Eastcoast Living 2013 Spring

Inspiring home life in Atlantic CanadaInspiring home life in Atlantic Canada

DISPLAY UNTIL JUNe 9, 2013

SPRING 2013 | $4.95eastcoastliving.ca

LIVINGLIVING

CIty skylIne vIewRooftop hot tuboRIgInAl bRICkwoRk And beAms

historic charm with modern flair

cheese, pleaseGoinG on atreasure huntMix a classic Martini

SPECIALFEATUREpicture perfect

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EATing in58 C’est fromage! local cheesemakers create popular artisanal cheeses that please the palate.

64 Savoury seaweed this regional sea veggie finds its way into new local and international fusions.

70 Martini mix-up A classic cocktail shakes and stirs its way to a comeback.

FEATurEs18 Décor: Picture perfect three unique designs to display your precious photo memories.

23 Décor: Arrangements in bloom bring fresh flowers inside with these gorgeous and easy-to-do arrangements. 28 Building: lakeside retreat how one couple took plans into their own hands and created a dream home for retirement.

43 InDepth: On a treasure hunt learn how to shop for unique items at auctions and enjoy the experience at the same time.

48 HomeStyle: A condo with character A developer in saint John, n.b. transforms a heritage building into a modern suite with family function.

DEpArTMEnTs13 Currents: Inspiration and trends from

the design world.

36 special gardening feature Create water features, control pests in your garden, grow herbs, and check out our mulch and fertilizer tips.

73 Source Directory

74 Last Look

contents

essential herbs28 Ease of access and classic design are the

highlights of this empty-nester home40

spRIng 2013

and many more...

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“I love cheese” is something my 10-year-old daughter often says at home. Who doesn’t love cheese? When you’re a kid, cheese comes in cheddar, mozzarella and individually wrapped slices or spreadable forms of questionable origins. Occasionally, you’ll be daring and try marble. But, fortunately, when you get older your palate gets more sophisticated and you discover a whole new world of cheese: gouda, brie, camembert. The list is so endless I can’t even decide on a personal favourite, although I do recall a local cheese with cranberries mixed in that went very well with wine. Every culture has created its own world of cheese. It’s a staple food that offers so many options in flavour, for sampling and for cooking.

In this issue, contributor Valerie Mansour discovers that here on the East Coast we have cheese makers who are experimenting with and producing cheeses that are putting us on the global map. How lucky we are! When I asked readers via Facebook and Twitter about their local favourites, there was no shortage of answers. In her story, Valerie learns more about the creations of East Coast cheese makers and how local chefs are using them

in their kitchens. We also have some recipes I hope you will try, if you can stop snacking on the cheese before it’s mixed with other ingredients (we don’t blame you for snacking).

Contributor Simon Thibault brings us another interesting food story—this one about seaweed. You may know it as dulse, but this fresh sea veggie is being incorporated into local dishes in innovative and healthy ways. It’s a reminder that in our region, there is no shortage of interesting food sources. Also in this issue, we have three ways to display treasured family photos. Like the holiday door feature in our winter issue, we asked a few local designers to come up with creative ways to use photos in a design. We love what they created and we hope it inspires you to dig into those old photo albums and display your photo memories.

And with spring here, that means flowers will soon be in full bloom. It’s back to the garden for many of our readers, so with that in mind we have more gardening tips, advice on mulch and fertilizers, and bugs (the good and the bad). If you’re not a gardener, check out our décor story on flower arrangements. Flowers aren’t just for the garden, and creating arrangements is a great way to bring the best of spring’s blossoms inside. We have tips from East Coast florists on how to create beautiful arrangements at home and what flowers to use this season. We think it will liven up your spring quite quickly.

As always, send comments and ideas to me at [email protected]. And don’t forget to say “cheese!”

Suzanne Renttwitter.com/EastCoastLivingfacebook.com/EastCoastLivingMagazinepinterest.com/eastcoastliving

CORRECTIOn: In our last issue, we incorrectly identified Michele Muir of Silk Purse Décor as an interior designer. Michele is, in fact, an interior decorator. We apologize for the error.

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suzanne Rent

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Advocate printing & publishing

East Coast Living is a metro guide publication.

On our cover:this saint John condo in a heritage building in the downtown core includes restorations of many of the building’s original features,

while offering the comforts of a modern family home. learn how the developers built this condo, creating a unique and sophisticated

abode with plenty of historical charm.

photography by James wilsonwww.jameswilson.ca

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volume 16, number 1spring 2013

Issn 1714-1834East Coast Living is a member of:

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“Arrangements in bloom”sarah sawler lives in a house by the ocean in Nova Scotia. When she’s not writing or spending time with her family, she’s staring wistfully at her overgrown garden, wishing she had time to tame it.

“Savoury seaweed”simon thibault is a food writer and journalist based out of Halifax. He is a regular contributor to Zester Daily and Passable.ca. He has also written for The Globe & Mail, Halifax

Magazine and CBC Radio. Twitter @simonathibault

“Health-boosting herbs”Gardens are a passion for carol Matthews, a gardening and travel writer and regular columnist with Canadian Gardening, European Reporter and the Internet radio show, Talking Travel. www.ttrn.com

“On a treasure hunt”Marilyn smulders is surrounded by creative people at NSCAD University, where she works in communications. She is also a Dalhousie costume studies student and a mother of three

who lives and redecorates in Bedford, N.S.

“C’est fromage!”Valerie Mansour is a Halifax-based writer/editor who has worked on food television documentaries and series. She also reviews cookbooks and restaurants.

Photography for “Picture perfect” and “C’est fromage!”Dennis evans resides in Halifax as a commercial photographer. His work can be found in print and online. www.evansphoto.ca

“Martini mix-up” craig pinhey is a sommelier and freelance writer. Visit him at Frogspad.ca.

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Photography for “Savoury seaweed” Jeremy tsang is a fashion, editorial and journalism photographer who was educated conceptually, trained commercially. www.t-sang.com

Photography for “Arrangements in bloom” A freelance music, editorial and portrait photographer, randal tomada has his work used for concert and festival coverage, magazine editorials

and accepted in Italian Vogue.randaltomadaphotography.com

Photography for “Lakeside retreat” James ingram is the owner of Jive Photographic. His work appears in publications such as Halifax Magazine, Our Children, Macleans and Canadian Living.

Photography for “On a treasure hunt”A recent graduate of NSCAD, rachael shrum has an interest in people and human behaviour.

Photography for “Martini mix-up”tammy Fancy has shot for Halifax Magazine, Profiles for Success and Our Children, plus two cookbooks from Formac Publishing. www.fancyfreefoto.com.

Photography for “A condo with character” James Wilson is a commercial and fine-art photographer working from his custom-built Natural Light Studio in Hampton, N.B. He is a fourth

generation photographer.

“A condo with character” angela Kippers is a writer, editor and award-winning graphic designer who shares her time between Saint John, N.B., and Bangor, Maine. Her work has appeared in The Telegraph-Journal, Currents, Salon and Mainebiz. www.akippers.ca


currEnTs

currentsInspiration and trends from the design world

Mat finishMatina Aucoin, co-owner of Zephyr rug and Home in Halifax, says area rugs are to a home’s décor what shoes are to an outfit. “i think rugs are what pull a room together,” she says. “it’s an expression of one’s personality. You can be all dolled up, but if you don’t have shoes, the look is unfinished.”

Beyond beauty, area rugs provide practical functions, too. They absorb sound and reduce echoes, especially in a room with hardwood floors. Aucoin says they are necessary in open-concept spaces.

This rug, designed by Aimee Wilder and available at Zephyr, is hand-tufted and has a cotton foundation. it’s also low maintenance, requiring only a weekly vacuum. To remove stains, just use a mild dish soap. its design includes yellow, which is a hot colour for 2013. But Aucoin says the grey in the pattern helps give it a classic combination, which will help make it work with your décor. “Yellow can be a difficult colour to work with,” says Aucoin. “When mixed with grey, it softens and neutralizes it.”zephyrhome.com


Spring forwardThe latest decorating ideas and developments in design

Treasure chestThis distinctive keepsake box from Moncton-based woodworker Tim Sears is carved out of a piece of elm tree that fell in Halifax’s Point Pleasant Park during Hurricane Juan in 2003. www.woodenspired.ca

Dish it upThis porcelain platter featuring a design of yellow goldfinch is useful as a serving dish or decorative piece. luckyrabbitpottery.ca

nature’s sugarEnjoy the sweet taste of spring bottled in this maple wine produced by Rossignol Winery in P.E.I. Serve on its own or over ice cream. www.rossignolwinery.com

Mellow yellowTangy and sweet Lemon Sorbet, Benjamin Moore’s “Colour of the Year” for 2013, lightens and brightens any room. It’s a sunny and optimistic way to start off spring.Available at Vivid Paint and Décor. vividpaintanddecor.com


currEnTs

Full glassP.E.I.-based Marcela Rosemberg studied the behaviour of glass and came up with this sexy art glass sculpture, based on deformation and displacement. marcelarosemberg.com

Hanging aroundThis wall hook, made of solid maple and designed by Halifax-based designer Geof Ramsay, is a fun take on our tendency to throw a coat on the back of a chair. geoframsay.com

colour me springSelf-taught Halifax artist Daniel Peck will bring the most vibrant colours of the season to your home. danielpeck.ca

Taking it easySit, sleep or lounge in this gem of a three-in-one swivel chair. It easily converts to a bed or push two together to make a sofa. Available at M Home. mhome.ca

Visit the maritime regions of Québec to discover the immense and unique St. Lawrence River. Whether you opt to tour theGaspé Peninsula, travel the Whale Route, visit the Îles de la Madeleine archipelago or explore the Lighthouse Trail,

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Onlinenow at www.eastcoastliving.ca• Search for recipes, browse galleries of exclusive pictures from our photo shoots, read about upcoming stories, plus much more at eastcoastliving.ca.

• Discover local designers, read up on décor trends and learn about new products for the home on our editor’s blog, The Dish, at eastcoastliving.ca/thedish.

Congratulations to the winners of our Winter 2013 contest: Phyllis Miller of Charlottetown P.E.I won the Liquid Gold variety pack; Joanne Batten of Corner Brook N.L. won a pair of Seafarers’ Rum Glasses from NovaScotian Crystal; Tracy Jennings of Riverview N.B. won the Jellybean Row plaque-mounted wall hanging; and Helen Cross of Waverley, N.S. takes home the Grohmann 7-inch Santoku Knife.

checK us out on FacebooKsee details on our facebook fan page (east coast living) for a chance to win a $50 spring bulb package from scott’s nursery in fredericton, n.b. the package includes a variety of dahlias, gladiolas and lilies, along with a new pair of gardening gloves. time to get your garden plans in gear!

FOLLOW usconnect with east coast living wherever you are

for exclusive updates, follow us on twitter: @eastCoastliving become a fan of the magazine on facebook: east Coast living magazineCheck out our page on pinterest: pinterest.com/eastcoastliving

tWitter Your tweets @eastcoastlivingsunshine Miles Farm @SunshineyFarmNothing is more satisfying than bread making @EastCoastLiving! After a rather yeasty attempt at a french loaf 2day, I’ll give 1 of yours a go

Val Murray @valmurray579check out @EastCoastLiving winter edition cover page from #LongHarbourNL great job @kennethjharvey

attica furnishings @atticahomeLovely job! RT @jonathanlegate Check out @EastCoastLiving winter edition pg 17 for the holiday entrance I created just for them!

lorraine Dugas @LDugas@EastCoastLiving Thanks for the tweet---there are so many delicious sea vegetables & dulse is one of the many I have enjoyed in past years.

evandra panych @evandrainterior@EastCoastLiving I saw a ladybug today in my kitchen and wondered where it came from. Looking forward to the spring issue!

the bicycle thief @OurBicycleThief@EastCoastLiving What a great story idea! We can’t wait to read it @JeffreyVanHorne #martini #cocktail

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Three unique ways to display treasured photos in your home

BY: suZAnnE rEnT

pHOTOs BY: DEnnis EvAns

TipDon’t spend a lot of money. Use a mix of frames that you’ve collected over the years. Shop for others at antique stores. You will get an eclectic and casual feel.

Picture perfect

seaside memoriesPhilip Mitchell just had to look outside to get his inspiration for this design. He says his studio and home location on a harbour on Nova Scotia’s South Shore inspired him to bring that same look inside. Mitchell says anyone can use a geographical location to create a photo tablescape like this. His design incorporates a mix of high-end custom frames and standard off-the-shelf inexpensive options. philipmitchelldesign.com

Modern historyHeather Smith of Realm Design got her idea from a recent trip to the Royal Palace in Madrid. The royals and wealthier families in Europe, she says, often displayed portraits on a picture rail, which is similar to crown moulding, and placed on the periphery of the room near the ceiling. This is a contemporary version of that idea. It includes frames in different sizes, but all in a semi-gloss copper tone, which Smith says adds a historical feel but is still modern. The two tall back antique chairs ground the look. Cat not included. realmdesign.ca

TipBuy equal lengths of shelving (glass, wood, etc.). Each piece should extend no more than four inches from the wall, so they won’t be too heavy. Make sure there are no visible signs of attachment, so the shelves appear to float.


DécOr

planned randomnessEileen Crowley Couse of Emerald Interiors wanted a challenge for her photo design. So she chose an unlikely wall space going up the stairs. The trick with using such a space, she says, is to get a pleasing result without it looking like it was the only place left to create a display. In this case, black frames create a unity in the look, even though the frames aren’t symmetrical or the same size. As for those empty frames? They can quickly be filled up with photos of new family members, or shots from family gatherings. It’s like a living family history project. emeraldinteriordesigns.com

TipCreate the frame layout on the floor first. Take a photo of the overall look and then recreate it on the wall, placing the photos in the frames last. If you have one large photo, use that as the centrepiece, building around it with smaller frames.


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pHOTOs BY: rAnDAl TOMADA

DécOr

Few things brighten up a room like a striking, vibrant flower

arrangement. With this year’s variety of trends, including bright,

lush flowers, simple, airy arrangements and eclectic vases, you’ll

have plenty of opportunity to add a splash of colour to your living

space. Try out this simple arrangement by Neville MacKay of

My Mother’s Bloomers in Halifax.

Arrangements in

bloomBring blossoms inside your

home for a touch of elegance

Gather your flowers: You’ll need pale blue hydrangea macrophylla (commonly known as mophead hydrangeas), a hot pink gerber daisy and a couple of green spider mums.

Find a low bowl: You can use just about anything from a big gravy boat to a serving bowl, as long as it holds at least an inch of water.

Choose your lining: If you’ve chosen a clear container, you’ll want to line the bowl. There are plenty of options to consider: add decorative stones or aquarium gravel, or wrap foliage around the bottom of the bowl. For a fresh look, consider adding strawberries to the bottom of the bowl.

Cut the hydrangeas: You’ll need to cut these stems short, almost at the head but not quite.

Pile them up: Fill the bowl with the hydrangeas, letting them spill over the top to form a cloud-like cushion of flowers.

Cut the mums and the daisy: Using the depth of the bowl (with the hydrangeas added) as a guide, cut the stems of the other flowers so that they’re long enough to reach the water at the bottom of the bowl when added on top of the hydrangeas.

Add the daisy and mums: Embed the other flowers into the bowl of hydrangeas to add a pop of colour. Ensure they reach the water at the bottom of the bowl.

Upgrade your arrangement: Give your flowers an elegant look by layering a few strands of wire or threads on top of the arrangement. By veiling the flowers like this, you’re adding a unique element of value to the arrangement. If you want to add a more personalized feel, consider weaving a strand of your grandmother’s pearls between the petals.

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Bring fresh flowers into your home this spring. Neville MacKay with My Mother’s Bloomers says flowers such as these mums, roses, hydrangeas and green spider mums can all work beautifully in a lush arrangement.


According to MacKay, hydrangeas will be gaining popularity over the next few years. “They’re reminiscent of big, luscious balls of meringue,” he says. “Who doesn’t want these voluptuous flowers in a centrepiece or a bouquet?” Lush, colourful flower arrangements and bouquets are also something Pam Goold of Goold’s Flowers in Sussex, n.B. is expecting to see a lot of this year. “We’re heading towards big, full arrangements with gerbers, hydrangeas and orchids—large flowers, bright colours,” she says.

This year will also bring the recent décor trend of simplicity into the floral world with loose, airy arrangements. “The world is so uptight, we need

Like any art form, arranging flowers takes time.

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top: This arrangement of flowers in a glass bowl is one that can be easily created at home and used as an attractive centrepiece for entertaining.

bottoM: Arrangements don’t have to be elaborate. Try placing a favourite flower, such as a rose, in a glass, which elevates the quality of the flower.


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relaxation in our homes,” says MacKay. For a simple, elegant display, he recommends using a tall glass vase. Add just a couple inches of water and layer a few decorative stones along the bottom.

If you drop a single flower into the vase, the stones will support it and the glass will protect the flower. MacKay suggests choosing a peony (which will open up inside the vase, creating a lush, full look), a perfect rose or an orchid. “Protecting a flower under glass really elevates its quality in our minds,” says MacKay. “Whether it’s a special flower, or you just don’t want your guests to pick at it, putting it under glass is great.”

In contrast with simple, single bloom arrangements, we’ll also be seeing a more eclectic look emerge in both décor and flowers. Everyone has a collection of mismatched glassware in the cupboard. Goold is predicting a trend toward clear vases this year, giving you the perfect opportunity to put those to use. MacKay suggests placing a variety of glasses in the centre of the table and adding a single daisy to each one.

Finally, when you’re putting together an arrangement, don’t forget to play, experiment and try something new. And be patient—like any art form, arranging flowers takes time. “You don’t have to follow some sort of recipe,” says Michael Maroun of Lotherington’s Flowers & Gifts in Sydney, n.S. “Do what you like. Do what looks good to you. Everyone has their own style. Just let yours go.” o

A single flower with some decorative stones at the bottom of the glass gives it extra appeal.


Fresh bloomsIf you’re going to take the time to craft a floral arrangement, or spend the money to buy one, make sure you give it a chance to live up to its potential. For tips on making one last, we’ve gone to experts Pam Goold and Michael Maroun.

Freshen up: Make sure you keep your flowers in fresh, clean water. Every couple of days, empty and clean the vase, add fresh water and new flower preservative.

cool down: There’s a reason that there aren’t many flowers in the desert. So it makes sense to keep your flowers away from the heater and out of your front window. Find a cool spot to display your flowers so that they don’t wither before their time.

preserve them: Most florists provide enough packets of preservative to get you through the life span of the flowers. If you’ve cut your own, you can buy packets of preservative from your local florist. Be sure to follow directions. According to Goold, if you add too much or too little per litre of water, you might as well not use it at all.

Simply put, take care of your flower arrangements. “People have to realize that these are living things,” says Maroun. “You have to make sure that they’re watered. You have to look after them.”

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BY: suZAnnE rEnT

pHOTOs BY: JAMEs ingrAM, JivE pHOTOgrApHic

Looking ahead to retirement helps define the look of one couple’s new build in Hammonds Plains, N.S.

top: Howard and Theresa Tanner moved from a family home in Dartmouth, N.S. to their dream home

in Hammonds Plains. The open-concept main floor space includes this kitchen and centerpiece island,

which Theresa helped design for ease of access.

opposite paGe: The backyard of the home slopes onto Cox Lake, one in a family of lakes in the area.

The Tanners built a dock here and they enjoy the lake during the warmer months.


BuilDing

Bev Bruce said she wanted a modern look for her new home in Long Harbour, N.L.

She worked with designer Dan Tyree to come up with the final design.

For 16 years, Theresa and Howard Tanner lived in a large two-storey home with a finished basement in Dartmouth, n.S. For the pair, the home suited them perfectly; it was large

enough for them and their two daughters, and it was close to the plumbing service and the repair business they own. But as both of the girls went off to university, the couple started thinking about downsizing and finding a smaller, more efficient home that would suit their needs as soon-to-be empty nesters.

The pair had always loved Dartmouth and considered moving or building not far from their family home. But then a customer suggested they check out a plot of land in Hammonds Plains, about 30 kilometres from Dartmouth. The area hadn’t been on their radar when considering a new location. Then they checked out the lakefront lot, and it turns out the customer was right. “The lot sold us,” Theresa recalls the first time they drove to the Hammonds Plains location. “[Howard] looked at me and said, ‘I love it.’ He has a vision with lots that I don’t have. He could see a home on the lot.”

His vision took into account how they would enjoy Cox Lake, on which the lot gently slopes. The home would sit close to the road and have great curb appeal. The backyard would be large and the lake would dominate the view. There could be a dock on the water where they would enjoy relaxing summer days.

But while Howard had the vision for the lot, it was Theresa who had the vision for the house. “I needed something comfortable, good for entertaining and that offered easy maintenance,” she says. “And something that if we stayed until retirement, it was conducive to that.” Theresa used a lot of foresight in recreating that plan. “I don’t know where life will take us, but I wanted this to be my forever home.”

The house would still have to accommodate their daughters, who come home to visit. It would also have to accommodate friends and extended family for entertainment and gatherings, especially the kitchen parties this Cape Breton-born couple love. The plan would also have to consider new living arrangements if elderly parents had to move in. And most importantly, it would have to accommodate Theresa and Howard, whose needs as retirees would be different than they are as working business owners now. That meant thinking about things such as health and mobility; a new build would have to be simple and accessible.

It was a lot to expect in one design, but Theresa sat down and searched for plans on Google. She found a few, but one in particular stood out: a ranch-style bungalow. It was a style she and Howard loved and that would easily fit into their vision for the lot. Still, it wasn’t exactly what Theresa wanted, so she sat down with builder Greg Redden of Redden Brothers Development Ltd. in Bedford, n.S. to tweak it to her

specifications. But she had one big change in mind.

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When she found the right plan, Theresa made one major revision: she removed all the walls between the living and dining rooms and the kitchen.

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BuilDing

“There’s no such thing as the perfect plan,” Theresa says. “I thought, ‘Why can’t I take all the walls out?’” So the walls came down, although the builder made sure all the appropriate support structures were in place. The highlight of the open-concept main floor space is the kitchen, where the colours are basic: the cupboards are white and the countertops are black. She says these colours help “keep the flow” of the open concept. She adds accents of colour—orange, blue, green or red—depending on the season or occasion. The kitchen offers features that are mobility friendly, including a pot washer installed over the sink from which large pots can be filled with water. Theresa says it’s a great option for those with arthritic hands who can’t move larger cookware around the kitchen. Stainless steel appliances finish the look.

The centrepiece of the kitchen is the oversized island with Crystal Cream countertops. This 3-by-1-metre island serves as a cooking and preparation surface, a dining area for guests and an

office workspace. It’s also a way to break up the space where walls would have previously stood.They included other low-maintenance options like the glass stovetop that wipes clean easily. A heat

pump and in-floor heating mean energy savings and less dust. Eliminating the walls created other

Get onboard

with comfort

Theresa kept the décor to a minimal in the home, but chose interesting lighting, such as this fixture that hangs over the dining room table. The Tanners purchased it from Kuzco Lighting.


The highlight of the open-concept main floor space is the kitchen

top: This island serves as a food preparation area, office and dining space for guests. It also helps break up the openness of the main floor space.

bottoM: While the walls were removed from the design, there still had to be support structures. The post here provides that support, but still works with the classic design.

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BuilDing

low-maintenance perks Theresa discovered later. “There are no corners to be dusted!” she says. There are also fewer places where clutter can gather,

although there is plenty of storage in the house.The master bedroom is a getaway on its own.

With an open space, large flat-screen television, a sitting area, ensuite and private access to the second level of the deck, it’s not unlike a room in a resort. The ensuite has a large, deep relaxing tub that sits next to the window, again taking advantage of the view. While there are no window treatments, with no one in the backyard, and trees to either side of the lot, there is plenty of privacy. The ensuite was designed with future mobility needs in mind. The shower has space for a seat, if needed. The main door is wide enough

Get onboard

withflavour

top: The master bedroom is like a retreat on its own, with a sitting room, access to the top of the double-level deck and a perfect view of the lake.

bottoM: The home’s bathrooms have open views to the outside and a relaxing atmosphere inside with clean lines, gorgeous bathtubs, plenty of natural light and lots of space.


for someone with a walker or wheelchair. There are levers instead of taps on the fixtures, and the room has plenty of light, both natural and artificial. A second bedroom, which is bright and airy and has an ensuite, finished off the main

level. While the overall vision of the home wasn’t

his, Howard did have a few requests, including a three-car garage (hidden on the side of the house, just below the driveway). He also wanted a games room in the bottom level. Like upstairs, this is an open-concept space, finished with floor-to-ceiling windows, ground-level patio and dark hardwood floors. The couple purchased a pool table as an anniversary gift, and finished the look with a fully stocked bar. It’s a perfect “man cave” for Howard, Theresa says.

The bottom level also includes another bedroom with ensuite. The bathroom is almost an exact replica of the upstairs bath, with a large walk-in shower, unique tub next to the window and plenty of floor space. This room can serve as an in-law suite, if needed, or Theresa and Howard can use this room, if either sets of parents need to move in and take the upper-level bedroom.

While Theresa wanted to keep the décor in the home simple, she included what she calls “quirky things” to add to each room. She focused on interesting lighting, including in the bathrooms above the equally interesting bathtubs. Accent chairs with geometric patterns as well as colourful flowers and bulbous vases add decorative touches. Artwork on the walls is minimal on purpose; for Theresa, the real art in the house is the view of the lake. “My art is the scenery outside,” she says. “It changes every season.”

From the front, the home sits close to the road and offers a lot of curb appeal. Its size is deceiving, though, until you are in the backyard, in what Theresa calls their “own little oasis.” The couple has done minimal landscaping in the backyard. There is some sod, a fire pit and a dock at the end of the lot. They have plans to put in a hot tub and a gazebo. But otherwise, they plan on leaving the lot as is.

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The Billiard shopoffering the largest selection of pool tables and pool cues in eastern canada. the billiard shop deals with only quality and top industry manufacturers. carrying brunswick, legacy and palason pool tables, cues by predator, ob, lucasi hybrid, poison, players, Dufferin, foosball tables by Garlando and a huge selection of dart supplies by unicorn. www.thebilliardshop.com

redden Brothers DevelopmentFamily owned and operated, redden brothers Development has been building custom homes for over 50 years. Greg and his son nicholas are second and third generation builders. honesty and integrity is the foundation of their family run business.

Building suppliers the following company supplied products for the home featured in this story.

Howard spends his free time in the games room in the bottom level of the house. Complete with a fully stocked bar and pool table, it’s an ideal spot to relax.


BuilDing

“We kept the lot as natural as possible,” Theresa says, “as peaceful as possible.” That concept easily blends into the area, including the lake; it’s home to a family of beavers and another family of loons, who are the only thing this couple often hear on a typical night. The Tanners and their daughters take full advantage of the nature in the area. During the summer months, they swim in and kayak on the lake. There are a few smaller islands not far from shore where a kayak can be docked.

The house was built to make the most of the view and the lake. There is a two-level deck across the back of the home, one on each level. Floor-to-ceiling windows and doors, minus window treatments, allow the sun to enter the entire house. Both levels of the deck are covered, so the family and guests can enjoy the outdoors year-round. “During a snowstorm, it’s just gorgeous,” Theresa says. “It’s like living the dream. We don’t miss one part of it.”

Even the neighbourhood, which includes many empty nesters, works perfectly for the Tanners. “It’s fun in that respect that we are all in that stage of our lives,” Theresa says. The lot, the house and the neighbourhood are the perfect retirement plan. “It’s a home for us that is a dream come true,” she says. “It’s very natural, comfortable and cozy. We love coming home to it. It’s living the good life. It’s like our own little piece of heaven.” o

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top: The double-level deck on the back of the house takes full advantage of the view. A partially sodded lawn slopes down to the lake.

bottoM: The covered patio is a great place for entertaining guests year-round.

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FEEDBAck


waterA brook, waterfall or fishpond could be just the thing to add class and value to your garden

BY: TrEvOr J. ADAMs

Just add

Scaleable to your yard’s size, water features are usually relatively easy to install and require less

ongoing maintenance than a typical flowgarden. The classic waterfall remains an

enduring favourite.


spEciAl gArDEning FEATurE

Duncan Bell can picture it. In his mind’s eye, he sees the centrepiece of his soon-to-be improved back garden: an oblong block of granite, complementing the symmetry he’s been working to create. It has a shallow bowl built in the top, where water burbles out, trickling

down the granite into a shallow rill that borders the strategically placed trees.

“It will have motion and sound, and be an eye catcher,” he explains. “A feature like this works on all the senses. It’s not a fountain shooting a jet in the air. It’s relaxing and contemplative. Just a steady flow of water.”

Bell is in the midst of a dramatic redesign of the yard of his Halifax home. “We took the garden apart completely,” he says. “It was a conventional Halifax garden, with curvy flowerbeds. We made it more formal and minimalist, with straight flowerbeds around the perimeter. We had the fence specially made, with straight, vertical boards—no caps, no trellisy bits, less fussy than you normally see. The whole thing is very symmetrically laid out.”

There are three big trees at either corner. Bell envisions the water feature in between them. In the course of resurfacing the lawn, he’s already had the plumbing and electrical connections for the feature put in place. All that remains is to find and install the centrepiece.

Bell is off to a good start with his project, according to Alex Brennan, owner of Earthworks Landscape & Garden Design in Fredericton. “You have to start with a few questions,” Brennan says. “What do you want? Where did you get the idea? Most people don’t know a lot about water features, and have preconceptions about what is or isn’t possible. What you can do depends a lot on the space. There’s more potential here than with the postage-stamp backyards you see in places like Toronto. Do you want a little pond? A waterfall?”

Whatever your rationale, options run the gamut from small off-the-shelf waterfall designs (a basic little pool and basin) to a big system customized for your lawn’s unique features. In his plans, Bell is careful to choose something that fits the scale of his space. “We had a garden pond and we tore it out,” he says. “It was frozen over half the year and full of algae. It wasn’t adding much. It was meant to look natural but here it is sitting in a garden in peninsular Halifax. If you have a 100-acre country estate out in Chester, you can have rivers and lakes, but a more formal style is more saleable, better for a space like this.”

While scale and designs vary, Brennan says waterfalls remain the most popular designs. “People are very interested in waterfalls,” he says. “People want to see water moving. They like the visuals and the sound.”

You should also consider how much effort you’re willing to spend on maintenance. If your feature needs pumps, you’ll need to clean filters and tinker with them from time to time. Depending on your water depth, you may need to remove goldfish from a pond in the winter so they don’t freeze. But don’t let the potential work daunt you. “People think they’re more complex and complicated than they are,” Brennan says. “Once you have it installed, a water feature is less work than a flower garden.”

While scales and designs vary, waterfalls remain the most popular design.

Water features can range from the ostentatious to a simple, natural-feeling design, that complements your garden’s natural features.

For apartment and condo dwellers, there are simple off-the-shelf water features that can transform even a small space into a burbling oasis.

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Another misconception is that you need some sort of natural water feature, such as an existing stream or pond, to start with. But a natural water feature can actually limit your options. “You can add to manmade water features easily,” Brennan says. “If it’s a natural system it’s more difficult. You can’t just change the course of a river because of damage to the ecosystem. There are a lot of laws and regulations around that.”

But an artificial water feature can be a good solution to a natural problem. “If you have an area that’s naturally wet, a corner of your lawn that turns to a swamp when it rains, the best, easiest fix might be to turn that into a water feature,” Brennan explains.

That’s what Dolores Wilmshurst did at her home on Chezzetcook Inlet, on nova Scotia’s Eastern Shore. “It used to be a garden area and it was always wet,” she recalls. “We could not afford, and really did not want to do one with, a liner so we just dug a small area and it started to fill it up with water.” The new pond would dry out in the summer, so they piped in rainwater from roof.

It wasn’t long before they had a suitable goldfish pond. “I bought six fish to start,” Wilmshurst says. “One summer we had about 50 fish in the pond. Then a great blue heron discovered the pond and we lost quite a number. We now have about 15 fish each year who bury themselves in the mud each winter. We feed them fish food in the summer.”

The small pond has grown to become about a metre across, a metre deep and six metres long. “We’ve dug it deeper and wider over time and have had to build up the sides to keep the water in,” Wilmshurst says.

Their approach has trial and error. At one point they had a pump system to keep water circulating, but removed it because it kept silting up—now a small pump powers a fountain in summer, but otherwise the water moves naturally. Although it’s been a lot of work, they’ve been delighted with the results. “We both enjoy the pond immensely,” Wilmshurst says. “I love to sit by the pond, watch the fish and enjoy the sounds of the water falling in the fountain. The children love to come and feed the fish. The local dogs sometime come for a swim. Around the pond it is an excellent space for day lilies and irises.”

A well-designed water feature can add value to a home, but that sheer enjoyment of the space Wilmshurst speaks of may be the best reason to install one. “I’m really interested in the health benefits of water features,” says Brennan. “We’re enriching our lives by creating enjoyable outdoor spaces, steps from our home. Just the sound of the water lowers stress in people.” o

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Waterfalls are always popular as water features because people like to see and hear the water moving.

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Open year-round to serve you.For all of your indoor and outdoor gardening needs.

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laDYbuGs: Officially called “lady beetles,” they’re likely the prettiest insects in the garden, but they are also surprisingly useful, especially when you are trying to get rid of aphids, which lady beetles devour. Emily Tregunno with Halifax Seed suggests purchasing lady beetles in bags of about 1,000 and release them into your garden over the course of a couple of weeks. You’ll know the aphids are gone when the ladybugs leave; they don’t stick around when the food source is gone. According to Christopher Majka, a research associate with the nova Scotia Museum of natural History who studies beetles and other insects, there are 50 different species of lady beetles in Atlantic Canada, most of which are non-native to our region. If you look closely, he says, you will notice the patterns on their bodies are all different; some have dots while others have checkerboard patterns.

beneFicial neMatoDes: not an insect, but these microscopic worms that live in the soil are a great way to control all sorts of other pests such as grubs, leather jackets and black vine weevil. They kill other pests by entering through a body opening and releasing a bacterium that will kill the pest within 48 hours. nematodes are great biological pest control because they are safe to use around children, pets and plants.

aphiDs: These small, pear-shaped (and usually green) insects suck the sap from plants, leaving them in poor condition, or even killing them. As mentioned, lady beetles feed on aphids and are an easy control. It’s best to get the infestation early on. Scotts Ecosense is an effective way to control aphids because it contains canola oil, which suffocates the pests. Trounce is another effective, non-toxic insecticide. Majka says another method that works is powdered sulfur, diluted in water, and sprayed on the affected plants. He says it doesn’t control all aphids, but most. You can find powdered sulphur at most garden centres.

Besides lady beetles, another natural predator of aphids are yellow jackets, those pesky wasp-like insects that love to hover around when you’re eating. Majka says while they are bothersome, their existence proves nature’s bal-ance of good insects and not-so great insects. Yellow jackets are also natural predators of some destructive caterpillars.

lilY beetle: Emily Tregunno says lily beetles are the latest on the list of most destructive bugs. While they have similar colouring as ladybugs— minus the black dots—they can wreak havoc and will completely demolish lilies and other flowers such as fritillaria. These bugs leave black slime on the underside of the lilies. That slime, which contains eggs, falls off into

the soil where the eggs hatch. Tregunno says these insects are so new they aren’t even listed on many insecticide products. Tregunno says the only way to get rid of them is with “picking and squishing”—a process she admits is “disgusting.” On the upside, these beetles avoid day lilies.

chinch buGs: These bugs attack lawns, sucking the juice out of the grass and leaving behind their toxic saliva. The result is yellow or straw-coloured patches all over your perfect lawn. The adult bugs are about three millimetres long, and have black bodies with shiny white wing covers. There are a few things you can do to prevent them from destroying your lawn: keep it well fertilized (three times a year), lime your lawn twice a year, mow your lawn properly, cutting the grass to five to 10 centimetres (two to four inches) in height and aerate. Chinch bugs also dislike water, so keep the lawn well watered, especially during drier months in the summer. And if you’re in the process of growing a new lawn, choose a blended sod or seed. Chinch bugs love Kentucky bluegrass.

sluGs: Gardeners’ historic nemesis, slugs destroy gardens, leaving giant holes in plant leaves and trails of slime. They feed at night and during cool, wet days. During the day, they seek shade under large leaves like those on hostas. Try to eliminate those shady spots. You can pick the slugs up and dump them in a pail of salty water. If that is too sticky a situation, leave out homemade traps such as those with flat boards or copper wire. Empty the traps daily. You can also use bait in pellet form that can be broken into small piles throughout your garden. It’s a great organic way to control slugs, but keep in mind these baits should be covered with boards or debris to prevent children, pets or other animals from coming in contact with them. Majka says a natural predator of slugs is the rove beetle or ground beetle. He adds that while not attractive, they are an effective natural counter to slugs, so leave them alone in the garden.

If you’re not sure about any insect in your garden, before you get rid of it, try to find more about it. Majka says most insects are beneficial in nature and gardens. Others, he says, are neutral, while a few are destructive. He suggests checking out bugguide.net if there is an insect in your garden you’d like to identify. You can also find more information on common garden insects and pests at www.halifaxseed.ca o

The buzz

Safe and easy ways to control insects in your garden


Insects are a fact of life for everyone with a lawn or flower garden. But they’re not all bad.

BY: suZAnnE rEnT

top: Lady beetles are pretty, yes, but they are also natural predators of aphids, an insect that can wreck havoc on gardens.

on bugs


1. Insect repellent: Why purchase oils and spray to keep those mosquitoes away when you can simply walk through your garden, pick and crumble a few leaves and rub them on your skin or clothes? Catnip (Nepeta cataria) is a natural mosquito repellent. Entomologists at Iowa State University found the oil to be 10 times more effective than DEET, the chemical used in most commercial insect repellents. One side effect is that cats will love you, since they’re attracted to bruised catnip. Other herbs that repel insects are citronella (Cymbopogon nardus) or (Citronella winterianus) and chives (Allium schoenoprasum). Tansy (Tanacetum vulgare) can be rubbed on the coat of your dog or cat to deter fleas. Pennyroyal (Mentha pulegium) rubbed on your skin helps to relieve the itch of a mosquito or horsefly bite.

2. Rest and relaxation: need a stress reliever? Tie a muslin bag of fresh chamomile (Matricaria recutita), lemon balm (Melissa officinalis), oregano (Oreganum) and lavender (Lavandula angustifolia) leaves to your bathtub faucet, turn on the hot water so that it runs over the bag, and get ready to sink in and relax. Or, fill a small bag with dried or fresh lavender leaves and tuck it next to your bed pillow, because it will help you relax.

3. Attract butterflies and bees to your garden: Yarrow (Achillea “moonshine”), lemon balm (Melissa officinalis) and allium are just a

few of the herbs that will bring butterflies and bees to your yard. Butterflies are welcome for their beauty alone, but bees are the hard workers that make sure pollination takes place. Some species of bumblebees and bees are becoming scarce; they are important pollinators for many soft fruits and flowers. Herbs are particularly suited for bee foraging.

4. Aromatherapy/Potpourris: Most herbs have a strong and pleasant scent, making a wonderful aromatherapy garden. A collection of herbs such as sweet marjoram, basil, thyme, fennel and rosemary (also excellent culinary herbs), along with chamomile and lemon verbena (used for making relaxing herbal teas) would provide an interesting fragrant and restorative garden spot. Make sure you touch the herbs so that they will release their fragrance. I often pick a lemon verbena leaf and carry it in my pocket to sniff throughout the day; it has a happy scent.

Fragrant flowers and leaves can also be dried and used for potpourri. Bee balm (Monarda) flowers keep their colour and fragrance even when dried, so they’re an excellent addition to any potpourri. You can also collect rose petals, peony petals, leaves and flowers from herbs, spread them on a screen and let them dry in the shade on a warm day. Place them in a jar or decorative bowl and enjoy. As time goes on, you may want to add your favourite essential oil to add extra fragrance.

5Herbs are more than seasonings for food, although that’s reason enough to grow them. They have many properties that are useful in more ways than one, from sleep aids to repelling insects. Plus, they are relatively easy to grow in flower beds or in pots. Here are five reasons for you to grow these interesting and useful plants in your garden this year.

reasons to growherbs

BY: cArOl MATTHEWs

Basil

Yarrow

Lemon balm

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5. Make a pot of tea: Using a non-metal teapot, add two tablespoons of fresh leaves* (or one tablespoon of dried) for each cup of water. You may adjust with more or less herbs to suit your taste. Pour boiling water over the leaves, bruise them with a spoon, then cover and let steep for five minutes. If you find this is too strong for your liking, steep for less time. If it’s not strong enough, add more herbs or steep longer. Pour the tea through a strainer into your favourite cup, put your feet up and enjoy. With experience, you will develop your own special herbal combinations.

To relax, drink chamomile tea. For a happy mood, try lemon verbena tea. To help with sleep, sample lavender tea. Herbs are more than just seasonings, so make the most of them in your garden this year. o

* Choose leaves that are free from chemical sprays.

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Halifax, NS5860 Kane St

(902) 454-7456

Saint John, NB664 Rothesay Ave

(506) 633-2032www.halifaxseed.ca

visit our Urban Garden Centre today!Vegetables | Flowers | Herbs | Supplies

Grow Your own


Whether you’re a landscaping novice or a plant pro, there are plenty of options to choose from with mulch and fertilizer. When Darlene Battcock of Dartmouth, n.S. began her backyard garden 10 years ago, she knew the first step had to include mulch. “I wanted to control erosion because rain runs down [the hill] at a 45-degree angle,” she says. “I had to create something to stop the water from coming down to our house.”

“[Mulch] slows it down, but you need more than the mulch,” says Battcock. Fast forward to today, her backyard includes a wide variety ranging from blueberry bushes, ornamental grasses and norwegian spruce trees to Echinacea, lilies and phlox.

Battcock prefers the thicker consistency of single-ground mulch to double-ground for her plants and trees. Gordon Kennedy of Holland nurseries in St. John’s, n.L. says it’s about preference. “You can get nuggets, you can get mini nuggets and you can get mulch, which are all ground cover,” he says. “You wouldn’t use a heavy one around small plants…the nuggets and mini nuggets are more often used around trees and shrubs.”

Michelle Muis of Blomidon nurseries in Wolfville, n.S. knows what’s in demand. “Bark mulch is by far the most popular,” she says, because not only is it easy to find, but it’s also for visual appeal. “Most people like the way that it looks.” More specifically, pine and cedar are quite common. Muis says the overall purpose of mulch is to help reduce weeds, protect roots and retain soil moisture. Placing a weed barrier fabric underneath the surface also helps, she adds, while another option is to have low-growing perennials covering the ground in place of mulch.

For maintenance, most mulch varieties need an annual touch-up. “Everybody wants their garden looking really fresh first thing in the spring, because it’s been a long winter,” she says. When it comes to application, don’t smother the plant’s crown. “We see it all the time,” Muis adds. “Some people, you know, they put the bark mulch around and it’s halfway up the plant. Just…keep it at an even level, that’s all I ask.”

Muis also believes that the key to a healthy plant is good fertilizing. You have two basic choices: granular fertilizer and water-soluble. “Fertilizing is a tricky thing,” she says. Granular is the more popular choice for spring because people like a fresh start with their gardens, Muis explains, and because it can last about a month or more. That’s why she doesn’t like to use granular fertilizer past July, as many plants begin slowing down in August before going dormant.

Also be careful to not use granular fertilizer during dry spells, Muis says, because it could potentially burn plants. Bone meal and manure compost are organic fertilizing options. As for water-soluble fertilizer, Muis says it can last two to three weeks in the garden. “I love to use a liquid transplant fertilizer with a root hormone,” she says. “The main purpose is to encourage root growth, obviously, which is the most vital part of establishing a plant.” Muis suggests using this type for new or struggling plants: “You have to use manure, or compost or fertilizer in order to make your plants what they look like in the magazines, especially if you want to get berries or flowers.”

Meanwhile, Battcock has a fresh perspective from her gardening experience. “It’s pretty addictive, once you put something in and see it actually grow, it’s pretty exciting,” she says. o

Much about mulch

BY: pAulA BugDEn

and fertilizer facts

things to try: •bark mulch •gravel and stone ground cover •bone meal fertilizer•Compost fertilizer

•Rubber mulch (made from recycled tires)

•granular or water-soluble fertilizer


Shopping for antiques isn’t just about the finds—it’s about the experience

in-DEpTH

There’s something about an auction sale that elevates home décor shopping to a whole new level. It’s the unexpected, like the pair of ferocious ceramic “foo dogs” I suddenly wanted to have. It’s the competition; your heart races as the auctioneer calls for bids.

“One-hundred dollars—where?” he asks, his eyes scanning the crowd for a nod or an enthusiastically waving bid card. When he doesn’t see either, his request for an opening bid is instantly revised. “Fifty dollars—where? I have $10, will you give me $20?” I raise my bid card and make eye contact. “Yup!” announces a helper, whose job it is to survey the capacity crowd and look for bidders. There’s a sudden flurry of activity, but the bids stall at $40—my last bid. “Sold for $40 to buyer 4-1-6.” Auctioneer Bill Brayley of Crowther & Brayley Ltd. bangs his gavel and moves on to the next item.

BY: MArilYn sMulDErs

pHOTOs BY: rAcHAEl sHruM

treasure huntOn a

If you are looking for unique items to include with your décor, auctions are the place to go. But you’ll get just as caught up in the activity of the bidding process as you will with the buys.

BY: MArilYn sMulDErs

pHOTOs BY: rAcHAEl sHruM


Auction terminologyWhen you’re at an auction, you’ll sometimes hear words or terms that you’re unfamiliar with. Here are a few examples:

cheval mirror: A full-length, wood-framed mirror on a stand, commonly found in homes before the turn of the last century.

chiffonier: A high, narrow chest of drawers. From the French “chiffonier,” literally “rag picker,” denoting a chest of drawers for odds and ends.

claymore: A sword with a basket hilt, meant to be wielded with both hands on the hilt.

Depression ware: Machine-pressed, tinted glassware that was mass-produced during the 1920s and 1930s.

Fiesta: Ceramic dishes in bold and bright solid colours for mixing and matching, introduced in the 1930s by the Homer Laughlin China Company of Newell, West Virginia.

Flame birch: Wood with dramatic waves in the grain. Used for tabletops and beds to showcase the beautiful grain.

Foo dogs: Chinese decorative lions commonly used as symbolic guards. In Feng Shui practice, smaller decorative foo dogs in ceramic, bronze or jade are used to prevent bad spirits from entering the house.

lorenzen pottery: Ceramics made by Alma and Ernst Lorenzen, who were active in the Maritimes for four decades starting in the 1940s. They are particularly known for their mushroom collection.

lustreware: A type of pottery or porcelain with a metallic, iridescent glaze.

Mule chest: A chest offering ample storage that is commonly wider than it is high and deep.

steeple clock: A shelf clock with a Gothic-style case, a centre point flanked by two “steeples.”

susie cooper charger: A large serving platter by British ceramic designer Susie Cooper. Highly collectible.

Whatnot: A stand with shelves for holding china, ornaments, trifles and “whatnot.”

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I exchange a thumbs-up with my friend, another auction fan, still beaming after winning a bidding war for an elegant chaise in impeccable condition; there’s not a scratch on the carved oak frame and the cushions are firm and newly upholstered. I can tell she’s already picturing her Sunday afternoon sprawled out on it, a cup of tea and a new novel close at hand.

Antique auctions are many things: part history lesson, part bargain hunt, part thrill-of-the-chase. They’re also an under-used way for home décor enthusiasts to add character and a dash of the unusual to their homes. “You can find such quality pieces, and everything I’ve purchased has been such a deal,” says interior decorator Heather Waugh Pitts, who shops for herself and her clients at auction. Her 1915 Georgian-style home in Dartmouth, n.S. is filled with examples of how to add warmth to decorating “for rooms that don’t look like they were put together in a store.”

She looks for well-made classic pieces that can function differently, depending on what room they end up in. Like the armoire in the living room that hides the sound system, or the bureaus and desks remade into vanities in the washrooms.

“For me, I like the stability that I get from older pieces; they ground a space,” says Heather, whose company is called Waugh Pitts Interior Design.

in-DEpTH

Auctions are filled with one-of-a-kind treasures, with china, glassware and family heirlooms filling the venue.

dine in style


There are dozens of auction houses in Atlantic Canada, handling all kinds of sales (estates, farm machinery, liquidation and bankruptcy, and more) but only some that specialize in art and antiques.

crowther & brayley ltd.: Auctioneer Bill Brayley runs a fast-moving, entertaining auction specializing in fine art, antiques and collectibles. Auctions are held about once a month at the Dartmouth Sportsplex and annually in the summer in Chester, N.S. crowther-brayley.com

pidgeon auctions: This family-owned and operated auction house is based in the Pictou area and often holds auctions at the Glengarry Best Western in Truro

and the Kemptown Hall, near Truro. On its website, there’s a list of record high bids, including a ship’s log book for $2,800, merganser decoy for $15,000 and a cast iron pencil sharpener for $250. pidgeonauctions.com

tim Mcisaac antiques, art & auctions: Forty years in the auction business, Tim McIsaac holds about 10 auctions a year in New Brunswick and has an antique shop on Wentworth Street in Saint John’s South End. timisaac.com

Waddington’s: Based in Toronto, Waddington’s has been in business for more than 150 years and conducts its auctions online and in person. waddingtons.ca

“But it wouldn’t work if you only decorated with antiques. I like to mix them with modern pieces to keep the place fresh. I think that’s more interesting.” Some of her favourite pieces she purchased at an auction include a rectangular rosewood harpsichord that she uses as a table in the back vestibule, and an elegant French settee that serves as a window seat at the top of the stairs. “Part of the fun is seeing a piece at auction and re-imagining what it could be,” she says.

The key to buying at auction is to give yourself some rules, says Katherine Kanaga, who marries her twin passions for auctions and decorating in her blog, Auction Decorating. For example, look at online galleries or go to previews when possible. If you see something online you’re interested in, a desk for example, ask for a condition report.

What would that desk cost if you bought it new? How much have similar desks gone for at auction previously? Your research will give you an indication of how much you can expect to pay—and so much the better if you get it for less. Then, if you decide to enter the bidding fray, give yourself a maximum price. That will help if you feel yourself getting carried away during the excitement. Be patient. If a wanted piece goes too high, another will come up at a future sale. And open yourself up to the unexpected, like the exquisite Lalique crystal perfume bottle a friend scored as a Christmas gift for her sister. (She paid $160, estimates on eBay put the price eight times higher).

Where to go

• Spaces you love to live or work in

• Showcasing your home to sell

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in-DEpTH

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For an avid auction-goer, there’s nothing like the feeling of entering a sale room, all the items lined up on long tables, the china and breakables on one side of the room, the paintings and furniture on the other. Over the years, I’ve furnished my home with auction finds: the massive antique mule chest in my bedroom that fits all of my clothes and my husband’s, too (when I got it, the crowd applauded); a folk art birch bark grandfather’s clock; a Chippendale bureau missing its mirror that I scored for a mere $10 and refinished; and a handmade christening gown that came with a list in tidy, beautiful handwriting of all the babies who had worn it.

I find it hard to resist a well-made chair. It doesn’t faze me if the upholstery is stained (it’s easily recovered), or if the wood is a little dull (a wood reviver or finishing oil works wonders). I keep an eye out for vintage quilts, nova Scotia hooked mats and Fiestaware. If you love a deal, you’ll adore the auction. Hand-knotted wool rugs, antique wardrobes, soapstone sculptures and original paintings will often go for a song.

But sometimes the bids astound too, like $540 for a set of teaspoons, $580 for a singing bird automaton in a tiny golden cage, and $320 for a tray lot of dinky toys. Royal Doulton figurines, Hummels and Lorenzen’s Ceramic Mushrooms bewilder me and always seem to go for big money. Folk art paintings by Maud Lewis, which she sold for $2 to $10 during her lifetime, now command prices in the thousands.

Auctions are entertaining. It’s fun when the auctioneer cracks a joke and the whole place erupts in laughter, or the helpers model the vintage clothing—fur coats, silk kimonos, top hats—with a hand on the hip and a twirl at the front of the room. They’re dramatic when an item is hotly contested, sometimes with two or three bidders on the phone in addition to the ones in the room.

There’s history and nostalgia, too, especially when the items come from one estate. You get a feeling for the family who, at one time, would have gathered around the dining table set with their best china, crystal and silverware. Sometimes you even get a sense of what the past owners looked like, as revealed in the portraits of ancestors who stare sternly out of heavy frames, or are hidden inside silver lockets. Everything from an auction seems to come with a story. “All the history and stories gets layered into your decorating; these pieces had a life before and I like that,” says Heather. “They’re not so precious. If the kids or grandkids leave a mark, oh well. It’s just another story to tell.” o

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The biddersthe card waver: Yes, he knows you want the item.the late-in-the-game bidder: You thought you had it until this person came along and drove up the price.the steady hand: They hold up their bid card, never wavering, and maintain steady eye contact until they win. the discreet nodder: Who got that item? No one knows.


Blending historical space with modern style turns a heritage building into a family suite

A condo with A condo with charactercharacter


HOMEsTYlE

charactercharacterBY: AngElA kippErs

pHOTOs BY: JAMEs WilsOn

Margot Brideau relaxes in her family’s new home on the top floor of the historic Dearborn building in uptown Saint John. The unit is one

of 13 modern residential spaces developed by renovating two century-old structures.


It took a few years, but Margot and Keith Brideau have finally found a place to call their own in uptown Saint John, n.B. The young couple, known for their ties with

property firm Historica Developments—Keith as founder and Margot as manager of finance and administration—says it was about finding the right building with the right feel and location.

What they found were two buildings: the Dearborn on Prince William Street, and the adjacent Smalley’s, both built in the late 1800s and listed in the Canadian Register of Historic Places. The two units in the centre of the Port City’s business district would become home, in part, to the couple and daughters Ava, 7, and Lauren, 14.

Historica Developments bought the buildings in 2005. The firm is known for repurposing underutilized heritage units into modern living spaces in the city. They have renovated the Dearborn and Smalley buildings to house 13 apartments and four commercial businesses—two eateries, a fitness centre and a job-placement agency. On historic Prince William Street, known for its hip eateries, start-up firms and commanding architecture, Margot and Keith have fashioned their own urban space on the top floor by leveraging the beauty and grace of Saint John’s storied past.

Warm, time-beaten ceiling beams of spruce and hemlock meet cool, stainless steel lighting fixtures. A rustic, chalky white-coloured brick wall is paired with a sleek, modern iron, glass and tamarack staircase. Metres away is the Saint John Harbour, of which the units offer excellent views. To the southwest is Partridge Island, which in the early 1800s served as a quarantine station for Europeans seeking refuge in north America. Westward is the port, serving oil tankers, cargo vessels, cruise ships and pleasure craft.

Warm, time-beaten ceiling beams of spruce and hemlock meet cool, stainless steel lighting fixtures.


HOMEsTYlE

top leFt: Margot and Lauren share time in the family’s kitchen and dining area. Margot’s sister, Lindsay McLaughlin, created the artwork hanging in the dining room by using photo-editing techniques specifically for the space. The dining table is from Rosetta Fly Penta and the chairs are by Zuo Modern.

bottoM leFt: A master bedroom wall features simple artwork, an entertainment unit and electric fireplace.

top: Stainless steel appliances and minimal decor create a sleek, modern feel in the unit’s kitchen.

leFt: Keith and Margot chose modern, yet elegant, lighting fixtures, such as this one from Nueva.


The Smalley’s and Dearborn, which have a combined interior, span one city block with a four-storey façade on Prince William Street and a five-storey façade on Water Street. Built between 1877 and 1881 after the Great Fire in Saint John, they’re cited as “good examples of commercial Italianate architecture” by the Canadian Register of Historic Places. The units were formerly used for trade and manufacturing firms, serving as sites for Dearborn’s Spice Mill, chocolatiers Moirs Ltd., LH DeVeber & Sons and Arthur B. Smalley’s Jewellery, to name a few. More recently they housed a business school.

“My vision has always been where we are now,” says Keith. “I’ve been promoting uptown living for years. now it’s our turn.” He peers through the oversized windows onto Water Street below. “We just needed a space that was big enough and unique enough,” he says. The 1,790-square-foot unit and its 790-square-foot roof-top deck offer ample room for the young family, its two pomeranians Julio and Lola, and cats Len and Roxie.

Fourteen-foot-high ceilings create an airy welcome in the unit’s main living space. The ceiling, originally 3.5 metres high, was extended by removing tiles, framework, ductwork and insulation to reveal the roof’s original wooden beams. To make up for loss of insulation, the firm

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top: Margot spins tunes at her DJing station on the unit’s loft. The young mom has been DJing as a hobby for about five years.

opposite paGe top: Five large windows allows family members and visitors to enjoy superb views of Saint John’s Harbour, Water Street and Market Square areas.

opposite paGe bottoM: Keith and Margot Brideau enjoy preparing meals in their new, modern, light-filled kitchen. Original spruce and hemlock beams highlight the space.

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HOMEsTYlE

added six-inch rigid foam board from the rooftop. “We knew we were replacing the roof anyway,” Keith says. The golden hue of the wooden beams creates a stunning ceiling. When first exposed, however, Margot and Keith doubted the beams would be worth restoration. From years of grit and soot they were blackened, says Margot. After sanding a sample area, they had renewed hope. “Heritage buildings have tons of character and potential, but you have to get rid of a lot of stuff that you see to reveal what’s left over,” Keith says. They decided to only refurbish the beams in the main living space, which encompasses the kitchen, dining and living room areas. “This is where the impact is,” says Keith.

After roughly 320 hours of sanding by hand and additional time varnishing, the exposed beams were a designer’s dream. Keith says sandblasting is a messy and time-consuming process. To further add interest to the ceiling, Historica incorporated a skylight where an air conditioner was once housed using repurposed wood that matched existing beams from other renovation projects. Two other skylights were also built into the girls’ rooms.

A signature attraction is an original brick wall that complements modern furniture and electronics. Since it was rough and discoloured over time, Margot and Keith first considered


sandblasting or painting the greyed, uneven brick. Ultimately, they decided to leave it as is. While surfing online, scanning through images of condos in Boston and new York City, Margot noticed many brick walls with a similar, imperfect look. It’s a wall they have come to love. “It’s a unique thing,” says Keith. “It doesn’t look perfect. That’s not what we’re looking for. What we’re looking for is a contrast of the [new] and heritage feel, tying it together in the right quantity.”

Interrupting the brick is a doorway casing for the couple’s bedroom, which, with a few steps down is in the Smalley’s unit. With tray ceiling lighting, a dimmer switch and electric fireplace, the room is a cozy and welcoming retreat.

To update the buildings, Historica installed energy-efficient heat pumps as well as backup electric baseboard heaters. The units were originally heated with an oil-fired burner and, more recently, with natural gas. Two-pound foam insulation was added to exterior wall spaces, and existing window frames received new Thermopane glass. All walls are painted a crisp white except young Ava’s. “She did not want white,” says Margot. “not only are the walls purple, but the ceiling is blue.” Chandeliers add a further spark of fun to the girls’ abodes.

Little details ensure the home’s flow and continuity. A modern staircase, custom-designed by local craftsman Dave Dupuis using iron, glass and tamarack, complements the existing spruce and hemlock beams. A loft above the entranceway is supported by iron beams, matching the staircase railing, that are suspended from the ceiling. It was first recommended that the platform be supported by beams from the floor, says Keith. “But we didn’t want to see supports as we entered the space…we thought that would interrupt the flow.”

The loft is the perfect platform for housing Margot’s DJ equipment. A hobby for about five years, it allows Margot to share her longtime love of music; she’s able to spin tunes for guests entertaining in the space below. Discreetly located off the loft is the cats’ room. Complete with a flapped pet door and ventilation system that operates around the clock, it stores litter boxes and hides cleaning supplies. As a pet lover who’s rented many apartments, Margot says she appreciates the addition. “In apartments, you

With an electric fireplace, the room is a cozy and welcoming retreat.


EATing inHOMEsTYlE

38 Fielding Avenue, Dartmouth, N.S.468-8431 [email protected]

quality, function ~ style

never have a good place for the litter boxes,” she says. The couple has also customized its rooftop living space, which features a hot tub, barbecue station, bar area with sink and fridge, and a shower unit. A built-in nook in the northeast corner offers a cozy place to relax. The couple found décor inspiration by attending a design show in Toronto in January 2012.

The kitchen cabinetry is a high-gloss white and accents are in turquoise. Furnishing was a challenge, says Margot. The couple found an ideal mix through the Internet, choosing pieces from Zuo Modern, Rosetta and Bellini Modern Living.

Choosing lighting fixtures was also onerous. “We went through lighting magazines a million times,” says Margot. Keith would tag his top picks with plastic flags, then she would go through choosing her own favourites, she says.

top leFt: Tray ceiling lighting adds character and a touch of luxury

in the master bedroom.

top riGht: An original brick wall separating the Dearborn and Smalley’s buildings was kept in its found state, providing historic character to

a newly renovated space.

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HOMEsTYlE

Keith, Margot and other members of the Historica Developments team are no strangers to heritage home renovations and the uncertainly that surrounds it, but the Dearborn and Smalley’s buildings posed some fresh challenges. A new electrical system, which required the addition of a transformer, as well as a new sprinkler system, were projects new to Historica. In addition, the unit’s southern-facing wall, 16 inches thick, had its share of leaks. “Big leaks,” says Keith. Repair quotes ranged from $22,000 to $110,000. Floors also required a fair bit of tinkering to level, he says.

Challenges are always expected with heritage homes, says Keith. “You see a lot of stuff, but you don’t realize what you’ve got until you’re into it. Determining a budget is difficult,” he adds. “What we’ve learned is that it always costs more than you think, and it always takes longer than you think.” But even with that knowledge, Keith says the payoffs are worth it. The ceilings, the brickwork, he says, you just can’t get this in a new home build. Replicating such features would be costly and would not produce the same effect, he says. And the ease of uptown living is another great bonus.

Keith raves about the conveniences of their particular unit. “We have Blossoms downstairs if we want a healthy lunch, Piece O’ Cake is across the hall for dessert,” he says. “Then, if you want to burn that off you can go to CrossFit.” Lauren’s school, a major shopping centre with pharmacy and other amenities, and the couple’s place of business are within a few blocks. “We laugh about it,” says Keith, “but it takes more time to wait for the elevator than it does to walk to work.” o

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FEEDBAck

top: Lauren, Margot and Keith enjoy a birds’-eye view from their rooftop deck.

bottoM: The Smalley’s structure (left) and Dearborn building, as seen from Water Street. Both buildings are cited as “good examples of commercial Italianate architecture” by the Canadian Register of Historic Places.


C’est fromage!

BY: vAlEriE MAnsOur

pHOTOs BY: DEnnis EvAns

This gnocchi, prepared by Morris East in Halifax, is chock-full of local cheeses, including Old Growler Gouda

from That Dutchman’s Farm and Fox Hill quark.


EATing in

When you think cheese, you might think of France. But maybe you should think East Coast, where artisanal cheese making has moved well beyond a craft. From Cape Breton

sheep cheese and Prince Edward Island clothbound cheddar, to new Brunswick raw milk cheese and newfoundland’s own camembert, our cheese scene is full of surprises.

Often described in wildly poetic terms—milk’s leap toward immortality, the soul of the soil, and the purest, most romantic link between humans and the earth—cheese is a vital, versatile and much-discussed element of our cuisine. There are more than 1,000 varieties of this ancient food, with well over 300 from France alone. “It’s so much part of the culinary culture of a country,” says Jennie Dobbs, owner and manager of Morris East Restaurant in Halifax. “Artisanal cheese has made leaps and bounds here. There’s a growing appreciation.” Dobbs buys cheese from various sources, including new Brunswick’s Bergerie aux 4 Vents, where she discovered a Tomme le Champ Doré that “punches with flavour.”

Dobbs thinks presenting a cheese plate is the best way to show off local cheeses. “Our guests want to know what the cheese is, where it’s from and the flavour profile,” she says. “They love being talked through the cheese; they want to know every single detail.” The enthusiastic restaurateur has always been passionate about cooking with cheese, whether it’s gooey brie in a mushroom omelette, or a grilled cheese sandwich with sharp cheddar, layered with bacon and tomato chutney. Dobbs uses quark cheese from Fox Hill Farms in the Annapolis Valley for rich and flavourful cheesecake (see recipe on page 63). She even uses it in gnocchi, along with Old Growler Gouda from That Dutchman’s Farm in Upper Economy, n.S. (see recipe on page 61). “I think people are passionate about cheese because it’s so flavourful,” says Dobbs. “I think it is just really a beautiful food product to enjoy.”

After working internationally as a chef, cheese lover Ron Muise returned to his native Cape Breton, n.S. to start a sheep cheese business called Wandering Shepherd Cheese. He says ewe milk is popular because of its flavour and its easy-to-digest proteins. He makes a range of cheeses including blue, which has a strong flavour some people traditionally find difficult.

“I’m surprised with the amount of blue cheese people like,” he says. “I started making it just for myself, but people wanted it.” He has an imaginative use for blue cheese by mixing it half and half with butter, rolling it in wax paper and storing it in the freezer for later use on lamb burgers, roasted vegetables, under chicken skin or mixed into pastas (see recipe on page 63).

Locally made artisanal cheese is getting popular in East Coast kitchens

cheese plate perfection• Remove cheese from the fridge in advance, as it tastes best at room temperature.• Present variety in your textures: soft, semi-soft and hard. For your cheese source:

goat, sheep and cow milk.• Provide separate knives for each cheese.• Garnish with fruit for an appetizing display.


Muise has started a small industry, as he has two other farms producing ewe’s milk that he then buys for his cheese. Business is good and he consistently sells out. He enjoys the process, particularly taking note of how flavour varies depending upon what the animals eat.

On Prince Edward Island, Cows Creamery’s cheese-maker Armand Bernard is involved in a business that was important to the island historically. “Traditionally, there were lots of cheese factories on the island,” says Bernard. “If you had milk, you’d make cheese from it. They were groups of farmers, co-ops, independent groups.” Older people, he says, will come in looking for cheddar similar to what they ate years ago. Bernard creates Extra Old Cheddar, Applewood Smoked Cheddar, and Avonlea Clothbound Cheddar that has won several national awards. The recipe for the Clothbound Cheddar is from the Orkney Islands, north of Scotland. “The clothbound is a little bit drier and has a more complex flavour,” says Bernard. “It’s like a five-mile cheese. When you have a good cheese, take a bite with your first snack and down the road five miles, the flavour is still on your tongue.”

“I love trying different cheeses,” he says. “I am not much of a cook. I just love it the way it is.” Bernard says the reputation of East Coast cheeses is growing and that he’s often amused when he does samplings in Ontario. “The look on some people’s faces is priceless. They think they’re just grabbing a piece of cheese and walk away. Some stop and turn around and come right back,” he says. Access to good cheese is what makes a meal special, Dobbs says. “What blows my mind is quality cheese judiciously tastes a thousand times better. Even if it’s a bit more expensive, it doesn’t take much to transform an ordinary dish to the extraordinary,” she says. o

Jennie Dobbs, owner of Morris East, left, and Lauren Marshall, head chef, use a

number of locally produced cheeses in their recipes. Dobbs says even a little bit

of top quality cheese can take a dish from ordinary to extraordinary.

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Shrimp and Green Pea Risotto

pulled lamb shoulder po’boy with lauchie’s TommeLauchie’s Tomme, a raw ewe milk cheese with a lovely nutty finish, is named after cheese maker Ron’s son Lauchlan. For a sharp twist, add fresh chilies, coriander and lemon zest to the lamb. Recipe courtesy Ron Muise, Wandering Shepherd Cheese

INGREDIENTS

5 lb (2.2 kg) Cape Breton lamb shoulder3 gloves local garlic4–5 sprigs fresh local rosemary2 Tbsp (30 ml) olive oilSea salt and fresh ground pepper

Red onion marmalade:6 red onions2 cloves local garlic1 Tbsp (15 ml) whole grain mustard1 Tbsp (15 ml) balsamic vinegarSea salt and pepper to tasteHerb of your choice

Po’boy:Fresh baguette Pulled lamb shoulderRed onion marmaladeLauchie’s Tomme, a few slices

DIRECTIONS

For the lamb:1. Preheat oven to 400°F (204°C). 2. Score lamb and rub crushed garlic,

chopped rosemary, oil, salt and pepper into meat.

3. Place lamb in a deep roasting pan and cover tightly with foil. Put in oven for 20 minutes, and then reduce to 350°F (175°C) and cook for about 4 hours, or until lamb is coming off the bone.

For the red onion marmalade:1. Slice onions thinly, sauté on low heat

until soft. Add garlic and continue to cook for 45 minutes on the lowest heat.

2. Add mustard and balsamic vinegar and cook for another 10 minutes.

3. Season with sea salt, fresh ground pepper and your choice of fresh herb.

For the po’boy:1. Slice the baguette down the middle,

spoon the lamb, then the marmalade. Top with Lauchie’s Tomme. (If you don’t have any, use any cheese that melts nicely.)

2. Broil until cheese bubbles and browns.

Oven-dried Tomato, local Herb and cheese gnocchiThe gnocchi features two local cheeses: quark, plus Old Growler Gouda from That Dutchman’s Farm. Recipe courtesy Jennie Dobbs, Morris East

INGREDIENTS

4 large vine ripe tomatoes, cut into wedges1/4 cup (60 ml) extra-virgin olive oil (EVO recommended)Salt and pepper to taste1/4 cup (60 ml) butter1/2 cup (125 ml) white onion, small dice2 garlic cloves, chopped fine1/2 cup (125 ml) favourite local white wine4 sprigs of fresh thyme, leaves removed from stem1 lemon, zested and juiced1/2 cup (125 ml) Fox Hill quark cheese1 bunch fresh parsley, chiffonade12 leaves fresh basil, chiffonade1 small block Old Growler Gouda, shaved with a peeler

DIRECTIONS

1. Preheat oven to 275°F (135°C).2. Cut each tomato into 6 wedges, toss in a

bowl with half the olive oil, plus salt and freshly cracked pepper. Place wedges skin side down on a cooling rack on a sheet pan. Bake for 25 minutes, or until tomatoes have reduced by half. Set aside.

3. Melt butter in a large shallow pot over medium heat. Add onion, cook for about 3 minutes. Add garlic and continue to cook for another 2 minutes. Add wine and reduce by half.

4. Add cooked gnocchi, fresh lemon juice and zest, quark, fresh herbs, the remaining olive oil and oven-dried tomatoes.

5. Garnish with gouda.

gnocchiINGREDIENTS

1 lb (450 g) Yukon Gold potatoes, peeled and boiled4 egg yolksPinch of freshly grated nutmeg1 lb (450 g) Fox Hill quark cheese4 oz (100 g) Old Growler Gouda 2 cups (500 ml) all-purpose flourFlour for dusting

DIRECTIONS

1. Drain potatoes. Mash or rice them while still warm. In a small bowl, whisk egg yolks with nutmeg, then add quark and gouda. Fold egg mixture into potatoes.

2. Knead the potato and egg mixture, adding flour gradually until a smooth, but sticky, dough forms, about 3 minutes.

3. Rest dough for 30 minutes in fridge. Bring a large pot of salted water to boil.

4. Dust your hands, dough and work surface with flour. Cut dough into 6 equal pieces. In a back and forth motion, roll each into 1/2-inch (1.3-cm) thick rope. Then slice the rope into 1/2-inch (1.3-cm) thick rounds. Place on floured sheet pan.

5. Drop half in the boiling water, stirring gently and continuously with a wooden spoon. Cook for about one minute after they reach the pot surface. You can freeze other half for later use.

6. Remove gnocchi with a skimmer, and use as explained.

Indulge in some local cheese such as Geai Bleu, in back, Tomme le Champ Doré, left, and Old Growler.


Jalapeño poppersThis is a fun way to use jalapeño peppers. They have a cheesy zing! Recipe courtesy Jennie Dobbs, Morris East

INGREDIENTS

24 jalapeño peppers1 bulb garlic, roasted in oven2 cups (500 ml) Fox Hill quark cheese1/2 cup (125 ml) shredded Dutchman’s Gouda2 cups (500 ml) shredded mozzarella1/2 cup (125 ml) shredded parmesan2 tsp (10 ml) smoked paprika1 lemon, juiced and zestedSalt and pepper, to taste2 cups (500 ml) all-purpose flour4 eggs, whisked4–5 cups (1 L – 1.2 L) bread crumbs6 cups (1.5 L) grape seed oil

DIRECTIONS

1. Preheat oven to 350°F (175°C). Oil a sheet pan and place peppers. Bake for 15 minutes. Cool to room temperature.

2. Slice the top off the peppers, then slice again from top to end on one side only. Remove seeds, and rinse thoroughly under cold water.

3. Remove skin from roasted garlic. Chop and mix in a bowl with the cheeses, smoked paprika, and lemon. Season with salt and pepper.

4. Fill the peppers with the cheese mixture, and roll back up to mimic its original shape. Chill in refrigerator for about 30 minutes.

5. While the peppers are chilling, bring out three similar sized bowls. In one bowl put flour; in another, whisked eggs; and the third, the breadcrumbs.

6. Drop each pepper in flour to coat, then into egg, and finally into breadcrumbs.

7. In a wide, shallow pot heat oil on medium heat for about 10 minutes to 375°F (190°C). Cook poppers until crisp and golden in colour (4 at a time for about 4 minutes), and place on paper towel, sprinkle with kosher salt.

Jalapeño Poppers

roasted garlic AligotAligot is a French dish of potatoes, garlic and cheese. These are no ordinary mashed potatoes! Recipe courtesy Ron Muise, Wandering Shepherd Cheese

INGREDIENTS

2.2 lb (1 kg) local floury potatoes1/3 cup (80 ml) unsalted butter3/4 cup (150 ml) cream4 cloves roasted local garlic3/4 cup (165 g) Lauchie’s Tomme

DIRECTIONS

1. Boil potatoes for 20 minutes, drain, and peel skins. Let dry for a few minutes.

2. Put through a food mill or a potato ricer.3. Fold in cold butter, cut in tiny pieces.

When fully absorbed, slowly fold in warm cream.

4. Add roasted garlic and cheese. Season to taste.

roasted Butternut squash soup with gorm Ailig and pearsThe cheese adds to the richness of this squash soup. Recipe courtesy Ron Muise, Wandering Shepherd Cheese

INGREDIENTS

2 shallots, roughly choppedOlive oil1 butternut squash, peeled, deseeded and cut into 1 inch x 1 inch (2.5 x 2.5 cm) pieces6 cups (1.5 L) homemade vegetable stock1 local pear, peeled and cored1/2 lb (225 g) Gorm Ailig 1/4 cup (60 ml) creamFresh thymeSalt and pepper to taste

DIRECTIONS

1. Toss shallots in olive oil and roast with the squash at 400°F (204°C) for 30 to 45 minutes, until soft and edges are starting to crisp.

2. Heat the stock and add the squash and chopped pear. Remove from heat and mix with a stick blender or a food mill, until you have a velvet finish.

3. Return to simmer and add cheese, cream and fresh herbs.

4. Season to taste.


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Fox Hill Quark cheesecakeThis rich, but not too rich, cheesecake features local quark cheese instead of the more traditional cream cheese. Recipe courtesy Jennie Dobbs, Morris East

INGREDIENTS

1/3 cup (80 ml) butter, melted1 1/2 cups (375 ml) graham

cracker crumbs1 1/3 cups (330 ml) organic

cane sugar2 1/2 cups (625 ml) Fox Hill

Quark cheese1 vanilla bean, seeds scraped1 1/4 cups (300 ml) whipping

cream1 package gelatin1 lemon, juiced

DIRECTIONS

1. Preheat oven to 350°F (175°C).2. Mix melted butter, graham cracker

crumbs and 1/3 cup of sugar together.3. Press graham mixture evenly in a lined

spring-form pan.4. Bake for 8 to 10 minutes, cool.5. With an electric mixer, with whisk

attachment, whisk quark, the rest of the sugar and vanilla bean until the sugar has dissolved and is a smooth consistency.

6. Whip the cream until soft peaks form.7. Melt the gelatin and lemon juice on low

heat, and cool until just slightly above room temperature.

8. Fold everything together until all ingredients are evenly combined.

9. Place the cheesecake mixture on top of the crust. Set in fridge for about 3 hours.

10.Slice cake, and top with the cranberry and strawberry compote.

strawberry cranberry compote

INGREDIENTS

2/3 cup (160 ml) organic cane sugar1/4 cup (60 ml) water1 cup (250 ml) cranberries1 cup (250 ml) strawberries, sliced

DIRECTIONS

1. In a small saucepan, melt sugar and water together.

2. Add cranberries, and on medium heat cook for about 5 minutes, or until cranberries begin to pop.

3. Add strawberries and continue to cook for about 5 to 6 minutes.

4. Cool mixture.

gorm Ailig TartThe inclusion of Gorm Ailig, a raw ewe milk cheese, creates a tart with a twist. Recipe courtesy Ron Muise, Wandering Shepherd Cheese

INGREDIENTS

18 oz (500 g) puff pastry1/4 cup (60 ml) sour cream5 shallots, thinly sliced18 oz (500 g) Gorm Ailig 1/4 cup (60 ml) pine nuts1 cup (250 ml) of spinach, roquette or other fresh greens, chopped

DIRECTIONS

1. Preheat oven to 375°F (190°C).2. Roll out pastry to 1/4 inch (0.6 cm), place

on floured baking sheet.3. Spread sour cream over pastry and then

layer sliced shallots, crumbled blue cheese and nuts.

4. Bake for 20 to 25 minutes. 5. Cover with fresh greens and slice into

generous pieces. Serve warm.

gorm Ailig ButterThis unique blue cheese butter made with Gorm Ailig, a raw ewe milk cheese, can be frozen and used in pasta, on steak or even in a lamb burger. If you don’t have Gorm Ailig, use Roqueforte or Danish Blue. Recipe courtesy Ron Muise, Wandering Shepherd Cheese

INGREDIENTS

1.1 lb (500g) Gorm Ailig1.1 lb (500g) unsalted butter

DIRECTIONS

1. Put the crumbled cheese and butter (left at room temperature) in the mixer. Mix until well blended.

2. On a piece of parchment paper, drop cheese mix and form a log. Wrap paper in plastic wrap and put in freezer.

3. To use, remove from freezer and cut a 1/2-inch (1.3-cm) round. Return the unused amount to the freezer.

Fox Hill Quark Cheesecake


With international inspiration and a locally sourced leafy green, this take

on seafood will stir your creativity in the kitchen.

BY: siMOn THiBAulT

pHOTOs BY: JErEMY TsAng

savoury seaweed

Miso soup is a staple in Japanese restaurants, served at any meal, including breakfast. Luis Clavel with Seasons by Atlantica in

Halifax created this miso soup with wakame seaweed, as well as baby corn for texture, and

a bit of foam for visual effect.


EATing in

Atlantic Canadians have become part of a wave of people who crave local foods, but their bellies have become used to global flavours. It leaves you to wonder if it’s possible to reconcile a desire for international tastes while using

what is found in this region. The answer to that lies rippling under the water and anchored to the shores: seaweed.

The folks at Acadian Seaplants Ltd. may know this better than anyone else. For years, they have been supplying Japan with what’s known as Hana-Tsunomata, a very specific blend of Irish moss seaweeds developed by the company. Its rich and vibrant yellows, reds and greens, as well as its distinctive texture are prized in Japan, Korea and other parts of Asia. “The Japanese are so knowledgeable about seaweeds as food,” says Robert Sperdakes, director of sales and marketing at Acadian Seaplants. “People look towards the Asian world for many things: medicine, food trends, healthy eating.”

In the case of Hana-Tsunomata, the product is found as an ingredient in pre-packaged seaweed or kaiso salad mixes throughout Japan. But salads aren’t the only place that seaweeds are found. Kombu, a type of dried kelp, is used in Japan in the making of dashi, a stock base used in myriad Japanese dishes. Kombu is rich in glutamic acids, an amino acid that provides rich savoury notes in foods. The Japanese named this meaty and satisfying flavour as “umami,” what has become known as the fifth taste. These are the same flavour profiles found in Parmesan cheese, aged beef and mushrooms. And seaweed has it in spades.

Although most people think of Japan when they think of people eating seaweeds, people in this region don’t bat an eye when you mention dulse. The dark red flakes of the dried seaweed have been eaten as a snack in coastal regions on both sides of the Atlantic for centuries. Some people have been known to eat dulse in its fresh form, when it’s still very young and tender.

For generations, East Coast Canadians have used seaweeds for agricultural needs as well, from fertilizing gardens to animal feed. During the 20th century, people in coastal areas would harvest various types for processing in food products, mostly to be made into gelling agents, such as carrageenan.

But the tradition of culling and using seaweeds has become somewhat forgotten over the years. Goldie Gillis and her husband Gilbert know this very well. The duo gather Irish moss on the coast in Point Prim, P.E.I. Gillis, who grew up in Sydney, n.S. wasn’t used to cooking with seaweed. “I didn’t grow up with the Irish moss fishery,” she says. “I was introduced to that by Gilbert who has harvested it since a boy with his dad. We harvested the storm-tossed moss with handmade, long-poled scoops from the shores of Point Prim. It was a great supplement to our income in the early years of married life.”

Fast forward to years later, and the couple now host “Seaweed Secrets” during the tourism season in P.E.I. It’s a tour-cum-cooking class where people learn about harvesting Irish moss and its uses, such as fertilizing gardens, commercial food production and even home cooking. “The Gillis family used an old recipe for a dessert,” says Goldie. “It’s an Irish Moss Blanc Mange, which was a pudding dessert. I still use that recipe and also do a variation of it, the Irish Moss Pie.” Goldie also cooks with whole kelp and flakes of dried dulse.

But there are people in the area who are bridging both the Asian and Canadian uses of seaweeds. Chris Aerni, who runs Rossmount Inn in Saint Andrews, n.B. is a big fan. The Swiss-born chef had never really been exposed to sea vegetables until he spent some time in Australia during the 1980s. “In Australia, you get an Asian influence, so you see seaweed products on the market, so that’s where I started exploring,” he says. Those explorations continued when Aerni moved to new Brunswick, and he soon found suppliers who could provide him with beautiful seaweeds. “In spring, we get fresh, young and tender kelps,” he says. “We use them in soups, cut into small strips, or sometimes to wrap things, such as salmon tartare, or something like that.” Aerni, whose menu changes with the seasons, mentions that when the kelps become too large, he tends to go to dried kelps. “For instance, if we produce a stock we would use it to give additional flavour,” he says. “When we make sauces or stocks for a clear seafood soup, we would use a little bit of it, very thinly sliced, together with other vegetables to finish it off.”

As for its flavour, “it’s a question of quantity,” says Aerni. “You can make delicate stocks with it if you have the right quantity, or you can overpower it. If you use it in a fine way, like in a Japanese kitchen, it feels very clean on the palate.” As for his attraction to it, Aerni jokes that in Switzerland, seaweeds weren’t exactly commonplace: “It’s a unique product, really,” he says. “Obviously being a wild product makes it attractive.”

Over at Seasons by Atlantica, executive chef Luis Clavel says that for him, seaweed has a texture and flavour that is underappreciated. For him, the challenge is to make it as accessible as possible. “With seaweed, it’s all about play,” he says. “It’s about discovering other options other than what it is meant for.” In his case, Clavel uses seaweed as flavouring agent in sesame-flavoured choux pastry that he then deep fries into the shape of French fries. “Atlantic Canadians love fish and chips,” he jokes, “so why not play with it, and not bring the two together?”

When chefs around the world are looking everywhere for new flavours, techniques and textures, it’s surprising what you can find in your own backyard. For Aerni, using seaweeds in his food is not just an easy way to eat locally, or stand out from the crowd. It’s part of his philosophy of using as much of what’s around him as he can. “If you don’t like nature,” he says, “you can’t be a good chef.” o

Simon Thibault accepted a position as a consultant with Acadian Seaplants after this story was written.


tYpes oF seaWeeDsAlthough there is a long history of seaweeds being used in kitchens in the West, most commercially available seaweeds come from Japan and other parts of Eastern Asia, and are sold using Japanese names.

irish Moss: A leafy seaweed found in many parts of the Northern Atlantic. It has small fronds, similar to parsley, and can be found in many colours. It’s a major source of carrageenan, a gelling agent used in ice creams, toothpastes and medicines. It has very little flavour, but is appreciated for its texture.

Dulse: Occasionally eaten when very young and tender, dulse is generally sold dried, either in small pieces or as a powder. It’s red in colour and has a delicate minerality in flavour.

KoMbu: Made from a type of kelp that is found in Japan, it’s the basis for making dashi, a simple stock made from slowly simmering the dried kelp in water.

WaKaMe: Small strips of seaweed that are most often added to soups or salads. Sold dried, it has a tendency to reconstitute easily. One small strand often quadruples in size, if not more.

hiJiKi: Strands of seaweed that are sold dried, then reconstituted and used as a textural component in dishes. High in iron, it stands up to long cooking, unlike most other seaweeds.

nori: Perhaps the most well known type of edible seaweed, it’s used to wrap rice and fish in the making of sushi. It can also be cut into small shreds and placed on top of dishes. It’s very rich in umami and has a crisp texture.

DashiDashi is a building block of Japanese cuisine. Traditionally, it’s made with kombu and katsuo-bushi, or dried bonito (tuna) flakes. But today, most Japanese households buy instant packages of dashi. A vegetarian version, also known as kombu-jiru, omits the bonito, using umami-rich shiitake mushrooms instead, helping give the soup more depth of flavour. Recipe courtesy Simon Thibault

INGREDIENTS

1 inch to 1.5 inch square piece of kombu*1 dried shiitake mushroom*1 cup (250 ml) cold water

*Kombu and dried shitakes are available in many Asian or specialty grocery stores, as well as well-stocked international or health food sections.

DIRECTIONS

1. Place the kombu and mushroom in the cold water in a pot. Allow to sit for at least 30 minutes before turning on the heat. You can even leave it overnight in the fridge if you like. This allows the kombu to soften and yield a maximum of flavour.

2. Bring the pot to a boil, and then lower the heat to a gentle simmer. Allow to cook for about 5 minutes.

3. Turn off the heat and allow the stock to stand for 3 to 4 minutes. Strain through a sieve. Use immediately.

The stock can be used for any soup or sauce. The recipe can also be doubled or tripled, using the same proportions.

Popular seaweed varieties include, from left, wakame, hijiki and Acadian

Seaplants’ Hana Tsunomata.


seaweed saladThe great thing about a seaweed salad is that you can use almost any type of seaweed to provide contrasts in textures and flavours. Although the recipe asks only for wakame, hijiki works well, as does a little dulse for crunch. If a salad made entirely of seaweed seems a bit much for you, this dressing works well for a green or garden salad, which you can then mix your seaweeds into as well. Recipe courtesy Simon Thibault (adapted from a recipe from Epicurious.com)

INGREDIENTS

2 Tbsp (30 ml) dried wakame 2 Tbsp (30 ml) rice vinegar 1 Tbsp (15 ml) soy sauce1 1/2 Tbsp (22ml) vegetable oil (grape seed is best)1/2 Tbsp (7 ml) Asian sesame oil1 tsp (5 ml) sugar1 tsp (5 ml) finely grated peeled fresh ginger2 tsp (10 ml) toasted sesame seeds

DIRECTIONS

1. First, soak the seaweed in warm water for a few minutes until soft.

2. While the seaweed is rehydrating, make the dressing. Whisk together the rice vinegar, soy sauce, vegetable oil, sugar, sesame oil and ginger.

3. Dress the seaweed greens, and top with sesame seeds.

EATing in

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seaweed pieIn the 1980s, a certain company produced a commercial where two kids from Toronto gasp in shock when their grandfather announces that they will have seaweed pie for dessert. Well, for those of you who wondered what it was, Goldie Gillis’s recipe will clear things up. “We get this started before they go to the shore,” she says, “so it can be ready when they return.” The pie is essentially a blanc mange, a type of milk-based pudding set with the natural gelling agents found in the seaweed. Gillis also suggests pouring the blanc mange into moulds for individual servings. Recipe courtesy Goldie Gillis

DIRECTIONS

For the crumb crust:1. Mix the ingredients well together,

making sure to achieve an even texture.2. Press into a greased pie plate and chill

for at least 2 hours.

For the blanc mange:1. Soak the Irish moss in cold water for

15 minutes. 2. Wash the Irish moss thoroughly then

drain.3. In a pot, combine the milk and Irish

moss and bring it all to a simmer.4. Allow the mixture to simmer for

20 minutes.5. Strain the liquid to remove any solids,

and add the vanilla and sugar. Mix thoroughly to make sure the sugar has melted.

6. Allow to cool slightly, for about 10 minutes.

To assemble:1. Remove the piecrust from the fridge.2. Pour the blanc mange over crumb

crust and cool. Serve with fresh fruit in season.

INGREDIENTS

Crust:1 1/4 cup (310 ml) graham crumbs1/4 cup (60 ml) white sugar1/3 cup (75 ml) softened butter

Blanc mange filling:2/3 cup (150 ml) dry Irish moss4 cups (1 L) milk1/4 cup (60 ml) sugar 1 tsp (5 ml) vanilla

Miso soupOften served in Japanese restaurants alongside a meal, miso is eaten at various points of the day in its country of origin—even for breakfast. You can add almost anything to the soup, but seaweed seems to be an ever-present and stalwart ingredient. The seaweed in this case is usually wakame, although hijiki can be used as well. Recipe courtesy Simon Thibault

DIRECTIONS

1. Add the miso to the dashi and bring to a gentle simmer in a pot. Do not let the soup boil.

2. Add the wakame and tofu to the pot. Allow to simmer for about 5 minutes.

3. Add the green onion, as well as any optional ingredients. Serve immediately.

INGREDIENTS

2 cups (500 ml) dashi2 Tbsp (30 ml) miso paste1 tsp (5 ml) wakame1 green onion, sliced1/2 block firm tofu, cut into cubes

Additional optional ingredients:A poached eggSliced mushroomsJapanese chile powder (nanami togarashi)Small handful of spinach or other leafy green


EATing in

seaweed Fries with soy MayonnaiseThe “fries” in this dish are actually made from choux pastry, the same one used in making cream and cheese puffs. This recipe is for the more adventurous, but is worth the extra effort and the ‘wow’ factor it brings to the table. Recipe courtesy Luis Clavel, Seasons by Atlantica

DIRECTIONS

Soy mayonnaise:1. Blend well the mayonnaise, soy sauce, sesame oil and chives. 2. Season with salt and pepper, and refrigerate until needed.

Choux pastry:1. Place the butter and water in a saucepan and, over medium heat,

stir until the butter has melted. 2. Remove the pot from the stove, and add the flour all at once. Beat

until it becomes a very smooth dough.3. Return the pot to the stove over medium-low heat, and stir the

mixture until it leaves the sides of the saucepan and forms a ball.4. Remove from the stove once again, and allow to cool slightly. 5. Add the eggs, whisking constantly to prevent them from curdling in

the hot paste. Keep whisking until well incorporated.

Fries:1. Heat the oil to 365°F (185°C).2. Combine the seaweed, fresh ginger, sesame oil to the choux paste,

seasoning with salt and pepper.3. Take 2 Tbsp (30 ml) of the paste and, using your hands, roll it into

the shape of a fry. A pastry bag with a large tip can also work.4. Cook the fry in the oil until golden brown,* then remove from the oil,

seasoning with salt and pepper. 5. Serve immediately with soy mayonnaise.

* To ensure even browning and cooking, cook the fries in small batches to make sure that the temperature of the oil doesn’t drop. Otherwise, you could end up with soggy and oily fries.

INGREDIENTS

Soy mayonnaise:1 cup (250 ml) mayonnaise1/4 cup (60 ml) low sodium soy sauce1 tsp (5 ml) toasted sesame oil1 tsp (5 ml) chopped chives

Choux pastry:1 cup (250 ml) water1 cup (250 ml) all-purpose flour1 cup (250 ml) of whisked eggs (about 5 large eggs)*1/2 cup (125 ml) unsalted butterPinch of salt* You want equal portions by volume of both eggs and flour.

Fries:4 Tbsp (60 ml) rehydrated wakame seaweed1/4 tsp minced fresh ginger1 tsp (5 ml) sesame seed oilSalt and pepper to taste

The fifth tasteIn the early 1900s, a scientist named Kikune Ikeda worked for Ajinomoto, a Japanese food product company. He discovered that the salts present in kombu were high in glutamates—an amino acid. This flavour was not just salty, but more flavourful, leading ingredients to taste better with a richer, almost meaty flavour. He dubbed this savoury flavour “umami,” and looked to find a way to commercialize this compound. One hundred years later, chefs and food scientists argue that umami is a fifth taste, recognized in all kinds of foods, such as ripe tomatoes, anchovies, fish sauce, dried mushrooms, certain cheeses and more. Ajinomoto would go on to produce the first commercial available form of glutamic salts for food preparation. It’s known as monosodium glutamate, or MSG.


ordering a martini is a ritual. With origins going back to the late 1800s, or perhaps earlier, this American invention is the cocktail among cocktails. Sweet, sappy, bright, bogus cocktails

served in martini glasses crumple in the presence of a true martini. It’s an honest-to-goodness, bone dry, three ounces of chilled booze that purists know well.

When you order this before dinner, you know what you want. You want dry, cold and boozy. You want to tell your stomach, “Dinner will be here soon, but in the meantime, let’s relax a little bit. Or a lot.” The renaissance of classic cocktails, often called pre-prohibition cocktails, dating from the late 1800s to the early 1900s, has swept the entire drinking world, including Atlantic Canada.

Although an American concoction, the classic martini can have a local component. Kim Jesty, who manages the cocktail list at Mavor’s in the Confederation Centre in Charlottetown, P.E.I. and also worked at the sadly departed 42nd Street before that, is a regular user of local gin and vodka. “We do serve the Strait products (from Myriad View Distillery in eastern P.E.I.), as well as P.E.I. potato vodka (from Prince Edward Distillery, also in the eastern end of the island), but we are in the planning for our new exciting infused vodkas and will be looking for the perfect local spirit to complement other local ingredients for the 2013 season,” she says.

Premium classic cocktails aren’t just a passing fad either, according to Jeffrey Van Horne, bartender at Halifax’s The Bicycle Thief, an excellent Italian waterside restaurant.

“It is following what has happened in the culinary world,” says Van Horne. “Consumers are now, more than ever, concerned with what is in their food, where the ingredients

are coming from and how they are prepared. The same thing is happening

with what people drink.”Real martinis are definitely popular,

and not just with older businessmen. Jesty can testify to that. “The traditional

martini demographic is most definitely older,” she says, “but every year I see

younger participants in the world of ‘classic drinks.’ Ordering a martini makes some feel

sophisticated and mature. I would say 10 per cent of our drinkers will order a starter martini

before ordering their wine with dinner, and I have a few women that drink traditional martinis

BY: crAig pinHEY

pHOTOs BY: TAMMY FAncY

MartiniGet back into the spirit of this

classic cocktail

mix-up

Jeffrey Van Horne, bartender at The Bicycle Thief in Halifax, N.S., whips up a classic martini, stirred to keep them crystal clear, and retaining the texture of the gin.


at my bar—including me—but generally more gentleman do so. Women tend to order the sweeter styles we offer.”

Van Horne agrees with the 10 per cent figure, as well as with the increase in interest among younger people and women. “By the smallest of margins you will find more men drinking martinis than women,” he says. “Typically, I find it is our mature diners more often than not who order a classic martini to start their dinner, as it is part of their tradition when dining out. But we are seeing an increase in young people coming to The Bicycle Thief to enjoy our great selection of cocktails with their meals. not just the classic martini but also other classic and modern cocktails.”

Dan Lazzari, who co-owns and manages the cocktail list at The Barrel’s Head, a new gastropub and wine bar in the Saint John suburb of Rothesay, n.B., doesn’t see that level of martini consumption at his bar, but has certainly noted the popularity of “martini nights” in the market. “The public perception of the martini is loaded,” says Lazarri. “Martini nights have usually meant a calling out to the ladies who gravitate to the sweeter—and brighter—variations of the martini. The default assumptions about martinis are they are either too strong or too sweet. There are these two polar camps and not much in between. The pre-mixed martinis found in liquor stores—always sweet, pretty much a glorified cooler—haven’t helped the public perception of what a martini is.”

There has been a proliferation of sweet cocktails with names that are variations on the martini, such as the crantini and appletini, or even a peach martini, espresso martini or a banana split martini. These are quite far from the spirit of the classic version.

Van Horne, who calls himself a cocktail and spirit enthusiast rather than a purist, reiterates the need for clarity on the martini. “The martini is a type of cocktail, possibly the most well known cocktail in the world,” says Van Horne. “I do not believe in calling a cocktail a martini just because it is served in the same glass as the martini.” o

INGREDIENTS

Dash of Regan’s Orange Bitters no. 62.5 oz Plymouth or Tanqueray no. 10 Gin 0.5 oz dry vermouth (“Vermouth gets a bad rap,”

says Van Horne, “because most people don’t know that it is a wine and will go bad. It is best to store it in the fridge after opening and throw out that open bottle you have had for years)

Lemon twist

Add one dash of bitters, vermouth and gin to mixing glass, then stir with lots of ice, 40 to 50 revolutions. “Despite what James Bond prefers,” says Van Horne, “I stir martinis to keep them crystal clear, and so it retains the velvety smooth texture from the gin. It is important to stir with lots of ice instead of shaking because it allows you to chill the martini without it being over-diluted. The best martinis are served ice cold, so make sure you pour your martini into a chilled or frozen cocktail glass.” Squeeze the lemon twist over the glass and drop in.Recipe courtesy of Jeffrey Van Horne, The Bicycle Thief

INGREDIENTS

Gin or vodka (vodka shaken/gin stirred)Dry vermouth Olives or lemon twist

“I always ice my martini glass.” Jesty says. “And for those who like a dry martini, I pour vermouth over ice liberally and let sit while I prepare the shaker and garnish. Once preparation is done, I take the martini glass and swirl it around almost as if I’m getting ready to taste a fine wine. Once all the sides have a thin layer of vermouth, I pour ice and excess vermouth out, leaving only a light coating of vermouth, then strain the spirit into the chilled, vermouth-seasoned glass, garnish (olives or twist) and serve.” Recipe courtesy of Kim Jesty, Mavor’s

INGREDIENTS

2/3 gin1/3 dry vermouthGarnish

“The Barrel’s Head makes a gin martini,” says Lazarri. “It’s the classic recipe of 1/3 dry vermouth and 2/3 dry gin. It’s my personal favourite. I love a dry martini. I’ll sometimes coat the inside of the glass with scotch before pouring in the martini. It doesn’t get any drier than that.” Recipe courtesy of Dan Lazzari, The Barrel’s Head

Three takes on the classic martini

It’s an honest-to-goodness, bone dry, three ounces of chilled booze that purists know well.

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EATing inBuYing guiDE

Source directorynow that you’ve seen all the quality products and services available in Atlantic Canada, here’s a guide to help you access these products for your own home.

31 Westgate (p. 26)(902) 457-3131 [email protected]

amazing space interiors (p. 42)[email protected]

atlantic lighting studio (p. 24)(866) 542-3431www.atlanticlightingstudio.com attica (p. 45)(902) [email protected]

barnaby and co. (p. 10)(506) 855-0035www.barnabyandco.com baths & Kitchens unlimited (p. 72)(506) 867-7640jparker@bathsandkitchensunlimited.comwww.bathsandkitchensunlimited.com bay Ferries and northumberland Ferries limited (p. 76)(902) 566-3838www.nfl-bay.com

bellissimo (p. 6)(902) [email protected]

the berkeley (p. 11)(902) [email protected]

the billiard shop (p. 52)(902) 490-0001www.thebilliardshop.com bogside Gallery (p. 47)(902) 453-3063www.bogsidegallery.com

bsh home appliances corp. (p. 7)(506) [email protected] cabinetworks limited (p. 68)(902) [email protected] caesarstone canada (p. 2)www.caesarstone.ca creative sunrooms (p. 32)(902) 455-7866www.creativeca.fourseasonssunrooms.com

a cut above (p. 53, 72)1-877-3lIndAlwww.acutabovehomes.ca Dairytown processing ltd. (p. 60)1-800-561-5598www.dairytown.com

Doucet-Watts & Davis interiors (p. 8)(902) [email protected] east coast Dental (p. 12)[email protected] emerald interiors (p. 46)(902) 457-8799eileen@emeraldinteriordesigns.comwww.emeraldinteriordesigns.com encom alternative energy (p. 10)(902) [email protected] Finishcoat painting ltd. (p. 54)(902) [email protected] Gallery 1 Furniture centre (p. 5)(902) 466-5552www.gallery1furniture.com Genuine Kitchens (p. 55)(902) 468-8431 [email protected] Grohe canada inc. (p. 44)(905) 271-2929www.grohe.ca halifax seed company (p. 41)(902) [email protected] hampton house Furniture (p. 32)(902) [email protected] home hardware – beauti-tone paints (p. 56, 57)www.beautitone.ca Kitchen Design plus (p. 21)[email protected](902) 444-8007 lakecity Woodworkers (p. 27)(902) 465-5000retail@lakecitywoodworkers.comwww.lakecitywoodworkers.com

la-Z-boy (p. 9)www.la-z-boy.com lifestyle interiors (p. 25)(902) 423-5604(902) 477-2590 (fax) link interiors (p. 30)(902) [email protected] Mahone bay trading company Quality Footwear (p. 11)(902) [email protected] Marine atlantic (p. 31, 33, 35)1-800-897-2797www.marine-atlantic.ca Maritime lighting solutions (p. 8)(902) 444-8090www.maritimelightingsolutions.com Maritime Window Film specialists (p. 67)1-800-667-8467halifax: (902) 422-6290moncton: (506) [email protected] Marvin Windows & Doors canada (p. 22)(905) [email protected] McDermott the seat Weaver (p. 46)(902) [email protected] Metro building supplies (p. 52)(902) [email protected] Mother hubbard’s Kitchens (p. 67)(902) 444-3671info@motherhubbardskitchens.comwww.motherhubbardskitchens.com napoleon (p. 3)[email protected] peak audio (p. 41)(902) [email protected] produits neptune (p. 24)1-888-226-7099www.produitsneptune.com/en

Quebec Maritime (p. 16)[email protected] redden brothers Development (p. 38)(902) 835-2372(902) [email protected]

robinson residential Design (p. 25)(306) [email protected] royal lepage atlantic – Jules chamberlain (p. 52)(902) 817-6007 [email protected] scott’s nursery (p. 38)(506) 458-9208www.scottsnursery.nb.ca source atlantic (p. 30)(506) 632-10001-888-846-7637sales@sourceatlantic.cawww.sourceatlantic.ca statement (p. 47)(902) [email protected] Vicwest (p. 75)(819) [email protected] Vivid paint and Décor – a benjamin Moore signature store (p. 54)(902) [email protected] Wb Fowler industries inc. (p. 68)[email protected] Zephyr rug and home (p. 21)(902) [email protected]

* supplied products and services for the building feature on pages 28–35


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quilt artistart in fabricLaurie Swim first took up quilting as a young girl growing up in the fishing town of Lockeport, N.S. Quilting was a popular pastime for the ladies of her community. Swim’s mother, who owned a store, provided them with scraps of fabric she brought in from the garment trade in Montreal. Swim took part in making traditional quilts, but her initial interest was short-lived.

She didn’t return to the art form until after studying fine arts at Nova Scotia College of Art & Design (NSCAD) in Halifax, where she took a course on weaving. “That brought out my textile side,” she says of her first experience with weaving. “But I found it rather confining.” That training reminded her of quilting, which she thought would be more conducive to producing pictorial works. And the flexibility of quilting, she says, fit her personality. At that point, there was no turning back.

Swim’s been creating works of art with quilting for the past 40 years, making her a leader in the medium. She has written three books on quilting and her work has been exhibited in galleries and private collections from Halifax to Los Angeles.

While she says there was a revival in quilting in the 1970s, it’s an art form that has always thrived in Nova Scotia. “Here in this province, I don’t think it ever died,” she says. Swim now works in her own studio in Lunenburg, N.S. where she sells her works. She also offers workshops in the community.

Swim says creating any one quilt is time consuming, of course. Her inspiration comes from landscapes, historical references, scenes from the Atlantic coastline and her own personal history. This piece, Through the Arbor, was inspired by memories of her niece running outdoors during Swim’s wedding day. “For me it’s like painting with fabric,” she says of quilting. “I keep them raw and loose like a painting. I think it engages people in a way a painting might not.” www.artquiltpublishing.com

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Eastcoast Living 2013 Spring

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Transcript of Eastcoast Living 2013 Spring