fresh facts december 2015

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Ontario Farm Fresh Marketing Association

Newsletter #309

Dec. 2015 Volume 31, Number 8

Fresh Facts

Inside this issue:

Membership News 2

Agri-Food Innova-

tion Awards4

Highlights from BC

Study Tour6

Review of F2F

Workshops8

Update from Jane

Eckert9

Exploring Spe-

cialty Cropportu-

nities

10

Planning for

Growth11

Upcoming

Events12

What do you doover the winter? 3

President’s Message

As Christmas approaches I am taking time to reflect on our past year. It hascontinued to be a time of change as we continue to redefine ourselves in ournew location. What used to work well in Markham doesn’t quite fit here inGreenbank. This can make for occasionally exciting but definitely unsettlingtimes.

It’s been a time of growth for us as we draw on our physical, mental and finan-

cial reserves to get re-established. As in many times of struggle we have drawnon our faith for strength; Joshua 1:9 has been a favourite verse of mine.For us, Jesus is the reason for the Christmas season, a time to refocus on Him.We are comforted and inspired by many Christmas messages, and count ourblessings hearing those that help raise funds for the less fortunate. Christmasalso gives us hope in finding a greater meaning to life beyond our day to daystruggles.

I am trying to make gratitude a daily habit. As the saying goes - Gratitude is theattitude that sets the altitude for living. We are very grateful for all that we have

– faith, family, health, a home, friends and opportunity.

May you find your Christmas filled with many blessings.

Leslie ForsytheOFFMA President

Providing knowledge and leadership to grow the farm fresh experience.



MEMBERSHIP NEWS

Fresh Facts

Classifieds

FOR SALE:

Delhaven Orchards Ltd., Blenheim, ON Fro-zen, pitted sour cherries

available for wholesale and retailCall 519-676-4475 or [email protected]

ADD A LITTLE MAPLE TO YOUR SHELVES

Fulton's Pancake House & Sugar Bush has awide selection of wholesale Maple productsthat your customers will fall in love with! From

jams and fruit syrups, to lip balm and bodylotion! Everything is produced on-site usinglocal produce and our secret ingredient... MA-

PLE SYRUP! Call 613-256-3863 or [email protected] to place your order!

Classifieds are free for members. Send

your information to the OFFMA office and

it will be included in the next newsletter.

HUGE welcome to the following newOFFMA members…….

Marc & Dianne ShaneHorsting’s Farm Market, Cache Creek, B.C.604-835-3087

www.horstingsfarm.comAs a result of a recommendation by JohnStanley, Horsting’s Farm Market decided tobecome a member of Ontario Farm Fresh.Horsting’s has a café, a bakery, a gardencentre, but the biggest emphasis is on freshfruits and vegetables. Horsting's Farm Mar-ket is brimming with over 20 different fruitsand vegetables grown on their 85 acre gar-dens near Cache Creek BC. They are a hugesupporter of the buy local, grow local, livelocal movement. It was unfortunate weweren’t able to connect on OFFMA’s recentB.C. Bus Tour.

Deborah & Oswin MathiasGraham Creek Farm, Newcastle, ON905-987-1447www.grahamcreekfarm.comGraham Creek Farm has been raising andselling their all natural, field raised cattleand sheep for over 20 years. The Mathias’operate their family farm to be sustainableand ecologically friendly. Their top priority istheir livestock's’ welfare. They are raised ona balanced vegetarian diet, free from antibi-otics and growth hormones. This has result-

ed in the creation of lean, tender and succu-lent meat.

Jamie Ferguson

Ferguson Farms Fresh ProduceGarden Hill, ON289-251-6403facebook@ Garden Hill Farmers MarketFerguson Farms Fresh Produce is open yearround. They produce or grow everythingfrom broccoli to maple syrup to squash andeverything in between. Their top five prod-ucts are potatoes, asparagus, beans, toma-

toes, and pumpkins. When the Ferguson’sput Fresh Produce in their market name,they really meant it.

BABY NEWS!

Sharon and Earle Clugston from ShearleaAcres have exciting news!!Their 9th grandchild has arrived.Zoey Katica SunjicBorn Sunday Dec. 6th - at 8lb 1oz.

Congratulations to the whole family~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Steve and Micki Smith from Smith’s Ap-ples & Farm Market are thrilled to an-nounce the arrival of their first grandson,Noah Charles Lanthier. He was born onNovember 14 a few hours after Steve andMicki returned from their Bus Tour of Brit-ish Columbia.All the best to the whole family.

May yourhom

always

be too small to hold all

yourfri n s

.–Irish Blessing



Newsletter #309

The title of this article is the most fre-quently asked question at our farm.I found the answer to this question

while cleaning up our market the otherday. Someone had left a reusable bagbehind. It had dozens of words on bothsides, all starting with "re".

Winter is the season of re's.....

REWELD. The prefix "re" means

"again" or "again and again". Any oldpiece of equipment covers both mean-ings, adding another "again" in the caseof that cobbled together front mounted

mower. It is similar to a Lancasterbomber in that it requires 25 hours ofmaintenance for every hour that it isoperational.

REESTABLISH. One of the ironies of

growing and selling fresh produce isthat (sometimes, Karen's edit) after abusy day of dispensing tips on how tobest prepare and serve kohlrabi, Swisschard and kale, we come in exhaustedand order pizza. Time to reestablish

healthy eating, walking the dog and get-ting to know my pillow a little better.

RESTORE. I have a 1934 Ford pickup

that has been in my shop for the lastseven years. At my present rate of pro-gress, it might be done by 2034. Timeto get it back on the front burner.

RENEW, RECONNECT. We have

forged many friendships at the marketover the years. The problem is that it is

tough to have much of a quality conver-sation in seven second bursts on abusy Saturday. We look forward to re-connecting with those friends during themore relaxed days of winter.

REJIG, RETRY. Okay, so those egg-

plants that looked like tomatoes were abad idea. Still, it's always fun to ordernew and different veggies from the

seed catalogs over thewinter to try next spring.

REJOICE. 2015 was avery challenging year: alate May killing frost fol-lowed by a cool, wet June and a dryJuly and August. All this was followedby an absolutely miraculous warm tohot and just-enough-rainfall Septem-ber. It ripened our crops to full maturi-ty that looked like a lost cause in thelast week of August. If every Septem-ber was like the one of 2015, wewould all want to be farmers. A cause

for rejoicing, indeed.

REMEMBER. I was honored to be

asked to say grace at my nieceHeather's wedding reception a coupleof years ago. The wedding was heldin a barn, all beautifully appointed forthe occasion. So, in keepingwith the theme, I said a grace thatwas originally carved into the stonelintel of a barn, over a large doorway.It is original to the barn and its owner,

and its sentiments are absolutely ap-propriate for this time of year. Itreads:

1863When your barn is well fill'd all snug

and secure,Be thankful to God and remember the

poor.

I hope that your barn is metaphorical-ly well filled, snug and secure. We all

have much to be thankful for livinghere in Canada. I hope we all taketime to remember and do somethingfor the poor and dispossessed aroundthe world and right here at home.

Editor’s Note: Thanks to Guy for sharingthis article from his Facebook page. Ifyou want to see additional articles, checkout Farintosh Farms on Facebook.

“ What do you do over the winter?”By Guy Farintosh, Farintosh Farms



Congratulations to OFFMA members recognized with thePremier’s Award for Agri-Food Innovation Excellence

Fresh Facts

Since 2006, the Premier's Award for Agri-Food Innovation Excellence has recognized

the innovative contributions of producers,processors, agri-food organizations and ruralcommunities in Ontario. Their innovationsimprove existing products, create new jobsand grow Ontario's economy.

In 2015, 50 award recipients will be recog-nized, including the top Premier's Award,Minister's Award, and three Leaders in Inno-vation award winners. We are honoured tobe able to showcase the following OFFMAmembers among this year’s winners.

Bonnieheath Estate Lavenderand WineryIn 2008, Steve and Anita Buehner harvestedtheir final crop of tobacco. Today, their Nor-folk County farm is nearly unrecognizable.Purple lavender blooms cover 3.5 acres,while another 10 acres have been convertedto cold-hardy grapes. Meanwhile, naturalizedwetland, wildflowers and native tallgrass at-tract biodiversity. A steady stream of visitorsarrive to wander pathways, inhale the headyscent of lavender and pick up a bottle or twoof wine. The Buehners haven't forgotten

their heritage, however. One former tobaccokiln houses an essential distiller. In another,lavender dries on old tobacco racks, whilethe 5,000-square-foot former tobacco barnnow houses a winery and a retail store.

Haute GoatWhen Debbie

Nightingaleand ShainJaffe startedraising Nige-rian dwarfgoats, theyquickly real-ized therewere plentyof other goatproducersmaking milkand cheese.

So the pairtook a differ-ent route,partneringwith a num-ber of Ontar-io artisans tocreate the Haute Goat line of edibles andskin care products. Today, they sell every-thing from goat cheese chocolates andsalted caramels - judged "divine" by theToronto Star - to goat milk cleanser andcuticle cream. Chronicling their farmingadventures via social media has proved asavvy marketing strategy. After all, who canresist photos of adorable goats? Mean-while, the farm has become an agri-tourismhub thanks to a farm gate shop, farm toursand a bed-and-breakfast operation.

Jewels Under the Kil tCustomers go nuts for Jewels Under theKilt - a line of locally grown walnuts, pecansand hazelnuts roasted with an addictivemixture of flavourings that range fromchipotle to pumpkin pie. In the early days,Elizabeth Burrow grew all the nuts herself

on her 95-acre farm, using sustainablepractices such as shellfish-based fertilizer,strategic inter-planting and organic insecti-cidal soap. As the popularity of her snackshas grown, she has planted other nut varie-ties to expand her offerings. Burrow hasalso turned to other farms to supplementher nut supply, as well as provide maplesyrup, peaches, apples, pumpkins and oth-er flavourings. Now, if discussions with

Bonnieheathe Lavender at the height of their season.

Debbie and Shain promoting all things g



Newsletter #309

chain stores prove successful, she'll beupping her orders - and Jewels Under theKilt could soon be winning new fans.

Top Tomato Foods Ltd.When it comes to veggies, freshnesscounts. So during harvest time, the pack-ers at Top Tomato put in long hours -sometimes past midnight - bunching broc-coli directly from the harvest wagon, icingit, and then putting it in cold storage. Notanymore. Since 2012, Top Tomato's har-vesting crew has been putting the broccoliinto plastic crates that are immediatelycooled to preserve freshness, letting pack-ers bunch them on a less pressuredschedule. Better still, the company hasinstalled a system that mechanically lifts

the crates onto a rolling belt, increasingefficiency and productivity. Faster coolingalso helps increase efficiency and a longershelf life. Top Tomato's broccoli saleshave jumped 48 per cent over the pastthree years - while its workers are gettinghome earlier.

VG MeatsFor VG Meats, the best school uniform isa butcher's apron. When they couldn't findthe skilled staff needed for the family'sprocessing and retail operations, theyteamed up with an Ontario grocery chainto create their own training program. With-in a week, 300 applications poured into"The Chop School." Ultimately, nine stu-dents were accepted into the inauguralclass for 100 hours of fully paid training.The program includes classroom ses-

sions, plenty of hands-on practice andeven time on the Van Groningen beeffarm. The school proved so successfulthat VG Meats is now launching a secondclass. They have also developed a two-week "Farmer in Training" program to helpretail employees understand exactly howthe VG Meats' meat they sell is produced.VG Meats also received the Premier’s

Award for ‘The Chop School’. Way to goguys!

Stay tuned for information on your farm busi-

ness can be recognized for innovation. Appli-cation information will be passed along when itis available.

is coming to

the OFV

The Bull Pen is the agricultural version of the Dragon’s Den. It will have its

premier debut at the 2016 Fruit & Vegetable Convention in February in Ni-agara Falls.We are looking for members who have a product or service that they wouldlike to take to the next marketing level by getting feedback from industryexperts and peers.You would need to present the product or service at the convention in frontof the ‘bulls’ or experts and be willing to hear the feedback that they areproposing.If you are interested, please contact the OFFMA office. We have very lim-ited space for this opportunity so consider doing so sooner rather than later.

Broccoli is the winner for Top Tomato

Foods/19th Avenue Farmers’ Market



Fresh Facts

Highlights from British Columbia Study Tour

Telling your story is an important marketing tool today.We were constantly impressed with how clearly and visu-ally we saw farm family stories displayed at the marketswe visited. Above picture is from Hopcott Farms. It was astructure out in the open near their corn mazes using pic-tures and writing to pass along info to their customers.Below is a storyboard that Sandy Krause had commis-sioned to commemorate the 40th anniversary of Krause

Farms. As visitors to the market it gave us a great over- view of some of the highlights from the last 40 years.

A side trip down to Seattle allowed us to visit the Pike Place Market and see wherethe FISH video was born. A busy, bustling

market in the downtown area of Seattleintroduced us to new sights and new fla- vours.



Newsletter #309

I was nervous going on my first OFFMA bus tour. Knowing that I was likely going to be the

youngest participant made me apprehensive. However I’m so glad I’ve had this experience.

The other participants were very welcoming. Talking to so many other farm market owners

you realize that your challenges are not only yours but are everyone’s challenges. The other

participants are also a fantastic resource to discuss ideas for your business or to find out what

practices or solutions they have for similar challenges that you are facing.

Many of the farm markets that we were fortunate to visit were incredibly forthcoming with

information about every aspect of their businesses. I couldn’t believe how forthcoming these

business owners were with information and suggestions on what they had implemented in their

businesses that may be beneficial to take home to our own businesses. Everything from how

they tell the story of their farms in large signs throughout their market to how they start their

day on a positive note with their employees.

I came home from the bus tour with many new ideas as well as the reassurance that I was on

the right path with other ideas I had had before travelling to British Columbia. Not only that

but a whole new support system of fellow farm market owners that I know I can continue to

turn to and bounce ideas off of or stop in for a break and visit while driving around Ontario.

-Courtney Stevens Wilmot Orchards

Sugar Cookie Kits were available for cus-tomers to purchase and make their owngingerbread cookies. Kids especiallywould enjoy this Christmas activity.

Our lunch at Davison Orchards was servedin an embossed pie plate. It was heavierthan your regular pie plate but that alsomade it re-useable. They bake their signa-ture pies in these plates as well. TamraDavison said they were more expensivebut they felt it was worth it . Their custom-ers had a reminder of where they got thefabulous pie. Supplier for the pie plates isMalco Bakeware, www.malcomfg.com.

THANK YOU to all our hosts but also to

the OFFMA members who each year jump

on board and join us on these annual studytours. You never know exactly what you

have signed up for but you always make

the most of it.



Fresh Facts

2015 Farm 2 ForkUniversity

Workshops

Kelty and Alyson from Willowtree Farmenjoying ice pops from The Pop Stand.Kari joined the Cookie Day event to pro-mote her gourmet Ice Pops.Pete from English Bay Cookies sharedgreat tips on how to make their cookies

your own. One was to take half of twodifferent frozen cookie pucks and putthem together to create your own signa-ture cookie for your farm. So easy!Kym from Terra Cotta Cookie Companyshowed us several products with beauti-ful packaging that would make excel-lent hostess gifts. Their cookies are nutfree and great as a school tour offering.

Leslie and Lisa were thrilled with the sleigharrangements they created at the GreeneryWorkshop at Heeman’s.The take away from the hands on workshopwas fabulous but the tour and discussionsaround doing workshops as an additional reve-nue stream was just as interesting.

Tom Wilson from Spirit Tree Estate Cidery showingOFFMA members how to make their own pizza in awood fired oven. We not only had a delicious dinnerbut talked about the potential for hard cider in On-tario, the significance of different types of flour andthe margins on offering pizza to your farm guests.



Newsletter #309

Jane Eckert has been a good friend ofOntario Farm Fresh and many of youknow her from her presentations andindividual consulting work. OFFMA re-

ceived this note a few days ago.

Friends, I have decided it's time to slipout of the yoke and allow myself to enjoy more leisurely pastures. My plan isto spend more time at my new condoin Florida to play golf and enjoy thesunshine. While I expect to continueoffering my agritours and working on amore limited basis, you will not behearing from me as frequently. As Ireflect on my time in this industry, I'd

like to share what I see in my owncrystal ball as to the future of Agritour-ism, and to share some of the insightsthat I have gained.

1. Networking is crit ical toyour success!

Please don't ever view attending farmmeetings, offering to speak or hostinga farm tour as letting the competition just see and take from you, because itcan be so much more. The spirit of

Agritourism operators are truly folkswilling to share and help each oth-er. The more you network with otheroperators the more you will gain andgrow your business.

2. Embracing Internet technology should not be an after thought.Far from it, the Internet should be yourfirst thought! Can you believe thatwhen I started my business in 2001,most of you did not have a website,

and Facebook would not be launcheduntil 2004? But today, social media,online ordering and responsive web-sites are now a necessity.

3. Don't besatisfied withthe status quo!ur customers to-

day have growingexpectations thatappear never tobe fullymet. Fortunately,we can truly pro-vide unique andauthentic experi-ences because ofwho we are and where we live. I con-tinue to be astounded by the creativityof both old and new Agritourism oper-

ators - keep up the good work.4. Take time to recharge your

batteries!We are in the most demanding type ofbusiness for your personal and familylife. We understand working 24/7 andcan make that happen day after day ifneed be, but we also need to taketime to nourish ourselves and spendtime with our families, grandkids, andfriends. Take that special vacation orwhatever else you might have on your

bucket list.5. Make your succession plan

now while you have achoice!

I took my own advice and have trans-ferred my website design business toDanny Mauk, who has been our chiefdesigner of websites the past severalyears. Danny is committed to provid-ing the Agritourism industry the bestin design and current technology.Please know that while I won't be writ-ing as many e-newsletters, that I'mstill just a phone call or email away ifyou have any questions. (314-862-6288)

Update from Jane Eckert

Still haven’t found a gift for your favourite on-farm marketer….considerthe Food Tourism book, written by John Stanley. Available for only $30(reg. $50) during the month of December. A great book to curl up withduring the winter months. Contact the OFFMA office to order.



Fresh Facts

Exploring SPECIALTY CROPportunitiesWritten by Jessica Kelly, Direct Farm Marketing Lead, OMAFRA

For many, busy season is behind usfor another year – a time to take a

breath, reflect on the past season’svictories and challenges, and startplanning for the year ahead. Inlooking to the future, have you everdreamed about growing hazelnuts ordeveloping a lavender agri-tourismdestination? OMAFRA’s “SPECIALTYCROPportunities” online resource isthe perfect place to start exploringthose dreams.

There are literally hundreds of spe-

cialty crops that can be grown in On-tario including culinary and medici-nal herbs, specialty/ethnic vegeta-

bles, specialty fruits and nuts, spe-cialty grains and oilseeds, and indus-trial crops.

For years, results from research con-ducted on these crops have beenchallenging to track down. Now, on“SPECIALTY CROPportunities” thatinformation has been

compiled to provide asingle resource forgrowers.

You can look for in-formation pertainingto a specific crop byusing the crop catego-ry selection or alpha-

betical crop list to lo-cate a profile on thatcrop. Each profile

summarizes back-ground informationon the crop, itsgrowth habit, and spe-cific agronomic infor-mation such as plantspacing, fertility, irri-gation, soil type, har-vest, and storage re-quirements. It also in-

cludes information on pests of thatcrop and how to find more infor-

mation on pest management. Final-ly, the profile lists any research pro- jects conducted on that crop in On-tario and other references used tocreate the profile.

If you’re unsure of what you want togrow, you can use the Crop SelectionTool to narrow down the list of spe-cialty crops to those specificallysuited to your preferences andgrowing conditions.

“SPECIALTY CROPportunities” canhelp you determine the agronomicpotential for specialty crops on yourfarm. But as OFFMA members wellknow, having a new product is justthe beginning of the marketing pro-cess!http://www.omafra.gov.on.ca/CropOp/en/



Newsletter #309

Effective planning strengthens peo-ple, productivity, and profitability. So,

why do so few companies take thetime to plan?

There are five problems with plan-ning:

1. Most plans are too long.2. Most planning takes too much

time.3. Too few people are engaged in

the process.

4. Many plans end up sitting on ashelf.5. Many plans have little impact on

organizational performance.

There is a better way:

Develop a plan that fits on asingle sheet of paper.

Invest hours, not days orweeks, in the planning process.

Engage your team in the pro-cess. Use your plan to keep everyone

on track. Set, achieve, and celebrate

progress on your most im-portant priorities.

The Three Step Planning Process

Step 1: Where do you want to go?Start by defining the long-term aspi-rations that drive you and your team.These include your vision, mission,and values. This builds hope. It’smore important to know what biggoal will inspire you and your team,what contribution you make to yourcustomers lives, and what standardswill help your team enjoy working to-

gether thanhaving ‘‘perfect

verbage.’’ Inthis first step,you will alsodefine yourmeasures ofsuccess, yourobjectives.

Step 2: Whereare you now?What are the

big issues thatmust be ad-dressed? Identify your 5 to 7 mostimportant issues.

Step 3: How will you get to therefrom here? Identify how you willget from where you are to whereyou want to go. Define the majorcategories of work to be done,your strategies, and who will do

what by when, priorities.

Here's the bottom line. Accordingto Steven Little from Inc. Maga-zine, “Having an effective growthplanning system is the best indi-cator of whether your companywill grow.”

Joe Calhoon is an acclaimed key-note speaker, author and busi-

ness growth consultant with a 30-year track record. Joe Calhoonwill be doing the pre-conventionworkshop this year at the OntarioFruit & Vegetable Convention.Mark your calendars for Tues-day, February 16th, it’s a work-shop you do not want to miss.

Planning for GrowthBy Joe Calhoon



Fresh Facts

Ontario Farm FreshCathy Bartolic, Executive Director

2002 Vandorf Rd. Aurora, ON L4G 7B9

Phone: 905-841-9278

E-mail: [email protected]

www.ontariofarmfresh.com

2015 16 OFFMA Board of Directors

Leslie Forsythe, President

Forsythe Family Farms

Nicole Judge, Vice President

Spirit Tree Estate Cidery

Brian Hugli, Past President

Hugli’s Blueberry Ranch

Kristin Ego MacPhail, Ego Nurseries Ltd.

Hollis English, Murphy’s Farm Market &

BakeryCara Epp, Associate Member

Edana Integrated Marketing

Steve Martin, Martin’s Family Fruit Farm

Dana Thatcher, Thatcher Farms

Karen Whitty, Whitty Farms

Jessica Kelly, OMAFRA Advisor

Upcoming Events

Jan. 5 Farm 2 Fork—Harvest Goodies, Milton, Talking Preserves

Jan. 28 –31 Guelph Organic Conference & Trade Show, Guelph UniversityCentre, Go to www.guelphorganicconf.ca

January 29 Deadline for submission to the OFFMA’s Food Innovation Award,details on the OFFMA website, OntarioFarmFresh.com

Jan. 31-Feb.4 Toronto Gift Fair, the International Centre & Toronto Congress Centre,for additional info go to www.cangift.org

Jan. 31-Feb.6 NAFDMA Conference, British Columbia-FARMING.FOOD. FUN. Go toFarmersinspired.com for additional info.

Feb. 16 Pre-convention Workshop—Planning for Growth with Joe Calhoon, watchnewsletter for additional info.

Feb. 16 OFFMA’s Annual Awards Banquet, watch newsletter for details

Feb. 17 & 18 OFFMA Summit at the Ontario Fruit & Vegetable Convention, ScotiaBank Convention Centre, Niagara Falls, ON www.ofvc.ca

March 24 Labour Benchmarking Workshop with Erin Pirro, watch newsletter foradditional details

Winter business activit ies to help make 2016 your best year ever.

√ Update your listi ng on the OFFMA website – the OFFMA website wasrefreshed in September. Take a minute to make sure your information iscorrect and you are making the most out of your listing. Thousands of peo-ple look at this website so you want to make sure your listing is correct andeasy to find.

√ Sign up for OFFMA’s Members’ Only Facebook Page – it only takes aminute and it will connect you to other on-farm marketers who share theirexperiences, or are looking for a specific product or just want to highlightsomething wonderful on their farm. This is generally where time sensitivenews is posted first and you want to make sure you get that kind of infor-mation right away.

√ Listen to a podcast or two from the members section of the OFFMAwebsite – podcasts are located in the ‘Members Only’ section fo the OFF-MA website. With our new site, if you can’t remember your password, the

site will automatically prompt you to create a new one instantly! Great listen-ing material for road trips and tractor work.

√ Check out other resources on the OFFMA website – there is a cache ofgreat material and interesting resources on the site. You will need yourusername and password to get into that section.

√ Register for the OFFMA Summit at the Ontario Fruit & Vegetable Conven-tion at ofvc.ca. Registrations opened on December 1

st. The convention

takes place on February 17 and 18 at the Scotia Convention Centre in Niag-ara Falls. Book your room at the Embassy Suites. Don’t miss this one!!

Most importantly do it NOW.

fresh facts december 2015

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