratford.com

10 Wood candle holder set crafted from mango wood with a sleek natural brown finish complements any taper candle for mantle or table setting. cottage-culture.ca

11 Glazed ceramic parrot tiki mug for summer cocktails. midnightmixologist.ca at the Market at the Western Fair District

12 Whimsical metal sign for indoor or outdoor use. ungers.ca

13 The Laurion Dining Table has a natural teak tabletop with a black aluminum frame for a strong modern look. Measures 7.5’ long. • The Covelo Dining Chair is crafted with an airy natural-looking all-weather wicker. cottage-culture.ca

GoodSunshineDay

BY LISA BRANDT

THE HEALING POWER OF NATURE

The scent of freshly cut grass is enough to transport us back to childhood. To carefree summer days when we were almost feral, sent outside to play until we were called home for dinner or the streetlights came on. The sun warmed our faces, the soles of our bare feet felt the soft earth, and thoughts of waking to an alarm for school were somewhere off in the distant future.

Now, with our grown-up eyes almost constantly fixed on screens big and small, health advocates — especially those in the mental health field — are promoting the advantages of reintroducing our toes to the ground.

Not only are children more closely monitored these days, for good reasons, but coming face to face with nature as an adult isn’t quite as happy-go-lucky as it used to be. But the benefits are just as important, especially to our mental health. We all need a break, and fortunately, you can’t scroll through a flowerbed or swipe right on a tree. Even a quick walk in a park can be relaxing and turn a bad (overworked, stressed, anxious) mood around.

What the Doctor Ordered

Humans have innately known to get outside since the dawn of time. Not that we had a choice. That’s where our food was. But now we sometimes need an MD to remind us. Physicians are actually writing prescriptions for spending time among the leaves and flowers.

Dr. Anna Gunz, a Pediatric Critical Care Physician at Children’s Hospital, writes such prescriptions and reaction has been overwhelmingly positive. She says there’s a lot of proof to support nature as a healing force for our bodies. And growing evidence that it also heals our minds. After all, we are animals and fundamentally connected to the natural world.

“If you go outside, you’re helping your nervous system,” Dr. Gunz explains. “You’re helping your cardiovascular system and your mental health. It helps with depression and low moods.” It’s a reminder that even when you’re fighting to regain your health, the natural world is therapeutic in its own way. In fact, a study showed that just a glimpse of the outdoors helps with mind over matter: “This group of people all had the same surgery. They were all in hospital, and half of them could see a view of nature, which literally meant a tree under the window, it was very low bar. The other half could see a wall or other buildings. The group that could see nature had less pain. They used less pain medications, and they ended up being discharged earlier.”

Even if circumstances mean you can’t get outside, Dr. Gunz says there are other ways to connect to nature.

“There are times where it’s hard to go out,” Dr. Gunz says. “Maybe you’re on a deadline, or maybe you’ve got

The benefits of getting out there and enjoying the bounty of nature are undeniable.

asthma and there is extreme heat that day. Sitting with a plant indoors, taking care of a plant, even having a fake plant in a room changes the way people feel about things.”

Plants emit oxygen and are great listeners who never interrupt when you’re telling a story. Dr. Gunz didn’t mention this specifically, but giving plants names only strengthens the bond. Consider Robert Plant for a classic rock fan, or for a film buff, Keanu Leaves. All of this interaction between flora and human counts as intermingling with the natural world.

Everything Under the Sun

We now know that allowing our skin to bake can be dangerous. That gorgeous tan is the skin’s way of crying, “Enough!” Cells are producing melanin to protect DNA from permanent damage and it might be a harbinger of health concerns in the future.

Skin cancer — melanoma — is one of the leading types of cancer in Canada but it’s also one of the most survivable when it’s caught early. Applying a broadspectrum sunscreen and wearing a hat and other protective clothing can reduce exposure without limiting outdoor fun.

The sun’s rays emit Vitamin D to help the body absorb calcium for healthy bones. If you’re spending most of your outdoor time in the shade, a Vitamin D supplement can fill the gap. (Please discuss this with your doctor first.)

Ticked Off

It seems as if ticks are everywhere. They’ve found ways to travel, like stowing away in bird feathers for a free flight across a lake. They’re sneaky, they don’t fly, and they don’t jump. Instead, they cling to tall weeds and grab on like Velcro when someone passes. Keeping grass and gardens trim and avoiding critter carriers like mice and chipmunks can reduce the chance of getting ticked.

Jeremy Hogeveen with the MiddlesexLondon Health Unit says ticks shouldn’t deter anyone from taking hikes or walks in the woods. But ticks will try to catch a ride so inspecting yourself thoroughly after being out is a must.

“You don’t normally check behind your ears, on your scalp, and your armpit,” Jeremy says. “Also, your belly button and groin. That’s where the ticks end up

Applying a broad-spectrum sunscreen and wearing a hat and other protective clothing can reduce exposure without limiting outdoor fun.

going and, when they bite, they release an anesthetic, and you don’t even know.”

Jeremy also suggests throwing your outdoor clothing in the dryer for fifteen minutes when you get home to make sure any unwanted hitchhikers get the message.

Tweezing off a tick within 24 hours is ideal. But even the effect of a blacklegged tick — the one that carries Lyme disease — can be neutralized with antibiotics after 72 hours. (That requires another conversation with a doctor.) There are also preventative measures for pets that include chewables, topical treatments and more.

“Protection methods are very easy,” he says. “And if you have a brush pile or wood pile, keep it further away from the house.”

If you want to know what kind of tick you’ve got, upload a photo of it to ETick.ca. They might even ask you to snail mail the tick so they can test it.

Garden Party

Some people need an outdoor buddy to keep them motivated. Someone to walk or cycle with and to whom they’re responsible for showing up. Finding a like-minded pal or community is also important to our well-being, as many recent studies have shown there’s a loneliness epidemic among all age groups. We need each other.

Last year, a couple of Western students conducted a study about the school’s community garden. They discovered it was offering students much more than learning about growing food.

Olivia D’Andrea Brooks, one of the co-authors, says those who took the time to get involved, reaped the rewards. “Overall we found that community gardens provide a form of third place,” Brooks says, with the first two places being home and school or work. Participants built a community around tending to the garden. And for the first time, some developed an interest in other green activities.

D’Andrea Brooks’ research found there was a perceived improvement to the gardeners’ mental well-being. “They were able to experience moments of calm while getting away from everyday stressors, all in a sensory rich environment.”

Message in a Bottle

People are getting the message that we need to stay hydrated. Everyone seems to be hanging onto a giant water bottle at all times. If it isn’t strapped to a bike or tucked into a backpack, it’s dangling on the end of a finger. And if it feels like summers are hotter than they used to be, climate data backs up that perception.

Through the 1970s and 1980s, southwestern Ontario would experience an average of 10 days of extreme heat every year. Now, that’s up to 14 days. And that’s just the heat. What about the humidity? Some experts predict that by the year 2050, hot and humid days will become the norm. You might need a bigger water bottle. But it’s not an excuse to become a recluse.

Walking on Sunshine

Sure, we need more preparation before heading out than we used to, but it’s a small price to pay. We’re so fortunate to have easy access to the bounty of nature. And as Dr. Gunz reminds us, the benefits to getting out there and enjoying it are undeniable.

“When you start looking at the evidence, it’s mindblowing,” says Dr. Gunz. “If you’ve had a hard day, go outside, take five breaths before you walk into your family. Wear sunscreen, wear a hat, go out when you can see that the air quality is better. It’s absolutely powerful.” •

LISA BRANDT is a freelance writer, voice-over professional, podcaster and author of five books. You can find her at voiceoflisabrandt.com. She lives in Port Stanley with her husband and their supervisor, a senior cat named Cuddles.

Celebrate the opening of MBSalon Boutik Therapeía with a special welcome experience.

through July 31, 2026.

summer days

Summer is in full bloom with the most intense heat of the year, so the need for light and breezy fashion is there. Yet when the sun goes down, especially as the season starts to wane, there just might be a surprising nip in the air. With the focus on relaxation and comfort front and centre, our local fashion retailers have you covered — beautifully — for every situation.

5 Hailey Gerrits “Orchard” necklace with green amethyst, aquamarine, garnet, peach moonstone & sunstone.

Curiosities Gift Shop

6 Hailey Gerrit “Cluster” earrings in rose gold with garnet, quartz and pearls.

Curiosities Gift Shop

7 Louenhide “Baby Sophie” crossbody bag. Niche Boutique

8 Jolene printed maxi skirt with side seam pockets and elasticized waist. Niche Boutique

9 Charlie B tropical print top with boot cut denim. Violet’s of Strathroy

10 Joseph Ribkoff tropical cover-up with black basics. Violet’s of Strathroy

11 Oscardo Eco Scarf with hummingbird design by Chipewyan Dene artist John Rombough.

Boutique Firenze

12 Pink Martini “Margate” maxi dress with embroidered floral design and smocked bodice.

Niche Boutique

15

13 LUUKAA “Mandarin” block print A-line dress in cotton poplin.

Curiosities Gift Shop

14 InWear Raven coffee bean brown poplin top with wide-leg matching pants. Magnolia Boutique

15 Pink Martini “Ophelia” mini dress in beige with ruffled hem.

Unger’s Market

16 INWear airy white trousers, a classic tee and textured crochet knit vest.

Magnolia Boutique

17 Panabo deerskin leather compact crossbody bag wtith “Bear Box” design embossed by Tlingit artist Clifton Fred. Made in Canada. Boutique Firenze

18 “Summer Garden” reversible tank dress in wrinkle-free poly/lycra. Made in Canada. Loko Sport 17

19 The Korner (from Paris) embroidered round neck vest. Maria Bikas Boutik Therapeia

20 Becky top in navy with embroidered lemon pattern in linen/viscose/cotton.

Unger’s Market

21 Louenhide

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27 Suzie Blue Canada beaded heart clutch handmade in Bali with ethically-sourced materials.

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28 Veronica Beard “Novien” crochet mini dress with bell sleeves, deep V-neckline, builtin stretch and fully lined. Hangar9

29 Veronica Beard “Miller” seersucker dickey jacket, tailored from midweight stretch

cotton with a classic puckered texture.

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30 Veronica Beard “Miller” seersucker short, tailored from midweight stretch cotton with a classic puckered texture.

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31 The Korner (from Paris) cream/beige eyelet pant. 100% cotton. Maria Bikas Boutik Therapeia

32 Veronica Beard small stash bag crafted from Italian leather with two straps, one in smooth leather and the other a snake chain.

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33 Santoni suede loafer, lightweight yet resistant, fully lined. Made in Italy. Hangar9

34 Tommy Bahama “Paradisio” plaid linen long sleeve woven shirt with a hidden button-down collar.

35 Tommy Bahama linen shirt with an allover blue paisley print.

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Culture Calling

It’s here! Finally here! Long days, warm nights, and being outside enjoying this glorious season. I know there’s an office supply company that claims September is “the most wonderful time of year” in good fun, and of course the Christmas song that celebrates that season, but we all know summer truly IS the most wonderful time of the year! Before I get into details about all of the great things happening, I do want to extend my sincerest apologies to the Artistic Director of the Port Stanley Festival Theatre, Liz Gilroy. In the last Issue of Lifestyle I had the wrong surname. So very sorry Liz, it won’t happen again!

Speaking of the Port Stanley Festival Theatre, the level of talent that they have this year is amazing. The production of Sugar Road (July 8–25) is directed by Lee MacDougall, a multi-talented actor, playwright, screenwriter and director. He was in the original Broadway cast of Come From Away, and after directing in Port Stanley he will play Felix in the St. Jacobs Country Playhouse production of The Odd Couple in August.

Sugar Road is written by playwright and actor Kristen Da Silva. She will be acting in the Festival’s world premiere of Deadly Memories (July 29–August 15), a fantastic thriller/comedy by Steven Gallagher. psft.ca

Local author Jean Ramer has recently published her second book, Around the World with a Spare Pair of Jeans. In the travel memoir Ramer describes her backpacking trek across Europe and Asia 50 years ago. From bustling cities to remote landscapes, it captures what it truly means to step outside your comfort zone and discover both the world — and yourself. Ramer’s earlier publication, Old South Tales...Historical Stories of Wortley Village & Old South London, has recently been reprinted and can be picked up at Tuckey Home Hardware in Old South.

Jean will be reading from Around the World with a Spare Pair of Jeans at Lake House Books in Port Stanley (302 Bridge Street) on Thursday, August 6 at 7 pm and will have books available for sale and signing.

London actor, director, playwright and columnist Jeff Culbert is releasing his first book, Theatre Boom Town: London, Ontario at the Turn of the Millennium (2002–2015) a selection of the many columns Culbert wrote during that period. “There was a boom of new companies, festivals, performance spaces, theatre awards, and the work of London playwrights was being produced at an unprecedented rate. It was spontaneous grassroots creation at its best,” says Culbert. “As the different facets of the theatre scene of the time are illuminated, the reader will get a sense of what a remarkable, creative period it was.”

Culbert will be having his book release on Thursday, July 16 at Manor Park Memorial Hall. The event will also

Notes from the Local Arts Scene

BY KATHY NAVACKAS

celebrate the 25th anniversary of the TheatreInLondon.ca website, which Culbert helped launch. The evening will showcase and feature excerpts from some of the plays during the past 25 years, readings of reviews from the website, and Jeff will be reading some of his columns. There were over 250 locally written and produced plays during that period and the evening promises to be a wonderful way to revisit and remember this exciting theatrical time! Tickets are available at alvegoroottheatre.com.

Summer music festivals are plentiful at this time of year. One that I plan on attending is the Railway City Music & Arts Festival in St. Thomas, from August 13–16. This festival began as the Iron

Horse Festival of St. Thomas in 1994, and after a Covid hiatus was relaunched in 2021. The festival is held in Pinafore Park, the crown jewel of green space in St. Thomas that provides an amazing environment for a music and arts festival.

“While Live Music continues to be the cornerstone of the festival, there is so much more to do than just sit and listen,” says Rick Nemett, one of the organizers. “There’s a Children’s Arts Activity Centre, lots of food trucks and dozens of artisans and vendors to browse.” This is a free family-friendly event that celebrates local artistic talent from St. Thomas and surrounding areas. This year they will program three different stages, with some of the favourites performing — the Doug Varty Band, Sweetwood Mac (a Fleetwood Mac cover band), Justin Maki and many more. There are over 60 bands performing during this year’s event. Beer gardens at the Main Stage and the Emerging Artist Stage will feature beverages from local craft breweries and distilleries.

Organizers are anticipating 20,000+ will attend this year. If you haven’t been before, maybe this is the summer to see what this festival is all about. railwaycitymusicandartsfestival.ca

Stratford is well known for Stratford Festival but there are other significant events that you may want to put on your radar.

Stratford Summer Music runs for almost a month from July 9–August 2. This year’s lineup of concerts and special events brings over 100 artists in a variety of genres to both indoor and outdoor venues. Familiar names to Londoners are Holly Cole, Janina Fialkowska, the National Youth Orchestra, and many, many more. There are coffee chats, ticketed concerts, and free Music on the Barge concerts. The range of musicians presented is outstanding — classical, jazz, contemporary, choral — definitely worth exploring this summer. stratfordsummermusic.ca 

TAP CENTRE FOR CREATIVITY

SEPT. 1 ~ 12, 2026

Reception: Sept. 3, 6~9PM www.tapcreativity.org

The Book will also be available during and following the exhibit @ Forest City Gallery & Attick Books

For Exhibition Inquiries, More information & Images, Visit B E N B E N E D I C T . C A

Don’t Miss the Summer Season Everyone’s Talking About!

JULY 8 - JULY 25

SUGAR ROAD

KRISTEN DA SILVA

A comedy with big laughs, a little romance and a splash of country charm!

JULY 29 - AUGUST 15

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Big laughs wrapped in a juicy who-done-it. A brand new comedy/thriller.

AUGUST 19 - SEPTEMBER 5

SHIP TO SHORE

WORLD PREMIERE

Will the ocean breeze stir up a whirlwind romance, or a moonlit misunderstanding? What happens at sea, stays at sea!

Here For Now Theatre, founded in 2012, is “the little theatre company that can.” Initially performances were held in pop-up venues throughout Stratford — both indoors and outside. They took a 15-year lease on a historic building that was slated for demolition and after extensive renovations now operate a small theatre with year-round programming. Their mandate to “create space for stories that might otherwise go unheard” has not changed. Artistic Director Fiona Mongillo states, “The 2026 season is all about curiosity, courage and the artistic thrill of taking big swings.”

The line-up of new work and exclusive premieres includes familiar names from Canadian stages, TV and film. Steve Ross’s new work, Early Genius, is directed by Sheila McCarthy. Running from July 29–August 9, this is the story of four youngsters with genius IQs and a substitute teacher. This play was the smash hit of the 2025 reading series and this is the world premiere.

Nobel Laureate Jon Fosse’s (Norway’s master playwright, poet and novelist) play Suzannah is an intimate portrait of Henrik Ibsen’s remarkable wife. This is an exploration of love, art and the cost of genius. This is the Canadian premier of the production, a real coup for Here For Now. August 19–30. Not to be missed!

The theatre is intimate (in other words, small), and tickets sell fast. Don’t delay if something piques your interest. herefornowtheatre.com

Arty-Facts

A London summer is always filled with music festivals, including the big ones: Sunfest in Victoria Park (July 9–12, a free event); Rock the Park in Harris Park (July 15–18, a ticketed event); and

Home County Music & Art Festival in Victoria Park (July 24–25, a free event). There are also some under the radar events that are worth your time.

The Jazz Association of London runs free jazz concerts in Market Lane on Sunday afternoons from 2–4 pm, from now until August 16. The musicians play from the theatre space at Fanshawe’s Downtown Campus and this is a lovely way to spend an afternoon. Grab an ice cream from the Market and enjoy. There are some chairs provided so no need to bring anything. Visit their website for line up details jazzassociationlondon.ca

Also on Sundays 2-4 pm, the Springbank Garden Concert Series is held at the Guy Lombardo Pavilion in Springbank Gardens from June 21–September 6. These free outdoor concerts feature a wide variety of music genres: swing, country, pop, New Orleans jazz and so much more. There are some chairs available if you arrive early but if you bring your own you are guaranteed a seat. These concerts are very popular. Their website has the updated list of performances, springbankgarden.com

The Wortley Jazz & Blues Festival runs from 2–6 pm on Sunday, August 23. Held along Wortley Road in Old South, this event is a highlight of the activities in this little community. They encourage you to bring your own chair. Get details for this years’ event at oldsouthba.com/ wortleyjazzandbluesfestival •

KATHY NAVACKAS has spent over 30 years creating and managing arts and culture events, festivals and experiences. Her career has focussed on supporting and promoting the arts and the artists that bring inspiration and creativity to our everyday lives.

Redefining the Distance ESCAPE

MICRO-GETAWAYS IN LAMBTON AND MIDDLESEX COUNTIES

The desire to get away doesn’t always arrive with the luxury of time. Sometimes it slips in quietly with midweek restlessness, or on a Saturday morning with a need for something slower than the rhythm of everyday life. It is during these times that we sometimes forget how much there is just beyond our doorstep.

In the rural stretches of Middlesex County and Lambton County, the idea of travel takes on a different meaning. Here, a journey doesn’t demand a packed itinerary or a full week away. It can be as simple as choosing one or two destinations, following a quiet road, and allowing the day to unfold at its own pace. This is travel reduced to its essentials: place, people and presence.

There’s a particular satisfaction in discovering that a meaningful escape doesn’t require distance. Within an hour or two, the landscape changes, subdivisions give way to open skies, roadside stands replace

chain stores, and the pace of life noticeably relaxes. In the rural communities of Middlesex County and Lambton County, experiences are intimate. We came upon farms that invite you to linger. There are breweries where we can share stories as readily as the drinks. And historic spaces speak of long-standing traditions. You don’t need more than that.

Fields of Calm

The day begins just outside Arva, where light spills over rows of lavender at the Little Brown Farm, a family-run operation at 22007 Wonderland Road North

owned by Ania and Brian Brown and their two sons. What greets you first isn’t just the vibrant colour, but the carefully designed lavender labyrinth, Ania’s creation, planted with intention and shaped by years of self-taught dedication. A nurse by profession and a flower grower by passion, she began tending this land after the family moved here in 2009, initially running a small roadside CSA with her family. Years later, inspired during the quiet reflection of the pandemic, the family turned fully toward lavender, planting 1,600 plants in 2021 and watching, as they describe it, “the magic

In the rural stretches of Middlesex County and Lambton County, the idea of travel takes on a different meaning.

unfold,” before expanding significantly in 2024 with an additional 5,000 plants across five acres.

Walking among the blooms is a fully immersive sensory experience, with soft purples stretching across the landscape, the hum of bees, and the warmth of the sun just lifting into the sky. But what defines the farm is not just what you see or smell, it’s what you feel. Guests often arrive and are unexpectedly moved; the setting, as Ania describes, stirs memory so deeply that “I literally have people crying when they arrive.”

There is no rush here. Visitors drift slowly through the fields, pausing in the shop to explore fresh and dried flowers, handcrafted arrangements, essential oils, soaps and even culinary lavender, or to take part in a workshop. It’s less about “doing” and more about simply being present — an experience rooted in care, intention and the quiet joy of someone truly doing what a love.

Further west, in Lambton County and about a half-hour north of Sarnia, the quiet deepens at Forest Glen Herb Farm. Owned and operated for more than 44 years by Cynthia Cook, the farm carries a sense of continuity that feels both rare and grounding. The transition from lavender fields to this space is subtle but distinct: open expanses

give way to tucked-away gardens, and the landscape shifts to something earthier and more textured.

Here, herbs are grown biodynamically and organically, without sprays, a reflection of Cook’s long-standing commitment to working in rhythm with the land. The experience is immersive in a different way, less sweeping, more intimate.

At the heart of the farm is a 160-yearold barn, restored into a rustic retail space. Inside, shelves are lined with dried flowers, fragrant and culinary herbs, and

LAMBTON HERITAGE MUSEUM offers an accessible and affordable stop for both individuals and families looking to deepen their connection to the region.

a wide range of products made on-site. It’s a place that invites slow browsing and quiet discovery. Beyond the shop, the farm also serves as a learning space, with workshops and classes offered regularly, continuing a tradition of sharing knowledge alongside harvest.

A short drive along Highway 21, between Forest Glen Herb Farm and Grand Bend, brings you to the Lambton Heritage Museum, located at 10035 Museum Road across from The Pinery Provincial Park entrance. Open

LAMBTON HERITAGE MUSEUM

DELAWARE SPEEDWAY

The track comes alive each week as stock car engines roar across the asphalt, and crowds gather for something that feels as much about community as competition.

Wednesday through Sunday, it offers an accessible and affordable stop for both individuals and families looking to deepen their connection to the region.

Inside, the museum preserves and interprets the history of Lambton County through thoughtfully curated exhibits. The Bluewaterland exhibition features artifacts, photographs and compelling stories that bring the area’s past to life, including accounts of Lake Huron’s most notable shipwrecks and the era of

rumrunning along the shoreline. In the Lambton Gallery, visitors are guided through a thematic exploration of the county’s evolution, centred on the idea of a changing community — a narrative that reflects both resilience and adaptation over time.

It’s a meaningful pause in the journey, offering context and insight into the histories that continue to shape the landscape beyond its fields, farms, and shoreline. 

Where Adrenaline Meets Main Street

Rural life, of course, isn’t only stillness. It can just as easily pulse with energy, as it does at Delaware Speedway, one of the oldest continuously operating tracks in Canada, located just minutes west of London at 1640 Gideon Drive in Delaware. The track comes alive each week as stock car engines roar across the asphalt, and crowds gather for something that feels as much about community as competition.

On Friday nights from May through September over 1,500 spectators fill

the stands, drawn by the excitement of weekly racing in a setting that remains distinctly family-friendly. Saturdays bring a handful of special events throughout the season, each adding its own rhythm to the calendar. Longtime racer D.J. Kennington, who competed at Daytona in 2017 and 2018, captures it simply: “People who come here keep coming here.” That loyalty speaks to something deeper than the race itself.

There’s an accessibility to the experience that makes it uniquely rural. Events like the “King of the Hill” invite everyday fans onto the track, transforming spectators into participants. In this crowd-favourite, drivers line up in their

own street-legal vehicles to compete in bracket-style, one-on-one elimination drag races, blurring the line between audience and action in a way that feels both thrilling and grounded.

It’s a reminder that in small towns, energy gathers around shared moments like these — loud, lively and deeply rooted in tradition, where the sense of belonging is just as powerful as the race itself.

Stories Preserved, Meals Shared

In the village of Forest, the Kineto Theatre remains a steady presence with deep historical roots. 

CHEERS COAST TO THE DRINK TRAIL

It’s

Owned and operated by the Kiwanis service club since 1977, the Kineto stands as one of the oldest independently run movie theatres in the world. With a current seating capacity of 220, the Kineto first began showing films in 1917 and continues to this day, balancing screenings of current releases with live concerts that keep its stage active and relevant.

Not far away, the focus shifts from history to harvest at Zekveld’s Garden Market, located just half a kilometre from Reeces Corners on London Line in Lambton County. Owned and operated by Maxine and John Zekveld for 25 years, the market is rooted in a working farm that spans 110 acres, including 20 acres of orchards. Here, the connection between land and table is immediate and unmistakable, with rows of hand-picked produce that is vibrant and seasonal.

The experience extends beyond the farm stand. Expansive u-pick fields invite visitors to gather their own strawberries,

raspberries, pears, pumpkins, and more than 15 varieties of apples throughout the growing seasons. Inside, a small selection of bakery items offers freshly made goods alongside homemade preserves, adding another layer to the sense of place.

As the Zekvelds often note, the market has a way of drawing visitors out from the city and into the countryside. It’s a place that encourages lingering, browsing, conversation and the kind of spontaneous discoveries that come from simply taking your time.

Unexpected Encounters and Quiet Discoveries

Some rural experiences surprise you, like the wide-open pastures of the Texas Longhorn Ranch, a working farm located in Middlesex County at 1745 Melwood Drive near Strathroy. Set across 220 acres, the ranch has been in operation for more than 40 years, its current

TEXAS LONGHORN RANCH

offers rustic charm and “glamping” accommodations in custom-built covered wagons.

form evolving from an earlier chapter as the Western Kid’s Camp into something quieter and more refined.

The ranch centres on its iconic longhorn cattle. Since 2010, owners Gail and Fred Cahill have shaped the property into an adult-only retreat, offering a unique kind of rural escape through “glamping” experiences in six private, custom-built covered wagons and an accessible cabin.

Open from late May through September, the ranch invites guests to stay for one or two nights, with amenities that balance comfort and simplicity, including a sprawling 130,000-gallon swimming pool. Yet, what defines the experience most is what’s intentionally minimized.

As the Cahills describe it, this is “a quiet place, a place to get recharged.” With limited Wi-Fi, the space encourages a deeper kind of disconnection, one where the pace slows, the landscape takes over, and the distance from everyday life feels much greater than the map suggests.

From there, the road leads toward Petrolia, where history runs deep beneath the surface and lingers in the town’s distinctive Victorian oil-era atmosphere. At Black Gold Brewery, that heritage is not just remembered, it’s reimagined. Housed in a former mechanic’s shop, the space carries an industrial edge, with details like lights crafted from repurposed oil cans reinforcing its connection to place and past.

Conceived by Brent Gauthier, his wife Nicole, and their partners, the brewery grew out of Brent’s passion for home brewing and has evolved into a lively community hub where all beer is crafted on site. The namesake brew, Black Gold, a silky, smoky porter and Ontario Beer Festival gold medal winner, delivers layered notes of dark chocolate, toffee and roasted malts, a fitting tribute to the region’s origins. Other offerings playfully echo the language of the oil industry, with names like Liquid Gold, What the Frack, and Derrick adding a sense of character and storytelling to the menu.

But the experience extends well beyond the glass. The brewery pulses with energy, hosting live entertainment, trivia nights and karaoke, all building toward its annual end-of-season celebration, a massive street party to be held on August 29th that shuts down the block for music, food and family-oriented fun.

The day trip finds its natural and delicious conclusion at The Cast Iron Kitchen, located at 4383 London Line in Plympton-Wyoming (Reeces Corners). Here, local ingredients are transformed into refined, comforting dishes that feel both thoughtful and satisfying, an experience that reflects the places we’ve just explored.

Chef Marc Piquette offers elevated comfort food in an intimate and highly 

curated private setting, with service and plating unfolding inside a charmingly repurposed grain bin on the property. True to the restaurant’s name, much of the cooking is done in cast iron, a choice that lends depth, consistency and a subtle rustic character to each dish. The experience is intentionally small and tailored. Guests must book a table of six to 10 people — and be warned it sells out well in advance!

Each meal begins well before you arrive, with the chef reaching out to

understand preferences and shape a menu that feels specific to the group. The result is a dining experience that unfolds with both precision and warmth. For our group, it began with bright, refreshing Thai chicken fresh rolls paired with a honey, soy and ginger dipping sauce, an opening that felt both vibrant and balanced. A standout appetizer followed: crispy rice with Jack Pine Meadows duck breast and mulberry compote, where golden, nutty crunch met rich, tender meat and a subtle sweetness.

The main course, a 28-hour sous vide eye of round, was exceptionally tender, delivering a melt-in-the-mouth texture that spoke to time and technique. A mint chimichurri added a fresh, herbal lift, while heirloom carrots and carefully layered potato pavé completed the plate with earthy depth and buttery richness. Dessert, a strawberry shortcake with strawberry reduction, brought the meal to a close with a light, elegant finish, the airy cake and ripe berries capturing the essence of the season.

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Conclusion: The Art of Slowing Down

In Middlesex County and Lambton County, the value of travel is found not in how far you go, but in how intentionally you move through a place. A morning in a lavender field, an afternoon at a racetrack, a conversation in a market, or a shared meal around a table. There is a quiet clarity in choosing less: fewer stops, less planning, shorter distances. It allows space for discovery, for conversation, for the small unexpected details that tend to

Sometimes it is simply about seeing what is already there — with fresh attention.

define a trip long after it’s over. And perhaps that is the real takeaway. Getting away does not have to mean leaving everything behind. Sometimes it is simply about seeing what is already there — with fresh attention, an open schedule and a willingness to slow down. One or two stops is enough. •

Travel hospitality was gratefully accepted from Tourism SarniaLambton, Visit Middlesex County, and Black Gold Brewery. None of these organizations or businesses have reviewed or approved this story

BRUCE FYFE is a researcher, writer and retired librarian who enjoys spending his spare time exploring the back roads.

Building Customer Loyalty

Personalized Service at Neighhourhood Auto Plus

Neighbourhood Auto Plus, truly a family business, has been part of the London community since 1979.

Owners Michelle and Anthony Gentile purchased the shop on Aldersbrook Road in 2022, where they work side by side with two of their three sons. “My youngest is in Grade 2 and when he comes in after school, he jokes that he’s the boss. But when we are at the shop, it’s all business. Whether it’s a son or another employee on site, everyone is treated equally, including customers,” Anthony says.

Neighbourhood Auto Plus receives great reviews, and its customer base continues to grow. Anthony says ensuring every client is happy when he or she walks out the door is fundamental to the business. “Our word is number one. We take care of everyone and if we say we’re going to do something, we do it. We make sure things are right by the customer.”

Noting that women make up a good portion of their clientele, the auto shop recently held its first Women & Wheels car care clinic, which included basic vehicle maintenance and safety tips. “More women than men come through the doors. We personalized the clinic experience for them but next time we will probably open it up to everyone. We want to welcome customers from all walks of life.”

“

Our word is number one. We take care of everyone and if we say we’re going to do something, we do it. We make sure things are right by the customer.”

The Gentile family likes to emphasize the “neighbourhood” in their business name. “Someone will walk in and see another customer that they know. I see that all the time. In some cases, grandparents are clients, parents and now that the kids are driving, they are coming here, too,” says Anthony.

At this time of year, he says it’s

ABOVE Skilled mechanics keep six service bays active for fast and dependable service for all makes and models. • Drive in or make an appointment. There are free courtesy cars available and WiFi in the comfy waiting area. • Owners Michelle and Anthony Gentile work side by side with two of their three sons to ensure the best in customer service.

important to do some basic maintenance before hitting the highway for a summer road trip. He recommends ensuring your air conditioning is working properly, having coolant levels checked and testing the battery. The summer heat can also damage the battery and people don’t think about that. Also check tire pressure (over inflated is also a problem) and tire alignment, he says. “If the alignment is off, a road trip to Florida and back will cost you a set of tires.” •

Culinary Observations

Fifty years in commercial kitchens strips away the romance of food, leaving behind the exhausting reality of hard labour. My five decades in the culinary world include launching six restaurants — including La Cucina on King, Blackfriars Bistro and Murano; founding Forest City Culinary Experiences and Blackfriars Emporio; writing for the London Free Press and Eatdrink and Lifestyle magazines; and 15 years working with regional tourism boards. I’ve grown to believe that we tend to sanitize local history, flattening a community’s authentic culture into digestible, corporate-friendly packages for consumption by outsiders.

Today, the digital creator economy lacks integrity. Modern food media is a manufactured parade of meaningless superlatives, where every neighbourhood bistro is falsely labelled “transcendent.”

The Buzz Culinary Community Notes

BY BRYAN LAVERY

When praise is ubiquitous, it becomes worthless. This superficiality points to a deeper systemic issue: our culinary narrative is controlled by an affluent, Western lens. This privilege is weaponized through lazy, algorithm-driven listicles.

Compiled by untrained foodies who lack historical and technical literacy, these checklists tokenize non-Western cuisines, reducing complex culinary traditions and cultural heritage to tokenistic checklists. This environment perpetuates structural inequality and cultural appropriation, where the cultural capital of minority and immigrant communities is extracted and monetized by the dominant culture. This colonial gaze is maintained through the outdated term “ethnic” and a punitive pricing double standard. Western food culture demands that Mexican, Indian, African and Asian cuisines remain inexpensive to be deemed “authentic,” while granting premium pricing to Western classical techniques without question.

When we look closely at Canadian cuisine we see that it is not a monolithic entity, but a wide-ranging, often messy mosaic of adapted Indigenous traditions and immigrant histories. Despite media inertia, the actual culinary landscape of Southwestern Ontario has long been dragged forward by true trailblazers who refused to let their heritage be suppressed. These real food champions are not creations of an algorithm; they are cultural anchors whose impact cannot be summarized in a shallow, substancefree listicle or validated by an automated corporate badge.

For over two decades on Dundas Street, pioneers like the family at TG’s Addis Ababa Restaurant have used their dining room as an educational space, offering a masterclass in hospitality and introducing the city to the profound, communal ritual of the Ethiopian coffee ceremony and shared injera platters. In that same spirit of uncompromising

authenticity, Pupuseria Rosa’s Latin Food has spent years elevating the Salvadoran pupusa from a misunderstood cheap, quick bite into a celebrated regional staple, proving that heritage corn dough and slow-stewed fillings carry a culinary weight that cannot be measured by a discount price tag.

This deep culinary resilience anchors the neighbourhood, moving further down the road to So Inviting on Dundas Street, where the simple act of wrapping handmade dumplings and warm pork buns serves as an intimate daily masterclass in community building and radical hospitality. A short walk away at The Market at Western Fair District, Chef Yam Gurung has spent

nearly two decades hand-pinching Nepalese dumplings at Momos at the Market, handcrafting local casings and traditional tomato-coriander sauces that demand the exact same respect as any high-end Western reduction. More recently, spaces like Maryam and Malvin Wright’s Yaya’s Café at Museum London have completely upended expectations, serving an Afro-forward narrative through ancient and modern techniques rooted in the Sahel and the Caribbean. These are not mere ethnic eateries to be ticked off on a superficial checklist; they are sophisticated, storyrich institutions whose decades of labour have fundamentally written London’s true cultural identity.

Bryan’s Tasting Notes

A

Recommendation

Well Taken — Byrne Eats

My expectations were sky-high before I even set foot inside Byrne Eats, conveniently located across from the Western Fair Market in London’s vibrant Old East Village. When two of London’s most respected culinary insiders tell you a place is a must-visit, you listen.

The first tip came from Chef Brian Sua-an. He is the brilliant culinary mind behind the celebrated Reverie Restaurant and Saisha’s Patisserie. The second endorsement came from Russell Williams. Russell is a local hospitality

We still have a long way to go. If we are to dismantle the colonial power dynamics that underpin modern food media, we must actively unsubscribe from the narratives of privileged tastemakers. We must embolden a truly inclusive media landscape that reflects the reality of our communities, where the BIPOC population represents more than a quarter of the Canadian demographic, and where diners of every background demand equity, accountability and depth. Until we change who holds the pen, our food writing will remain an exercise in airbrushing, leaving us with a culinary culture that is plenty palatable but entirely hollow.

veteran who refined his craft as a mixologist at ANNDining and as a server at Sagi of Wortley Demonstrating his deep commitment to our local food scene, Russell recently purchased J-Dee’s Market Grill, where he plans to launch a cocktail-focused tapas restaurant.

With recommendations from a top-tier chef and a visionary new restaurateur, I knew I was in for something special. Byrne Eats absolutely delivered on that promise, offering an exceptional dining experience

that perfectly bridges authentic flavour with polished execution right. The menu beautifully highlights why local food industry pros are paying attention, serving up elevated takes on classic Filipino street food. We started the meal with Pork Spring Rolls (tightly rolled, glistening golden cigars, jam-packed with seasoned filling and offer an incredibly satisfying crunch), bao buns (spectacular, with pillowy texture and perfectly balanced fillings that left a last-

ing impression) and Sizzling Pork Sisig (a master class in texture and punchy flavour, featuring crispy fried pork belly tossed with onions and chillies, finished with a bright squeeze of fresh calamansi).

For the mains, the Chicken Inasal stole the show. Marinated to perfection and grilled beautifully, this classic dish comes paired with a fried egg, garlic rice and house-made pickled papaya salad. The sweet side of the menu is equally impressive.

We finished the night with the Mango Sticky Rice, rich, sweet, and perfectly executed. There is also Halo-Halo on the dessert menu, offering a vibrant, refreshing option for those looking for a beautifully layered sweet treat.

Ultimately, the kitchen showcases the exact precision and balance that a chef like Brian Sua-an would appreciate. At the same time, the frontof-house dynamic reflects the seamless, attentive service standards that Russell Williams championed throughout his career. Every detail feels deliberate, curated and deeply respectful of these traditional street food staples. Byrne Eats is a spectacular and essential addition to the local dining landscape. fb.com/byrneats

A Sinalao Fiesta — La Calaka

There is a distinct, unhurried rhythm to the way a family-run kitchen operates, creating an unspoken choreography that corporate restaurants can never quite replicate. At La Calaka, a fresh addition to downtown London’s culinary landscape, this spirit is palpable the moment you cross the threshold. Run by a husband-and-wife duo from the coastal city of Mazatlán, this Dundas Street cantina is a refreshing antidote to trendy, detached spots that price out locals, aestheticize the culture, and dilute traditional recipes. Instead, it serves as an authentic love letter to the bold, sun-drenched flavours of Sinaloa.

The restaurant’s name provides an immediate clue to its spirited, unpretentious ethos. In Mexican folklore, la calaka is a colloquial, affectionate term for the skeleton. Far from a macabre symbol of mourning, these figures are celebrated during Día de los Muertos as a joyful reminder to embrace the sweetness of life rather than fear its end.

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The ritual begins with a basket of flour chicharrónes that arrive puffed and crisp alongside a pair of housemade salsas. There is a mild, bright green version made from tomatillo and jalapeño, and a fiery red counterpart that commands immediate respect. Together, they set a vibrant baseline for the meal ahead, mapping out the kitchen’s impressive range. The menu shifts seamlessly from traditional street classics to inventive coastal anomalies, exemplified by “The Bomb,” an audacious house specialty that initially reads as a cultural paradox. Opting for the shrimp variation reveals a brilliant manifestation of sushi Sinaloense. It arrives as a beautifully executed, breaded rice roll tightly packed with cream cheese, avocado and crisp cucumber, a creation reminiscent of a deeply decadent Italian arancini. A masterclass in textural contrast, it marries a hot, shatteringly crisp exterior with a cool, velvety core, challenging preconceptions by fusing Japanese technique with Mexican soul.

When the meal transitions to the tacos, the kitchen showcases its mastery of foundational street food, elevated through precise execution. The chicken tacos arrive generously portioned, featuring tender, impeccably seasoned meat that transforms a humble staple into something memorable. Yet, it is the birria tacos that linger longest in memory. The shredded beef is rendered to meltin-your-mouth tenderness, encased in corn tortillas crisped to a perfect amber hue. Served alongside a rich, complex consomé for dipping, each

bite demands full attention. The depth of flavour in the broth speaks to hours of patient simmering, a testament to the kitchen’s uncompromising dedication. Ultimately, by anchoring its menu around the specific maritime traditions of its hometown, this family has created something remarkably distinct. La Calaka represents a vital breath of fresh air for the local food scene. It rewards curiosity, leaving diners eager to return to explore the deeper corners of the menu, whether that means diving into their vibrant, citruscured aguachiles or exploring the rest of their singular Mexican-style sushi rolls. lacalaka.net

A Grecian Love Letter — Meraki Greek Kouzina

At Meraki Greek Kouzina, the ghosts of old-school fine dining have been quietly exorcised. The restaurant occupies a handsomely reimagined downtown landmark that once housed Michael’s On The Thames, a local institution of a different era. Today, brothers Iasonas and Thodoris Fragiskatos manage the transition with remarkable grace. The name is borrowed from the Greek shorthand for infusing one’s labour with soul; in practice, the room operates as a love letter to the culinary traditions of Kefalonia. The kitchen deftly navigates the gulf between the rustic, salt-crusted comfort of an island tavern and the manicured precision of upscale Mediterranean dining.

Architecturally, the room acts as an accomplice to this hospitality. Bathed in natural light from a scenic sunroom and expansive windows overlooking the river,

the space feels both contemporary and deeply comforting. It serves as an ideal theatre for exploring an uncommonly deep cellar of imported Greek wines, specifically curated for the dry, high-acidity profiles that cut cleanly through olive oil. Under the watchful eye of a seasoned staff, the service operates with a quiet, almost collegiate authority. Appetizers arrive with architectural ambition. The Meraki Special features paper-thin ribbons of zucchini and eggplant, fried to a delicate snap and playfully stacked like a Jenga tower over a reservoir of cool, garlic-kissed house tzatziki. Nearby, a plate of calamari displays an equally deft hand, proving tender, cleanly seasoned, and entirely free of the rubbery, tire-tread pitfalls common to lesser establishments.

The menu then takes a scenic, elegant detour into pasta. Comfort is engineered through dishes like the lamb pappardelle, where wide ribbons of pasta are tossed with slow-braised meat, aromatic herbs, and a shadow of red wine, all snowed under a generous grating of aged Vlahotiri cheese. The marine options are similarly transportive, including an orzo reduction simmered to a rich concentration with mussels, calamari and sweet shrimp, alongside a plate of lobster ravioli bathed in a gently spiced champagne cream that stops just short of over-indulgence.

For the traditionalist, the roasts are exercises in patience. The kleftiko arrives meticulously marinated and baked into submission alongside potatoes, carrots, and a sharp hit of feta. The kotsi, a slow-braised lamb shank, offers an essay in falloff-the-bone tenderness that is meant to be savoured slowly.

But the kitchen’s most uncompromising statement is the Bakaliaros Skordalia. Salted cod paired with a garlic-andpotato purée, wild greens and a sharp lemon-oil dressing, present a beautifully orchestrated collision of elements. It is a composition of oceanic salinity, velvet starch, a sharp slap of red wine vinegar, and an ungodly volume of raw, pulverized garlic. The skordalia here is less of a condiment and more of an absolute garlic bomb. It is so potent, smooth and uncompromisingly delicious that it functions as a highly effective piece of folklore, the sort of recipe that would win the enthusiastic endorsement of Abraham Van Helsing. merakigreekkouzina.com

Cultivating Cooperation in Middlesex County

The momentum for transforming local agriculture is building through direct community engagement. A recent conversation with Jeff Pastorius and Vinicio Di Iorio at the Meet the Growers event, hosted at The Grove and

sponsored by Growing Chefs! Ontario and Londonlicious, underscored the deep local enthusiasm for this initiative. Events like these highlights how connecting people over food can spark the vital peer-driven relationships needed to change how we manage our shared resources.

This grassroots transformation is part of a larger effort to address a pressing national challenge. For generations, Canadian agriculture anchored our economy. Modernization made food affordable, but it also imposed steep social and environmental costs. Healing the land requires a new approach rooted in collective action. Because every farm features distinct soil and microclimates, sustainable solutions cannot be dictated from afar. They must be co-developed by the farmers who know the land best.

Historically, our agricultural sector has operated in isolation. Livestock producers, grain growers and vegetable farmers work in separate silos, rarely sharing resources or insights. This fragmentation, combined with a lack of standardized regenerative protocols, leaves producers navigating the ecological transition alone. Breaking down these walls allows neighbouring farms to pool their wisdom, boost economic performance, and restore local ecosystems.

The Collective Action Program for Regenerative Agriculture (CAP) bridges these gaps. Operating at the county level, this inclusive community of practice hosts curated workshops and social gatherings led by local facilitators. Participants study the history of their region, assess its current state, and co-create practical solutions. This peer-driven model creates a system for co-managing resources, establishing a scalable blueprint that will expand to other regions through university and industry partners.

This vital work relies on a powerful, interdisciplinary team. Day-to-day operations are managed by Program Manager Jeff Pastorius. Developed with the Ontario Soil Network and the Transition Accelerator and backed by partners like the Ecological Farmers Association of Ontario, this coalition is actively transforming the fields of Middlesex County. •

BRYAN LAVERY is a writer, chef and culinary entrepreneur. He operates Forest City Culinary Experiences. His career is defined by a deep commitment to the farm-to-table movement and to telling authentic stories of Ontario’s culinary landscape. He can be reached @ethicalgourmet@yahoo.com. For more culinary dispatches and essays, visit his Substack: bryanparkerlaveryvery.substack.com

Elevated, Comforting & Memorable

The Ashborne Cafe in Stratford

Buffy Illingworth and Greg Kuepfer didn’t set out to open just another cafe — they set out to create a place where nourishment, beauty and intention could coexist under one roof.

Tucked into the heart of Stratford, Ontario, The Ashborne Cafe & Bakery has quickly become known for its thoughtful approach to hospitality: beautifully crafted brunches, paleo-inspired baking, functional drinks, and a warm design-forward atmosphere that feels both grounding and refined.

At the core of the Ashborne philosophy is a belief that food should make people feel good — not only in the moment, but long after they leave the table. Menu items are created with intentional ingredients free from refined sugars and seed oils, with most offerings being gluten-free and dairy-free. “We wanted to create food that feels indulgent and beautiful, while still supporting vitality and balance,” says Illingworth, whose

background in holistic nutrition heavily informs the cafe’s direction.

The Ashborne’s now-signature drinks have also helped distinguish the cafe within Stratford’s culinary scene. Functional lattes and herbal blends featuring ingredients like medicinal mushrooms, black sesame, cacao, roots, adaptogens and mineral-rich herbs are designed not simply for flavour, but for nourishment and ritual. Their popular “Dark Horse” latte — a striking blend of espresso, black

drinks designed for balance, vitality and everyday ritual. • Paleo-inspired baking made with clean, thoughtfully sourced ingredients — crafted to nourish and indulge.

sesame, raw honey and mineral salt — has become a customer favourite for both its bold flavour and wellness-inspired philosophy.

But beyond the menu, customers are drawn to the feeling the Ashborne creates. The cafe’s layered textures, warm wood tones, natural light and understated black-and-white palette reflect the same intentionality found in the food itself. “People come here for more than coffee,” says Kuepfer. “They come for the experience — the atmosphere, the connection, the sense of care behind everything we do.”

Their guiding philosophy is captured in the Ashborne tagline: Rooted in Nourishment. Crafted with Care. And in many ways, that philosophy has become the cafe’s signature ingredient. •

Making Memories Is the Family Business

Honouring Tradition at Unger’s Market

Customer appreciation day is every day at Unger’s Market. “The most important things we have are our customers and our community. It’s a pleasure to serve them,” says Nick Unger, who works alongside his father Chris and cousin Luke as a third generation owner of the Hyde Park business. For more than 40 years, the Ungers have placed customer satisfaction first. “I just want to honour what my family created and bring a version of Unger›s into the future,” he says. Building for the future includes those who walk through the doors each day. “People may go to the big grocery stores to check things off the list, but they come to Unger’s to get an experience.”

CLOCKWISE FROM TOP LEFT Baked goods are made from scratch in house daily. • Homemade breads, pies, muffins, cookies, squares, loaves and other treats are available. • Family owned and operated by second- and third-generation Ungers Luke (left), Chris and Nick • Traditional customer-favourite comfort foods.

Nick says the baked goods are made from scratch and the food tastes the way you remember your grandmother’s cooking and baking. “Almost everything that comes out of the bakery is handmade.” His Uncle Greg, who retired last year, is still making his special jam. “I know lots of people enjoy it and come to the store

specifically for that.” The family loves to interact with their customers and to hear their stories of time spent in the store. At the market’s Sip & Shop event this past spring, a vendor shared a story with Nick that epitomizes why he wants to continue the family traditions. Jimeelie Bilyea, proprietor of Willow & Ben Jewelry, told him that she has been coming to the market for years. “She remembers shopping here since she was five,” Nick says. “It’s a place where people have visceral and sentimental feelings. It’s an honour to be the steward of those memories. It’s really touching.”

While technology and mass production continue to change the food industry, Unger’s strives to keep its identity as a friendly neighbourhood market with its fresh produce, homemade breads, sandwiches, groceries, treats, coffee, giftware and more. Like in an episode from Cheers, the regulars come by every day. “We are like their second home,” says Nick. “We want to be here for the next generation of regulars who have their seat in the tea room, too.”•

The BBQ Community: Where Smoke Meets Story

BY BRUCE FYFE

The start of barbecue season is almost a rite of passage. While summer may be its peak, the first warm day often sparks something immediate and contagious. As Richard Duench, General Manager of Porky’s BBQ, puts it, “The first nice day of the year and people go crazy for grilling.” Yet for many, barbecue isn’t confined to a season, it’s a year-round passion, driven as much by connection to a hobby or community as it is by cooking and eating.

In Southwestern Ontario, barbecue culture is sustained by a network of passionate individuals and local businesses that each play a role in keeping the fire going. Backyard pitmasters, pop-up events and live-fire demonstrations create opportunities for people to gather, learn and share their craft in an approachable, hands-on way.

These events often bring together a wide circle of collaborators, from food creators to equipment experts. Companies like Porky’s BBQ not only provide

a welcoming hub and frequent space for pop-ups but also offer the tools and guidance that help enthusiasts refine their skills. At the same time, trusted local protein suppliers such as Van Osch Farms and Metzger Meats play a foundational role, connecting people to high-quality proteins and butchery expertise that elevate the result.

Just off the beaten path in Ailsa Craig, the Van Osch Farm Store offers a glimpse into how deeply this connection can run. Opened in 2025 by the third generation behind Van Osch Farms, the store is more than a place to purchase sustainably raised beef, it’s a vibrant destination that celebrates Ontario-made artisan goods and local food culture. Through events like Sample Saturdays and Burger Night, it has quickly become a gathering place where customers can engage directly with producers and gain a deeper appreciation for the food they bring home. Rooted in a strong farming tradition, it strengthens the link between producer, cook and community.

An example of the new barbecue community energy in the region is Devin’s Backyard BBQ. Devin Johnson is a driving force in the online and in-person barbecue space, hosting live charcoal cooking demonstrations, Q&As and Instagram posts that make barbecue both accessible and engaging. Through popups at Porky’s BBQ, Devin shares not just techniques, but enthusiasm, welcoming questions and encouraging experimentation, and helping build confidence for grillers at every level.

Many of these events evolve into fun and flavour-filled collaborative showcases, where creators like Dave Pope of Dave’s Meat Pit BBQ & Sauce Co. and Deryk Rader of Reeedz BBQ join pitmasters such as Johnson and Mike Godfrey of Big Mike’s Backyard BBQ. Together, they serve everything from brisket and smoked ribs to chicken lollies and breakfast burritos. More than tastings, these are moments of connection where techniques are exchanged, stories are shared, and a collective passion continues to grow.

In this community, barbecue is more than food — it’s a culture built on generosity, shared knowledge and a deep love of flavour and fire.

Rubs, Spices and Sauces: The Flavour Makers of BBQ

A growing network of small-batch producers is redefining what it means to build flavour, offering artisanal alternatives to the grocery store brands that are as diverse as the pitmasters and backyard cooks who use them. Available from independent butchers and specialty grocers such as Remark and Unger’s Markets, farmers’ markets and barbecue supply shops, handcrafted blends are easy to find and even easier to love.

Dave Pope’s flavour-first philosophy has quickly made an impression since he launched Dave’s Meat Pit BBQ & Sauce

In Southwestern Ontario, barbecue culture is sustained by a network of passionate individuals and local businesses that each play a role in keeping the fire going.

Co. in 2025. Inspired by his Southern roots, and Kentucky and Texas influences passed down through family, Pope’s lineup of sauces include Strawberry Scotch Bonnet, Mango Habanero and Wild Blueberry Carolina Reaper. Pickle Freak delivers what he describes as “a

big burst of flavour with balanced heat,” emphasizing his prioritizing of taste over intensity, with simple, clean ingredients. From collaborations with local farms and businesses to unexpected pairings like hot sauce on oysters or even ice cream, his work captures barbecue’s spirit of experimentation.

Meanwhile, Adam Veen’s Oil Town Brewing Co. in Oil Springs brings a craft approach to barbecue flavour, producing small-batch hot sauces and rubs using homegrown ingredients. His products, like the smoky 70W-30 or the tropical mango-forward 20W-40 Tropic Thunder, highlight how balanced heat and bold flavour can elevate everything from burgers to seafood. Our grilled shrimp came alive with Tropic Thunder, with the sweet mango notes and gentle spice enhancing the natural sweetness of the shrimp without overpowering it.

Reeedz BBQ, founded by Deryk Rader in 2021 in Zurich as a pandemic-era

passion project, has developed an awardwinning line of spice blends and sauces. Pro duced in small batches these seasonings have earned international recognition, including multiple top placements at the prestigious American Royal competition, an impressive achievement on a global stage. The brand continues to innovate through Malvado Marinades, a creative venture with Ryan Pearson, owner of Pearson Waygu in Comber, that introduces dry blends designed to transform into rich, flavourful marinades with the simple addition of olive oil. A standout experience for us was the Malvado Wicked Marinade, used on grilled chicken drumsticks. This delivered a delightful balance of sweet and savoury spices when finished with the natural honey sweetness of Reeedz Honey BBQ Sauce.

While there are endless opportunities to experiment with rubs, sauces and marinades, some purists still favour a minimalist approach that lets quality ingredients shine. Gerhard Metzger, owner and operator of Metzger Meat in Hensall, explains, “For me, if I am having a steak, I would normally stick with coarse pepper and coarse salt and sometimes a little paprika.” Sometimes less is more.

Equipment and Techniques

Whether the goal is a simple family meal or a full-day smoking session, the path each backyard cook takes is shaped by their motivations and, increasingly, by a desire to explore something new.

As Richard Duench of Porky’s BBQ notes, barbecue motivations vary widely. For some, the goal is connection: spending more time outdoors, cooking healthier meals, and enjoying the process with family. With so many equipment options, protein choices and cooking techniques available, for some barbecue has become as much about personal expression as it is about food. Many are driven by curiosity and experimentation, eager to test their skills and push beyond the basics. Budget may play a role in equipment choice, balancing cost against versatility

As butcher Gerhard Metzger points out, there is growing demand for “new cuts that nobody talked about five years ago.”

TOP A plate of the author's BBQ Chicken and Asparagus

• Some of the author’s spices, rubs, sauces and marinades

• Barbecued sustainably-raised beef from Van Osch Farms

and long-term value. A straightforward propane or natural gas grill can easily support that lifestyle. What’s being cooked is also evolving. As butcher Gerhard Metzger points out, there is growing demand for “new cuts that nobody talked about five years ago.”

While brisket remains a cornerstone of barbecue, many enthusiasts are seeking out more heavily marbled cuts, shoulder sections and lesser-known portions such as Denver steak or tri-tip steak that reward patience and technique. These limited-quantity cuts often require lowand-slow smoking methods and can be harder to source, adding to their appeal. At the same time, there is renewed interest in budget-friendly options such as flank and hanger steaks.

Others are expanding their menus altogether, moving beyond meat and traditional fare, creating more diverse outdoor meals. (See Sue Gordon’s review of Jamie Oliver’s new book Grill in this issue of Lifestyle for more on this.) My recent visit to the Nova Scotia Seafood Academy in Wolfville highlighted how barbecue techniques like cherry wood cold smoking

and indirect heat grilling introduce new and delicious possibilities, from smoked salmon to herb-marinated grilled shrimp and delicately smoked scallops.

From entry-level setups to fully built outdoor kitchens, flexibility is key. Today’s backyard barbecuer might choose from natural gas and propane grills, gravity-fed charcoal systems, traditional wood smokers, or pellet grills known for their precision. Flat-top griddles and inserts open the door to new cooking styles and expand options for cooking breakfasts outdoors, while portable and electric grills make it possible to cook in smaller or urban spaces such as balconies, beaches and tailgates.

Barbecue Community

 Big Mike’s Backyard BBQ @bigmikesbbbq

 Dave’s Meat Pit @davesmeatpit

 Devin’s Backyard BBQ @devinsbackyardbbq

 Metzger Meats @metzgermeats

 Ryan Pearson @pearsonwagyu

 Porkys BBQ @porkys.london

 Deryk Rader @reedz.bbq

 Van Osch Farms @vanoschfarms

 Adam Veen @oiltownbrewing

Emerging trends reflect both convenience and creativity. “Set it and forget it” technology, particularly in pellet and smart grills, appeals to those looking for consistent, low-effort cooking. Connected grilling with Wi-Fi or Bluetooth integration allows cooks to monitor temperatures and timing from their phones. At the same time, handcrafted carts, rotisseries, wing baskets and versatile griddles are helping enthusiasts broaden their capabilities.

With the right equipment in place, technique becomes the next layer of mastery. Direct heat grilling creates the seared, caramelized crust that defines burgers, steaks and flame-kissed asparagus, portobello mushrooms or corn-on-cob. Indirect heat allows for slower, more controlled cooking, ideal for larger cuts like whole chickens or roasts. Smoking, the heart of traditional barbecue, transforms tougher cuts through hours of low, steady heat and hardwood smoke. Rotisserie cooking produces evenly cooked, self-basting meats with crisp exteriors, while plancha-style cooking — on a flat, high-heat surface — delivers a deeply caramelized finish to meats, seafood and vegetables.

The Enduring Appeal of BBQ

From the first spark of the season to year-round gatherings around the grill, barbecue continues to evolve while staying rooted in something deeply familiar. It is, at its core, a shared experience that blends tradition with innovation, and personal creativity with collective knowledge. It lives in the care taken to source quality ingredients and a willingness to experiment, whether with bold new spice blends, lesser-known cuts of meat, or techniques borrowed from across cultures. It is an invitation to slow down, gather and share something meaningful — one plate, one story and one fire at a time. •

Some products were provided or given at a discount to the writer for sampling including Reeedz BBQ, Malvado Wicked Marinade, Dave’s Meat Pit, and Oil Town Brewing.

BRUCE FYFE is an enthusiastic backyard BBQ smoker, griller and cook. He recently completed a course at the Nova Scotia Seafood Academy and enjoys the art of cooking over fire.

One of the best smells of the summer is a barbecue dinner. Whether you’re an expert or beginner, this book gives you everything you need to serve a great meal from the grill. Grill centers around cooking on a natural gas, propane or charcoal barbecue. Oliver gives easy-to-understand instructions about tools, cleaning the grill, how to use charcoal, what heat works best on the grill and then adds enticing recipes, with great photos of each along with some charming Oliver family shots, for more inspiration. Chapters include Fast & Impressive; Skewer Party; Salads with Attitude and Veg Galore; Brunch Bits; Epic Feasts; Burgers and Patties; and Things that Make the Grill Rock (mostly sauces and spices). Jamie Oliver is as much about healthy cooking as he is about flavour and he concludes Grill with tips on cooking sustainably and notes on nutrition. For those who want or need more information, Oliver also includes a detailed table of nutrition stats for each recipe, including energy (calories), fat, saturated fat, protein, carbs, sugars, salt and fibre.

I chose the following recipes and cooked them on our propane gas grill. I did everything except for clean up, and for those families where indoor and outdoor cooking is designated by gender or some other criteria, I was reminded that most of the work happens doing prep in the kitchen. Time on the grill is usually far shorter and less labour intensive!

I chose three recipes. Of course, I wanted something from the “Fast and Impressive” chapter! The Perfect Steak and Chargrilled Salad made a pictureperfect summer dinner with fresh, in-season vegetables. This was a great example of Oliver putting common spices, herbs and sauces together to make a tasty meal of easy-to-get ingredients feel special. The honey, ginger and garlic flavours and the herbs thyme, marjoram and rosemary proved a delightful mixture. Next time, I’ll do some of the prep the day before to make this meal even easier.

“ Grill

BY JAMIE OLIVER REVIEW BY SUE GORDON

Get your barbecue tools out, clean off the grill and choose a recipe from Jamie Oliver‘s latest book, simply titled Grill.

The joy of getting outdoors, in every season, in any weather, and lighting that grill and cooking in the open air is something I’d love everyone to experience. So, with this book, I want to empower you with the confidence, skills and recipes to do just that. ~ JAMIE OLIVER

A number of Grill recipes pair well together, and I served the Grilled Chili and Lemon Chicken with the Sriracha Corn and that meal went just as well. This recipe serves up a spicy yet moist chicken, and once the mixture of herbs and spices was charred, muddled and stirred into a sauce, there was some time for relaxation as the chicken cooked over the next hour or so. Prep for the chicken itself was simple enough and effective, without actually butterflying the bird but cutting

it so that it lay flat on the grill. A simple Ontario corn boil is one of my favourites, but Oliver’s Sriracha Corn was sweet, and the dressing made for a slightly spicy twist on summer corn. More prep than just shucking the cobs, but the eating was almost too easy! Grill is a great reference for summer but I know that Jamie Oliver will approve when I break it open for inspiration at other times of the year. I know my friends and family will appreciate that.

SUE GORDON has taught baking to high school students, including running an alternative school’s commercial bakery in Carcross, Yukon. Now a retired nurse and educator, she is enjoying trying new things in her kitchen and garden.

from Grill by Jamie Oliver published by Appetite© Jamie Oliver Enterprises Limited (2026 Grill). Recipe photography: ©David Loftus, 2026. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Perfect Steak & Chargrilled Salad

Serves 2 | 20 minutes

1 x 1-inch-thick boneless strip steak (about 12 oz)

1 bunch of mixed woody herbs (about 2/3 oz), such as thyme, marjoram, rosemary

2-inch piece of ginger

1 clove of garlic

½ to 1 fresh red chili

1 tablespoon reduced-sodium soy sauce

1 tablespoon runny honey

1 lime

1 small bunch of broccolini (6 oz)

6 oz asparagus (about 1/3 of a bunch)

1 bunch of scallions

8 to 12 small radishes (about 31/2 oz)

6 oz sugar snap peas

2 sprigs of mint

1 Get the steak out of the fridge to come to room temperature. Light the grill. Make a herb brush by tying the woody herbs to the end of a wooden spoon with a piece of string. Peel and finely grate the ginger and garlic into a large bowl, then finely grate in the chili. Add the soy and honey and squeeze in the lime juice. Set aside.

2 Remove the fat from the steak, discarding the sinew, then thinly slice the fat and add to a small cast-iron frying pan. Put it on the cool zone to render and crisp up. Season the steak all over with sea salt. Place it on the hot zone, turning with tongs to cook gently on all sides, or until gnarly, using the herb brush to baste it with the rendered fat as you go — you’ll need 2 minutes for rare (or until 115°F), 3 minutes for medium-rare (or until 125°F) and 4 minutes for medium (or until 135°F). Transfer to a plate to rest — if you’re using a thermometer, the temperature should go up about 5 degrees as it rests.

3 Trim the broccolini, asparagus and scallions and place on the hot zone along with the radishes. Cook for 5 minutes, or until tender and charred, turning regularly with tongs and transferring to the bowl of dressing once done. Trim the sugar snaps, pile into a metal sieve and place on the medium zone for 2 minutes, tossing occasionally, then add to the bowl, along with the crispy bits of steak fat, if you like. Toss well and transfer to a serving platter.

4 Slice the steaks and arrange on top, drizzling with any resting juices, then pick and sprinkle on the mint leaves, to serve.

Perfect steak & chargrilled salad

PAGE 26

ENERGY FATSAT FAT PROTEINCARBSSUGARSSALTFIBER 516kcal24.2g10.2g48.1g29g22.3g1g7.4g

Romesco cauliflower

Nut ri tio n

Zucchini & ricotta salad

ENERGY FATSAT FAT PROTEINCARBSSUGARSSALTFIBER 113kcal8.4g2.9g4.9g5.3g4.7g0.1g1.6g

PAGE 30

ENERGY FATSAT FAT PROTEINCARBSSUGARSSALTFIBER 270kcal13.1g2.5g10.8g26.8g12.1g1g7.4g

Perfect steak & chargrilled salad PAGE 26

Chicken skewers & Tuscan bread salad

ENERGY FATSAT FAT PROTEINCARBSSUGARSSALTFIBER

PAGE 42

516kcal24.2g10.2g48.1g29g22.3g1g7.4g

ENERGY FATSAT FAT PROTEINCARBSSUGARSSALTFIBER

401kcal14g7g35g36.1g11.9g1.3g5.4g

Halloumi & strawberry skewers

out flat like a book, then score the legs. Reserve half the sauce in a small bowl for serving, then rub the rest over the chicken, getting into all the nooks and crannies. Place on the cool zone, skin side up, tucking extra woody herb sprigs around the edges to protect the chicken as it cooks, if you like, and cook with the lid on, vents open, for 1 hour, or until juicy and cooked through and the internal temperature of the breast is at least 160°F. Transfer to a clean board to rest for 30 minutes (the internal temp needs to reach 165°F in the breast and 175°F in the thigh).

Zucchini & ricotta salad PAGE 104

Herby leg of lamb & creamy beans

PAGE 64

ENERGY FATSAT FAT PROTEINCARBSSUGARSSALTFIBER

544kcal30.2g19.2g33.1g33.6g5.7g3.8g3.6g

Chicken skewers & Tuscan bread salad PAGE 42 ENERGY FATSAT FAT PROTEINCARBSSUGARSSALTFIBER

Shrimp skewers & ajoblanco sauce

72 ENERGY FATSAT FAT PROTEINCARBSSUGARSSALTFIBER 583kcal47g7.5g28.5g14.7g5.3g1.9g7.9g

Grilled Chili & Lemon Chicken

Shrimp skewers & ajoblanco sauce PAGE 72

Sriracha corn

ENERGY FATSAT FAT PROTEINCARBSSUGARSSALTFIBER

PAGE 94

Serves 6 | Prep 30 minutes | Cook 1 hour, plus resting

583kcal47g7.5g28.5g14.7g5.3g1.9g7.9g

ENERGY FATSAT FAT PROTEINCARBSSUGARSSALTFIBER 153kcal8.1g0.8g3.6g19.8g7.1g0.2g2g

9 mixed-colour chilies

1 long sweet red pepper

Sticky sriracha tofu PAGE 76

ENERGY FATSAT FAT PROTEINCARBSSUGARSSALTFIBER

Grilled green grain salad PAGE 96

1 bulb of garlic

552kcal18.6g2.7g21.1g74.1g24.6g2.8g0.5g

4 fresh bay leaves

½ teaspoon dried red chili flakes

Sriracha corn PAGE 94

1 bunch of thyme (about 2/3 oz)

1 lemon

ENERGY FATSAT FAT PROTEINCARBSSUGARSSALTFIBER 153kcal8.1g0.8g3.6g19.8g7.1g0.2g2g

1 x 31/2-lb whole chicken

optional: sprigs of bay, thyme, rosemary

Grilled green grain salad PAGE 96

ENERGY FATSAT FAT PROTEINCARBSSUGARSSALTFIBER

296kcal16.4g3.6g11.4g25.4g3.2g0.3g5.1g

Oliv_9780525613770_all_5p_r1.indb

1 Bringing piri piri vibes, here we’re making an incredible sauce to use as both a marinade for cooking and a salsa to serve, meaning double flavor impact.

2 Light the grill. Prick the chilies and red pepper and, as the barbecue heats up, char the chilies, red pepper and whole garlic bulb over the hot zone with the lid on, vents open.

3 Use tongs to toast the bay leaves on the grill for 30 seconds, then tear into a mortar and pestle, discarding the stems. Add the chili flakes and a pinch of sea salt, strip in the thyme and pound well. Use a vegetable peeler to strip in the lemon peel and pound again into a rough paste (you can use a small food processor for this step, if you prefer). Remove the thick white pith from the lemon, then finely chop the flesh. Muddle into the mortar and pestle with 2 tablespoons each of red wine vinegar and extra virgin olive oil.

4 Scrape off the larger bits of charred skin from the chilies and red pepper, discarding the seeds and stems, peel the garlic, then finely chop it all. Scrape into the mortar and pestle, mix together and season to perfection.

5 Use a large sharp knife to carefully cut down one side of the chicken’s backbone, so you can open it

ENERGY FATSAT FAT PROTEINCARBSSUGARSSALTFIBER

113kcal8.4g2.9g4.9g5.3g4.7g0.1g1.6g

6 Spoon on the remaining sauce and carve up the chicken. Great with Grilled Fries (page 222) or sweet potato wedges, or my Sriracha Corn.

Grilled chili & lemon chicken

Herby leg of lamb & creamy beans

ENERGY FATSAT

152

Super surf & turf mixed grill PAGE 168

ENERGY FATSAT FAT PROTEINCARBSSUGARSSALTFIBER

594kcal36g11.7g39g27.3g5.1g2.2g3.7g

Sriracha Corn

Serves 4–6 | 15 minute

4 ears of corn, husked

2 tablespoons mayo

1 tablespoon sriracha sauce

Perfect steak & chargrilled salad PAGE 26

1 to 2 limes

ENERGY FATSAT FAT PROTEINCARBSSUGARSSALTFIBER

2 scallions

516kcal24.2g10.2g48.1g29g22.3g1g7.4g

Oliv_9780525613770_all_5p_r1.indb 236 12/12/25

1 Light the grill (pages 16–19). Place the corn on the hot zone for 10 minutes, or until softened and nicely charred, using tongs to roll the ears back and forth to the medium and cool zones as needed so you can control how quickly they colour, then transfer to a board.

2 Mix the mayo and sriracha, then finely grate in the zest of 1 lime and squeeze in the juice to make a dressing. Trim and thinly slice the scallions.

Halloumi & strawberry skewers PAGE 64

ENERGY FATSAT FAT PROTEINCARBSSUGARSSALTFIBER

544kcal30.2g19.2g33.1g33.6g5.7g3.8g3.6g

3 Slice the corn off the cobs and mix with the dressing. Season to perfection, tweak with more lime juice if needed, then scatter on the scallions. Great as part of a bigger spread, paired with a grilled steak, or with my Chicken & Chorizo Skewers (page 60) or Paprika Pulled Pork (page 178).

Sriracha corn PAGE 94 ENERGY FATSAT FAT PROTEINCARBSSUGARSSALTFIBER 153kcal8.1g0.8g3.6g19.8g7.1g0.2g2g

Falling in Love Again (with your garden)

BY SUE SUTHERLAND-WOOD

As soon as the ground warms again, many Ontarians head out to garden centers armed with hope, ambition and perhaps a wish list or two. It’s a fresh, exciting time full of promise. Even if you don’t consider yourself a “real”gardener it’s still uplifting to be in the glow of sunshine once more, deciding which vegetables to grow or looking into the cheerful face of a marigold.

But once those first few euphoric weeks have passed and the summer heat is pressing us down, it’s suddenly not quite as rewarding to be dragging hosepipes around, taking a knee for the gout weed or hunting for that elusive (green) trowel that you left somewhere. Weekends seem short (because they are) and fill up with other more seductive plans than mowing the lawn. After weeks of tenderly nurturing plants — especially veggies — the rewards can be very slim indeed. This is especially true when neighbourhood rodents seem intent on sampling one bite from everything or sly-faced squirrels (who’ve never heard of call-before-youdig) enjoy some impromptu soccer with tiny rock-hard tomatoes that never even got the chance to ripen.

So what can be done to keep the love of gardening alive? Because it’s not easy being green, here are a few ideas that help me maintain that May 24 enthusiasm all summer long:

Make dinner right after breakfast. Remember how bone-tiring a day in the garden can be? At 4pm your future self will be delighted that dinner is already en route, or at the very least decided upon. And don’t forget your old comrade the slow-cooker to prep taco fillings, pulled pork or chili without heating the house. Bonus Tip: before heading outside, load

up a (lidded) travel mug with something cold to drink.

Keeping it real. Digging trenches, trimming branches and then planning a bit of roto tilling for the afternoon is overwhelming to body and soul, especially if you have other things to do. Remember that old joke: anyone over the age of 35 can put their back out just by reaching for a slice of pizza? This applies to gardening too! Take time to stretch regardless of age.

The right tools. New garden gloves are often purchased to celebrate spring but I discovered long ago that those romantic floral ones don’t last. One day I found myself scrabbling in the dirt wearing a pair of fingerless-frayed ‘Bob Cratchit’ gloves instead. Now, I choose Neoprene. Yes, I look more like Spiderman than Martha Stewart, but at the end of the day the ovals of my nails remain white. Decide which tools will serve you best and get the best versions you can afford. If you need advice, ask Master Gardener friends – and the internet – in that order. Gardeners historically love to help other gardeners.

Pay attention to what you enjoy. Gardening is often tied up with too

many “shoulds”. Find out what you like most and do more of that. If you have a deep loathing for cutting the grass, you can easily shrink the size of your lawn by adding shrubs, larger perennials and some mulched areas. If you enjoy nature, why not take your phone outside and find out who’s singing in your yard with the Merlin Bird ID app? It’s fascinating and so far, I’ve clocked 150 different birds! Try to manage Gardener’s ADD: I call this Attention-to-Dandelion-Disorder. Although I might set out with a very particular task in mind, I’m soon distracted with the sticky deadheading of petunias, dry petunias actually, so I must fill watering cans. I then stoop to fashion a support for a leaning tower of sunflowers, just before deciding to paint a tiny whimsical sign for the toad’s apartment under the garage door … The Dandelions, however, stand alone. Again.

Keep a journal. It’s almost impossible to remember from year to year what worked and what did not. With a dedicated space, it’s simple to record plant names, dates and how great successes were achieved. Notes on the phone are perfect for quick ideas but in the depths of winter it’s nice to flip through an old school notebook.

Reward yourself. Be sure to treat yourself well after a gardening session. Have a hot cup of tea or an icy martini. Grab some chips — or a hefty sandwich on good bread — and luxuriate outside, feet propped up, basking in all you’ve accomplished. •

As well as a lengthy career in public library systems in Canada and the UK, SUE SUTHERLAND-WOOD has written for numerous publications. Her short essays have won national awards. Read more from Sue at her Substack, Everyone Else is Taken (EveryoneElseis-Taken.substack.com).

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