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We all know someone who, in some way, has served our country. It could be a great-parent, it could be a friend, it could even be yourself. Being a veteran does not stop at the World Wars. Today, there are members of our community volunteering their lives, both locally and overseas, to protect our country, our people, and ensure a future.

There was a brief period of time in World War I and World War II when members of our military were called up to serve our country.However, Canada has a long history of apprehension when it comes to compulsory military service. 

Drafting of our military ended after the Second World War. Beyond that, all men and women who have served and continue to serve our country, choose to enter the Canadian Armed Forces.

Fred Kendall of Oakville is one of those who chose to enroll in our nation’s military. In 1943 at age 16, Fred volunteered himself for the Royal Canadian Air Force. Graduating near the end of World War II, Fred received his wings but was unable to use them. It was at this time President Truman dropped the atom bomb over Hiroshima and Nagasaki, Japan, resulting in nearly 80,000 deaths and ending World War II.

At 91, Fred continues to serve Canada and marches each and every year in the November 11th Bronte Legion Remembrance Day ceremonies. 

Armistice Day, which was inaugurated in 1919, did not reflect the November 11th we know today. Held in correlation with Thanksgiving, Canadians observed the date with little public demonstration for our veterans. In 1928, some prominent citizens, many of them veterans, pushed for greater recognition and to separate the remembrance of wartime sacrifice from the Thanksgiving holiday.

 In 1931, the Federal government decreed that the newly named Remembrance Day would be held on November 11th, and Thanksgiving would be moved to another day in October.

Every year around our nation, veterans, dignitaries and members of the Canadian public gather to emphasize the memory of fallen soldiers and recall those who served in our nation’s defence.

This year, Remembrance Day takes place on a Sunday, with 2018 marking the 100th anniversary of the end of World War I. The events are expected to be memorable this year, and there are many opportunities to honour our veterans at ceremonies across Oakville and Burlington.  

 Fred says, “this is a piece of history we should never forget. Many men and women gave their lives so we could live our lives today. Attending a ceremony is a small sacrifice to make over their ultimate sacrifice.” 

Remembrance Day

You can take part in a Remembrance Ceremony at one of these locations: 

Oakville

Bronte Village
November 4, 2018, 10 a.m.
The Royal Canadian Legion parade will proceed west along Lakeshore Road from 79 Jones St. to the Cenotaph for the Ceremony of Remembrance, hosted by the Royal Canadian Legion.

George’s Square Ceremony
November 11, 2018, 11 a.m.
The Veterans Parade will proceed east along Lakeshore Road to Trafalgar Road and north on Trafalgar Road into George’s Square for the Ceremony of Remembrance, hosted by Oakville Legion Branch 114.

Trafalgar Memorial
A Ceremony of Remembrance will take place on November 11, 2018, 11 a.m.

 

Burlington

Sunrise Remembrance Day Service
November 11, 2018, 9 a.m.
(Spencer Smith Park)
This 30-minute ceremony takes place at the Naval Ships Memorial Monument in Spencer Smith Park.
For more information, contact the
Burl-Oak Veterans at 905-632-3118.

Remembrance Day Parade
November 11, 2019, 10:30 a.m.
The parade starts at Central Public School. Brant to Elgin Street, Elgin to Locust Street, Locust to Ontario Street.

Remembrance Day Service
November 11, 2018, 11 a.m.
(Cenotaph, City Hall (426 Brant St.)) This 45 to 60-minute ceremony is held at the Cenotaph, on the north side of
City Hall. For more information, contact the Royal Canadian Legion Branch 60 at 905-639-6400

 

On the eleventh hour of the eleventh day of the eleventh month, we remember.

by Anneliese Lawton

Remembrance Day

A needle, some thread, and a little bit of fabric – that’s all it takes. Well, that and some skill. For newer generations, sewing seems to be a bit of a lost art but here in Oakville, Kay Percival is changing that.  Kay is the Founder of Sewing with Kay, an adorable sewing studio located on Speers Road. Kay’s studio, which is colourful and fun, was designed to introduce children to the amazing world of sewing.

The studio offers a fun, relaxed atmosphere, where a child can truly explore their creative side. However, that’s not all. Kay is also teaching philanthropy. Last spring Kay suggested that her students take part in a charity project called Dolls for Africa. The project, which was founded in 2006, takes handmade dolls and distributes them to orphanages across Africa.

When Kay explained the project to her students, there were no hesitations. They couldn’t wait to get started. The children in Kay’s class designed their doll from top to bottom which included painting her face, choosing hair, sewing it on and styling it, stuffing the doll, and stitching them closed.

The completion of the doll would mark the completion of the project – however, Kay’s students decided they needed to do more. They made the dolls blankets, pillows, sleeping bags, and teddy bears, all to be sent to Africa, along with hand-written letters to the children who would receive the dolls.

The dolls were then wrapped with a picture of the student who made them along with the letter they wrote. Bringing friendship and passing love and affection between children worldwide.

Kay teaches 60 to 70 students a week through her classes. Each session runs for eight weeks and each student will complete 3 to 5 projects.

For more information visit  sewingwithkay.com and for information on Dolls for Africa you can visit dollsforafrica.org

by Anneliese Lawton

 

“The excellence of a gift lies in its appropriateness rather than in its value.”

 – Charles Dudley Warner.

Nothing says “I care” like creating a handmade gift for friends and family, whether it’s for holidays, birthdays, or any other special occasion. Even though the holiday season is quickly approaching, there’s plenty of time to try your hand at a new hobby or craft, and make a special gift in the process. Whether you want to create something at home or join a group at an established location, consider these opportunities when it comes to creating something truly memorable during gift-giving season.

Feel like fashioning jewelry? How about crafting some handy soap or potent perfume? Maybe some elegant and functional pottery. Whatever you’d like to attempt, you can be sure there’s a workshop or class available to help you do just that. For instance, check out Creative Insight Pottery in Waterdown, which was founded in 2010 by Katia Liberato, a graduate of the Sheridan College Ceramics program and winner of a scholarship to the Intensive Glazing course at Metchosin Summer School for the Arts.

At Creative Insight, you can exercise your personal creativity, learn some new skills or pick up where you left off years ago. Creative Insight is a studio that offers anyone the opportunity to learn the skills to create, but is also a space to feel free and comfortable exploring your creative selves. No matter your age, there’s an inexplicable joy that comes with building something new and unique with your own two hands and your own vision. Some of Creative Insight’s many fascinating and age-appropriate workshops include Fused Glass, Clay Handbuilding, Stop motion/Claymation, Clay and Surface, and DIY Room Explore. No matter what you’re looking to create, there are plenty of awesome chances to gift something unique this year.

At Oakville’s Dove + Arrow, not only will you find a great selection of beautiful gifts to peruse and buy, but also numerous exciting workshops to inspire your creativity. Make a Mala bracelet or a decorative pillow, construct a beautiful blanket ladder, or a hand-stamped cuff bracelet or even paint your own personal piece of furniture. They’ll teach you the ropes, just add your own creative touch.

Centro Garden in Burlington is a living design and style store that brings people together who share the same excitement about design, art, style, gardens, and all things green. Centro’s everyday passion enriches others’ experiences by what they’ve learned, made, or found both around the corner and around the globe. Centro also invites collaboration with local designers and artists to partner and form fresh ideas, create exciting new products, and present their work for others to enjoy.

Managed by Jennifer Klassen, Centro also boasts an impressive array of workshops for the busy and inventive gift-givers, including a fall-inspired arrangement perfect for any yard. Mums, kale, ornamental peppers, and grasses add to the beauty in fall planters. Upcoming workshop opportunities include tips on creating your own succulent garden. Join Centro experts as they teach you about easy-to-care-for plants in the succulent family and the crafting of your own succulent log. This workshop includes arranging a medley of colourful succulents, moss, and rocks in a mini ceramic log.

It could be that skincare gifts are more your style. If so, visit Nuworld Botanicals in Oakville. DIY Aromatherapy is a perfect way to get into someone’s heart and on their good side this holiday season.

Do you know someone who battles flare-ups of eczema and dermatitis? Suffers from red, itchy, irritated or fragile skin, acne or breakouts? At this DIY the experts will zero-in on the ultimate skin-soothing, inflammation-taming ingredients to keep everything calm, cool, and collected. You’ll craft five Nuworld Botanicals DIY skincare products perfectly tailored to suit any skin type and scent preference. Who wouldn’t appreciate that thoughtful gift?

Finally, Anise Apothecary in Burlington offers a wide variety of events including Detoxing Your Body and Hair Care, a Sappho New Paradigm Makeover, and a Province Apothecary Mini Facial Massage. Treat the special someone in your life to one of these awesome makeovers and you’ll be sure to give the best gift of the season.

If you’re looking to explore your creativity and gift something from the heart (and hands) think outside the gift box this year, and you’ll be sure to find the best presents ever: ones that are unique, made with love, and totally personalized.

Local Links

Creative Insight Pottery, Waterdown
creativeinsightpottery.com

Dove + Arrow, Oakville
doveandarrowshop.com

Centro Garden, Burlington
centrogarden.com

Anise Apothecary, Burlington
aniseapothecary.com

Nuworld Botanicals, Oakville
nuworldbotanicals.com

 

[cooked-sharing]

The Hood's Shakshukka

Recipe courtesy of The Hood - Visit them at 2049 Pine St, Burlington - thehoodrestaurant.ca - 905.297.1525

Ingredients

  • 3-4 tablespoons Extra Virgin olive oil
  • 1 medium, white onion (diced)
  • 3 cloves garlic (roasted and pureed)
  • 1 red bell pepper
  • 1 eggplant (peeled)
  • 1 zucchini (peeled)
  • 3 tomatoes (boiled, peeled & diced)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt, (adjust to taste)
  • 1 teaspoon pepper, (adjust to taste)
  • ¾ tomato paste
  • Handful chopped cilantro
  • 3-4 small bocconcini cheese balls
  • 1 big tablespoon of feta
  • 2 eggs
  • Half a handful of parsley

Instructions 

  • In a large pot, heat the oil over medium - low heat.
  • Add the onions, garlic, eggplant, zucchini and bell pepper.
  • Let sweat for 5 -10 minutes, until all components are soft (do not brown).
  • Add tomatoes and tomato paste.
  • Add 250ml of water and bring to boil.
  • Add cumin, coriander, salt, pepper, and cook, uncovered, stirring occasionally, until the sauce is slightly thickened.
  • Turn off, and set aside to cool.

Plating

  • In a bowl (that can go in the oven) place 3 spoonful’s of the Shakshukka mixture.
  • Mix in bocconcini.
  • Bake for 15 min at 350 degrees
  • Add poached eggs on top.
  • Garnish with feta and parsley

Stop for a second and take a deep breath. Think about some of the things you said to yourself today. Were your words loving or self-destructive? Now, what if I told you that your words summon a powerful force of creation in your life? That your mantras, whether positive or negative, have a mysterious influence over the creation of your reality. The beautiful thing about this is, we have the power to shape how we speak to ourselves, how we think of ourselves, and we can create the reality we desire. We can do this through powerful self-talk, also known as positive affirmations.

Positive affirmations serve as a reminder to ourselves of the power we have within us and of qualities that make us so special. Research has found that starting positive self-talk as early as childhood is beneficial in building self-esteem and self-love. 

Louise Hay, known as a founder of the self-help movement and a pioneer of positive philosophy, states: “Your beliefs are merely habitual thinking patterns that you learned as a child. Many of them work very well for you. Other beliefs may be limiting your ability to create the very things you say you want.”

With this in mind, local moms, soul-sisters, and entrepreneurs Anna Lozano and Lindy Sood searched high and low for the perfect tool they could use with their children to encourage daily positive talk. When they couldn’t find what they were looking for, they joined forces, bringing together their parallel journeys, shared values, and an insatiable drive to create something beautiful, meaningful, and impactful. With an electric spark of energy and a creative intuitive nudge, Love Powered Co™ was born and within it, Anna and Lindy launched their first product, Love Powered Littles.

This unique and powerful product consists of I AM affirmations for parents to practice with their children. The 23 POWER cards which embody the qualities of emotionally intelligent trailblazers  focus on the power of connection between parent and child. By connecting their own experience to each POWER and remembering how they felt, it better helps children to understand the words and statements they are saying and connects them more deeply with the meaning behind them.

Anna and Lindy devotedly practice Love Powered affirmations as part of a bedtime routine with their children. They also say it’s important to pull out the cards when the kids ask for them, sometimes before school or camp, or when children are dealing with something that the cards can help with.

This powerful company with roots here in Oakville and Burlington has been received worldwide, with celebrities such as Jillian Harris sharing the love for Love Powered Littles on her Facebook page. Even with international attention, Anna and Lindy are very grateful for the integral role local Halton businesses and communities have played in getting the Love Powered word out there. Oakville businesses Once Upon a Mat, Gabe & Angel, and The Poppy Clinic along with The Womb in Burlington, have been proud distributors of the product since it’s inception.

However, if you’re unable to make it to one of those locations, you can shop the Love Powered Co. store online (lovepoweredco.com) for box sets, pintables, and more.

What’s next for Love Powered Co.? Anna and Lindy are currently in the process of creating and manufacturing two new decks of affirmation cards we expect you will L-O-V-E:

Love Powered Teens
I AM affirmations to ignite the power within.

Love Powered Femme
I AM affirmations to guide you on a  self-love journey.

They have so many ideas, goals, and dreams, and with positive affirmations the sky is truly the limit.

by Anneliese Lawton

Local Link

Love Powered Co.
lovepoweredco.com
@lovepoweredco

 

[cooked-sharing]

It’s Pie Season! Try this sweet, sticky, nutty pie from MollyCake, or drop by to order one of their many other delicious pies for Thanksgiving!

Maple Nut Pie

Recipe courtesy of MollyCake - Visit them at 361 Brant St, Burlington - www.mollycake.ca

Ingredients

  • 1 x pie shell
  • 113 g butter (1/4 cup)
  • 215 g brown sugar (1/2 cup)
  • ¼ tsp salt
  • 155 g maple syrup (1/2 cup)
  • 2 eggs, slightly beaten, room temp
  • 1 tsp vanilla
  • 200 g premium mixed nuts, toasted

Optional add ins (choose one):

  • ½ cup dried cranberries
  • 1/3 cup chocolate chips
  • 1 tbsp orange zest

Instructions 

  • Preheat oven to 335F. Toast your nut mixture.
  • In a pot over medium heat, heat butter, sugar, salt and maple syrup until it’s a rolling boil (approx. 3 minutes after the butter melts and sugar dissolves). Set aside for 5 minutes to cool slightly.
  • Prepare your eggs. Add the warm sugar mixture to your eggs (a tablespoon at a time), whisking diligently until it reaches room temperature. Then, slowly, while whisking, pour in remaining warm sugar mixture. Add vanilla.
  • Pour nuts into the prepared, still frozen, pie shell. Pour your warm sugar mix over top.
  • Bake at 335F for approx. 50 minutes. It will still be shaky in the middle when you take it out.

Midwife Candice Syme will never forget her first delivery…or her second…or third. Several hundred births later, she says the thrill is still there with every delivery she’s been part of because they’re all so unique.

“I love my job!” says Syme, who works with Burlington and Area Midwife Inc. She has been a practicing midwife since 2013. “I love helping families throughout pregnancy, labour, birth and postpartum. I feel like empowering women to make choices individualized to them is such a rewarding part of my job and I feel honoured to be a part of the birth story.”

Giving birth is definitely one of the most memorable experiences in a woman’s life. But it’s also an experience that has changed a lot over the generations. Before 1960, men weren’t allowed to go anywhere near a hospital delivery room and the use of medication during childbirth was the norm. Today, a woman’s partner plays an important role in the birth experience and there is a full scope of services that allow women more choices around how and where they want to deliver their baby.

Syme says that’s what the essence of midwifery is about – providing women with a range of choices, focusing on their needs and providing individualized care. “One of the main tenants of midwifery care is that it’s about client-centred care and what works for them and what works best to meet their needs,” she notes.

The 1970’s saw a resurgence in interest around midwifery, which was influenced by the natural childbirth movement. In 1991, the Midwifery Act made Ontario the first province in Canada to recognize, regulate and fund midwifery as part of the health care system. Two years later, the province’s first 71 midwives were registered. Today’s midwives are registered health care professionals who provide free primary care throughout a woman’s pregnancy, labour, birth and the first six weeks after birth. In Ontario, women can deliver in the home, hospital or select birth centres, although 80 percent of midwife deliveries occur in hospital settings.

With midwifery care, midwives always remain in a supportive care role, whether that’s with the postpartum visit, helping with breastfeeding or checking on the baby’s health. “We’re the primary care provider from conception to our first visit to six weeks post partum,” notes Syme. “I think the most glowing review we hear is that people feel supported and heard. That’s important because we want women to really feel empowered about their experience so they’re not feeling alone at such a vulnerable time in their lives.”

midwifery

Although midwifery is a free service, only 16 percent of all births in Ontario are midwifery births. That’s not due to lack of interest but because there are only 90 spots in the universities that offer the midwifery program. They include McMaster, Ryerson and Laurentian.

The Burlington and Area Midwives include 16 midwives working within a catchment area that includes Waterdown, Flamborough, Stoney Creek, Hamilton, Oakville and Milton. They were officially established as a sister practice of the Community Midwives of Halton, which started in 1997 and includes 12 midwives who deliver around 400 babies a year.

The Womb is a separate resource for pregnant women, that provides doulas who offer non-clinical support in labour. Midwives will often work with doulas who come to the delivery. The Womb provides doulas who support families during pregnancy and birth as well as postnatal doula support, and both day and night support in the home after birth. Lorri Fleming, co-founder of The WOMB, which stands for World Of My Baby Inc., has been a birth and postnatal and parent educator for many years. “We help families get the information and support they need to make educated decisions for their birth and parenting journeys,” she says. That means providing tips on comfort measures including massage, relaxation and breathing techniques, position tips, hydrotherapy, heat/cold, TENS units, rebozzos (a large wrap garment) and more. “We help ease and reduce fears and increase the couples’ confidence. We find by easing the fear, tension and pain cycle, our clients experience a more positive birth experience.”

Travelling along the path to parenthood can be scary, overwhelming, and exciting. With the assistance and care offered by professionals like these, you can put some of your worries aside (and save them for when your kids reach their teenage years!).

by Denise Davy

Local Links

The Womb, Burlington & Milton
thewomb.ca

Midwives of Halton
communitymidwivesofhalton.com

Burlington Midwives
burlingtonmidwives.com

midwifery

[cooked-sharing]

Breaking through Crème Brûlée’s crispy caramelized top into a thick creamy custard base is pure bliss.
Crème Brûlée is a classic French dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It is served slightly chilled; the heat from the caramelizing process tends to warm the custard leaving a cool centre. The custard base is traditionally flavoured with vanilla, although you can get creative with the flavours.

Lavender Infused Crème Brûlée

Recipe courtesy of Head Cook, Evan Kilmartin La Parisienne Crêperie 93 Bronte Road, Oakville 905.827.2378 laparisiennecreperie.com

Ingredients

  • 2 cups 35% cream
  • ½ cup sugar (divided)
  • 2 eggs
  • 2 egg yolks
  • 2 teaspoons of pure vanilla extract
  • ¾ teaspoon of culinary grade lavender placed in a tea bag

Instructions 

  • Preheat oven to 325 degrees Celsius
  • In a heavy base saucepan, add 1/4 cup of sugar to 35% cream and heat over low to medium heat until steam is visible but do not let it boil.
  • At this stage add the lavender tea bag into the cream as it heats up and let it steep.
  • Add the other 1/4 cup of sugar to a bowl with eggs and egg yolks and beat until pale.
  • Add the cream mixture to the egg mixture, then add the vanilla extract. Mix well.
  • Pour into shallow ramekin dishes leaving a few centimetres at the top.
  • Place carefully in water bath and place in oven. When the centre of the Crème Brûlée is firm but slightly jiggly (approx. 25 – 30 mins), take them out of the oven and let them cool.

TO SERVE

  • Cover the top of each Crème Brûlée evenly with white sugar, then melt gently with a torch until dark brown and bubbling. Serve immediately… et voilà!

[cooked-sharing]

Cold Brew Coffee is not the same as iced coffee. Cold Brew Coffee is steeped in cold water overnight, while iced coffee is generally brewed hot and poured over ice. The flavour difference between cold brew and iced coffee is huge! Using cold water makes the extraction process slower and more selective, enhancing the flavours of coffee and minimizing any bitterness. 

You can make Cold Brew Coffee at home with a simple French press. It is basically the same process as making hot coffee, only it takes longer to brew.

Firebat Coffee Roasters Cold Brew

Recipe courtesy of Firebat Coffee Roasters Visit them at 407 Speers Rd. Unit 7 back, Oakville firebatcoffee.com

Ingredients

  • 100 g or 12 tbsp of coarsely ground coffee
  • 4 cups of cold filtered water
  • Coffee grinder
  • French press, jar or pitcher with lids
  • Mesh strainer and coffee filters for straining (If using jar or pitcher)

Instructions 

  • Grind the coffee beans into a coarse grind. The goal is a grind about the size of raw sugar.
  • Combine the ground coffee and filtered water. Gently stir the coffee with the water until all of the coffee gets wet.
  • Steep the coffee in the fridge. Leaving the French press plunger up, place in the fridge for at least 18 hours or up to 24 hours. Leaving it for less than 18 hours will result in weak cold brew while over-brewing for more than 24 hours starts to create bitter notes.
  • To strain the coffee concentrate using a French press, simply press plunger down and transfer to another container. For a cleaner brew, pour the coffee concentrate through a coffee filter or a fine-mesh strainer with cheesecloth.
  • Once strained, transfer the coffee to a clean, airtight bottle or jar and refrigerate for up to 2 weeks.
  • To serve, fill a glass with ice cubes and pour your Cold Brew Coffee over top. Add sweet cream or half-and-half if desired and enjoy!

Storage

  • Undiluted cold brew will last for up to 2 weeks refrigerated; diluted cold brew will last 2 to 3 days refrigerated.

[cooked-sharing]

Looking for a healthy snack this summer? Try these gluten free, low carb, easy to make Arepas!

Arepa is one of the most popular dishes in Colombia, and can be eaten for breakfast, lunch or dinner. They can be served as appetizers, snacks or side dishes, but they can also easily make a full meal. These delicious corn cakes can be prepared with so many different types of fillings and toppings. You can stick to the classic recipes or you can create your own by combining ingredients and flavours you love, or whatever you have available in the fridge at home. Try the original 100% natural arepas at Familia Fine Foods, or pick up some of their corn meal flour and make them at home with this easy recipe. 

Colombian Arepas

Recipe courtesy of Familia Fine Foods Visit them at 17-3245 Harvester Rd, Burlington familiafinefoods.com

Ingredients

  • White or Yellow Pre-Cooked Corn Meal (2 cups)
  • Water (2.5 cups)
  • Salt (1tsp)
  • Butter (1tbsp) * optional
  • Cheese (1/2 cup) * optional

Instructions 

For the Dough

  • Pour the water into a container. Add the salt and the corn meal gradually. Knead until smooth dough is formed and let rest for 3 minutes.

For the arepa

  • Divide the dough into 10 portions, take one portion in your hands and shape it into a ball, then press it with your palms to form a large patty shape (about 10 cm in diameter). Place the patty onto a griddle, BBQ or frying pan over medium heat for 5 minutes on each side. Brown on both sides and serve hot.

What Next?

  • Keep it simple and spread butter on top, with a bit of salt to taste.
  • Spread some of Familia's signature guacamole on top and add queso fresco (Fresh Spanish Cheese).
  • Get creative - top them with tuna fish for a healthy lunch, or grilled veggies for a dinner side ... they work with everything!
  • Fill the arepa with something delicious. We recommend pulled chicken, Familia's favourite Ropa Vieja (go to looklocalmagazine.com for this recipe!), or cheese.