From agricultural goods to art, restaurants, home-decor, and recreation, Elgin County has a lot to offer. We want to connect area residents and visitors to the products, services, events and activities that make our county a place to live and visit. http://www.relishelgin.ca/articles/ Tue, 09 Mar 2010 23:20:10 +0100 FeedCreator 1.7.2-ppt (info@mypapit.net) http://www.relishelgin.ca/images/Relishlogo.gif http://www.relishelgin.ca Feed provided by Relish Elgin. Click to visit. http://www.relishelgin.ca/article/index.php?page=archive&id=119 It's maple syrup time – time for the unique sweet taste and promise of spring just around the corner.  Luckily for us, in Elgin County, the native trees and weather patterns are favourable for maple syrup production.  There's no better way to take advantage of that good luck, than with a visit to the sugar bush.  Two local spots offer opportunity to taste, see how the sap is made and join in some outdoor activity. Palmer's Maple Syrup Every Saturday and Sunday in March, Palmer's Maple Syrup is abustle with families enjoying shanty tours, self-guided woods excursion, pioneer storyteller, log-sawing, and maple leaf branding.  And best of all, there's real maple syrup, pancakes, waffles and other delicious edibles. Palmer's have been producing maple syrup for the past 55 years and serving up fun and breakfast at the festival for the past 12 years. Springwater Maple Syrup FestivalThe Springwater Maple Syrup Festival has entertained crowds of visitors every March for more than twenty-five years. Visit Springwater to see live demonstrations and exhibits of the processing of maple syrup, from its early beginnings to the modern-day methods. Special events occur every weekend in March and during March Break (March 15 – 19).  Enjoy the demonstrations and activities for children, sweet samples, a hearty meal at the Pancake House, horse-drawn wagon rides and a Children's Festival on March 27th. Check out the events listings for time and location details on each of these festivals.   Then, why not take some of the syrup home for some culinary creativity.  Maple syrup, with its distinctive flavour, has become a favourite ingredient in a wide range of dishes.  Check out Ontario Maple (http://www.ontariomaple.com) and Foodland Ontario (www.foodland.gov.on.ca) for recipe ideas from Maple Braised Apples & Pork, to Maple Crème Brulee.         Relish Elgin Fri, 05 Mar 2010 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=118 Sixteen Elgin County businesses and organizations brought a Mardi Gras party to the 2010 London Wine & Food Show in January.  They shared music, beads, fun and plenty of good tastes.  Thirteen of the participants invited visitors to come experience more "Southern Hospitality" during Mardi Gras in Elgin Week, February 13th – 21st.  Even if you weren't able to attend the London Wine & Food Show, you are extended a special invitation to visit these businesses during the week. Here is a quick rundown on your hosts. Farmgate Markets is a full-service meat shop located in St. Thomas.  The business is a collaboration between Sandy Lyle, an Elgin County beef, pork and cash crop producer and Ray Coddington, a certified butcher specialist.  The shop offers customers a full selection of Ontario-only fresh meats and an innovative line-up of processed meat products developed and produced at the shop.  Deli meats and sausages contain no filler, no by-products, and no phosphates for maximum "real" meat flavour and texture.  Sodium, nitrate and fat levels are as low as government regulations allow.  Stop in and taste the Farmgate quality.  Find out more www.farmgatemarket.com.   Heritage Line Herbs is an herb farm, summer outdoor tearoom, and retail store.  Deb and Tom Benner specialize in potted and dried herbs, drying them slowly to preserve flavour and aroma. The Heritage Store, open year-round carries gifts and a profusion of herbal teas, jellies and blends.  The farm hosts many popular special events throughout the year, as well as classes on growing and cooking with all kinds of herbs.  Find out more at www.heritagelineherbs.com.   The Kettle Creek Inn restaurant presents a satisfying balance of good food, local product features and pleasant atmosphere.  Chef Mike Robbins favours butters and understated seasonings.  His watchwords are fresh and light and he aims for contrasting textures and flavours to create dishes which are a delight for all the senses.  The cozy inn also has ten guest rooms and five romantic suites, the ideal spot for a special occasion.  Visit www.kettlecreekinn.com. Donelda, owner of Killer Desserts & Much, Much More takes pride in offering the best - her cheesecakes, cakes and cookies have the wonderful taste of recipes made from scratch with the best ingredients.  Deli style sandwiches and salads and soups made from scratch round out the menu. You will also find unique and attractive specialty serveware items to help make your get-togethers a success, and a selection of fine gourmet products.  Check out www.killerdesserts.com for information on Killer Desserts and their extensive product line. Visitors to Lavender Blue can stop to admire the horses, and then follow the pathway to the serenely beautiful little shop.   Since the business opened in 2007, Suzanne has developed a number of tasteful products for bath, body, home and garden, as well as tasty preserves, condiments and other lavender-laced foods.  The shop is closed from Christmas to Mother's Day – except for this one special opportunity during Mardi Gras week.  Be sure to stop in.  Then come back in summer to stroll the lavender gardens.  Find out more at www.lavenderblue.ca. M.E. & Suzie's menu uses only Ontario product, much of it from the north shore of Lake Erie.  Chef Earl has a flair for taking those local ingredients and creating tasty dishes with an international twist. He came to Port Stanley for a summer and ended up putting down roots (literally) - he grows some of his own herbs and vegetables at his nearby farm.  From Earl's famous Ale & Cheddar Soup to a range of other creative and seasonally updated menu selections, there's no taste like home on Lake Erie's North Shore.  Find out more at www.meandsuzies.com. Meadow Lane Winery is a charming country winery situated on a 45-acre farm just east of St. Thomas. They specialize in fruit and grape wines with a European flair. The farm produces a variety of different berries that are used to make some of their wines, and their retail space offers both wines and an assortment of home, garden accent and gift ideas. Visitors to Meadow Lane are greeted by friendly, knowledgeable staff who will give you the opportunity to taste some of "life's simple pleasure."  Check out the website at www.meadowlinewinery.com. Pinecroft Pottery celebrates it 62nd anniversary this year.  The studio is the oldest continuously operating pottery studio in Canada.  The Green Frog Tearoom began in 1978 as a celebration of 30 years in business.  Originally it offered tea, muffins and homemade bread. Now fresh baked bread and rolls, soups, salads, sandwich features, delicious desserts and more fill the luncheon menu.  It's country fare – homemade and fresh in a tranquil pine forest setting.  Visit www.pinecroft.ca. Roberto Quai and his wife, Lisa opened the doors to the winery and retail operation at Quai du Vin Estate Winery in 1990.  Their son Jamie has recently taken on the role of vintner, bringing a new dimension to the winemaking process. Join them as they celebrate 20 years of fine quality wines at reasonable prices, and return in the summer for   one of their very popular signature summer events.   Visit www.quaiduvin.com for winery and event information. Railway City Brewing Company opened in St. Thomas in Spring 2008, offering Iron Spike Blonde Ale, followed by Iron Spike Copper, Amber and Light.  Brewer Barbara Ziola has a passion for beer and its creative possibilities.  Once the foundation brews were in place, she set out to bring forward some treats for those looking for something a little different.  Since fall of 2009 Railway City Brewery has introduced Dead Elephant Ale, Pullman Porter and Cranbeery Ale.  Stop in at the brewery to try one of their signature line-up, or check out the newest special brew.  Find out more at www.railwaycitybrewing.com. The Windjammer Inn in Port Stanley has a strong focus on "Fresh, Local, Organic, Seasonal and Sustainable."   Chef owner Kim Saunders creates ever-changing and inspired menus and flavour-packed dishes that were recognized by "Where to Eat in Canada" 2008 to 2010. In addition to award-winning cuisine, The Windjammer Inn is set in a pre-confederation home and also features comfortable B&B accommodation and luxury Jacuzzi suites. Relish Elgin Wed, 10 Feb 2010 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=112 Upon entering jennifer m. designs in downtown St. Thomas, you may feel like you have been transported to a big-city gallery. The space is both comfortable and vibrant – you will likely want to stay awhile and return often. Owner Jennifer Copland has had a life-long passion for sewing, fabric and art. She started a design and sewing business in 1997 based on that passion plus some solid practical experience which included a stint working and learning from the people at Elgin Floor Covering and the Wallpaper Loft. She has brought her creative flare (and hard work) to many successful home transformations, as well as several projects with businesses.In 2005 Jennifer earned her art diploma, an accomplishment which reflected her dedication to building her potential as a professional artist. It was a long-standing goal that got side-lined many times. Over the years, some friends and family had expressed concern that she would choose art as a profession, despite the fact that she was already selling her work and felt strongly that art was her “voice in life” and a means by which she could make a living. She believed that an arts education would give her greater confidence to say, “This is what I do, and I know I can be successful at it.” She also gained a broader sense of art, an opportunity to train in a variety of media, and a chance to be a good example of perseverance for her children. Another long-term dream was to create a retail/workspace where she would also be accessible to her kids. Over the years, those plans ran up against many an obstacle. She had actually looked at her present building several years ago. In 2007 she revisited the location, bought it and set out to renovate, doing much of the work herself. Jennifer remembers, “As the jobs of landlord, store-owner and contractor were added to my decorating projects, things got a ‘little’ hectic. Being sore and tired became the normal state.” Finally, in May of 2008 jennifer m. designs on Talbot opened. It’s a store, gallery, showcase of ideas, and a workspace. Jennifer hopes it demonstrates the possibilities behind the walls of older downtown buildings. Her approach to creating the space, she says, just came naturally. She loves the aesthetic of raw surfaces next to finished ones. Ideas come from travel, books and magazines. Since the store opened, Jennifer has built her business with a local presence but also with an understanding that cooperative ventures farther afield are necessary to keep it vibrant and growing. She works with a partner gallery in London to promote various artists, bouncing works back and forth between the two studios. She has found this approach has worked well. Jennifer has about her an aura of creative energy. (She does mention that she is lacking in sleep – no surprise considering all that she has on the go). She believes that people benefit from having original art in their homes. Her own work takes a variety of formats, so it readily appeals to a wide audience. It is often bold and energetic. She experiments with different media, materials, colours, sizes, shapes, and subjects. Her inspirations, she says, come from anything – people, events, happy memories, experiences. One piece, came from watching a person she had seen occasionally but not spoken with – it became a large piece about looking beneath the surface, looking more closely (see photo, left). Jennifer is known for creating “wonderful things out of nothing.” Considering the current state of the economy, she offered some tips for Christmas decorating on a budget: Simplify and focus on family. Take a walk in the woods and look for inspiration and materials that are free and easy to use, like pine cones. Get old sweaters and make stockings – make your theme all red & white or use a bunch of colours. Focus on one or two areas rather than spreading decorations all over. Contrasts create excitement. Create impact with odd combinations like pretty dishes loaded with rustic objects or rustic vessels filled with sparkly balls. Interesting combinations are better than a room full of things. “I have always been a big fan of burlap,” says Jennifer, and now it is “in”. You can buy it cheap at fabric stores. Complement it with a fancy bow, frost it with gold or leave it plain. It’s also now available in colours. Manon, Jennifer’s assistant (mannequin), appears often in the shop window. Why not stop in and see what the two of them are up to.Photos (top to bottom): Jennifer in her gallery; "Black Cloud Rain" (mixed media); "In Her Eyes", (mixed media, 3'x7'); Manon in the jennifer m. designs window. jennifer m. designs is located at 364 Talbot St., St. Thomas (519.633.9806). Visit www.jennifermdesigns.ca. Relish Elgin Fri, 06 Nov 2009 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=114 Here we profile Lindsay’s Shiitakes and Gredig’s Orchard. The recipes that compliment this article – Asian Mushroom Turkey Loaf and Apple Cake – can be found in the recipe section below, along with several other seasonal dishes. A growing number of cooking enthusiasts are incorporating the unique flavours and textures of mushroom varieties beyond the familiar white buttons into their dishes. Shiitakes, for example, add a smoky, nutty flavour and meaty texture that has been popular in Japan for centuries. They are now grown locally at Lindsay’s Shiitakes.Five years ago, the Lindsays (father Alvin, son Carl and Carl’s wife Judy) started growing shiitake mushrooms as a transition from tobacco farming. Shiitakes, they decided, would work well on their farm and provide an alternative to the types of mushrooms already grown locally.Mushroom cultivation is quite different from growing plants, but the Lindays found that, as with any farming, an understanding of the science is a key to success. Mushroom growing requires the correct combination of humidity, temperature, growth medium and starter culture and each variety has its own specific needs. Carl has enthusiastically taken on the task of learning the science of Shiitake cultivation, and of ensuring that the lab work is done with the necessary precision.Mushroom growing can occur through wild harvest, outdoor log inoculation or, more commonly nowadays, indoors. While white mushrooms are usually cultivated on trays, indoor Shitake mushroom cultivation is most often in bags.Visitors to the Lindsays' farm (south of Aylmer) on the 2009 Elgin Federation of Agriculture Farm Tour were intrigued by the details of Shiitake production. Carl and Alvin led visitors through the process: bags of the growing medium (red oak sawdust and the Lindsays' own rye) are sterilized in an autoclave; mycelial culture is introduced in a sterile environment in the lab; sealed bags are moved to the warm growing room for up to 60 days until a block takes shape. The bags are then cut off and the blocks undergo a cold shock and high humidity which initiates “fruiting” and production of mushrooms in three to four days.Six to seven hundred blocks are started into the process each week. Each yields between two and three pounds of mushrooms – picking these is Judy’s specialty. As part of the farm conversion, old stainless steel-lined shipping containers were turned into the growing and fruiting rooms.Lindsay’s Shitakes are sold locally at Briwood and St. Thomas Horton Market, as well as to markets, restaurants and wholesale buyers. Though shiitakes are delicious in many dishes, including pastas and stir-fries, one of Judy’s favourites is simply to sauté them in oil with a little chopped garlic. Photos (left to right):  Alvin during the EFA Farm Tour; the autoclave, where the shiitake growing medium is sterilized; Carl and Judy show off blocks of shiitakes during the EFA Farm Tour. Shiitake Facts Shiitakes were traditionally grown in the forest and the name is derived from “shiia” meaning oak tree and “take” meaning mushroom. Shiitake mushrooms have been prized in Asian cultures for thousands of years, both for their taste and due to a belief in their medicinal properties. Tough stems can be removed and used in stock or soup. Check out www.mushroom.ca for mushroom information including some of the modern-day research into their possible health benefits. Elgin County is within the apple-growing region that stretches in a band along the north side of Lakes Ontario and Erie. The soils, moderate temperatures and warm sunny days with cool nights provide perfect conditions for growing an abundance of apples. Gredig's Orchard grows many apple varieties and also makes apple cider that has become, for a growing number of fans, a favourite taste of the season.Tammy (pictured above, right) operates, with her dad Albert, the 10-acre orchard that was started by her parents in 1980. Gredig’s apples are marketed through several local stores and from the St. Thomas Horton Market in late summer and fall.During apple cider production, apples are washed, ground in a hammer mill, pressed in a “Good Nature Squeeze Box”, filtered, UV treated and bottled in a process that uses several specialized pieces of equipment and requires careful record-keeping. Gredig’s apple cider reached a new level of excellence when they switched from heat pasteurization to UV treatment in 2007. Tammy says that the cider has gradually become a more important part of their business, with production of well over 30,000 litres per year. Tammy attributes their cider’s wonderful fresh taste to several factors – only washed, hand-picked, fully ripe apples are used. Also, she has developed a knack for combining varieties to give a nicely balanced mix of sweet and tart flavours. Each batch throughout the season is a little different than the others.Gredig’s cider is also collecting accolades from amateur wine makers. A group in Port Stanley has won several awards using it to make sparkling hard cider. “This has been a bit of a surprise marketing opportunity,” says Tammy. They now get calls from winemakers in London, Kitchener, Niagara Falls and other centres.Tammy speaks with admiration and appreciation for her father who turns 80 this year. Says Tammy, “We are a great team!” That applies to both the orchard operation and to the household where Albert can often be found helping amidst the bustle of raising three children. The Gredigs have also benefited from their association with a local family who has worked with them in the orchard for the past three years.Tammy feels strongly that farming, for her, is a lifestyle and family commitment. It’s not without difficulties or the occasional thought of quitting. Overall, though, she is heartened by the movement to local and the potential opportunities ahead. She feels that many stores miss out on chances to market locally grown products as their operations are restricted by controls from head office. She is hopeful that the public will continue to support agriculture – and to express their desire for availability of local product. She believes that food grown nearby results in healthier, happier people – both growers and consumers.Gredig’s Orchard is located at 45976 Ron McNeil Line, St. Thomas. They can be contacted at 519.633.8885. What's Your Apple Type?Ontario Apple Growers supply all sorts of useful apple tips and recipes, as well as Applescopes, their collaboration with an astrologer and nutritionist designed to help you decide which variety best suits you. The McIntosh, they reveal, is the Aquarian among apples – juicy and mildly tart, but like loyal Aquarius, they sweeten over time. Find your apple type at www.onapples.com. Here are their suggestions for best uses of different apple varieties: Perfect Pies: Spy, McIntosh, Spartan, Crispin, Cortland, Russet Scrumptious Sauces: Golden Delicious, McIntosh, Crispin, Cortland, Empire, Russet Fantastic Fruit Plates: Red Delicious, Cortland Relish Elgin Fri, 06 Nov 2009 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=113 Submitted by David J. FergusonIn 1964 George Harrison was quoted: “Playing without Ringo is like driving a car on three wheels.” Bands typically include an integral member who is the foundation and backbone of the group. There are times band members may deviate into different music styles; the drummer always has to adapt to handle everyone’s musical anomalies. Thus, it is important that young drummers have a great instructor or mentor with vast knowledge and experience who can convey this to their students. Brian McHugh is such a person.After beginning his life in Woodstock, Brian moved with his family to Aylmer when he was four years old. Early career aspirations to be a truck or car driver changed by the age of ten as he focused his pursuits on being a drummer. Like others who begin to play an instrument, he had that gleam in the eye of one who dreams of being part of a famous band. Some parents might label such enthusiasm in a ten-year-old as a passing phase. This was definitely not the case for Brian. Now in his early 40’s, he has maintained his dedication to developing as a drummer, and the enthusiasm of a 10-year old.As a young and determined individual Brian soon realized that he didn’t possess similar interests to others his age, which is likely the reason he could be found playing with musicians 3 or 4 years older.During high school, many hours were filled performing with different bands, idolizing Buddy Rich, listening to all types of music from rock to jazz and following the advice of mentors Wayne Smith, employee of John Bellones at the time, and Professor Bob Hughes. Brian furthered his education and his dream at UWO while continuing to perform in a myriad of bands that included Bill Sherry’s Big Band.After university Brian took a chance, going to Percussion Institute of Technology to play in the big league because Canada didn’t have much to offer at the time. PIT expected players of a certain caliber – if you didn’t measure up you were required to take a preparation program. Following an entrance performance exam, applicants were placed in one of three levels of difficulty. With good fortune and talent, Brian was placed in the top class where the best instructors taught. Learning from greats like Joe Porcaro, Ralph Humphrey and others was, he says, absolutely incredible. Since then, Brian has played with several musicians who perform with big acts: members of Simply Red, members of Garth Brooks’ Band, a member of Gino Vannelli’s Band, Grant Smith, Alan Frew (Glass Tiger vocalist) and Deric Ruttan, who currently has songs on country radio, among others. Today he enjoys playing with a number of musicians and can be found performing at a variety of musical venues locally and abroad. Brian’s instructing experience began with teaching a family friend and it has grown since then. One of his students, Mike Sage, has gone on to work with two label acts, one being Bif Naked. Says Brian, “During his stint with Bif, he came back to see me to help work up a new drum solo for the show, and to work on his studio drumming chops in preparation for the Bif Naked recording of the Quiet Riot tune, ‘We’re Not Gonna Take It’.”In 2009, Brian was proud to become the parent of a baby girl and to put on his 2nd annual “A Night of Drums with Brian McHugh & Friends” concert. It’s not a recital, but a real performance on stage, held at the Aeolian Hall with an 8 piece band. He felt this concert would provide a needed opportunity for his students to participate in a real show in front of a live audience, something they might not otherwise have.Brian’s advice for budding musicians is to “practice and study hard while you’re young, because you won’t have a lot of time when you get older.” His approach is also reflected in one of his favourite quotes:  “If you can’t play the music you dig, dig the music you play.” You can contact Brian at brianmchugh@sympatico.ca or find more information on his website, www.brianmchughdrums.com.Locally grown Dave Ferguson hails from the metropolis of Aylmer and has been writing in a variety of genres and styles for over fifteen years. He’s an active author in several writing groups, member of PWAC (Professional Writer’s Association of Canada) and currently chairs a creative writer’s workshop in St. Thomas. Find out more at www.writeadvantage.ca. Relish Elgin Fri, 06 Nov 2009 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=115 A Christmas Home Tour is a favourite annual tradition for many – an opportunity to get into the holiday mood and pick up some decorating tips. The tours are also important fundraisers for local causes, and often showcase homes which are unique or of historical interest. It’s easy to forget that the festive sparkle and glamour that you see on the tour results from months of planning and hours of work by many volunteers.The most essential of these volunteers is, of course, the homeowners. I’ve gone on Christmas tours in previous years and thought how lucky the home donors were, getting such beautiful holiday home makeovers. Then I discovered that the glitz and glamour is all whisked away the day after the tour. What a truly generous commitment by the participants who give up their space to the legions of decorators, volunteers and tour-goers.One such homeowner is Tiffany Driver, whose Aylmer Pine Street house will be part of Aylmer Museum Volunteer’s 8th Annual Christmas Tour of Homes. The organizers begin scouting out interesting spots several months in advance of the tour. Tiffany moved into the historic home in March 2008 and has since done extensive renovations. When she got the call, she was happy to volunteer her home.Tiffany explains that she had done volunteer work at the Aylmer Museum during high school, under curator Pat Zimmer’s guidance. She realizes the museum’s importance to the community and is very willing to help out with this signature museum fundraiser. She notes that it is a good thing to do, but is a win-win opportunity as it will also be good promotion for the massage therapy business she runs from her home.Tiffany’s attraction to buying a historic home came naturally – her parents live in what is thought to be the “fourth oldest home in Aylmer.” When she started looking for a place in which to live and work, they suggested the Pine Street home as the perfect layout and location. They have since helped her to put in new flooring, drywall, plumbing, kitchen counters and sink, and natural stone fireplace. Her favourite feature is the upstairs “church window.”Home tours often include one or more homes that are of historical interest and significance, and provide a nice opportunity to get a close-up look. Tiffany’s home is a 1¾ storey Gothic building, built in 1876. It carries an Aylmer Historic Home plaque and has several classic features of the Gothic Revival style: a steep roof; double Gothic windows in front; eight-sided finials at the front and side; original porch with scrollwork supporting wooden pilasters, and original shutters.The local architectural conservation group has even provided some history of the past occupants. The house was bought in 1914 by Melvin and Alice Gillis. He was an innkeeper at The Brown House, an Aylmer hotel, and she was a cook there. Their daughter, Eva Gillis married William Star in 1915 – they had four children Helen, Jack, Barbara and Bill.As with all the homes on the tour, the decorating will be a volunteer effort by several businesses. Those involved at Tiffany’s house include The Prime Ingredient, Spare Moments, Roszell’s Furnishings, Elgin Furniture, Durkee’s, Shelley McVittie and Lydia Harder Pottery. They will arrive during the first week of November to come up with ideas. The flurry of decorating activity will take place throughout the second week of November.If you participate in the tour, take a moment to notice the home’s distinctive features. Imagine the many traditions that were celebrated there in years past as you enjoy one of the nice traditions of the modern day holiday season.Tiffany's home is one of four on this year's Aylmer & District Museum Home Tour, which runs from Fri Nov 20th to Sun Nov 22nd. There is also an annual dinner held on the Friday night. See our Events Listings (under News & Events tab) for more details and contact information. Relish Elgin Fri, 06 Nov 2009 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=109 Submitted by David J. Ferguson At the young age of three, Sara used a carrot for a microphone and a table as a stage, from which the budding performer announced to family, friends and the world that she was going to be a singer. Sara recounts, “Every time I would sing a song I would start it about six times, as I wanted to get it just right.” A deep rooted desire motivated the youngster at this early age, knowing that singing would be her life but unaware how it would evolve. One certainty was her good fortune to be blessed with a wonderful, supportive mom, who saw and nurtured Sara’s determination and passion. Sara was destined to follow along the path of her family lineage. “My voice came from Grandma (her Dad’s Mom), as she was a singer; another musical gift was from my Grandfather, a piano tuner for Mr. Dressup.” The bright and cheerful young talent continued to perform—at festivals, star searches and concerts. At the age of eleven she was elated with her first paying gig singing, acting and dancing at a dinner theatre in Harrietsville, to the delight of the audience.Life’s puzzle pieces were fitting together nicely for Sara, until the divorce of her parents. That traumatic event caused immense pain. However, out of that dark cloud came a silver lining when, after a performance, Sara was approached by a school principal asking if she would be willing to sing and share her story with students. The encounter planted the seed for the programs she would come to develop for youth.Sara’s world tumbled again with the death of her father, a time so painful that her love and enjoyment for singing and speaking became nonexistent. Six months had passed when her mom presented an idea about writing a song for Brenda Houman, an acquaintance suffering from early stage Alzheimer’s disease. After much deliberation, Sara met Brenda and eventually went on to co-write “One More Memory”, which debuted on World Alzheimer’s Day 2004. The single became a gold record.This pivotal period provided momentum for Sara to get back into singing, songwriting and speaking with a new outlook. Her songs took on a different complexity, a different meaning. Struggles, triumphs and other life experiences became the main focus of her writing efforts.    Sara has gone on to work with Kids Help Phone and win three London Music Awards (2007, 2008 & 2009) for Singer/Songwriter. Sara has performed in Romania, Ireland, Greece and Canada, recorded five CDs and developed UPower® Concerts, motivational concerts designed to give people tools to take on life in a powerful way!On September 12 Sara debuts as a columnist for the Times-Journal.  Watch for her column ‘My Voice Your Choice’ as she answers questions on life issues from the youth of Elgin County. Sara, as a little girl, would have had no idea that lyrics she would write later in life—‘take a little time and dream a big dream’—would prove to come true. Want to learn more about Sara? Check out www.sarawestbrook.com. Locally grown Dave Ferguson hails from the metropolis of Aylmer and has been writing in a variety of genres and styles for over fifteen years.  He’s an active author in several writing groups, member of PWAC (Professional Writer’s Association of Canada) and currently chairs a creative writer’s workshop in St. Thomas.  Find out more at www.writeadvantage.ca. A position as the first director of the St. Thomas Art Gallery brought David Morris to St. Thomas almost 40 years ago. He chatted recently with Relish Elgin about his career as a fine artist and his lifetime commitment to providing opportunities for the public to experience art. What was most memorable about your experience at the St. Thomas Art Gallery?The new art gallery in St. Thomas was unique.  First, there was the Alma influence.  Very proficient artists taught at Alma and lived in the community.  People took art lessons and they bought paintings.Also, St. Thomas was one of the first places in Ontario that had a public art gallery.  There were no official art programs in universities.  Gallery directors were often practising artists who were working in administration.  There was a lot of freedom in program planning.  The Women’s Committee was an incredible working group.  I was new to the area, but committee members knew everyone and even chauffeured me around Elgin County to pick up works for shows.What did you do when you left the gallery?I went back to painting full-time.  In the early 70s I was also part of a group of artists that sought federal funding (Opportunities for Youth) for a creative craft workshop.  We received support from the art gallery board for purchase of initial equipment and supplies.  We ran workshops on making everything from belts to sheepskin coats, jewellery, leather, and batik.  Thousands of people came from all over to create their own handcrafted pieces. Articles from the 70s mention some local artists who formed a group called W.A.G.E (Working Artists Group of Elgin).  Have you found benefits to cooperative ventures by artists?WAGE members got together, rented space and had various shows, including an outdoor one at Pinafore Park.  We were looking at ways to support ourselves.  We also raised some issues.  We felt that the art gallery’s treatment of local artists, at the time, was shabby compared to those from London and we voiced our concerns.  Artists often work alone and at times I have organized to get together with others.  Often, such groups don’t last for long.  I was also part of WOAX (a name chosen because of the letters’ visual impact rather than as an acronym).  Our goal was to hold events which included art, music and poetry, with other creative people and those interested in creativity.  I have also gotten together, more informally, to share ideas with local artists including Walter Redinger, Ed Zelenak and Harry Wilkinson.  How have your creative interests changed and what would you like people to know about you as an artist?I started as a post Group of Seven landscape artist.  That type of painting and getting out into nature can be fun.  But at this point I am interested in sculpture.I would like people to think of me as a sculptor, as a person who does new things—a curious person.  I like change, learning, the visual and tactile qualities of sculpting.  It is a way of learning about society.  It goes places where I didn’t expect to go—there’s humour in it.  But then, I may also get back to doing some large black and white graphics.  I like to have a lot of balls in the air—you can grab onto them or leave them up in the air for a while.  That way there are always surprises. David has done things other than art to support himself.  He was a welding and robotics teacher at Fanshawe College, and also active in worker’s unions.  This gave him a unique perspective when he was commissioned to create a monument to workers injured or killed on the job.This dramatic sculpture can be seen ahead as you enter  Pinafore Park.  David was determined that it should have impact, and reflect the struggles of working people from all backgrounds.  Pieces of the fifteen-foot high structure were individually shaped with a hammer, forged, welded and ground.  Set atop aluminum posts, the figure seems to be standing watch.  Less visible at first glance are the labour symbol of two hands holding the globe and a frieze of leaves representing workers’ heroism.  The material is such that the sculpture changes dramatically depending upon the light.    Throughout his career, David has believed in the importance of providing opportunities for people to appreciate art.  He notes that in some cities like New York, and commonly throughout Europe, a small portion of public building funds goes towards art, creating enjoyable public places and income for artists.  David and his wife, Elaine McGregor-Morris, are so committed to this idea that they have set up a community fund to support it.  David smiles, “We really don’t need more stuff.  Our family members know that a donation to the fund is a much appreciated way to celebrate birthdays and other special occasions.”David’s Pinafore Park sculpture reflects his appreciation for the importance of making workplaces more predictably safe.  When it comes to art, however, he relishes the unpredictable—happy to explore new creative avenues and discover where they lead.The MCGREGOR MORRIS FUND supports Art in Public Places.  It is one of the funds of the Elgin St. Thomas Community Foundation (www.escf.ca) whose vision is to respond to community need and to provide support for Elgin County charities with sustainable ‘into perpetuity’ funding.  Davis Morris lives in St. Thomas and can be reached at 519.631.2922. Photos above (left to right): aluminum sculpture installation in Morris' backyard; David Morris; monument to workers injured or killed on the job in Pinafore Park, St. Thomas Relish Elgin Mon, 21 Sep 2009 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=110 Discover Berry Hill Fruit Farm and R-Grow Farms. You'll find the recipes that complement this feature - Plum & Sausage Kebabs, Thai Curry Sweet Potato Soup and Sweet Potato, Maple & Pecan Tarts - in the recipe section below the article. Little Jack Horner sure had it right! But don't wait until Christmas to enjoy these fragrant little jewels - they're in season now in Ontario. Enjoy their sweet, tart flavour in both desserts and savoury dishes, like Plum and Sausage Kebabs (see recipes, below). Several local farmers grow plums, including Berry Hill Fruit Farm in Aylmer, featured here. Berry Hill’s on-farm market is not your typical tiny farm gate stand – it is HUGE! It is also surrounded by a wonderful variety of fruit trees and other crops as far as the eye can see.Berry Hill is a big operation, but maintains a personal touch that visitors value. Farmer Dick Saarloos began planting his orchard of apples, peaches, plums, pears, strawberries and raspberries almost thirty years ago. Wife Renee works both on and off the farm and specializes in marketing their produce. The Kraan family are long-term employees and an integral part of Berry Hill – Alice’s infectious smile and enthusiasm are a welcome part of a visit to Berry Hill or the markets where their products are sold.More recent additions to the items grown at Berry Hill include sweet corn, tomatoes, potatoes, green beans and melons. On an early September visit to the farm, in search of plum pictures, I found both Dick and Renee eager to show off their crops. Renee pointed out one patch of luscious-looking ever-bearing strawberries – there’s something to look forward to at fall market!The trees of earlier plum varieties had been picked clean, but Farmer Dick, seeming to know where every tree in the orchard was located, readily directed me toward a blue plum tree laden with fruit. He chatted about the effects of a winter cold snap or a sudden hot spell on the different fruits, noting the brown spot at the centre of a plum that can appear when they are heat-stressed. He emphasized that a plum picked too soon will never develop as much flavour – he likes to leave them on the tree for as long as possible for the best taste.Dick notes that 60% of Berry Hill’s products are sold at market (their own and at local farmers' markets) and 40% to local stores. A key to marketing their produce has been to develop good partnerships with local retailers. He notes one such positive relationship, supplying seasonal strawberries to Briwood Market in St. Thomas, has lasted twenty years.Renee and Alice (pictured above) both recommend the best way to serve plums is whole in the hand, ripe and fresh. They are prepared, though, if you would like to do something more fancy, with a whole binder full of complimentary recipes through the seasons for plums and all their other produce.Berry Hill Fruit Farm is located at 48937 Glencolin Line , Aylmer. They are also regulars at the St. Thomas Farmers’ Market and Aylmer Farmers' Market on Saturday mornings. For more information, call 519.765.1752. Plum Facts Japanese and European type plums are grown in Ontario. Both are fine for eating but the European types (blue and blue prune) are also well suited to cooking and are often available into October. Plums are often the base for delicious baked goods and sauces, or as a meat and game complement. The first Thanksgiving dinner menu included plums. To ripen firm fruit, store at room temperature in a loosely closed paper bag. Source: Foodland Ontario and The Ontario Tender Fruit Producers (www.ontariotenderfruit.com) R-Grow Farms in West Lorne is owned by Leo and Monika Rastapkevicius.  They grow sweet corn, muskmelons, seeded and seedless watermelons, ornamental pumpkins and gourds, sweet potatoes and cash crops.  Leo’s family had grown tobacco in Elgin County for many years.  However, when Monika and Leo went into farming together, following graduation from the Agricultural Program at the University of Guelph, they decided to look seriously at alternatives.  They experimented with a small acreage of several different alternative crops and over the years have expanded on the ones they found best fit their operation.At the Horton Market it is obvious that R-Grow is very much a family operation and their children enjoy bringing their produce to “market.”  Daughter Anita works efficiently, ever attentive to customers, while Joe works intently at marketing packages of cut-up melon.  Monika notes, they also help with seeding in the greenhouse, washing trays, picking product in the field and packaging in the barn.   The best job perk is watermelon tasting!In total, the Rastapkevicius family farms 450 acres, 125 acres of which are fruit and vegetables (sweet corn, muskmelons, seeded and seedless watermelons, ornamental pumpkins and gourds and sweet potatoes) and the remainder cash crops.Monika notes, they are very enthusiastic about the “buy local, eat fresh” movement and enjoy promoting products “grown close to home.”  They are currently in the process of becoming a verified MyPicks vendor through Farm Markets Ontario.R-Grow’s customers are their neighbours – the family takes quality, flavour and freshness seriously.  That means: hand-harvesting, careful handling during packaging and delivery and use of environmentally sensitive production techniques.  They are participants in the Environmental Farm Plan, use Integrated Pest Management Techniques, and grow crops using alternative practices such as ground covers, row covers, crop rotation as well as mechanical and manual cultivators.When it comes to sweet potatoes, the family enjoys baked sweet potato fries, sweet potato muffins and sweet potato pie.  Says Monika, “Move over pumpkins, sweet potato pie is delicious!!”You will find R-Grow Farms with their produce at the Horton Farmers’ Market in St. Thomas and the Masonville Farmers’ Market in London.  It is also available at several local grocery stores.Photos (left to right): fall decorations available from R-Grow at the Horton Market; sweet potatoes; Monika, Anita & Joe; sweet potato, maple & pecan tarts (recipe below) Sweet Potato FactsMonika Rastapkevicius provides a few fast facts on this new darling of the vegetable world. Many people are surprised to find that sweet potatoes can be grown in Ontario.  What is sometimes marketed in Ontario as a yam is truly a sweet potato. A true yam is a starchy edible root that is rough and scaly and very low in beta carotene.  Yams are generally imported to North America from the Caribbean.  Although the terms are often used interchangeably, sweet potatoes and yams are not one and the same.     Sweet potatoes are smooth with skin colours that can vary from pale yellow to deep purple to vivid orange.  The internal flesh colours can also range from light yellow to pink, red or orange.   Sweet potatoes with the vivid orange colour flesh and skin are what we see  most often in our Ontario grocery stores.  Other varieties of sweet potatoes that are lighter skinned have a firmer, drier texture when cooked.   Relish Elgin Mon, 21 Sep 2009 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=111 A look at some great green products available in Elgin County. BOTS FOR TOTSArtist Darren Thompson's Little Alphabots are invading the wardrobes of toddlers across Elgin County. These adorable tees feature Quad the Alphabot and are printed with environmentally friendly inks on bamboo/cotton blend fabric.Available at the William Street Gallery in Port Stanley (172 William St., 519.697.9033). Visit www.darrenthompson.ca for more info. FUEL CONTAINERSStore your snack and hot/cold drink together in this convenient and reusable lunchbox solution from Trudeau. The Fuel line also includes aluminum water bottles, sandwich boxes and snack containers in a variety of colours. All plastics are BPA-free. Available at Home Hardware stores. REUSABLE PRODUCE BAGSWe're all used to bringing our reusable bags to the supermarket for our groceries, but still end up using plastic in the produce aisle. These reusable cotton produce bags are great for the farmers' market too! Available at the Living Foods Farmers Market in Eden (54130 Ottergate Ln, just off Hwy 3 east of Aylmer). Visit www.livingfoodsfarmersmarket.com or call 519.765.2088. TOTES & BASKETSWe're seeing more and more folding baskets at the market every week. The Vivid Allon (right) from JanetBasket comes in a myriad of beautiful fabric designs and is available in two sizes. The company also makes an Eco Bag (left), with several insulated compartments inside. Perfect for moms on the go, or anyone who loves a great multi-functional and stylish tote. Available in St. Thomas at Wind n Willow, 435 Talbot St. Visit www.windnwillow.ca or call 519.637.3904. ENVIROSAXWe get comments every time we pull out our Envirosax totes. They fold into a neat little roll, come in tons of beautiful patterns, and are surprisingly strong. They come in singles or multipacks and are available in nylon, hemp, bamboo, linen and organic cotton. There are several masculine patterns and kids' styles, so there's an Envirosax for everyone!Available at Abbeywood's Emporium (445 Talbot St., St. Thomas, 519.637.5793, www.abbeywoodonline.com). 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mso-list-type:hybrid; mso-list-template-ids:1213777272 67698689 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l0:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:none; mso-level-number-position:left; text-indent:-18.0pt; font-family:Symbol;} ol {margin-bottom:0cm;} ul {margin-bottom:0cm;} --> The abundant rainfall of the past few months may have put a damper on some of your summer activities, but there is a silver lining – declining water levels of most summers haven’t happened this year.If you own or can borrow some paddling equipment, why not add a colour paddle to your fall drive or hike. Kids and adults can both enjoy a sunny fall day and the possibility of spying wildlife including beaver, deer, great blue herons and more. Here are just a few nearby canoeing or kayaking possibilities:Put in at the Dalewood Bridge just north of St. Thomas and paddle out the north end of Dalewood Lake on Kettle Creek. In early spring it is sometimes possible to make your way right to the Dan Patterson Conservation Area. Later in the year you will probably bottom out somewhere midway.At Port Bruce, Catfish Creek wends its way north from Lake Erie. There is a spot to park under the bridge on Imperial Road just before it crosses over the creek.Depending upon the day and your craft, you can launch on the beach at Port Burwell and follow Otter Creek north from the town. If the lake is not smooth, there is a launch for fee at Bradfield Marina, 3 Hurley Street.In the valley west of Iona Station on Fingal Line (just east of Port Talbot) the road crosses over Talbot Creek. The creek there is an easy paddle north or south toward Lake Erie.If you work up an appetite, restaurants in both Port Burwell and Port Bruce provide Lake Erie fish specialties and other tasty fare.Use of this information is at the reader’s risk and discretion. As with all outdoor and water activities, safety and common sense are required: watch out for motorized boats; take insect repellent; wear a life jacket; follow posted rules in conservation areas; respect private property; and match skill level to your activity. Photos (left to right): Ducks relaxing on a log in Catfish Creek; A blue heron in Otter Creek; Cliffs near Port Talbot; Kayakers on Catfish Creek Watershed Fast FactsSitting quietly, surrounded by water, tends to get you thinking about its quality. In Elgin County, four Conservation Authorities are responsible for monitoring what’s happening with the water in their respective watersheds. Waterways in Elgin County are the responsibility of The Kettle Creek Conservation Authority, Catfish Creek Conservation Authority, Long Point Region Conservation Authority and The Lower Thames Valley Conservation Authority. A watershed or drainage basin is an area of land that drains into a river or lake. A drop of water that lands anywhere inside this boundary will eventually end up draining into the lowest point (e.g. mostly into Lake Erie). Since the boundary is based on the natural shape of the land, the watershed can fall across many municipal boundaries. Kettle Creek Conservation Authority watershed, for example, drains 510 square kilometres of land on the north shore of Lake Erie. The main branch originates at Lake Whittaker, an 11 hectare groundwater-fed kettle lake. Each of the Conservation Authorities carries out unique and programs aimed at wildlife conservation, watershed conservation and environmental education. Photos (left to right): Exposed roots along the Talbot Creek shoreline; Local artist Darren Thompson, paddling Talbot Creek on his day off; A red-winged black bird; The view of Kettle Creek from the bow FOR MORE INFORMATIONwww.kettlecreekconservation.on.cawww.catfishcreek.cawww.lprca.on.cawww.lowerthames-conservation.on.ca Relish Elgin Fri, 18 Sep 2009 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=104 Many people, if asked to imagine themselves in Provence, would envision lavender fields and bring to mind its wonderfully intoxicating scent.  The simple pleasures of this ancient herb are now available right here in Elgin County, the specialty of four unique businesses. En Fleur Lavender in Bloom, south of Sparta, is owned by Janine Tucker. It is the legacy of a little property that has inspired its owners to grow things since the 19th century. Ancient apple trees planted by Irish Settlers still provide an abundance of fresh fruit. The most recent past owners took pride in their wild roses and Hydrangea and nurtured a wide variety of trees from seedling to towering specimens over many years.Janine’s mom has long been an avid perennial gardener and passed on this enthusiasm to her daughter. Consequently, Janine’s first planting at the farm was to create a large formal oval Lavender Garden near the house. Each year since, the lavender gardens have expanded.Though her gardens are open by appointment, Janine chooses to share the lavender bounty mainly through local markets. Customers there look forward to her appearance with the first cut bundles of the season, a line of select outsourced products and several of Janine’s own hand-crafted creations. She specializes in custom-made crafted or sewn items. Janine also makes the ultimate, non-pharmaceutical sleep aid—pillow liners of cotton or hemp/silk material filled with alpaca fleece and the relaxing scent of lavender.For more information: phone 519.775.2240; go to www.lavenderinbloom.com; arrange a visit to En Fleur Lavender in Bloom by appt or find Janine’s lavender products at Covent Market Garden in London & Horton Market in St. Thomas. Check the website for availability and more locations. Lavender Blue is a short jaunt east from the historic village of Sparta. Owner Suzanne Steed thinks it’s a very fitting place for a lavender farm, since a sect of Quakers introduced commercial lavender growing to North America, and Quakers were also the founders of Sparta.Visitors to Lavender Blue can stop to admire the horses, follow the pathway to a serenely beautiful little shop, then stroll the lavender gardens. Since the business opened in 2007, Suzanne has developed a number of tasteful products for bath, body, home and garden, as well as tasty preserves, condiments and other lavender-laced foods.Lavender Blue products have found a fan in Jonathan Collins, a local chef (Lakeview in Eagle, Shutters on the Beach in Port Bruce) who is also asked to cook frequently at the Prime Minister’s residence. Jonathan often uses lavender in his cooking. He helped to prepare the meal for President Obama’s visit, a regional feast that ended with a Yogurt Pot de Crème with Lemon and Lavender Syrup. Jonathan has also made sure that there was a full sampling of Lavender Blue products available and now being enjoyed at 24 Sussex Drive.For more information: phone 519.494.5525; go to www.lavenderblue.ca; visit Lavender Blue Lavender Farm at 47589 Sparta Line, Sparta – Thursday to Saturday 10 to 5, Sun 12 to 4, from Mother’s Day through Christmas.After several international work assignments around the world, Pamela and Jesper Andersen decided that it was time to settle down somewhere away from the city hustle and bustle, and closer to family. They discovered a beautifully restored and expanded century-old farmstead nestled on an idyllic property near Lake Erie. It was a place they could call home, and one they wanted to share with others.They envisioned a big field of lavender, perfect for strolling and for picking bunches of the fragrant blossoms. Their dream was kick-started this May with the planting of over 4,000 greenhouse matured lavender plants which will be ready to pick in July this year.Visitors to Lavender Sense will also be able to walk the 25 acres of trailed forest, and browse for gifts from an assortment of carefully prepared lavender products, and angels of all shapes and forms from Pamela’s angel shop. Visitors will no doubt want to linger at this lavender haven, explore its nature and maybe even stay over in one of the guest retreat rooms of the B&B.The couple plans to evolve their dream over time into a greater tourist destination with guided tours, lavender education, amazing shopping and more.For more information: phone 519.762.2188 ; go to www.lavendersense.comhttp://www.lavendersense.com; visit Angels Welcome and Lavender Sense at 28011 Ash Line, Wallacetown – Thursday to Saturday 10 to 5, Sun 12 to 5, from July 1 to Labour Day (including August 3). Heritage Line Herbs is an herb farm, outdoor tearoom and retail store. Deb and Tom Benner specialize in potted and dried herbs, drying them slowly to preserve their flavour and aroma. In 2003, they made the conversion from tobacco production and have been making innovative changes to their operation ever since.Lavender is just one of the 150 herbs that the Benner’s grow. It belongs to a large family of aromatic herbs that includes mint, rosemary and sage. At Heritage Line, you can savour lunch or high tea in the Silver Birch Tearoom surrounded by the scents and sights of flowering herbs, including lavender. Or just sit by the waterfall a while and sip a glass of lavender-spiked lemonade. You may be inspired to grow some of your own. If so, you will have a choice of 12 varieties.The farm hosts many popular special events throughout the year, as well as classes on growing and cooking with all kinds of herbs. Deb urges attendees to experiment in the kitchen, letting personal taste be the guide. She has also authored a helpful cookbook with plenty of suggestions as a starting point for your creativity.For more information: phone 519.866.5577; go to www.heritagelineherbs.com; visit at 53443 Heritage Line, RR #1 Aylmer – Mon to Fri 10 to 5, Sat 10 to 4, all year; Sun 12-4 for summer; Silver Birch Tea Room (outdoors) from June 1st to September 30th (Mon-Sat). Relish Elgin Wed, 22 Jul 2009 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=105 The following article was submitted by Maggie Richardson, proprietor of Oracles Book Shop in St. Thomas (556 Talbot Street, 519-631-2088).  You can find her website at www.oraclesbookshop.com.  Some of the selections I make for the book shop are books with a subject matter that I hope will make people think. This particular book was one that I thought would do just that. The Surprising Power of Family Meals, by Miriam Weinstein is a book which has a very simple message. It looks at the value and benefit of taking the time to sit down for a meal as a family, bringing individuals together as a unit. Weinstein writes “Sharing meals helps cement family relationships, no matter how you define family.”Much of what we do in life today creates separateness and being an “individual” is something that is celebrated in society. We need to have relationships and bonds with others and a family meal can help us do that. The world moves at a very frenetic pace and, as Weinstein writes, “Who has time for supper?” She explains that, “We all do...but we are living in a time when the social fabric is fraying, and supper is one of the few habits that has not yet disappeared from memory.” She notes the importance of ritual and how it provides us with a “stop-time” feeling. Years ago when it was time for supper, everything stopped. Nothing was scheduled for that time and we all gathered as a family; that time together was considered sacred and untouchable. Today Weinstein notes that “family time is no longer privileged by society.”The family ritual of having supper together has great healing power. Weinstein notes, “The rise of the hormone oxytocin after a meal is linked to feelings of calm and connection. [...] Supper is a small daily treat we give ourselves. If we are frantically busy, it’s a time to slow down. If our days are solitary and slow, a sociable meal can bring a welcome stimulus.” We have many things going on in our lives that are demanding and ever changing, but the family meal can be that one block of time in the day that will be consistent. Time set aside for the family to be together and exchange thoughts, ideas and conversation. The family meal is a large part of what makes a house a ‘home’. “Without meals a home is just a place to stay,” writes Weinstein. “Meals provide us all with reliable access to food, and they provide children with dependable access to their parents and to caring.”The underlying message of the book is “family” and the supper meal is the one time each day that family can be nurtured along with each individual. Weinstein writes, “the goal is creating and reinforcing a secure place for your loved ones in a society that can seem awfully uninterested in human needs.” We all want to have that place for ourselves and our loved ones and yet our priorities seem to lead us elsewhere. Many of us are over-stressed and over-scheduled and the family meal seems to be one of the first casualties of life as a family. Its importance though cannot be stressed enough.Weinstein writes with passion and conviction about the importance of this simple and so very important aspect of family life. She not only looks at how we have so easily let go of this ritual and the impact that it has had, but also looks at strategies to bring it back to the forefront of our family life. The Surprising Power of Family Meals will hopefully allow us to rethink our on-the-go meals and have us all sit down together and share time as a family.The Surprising Power of Family Meals, by  Mariam Weinstein is published by Steerforth Press (2005). The Horton Market in St. Thomas, started in 1878, has sprung to life with the rejuvenation efforts of the city, board and producers in the last few years. It opens each year in May with the first delectable treats of spring, and then builds momentum with ever-changing seasonal offerings each week.Renovation of the market building with refrigerators has added more space and possibilities. Farmgate Markets, Oegema Turkey Shoppe and Frisa Farm Eggs now sell more perishable items.Plants, hand-crafted items and baked goods round out the offerings of delectable produce. Now, as in the past, the market creates opportunity for producers to market their products, the public to connect with them and for community-building.The basic concept of the market is the same now as it was in 1878. It provides a short route from farm to table, with the consumer providing direct compensation to the farmer. Market Manager Tricia Herbert recognizes, however, that the world in which the 2009 Horton Market operates is vastly different than that of the Horton Market of 131 years ago.Tricia is devoted to developing the market to reflect today’s world. She notes, that “as we continue to re-define the terms local, sustainable, producer-based, and healthy eating, the boundaries of our local market shift. The focus on these themes and others changes quickly, largely because today we have immediate access to so much information. This means we have to educate ourselves and question our own values constantly.”That’s some food for thought to add to your market basket this summer. Why is “local” important to you? How would you like your market to grow? Let Tricia know. For weekly updates, visit the Horton Market blog at www.hortonfarmersmarket.blogspot.com.  There’s also a market newsletter that you can receive by email - sign up at the market (Saturdays 8am to noon). Market goers at the Horton Farmers’ Market load their goodies into a variety of environmentally friendly carriers—cloth bags, bins, rolling carriers. The people with baskets, though, seem to be the ones most enjoying their market experience—Provence style! Left:  Maggie Richardson and Donna LeCourtois Things are heating up for the people who bring you the cold ones made in St. Thomas. Railway City Brewing is making their mark in St. Thomas and beyond. In May, Ontario MPPs voted in the most popular representatives of Ontario’s Craft Brewing industry. The tasting event was hosted by Hon. Steve Peters, Speaker of the Legislative Assembly of Ontario. Railway City Brewing’s Amber Ale was picked the favourite in the “Malty Dark Lager or Ale” category. The seven category winners become the ‘official beers’ of Ontario’s Legislative Assembly.Following close on the heels of this honour, the LCBO began to stock the brewery’s Iron Spike Blonde Ale in several stores in southwestern Ontario. Until now the Iron Spike ales have been available only at the brewery and at several pubs. You can continue to pick up the Blonde, Copper and Amber Ales, as well as a new Light version, at the brewery—it’s always a great place to pop in for a sample or look around.Railway City recently paired up with “Les Noiracochon,” an award-winning barbecue team with truckloads of trophies, who compete nationally and internationally. You can find the first sampling of their delicious Railway City barbecue creations, including Blonde Brined Pork Chops, on the Railway City website.Railway City Brewing is located at 168 Curtis Street in St. Thomas. They’re open 7 days a week for the summer. Call 519.631.1881 for information or to book a tour. You can find the recipe above and others from Les Noiracochon at www.railwaycitybrewing.com.  Wonderful products, fun and education all come together at Clovermead Bees & Honey. Gift shop, heritage buildings, fields of wildflowers, the Bee Discovery Station, tours for school groups and visitors all combine to create a sweet honey experience. The Bee Beard Festival on July 25th and Honey Harvest Festival (first three Saturdays in September) are both popular family-centred events that celebrate bees and honey.The gift shop and settlement have undergone several creative additions and updates in recent years and the Hiemstras have been recognized for their innovative agri-food strategies. They were named Ontario’s Outstanding Young Farmers in 2008 and also received a Premier’s Award for Agri-Food Innovation Excellence in the same year.The Hiemstras are third-generation beekeepers. Chris and Christy Hiemstra have made Clovermead such a fun place that it’s easy to forget that the bees don’t do all the work. Running the shop, settlement and tending 20 bee yards placed around farmers fields (about 22,000 acres worth) keeps the Hiemstras as busy as their staff of 24 million bees. It also demands an in-depth knowledge of the science of bees, honey production and the life of the hive. The work of these modern day beekeepers requires innovation and business skills related to honey extraction equipment and methods, commercial bee pollination services and commercial bee pollen, retail, marketing and education.Like most agricultural production, there’s a lot more going on than meets the eye. The end-product though is simple—good food, locally made. Each flower has a unique nectar and each of the resulting honeys has its own distinct aroma and flavour. Drop in and find your favourite. Will it be Summer Blossom, Sweet Clover, Wild Blueberry, Golden Rod…Mmmmmm.Photos (top to bottom): Chris Hiemstra tending to the bees; Chris Hiemstra judges the contestants' beards at the Bee Beard Festival; One of the friendly farm animals at Clovermead; The Clovermead Settlement AttractionClovermead Bees & Honey is located at 11302 Imperial Road N (Hwy #73), just north of Aylmer.  Contact them at 519-773-5503 or visit www.clovermead.com. Relish Elgin Wed, 22 Jul 2009 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=106 Article submitted by David J. Ferguson John Lennon, Jimi Hendrix, Paul McCartney, to name but a few, have had their lives intertwine with Elgin County’s own Sam Hurrie. This humble and exceedingly talented musician says it subtly “that I am almost famous”. His story, thus far, is one that most musicians only dream about, while this noteworthy Blues icon has lived his life ‘Sam style’ without regret.Sam Hurrie traces his musical roots back to his hometown Yorkville (now part of Toronto), where there was always a guitar around the house as his Dad played a bit of classic country now and then. In 1957 a young Sam was captivated by Buddy Holly on a television program where he recognized the chords as being the same his Dad played. It wasn’t long before Sam began strumming his own guitar and hasn’t stopped since.Grade seven was a pivotal turning point in his musical career. While roaming the radio dial to find some music he locked on to a Johnny Hooker recording being played. Sam stated “that was the instant I became black and hardly listened to any other type of music again”.In high school Sam hooked up with other young musicians and played rock n roll at school dances and other clubs. Briefly taking guitar lessons for six months he switched to another method of learning by listening to Chuck Berry records, which were 78s at the time, playing them at a slower speed to pick up the guitar licks.His teen years were filled with an obsession for pre-war acoustic blues, but he still continued to play with friends when the opportunity arose. Sam’s first band, The Churls, was with high-school friend Eugene Smith, who later went on to work with Ronnie Hawkins’ legendary ‘60s R&B band. At one time The Churls opened for Blood Sweat and Tears.With band mates from the Churls, he moved to New York to record for A&M Records. Sam was fortunate enough to jam with some of the greats of the period, including Jimi Hendrix and Buddy Miles. Sam encountered many thrills throughout his musical career that included opening for his idol Muddy Waters at New York’s Electric Circus. Muddy even held Sam’s baby daughter at the time! Another thrill was performing in front of John Lennon and Paul McCartney, never really a Beatles fan but always respectful of their success.Sam left the fast paced musical scene when he moved to western Canada to raise a family and work a full time job.  He continued to perform Delta and Piedmont Blues plus original material on the side. Over the years he perfected his ability on the slide guitar, without switching instruments or re-tuning, that inspired him to develop his own style of bottleneck playing in acoustic and electric music.One satisfaction of being in front of a live audience for Sam is sharing some of the history behind the music, the fascinating stories of the wonderful characters who wrote the songs.Elgin County is certainly fortunate Sam Hurrie calls this area home. Whether you’re a big fan of the Blues or not you will be hooked by his infectious performance, the sweet sound of mellow tone vocals and a stage presence that beckons you to ask for more. Check out myspace.com/samhurrie for dates and times around the area. You won’t regret it.Locally grown Dave Ferguson hails from the metropolis of Aylmer and has been writing in a variety of genres and styles for over fifteen years. He’s an active author in several writing groups, member of PWAC (Professional Writer’s Association of Canada) and currently chairs a monthly creative writer’s workshop in St. Thomas. His works can be found in a myriad of magazines, periodicals, newspapers, corporate pieces and websites. Spare moments provide opportunities for his fictional works. If you wish to contact Dave send email to writeadvantage@amtelecom.net. On a visit to the St. Thomas library back in 2004, Deb Underwood spied a book lying open to a picture of a labyrinth and was intrigued. She delved further, studied up on labyrinths and became determined to create one in St. Thomas. That she did, and she has persevered to maintain it through the driest of summers, obtain funding for sprinklers, sign and gravel entranceway, and to recruit volunteers.Deb chose a space at the back of Waterworks Park for a couple of reasons. She notes, “It was a dry, un-utilized space and Waterworks is a beautiful park with a long history.” Ground was broken in 2005 with permission from the mayor. With the maze beyond reach of park workers’ hoses, Deb and a few volunteers struggled to maintain the plants through a couple very dry summers. Thinking there had to be a better way, she applied for Trillium funding and last year saw the installation of sprinklers, drainage and a new sign at the entranceway. It won a 2006 award from Communities in Bloom, for community involvement.The Unity Peace Labyrinth in Waterworks Park is a Cretan pattern, which has 7 circuits, with mostly perennial plantings and is 340 square metres.Don’t visit the labyrinth expecting a maze. Deb emphasizes it is not that—it’s a path for meditation and reflection. With the entranceway poem in mind, you can become absorbed in the rhythm of your circular walk, as you listen to the birds. People have been known to do yoga and tai chi there and Deb has received many emails and phone calls from individuals and groups who have enjoyed the labyrinth. LABYRINTH FACTS (From www.labyrinthnetwork.ca)Common Labyrinth PatternsThe Cretan pattern has seven circuits that surround the centre. The Chartres style, based on a pattern set into the floor of Chartres Cathedral in France, has eleven circuits leading to the centre.HistoryLabyrinths are thought to have been used as protective symbols, as pathways for sacred dances, or for displays of horsemanship.TodayThere has been a resurgence of interest in labyrinths, with increasing numbers found in public parks, private gardens, and churches since the 1990s. Hospitals, community groups and schools have recognized their positive effects. They can be useful in stress relief, aid in rehabilitation, serve as a place of meditation, reflection and exercise and stimulate creative thinking and problem-solving.The Unity Peace Labyrinth is located in Waterworks Park, South Edgeware Road in St. Thomas. It is entirely dependent on donations for plants and on volunteers for planting and weeding. Work weekends are held in June and in September to prepare the grounds for fall and winter. For more information, visit www.unitypeacelabyrinth.blogs.com. Relish Elgin Wed, 22 Jul 2009 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=107 In this special Arts in Elgin section, you will find profiles of some of the artists who are part of our unique art history. Alma College was shaped by some of them and in turn became a weighty influence on local artistic activity through the years.We have also featured some highlights of the history of the St. Thomas-Elgin Public Art Centre as they celebrate their 40th Anniversary. Its beginnings and success over the years have been due largely to the efforts of volunteers. Congratulations to them and to the current Director, Laura Woermke, and her staff.  They continue to make the Centre a place where art comes to life! Here we profile some of the influential people in the history of Elgin County’s Art Community.Susan Elizabeth Paul (1838 – 1925)Susan Elizabeth Paul was the youngest daughter of a pioneer merchant and mill proprietor. She is perhaps best known as the young woman of “blue dress” fame. Many children who visited the Elgin County Museum when it was located in the Duncombe House remember the fairy-tale story of her unexpected dance with a prince. Paul went on to paint and study internationally. She was a driving force behind the organization in 1895 of the St. Thomas Women’s Art Association.Frederic Marlett Bell-Smith (1846 – 1923)F.M. Bell-Smith trained first in London, England with his artist father. He emigrated to Montreal in 1867 with his family and later studied in Paris. He was chosen in 1881 to be the first Director and Professor of Fine Art at Alma College and continued there until 1901.Bell-Smith’s work was popular. It included portrait, genre, and landscape subjects in both oil and watercolour in the impressionistic, picturesque, and sublime styles of the last century. Canada Post commemorated him with a stamp bearing his likeness in 1928.Mary Ella Williams-Dignam (1860 – 1938)Williams-Dignam was born in Port Burwell. She painted with Paul Peel in London Ontario and later studied abroad. She is perhaps best known as co-founder and 1st president of the Women’s Art Association of Canada (1886). This initiative was largely in response to the fact that she was not allowed to exhibit with men and there was no place for women to paint at the time. The organization was so successful that branches were started in 12 cities across Canada.William St. Thomas Smith (1862 – 1947) and Julia Anne Elizabeth Payne Smith (1856 – 1928)William St. Thomas Smith is probably one of the best known of early local artists. He arrived in Canada with his family in 1871. Smith attended Toronto Art School and married fellow-artist Julia Payne (from Payne’s Mills). They moved to St. Thomas in 1888. Julia taught sculpture at Alma College and Smith joined the staff in 1902. He acted as Director of Fine Art there from 1905 to 1910.It is thought that St. Thomas Smith was allergic to turpentine so chose to work in watercolours and in a subdued palette. It was a style that was popular and brought him recognition as an important impressionist painter. He early developed the technique of painting on wet paper to obtain his characteristic atmosphere of fog or mist. In later years, he suffered a paralyzing stroke but continued to paint with his left hand.His “Wabash Station” hangs in St. Thomas City Hall. Above: William St. Thomas Smith's Off Grand Banks (1920), Watercolour on paper, 43.4x61cm, Donor Donald H. Anderson, Permanent Collection St. Thomas-Elgin Public Art CentreRoss Reverdy Osgoode (1867 – 1945)Ross Reverdy Osgood was born in Durham Township and educated in Ingersoll, London and St. Thomas. His parents pushed him to become a lawyer, saying that Canada was too undeveloped to appreciate great artists. In spite of financial problems he persevered with has art, frequently mixing coal oil with linseed oil and turpentine in order to make the paint go further. He painted portraits (including ones of several St. Thomas mayors), figure studies, landscapes, seascapes, religious subjects and still lifes. From 1916-1919 he served with the 13th Field Company of the Royal Canadian Engineers, and while there was issued a permit to sketch battlefield scenes. The St. Thomas Armoury has some of his war paintings.Lila McGillivray Knowles (1886 – 1979)Dr. Dobson, then principal of Alma College, viewed McGillivray Knowles’ work in Granton Ontario and hired her immediately to teach art in September 1926. The appointment lasted 28 years. In the years following, numerous artists note having benefited from her instruction.Mackie Cryderman (1900 – 1969)Cryderman was born in Dutton, graduated from London Normal School and taught at the elementary level for several years. She was appointed first head of London’s newly organized vocational art department at H. B. Beal Technical School in 1927. As member of the Board of Governors of Fanshawe College, she was key to the development of its Division of Applied Arts. She was a multi-talented individual and drew an excellent group of teachers about her. At right: Mackie Cryderman's Untitled Urban Landscape (ND), Oil on panel, 30.5x40.5cm, Donor Mr. Thielsen, Permanent Collection St. Thomas-Elgin Public Art CentreCarolyn Curtis (1903 – 1995)Carolyn Curtis was born in St. Thomas, educated at St. Thomas Collegiate Institute, Alma College and the Ontario College of Art where she studied with Arthur Lismer, J.E.H. MacDonald and F.H. Varley. Finding few openings for women, she taught handicrafts. During World War II she found a demand for lettering and illuminating honour rolls and Books of Remembrance. She subsequently pursued courses in sketching, lino-cut, etching and aquatint, the latter being an attempt to loosen her style.A St. Thomas Times-Journal article (March 10, 1995) following her death noted that she was known as a talented local artist who brought local buildings and landscapes to life, and as a woman who didn’t fit the traditional mould of her day. Her work can be found in the Canada Council Art Bank in Ottawa, at the St. Thomas-Elgin Public Art Centre and in many private homes.Roy Morris (1914 – 1995)Born in Helen Mine Ontario, Morris grew up in North Bay. He had an early talent for drawing and was allowed in 1932 to go to the Ontario College of Art Summer School in Port Hope. He studied under J.W. Beatty, who was associated with the Group of Seven and got his grounding in oil painting. Oil remained his favourite medium, and nature his favourite subject. He noted, “There is no reason to quit painting Canadian scenery since we are endowed with lots of wilderness.” Morris worked as an art therapist at St. Thomas Psychiatric Hospital from 1971 to his retirement in 1979. For his last 10 years he was legally blind but discovered that if he increased the size of his canvas he could paint just as well.Clark McDougall (1921 – 1980)McDougall was born in St. Thomas. He was primarily a self-taught artist but received some art instruction from Lila McGillivray Knowles, William St. Thomas-Smith and Ross Osgoode. He taught for a short time at Arthur Voaden Secondary School and exhibited extensively.McDougall began painting primarily in watercolour. His commissions included “Stations of the Cross” for Holy Angels. A visit to Montreal to view an exhibition by Matisse initiated a change of ideas and style culminating in the black enamel technique he first used in 1962.Joan Murray’s interview with Clark McDougall (Canadian Forum, 1979) reveals much about his influences and thoughts on painting. She noted that a heart attack in 1957 meant that he had to adjust his painting style to work more in the studio. His signature “black enamel” style enabled him to work inside and still create “energy” in the painting. McDougall felt that if he could have kept working out of doors, he might have become an abstract expressionist. In the studio he found that he no longer had to work with the ‘speed of a sprinter’ as he did outside—he had all the time in the world to get ‘perfect design’. The black outline in oil took a long time to dry and he struck upon the idea of testing enamel for the painting grid. He used up to a hundred brushes in a painting to prevent muddy colour mix. Above: Clark McDougall's Talbot Street (1964), 90x120cm, Donor University Women's Club, Permanent Collection St. Thomas-Elgin Public Art CentreThe Context of the Development of the Arts Scene in Elgin County1886 Women’s Art Association of Canada is FoundedIts mandate was to promote a general interest in art and the encouragement of work by women. 1870 Formation of Society of Canadian ArtistsThis was the first organization to reflect a national art identity. Until then, Romanticism was the predominant stylistic influence. F.M. Bell-Smith played an important role in the founding of the Society of Canadian Artists and other local and national artistic associations.1910 Medalta Pottery opensMedalta Pottery was the longest running and largest producer of household crockery and hotelware in Canada. By the 1940s, restaurants, hotels and railways all used Medalta’s tableware. The same clays used at Medalta eventually spawned the development of a dynamic studio clay movement.1911 Ontario College of Art opens1916-1919 War ArtistsThe Canadian War Records Office hired more than 60 artists to produce canvases, works on paper and sculptures depicting Canada’s participation in the Great War. These gave Canadians a war memorial and also helped to elevate the status of Canadian art. Ross Reverdy Osgood’s war paintings can be found in the Canadian War Museum in Ottawa and at the St. Thomas Armoury.1920 Group of Seven holds their first exhibitionThe group consisted originally of Franklin Carmichael, Lawren Harris, A.Y. Jackson, Frank Johnston, Arthur Lismer, J. E. H. MacDonald and Frederick Varley. Tom Thomson and Emily Carr were closely associated. The members were strongly influenced by European Impressionism of the late nineteenth century and are most famous for their brilliantly coloured scenes of Canadian wilderness.Early photographers in St. Thomas have been traced back to the 1850’s; they were some of the first in Canada. Perhaps the best known were Thomas H. Scott and James H. Hopkins. Scott’s skills were recognized internationally and his services requested widely, including by Alma College, railroads and the Royal Canadian Air Force.T.H. Scott sold his business to his son Murray Scott in 1910. On May 1, 1955 the Studios were purchased by Cliff Sefton and his father, Frank Sefton.When the Sefton Studio closed in 1989, they were in possession of glass and plastic negatives from photographs taken over 110 years. The work to take the negatives from deteriorating storage envelopes, identify, inventory and preserve has taken countless hours by many volunteer groups and individuals. The work of the Elgin Photographic Heritage Society was celebrated in a book, “The Scott-Sefton Collection, Elgin’s History Through a Photographer’s Lens—Volume 1” in 2001. A second volume will be off the press later this year.Alma College opened in 1881. Frederick Marlett Bell-Smith brought students at Alma to a high level of excellence in drawing and painting. In 1893, at the World’s Fair in Chicago, the Alma College exhibit won half the awards given to private schools in Canada.The College purchased several paintings by leading Canadian artists, many of which hung in the halls and were greatly treasured. Today several of these paintings form part of the St. Thomas-Elgin Public Art Centre’s Permanent Collection.As first director of the St. Thomas-Elgin Public Art Centre in 1969, David Morris found that the Alma influence was profound. He notes that over the years there were very proficient, competent people teaching at Alma and living in the community. People were taking art lessons and paintings were steadily going into people’s homes. This, “created a unique situation here, unlike that in other towns of this size. There was interest in art. People received paintings as retirement gifts or often inherited them.” He recalls, putting together a William St. Thomas Smith or Ross Reverdy Osgoode exhibit was easy—local people had pieces in their homes and were willing to loan them to the art gallery.Photo:  Mrs. Lila McGillivray Knowles observes her art class at Alma College in this photo dated 1945-1946. Photo courtesy of the Elgin County Archives.In April of 1969, the University Women’s Club organized an “Art for Elgin” auction. A Times-Journal article reported, “Elgin Art Auction Raises $3,372, Brings Dream into World of Reality.” A large measure of community spirit and fun were in evidence:“Mayor E. O. Fanjoy, resplendent in a red vest and traditional derby was the first auctioneer. He sold the first few paintings.“Primitive art works were sold by George Thorman, suitably dressed in a wolf skin. John L. Moore, decked out in wooden shoes, white coveralls and a shower cap, was the auctioneer for the Dutch school of art.“Dave Fisher, dressed as a hippie, sold the psychedelic works. Others who took their turns at the auction block were William Johnson, Gary Mailing and Mrs. Rosemary Scott.The response was overwhelming, in the words of the convener, Mrs. Robert Farley, “a tremendous success.”A Painting and a PlaceWith money from the auction, the painting “Talbot Street” by Clark McDougall was purchased to begin a Permanent Collection. The community contributed $45,000 toward the purchase and conversion of the former Canadian Imperial Bank of Commerce at 301 Talbot Street. The converted building was officially opened as the Art Gallery St. Thomas-Elgin.The first elected executives included D.H. Anderson, President; George Copeland, Vice President; Mrs. David Little, Secretary; Ballie Stephenson, Treasurer; and five members, Dana Porter, Mrs. George Thorman, William Haight, Mrs. W. Scott McKay and Mrs. R.O. Farley. The executives composed a 50-member Women’s Committee to assist in making the Art Gallery a reality, and were responsible for making it attractive and a much used space. The commitment of this committee still goes strong today. Photos: (Top) George Anderson, Mrs. Ray Knight, George Copeland, Vincent Barrie and Paul Jefferies at a kick-off campaign for the Art Foundation of St. Thomas and Elgin (1970); (Middle) West Lorne's Walter Redinger's 450-pound fibreglass sculpture is raised into place (1973); (Bottom) John Miller, Jim Medlyn, Roy Morris and Carolyn Curtis gather around Miller's work entitled "Time Configuration" (1973).  Photos courtesy of the Elgin County Archives. ART CENTRE MILESTONES1984  “Project Renewal” was formed to raise money for needed renovation1986  Sod was turned for the planned expansion and services were moved to the parish Hall of St. John’s Anglican church and the Permanent Collection stored at Ontario Police College1987 Art Gallery re-opened in May with doubled space1999  Millennium Project raised funds for further renovations2000  Work began to create a new entrance and reception/retail area, a new Timken Foundation gallery to display the permanent collection, and the Wimbush gallery2000  The name was changed to St. Thomas-Elgin Public Art Centre to more clearly reflect the roles of exhibition gallery, art education, and collection of important local artworks AN ASSET TO ELGIN COUNTY The Art Centre plays an ongoing role in developing the visual arts and artists, in collecting and preserving the artistic heritage of the region, and in cultivating the artistic awareness of the community. It has amassed a collection of over 900 works of art representing a diverse number of 19th and 20th Century Canadian artists. It has assembled exhibitions ranging from works created by our own young “artists” in the Elgin County school system to the works of the 19th Century Impressionists It has hosted a rich assortment of art classes, special programs and lectures. It is ranked a grade A-1 museum facility capable of housing almost any works of art from around the world. Selma Caverly Clennell and Jimmie Clennell started Pinecroft Pottery in May 1948. 2008 was the 60th anniversary, making Pinecroft the oldest family-run pottery studio in Canada. It is now operated by Jimmie and Selma’s niece, Brenda Smith, and her husband Paul.Creation of the popular Muskoka-like setting was begun in 1921 by Arthur Caverly and developed over many years. Arthur and Selma Maria’s daughter, Selma, served as a WREN during WWII. In January of 1946 she enrolled in Ceramic Design at MacDonald College in Ste-Anne-de-Bellevue, Quebec where she met Jimmie Clennel. Jimmie had travelled to Canada from England as an orphan at age 14. He had learned the art and science of Canadian clays and glazes at the Medalta Pottery in Alberta. When WWII came along he joined the 22nd Battery of the Royal Canadian Artillery.During their two years of study in Quebec Selma and Jimmie developed their skills, tested clays and glazes, built kilns and decided to work together as potters. Arthur urged Selma to return to Aylmer and offered them workshop space and Pinecroft Pottery was born.Selma’s niece, Brenda, eventually took over Pinecroft and still produces fine pottery which is well proportioned, designed and glazed.Sherri Howard, Education and Special Events Coordinator at St. Thomas Elgin Public Art Centre believes strongly in the positive effects of children’s art programming. As Sherri chatted recently with Relish Elgin, she was beaming for several reasons. This was her last day of work before her maternity leave and the birth of her second child; it was her own birthday and she was obviously enthused to talk about the beneficial role of art in children’s lives. Tell me about the benefits of art for kids.It helps them to express themselves and builds confidence. It’s one of those subjects where there are lots of right answers—20 kids can come up with 20 actions and every one is right. Younger children are very confident about their creative abilities. It’s interesting, if you ask second graders as a group how many are artists, most will say that they are. Around grade four to six, they start to think differently and only a few of the group will consider themselves artists.Encouraging art appreciation can also help children to think about the way they make choices. In our tours of the Centre we talk about the ability to look at art and to make choices based on what’s important to you.“Great Beginnings” is a student exhibit which is held every second year. It is rewarding to see the children’s pride and the community support. The exhibit is memorable every time it is held.What classes are available for children during the year?On-going weekend classes attract kids who are truly interested in art. You sometimes see amazing talent in a 10 or 11-year old. Often adults come in who fondly remember taking classes as children. We have enjoyed being able to offer small classes, many wonderful instructors and positive experiences. Kids often take a painting or drawing class over and over—they become better and better and enjoy the social activity as well.How does the art centre fit into the community?I was born and raised in St. Thomas—I love this community and decided to raise my family here. When I started at the art centre, the focus was very much on fund-raising. It has been nice to see increased support from the city and more lately from the county as well. This enables us to plan for the upcoming year, and pay more attention to getting children into the art centre. The number of kids taking part in classes and touring programs has increased. We have established a relationship with community schools and teachers that has blossomed and really caught on.What happens on the class tours?Half of the class tours take place in the main gallery space. Right now, there is a special exhibit in the Timken gallery with a challenge to find letters of the alphabet in the artwork. The children are encouraged to really look at each piece. The second half of the tour is hands on, and children create a piece of art based on the work of a famous artist and also learn a bit of art history. The tours also have another benefit—parent chaperones who might not normally come into the art gallery discover it is an interesting place to visit!Above: Steve Coates, 9, poses for a sketch by Marcus Wisotzky, left, 10, and Richard Sleegers, right, 9, during the Childrens Drawing Class at the Art Gallery (1978). Photo courtesy of the Elgin County Archives. Art ReferencesTo learn more about the history of art in Elgin County, check out the following resources, which were used to compile the articles in this section. Catherine A. Elliot’s “A Tribute to St. Thomas” (1981) from the St. Thomas-Elgin Public Art Centre “St. Thomas: 100 Years a City 1881-1981” (1981), by W Paddon, G Thorman, D Cosens & B Sim Artist Files, St. Thomas Elgin Public Art Centre “The Scott Sefton Collection” (2001), edited by K Verrell and members of the Elgin Photographic Heritage Society The St. Thomas-Elgin Pubic Art Centre’s 40th Anniversary Publication, “Celebrating 40 Years” Joan Murray’s article “Auguries of Innocence, An Interview with Clark McDougall,” in Canadian Forum Magazine, Oct 1979 “Alma College Centennial Book 1877-1977” (1977), edited by K Riddell Relish Elgin Wed, 22 Jul 2009 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=102 Summer is almost here!  In the coming months, Lake Erie will draw many of us to its beaches, watersports and other lakeside enjoyments.   As lakes go, it has its own special style.  An upcoming exhibit and a brand new book on Lake Erie will help us to reflect on the unique character of "our lake."     Exhibit:  Life & Leisure on Lake ErieThe Elgin County Museum joins with the Port Burwell Marine Museum for an exhibit on Lake Erie.  Sail shaped mounts will provide a pictorial guide and information about shipwrecks, ferry traffic, and the history of Port Stanley and Port Burwell.  Visitors will see salvage from famous wrecks, marine art and a unique selection of models.  Much of the material has been supplied by the Port Burwell Marine Museum, and the unique signage developed for the display will be put to good use there when the exhibit ends. Left: The Earl Bess from Port Burwell in the Harbour at Sandusky with 33,000 pounds of herring, the larges one-day catch to date on Lake Erie (1919). Photo courtesy of the Port Burwell Marine Museum. Book: The Lake Erie Shore, Ontario's Forgotten South CoastRon Brown will be at the Elgin County Museum on May 31st to talk about his brand new book on Lake Erie.  Author of "Back Roads of Ontario", "Toronto's Lost Villages", and "Ontario's Ghost Town Heritage", Ron Brown traversed the Lake Erie shore to flesh out forgotten stories from the past. "The Lake Erie Shore" will be launched in May.  The complete  book wasn't available at press time, but in the introductory chapter, Ron Brown notes that the shoreline lacks the magnificent geographical formations and bustling urban scapes of better known Ontario places, but that this lack of grandeur may be exactly why Ontario's South Coast is a special place.  Here's a "teaser":          "Here you find the northern reaches of the lush Carolinian forests, plants found nowhere else in Ontario.  Here too is one of Ontario's only three UNESCO World Biosphere Reserves, as well as cactus, and tall grass prairies, and one of Canada's Heritage rivers. The waters of the lake are among Ontario's most dangerous, their shallow depths littered with hundreds of doomed ships.  It is a lake of unpredictable tidal waves and some say, its own 'monster'." "Its shores harbour a string of active fishing ports, home to the world's largest fresh water fishing fleet, and indeed the last fishing fleet on the Great Lakes.  Picturesque harbours contain fish stores, net sheds and historic lighthouses, and in one case, a castle.  In other cases, the Erie shore can be a "ghost coast".  Where schooners once set sail with barley or lumber, only rotten cribbing lies, hotels and stores sit empty, mill sites have only their overgrown ponds to tell of busy milling days." π "Then there is its human history… of slaves escaping their humiliating servitude, of heroines rescuing the crew of a sinking ship, a "witch" doctor, an imperious "emperor" after whom many a place has been named, nefarious rumrunners, and the mysterious little-known pre-historic inhabitants." For those of us who are drawn, perhaps inexplicably to this area, response to the book is likely to be "yes, that's why" and a desire to read more.  Pick up your copy and hear Ron Brown speak at the Elgin County Museum on May 31st.  Port Burwell Marine Museum & Historic Lighthouse The Marine Museum (20 Pitt Street, Port Burwell) guides visitors on a look at Port Burwell's past as an important shipbuilding centre in the Talbot Settlement, prominent shipping port, and Canadian destination of the coal car ferry Ashtabula.  An incredible collection of lighthouse lenses, artifacts recovered from Lake Erie shipwrecks, and a model of the Ashtabula are just some of the items on display.  A few steps away, The Port Burwell Lighthouse, built in 1840, is one of the oldest wooden lighthouses on the north shore of Lake Erie.  Climb to the top for a panoramic view of the lake. Right: The famed coal carrier Marquette and Bessemer in Port Stanley2 years before it was lost with all hands on board.  This yearmarks the centennial of its sinking.  Photo courtesy of the Elgin County Archives. Lake Erie FAST FACTSNameIt was called after the Erie, an Iroquoian tribe inhabiting the south shore. Vital Statistics338km long, 92km wideup to 64m (210') deep; averages only 19m (62') deep CharacterLake Erie has a reputation of being quick to raise waves of frightening size, a result of it being so shallow. Comparison to the Other Great LakesThe shortest water retention time; the highest population density, most farm land and largest number of major cities of the five lake basins. From Canadian Geographic www.canadiangeographic.ca35 million people live around the lakeit provides drinking water for 11 million people360 chemical compounds & 161 invasive species have now been identified in the Great Lakes Life and Leisure on Lake Erie runs from May 31st to September 1st, 2009.  Author Ron Brown will speak at the opening on Sunday May 31st at 2pm.  The Elgin County Museum is located at 450 Sunset Drive, St. Thomas and is open Tuesday to Saturday, 10am – 4pm.     Relish Elgin Mon, 18 May 2009 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=98 Join us from the farm to the table with Cathy McGregor-Smith of McSmith's Organic Farm and one of her longtime customers, Serge Lavoie.   THE FARMER McSmith's Organic Farm began in 1984 and ever since, the owners, as well as their daughters, Lisa and Janis, have put a lot of themselves into its success.  It's fitting that the farm's name is a catchy combination of Cathy McGregor-Smith and Gary Smith's family names.  The keyword at McSmith's is diversification.  Vegetables are grown in greenhouses, hoophouses and fields.  Field crops include organic soybeans and spring grains for livestock and poultry.  One thousand certified organic hens lay eggs for OntarioBio Farmer's Co-op.  Cattle are pastured for beef.  Gary custom mixes animal and poultry rations.  In recent years, McSmith's has shifted more of their focus to raising organic chickens, and have made sizable investments in chicken quota.       Cathy is definitely a woman with many hats (farmer, organic inspector, educator and promoter of local and organic).  You can just imagine those hats flying through the air as  she covers so much ground (literally and figuratively) in a typical week. Knowing that once there was a hint of spring Cathy would be working at full tilt, we arranged a chat on a cold day early in March. What is going on at the farm this time of year? We are looking after the chickens whose hatching was timed so that they will be ready for sale the first week of May.  We are starting onion, leeks and peppers, preparing and filling the greenhouses.  We plant lettuce plugs the 2nd or 3rd week of March.  The seeds have been ordered. Calves are being born—that's timed so that they will be mature by winter.  We frost-seed the pasture with clover / pasture mix—this works well because as the ground freezes and thaws, the seed is incorporated into the soil and won't germinate until there is a good moisture supply.  What was involved in becoming an organic inspector? The International Organic Inspectors Association trains inspectors all over the world.  My first course for basic crops was in New Brunswick.  Then, I took the livestock training in Ohio.  Standards vary for different countries—for example if spelt (a hardy wheat) is being shipped to Switzerland, it must be grown and inspected to Swiss standards.  Last summer I conducted over 145 inspections.   I have also been hired by Farmers' Markets Ontario to be one of their farm inspectors. When do the new organic certification standards go into effect?Starting in July, use of the Canada Organic Logo and the term "certified organic" will legally require adherence to Canadian Organic Standards.  The CFIA (Canadian Food Inspection Agency), who oversees certification, held information sessions for certifying bodies, inspectors and farmer groups so all will be up to speed.  It's been a very worthwhile process. You are on the board of the St. Thomas Horton Market—what are your hopes for the market this year?The building renovations have been completed and there are four new freezer/cooler units.  We hope to fill the building with products like meat, Lake Erie fish, baked goods, artisan type bread, preserves and special coffees.  There is a demonstration area and potential for groups to share their food specialities.   I hope it will be a hub for building community connections through special events, a gathering place, and a fun place for kids.  You and Gary have been farming organically for 26 years now.  How is the demand for organic food, and what are the obstacles to making a living farming? The demand for organic foods has increased and for some items like fingerling potatoes and fancy lettuces, the demand is crazy.  The biggest obstacle is age!  The work is very physical, and at this stage we would like to phase out some of the heavier aspects and use our experience to make a living.  I enjoy doing the inspections, and Gary installed several solar systems in 2008.  Our daughter and son-in-law (Janis & Mark) like farming and hope to make a living at it in the future.   Tell me about your interest in insects on the farm.Yes, it has been a long-time interest.  I worked at Agriculture Canada for 13 years in entomology, doing research into biological control, but government interest in that went by the wayside. Recently, I teamed up with an entomologist from Vineland.  We presented "Insects on the Farm…Friends & Foes" at the Guelph Organic Conference, she on the more academic aspects and I on the practical end of using beneficial insects to get rid of pests. Cathy's down-to-earth, knowledgeable approach makes her a natural for sharing information with other farmers and customers.  Visitors to her booth at the Saturday Horton's market value the chance to select unique vegetables and hear the "story" behind them. Cathy and Gary believe locally produced food is good, and obviously, that locally produced organic is even better. Whatever the choice, Cathy would like people to be informed and aware.  She notes, people often don't realize that the terms "organic" and "natural"  aren't backed by standards, whereas "certified organic" is.  Sometimes there's a focus on price without regard for the labour involved or the extra benefits of a locally grown or organic product.  She recalls carefully tended bounteous crops that have been ruined in minutes by weather or pests. When you talk with Cathy about life as an organic farmer, her almost ever-present smile is upon occasion replaced by a quick frown.  Then the smile returns and it's on with the work of growing good food and public awareness. McSmith's Organic Farm is at the Horton Farmers Market on Saturdays.  Phone 519-631-0279 to order and pick up McSmith's certified organic chicken, or visit their website www.mscmithsorganicfarm.com. THE FOODIESince the 90's, the Lavoie household's connection to McSmith's Organic Farm has been a match made in foodie heaven.  Local resident Serge Lavoie has enjoyed preparing meals since he was eight.   He chatted recently on culinary adventures inspired by McSmith's. When did you start visiting McSmith's Organic Farm?I was involved with organization of a Canadian Health Food Association conference in the 90's.  Cathy gave a talk on certified organic agriculture—I was very impressed with her dynamic presentation.  We lived in Toronto, but from that point on we started visiting McSmith's enroute from Toronto to Port Stanley on weekends.  (Serge and his family moved to St. Thomas in 2000.) Over the years, McSmith's has tried different models—CSA (Community Shared Agriculture), selling throughout the year from the farm, and now at the St. Thomas Horton Market.  We have stayed with them wherever they go. Why are you a loyal McSmith's customer? McSmith's has such a great variety!  It inspires experimentation in cooking.  They have unique types of zucchini, winter squash, eggplants, a French style bean I like, fingerling potatoes, delicious beets (including the greens).  We buy their tomatoes for canning and for sauce every year and grow some of their tomato plants at home. We also buy eggs from the farm and usually run into Cathy when we are there. We don't insist all our food be 100% organic but we do like to know the person who is growing our food, and have opportunity to see the farm operation.  We have visited the farm often, ever since our younger kids were toddlers.  It was an outing, a chance to see baby goats and so on.  I think that helped connect them to food as they saw it through the seasons.  Now that my older daughter has children we enjoy our visits to the farm with the grandchildren. Gary and Cathy are both devoted organic growers,  but while Gary's first love is farming, Cathy has been very involved with input on policy and advocating organic for a long time now.  Many people have been impressed with her enthusiasm and down-to-earth but knowledgeable presentations.      How did you get interested in food and what is your food style? My grandfather was a good cook and my father worked as a chef.  My oldest daughter is a chef and now manages the food service for a group of private schools.  From the time I was eight I made whole meals, including from-scratch cake for dessert.  I would say food and cooking is my primary hobby and I enjoy every style you can imagine. Serge completed several evening culinary programs at George Brown College.  Although he didn't intend to apprentice or work as a chef, he was determined to learn the techniques and craft of his hobby.  He delighted in getting to "play in a big kitchen." Serge notes that he isn't slavish to recipes and often simplifies them.  He shared his recipe for easy ratatouille with us.  It can be adjusted to include the bounty of the season as summer progresses. In 2000, Serge and his wife Debbie Rogosin were attracted to the courthouse district, and discovered the 1858 Walker/Coyne home for sale.  Serge continued to work in Toronto.  Recently retired from the Toronto job, he is looking forward to having more time to indulge his passion for family cooking.       THE FEASTHere we present you with a hearty feast featuring seasonal produce.  Spring Feast Menu:Balsamic Grilled Shrimp & Strawberry SaladSerge's Easy RatatouilleGrilled Steak, Pork, Poultry or FishHerb Roasted Red-Skin PotatoesWarmRhubarb Sauce  on Ice Cream © Relish Elgin 2009  Relish Elgin Mon, 18 May 2009 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=101 Interviews with Darren Thompson and Josepha van den Anker of William Street Gallery in Port Stanley. DARREN THOMPSON A graduate of the Graphic Design program at Fanshawe College, over the years Darren Thompson has gradually become more involved in fine art.  He opened his first gallery, the SandBox, in Port Stanley in 1987.  Crickets—a wonderfully charming coach house surrounded by magnificent gardens on a country road outside Sparta—was Darren's next gallery.  Last year he returned to Port Stanley, opening William Street Gallery where he enjoys the laid back atmosphere and opportunity to chat with visiting tourists and travellers.      Darren's paintings captivate the viewer with their vibrant colours and strong visual impact.  He was recognized in 2006 by Hillebrand Estates Winery.  They chose three of his pieces from more than 300 entries, to appear on their Artist Series wine labels.  Darren talked to Relish Elgin recently about his art.  What is your approach to painting?My approach to painting is to keep it simple.  Graphic design elements are quite strong in my work.  I like to blend elements of graphic design into my paintings, usually geometric and repetitive patterns.  Symbols and icons are often central to my art.  I enjoy using bright, bold colours and strong shapes and at present, work mostly in acrylic on board.    Has your approach changed over time? My approach has definitely changed over the years towards stronger basic shapes, less brush strokes, less detail.  Your art reflects who you are and your experiences as well.  As I try to simplify my life,  that influences my art. What sparked your interest in being an artist?I have always been an artist, and never thought of being anything else.  I am thankful to my grade one teacher, who recognized my creative potential and told my parents that I was going to be an artist.  How would you describe where you are at with your art now? Midpoint, just as I am myself, in my life.  Art is a reflection of this process. What are your future goals? To keep on doing what I love to do, to explore and observe along the way, and express these experiences through painting.  I want to continue to do my commercial work as well—I love designing logos which really are symbols!  Though Darren's art has become "simpler", that certainly isn't to say it doesn't evoke thought.  Most of his pieces are alive with movement, and often include or suggest significant cultural symbols.  His pieces invite the viewer to take a journey of imagination and he likes to let people interpret them on their own terms—after that, he is more than willing to share his inspiration. Darren celebrates his family, friends and life's simple pleasures with a sense of fun, an outlook that clearly extends to his art.   He is also an avid kayaker—you can almost picture him bouncing along shimmering Lake Erie waves, catching a little joy to share in his next painting. Darren's "Koi" graces the cover of the May/June issue of Relish Elgin.  "Blue Raven", and "Mermaid" , pictured here, are acrylic on masonite.  Check out Darren's installation at the Windjammer Inn & Bistro (324 Smith St., Port Stanley) till the end of May.  JOSEPHA VAN DEN ANKER Josepha van den Anker immigrated to Canada at age six.   In 1976 she graduated with Honours, Fine Arts, from Ontario College of Art & Design.  She has lived in Holland and Ireland, currently lives in St. Thomas and also has a studio in County Clare, Ireland. Josepha's paintings have been exhibited and can be found in collections around the world.  Her most recent work has been on four themed portrait series, which she hopes will eventually be shown together as an installation.  She says that her process for this figurative series has been liberating—she has stopped saying "this is what I am going to do."  Instead, she looks at the canvas and paint and lets them lead her.  The resulting pieces mesmerize, draw the viewer in and invite questions. Josepha recently offered some thoughts on her art.    What is your approach to painting?This is a very difficult question because as artists we are always wrestling with techniques, history and new skills.  I am a figurative artist.  After art college, in an effort to understand colour and geometry, I painted colour field, geometric abstract paintings, but not for long.  I always had to come back to the iconic figurative.  How has your approach changed over time?Weirdly, and as much as I've tried (very hard) my approach hasn't changed much, but I would like to think that my skills have!  I don't mind claiming that sometimes there is a narrative.  I remember hearing a CBC interview with profound writer Jane Jacobs before she died.  She stressed how important the narrative, mythology and story-telling is to mankind.  Mental visuals, she said—stories, art—can help people understand each other when vocabulary can be so misinterpreted. What sparked your interest in art?My older sister, sitting at the kitchen table in Holland (I must have been about 3) and watching how she drew people.  I copied her and knew then it was something I could do.  Art is just something I have always been able to do, know I can do and have always known was in me. When exhibiting in Ireland, people viewing my work would introduce themselves to me with the salutation, "God bless the gift of your  hands."  It stunned me when I first heard it.  However, I certainly appreciated receiving that blessing, particularly, as I used to think over the years (in the hardship associated with my craft and raising two children) that art was a "curse".  Now in the reflection of time I feel so very 'blessed' for this ongoing purpose and interest in my life.     How would you describe where you are at with your art now?In a very happy place.  I just suit myself now and can finally work full-time at it!  I was very ill in April two years ago and recovery from surgery was prolonged.  However, during that time, and in thinking about it now, I never stopped working, even when I couldn't stand for long.  I remember, all that concerned me was getting 'stuff' done—I was not fixated on my health prognosis, and this was a good thing.  What are your future goals?I am still hoping, inviting the muse to descend!  Sometimes when I've produced something I think of as good, I don't know where it came from but still have the naïvety and the cheek to say to myself, "oh, now finally, you know how to do it," but I don't.  It's always different and the infinite possibilities keep me going…keep me working and looking for magic!    Josepha's art is woven with social messages, mythology ... wisdom.  Her figures look intensely at the viewer.  These may not be the paintings you want to hang in your home, but you are very likely to want to spend some time with them.  There is plenty of evidence that the muse has descended.  There is some magic to be shared, by chatting a while with Josepha about her journey.  The series above by Josepha is entitled "A Life Portrait."  The excerpted image is a self-portrait. Darren Thompson and Josepha van den Anker both display their work at William Street Gallery, 172 William Street, Port Stanley (519.782.1126). See more about each artist at www.darrenthompson.ca and www.josephavandenanker.com. © Relish Elgin 2009 Relish Elgin Mon, 18 May 2009 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=100 A new website, canadianinterviews.com represents one of those rare opportunities to gain insight, clarity and inspiration through the investment of a little time.  Launched on April 9th with the first three interviews, the site is the creation of Elgin County resident Andrew Gunn. While present and future interviews are likely to enlighten readers on a diverse range of topics, Andrew has noted that all have a central purpose:  "Every interview subject profiled in this publication has asked, in his or her own way, what is good? What am I able to do? At a time when society has become extraordinarily complex, diffuse and difficult to manage, it is extremely important to ask questions and get involved to help make good things happen. Canadian Interviews Publishing is dedicated to showcasing people across the country that have taken up this challenge." Andrew has been involved with local initiatives, including efforts to save Alma College, the Horton Market revitalization and the St. Thomas Library renewal project.  Asked about the roots of his own extensive community involvement and now this website, Andrew speaks of family discussions that early-on sparked his interest in local and international issues and politics; a growing interest in renewable energy, sustainable food production and ways to better promote arts and culture in Canada;  local volunteers he has admired over the years;  a cherished interview taped with his grandfather shortly before his death, and a belief that his own community has further potential, just waiting to be tapped. This website could well become an invaluable resource for Canadians across the country, a way to gain insight into our greater community, and food for thought that could bring depth and breadth to our approach to local issues.  Andrew obviously enjoys the challenge of looking nationally and even internationally, but is constantly considering how his insights can benefit the local community. The questions Andrew asks reflect extensive background research, and effectively zero in on the heart of each topic.  They also reflect a passion for environmental issues, music and culture and a desire to catch people at their best.   Tell us a bit about the first three interviews?The Sarah Harmer interview illuminates the need to balance our desire to protect a unique geological formation like the Niagara escarpment with our clear requirement for gravel to propel infrastructure projects; Joe Preston makes some timely points about volunteering and Jonathan Rose talks about an interesting moment in our political history when 103 citizens gathered to discuss what was the best way for our electoral system to work. What are your hopes for the website? Obviously, with someone like Sarah Harmer, or upcoming interviews with Chantal Kreviazuk, Bob Rae or other prominent people—they get interviewed all the time.  They are interesting, accomplished and well worth talking to.  But there are countless other people who work in interesting jobs, give back to their communities and have interesting thoughts on how it is best to live one's life.   I thought that this website would give me the opportunity to talk to a lot of these different people. One of the hopes I have is that the website will be a resource for students, whether they are in high school or university.  I always found, when I was a student, that one of the great ways to research an essay or a presentation was to read interviews.  It's a heck of a lot easier than sitting down and reading a whole book.  What an interview typically does is give you those first few ideas that you can then start thinking about and working deeper into the issue.    As we go along there will be a number of different interviews that are interesting and worthwhile.  Not everyone is going to be interested in every interview, but I think most people will be interested in at least a couple of them.                                                What do you find most enjoyable about doing the interviews? I think what I am enjoying most, first of all, is it's nice to travel around a little bit.  The way that I do the interviews is that I always go to meet the people in different places.  I have done interviews back-stage at concerts, on Parliament Hill, in coffee shops and pubs. It has given me a look into a lot of different parts of our country.  Right now I am trying to organize a trip to the Maritimes, later in the summer a trip to the prairies, and hopefully to British Columbia later in the year.  The interviewees have an opportunity to really think about what they've done and talk about it—it's a nice process.  I've enjoyed doing the interviews and everyone I've interviewed has enjoyed the process as well.  Sometimes it leads them to think in a new way when they are put on the spot and having to answer questions.  They sometimes get new ideas themselves.  I have found that in each case. There are a few interviews advertised as upcoming including one with Alan Doyle, the lead Singer for Great Big Sea.  I think Great Big Sea is one of our great musical acts. The way that Alan and the other guys in the band have given back to their community and have thought about other people is inspiring.  I met him backstage before their recent concert at the John Labatt's Centre and talked to him about his involvement with Daffodil Place, a hospice which is being built in St. John's Newfoundland for cancer patients. The projects that he is a part of are really models of how to get things done in your community.  We could use these models here in St. Thomas—if you look at how they were able to get the support of an entertainer, politicians, and various other people in the local community to really make something happen.  It's a great example of how to accomplish something in your community to support a cause. Another interview is with a young man, Master Corporal Jody Mitic.  He stepped on a landmine in Afghanistan and ended up losing both his legs from the knee down in January 2007.  Last year and again this year in March, he ran a 5-km race on prosthetic legs to help raise money for St. John's Rehab Hospital in Toronto, the hospital that helped him to rehabilitate after his injury.  His may be one of the interviews where people wouldn't immediately recognize his name, but it's probably the most interesting interview that I have done to this point.  He is an intelligent guy and gives a perspective on what we are doing in Afghanistan that I think is interesting.   In your interview with Sarah Harmer, she notes that sometimes the public thinks that environmental issues are looked after, but that isn't always the case.  What do you think are the most urgent concerns in our community,  things we assume are looked after, but need our attention, environmentally or otherwise?I think we have an excellent example with the issue of the contamination in the Port Stanley Harbour.  It took the interest of a number of local citizens to move that issue forward. Also, St. Thomas is awfully close to the city of London.  It is a large and growing city, spreading south.  One of the risks is that eventually we start losing some of our institutions that are vital to the city of St. Thomas.  The people at CASO train station are doing everything that they can to make sure that building is restored and maintained.  Hopefully it will be a force for our economy down the road.  We need to retain and develop these pieces of our local culture and history to make sure that it does not fade away. We are lucky in a small town to have such a great hospital and I know that each year a lot of people give a lot of money to help maintain it.   I think that's one of the most important things we can do. What are your thoughts on the role of the internet in building community involvement?The online world has enormous potential and great benefits, but most of the time you don't have to look the other people in the eye and engage them as human beings.  It's important to remember that we all live in specific communities and we need to get out there and see who's around and figure out how we can contribute. Canadians are fortunate to have such an inspiring resource. Locally, we are doubly lucky—lessons learned by the Canadian Interviews interviewer will undoubtedly lead to direct enrichment of our own community. Andrew's website can be found at www.canadianinterviews.com. Check out the first set of interviews with Sarah Harmer, political studies professor Dr. Jonathan Rose and Elgin-Middlesex-London MP Joe Preston. The latest interviews include Alan Doyle, Jody Mitic and Lori johnston. Relish Elgin Mon, 18 May 2009 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=94 Jonathan and Cynthia Collins are an Elgin County husband and wife chef team bent on bringing positive vibes and good food to Elgin County.  The pair opened Shutters on the Beach in Port Bruce this past summer, and of late Jonathan has been executive chef at Lakeview Gardens for his father, Jim, owner of the popular restaurant and greenhouse.  Jonathan was thrilled last month to be called upon to help prepare the meal served to President Obama on his Canadian visit.  Cynthia and Jonathan are both graduates of Le Cordon Bleu Paris in Ottawa and had worked at the Prime Minister’s residence.  Oliver Bartsch, executive chef at 24 Sussex Drive, requested that Jonathan return to Ottawa to help prepare the lunch along with John Leung, executive chef at the British High Commission, and Don Rooke.“It was,” says Jonathan, “an overwhelmingly positive experience.”  The lunch represented Canada's culinary diversity; it was served in an elegant but humbly Canadian way, and the atmosphere was one of shared good feelings all around.  Jonathan believes that the hopefulness Obama symbolizes will have a far reach, including in Canada.Trips to Ottawa, with it fine culinary offerings, are exciting, says Jonathan—he returns to fill in for the executive chef and Cynthia to work with the executive pastry chef at Rideau Hall.  He notes, though, that Ottawa’s pace is a bit too hurried—Elgin County offers a lifestyle he enjoys.  In charge of restaurants bookending the county, the Collins see a lot of Elgin.  Jonathan and Cynthia make good use of their commute time, coming up with unique menu ideas.Jonathan shares some of his food philosophy and thoughts on the future of local food. Where did you get your interest in food?    I come from a large family—Dad is a nurseryman; my grandparents were farmers; my Mom and aunts grew vegetables and my grandfather had a massive garden—I grew up close to the origin of food. In particular, I remember my aunt had a pig farm on Fingal Line, with rows of cherry trees and big gardens.  It worries me that people aren’t cooking, their health is suffering and families don’t eat together. What is your food style?   It is based on starting with the right ingredients and respecting them, so that their natural properties come through on the plate.  I would say my style is Rustic French Monday to Friday and Haute Cuisine Friday or Saturday.  Even the Prime Minister’s family eats basic foods like casseroles, but there is a sense of occasion for special events. What are your thoughts on the future of food and local food in particular?   Well, in France, it is regulated that certain amounts of produce must come from the region—I think that is good idea.  Organic will become the new norm and prices will drop, although we are challenged by our climate.  Still, I think we should be buying local in season and making a reasonable attempt out of season.  We should try a bit harder to use local foods.  For example, blueberries are easy to freeze—I have some even now from Blueberry Hill and they are every bit as tasty as wild ones from Quebec—the owner, Irene Puddester, is truly a craftsperson.   I also think it’s important that people put together the social and physical benefits of cooking at home. Challenges? Canada grows amazing food.  There aren’t many other countries where you can put such diversity on a plate.  But often there is a lack of infrastructure for getting it to market.  In Ottawa growers supply live sprouts and herbs—the chef just picks off what he needs and the grower doesn’t have to worry about packaging.  I think that’s a great idea and would like to see it here.  Farmer’s markets are great, but that alone can’t provide a market large enough for producers to build a sustainable business.      Favourite ingredient?   Mushrooms—Chanterelles, cinnamon caps, truffles. Favourite way to eat? A meal of robust red wine, baguette, great cheese, cured meats. Maple syrup season is in progress in Elgin County.  Do you have a favourite way to use it?   It is the base of our signature 24 Vinaigrette.  I also try to replace sugar with maple syrup in many dishes.  The arctic char prepared for president Obama was cured in maple, miso paste, sea salt and fresh herbs—a great combination of sweet, savoury and bitter.   Admired chefs?   I think Le Cordon Bleu Paris is one of the finest culinary institutes in the world—it has a five-diamond restaurant and very fine chef teachers.  They make almost Gordon Ramseyesque demands on students and as a result they learn strong fundamentals.  If your standard for yourself isn’t at the highest level, it is only going to slip further downward by the time the plate reaches the customer.    A Canadian chef that I admire is Rob Feenie in Vancouver, the first Canadian to win Iron Chef America.  He understands flavours and combinations.  Plans for Lakeview Restaurant and Shutters on the Beach? Cynthia and I have enjoyed developing the Lakeveiw menu—people have responded favourably to dishes with new ingredients. The dinner in the gardens concept has attracted new customers.  Shutters on the Beach is a change of pace, and a lot of fun—it will reopen in March. Lakeview Gardens is located at 9353 Graham Road in Eagle, west of Wallacetown on Hwy #3 (www.lakeviewgardens.ca; 519.768.1116).  Shutters on the Beach is on the beach in Port Bruce (3159 Colin St.; www.shuttersonthebeach.ca; 519.773.5556). Relish Elgin Sat, 21 Mar 2009 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=96 THE FARMERS Visitors to Heritage Line Herbs farm, outdoor tearoom, and retail store discover an amazing array of herbs and related products, plus a wealth of herbal hints, free for the asking.  Just as the plants they grow are dependent on good roots, you will find that the business itself is rooted in passion, hard work, innovation and teamwork.  As tobacco farmers in the 90’s, Deb and Tom Benner recognized that the future of tobacco was not promising, but they “were reluctant to abandon a third-generation family enterprise of over 70 years.”  Then one day in the early summer of 2002, Deb came upon a wholesale herb business for sale less than 10 miles from their farm. Deb was an avid gardener; both Benners loved farming.  Here was an opportunity to combine passion and work.In 2003 they converted their greenhouses, organized their acquired assortment of herb seeds and stock plants and prepared to grow herbs wholesale.  Needless to say, the switch from growing and selling tobacco was not without its sleepless nights and demands on the Benner’s abilities to problem-solve and innovate.In the first season, rosemary cuttings stubbornly resisted rooting.  Today, Deb shows rosemary cuttings being rooted in oasis, a technique that they found increased the success rate from 65% to 95%.The first year also included a crash course in Biological Pest Control.  Today Tom prefers the natural method of using beneficial insects to clean up on pests.  But he still recalls his initial conversation with the entomologist at a greenhouse supply company: “Now let me get this straight … you want me to pay money to buy a container of bugs to put in my greenhouse?”  The potting shed and greenhouse feature in-floor radiant heating systems, floor heat pads and a corn furnace.  The former bulk kilns and bunkhouse have become a kitchen, a retail store and washrooms.  The Silver Birch Tearoom, which features herb-spiked treats and a vast assortment of teas, opened in 2006.  The province recognized these developments in 2007 when Benner Farms was given a Premier's Agri-Food Innovation Excellence Award.The old tobacco kilns have proved a perfect place to dry herbs.  Today, focus has shifted from wholesale potted herbs to dried herbs, retail and tearoom operations.  Heritage Line is also on its way to achieving Local Food Plus and organic certifications (pending the final spring inspection) for their field herbs (12 acres for drying and bottling) and processing.  The Benners are also growing 5 acres of mint for research at Guelph University into possible beneficial effects of rosmarinic acid for allergies and asthma.      Heritage Line grows 150 varieties of herbs.  The store carries 100’s of gifts that reflect the Benner’s dedication to herbs, environmentally responsible food and fair trade.  The Silver Birch Tearoom welcomes hundreds of visitors throughout the summer.  Numerous imaginative special events fill the Heritage Line calendar all year long.Teamwork plays a big role in the success of the business.  Tom and Deb each have a slightly different approach and decisions are made with high regard for the other’s opinion.  Collaboration also often extends to their children (Melissa, Justin, and Laurie and her husband Shawn) whose input Deb values highly.  Ruth and Marilyn, two long-term employees, are also a respected part of the Heritage Line family.  Ruth worked on the Benner tobacco farm for 20 years and was asked to continue on when they switched over to herbs. Marilyn, a long-time family friend, owns Hand to Soul, a line of herbal-based personal care products sold at Heritage Line, and specializes in hot stone and aromatherapy massage and reflexology.Is it hard work?  Yes, and both Benners value getting away from the six- to seven-day a week operation occasionally.  Tom enjoys some play-time on his motorcycle and jamming with friends at nearby Pinecroft.  Deb relishes a little time alone with her favourite hobby—gardening! Heritage Line Herbs is located at 53443 Heritage Line (519.866.5577).  Check out their website, www.heritagelineherbs.com, for events, news, specials and herb-infused recipes.  The Silver Birch Tearoom opens for the season June 1st. THE FOODIES The International Plowing Match is coming to Elgin County next year, and is expected to draw thousands of people to our community.  Naturally, part of the celebration involves food and a long-standing tradition, the Plowing Match Cookbook.  The cookbook is intended to help fundraise for the event and showcase local flavours; the 2010 edition is appropriately titled “Flavours of Elgin". The Authors Traditionally, the cookbook was put together by Women’s Institute members in the host county.  Nowadays, the work has been taken on by other dedicated volunteers.  Flavours of Elgin is a collaborative effort by Joan Winfield and Doreen Wilson, two women with just the right talents and skills to create a great cookbook worthy of Elgin’s culinary products and talents.Joan Winfield is a professional home economist who has written cookbooks and articles for numerous publications and participated in hundreds of food demonstrations.  Doreen Wilson is a registered dietitian and author of “R4-Food, Fashion, Fitness, Facts.”  She has counselled hundred of people to prepare, eat and enjoy healthier meals. The Challenge Joan and Doreen set out to “showcase local food and the talented residents who use local fare with a flare and demonstrate versatility in putting food on the table.”  They have succeeded with 268 pages of recipes, hints, tips and imaginative ideas for good nutrition.  Contributions came in from across the county, from producers (with products from a to w  - asparagus to wine - and lots in between), a brewery, a festival (Rosy Rhubarb), and many more.  “The Women’s Institute continues to be a major recipe contributor,” says Joan, “especially of fantastic dessert recipes.”  The authors also have another goal.  The Bruce County cookbook sold 10,000 copies. “I plan to sell 10,001 copies,” says Joan with assured determination. The Team Joan and Doreen were a natural choice for the task of tracking down recipes with local flavour.  Joan enjoys putting cookbooks together and is an expert at taking rough recipes and formatting them for ease of use.  Doreen enjoys reading cookbooks and ensured that there's plenty to read, even for the armchair gourmet.The two obviously enjoy working (and laughing) together—something they have done before.  Doreen notes that at the 1985 IPM in Elgin County, she was in charge of the huge food and entertainment tent and enlisted Joan’s help.  This time around Joan was approached to create the cookbook and knew immediately who to recruit as collaborator.  Their ability to work efficiently together was a necessity as they had only a few months to solicit contributions, review, edit and input recipes and add a wealth of other content.The "Flavours of Elgin" Plowing Match Cookbook will be launched on March 24th at a “Marketing Caravan” event in Shedden.  It will be available at various locations throughout Elgin County for $10 and on-line at www.ipm2010.ca at a future date.     THE FEAST Here we present you with a hearty feast featuring seasonal produce.  Challenge yourself to make these dishes with as many local products as you can.  Early Spring Feast Menu Salad Greens with Ontario Greenhouse Tomatoes & CucumbersHeritage Line Herbs' Easy Dill Salad DressingOntario Maple Syrup & Rum Baked Cranberry BeansApple Sausages from Farmgate Markets (310 Wellington Road, St. Thomas)Cornmeal Bacon Muffins with RosemaryLemon Blueberry Panna Cotta Relish Elgin Sat, 21 Mar 2009 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=95 Richard Louv won the 2008 Audubon Medal for “Last Child in the Woods—Saving Our Children from Nature-Deficit Disorder.”  He argues that children are increasingly separated from nature and deprived of invaluable sensory experiences with deleterious effect on their health and well being.  Dan Kajan is one local teacher trying to get students back to nature. He reveals how West Elgin Secondary School in West Lorne offers opportunities for environmental stewardship and connecting with nature for learning and fun.If you think back to your own childhood and youth, chances are, your most vivid and pleasant memories are of time spent quite aimlessly, mucking about a stream, lying in the grass looking at the clouds, or in any one of a number of outdoor adventures.  The same can’t be said of many children today.  Not only are these kids deprived of the joys and benefits of nature, but Louv argues that children who have never had a nature connection are unlikely to be future stewards of the environment.Louv offers an in-depth analysis of causes, effects and solutions to this disconnect from nature.  One of his guiding ideas is to “just get out there.” The book includes a smorgasbord of nature activities for kids and families. Make a “green hour” a new family tradition—give your kids one hour a day for unstructured play and interaction with the natural world. Keep a “wonder bowl” where kids can empty their pockets of natural wonders—acorns, rocks, mushrooms. Adopt a tree.  Take pictures in its first snow; make bark rubbings; record what animals use the tree.  The Elgin Heritage Tree Committee has created three colourful map guides and invites people to discover some of the over 200 kinds of trees labeled in Elgin County.     From Last Child in the Woods: "Passion is lifted from the earth itself by the muddy hands of the young; it travels along grass-stained sleeves to the heart.  If we are going to save environmentalism and the environment, we must also save an endangered indicator species:  the child in nature." NATURE AS A CLASSROOM In his book, Louv argues that producing nature-loving children and youth who care about the environment will take work on many fronts—in homes, schools, and other organizations.  A chat with Dan Kajan at West Elgin Secondary School in West Lorne, revealed several ways his high school is a positive environment for bringing young adults and nature happily together. Eco-School Students in West Elgin’s environmental club drive the school’s recycling program and collect green- and blue-bin contents each Friday (as well as cans which generate money for the school).  Members also put their heads together annually to come up with a major club focus.  This year’s goal is to achieve “Eco-School” eligibility.  Students undertook an in-depth analysis of how the school is doing in several categories, such as waste minimization and energy conservation.  A points system helped them to determine where improvements are needed. Their report will be submitted this spring when they will find out if they’ll be awarded “Eco-School” status. The Pond Last year’s Environmental Club project helped turn the school’s courtyard into a unique green space, and recognized the important connection between nature enjoyment and environmental awareness.  One of the members applied for a grant that enabled them to add greenery, picnic tables and a pond.  Kajan notes, “students appreciate a place to take a nature-break, and are determined this year to add fish to the pond.” Geography Unplugged Under the guidance of Geography Department Head Mike Van Dyk, encounters of the outdoor kind are a key element of geography courses.  In grade 9, the Elora Gorge or Niagara Falls becomes the classroom—an effective setting to illustrate the year’s theoretical learning.   In grade 11, geography is brought to life with a half-day of geocaching with GPS; field trips to Big Bend to do a quadrant study of trees, seedlings, saplings and indications of animal life; and a half-day on a local stream.  At the stream, students study river dynamics, making discharge calculations and studying the types of critters present, a good indication of whether a stream is clean or dirty.  “A 3- or 4-day trip to Tobermory, hiking the Bruce Trail and checking out the caves is,” says Kajan, “a terrific way to reiterate the classroom lessons.”   The Fishing Club Then there’s the fishing club.  Dan smiles, “not a lot of schools have a fishing club.”  Pete Soos (another teacher) and I take 30 kids to a tournament in Aylmer—it brings hundreds of students from across Ontario.”  Also, the club usually takes a local trip to a gravel pit on one of the student’s properties.  Kajan notes, “a lot of kids enjoy fishing, but just don’t make the time to do it—many people can’t believe we are given time off school to go fishing.”  Asked whether all this hands-on outdoor adventure is more beneficial as an educational tool or as a way for students to have fun outdoors, Kajan smiles, “it’s educational and it’s fun—it’s a chance to see things first hand and to make memories.”  Clearly, to him, there is no differentiating. From Dan Kajan: "Parents can be role models.  That works far better than words.  Solving environmental issues and appreciating the outdoors requires a change in lifestyle so that new ways become part of the culture.  We are used to a lot of stimulus, entertainment and have an expectation that everything should be 'now.'  We need to move toward a culture that limits some of that.  Outside is an experience—you make your own fun.”    Dan Kajan has taught at West Elgin Secondary School for five years and physical geography for three of them.  He was among thirty-three educators honoured at this year’s Bishop Townshend annual awards dinner for outstanding high school teachers in the Thames Valley District school board.Last Child in the Woods, by Richard Louv, is published by Algonquin Books (2008).  It is available at Oracles Book Shop, 556 Talbot Street, St. Thomas.For more information on outdoor recreation in Elgin, visit www.naturallyelgin.org.      Outdoors in Elgin: Joe's Bush Joe’s Bush is a 50-acre tract of forested land located in West Elgin, near Rodney.  Three trails are designed to promote nature enjoyment in the predominantly Carolinian Forest habitat.  It is a delight in spring, carpeted with trilliums.The Bush was a gift of Joe Schmid to the Village of Rodney in 1985.  Schmid emigrated from Germany in 1904 with only $1.50 in his pocket, built up a very successful jewellery business in Rodney, but also had a passion for land and conservation.Joe’s Bush was his favourite of several tracts of land that he reforested.  He spent countless hours replanting, thinning, pruning and grooming trails for the enjoyment of community residents.  Joe’s Bush is a spot for public enjoyment, hiking and home to many of Ontario’s rare and endangered Carolinian forest species.To get to Joe’s Bush, follow Hwy #3 to New Glasgow, turn north on Furnival Road toward Rodney; turn left on Silver Clay Line and look for signs for Joe’s Bush. Relish Elgin Sat, 21 Mar 2009 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=97 Wind n Willow Home Décor is the culmination of owner Terry Ranta-Hall’s long-time interest in home design.  There you'll find an impressive array of wares for your home and garden, from wall art and accessories to kitchen tools and tableware.  She also offers home staging and decorating services for those who are looking to sell their house, host a special event, or simply update their décor. Terry previously worked in financial services, at her own business, and also dabbled in real estate.  She completed a program in interior decorating and has practised her trade while living in Manitoba, Nova Scotia and Ontario.  More recently she completed accredited professional staging designation and has served on the executive of the London & District Staging Association. Over the years, Terry had dreamed of owning a home décor retail store and when the opportunity came along, her husband was supportive and gave a gentle nudge saying, “It’s now or never.”  In 2004 she opened not one, but two businesses: Wind n Willow Home Décor and Wind n Willow Staging. The Store The store at 435 Talbot St in St. Thomas displays an extensive variety of items for inspired home decorating, along with a great selection of gifts and garden accessories.  Last year saw the business grow to include a kitchen nook at the back that will bring out your inner gourmet.  Signature product lines include Wind & Willow gourmet mixes and Lampe Berger fragrance lamps and oils.  Terry is known for “going the extra mile” in tracking down just the right home accent for a customer.   House vs Home As a home-stager, Terry guides home-sellers in undertaking the changes that will make their houses more saleable.  With past experience in real estate, she knows what buyers are looking for.  Having moved often herself, she has found that the best approach is to turn the process into a positive one, to start envisioning and looking forward to the new home.  When the real estate agent is unable to convince a seller to make changes, Terry takes on the sometimes daunting task of being the “bad guy”.  Telling a homeowner that “yes, the 12 foot living room mural of the Rocky Mountains really has to go” isn’t always easy, but she gently advises, “It’s best to think of this as a house now—not as your home.”      Terry also offers advice for decorating the home for an event like a wedding, or for clients who just want to update.  Although she keeps her eye on colour and design trends, her focus is always on what makes people feel comfortable and at home.  She recommends that spouses choose their décor items together, and bases her recommendations on a questionnaire designed to get input from the whole family, including the kids.      Decorating Advice from Terry Home sellers have to keep in mind that they are competing against new homes and models where everything is “just right.”  Two major buyer turn-offs are smells (cooking, animals, smoke) and an uninviting entranceway.  "As a real estate agent I had potential buyers that wouldn’t even get out of their cars."     Any style and décor can work.  Use white and silver to brighten things up.  Wall art is a versatile option—it comes in metal, wood, glass or a combination of materials, and designs from abstract to whimsical.  It is usually more neutral than paintings or prints, so matching with room colours isn’t as tricky.One trend I have seen is people reconsidering selling.  They are deciding to stay where they are and make their homes more comfortable, maybe re-purposing rooms from bedrooms to sitting rooms or offices to better suit their changing lifestyles and tastes.  Wind n Willow is located at 435 Talbot Street in St. Thomas (519.637.3904).  Visit the store website at www.windnwillow.ca and find out more about Terry's home staging services at www.windnwillowstaging.com.   Relish Elgin Sat, 21 Mar 2009 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=93 There’s nothing like combining the maple syrup taste experience with a visit to the maple bush.  Two local spots are holding March festivals to celebrate this sweet treat, with an opportunity to see how it’s made. Palmer’s Maple Syrup Festival Every Saturday and Sunday in March (staring on the 7th), from 9am - 3pm Palmer's is abustle with special events. It's a great place for the family to enjoy a shanty tour, self-guided woods excursion, pioneer storyteller, log-sawing, and maple leaf branding.  And best of all, there's real maple syrup, pancakes, waffles and other delicious edibles.Palmer’s has 5,000 taps to collect the sap.  This is the tenth year of operation for the Pancake House at the 2nd generation family-run business.  As with any weather dependent event, the crowds vary depending on what March brings.  “If it’s too cold, people stay away, and often by the end of March it’s warm enough that people are at home starting their yard work,” says Ellen Palmer who opened the Pancake house with husband Ken.    Ellen notes that children who visit the farm in summer sometimes wonder, “ Why aren’t you making syrup now?”  A visit to the sugar bush in March is an excellent opportunity for them to learn a bit about the science of maple syrup production.The technology involved in maple syrup production has changed over the years.  “There’s a big change this year,” says Ellen.  This is the first year her son Brian will be using steam processing of the sap, an improvement as “the syrup can be produced with much less watching and checking.”       Springwater Maple Syrup Festival The Springwater Conservation Area Festival takes you back in time to see the traditional methods as well as the modern one.   Starting with the March 7th weekend, enjoy guided wagon rides through the sugar bush with 500 taps along Springwater Forest Trails.  The Springwater Festival started more than twenty years ago.  Over the years, organizers educated and entertained thousands of Festival attendees!  This is in addition to the many students that tour with school groups from the Thames Valley Board as well as other boards. Visit the pancake house and the old-fashioned sugar shanty for maple products, samples and demonstrations.  Members of local charities are usually your breakfast hosts, so you can enjoy a hearty treat and support a worthy cause too. Production at the Conservation Area isn’t nearly enough to satisfy their many visitors, but all the syrup served is sourced from nearby local suppliers.For dates, times, contact numbers and addresses, see our events listings. More About Maple Syrup A perfect combination of native trees and special weather patterns is essential for commercial maple syrup production. There are few areas in the world where this "sweet serendipity" occurs. Fortunately for us, Elgin County is in one of those areas.Sugar and black maple are the trees of choice for maple syrup production. Sugar maple is far more abundant in Ontario. Eastern North America is the only place with naturally growing sugar maple and the unique weather pattern that triggers major flows of sap.Freezing action during the winter months and spring nights allows maple trees to produce large quantities of carbon dioxide gas which forces the sap to flow during the warm day. Sap can flow at other times of the year, but lots of sap requires 36 to 48 hours below freezing followed by warmer temperatures, around 5 degrees C. Pure and Simple Check the label to ensure you are getting real maple syrup. It will say "Maple Syrup" or "Pure Maple Syrup" and the name of an Ontario producer or packer. A Grade for Every Taste All maple syrup in Ontario must be graded. Canada #1, Extra Light—very delicate maple flavour; good for pancakes & waffles. Canada #1, Light—delicate maple flavour; for french toast, dessert topping and breakfast cereals. Canada #1, Medium—more distinctly flavoured; for glazing and sweetening. Canada #2, Amber—strongly flavoured; for baking and flavouring. Storage Unopened containers of maple syrup should be stored in the refrigerator or other cool place. Once opened, it should be refrigerated or frozen. The delicate maple flavour is best preserved over a long period by storing in the freezer. Freeze in a sealed container, leaving 2 cm of headspace for expansion. Thaw at room temperature until pourable, about an hour. Return the unused portion to the refrigerator. Traditional & Gourmet Delights In the past, maple syrup has been thought of mainly as a pancake topper. But in recent years, many chefs have become wildly enthusiastic about using its distinctive flavour in unique creations. Mixtures containing maple syrup and balsamic vinegar make delicious salad dressings or even dessert syrups. Check out the Ontario Maple and Foodland sites below for a variety of recipes. There are Maple Braised Apples & Pork, and Maple Crème Brulee from Foodland Ontario. The Ontario Maple Site has several recipes, including Cabbage Apple Casserole and Creamy Maple Dressing.  These sources include maple syrup facts, information and recipes and were used for some of the maple syrup information above:  www.foodland.gov.on.ca ~ www.ontariomaple.com/ ~ www.omafra.gov.on.ca/english/crops/facts/maple.htm Elgin Maple Syrup Source Guide Palmers Maple Syrup34308 Lake Line, Port Stanley ~ 519.769.2245, 519.769.0007 ~ Maple syrup, maple tea & coffee. ~ Events every weekend in March from 9am – 3pm. ~ Syrup available all year. Rodgers Family Maple Syrup36435 Lake Line, Port Stanley ~ 519.782.3904 ~ Maple syrup ~ Open year round. Robert McLarenRR #2, Rodney ~ 519.785.3128 ~ Check for availability. Owen McCallum27151 Chalmers Line, R.R.#1, Dutton ~ 519.762.5277, Fax: 519.808.9723 ~ Call for availability. Douglas DennisRR #1, Port Burwell ~ 519.874.4038. Location is south of Tillsonburg. Call for availability. Don Krol / Mary Margaret Patterson329 Colbourne St, Port Stanley ~ 519.782.3153  ~ Call for availability. Relish Elgin Fri, 27 Feb 2009 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=89 Winter Dining at the Windjammer Inn & Bistro When winter sets in, Port Stanley becomes a quiet place.  However, it can't be beat as a winter "pick-me-up" destination for a special dining experience.       Kim Saunders, chef at the Windjammer Inn and Bistro notes that the new winter menu will feature "lots of bright flavours and hearty dishes to warm the soul and keep the cold winter at bay!" The Acoustic Brunch format on Sundays will continue with a new a la carte menu, no cover charge and music sets from 11:30 – 12:30 and 1:30 -  2:30.  Reservations are recommended for this popular event.  This week's brunch will feature music from Stratford's Stringbone (Folk/Country & Blues). The Windjammer Inn (Bed, Breakfast & Bistro) is located at 324 Smith Street in Port Stanley.  Winter hours:  Lunch Tues to Sat 11am – 3pm / Dinner Tues to Sat 5:30 – 9pm / Sunday Brunch 9:30 – 3pm.  Delicious Events at Quai du Vin in 2009 Quai du Vin is planning their imaginative line-up of yearly events—2009 promises to be another fun and delicious year at the winery.  Here are a few of the early events and teasers for things to come. January Double Deposit Returns.  Return your Quai du Vin empties during the month of January and receive double the deposit return.  The winery will also continue to accept other bottles for the regular return deposit of 20 cents in in-store credits. Chocolate Week.  Drop into the winery February 9th – 15th  and experience the pairing of chocolate with wine…just in time for Valentine's. Wine Maker's Dinner.  The Wine Maker's Dinners are back Saturday February 21, Saturday March 21 and Saturday April 18.  Sandy Douglas will prepare three delectable dinners, served in the barrel cellar.  Sandy and Jamie Quai walk you through multiple courses and wines.  It's the ultimate wine and food pairing experience.  Dinners are $67.80 per person and limited to 30 guests.  Summer Sounds Delicious.  Plans are coming together for another great musical summer—watch for details later this month. Quai du Vin Estate Winery is located at 45811 Fruit Ridge Line, St. Thomas.  For more information, call 519.775.2216, email info@quaiduvin.com or visit www.quaiduvin.com. News from Railway City Brewing Company    Railway City Brewing company was featured in the latest M Magazine (London's Magazine for Men), distributed to London Free Press subscribers.  Paul Corriveau notes that "The Iron Spike growler was featured alongside other notable brands and local wine judge and RCB consultant Chris Bell shared his thoughts on food pairings."   Read more here or stop in at the store for a copy of the magazine.  More… The brewery is also pleased to announce some new members of the RCB family.  Barbara Ziola is their new brewer.  Barbara brings many years of experience, including with Creemore Springs Brewery and will work to ensure consistency of the brews.  Sean Sladek, with many years of sales experience will assist John Peart and Paul Corriveau with sales in the surrounding region.  The management team is prepared for building the Railway City brewery and brand in 2009.  Take a few minutes to stop in, try a sample and visit Barbara, Tom Anguish and Al Goulding in the brew house with Kate Burns and Mike Corriveau on weekends.  Railway City Brewing Company will also be at the London Wine and Food Show later this month. Railway City Brewing Company brewery and retail store is located at 168 Curtis Street in St. Thomas.  For information, call 631.1881.   Relish Elgin Wed, 25 Feb 2009 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=91 Are you…wondering how to keep your New Year's promise to increase your activity level...looking for a new sport...wishing there was an activity that would capture the interest of your child...looking for others who are interested in your favourite sport? "Active Elgin" has the answers. The website and print guide was launched on Monday January 12th by Elgin St. Thomas Public Health.   They are thrilled to offer a tool that will "allow people to learn about all the wonderful programs and activities that are offered in the Community," says Erica Arnett, Health Promoter.   By providing a guide to all ways to be active, all across Elgin, they aim to encourage more people to start being active more often.  According to the Canadian Community Health Survey, only 51% of Elgin County residents are moderately active or active in their leisure time.      The easy to search website (www.activeelgin.ca) and printed "Sport, Recreation & Leisure Guide" list an amazing number of ways to get moving.  Then, when you have earned a little creative relaxation time, there are listings for arts & crafts, cooking, and leisure pursuits.   Let your fingers do the walking through this great resource ….then get your whole body in motion as you join in an activity for good health and good fun. Active Elgin was made possible through the support of several partners—City of St. Thomas Parks and Recreation, YWCA of St. Thomas-Elgin, West Elgin Community Health Centre, East Elgin Community Complex, Healthy at Heart Elgin with funding from Ontario Trillium Foundation and the Ministry of Health Promotion. The Active Elgin Guide will be included in the January 16th edition of the Elgin County Market.  Guides will also be available at local libraries, municipal offices and each of the partnering organizations. Log on to www.activelgin.ca to add your sport, recreation or leisure program within Elgin County.  Photographs courtesy of Active Elgin.       Relish Elgin Tue, 13 Jan 2009 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=67 Click here for information on the Experience Elgin County & St. Thomas Guide - the Official Visitor's Guide of the County of Elgin. Jumbo, bedecked with yards of colourful scarf Jumbo's pre New Year photo.  (Check him out now - he is covered with a protective blanket till spring!) News Bits & Photos from Some  Past Events Elgin County Railway Museum Strategic Plan Presentation  More…Elgin/Middlesex Artists Studio Tour, Oct 17 & 18  More…3rd Annual John Kenneth Galbraith Literary Award Gala, Sat Oct 17th.  More…Port Glasgow Annual Fish Fry, Sun Aug 2nd.  More…Family Fun Day at Old St. Thomas Church, Aug 1.  More…Rug Hooking at Backus Page House Day Camp, July 30. More…Jukebox Memories, July 26. More…Heritage of the Rails, July 12.  More…Abbamania at Quai du Vin, July 12.  More…Air Show, June 22.  More… Relish Elgin Sun, 11 Jan 2009 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=90 This article first ran in Relish Elgin in January 2008.  The "shop local" theme was important then--the economic problems of recent months makes it even more relevent as we enter 2009.    Money spent locally is more likely to stay in the community.  Small businesses often make significant contributions of time and money to their community and its causes. Creative workers and tourists are attracted to distinctive places, not cookie-cutter ones. Unique businesses, events, and artists add to the local character. Entrepreneurs who work and live in a community are more invested and interested in it's future. Many of the ideas for supporting the local community cost nothing.  Industry closures, lay-offs and investment down-turns have left many with a lot less money to spend, but building a "dream" community also takes "heart"--an invaluable contribution even when economic times are tough. fourteen Easy Ways Be a Part of ItAs one wise and joyous Elgin woman has oft advised, "Live in your community, don't just sleep there!" Frequent some of the businesses and take note of what's new. Make a downtown walk part of your weekly activity routine. Plan your purchases to include some local shopping.Make a "downtown" or "backroading" list of things you need. Pick up that shower gift, new winter boots, stationary supplies, and perhaps end with a nearby specialty coffee or lunch. Downtowns or small villages don't usually have everything you need, but they often have more than you might think. When you find a new place or event with potential, share your discovery. Find out about local talents (artistic, music, entertainment). Support their work or attend their appearances. Buy (yes buy) their CD or a piece of artwork that you like. Show your out-of town visitors some of the local spots of interest. Plan a getaway in Elgin County. Stay overnight at an Inn or B&B. Most offer special winter packages. Or spend a couple of hours cross-country skiing, hiking or snowshoeing. Then fix your hat hair and warm up with a cosy lunch at a local tearoom. Introduce your children to the possibilities of entrepreneurship. Arrange for a businessperson or artist to tell and show a bit about what they do during a business downtime. Then follow up with a hands on activity at home. Visit a horticulturist at work, then plant a mini-greenhouse. Other possibilities include the butcher, baker, pottery maker, farmer or artist. Volunteer with a group striving to improve a local community. This might be an event committee, development board or Chamber of Commerce type group. Be knowledgeable and positive about your area's assets.Patrons and business owners can do a large part to promote local assets to both neighbors and tourists. Friendly enthusiasm works wonders! If you own a business, be sure you and your employees can point out the positives of nearby businesses and tourist spots. Talk with small-business owners.Ask proprietors, when they are not too busy, about the joys and tribulations of their work. If you have a specific suggestion or concern, let them know. Most would rather deal with a constructive suggestion than a lost customer. For general input, contact a downtown development or chamber board member. Learn something about the area's history.You don't have to become a history fanatic, if that's not your interest. But you can develop a little appreciation for buildings of architectural or historical interest, or people who have made contributions to life here in the past. The word "revitalization" suggests the presence of vitality in bygone days—the stories of the people who made it so can be inspiring. Support our rural advantage.We enjoy the huge good fortune of being able to escape, within minutes, the bustle of town or city for relaxation or activity in a more rural setting. Support for farmers, small businesses, and conservation groups in these places helps to ensure the vibrancy of our rural areas. Take a break—buy a service.Many of us don't need much more "stuff". What we would really appreciate is some help with a hectic lifestyle. If you can get past the silly notion that it's better to do everything yourself, there's plenty of help close at hand. Patronizing your local designer, gift basket business, spa, bakery, landscaper, caterer, etc. can support a local entrepreneur and make your life just a little more relaxing. Put prices in perspective.Most small retailers are quite conscious of the need to be competitive and do a good job of keeping their prices in line. Costs for the small business owner might be a bit higher but take into consideration the savings on gas, plus all those other advantages mentioned at the start of this article. ©Relish Elgin 2009 Relish Elgin Thu, 01 Jan 2009 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=88 "The Bank" has taken another step toward creating a community heritage centre in West Lorne.  Human Resources and Social Development Canada has awarded The Arts & Cookery Bank a $40,600 grant through their Enabling Accessibility Fund Program. This grant provides the funds to retrofit the existing 1914 heritage Bank of Montréal building with an accessible lift which will enable all "visitors" regardless of physical ability, to participate in the Bank's programs. The December 16th announcement took place in the festively decorated bank and included tours of the building which will become the core of the heritage centre.   The Bank's programs will honour the community's past, present and future by showcasing heritage/culture through photographs and cuisine to sustain a rural lifestyle. Inclusion of all community members has been an important goal from outset.    "Having all programs available to anyone who wishes to participate, levels the playing field by ensuring that individuals with physical disabilities have the same opportunities as the non disabled population. This will allow them to develop their skills and abilities, to have increased opportunities and will enhance their social inclusion," stated Mary Simpson, The Arts & Cookery Director. The Arts & Cookery Bank project is a big one—the elevator is only a small part of the dream that includes the addition of an 1895 timber frame barn to the building.   However, although the plans are long-range, architectural renderings help with picturing the centre as it will be, and there is such a feeling of enthusiastic community involvement and you can't help but conclude that "The Bank" is already a reality.      The Bank is a non-profit community based (Dutton-Dunwich, Newbury, Southwest Middlesex & West Elgin) organization.  The building is located at 242 Graham Rd in West Lorne.  For more information, call Grace McGartland, Chair, The Arts & Cookery Bank at 519-871-5204 (cell) Relish Elgin Thu, 01 Jan 2009 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=87 Joanne Does has felt music's power since she was young, loved to play the guitar and sing folk songs.  When her mother, Mary, was diagnosed with Alzheimer's disease in 2001, she drew upon that power.Joanne began spending more time with her mother, who came along with her when she first started volunteering to sing for people in long-term care.  She was so impressed with the beneficial effects of music for people with dementia that she wanted to learn more, so trained at the "Music for Healing and Transition Program" in Cleveland.  There she learned strategies to use her music as a therapeutic tool for the sick and dying.  Joanne became convinced that she could provide a wonderful service and this spring discovered a strategy that would enable her to do so in a paid capacity.  Long-term facilities don't often have money to hire musicians to minister to residents.  It is possible, though, through sponsorships from businesses and individuals to the facilities. "Music," says Joanne, "is great medicine and helps bring joy to everyone.  But it's even more important to someone living with dementia.  Even in advanced stages of dementia music stays with them long after they have forgotten many of their other memories.  It helps them to feel less isolated and provides an opportunity to be successful when everything else becomes difficult." "To provide such music as a living," Joanne says, "would be a dream come true."  She is working hard to build a schedule of bookings, some paid by facilities and some through sponsorships. Happily, she notes that opportunities are starting to come together and she sounds quite positive that her dream will become reality.  The Certified Music PractitionerThe music provided by a CMP is a service, rather than entertainment.  The practioner is a graduate of the Music for Healing and Transition Program.  "In our studies," says Joanne, "we learn how to create an environment that promotes emotional and physical healing and peace.  The nature of the music is patient centered, often improvisational and intuitive."  CMP's can lead sing-a-long's for seniors living in long-term care or provide private home or hospital visits for sick and palliative clients.  Joanne's business, Healing Sounds, offers a variety of services but specializes in music for those living with Alzheimer's disease and related dementia.  More information on the CMP training can be found at www.mhtp.org, including a great video at http://www.mhtp.org/video.aspx. Joanne Does can be contacted at 519-671-5744 or jdoes@xplornet.com.  Her website www.healingsounds.ca gives more details on the services provided by Healing Sounds in the London, Woodstock and St. Thomas areas.     Country JammingJoanne Does grew up surrounded by music played by aunts and uncles on a variety of instruments.  She loved the folk-style guitar renderings of an admired Aunt (Margo) who inspired her to get her first guitar at age 10. She started lessons at 12, pushed music to the back-burner as she established her career and business as a dental technician, but started exploring it again in her 40's. When she moved from London to the country near Shedden, Joanne started inviting all of her musical friends to concerts a couple times a year.  The participants often included some noted folk artists, including Valdy, Finest Kind, and Ken & Chris Whitely. In the last few years, Joanne and musical friends have met at her home for more informal music parties.  It was a listing for one of these jam sessions that first led me to contact her.  (With absolutely zero musical talent myself I am thoroughly intrigued by the magic of spontaneous jamming.)  She assured me that the parties are a lot of fun, and then wondered if I had seen an article about her business, Healing Sounds, which had been featured in the Free Press that morning, November 24th. Joanne's lifelong appreciation of music as a source of entertainment and fun, I learned, now has an added dimension.  As described in the story above, recent life events have led her to share her music as a path to healing.  Music for fun remains an important part of her life--one of the country jam sessions is listed on Dec 13th in our events section.                        Relish Elgin Wed, 03 Dec 2008 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=86 Relish Elgin wants to thank you for supporting your local businesses by offering you the chance to WIN one of 3 $50 Gift Certificate Packages each month. How It Works During the month of December, make a purchase at any of the participating businesses and you will automatically receive a ballot.  The more businesses you visit, the greater your chances of winning!  At the end of the month, mail your filled-out ballots to: December Discover Elgin Contestc/o Relish ElginP.O. Box 20058St. Thomas, ONN5P 4H4Please note that you may submit only one ballot per business per household.  All entries must be postmarked no later than December 31, 2008.  You must be over the age of majority to participate.  Find full contest rules and information on how to participate in the contest without purchase here. The Prizes Three packages of Gift Certificates will be awarded, consisting of two $25 Gift Certificates each, for a total individual prize value of $50.  Gift Certificates are provided by the participating businesses each month.  The draws will take place on January 15th, 2009. Participating Businesses The Elgin County businesses participating in the December Contest are: Abbeywood’s Emporium - 445 Talbot Street, St. Thomas -  www.abbeywoodonline.com Elgin County Museum – 450 Sunset Drive, St. Thomas (Elgin County Administration Building, 4th Floor) -  www.elgin-county.on.ca Farmgate Markets – 310 Wellington Street, St. Thomas - www.farmgatemarket.com Heritage Line Herbs – 53443 Heritage Line, RR#1 Aylmer - www.heritagelineherbs.com  Railway City Brewing Company – 168 Curtis Street, St. Thomas - www.railwaycitybrewing.com Sparta Tearoom – Main Street, Sparta - www.spartahouse.com Windjammer Inn Bed, Breakfast & Bistro – 324 Smith Street, Port Stanley - www.thewindjammerinn.com Relish Elgin Tue, 02 Dec 2008 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=85 I stare at an old photograph of a young man dressed in military uniform, kneeling beside his eldest brother's headstone.  The two brothers are my uncles, born three years apart; both served in the Canadian Forces during World War II.  Uncle Doug, a piper with the Black Watch, safely returned home, while Uncle John, a member of the Royal Canadian Air Force, rests in Germany's Reichswald Forest War Cemetery, along with thousands of others buried there.  He died at the age of twenty. To my knowledge, Uncle Doug is the only relative to have visited John's grave.  There is no date written on the back of this photo, the identity of the photographer remains a mystery, and the inscription of John's stone can barely be deciphered.  Yet the expression on Doug's lean face, and his caring posture as he kneels beside the stone that bears his brother's name, speak of a powerful bond of brotherly love.  Sacred memories…sacred stones. Five words of honor appear on these monuments, chosen by Rudyard Kipling:  "Their Name Liveth for Evermore."  Sacred words…sacred stones. A couple of years ago, on Remembrance Day, I decided to take a message to the woods in honour of my Uncle John, whom I had never met.  My mother was fourteen when the family received news of the plane crash over Duisburg, Germany, that killed him and six other members of his crew. Although Mom rarely expressed her sorrow in words, she kept a picture of John in his air force uniform and for years it never moved from the same wall.  She also never missed the Remembrance Day ceremony on television.  It was a day she held close to her heart—a sacred day. I searched through a collection of river rocks I'd saved to find three that invited me to use them for my ritual of remembrance.  I felt guided to write one word on the smooth surface of each rock.   With the stones in my pocket, I hiked through the woods until I found a beautiful place near a stream.  I took the stones out of my pocket and said a prayer. As I held the weatherworn stones in my palm, I thought of their beauty and enduring quality. The quiet moments felt sacred, as I prayed for all families who experienced the loss of loved ones.  My thoughts returned to Uncle John as I carefully arranged my three stones on the ground, to be cradled once more by the earth they came from.  Their words echoed the thoughts of my heart, "Lest We Forget". "Stones of Remembrance" was first published in Sacred Stones (Adams Media, 2005). Kathaleen McKay is a St. Thomas writer, photographer, and word puzzle creator. Kathaleen's photography is featured in two slide shows now on display at Trillium House, St. Thomas. She can be contacted at kathaleenmck@hotmail.com . Relish Elgin Mon, 03 Nov 2008 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=82 Re-establising the connection between field and table.  With Michelle Jory of Fairmeadow Farm & Ray Coddington of Farmgate  Markets.THE FARMERMeet "my farmer".  Her name is Michelle Jory.  She grew up in Toronto, graduated with an Honours B.Sc. in Environmental Science from the University of Guelph, and then began the journey of becoming a great farmer. After one visit to Michelle's Fairmeadow Farm this summer, my husband and I were so impressed that we immediately signed up for membership in the new fall/ winter share program.   I mention to Michelle, a bit sheepishly, that I have started to refer to this as "my farm" (although I am definitely not the one doing the farm work).  Michelle assures me that this is ok.  "The nicest part of being a CSA (Community Supported Agriculture) farmer," she says, "is the sense of community and the positive experience members derive coming to the farm.  Also, it's literal support for a farm family."          How does a Toronto born and raised young person end up becoming a farmer?  Michelle says, "I enjoyed high school courses in world issues and especially the topic of food security.  I have always been interested in food, went to the Royal Winter Fair each year and have become increasingly aware of farming and its impact from an environmental perspective.  The idea of being a farmer just grew over time." She spent the last four years apprenticing on two organic vegetable farms in Ontario and Quebec.  CRAFT Ontario (Collaborative Regional Alliance for Farmer Training) is made up of more than a dozen southern Ontario organic farms.  Each offers work for learning exchanges, room and board and joint field trip/workshop experiences which expose interns to a range of growing and management practices.  Michelle's Ontario internship was at Orchard Hill Farm, owned by Martha and Ken Laing.  There, she "fell in love with working with draft horses and playing in the dirt."  Michelle also liked the CSA model.  "The philosophy is based on the development of a mutually helpful relationship between garden members and the farmer.  Garden members commit to sharing the inherent risks and bounty of farming.  The farmer, in turn, commits to growing high-quality, healthy produce in a way that is good to the earth."         The Laings have run a 160-member CSA garden in the summer for twelve years.  Michelle's Fairmeadow Farm is located on 4 acres of Orchard Hill Farm and her program is designed to take over through fall and winter when the summer program ends.  Her program is a bit ground-breaking—literally and figuratively!  First of all, fall/winter programs are less common than summer ones.  Then there's the hoophouse which was constructed to protect the greens over winter.  Evidently several types of greens are quite able to survive and grow (albeit slowly) throughout the winter in the unheated hoophouse.  Every 2nd week members will visit the farm and pick up fresh greens, root vegetables, storage crops, and dried beans. Michelle has worked hard over the summer to construct the hoophouse, plant, harvest and prepare vegetables for storage.  She speaks knowledgeably about caring for the soil, and learning the idosyncracies not just of the Orchard Hill micro-climate but of her particular four acres.  She enthuses about several types of heritage beans she will supply to her members, and other benefits like recipes, newsletters and possibly milled flour and other grocery items.   There are many solutions to the problems inherent in our food chain which often involves thousands of miles and hundreds of ingredients, processes and people.  Farms like this are just one of them.  But when you listen to Michelle speak of her farm in this beautiful valley, and contemplate weeks of meals made from whole foods grown with care by a farmer who has been directly and reasonably compensated, you can't help but be struck by the fact that the concept is so simple—so simple that it is almost breathtaking. Orchard Hill FarmNotes from the CRAFT Ontario Website"Orchard Hill farm is an 80 acre diversified certified organic farm that strives to balance land area, livestock, manure production, energy use and crop production so that we have a largely energy self-sufficient farm that maintains or improves its soil fertility and productivity while producing clean and nutritious food for our local community. Our crops consist of 5 acres of vegetables and small fruit to supply our 160-family CSA, hay pasture and grains grown for the livestock and seed. Most of our farm work is done with Suffolk Punch horses, a very old and rare breed of draft horse specially suited for work in field and forest. We are happy to share the lessons of our 29 years of farming and to teach skills that young farmers require to get started on their own." Orchard Hill & Fairmeadow Farms are located at 45415 Fruit Ridge Line, near Sparta.  For more information go to www.fairmeadowfarm.blogspot.com and www.orchardhillfarm.ca.  Fairmeadow Farm is growing vegetables, herbs and dried beans for 125 shares in its inaugural season of Community Supported Agriculture.  The season runs for 12 weeks from the week of Oct 20th through the week of Jan 5th.  For more information call Michelle at 519.773.3341 or email mjory@uoguelph.ca.  THE FOODIEFarmgate Markets, located in St. Thomas, is a partnership between Sandy Lyle, a Fingal area pork, beef and cash crop farmer and Ray Coddington, a certified Canadian Butcher Specialist.  The popular deli and fresh meat shop celebrates its fourth birthday this December.  Ray recently shared some of his thoughts on the business to date.       How did Farmgate get started?Sandy originally had a store on his farm but closed it when operating both became too much.  However, with his strong belief in Ontario raised products, and encouragement from a close friend, he decided to open up a store in St. Thomas.  How did you become involved?Sandy was looking for a butcher to operate his new business.  We talked and it didn't take long to realize we both had the same vision of local product and superior quality.  I was convinced that it was possible to make better quality sausages and deli meats commercially and talked about the recipes I had developed.  Sandy and I "clicked" right away. What is your background?I went to George Brown College and then completed 6,000 hours of hands-on experience.   I trained with three master butchers from Germany, in Stratford at Conroy meats. What got you interested in recipe development?I became interested in developing sausage and deli meat made without by-products, phosphate-free and leaner than others.  I had been told that the concept wouldn't "work".  It's true that such products are harder to make and I have done a lot of recipe development which has taken from a couple of days to years.   But I think we are proving that it's possible.    What are your thoughts on the recent emphasis on local food?It has been central to our business since its beginning.  Who else will support your community if you don't?  As well as carrying only in-store deli products, we sell only Ontario meats—Conestoga pork, beef from Norwich packers, chickens from Grand River Poultry. We also feature other local producers—Ferguson's beans, Palmer's maple syrup, Shaw's ice-cream, Pine River cheese and Killer Desserts.   Local eateries using our products include Windjammer Inn, Kettle Creek Inn, City Coffee and Killer Desserts.  What challenges have you faced in your first few years in business?People often think that because we are a specialty shop our prices will be outrageous.  Often products similar to ours are more money and contain phosphates and a lot of water.  We became a provincially inspected plant in 2007 and following those regulations is costly, but sanitation and a clean environment are our top priority.  High quality and business success are possible though, as long as we have sufficient volumes.                 What are your hopes for the future?We would like to move to a bigger location and offer a wider menu with full cooked meals, to assist people in a hurry.  I would also like to see certification for butchers similar to what is set up in some provinces. Ray notes that his staff are "the best".  You  definitely get the feeling on a visit to Farmgate that the friendly people behind the counter are also very proud of the products they sell. Members of the Farmgate Team:  Cheryl Hall, Ray Coddington, Jeff Bain & Dorothy Cook Farmgate Markets Inc. is located at 310 Wellington Street in St. Thomas.  Vistit www.farmgatemarket.com for  further product information, in-store promotions, a coupon and more about Farmgate's food safety measures.  Pick up some of their stewing beef and try the Hearty Guiness Beef Stew recipe below.  THE FEASTHere we present you with a hearty feast featuring seasonal produce.  Challenge yourself to make these dishes with as many local products as you can.   Menu Sweet Potato & Cauliflower Soup Lavender Blue's Lavender Honey Mustard Salad Dressing Hearty Guiness Beef Stew Lavender Blue's Fireside Lavender Bread Apple Cider from your nearest orchard Pumpkin Mousse Relish Elgin Mon, 03 Nov 2008 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=84 Wendy White has operated Wiener's Floral Designs since December of 2004 when she bought the business from Marion Wiener.  Tucked at the top of St. George Street in St. Thomas, the bright little shop invites you to breathe deeply and then check out the creative activity in the back. Visitors to Wiener's Flowers quickly sense that they are in the care of someone who loves flowers and is also passionate about helping them express their intended sentiment, whether they are in need of an arrangement or a single stem. What do you enjoy about the flower business? The flowers themselves—I've loved them since I was a little girl—and the opportunity for creative expression.  I like that the designs are constantly changing.  I usually tour flower shops in other cities when I visit to keep up-to-date on what's new.  (I also like to check out their quality for wire orders).   I also enjoy being self-directed.  I was given a lot of freedom when I came to work for Marion Wiener, the original owner—it was almost like being a partner and I enjoyed that.   How did you learn the business? I was working as a hairdresser when a friend who knew I loved flowers talked me into going to Clinton's Flowers (formerly in St. Thomas) to ask about a job.  I learned a lot from each of the designers there—Marion Wiener, Amy Rylands and Lynn Jones.  They all had a unique style and I learned something different from each. Marion's 'light and airy' designs were the ones that I found most intriguing.  When she opened up her own shop and asked me to come and work for her I was delighted. How have flower designs changed?       Arrangements are simpler—fewer flowers say a lot.  Chrysanthemums, carnations, roses, gladiolas and snapdragons were the main flowers when I started designing.  Today there are more choices available and many customers want more exotic flowers.  What are some of the business's challenges? There's a decreasing demand for traditional arrangements.  Less flowers are sent for funerals, with shorter visitation times and donations in lieu of flowers.  With the trend to simple, people create their own arrangements for weddings, and often halls come pre-decorated. Additionally, flowers must be purchased in lots of 10's or 25's of a colour.  Keeping a fresh stock of flowers without a lot going to waste depends on a consistent flow of business.    Wiener's Floral Designs is located at 18 George St., St. Thomas.  To contact them call 519.633.6003 or visit www.wienersfloraldesign.ca. Deck the Halls Easy Festive Flower Ideas The trend this Christmas is toward natural and "green".  Pinecones, berries, greenery and fruit fit in with the theme.   There is also an emphasis on traditional red and green for decorating.  Here are a few ideas that fit in with any decorating scheme. Punch up Christmas greenery with a hit of colour.  Use a few flowers in your chosen colour scheme to punch up holiday greens.  Fill a large vase with oasis.  Add a mixture of holiday greens.  Tuck in flowers.  Hang tiny ornaments from the greenery.  Change out the flowers for fresh ones to revive the arrangement.   Holly & Berries.  Drop sprigs of holly and a handful of cranberries into cylinder vases.  Fill with water and add a floating candle.  Use on a mantle, entranceway table or anywhere in your home to add colour and sparkle. Mini Arrangements with Big Effect.  Fill an odd number of tiny narrow-necked vases with sprigs of long-needle greenery, holly and roses or lilies in red or white.  Use them anywhere you want to quickly add a festive dash of colour: place the vases down the centre of the dining table with a trail of rose petals between;  group them on a little table; put them along the bathroom vanity.      Holly Placecards.  Punch a hole in the top of dinner placecards.  Poke a sprig of holly through the card and into a filled water pick. Keeping Flowers Fresh To keep your flowers looking fresh as long as possible:  use lukewarm water and floral food; fill the container at least 3/4 full; re-cut stems and refresh the water every few days; keep flowers away from heat and direct sunlight.  Arrangements courtesy of Wiener's Floral Designs  Relish Elgin Mon, 03 Nov 2008 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=81 Judy Minor is an Aylmer artist whose works are now collected in several countries around the globe. Her paintings have been featured in many group and solo exhibitions, on national and international magazine covers, and commissioned by the NHL for their 'Visions of Hockey' Collection. She is also author/illustrator of the award-winning children's book "Popsicles for Breakfast", an international medallist for her paintings in miniature, and a recipient of an Award of Excellence at the World Exhibition of Miniatures (Smithsonian International Gallery, Washington DC). What is your approach to painting, your process? My theme is the light and how its wonderful effects can change our perception of ordinary things. The desire to paint a subject can be triggered from just about anything, the light and atmosphere of a place or the texture of a thing or simply the mood of an experience. I've often dreamed them. I then think about the many different ways I could make the image, shuffling components this way and that in my 'mind's eye'. The thinking process from there depends upon the subject. If it is a simple landscape, I tend to move/recolour/resize shapes around to achieve good design. For still life, I have a shelf built above my easel to change the actual objects around that way too. With more complicated works, initial shape and value (light-to-dark) sketches are often useful and can save a lot of headaches later. For landscape in particular, I find that on-site colour studies are essential. Although cameras have been in use since the French Impressionists in 1838, they are only a fair to poor backup as they desaturate the colours, deaden the shadows, and often distort the shapes. I find that unless a piece has underlying good design and composition–'good bones'–it will not be satisfying. There are many rules for good design, but in the end I listen to my intuition. For me, what the subject is has far less importance than the way in which it's painted. I never end up with the exact painting that is in my mind. Paintings evolve, and each brushstroke determines the next one. My preferred style is what I call 'soft realism'; 'realism' because that's more challenging to me and communicates better, and 'soft' because it's exciting to bend the image by pushing and pulling the light and the colour around. What sparked your interest in being an artist? The big desire to 'make stuff' was always there, and the need to imagine, to learn and communicate in a visual manner. I remember the worrisome realization that many other kids didn't focus this way and being secretly very relieved and excited when a teacher was able to teach well visually. Otherwise, the report cards always seemed to come home with the notation, 'Judy is a good student, but tends to daydream'! I remember studying colour plates of art in the encyclopedia with great pleasure. It seemed in those days that visual art was considered 'a frill' and teaching in school was biased towards the auditory and written word, which may have sidelined many visual learners. Thanks to new brain imaging techniques, we now know how important the visual part of the brain is, particularly to the sciences, engineering, the trades and for inventors. I have a feeling that in the future, learning to 'see' and to develop a 'good eye' (visual literacy) will become even more important. Studying existing art or learning to draw is a wonderful entry point to that way of thinking. I've spoken with a number of adult learners who are thrilled with the rich new world that it opens up to them. How would you describe where you are at with your art now and what are your future goals? I like to challenge myself with each painting, and strive for excellence.  After show season is over each year, I can get back to steady days at the easel and I look forward to that a great deal. I tend to set learning tasks for myself. I also try to do an experimental work annually too, and shake things up a bit. I think being an artist means being a constant student, and each new 'aha' moment opens up dozens more possibilities if you 'keep your eyes open'. Like many artists, I feel that I'd probably need several more lifetimes, that I have barely scratched the surface of what can be learned. www.judyminor.ca Judy's website is a delight of thought-provoking material on her approach to art, visual learning, and the role of art for both the artist and those viewing it.  One entry describes the process she used to create "Across the Avon," which captures both the look of the footbridge to Tom Patterson Island in Stratford and the feel of a "magical misty morning" in "a place bursting with creativity and whimsy". Judy enjoyed creating a time-lapse video of "Brush Study" (shown).  This was a new experience which involved jumping out of the way each time the camera alarm went.  She notes that this video and others like it get thousands of views from around the world—it's a wonderful form of universal communication.  Her site is dotted with art-related quotations; one from Winston Churchill seems to sum up perfectly Judy's approach to her work:      "When I die and go to heaven, I want to spend the first million years painting—so I can get to the bottom of the subject."       Judy winds up her show season with a traditional artist's exhibit held in her 19th century saltbox home in Aylmer on Sat Nov 1st from 11pm to 4pm and Sun Nov 2nd from noon to 4pm.  Photos courtesy of Judy Minor  Relish Elgin Mon, 03 Nov 2008 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=83 Re-establishing the connection between field and table.THE FARMERMeet "my farmer".  Her name is Michelle Jory.  She grew up in Toronto, graduated with an Honours B.Sc. in Environmental Science from the University of Guelph, and then began the journey of becoming a great farmer. After one visit to Michelle's Fairmeadow Farm this summer, my husband and I were so impressed that we immediately signed up for membership in the new fall/ winter share program.   I mention to Michelle, a bit sheepishly, that I have started to refer to this as "my farm" (although I am definitely not the one doing the farm work).  Michelle assures me that this is ok.  "The nicest part of being a CSA (Community Supported Agriculture) farmer," she says, "is the sense of community and the positive experience members derive coming to the farm.  Also, it's literal support for a farm family."   More...         THE FOODIEFarmgate Markets, located in St. Thomas, is a partnership between Sandy Lyle, a Fingal area pork, beef and cash crop farmer and Ray Coddington, a certified Canadian Butcher Specialist.  The popular deli and fresh meat shop celebrates its fourth birthday this December.  Ray recently shared some of his thoughts on the business to date.       How did Farmgate get started?Sandy originally had a store on his farm but closed it when operating both became too much.  However, with his strong belief in Ontario raised products, and encouragement from a close friend, he decided to open up a store in St. Thomas.  More...   THE FEASTHere we present you with a hearty feast featuring seasonal produce.  Challenge yourself to make these dishes with as many local products as you can.   Recipes are included in the recipe section below.  Holiday Season Feast Menu Sweet Potato & Cauliflower Soup Lavender Blue's Lavender Honey Mustard Salad Dressing Hearty Guiness Beef Stew Lavender Blue's Fireside Lavender Bread Apple Cider from your nearest orchard Pumpkin Mousse Parfait Relish Elgin Fri, 31 Oct 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=75 The destruction of the main building at Alma College by fire and subsequent demolition will be remembered for many years by the citizens of St. Thomas. It was tremendously upsetting to watch flames overwhelm the elegant Victorian Gothic structure that stood magnificently in the city for well over a century. Along with the death of Jumbo the elephant, killed by a train on the railway tracks of St. Thomas in 1885, the obliteration of Alma College will be remembered as one of the most terrible scenes in the history of Elgin County. Two years before the fire, a motivated group of university professors and administrators proposed the idea of establishing a private university in St. Thomas. The original goal was to purchase the Alma College property to serve as the campus. The historic main building would have been renovated for use as the location of classrooms and faculty offices. For many people in the community, along with members of the Alma College International Alumnae Association, the prospect of having the opportunity to bring the Alma College property back to life was too tempting to ignore. In short order, a charitable corporation was established, the Alma College Foundation, and steps were taken toward the goal of starting up a post-secondary institution in St. Thomas. However, two main problems existed. First, the property was owned by a development group from London, and second, the main building at Alma College had fallen into an extraordinary state of disrepair. Offers to purchase the property were made but always rejected. As the owners of the property pursued their goal of demolishing the Alma College buildings, the goal of the Alma College Foundation persisted. The search began for other properties in the area that would provide an attractive setting for a campus. A few pieces of land were considered. Eventually, a site was secured southwest of St. Thomas in the Municipality of Central Elgin. An article in the local newspaper announced the concept early in June, shortly after the Alma fire.            In an attempt to retain the connection to Alma College, the Foundation has proposed to construct a campus which would include a faithful reproduction of the main building and chapel of Alma College. The school itself would offer an integrated curriculum of arts and sciences with a special emphasis on the importance of public service. At full capacity, the proposed university would host four hundred students, and the focus of the faculty would be put squarely on teaching. A graduate of this institution would have an impressive understanding of the development of the arts and sciences from ancient to modern times, speak at least two languages well, and seek to serve his or her community given the challenges unique to our times. Obviously there are great mountains to climb in any attempt to establish a new university or college in the province of Ontario. An application to gain consent to operate a school must be submitted to a review board set up by the provincial government, and the approval of the Minister of Training, Colleges and Universities must be obtained. Concurrently, there are countless difficulties involved in securing financing for the construction of a campus from scratch, difficulties which are compounded by the goal of setting up a private post-secondary institution. At this time, the first steps have been taken. Directors of the Alma College Foundation have met with provincial officials, and contact has been made with potential donors. Only time will tell if the goal is achievable. It is impossible to know what is possible until an attempt is made. Right now we are firmly entrenched in a time of great change in St. Thomas and indeed Elgin County as a whole. This region has been strengthened and supported in the past by the railway industry and more recently by automobile manufacturing. There is a clear need to diversify our economic base in order to meet the demands of our complex global society. One way to accomplish this task is to establish a distinctive place of learning in our community which will draw academics, students and visitors to the area.                                       Story written by Andrew Gunn.  Andrew is a St. Thomas resident and the president of the Alma College Foundation. For information on the school project, or if readers have any questions, contact Andrew at almafoundation@hotmail.com. Alma College Image courtesy of Elgin County Archives:  Scott Studio fonds.  Box 76, #23789.  Alma Amphitheatre, Spring 1936. Relish Elgin Fri, 03 Oct 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=79 Beth Spence is a Port Stanley resident whose work has been exhibited mainly in Ontario, Manitoba and Upper New York State.  She is a member and past-president of the Port Stanley Artists' Guild and a member of the St. Thomas Artists' Guild.  Her studio is located at 43070 Gentry Lane (by appointment) and she can be reached at 519.782.7772. What is your approach to painting? Painting is extremely personal.  I attempt to approach painting in a broad, abstract way, and deal with the entire canvas, not just parts of it.  Hopefully, a painting should develop as a whole in terms of colours, form and relationship.  It is not so much what you paint as how you see the things you choose to paint and the excitement you feel in them.  When I paint someone, I am not concerned  so  much with likeness as with the character or spirit of that person.  Certain objects and  space can also have their own character.  Media used include oils, acrylics, watercolours or mixed, depending on the subject matter—seascapes, landscapes, portraits, pets or still life. What sparked your interest in being an artist? I was blessed with parents who supported my desire to paint at an early age.  Then I had several well-known mentors throughout my formative years.  During my early teens in Port Colborne, I was able to hop on a bus to Buffalo, New York and attend classes at the Albright Knox Gallery.    How did you become a teacher? I graduated with honours from the University of Western Ontario in Family Studies.  Back then Western didn't have an art program.  At age 40, I had studied painting for several years and knew I wanted to teach art.  I got permission to take a visual arts major for my teaching certification at University of Toronto.  I then taught for twenty years in various schools.  An arts credit was mandatory, and some of the students thought art class would be the easiest—some of them got a bit of a surprise.  But I enjoyed teaching and think it was a definite advantage to start it at an older age.  What are your present interests?     I am active with a small group in painting plein air.  What a wonderful way to explore Elgin and Central Elgin County!  We learn, we offer suggestions and we meet an interested public.   I also teach some very small classes which I enjoy because it is a chance to meet some different and interesting people. Fellow artists appreciate Beth's skills and knowledge, as well as her huge sense of humour and the joy she takes in art, teaching and learning.  She once admonished one of her high school students who was disappointed that he had achieved only 90%.  "A true artist", she said, "shouldn't get 100%—they would lose interest in striving and experimenting".  Beth and the other members of the plein air group are true artists, happy with their adventure and quite content never to get 100%. Relish Elgin Fri, 03 Oct 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=78 Lunchtime Complaints The dietitians at  www.eatrightontario.ca outline four common pet peeves children have about school lunches:  "I hate it when my sandwich is soggy." "My fruit always gets squashed." "I can't stand it when my drink is warm." "I'm tired of the same old thing for lunch." The Solution Here are some tips to help prevent these and other complaints: Think food safety.  Use safe food handling techniques and ensure work area, containers and raw produce are clean.  Temperature control is important to both safety and food enjoyment.  Send frozen drinks or ice paks for cold foods and a  thermos for hot foods.  Follow peanut allergy guidelines provided by your child's school. Make lunch easy to eat. Avoid peeling, difficult to open containers or messy foods.  Lunch time is often short. Give choice. With your child, make a list of favourite foods from the four food groups.  Children who are involved in the planning are more likely to eat their lunch. Get prepared. Stock up on re-usable containers for easy, spill-proof packing.  Keep a stock of cut-up   vegetables in the refrigerator.  Some Outside-the-Box Ideas for Kids Lunches The Deli Buffet.  Pack a divided container with cheese, meat, and vegetables.  Include a veggie dip and a whole grain tortilla, bun, bagel or pita. Cold Leftovers.  Some kids like pizza, pasta, or cabbage rolls just as well cold. Fruit Smoothies.  Blend up in the morning and send in a cold thermos. Pasta Salads.  These may be preferred to a sandwich.  Stir in tuna or chicken, vegetables, nuts or seeds, dried fruit or diced cheese. Yogurt Sundae.  Spoon vanilla yogurt into a wide mouth thermos.  Send favourites like granola, fruit, nuts or raisins to stir in. Roll-Ups.  Spread a tortilla with cream cheese, sprinkle with finely chopped raw vegetables and roll up.  Cut into one-inch slices. Relish Elgin Fri, 03 Oct 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=80 Port Stanley and Sparta invite you to explore their heritage gems during the Doors Open Ontario event, Saturday October 18, 2008.  It's your chance to discover a new place, tour a site that you may have admired, or get a glimpse of some behind the scenes action.  It will also provide an opportunity to talk to people who can give you the "inside scoop", and perhaps a new perspective on history.    Spirited Fun in Sparta The Sparta House Tea Room began as a colonial-style hotel in the 1840s.  Over the years, in addition to being an inn and tearoom, it has served as a funeral parlour and a hardware store.  The owners will share with Doors Open visitors a tour of what was once the upstairs ballroom plus the story of two frequently sighted visitors of the ghostly kind.  In the pre-Halloween spirit, several Sparta merchants decorated for the season will also tell their own ghostly stories.  Live entertainment, including barbershop quartet, pumpkin decorating competition, free treasure hunt and more fun for the entire family will enliven your visit to the village. ON THIS YEAR'S TOUR Alma Villa Erie Salmon & Trout Club Orchard Hill Farm Port Stanley Festival Theatre Port Stanley Fishery Quai du Vin Estate Winery St. John's Presbyterian Church The Windjammer Inn Elgin County Museum Sparta House Tea Room & Restaurant  More info for each location can be found at www.doorsopenontario.on.ca (Go to Events and select Port Stanley-Sparta 2008 in the Event Search).  Photo:  The Sparta House Tearoom Ghost Photo Courtesy Roz Dow of Heart Angel, Sparta Relish Elgin Thu, 02 Oct 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=76 Around About Bayham is a weekly publication that was launched January 17th 2008.  The paper captures the happenings and heart of the Bayham community.  Bayham, Elgin's easternmost municipality, extends from the shores of Lake Erie into the heartland of farm country and includes Calton, Corinth, Eden, North Hall, New England, Port Burwell, Richmond, Straffordville and Vienna.    The Visionary Bayham resident Cheryl Lester took the initiative to start the paper and was its publisher/editor up until this September.  Her career has been as a consultant in organizational leadership and she stresses, "I am not a journalist."  She is however, a person who recognizes potential. The Inspiration Cheryl believed that there were many local assets that might be better appreciated if there was a forum to share the stories.  She quickly began to envision "Around About Bayham—The People's Paper" during a few of her beach walks last year. Cheryl's vision has been realized weekly in a paper that is fun, informative, and full of life, local people, happenings, news and issues.  She has effectively worked through the logistical and time challenges of creating and producing a weekly publication, as well as meeting her consulting commitments.  Cheryl expresses a profound sense of appreciation for the enthusiasm and contributions of community members, as well as those of her husband Doug. Passing the Torch Liz Underhill enthusiastically took over the helm as AAB's publisher/editor at the beginning of September.  Cheryl is looking forward to some of those inspirational beach walks which have, of late, been a distant memory.      Quotes…  My hope was that the paper would help people to see themselves more clearly as important pieces of the Bayham community, a community with great possibilities.  At first many were surprised that the paper wanted their stories and pictures but buy-in to the idea has grown.  It has been intriguing to discover who is interested in writing and their topics of choice.  One recurring column, called "Common Folk" is about everyday people with amazing accomplishments.              ~Cheryl Lester   Liz Underhill can be contacted at liz@aroundaboutbayham.com.  Stories and pictures of Bayham's people and events are always welcome.  For email subscriptions & online content, visit www.aroundaboutbayham.com.   Relish Elgin Wed, 03 Sep 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=77 This new regular feature will bring you information on three aspects of local food.  The Farmer section will feature an area farm operation.  Our Foodie will be a local person passionate about real food, whether a chef, cook, caterer, nutritionist, or home cook.  Finally, the Feast will bring you some seasonal menu ideas, to re-establish the connection between field and table. THE FARMERS Dedicated to bringing their customers fresh, seasonal produce, Empire Valley Farm Market is located just west of Wallacetown on Highway #3.  Dave and Joy Westelaken began farming at Empire Valley in 1984.  They have since expanded and diversified with the addition of the market in 1993 and greenhouse in 2003. Dave manages the planning and production of a diverse variety of crops on 125 acres.    Many kinds of peppers, tomatoes, cucumbers, squash, pumpkins, gourds and sweet corn are grown for processors and fresh market.  It's his hard work behind the scenes that provides the abundance of fresh-picked produce throughout the summer and fall.       The "face" of Empire Valley is an inviting market and greenhouse set alongside the 100-year-old family home.  You will often find Joy there, as she coordinates the hub of activity necessary to operate the farm and market.  Dedicated, long-term employees and the whole family work together to create a popular stop for customers to pick up local fruits, vegetables and flowers,  plus recipes, tips and news of community events. Joy never pauses for long during market season, but it doesn't take many minutes to get a sense of her energy, ability to find and seize opportunity, and practical business savvy.  If there are programs or initiatives available to help with management and promotion of the farm, Joy is sure to have investigated them and signed up as an active participant.  Empire Valley belongs to both Ontario Farm Fresh Marketing, and Fresh Vegetable Growers of Ontario.  This is the second year for the farm's corn maze, as part of the Ontario Maze Craze program.  Empire Valley is now working toward certification with Local Food Plus, an organization which aims to foster local sustainable food systems.    Empire Valley goes to St. Thomas' Horton Market Saturday and Covent Garden Market in London Thursday, bringing produce to their patrons.  Hundreds of loyal customers also regularly visit Empire Valley in Wallacetown. Joy is also an avid community supporter and advocate for the mutual benefits of working with other groups and businesses.  Her enthusiasm invites happy collaboration.  She works with local restaurants such as Lakeview Gardens in Eagle, Tall Tales Café in Wallacetown and The Green Onion in Dutton, bringing their patrons the good tastes of farm fresh produce.Empire Valley Farm Market is at 27983 Talbot Ln, Wallacetown (519.762.3504, www.empirevalleyfarms.com) THE FOODIE The Tall Tales Café is a popular diner and social hub in Wallacetown. Operator and Chef, John Mairleitner sees the move to local as a good fit with his business.  As we chat, he receives several compliments on his coleslaw, which was served the previous evening at the Elgin Cattlemen's Association BBQ in St. Thomas. How did you come to operate the Tall Tales Café? My family has always run restaurants.  My 2 brothers and I had helped out since my Mom took over the Tall Tales in 1982.  I spent a year taking business courses at Fanshawe, with thoughts of being an accountant, but I found I wasn't a desk person.  I discovered Fanshawe also offered Hotel & Restaurant which appealed to me.  I completed that 3-year program, and really liked the cooking part, so went on to apprentice at the Kettle Creek Inn in 1995 and obtain chef's certification from George Brown in Toronto. What are the challenges of operating the business? The business includes a gas bar and variety store with video rentals and lotto kiosk.  It's a challenge to keep on top of the paperwork and management of all three.  But the diversity is also beneficial in a rural location.  What are the benefits and challenges of running a restaurant in a small village? You have to keep in mind time and space available and customer favourites, so the diner format has some limitations, but there's also freedom to offer home-made items and local ingredients. Does your business give you much creative outlet? Catering gives me a chance for more creative cooking. For example, I recently catered a wedding in Rodney at Lion's Gate Estates.  A chef friend helped with the preparation of a meal for 150 people consisting of 6,000 pieces of 12 appetizers.  I really enjoyed doing that, although it was a bit nerve-wracking—a little bit of tension is good though; it helps keep up the flow of preparation. What are your thoughts on the recent emphasis on local? I have to keep convenience in mind to keep the diner running smoothly so some local items fit better than others, but I have always tried to use as much as possible.  I keep in contact with Joy at Empire Valley Farm Market and use what she offers as a menu focus.  Our popular bean and bacon soup uses beans from Ontario Thompson Beans.  Our ground beef, hamburgers, and deli meat are from Evelyn's Sausage Kitchen in Shedden. What are your plans for the future? I have found in recent months that transient customers are down and local customers have increased.  I think that with the price of gas and environmental concerns this trend will continue.  I see this as a great opportunity. The area has lots to offer.  I look forward to giving my local customers greater variety right here with more home-made items using local products, getting involved in the Local Food Plus program, and some other related ideas.  I am really excited about carrying out these plans in the upcoming year. You are well known for seasonal fruit and other pies?  Any secrets to share? The biggest hint is just don't over mix the pastry.  The Tall Tales Cafe is at 29634 Talbot Line, also in Wallacetown (519.762.2605). THE FEAST Here's a smattering of simple autumn menu ideas—all told, they use each of the September & October seasonal fruits and vegetables at least once!  Mix and match to create your own seasonal feast.  SoupsSquash & Apple Soup* Corn & Potato Chowder*SaladsBroccoli & Cauliflower Salad* Shredded Beet-Cabbage Salad*Mixed Greens Salad MainCurried Couscous Chicken*Pork with Stone Fruit & Pear Wine*ExtrasFresh Salsa (recipe at Empire Valley Farm Market)Cucumber Raita & Pita Bread*DessertsPeach Crisp* or CrumbleTall Tales Café Apple Pie*Cheese & Fruit Tray with Grapes, Pears & Apples Watermelon & Muskmelon KebabsSidesRoasted Autumn Vegetables*Brussels Sprouts with Leeks*Steamed Green & Wax BeansBreadsSavoury Zucchini Corn Muffins* Relish Elgin Wed, 03 Sep 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=74 It's a mistake to make a trip to Rush Creek Wines to pick up wine and not take some time to enjoy their many other amenities and the ambience of the farm.  It stretches around the winery, bounded at the back by the Rush Creek valley and offers delightful sights and sounds of each passing season. The Farm On a summer walk around Rush Creek, Wendy Flintoft's strong sense of connection to her farm is obvious.  She notes that its "rich sandy loam soil and temperate Lake Erie north shore climate nourish a diverse range of crops.  These include grains, adzuki beans, raspberries, red and black currants, gooseberries, rhubarb, huckleberries, plus 1000's of pumpkins and sunflowers."  She looks with pride at her traditional English garden and points out the field which is planted for the corn maze, which will become the stage for the haunted corn nights. Wendy continues with a survey of the fruit, noting the ripeness, which wines are made from each and even suggests some tasty food pairings.  You just know that with her closeness to the fields, fruit, wine production and love of cooking the recommendations are bound to be goods ones.  She also talks about some of the challenges of being a farmer.  After losing a couple hundred peach trees following severe winters a few years running, the Flintofts gave in and bull-dozed 2,000.  She also shares the frustrations of many farmers with getting product to local consumers—many grocery stores get the bulk of their produce from the Toronto warehouse, so even if it's local it has to make the circuitous route from here to Toronto and back.  Like other producers, she finds that selling product to grocers is no longer worthwhile. Capturing the Essence of the Fruit Back inside the winery, Wendy stirs a tank of rhubarb which is in the last stage of the primary fermentation.   She says, "We lightly crush 100% pure fruit to start a pulp fermentation using the skins and meat of the fruits."  It's this process that "captures the bouquet, flavours, colours and goodness of each fruit to give our wines lingering, intense and distinctively smooth flavours." The 800 pounds of rhubarb will undergo a second fermentation and after 12 weeks in the tank will be filtered to separate out the sediment.  It will then be fine filtered and sweetened, yielding 200 gallons of wine with a sweetness level of 1 or 2. As she stirs the rhubarb, Wendy tells a bit about how she and husband Kim got into the winery business.  They purchased the farm in 1992.  When Wendy felt that down-sizing in her workplace was a possibility, thoughts turned to taking some Ministry of Agriculture courses related to the fruit-growing she and Kim were already doing.  Says Wendy, "A couple of these were on how to start a winery.  It seemed like there was a lot of red tape, but we continued to research and to plant more fruit.  For two years we did test batches, and gave away the product with a survey.  Our business plan was based on that survey." Rush Creek launched with peach, raspberry and plum wines.  Now in its 12th year, the winery carries 21 varieties and produces about 45,000 bottles per year; several have been award winners.  The Flintofts enjoy developing new recipes by varying, for example, the yeast or sugar level.  Says Wendy, "People stop in and ask what's new and we like to oblige them." Rush Creek offers a style for every taste and occasion, from Pearfection (dry), a 2007 Wine Championship winner, to the best-selling Blueberry Rush (medium), Sweet Spiced Apple featured on the Food Network, and Maple Rush Dessert Wine. Hauntings and Other Fun at the Wineryt's clear that Wendy likes to introduce a good measure of fun into the winery activities.  She enthuses about the haunted corn maze: "We grow special flat-bottomed pumpkins and last year carved 125 and lit them all both nights.  'Creepers' and 'grunters' haunted the corn and the spooky music drew owls from the woods—people were surprised to discover those weren't fake owls!" Many winery visitors have asked to be let in on the secret of the Strawberry Decadence wine, which reveals flavours of first strawberry then chocolate.  The Flintofts are happy to provide the curious with "The Official Story of Decadence" which involves special bees from local Clovermead Bees & Honey flying across trays of cocoa strategically placed in Glen Howe's nearby strawberry fields… Last year Wendy and her daughter Racheal completed "From Plate to Palate", a great little fruit wine cookbook, delightfully illustrated by Shelley McVittie.  The winery offers various tours, including ones with a cooking demonstration.  Particpants appreciate the casual but informative sessions and Wendy obviously enjoys sharing her passion for wine and food. The Flintoft's celebrate the land and the seasons with a sense of appreciation and fun, both of which they wholeheartedly share with visitors to the winery, whether to one of the year's seasonal events, or on just an ordinary day that could become special with a winery visit. Upcoming Events at Rush Creek Corn Maze on now until Oct 19th Harvest Festival Sept 20th & 21st Haunted Corn Maze Oct 24th & 25th   Some Fruit Wine Facts Fruit wines are not new—China and Japan have made plum wine for centuries, and early Canadian settlers made wine from all sorts of fruit. The new generation of fruit wines offer a huge range of sophisticated tastes.  Historically, there have been some poor fruit wines (homemade and commercial).  That reputation and the lack of availability may explain why their popularity lags behind that of grape wine. Fruit Wines of Canada released the "quality certified" (QC) standard a few years ago, modelled on the VQA standard for wines.  Fruit Wines of Ontario (FWO) is the association that establishes and maintains high standards of quality for the fruit wines in this province.  Cooking with Fruit WinesFruit wines make great reductions.  Rush Creek Wines' "From Plate to Palate" features complementary reductions for many entrees.  Try the recipe for Pork with Stone Fruit & Pear Wine, in our recipe section, which uses Rush Creek's Pearfection dry pear wine. Rush Creek offers complimentary tastings daily; various tours; a brushchetta and dessert bar; complimentary licensed outdoor BBQ garden, and shoppe with an interesting selection of gifts and the fine art of Shelley McVittie.  48995 Jamestown Ln,RR #2 Aylmer, 519.773.5432 www.rushcreekwines.com  Relish Elgin Wed, 03 Sep 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=73 The Talbot Trail is the link that connects our county, from the extreme west side at New Glasgow to Port Burwell in the east.  Residents of Elgin are familiar with the Talbot Trail, which was created during the first settlement of the area by Colonel Talbot.  Pioneers were required to build half of the road in front of their property as one of the conditions of receiving their land.  The Trail is marked with a yellow, green and white sign by the St Thomas-Elgin Tourist Association.  Visit their website for an explanation of the symbolism of the sign, as well as a map of the Talbot Trail (www.elgintourist.com/talbottrail.html).  The Talbot Trail of Yard Sales Covering an area of 100km, this event is billed as the longest yard sale in Canada, and maybe even the world.  It occurs annually at the end of August, with this year's event occurring August 23rd, starting at 8am.  Numerous vendors participate, including private residents, artisans, farm markets, crafters, galleries and wineries.  Other attractions include museums, Jumbo the Elephant (in St. Thomas) and multiple BBQs.  Check out the Tourism Association website for more information and to find out where maps are available. Other Events in the Area Many businesses and towns along the Trail hold events to coincide with the yard sales.  Here are just a few: ·         Meadow Lane Winery hosts vendors, crafts and free wine sampling.  ·         Straffordville holds its annual Watermelon Fest. ·         The Chronicle organizes community-wide sales in Dutton, West Lorne and Rodney. ·         Heritage Line and Plank Road is the route for Bayham sales in Straffordville, Vienna and Port Burwell. ·         Heritage Line Herbs hosts a neighbourhood sale and barbecue and offers great store sales as well. While in the Area--Picnic Spots Why not pack a picnic basket to take along as you discover another part of our vast county.  There are numerous picnic spots in each township which all the locals know about - visit one in another neck of the woods and enjoy some new scenery as you dine outdoors. From west to east: ″   The beach to the west of the Marina in Port Glasgow is somewhat isolated and never crowded. ″   A beautifully maintained picnic stop with tables is carved into the treeline along Hwy 3 in Dutton/Dunwich Township. ″   Go back in time and imagine life in pioneer times as you enjoy your lunch on the grounds of the Backus-Page House.  It's just south of Wallacetown at 29424 Lakeview Line. ″   In St. Thomas, both Waterworks & Pinafore Parks have beautiful gardens - the perfect backdrop for your packed lunch. ″   Port Stanley has two well-kept beaches that are conducive to an enjoyable waterside meal. ″   Aylmer's Kinsmen park trail winds along the Catfish Creek and is dotted with picnic tables under shady trees and in a pretty pavilion. ″   Rush Creek Wines has built an impressive picnic area, including a BBQ for your use, picnic tables and umbrellas.  It's also licensed, so you can sip a refreshing fruit wine with your BBQ.  The winery is located at 48995 Jamestown Line, RR #2 Aylmer.  For more details go to www.rushcreekwines.com. ″   It's easy to find a quiet place for your feast on the stretches of beach at the Port Burwell and Port Bruce. Relish Elgin Mon, 11 Aug 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=71 Many of us enjoy the pleasures of gardening in the summer months.  When the kids get out of school for the summer, however, the relaxing days in the garden are forgone for family time spent entertaining the troops.  Why not get the whole family involved in the yard work?  Spending time in the garden helps kids appreciate nature, understand where fruits & vegetables come from and nurtures creativity and physical activity.  There are many resources online and at the local library to help make the garden a fun and exciting place to spend the summer.  Here are some of our favourites:   Canadian Gardening Magazine Website - www.canadiangardening.com The "Gardening with Kids" section has an archive of their articles on gardening projects for children.  Geared toward parents, this Canadian resource offers ideas for theme gardens, information on garden inhabitants and instructions on growing kid-friendly plants.  Articles include "Kids & Butterflies", "Growing Pumpkins", and "Fireflies", among many others. Frogwatch Ontario on the Toronto Zoo's Adopt-A-Pond website - www.torontozoo.com/adoptapond Zoos around the world are celebrating the Year of the Frog in 2008.  The Toad-ally Kids section is an interactive activity zone for kids, with quizzes on amphibians of all kinds.  Older kids can learn to identify different frog species visually and by their calls to help Environment Canada track and save amphibians in Ontario.  There's also a link to the the TD Great Canadian Shoreline Cleanup.  This annual event in September is organized by the Vancouver Aquarium, and has cleanup sites available across the country, including many right here in Elgin County.  Registration is open until August 31st.  Volunteering to clean up a waterway in their area teaches children to appreciate their community, the environment and local wildlife, and realize the fragility of each. The Great Plant Escape - www.urbanext.uiuc.edu/gpe This award winning site from the University of Illinois sees Bud and Sprout assist Detective LePlant in solving the mysteries of plant life.  Geared to 4th and 5th graders, each "case" is designed to expand plant knowledge and an understanding of how food grows.  The interdisciplinary approach touches on math, science, language arts, social studies, music and art skills, but it's so fun your kids won't know that they're learning.  A great way to keep their minds sharp during the school break.    The Yuckiest Site on the Internet from Discovery Kids - http://yucky.discovery.com From roaches and worms to burps and ear wax, this site explains the ins and outs of the gross things in nature and the human body.  In Worm World, kids learn about the role worms play in recycling organic matter.  There are instructions on how to build a worm bin for your garden - the perfect summer project to get down and dirty in the backyard with your kids. Roots, Shoots, Buckets & Boots: Gardening Together with Children - book by Sharon Lovejoy A great resource to get kids started in the garden, this book includes gardening basics, as well as suggestions for 12 theme gardens and a list of the top 20 plants to inspire any kid to be a gardener.  This whimsical book takes a holistic approach to gardening, including garden folklore and herbal remedies, as well as recipes, activities and crafts. Green Thumbs: A Kid's Activity Guide to Indoor & Outdoor Gardening - book by Laurie Carlson Your kids will never be bored this summer if they have this book and a willing adult helper.  Get started with Planting Basics, then have some fun doing a multitude of crafts and projects in the garden.  After harvesting your bounty, refer to the recipe section to find some kid-friendly dishes that will help your young ones understand where their food comes from.  Plus, sections on pests and helpers will familiarize them with the insects, reptiles, birds and amphibians that live in the garden and help to dispel fears that many children associate with these creatures.  Indoor gardening projects are great for those with limited or no outdoor garden. Garden Safety from the Government of Canada - www.hc-sc.gc.ca/hl-vs/iyh-vsv/life-vie/garden-jardin-eng.php This site isn't directed toward children, but is a good resource for parents.  It covers all summer gardening hazards, from the sun to garden chemicals and common gardening injuries, that you should be aware of before embarking on your family gardening adventures.    Relish Elgin Sun, 03 Aug 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=72 Afternoon TeaIt's steeped in tradition and involves myriad possibilities of aroma and taste, opportunity to dine from attractive teaware and tasty little nibbles.   Afternoon tea is conducive to easy conversation and a great way to shift into relaxation mode.  Tea Traditions Tea is thought to have been brought to China by Buddhist monks as far back as 2700 BC.  The art and culture of Chinese and Japanese tea, tea ceremonies and teapots developed over centuries. Tea was brought to Europe from China by Dutch and Portuguese traders in the early 17th century. Soon after, the East India Company began importing small quantities directly to England. Afternoon tea originated in Victorian England.  Anna, the seventh Duchess of Bedford began to invite friends for tea and small treats to relieve hunger pangs in the hours between the typical early light lunch and late dinner.  The idea caught on with the upper classes and then with the general public. Low tea came to be the elegant afternoon affair of the upper classes, served from a lounge or "low" table.  High tea was originally the main later meal of the middle and lower classes, eaten in the dining room on the "high table".  It consisted of more substantial meat and potatoes type fare with tea.  In Canada the term "high tea" has come to be associated with an afternoon repast of pastries, scones and fancy sandwiches.  "Devon Cream Tea" or "Cream Tea" is a more recent version of "afternoon tea" featuring a steaming pot of tea accompanied by scones, clotted cream and jam.  Devon Cream is made by skimming thick cream from unpasteurized milk that has been heated and cooled.  The sweet, delicately flavoured high fat cream is the perfect accompaniament to scones with jam and can be purchased in some grocery and specialty food stores.   A site for bakers, www.joyofbaking.com  offers an alternative to Devon Cream, a delicious combination of mascarpone cream, cream, a little sugar and vanilla.   Elgin County Tea Traditions Afternoon tea has become a popular treat.  The most well-known in Canada is probably the tea at the Empress Hotel in Victoria on Vancouver Island.  Many other spots across the country have come up with their own innovative take on tea, the service, and the accompanying nibbles. Elgin County has several of its own unique afternoon tea destinations—here are three suggestions. The Green Frog Tearoom was started in 1978 to offer a little nourishment to visitors who came to learn about Jimmie Clennell and Selma Caverly Clennell's pottery, and also to celebrate the 30th anniversary of Pinecroft.   The family started out serving muffins and tiny individual loaves of homemade bread with jam and butter served in little pottery dishes.  Today the tearoom has grown considerably, but the extensive menu continues to focus on the recipes of local cooks and foods from nearby farms, served in a Muskoka-like forest oasis. The Sparta House Tea Room was constructed in 1838 as a hotel, then reincarnated over the years as several different commercial establishments then went through various states of disrepair.  At the time of its construction, it was considered to be quite a grand structure, and in recent years it has been painstakingly restored as the Sparta House Tearoom, taking its place once again as one of the mainstays of a visit to the historic village of Sparta. The menu includes lunches with some British-flavoured specialties (Ploughmans Lunch, Cornish Pastie) and dinners Friday to Sunday in summer.  When you enter Sparta House, it becomes evident immediately that tea is an important element here.  Norma's collection of teapots may be the largest you will ever see.  The "Cream Tea" with scones, clotted cream, preserves and a choice of teas (served in your own tea-cosy adorned pot) is a visitor favourite. The attraction of the Silver Birch Tearoom isn't history, but the opportunity to relax in an outdoor herb garden, with its delightful aromas and rushing waterfall.  Heritage Line's outdoor tearoom is also an impressive example of innovation in farming.  Benner Farms was one of thirteen regional award winning farms, recognized by the province in March 2007.   The outdoor tearoom was just one of the innovations Deb and Tom Benner introduced in the process of converting their tobacco farm to an herb operation.  In addition, the potting shed and greenhouse feature in-floor radiant heating systems, floor heat pads and a corn furnace; the former bulk kilns and bunk house have become a kitchen, a store and washrooms. Lunch, appetizers and desserts are served daily (Monday to Friday) from June to October.  Afternoon Tea served with clotted cream, scones and homemade jam is available anytime.  For a decadent delight of bottomless tea, herbed sandwiches, appetizers, fresh fruit, desserts, and clotted cream try the "High Tea Supreme".  You can nibble your way through a three-tiered array of nibbles whilst sipping your choice of tea from a fine china cup. Pinecroft & The Green Frog Tearoom8122 Rogers Rd S, RR #5Aylmer519.773.3435www.pinecroft.ca Sparta House Tea Room & RestaurantMain StreetSparta519.775.2312www.spartahouse.com Heritage Line Herbs & The Silver Birch Tearoom53443 Heritage Line, RR #1Aylmer519.866.5577www.heritagelineherbs.com Relish Elgin Sun, 03 Aug 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=70 Western Elgin Experience is the name of a new website started by a grass roots group whose aim is to market Elgin's western region.  It invites the residents of Dutton/Dunwich and West Elgin to share what's there and visitors to check out the site as it grows.The website is an initiative of MPoWER (Marketing Partners of Western Elgin Region).  Started in 2005, the group forms a working committee made up of "various business, service clubs, agencies and individuals who want to see more people visit the Western Region of Elgin County."  Together, they felt that they could better market the area's businesses and communities and develop some key events that would draw more people to visit. Their signature events include the Horse Farm Tour, Relive the Talbot Settlement & Heritage Farm Show at the Backus-Page House, Travel Western Elgin's Trails Spring Car Tour, and Cactus, Cattle & Cowboys.  The happenings themselves have developed and become increasingly popular, but the offshoot benefit is that attendees also discover the attractions of the beautiful and varied rural setting which stretches from the Thames River to Lake Erie. MPoWER members felt that a website was needed as a central hub to showcase those attractions.  MPoWER volunteers and other community members are great "ambassadors", but had no central place to which they could refer visitors and potential tourists.  In addition, the group wanted to quickly develop an effective way to extend an invitation to visit their region. Early on, the MPoWER group adopted the slogan, "come and explore our good nature".  The website effectively reflects the phrase's many possible interpretations.  It's from the heart, and is the perfect starting point for you to plan your own Western Elgin Experience. Photo by Heather Bell.   Relish Elgin Sun, 03 Aug 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=68 Help Your Kids Plan, Create, Imagine, Laugh and Play Through SummerSchool's out!  It's the time for kids to lose the usual routine and make some summer memories.  Here are a few ideas to have on hand when the elation of "no more books" turns into "I'm bored!"  We will add more ideas as the summer progresses and keep a running list in "Summer Fun for Kids" to the left of the Arts & Recreation Feature.  We would love to hear your ideas too—send them to contact@relishelgin.ca  (Please put "Summer Activity Idea" in the subject line.)  A Survival Guide for Parents & Kids This idea list is a great place to start.  Patricia Dunn of Family and Children's Services wrote the article, which is posted on the FACS site.  Many of her 30 fun tips could easily be worked into multi-day adventures. One idea is to make your own scrapbook or memory box.  Getting the box or scrapbook decorated to hold mementos of summer fun would start the holiday off on the right foot. She suggests that you begin the season with a brain-storming session, getting everyone's ideas on the table.  This also gives children a chance to learn about prioritizing within budget limitations.  Check out all 30 ideas at on the FACS site. Magic at the Port Stanley Festival Theatre Discover the magic of theatre, expand creativity and develop teamwork and performance skills at the Port Stanley Festival Theatre.  PSFT offers four week-long sessions. Three of the weeks are for 7 – 11 year age groups and one is for ages 12 – 17.   For more information, call 519-782-4353.  As of July 3rd there were a few openings left. Creativity from Undersea Adventures to Ceramics at St. Thomas-Elgin Art Centre The St. Thomas-Elgin Art Centre offers a great variety of workshops and classes ranging in length from a day to a week, for age groups 5 – 9 and 10 – 14.  Select from workshops on jewellery making, sports and games, undersea adventures, aboriginal and native art, famous artists, illustrating, painting, ceramic mosaics, photography, art in the media, and in August a week of daily workshops. Advance payment and registration are required for all classes.  For more information visit www.stepac.ca or to register call 519-631-4040. Laugh Out Loud at Elgin County & St. Thomas Public Libraries There will be a whole lot of laughing going on this summer.  Some very creative people have been working on laughter-inducing, fun filled activities and programs at library branches across Elgin County. Paint yourself silly with artist Krista Schneider in Dutton.  Giggle all summer long in Aylmer, where the library will bring you parrots, monkeys and recipes for GOO!  In West Lorne and Rodney, meet the reading challenge and a school principal will have to get dressed up as a clown, perform a juggling act and get a pie in the face!  Find out more at http://elgincountylibraries.blogspot.com/.  Click on your branch to check out the summer fun. Registration for the "Laugh Out Loud" Summer Reading Club at the St. Thomas Public Library began on Monday, June 23rd at 9am.  Children who sign up for the club receive cool stuff (a library book bag, poster and a booklet filled with games, puzzles, and a place to record the books read).  They can also earn tickets to use at a Carnival on July 31st. The rewards of joining don't end there—registered children are eligible to sign up for a wide array of exciting workshops, book clubs, and storytimes.  These activities occur throughout the summer, are aimed at different age groups, and sound amazing!  Just imagine helping your child to create frogs and lily pads with wet clay and paint.  (The creations will be taken away to be fired and glazed, then returned for pickup in a few weeks.)  That's just one example from the summer line-up. Check out the rest of the details on the library website or call 631-6050.  While you can register for the Summer Reading Club anytime throughout the summer, space is limited on some programs—to avoid disappointment, register early. Games, Crafts, Drama and More at YWCA Summer Day Camps Programs in St. Thomas, Aylmer and West Elgin offer games, sports, crafts, outings, swimming, day trips, drama and music.  Call the numbers below for further information.  YWCA St. Thomas-Elgin at 519-631-9800.  Aylmer Community Services at 519-765-2082.  This is also the number to call for Aylmer pool information and hours. West Elgin Support Services at 519-768-0020. Make New Friends at YMCA Day Camp Pre-school camp offers great summer activities for children ages 3-5.  Traditional camp offers a wide range of activities, with new themes each week, like "Amazing Race," Around the World and "Beach Party."  Several specialty camps are also available.  Find all the information on the YMCA website. Pioneer & Adventure Day Camp Backus-Page House offers this opportunity for kids ages 6-12.  The camps run  July 28th – Aug 1st & Aug 11th – Aug 15th  from 9am - 5pm.  Booking is required by July 22.  For more information contact Mandy at  519.762.3072. Relish Elgin Thu, 03 Jul 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=69 Fresh, local produce—it's delicious and delightful for so many reasons. Sense SensationsThe taste, aroma and beautiful colours of fresh, local produce can't be beat.  Not much preparation or fuss is needed to make these foods into simply pleasurable meals.  NutritionIn spite of the goodies contained in fruits and vegetables—phytonutrients, antioxidants, vitamins, minerals and fibre, many of us find we get to day's end short of the recommended number of servings.  For example, the Canada's Food Guide recommendation for the 19-50 age group is 7-8 servings for females and 8-10 for males—have you gotten yours today?  (Click here for the details for all age groups). Support for Local FarmersBuying local food just makes sense—if we don't, farmers will be forced to stop growing it.  Sometimes finding the local product isn't very easy or straightforward, but it's entirely possible with a little organization and effort.  The "Eat Fresh! Buy Local!  Elgin County" brochure is a guide to eating fresh from the farms in Elgin County.  This year's edition includes 44 great places to buy produce, meats, wine, honey and syrup.  Look for it at various locations throughout the county or call Elgin Community Futures Development Corporation at 519-633-7597 for more information. Preserve Some for LaterEnjoy local fruits and vegetables now.  Preserve some for use during the off-season. Go to Leslie Beck's   site for well-researched info on nutrition, buying, storing, preparing, eating and freezing several featured foods.  Beck, a leading Canadian nutritionist, offers ways to incorporate foods such as raspberries and many more into healthy meals and snacks, plus handy recipe links.  Some of her suggestions for those soon to be in-season raspberries: Make breakfast pizzas with whole-grain English muffins, light cream cheese and raspberries.   Mix plain or flavoured low-fat yogurt with raspberries - you can add a handful or granola, nuts or seeds for interest and added nutrition. Plain yogurt mixed with honey and freshly ground mint makes a refreshing treat. To freeze raspberries, rinse the whole berries, gently pat dry and freeze in a single layer. Once frozen, the berries can be transferred to an air-tight bag for storage in the freezer, up to 10 months or a year. Tips from the Horton Market ManagerSharon Little, manager of the St. Thomas Horton Market shares her meal-time hints on savouring summer's bounty in the weekly Market Newsletter.  It's a wealth of quick and easy tips, plus the "cheer-leading section" for all things local and the producers who bring them to us.  Click on the link above to see the latest newsletter.     July Fresh Fruit & Vegetables Apricots,  Cherries,  Peaches,  Plums,  Raspberries Broccoli,  Cabbage,  Carrots,  Cucumber (field and greenhouse),  Lettuce,  Onions,  Peas,  Snow peas, Greenhouse Peppers,  Radishes,  Greenhouse Tomatoes,  Zucchini Relish Elgin Thu, 03 Jul 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=66 It's that time of year again. Yes, gas prices are rising, but the countryside beckons, and so soon will the beaches. If one of your trips takes you to Port Stanley, stop for a meal at TheWindjammer Inn. Originally home to grain merchant and boat captain Sam Shepard, the house has had various incarnations as residence, restaurant, and bed and breakfast inn since it was built in 1854. The current administration looks to last for some time. Kim Saunders left the family farm near Orangeville to go to school in Toronto. Along the way she got involved in the hospitality industry, and it became her career and her life. On Kim's CV are stints with the Liberty Entertainment Group and Peter Oliver. On her own, and with partners, she operated a few of Toronto's well-known eateries, including the European-style bistro Verveine in Leslieville, the hipster hangout Barrio at Queen and Logan, and Mistral at Yonge and St. Clair. Kim was ready for a break from the business when a friend mentioned a town on Lake Erie, where there was a b & b for sale that might interest her. It didn't. But when he same name kept "popping up on the radar," she decided that perhaps she was meant to take a look. And one look was enough. Within a week the papers were signed, and soon after she had keys in hand. "I fell in love with it!" declares Kim. "It needed work," she acknowledges, but "it had great bones." The decision wasn't entirely an emotional one. With a Bachelor of Commerce in Hospitality and Tourism she knew what to question in such a venture. Real estate in the area was "picking up" and she knew that other establishments in Port Stanley, like the Kettle Creek Inn, "had been operating successfully for a number of years." As well, the location offered access to sizeable markets in nearby St. Thomas and London. Still, "I do a lot on instinct," she says, admitting that initially she didn't really understand the seasonal nature of the town. So far the decision seems to have been the right one. The Windjammer opened in May 2006, and things have "not stopped since!" Renovations are ongoing (the upstairs guest rooms are currently being redecorated, as is a pretty sunroom and the guest lounge). Gardens are being rejuvenated. Kim grows many of her own herbs, including lovage, in the kitchen garden. The Windjammer serves breakfast, lunch, and dinner, and the owner's experience shows on the menus, which state the kitchen's food philosophy: "Fresh, Local, Organic, Seasonal and Sustainable." Saunders and Head Chef Theo Korthoff aren't just talking the talk. Since moving to the Port, Kim has built up a network of local purveyors. And the local bounty finds its way into such dishes as Cornmeal-crusted Lake Erie Perch, and Ontario Corn-fed Beef with Market Vegetables and Wild Mushroom Jus. The wine list should satisfy most palates, again a result of Kim Saunders' experience and education. Old and New World are both well represented. Ontario selections include offerings from Flat Rock Cellars, Cave Springs and Clos Jordan. Meals at the Windjammer can be enjoyed in the main dining room, or en plein air on the verandah, which wraps the house on three sides. As well, there is a smaller dining room (the former living room of the home), that can seat 18 comfortably and is available as a private space for groups. "We've had good support," says Kim, both from the local population and from clients in St. Thomas and London. "Things definitely quiet down in the winter," but The Windjammer is open year-round, except for about 10 days in January when Kim and her staff take a well-deserved rest. In the off-season, dinner is served Wednesday through Sunday, and Sunday brunches are a mainstay. But now that summer's on the way, things are ramping up. Diners are coming to the Windjammer from Toronto, Woodstock, Cambridge, Guelph, Brantford as well as from Sarnia, Chatham, Windsor and surrounding areas. After a long hiatus in the big city, Kim Saunders has returned to her rural roots (albeit in a lakeside town). But she's not slowing down and the entrepreneurial spirit is alive and well. Kim would like to make the great foods that are available locally more accessible to the general public. Whether that means a market stall or a pantry store remains to be seen. There's a sign that hangs above the kitchen door at The Windjammer: "You can't change the direction of the wind, but you can adjust your sails!' It's a good old-fashioned adage that reflects both how thekitchen works, and the owner's voyage through her culinary career.  The Windjammer Inn324 Smith Street,Port Stanley, Ontario,519-782-4173www.thewindjammerinn.com Written by CECELIA BUY.  Reprinted with permission from eatdrink Magazine Early Summer Edition.  Cecelia is a writer and designer who has enjoyed living and dining in London and area for the past 17 years.  Find more news from Southwestern Ontario at www.eatdrink.ca.   © eatdrink 2008 Relish Elgin Tue, 01 Jul 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=65 Kristyn Watterworth has a dream of influencing the way we view art.  If you take some time to enjoy her work and talk with her a while, you will likely be convinced that Kristyn also has the talent, skills and a very sound plan to fulfill her goals. Large-scale examples of Kristyn's work enliven the reception area at West Elgin Community Health Centre.  She set out to capture the diversity of West Elgin for the commissioned work; the six oil landscapes include contrasts of beach and field, time of day and season to convey this beautifully. Though only 23 years old, Kristyn has already had a ten year career in art.  Born and raised in West Lorne, she decided in JK that she was going to be an artist.  At thirteen she set out to develop her artistic skills and thinking.  Her mother helped Kristyn to find a teacher and mentor in Harry Wilkinson of Port Glasgow.  She spent 3-5 hours each Saturday for the next five years learning about art with Harry and credits him with helping her to enhance her eye and develop a broad view of what art can be.  Prior to university, Kristyn received the Clarke McDougall Scholarship.  She went on to open a seasonal studio in Bayfield in 2004, and to complete her Fine Arts Degree specializing in Visual Art at York University this spring.  She has arrived at this point in time with a magnificent broad viewpoint of art's potential for herself and others—artists and art lovers. Kristyn believes that more artists should be able to make their living doing art, and hopes to be an inspiration in this regard through example and mentoring.  She envisions a "rich environment" where increasing numbers of people value art which is authentic, and done "from the heart" by a local artist. She sees evidence that the general public's interest in this type of art is growing.  She feels that she can help to grow this interest and in turn the potential for artists to be paid for what they do. Kristyn refers to her plans as a 30-year venture.  The next stage involves developing strategies to market art and educate the public in order to nurture this burgeoning interest.  The mass media, she believes, can play a significant role in growing art appreciation, much as it has done in popularizing interior design. She compares this progression to that of wine appreciation—in the past it was thought by many to be a "snooty" or intimidating pursuit, but wine is now considered to be something anyone can enjoy.  She credits the change largely to equipping people with the language to express their experience.  She wants people to feel comfortable appreciating art and buying something because it speaks to their heart. Kristyn's vision is backed up with an impressive talent.  It is expressed in media including oils, acrylics, pastels, and encaustic (molten wax mixed with oil pigment) and also in a range of formats from landscapes to portraits to abstracts.  She is bold with her colour choices.  Some of her pieces are "erratic," she notes, "and some are more peaceful." Kristyn did her first portrait in public school, using the grid-method technique.  Soon after, she received a caricature of herself and thought 'this is cool"—from that point on she became increasingly intrigued by the way a personality can be expressed "in a glance or by the cocking of an eye." A "feeling" is often the starting point for a piece.  "Then," she says, "I step back and listen—to me creating is a form of visual listening and I have produced some intriguing results this way." The scope of her talent helps Kristyn in teaching her many students, including the children who take art from her during the summer in Bayfield.  She readily sees where budding artists are "coming from" and can coach them in their creative expression.  She takes a great measure of joy in encouraging others to discover, as she has, that "art can be liberating." The image above is Kristyn Watterworth's "Organic", 18"x24" encaustic & oil on board.  The one below is entitled "Perplexity".  ©Kristyn Watterworth, 2008 You can see Kristyn's art from May to October at KryArt Studio & Gallery, 4-9 Main Street in Bayfield, at the West Elgin Community Health Centre in West Lorne, at her spring show in West Lorne and at www.kryartstudio.ca.  She can also be reached at 519.525.2515 or at kryartstudio@gmail.com. ©Relish Elgin 2008 Relish Elgin Sat, 31 May 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=64 "I can't quite put my finger on it," is a widely used phrase to describe having a strong feeling about something, but not quite the right words to express or explain it.  It's likely an appropriate one to describe the sentiment many in the local rural areas have about their community. When you travel the nearby backroads, rural, and small-town areas, you quickly realize that there are hundreds of people with a strong sense of connection to the local history, the land, music, food, and institutions.  These people may have ancestral roots in the area but relative newcomers can also quickly become drawn to its magic.  The feeling may be a bit hard to express and may be accompanied by a fear that this rural lifestyle is slipping away.  The casual visitor looking for "brick and mortar" signs of rural vibrancy might conclude that there isn't a whole lot going on out there in the country. The people of Dutton-Dunwich, Newbury, Southwest Middlesex and West Elgin may soon have that "something you can put your finger on"--a building where the rural "magic" can be expressed, shared and celebrated at the Arts & Cookery Bank in West Lorne. The Bank is a not-for profit community based organization, a building, and a vision.   Enthusiastic community members are led by a board of seven directors.  The building is the 1914 Bank of Montreal in West Lorne.  The vision is to restore this building creatively for use as a heritage centre with the goal to showcase local heritage and culture (past, present and future) through photographs and cuisine in ways that will  promote, sustain and build a vibrant rural lifestyle. As you can well imagine, this is an enormous undertaking.  The board's directors took about nine months to finalize the mission, goals and strategies. Key elements have included finding a suitable building and planning its renovation to meet the goals; multi-layered initiatives for community involvement and fund-raising; strategies for economic success and inclusion of humour—yes humour!   "Fun," they believe, is essential to "inspire visitors to expand their thinking and develop insights about the significance of local heritage." What makes this plan so wonderful is that it has been embraced wholeheartedly by the community.  There is surprisingly little scepticism that this is just a grandiose scheme for dreamers.  Community members intuitively recognize that The Bank is a way to "put their fingers on it", to give substance and expression to what they already know.  As a matter of fact, the community is being invited to "put their fingerprints" all over it. The invitations to the first public preview of the Bank invite you to "'Have a Peek!'  Get a sneak peek inside The Bank and leave your fingerprints all over the building.  The Arts & Cookery Bank Board of Directors invites you to join us for a special afternoon on Saturday June 7th anytime between 12 and 4pm." The invitation and envelope, by the way, are covered in a mass of real fingerprints.  This board of directors may be having far too much of a good time!  The Bank will be a source of interest and inspiration beyond the four areas directly involved.  You are invited—don't miss out on the fun! The Bank is at 242 Graham Road, West Lorne.  The special afternoon Sneak Peek is Saturday June 7th 2008, anytime between 12 – 4pm.  Watch for more about The Bank in upcoming months.  The opening is scheduled for late Fall 2009.   For more information on this event or on The Arts & Cookery Bank contact Grace McGartland, Chair, at 519.768.1777. ©Relish Elgin 2008 Relish Elgin Sat, 31 May 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=62 Martin Fish Market, owned by Tim and Brenda Martin, is tucked under the bridge leading into Port Burwell.  The popular store sells out daily, supplying the freshest of fish to a couple of Port Burwell restaurants, local customers, and to a few popular “Fish Fry” events of the summer, like the recent Vienna Fish Fry which used 240 pounds of yellow perch.  When I mentioned that I would like to know a little bit more about what it takes to get the fish from lake to plate, Tim Martin generously offered to let my husband and myself accompany him out on the boat one morning in April.Luckily for us, the day in spring starts at 6:30am (rather than 4:30) and due to spring quotas, the fishing day is short (a few hours rather than all day).  Prepared with  doses of coffee and Gravol, we board the South Side II moored behind the Market with Tim and his fishing partner Harvey Brisseau.   Fortunately, the weather turns out to be ideal—there is a slight threat of rain but the water is perfectly smooth.  The South Side II’s motor comes to life with the roar that becomes a constant backdrop of the morning. Tim maneuvers his boat out of the harbour and sets course for the first net.  Harvey has been fishing for 50 years, 15 of them on Lake Superior.  Tim is a fourth generation Lake Erie fisherman—his grandfather fished from Port Dover, and his father from Port Burwell.  He started fishing when he was four and has been doing it ever since.The two men fall into the familiar rhythm of managing the boat, the nets and the catch, not seeming to mind as we poke about, take pictures, and ask a lot of questions.The South Side II weighs 19 tons, is powered by a diesel V71 Detroit motor, and is equipped with GPS.  It was built by Tim’s father with a ceiling height to clear his head, which works out just fine for Tim and Harvey, but wouldn’t for anyone over 6 feet tall.  “The South Side I went down in 1975,” says Harvey, “the same day and storm as the Edmund Fitzgerald.”  The nets were set at two locations the day before.  The ones at the first stop are a bigger mesh made of monofilament and intended to catch white perch and pickerel.  The second net is a smaller mesh made of nylon, set on the bottom for yellow perch.  Most of his lines, notes Tim, were his grandfather’s.  The nets get repaired once a year in the off-season.The motorized system for reeling in the fish saves a huge amount of physical labour over the manual one that it replaced.  Still, the process of bringing in hundreds of yards of line and fish requires hands on manipulation as each section is loaded into bins.  The morning’s work of unloading the lines, maneuvering the bins, and removing fish from the nets would be considered a good workout by anyone.“Are you going to bring us luck?” says Harvey as we reach the first net at around 7am.  As it comes up, the disappointed look and exclamation of, “Junk!” tells me the answer.  For the next 2 ¾ hours, Harvey sits feeding the line across his lap, removing hundreds of Sheep Head Fish with a little hooked tool, empty line going back into one set of bins, fish into another.  Harvey mentions that there are extra hooks available if we would like to try it.  One advantage of the roar of the motor is that you can pretend you don’t hear.  Tim finishes reeling in the line and joins Harvey at unloading the lines.  The catch of a few white perch, silver bass and pickerel is worth maybe $50.  I protest that we are not responsible for luck on nets set the day before—hopefully their catch the next day was better.                                      Harvey removing the fish from the net.             The fishermen are more fortunate with the second line.  It holds far less fish, but they are almost all yellow perch.  The mood takes an upswing as the process of reeling and unloading the lines goes quickly.  Tim resets the small mesh net, feeding 1500 yards of it out over a contraption out the back of the moving boat—he obviously has this down to a fine art.  The boat is hosed down, records made, fish weighed, catch report filled out and dropped in the little metal box on the way into harbour and we arrive back behind the fish store at 12:30 am.  This has been a short fishing day—it gets considerably longer in the summer.  The motor is shut down with a welcome quietness, and the fish is unloaded.Brenda is waiting back at the store.  Tim takes a quick break, then heads back to work preparing the fish for sale.  The process is mechanized with some pretty fancy looking equipment, and much speedier since the purchase of the filleting machine a couple of years ago.  But all of the fish goes through a final check by Brenda in the front of the Market—you can’t beat the human touch to ensure all the bones are removed.Commercial fishing on Lake Erie has had its ups and downs.  The yellow perch quota is down by a third again from last year.   Hopefully, the management methods in place will ensure the continued existence of yellow perch stocks.  Dredging is a huge issue in Port Burwell.  With federal government changes, the responsibility for dredging in Port Burwell is in limbo.  Tim drags the harbour with a line, a necessity if he is to get his boat out into the lake, but also a benefit to others who use the port.  Even so, it sometimes takes two hours for the boat to struggle out of the harbour.  And to add to the challenges, the store flooded along with other places in Port Burwell in the spring.Still, the fishermen’s life may continue in the Martin family into the fifth generation.  Brenda and Tim’s son is 16 and thinks he’ll fish too.  He helps out with everything now except for setting the nets.  Brenda is all for this, but would like to see him train in the off-months for a trade to have as back-up.Brenda notes that, even with a constant supply, her family still enjoys eating yellow perch (and pickerel).  That’s because it’s so easy to do variations of preparation to keep it interesting.  Simple is best, she says, you don’t want to overpower the fish’s delicate flavour.  Preparation can be as simple as dipping in egg and milk, then flour, and panfrying in butter.  There are many variations—beer batter or crumb breading, among others—to keep it interesting.                          Brenda finishing the fillets.                      Two restaurants in Port Burwell are good casual places to enjoy a yellow perch dinner: The Lighthouse Restaurant and Pub and Schooner’s Galley, both on Robinson Street.  It’s also available at several spots in Port Stanley and in Port Glasgow.    Martin Fish Market is located at 8 Bridge Street in Port Burwell.  Contact them at 519.874.4877.  ©Relish Elgin 2008        Relish Elgin Fri, 30 May 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=61 Lavender Blue's first Lavender Festival on June 28 and 29 found visitors touring the gardens, breathing in the aromas and savouring the tastes of lavender.  The kids delighted in constructing lavender fairies and visitors could chat with several open-air artists who found some great views for their paintings.  Sandy Douglas from Plates and Platters in Aylmer presented some lavender delicacies for tasting. Here are a few pics from the event plus just a couple of the recipes for Sandy's lavender treats.  (More to follow in future weeks.)  Below that is Suzanne Steed's great article full of  interesting lavender facts and tips. Try Sandy's Lavender Cranberry Sparkler for a refreshing backyard drink this summer.  In a pitcher, combine 1.89 L of cranberry juice, ¼ cup lavender syrup, ¼ cup sugar, 3 tablespoons fresh lime juice and 750 ml lime-flavoured carbonated spring water.  These morsels of Lavender Goat Cheese with Pistachios are packed with flavour.  In a food processor, blend a 12-oz log of soft mild goat cheese, 2 tablespoons of cranberry chutney or fig or plum jam, and 1 teaspoon dried culinary lavender buds (finely ground in a spice grinder).  Transfer the mixture to a pastry bag and pipe into mini phyllo shells or crackers.  Top with coarsely chopped pistachio nuts (toasted or untoasted).                  Top-The Gardens; 2nd row-Sandy Douglas of Plates and Platters; 3rd row-Local Artist Connie Greger; 4th row-lavender fairy craft   Lavender: A Sense Sensation! by Suzanne Steed Aromatic, sweet, soothing.  All of these words have been used to describe the scent of lavender.  At Lavender Blue Lavender Farm, we are aware of the pleasures of accidentally brushing up against these plants and smelling the intoxicating scent.  The distinctive fragrance of this remarkable plant is recognized the world over, and lavender has been grown and appreciated almost since the beginning of recorded history. Lavender is native to the Mediterranean regions, islands of the Atlantic, and India.  Sometime during the 7th century, lavender found its way to southern Europe.  By the 1600’s in England, lavender was growing in popularity and was used in perfume, bathing and gifts.  At this time, it also began to be grown commercially, and this practice was brought to North America by the Quakers.  Although lavender is not native to England, the damp, chilly climate was an environment where lavender thrived.  In combination with the long summer days, the plant produced more oil.  The quality of English lavender oil became one of the world’s finest by the late 1800’s.  It is interesting that a non-native plant is so commonly referred to as ‘English Lavender’ and the association continues today. Lavender also grew well in France, and was harvested by hand by local shepherds until the early twentieth century.  Just prior to the First World War, French perfume houses and the French government worked together to remove almond orchards and plant lavender to help provide jobs in the Provence region.  Provence now has become the world’s leading producer of lavender essential oil.Lavender has many uses, dating back to at least 77 AD, when its benefits were first recorded.  Its therapeutic properties were used to relieve menstrual pains, upset stomachs, and ease insect bites.  In early Egypt, lavender was used in mummification.  When King Tutankhamun’s tomb was opened, urns were found filled with lavender that still held its scent.  Roman soldiers used it to help heal wounds on the battle field.  Today lavender is still recognized for its antiseptic properties to help clean wounds and promote healing.  It is used to relieve congestion, headaches, nausea and tension and induce sleep.  New research in aromatherapy has shown that 3 minutes of lavender aromatherapy increases performance on mathematical tests.  These findings may have applications in the work place.  Lavender is also used in many specialty gourmet foods.  It belongs to the mint family, distinguished by its square stem and wonderful fragrance.  It is closely related to the culinary herbs sage, marjoram and thyme.  These herbs, including lavender, are found in the popular herb blend ‘herbs de Provence’.  Lavender is a drought tolerant woody shrub ranging in size from 6” to over 4’ with green to silver leaves and a wide range of flower colours from white to pink and purples.  There are over 30 species, with angustifolia, stoechas, denta and x intermedia (Lavandins) being the most common.  At Lavender Blue we grow angustifolias and Lavandins because they tend to be more tolerant of cold, wind, rain and snow, as long as they have good drainage. The ideal soil for growing lavender is a sandy loam or any light well-drained soil.  Although older plants are tolerant of dry conditions, adequate irrigation and rainfall increase stem length and spike numbers.  Young plants need to be watered until they become established.  Lavender plants need to be pruned at least once a year.  We start pruning our lavender in April.  Harvesting at Lavender Blue is a celebratory time for us.  We kick off the start of the harvest with a Lavender Festival at the end of June.  We monitor the lavender closely and when we see one or two flowers present on the spike we begin harvesting by hand. The lavender is hung to dry and then used in our lavender products.    Written by Suzanne Steed, owner and operator of Lavender Blue Lavender Farm.  Contact her at info@lavenderblue.ca or 519.494.5525.  www.lavenderblue.ca.  The farm is open to the public Thursday through Sunday, from Mother’s Day to Christmas.  Relish Elgin Fri, 30 May 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=63 At the south end of Moore Street in St. Thomas, the elegant, imposing main building of Alma College stands empty and neglected. Nearly twenty years ago the original Alma school for girls closed following a protracted strike by the teachers. For many citizens of St. Thomas, and for countless visitors as well, it has been heartbreaking to watch the main building and chapel of Alma College crumble slowly. The process of deterioration has accelerated greatly since the property was purchased in 1998 by a consortium named Alma Heritage Estates. Recently the owners applied for a permit to demolish the main building and chapel. In August 2006, St. Thomas City Council voted unanimously to reject their request for a demolition permit. The owners appealed the decision made by Council, and the fate of Alma College will likely be decided this fall by members of the Ontario Municipal Board. It is a struggle that has attracted a great deal of interest from people in the region and beyond. Certainly it is depressing to think that the main building and chapel might be demolished. Alma College opened in the fall of 1881. Thousands of students and visitors from all over the world have moved through the buildings. The idea of a college for young ladies was developed by Reverend Albert Carman, a minister and scholar who believed that St. Thomas would be an appropriate location for an institution of higher learning. Meetings that took place in 1876 produced the vision that Alma College should be 'an educational institution designed to afford young ladies a liberal course of instruction in all that tends to make their lives useful and happy, and their tastes elevated and refined.' This principle guided the foundation of the school and helped it to flourish for more than a century.  Over the years, the traditions formed and initiatives undertaken at Alma College provided the students and faculty with an authentic sense of continuity and stability. Art, music and athletic programs grew at Alma, and the wider St. Thomas community benefited tremendously from these developments. Neighbours played tennis on the courts at Alma. Lessons were given to children in the swimming pool. Music recitals were held in the W.F. Thomas Arts Theatre. Concerts were given in the magnificent outdoor amphitheatre. Indeed, the relationship that developed between Alma College and the city was a strong one. Along with the railways and the agricultural community, Alma College served as one of the rocks upon which the city was built. Students came to Alma from the Caribbean, Europe, Bermuda, South America, Japan, and across North America. In the middle decades of the twentieth century, a special United Nations evening was held each fall at the College. Students would discuss their homelands and display their flags. St. Thomas gained a reputation internationally as the host city of a very fine school for young women. One of the greatest projects commenced at Alma College was the construction of the outdoor amphitheatre. It is an effort beautifully remembered in a short booklet entitled 'Beauty for Ashes' written by Dr. Perry Dobson, principal of Alma from 1919 to 1947, and from 1951-1953. Really the story sums up the remarkable relationship that existed between Alma and the city of St. Thomas. The gully to the east of the main building and west of Ross Street had been the dumping ground for the surrounding neighbourhood for many years. 'Down into this hole went discarded eaves-troughs, baby carriages, cook stoves, wire mattresses, all intermixed with coal ashes and cinders, to say nothing of rotting garbage, with a bit of sewage trickling through.' Finally the Alma College Board bought the property and erected a fence to stop the dumping. After some clean-up work, the movement began to open a fund for the construction of an open air theatre. Many local people contributed their money, time and expertise. Seats, balconies, and a stage were built into the valley slope. Plays were performed in the amphitheatre. Graduation ceremonies and weddings were held there. 'For some years, too, the annual College celebration of Holy Communion was held in this place which then seemed like a specially dedicated Cathedral. One of the Alumnae who was privileged to attend said she never expected to be nearer Heaven upon this earth. Truly it was a Holy Place.' Dr. Dobson is remembered as a great builder of both Alma College and St. Thomas. He died in 1962. Today the amphitheatre is overgrown with grass and weeds. If the buildings are torn down and the amphitheatre is abandoned, it will be easier to forget how beautifully the property was once kept and what great joy was once felt there. Hopefully the importance of Alma College is not forgotten this fall as the request for a permit to demolish the buildings is contemplated. We need the physical presence of the buildings to help remind us that communities are built around more than efficient commercial properties and residential developments. Alma College is part of the soul of the city of St. Thomas.   Submitted by Andrew Gunn Photo courtesy of the Elgin County Archives.  Scott Studio fonds.  Box 76, #23789.  Alma Amphitheatre, Spring 1936. Relish Elgin Thu, 29 May 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=56 Launched in October 2007, Pick Ontario is a cooperative effort by those vested in the Ontario floriculture industry in this province to raise awareness among consumers about the origin of their cut flowers and potted plants and increase their presence in the marketplace.  Their goal is to make Ontario-grown flowers easily recognizable to consumers by creating a uniform brand. Partners include Flowers Canada (Ontario) Inc, an association of Ontario floriculture industry professionals; The Ontario Greenhouse Alliance, a partnership of Ontario greenhouse vegetable and flower growers; the Agricultural Adaptation Council, a non-profit coalition of 71 Ontario agriculture, agri-food and rural organizations; and Agriculture and Agri-Food Canada.  Some advantages of buying locally grown fresh flowers and potted plants: You ensure the freshest product, with little storage time. There’s no need to transport the product, decreasing fuel consumption and pollution.  You’re supporting a local grower.  There are 650 greenhouse farmers employing about 10,000 people in Ontario. You’re supporting your local economy.  The floriculture business in Ontario has an economic impact of $2.7 billion annually. Our province’s strict production regulations paired with the most up-to-date technology and growing techniques ensures a top quality product. Less costs used in transport usually results in better value for the customer. More than 150 varieties of potted plants can be grown in Ontario, including chrysanthemums, gerberas and lilies.  Bouquets of fresh, local cut flowers may include alstroemeria, irises, tulips, or one of the 47 other varieties available here.  The Pick Ontario website has a list and short description of many of the other flowers offered by local growers, and where you can find them. Relish Elgin Thu, 01 May 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=55 The Perfect Spear A thick, straight, bright green stalk with a compact head signals a really good harvest of asparagus.  Store in a sealed bag in the refrigerator with the bottoms wrapped in a wet paper towel.  Make sure to wash them really well, as sand gets trapped in the “scales” as the stalks are growing.  Cut off the woody base of the stem before using. Cooking Asparagus Asparagus is so versatile that it can be cooked using multiple methods and eaten either cold or hot.  Tips adapted from the Ontario Asparagus Growers’ Marketing Board’s “Recipes Featuring Ontario Asparagus”.  For a treat, serve cooked asparagus with Hollandaise sauce, melted butter, olive oil, or parmesan cheese. Boiling: Stalks can be put upright into an asparagus cooker, laid flat in a sauce pan, or cut into 1-inch pieces and covered with water.  Bring the water to a boil and simmer for about 2-4 minutes, until tender crisp. Stir-Frying:  In a wok or frying pan with cooking oil, stir fry 1” pieces for 5-7 minutes. Steaming:  Steam for 3-8 minutes over boiling water using a vegetable steamer. Grilling:  Brush with oil and cook on a medium grill for 8-10 minutes. Roasting:  Brush with oil, salt and pepper and roast in a 450° oven for 8-10 minutes. Microwaving:  Cover with water and microwave on high for 4-6 minutes. Interesting Facts It takes three growing seasons after planting before a patch of asparagus can be harvested.  The plants need to grow a strong root system to ensure a robust crop, and the berry-bearing ferns produced by mature plants are essential to the following year’s growth. Asparagus can grow as much as 10” per day during the peak season, requiring daily harvest. Asparagus was first cultivated in Greece approximately 2500 years ago.  It was thought that the vegetable had herbal healing properties and used it to cure ailments such as toothaches and bee stings. About 40% of people experience distinctively sulphurous-smelling urine after consuming asparagus, and it’s not fully understood why the other 60% do not.  Some scientists believe that there’s a difference in the way the asparagus is metabolized between the groups, and others think it may be an issue of detection - everyone metabolizes the same way but only 40% can smell it. And It’s Good For You Too! Asparagus is a source of vitamins C and A, as well as folic acid, potassium and dietary fibre.  It is low in calories and sodium, and has zero fat and cholesterol.Find a recipe for Asparagus Risotto in our recipe section below.  For more information and recipes using asparagus, visit the Ontario Asparagus Growers’ Marketing Board website. Relish Elgin Thu, 01 May 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=57 A recent Tuesday morning taping of Daytime St. Thomas proved to be fun, informative and positive.  Minutes before the show's 11am start on April 29th, the waiting room was abuzz with the chatter of upcoming guests.  Interviewers Sarah Francis and Sean Avram opened the hour with a few minutes of light chit-chat, establishing the relaxing tone that continued throughout the program. Then the parade of guests began.  Each was shepherded by Marg Goulding from the waiting room to the taping area in time for his or her interview.  The cameras rolled and Sarah or Sean (or both) struck up a conversation aimed at revealing the highlights of an upcoming community event or initiative. Representatives from St. Thomas-Elgin Public Art Centre, Volunteer Elgin, United Way, and North American Railway Hall of Fame provided information and insight into some exciting upcoming fund-raisers and projects, clearly reflecting the passion of their members.  Kaleb Hikele and Rae Gibson talked about the drama Jesus Christ Superstar being staged at Parkside Collegiate in St. Thomas.  Sean and Sarah interjected just the right notes of levity and questions to bring out the most from each guest.  Passion, drama, humour—the program had it all.  The show ended with wine tips by Chris Bell, from Wine Judges of Canada.  Sarah bemoaned not being able to taste as she's pregnant.  Sean teased that this wasn't going to prevent his appreciation of the samples. Nine guests from six organizations were able to present a wealth of information and the live show wrapped up at noon sharp.  It was upbeat and ticked along like clock-work.  Everyone was obviously happy with the morning's efforts. I wondered, is every production as smooth and positive as this one had been.  Producer, Joe Brown, admitted that this taping had gone particularly well.  It's inevitable that some Tuesdays go more smoothly than others, but the show consistently offers viewers interesting insights into their community. Daytime St. Thomas is in its second season and is enjoying increasing community recognition.  Joe Brown worked previously for 10 years to help establish community TV programming in Oxford County.  He notes that "it takes some time to develop, but increasingly, non-profit organizations are realizing that this is a great way to promote Elgin events and people." The show relies heavily on dedicated volunteers.  Some are students who want to prepare for college courses or careers in broadcasting.  Student volunteers, Lily Maule (graphics operator), Gord Giza (director) and Assistant Producer James Francis contribute to the "well-oiled-machine" atmosphere behind the scenes, and at the same time gain great experience. If you are not a regular viewer of Daytime St. Thomas on Rogers Cable 13, check it out.  You will discover entertainment ideas, event information and volunteer opportunities and you'll probably gain a greater appreciation for the vibrant non-profit sector in St. Thomas-Elgin.  The show airs live Tuesdays at 11am, and daily for the remainder of the week at 11am, 4pm and 11pm. Take advantage of the opportunity to tout your organization's news.  You will find that the crew and interviewers share your enthusiasm and are adept at helping you convey it to your local community. Click here to learn about the show, its hosts, volunteer opportunities and more. Relish Elgin Thu, 01 May 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=48 You will soon be able to savour a beer that has been carefully crafted from local ingredients right here in St. Thomas.  After nearly two years of planning, construction and recipe development, Railway City Brewing Company is expected to open in April 2008. The brewery's name gives a nod to the past and the importance of St. Thomas' railway heritage, but the brewery itself has a thoroughly forward-looking aim to provide taste-pleasing beer for years to come.  The micro-brewery will be run by Al Goulding, former owner of a successful wine and beer business in St. Thomas, and Paul Courriveau, founder of the Iron Horse Festival and Canada Southern Railway Station restoration effort.  They set out to create a great beer which would use local ingredients and methods to minimize environmental impact. The brewery, located at 168 Curtis Street in downtown St. Thomas, features a 10-hectoliter system comprised of a kettle, mash tun, hot liquor tank and 6 fermentators.  There's also a custom small-batch kitchen on site where their inaugural ale was developed and which will enable them to create new unique brands as they grow. Railway City's launch beer, "Ironspike Blonde Ale", tastes really good.  And the bottom line is, it's the taste that matters.  But it would be nice when you serve the beer to your guests to be able to say, "yes it is delicious, and made right here in Elgin County.  The hops come from Elgin and that great clean finish is due to the all-grain recipe with the addition of a little wheat!" Railway City Brewing will sell direct to onsite customers and licensed retail businesses.  To further your tasting enjoyment, their store also has branded merchandise like glasses, growlers, shirts, caps, and tap handles.  They plan to make events their specialty and have stocked individual draft refrigerators and a Draught Express Portable Draught Trailer. Concern for the environment has played a big role in the selection of ingredients, set-up of the brewery and the supplies it uses.  Railway City draught beer at your local restaurant is delivered in returnable kegs and growlers. Locally micro-brewed beer doesn't need to travel far, reducing its environmental footprint.  Railway City's recyclable PET plastic stadium bottles reduce the need for exterior cardboard packaging.  Their glass growler bottles can be returned for refilling (with cost savings as well). Natural grains will be shared with local farmers to use as feed supplement.  And, special event beer will be offered in cups made from corn and completely compostable. Railway City Brewing owners have overcome some start-up hurdles and delays with a sense of humour and confidence that this St. Thomas landmark will be the place for lively tours, events and really good beer for years to come. Beer 101 Here's the short course on beermaking, with a few notes on RCBC, just so you can tout our beer knowledgeably. Beer has been made since medieval times, using a few basic steps and ingredients. It's attention to detail and tiny variations that mean the difference between a mediocre beer and a really good one. Malting.  Barley is the main ingredient in beer.  Malting companies take the grain and soak, germinate (sprout), then dry roast it to create the malt. Railway City uses carefully selected Ontario sourced Malted Barley and Grains.  Their current recipe uses a carefully selected blend of 3 premium malts. Mashing.  At the brewery, the malt is mixed with heated, purified water in a mash tun allowing the enzymes in the mash to break down the starch into sugar. Lautering.  The mash is sprayed with hot water to rinse out the sugary extract.  This sugary "wort" is run off to the brew kettle. Boiling and Hopping.  The wort gets boiled (the time depends on the type of beer).  Hops are added to give flavour.  They are the pinecone-shaped, green coloured female flowers of the hop vine that are harvested each fall and dried for use in brewing.  Craft brewers can select from many different varieties of hops, each one adding a characteristic aroma and flavour. Railway City uses a premium locally grown variety of hops. Cooling.  The wort goes to a brewhouse device where any remaining hops are removed before it's cooled. Fermentation.  Yeast is added to the cooled wort in the fermentation vessel.  The yeast converts sugar to carbon dioxide and alcohol.  The type of yeast and length of fermentation influence the flavour. Railway city beer is top fermented using a temperature controlled cold fermentation process. Conditioning.  The beer is aged in cold storage for three weeks or more to condition. Railway city beer is keg conditioned to perfection.  It's all-natural, crafted in small batches with no artificial adjuncts or preservatives. Railway City Brewing Company is located at 168 Curtis St. in St. Thomas, 519.631.1881.  Find out more at www.railwaycitybrewing.com. Relish Elgin Tue, 25 Mar 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=49 Selma Caverly Clennell and Jimmie Clennell started Pinecroft Pottery in May 1948, making this the 60th anniversary year for Canada's oldest family-run pottery studio.  It is now operated by Jimmie and Selma's niece Brenda Smith and her husband Paul. Creation of the place that we know today as Pinecroft actually began much before 1948.  Selma told the story in a charming publication "Pinecroft, Let the Story Be Told".  She paid tribute to the hardy pioneers who cleared the forest to create the parcel of land that in 1903 became the property of Arthur Caverly.  He had a farm that was no longer being farmed, realized that the water table was down due to depletion of the woodlot, and set about to reforest.  Years of tree planting and building served as employment for several workers—Arthur was a butcher and lost employees each summer when he had to lay them off due to lack of refrigeration. Starting in 1921, 85,000 trees were planted.  The little stone house in which the Caverlys lived was built.  Arthur was also an avid Muskoka hunter and fisherman and got the idea of creating a little Muskoka for the day when he could no longer travel north.  In 1928 he created a trout pond; in 1937 built a one-room cabin for his wife to use as a Sunday retreat, then another just south of the lake for his brother.  In 1939 a log cabin for the Aylmer Rotarians to hold their meetings was constructed.  When gas rationing came into effect with WWII, the cabin was used by the Canadian Air Force based at the training school north of Aylmer for graduation parties. Arthur and Selma's son David went to university.  Their daughter, also named Selma had qualified to teach, which she did for the thirteen years.  From 1942 to 1945, she became Wren Caverly at Naval Service Head Quarters. Jimmie Clennell, who was destined to become an integral part of the Pinecroft story, had a quite different life.  Born in England, he had been orphaned at six, raised by his grandmother, and at age 14 had gone to work in the coal pits.  When his grandmother died, Jimmie and his brother Jack traveled to Canada to live with their uncle in Medicine Hat.  Within four days Jimmie had a job in the Medalta Pottery.  For the next thirteen years Jimmie learned every phase of pottery.  During his last three years there he studied intensively with the Medalta experts, experimenting with the art and science of Canadian clays and the glazes to compliment them.  When WWII came along Jimmie joined the 22nd Battery of the Royal Canadian Artillery, trained for beachhead landing, and was part of the first landing on the beaches of Normandy. At war's end, both Selma and Jimmie were thinking of transition back to civilian life.  Selma wasn't interested in going back to teaching and discovered craft courses had been set up for veterans at MacDonald college in Ste-Anne-de-Bellevue, Quebec.  As soon as she had her hands in the clay Selma knew this was her destiny.  Jimmie had no notion of returning to the potteries, but was urged to put his knowledge to good use and directed toward the course at MacDonald. January of 1946 found both Selma and Jimmie enrolled in Ceramic Design at MacDonald College.  Over the next two years,  they developed their skills, tested clays and glazes, built kilns and decided to work together as potters. Jimmie and Selma first planned to set up a studio in New Brunswick.  However, Arthur was anxious for Selma to return to Aylmer and offered them workshop space.  In May 1948 all of their equipment and supplies were moved to the little cabin and they named their business Pinecroft. They married soon after. A market was found and the days were filled with the sometimes back-breaking labour that was pottery in the early years, developing clays and glazes, improvising equipment, educating the public about pottery, teaching, and encouraging the arts.  In the 50's their pottery was available in 200 gift shops. After twenty-five years Jimmie and Selma turned their thoughts to semi-retirement and the future of Pinecroft Pottery.  They had many students over the years, but serious potters were rare.  However, both Tony Clennell and Brenda Caverly Smith (their nephew and niece) demonstrated interest and talent.  Brenda took a year's sabbatical from her job with the City of London to work at the pottery and never left. In 1976 Brenda and Tony enrolled in a six-week summer course in stoneware at the Banff School of Fine Arts.  Both came back full of enthusiasm and insights.  "I may have driven Jimmie and Selma crazy with my new ideas and demands," says Brenda.  But it was the start of a new invigoration at Pinecroft as she gradually took over the demands of the pottery.  Tony was newly married and teaching school in Wiarton—he opened a part-time studio there and continued to take many pottery courses and develop as an artist. The tearoom opened in 1978 as a celebration of the 30th anniversary.  Many Women's Institute groups had come over the years to learn about pottery and enjoy a picnic lunch.  The tearoom filled the need for tea and a little sustenance, but then it just kept growing to include daily lunches and weekend brunch. In the 80's Selma and Jimmie trimmed their workday to 9 to 5.  Brenda had married Paul Smith and was raising a family, things at Pinecroft slowed down (a bit) and the teaching came to a halt.  Selma passed away on Christmas Eve in 1994, and Jimmie in 1996. Today Pinecroft, The Green Frog Tearoom and Selma's Cabin welcome visitors to the quiet forest oasis.  Brenda still produces fine pottery, in many ways similar to that of sixty years ago.  Collectors of Pinecroft pieces old and new continue to appreciate hand-made pottery which is well proportioned, designed and glazed.   The Dufferin Exhibit Conrad Biernacki, the Programs Manager at the Royal Ontario Museum, introduced himself to Brenda several years ago.  That's when he began to bring her boxes of Pinecroft Pottery he had collected for examination.  On one visit he suggested that it would be a good idea to have an exhibit.  Brenda was at first taken aback, but Conrad's enthusiasm brought her onboard.  That's when she began to gather together early pieces and information.  Luckily Pinecroft had a wealth of material, largely due to Brenda's sentimental nature and habit of being a bit of a "pack-rat". Biernacki co-curated the exhibit Pinecroft 1948-2008: Celebrating 60 Years of Canadian Achievement, at the Dufferin County Museum from June to September of 2007.  The exhibit comes to the Elgin County Museum August 2nd to December 20th 2008.  Over 200 pieces, original tools and archival material will bring to life 60 years at Pinecroft.  Snapshots in Time Many of Pincroft's stories provide snapshots in history of Elgin County, Ontario and beyond. A Swedish Bride The Chicago World's fair in 1893 was an impressive sight nicknamed the "White City." At peak construction there were 12,000 workmen. They advertised for millwrights in Aylmer, and teenaged Art Caverly went with his uncle to work on the gate. In Chicago, Art met a young Swedish immigrant named Selma Maria Sundell in an ice-cream parlour. He came home after the fair opened but was unable to stop thinking of Maria, so he sent for her and soon after she traveled by train to Aylmer. Says Brenda, "I never was quite sure why they looked for people to work on the Chicago world's fair in Aylmer Ontario." WWII and Veterans Retraining WWII changed the course of the lives of many, including Selma and Jimmie. Following World War II the Canadian government was determined to give better treatment to returning vets than it had following WWI. Funding was offered for re-establishment, including education in university, technical or arts & crafts training. Selma noted in her book that "Ste Anne's was a period of transition for the veterans especially the men and nurses who had seen active service in the field. For many it was a soul-searching period, a time to adjust to civilian life and find a peace in the world they had left. Involvement in Arts and Crafts met the needs of many." The Medalta Pottery When Jimmie arrived in Canada he quickly found work at the Medalta Pottery. Medicine Hat was blessed with its location on the CPR mainline, cheap power from natural gas, and nearby high-quality Saskatchewan clay, attractive to entrepreneurs interested in establishing an industrial ceramics industry. Medalta Potteries was the longest running and largest producer of household crockery and hotelware in Canada. By the 1940's restaurants, hotels and railways all used Medalta's tableware. Today, Medaltaware is highly collectible. Gail Crawford notes in Studio Ceramics in Canada "To Albertans in the 1920s and 1930s, clay was gold, a precious commodity indispensable to everyday life . . . These same clays eventually spawned the development of a dynamic studio clay movement." Bringing Studio Ceramics to Southwestern Ontario In the 1940's, Quebec and the Maritimes were kinder locales for craftsmen, than southern Ontario. The potter's craft was better supported and understood there. So from the beginning, Jimmie and Selma set out to educate and to share their passion with others. They demonstrated and taught customers, classes from Fanshawe College, Women's institutes, service clubs and hundreds of school children. Brenda notes that "this went on up till the late 70's, every one of them hearing the history of the clay and glazes, seeing the magic of the wheel, all free of charge as they felt it was their contribution to the enlightenment of people to the beauty of art." One interview taped on Pinecroft's 40th anniversary found Jimmie and Selma (who would have been 88) still thrilling over the joys of the clay. Said Jimmie, "There's a magic and majesty in working with clay on a potter's wheel. The pots I make now are equally exciting as the ones I made 40 years ago." He conveys an obvious sense of joy (and a good measure of humour), as he notes that he occasionally forgot the strainer holes on the teapot—this might amuse or perturb depending upon the recipient. Appreciation of the Arts In Elgin County Jimmie and Selma shared an appreciation for artistic endeavour, from anything made by hand to the performing arts. Brenda says, "They had a passion for Shakespeare and made sure that anyone who had not experienced Stratford made the trip with them at least once." In 1988 they started a program in St. Thomas called Appreciation of the Arts, which will celebrate it's 20th anniversary this year. Rick Hodges has had a long association with the program, as did his father. He fondly remembers working for Jimmie on his stone house and learning relief pottery from Selma. He says that the Appreciation of the Arts program was such a wonderful concept because it was conceived largely as an encouragement for starting artists. "It was an opportunity for beginners to participate, and at the same time see work at a level they could aspire to. The show philosophy continues to this day—it is meant to be a forum for appreciation of both performance and visual arts." The Potter's Art There's probably no art form that demonstrates quite so clearly the synthesis of passion, art, science, and technology as that of the potter. Wheels, Kilns, Clays and Glazes The first Pinecroft wheel was a kick one which Jimmie made. It was fine for demonstration and large pieces, but for making fifty pots a day, electric was needed. Joe Muma of St. Thomas built their first electric stand-up wheel, and then three more. Eventually they were able to purchase factory built variable speed wheels for use with pottery classes. Selma described the seemingly endless task of constructing brick electric kilns. It was a momentous event when they were able to purchase a two-ton propane kiln from Culver City Colorado. Today's potters can order clay from a supply house. Not so back when Pinecroft began. For the first twenty years Selma and Jimmie made a clay body formulated with clay from Nova Scotia and Hamilton. It was low temperature (electric) fired to produce a rich red earthenware. Removing the impurities of roots and stones involved washing, sifting, screening and removing water—a tedious affair using several homemade contraptions. Selma noted that it was to her advantage not to learn too much about this process. Eventually prepared clay became available that only needed to be pugged to remove the air. Says Brenda, "Selma actually had a special contraption made for Jimmie one year for Christmas. It was looked like a baseball bat, but probably six times bigger." The purchase of a walker pug mill was a welcome addition. In the 80's the change was made to a stoneware clay body fired with higher temperature gas. Today Paul still makes the clay body for Brenda. "That way," she says, "you can reclaim your clay—because you know the composition you can reuse scraps, which isn't possible with commercially prepared clay. And he makes the best clay ever." The glaze used in pottery must be formulated to suit the clay body. Jimmie formulated all the glazes. "That was what he was so good at," notes Brenda. He gained an incredible amount of knowledge at the Medalta pottery. His talents and passion for glazes continued to grow over the years. He explained to visiting groups how the glaze is made of rock pulverized to go through screen before it can be melted on the clay to a glass surface. He described how various metals added to the glaze develop different colours, how the ashes circulate in a wood kiln and turn to glass with charming effect, how it was still (in 1988) "absolutely thrilling when you open the kiln and every pot is different." The Pinecroft Stamp When Jimmie and Selma started the Pinecroft pottery, most potters had a stamp that they imprinted into wet clay. You couldn't identify the potter without a book identifying the stamps. "Jimmie and Selma, from the very beginning decided that they would always write "Pinecroft, Aylmer, Canada, handmade" on the bottom of their pots, which is wonderful," says Brenda, "because sixty years later you can identify them. The downside is that I have probably written the words 'Pinecroft Aylmer Canada' more than any other person alive!" After Selma passed away on Christmas Eve 1994, Brenda remembers, "Jimmie continued to demonstrate and make pots from the last of the clay he had started with at Pinecroft . On the bottom of each pot he wrote 'Pinecroft Aylmer Canada Jimmie 1948-1996' and a circle of dots with Selma's name. The circle was a symbol from his youth—when you finished at a campsite you would make a circle with the campfire stones to symbolize that you had gone home; his circle meant that Selma had died and gone home. Jimmie too went home in October of 1996 when he passed away at home after making over 50 beer steins in the studio that day." Utility and Art The Pinecroft story serves to illustrate the very divergent paths that can be taken by a potter (and probably many other artists) in pursuit of a life in creative endeavour. Making a living demands that the potter stays in tune with what the customer will buy. Selma noted that it was important over the years to "see what people want and then make that." (Although she did admit that the inspiration for making their banana split dishes was that she and Jimmie shared a fondness for ice-cream and bananas.) "Mugs are not my favourite thing to make," says Brenda. "They are a lot of work and are relatively lower priced than other items, but I make them because that's what customers like." Jimmie worked hard to maintain an output that would supply the Pinecroft business, and he was careful not to make creations that would "outshine Selma's." Jimmie did seem to enjoy a period of joyous creativity in the last two years of his life when he made what Brenda calls his "epiphany pots." In the early 1970's Selma and Jimmie contemplated semi-retirement, and were looking for someone to take over the Pinecroft pottery. Both Brenda and Tony Clennell learned from Selma and Jimmie. Brenda took a sabbatical from her job with the City of London to come to Pinecroft. Tony was a newlywed and a teacher so he continued to teach. In 1976 both went to Banff to take a course at the school of fine arts. Brenda returned to Pinecroft, full of enthusiasm and ideas. Tony continued to teach and opened a part-time studio in Wiarton. Brenda strove to earn a living in pottery while Tony went on to take many courses during the summer, developing as a potter and creating many beautiful one of a kind pieces. Brenda credits Tony with having been an important part of Pinecroft, her technical and moral support and "window to the outside world of pottery… I can't help but think how proud Jimmie would be of Tony—he has put his name on the ceramic world." Tony is now working on his Masters in fine arts and operates the Sour Cherry Pottery Studio in Beamsville, Ontario. Romancing the Clay Most people imagine the development of the potter's skill to be a romantic endeavour. But first attempts are likely as not to be frustrating. To be good, you don't just take a few lessons and "learn pottery"—you start on a path of development and on-going practice. Says Brenda, "I was quite frustrated at first, but I stuck with it. It did come easier than for a lot of people. I enjoyed it and I had two really good teachers. Whenever anybody asks I say it's like playing the piano. The more practice, the better you get. And really you never forget." To develop to any degree as a potter requires a huge commitment. Says Brenda "For a number of years there was an Elgin County Potter's workshop. We used to teach a lot—probably for thirty-five years. Out of all the years, there weren't very many that actually stayed with it. It seems like a romantic thing to do. People will go out and buy a wheel and kiln and then find out it's a lot more work than they thought. Next thing you know, their wheel and kiln are for sale." In the taped segment from 1988 Jimmie demonstrates making a teapot with an air of ease and relaxation. He tells his audience that he made pottery for six or seven years before he made tried a teapot. "And," he laughs, "I threw out twenty before I perfected one."  Working Women, Career Changes and Running a Family Business Mid-Life Career Changes In a video recording at Pinecroft's 40th anniversary, Selma smiles and explains that she quit pottery two years ago. It comes as somewhat of a surprise to realize that she was eighty-eight years old at that time, so her retirement at eighty-six years old was well deserved. Selma's example might well give encouragement to those contemplating a mid-life career change. Selma joked that she was an "escaped school teacher." After attending Aylmer High School Selma had become a teacher, taught for thirteen years and joined the WRENS in 1942. When the war's end brought she and Jimmie together to start Pinecroft Pottery she was 48 years old. Running a Family Business Brenda and Paul have met the challenges of maintaining a successful family business over many years. Brenda takes seriously the responsibility of keeping Pinecroft going as a place where people can come and enjoy what is there. The Tearoom "Pinecroft used to get a lot of Women's Institute groups who came for a lecture and tea. So the Green Frog Tearoom began as a celebration of Pinecroft's 30th anniversary in 1978. We started out with tea, muffins and Aunt Selma's little loaves of homemade bread. But then it just kept evolving. Which has been good, because it's been a buffer for those times you go into an economic downturn and people have less money to spend on pottery." On the other hand, Brenda notes that "with the tearoom, we have created a monster. You are really tied with it—I think it's important with a family business that family members are visible. And especially with the restaurant business, criticism is immediate; you're always in front of the public. " Business Sense One can't help but suppose that Brenda and Paul must have a natural business sense. Brenda points out that "People start a small business like Pinecroft to do what they love doing, there's a creative thing they are good at. The problem is everything that goes along with it. You're always so busy in the business, and then there are the added distractions like bookkeeping and there may not be someone in the family who is good at that. Once they brought in computers that was it for me. I was much happier with paper. Fortunately my son likes to do that stuff, so I am hoping…." Work Balance, Eureka Moments and Family Support Thinking back, Brenda doesn't think she would change anything. She says, "I have definitely enjoyed it. But is has been challenging." She says, "I have made changes following certain eureka moments. For instance, the office used to be in our house. I was being interviewed one day when my daughters were young, and one of them asked what I was going to do with Pinecroft when I died. Taken aback, I asked what she meant, and she said she wanted to be sure that I wasn't going to leave it to her, it's was way too much work and she never saw me. That was the turning point where I took the office out of the house. She was right. On another occasion a girlfriend pointed out that I never did anything for myself. At that point I took up an old love, horseback-riding, again and I try to get away to enjoy that regularly." Husband Paul, though resisting Jimmie's attempts to turn him into a potter, has been "the back-bone of Pinecroft. He built tearoom, kitchens, expanded the pottery studio, and kept everything running." Thinking back to the time after Jimmie died, Brenda says "without the support of Paul, Chad, Sarah, Kim and my mom Tress…I think I would have quit." The Pinecroft Gift Shop is open daily from 9am to 5pm. The Green Frog Tearoom serves lunch daily, with brunch on weekends.  Check www.pinecroft.ca for hours. Sources Studio Ceramics in Canada, by Gail Crawford, Goose Lane Editions, 2005.Interview with Brenda Smith, January 2008. Dufferin Exhibit Opening Reception Comments, Brenda Smith, June 2007. Pinecroft, Let the Story Be Told, Selma Maria Caverly Clennell, privately published, 1985. "Collecting Canada: Pinecroft Pottery," Conrad Biernacki, Antique & Collectibles Trader, Spring 2007, pp 12-31. www.medalta.org http://www.royalalbertamuseum.ca/human/wcanhist/collects/collects.htm Photographs:  Brenda Smith's Pottery Photo by Brian Cundle; Jimmie & Selma Photo Courtesy  Pinecroft Artchives © Relish Elgin 2008   Relish Elgin Tue, 25 Mar 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=50 A non-profit organization hopes to build local sustainable food systems. Local tomatoes—bright red, plump, juicy, fragrant—about this time of year I start dreaming about them.  Appreciation for the simple pleasures of in-season or preserved food grown nearby has experienced a revival in recent years.  And the taste buds have never had it so good! Our trips to the farm market or farm gate can result in reduced food miles,  and have put us more in touch with real food and the real people who produce it.  But simply buying local isn't enough to ensure the long-term viability of our agricultural system. A broad range of issues impact upon agriculture today.  Challenges include urban sprawl, loss of biodiversity and wildlife habitat, negative farm incomes, pollution, animal welfare, rural revitalization, worker health and safety, and increasing consumption of food imported from elsewhere. Local Food Plus, a non-profit organization, has looked at the big picture of the Canadian agricultural system and come up with an integrated and sensible approach to addressing these issues.  In a nutshell, they are "committed to building and fostering local sustainable food systems by LFP-certifying farmers and processors and linking them with local purchasers." The organization is dedicated to affecting positive change by developing and applying standards for LFP certification of farmers and processors.  Local Food Plus then works to build marketing links between these farmers and progressive institutions and retailers nearby.  These purchasers are the leaders who want to offer consumers food that is socially and environmentally responsible, which is offered by the LFP brand. LFP's approach has been to build successful links in one geographical area at a time.  Considering the limited resources at their disposal, their accomplishments are impressive. To date, they have focused on the Greenbelt around the Greater Toronto area.  With their mandate of building predictable income streams for farmers, effective links have been established between LFP certified producers and the University of Toronto, Fiesta Farms (Toronto'' largest independently owned supermarket), Il Fornello Restaurants, and Fermentation's (Toronto wine and cider makers). Melissa Benner, Communications Manager at Local Food Plus, sees great potential for LFP certification in Elgin County and surrounding regions.  "LFP's definition of 'local' is Ontario-wide. Our current market partners are in Toronto, but we are in discussion with retailers, restaurants and institutions in Elgin County and throughout Ontario."  Melissa also notes that LFP is developing point of sales materials (such as logos, posters and handouts) for LFP-certified farmers, "so consumers should keep their eyes open for the LFP brand." Melissa grew up on a conventional tobacco farm in Aylmer, Ontario that has since transitioned into an herb farm called Heritage Line Herbs.  She has developed expertise in communicating about farm and sustainability issues to a variety of audiences. At a recent presentation in St. Thomas, Melissa noted that the LFP mission is to "address the problem of an unsustainable and undemocratic food system," and the goal is for LFP to become a sought after brand."  She acknowledged, "that will involve a great deal of education, marketing and public relations." So far, there are two LFP certified farmers in Elgin County. Weninger Farms Ltd outside Aylmer grows sweet potatoes.  McSmith's Organic Farm north of St. Thomas produces vegetables, chickens, eggs and some other food products.  McSmith's have been certified organic since 1984, which ensures that a third party inspector has observed that the product was grown or raised according to Canada Organic Standards.  Although their farm has long met these strict standards, the "local" aspect of the LFP program appeals to them. LFP plans to spread beyond the Greenbelt area.  But even before that happens, the Local Food Plus ideas are a useful basis for the food choices we make now. Local is wonderful.  Even better is "local plus"—foods produced using ecologically and socially responsible farming methods and marketed in a manner that brings the farmer a fair and reliable income. Check out www.localfoodplus.ca for more information on local sustainable food, and watch for more on the LFP brand in the future.   Long-term sustainability, according to Local Food Plus, should be: Financially viable for all stakeholders Primarily local and regional Ecologically responsible in its operations Socially responsible  © Relish Elgin 2008 Relish Elgin Tue, 25 Mar 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=51 Taking a hint from nature in your home landscaping doesn't mean letting your neat and tidy lawn revert to a wildflower prairie, although it could. I'm suggesting you analyze how nature designs her landscapes and consider how to use those natural techniques to create an outstanding home landscape. There are three hints that we can take from nature to make the best of our landscapes and financial resources: Plants grow best in circumstances that are favourable to them Plants form colonies and communities Alien invasive plants are detrimental to all landscapes When we look at natural landscapes, it's easy to see that plants grow best in the circumstances that are most favourable to them.  Our native plants don't need planting labels to determine if they require part shade or well-drained soil.  Native plants find their ideal growing situations and fade away when the conditions disappear.  The same theory applies to the plants you buy at the nursery.  There is no reason to put a plant where it suits your design, but not the plant's sensibilities.  The plant will under-perform or die.  You may get a chance to correct this by noticing that the plant is not vigorous, and move it to a more favourable location. Like in nature, home garden conditions can change with the seasons or time: Maturing trees create shade in previously sunny locations or other plants compete for water and nutrients Plants mature and spread Insects and viruses affect plants So don't expect your landscape to stay stagnant.  Even if you meticulously maintain a new landscape installation it will evolve. The key is to consider this when planting. In nature, plants form colonies and communities.  You will see swaths of wildflowers and ferns, clumps of shrubs and canopies of small and large trees.  They may be groups of one type of plant, or different plants forming supportive communities requiring the same soil type and moisture.  Different plant species in a community may require varying levels of light as the larger plants will be in the sun most of the day while shorter plants will be in shade.  Consider the levels of a forest when you plant your home landscape, even if you want a manicured look. Before landscaping, the first thing to do is evaluate your soil.  You may have clay, loam, sand or a combination.  You may have pockets of different soil types in your yard or you may have poor subsoil to fill around your house, just where you plan to install your foundation plantings.  In most cases, you will bring in more topsoil and compost to amend the soil and build up the level of your landscape beds.  But don't forget what types of soil you have because your plants, especially trees and shrubs will be sending their roots down into the original soil.  While many plants are adaptable to soil types, many do not flourish in clay soils. If you have heavy clay soil, you should review some plant lists to ensure that they will flourish in your soil. Our natural landscapes have suffered from invasive species introduced since European settlement.  The public has become aware of the problems caused by species such as purple loosestrife and garlic mustard.  There are two things to consider about invasive species: Don't plant invasive species such as periwinkle, cotoneaster, or sweet woodruff near woodlots that may edge your yard Invasive plants planted in your garden will take over even if the conditions aren't perfect So if a plant says "vigorous" on its label or a friend wants to give you some plants, saying "don't worry, I've got lots," beware.  This plant may cause you grief as it overgrows less aggressive but possibly more expensive or desirable plants. This spring before your garden is ready to plant, take a nature walk.  Look at the structure of the plants and how they relate to other shrubs and trees then try to replicate those ideas in your garden. I'm sure you'll be pleased with the results. Check our these websites and blog for more inspiration: www.carolinian.org www.canadiangardening.com http://countrygardener.blogspot.com Written by Susanne Spence Wilkins. Suzanne is a graduate of the Horticulture Program at Ridgetown College and operates Town & Country Landscaping. Contact her at riteplant@hotmail.com and visit http://riteplant.googlepages.com. Relish Elgin Tue, 25 Mar 2008 05:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=47 Participants in Earth Hour will turn out the lights on Saturday March 29th from 8 – 9pm. The purpose of the event is to raise awareness about climate change and symbolize that, working together, people can act to show they care and can make a difference. This year, the City of St. Thomas has agreed to join the initiative. World Wildlife Federation-Australia pioneered Earth Hour in 2007. Almost 2.3 million participated resulting in a 10 per cent reduction on the electrical grid, saving 25,000 tonnes of carbon dioxide. In 2008 the event has grown to a global phenomenon that will occur across six continents. WWF-Canada has partnered with Toronto, dozens of others have joined, and the list is growing. Lori Lackey, Director of Care & Marketing at Metcalfe Gardens called on the city of St. Thomas to participate. Metcalfe Gardens is owned by Diversicare Inc. who has recognized the importance of supporting Earth Hour not only at a corporate level, but also as individual Retirement Residences. Lori has taken the lead in bringing their residents on board to take part in the Earth Hour and also to use the event as a stimulus for further discussion and action. "The residents are enthusiastic. They want to conserve, and have lots of ideas, we just need to help with putting them into action," says Lori. March will be a "green month" at Metcalfe Gardens. Conservation-focused activities are planned, in house, with staff, families, residents, as well as with local public schools. Lori notes the topic is perfect for intergenerational interaction and sharing of ideas. The month culminates in an Earth Hour "campfire." Residents are looking forward to sharing stories and treats by battery operated lantern light, says Lori. One resident who has long kidded Lori about her role as Metcalfe's Florence Nightingale, is quite amused that she will now be Florence Nightingale who knew when to turn out the light. She notes that "with 104 residents on five floors, organization of the evening is a fair endeavour." But not only has Metcalfe Gardens taken on the evening event with enthusiasm, they are leading the way to raise awareness and to encourage participation by others in St. Thomas. Metcalfe Gardens has put the participation challenge out to others in the community. Watch for local Earth Hour news and events in the upcoming month at local businesses and in the St. Thomas Times Journal. What You Can Do  The World Wildlife Federation outlines three simple steps to taking action: Sign up for Earth Hour at www.wwf.ca/EarthHour and commit to turn off your lights on March 29 at 8pm. Promote Earth Hour to your friends and/or employees. Consider what else can be done within your home and workplace to drive change in behaviour and practices to reduce greenhouse gas emissions. Going Beyond the Hour The natural impulse is often to resist change. It's difficult to know where to start, and how an individual can make a difference.WWF-Canada has created "The Good Life" a website that deals with these realities. It's community-based and action-oriented. Visit the site and you will see that it is possible to take steps today, and to plan future actions to reduce your environmental footprint.   © 2008 Relish Elgin Relish Elgin Sun, 02 Mar 2008 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=44 A perfect combination of native trees and special weather patterns is essential for commercial maple syrup production. There are few areas in the world where this "sweet serendipity" occurs. Fortunately for us, Elgin County is in one of those areas. Sugar and black maple are the trees of choice for maple syrup production. Sugar maple is far more abundant in Ontario. Eastern North America is the only place with naturally growing sugar maple and the unique weather pattern that triggers major flows of sap. Freezing action during the winter months and spring nights allows maple trees to produce large quantities of carbon dioxide gas which forces the sap to flow during the warm day. Sap can flow at other times of the year, but lots of sap requires 36 to 48 hours below freezing followed by warmer temperatures, around 5 degrees C. Pure and SimpleCheck the label to ensure you are getting real maple syrup. It will say "Maple Syrup" or "Pure Maple Syrup" and the name of an Ontario producer or packer. A Grade for Every TasteAll maple syrup in Ontario must be graded. Canada #1, Extra Light—very delicate maple flavour; good for pancakes & waffles. Canada #1, Light—delicate maple flavour; for french toast, dessert topping and breakfast cereals. Canada #1, Medium—more distinctly flavoured; for glazing and sweetening. Canada #2, Amber—strongly flavoured; for baking and flavouring. Storage Unopened containers of maple syrup should be stored in the refrigerator or other cool place. Once opened, it should be refrigerated or frozen. The delicate maple flavour is best preserved over a long period by storing in the freezer. Freeze in a sealed container, leaving 2 cm of headspace for expansion. Thaw at room temperature until pourable, about an hour. Return the unused portion to the refrigerator. Traditional & Gourmet DelightsIn the past, maple syrup has been thought of mainly as a pancake topper. But in recent years, many chefs have become wildly enthusiastic about using its distinctive flavour in unique creations. Mixtures containing maple syrup and balsamic vinegar make delicious salad dressings or even dessert syrups. Check out the Ontario Maple and Foodland sites below for a variety of recipes. There are Maple Braised Apples & Pork, and Maple Crème Brulee from Foodland Ontario. The Ontario Maple Site has several recipes, including Cabbage Apple Casserole and Creamy Maple Dressing.   See our News and Events Feature for local spots where you can celebrate maple syrup (and Spring). These sources include maple syrup facts, information and recipes and were used for some of the maple syrup information above:  www.foodland.gov.on.ca ~ http://www.ontariomaple.com/ ~http://www.omafra.gov.on.ca/english/crops/facts/maple.htm Elgin Maple Syrup Source GuidePalmers Maple Syrup34308 Lake Line, Port Stanley ~ 519.769.2245, 519.769.0007 ~ Maple syrup, maple tea & coffee. ~ Events every weekend in March from 9am – 3pm. ~ Syrup available all year.Rodgers Family Maple Syrup36435 Lake Line, Port Stanley ~ 519.782.3904 ~ Maple syrup ~ Open year round.Robert McLarenRR #2, Rodney ~ 519.785.3128 ~ Check for availability. Owen McCallum 27151 Chalmers Line, R.R.#1, Dutton ~ 519.762.5277, Fax: 519.808.9723 ~ Call for availability. Douglas Dennis RR #1, Port Burwell ~ 519.874.4038. Location is south of Tillsonburg. Call for availability. Don Krol / Mary Margaret Patterson329 Colbourne St, Port Stanley ~ 519.782.3153  ~ Call for availability. © 2008 Relish Elgin Relish Elgin Fri, 29 Feb 2008 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=39 Valentine's month brings to mind thoughts of romance, nostalgia, and life's heart-warming aspects.  There is no more appropriate artist to profile at this time than Shelley McVittie.  Her works are creations of the heart, able to draw the viewer closer—into a painting, down a tree-lined path, toward the warm glow of a cozy home, or back in time. Shelley recently shared some thoughts on her art. What is your usual media and why do you prefer it? My choice is tube acrylics, due to their vibrancy of colour and the fact that I can blend them the way oil paint blends.  I prefer them as well for environmental reasons—they are non-toxic as opposed to their oil cousins.  I have painted on just about everything from front doors to milk cans, cookie tins, walls, masonite and canvas.  You name it—likely at one time or another I've tried to paint on it. How would you describe your creative process? For me, the process (if you could call it that) is completely and totally random.  Imagination creates ideas daily, from a variety of thoughts.  As for actually committing them to canvas—that comes in waves, some days filled with productivity, some weeks without any. The part that appeals to me about the material and the process is colour!  I love to surround myself in many colours, which is funny because I am usually wearing black.  But in my life, I love to delve into colours.  It always amazes me-- when you put two colours together they can actually sing like music. What are your favourite subjects? I usually just paint with my feelings of the day—a painter of the heart idea.  Family life; an easy pace are important to me.  I do hope that my paintings quietly convey a subtle message about allowing children to remain children a little longer, to have their childhood. I incorporate a lot of books in my paintings—classics, quiet reminders as well of the most fantastic journeys and highest kinds of adventure that books can take you on.  In our society children are so mesmerized by films—their imaginations are taken away from them. I choose to paint customs, traditions, rituals, memories and heirlooms.  By heirlooms, I mean family names, birthdates, anniversary date, whatever—I choose to incorporate these so my paintings become family keepsakes. What influenced you to become an artist? I discovered very early in life that I could express myself far better with brushes and paints and pictures than by words.  Kind of funny—I could write volumes and paint immensely yet words, actual conversation does not come easily to me. I guess that is why I feel a painting should speak for itself.  What good is it if one has to explain it?  Above all (and this is open to interpretation), every painting should speak directly, only, and completely to the viewer alone.  What significance is it to hear the artist rationalize something so…. internal?  I prefer, and always have, to let everyone draw their own respective conclusions when looking at my art. Words that come to mind in looking at your art are detailed, enchanting, gentle, whimsical. What drew you to that style? I often get asked what drew me to paint in the style I've adapted.  My answer is, it's an ideal really—the way I see the world through rose-coloured glasses, with a kind of romanticism and enthusiasm that I believe endears my work to certain people.  I may not be the most technically sound artist in the world, but I pour my heart into each and every piece.  If I could have one aspect of my art shine through, that would be it. What do you hope your viewers get from your art? To me, success is only measured in the reaction I draw from the canvas.  If it can't evoke an emotion in the same way, say music can, then I've failed—and failed to convey whatever feeling I had attached to my intention for the project. What are your future goals as an artist? My ultimate goal is to create my best painting ever. You obviously have a great business sense along with an artistic one. Do you have any advice for artists who dream of making their living at their art? Yes, there is a business part.  Like they say—do something you love to do and then find a way to make some money with it.  That being said, art has been my life, business and livelihood.  I have been blessed, for sure. I was fortunate enough to have one of my paintings discovered by the Ravensburger folks in Germany.  The painting they selected for a limited Edition puzzle was "Please, Mr. Postman".  Ravensburger is one of the oldest puzzle making companies in the world still in existence today.  On the back of the puzzle is a host of flags of the different countries where my puzzle is sold.  That was like winning an Emmy to me. A Canadian company of cross-stitch makers that sells the images worldwide has licensed my work.  And the newest part of my family is Scrapbook Paper, a wonderful company that has taken many of my images and made them into scrapbook paper, which now travels into 27 countries. My latest venture has been in creating cookbooks, again using my art for the covers and inside chapter pages. So I guess my advice to an upcoming artist would be, don't let it stop at the canvas.  While it is the best—the cream on top is to be able to paint—one must figure out ways to make a living out of it.  One must diversify in these times and be patient—your time will come. Cobblestones, Shelley's Gallery and Gift Shoppe is located at 48664 John Wise Line. Check her  website to learn more about her art, and for her gallery and shop hours.  The painting above is called Moon Dancers.  Relish Elgin Tue, 29 Jan 2008 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=34 Support for local businesses and events can play a large part in building a "dream" community. The "shop local" mantra is repeated not just in Elgin County, but across the country. Some reasons to support your nearby small businesses: Money spent locally is more likely to stay in the community. Small businesses often make significant contributions of time and money to their community and its causes. Creative workers and tourists are attracted to distinctive places, not cookie-cutter ones. Unique businesses, events, and artists add to the local character. Entrepreneurs who work and live in a community are more invested and interested in it's future. fourteen Easy Ways Be a Part of ItAs one wise and joyous Elgin woman has oft advised, "Live in your community, don't just sleep there!" Frequent some of the businesses and take note of what's new. Make a downtown walk part of your weekly activity routine. Plan your purchases to include some local shopping.Make a "downtown" or "backroading" list of things you need. Pick up that shower gift, new winter boots, stationary supplies, and perhaps end with a nearby specialty coffee or lunch. Downtowns or small villages don't usually have everything you need, but they often have more than you might think. When you find a new place or event with potential, share your discovery. Find out about local talents (artistic, music, entertainment). Support their work or attend their appearances. Buy (yes buy) their CD or a piece of artwork that you like. Show your out-of town visitors some of the local spots of interest. Plan a getaway in Elgin County. Stay overnight at an Inn or B&B. Most offer special winter packages. Or spend a couple of hours cross-country skiing, hiking or snowshoeing. Then fix your hat hair and warm up with a cosy lunch at a local tearoom. Introduce your children to the possibilities of entrepreneurship. Arrange for a businessperson or artist to tell and show a bit about what they do during a business downtime. Then follow up with a hands on activity at home. Visit a horticulturist at work, then plant a mini-greenhouse. Other possibilities include the butcher, baker, pottery maker, farmer or artist. Volunteer with a group striving to improve a local community. This might be an event committee, development board or Chamber of Commerce type group. Be knowledgeable and positive about your area's assets.Patrons and business owners can do a large part to promote local assets to both neighbors and tourists. Friendly enthusiasm works wonders! If you own a business, be sure you and your employees can point out the positives of nearby businesses and tourist spots. Talk with small-business owners.Ask proprietors, when they are not too busy, about the joys and tribulations of their work. If you have a specific suggestion or concern, let them know. Most would rather deal with a constructive suggestion than a lost customer. For general input, contact a downtown development or chamber board member. Learn something about the area's history.You don't have to become a history fanatic, if that's not your interest. But you can develop a little appreciation for buildings of architectural or historical interest, or people who have made contributions to life here in the past. The word "revitalization" suggests the presence of vitality in bygone days—the stories of the people who made it so can be inspiring. Support our rural advantage.We enjoy the huge good fortune of being able to escape, within minutes, the bustle of town or city for relaxation or activity in a more rural setting. Support for farmers, small businesses, and conservation groups in these places helps to ensure the vibrancy of our rural areas. Take a break—buy a service.Many of us don't need much more "stuff". What we would really appreciate is some help with a hectic lifestyle. If you can get past the silly notion that it's better to do everything yourself, there's plenty of help close at hand. Patronizing your local designer, gift basket business, spa, bakery, landscaper, caterer, etc. can support a local entrepreneur and make your life just a little more relaxing. Put prices in perspective.Most small retailers are quite conscious of the need to be competitive and do a good job of keeping their prices in line. Costs for the small business owner might be a bit higher but take into consideration the savings on gas, plus all those other advantages mentioned at the start of this article. Relish Elgin Thu, 20 Dec 2007 06:00:00 +0100 http://www.relishelgin.ca/article/index.php?page=archive&id=23 The Trillium House Fine Art Gallery owners, Grace and Wayne Northcott, feature many local artists and often heard them express in one way or another that "there should be a local artists guild." After hearing this enough times, Wayne says that they finally decided to "set the wheels in motion" to start a group for the promotion and advancement of the visual arts in our community. A newspaper ad was placed to determine interest, and the positive response encouraged them to move forward. The guild had their first official meeting in March 2007. As members of a young, grass roots type organization the artists are able to enjoy being part of a group with a feeling of newness and enthusiasm without too many ideas set in stone. They wish to welcome artists of any age in any medium from across Elgin, as well as non-artists who just think local art and culture are important. Northcott notes that "the group is somewhat informal" and the "goal is to for the artists to understand each others needs, to network and bounce ideas off each other. The relaxed atmosphere of meetings is conducive to brainstorming." However the aura of laissez faire enthusiasm shouldn't be confused with lack of purpose. All involved wish to grow and develop as artists—as a group they will be able to pool resources to bring in workshops, demonstrations and presentations where they can work together and learn about techniques, media, etc.Members also share a belief in developing art in our community, showcasing talent here and involving those outside the artist group. "The guild can also be invaluable," notes Northcott, "in mentoring students. For example, artists who have gone through the process themselves can show students how to prepare portfolios for college, or how to prepare in other ways for art as a future career or hobby. Students can also become aware of different media, and ask questions of artists with a range of backgrounds." City residents often bring visitors to the Trillium House to show off the local talent. A while back, Wayne noticed that there were small groups of Japanese businessman stopping in for quite long visits on a few occasions. When the news broke about St. Thomas being chosen as the site for a new Japanese stamping plant, Wayne was surprised to recognize some of the photographed executives as being the ones who had earlier visited Trillium House. Did their visit have an effect on their decision? "We will never know for sure, says Northcott, "but you have to wonder, if this might be a bit of evidence for the contribution of culture to economic development." The Trillium House and the Artists Guild share a belief in the importance of art and culture to the quality of life in our community—development of this idea has benefits for all of us.The Guild now has about 20 official members and is growing. They celebrate their first official show and sale, Christmas, and our railway heritage at the Southern Ontario Railway Station with "'Twas the Art Before Christmas" on November 30, December 1 & 2. The diversity of the Guild members will be reflected by the works on display. They include sculpture, pottery, print-making, photography and painting. Times are 7 – 10pm Friday, 11am – 6 pm Saturday and Sunday. Visitors to the opening reception on Friday will have the opportunity to meet many of the artists, and enjoy a cash bar and light refreshments. The St. Thomas-Elgin Artists Guild meets on the third Monday of each month at Trillium House at 7pm. For more information contact Grace at 519.637.8354. 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