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NOVEMBER 2012 TORONTO TODAY �

ContentsLori Abittan Publisher

Joe Mastrogiacomo Vice President of

finance

Doreen Iannuzzi Vice President of

new Media

editorial

Eric McMillan editor-in-chief

Gordon Cameron ManaGinG editor

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art director

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Shawn Star associate editors

Production serVices

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On the cover: Toronto Liberal leadership candidates

clockwise from top left: Kathleen Wynne, Glen Murray, Gerard

Kennedy and Eric Hoskins

6

FAVOURITE STARTUPSOur choice of interesting business

launches in recent months

4AMBITIOUS GRITS OF THE 416

At least four local Liberals are running to be the next provincial leader — but will the rest

of Ontario accept a Toronto premier? 5

NEW BIKE-LANE BATTLE The explosion of e-bike sales is leading

some cyclists to seek new rules of the road for two-wheeled vehicles

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� TORONTO TODAY NOVEMBER 2012

Ontario’s Liberal leadership race is shaping up to be one hot horserace, particularly in Toronto where political novices and veterans are forming the candidate majority.

But, while our triumvirate of midtown contend-ers — Kathleen Wynne (Don Valley West), Eric Hoskins (St. Paul’s) and Glen Murray (Toronto Centre) — may outnumber the competitors on the ballot, they have several hurdles to clear if any are to be left standing after the dust settles.

Beyond the inherent difficulties of achieving recognition outside the Toronto sphere during a shortened campaign period, these politicians, all cabinet ministers when premier Dalton McGuinty announced his resignation in October, must also present themselves as viable defenders of the Liberal stronghold after a year of scandal unprec-edented among Ontario Liberal ranks.

Toronto candidates don’t have the historical trend working in their favour, either. Few provin-cial leaders have hailed from Toronto, and none have been Liberals.

Toronto is the strongest base of Liberal sup-port in Ontario, so it shouldn’t be surprising that locals would emerge as leadership contenders this time around, says Akaash Maharaj, a former national policy chair for the Liberal Party of Canada. However, Liberal support is currently weak outside the provincial capital.

“Perhaps a broader question is: for a party whose viability lies in its ability to reach out beyond Toronto, is a leader from Toronto the best choice?”

With the roster rounded out by Toron-tonian and former cabinet minister Gerard Kennedy, Mississauga-South MPP Charles Sousa, and former cabinet minister and Windsorite Sandra Pupatello, all but one of the six candidates six declared candidates as of press time are from the GTA.

McGuinty’s resignation amid labour strife and a scandal over the government’s cancellation of gas plants has left cabinet ministers Wynne, Hoskins and Murray in a particularly precarious position. They must walk a fine line between denounc-ing McGuinty’s recent political tragedies, while simultaneously taking collective responsibility for them.

A rather timid politician at Queen’s Park since his election in 2009, Hoskins can afford to speak well of McGuinty and other caucus members without hav-ing to downplay recent scandals, Maha-raj says. But in doing so, Hoslins risks looking the part of the newbie outsider

with shallow roots within the party structure.

“People may very well ask: does he have enough experience in the sharp-elbowed, hard-knuckled world of retail politics to be able to successfully lead the party in a very difficult campaign?”

Hoskins is indeed better known for his work outside the legislature, and the humanitarian worker and physician often plays up the fact that he is not a career politician — an advantage for someone running to take the reins of a party in distress, Maharaj says.

Still, he’ll need to work that much harder for recognition among delegates looking for someone who will appeal to the general electorate.

The exercise of distancing one-self from McGuinty has already fig-ured prominently in this race. Kennedy, McGuinty’s 1996 leadership rival, has publicly criticized the premier for pro-roguing the legislature.

“I think that, so far, has been the most arresting and most vivid example of a lead-ership candidate putting distance between himself and the legacy of the party he hopes to lead,” Maharaj says.

But Kennedy’s criticism has been off-putting, says party stalwart Warren Kin-sella, a Liberal strategist who worked on McGuinty’s 2007 re-election campaign. He says Kennedy, who was elected MP in Park-dale-High Park only to lose the seat in 2011, is out of touch.

“The only candidate who has taken shots at Dalton McGuinty is Gerard Kennedy. That would be the same Gerard Kennedy who owes his only political success — being an Ontario cabinet minister — to Dalton McGuinty,” Kin-sella says.

Kathleen Wynne, who was a longtime edu-cation minister before she moved on to trans-portation and then most recently held the dual portfolios of municipal and Aboriginal affairs, should stand to gain widespread support among the grassroots party members, who according to Maharaj, typically favour left-of-centre pro-gressives. She may also be able to emerge from her government’s recent scandals relatively unscathed.

“She was at the cabinet table, but at the same time she was distant from some of the most con-

Ambitious Grits from the 416

Could the next (Liberal) premier be from Toronto?By KARoLyn CooRSh


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troversial issues,” Maharaj says. With New Democrat leader Andrea Horwath gain-

ing considerable popularity, the notion of a female leader may also play a factor at the Liberal conven-tion, set to take place Jan. 25–27 at Maple Leaf Gar-dens. This could give Wynne an upper hand. Kinsella, who is supporting Sandra Pupatello for the leadership, says it’s “high time” the province has a female pre-mier. This still pits Wynne against Pupatello, a per-ceived frontrunner who like Kennedy, has the added benefit of being removed from the recent problems plaguing the Grits.

Murray too, is still a relative newcomer to Ontario politics, but unlike Hoskins, his prior years in public service prior mean he can’t avoid the label of retail politician. However, it’s not stopping him from using it to his advantage. In an interview with **Toronto Today,** the former Winnipeg mayor touted his work leading a major Canadian city to economic sustainability.

Where Murray faces a real challenge, Maharaj says, is in gaining support from colleagues and movers and shakers within the party.

“He has, whether rightly or wrongly, developed a reputation as someone who is very effective at speak-ing, but someone who is less versed in listening and that is a liability at a time whenever politicians seek the support of others.”

Murray is positioning himself as a contender who can boost the economy, a platform that pundits agree is the most promising issue on which to run a rela-tively risk-free campaign. The economy crosses over urban versus rural, and social divides, and leaves past missteps forgotten. It’s a formula that works for the federal Conservatives, Maharaj says.

“The subtext of their campaign is ‘you might not like us, you might not respect us, you might not want to turn your back on members of our caucus in a dark alley, but we are the ones who will protect the economy.’

“And especially during a time of economic uncer-tainty, that is enough to cause Canadians and Ontar-ians to forgive just about any other sin.”

With the New Democrats and Progressive Conser-vatives out for blood, whoever picks up the Liberal torch must also be presentable to the general electorate — political observers say a 2013 Ontario election is all but certain.

While history indicates a Toronto leader is unlikely, it also shows anything can happen during a leadership convention. One must only look to Dalton McGuinty’s rise to the top: After consistently trailing at the 1996 leadership convention, McGuinty won on the fifth and final ballot.

Could a candidate from the Big Smoke pull a simi-lar trick to sneak into the premier’s office? TT

By oMAR MoSLEh

E-bikes battle for space in bike lanes

Call it the battle of the bikes.Online and on Toronto’s bike lanes and paths,

there’s a heated discussion on where e-bikes belong. Some say they don’t belong on cycling infrastructure, whereas others believe they should be treated the same as normal bikes.

According to the provincial definition, an electric bike or e-bike is a pedal-assisted bike with a maximum weight of 120 kilograms, wheels at least 350 mm in diameter and 35 mm in width, and steering handlebars

and pedals. The broad definition means anything from a con-

ventional bike with a battery-powered motor on the back to what looks more like a scooter can qualify as an e-bike.

That has presented a dilemma for Cycle Toronto member John Taranu.

“For me and for a lot of other people I’ve talked to about this, it’s kind of ambiguous because the devices themselves run the gamut from something that’s the

size of a large motorcycle to something that’s pretty much a bike with a motor on it,” he said.

“And as such we don’t really know how to deal with them.”

And neither does the city. As it stands you can ride an e-bike on Toronto’s

bike paths and lanes as long as you’re pedaling. A bylaw officer can ticket you $305 for riding in a bike infrastructure with your motor on.

CONTINUED Page 7


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New favourites

Many great boutiques and eateries have popped up in Toronto over the last few months. Here is a collection of some noteworthy favourites in Mid-town, as well as a few that are worth the trip beyond.

A Nerd’s World: From a First World War Verascope camera previ-ously owned by the French army to a 1971 Big Shot Polaroid, photogra-phers Chris and Grace Hughes have an extensive collection of antique cameras at A Nerd’s World. The new photography and design studio at 986 Bathurst Street not only displays the cameras in their storefront but also offers portrait sessions using the old-school devices. Staff members also come equipped with spiffy bowties.

Moo Milk Bar: Milk and cook-ies. Need we say more? Danielle Oron’s new Moo Milk Bar on Queen Street E. near Woodbine Avenue is home to homemade cookies and treats to satisfy everyone’s sweet tooth. Oron, who studied at the French Culinary Institute in New York and the Bon-nie Gordon College of Confectionary Arts, also offers naturally flavoured milks like vanilla bean, banana choco-late, java and strawberry and designs cakes and cookies for events.

I Deal Coffee: The team behind I Deal Coffee, which recently opened a third Toronto location at 3336 Yonge Street, are passionate about educat-ing customers about coffee and use fresh and sustainable coffee made on old style handmade equipment. “We mix sort of a traditional roaster with a coffee shop for the newer times,” co-owner Derek Zavislake says. “Our business is really based on under-standing the origin of coffee, where the beans are coming from, where the history is coming from, but presenting

it in a very community oriented café.” Smock Café: Sara Wood’s newly

opened family friendly Smock Café in Roncesvalles Village has more on the menu than coffee. In addition to a daily rotating selection of soups, sandwiches, salads, muffins and cookies, which are made in house, it’s a place for children to do arts and crafts. While kids can create masterpieces from materials like feathers, bark, pom poms, paint and buttons — with an instructor — parents can eat, drink and relax.

Paradise Farms Café: What started with a few cows has grown into a successful business venture that supplies meat to Sysco Fine Meats, Pusateri’s Fine Foods, Nortown Fine Foods, over 100 Metro locations and the newly opened Shane Baghai Para-dise Farms Café near Bessarion Sub-way Station. While the café offers menu options like burgers, steak, sau-sages, onion rings, brisket and poutine, luxury real estate developer Shane Baghai first started Paradise Farms to offer his wife naturally raised and growth hormone-free meats.

Emma’s Country Kitchen: Rachel Pellett grew up cooking with her grandma, who owned an in-house bakery called Emma’s Country Kitch-en. Decades later she’s continuing the family tradition with her business partner Heather Mee with their own restaurant. Emma’s Country Kitch-en, located on St. Clair Avenue near Northcliffe Boulevard, offers home-made soups, sandwiches, salads and baked goods, a selection of deli style and frozen goods for meals, sauc-es and dessert to go and brunch on the weekend, not only bears Pelett’s grandma’s name but also features her picture and the decorative pigs that

toronto today file Photo

GEEKS BEARING PICS: Bow-tied staff at A Nerd’s World offer modern photog-raphy and design services using antique cameras.

CONTINUED Page 7


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were once found in her kitchen. HazelLily Consignment: When

it came time to name her boutique, Vanessa Stein took inspiration from her grandmothers Hazel and Lily. “They’re both really inspiring to me in terms of their style and the way they dress,” she says from her storefront at Yonge Street and Bowood Avenue. HazelLily Designer Consignment, which opened in September stock brands like Pink Tartan, Theory, Chanel and Maggy Reeves and features clothes as well as accessories. “You could get something for $50 in here and you could get some-thing for $2,000,” she says. “The fun part of it is, it was originally at retail

level for three times the price at least so that’s always really exciting to know that you are getting a good deal.”

Green Beauty: This summer Green Beauty, a popular online website, became a full-fledged store on Yonge Street south of Yonge Boulevard by Donna Bishop and her business part-ner Sarah Laughlin. The all-natural and organic boutique, spa and hair salon also hosts educational and informative events for customers. Bishop first launched the website in 2009 to offer eco-friendly makeup while investigating cosmetic and personal care products, she was surprised by the questionable and toxic nature of many ingredients. TT

At an October public works and infrastructure committee meeting, the committee asked transportation services to report back in spring 2013 on the policies and bylaws regarding the use of e-bikes on sidewalks, paths and bike lanes.

“Our basic goal is to put togeth-er a discussion paper on what the current status of regulations on e-bikes, both in Toronto and provincially, and then evaluate whether our current bylaws are appropriate, with input from the public,” Daniel Egan, the city’s manager of pedestrian and cycling infrastructure, said.

In theory, Taranu says he supports e-bikes.

“On principle I think they’re a great idea, they’re affordable, they’re a great mobility tool, so I don’t really have any problem with them,” he said. “But obvi-ously there are safety issues when they can get quite large and quite heavy.”

Environmental advocacy group Smart Commute executive director, Brian Shif-man agrees in general.

“E-bikes are one tool in the tool-box of sustainable transportation,” he said. “They reduce traffic congestion and improve air quality.”

But he too would like to see more detailed guidelines from the city in regard to weight restrictions and helmet requirements.

“The issue is, when we see the increased use of these bikes, what are the implications for use on the paths,” Shif-man said. “It would make sense to try and have e-bikes that are similar in size to a regular bike, so we’re not dealing with big discrepancies with weight.”

That’s exactly the issue for Jarvis Street cyclist Evrim Delen, who believes the city needs to differentiate between conventional bikes with a battery-pow-ered motor and larger scooter-esque e-bikes, which don’t quite qualify as lim-ited-speed motorcycles.

“They’re too heavy,” he said. “They’re much heavier than a conventional bike.”

Delen said he doesn’t mind sharing bike paths and lanes with the smaller

e-bikes, which is why he prefers to

refer to the bigger ones as e-scoot-ers.

He believes they should share car infrastructure and, as such, be licensed and require insurance.

“Just make them standard vehicles,” he said. “They’re sufficiently big and sufficiently powerful that they might as well just be standard vehicles.”

Taranu said it might be worthwhile for the city to come up with a more clear dividing line of what constitutes an e-bike, because pedal-powered versus motor-powered is ineffective.

“Why can’t you just put some on your motor bike and start pedaling ped-als that don’t actually connect to any-thing?” he said.

Delen believes public works chair Denzil Minnan-Wong will pressure staff to create bylaws designating all e-bikes as fit to use the same infrastructure as cyclists.

“I’m sure there’s going to be a lot of cajoling of staff to produce a report that is line with their vision of the world, and that being that they’ll basically be allowed n all the roads, basically to frighten cyclists from using the infra-structure that we have,” he said.

Others, like Shifman, are more opti-mistic, predicting e-bikes will only grow more popular and it’s about time the city clearly defined where they can be used and where they can’t.

“Innovation tends to move faster than policy,” he said. “It makes sense the city is getting in front of this, as they recog-nize this is an issue that’s only going to grow.” TT

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Celebrating 100 years of educating boys

Men of Character from Boys of PromiseOpen House dates for October & November at crescentschool.org/openhouse

since 1913

Spor

ts School of netspertsBy Perry King

When Garry Kollins wonders why UTS, a school known for academics, excels at vol-leyball, he credits the kids’ drive to play.

“There’s a bit of culture now in the school,” said Kol-lins, who has been coach since arriving at UTS in 2007. “Kids in grade 7 and 8 are looking for it, out-side of the school. It trickles down from the senior pro-gram because the program has done well the last few years.”

Volleyball nets are even set up for students during their lunch break, said Kol-lins.

“The joke around the school is they get in based on merit, academically, but it seems like people are always asking about interest in vol-leyball, too. Which is not the case, of course.”

The passion, and the con-

stant practice, has paid divi-dends. Last school year, both girls’ and boys’ senior vol-leyball teams clinched the TDSSAA championships in the A/AA class.

“I think the key is getting

them interested, keeping it fun for them,” said Kollins. “These kids are overworked, they’re academic-minded and have lots going on. It always like a bit of a break

Photo courtesy calvin KwoK

CHAMPS: The UTS Blues team won the 2012 TDSSAA vol-leyball championship.

CONTINUED Page 18

High point

Francis crescia/toronto today

Northern Secondary’s Alonzo Chevers-Forrester goes up to snare a pass in one of the few highlights for the team in the

Metro Bowl qualifying game on Nov. 12 at Birchmount Stadium. Don Bosco, coached

by Toronto Mayor Rob Ford, won the blow-out 31-0 to advance to the final.


Trav

el Gourmet getaway in CharlevoixBy Liz CamPBeLL

Robert Benoit grins widely. He’s watch-ing my delighted “Mmmmmm” as I wrap my taste buds around a piece of Laiterie Charlevoix’s 1608, a new cheese made from the milk of old cows.

This herd are descendents of the first cows brought to the New World by Samuel de Champlain in 1608. Ben-oit is working on getting Appellation d’Origine Contrôlée (AOC) for them and the cheese made from their milk.

His operation uses an extraordinary system of tanks, pools and silos to break down the waste material and use the resulting energy to heat water.

The Laiterie’s gift boutique also stocks a cornucopia of wonderful local products. Charlevoix is a region rich in gastronomy — from fresh produce and cheese to honey and pate de foie gras, this region is blessed with bounty. There’s even a singular wine found almost nowhere else in the world.

Pascal Miche, a transplant from Bel-gium, makes Omerto, an aperitif wine from specially grown heirloom toma-toes. It’s a family recipe first created by his great grandfather and improved

over time. The result is a unique wine of 18 percent alcohol content. Who knew tomatoes could do that? But after all, Miche points out, they are a fruit.

Fruit tipples abound in Charlev-oix. At Cidrerie et Vergers Pedneault one can sample beautiful Quebec apple cider. My favourite is a mistelle whose tantalizing pear flavour finishes with an alcoholic kick.

Many Quebec family roots are deeply set into the soil in this region. At nearby Jardins du Centre, Jocelyne Ouellet counts five generations but the family farm has grown and changed to keep up with current demand. They still grow their produce using biodynamic methods but from their first kiosk, they now sell their fruit and vegetables in a small shop where they too, feature other local goodies.

“We developed varieties that the chefs appreciate because they tradi-tionally made up 75 percent of our customers,” she says. “But now, the local population are coming here too because they would rather buy fresh, local food.”

I exclaim over damson and green-

gage plums. Once common, these have now all but disappeared from more commercial farms, replaced by the pop-ular freestone (and to my mind, bland) German and Italian plum varieties. But their flavour is hauntingly familiar.

Indeed, a stop at the Saturday mar-ket in La Malbaie has me almost ecstat-ic. Besides fruit and vegetables, local producers have jams, honey, handmade chocolates, delicious pies including the traditional Quebecois tarte au sucre (sugar pie), maple syrup and more. How much will my luggage bear?

Here I meet Joelle Gagnon, whose Ferme du Bon Temps lives up to its name. “Everything in its season,” she says. It’s fall, so green ketchup, corn relish and their version of V8 juice gleam in bottles next to cabbages and root vegetables.

Many Charlevoix artisans and pro-ducers are transplants — often from France. Josée Gervais, owner of Pain d’Exclamation, arrived in 1990. She is excessively proud of her little bak-ery and lunch spot. Here, guests sit at enormous refectory tables sporting fire engine red toasters. We line up for

a bowl of rich barley soup and pizza made with her own bread dough, then join others at the table, grabbing cutlery from the collection at the centre. It’s a friendly, communal way of dining and a great way to meet and chat with locals.

Charlevoix is easily reached via road, or a delightful train that leaves from the Montmorency Falls near Que-bec City, serving a gourmet meal en route. The menu for this is prepared by Patrick Turcot, executive chef at the Fairmont Manoir Richelieu in La Malbaie. TT

liz camPbell/toronto today

PAiN D’ExClAMATioN: Josée Gervais is proud of her backery and lunch spot.

10 TORONTO TODAY NOVEMBER 2012

PRIVATE PARTY ARCADE

Win a pair of TiCKETS To ThE2012 GrEy Cup in ToronTo! During the month of November, come enjoy a Canadian and you can win. Ask your server for details.

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50¢ wINGS wITH THE PURCHASE OF A BEVERAGEWith holiday season soon to be in full swing, have you thought about what appetizers to serve at your next get together? Why not fresh Canadian mush-rooms? Fresh mushrooms are easy to prepare, flavourful, elegant, and are sure to keep your guests entertained before dinner.

Mushroom Fondue Fondue is back. Especially the melted Swiss cheese version served with fresh mushrooms, whole or halved. Skewer and dip mush-rooms (whites and browns are delicious) into your favourite cheese fondue mix-ture. Serve with dry white wine and let the conversation begin.

Mushroom Bruschetta: Need something that you can prepare ahead? Combine 2 cups chopped assorted mushrooms with minced garlic, chopped fresh parsley, fresh basil, 3 tablespoons of olive oil, and pepper to taste. Refrigerate several hours or overnight. Spoon onto lightly toast-ed slices of fresh bread. Sprinkle with grated mozzarella and Parmesan cheese. Broil until mushrooms are cooked and cheese melts.

Mushroom Dippers: Use fresh whole or thick sliced mushrooms for dipping instead of crackers or chips. They’re

nutritious, great for the calorie conscious and delicious.

Mushroom Kebabs: Thread mushrooms onto several bamboo skewers; brush with oil and broil, turning often. Remove mushrooms from skewers onto platter. Serve hot, with a ranch style dressing for dipping. Tasty and simple.

No matter what recipe you use, your guests will be not only entertained but also amazed by the versatility of the mushroom.

More delicious mushroom recipes are available online at www.mushrooms.ca.

— www.newscanada.com

Prep — 10 minutes

Cooking — 30 minutes

Ingredients¼ cup (50mL) butter1lb (500g) fresh mushrooms, thinly

sliced1/3 cup (75mL) flour6 cups (1.5L) chicken broth½ tsp (2mL) dried thyme leaves1 bay leaf¼ cup (50mL) chopped green onions2 large egg yolks½ cup (125mL) whipping cream2 tbsp (25mL) minced parsley

white pepper to taste

MethodIn large heavy soup pot, melt butter

over medium heat; sauté mushrooms for 5–6 minutes or until mixture from mush-rooms has evaporated; sprinkle flour over mushrooms and cook 1 minute. Gradually stir in broth; bring to boil, stirring constantly. Add thyme, bay leaf and green onions; reduce heat and cover. Simmer 15–20 minutes. Remove bay leaf. In small bowl whisk egg yolks with cream; stir 1 cup (250 mL) hot broth into cream mixture and then return all to saucepan. Heat over low heat until hot about 5 minutes; add pepper to taste. Serve sprinkled with parsley.

Makes 8 servings

Note: If table cream is substituted and allowed to boil it will curdle.

Variation: Add ¼ cup (50 mL) medium sherry.

More delicious recipes are available on the Mushrooms Canada website at www.mushrooms.ca.


Tasty treatsAs the weather grows cold, warm up with mushrooms

French Mushroom Soup

Food

&Din

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Everyone reads Toronto TodayCall News or Advertising at416-785-4300

NOVEMBER 2012 TORONTO TODAY 11

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THINK: PoTeNTIal FocusabIlITy courage asPIraTIoNPassIoN INTegrITy success greaTNess servIce DesTINy rePuTaTIoN resPecT Dreams

Saturday, Nov. 24Holly Berry Fair, Rose-dale United Church, 159 Rosborough Dr. 10 a.m. Come One Come All to the Holly Berry Fair fea-turing Christmas shop-ping and more including unique vendors, knitting, silent auction, baked goods, books and our famous Fran’s Deli. Free.

Gift Styling Workshop with a Green Touch, Central Eglinton Com-munity Centre, 160 Eglinton Ave. E. 10 a.m. Learn how to create beautifully styles pack-ages using a green per-spective: layering papers to create special details, mix and match patterns, colours, textures. How to create flowers from left-over bows. Please phone 416-392-0511 to register. $30 includes materials.

Sunday, Nov. 25L’khayim: A Celebra-tion of Jewish Music – Featuring the Music of Milton Barnes, Jubilate Singers and Toronto Jew-ish Folk Choir, Grace Church-on-the-Hill, 300 Lonsdale Rd. 3:30 p.m. Isabel Bernaus and Alex-ander Veprinsky conduct suites in Yiddish and Ladino by Milton Barnes and other lively Jewish music, with the Shtetl Shpil klezmer ensemble and drummer Daniel Barnes. Order tickets at www.ticketweb.ca. $20 in advance; $25 at door; $15 seniors; $10 students.

Thursday, Nov. 29Shops at Don Mills‘ Annual Holiday Tree Lighting Ceremony and Toronto Firefighter‘s Toy Drive Launch, Shops at Don Mills, 1090 Don Mills Rd. 5 p.m. Join Global Toronto and Shops at Don Mills for the annual Holiday Tree Lighting Ceremony and Toy Drive Live in support of the Toronto Fire Fighters. Please bring a new unwrapped toy. Free.

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he seasonal madness is about to begin. But before you get completely caught up in holiday swirl, make some time for yourself and your friends this month.

Instead of the typical lunch or coffee outing, try something new: a craft party. You’ll have fun, make something beau-tiful to take away and — just maybe — catch up on a longstanding project.

Just to be clear: I don’t mean a commercial craft party where people feel obliged to buy materials, tools, and such. This is a strictly social occasion, like the old-time quilting parties our great-grandmas might have gone to.

Everyone has a craft geneEverybody likes to make some-

thing with their own hands. The prob-lem is finding the time to do it. I have plenty of half-completed projects in my cupboards, and even more instruction sheets for easy crafts. But with a long list of professional, personal and vol-unteer responsibilities, I never seem to have a moment to myself.

That’s one of the beauties of a craft party. It’s a group activity, so it doesn’t seem selfish. Plus, no one will get interrupted by squabbling kids, hungry spouses or the pile of washing waiting to be done.

Besides, it’s a social activity with a purpose. You and your friends can feel you’re accomplishing something while you’re enjoying each other’s company.

Crafty or not — it doesn’t matterIt doesn’t really matter if your

friends are crafty or not. (If you’re host-ing the party, you should have some interest in/enthusiasm for crafts, of course.) If they are, you can invite them to bring something they want to work on — a knitted sweater, a wreath or holiday ornaments, for example. Even putting together a long-delayed photo album could be someone’s craft party project.

Even if some — or all — of your friends aren’t into crafts, you can set them up with a projects that are pretty and goof-proof. Origami (Japanese paper folding) ornaments are a good example. Decorated paper snowflakes and personalized gift tags are other easy ideas. You can even drop into dollar stores and pick up easy ornament kits to offer to the craft-challenged.

Party planning with a differenceAs with any other party, you’ll need

to plan things like party space, food, music and craft materials. The differ-

ence is that all these elements should be tailored to crafting activities.

• Party space: A comfortable fin-ished basement is perfect for this kind of activity. Just remember it’s a party, so be sure the area is bright, welcom-ing and uncluttered. A den or family room makes a good alternative. Be sure people have lots of room to work. A big worktable or several card tables set up individually or together work well.

• Food: Concentrating on crafting sure works up an appetite. But food is a sideline here, so you don’t have to be elaborate. A simple combination of sweets and savouries will satisfy your guests. Mini-pizzas, chips and hearty dips, a nice selection of cheese and crackers, and maybe homemade (the day before) soup and bread are some possibilities. Finish with cookies, des-sert breads and small chocolates. Craft

party beverages include ready-made sparkling fruit drinks, coffee and tea. You may want to offer wine, but that could lead to some difficulties in cutting patterns or gluing sequins on straight.

• Music: Low-level background music is an ice-breaker and helps to set the mood. Light classics are relaxing, bouncy rock is energizing. Match the music to your guests’ age and taste.

• Craft materials: Encourage your guests to bring their own projects that have been hiding in their closets: gift bags to be trimmed, old Christmas cards to be recycled as gift tags, kits that have been gathering dust. Or instructions and materials they’ve been eager to try. If they bring their own kit of simple craft tools — coloured markers, glue, scis-sors, papers and pencils — they don’t have to share. Even so, you should be

Get crafty with your friends

mary Fran mcquade/toronto today

CREATiVE FUN: Hosting a craft party can allow friends to either all work on their own individual projects or all make something similar like a holiday wreath.

CONTINUED Page 14


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s winter approaches, it’s a good time to think about cost savings and your home’s impact on the environment.

“There are a myriad of reasons to make your home a more eco-friendly living space,” says Carlo Racioppo, a broker with Royal LePage Realty Plus in Mississau-ga. “You not only have the ability to save money on your energy bills, but you can also create a brighter future for our planet. You simply need to know where to start.”

Racioppo recommends these three heating-related tips for sav-ing energy and minimizing your home’s carbon footprint during winter:

1. Replace or clean furnace fil-ters once per month. Darren Voros,

the national manager of The Home Inspection Network says: “Dirty filters restrict airflow and increase energy use. Keeping your furnace clean, lubricated and properly adjusted will reduce energy use, saving up to five percent of heat-ing costs.”

2. Remove window screens. For the most part, homeowners keep their windows closed during the cold winter months in an effort to seal in warm air. Screens can block up to 20 percent of the sun’s warm rays, which may encourage you to turn up the thermostat. Remove your screens and take advantage of nature’s freebies.

3. Run your ceiling fans in reverse. Doing so, at a moderate speed, will recycle any warm air

sitting near your ceilings and push it back down into your living areas. Turning your fan in a clockwise direction during the winter can help you recycle up to 10 percent of your home’s heat.

Heating comprises about 60 per-

cent of a home’s energy bills during winter. Try out some of Racioppo’s ideas and the savings may surprise you. More information on home effi-ciency can be found online at www.royallepage.ca.


Ways to keep your home warm

this winter

CHANGE iS GooD: Experts recommend replacing or cleaning your furnace filters at least once per month. A dirty filter can restrict airflow through the system which will increase your heating costs this winter.


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ready to come up with substitutes/replacements in case of emergency — and to add to your guests’ enjoyment. Some things you might want to have on

hand: glue; rulers; sticky tape; scissors; scraps of fabric, ribbon, lace; left-over sequins and glue-on jewels; glitter; templates or patterns; and clean rags or paper towels.

Resources: Websites www.craftstylish.com, www.mar-thastewart.com and www.michaels.com; Michaels Stores (see website for locations); larger garden centres; dollar stores. TT

Cont. from Page 12

A well-maintained garden can add curb appeal to your property and increase the value of your home. This is true of every season.

When frost is in the forecast, it’s time to get your garden ready for win-ter,” says Ralph Stephen, a broker with Royal LePage Atlantic in Saint John, New Brunswick. “Whether you need to apply a fresh layer of mulch, or new plants require some extra atten-tion, winterizing will help maintain curb appeal throughout the winter and decrease your spring workload.”

He recommends these three last minute garden preparations:

1. Once the ground has frozen, spread a six inch layer of winter mulch on your gardens. Mulching prevents soil erosion and protects any remaining plants from extreme changes in temper-ature. Spreading mulch too early may encourage rodents to nest in the soil.

2. Continue watering freshly planted

shrubs and plants. While plants enter a state of hibernation in the winter, watering right up until the first frost is crucial for any new additions to your garden.

3. Consider leaving perennials you may otherwise cut back. Although some perennials may lose their aesthet-ic appeal over the winter, there are sev-eral varieties that maintain their beauty. Ornamental grasses, for example, pro-vide texture in your garden during the winter months. Resist the urge to cut back all your perennials.

Remember, even a winter garden can create curb appeal. As Marjorie Harris, one of Canada’s leading writers on this topic says: “The garden, soon to be stripped of leaves, is a fantastic place this time of year.” More informa-tion on increasing curb appeal can be found online at www.royallepage.ca.


Last-minute garden tips


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wantedantiques & collectibles

professional & courteous

30 years experience

call david

416-231-9948

silver - Glass - china Paintings - art objects

doulton Moorcroft watches Jewellery sterling - oak & Mahog. Furniture - eskimo

art toys - collectionslighting - estates

WE BUY IT ALL BEST CASH PAID

CALL JOHN/PATTI 416 486 7356

COINS GOLD SILVER JEWELLERY DIAMONDS

CHINA CRYSTAL FIGURINES DOULTON SWAROVSKI

COLLECTIBLES ANTIQUE FURNISHINGS ETC

ESTATE SPECIALISTS FAST PICK UP

INCOME TAXPersonal, Corporate, Financial Planning,

Accounting, Estates, Trusts, Quickbooks, Business Consulting & Problem Situations

15 years experienceConfidential

Audrey L. Neamtan416-590-9382

Chartered Accountant, CFP

business services

electricians

SERVICE CHANGES PANEL CHANGES

KNOB & TUBE RE-WIREALL ELECTRICAL JOBS

SMALL OR LARGE

EXPERT ELECTRIC

FREEESTIMATE

LICENSEDANDINSURED

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• All work Guaranteed • Serving Toronto for 20 years

antiQue A & Z HOME RENOVATIONSGENERAL CONTRACTOR

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905-764-6667416-823-5120

Finished Basements, Bathrooms, Additions,

Ceramic Tiles, Flat Roof. Leaky Basements, Drywall, Carpentry, Brick/Chimney

Repairs and much more

Business Directory

DECKS • GARAGESPORCHES • SHEDS• Deck/Porch construction

and repair

• Custom garden/storage sheds• Restore your existing garage

or build new

Call Peter Topp @

416-460-2250 CHRIS’ SCREEN, GLASS & HOME REPAIRReplaced at your own homefor less than hardware store prices!Custom wood & aluminum• custom wood, aluminum and vinyl screens, storms, doors and windows • plumbing, electrical and drywall416-829-8193

home improvement

KITCHEN • BATHINTERIOR

RENOVATIONS• We will handle all aspects of

your project from start to finish

• Kitchen/Bathroom designand construction.

• Basements, closet spaceand wall relocation

Call Mike Finlay @

416-209-8759

• CARPENTRY• RENOVATIONS

References available.Call John @

John Finlay Home Improvements

416-347-3970

Residing in North Toronto andworking primarily in the North Toronto, Leaside & Bayview

Mills areas, I'm an experiencedprofessional contractor

specializing in:

• Interior/Exterior Renovations • Custom carpentry & trimwork

• General repairs & handyman services.

Same day or advance booking of large item(s) delivery

7 days AM/PMRegular moves also available

416-410-5382

movers

painting

GEMINI MOVERS & STORAGE LTD• homes • apartments • offices •

• professional piano movers• Tel: 416-782-8736

Call to 11pmFax: 416-240-9133

Top quality service is mandatory!

plumbing


Marc Linett Kathleen TimmisPersonal Injury Lawyers

1867 Yonge St., Suite 1004, Toronto

[email protected]

Linett & Timmis


Tel: 647.242.2466 Fax: 416.241.9203

[email protected]

Sherwood Mortgage Group2888 Dufferin St. Toronto, ON M6B 3S6

CARMELA DAMIANOMortgage Agent

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ANNOUNCEMENTSNOMINATE an outstanding young person, aged six to 17, for the 2012 Ontario Junior Citizen of the Year Awards before Nov. 30. Nomination forms at www.ocna.org/juniorcitizen, from this newspaper, or call 905-639-8720 ext. 239. Rec-ognize our leaders of tomorrow.

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1. ___ Mahal2. Common sale price ending3. Snitch4. Includes in an email5. G-K connection6. America’s finest news source, so they claim7. Bother again8. Creative expression9. ___ Angeles10. King’s job11. By12. Tardy13. Imperfection18. Norse god21. Not feel well22. Insect poop23. Insect-built protective covers made

of honeydew24. Where you’re likely to hear an aria25. Substance in decaying vegetation26. Poetic contraction meaning removed27. Boat used for a short ride28. Latenight host Jay32. 19th letters33. Phone add-on34. ___-Foam35. Rice dish (alt. spelling)36. Stand, in old speak37. Mild exclamation39. KISS frontman Simmons40. Change to something else44. Song of praise45. Goodbye in Catalan46. The average person has over 100,000 of them47. Home style originating in Canada and Greenland48. Major organ49. Decorative technique50. ___ boy!51. Middle Eastern lentil dish54. And, in Berlin55. International code for Romania56. Emails received in response57. Frozen water58. Physical acknowledgement59. In the style of60. “Steal My Sunshine” singers

In and outBy Shawn Star

Check www.MyTorontoToday.ca for the answers.

for them.”The passion is accounted for, but

Kollins, who has coached a broad range of sports, has high expecta-tions for his players, and institutes an intense but short practice to get his players prepared for competi-tion.

“I think when I first started doing it, they didn’t know what to make of me,” said Kollins, who found they didn’t take him seriously. “I think I’ve had an effect on them, and now the kids come in at grade 9 and know they want to play on the senior team.”

Through clinics and constant sup-port, Kollins has made an impact. His athletic director, Jeff Kennedy, describes him as a student of the game of coaching.

“Whatever the sport is, he’s very passionate about teaching the kids the proper technique and skills involved, and he does a great job of communicating with the kids,” said Kennedy, who has known Kollins for 15 years. “He coaches his play-ers first, and the sport is something that comes along with it.”

UTS played host to the 2012 OFSAA girls volleyball tournament this year, and during the opening ceremonies, Kollins was given the Award for Excellence in Coaching.

“He has really taken a liking for volleyball,” said Kennedy. “Of all the sports he has coached over the years, he has grown a passion for volleyball. I think Gary sees that as a sport that works well at our school, and a sport that our [athletics committee] has done a great job of promoting and developing.”

Hosting an OFSAA tournament, which Kollins encouraged, took a lot of organizing, but the support from parents and alumni really helped the school learn about how to organize future similar events, said Kennedy.

The OFSAA tournaments were also great exposure for the players, but both boys and girls’ teams have a lot to improve upon. With the girls’ season to begin soon, many players from the junior squad now join the senior team, looking recapture the glory from last year.

“I have to lower my expectations, we’re going to make some mistakes this year,” said Kollins, who noted that junior team made the city finals last year. “It’s not for lack of talent, but for lack of experience. I expect that, at the same time, I’m curious to see how they do.”

On Nov. 14, the boys failed to repeat as champs, losing the 1A city championships to CW Jeffreys Col-legiate, a 3–0 loss.

Despite the loss, Kollins is proud of the boys performance, and hopes the boys will continue to make inroads. TT

Cont. from Page 8

Celebrating 100 years of educating boys

Men of Character from Boys of PromiseOpen House dates for October & November at crescentschool.org/openhouse

Download a free Crescent School app at crescentschool.org/APP

since 1913

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November 2012

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