goodlife georgian bay

GoodLife G

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GOODLIFEMAGAZINE.CA

COLLINGWOOD | WASAGA | BLUE MOUNTAINS | MEAFORD | THORNBURY & SURROUNDING AREAS

The SmokeThe SmokeIN THE KITCHEN: Triangle’s Talent

Five Artists Ready to Rock Your World

SPRING IS ‘BOCK’CRAFT BEER:

Nature’s art Gallery

WHAT’S

HOTIN

FOODFOR 2016

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Let me show you the beautyof Georgian Bay living.

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Publisher

Dana Robbins

Regional General Manager - Simcoe-York

Shaun Sauve

Editors

Lori Martin

Elise Allain

Advertising Sales Manager

Paula Lehr

Director of Production

Kent Feagan

Graphic Design

Lu-Anne Turner

Jennifer Dallman

Nick Bornino

Advertising Sales Representatives

Pamela Amero

Kate Harcourt

Jen Martin

Wendy Sherk

Chelsey Simon

Photography Contributions

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John Edwards

Ellie Kistemaker

Editorial Contributions

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Bart Card

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11 Ronell Cres. Collingwood, ON L9Y 4J6 Phone: 705-444-1875

Fax: 705-444-1876for advertising inquiries please email

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Statements opinions and point of view expressed are those of the writers and do not necessarily represent those of the

publisher, advertisers or Good Life Georgian Bay.

Good Life is published four times per year: Spring, Summer, Fall and Winter.

For further information regarding all our products we invite you to call us at 705-444-1875

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4 | GoodLife ■ Georgian Bay | Spring 2016

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Portfolio Gita Karklins

Feature: Tribute to BarbA life inspired by art, education and community

Feature: Tapping the Triangle’s Talent PoolFive artists ready to rock your world

Drink: Craft Beer Spring is ‘Bock’

Events Things to do around Simcoe County

In the CrowdChamber of Commerce Breakfast

Home TourIt all starts with an assessment of the homeowner’s needs and lifestyle choices

In the Kitchen Cam Dyment of The Smoke

Feature: Food Trends for 2016Local chefs and food producers make their predictions on what will be hot

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705-446-2643 • www.copperblues.com

[email protected] follow us@goodlifebarrie | www.goodlifemagazine.ca

ELISEALLAINGeneral Manager

editors note

LORIMARTIN

Editor-in-chief

Welcome to the spring issue of GoodLife where we celebrate what a great community we live in, where there is always so much going on. The Georgian Triangle is home to some of the best musicians and in this issue we introduce you to �ve local artists we think you will want to catch at their next performance.

In addition, we also share some of the 2016 Food Trends. Writer Katherine Elphick speaks to area chefs who share recipes and are including some of these trends in their own menus.

Chef and owner of The Smoke Cam Dyment talks all things barbecue and shares a delicious dessert recipe you can create at home.

Finally, along with some wine and beer reviews, GoodLife brings you local events, artist pro�les and more.

Enjoy spring and this issue of GoodLife.

Elise Allain

I love learning new things. After assembling this edition of GoodLife, I have been thinking a lot about pulses.

I’m not talking about a heartbeat. Pulses is a term that foodies, like executive sous chef James Day of the Nottawasaga Inn Resort and Conference Centre, use to describe dried seeds. Dried peas, edible beans, lentils and chickpeas are the most common varieties of pulses. They are very high in protein and �bre, and are low in fat.

“Pulses will be huge this year,” Day predicts in our article on food trends. In fact, 2016 has been declared the International Year of Pulses.

Always wanting to know more, I Googled pulses and found Pulse Canada – a site by the national industry association that represents growers, processors and traders of pulse crops in Canada. Even though this is all new to me, Pulse Canada was created in 1997.

I hope you too learn something new in this edition of GoodLife.

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GoodLifeMagazine.ca | 9

Nature’s art Gallery

By daWn rItchIe PhoTogrAPhy By mIKe GUILBaULt

Bronze tinted glass is the solution to privacy when you live in a house full of windows. The bronze creates a refl ective surface that allows residents to enjoy ravine views from inside the home without being observed by prying eyes from the outside. It’s just one of the fi ner details that owners of high-end properties demand, according to builder Patrick B. Coulter. “We work at the top of the market,” says Coulter. “The client makes every decision and we fulfi ll their wish list.”

Brad Abbott of Abbott Designs was the architect of this magnum opus of thoughtful design and Patrick B. Coulter & Associates Inc. acted as builder and project manager. “It all starts with a 38-page questionnaire that assesses the homeowner’s needs and lifestyle choices,” says Coulter. Next, a massing model is assembled, tak-ing the lay of the land into account and the home’s solar impact for both the seasons and time of the day. Room relationships are then determined and next the sizing of each individual interior space. Calculations are made right down to how many shoes or shirts a client could expect to own to how many individuals will be dining regularly or might be expected to attend a party. The result is a very personalized structure that meets every criterion of its residents.

The master en suite at 121 Timber Leif Ridge, for in-stance, has two ‘his and hers’ vanities and two water closets situated at opposite ends of the uniquely laid out bathroom. A large central shower stall, accessible from both ends, divides the two areas. The privacy afforded by this discreet layout offers a measure of mystery to each individual’s personal cleansing ablutions. An out-door Zen-like patio enclosure with teak deck chairs di-rectly off the room is where the couple reunites for rest and refl ection following bathing.

home tour|The Blue Mountains

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“It all starts with a 38- page questionnaire that assesses the homeowner’s needs and lifestyle choices”


Steps away, down the hall, another special feature of the master wing is found – a private wet bar, equipped for coffee and nightcaps. “For those Do Not Disturb moments,” says Coulter. The generous master also possesses a private covered exterior terrace constructed with Brazilian IPE decking. “It sparks when it’s cut,” says Coulter, due to the high iron content. The panorama through the trees to Georgian Bay is the perfect setting to relish that morning java in solitude before the crash and bang of family activity intrudes on a couple’s reverie. These little considerations can have a great impact on relationships, delivering stress relief and supporting depth of intimacy.

Each aspect of this residence’s layout has been given this kind of forethought. The exterior of the home was designed for both visual impact and ease of workload. Low maintenance landscaping with native plantings, along with 15-year pre-finished wood siding, a striking black steel roof with R50 insulation and a Crestron Home

Automation system gives residents the freedom to lock up and head south whenever the fancy strikes. The Crestron state-of-the-art control system permits monitoring of every single security, climate, lightning and audio/video system remotely from a smart phone or iPad. If

someone merely approaches the property, surveillance monitoring captures his or her image and streams an alert immediately to the homeowner’s Smartphone. The system will even lower the automated blinds in a pleasing orchestration of uniform movement.


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From the outside, the home’s 5,170-square-foot magnitude is virtually undetectable. “The building its essentially built into the edge of the hill,” says Coulter. “Allowing full-sized windows on both levels in appreciation of letting nature in. From the street side, it looks like a bungalow but from the back of the home you discover it’s a two-storey house.” The appearance of a two-car garage is also deceptive. The home essentially has a three-car garage, but the third bay is at the rear of the home on the lower level, where the golf cart is stored. Golfers can exit the recreation room and motor directly to the Georgian Bay Club.

Given the size of the home, it was important to the homeowners that efficiency of heating was properly addressed. The home enjoys four separate heating zones all controlled by the Crestron system – one in the master suite and the others in the main public area, recreation room and guest rooms, which enables heating adjustments for unused areas.

Enter the front door and you are in the upper level of the home. Wiarton flagstone flooring takes you all the way through the foyer, mudroom and powder room to the left, up to the doors of the guest bedroom, deliberately housed on the first floor to accommodate elderly or disabled guests who may require wheelchair access.

Turn right off the foyer and the flooring transforms to Northern Wide Plank

hardwood as you pass an agreeable stone accent wall that separates the main entrance from the primary living area. The attractive stone is Kettle Valley grey granite and is the same material used on exterior façade and on the fireplace in the great room, bringing an overall coordinated look to the home. “It arrived as one giant slab after being blasted out of the Alberta side of the Canadian Rockies,” says Coulter. “We square cut it all by hand.”

Enter the open concept kitchen, dining area and great room and you are visually treated to an expanse of vaulted and coffered ceilings enveloped by windows that turn the bountiful views of Georgian Bay into the home’s art gallery. Eye-catching narrow strips of Brenlo poplar wood are inlaid into the ceiling, harmonizing with the hardwood flooring below. “It adds a texture and dimension to the space if you don’t use the same material on the upper and lower,” says Coulter.

The gourmet kitchen, with cabinetry by Greg Andrews of Clearview Woodworking, is supplied with two separate islands, a main cooking countertop and an extensive coffee bar. All four are bedecked in exotic Kosmus granite, which falls into the same tonal group as the stone fireplace in the great room. “It’s all the same vista,” says Coulter. “Looking into the great room, or back to the kitchen. So you want it to be complementary.”


“Bronze tinted glass is the solution to privacy when you live in a house full of windows. The bronze creates a reflective surface that allows residents to enjoy ravine views from inside the home without being observed by prying eyes from the outside.

»

The games room with blue-felted billiards table, card table and a brightly lit dartboard is serviced by a family-sized wet bar with beverage chillers and LED lighting that changes colour on demand for added atmosphere.

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Directly off the kitchen, a welcom-ing enclosed outdoor terrace with Marvin multifold retractable doors protrudes from the structure. “It’s a favourite of the homeowners,” says Coulter. “It reproduces a feature they enjoy in homes found down south. The ability to feel indoors and out-doors at the same time adds dimen-sion to the house.”

Descend to the lower level and you are treated to an elegant recreational paradise. The home office, fitness room and two more bedrooms also live on this level, including a third luxurious en suite bedroom and the children’s en suite bunkroom. All windows here are again, full-sized, offering lush views of the treed yard, wood-burning fire pit and patio area beyond.

The games room with blue-felted billiards table, card table and a bright-ly lit dartboard is serviced by a family-

sized wet bar with beverage chillers and LED lighting that changes colour on demand for added atmosphere. A flat screen TV wall-mounted beside the billiards table ensures no golf tournament will be missed during the family Snooker tournament. The main feature of the room, however, is the lavish 10-foot digital projection TV surrounded by deep lounges that as-sures no pleasure goes unanswered. When it comes to watching major sporting events, “size matters,” says Patrick Coulter.

121 Timber Leif Ridge in The Blue Mountains is currently on the market represented by Steve Simon of LifestylesNorth. For more information, visit GBCRidgeHome.com.

Is nulputat dit irilissis auguer in velit prat vel ipsum quat. Ut essent vel eugiam,


The master en suite has two ‘his and hers’ vanities and two water closets situated at opposite ends of the uniquely laid out bathroom. A large central shower stall, accessible from both ends, divides the two areas.

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AM ROOFING – EXPERTS FOROVER THREE GENERATIONS

Your home is your largest investment. A properly installed roof with aniron-clad warranty is the single best way to protect it.

“CURB APPEAL”

Visually, your roof is the �rst thing people noticewhen they approach your home. It’s a majordesign element that takes up a sizable amountof real estate and sets the tone for what livesinside the home.

With a stunning palette of colours andmultitude of architectural details, a home’sroof will complement the brickwork or sidingand give dimension to your home’s visualappearance. But a poorly maintained roofdelivers just the opposite impression andportends trouble ahead.

“THE BIG JOB YOU NEED TO GET DONE NOW!”

Curling and missing shingles or crumblinggranules put you on notice that it’s timefor a roof replacement. Even the tiniest ofperforations in a roof can spell disaster that

can amount to thousands of dollars of damageinside the home and pose serious health risks ifblack mold sets in as a result.

A roof replacement is undoubtedly abig-ticket home repair that no homeownerwants to tackle, but arguably, it is by far themost vital. The reason? Because “water alwayswins.”

Repairing from the exterior at the �rst sign ofwear is far wiser than tackling an expensiveinterior job after the damage is done. Waterdamage requires tearing out messy drywall,insulation and framing, replacing it and thenredoing the roof anyway.

“ALWAYS HIRE A ROOFER WITH A PROVENTRACK RECORD”

AM ROOFING is a third generation family-owned company that has been in business

since 1956, which means you can trust that thejob will be done professionally and your roof’swarranty will be honoured.

“SIXTY YEARS IN THE BUSINESS”

“Fifteen to twenty new roo�ng operations springup every year,” says owner Tim Demers. “Theylast on average about three years before folding.But we’re not going anywhere. We’ve beenaround for sixty years and we take pride in ourwork. Every employee is groomed from theground up. I care about my employees and myemployees care about my customers. It’s a bigcircle.”

“COMMUNITY INVOLVEMENT”

AM Roo�ng’s commitment to that statementspills over into their community involvement in all�ve of their locations from Collingwood, Barrieand Guelph to London and Owen Sound. “We’remembers of the local Chambers of Commerce,and we’re actively involved in charitable work,”says owner Demers

“I care about my employees and my employeescare about my customers.It’s a big circle.”

The family-owned company regularly donatesresources to Habitat For Humanities and haseven shingled roofs for struggling families, suchas Keith and Eve Binns in Innis�l who last yearwere experiencing crippling �nancial burdens dueto a young child’s cancer treatment.

“Everybody’s got something going on in their life,”says Demers, a devoted father who understandsthe effects of personal adversity. “My own sonwas born prematurely.

AM Roo�ng sent a ten-man crew to the Binnhome and completed the job in a single day.“Everyone donated their time and worked thatjob for free,” says Demers. “The team initiatedthat effort themselves because they cared. It’sreally part of our company’s culture. We’re abig extended family. You’re only as good as thepeople who work for you and I have amazingcrews.”

AM ROOFING LTD., QUALITY ROOFERS YOUCAN COUNT ON.Call 705-445-3540 for estimateswww.amroo�ng.ca

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Lovely unit ready for possession, new carpetjust installed for the new owner. Open conceptspacious with living room dining room and kitchen,walk in pantry and easy access to laundry.Call for more details.

MLS# 1600223 Offered at $74,900

317595 3rd Line, MeafordLovely home with spectacular views of Georgian Bay, this 3 bedrooms2 bathrooms home features gleaming hardwood thruout the main �oorand ceramics in the kitchen and bathroom.Master bedroomhas awalkoutto a spacious deck and amazing views. Updated bathrooms with heated�ooring, 200 amp service. Woodburning replace in lower level and a gasreplace on the main, new roof. This house shows 10+ and is minutes toMeaford and Thornbury, call for a personal viewing.

MLS# 1604476 Offered at $398,500

495404 2 Grey Road, The Blue MountainsUnique property located in the Town of Blue Mountains in quaint Kolapore The Kolapore Schoolhouse 1894.Amazing old schoolhouse transformed to a trendy home/cottage featuring 2 bedrooms on the main �oorand a large master in the loft. The gorgeous windows and stonework bring out the character of this home,woodburning replace, hardwood �ooring! The kitchen has plenty of cabinetry, 5 appliances included.Dining nook with 2 windowed walls to let in natural light, convenient laundry off kitchen. Large foyer withloads of closet space for skis and equipment and storage. Garage is oversized double with a heated shop,this property backs onto beautiful woods and is just down the street from the Ravenna General store andthe Kolapore trails. Enviroshake roof for the house and garage with 50 year warranty, original school bell onthe garage. Must see to appreciate, call for more info and check out the virtual tour.

MLS# 1601696 Offered at $498,000

Selling Real Estate With Con�dence Since 2004 www.AvaAlward.com

in the kitchen The smoke

in the kitchen The smoke

By KatherIne eLphIcK | PhoTogrAPhy By eLLIe KIstemaKer

Cam Dyment

• I n T h E

w I T h

Cam Dyment enjoys taking barbecue to a whole new level. “I am a foodie, and I love to create new experiences for the palate,” says the 53-year-old chef/owner of TheSmoke in Collingwood, which serves up mouthwatering barbecue such as smoked ribs, beef brisket, pulled pork, smoked burgers and more. “I like to push the boundaries beyond typical barbecue, like smoking bananas for our smoked banana ice cream.”

To learn more about the 82-seat eatery, which opened in 2012, GoodLife recently caught up with chef Cam, who was happy to chat about his passion for barbecue, unconventional flavour combinations, future expansion and more.

in the kitchen|The Smoke


GL: I understand you opened TheSmoke on 12/12/12. Has the starting date been a good omen for you? Cam Dyment: It just happened to be that day [laughs]. And yes, things have been going really, really well here. So, I guess it was a good omen.

What’s on offer?CM: We serve your traditional barbecue, such as smoked ribs, beef brisket and pulled pork. We also have smoked trout, smoked balls of meat, smoked burgers, Montreal smoked meat, smoked portobello mushroom burgers, house made sausages, wild boar bacon and more. Every-thing is made from scratch, using my own recipes. We have really delicious food, and there’s something on the


Inside the smoker

Back Ribs

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menu for everyone.

How would you describe the interior? CM: It’s an open concept restaurant that’s clean and contemporary. It’s also fun be-cause the walls have silhouettes of cows and pigs on them. We offer a relaxing at-mosphere perfect for couples, families or groups of friends.

What led you to open up a barbecue restaurant? CM: About 10 years ago, I developed a big-time passion for barbecue and smoking. I have three smokers in my backyard, along with an infrared barbecue. I was trying all sorts of things, and even created a Youtube channel and uploaded various how-to videos on smoking anything from ribs to chicken and everything in-between. I got amazing feedback on the videos and received well over 100,000 views. Long story short, when our youngest daughter left for university, my wife said to me: ‘hey, why don’t you open that restaurant that you’ve always wanted to?’ So I did. And the rest is history.

Why Collingwood?CM: Collingwood made perfect sense because this is where we live.

Are you a trained chef? CM: I’m completely self-taught and, other than working in a restaurant as a teenager, I had no experience in the industry. My back-ground is marketing, sales, finance and cost-ing. I’m a business guy, but I’ve always had an intense passion for food and cooking. I’ve been cooking since I could reach the stove. Since I’m not trained, I do things that are a little unconventional. My flavour combina-tions are definitely unique. For example, I do a smoked beef burger where I mix fresh ground chuck with spices and other delicious ingredients and smoke them. It’s pretty cool because when you serve them, the burgers are red on the inside (even though they are fully cooked) because of the smoke ring.

I understand you’re an award-winning barbecue chef. Can you expand? CM: In 2013, I won the Blue Mountain BBQ Competition. With over 16 different teams from all over Ontario competing (including Diva Q), I was the overall grand champion with first in pork and second in chicken and brisket. After that, I was invited to the

Pulled Pork NachosGoodLifeMagazine.ca | 23

American Royal in Kansas City. I didn’t take home first, but I scored really well, overall. I’m also a certified barbecue judge with the CSBBQ (Canadian Southern BBQ Associa-tion).

What are the most popular menu items? CM: Our pulled pork, ribs, brisket and burg-ers are the top sellers.

What’s the secret to great barbecue? CM: First and foremost is high quality meat. We only buy fresh meat, never frozen. Sec-ondly, a really good seasoning with a good blend of flavours is key. Lastly, the cooking method must be low and slow. It has to be cooked to the right temperature for a moist and juicy outcome.

What would you order for me? CM: How hungry are you? [laughs] For lunch, I would suggest our smoked trout salad, our brisket sandwich, our pulled pork sandwich or one of our burgers. At lunchtime, the sandwiches and burgers come with a choice of side (home cut fries, sweet potatoes fries, potato salad, coleslaw,

beans, mac and cheese, garden or Caesar salad). For dinner, I would suggest our meat-ery platter (1/3 of a rack of back ribs, 6-oz pulled pork and 6-oz of sliced beef brisket) which comes with your choice of two sides. If you’re really hungry or want to share with friends, go for the sampler (choice of three different meats and two sides). For dessert, I’d recommend our smoked apple crisp topped with smoked banana iced cream, or our wild boar bacon bourbon ice cream.

What’s your food philosophy?CM: Creative flavour! I’m all about that umami factor where those taste buds just explode when you eat our food. I’m a very creative person, and instead of a canvas and paint, I use either a pot and ingredients or a smoker and ingredients. Everything we do here is from scratch except for bread and sweet potato fries.

Why has barbecued food become so popular? CM: It’s been in the south for a long, long time. But the Food Network has really brought it to the forefront. People see these places on TV and say, ‘oh wow, I want to go

“I’m all about that umami factor where those taste buds just explode when you eat our food. I’m a very creative person, and instead of a canvas and paint, I use either a pot and ingredients or a smoker and ingredients.”


The Smoke Club

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there and eat barbecue.’ TheSmoke became a big destination restaurant after our epi-sode appeared on the Food Network’s You Gotta Eat Here in April 2015. We get folks from all over Ontario coming in to try our food. We even had a family from North Bay drive in for lunch one day. They drove four hours to get here, ate lunch, and then turned around and drove four hours back.

Why does barbecued food taste so good? CM: There’s a lot of care that goes into it, and the cooking method is low and slow. Be-yond that, it’s all about layering �avours. For example, I would never just throw a brisket on the smoker, sliced it up and serve it. I’m going to do things to it like inject it, put a rub on it, marinade it and then put it in the smoker with hickory chips.

Generally speaking, there are various styles of barbecue with the big re-gions being Kansas City, Texas and the Carolinas, with each region doing it a bit differently. How would you describe your style? CM: TheSmoke is a mixture of all regions. We do great beef, amazing smoked ribs, smoked brisket and more. Another amaz-ing thing we do is offer �ve of my barbecue sauces on every table.

What about diners with special dietary issues? CM: We now have gluten-free buns, and are using gluten-free Worcestershire in all sauc-es and recipes. This gives those with Celiac or gluten intolerance a lot more options at TheSmoke. For vegetarians, we serve up a very tasty smoked portobello mushroom burger. And for vegans, we have an amaz-ing meatless burger made from black beans, onions, mushrooms, peppers, carrots, tofu, garlic, spices and barbecue sauce. Since ev-erything is smoked, I’ve been told that it’s the most �avourful veggie burger people have ever had.

What about feature days?CM: Tuesdays are sandwich days, where you get $2 off the regular price. Wednesdays are rib days. All day, you can save on pork back ribs from 20 to 25-per-cent off (lunch and dinner deals available). Thursdays are burger days, and all burgers are $2 off. If you consume our maximum beef buster burger

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(4 – 8-oz smoked beef chuck patties, with 4 strips of bacon, 4 slices of cheddar on a grilled bun), with a pound of fries in 10 min-utes, it’s free, or in 20 minutes and it is half price. All of these features are dine in only. On Sundays, our lunch features are eggs Benny, pulled pork pancakes with Jack Dan-iels’ maple syrup and our take on beans on toast from 11:30 a.m. to 3 p.m. Our regular menu is available from 11:30 a.m. to 8 p.m. For Sunday dinner, we offer smoked prime rib with Yorkshire pudding and homemade beef gravy.

What’s on your take-home menu? CM: Lots! You can now purchase our wild boar bacon, back bacon, maple bacon, smoked ribs, chicken breasts, burgers and more to take Home. As well, we have smoked trout, smoked salmon and occasionally smoked Whitefi sh on offer. The smoked fi sh is super popular as an appetizer for people hosting parties. All of my homemade bottled sauces (Carolina mustard sauce, hot vinegar sauce, smokey sweet barbecue sauce, sweet and tangy barbecue, and hot and smokey barbecue sauce) are also available to take home.

Beyond TheSmoke, what’s your favourite food destination?CM: Because I like cooking so much, I don’t eat out much. But when I travel, there’s this eat out much. But when I travel, there’s this


The Ultimate Food Challenge

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great restaurant in the Barbados at the Crane Resort called Zen thecrane.com/dining and I just love it there. It’s a Thai/Sushi place and I’ve been there lots of times.

What’s your favourite meal to make at home? CM: I love making seared ahi tuna, and it’s really delicious. I have a test kitchen at home, so I’m always playing. If I really like a recipe, it ends up on the menu. For exam-ple, last month I was experimenting with a smoked black bean soup at home. The end product was just so amazing that we now serve it here.

Any interesting future plans? CM: I have great future plans! This coming May, I’m opening up a second TheSmoke restaurant in Vaughan at Highway 400 and Major Mackenzie. It’s an amazing location and will be more than twice the size of the Collingwood site with 174 seats, plus 24 stand-up at the bar and 36 on the patio. It’s going to be big! After that, I plan on doing another one probably within the Oakville/Burlington-area. Both new restaurants will feature the same menu and the same con-cept. I’ve got great recipes, great processes and great people. For updates on our new restaurants, go to our Facebook page and sign up to our mailing list.

You’ve got the ear of thousands of local diners, anything you’d like to add? CM: If you love barbecue, come in and check us out! We have something for everyone. Just make sure you are hungry when you get here. [smiles].


SMOKED A P P L E C R I S P

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SMOKED APPLE CRISP

Recipe courtesy of Cam Dyment, wwchef/owner of TheSmoke

A delicious dessert to � nish off any meal.

Special Equipment Needed (if applicable): Oven with convection, smoker (optional) Serves: 4 to 6

FILLING:

1-1/2 Lb apples (McIntosh or another tart apple)

1-1/2 tsp all-purpose � our 1/2 cup granulated sugar 1/2 tsp cinnamon

CRUMBLE:

1 cup all-purpose � our

1 cup rolled oats

1 cup brown sugar

1/4 tsp baking soda

1/4 tsp baking powder

1/2 cup butter, melted

PREPARATION:

Filling:1. Peel, core and slices apples into 1/4-inch wedges. In medium bowl, mix to-gether � our, sugar and cinnamon and mix with apples. Place apple � lling into 4 to 6 ramekins (depending upon the size of the ramekin), and add a tsp of water into each one.

Crumble:2. Mix � our, oats, sugar, baking pow-der and baking soda well. Pour melted but-ter over mixture, and mix well, but do not crush lumps. It should be very crumbly.

Place approximately 1/4 cup of crumble on 3. top of apple � lling, piled high like a moun-tain.

Place ramekins on a cookie sheet, and 4. bake for 30 to 35 minutes at 350F, prefer-ably with convection on (if your oven does not have convection, then bake until your can smell it, tops are golden brown and apples are tender when tested with a fork.

If you have a smoker, then prepare smoker 5. with hickory wood or apple wood, and set temperature to 180F. Place ramekins in smoker on the rack, and smoke for 1 hour at 180F.

Remove, and serve immediately, as is, 6. or with a scoop of ice cream on top.

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feature|Food Trends 2016

This recipe is a perfect example of the growing trend to source local products. “Here at the

resort we will continue with our focus of using fresh local ingredients when it comes to our

menus,” says executive sous chef James Day.

see recIpe On paGe 32ROASTED BUTTERNUT SQUASH & PUMPKIN SEED GREENS WITH MAPLE CIDER DRESSING

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What foods are trending for 2016?

To get the sizzling scoop, we turned to local chefs and food producers to find out what’s hot.

“Cheap and cheerful will be a big theme because ev-erything – from fresh produce to meat – is just getting so crazy expensive these days,” says celebrity chef Randy Feltis of PIE Wood Fired Pizza and The Farmhouse in Barrie.

Grains will also take center stage. “Some of the cool ancient grains like quinoa, buckwheat and kasha will continue to show up on menus as a form of protein,” predicts Feltis. Adding that, Meatless Mondays and smaller meat portions will continue to grow in popular-ity. “Rather than 10-oz steaks, you will see more 3-oz steaks,” he says. “The trend will be to buy something really nice and split it with your partner.”

Sustainable seafood will also be big for 2016. “Con-suming seafood wisely is good for oceans and for you. If we don’t smarten up, there will be no more fish left.”

To learn more about consuming seafood wisely, visit www.oceanwise.com.

And there are some really interesting farm-raised sea-food products hitting the market, he explains. “Ontario is now getting into shrimp farming, and some farmers have actually converted their pig farms into shrimp farms. I mean … how cool is that!”

Rather than getting frozen shrimp flown in from Thai-land or Vietnam, we will now have it in our own back-yard, he explains. “It’s super expensive right now, but the prices will go down once it really gets rolling.”

Feltis says additional trends will include healthy en-trée salads, and a continued interest in sprouts, turmer-ic (known for antioxidant properties) and sustainable local food.

Chef Daniel Clements agrees that the continued inter-est in sourcing local ingredients is a big trend. “As the cost of importing foods continues to rise, our own local products will become a less expensive option. People will begin to seek out the wisdom of our grandparents’ generation, and start to look at how we get our food and where it comes from,” says Clements, chef technician at Georgian College and member of the Simcoe County board of the Ontario Restaurant Hotel Motel Associa-tion.

Clements also predicts even more ‘hyper local’ sourc-ing with restaurants and foodservice establishments

By KatherIne eLphIcK | PhoTogrAPhy By eLLIe KIstemaKer

FooD TrEnDsThe latest

for 2016LocAL chEfs AnD fooD ProDUcErs mAkE ThEIr PrEDIcTIons on whAT wILL BE hoT.

»


preparatatIOn:

Place bread cubes in slow cooker. mix in apples and cranberries. In large bowl, whisk 1. together eggs, milk and 3/4 cup (175 mL) of maple syrup; pour over bread cubes, mak-ing sure bread is moistened.

cook on Low for about 4 hours or until set in centre, sprinkling walnuts over top in last 2. 30 minutes.

To serve, spoon into bowls, drizzle each with 1 tbsp (15 mL) maple syrup.3.

APPLE MAPLE WALNUT SLOW-COOKER BREAD PUDDING

(recipe and photo courtesy of www.foodlandontario.ca)

This yummy bread pudding makes great use of several local ingredients and has maple syrup as the sole sweetener.


as they develop in house gardens and increase farmer/chef partnerships. “With this, I hope to see a renewed interest and support for our local farmers’ markets and Simcoe County food producers.”

And chefs enjoy incorporating local in-gredients into their menus. “Using fresh local ingredients not only promotes the community and local farmers, but in-spires us as a culinary team to achieve that through our food,” says executive sous chef, James Day of the Nottawasaga Inn Resort and Conference Centre in Al-liston.

“Pulses will also be huge this year,” says Clements. Pulses are dried beans, dry peas, chickpeas and lentils that pro-vide protein, fibre, B vitamins and iron.

Just how big will pulses be? Big! The In-ternational Year of Pulses 2016 has been declared by the United Nations General Assembly. “The Food and Agriculture Or-

ganization of the United Nations wants to heighten public awareness of the nutri-tional benefits of pulses as an integral part of sustainable food production aimed to-wards global food security and nutrition,” says Clements.

Authentic ethnic flavours will also con-tinue to be all the rage for 2016. “People want food to be more than just fuel,” says Clements. “They are looking for that same thrill of adventure you get from travelling, without having to leave home.” Look for an increase in more exotic dishes on local menus to reflect to this trend.

According to local vegetable and greens farmer John Williams of Williams Farm, the demand for local produce continues to grow. “Colourful vegetables like candy cane beets and multicoloured carrots are more popular than ever,” says the Wyeb-ridge farmer. And while kale continues to be hot, watch for an increased interest in

ROASTED BUTTERNUT SQUASH & PUMPKIN SEED GREENS WITH MAPLE CIDER DRESSING

Recipe courtesy of Nottawasaga Resort & Confer-ence Centre executive sous chef James Day

FOr the saLad:

1 Butternut squash

1 cup Pumpkin seeds

1Tbsp canola oil

1 red sweet pepper, diced

4 cups winter greens

1 cup goat cheese

salt and pepper

FOr the dressInG:

1/4 cup apple cider vinegar

1 Tbsp maple syrup

1/2 small shallot, chopped

1/4 tsp minced garlic

1/4 tsp Dijon mustard

3/4 cups canola oil

salt and pepper

preparatIOn:

Preheat oven to 300f. 1.

Peel and seed the squash, then cut into 2. 1-inchx1-inch cubes.

Toss the squash cubes in oil and season with 3. salt and pepper. Place on a baking sheet and slow roast for 20 minutes or until the cubes are soft. remove from the oven and cool down.

Turn the oven up to 350f, toss the pumpkin 4. seeds in 1 tablespoon oil and season with salt pepper. Place on the baking sheet and toast for 15 minutes, stirring them half way through. remove from oven and let cool.

for the Dressing: In a medium bowl, combine 5. the vinegar, maple syrup, shallot, garlic and mustard. Using a wire whisk slowly start to add the oil (the slower you add the oil the thicker your dressing will be).

once you have added 1/3 of the oil you can 6. begin to add the remaining oil faster until all the oil is in the dressing. season to taste with salt and pepper.

Building the salad: In a large bowl, mix the win-7. ter greens with the dressing.

Place the mixed greens in 4 salad plates and 8. top with squash cubes, diced red peppers, toasted pumpkin seeds and crumbled goat cheese.

makes a generous sized salad, that pairs well 9. with poached fish, baked chicken or grilled steak. serves 4.

nOttaWasaGa Inn resOrt & cOnFerence centre 6015 highway 89, alliston

705-435-5501 www.nottawasagaresort.com

Preparation Time: 20 minutes | Slow-Cooking Time: 4 hours | Serves: 8

appLe tOppInG

8 cups (2 L) slightly dry bread cubes

3 cups (750 mL) chopped peeled ontario Apples (such as Empire, golden Delicious, cortland)

1/2 cup (125 mL) dried cranberries or raisins

4 ontario eggs

3 cups (750 mL) 2% ontario milk

1-1/4 cups (300 mL) ontario maple syrup

3/4 cup (175 mL) chopped walnuts or pecans

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vegetables, such as squash and pumpkins, that are easy to grow in a Canadian climate.

“There is also a tremendous interest in pickling and preserving local fruits and veg-etables — even my niece who is 23 is into it,” says Williams.

Some farmers like Morris Gervais of Barrie Hill Farms has made locally grown fruits and vegetables more widely available by freezing them. For example, Barrie Hill Farms sells its own frozen strawberries, blueberries and asparagus year-round at various local shops, including Nicholyn Farms and Local Foods Mart.

On a local note, Williams who also pro-duces maple syrup on his farm says, “maple syrup continues to grow in popularity as a natural sweetener.” This re�ects the contin-ued movement away from processed foods and re�ned sugar. On the nutritional front, a tablespoon of pure maple syrup is 54 calo-ries and contains signi�cant anti-oxidants and minerals.

Furthermore, the do it yourself (DYI) movement continues to trend for 2016. “You’d be surprised at how many people are into home maple syrup production,” says Williams. “Every year it gets more popular, and we get lots of backyard tappers buying supplies from us.”

For more information, visit williamsfarm.ca.

Nutrition will also continue to be in vogue this year, according to Horseshoe Resort ex-ecutive chef Dylan Tulloch. “Diners are look-ing for fresh ingredients, lots of vegetables and simply treated proteins without heavy sauces. They also want more vegetarian items.”

Tulloch is also hearing about seaweed sal-ads, cold coffees and of course, squash and pumpkin.

“While popular for a while, the gluten-free trend seems to be continuing, big-time!,” he notes.

But there are some trends that Tulloch is ready to retire. “I’m so over pulled pork,” he laughs. “But I could never take it off the menu because it’s one of our top dishes.”

Additional food trends predicted for 2016 include fried chicken, gourmet toast and vegetable spirals.

TRENDING RECIPES NEXT PAGE


Food Trends 2016


“This is a beautiful, fresh, affordable and sustainable

dish, with simple fl avours and a straight forward presentation,” says chef Randy Feltis. “Please

don’t overcook the fi sh and everything will be perfect.”

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Food Trends 2016

OCEAN WISE RAINBOW TROUT WITH ROASTED BEETS & SPROUT SALAD

Recipe courtesy of chef Randy Feltis of the Farmhouse Restaurant

Serves: 4 Prep time: 20 min Cook time: 75 min Special tools: baking tray, large cast iron pan

4-8oz �llets ocean wise trout

6 large heirloom beets

2 handfuls sprouts and greens

1 cup cucumber, diced

1 cup cherry tomatoes, sliced

1/2 cup olive oil

Nub of butter (about 1-1/2 tsp)

salt and pepper

1 lemon

Pinch of fresh mint

2 tsp red wine vinegar

1/2 cup kosher salt for roasting

PREPARATION:

Preheat oven to 400F. On a large baking sheet 1. make 6 dollops of kosher salt. Top with beets and drizzle with 3 tablespoons of olive oil, salt and pepper. Bake for 60 to 75 minutes. Re-move, let cool, peel and wedge. Toss in a bowl with 3 tablespoons olive oil, salt, pepper and chopped fresh mint.

Trout: Make sure all pin bones are removed, 2. cut into two equal pieces, season with salt and pepper. Heat large cast iron pan to me-dium high heat, add 3 tablespoons olive oil and a nub of butter. Sear skin down (don’t crowd the pan, use two pans if needed) crisp skin for at least 2 minutes, turn cook for 1 to 2 minutes or until the �esh has pulled away from skin. Remove from heat. Drizzle with lemon juice

Sprouts: Add all salad ingredients into me-3. dium bowl, drizzle with 3 tablespoons olive oil and vinegar. Season with salt and pepper and plate in a jar.

To plate, simply stack two �llets just off each 4. other, place a large spoon full of the roasted beets behind and tuck in the jared salad!

THE FARMHOUSE 268 Bradford Street, Barrie

(705)737-0522 www.barriewaterfrontdining.ca

»


feature|Food Trends 2016feature|Food Trends 2016

SQUASH AND SAGE RISOTTO

Recipe courtesy of Dylan Tulloch, executive chef at Horseshoe Resort

risotto is a labour of love, adds the local chef. “It takes about 45 minutes to complete, so enjoy the process because the end result is worth it.” This recipe features also squash, the predicted trendy vegetable for 2016.

1.5 L (about 6 1/2 cups) chicken stock or broth

2 Tbsp virgin olive oil

1 medium yellow onion (fi nely chopped)

1 tsp minced garlic

1 cup arborio or carnaroli rice

1 Tbsp butter

1 cup freshly grated parmesan cheese

4 Tbsp fresh sage (chopped)

2 cups diced butternut squash, blanched until tender

sea salt and pepper, to taste

1 cup fresh baby arugula (for garnish)

1/2 cup grated parmesan cheese (for garnish)

preparatIOn:

In medium sauce pan, bring the chicken stock 1. to a simmer and keep warm.

In a separate large sauce pan over medium 2. heat, add olive oil and onion, cook until soft-ened. Add garlic and rice and stir until rice is coated with oil, about two minutes. while con-stantly stirring, start adding the stock a half cup at a time. wait until stock is absorbed into the rice before adding the next half cup of stock. continue this process, stirring constant-ly, until you have used up most of the stock.

when the rice is creamy and al dente stop 3. adding stock (you may have some leftover). remove the risotto from the heat, and stir in the butter, parmesan cheese, sage and diced squash. season to taste with salt and pepper.

Divide the risotto into 6 dishes and garnish with 4. parmesan cheese and baby arugula leaves. serves 6 as a side dish or as a starter.

hOrseshOe resOrt1101 horseshoe valley road, Barrie

1-800-461-5627, www.horseshoeresort.com

“Risotto is one of those dishes that I really love to make,” explains Tulloch. “It works well on its own as an entrée, or as an accompaniment for a nicely braised lamb or veal shank. Risotto can seem intimidating, but it’s really all about

technique and proper ingredients. Try this recipe out for your family and friends.”

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ITALIAN STYLE LENTIL AND KALE SOUP

Recipe courtesy of chef Daniel Clements, Georgian College

“This is a hearty and satisfying soup to warm you up on a cold winter night,” says Daniel Clements, chef technician at Georgian College and member of the Simcoe County board of the Ontario Restaurant Hotel Motel Association. “It’s also a great way to enjoy pulses!”

4 leeks, white and light green parts only

1 bunch kale

1 Tbsp olive oil

1 28-ounce can whole tomatoes, drained chopped

6 cups chicken or vegetable stock

2 sweet potatoes, peeled and cut into a 1/2-inch dice

1/2 cup lentils (brown or substitute red or green)

1 Tbsp fresh thyme leaves

2 tsp kosher salt

1/4 tsp black pepper

12 fresh basil leaves (optional)

1/4 cup (1 ounce) grated Parmesan (optional)

tIp:Brown lentils retain their shape better during cooking than red and yellow lentils, so they are well suited for soups. you could also substitute with green lentils, which taste slightly peppery.

to Freeze: omit the Parmesan. Let the soup cool, then ladle into large freezer bags or plastic containers. Do not over fi ll the containers. for best quality use within 3 months.

to reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. warm in a covered pot over medium heat for 20 minutes.

preparatIOn:

slice each leek in half lengthwise, slice each half into 1/4-inch-1. thick half-moons (about 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry.

remove the stems from the kale. stack the leaves on top of 2. one another and slice them crosswise into 1/2-inch-wide strips; you’ll need 3 cups.

heat olive oil in a saucepan over medium heat. Add leeks and 3. cook for 3 minutes. Add tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add stock and bring to a boil. stir in kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using).

simmer until the lentils are tender, about 30 minutes. spoon 4. into individual bowls.

sprinkle with the Parmesan (if using). 5.

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portfolio|Gita KarklinsCategory title



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Mansfield artist Gita Karklins has de-cades of experience painting. She spends time in her studio daily, but

is still looking for ways to improve.“Still to this day I’m struggling with paint, get-

ting it right. I think the next painting will teach me,” says Karklins. “I look at my paintings and think ‘I think you know how to paint’ but the next painting can really turn into a real dog. So you’re always learning.”

Born in Niagara Falls, her interest in art be-gan in her early teens.

“When I was maybe 13, I picked up my fami-ly’s brownie (camera), looked through the range finder and it’s like ahhhh … I just remember the moment … and that was it, I was right into it after that.”

As technology evolved, so did her art.From the jump of film to digital photography

or the accessibility of information, Karklins took every advantage available.

“These days with the Internet you can go online and discover really great contemporary artists … and can learn from these people,” she says. “You didn’t have that access before. You had to go straight to a gallery or something to see it.”

Experimenting with ideas has helped create one-of-a-kind collections. »

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A 2013 exhibit at Double Door Gallery in Anten Mills depicted a unique subject mat-ter.

Entitled Ascension, the collection of paintings drew inspiration from the reli-gious beliefs of worshippers ascending into Heaven on Judgment Day.

The paintings featured people, animal figurines and items of clothing travelling through the air.

“I would throw trousers, a pair of pants up in the sky, and it would be really inter-esting, very interesting, because it’s always different,” she says.

Her most memorable showing took place at the MacLaren Art Centre in Barrie.

The 2003 exhibit, Gita’s Opera, featured paintings depicting people enacting various scenes.

“Some of the imagery I think was a little disturbing. A couple bought one of the paintings from the 2003 exhibition and a couple years later they emailed me to say their child was having nightmares from it and could they exchange it for something else,” she says with a laugh. “It was a beau-tiful painting really to look at, but the imag-ery was really kinda meant to be shocking.”

Despite sometimes acting as her own worst critic Karklins, considers ‘Gita’s Op-era’ a career highlight.

“Often with my exhibitions I look at them later, when I’m putting them up I’m very proud, and then later I think ‘failed again.

It wasn’t good enough.’ But the one at the MacLaren, that was a good exhibition. I’m still smiling about that one,” she says.

Her newest endeavour is a June exhibit at the Double Door Gallery featuring a series of still life paintings, which is a return to her narrative style from the early 2000s.

To prepare, she is drawing inspiration for the scenery around her home.

With most of her paintings beginning life in the form of a photograph, the beauty of flowers is currently a source of inspiration.

“Every so often the light comes through … and it just does the most amazing things to these vases with the flowers and I grab my Nikon and snap away and take a ton of photographs,” she says.

Karklins has felt a little frustrated with the drastic change in style from her previ-ous projects “but it’s kinda fun because it’s not so much dependent on my imagination as it was before.”

For now she is taking each day as it comes, open for inspiration to find her.

“The show is coming up really fast, I mean it’s a few months but that’s really fast. You have to get a lot of work done,” she said. “I think I’ll have it, but I keep rejecting what I’m doing. Got to get it right and it’s never good enough.”

“I would throw trousers, a pair of pants up in the sky, and it would be really interesting, very interesting, because it’s always different”

portfolio|Gita KarklinsCategory title



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A life inspired by

ArT, EDUCATION communityand

feature|Barbara Weider’s LifeCategory title



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BBarbara Weider was a legend in South Georgian Bay.

She helped put arts and culture on the map, helped businesses grow and helped young people have access to education.

“What I think about Barbara is, (she was) this huge, larger than life, passionate person, who lived every day of her life really caring and giving 100 per cent,” said Theatre Collingwood execu-tive director Erica Angus. Weider was a founding board member of Theatre Collingwood.

“When she pursued a project, she gave 150 per cent,” said her husband George Weider, son of Jozo Weider who founded Blue Mountain Resort.

Weider died on Sept. 20, 2015 at her home at the base of Blue Mountain but the legacy she left in the area is far-reaching.

She was born Barbara Smith in 1937 in San Francisco and was educated by nuns until high school in San Jose then went on to college and then to graduate studies at University of Califor-nia, Berkeley, where she met George.

Together with George she travelled in Europe in 1964 and spent a year with him in the Soviet Union where he was studying Russian history.

“We were soulmates,” George said. “We shared a lot of intellectual interests.”

In 1971, George’s father died. “At that point, I became president of Blue

Mountain and Barbara came here with me and she spent quite a few years looking after our children but at the same time, volunteering,” George said.

Weider was involved in the Blue Mountain Music School and formed the Collingwood Arts Council, which is now the Blue Mountain Founda-tion for the Arts.

“The area has been known for athletics, sports and recreation,” George said. “She brought an extra dimension and she always thought there should be cultural and arts activities.”

Weider was an active volunteer for Theatre Col-lingwood for 30 years.

The 2016 Theatre Collingwood season is dedi-cated to her memory and, in 2014, the company

Barbara Weider is remembered as the one who can’t be forgotten.

By JOhn edWards

community


honoured her for her years of service.Angus was hired in 2013 and said Weider made a huge

impression on her.“She was a mentor to me,” Angus said. “I ask myself

every day, ‘what would Barbara say about that?’”Weider had two dreams for the area – one was a the-

atre and cultural centre that would be the home of The-atre Collingwood and a hub for arts and culture in the region.

“She gave me a book of all the places she thought were possible theatre sites,” Angus said. “My dream is that one day there will be the Bar-bara Weider Centre for the Arts in Collingwood.”

According to Angus, Barbara’s love for the arts went beyond the stage. She had a vision that arts and culture would be a catalyst for eco-nomic growth.

“She saw the arts for the economic impact they could have on the town,” Angus said. “She believed the arts would bring people here and would make people remember Collingwood.”

Another passion of Weider’s was education. She had two masters degrees, one from University of California at Berkley and the second from the University of Toron-to, which she received at age 66.

She was one of the most passionate advocates for Georgian College and was instrumental in the building of the John Di Poce South Georgian Bay Campus. She was a member of the fundraising committee that raised more than $500,000 for the college.

“She was always interested in education,” George said.

“She pursued education all of her life. She had great admiration for my father Jozo and he had been very ac-tive supporter of Georgian College.”

She also worked for the Georgian Triangle Economic Development Corporation, providing counselling and

financing to small business start-ups. George said when she was near death, he received

flowers from a man who received help from Barbara Weider to start a business decades before.

“I was somewhat surprised by the number of people she had helped,” he said. “Many people have told me stories about how she helped them start their business-es up.”

Collingwood councillor Kathy Jeffery was hired by Weider in 1986 to be her executive assistant at the de-velopment corporation.

She said Weider was a great person to work with and a great mentor.

“I learned so much from Barbara, she was so orga-nized, she was able to juggle a lot of things all at once,” Jeffery said.

Weider broke ground for women in business serving as the first female president of the Collingwood Cham-ber of Commerce and was an unabashed cheerleader for the region, according to Jeffery.

“She was a cheerleader for businesses that couldn’t acquire startup funds through the traditional lending sources,” she said. “She was a cheerleader of the people who worked with her and she always said that people worked with her, not for her.”

Jeffery still follows some of the lessons Weider taught her.

“She was very demonstrative and I think her lesson to me was if you were passionate about it, let people know,” Jeffery said. “Everything Bar-bara did was with flare, commitment and style. In terms of business in the community, she played some very key roles. She left such a legacy.”

Her life as passionate pursuer of education has also inspired others,

including a woman who works at Blue Mountain.“She heard about Barbara going back and finishing

her MA and that inspired her to go back and complete some education in her spare time,” George said.

Angus said she’ll never forget Weider and the biggest lesson she learned: to live every day to the utmost.

“To me, her legacy is multifaceted,” Angus said. “She was completely devoted to her family, to George. Her legacy is what she’s left behind for the arts community. She was so fascinating.”

George is also proud of Weider’s reputation and life’s work.

“I hugely admired her,” he said. “It was great that Bar-bara could make the community contribution that she did.”

A group of local organizations Barbara was involved with including the Rotary Club, Georgian College and Theatre Collingwood are working with the town to get a memorial to be installed in downtown Collingwood.

“When she pursed a project,

she gave 150 per cent”

feature|Barbara Weider’s LifeCategory title



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feature|Musicians


Music Piece

When the longtime songwriting partner of Elton John, lyricist Bernie Taupin, praises your musical chops, it’s time to seize the day. Aaron Garner did just that more than 20 years ago when he committed to a lifelong ca-reer in music. Since then he has shared the bill with the likes of Sam Roberts, Ron Sexsmith, Gord Sinclair of The Tragically Hip and Al Cross of Big Sugar.

“I’m sort of a roots, blues, R&B, rock and roll artist,” says Garner. “I’m a bit of a chameleon to be honest. The material that comes out of me is a reflection of what-ever influence I’m listening to that day. It bubbles up in me, but the three genres that are home for me are soul, blues and roots. Those are my big three.”

Between The Lines was Garner’s first album in 2003. Then came There and Back in 2008 with his wildly popular country tune, “Whiskeygirl of Mine”. Now he’s back in the studio again working with Craig Smith on his third album after several reconnaissance missions to Nashville to take the temperature of the industry.

“Nashville was an education,” says Garner, who

drank in the southern atmosphere, networked with the big wigs on Music Row and performed in Nashville’s songwriting Mecca, The Bluebird Café. There he intro-duced audiences to “Sunday Drive,” a tune he wrote about the beauty of the Georgian Triangle.

The excursions south also wrought new material, in-cluding his latest recordings, the catchy “It’s All About You,” (a song with a double entendre based on his Nashville experiences) and “Stay,” influenced by the funk soul of Prince and The Isley Brothers.

“Stay” is a groove song,” says Garner. “I sing in fal-setto throughout the song. People can really move and tap their feet to it.”

Find Aaron Garner playing the club scene from Muskoka to Toronto, at private and corporate events and now locally at Gustav’s in Collingwood.

Check out his website: aarongarnermusic.com for appearances.

Bernie Taupin!

AARON GARNER

feature|MusiciansCategory title



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Music Piece

Alternative rock bank, The Truth, have been playing in and around the Georgian Triangle since late 2014. A young band, who admits they are still fi nding their sound, The Truth started off in the classic rock genre before gradually realizing they had a more indie alternative heart. “We’re still search-ing for our style,” says percussionist Joshua Fitchett-Moore. “Probably always will be. It’s an ongoing thing.” Which is fully under-standable, given that all members in the band are under the age of 20.

Like other disruptors of their genera-tion, The Truth is not adverse to breaking traditions and transforming cultural norms, “We’re different,” says Fitchett-Moore. “We don’t follow the standard, chorus, verse, chorus, verse structure. We’re not afraid to do things that most people are too scared to do.”

The revolt is working for them. After a challenging set in Rock 95’s Battle of The Bands last year, the band shifted directions and went on to win the 2016 Collingwood Battle of the Bands, garnering coveted free studio time in the Red Room Recordings studio in Collingwood.

Two of the songs on their fi rst EP will speak directly to their fan base. “High-

school”, written by bassist Brett Hanley has a Ramones’ energy and “Rock and Roll Girl”, written by rhythm guitarist Ian Duffy and Fitchett-Moore, is about a teenage girl following the band around. “It’s more of a rockier sound,” says Fitchett-Moore. “We love the lyrics but it’s more classic rock than we really are.”

Last year The Truth played Blue Moun-tain’s Apple Harvest Festival and the band regularly donates their musical services to Tim Horton’s Camp Day fundraiser, but their biggest appearance by far was on the main stage at the GNE (Great Northern Exhibi-tion.) “That was a big deal,” says Fitchett-Moore. “We played for just under two hours. Ten thousand people walked by that main stage.”

2THE TRUTH


Whether they knew it or not Mike and Erica McCarthy had been circling each other since the tender age of 15. “We didn’t know one another but we bought the exact same gui-tar at the exact same time,” says Erica McCarthy. “The Ova-tion Balladeer. Mike was living in Toronto and I was living in Montreal back then.”

The two continued on similar paths, hitting the coffee house circuit, and playing as solo artists throughout their teens. Eventually their paths were bound to converge and in the ‘80s they did. Erica was managing the Montreal Bis-tro and Jazz Club in Toronto, the city’s premiere jazz joint at the time where Diana Krall first cut her teeth and Mike walked in the door. He took one look at Erica and told her she should come and hear his band.

“So I did and the rest was history,” says Erica. The couple formed their first group, Travel by Train, playing lively sets of southern rock that got the crowds on their feet. In one of their performances for movie studio 20th Century Fox, the late blues-rock vocalist Jeff Healey sat in with the band for the entire second set. “There were 850 people in the room,”

says Mike. “Charlie Watts from The Stones, Dan-ny Devito, a whole whack of celebs and we just rocked the place.”

In ’93, the couple moved to Collingwood and Mike’s now self-named Mike McCarthy Band was born … along with a son, Austin, who cur-rently lends lead guitar to their tight crew of six, which in-cludes drummer Bruce Campbell; bass guitarist, Len Fligg; saxophone player, John Panchyshyn; vocalist Erica and Mike on rhythm guitar and vocals.

“Erica and I have been on stage together for 25 years now,” says Mike, who recently penned the song, “Holding On For Dear Life”, for their 20th anniversary. “It’s on You-Tube and is getting a lot of airplay on PEAK FM right now,” he says.

See The Mike McCarthy Band at Muskoka’s Grandview Resort in March, and this summer at The Collingwood Jazz and Blues Festival, Centre Stage at The Village at Blue Mountains, Jazz at the Station and frequently at The Lodge where they play as a duo. The band will also appear at the annual My Friend’s House fundraiser at The Casbah where all proceeds go to the women’s shelter for battered women.

MIKE McCARTHY BAND 3Catch this indie funk/rock act

locally while you can because this band of brothers is going places. Nominated for The Toronto In-die Music Awards for Best Rock Group of 2015, they lost by the skin of their teeth to The Naked

THE COYOTE KIDS »4




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Wild, currently viewed as the best new rock band in Canada.

The richness of The Coyote Kids’ harmonies on their new Slacktide track has a lot to do with basic genetics. The Franklin brothers: Troy on drums, Dane on lead guitar and backup vocals and front man Kale on bass and vocals, have been playing together since they were yo ung-sters around the campfire. “Working with your family is more fun than working with strangers,” says Troy, who says they love practising just as much as performing. “We just like to have a good sound and blow people’s heads off. The money is secondary,” he says.

Troy started out as a solo act called Coyote,

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Educators5 Heavy metal is what he listens to, but pop/punk and “melodramatic rock” is what he plays. “I have a raspy, crackly Kurt Cobain sound,” says Crozier. “In the band, I do backup, and that’s what I like; I can jam on my bass, jump around and act like a fool and I’m not front and centre. I can’t do that with my acoustic.”

Crozier has been playing acoustic solo since the ninth grade and bass with backup vocals to Nick Shortt’s lead singing in their rock-driven band, Excellerater, since 2010. “Kyle Lawton is our new drummer,” says Crozier. “He’s younger and brings the spunk. We’ve been writing new songs and planning on recording in the spring.”

Crozier is also the organizer of the Georgian Triangle Music Festival, a multi-genre, multi-venue music festival now in its fourth big year. With over 35 acts at seven ven-ues, The GTMF will run for three days (June 30 to July 2) in Wasaga Beach. It’s a massive undertaking.

“Everyone asks how I get it done,” Crozier says. “But the truth is, I originally trained to be a chef at college. You’re taught how to put on events. I’ve noticed that mu-sic and cooking go together. A lot of us (musicians) are in both worlds.”

Find Crozier, Lawton and Nick Shortt’s band, Excel-lerater, at the festival this season, or at the Casbah in the spring. Check out their website for performance dates: excellerater.com.

but relinquished the moniker four years ago when he teamed with his two brothers to form The Coyote Kids. “I’ve always had this thing with coyotes,” says Troy. “They’ve followed me around. Once I got off a plane and coyotes were waiting for me at the airport.”

Since then the group has pumped out three EPs packed with original songs. (All band mem-bers write.) Their first was Pocket with their single, “Cassus Belly”. Followed up with Our Life, with the same titled single. Their third is Surf Disco now available on iTunes. But while they’re happy with their releases, the band doesn’t really think the canned music does them justice. “We’re a ferocious group,” says Troy. “Live is definitely where you want to see us.”

See The Coyote Kids at their regular haunts – The Casbah in Collingwood, Pipers in Thorn-bury, Flynn’s in Midland and The Cavern in Toronto. Dates are available on their website: thecoyotekids.com. Expect to hear a lot more from this band!

SHAWN CROZIER EXCELLERATER




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Beer Piece

The days are getting a little longer and the tem-perature is, bit by bit, getting a little warmer. In this particular season I like to have a beer

that strikes the balance of containing dark, warming notes of caramel and roasted malts to fi ght the cold, along with a lighter body to refresh during the warm moments. In such cases as this, bocks are my go-to spring beer.

Originally brewed as an ale in the town of Ein-beck, Germany in the 14th Century, bocks were later adopted by Munich brewers and altered as a lager. There are several theories on how the bock style – which translates to “Billy Goat” – received its name. Many believe that the Bavarian dialect altered the name of the beer’s place of origin so “Einbeck” was

pronounced “Ein Bock.” Another theory is that it was due to the beer being primarily brewed in the winter months, ruled by the star sign of Capricorn.

Whatever the origin, bocks – as well as their off-shoots – have been a staple for festivals and are un-questionably the traditional beverage to celebrate the coming of spring. With that, it’s a good thing that On-tario has both local and international options to help bring in the season properly.

Robin LeBlanc is an award-winning Beer Writer and owner of thethirstywench.com. She is also the coauthor of The Ontario Craft Beer Guide, which will be hitting shelves May 15, 2016.

spring is

‘BOcK’Salute its arrival with this

fantastic and traditional beer styleBY ROBIN LEBLANC

drink|Craft BeerCategory title



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Beer Piece

CELEBRATOR DOPPELBOCKAyinger BreweryABV: 6.9% LCBO#: 254656This Bavarian brewery has been operat-ing since 1877 and has been making this award-winning, world class beer for about as long. A Dopplebock literally means “Double Bock,” which means it tends to pack a punch � avour-wise, and boy, Cel-ebrator does that. Molasses, coffee, choco-late, dark fruit, and berries dance together in a creamy mouth feel with a light-bodied, dark chocolate � nish.

CAPTIVATOR DOPPELBOCKTree Brewing Co.ABV: 8% LCBO#: 288951Since 1996 this Kelowna, BC brewery has been delivering fantastic beers and, by making frequent appearances on LCBO seasonal shelves, have become very fa-miliar to Ontario residents. The Captivator Doppelbock is a boozy tribute to the bock’s monastic history, where it was a substan-tial meal substitute during lent. The beer pours a coppery brown and contains sweet bready aromas and distinct � avour notes of plum, � g, and caramel with an earth-like, biscuity � nish.

BOCK ME GENTLYBig Rig BreweryABV: 7.2% LCBO#: 443408Ottawa’s own award-winning Big Rig Brew-ery is one of the city’s fastest growing breweries in thanks to the infamy of its cofounder, Ottawa Senators defenceman Chris “Big Rig” Phillips, and the talent of brewmaster Lon Ladell. While originally brought in during the winter months, local LCBOs and Beer Stores have been carry-ing this beer well into the spring. Called a Copper Bock because of its distinct copper colour, Bock Me Gently has beautiful sweet, bready � avours with toffee, and roasted malt, paired with a light, earthy mouth feel and a crisp � nish.

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And while we may retreat into hiberna-tion during the harsh winters, once spring arrives there’s an urge to spend every pos-sible moment outdoors while we can. So why not create a space that we can use for any occasion?

Here are three tips to create the ultimate multifunctional backyard retreat that will help you save pennies and space!

stIcK tO One sUrFace materIaL

Don’t get me wrong, I’m not saying your backyard should look boring! Far from it. However, if your yard has multifunctional spaces, using one material will help cre-ate a cohesive aesthetic. This can be es-pecially helpful if you’re dealing with a small yard, as a single colour can create the illusion of a bigger space.

Plus, creating a unified surface gives you a blank canvas to play with, and al-

lows you to change up the look of your backyard at a moment’s notice. Instead, get creative with your backyard accesso-ries, incorporating items such as upcycled furniture to add a personal touch.

If you’re sticking with one building

material, I’m a big fan of MicroPro Sien-na (pictured) as the wood of choice for outdoor projects. It’s a pressure treated wood that is environmentally-friendly and certified low VOC that comes ready-to-build in a beautiful brown tone, with-out initial staining. Plus, Sienna can be used above or below ground and in fresh water, giving you that versatility to use it on a variety of projects. It’s great for big projects like decks or docks. It’s also a great option for fun side projects like raised planters or even children’s play sets. Whatever’s on your DIY bucket list this season, don’t be afraid to think a little ‘outside the (wooden) box’!

Often billed as Canada’s favourite

handyman, Chris Palmer has quickly

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SpringLet’s face it, when the warmer weather hits, our backyard becomes a ‘one-size-fits-all’ for the entire family. It’s no longer a chunk of grass, it’s an extension of your home that wears many hats – an outdoor dining room to host friends, a playroom for your kids or simply a backyard workshop (if you’re anything like me!)

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CHOOSE OUTDOOR FURNITURE WITH VERSATILITY

Multipurpose outdoor furniture is not only fun to experiment with; it maximizes your space. I’m a big advocate for getting the most function out of every piece, especially those you can make yourself! Luckily, my DIY go-to is the perfect addition to your yard – a multi-function raised planter box that can be used in three ways – a planter, bench and storage box!

The beauty of this DIY piece is that it allows you to easily switch up its utility based on your mood or activity. With yards getting smaller, planters are increasingly becoming the go-to alternative for gardening enthusiasts short on space. I love building with MicroPro Sienna – it’s certi�ed as an Environmentally Preferable Product (EPP) making it a better choice for ur-ban gardening.

Instead of taking up unnecessary space, this planter easily transforms into a bench, giving you additional seating for outdoor entertaining. Your guests will thank you!


I’m also a huge fan of hidden storage. While yards were made to get messy, too much clutter can take away from the natural setting! If you’re hosting a last–minute barbecue for friends, an outdoor storage box allows you to stash those toys or gardening tools at a moment’s no-tice. Plus, it’s a great place to keep blankets for those cooler summer evenings spent lounging on the deck.

Invest In sImpLe pIeces

You wouldn’t skimp on a bed or dining room table in-side your house, so don’t pinch the pennies for those im-portant purchases for you yard either! Just like a good quality couch, certain staple pieces can anchor your outdoor space while creating a multitude of possibili-ties at the same time.

I can’t stress this enough – simplicity is key when se-lecting those anchor items. Invest in a harvest table, for example, and you’ll automatically inject some versatil-ity. Its look can be elevated to a host formal dinner party

with a nice table runner and some quality dishware or used as a buffet table serving up veggies platters and mini-burgers for your child’s birthday party.

Moving from dining to lounging, a good outdoor liv-ing room set can go far, especially with the increasingly popular “chat and chill” model of furniture. You can get the best bang from your buck by investing in furniture with a variety of confi gurations – comfy lounge chairs and sectional pieces that can be grouped with ottomans, coffee tables or side tables or separated off into intimate vignettes.

Ultimately, your backyard is the most coveted ‘room’ of your house once the warm weather hits, so don’t let the space go to waste! Invest in simple anchor pieces and materials that can be complemented by multifunc-tional items and the clever use of accessories. This will help boost the functionality of your outdoor space and open up its potential year after year.

“Instead of taking up unnecessary space, this planter easily transforms into a bench, giving you additional seating for outdoor entertaining. Your guests will thank you!”

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18cOLLInGWOOd & the BLUe mOUntaIns

01An Intimate Evening with Sean McCann of Great Big Sea

April 15, 7:30 p.m. Theatre collingwood presents sean mccann of great Big sea. sean’s love for newfoundland and Labrador folk songs shot him to international fame as a founding member of the renowned group great Big sea. After millions of albums sold, countless hit songs, and record-breaking tours around the world, sean realized that his 20 years with the band had to stop. he is touring with the message ‘help yourself’, breaking the silence on his past addiction and abuse, and using his stories and music to change his life for the better. Theatrecollingwood.ca.

02Lynn Miles and Keith Glass concert April 15, 8-10 p.m.

Lynn miles is one of canada’s most accomplished singer/songwriters. with 12 albums to her credit, the winner of multiple canadian folk music awards (2011 English songwriter of the year), and a 2003 Juno award for roots and Traditional solo Album of the year, she has certainly found her strength over time. keith glass is a singer/

songwriter, multi-instrumentalist (guitar, mandolin, bass), and producer, and a founding member, guitarist, and songwriter with Prairie oyster, a group which has received critical acclaim, including multiple Juno and ccmA awards. The concert will be on stage at the simcoe street Theatre in collingwood. Tickets are $25. whatsonsimcoestreet.com

03Spring 2016 Author Talks: Richard B. Wright

May 19, 7 p.m. spring 2016 Author Talks at the collingwood Public Library features richard B. wright as he discusses A Life in words. Award-winning author richard B. wright looks back over a long and illustrious literary career and examines the infl uences that shaped his life and his craft. This event is free, but as seats are limited, register online at www.collingwoodpubliclibrary.ca.

042016 Collingwood Chamber of Commerce Business

Excellence AwardsMay 26, 5:30 p.m. once again it is time for the annual collingwood chamber of commerce Business Excellence Awards. This year the event will take place at georgian Bay hotel & conference centre located at 10 vacation Inn Drive. The awards are central

to the business community and represent the strength of all aspects of business within the area. sponsored by oLg. Tickets are $65. collingwoodchamber.com.

05A Very Motown GalaMay 28Theatre collingwood

presents a very motown gala at thewestin Trillium house, Blue mountain. Dance to the motown sounds of Toronto’s st. royals. Enjoy dinner by oliver and Bonacini and check out the live and silent auctions during the evening. Tickets are $150 per person with corporate rates available.Theatrecollingwood.ca

06Springlicious March 29 – May 20. It’s the most

delicious time of the year – springlicious returns to the Blue mountain village. It’s a dining and shopping tour de force at prices you cannot afford to ignore. for complete details of all the offerings, visit springliciousatblue.ca.

07Collingwood Art on the Street May 23 – Oct. 10.

The streets of downtown collingwood come alive with this outdoor art exhibition of hand-painted muskoka chairs and colourful art banners by over 50 area artists. stroll the downtown to see banners featuring paintings, sculpture, stained glass, ceramic, jewelry and more, then take a moment to relax in your favourite one-of-a-kind art chair. collingwooddowntown.com

08British Car ShowJune 4 see what’s under the bonnets

as the local British car club rolls in to Blue mountain village for an afternoon of automobile history and appreciation. Enjoy live music and the many patios. Bluemountain.ca.

09Salsa at BlueJune 17-19 . Muy Caliente! The 8th

annual very hot ontario salsa tour returns to Blue mountain

TH INGSTO DOin our area

SALSA AT BLUE JUNE 17-19BLUE MOUNTAIN - VILLAGE

09

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village. A free family street party transforming the entire village into a showcase of Latin Life with pulsating music and passionate dancing with fi reworks. Bluemountain.ca

c L e a rv I e W

10 Contra Square and Circle Dance April 16, 7 p.m.

Easy dances called step-by-step. A fun and family-friendly evening featuring music by the The o’schraves, and the talents of caller frank francalanza. An evening snack to share is appreciated. Please bring your own water bottle. Dancers join in at the Avening hall on Airport road in clearview. Admission is $12 for adults and $7 for children. contact 647-528-6508 or [email protected]

11Turn the World Around dinner concert

April 22 and 23, 6-9 p.m.clearview community Theatre presents Turn the world Around at clearview community church. The open Troupe will be performing Broadway and popular songs including Lean on me, operator, a Beach Boys medley, and the children’s troupe is performing shake it up with shakespeare. youth troupe selections include Donna nobis Pacem, and the ukulele troop is performing popular favourites. making its debut this year is the tap dance troupe. Enjoy a dinner of roast chicken, ham and scalloped potatoes and watch the show. Tickets are $30 for adults and $20 for children 10 years old and under. Tickets available at A&D Birdseed. clearviewcommunitytheatre.ca.

12Mad and Noisy gallery presents: Lyrical

May 14 - June 17 mad and noisy gallery in creemore presents its fi rst juried show of 2016 featuring art inspired by music. Jurors will select the top three artists from the exhibit. Those artists will be represented at the mad and noisy gallery. There will also be

a people’s choice award chosen during the exhibit. madandnoisy.com

Wa s aG a B e ac h

13wasaga Film Festival Red Carpet Gala Awards April 30, 6 p.m.

This is your chance to view the winning fi lms submitted for the 2016 wasaga Beach film festival. films are 1-10 minutes long and fi t into one of eight categories including action, drama, comedy, documentary, sports cam, smart phone, music video, and animation. films are made locally and internationally. wasagafi lmfest.com

14Purina Walk for Guide Dogs May 29, 11 a.m.

Join the guide dogs and those they help every day in a charity walk to support dog guide programs. The Purina walk for Dog guides is a national fundraising walk held in more than 200 communities across canada. It raises funds to help train Dog guides for canadians with visual, hearing, medical or physical disabilities. Each walk is organized by local volunteers with support from Lions foundation of canada. To date, the walk has raised more than $13 million! communities host walks in the spring and fall. The local walk takes place at nancy Island by Beach Area 2. Purinawalkfordogguides.com

m e a F O r d

15Paint Jam April 27, 7 p.m. Tap into your creative side

or discover it. Join Paint coach herbert Pryke from georgian Bay Art Academy at meaford hall as he tours you through the world of visual art in a relaxed and creative atmosphere. from beginner to seasoned artists, all are welcome. Take this time for yourself, indulge your mind, incite the creativity within you and walk away with a painting. Pre-registration is required, all materials supplied. $35 per session includes all materials, instruction, and a glass of wine or local microbrew. meafordhall.ca

16Oliver! Music theatreMay 13-14, 7 p.m. and May 15, 1 p.m.

Bringing charles Dickens’ beloved novel to life, Lionel Bart’s oliver! takes audiences on a wild adventure through victorian England. Join young, orphaned oliver Twist as he navigates the London’s underworld of theft and violence, searching for a home, a family, and – most importantly – for love. Presented by sandcastle Theatre’s performance group at meaford hall. Tickets are $20adult and $15 youth under 12. sandcastletheatre.com

17Spring preview at Moreston Heritage Village

June 12-19, 1-4 p.m.Take a step back in time and celebrate pioneer heritage with a sneak peek of moreston heritage village. with the smell of wood smoke in the air, visitors can start their summer by taking a stroll back in time at the moreston spring preview day. nestled in pristine countryside, moreston heritage village at grey roots museum & Archives, is complete with period buildings, traditional cedar rail fences, a vegetable and herb garden, as well as other authentic details typical of a local village in the 19th century. Enjoy wandering through the village and talking with knowledgeable, costumed volunteers about life in those by-gone days. greyroots.com

18Saints and Sinners Taste of the Trail June 12, Noon – 5 p.m.

Beer. wine. cider. history. Taste your way around the saints and sinners Trail with beer, wine and cider samples and great local food. Enjoy live music, historical interpretation in the moreston heritage village, and pick up a copy of the saints and sinners book all about the history of Prohibition and bootlegging in the area.June 12 is also the day saints and sinners launches its website and the growler Passport contest – taste your way around the trail all summer long for a chance to win great prizes. greyroots.com

MORESTON HERITAGE VILLAGE JUNE 12-19 | 1-4P.M.

GREY ROOTS MUSEUM & ARCHIVES

17


in the crowd Chamber of Commerce Breakfast wasaga Beach’s business community got together at yammas grill for a recent chamber of commerce Breakfast at the Beach networking session. The breakfast featured a presentation by guest speakers

melanie case and Les farkas of skydive wasaga Beach. There was also a presentation for business of the month for march, which went to Pathways respite, Elder & Palliative care services.

PhoTos By enrIQUe mIranda

Trudie McCrea, Melanie Case and Les Farkas 1.

Chamber of Commerce directors Dr. Sarah Adams and 2. Colleen Bannerman

Trudie McCrea, office manager Wasaga Beach Chamber of 3. Commerce.

Melanie Case, Les Farkas and Dr. Sarah Adams. 4.

Gertrude King of Pathways Respite, Elder and Palliative 5. Care Services.

Les Farkas and Veronica Vescio 6.

Councillor Sylvia Bray, Melanie Case and Les Farkas. 7.

Kevin Seaton, Debbie Stavinga, Jeff Smith. 8.

Laura LaChapelle and Gertrude King representing the 9. Featured Business of the Month: Pathways Respite, Elder and Palliative Care Services.

Debbie Stavinga from IDA Pharmacy and Cathy Holland-10. Hendry from Cathy’s Flowers and Gift Boutique.

Colleen Bannerman from Wasaga Tax and Accounting and 11. Celeste Berges from Tango Graphics.

Garry Sawatzky owner of Skull Island and Bill 12. Frieday president Wasaga Beach Lions Club.

Shirley Anderson-Beere from Edgewater By The Bay and 13. Veronica Vescio of Vescio Painting and Decorating.

Bryan Davis owner of Bryan Davis Photography and 14. Wasaga Beach Councillor Sylvia Bray, owner of Grandma’s Beach Treats.

Jeremy Grant from Van Dolder’s Home Team and Nancy 15. Dyson, owner of Sunset Grill, Wasaga Beach.

Jeannine Falconbridge and independent associate at 16. LegalShield and Dr. Sarah Adams, chiropractor/ owner at Beach Chiropractic and Wellness Centre.

Ian Vincent and Kevin Seaton. 17.

Yammas Grill owners Nikos and Aleksandra Patrianakos.18.

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Don Gordon

HelpMake each life better. Together.

When it comes to realestate and advancedcardiac care – locationis everythingLocation… Location…Location.

Just ask Don Gordon. He’s pretty sure if he had his heart attackat home, he might not be planning his ski trip to Switzerland.

In fact, he’s pretty sure he wouldn’tbe planning anything.

The 70-year-old retiree lives on a rural property locatedbetween Midland and Barrie and while there’s a hospital ineach town, only minutes away from him, neither is able tooffer advanced cardiac care.

“So, basically when I had my heart attack, it wouldn’t havemattered which hospital I went to. All either hospital couldhave done is stabilize me and send me south,” says Gordon.“The chances of me making it would have been low.”

As luck would have it, Gordon did not have his heart attackat home, but instead in downtown Toronto and a mere fiveminutes from an Advanced Cardiac Centre. His left main arterywas completely blocked, a condition known as the ‘WidowMaker’ - so time was not on his side.

“If I was at home it would be a different story. First I’m still alive,which I’m pretty sure would not have been the case. I knowour area is grossly underserviced when it comes to advancedcardiac care. Sometimes you get a little warning and you canget to a centre within the 90 minute window, but that is notalways the case,” says Gordon. “My heart attackwas completelyunexpected. I didn’t see it coming.”

The reality is, if you have a heart attack in Muskoka,Collingwood, Midland or Orillia - basically anywhere northof Barrie - you will be stabilized and given “clot-busting”medication in your home hospital and then transported to acardiac centre, a standard of care referred to as “drip and ship”.

Currently, North Simcoe Muskoka is the only region in theprovince without an Advanced Cardiac Centre. This meansevery year more than 3,600 heart patients must travel tocentres outside the region for lifesaving heart procedures.

But that’s going to change.

Royal Victoria Regional Health Centre (RVH) has governmentapproval to develop an advanced cardiac program, scheduledto open in early 2017. RVH’s advanced cardiac program willthen provide heart diagnostics and interventions such asangiograms and angioplasty, giving patients access to fastertreatment, a shorter hospital stay and less travel time.

“Our advanced cardiac program will be a game changer forheart patients in our region,” says Janice Skot, president andCEO, RVH. “Soon North Simcoe Muskoka residents will havethe same gold standard of heart care as those in the rest ofthe province - treatment within 90 minutes of a heart attack.That’s critically important because when it comes to the heart,time is muscle.”

So what does Don Gordon think about the news?

“I’m a huge fan of that idea. This program will give the peopleof Simcoe Muskoka great peace of mind. I would guess mostpeople don’t realize advanced cardiac care is not availablehere - until they need it.”

To find out how far away you are fromadvanced cardiac care visitwww.rvhheartofgold.ca

Go to http://foundation.rvh.on.ca or phone (705) 739-5600 to support

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