Issuu

WINTER 2020-21

FOOD, SHOPPING & CULTURAL EXPERIENCE

A Taste of the KAWARTHAS

Monika Schnarre SUPER MODEL ACTRESS ENTREPENEUR Delicious Cheese

Grilled Cheese Lovers have more Sex!

Holiday Cocktails

Christmas Spirits

Chocolatiers Angela Roest

Barnardoâ€™s

Home for Destitute Children

Ken Tizzard

Rockstar

Erica Ehm

FREE PUBLICATION - PLEASE TAKE ONE

MuchMusic

QUEEN OF MEDIA

The Peterborough Museum & Archives presents:

of Peterborough

1900 - 1950

There are stories that go beyond the edge of the photograph, tales that are outside of a moment captured in time. A wide range of Roy Studio Images and Parks Studio Fonds are on display, each with their own hidden stories to tell.

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On display October 3 to December 13, 2020

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Contents

WINTER 2020-21

For Online Interactive magazine go to www.atasteofthekawarthas.com

Features 16 Cheeses

From Darkness to Light

22 Monika Schnarre

Barnardo’s Home for Children

28 Erica Ehm

Ken Tizzard

Grilled Cheese Lovers have more Sex! Supermodel, Actor & Entrepreneur MuchMusic VJ, Keynote Speaker

Covid: Through the Eyes of a Resort Manager 1884 Home for Destitute Boys and Girls Singer/Songwriter Rockstar

Columns Palatable Pleasures 6 Kickin’ Recipes - Chef Brian Henry 8 Chefs - Tracey Ormond 10 Butchers - Grant Slavin 12 Chocolatiers - Angela Roest 15 Recipes by Signe’s Kitchen 16 Cheese - OH So Addictive! Liquid Treasures 14 Christmas Cocktails 39 Spiced Apple Cocktail

Real Estate 40 Real Estate News 41 Red Brick Lofts 4

Lifestyle 22 Monika Schnarre - Life in General 28 Erica Ehm - MuchMusic and much more 32 Global Getaways - Niagara-on-the-Lake 34 Organize your Life - Christmas Chaos 35 Covid Through the Eyes of a Resort Manager 36 Ecological Gardening 38 Barnardo’s Home for Destitute Children 39 Home - Apples, Garlic & Gifts 44 Ken Tizzard - Singer/Songwriter, Rockstar Pets 42 Pets - Nova Scotia Duck Tolling Retrievers 43 Vet’s Corner with Dr. Kelly Get Out and Play 36 Off Road Riding KATVA

A note From the Editor

We would like to thank all the readers who voted for us in the Kawartha Lakes This Week Awards! It’s so nice to know our hard work and dedication to the Kawarthas is paying off! Thank you so much!

We are coming up to almost a year living with Covid-19. The new ‘normal’ is ever changing, and by the time this issue is published, we may have seen more closures. Or, I can only hope that people may ‘get it’ and stop the spread. So until that happens, this pandemic will continue it’s devastation. Last issue, I talked about the ALL FIRED UP! Cooking Show with Chef Brian Henry. Our shooting schedule is also affected by Covid and it’s on the back burner until we can shoot again safely. In the meantime, you can watch the shows on our website. Please remember to buy from local businesses! They are the backbone of our Community and need your support. They are the reason we started this magazine. Also, please give to your local food bank. Let’s work together as a community helping each other during these trying times. Feel free to email me with you favourite articles and what you would like to see in future issues. Enjoy reading and stay safe! Karen Irvine - Editor, Video Editor, Videographer, Photographer, Social Media Diva & Motorcycle Enthusiast

Email - atasteofthekawarthas@gmail.com Website - www.atasteofthekawarthas.com Facebook - A Taste of the Kawarthas Magazine Instagram - @atasteofthekawarthas Twitter - @atasteofthekaw1

Margaret Swaine, Author, Travel, Wine, Golf, Spas & Spirits Columnist

Chef Brian Henry, Chef Extraordinaire & ATOTK Food Editor

Elwood Jones, Historian Trent Valley Archives & Newspaper Journalist

Jay Lough Hayes, Real Estate Broker

Danielle French, South Pond Farms

Jay Cooper, Musician, Graphics Designer, Motorcycle Enthusiast

Dr. Kelly Wasylciw Veterinarian

Nicole Cooke, Organized by Design

Steve Irvine Home Sweet Home Inspections

Photo by Sofie Andreou

Carolyn Richards, Kawartha ATV Association

Publisher - Slither Productions Editor - Karen Irvine Creative Director - Jay Cooper Advertising Sales - (705) 772-8074 Email - atasteofthekawarthas@gmail.com Contributors

Real Estate - Jay Lough Hayes Rockin’ Musicians - Jay Cooper Organizing - Nicole Cooke Kickin’ Recipes - Chef Brian Henry Cover Story Interviews - Jay Cooper Chefs - Karen Irvine Global Getaways - Margaret Swaine Pets - Chick McCamus Home - Danielle French Historian - Elwood Jones Cheese - Janice Brieser Chocolatiers - Gina Jones Butchers - Karen Irvine ATV - Carolyn Richards Vet’s Corner - Dr. Kelly Wasylciw Christmas Cocktails - Madison Gallimore From Darkness to Light - Jennifer Craig

Photographers

Karen Irvine, KATVA, Margaret Swaine, Cover photo by Elizabeth Gulledge (North On Birch Photography) A Taste of the Kawarthas Magazine is published bimonthly. Articles do not necessarily reflect A Taste of the Kawarthas Magazine or Slither Productions Published by Slither Productions www.slitherproductions.com

Kickin’ Recipes

by Chef Brian Henry Food Editor www.thespiceco.ca www.chefbrianhenry.com

Owner of Angle Iron Kitchens & The Spice Co.

GETTING ALL

FIRED UP!

The festive season of over indulgence is upon us once again. Kiss your diet and workout routines goodbye and bring on the fat and carb loaded foods, the home baked goodies and all of the vices that give us those hallucinations of sugared plums dancing in our heads while we sleep it off with a long winters nap. Speaking with Monika Schnarre it was no surprise to hear that she likes to eat clean and healthy foods. Seriously just look at her; what did you expect from her? When pressed further about food and the holidays she did divulge that when it comes to traditional dinners she does enjoy Turkey with German Trimmings that includes Stuffing with Bratwurst, German dumplings called Knödel and sautéed mushrooms.

Pierce the sausages with a fork a few times before cooking them so they don’t blow up and allow for the juices to flow out freely into the pan. Preheat a large skillet or fry pan over medium heat. Add the sausages and gently cook them until they are nice and evenly browned. Transfer the sausage from the pan to a paper towel lined plate to drain and cool down.

You might have to forgo the skinny jeans and Using the same pan add the butter, onion . break out your eating pants if you use the following and celery to the sausage drippings and recipes for Monika’s holiday feast favourites. cook mixture until the onions are soft and tender but not browned, stirring frequently.

BRATWURST STUFFING INGREDIENTS:

1 pound German Bratwurst ¾ cup butter, melted ¾ cup diced onion 1 ½ cups diced celery 8-10 slices of bread, cubed 1 tbsp. poultry seasoning Salt and pepper 6

Next, stir in about 1/3 of the cubed bread so that it soaks up all of the juices in the pan and remove from heat. Meanwhile chop the cooled sausage into bite size pieces and place them in a large bowl with the remaining ingredients. Add the cooked onion mixture to the bowl of ingredients. It is best to mix this together with your hands while gently squeezing it to extract and blend all of the flavours. Taste mixture and season with salt

B RAT W URST STUFFING & S E M ME K N Ö DE L

and pepper Mind yourself as it could be hot.

it’s soft with a chunky-smooth consistency.

Once mixed the stuffing is ready to be cooked either as a stuffing or as dressing. If cooking as a dressing, bake it in a covered casserole dish at 350 °f for 25-30 minutes.

Wet your hands to prevent the dough from sticking to you while forming the Knödel by taking the dough and forming it like making a good solid snowball. Over medium-high heat, bring a large pot of lightly salted water or chicken stock to a simmer. Using a slotted spoon, carefully place the Knödel in the water and let them poach for 15-20 minutes. Do not let the water boil or your Knödel will disintegrate into a goopy mess. Once cooked, use the slotted spoon to transfer the Knödel to a serving bowl and eat immediately.

SEMME KNÖDEL INGREDIENTS:

12 oz stale or dried white crusty bread 1 cup hot milk 1 tbsp. butter 3/4 cup minced yellow onion 2 eggs , whisked 3 tbsp. finely chopped fresh parsley ½ tsp. salt 1/4 tsp. freshly ground black pepper 1/8 tsp. freshly ground nutmeg

Watch ATOTK ALL FIRED UP! Cooking Shows now on

www.atasteofthekawarthas.com/podcast

Chop the bread into small cubes and place them in a large bowl. Pour the hot milk over the bread, cover and let sit for 20-30 minutes or until softened. Sautee the onions in the butter until soft and transparent before adding them to the milk soaked bread along with the eggs, parsley, salt, pepper and nutmeg. Knead the mixture together with your hands until evenly incorporated, until 7

CHEFS OF THE KAWARTHAS

By Karen Irvine Editor, ATOTK

Tracey Ormond - From Truck Driver To Chef

T racey is an fun, upbeat woman. I’ve had the pleasure of sitting beside her and her husband at a birthday party for a mutual friend. But I had no idea she had been a long haul truck driver! Tracey was 4 when she started cooking and says, “Watching my mom and Grandma cook was where it started. My mom was a great cook and could throw a meal together with nothing. We didn’t have a lot of money, but we always ate well. Sunday dinners were meat, potatoes and vegetables. As a kid I didn’t love vegetables (she laughs). The smells coming home from school! That was home to me.“ With both parents working today, there’s a big gap of memories that families are missing out on. “Eating out has a domino effect. My family works less with Covid, so it means we are home together for dinner. I make a bigger effort than when it’s just myself and my husband. My family sits together at the table and we reverted back to a family meal, passing the food and talking about our day.” Tracey is not a classically trained Chef, although she has worked under several Red Seal Chefs. “I’ve been in the food business, with the exception of my career as a long haul truck driver for 30 years (she laughs).” Ok, so I never knew! “I took a long haul truck driving job to make more money. I wasn’t eating well, and would literally be holding a burrito in my mouth while shifting gears and steering (she laughs). But I don’t condone that behaviour.“ When she quit truck driving, That’s A Wrap was conceived. Since Covid, a lot of the meals are takeout, catering, daily specials and deliveries for seniors. Everything is home cooked - meat, potatoes and vegetables. Tracey says, “The takeout business began because of Covid. I was guilty of getting takeout myself, so my family can still have great home cooking but I don’t have to cleanup at home.” 8

At That’s a Wrap, “Our business was 75% corporate, but Covid stopped that,” she says. “Now, it’s more individual meals. It’s fun to change up the meals for different seasons.” “I love food, I love cooking, and I love providing nourishment for people. It’s just a feel good thing. I am definitely a Sunday dinner, knife and fork, meat and potatoes Chef.

Butchers of the Kawarthas Grant Slavin, Sweet Beast Butcher Shop

By Karen Irvine Editor, ATOTK

G rant started working in restaurants while doing his undergrad at Trent University, taking English Literature and Philosophy. “Oddly, I ended up working in the food service industry,” he laughs. “Going to Trent made me want to stay in Peterborough. I just love the community and working in restaurants.” He apprenticed at Community Butcher Shop in downtown Peterborough. The owners were University Professors from Saskatchewan on sabbatical. Grant says, “Their motto was really cool. They only bought whole animals, and butchered nose to tail in their shop. 100% of the animal was used. I had the chance to do an apprenticeship there - it was great. Not a lot of shops have the opportunity to train Butchers. So I was fortunate enough to learn how to break down whole animals.” After Community Butcher Shop closed, Grant worked at One Fine Food. He says, “I loved working there.” After that, he moved to Hamilton and worked for a Master Butcher in Oakville. Grant learned a lot of technique there and eventually moved back to Peterborough. Sweet Beast Butcher Shop has been open since 2019. Grant says, “I felt ready to start my own business and I really wanted to open a shop in East City - I love the community. The neighbourhood has been very welcoming and are happy to have us here. It’s been amazing how much support we’ve gotten from Peterborough.” Local restaurants are also his customers. Fresh Dreams on Queen Street buy fresh fish, scallops and other proteins from Sweet Beast, as do The Ale House and Tasos. Grant also supplies Gerti’s with the New York Striploin steak on their menu and it’s phenomenal! 10

Sweet Beast uses the same business model he learned at Community Butcher Shop. “We buy whole pigs and sides of beef that are processed locally and we source from as many local farms as possible. In the New Year, we will be working with Fourteenth Line Farm for organic pasture raised pork,“ he says. His favourite seasons for butchering are fall and winter. “There are a lot of great off cuts for stews, braising and slow cooking.” Sweet Beast has a 45 to 60 day dry aging program.

“It’s amazing how much support we’ve gotten from Peterborough.” They carry Wagyu beef (grass fed pasture raised), prime ribs, rib eyes, strip loins, T-bones and the cuts are exceptionally tender. Grant says, “That’s what’s great about working with small family run Abattoirs.” For quick and easy prepared meals, they offer slow cooked pork back ribs that are fully cooked and sauced, a Chateaubriand style roast beef that is sous vide in a mushroom au jus (ready to enjoy & serve in 30 minutes), as well as steak and chicken pot pies. Grant says, “We get fresh fish weekly on Wednesdays. Fresh Atlantic salmon from the Bay of Fundy, Blue house organic Salmon from Denmark, fresh wild caught Halibut, Pickerel and Cod.” www.sweetbeastbutcher.com

They also support local bakeries, offering Grab and Go Sandwiches - Turkey breast, Ham and Salami, and Montreal Smoked Meat. “We bring in fresh bread from Wildflower Organic Bakery in Havelock, and garlic bread, english muffins, and bagels from Electric City Bread Company.” Be sure to stop by on a Wednesday - the fresh bread and fish sell out fast! Grant says, “I really enjoy my work - like preparing prime ribs for customers. The extra work in trimming that we put into it, knowing it will be an amazing meal for their family. It’s very rewarding. Our customer base is really strong here and keeps growing. I can’t thank the community enough for supporting us.”

(705) 874.5906

95 Hunter St. East Peterborough

Chocolatiers

of the Kawarthas

Angela Roest - Centre and Main Chocolate

By Gina Jones Chocolate Lover

Angela’s story is definitely International, and she is very dedicated to chocolate. Centre and

Main Chocolate in Warkworth is a must stop and worth the drive. Angela is warm and welcoming when you enter her shop. Your mouth will water and the smells will entice you. Angela grew up on a farm in Kent Bridge, Ontario (near Dresden). At the age of 16, she went to Belgium as an exchange student. “I Learned French, traveled, and explored a lot of countries and cities. And I ate a lot of chocolate, (she laughs). I remember sending home two dozen different chocolate bars made by Côte-d’Or. I was so excited to have found this amazing chocolate that had so many more flavours than we would get in Canada,” she says. “Chocolate was all around. It was much more present in day to day life than it is here, but in small quantities and really good quality.” Angela came back to Canada, finished high school and University, with French history as her major. She went back to France to get her Masters at the University of Nantes. When she finished, she moved to Peterborough where she taught French. She realized that she probably wouldn’t be happy teaching, so she left. Angela started a business making jewellery made with knitted wire, selling to boutiques in Toronto & Ottawa. She accepted a part time apprenticeship at Photos by Rawle Johnson NaKeD Chocolate to give her hands a break from the strain of working with wire and it eventually became hills. It’s dream like, similar to an English countryside. We were smitten with the Village. You full time. appreciate what’s around you. I just love be“I would wake up in the morning and think of different flavours of chocolate. My creative energies moved from the jewellery to chocolate,” she says. She went to the Chocolate Academy in Quebec, learning from Master Chocolatiers from Europe. In 2016, Angela moved to Warkworth. She says, “The 1927 Mason’s lodge building which now houses Centre and Main Chocolate is glorious! I love the rolling 12

Photo by Christopher Thorpe

“We look at what grows in our own fields and forests and infuse that in chocolate.” ing here.” She says, “I took the plunge and opened in August 2017.” What makes her chocolate bars so special? “I add flavours and foods. I use freeze dried blood oranges, locally grown rosemary, locally grown saffron, tea and toast, plus many more,” she says. The Tea and Toast Bar uses locally grown wheat baked into bread by a local Baker. “My focus for Centre and Main is that we look to what grows in our own fields and forests and infuse that in the chocolate. My creations reflect a taste of place - of where we are. Saffron is a flavour that I never imagined to be able to call local. I have many different products that I use True Saffron for, and have won International chocolate awards with it,” says Angela. The Gin and Tonic Bar has also won International awards along with nine other bars. What is the future for Angela? “I love doing what I’m do-

50 Centre Ave, Warkworth

705-868-2068

ing. I don’t want to grow and expand to the point where I’m not making the chocolate. That’s what I actually love. I love the process, I love handling chocolate, I love preparing the ingredients, the smells, the texture. I love the whole process. So I’m quite happy. I love the community. There are so many interesting food people around me.”

www.centreandmainchocolate.com

Christmas Cocktails Festive Holiday Drinks

By Madison Gallimore

N othing feels better than to indulge in tasty beverages to kick off the holiday season! These drinks will stir your creative juices for something more festive in your cup. This isnâ€™t a time to count calories! Try these delicious cocktails. The Sleigh Ride will satisfy your chocolate cravings and is perfect for Christmas movie marathons. 4 tbsp chocolate syrup 1 tsp vanilla extract Whipped cream 1 cup whole milk (easily substituted with oat or almond milk) 2 oz Kahlua 1 oz Peppermint Vodka 1 oz Baileys

Sleigh Ride

Cranberry Christmas is a low sugar cocktail serves as a healthy twist for the holidays. Cranberries Lime slices 1/4 cup 100% pure unsweetened cranberry juice 1 cup club soda 1 tsp agave nectar Last but not least is the Gingerbread Cookie Crunch. With a sweet blend of gingerbread and cinnamon, this cocktail is a perfect mistle-toast to the holiday season. 1 oz gingerbread syrup Âź cup honey Gingerbread cookies 3 cinnamon sticks 1 tsp vanilla extract 1 cup whole milk (can substitute for oat or almond milk) 1 oz Kahlua 1 oz Vodka 1 oz Baileys

Gingerbread Cookie Crunch

These easy drink recipes can bring a flavour of fun to the room and look amazing while you serve them. 14

Cranberry Christmas

Signe’s Kitchen

Breakfast Stromboli

By Signe Langford Signe’s Kitchen www.signelangford.com

I’m not a fussbudget about pizza dough; if you want to make it from scratch, be my guest.

If not, do what I often do: grab a ball of ready-made from the bakery. It’s the stuff inside that makes or breaks this dish, and breakfast shouldn’t be too hard on a sleepyhead. Likewise, unless you insist on making your own pesto, use your favourite store-bought brand. INGREDIENTS - 7 free-run eggs, divided - sea salt and freshly ground pepper to taste - 1 cup (250 ml) coarsely chopped slab bacon or ham - flour for dusting - dough for 1 pizza, at room temperature - 1⁄4 cup (60 ml) basil pesto, or to taste - 4 oz (110 g) brie, sliced or coarsely chopped, or to taste - 1 cup (250 ml) coarsely chopped and drained tomato (about 1 large) - 1 tsp (5 ml) extra-virgin olive oil DIRECTIONS 1. Preheat oven to 375F (190C) and line a baking sheet with parchment paper; set aside. 2. Break 6 of the eggs into a medium bowl, season with salt and pepper, and whisk until fully blended; set aside. 3. In a skillet over medium-high heat, fry bacon until crisp. Drain off some of the fat if there’s a lot, turn heat down to low and return skillet to heat. Add the eggs from the bowl, mix with the bacon and cook for about 3 minutes, or until set but not dry; remove from heat and set aside. 4. Lightly dust the counter and rolling pin with flour and roll out pizza dough into a rectangle of about 10 × 14 inches (25 × 36 cm). 5. Spread the pesto over one half of the pizza, right up to about 2 inches (5 cm) from the edges. 6. Evenly distribute the slices of brie on top of the pesto, then evenly distribute the eggs and bacon on top of the brie. Sprinkle the chopped tomato evenly over the eggs. 7. In a small bowl or cup, use a fork to beat the remaining egg with the olive oil. Using a pastry brush, brush the edges of the empty side of the pizza dough and fold over the filling; press down and pinch to make a nice, tight seal. At this point, you can either leave the dough in

a half-moon shape and transfer directly to the baking sheet, or roll into a log and place on the baking sheet with the seam side down. 8. Brush the rest of the egg-and-oil wash over the top and sides of the stromboli. Use a sharptipped knife to slash a few steam vents. Bake for about 25 minutes or until golden and bubbly with deliciousness oozing from the vents, which is how I think the dish got its name. It must have reminded the cook who invented it of the famous Stromboli volcano! 9. If you can stand it, allow the stromboli to rest for a few minutes before cutting into slices for serving; the interior is lava-hot! 15

Cheese

is Addictive

By Janice Brieser

Grilled Cheese Lovers have more Sex

hat is magical about cheese? It’s so tasty and yet so versatile. This comfort food is addictive and contains an amino acid called tyrosine that, when broken down in our bodies, makes us feel content. The fats in cheese also encourage our brains to produce dopamine, a natural feel-good chemical released in our brain’s reward centre. There is something for every taste. The flavour differs by the type and breed of the animal the milk comes from and the terrain from which it grazes. Still not convinced? Here are some reasons why you should eat more cheese. A 2015 Time magazine article reported that Grilled Cheese lovers have more sex. Have I got your attention yet? Cheese is a really good snack to have before bed. The calcium in it is really good for inducing sleep. It helps the brain use the tryptophan found in dairy to manufacture serotonin, which in turn, helps you sleep. You can melt it down for fondue, dipping vegetables, bread, or whatever your heart desires. Classic Cheddar is great for cooking, snacking, and melting. Cheddar is a semi-hard cow’s milk cheese that grates and melts quite easily, making it the cheese of choice for Macaroni and Cheese dishes. Plus, it’s known for retaining its sharp flavors even when heated. Beemster Gouda from Holland has a

sharpness that contrasts with its rich undertones and is a great choice for cheese boards. Pair it with a tangy condiment, like a Yuzu Marmalade, because the citrus pairs with the umami coming from the aged cheese and the sweetness is cut by the salinity. Blue Goat Cheese is another versatile cheese-board staple. It becomes more flavorful as it ages, can be enjoyed either hot or cold and is great for melting on burgers or mushrooms. It has a wonderful texture on the outer skin and the inside is creamy. Most people know of Mozzarella, the Italian cheese that is popular for dishes like pizza and lasagna. But if you’re looking for a smokier Italian cheese that’s similar to Mozzarella in terms of texture and the ability to melt, Scamorza could be worth trying. A smoked cheese always adds another flavor dimension. You can top flatbreads with it to add the smoked element to home pizzas that is normally only possible with wood-fired pizza ovens. For those of us who are not very daring in our culinary skills, it’s appropriate to eat cheese by itself - for an appetizer, during happy hour, or honestly, just because. When I pull out a cheese Charcuterie, I look like a connoisseur! You can celebrate your moods Continued on next page

“My favourite reason to serve cheese is - Wine!” with cheese. If you are feeling decadent, whip out the Gouda or melted Brie with some crackers. When you want to feel healthy, there’s Feta or Goat Cheese to accent your salad. If you’re are down in the dumps, there is always Mozzarella.

You may be missing your European trip this year because of Covid, so for you, there are wonderful international cheeses available locally. My favourite reason to serve cheese is – Wine! Whoever discovered pairing wine with cheese is an absolute genius and a hero in my books. They have made many evenings stellar for my friends and me. For a decadent dessert, pair Crosswind Farms Lemon and Thyme Artisan Chèvre Goat Cheese with Kawartha Country Wines Lemonchello Plum Dessert Wine. Also, Celebrity Blueberry Goat Cheese is delicious as a dessert served with Kawartha Country Wines Blueberry Chocolate Dessert Wine. But don’t take my word for it, spend some evenings experimenting for yourself. There is a wine to pair with every cheese you could imagine! Beer is also a great match for cheese. Match the intensity of the beer with the cheese and pair them to complement or contrast. For example, try pairing Stouts with Blue Cheese, Belgian Dubbels and Trippels with Alpine Swiss or German cheeses, IPAs pair well with Cheddars and lighter beers match lighter cheeses. Today, independent cheese making is alive and well by artisanal makers and we’re lucky to have some of the best ones right here in The Kawarthas. Empire Cheese (Campbellford) has been around for 150 years, with the first factory built in the 1870’s. Their cheese is made in the traditional way in openstyle vats, which gives the cheese and curd better flavour. It’s all natural, with no preservatives - a true mix of tradition and modern technology. Empire Cheese is owned by local dairy farmers and there is a Board of Directors to run the factory. You can purchase direct from the factory or in most cheese

shops. Don’t forget some squeaky Curd! Crosswind Farms is a dairy goat farm (Keene). Kevin and Cindy reconstructed their 1800’s barn to accommodate goats! In 2007 they began with fluid milk. Try their signature spreadable Artisan Chèvre (there are over 10 flavours!), Gouda, or aged Goat Cheddar. They have recently built an expansion to over 5000 sq ft of production, and 4000 sq ft of storage. You will taste the love that Kevin and Cindy have for making cheeses infused into the various products! We are very lucky to have the best cheese shops right here in the Kawarthas. If you aren’t sure what to buy, ask at the cheese shop staff. They are experts and can help you make the best choices. One of the stops on A Taste of the Kawarthas Food Tours is The Cheese Shop on Brock St (downtown Peterborough). Heather is extremely knowledgeable and has been selling cheese for over 25 years. She can guide you on a trip foraging through many, many choices. Tasting before you buy helps ensure that your purchase is exactly what you want. Another local cheese shop to visit, is Delectable Fine Foods on Lansdowne St (Peterborough). They offer a large selection of artisanal domestic and imported cheeses from across Canada and around the world. With over a hundred different cheese varieties in stock, they have something for every palate. From soft and decadent triple creams, washed rinds, aged hard Goudas or Cheddars and at least a dozen different varieties of blue, you are sure to discover something new to you. Let their team guide your selections or create cheese plates and platters. From individual servings packaged for social distance gatherings or trays, they can do it all. If you’re planning to visit Warkworth, The Village Pantry has delicious varieties and is a must stop. Whatever your taste, they have a cheese that’s sure to please! Hand picked by owner Raquilda, the European and Canadian cheese selection is sourced

from small producers who take pride in using traditional methods and craftsmanship. Choose from creamy French Brie, aged Dutch Gouda, Ontario Goat Cheddar and French Moubier, just to name a few. One Fine Food on Erskine Ave (Peterborough) is another of my favourite shops. Savour the sharp fragrance of chunks of Parmigianno Reggiano or Grana Padano freshly liberated from their wheels. Or find a perfectly curated selection of artisanal cheeses from Ontario, Quebec and across Canada. And, of course, there is fresh Mozzarella, Taleggio, Mascarpone and the Pecorinos. But be warned! You won’t walk away with just cheese - their butcher shop, café, restaurant and market are also wonderful places to browse. Treat yourself to a new and different cheese experience. Who knows? You could be a connoisseur like me! And don’t forget the wine!

r e h t a G

Even small gatherings deserve the best! One has curated a collection of fine cheeses and cured meats to make your small gatherings memorable.

Platters for 8-10 69 from

onefinefood.com

platters include a selection of crackers, olives and compotes

Phone: 705-742-6200 info@onefinefood.com | 800 Erskine Ave, Peterborough, ON K9J 5T9

MONIKA SCHNARRE Su p e r m o d e l , Ac t o r & En t re p e n e u r

Most of us know Monika from her acting, television hosting and modeling days. But she is so much more! She has a line of anti-aging cosmetics, is the Ambassador for Habitat for Humanity Women Build, a women’s activist, sports fanatic and Mom. We had the chance to catch up with Monika this fall to find out what’s next for her. ATOTK: So glad you made the time for a chat. You are a fan of A Taste of the Kawarthas (ATOTK) magazine and we thank you. MS: Yes, it’s lovely and I’m very excited to be in the next issue. ATOTK: I have never interviewed a Supermodel in my life. MS: Same here (laughs). Oh my gosh, that term is so funny! I think for me it’s a little unjustified as I never made it to the ranks of Linda and Cindy. But I won a contest called Supermodel of the World so it kind of stuck and people still refer to me that way but it is a little over the top. I’m really a Model/Actress/Entrepreneur. ATOTK: The closest I have come to the fashion world was our Jeanne Becker interview from last year. MS: Ah, yes, she’s lovely. She was my first interview when I was thirteen, before I won the contest. Also, I think it was one of her first. I told her I would dig that up in my archives. ATOTK: What is your connection to the Kawarthas? MS: I visit all the time, a lot of my friends have cottages there. My favorite ice cream is Kawartha Dairy. ATOTK: You were born and raised in Scarborough? MS: I was. I’m the youngest of three. My brother is an engineer and my sister is a nurse, front line worker and hero. I was a very athletic, very

tall, kind of a loner but then I caught wind of people telling my mom that she should get me into modeling. She said no, you’re too young, so one day I took it upon myself to make the appointments, because on Saturdays the agencies would have an open call. I made eight appointments and showed my mom the list. I still have that list (laughs). Six months later I was on stage winning the Ford contest ‘Supermodel of the World.’ ATOTK: And then on the cover of Vogue. MS: My agent, Judy Welsh, submitted my picture to Eileen Ford, as they needed a representative from Canada. So I won the contest. And then I was immediately on the cover of Vogue. All within six months. It was very quick. ATOTK: How long did the modeling last? MS: It was a short career of full time modeling in New York. I would say from 13 to 19 years old. I just needed to grow up and I needed some autonomy. So I moved to Los Angeles and people said I was too tall to act. I never had to get another job. I made a living as an actress and still did a little modeling in commercials. ATOTK: What was the modeling world like for you back then? MS: Modeling isn’t an easy way to make a living. You’re a young person always on the road traveling alone, whether male or female, dealing with a lot of big personalities to put it niceContinued on next page

MONIKA SCHNARRE ly. It’s like acting; it sounds very glamorous but you’re constantly alone. But, once you’re on set and the politics and travel are done, I love the process of creating pictures. The perception is different than the reality. ATOTK: You also took journalism at U.C.L.A.? MS: I did. I was a mature student at the age of 33 because I had been working since high school. After modeling and traveling the world, I couldn’t see myself sitting in a classroom. I had always dreamed of going to U.C.L.A. So when things finally started to peter out with the acting, I went to school. No one wants to be there more than a mature student. I was there early, pencil sharpened and I loved it. ATOTK: How did the other students react? MS: It was a two year night school program and I actually knew two of the other students, Roshumba Williams and Madison Michele, who were models that became television hosts. We all just wanted to get the accreditation and the diploma, so it was kind of a modeling reunion. The younger students didn’t know what to make of us really. ATOTK: With acting, you have over 50 credits in film and TV and your roles are not what people might expect. MS: I did enjoy a lot of Sci-Fi when I was working in LA. Mutant-X and those kinds of shows. I don’t really play the girl next door, more of a transgender alien kind of character; I book all of those shows. (laughs)

ATOTK: What was 90210 like? MS: Looking back, I played a transgender woman and I realize now that the role should have gone to a real transgender actor. But at the time it was really ground breaking and not a lot of trans people were represented on TV. I’m proud of the role. ATOTK: Then we have Beastmaster, yet another different kind of role. MS: Yah, I book the sorceress or the alien. I loved Beastmaster. I worked with animals and lived in Australia for 3 years. It was such a great experience! I felt very fortunate to have that kind of role. I’m almost ready to show my son, as he’s never seen anything I’ve been in. He asks “Why are people talking to you on the street, do they know you?” (laughs) He doesn’t quite get it yet, but I think I’ll show him Beastmaster. It is a children’s show and I’m proud of it. ATOTK: You are taking a break from the business? MS: Yes, I moved back home in 2008 and wanted to start a family. Currently, I make a living in real estate development, which still allows me to pursue acting and hosting roles. In 2013, I had my son, but now I’m thinking I’d like to go

ATOTK: You were on The Bold and the Beautiful? MS: I had a 3-year contract. It was a great training ground. It was one of the first jobs I had when I moved to LA. Photo by Elizabeth Gulledge, North On Birch Photography

“Fitness has always been a huge part of my life. As we get older, if you don’t use it, you lose it.”

“The perception is different than the reality.” back to work. Roles for my age bracket are very few for an Actress/Television Host. ATOTK: You were a TV Host on eTalk? MS: I was a correspondent on eTalk and ET Canada when I was in LA. It was fun interviewing lots of celebrities but I knew it wasn’t for me, shivering on the red carpet and asking personal questions. I prefer scripted television. ATOTK: Who did you idolize when starting out? MS: When I was young it would be Christie Brinkley and Brooke Shields and I got to meet them and work with Christie, so that was exciting. Acting wise, I’ve probably worked with everyone that I ever wanted to. And some of my crushes from high school, like John Taylor from Duran Duran. It’s pretty crazy how life works out sometimes. ATOTK: What’s a typical day like for you now? MS: I’m a full time Mom. I Zoom now as everything is online. I can look after my son and still audition for roles. I also find a way to work out while he’s at the skate park. We’re a very active family with hiking, biking and swimming. Fitness has always been a huge part of my life. As we get older, if you don’t use it, you lose it. (laughs) ATOTK: You are an Ambassador for Habitat for Humanity? MS: Yes, for the Women Build Campaign. The crew is made up entirely of women and we build

for 2 weeks a year. I’m very handy. I renovated my home myself and I just love inspiring women. It is my passion to get them to pick up tools and not be intimidated. It’s a highlight of my year. ATOTK: Tell us about your skin care products? MS: A few years ago I was on the Shopping Channel promoting my line of eye wear and clothing, but skin care has always been important to my career and also to me. I met a doctor named Keith Burk from Waterloo and loved his products. So we partnered and made a line called iampure which is a high end, yet affordably priced, anti-aging skin care. You can find the products on www.evitality.ca. It has all of the ingredients that are proven anti-aging. ATOTK: You enjoy photography and painting? MS: Photography is a hobby of mine. I like to do portraits of people and take my time editing. It makes me feel good and makes them feel the same. This year, with all the down time, I built a tree house, expanded my gardening skills and yes, started painting. I just completed another piece recently. ATOTK: Best gig Ever? MS: I would have to say Beastmaster, simply because I was able to work with all of these beautiful animals and live on the other side of the planet. I was able to swim and dive in The Great Barrier Reef. Just an epic experience. ATOTK: Worst gig Ever? MS: I did a movie, and I won’t say the name, but the Director was terribly mean to me and made me cry everyday and it was awful, just awful. He was constantly yelling and putting me down. I actually quit acting for a few years right after that.

iampure High end, yet affordably priced, anti-aging skin care

Continued on next page

Photo by Elizabeth Gulledge, North On Birch Photography

MONIKA SCHNARRE ATOTK: Future projects? MS: I signed a development deal Hosting a new show that has to do with inspiring women to build things. So fingers crossed. Every week I audition for acting roles. Hopefully I get to do that again. As I say to my Agent, just one more series, that would be amazing. ATOTK: Social media. Can people reach out to you? MS: All the time. I answer most of them on Instagram, Facebook and I’m starting a YouTube channel for renovations. ATOTK: Any last words to your fans? MS: Well, thank you for supporting me, whether online or in person. It warms my heart and I am very grateful to people that reach out to me. Hopefully you will see me on the small screen again very soon. ATOTK: I can’t thank you enough for your time and I’m glad this isn’t an in person interview. I probably wouldn’t be able to speak. (laughs) MS: You’d be fine. I’m in full-on Mom mode right now. Lovely chatting with you, Jay, and can’t wait for the issue! www.monikaschnarre.com

www.evitality.ca

INSTAGRAM @monikaschnarre

ERICA EHM The Queen of Media

For a Musician or music lover back in the 80’s, MuchMusic changed things in Canada. To

have a guided tour of the bands we listened to in a visual sense was something very special. The Hosts on the show all had their own special spin on the scene at the time but none more memorable than Erica Ehm.

Like many others, I had a crush on the fashionable rocker girl who graced the small screen. Little did I know this was the making of a trail blazer. Since Erica is a part of our Kawartha family, I was excited to catch up with her. What brought Erica to our beloved area? “Last year my mom sadly and tragically past away. She was an amazing woman who ran journeywoman.com and is considered one of the first travel bloggers in the world. She left my sister 28

and I some money. I said I’m going to take that gift and do what I’ve wanted to do for the last 30 years. I didn’t want the Muskokas, as I didn’t want to spend hours in traffic. I didn’t want to have to dress up and pretend to be some fancy person. We were looking for rolling hills and water. I fell in love with Pleasant Point on Sturgeon Lake – an extraordinary and charming community with many old Victorian style cottages. It’s my little heaven on earth.”

Writer, Actor, Songwriter, Entrepreneur, Television Host and Keynote Speaker. But most important - Trail Blazer.

I asked her about her name choice. Erica was born and raised outside of Montreal as Erica Miechowsky. She says, “My sister also has that name. I was the Entertainment Coordinator with CityTV, booking shoots for Jeanne Becker, JD Roberts and all the Hosts along with The NewMusic. It was very tedious to have to spell my last name and I wanted something shorter. I decided to use what my sister had come up with, which is my mother’s initials - Ehm.” Is the woman I adored really into the music scene like I thought? “I’ve been in the business since my teens and I’ve never looked back. I’m attracted to artists, storytellers and people with passion. I was the music librarian on CHOM FM, DJ’ing at Punk Clubs and working in stores like A&A and Sam’s and was immersed in the music business at a very young age. I got a BA in Communications at the University of Ottawa. I was hired at CityTV answering phones near a show called The NewMusic - one of the most progressive music tv shows in the world at that time. I did that for 3 years. While working as Entertainment Coordinator during the day, I hosted an entertainment show at the local cable company at night and on weekends.”

The view from Erica’s cottage

So all of the hard work leads to becoming a VJ on MuchMusic. What was it like? “I believe we were a

unifying force that brought the country together culturally. MuchMusic was responsible for developing a musical star system and I’m very proud to be a small part in an amazing time of Canadian culture. Each of the VJ’s were hired because we were the real thing. There were no stylists or makeup people, so it was up to each of us to become who we were on camera. I sourced my clothes on Queen St from trendy designers because I felt that was a reflection of Canadian culture. In fact, I had a show called Fashion Notes on Much prior to Jeanne’s Fashion Television. I felt that as a visual me-

Erica with Paul Langlois and Gord Downie of Tragically Hip

Annie Lennox and Erica Continued on next page

ERICA EHM The Queen of Media

dium, while it’s important to tell the story, it was equally important to be visually entertaining. I didn’t party with my peers. I would go home and research the next day’s show. I think people thought I’d be out all night, but in fact I don’t really party. I like to create and work, so I had to do my homework for my 4 hour shift on live TV with no script. Having no Internet back then, I relied on a bookstore across the street from the studio and Much had subscriptions to all sorts of magazines. I would go home dragging heavy bags of reading material and leaf through pages and pages of rock magazines trying to find information to connect to the videos I was playing or a story I could tie in to make it seamless.” After 13 years on MuchMusic, Erica wanted to pursue other interests, including a successful music career. “I found out I was being paid significantly less than the men who were doing the same job. I voiced my opinion to the VP for a raise and he said, ‘No, you’re difficult to work with’, which is corporate BS for we’re not paying you more. So I quit in 1989. I called up my friend Tim Thorney (who is a songwriter), in tears and told him. He said, ‘Can you write?’ and I said, ‘I don’t know, I’ve never tried.’ We wrote a song that evening and ended up writing together for a decade. By the way, a few days after quitting, my boss at Much phoned me begging me to come back and give me my raise. So now I had the best of both worlds with songwriting and working at MuchMusic. Those are some of my proudest moments. What Tim and I did was different than most. We didn’t write songs and try and pitch them to Artists or Publishers. We found an artist, wrote their whole album, produced it, started a record label to release it, and it was distributed by Sony Mu30

Erica with Steven Tyler and Joe Perry of Aerosmith

sic. We discovered Cassandra Vasik, who had great style and was an incredible singer, but couldn’t write songs. We worked with many other artists. I just finished writing a musical for kids called Outta the Books with Brian Banks from LA. It’s a 10 part series on YouTube.” Now acting-wise, was being on the series RoboCop Erica’s favorite role? “A play called ‘Unidentified Human Remains and the True Nature of Love’ (live on stage) was my favourite. Frankly, I’m a shitty actress and realize I’m better at being a personality.” (she laughs)

At the Cottage with Erica’s family

Multiple Awards from Canadian Country Music (CCM), JUNOS & SOCAN

So what is Erica doing now? “When I got pregnant with my son, no one was interested in me. I wasn’t the rock and roll girl anymore. So I decided to build my own world. I wrote, co-produced and hosted a show called Yummy Mommy (on Life Network and worldwide) and started a website ymc.ca. It has grown to be one of the largest independently owned parenting sites in Canada. Keynote Speaking always makes my day as I get to inspire people. A lot of it is now done virtually, which I like. I’m talking into a camera, which I did for years on MuchMusic and I’m sharing my wisdom that I have acquired over the time.”

Erica - Keynote Speaker

www.ericaehm.com

Instagram @ericaehm

Twitter @EricaEhm

LinkedIn Erica Ehm

global

GETAWAY

FALLING FOR NIAGARA

by Margaret Swaine Columnist and Author www.margaretswaine.com

For most of us, 2020 has been the year of local drive vacations, if we have left our homes at all. Maybe that’s good. Being compelled to explore our own backyards opens our eyes to the bounty of our country and can prove more pleasurable than ever imagined.

Heritage Chicken at The Gate House

I I made two trips to the Niagara area, one in Summer for a stay in Niagara-on-the-Lake and one in Fall where I made my base Niagara Falls to better access the Niagara Parks golf courses. These tourist hotspots were busy, but not overwhelmingly so as they often are in ‘normal’ years. I could get drizzled with the backsplash of the falls without the heavy traffic and walk the main street of NOTL without the hoards. The drives through wine country and along the Niagara River which divides Canada from the US were spectacularly scenic. The golf courses which I played, Ussher’s Creek (one of two Legends of the Niagara courses) and Whirlpool, a classic Stanley Thompson course, were in tiptop shape. There was, of course, plenty of excellent wine to taste, and I enjoyed lots of great dining.

Dessert at Pearl Morissette

As fall turns into winter, golf in the area won’t be an option. However, many wineries stay open year-round and depending upon the COVID-19 situation, the regular icewine festival could be virtual or at least curtailed, but there will still be plenty to eat, drink and do. The area is just as gorgeous, if not more so, covered in pillowy white snow. For my NOTL visit, I booked a house stay through Niagara Holiday Rentals, a local short-term vacation rental company that manages about 30 properties in Niagara-on-the-Lake. My husband and I wanted to have a full kitchen so we could buy from the local farmers’ stands and eat our fresh-picked produce the same day. The juiciness of peaches still warm from the sun, the savouriness of vine-ripened tomatoes, the sweetness of corn on the cob that’s gone from field to plate in hours, those are miracles of nature that staying in farm country can produce.

Oysters at The Tide and Vine 32

Our rental home, called Shaw Rendezvous, was as comfy as a grandma’s place. It had wicker rocking chairs on its covered front porch, a big deck with a view of the river out back, and

“Hotels, restaurants, resorts, spas and attractions are in desperate need of our support.” three bedrooms. It was a two-minute walk to the main street, so we didn’t need our car to dine in town. The cost was $350 per night. Considering the size of the place and its location, that seemed like a pretty good deal. My favourite restaurant in NOTL is Treadwell Farm to Table Cuisine. Owned by Executive Chef Stephen Treadwell and his sommelier son James, it’s in incredibly talented hands. They also run the excellent Treadwell at The Gate House just down the street. The food showcases local growers and the wine list focusses on small, quality-driven producers such as Five Rows, Leaning Post, Pearl Morissette and 2027 Cellars. It was while looking for a match to go with my tender, juicy thyme roasted heritage chicken at the Gate House, that I discovered Five Rows and we made a vow to visit the next day to purchase wines to take home. My husband and I also visited Southbrook Vineyards for a wine tasting. Winemaker Ann Sperling poured us a taste of a fantastic skinfermented organic and biodynamic orange wine made from vidal grapes. Bottled on the lees, it’s full of character – so it has its devoted fans and some who find it too challenging. We also particularly liked the Laundry Vineyard Chardonnay and The Anniversary, a unique fortified Madeira style wine. A big surprise and delight was the pizza we had with our tasting. Made with all Ontario ingredients such as Montforte cheese, tomatoes from their garden and local charcuterie on a house-made sourdough crust and baked in Southbrook’s outdoor pizza oven, it was the best I’d tasted in a long time. We stopped in at the majestic Two Sisters Vineyards, for a quick tasting and purchase of their six-pack selection of rosé wines. I’ve been a fan of Two Sisters wines since they opened and would also recommend their Kitchen76 Italian inspired restaurant. Be sure however to book ahead, or you likely won’t get in. The big treat of this visit was lunch at Pearl Morissette. To allow patrons to stay safe, they had created Le Pré, an open-air terrace for Restaurant Pearl Morissette. Located in the prairie field next to their big black barn, they offered the same multicourse tasting menu at $100/person as inside, with abbreviated wine and juice pairings available upon

Ussher’s Creek Golf Course

request - as well as wines by the bottle. We had an extravaganza of a meal, worth every penny. They still had open dates available in October but hadn’t yet decided upon what they will do come winter. So check before you go. On a back street in NOTL, I found a darling cheese shop, called Cheese Secrets. If you are there during icewine time, I suggest you buy a blue cheese or aged cheddar to counterbalance the sweet nectar in the bottle. They carry a wide variety of rare and handmade cheese from Kincardine, Niagara, St. Mary’s, Stratford, Woodstock and other areas of Ontario as well as from Quebec and Europe. During my time in Niagara Falls, I stayed at the Old Stone Inn which was less than 15 minutes drive to both of the courses I golfed and within walking distance of much of the sights of the town. Just down the street was Yukiguni, a delightful family-run Japanese restaurant. Sushi was fresh as can be and tempura nicely crispy. It was excellent value with terrific service. At The Tide and Vine Oyster House, on Portage Road, about ten minutes from the hotel, my golfing friend Anita and I enjoyed deliciously fresh PEI oysters and a creamy authentic Atlantic chowder chock-full of salmon, scallops, lobster, shrimp, clams and haddock. Anita is a cappuccino fanatic, so we asked locals where to find the best. They steered us to Italian Ice Cream on Victoria Avenue. Patrons there were mostly Italian descent and boy were the coffees fantastic as was the panini. (It was alas too cold outside for gelato, a speciality of this family-run Italian operation.) Again all bargain-priced. If not for the coronavirus, I might not have discovered all these delights of Niagara, less than 90 minutes by car from my door in Toronto.

Organize your life

Christmas Chaos - solutions made simple

Nicole Cooke Organized by Design

Do you look forward to the holidays or do you feel stressed just thinking about the work it

takes to prepare for the season? Shopping, baking and late nights wrapping gifts are just a few of the tasks involved to make the Holiday season festive. This year, why not try some holiday ‘hacks’ to help make things easier? You will have more time to sit by the fire with some Eggnog! Holiday Baking Hacks Prepping for baking will make the job easier. Cut pounds of butter into ¼ cup slices, wrap in wax paper and store in the fridge. When you’re ready to bake, grab as many slices as you need (1/2 cup = 2 slices).This is quicker and less expensive than buying pre-cut butter. When making a recipe that contains ingredients that you don’t normally have on hand, take the recipe with you to the bulk food store and measure ingredients in store, only buying what you need. This will avoid having left over ingredients that you will purge in a few months! The Lazy Christmas Tree Store artificial trees with the lights and ornaments still adorning its branches! Wire the ornaments to the tree (pinching the hooks closed). Cover with a tree bag or plastic gift bag for tabletop trees. This method uses a smaller storage footprint - the size of the tree base! No More Tangles Wind each string of lights onto plastic reels. You can use this same method for garland or beads. Or simply cut a notch in either end of a 12”x16” piece of sturdy corrugated cardboard and wind the beads around. No more tangles! The Gift that Keeps on Giving Many families add a new ornament for Baby’s First Christmas. While this is a lovely sentiment, the Christmas totes in the basement are overflowing. The solution? Buy a sturdy plastic ornament holder, fill with ornaments and ‘gift’ it to your child when they leave home. This gives them their first ornaments while freeing up valuable storage space! 34

Hostess Gifts Rather than rushing to the liquor store to buy wine, pick up Hostess Gifts in advance, such as wine glass charms, seasonal coasters, a tree ornament or a book with holiday drinks or recipes. Wrap them at the beginning of the season, then just ‘grab and go’. Your gift will stand out among the sea of wine bottles.

Have an organized & stress-free Holiday! Follow Nicole on FaceBook & Instagram @organizedbydesign

THROUGH DARKNESS COMES LIGHT COVID: THROUGH THE EYES OF A RESORT MANAGER

By Jennifer Craig Burleigh Falls Inn and Suites

The Unknown – Like many in our industry, our Spring was filled with uncertainty. Would we be able to reopen? Under what circumstances? Would potential guests be comfortable dining here, whether take-out or inside? When we reopened, would we be able to recreate the same wonderful experience? How would we survive without consistent income? How do we budget for the unknown? And would our staff feel safe enough to return? Those questions weighed heavily on me. When we closed in March, our occupancy rate for the 2020 season dropped to Zero within 48 hours. But day by day a light started breaking through the darkness. Pivoting is the word for 2020. Businesses faced changing forever. Their business plans adapting and changing as things became clearer. For us it was no different. From opening the Restaurant for take-out in May, we slowly developed Menus to fit the needs. We were overwhelmed by the tremendous community support! Our regular customers showed up in droves, ordering multiple times over the weekend. Others expressed their concern to see us succeed, not just for our business, but for the betterment of our community as well. A GLIMMER OF LIGHT Our next hurdle was opening the Inn for overnight stays - they came, they booked and they stayed! Things were different - from contactless check in to strict protocols. We provided the same components as before Covid, but could we offer enough to outweighed any negatives? Bit by bit, room by room, our bookings increased until we had the same occupancy level as before Covid! I struggled, ensuring our guests enjoy our unique ‘Burleigh’ Experience. Many moments this summer proved we met that goal, but some more then others. Witnessing a 7 year-old child’s first catch off our docks (a 3ft Muskie). Creating safe bubbles for multiple-generational families to be together for a meal outdoors, couples paddling the shoreline of beautiful Stoney Lake and roasting marshmallows over campfires. Those summer moments were unchanged. The Glimmer of Light soon became a

brightly shining beam. We faced the challenge of Events. Although many were cancelled early on, we had a few who stuck with us. We hosted a beautiful wedding. There was compromise, but we did it together to create an absolutely beautiful weekend celebration, with 50 guests who we now consider friends. The newlyweds shared this note with us - “OMG I write on behalf of my husband and I Thank you Thank you Thank you! Words cannot describe the gratefulness and support that we have received from each of you. You are a special part in our story and our hearts, from the bottom of our hearts we want to say thank you for the most special event of our lives… THIS IS THE PLACE!“ BEAMS OF LIGHT We will be forever grateful for all of our Staff, Family, Friends and most importantly our Guests who entrusted us and believed in us, and who chose through the darkness to find the light. My heart is full. As we continue this journey, we will look for the light and not dwell on the darkness. 35

ATV TrailS

By Carolyn Richards President, Kawartha ATV Association katva.ca

IN THE KAWARTHAS

As the riding season starts to wind down and we maneuver

through what is our new normal, we canâ€™t help but look around and see what effect this pandemic has had on our lives and our economy. Weâ€™ve all seen an increase in money spent renovating homes, putting in pools and hot tubs, buying recreational trailers and the list goes on. 36

How Covid Affected Off road Riding

“Dealerships have sold out of dirt bikes, ATV’s & SxS” The off-road industry is no different. We watched as dealerships sold out of dirt bikes, ATVs and SxS, both new and used, and there are now waiting lists for any new stock that comes in. You used to be able to walk in a dealership and buy an ATV off the showroom floor and pick it up the next day but that’s all changed because the supply can’t keep up with the demand. The prices of used machines is at the highest we’ve ever seen because of the demand for them. People have had more time on their hands this riding season so they’re investing money into recreational pursuits. As trail managers we have had to adapt to an entirely new and sometimes inexperienced group of motorsport enthusiasts. People completely new to recreational riding who want to get out of the house and enjoy the fresh air and nature while still keeping safe. We have started holding CASI ATV safety training courses again to get new riders trained and we have certified two new CASI Safety Trainers which brings the total of trainers in the Kawarthas to 5, the largest group of safety trainers in one area in Ontario. Many organizations have seen up to a 40% increase in trail permit sales and we’ve worked hard to offer the riders, both new and old, a safe and enjoyable experience on the trails. It’s great to see so many new faces to the sport and many others are traveling more from one trail system to another to explore new trails. In the Kawarthas we are incredibly lucky to have some of the most beautiful multi-use trails in southern Ontario and there’s something here for everyone. On the Kawartha ATV trails we would average 60 to 70 ATV or SxS riders a day last year, but this year we often see more than 100 riders on any given day. We’ve gone from seeing 5 or 6 dirt bikes on the trail to 25 or 30 dirt bikes on the trail in one day. We’ve also seen

a large growth in the number of new women riders as well as families enjoying the off road sports together, which is always great to see. Probably the biggest positive to come out of all this for a club like Kawartha ATV Association or Kawartha Off Road Motorcycle Association is the new group of people who want to get involved with the sport by volunteering their time with the clubs and help out where they can. We’ve had more people reach out to sign up and volunteer their time than I’ve ever seen before. They are a younger, more energized group who are the future of our sport and we couldn’t be happier. Only good things can come from this in the future and we are excited to see what 2021 will bring.

Barnardo’s Home for Children

By Elwood Jones, Historian Trent Valley Archives & Newspaper Journalist

Thomas John Barnardo (1845-1905) opened numerous homes for destitute boys and girls across

England. In 1884, Dr. Barnardo opened his first receiving and distribution home, Hazelbrae, in Peterborough, Ontario. The name was later changed to the Margaret Cox Home for Girls. By 1889, Hazelbrae became the distribution home for girls, while boys were sent to the Toronto Home. There are still signs of Peterborough’s connection to Dr. Barnardo and the impressive child emigration program he led. Peterborough was one of his main distribution centres, Hazelbrae, for girls after 1888. He was inducted into the Peterborough Pathway of Fame and has a marker in Del Crary Park. The monument on Barnardo Ave is located in front of the former Queen Alexandra school. There is a marker on the former laneway from George Street to Hazelbrae next to Sadleir House. The Heritage Gazette of the Trent Valley, published by Trent Valley Archives, has the names of all the Barnardo emigrants who came to Peterborough from 1883 to 1922. Most families that were in this area by the 1920s have some connection to a Barnardo child. The Hazelbrae building was demolished in 1930; in time, homes were built along O’Carroll Avenue, as well as an apartment building along the pedestrian and bicycle trail. There has been speculation among historians that the industrial revolution created problems for families. In earlier times, children could work along side their parents. In the early industrial era, some children could work near their parents in textile factories or coal mines where the nimble fingers of children or their small stature could be advantages. However, as social policy started to emphasize the importance of education in schools there was also a movement to end child labour in the factories. Dr. Barnardo’s “waifs and strays” may have been 38

children who became separated from their working parents. The prevailing image is that most child emigrants supported by Barnardo and the other child emigration agencies were orphans, at least in the sense of having lost at least one parent by death or desertion. But the story is more complex. In 1885, the Barnardo organization had six Barnardo homes in Britain. In the preface to his 1885 book, Barnardo thanked “every childreader whose kindly expressed sympathy with my poor orphan-little-ones has cheered and helped me during the past year.” The Barnardo organization also had its presence in Canada. Dr. Barnardo visited Peterborough August 14, 1884 and spoke to a large crowd at the Bradburn Opera House. To become a member of Trent Valley Archives, please go to www.trentvalleyarchives.com

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Apples, Garlic & Gifts for Friends

by Danielle French South Pond Farms www.southpondfarms.ca

As the weather gets colder and outdoor visits are more and more difficult, I know we are all going to

need to find some extra comfort in the food we serve and wanting to give something to the friends and family we can not visit with. I am grateful for the time to gather things from the herb garden or the woods for decoration, like grapevine to create a fall wreath for the door, or some fresh sage and thyme peeking through the frosty ground. Even after all the leaves have fallen, there will still be something outside to pull together a beautiful natural sprig tied in twine to add a personal touch for a gift dropped off on a friend’s porch. SOMETHING TO NIBBLE ON: SOMETHING DELICIOUS TO MAKE FOR YOUR ROASTED GARLIC CROSTINI FAMILY OR TO GIVE AWAY This is as simple as it gets and so delicious. I make I love apples any time of year but especially in the up a large batch of roasted garlic in the fall and Fall and Winter, cider is a staple in my pantry. Mix then freeze or refrigerate in small containers with a little snack of roasted garlic and you have a and use all winter long. A little goes a long way. yummy start to a winter evening. Spread on crackers and serve alongside with This is a great little warm up cocktail and snack to your drink. Yum. Always keep it refrigerated as go along with an outdoor campfire or porch side garlic left in room temperature in oil spoils and visit with a friend or family. Pull some chairs up may be harmful. with blankets and enjoy something delicious to Tip: this is a great gift, put in a small pretty jar eat and drink. Make your own gift basket with all with a few thyme leaves, wrap with twine and the ingredients of the drink and the garlic crosa tag. Just make sure you keep roasted garlic tini - wrapping crackers in a small bag, a bottle of refrigerated to prevent spoilage. olive oil, spices, even a glass jar or bottle of rum and make sure to include the recipe.. It’s time to Danielle French is the owner of South Pond Farms be creative. In the meantime, try it at home just to in the Bethany Hills. www.southpondfarms.ca make sure you love it! SPICED APPLE COCKTAIL This is a versatile cocktail that you can serve inside or out, with alcohol or without and is a bit of comfort on a cold evening. DIRECTIONS Warm two cups of apple cider in a pot with a stick of cinnamon, 3 cloves, 3 allspice berries. I sometimes wrap the spices in cheesecloth or simply avoid them when ladeling the drink. Mix ½ cup cane sugar with 1 tsp cinnamon Rim a glass (like a mason jar or special antique one) with a slice of apple and rim with the cinnamon and sugar mixture Add a 1 ounce of dark rum to the heated glass Fill with the warm cider - the spices removed Add a cinnamon stick to stir and garnish with a slice of apple. Make this with or without the rum - it’s perfect for everyone.

Cocktail Photo by Jodi Pudge Garlic Original Illustration by Carlyle Apps 39

Real Estate Talk Buying A Century Home Location, Location, LOCATION!

Contributed by: Jay Lough Hayes, Sales Representative Peterborough Realty Inc. 705-772-1025

The Fyfe home, at 225 Princess St in Peterborough, was built by Mr. Fyfe Senior and (Lefty)

Fyfe Junior also spent his whole life there raising his family. So when the time came for their next life adventure, this became our matrimonial home. Realtor remarks: Very solid 2½ storey brick with Before After storage room and 1½ car garage. Private lane & parking at rear. Hardwood floors throughout, 1½ baths, (second floor 4 pc recently renovated). Large kitchen w/pantry, high efficiency gas furnace with central air, park across the street, handy location. Yes, a very solid 2½ storey brick home. The storage room had NO insulation (except for the magazines stapled to the back staircase). In fact, there was no insulation throughout the entire house (Horse hair excluded). That new gas furnace never shut off for the first month. The storage room was useable once we added floor boards, painted and insulated. It became the laundry room with the back door leading to rickety old steps which we replaced the next year. Most of the plumbing was original. The 4 pc bathroom, recently renovated, leaked into the dining room, The 2 pc bath kept freezing in winter until we added insulation. Private lane & parking at rear - We added a front drive, finished with flag stones. We added a privacy fence, flower beds and wonderful new front porch. We upgraded the 60 amp knob and tube service to 200, and had the hardwood floors sanded for the very first time, beautiful! Large kitchen – forgot to mention there were

no cupboards. We extended the 1½ car garage (originally a horse stable) by a foot. Handy location. Across the street, King Edward Park was a year round joy. The realtor remarks failed to mention the Farmer’s Market, walking distance to MusicFest twice weekly, the antique GE kitchen stove from the 1950’s, the attic full of bats and how much I would miss that house years after moving away. Selling the house 5 years later, too many potential buyers missed their chance to enjoy the love we put into this home. Location, Location, Location. As long as it’s located in Peterborough, you have the right location!

Harry James is a certified real estate junkie. He fell

in love with Rosemere Manor many years ago as he drove into town from the family cottage. He’d often stop on the side of Young’s Point Road to stare at the majestic building nestled on 25 acres, wondering what the history was and what it looked like inside. Almost four years ago, a private For Sale sign on the property started a labour of love that will soon be completed and open to the public. Red Brick Lofts has twelve renovated funky, hard loft type rental apartments ranging from 1 to 3 bedrooms and will be available January 2021 with prices ranging from $1,800 to $2,950 per month. Business Partner & General Contractor, Joe Ferrara of Napa Valley Contracting, fell in love with the project. They both describe it as one of the most complicated, expensive ventures they’ve tackled. “Every apartment is a custom build; every bathroom, kitchen and layout is unique. When you are tackling a 100 year old building there are always surprises,” says Joe. Taken down to the studs, every aspect of the building has been completely replaced. Additional enhancements include a sprinkler system throughout the building plus separate heating and air conditioning

for each unit. Exposed original brick and spiral duct work add beautiful character, while the 11 foot ceilings with large windows give a breathtaking view from every unit. A large elevator services three floors with a walk up to the attic suites. Previously a Seniors Home, some have concluded that this is a senior’s building. But that is most certainly not the case. Harry James Enterprises’s projects on the waterfront in Cobourg Ontario have been incredibly successful and their philosophy is refreshing. Harry says, “Frankly, we are not fans of lumping one age group into one project. We want to build something that appeals to all ages, which is why we are incorporating a variety of apartment sizes. We think this creates a richer more authentic environment. If you are excited about life, fully engaged and you treat others with respect, you’ll be a great neighbour no matter how old you are.” With this theme in mind, Harry & Joe’s future plans include walking trails, plots for vegetable gardens assigned to each apartment, a BBQ area with large outside cabana and a pickle ball court. Security cameras and Passkey entrance are all part of the package when you call Red Brick Lofts home.

For an appointment to view one of their suites please email Mr. George Nagy, President, Harry James Enterprises gnagy@harryjamesenterprises.com

Pets of the Kawarthas Nova Scotia Duck Tolling Retrievers

By Chick Reid www.trilliumview.com

Chick Reid is a Canadian Actress who has a Canadian Actors Equity Association Lifetime Award for Contribution to the performing arts. She is also a breeder of Nova Scotia Duck Tolling Retrievers at Trilliumview Kennels in Warkworth. And this is her story ... Nova Scotia Duck Tolling Retrievers originate from Yarmouth, Nova Scotia and are breed for tolling ducks. Tolling means their tails will go back and forth as they run up and down the shore. Just as church bells toll us into a church, their tails toll the ducks in, as the ducks are very interested in this movement. So the ducks come in and the hunters are able to shoot them, then the Duck Tolling Retrievers finish the job. They are one of three breeds indigenous to Canada. Twenty-three years ago, I got my first dog, Joey (Rest in peace, my beautiful boy). He was a gorgeous, blond spaniel cross and I wanted to take him wherever I went. So obedience classes were in order. During a class, the trainer brought out her dog, Cruiser, who was a Toller. I didn’t even know there was such a breed! The minute I saw Cruiser, I fell and I fell hard! I knew I wanted Tollers! The next year, I had my first Toller, Lucy. In 2003, Gracie came to the farm and in 2006 she whelped her first litter. A long-time dream of mine was finally realized! We do extensive background research on pedigrees to ensure our puppies come from sound, compatible breeding stock. We have multiple DNA tests done, plus X-Rays on their hips and elbows. The puppies are micro-chipped and registered with the Canadian Kennel Club. We breed puppies that participate in the conformation ring, obedience ring and in the field. We also want our puppies to bring joy and love to those who want a great family pet. We breed puppies who have outstanding structure, good health, winning personalities, and above all – good temperament. If you’re a lucky candidate, you are sent home with 42

your beautiful Toller puppy, a week of food, a puppy gift bag with their favorite toys, a handbook and a little blanket that has been rubbed over their mom, siblings, myself and Tom (my husband), to make the transition easier to their new home. If you are looking for a purebred puppy to enhance your family, these little cuties are a great choice.

VETS corner Vaccinations & Titre Tests

Rabies is a one of a small group of lyssavirus in the Rhabdoviridae family. It is transmitted from an infected mammal to a new host via blood or saliva contact. It is a zoonotic disease, which means that humans can contract the disease directly from an infected animal. We are spoiled in Ontario as there are very few reported cases, but sadly once an animal or a person starts showing signs of the disease, it is nearly 100% fatal. This is why the rabies vaccine is required by law in Ontario. Every cat, dog and ferret owned by a person needs to be vaccinated and owners can be fined for not keeping their vaccines up to date.

Cats, dogs and ferrets over 3 months of age must be vaccinated for rabies. They then must have a booster administered within a 1-year period from the initial vaccination. After the booster, each pet will need to be re-vaccinated on a schedule that adheres to the vaccine being used. Many veterinarians use a 3-year rabies vaccine, but 1- and 2-year vaccines do exist and can be used. Owners also need to ensure that they get up to date tags and paperwork signed by their veterinarian each time their animal gets a rabies shot (yes, by law a tag needs to be given each time we vaccinate for rabies in cats, dogs and ferrets). Cats that are 100% indoors are still potentially at risk. Cats can easily sneak past owners to escape outside, or wild animals with rabies could potentially find their way into a house. Bats would be the most common animal that could easily get into a house, has a higher risk of carrying rabies and may bite or attack a cat trying to chase or catch it. A titre test requires a bit of an animal’s blood and sent to a special lab, where they check for antibodies within an animal’s blood to see what levels of the rabies antibodies, if any, remain present.

By Dr. Kelly Wasylciw, Veterinary Services

Titre testing for rabies is available, but is not accepted by the government as a replacement for the vaccine, even though the antibodies could still remain present and active within the blood of the animal. The titre test is used in limited cases where animals are travelling to areas that do not have any rabies present, usually another country. Those countries want to ensure the animals traveling into their country have had their rabies vaccine and that their blood levels reflect adequate levels of the antibody to create good protection. Like every rule, there are exceptions. At the discretion of the veterinarian, if the animal cannot be safely vaccinated for rabies, they can write a letter of exemption. Now, even with this letter from a veterinarian, it is still the responsibility of the owner to ensure that their animal is “controlled in such a manner as to preclude its being exposed to rabies”. Vaccinating for rabies in these species is, in my opinion and experience, quite safe. There are very few vaccine reactions in pets overall and thankfully, most of those reactions are quite mild. The choice to vaccinate one’s pet for rabies is ultimately the owners. Based on the risk of fatal disease compared to a potential vaccine reaction, it is always important to talk to your veterinarian about the vaccine, your animal’s health and its risk for contracting the disease before making a decision about whether or not to vaccinate your pet.

A link to Regulation 567: Rabies Immunization below: https://www.ontario.ca/laws/regulation/900567 43

Well known for his work with The Watchmen, Thornley, Music for Goats, and solo artist

Photo by Steve Dagg

Ken Tizzard

By Jay Cooper Contributor / Musican

I first met Ken at a Thornley show backstage. The band was brilliant of course, but to finally get to chat with this 6’2”, Mohawk’d, bass playing mad man was a treat.

Ken lived a block away from my fathers home in Campbellford and it was the start of a long friendship. Best known for his work with The Watchmen, Thornley and his successful solo career, is only the surface. What a musical ride he’s been on for over 3 decades. Why Campbellford? “I ended up in Campbellford because of a broken propeller on a boat in Hastings. My in-laws were doing a trip up the Trent Waterway and had to stay for a few days. We totally fell in love with the area. We moved here, as I wasn’t making the riches I’d hoped for with music. Toronto was too expensive so this was the logical spot”. Ken’s Childhood I asked about the back story of his journey, and he said, “I grew up in Newfoundland and I was interested in music early on. I got my first guitar

at 13 and became a part of the strange, wonderful and oddly large punk rock community. I loved everything about music and had played with so many bands, so knew I wanted to make it a career. Why the Bass? The next question is easy but, in fact, is extremely entertaining. Why the Bass Guitar? “I was baby-sitting next door for some summer cash and the lady asked what was I saving for? When I told her a guitar, she said she bought a guitar for her ex before they split and I worked The Watchmen

Photo by John Loper Continued on next page

Ken Tizzard for the value. It was brand new, electric and beautiful. I got an old amp from my cousin and it was loud, dirty and nasty sounding. At the time there weren’t any courses to figure out how to actually play, but I plodded on. A few months later, I was trying to play the lead on a Judas Priest song and nothing was sounding right. My sister’s friend Chris Brodbeck (See Spot Run) asked me what the hell was I trying to do. When I told him I was trying to learn the guitar solo, he replied you’re playing a bass. I didn’t even know there was a difference between a guitar and a bass at the time and I’d been playing for months making noise (he laughs). He picked up my bass and said this is what’s being played in this song, which was the same note over and over again. I thought that’s not very interesting I want to do the crazy stuff and he said, no you don’t do crazy stuff on a bass. There were lots of guitar players but few bass players, hence lots of work. I only actually started playing a guitar 10 years ago. Before that my writing and playing was only bass”. Moving to Toronto I had a buddy in Toronto who said, ‘There is so much work here for musicians, its like the land of dreams you have to come.’ I couldn’t afford a plane ticket so he bought me one and I moved in. Within a short time I got a job at Music Express magazine as a photo editor working with amazing photographers shooting bands like U2 and REM. I was also playing 5 or 6 nights a week in the clubs. We did a six-week tour of Russia with my band Growl and ended up on City-TV when we came back. Jake Gold had an office in the Music Express building and mentioned he saw me on TV. He was managing The Tragically Hip and a new band called The Watchman from Winnipeg, and they needed a bass player. Initially I said no FN way. I had just moved from Newfoundland and the last thing I wanted was to move to Win46

Photo by Steve Dagg Music for Goats

nipeg. He called me into his office and said I’m buying you a plane ticket, go out and meet the guys. I did and we just feel in love and wrote our first song together in a couple of hours. Before I left they said if you want the gig you got it, as we’re finishing writing and then on to recording the record. So I went back to Toronto, quit my job, moved to Winnipeg and finished the record. The first single was Top 10. We went on tour for 22 months to support it, then another record and before I knew it, a decade had just blown by. When it takes off, the machine takes over your life. To this day I have my daughters and wife but everything else is about music; it’s all consuming”. The Watchmen do about five reunion shows a year now. Thornley “The Watchmen took a break and I started hanging out with Ian Thornley; he was dating my sister. After 4 months of writing together we almost had a whole record. Tensions were high with The Watchmen and Big Wreak, so hence the creation of Thornley.” “We then toured with Nickleback, 3 Doors Down, then Puddle of Mud in the states and that’s how it all took off. Thornley toured for another six years. Solo Singer & Songwriter “By that time I’d had enough, doing 250 shows a year for 20 some years and I was tired. The

key Wednesday online with thousand’s of supporters. It is fantastic. The name started with the local pub here and Wednesday was a down day. I would go and drink a few beers and strum a few songs. And now it’s the 10th Anniversary”.

Thornley

industry was changing so much and there was no money left. That’s when I decided to pack it all in and be a singer/songwriter and paddle the boat at my own pace. Having no money for most of my career because it goes back into the machine for gas, publicity, radio and advertising, it’s not about the musicians themselves”.

Musician/Songwriter/Producer “In March I was frustrated as people I wanted to work with were always too busy, so I put it out there to make a record of cover tunes with people I couldn’t work with because of Covid. I did 12 songs with Daniel Adair from Nickleback, Tommy Mac from Headley, Chris Brodbeck from See Spot Run, Dale Harrison from The Headstones and many more! It’s just amazing and will be out late this year called All Together Now.” www.kentizzard.com

“As a solo artist I was drawn to the Bob Dylan’s and Leonard Cohen’s. Through my experience I’ve created a sound and style all my own. Cover Me from the No Dark No Light album is one of the first songs I wrote that I felt was my own. After that, the next solo record I put out was A Good Dog is Lost. Ron Hynes is the king of east coast songwriters. Sonny’s Dream is a classic that has been recorded hundreds of times by others. Meeting him and becoming friends, we toured together ten years ago as a duo. I played bass, drove and took care of him. He was such a mentor. I would bounce my ideas off him to get his critique. When he passed, I was devastated and decided to learn all his music and bring them back to light for others.” Music for Goats “It’s kind of like the anti-band, leaving all of what I know behind. We are playing what we want, when we want, the way we want to. No rules. We do Whis47