On the Danforth Magazine, Spring 2013

Brokerage

Whether you’re buying your first home or selling your fifth, it can be an overwhelming process. So more than ever there’s a need for straight talk and step by step advice.

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304C Danforth Ave.

springcover.indd 1 08/03/2013 11:35:08 AM

Organic Leaders for 29 Years!We are proud to be Ontario’s 1st Certified OrganicRetailer! Look for the Canadian organic logo onour products available in our vegetarian deli,organic juice bar, produce, bulk and cheese departments.

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Organic Leaders for 29 Years!We are proud to be Ontario’s 1st Certified OrganicRetailer! Look for the Canadian organic logo onour products available in our vegetarian deli,organic juice bar, produce, bulk and cheese departments.

We are Canada’s 1st vegetarian deli to offer over 50 in-housecertified organic dishes and desserts daily.

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Natural Food Market416.466.2129 [email protected] Produce • Bulk • Grocery • Dairy • Raw FoodsLocally Raised Meat • Vegetarian Café • Appliances Books • Paraben Free Body Care Department

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OnTheDanfoth_BigCarrot_OntheDanfoth 13-02-12 3:02 PM Page 1

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ON THE DANFORTH Spring 20132

6LOOKING IN

8CIty

PICNIC Date NIghthow to host a romantic night-time picnic in the city

10

MUSt LOVe DOgS Small pet stores with a big paw print

13

FASHION CURB aPPeaLDanforth homeowners are reno-ing their way into design dreams

14

hIgh SOCIetYgo from day to night with spring styles from tabula Rasa

18

LOCaLICIOUSWhy farmers’ markets are the way to go

2024

FaShION FaUX PaWSMen discuss their least favourite fashion trends30DeCLUtteR YOUR CLOSetget organized for spring

LOOKING IN

SPRINg 2013

the IN-BetWeeNeRS What happens when you decide to change careers mid-stream?

LIFe eRUPtIONS a closer look at Mary Stanik and her new book Life Erupted

32

12 FaMILY tIMe WIth FINN & JaKe Uncovering the perfect show for grownups and children alike

LetteR FROM the eDItOR Outside, looking in

CIty


33FOOd & drINK

taP that Some top-choice brews on tap at a pub near you38gOODBYe gLUteNWhy gluten is off the table in toronto40

ArtS & CULtUrE

CONSUMeD CULtUReSarah elton on why we need to change the way we eat42MY BIg Fat gReeK aDVeNtURea sightseeing guide of shooting locations of My Big Fat Greek Wedding

46 eUROPeaN FILM VaCatIONMovies guaranteed to spark travel dreams

44

the taStIeSt OF the DaNFORthWe scoured the ‘hood for the best eats (and drinks)

LOOKING IN

48 SPRINgtIMe SOUNDtRaCK15 tunes to get you ready for spring


PUBLISHER Laura huggard

EDITORIALeDItOR-IN-ChIeF andrew Dupuis

MaNagINg eDItOR alexandra RussoeXeCUtIVe eDItOR alysse Kennedy

COPY-ChIeF ashley earlyCItY eDItOR Katherine CameronFaShION eDItOR Lauren harasty

FOOD & DRINK eDItOR gina PieroniaRtS & CULtURe eDItOR Natasha Malloch

COPy EDITORS angela Rajic, Kamaljit Chohan, Samantha Stevenson,

Jacquie hall

ARTCReatIVe DIReCtOR tricia van der grient

aRt DIReCtOR Me-hi Mary KimPRODUCtION MaNageR Kiley Bell

PhOtO eDItOR Reiko MilleySeNIOR DeSIgNeR Carmen tam

DeSIgNeR Stephanie ChowDeSIgNeR hailey Conner

FaShION PhOtOgRaPheR Courtney Vandergrient gRaPhIC aRt Janice Law, Scott Lucescu, Lydia aguilar

ADVERTISINGSaLeS DIReCtOR Rebecca Biason

aSSIStaNt SaLeS MaNageRS emi gillis, Samantha Stevenson

CIRCULatION MaNageR Rebecca tayloraD DIReCtOR Stephanie Chow

OTD ONLINEeDItOR-IN-ChIeF Daniel Polowin

MaNagINg eDItOR Rebecca tayloreXeCUtIVe DIgItaL MaNageR Stephanie Chow

MULtIMeDIa DIReCtOR hailey ConnerSOCIaL MeDIa MaNageR Mercedes Marks

ONLINe eDItORS amanda grant, Natasha tsakiris, Meghan gribben,

Jessica herrington, Corie Benjamin

On the Danforth is published twice a year by students of the Book and Magazine Publishing Program at Centennial College. this magazine would not be possible without the support of the faculty of the Centennial Book and Magazine Publishing Program.

Printed by Maracle Press

Coming up in our Summer Issue

ON the DaNFORth Spring 20134

twEEt tHIS growing trends in local business

development

PILArOS tAStE OF tHE dANFOrtH

An insider’s guide to the dAnforth’s most tAlked About

festivAl

GrEEKS dO It FEtA touring the danforth’s most

popular restaurants

CHEqUE PLEASE! how toronto public health

ensures restaurant-goers stay safe—and satisfied

SHE rEAd, HE SAIdinterview with one of

toronto’s best-selling authors, robert rotenberg


741 Broadview Avenue, Suite 304(just south of Danforth Ave.)Tel.: 416 405 [email protected]

www.craigscott.ndp.ca

My Office is Here to Help. We can assist constituents experiencing difficulties with federal government department and agencies, including:

• Citizenship and Immigration Applications• Canada Pension Plan• Old Age Security• Problems and delays obtaining a Canadian

passport or a Visitor Visa• Employment Insurance• Taxes• Student Loans

Craig Scott, M.P. Toronto-Danforth

Κρέιγκ Σκώττ 施國亮



I f you ever find yourself going for a walk late at night, be sure to walk down Broadview towards Riverdale Park and look westward. You’ll wit-ness a sight of unmistakable beauty: toronto’s

skyline illuminating the night as if it were trapped in glass.

although I have lived downtown for over six years, it took me five years before I ventured into Greektown. It wasn’t until spring 2012 that I had my first walk through Riverdale Park—and that’s a shame. howev-er, much of the extraordinary talent that has crafted this magazine stems from gifted individuals who are capturing the Danforth with fresh, eager eyes.

the simple truth here is that the Danforth won’t ever look nearly as stunning from the CN tower, as the CN tower looks from the Danforth at Riverdale Park. as my team and I have discovered, the Danforth isn’t merely something you’ll look at in awe. the Danforth is sup-posed to be tasted, drunk, wandered and explored.

I invite you to join us on a unique adventure through the Danforth’s homes, restaurants, shops, sights and sounds, with a group of exciting voices as diverse as anything that you’ll find on the Danforth.

Your journey starts here.

EditorLetter

from the

LOOKING IN

in this issueWe scoured the neighbourhood for the best food and drinks, and homeowners share their exterior home renovations.

Andrew DupuisEditor-in-Chief

Over 250 programs at CentennialCollege.caSee where experience takes you.

Bringing learning to life.


Over 250 programs at CentennialCollege.caSee where experience takes you.

Bringing learning to life.



Must Love dogs

small Pet stores with a big Paw PrintBY SaMaNtha SteVeNSON

A s I walked the five kilometre stretch of Danforth avenue between Broadview Station and Main Street Station, I

had a difficult time finding what I was looking for: pet stores. the Danforth is home to more than 100,000 people and at least 3,000 dogs. For such a large population, I expected to see at least one pet store on every block. I was pleasantly surprised to see that the pet stores I did find were not all chain stores.

small Wonders, big heartsThe first store I entered was Small Wonders Pet emporium, near Broadview Station. the shop was busy with dogs and their owners browsing the vast selection of food, treats, accessories and other goodies. One customer let her dog choose his own toy. Keiley abbat, the owner, chatted easily with a customer while offering expert advice. Walking around the store, I saw at least five items I wanted to buy my dog—but what really impressed me was the selection of dog food. Like most pet

parents, I want to feed my dog the best quality products, regardless of price. Small Wonders offers top brands of holistic and organic dog food at prices comparable to those at chain stores. abbat, who has owned the shop for 16 years, says, “We have a lot of fair trade products, we have a lot of handmade products, and we really try to shop for locally produced, natural, Ontario-made products, including raw food.” If you’re looking for brands like Purina or Iams, you won’t find them here.

What else can you expect to find at Small Wonders? “A sense of community, service—our whole thing is about your pet’s health and welfare. Nutrition is a big thing; you can expect top-of-the-line, researched products … Our staff is extremely well-educated in nutrition and behaviour,” says abbat. Small Wonders Pet Emporium also offers seasonal promotional events including

customer appreciation days, Christmas parties and photo shoots.

Outside the store, I spoke to anna Kwan, a regular customer for the past seven years. Kwan had only good things to say about Small Wonders: “I love it here because I get a lot of good advice … the owner always remembers all of the dogs that come in. they’re always friendly, they’re always supportive … they seem to really love animals and they seem to love people, too. I think they do an incredible job.” Kwan often

recommends the shop to her friends and family. “I think people come from far and wide. I know my hairdresser lives over at Church and Wellesley and she comes here. It has a reputation beyond the immediate area.”

swag at WagContinuing east along Danforth ave., I passed two chain stores before finding Wag on the Danforth, an independently

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“The owner always remembers all of the dogs that come in.

They’re always friendly, always supportive... They seem to really

love animals, and people, too”


www.onthedanforth.ca 9

run pet store owned by Ruth heathcote. Like Small Wonders, Wag on the Danforth is lined with shelves that are filled with Canadian-made products and accessories. “I only carry seven brands of cat and dog food—that’s because they are the only ones that I would feed my own pet. I carry … things you wouldn’t find necessarily in a chain store, nothing that you would find in a grocery store and nothing that contains soy or wheat or corn,” explained heathcote. Wag on the Danforth also offers a wash-your-own-dog service, where customers have access to the tub and tools they need to give their dog a bath.

What can you expect when you walk into Wag on the Danforth? “Personal service, quality merchandise, quality advice on pet nutrition and just good local shopping … You can come in here and you will be able to ask for products that you may not see on the shelf and I’d be able to order it for you,” said heathcote.

It didn’t take me long to realize that not only does she care about her customers and their pets, but she also cares about the community. the “Support Small Business” sign in the window and the adopt-a-thon flyer she handed me are proof of heathcote’s love for her community. heathcote works with the Toronto Cat Rescue (a non-profit, no-kill rescue group) by hosting adopt-a-thons at Wag on the Danforth.

On the way home, I reflected on the people I met at these shops. they didn’t open their stores to make a lot of money. they did it because they love their community and they want to give other pet owners something different. All pet supply chains have food and toys, but Small Wonders Pet emporium and Wag on the Danforth have much more to offer: knowledge, experience and passion. If there is one thing I learned, it’s that these small shops are leaving their paw print on the Danforth community.

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Wag on the Danforth

Wag on the DanforthSmall Wonders Pet emporium



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I remember when I graduated from high school at least a decade ago: all I could focus on was that I only needed to make it through four more years of essays, readings, early morning classes, stressful all-nighters

and acne before I could finally leave the world of schooling behind. We’ve all felt the same way; we’ve envisioned our-selves four years in the future, confident that after sticking to protocol and getting a university education, we would be successful. We measured that success by believing that life’s milestones would fall into place as they should: marriage, the house and our independence. Yet those of us in the 20 to 35 demographic are finding that those four years are really only the beginning. Quite frankly there are a limited number of jobs, particularly for those of us who have no experience and are relying on the fruits of academia. We flounder in the search for ways to not only occupy ourselves, but to improve our chances of finally breaking into the world of “real” adulthood.

according to Pew Research Center’s Social & Demographic trends, individuals between the ages of 18 to 34 are the

generation that is least likely to be employed since World War II. they are the “occupiers” enraged over

economic disparity. In the eyes of our generation, we have done what we were supposed to

do—now where is our reward? Somehow we remain optimistic, sometimes even

switching careers despite the risk, searching for happiness. It’s crazy, you might say, for any young person to give up a job in this time of spiking unemployment, but there are still the idealists.

this sense of optimism is some-thing 33-year-old Barbara Fekete feels all young people should have when searching for their careers.

“First of all,” she says, “if you are un-happy with your work, research other

possibilities out there and take that leap.” eager to explain her own career

journey, she tells me that her decision to switch careers was largely based on her own

unhappiness. “I was a chiropractor for six years before I decided to leave. I really enjoyed helping

people, but sometimes the system seemed unethical ... there is no health coverage in the States. also, in order to make money, I would have to open up my own practice, but that was not something I wanted.” She says this resolutely, as

though she has thought it through many times. I remind her of those milestones that most young people desire, including the house, kids and vacations. Isn’t she worried that she will never have these things? But Fekete tells me that she has seen many of her friends hit those milestones only to stifle themselves career-wise. “Nowadays, unless you want to be

capped, you have to find a way to make more money. I have friends who are teachers, who are already married and have their own houses, but they are never going to make more than they already do,” she says. Fekete’s drive is apparent: she has chosen to switch careers late in her years in search of happiness and progression, but it isn’t easy. as she tells me, she had two large hurdles to overcome: the financial impli-cations of being unemployed and the reaction of her parents.

Because of the years required for chiropractic college, Fekete was left in debt. Chiropractors make roughly only $20,000 a year, unless they have their own practice. Choos-ing to go back to school meant more loans. She also needed to tell her parents. “I felt guilty about telling them; they had supported me so much financially,” she says. When I asked if her parents were disappointed that she was moving away from the sciences into a more artistic field, she assured me that wasn’t the case. “they weren’t overly strict or anything, or told me you could only be a doctor ... they just wanted me to succeed, like anybody’s parents.”

It wasn’t a fairy tale, however, in which Fekete succeeded and lived happily ever after. In the end, her school loan fell through and she was forced to defer her studies. When asked if she would return to her old position, Fekete said: “No. the longer I had been away from it, the more I had realized how much I resented it. I wish that I was younger ... maybe 28, but I can’t change that now,” she laughs. that is the opti-mism that surveyors like Pew find it hard to believe exists in the younger generation. For those of us hesitant to take such a risk, Fekete has this to say: “I think people [should] ask themselves, ‘can I do this until I am 65?’ Change as many times as you are able to make sure you are doing what you love ... that is usually how the most successful end up.”

“Individuals between the ages of 18–34 are the generation that is least likely to be employed

since World War II”

the In-betweenersnavigating the Path between money and happinessBY ReBeCCa BIaSON


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It’s a quiet weekday evening. You’ve just arrived home and your energetic children greet you excitedly, begging

you to play with them. however, after a full day of work, you don’t have the

energy for your usual gusto. television is always a good alternative, but would you really enjoy a cartoon full of slapstick nonsense that wasn’t meant to

entertain you?What if there was a show with jokes your children

can appreciate and humour meant to appeal to an adult audience? Not only will you enjoy sitting down to this colourful cartoon full of characters to entice imaginations of all ages, but it will also teach your impressionable kids a sense of righteousness that is so complete, it’s almost a fault! there is no doubt you’d be considered “cool” if you watched this program full of adventure, friendship and unusual, but fresh catchphrases—useful for inciting laughs and inside jokes (“aLgeBRaIC!”). this wonderful cartoon is, of course, Adventure Time with Finn & Jake.

as a woman in my mid-'20s, I’ve become enchanted with Finn and Jake. everything from their spontaneous personalities, their complementing differences and Finn’s avid need to always do the right thing provides the perfect port to disembark on zany adventures. the art is simple,

but extremely colourful and refreshingly original. It is obvious that the writers and designers love

having so much creative freedom in the situations they construct for the characters. Finn and Jake live in the Land of Ooo, where

magical and supernatural things are in abundance, and many obstacles are made surmountable by Jake—a dog who can stretch and mold himself into anything imaginable.

I was happily surprised at the increase in advertising and availability

of retail merchandise as teletoon picked up the show for the Canadian masses. But it was when I discovered that my nine-year-old cousins—twins

who have polar personalities enjoyed the cartoon as much as I did, I became convinced that Adventure Time was the next SpongeBob SquarePants, with less silliness and more purpose. My cousins agreed that the show was funny and

Family time with Finn & Jake

Adventure time will make you laugh out loud with your children!BY CaRMeN taM

ranked it among their top three favourites, beaten by Scooby-Doo! Mystery Incorporated and Ben 10. One of the twins admitted that the two best friends fighting bad guys together is cool, while the other appreciates the creative characters. The elder twin said that at first, their mother disapproved of the show due to some violence, but it was mild enough to be dismissed. My aunt re-watched the cartoon during a violence-free episode. her english is limited and she didn’t quite understand what was going on, but she still thought that Finn and Jake’s antics were funny.

Adventure Time with Finn & Jake is definitely on the rise. teletoon’s director of programming, John Rooney, explained to me that new episodes are aired around the same time as Johnny Test (another comical cartoon with a boy protago-nist and a talking dog best friend), which has more than five impressive years of popularity. after two years, Adventure Time has gained the necessary reputation to be the lead-in for new cartoons with potential, such as Dragons: Riders of Berk, a spin-off of the popular animated movie How to Train Your Dragon.

“In terms of popularity, I think [Adventure Time is] at the point where SpongeBob was after [its] first two years, where people are just sort of discovering it now, especially up in Canada … and I feel that it’s hitting that level of notoriety that SpongeBob and Fairly Odd [Parents] used to have. So I’d say that its popularity, if it’s not at the top, it’s going to be in the top within the next six months,” Rooney estimated. admitting to being a big fan of Finn and Jake himself, Rooney feels Adventure Time has the right mix of heart and imagination to transcend the boundary between children and adult programming.

though Finn and Jake are constantly at odds with their nemesis, the Ice King, Rooney points out that they don’t ac-tually hate the Ice King, and the two friends would never do anything to intentionally hurt the people around them. “We’re big on parents watching television with their kids, and we don’t necessarily want to have parents to have to sit through something that they don’t like. and in this case, Adventure Time allows them to sit with their kids and enjoy the program just as much on the same level as the kids do,” he goes on to say.

Adventure Time with Finn & Jake is a fantastic way to spend a laughter-filled half-hour with your children. Even better, you’ll be able to enforce the merits of Finn’s righteousness and the complete loyalty that the two best friends have for each other. Not too shabby for a cartoon!

Images courtesy of

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dinner and a movie again? Don’t be a boring beau! take advantage of the warmer weath-er to win the heart of your sweetheart with this unique spin on a charming classic. happy

Spring-Flinging!

what you’ll Need: • Food, drinks and a picnic basket to transport

everything • Utensils and dishware. Disposable is more conve-

nient, though not environmentally friendly • a cozy blanket or large beach towels for sitting on• an iPod, or similar music-playing device • a romantic location. May we suggest Riverdale Park

at sunset, any beach at toronto Island (including the nude one, if it’s that kind of date), or gaze at the city at night from the top of the steps at Casa Loma.

what to do:1. First, you have to actually invite your date on a date.

Be silly and romantic; it’ll set the tone.2. Find out what they like, don’t like and what they are

allergic to. the last way you want your date to end is with a trip to the emergency room.

3. Prepare your food and drinks. avoid foods that need to be kept either hot or frozen (soggy grilled cheese and melted ice cream aren’t appetizing), and avoid garlic (goes without saying). Classics like fruits, salads, gazpachos, cold cuts, sandwiches and cup-cakes will last the trek to your destination.

4. Scout the perfect spot and lay out your blanket/towels. avoid anthills, dog poop and litter.

5. get cozy. Spoil your date with all the treats you made and watch them melt over how creative and romantic you are.

6. eat while you enjoy the sunset. For after-dinner entertainment, turn on your music and slow dance under the stars.

BY aNDReW DUPUIS aND aLYSSe KeNNeDY




ocaliciousWhy farmers’ markets are the Way to goBY gINa PIeRONILCITY



A s the local eating trend steadily grows, more and more restaurants are choosing to feature seasonal items on their menus and source their ingredients from local farmers’ markets. While

many restaurant-goers have come to expect, or at least appreciate seasonal ingredients on their date-night plate, how many hold their own kitchen to the same standard? eating fresh, seasonal meat and produce shouldn’t be restricted to a weekly treat—it should be a way of life.

the Withrow Park Farmers’ Market has been running for six summers now. every Saturday morning in the summer months from 9 a.m. to 1 p.m., Danforth residents can stroll over to Withrow Park and find fresh meat and produce from Ontario farmers. the market is the brainchild of Roberta Stimac, executive director for the Centre for Local Food Initiatives. Stimac possesses a master’s degree in environmental studies, her focus of which was food systems from a biologically diverse and cultural perspective.

“I love supporting farmers; I think they’re doing an amazing thing. We need to have a healthy local system,” Stimac explains. “We can’t just rely on import, or just on local—we need all the aspects of getting food to eaters.” It has taken years of work to establish the Withrow Park Farmers’ Market, but Stimac had help from several organizations such as FoodShare, the Project for Public Spaces and volunteers. “It’s worth it,” says Stimac. “I think there’s this impression that food should be cheap, but you have to ask yourself: who’s producing your food and how would you want to be paid for that much work? It’s backbreaking labour and it doesn’t end at 5 o’clock.”

at farmers’ markets, items are sold at a price somewhere between “at cost” (what a farmer would be paid by a wholesaler for their produce) and retail price (what we pay for that produce at grocery stores). this system cuts out the middleman, allowing the farmer to earn what their product is actually worth. henry Bakker of Field Sparrow Farms says, “selling at a farmers’ market, I’m able to offer product of a higher quality, at a price that reflects that quality.” Not only are markets more profitable to farmers, but they allow consumers to develop a direct relationship with their food grower. Sandra Dombi of Kind Organics says, “It’s a great Ph

oto

by R

ober

ta S

timac

ocaliciousL“You get to have a

relationship with the person you’re buying from. A corporation

can’t tell you where that animal came from or

what it ate”

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way to market directly to the customer. I like that I’m able to get feedback from my customers.” Bakker elaborates: “Buying from a farmers’ market is an effective way to increase your food security. You get to have a relationship with the person you’re buying from. a corporation can’t tell you where that animal came from or what it ate.”

Bio Vision Farm owner henricus Verhoeven, like many of the Withrow farmers, is dedicated to producing quality, healthy food, and knows that clean food is extremely important to overall health. Local food systems like the Withrow Park Farmers’ Market depend on building a community. “the more people know, the more they can be committed to buying from a farmer instead of a big store that buys from—where? Corporations,” Verhoeven explains, “they don’t care about that. It’s communities that care, it’s communities that are important.” the Withrow farmers certainly care; every one of them puts love and labour into producing natural food. “We’re a community market,” says Stimac.

Most of the farmers at Withrow use environmentally and ecologically responsible growing methods, and some are officially certified as organic farmers. Verhoeven feels very strongly about the importance of natural produce. “I think it’s important what I do; it’s a point of health. health is the basis of your life—you have to start with something good. It’s important to raise awareness about this. Sometimes, people

CITYforget that we are all natural bodies; we need clean air and clean food.”

Brian hamlin keeps bees at various locations in the city; a sample of honey from each of his hives is like a tasting tour of toronto. hamlin has hives in Queen’s Park, toronto Island and the Port Lands. hamlin says beekeeping is a way for him “to create connections with the environment and to raise awareness. We live in an urban environment, but there are a lot of things going on that we don’t know about. Paying attention to little things, like what a bee is doing, is a good way for us to slow down and think about what is healthy in our environment.” eating locally sourced food creates a sense of harmony with the environment in the easiest possible way.

Dominique Del Col owns Sweet Primrose, a line of all-natural products including everything from body lotion to dog biscuits. Del Col explains that “farmers’ markets are an amazing opportunity to try something different, something all-natural, organic, handmade or hand-grown.”

So why not step outside the comfort zone of a refrigerated grocery store aisle and onto the warm, grassy lawn at Withrow Park this summer? Stock up on some fresh, local produce and rekindle your sense of community. While you’re there, be sure to chat up the farmers—they are truly passionate about what they do. as Verhoeven says, “For us, farming isn’t a job. It’s a way of life.” For information about the Withrow Park Farmers’ Market, check out withrowpark.ca.


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CITY

life can often take unexpected turns. for Jenn bergquist, protagonist of mary stanik’s life erupted, there are quite a few twists and turns in the very near future. her normal life is turned upside down when she meets bian-ca fiona. Jenn embarks on a quest at bianca’s request, but little does Jenn know that this adventure will change everything, from her views on family to her outlook on life. i talked with mary stanik about her book and about life’s many trials.

How did you get the idea for this book and what inspired the plot and characters? Are Jenn’s experiences based on your own experiences? Jenn’s experiences are very much based upon things that hap-

pened to me while I was the spokesperson for the University of Minnesota Medical Center … What I saw during my time at the centre, and what I re-alized I wanted to write about were so many interesting patients and their stories. the character of Bianca the psychic is a composite of about six quite fascinating patients, enriched with a few extra dashes of colour and fame, and wild room décor and wardrobe.

I was offered chances, upon at least two occasions, to take the sort of plunge Jenn did when she went to Iceland to work on the volcano documen-tary. and I had always wanted to go to Iceland, but while working at the centre … I really didn’t have the money to do so. So one of the first things I did in the year after I left the University of Minnesota was to get myself to Iceland ... In Life Erupted, Jenn gets to fulfill many of my own wishes.

Photograph by aaron Fahrmann

BY ReBeCCa taYLOR

A Closer Look at Mary Stanik and Her New Book Life Erupted

Life Eruptions



CITY

readers are getting pieces of the plot from differ-ent characters. why did you choose to use various voices throughout the novel, rather than focusing on Jenn’s perspective?although Jenn is the primary character, the life erup-tions … occur as a result of the actions and non-actions of others, including Bianca, tony and Jenn’s father, Olaf. and these characters experience their own erup-tions that then influence Jenn. I also wanted to tell a bit of a ‘family story,’ though not about a stereotyp-ical traditional family with a mother and father and two kids living under the same roof, eating meatloaf every tuesday.

the plot moves quick-ly and there are large breaks in time in the story. Is there a specific reason you chose for the readers not to know what was going on during the breaks in time?the plot does move fairly fast through most of the book, but I wanted to move things along for a number of reasons. One, and this is probably the biggest reason, is because Bianca doesn’t have much time once she enters the University of Minnesota Medical Center. She knows, and her doctor and her brother do, too, that she has to get moving if she is going to accomplish what she came there to do, besides getting a new liver. two, volcanoes on the verge of eruption don’t wait for months to sort out when television documentary people can arrive. I didn’t think there would be much use in saying ‘life erupted’ if things did not move along … I wanted the characters to boldly explore the new world … that would come forth out of all that fertile lava.

why did you choose to have illustrations in your book?I think good illustrations can add so much to so many stories, as they really can help readers envision charac-ters and their lives and experiences … I wanted to write a book that people might consider a bit of fun and [I] thought good illustrations would really add to that fun.

I’ve admired [Jack Ohman’s] work since he was the editorial cartoonist at the Minnesota Daily … When I

made his acquaintance in late 2011, I knew I wanted to see if there would be a possibility he would illus-trate my book. the drawings are more than exactly what I wanted, and I am particularly thrilled with the way he drew Jenn, Olaf and Marco.

why did you decide to use the danforth in the final scene of the novel?Well, I love toronto and I love the way the Danforth and neighbourhoods such as Riverdale and Lesliev-

ille ooze with the vitality of the best that urban life can offer … It’s city living with a beautiful, but friend-ly park oasis (Withrow Park) and lovely old homes, mixed with a non-chain shopping, cultural and restaurant scene that many amer-ican urban leaders have only recently realized is valuable. When I was there last summer, before I made the final revisions to the book, I did a bit of shopping at the Big Carrot and had lunch at Christina’s [On the Danforth]. I fell into talking with some

people, told them about my book and several said, ‘Well, if you’ve written about us, then consider your-self one of us. Welcome to the neighbourhood!’ how could anyone … refuse such a kind invitation?

for more information on the book and mary stanik, please visit her website:

www.marystanik.com

for full access to the interview, and for my review of the book (caution, the re-

view contains spoilers!), check out on the danforth online:www.onthedanforth.ca

“I love Toronto and the way

neighbourhoods such as the

Danforth ooze with the vitality of the

best that urban life can offer”



CITY

BY ReIKO MILLeY

the danforth's Best Curb Appeal

take a walk around the danforth neighbourhood and you’re bound to see two things: beautiful homes and dumpsters in the neighbours’ driveways. renovation is hot; homeowners are breathing new life into their properties and inspiring others to do the same. these show-stoppers demonstrate the very best “curb appeal” of the danforth.

Dan Nixon and Josie Macalalad’s home is a contemporary stunner. Working closely with an architect, Nixon remodelled it from the ground up to suit his lifestyle and art col-lection. It is a thing of modernist beauty from the street, with Japanese inspiration and European fixtures. But ultimately, he says, “I wanted the house to fit into the neighbour-hood and be warm.”

On custom design: “Really, it’s built for me and what I wanted. I didn’t do it to sell it; I had my own vision.”

On curb appeal: “It was a key consider-ation ... I’m fairly minimalist; I like a clean look.”

On large windows, with privacy: “[the wooden porch covering] was my sugges-tion—what I had was people standing out in the front. I would be trying to read the

paper, and there would be a crowd there,” he laughs.

tips: “The first thing people can do is clean up their yard, sweep the street and shovel the walks … avoid outdoor clutter. and if you can afford it, adding a long planter is nice and can be creative.”

why the danforth?: “It’s near the subway, all the shops and I really like the people.”

Home-made

909 Carlaw Custom Art


www.onthedanforth.ca 21Spring 2013 www.onthedanforth.ca 21



CITY

On curb appeal: “When I look at a house, I think: is it well-kept? Does it look like the people care about their house? It makes me think about what the house is like inside; if the home is warm and inviting from the outside.”

On landscaping: “I wanted an easy-maintenance garden … something I could take care of, but that would come back every year and look nice. I like ornamental grasses, creeping thyme … juniper to stay through the fall.”

On modern-classic design balance: In the neighbour-hood, “there’s this ‘old’ meets ‘new’ ... It’s nice to maintain some of the old character, but I like square, clean lines.”

tips: “I think a big thing that’s easy is to change paint colour … Updating your mailbox, even changing the house numbers—making those a little more modern.”

why the danforth?: “the people are very friendly … I love the parks, I love the greenery … It feels like I have an escape from the city, even though I’m in the city.”

Kristina and Michael Blackmore know the power of colour. Michael chose a stormy blue for the exterior to complement a punchy red door, pine porch ceiling and brushed-steel accent pieces. “I find choosing paint is a make-it-or-break-it thing,” says Kristina, “so that was hard, but it worked out.”

On hands-on renovation: “90 per cent we have done ourselves … we’re self-taught.”

On curb appeal: Curb appeal “is a feel … You’re moseying along and not really noticing anything, but all of a sudden you stop and think, ‘gee, that’s kind of nice’ … Someone once told me that you’re making a difference in your neighbourhood, and yeah, I’ll go along with that.”

On organic exterior design: “there was nothing really planned … If we saw something we liked, we picked it up. It’s been evolving … we like to keep elements of the traditional look.”

tips: “I think paint your front door; I like red as a highlight.”

why the danforth?: “[We like] walking to everything, the stores, the subway … It’s easy to get around. We can just zip across eastern avenue and get downtown.”

ted and Marnie Lewis bought 54 Dewhurst in 1979—then a linoleum-laden rooming house—and have been making it home ever since. It’s a hot property with a full third floor, stunning porches and lush, organic landscaping “(the house is) not designed to be high-maintenance.”

85 Wroxeter Colour Story

54 Dewhurst Classic Comfort



CITY

On modern design: “I wanted somethingmodern, efficient and industrial—[this house] is a great alternative to a downtown loft.”

On curb appeal: “today I invited a workman in who was out there, standing; I see people stopping their cars—I don’t mind. When you really like something and you really want to make it, it’s part of you. and I guess if your design lines are right, it’s going to appeal to other people too.”

On modernism: “Now there are more people that will engage in modernism … there is tra-ditional, too, but I’m glad we’re all different.”

tips: “Japanese-inspired landscaping is a nice look; simple, peace-ful,” he says. “You could clean up your porch; instead of having spindles, you could update to glass. You can do great things with lighting, maybe change your overhead porch light … [and changing] the door, if people can afford to rethink their door.”

Patrick Flynn’s striking home is a city standout. Featured in Designlines magazine and in an episode of Steven and Chris, Flynn’s efficient, clean aesthetic has caught the eye of many. Flynn—a hard loft aficionado—wondered if the home would bother the neighbours. On the contrary, “they like it ... this street is really quirky!”

On curb appeal: “We take pride in how the exterior of our home looks … Curb appeal is extremely important for resale and value added on the street.”

On landscaping: For the custom gardens, “We dug out a significant amount of the grass and bordered the garden with stone that we actually found buried in the ground here.”

tips: “Simple things one could do is add flowers and plants, remove weeds and maintain the lawn, and update the paint to something fresh and inviting. and install an attractive door. a nice door always seems to catch my eye.”

why the danforth?: “It’s close to many amenities including the highway, downtown, and the beach. I work downtown, so jumping on the bus or subway is quick and easy.”

this home honours tudor-style tradition while getting modern with colour, injecting pops of glossy black, crisp white and rich red. the homeowners explain: “when choosing colours and styles, we wanted to update the look without compromising the classic design.” a very hands-on renovation, they carefully selected their stately door, bright plants and charming mailbox.

Private Address Tudor Chic

781 Craven Modern Minimalist



FASHION

HS

igh

ociety

Go from day to night in class with clothing and

accessories from local boutique Tabula Rasa.

PhOtOgRaPhY BY COURtNeY VaNDeRgRIeNt

MaKe-UP BY BIaNCa CIUFO



gentle Fawn, hail Blouse, $78Levi’s vintage shorts. Shoes, editor’s own.



Dearling Clothes, ellen Dress, $170.accessories, editor’s own.



Mink Pink, MP2 Cutout Blouse, $78.earrings, editor’s own.



Style Stalker, Panther Lace Dress, $236.



Rose gold diamond locket, $50.

Model: Rachel PozzobonClothing and accessories: tabula Rasawww.tabularasaclothing.com745 Broadview ave.



FASHION

Fashion

A ndrew and James are two average guys in their mid-'20s. James has strong opinions on cer-tain female fashions. For his own well-being, he usually keeps these opinions to himself …

until now. andrew is humble and outlandish, willing to tell it like it is, even if it isn’t. Both men are ready to believe honesty is the best policy.

James and andrew recently sat down to discuss wom-en’s fashion trends. From the expansive amount of material covered, here are some highlights for your consideration.

yOGA PANtS ANd tIGHtSJames Nixon: I love them ... but I don’t understand them. Andrew Dupuis: I don’t understand the practicality of yoga pants in the everyday world.J: Comfort, I guess? But they’re not for everybody. If you’re wearing yoga pants that are designed to be worn as out-erwear, that’s fine. But sometimes women wear tights as pants when tights aren’t intended to be worn that way. If your pants are see-through, you should probably wear something over them. A: Yes. When the integrity of the pants is compromised, you shouldn’t be wearing them in public. also, what are your thoughts on printed tights?J: For one, they’re tights, and we’ve already established that not everyone should wear tights. It’s two-dimensional images being made three-dimensional, and the results are not always flattering. I don’t even like 3-D movies; I like 3-D tights even less. A: an image of a galaxy or the Mona Lisa is not ideally suited for display on your thighs. J: We don’t need to see what your bones or muscles look like underneath your skin. It’s slightly morbid and dis-turbing. Bones, muscles, tendons … gross! We have skin for a reason. A: the only “Bones” I need to see is on tV, starring David Boreanaz. But seriously, don’t think that what they’re doing with printed tights is lost on us. It’s clever. But ... no. Most women who are putting these on, are not pulling them off.

?

?

?

BY JaMeS NIXON aND aNDReW DUPUIS

Faux



FASHIONFAKE EyELASHESJ: Fake eyelashes ... Why?A: I don’t know. I don’t know why some women feel their regular eyelashes aren’t enough. J: They’re fine if I don’t know that they’re fake. But if I can tell they’re fake, it’s not really working. and they’re terrifying when they’re not on a woman’s face. have you ever walked into a bathroom and found a set of fake eye-lashes on the edge of the sink?A: No, I can’t say that I have.J: Well, it’s frightening. It looks like two dead caterpil-lars. Not a great way to start your day.A: that sounds terrible. But, as you said earlier, they’re fine if they aren’t noticeable. And if women feel it makes them look better, I’m all for them.J: exactly. as with a lot of women’s fashions, it’s more about how it makes them feel personally.A: Yes, and not necessarily about getting a certain male reaction.J: So true. For example, after asking a friend how his date went, I’ve never heard, “Oh man, she had the best eyelashes.”

ANIMAL PrINtSA: I just don’t understand what some women are trying to do with animal prints. are they trying to blend into the jungle? I’ve seen leopard print too many times, done in far too many ways—often with poor results. J: and why choose certain animals? Why some and not others?A: I don’t know. I don’t know why I’ve never seen a pen-guin print.J: Well, you have. that would be a man’s tuxedo. A: True, but that’s men’s fashion. We’re getting off topic. J: Right, sorry.A: But women wearing these prints—cheetah, zebra, gi-raffe—you see them everywhere. J: and I guess that’s the point; it stands out. When we see animal prints, we notice them. they aren’t subtle. A: that’s true. It is eye-catching, for better or for worse.

[tOO] HIGH HEELSJ: I like high heels, but there is a time and a place for them.A: Me too. But I’ve been told that if they don’t hurt, they’re not working properly. that just seems ridiculous to me.J: Ladies, why would you want to hurt yourselves? A: You do not need to hurt yourselves, get blisters, or end up having those long, shoeless walks home because you can’t take those heels anymore. J: If your heels are so tall and uncomfortable that you can’t actually wear them, you might want to consider shorter heels. Just be comfortable. heels should be worn on your feet, not carried.

A: I agree. Shoes are shoes. Shoes are not gloves. Women don’t need to hurt themselves or be uncomfortable in order to look better. Wear heels that you’re comfort-able in: something you can dance in, party in, have fun in, walk down the aisle in, or show yourself off in. But most importantly, be comfortable while doing all of these things. J: Wow, that was inspiring. But it is all about comfort. Just be comfortable in your heels, and if you can’t be comfortable in your heels, then maybe don’t wear such high heels.

MAKEUP J: In my opinion, less is more. A: Less is definitely more. I like a more natural approach to makeup. these products are expensive. Why not get the most for your money and use them sparingly? Use makeup to accentuate your features rather than covering them up with ... cover-up. J: Perfectly put. For me, makeup is somewhat similar to fake eyelashes—if you obviously have a lot of makeup on, then it’s not really working.A: Basically, you’re beautiful for what you’ve got under-neath the makeup. Don’t use it as a crutch, use it as a tool to accentuate your natural beauty.

Disclaimer:The preceding has been a collection of conversations between two young men regarding the [sometimes] baffling field of female fashion. As such, they are simply the opinions of these two men, and do not necessarily reflect the views or opinions of On the Danforth magazine, Centennial College, or men in general.



de-cluttering your Closet

FASHION

six tips on Cleaning out and organizing Your Wardrobe for the new season BY Me-hI MaRY KIM

Attention All hoarders:

My closet used to resemble that of a well-stocked thrift store: a whole collection and assortment of things, all piled up one on top of another. Do you hoard everything you buy

and can’t bear to throw anything out? have you run out of closet space long ago? Don’t worry—you’re not alone. It’s about time to clean out that wardrobe!

tip #1: don’t procrastinateWe’ve all heard this before, but it’s important. get right to it because the more you put it off, the less likely you’re actual-ly going to do it. Shut out the world for a day and dedicate enough time to go through everything in your closet.

tip #2: Motivate yourself and set the moodLight your favourite scented candles. the more pleasant you make your surroundings, the more likely you’ll want to stay. Play some fun, upbeat music to get your blood pump-ing. It’ll prepare you for cleaning your closet by leaving you feeling energized and in the mood to get up and move. Who says you can’t have fun while cleaning? Singing and dancing is always recommended.

tip #3: throw away old pieces you don’t ever remember wearingIf you haven’t worn something in two years or more, it’s time to throw it out. You’re most likely never going to wear it again and it’s just taking up closet space. Suggestion: find your beloved pieces a new home by donating them to chari-ty or your local thrift store. tip #4: Hold onto timeless pieces and trendy items in classic cutsKeep classic pieces like a trench coat or a structured bag because they never go out of style and you can rework them into your wardrobe throughout the seasons. Who says

trendy items can’t ever be worn again once the hype wears off? Fashion trends always repeat themselves so keep items like the leopard print shirt or the leather jacket, but in clas-sic cuts. the trends might reinvent themselves, but classic cuts will always remain.

tip #5: Separate clothes by season Organize your clothes into four categories: spring, summer, fall and winter. Keep your spring wardrobe in your closet and store the rest. With more space, you’ll be able to find what you need quickly and see what you have available for that season. It’ll make it easier for you to determine what to throw away and what to keep. You can then rotate with next season’s wardrobe.

tip #6: Organize an inspiration rack Keep a rack to display your pieces for the current season and use it as inspiration for outfit ideas. This way, you’re not bombarded by everything in your closet and you can focus on the pieces that you’ll wear now. Rotate your pieces so that they get equal amounts of your attention, and you won’t have clothes hiding around that will never be worn. If you’re familiar with what you have in your closet, it’ll be easier to throw away what you don’t wear or want.

good luck and happy de-cluttering!



the tastiest

of the danforth

FOOD & DRINK



FOOD & DRINK

experience some of the most delectable tastes the danforth has to offer, served up by the unique palates of the OTD staff.

the tastiest of the danforth

Pizzeria libretto 550 danforth Ave.I love the Lunch Prix Fixe Monday-Friday $15 special, which includes a beet calabrese or arugula salad to start, a choice of the margherita or marinara thin Neapolitan-style pizzas (certified by the Verace Pizza Napoletana association) and a choice of biscotti or gelato for dessert. go for the espresso gelato, you won’t regret it.

the friendly greek restaurant551 danforth Ave.Moderate prices, friendly service and good food. the greek salads are good and most dishes come with garlic bread, which just seems like toasted Wonderbread with garlic butter—but it’s delicious. the perfect place for a quiet lunch with a homey feel. -Lauren Harasty

Wine rack573 danforth Ave.Wine Rack sells a delicious Vidal Icewine that is truly a gift from winter to wine-lovers. an award-winning delicacy, this Canadian wine is known worldwide for its exquisite lychee aroma and flavour, and its perfect balance of acid and sweetness. I personally enjoy it mixed with a little champagne!-Stephanie Chow

-Tricia van der Grient



FOOD & DRINK

alexandros take-out484 danforth ave.I have a rule when it comes to picking new restaurants: the more rundown the exterior, the better the food inside is likely to taste. While I won’t deny this rule has failed me in the past once or twice, alexandros lived up to my rule in all its shining, triumphant glory. I ordered the chicken gyro on a pita, which was served to me in a warm tinfoil bundle. Not to be cliché, but it was love at first bite. the warm, salty meat contrasted perfectly with the cool, liberally-applied tzatziki sauce, and the pita was slightly doughy, fresh and melted in my mouth. It was simple, a little messy and a total pleasure to eat. -Katherine Cameron

dough bakeshop173 danforth Ave.take the tanginess of sourdough with the bite of black olives and the savoury sweetness of rosemary, and you have a mouth-watering experience unlike any other. Bring it home and try it with aged cheddar for a grilled cheese sandwich that will change your life.-Andrew Dupuis

sauce on danforth1376 danforth Ave.My go-to watering hole for all the best drinks on the Danforth. Sauce features an excellent array of craft beers and cocktails, so you’ll never have a problem choosing what you want to drink.-Natasha Malloch

this Cajun-battered halibut bites back. Sweet yet spicy, crisp yet delicate; the smell will reel you in and one taste will change everything you thought you knew about fish ‘n’ chips.-Andrew Dupuis

Off The Hook749 broadview Ave.



Pan516 danforth Ave.I usually get the Pan Chicken Souvlaki, a dish served with rice, potatoes, pan seared vegetables and mixed greens. however, their spinach spanakopita is amazing. they also have a delicious appetizer plate consisting of pita bread and an assortment of dips like baba ghanouj and hummus.- Laura Huggard

FOOD & DRINK

the only Cafe972 danforth Ave.Don’t be fooled by its name—the Only Cafe is actually part-bar with an astounding selection of over 250 beers. the cafe section has a hot drinks menu that dwarfs Starbucks’ menu and has a quiet atmosphere that contrasts sharply with the bar.

the owners are certainly purveyors of art since the bar front is beautifully decorated with a colourful two-storey mural; the walls inside the bar and cafe are covered with framed art and photos.

there is also a small collection of board games available for customers, making the Only Cafe perfect for intimate gatherings.-Carmen Tam

Pâtisserie la Cigogne1419 danforth Ave.Never have I had a butter croissant so crispy on the outside, yet so fluffy and wonderful on the inside. Pâtisserie La Cigogne is the place to go on the Danforth for not only wonderful French-style pastries, but they also serve up a great cup of java to get your day going.- Natasha Malloch

messini Authentic gyros restaurant445 danforth Ave.You get a ridiculous amount of food for the price, and they have really good daily specials. the greek fries are amazing—think poutine, but with feta cheese and thickly sliced fries, without the gravy- Lauren Harasty

il fornello576 danforth Ave.are you a lover of decadent Italian cuisine and a fine dining experience that won’t break the bank? Check out the chic and cozy ambiance at Il Fornello’s Danforth location. their creamy gnocchi asiago with crispy shallots and spinach is a pasta connoisseur’s dream.- Alysse Kennedy



Here’s a tip: you’ll get faster, friendlier service if you treat your server the way you’d like to be treated. Sounds simple, doesn’t it? But even the most well-meaning people can turn into bad customers. In his book Waiter Rant: Thanks for the Tip—Confessions of a Cynical

Waiter, Steve Dublanica puts the spotlight on the often-tumultuous relationship between server and customer. “eighty per cent of my customers are the nicest people you’d ever want to meet,” Dublanica writes. “But I’m concerned that the percentage of people who know how to act in a restaurant is diminishing at an exponential rate.”

here are four ways to ensure your server won’t be cursing you behind your back, or worse, letting your drink run dry:

Be PatientIt’s Friday night, the restaurant is packed and the staff have beads of sweat form-ing on their foreheads. Waiter trevor Lapointe says that on nights like these, some patrons can be oblivious to their surroundings. “the thing that gets to me is when a customer snaps or waves in my face to get my attention when I’m clearly busy talking to another customer.”

Maybe you’re in a hurry to get to the 9:30 showing of the latest superhe-ro reboot, but don’t forget your man-ners. If your server is busy, wait until he’s free and then make eye contact or give a little wave. Never snap your fin-gers. “It’s just so rude,” Lapointe says.

Listen UpServers hate big groups. they’re demand-ing, loud and—worst of all—they don’t pay attention. they’re so busy chat-ting they don’t notice the poor server poking their head around, trying to take appetizer orders. If you’re out with a group, give your server your full attention when they’re telling you the nightly specials.

tip well“If the server wasn’t a demented serial killer and refrained from dumping food on your head, tradition dictates that you leave them a tip as payment for explaining the menu, taking your order and delivering your food,” Dub-lanica writes in his ongoing blog.

Many people argue that restaurants should pay their employees more so that patrons don’t have to supplement the servers’ income. Unfortunately, servers get paid less than minimum wage and depend on tips. as Dublani-ca puts it, “If you can’t afford the gra-tuity, you can’t afford to go out to eat.”

If the service was great, a 20 per-cent tip is the norm.

Be NiceServers are people, too. that girl bring-ing you your beer might have just spilled a drink all over herself and been yelled at by the bartender. Look-ing your server in the eye and thanking them means you’ll not only get a smile back, but your drink will stay nice and full.

table MannersFour Ways to Make Nice with the Wait Staff

FOOD & DRINK

BY tRICIa VaN DeR gRIeNt

COFFEE BrEAKWe checked out

the best places to grab a cup of joe on the danforth.

latte from Crema508 Danforth Ave.

Cafe frappe from Caffe Frappe

519 Danforth Ave.

Chai latte and macchiato from The One and Only

966 Danforth Ave.



FOOD & DRINK

Creemore Springs Premium Lager

Creemore Springs Brewery, Creemore, Ont.

Hoptical Illusion Almost Pale Ale

this is a very interesting take on regular pale ale. the Flying Monkeys’ website (theflyingmonkeys.ca) describes this beer as “hoppier than most Ontario beers, but not so crazy that you can’t stomach more than one or must surrender the enamel off your teeth.” Pouring a dark ochre with a creamy head, the first thing you’ll notice is the citrus-tinged hoppiness. going down with a hint of malt sweetness, but finishing with a subtle bitterness, this beer is an immensely enjoyable sipper.

allen’s the Black Swan tavern

although ultimately owned by a huge corporation, don’t turn your nose up at Creemore or any of the beer they produce. Despite being acquired by Molson in 2005, Creemore has stayed true to its microbrewery roots. Creemore Springs Premium Lager is a fantastic example of how a mass-produced beer doesn’t have to be generic or bland. Pouring a clear, dark copper colour, Creemore drinks with a good balance of sweet malt and bitter hops. It’s complex, with a crisp and refreshing finish, making this a beer you can enjoy year-round.

the Fox and the Fiddle Court Jester Pub Rails and ales

Flying Monkeys Craft Brewery, Barrie, Ont.

tap

th

atsome top-choice brews on tap at a Pub near YouBY JaMeS NIXON

w alking up and down the Danforth, I realized there are too many delicious beers to drink and too many great establishments to visit for all to be included here. this list is by no means exhaus-tive. It merely highlights some noteworthy beers, as well as a few locations serving each one. You may find a beer at a bar that I haven’t mentioned, or you may find yourself at a bar and

discover a beer that I haven’t listed. If you have a craving for a particular beer, it may be best to contact an establishment directly to ensure its availability. If they’re all out, try something new! I’ve yet to find a pub that doesn’t have something I can enjoy. either way, never stop sampling (responsibly, of course). Cheers!



FOOD & DRINK

Mill St. Original Organic LagerSince its introduction in 2002, Mill St. Organic has

become a staple of the Mill St. Brewery line. Brewed in the german Pilsner style, it’s light and crisp with a clean and refreshing finish. Great for those warm spring days on a patio, Mill St. Organic is a perfect companion for lighter dishes, such as pasta or seafood.

Brass taps Pizza Pub the Fox and the Fiddle Rails and ales

Guinness

I’m sure many of you are already familiar with the glory that is a perfectly poured pint of guinness. as a man of Irish descent, I feel no list of great beers is complete without guinness in the mix. If you’ve never had one, you should definitely give it a try. For the first-timer, don’t be intimidated by its darkness or apparent viscosity. Underneath the thick, light head is a liquid of such velvety smoothness that you can’t help but take another sip. although it’s rich, being less carbonated than many North american beers, Guinness isn’t overly filling.

guinness is so widely available on the Danforth that perhaps a better list would be where it’s not available. If you find yourself in a pub that doesn’t have guinness, you’re probably not far from one that does.

Beau's Lug-Tread Lagered Ale

Beau’s All Natural Brewing Company, Vanleek Hill, Ont.

I know what you’re thinking: what exactly is “Lagered ale?” Beau’s Lug-tread is brewed using top-fermenting yeast in the ale fashion. however, it is then cold-aged, which is typical of a lager. the result is a truly unique beer, subtly blending aspects of both styles: light ale notes with lager-like crispness. Because of its blend, Lug-tread is a great all-weather beer, keeping you warm on a cool spring evening or quenching your thirst on a hot summer’s day. It goes well with all types of lighter pub fare.

Court Jester Pub Brass taps Pizza Pub

Mill St. Brewery, Toronto, Ont.

Guinness & Co. at the St. James’ Gate Brewery, Dublin, Ireland



Gluten

FOOD & DRINK

Bye Bye

BY KatheRINe CaMeRON

w hen I remember my childhood, I am immersed in vivid memories of peanut butter and jelly sandwiches on soft, white bread (crusts removed, of course), bowls of sugary cereal eaten in front of the television in my pyjamas on Saturday mornings, and cheesy pots of Kraft Dinner gobbled up for a quick dinner before a swimming

lesson on a school night. I remember pizza lunches, steaming bowls of slippery spaghetti and grilled cheese sandwiches. and I remember my friend Bailey who was unable to eat a single bite.

Bailey, my mother explained to me, was celiac. Celiac disease, also known as gluten intolerance, is an autoimmune disorder of the small intestine that causes intolerance to wheat, rye and barley. Once one of these foods is ingested, the bowel tissue becomes inflamed, leading to the shortening of the villi lining in the small intestine, which interferes with the absorption of nutrients into the body. the only way for those with gluten intolerance to avoid this reaction is to adhere to a strict gluten-free diet, which meant no white bread and no Lucky Charms for poor Bailey.

I can still remember the pity I felt for my friend, who could only watch the rest of us eat our Pop-tarts at recess as she nibbled at her foreign rice-based snacks (or worse, fruit). But as time passed, Bailey and I grew apart and my memories of her condition faded. Years later, I could hardly recall what the term “celiac” referred to at all. that is, until recently.

I may be slightly overstating things when I say that in the past few years, not a day has passed that I have not been confronted with someone on my Facebook, twitter

(#glutenfree), or in real life, talking about the evils of gluten, or searching for praise for their gluten-free, “clean-eating” lifestyle. as I said, I may

be overstating things, but not by much.

Why Gluten is Off the Table in toronto



Over the past few years, toronto has experienced a boom of what I like to refer to as the “gluten-Free Phenomenon.” everywhere you turn, whether it be on the streets or the Internet, there are references to some hot, new gluten-free diet, restaurant or grocery store. and as this sensation has grown, I have become fascinated with this dietary trend that has gained popularity faster than an eight-year-old who brings gluten-free cupcakes to class on their birthday.

Let me clarify: for those 330,000 Canadians with celiac disease, eating gluten is off the table, so to speak. To do so would put their health at risk; eating gluten has unpleasant repercussions. My curiosity lies with the remaining 99 per cent of the population who have not been diagnosed with gluten intolerance, but many of whom express the desire to avoid gluten in their diet. I spoke with Kathryn Morgan, who is completing an internship in nutrition at St. Michael’s hospital, and asked her to weigh in on the gluten-free trend in Toronto. Morgan stated that there are no clinical benefits to going gluten-free for those not afflicted with celiac disease and that there might, in fact, be some dangers. “I think being really restrictive or cutting out something in any respect can be dangerous, just because you’re not going to get the variety of food. When you eat a more varied diet, you’re more likely to get all the nutrients, so if you’re not smart about it there could be negative consequences in terms of your nutritional status.”

Morgan also mentioned in our interview that many people turn to a gluten-free diet because they associate it with healthier eating; however, most people are misinformed on what this actually means. “If you don’t normally eat a lot of baked products, adding a gluten-free baked product to your diet isn’t going to enhance your nutrition. I think that people who go gluten-free and just start eating gluten-free products don’t realize that this doesn’t necessarily translate into a better diet, because those things are still really processed.”

When did gluten become so evil? When did ingesting all the nutrients that Mother Nature intended for us become something to be avoided, or even just considered unhealthy? though it may be true that simply removing the products that contain gluten from our diets and not replacing them with any-thing could result in weight loss, since many of the products that contain gluten are high in carbohydrates, we would be depriving our bodies of valuable nutrients. though this trend may continue to grow (in toronto and worldwide), I’ll be wait-ing out the storm—probably eating a slice of pizza.

FOOD & DRINK

“... many people turn to a gluten-free diet because they associate it

with healthier eating; however, most people are misinformed on what

this actually means”



FOOD & DRINK

Eating locally, sustainably produced food isn’t just another trend—it’s necessary for us to make the switch to head off climate change. Sarah Elton, best-selling author of Locavore: From Farmer’s Fields

to Rooftop Gardens, How Canadians are Changing the Way We Eat, has made eating locally and promoting sustainable farm-ing her mission since her daughter brought home a cookie from a birthday party that was made in China. how many of us pay attention to where our food comes from? Or where it’s grown? elton’s second book, Consumed: Sustainable Food for a Finite Planet, explores the environmental implications of our global food system.

“I’ve spent the last few years researching how sustainable food movements are actually the answer to feeding our world in a time of climate change,” elton explains. “It was quite daunting just to read about how horrible climate change is ... and how scary the challenges.” although both Locavore and Consumed contain a wealth of panic-inducing information about the effects our food habits have on our irreplaceable planet, they ultimately provide hope and inspiration for our future. elton is positive about that future: “the truth is that there are so many people, so many people, who value [what] the sustainable food movement around the world wants, which is clean food, fair food and good food.”

elton has travelled all over the globe, meeting people who are building sustainable food systems in their communities.

Consumed tells their stories. elton was pleasantly surprised that everywhere she went, she found people working to-wards the same goal. “the similarities and the ideals and the way people are sharing the great innovative ideas that really change the status quo ... [It’s] the good side of globalization.” Consumed is not only the story of a global community, it out-lines what needs to change by 2050.

What’s wrong with the way we eat now? “the food busi-ness can be awe-inspiring, but that doesn’t make it sustain-able, or the right way we need to be eating in the future,” elton explains. through the mysteries of our sometimes incredible and sometimes contemptible global food econo-my, vegetables are transported halfway around the world and sold at a supermarket for less than the same vegetable produced an hour away. this global food system, based on industrialization, is a huge obstacle to sustainability. “It’s really hard to change the status quo, because so much money is riding on the food system,” says elton.

the modern food industry is extremely rough on farmers, whom elton fully supports. “Farmers all over the world are the poorest people ... We’ve had a persistent farm crisis in Canada for decades now.” Big businesses definitely have a hand here: “If you track the price of commodity crops and the price of fertilizer, when crop prices go up, fertilizer prices go up too,” reveals elton. grocery chains are not accountable to farmers; they can commit to buying next year’s crop and

‘Consumed’ Culturesarah elton on Why We need to Change the Way We eatBY gINa PIeRONI


FOOD & DRINKreject the delivery at the door a year later. “When small play-ers like farmers negotiate with big players, they’re always at a disadvantage; they’re always going to be the price-takers.”

Not so long ago, people tended to eat more locally for a very simple reason: they planted backyard gardens. What’s changed? “I think it’s because food is so cheap, and we don’t respect it,” says elton. “We don’t believe in the magic of food anymore.” having lost our connection to nature, we’ve lost our connection to and appreciation for food. “We can’t un-derstand that it’s this miraculous process by which a seed becomes a plant, which yields food that nourishes us. We’re eating the energy from the sun—that’s amazing!”

Changing your food habits in a positive way is easier than you think. Most importantly, don’t buy food that’s out of season. “Don’t buy raspberries or strawberries in Janu-ary or February, they’ll be flown in,” says Elton. “Also, try to buy local organic. Visit a farmers’ market ... you can do your whole grocery shop there.” Many people tend to pick up an item or two at their local farmers’ market and miss the variety of food that’s there. Finally, have hope; believe that it is possible for an individual to affect change. “The status quo today is not going to be the status quo in 10 years, no matter what,” warns elton. “We just have to make sure that the status quo in 10 years is sustainable, and we don’t find ourselves in more trouble.” Consumed will be in stores april 23rd.



It may surprise you to learn that the popular romantic comedy My Big Fat Greek Wedding (2002) was filmed in Toronto! It’s a very exciting and proud moment when you learn that hollywood has chosen your hometown as the perfect location for shooting the next box office hit.

With one of the most prominent and beautiful greek neighbourhoods, it is no surprise that Toronto was chosen as the shooting location for this film. From its Greek street signs to its exotic shops and restaurants, it’s difficult not to be charmed by the Danforth-area. If you love film-related sightseeing and you love the movie My Big Fat Greek Wedding, then the following places are sightseeing must-sees for any tourist or resident of toronto.

Arts & Culture

My Big, Fat, Greek Neighbourhood

A sightseeing guide of shooting locations of my big fat greek Wedding

Image by Scott Lucescu | www.scottlucescu.com

BY aShLeY eaRLY



Filming in toronto In the film, Toula attends Harry S. Truman College, which is actually Ryerson University. Jarvis Collegiate was yet another toronto school used for the high school set where Ian (toula’s non-greek love interest) works as a teacher. Jarvis Collegiate can be found at 495 Jarvis St.

Surprisingly, Toula’s Greek Orthodox Church is not filmed at a greek Orthodox Church. the producers used two churches, one for the interior and one for the exterior. the exterior church is really the holy trinity Russian Orthodox Church, located at 23 henry St., while the interior was filmed inside Saint Nicholas Ukrainian Catholic Church at 4 Bellwoods ave.

Dancing Zorba’s is the restaurant owned by toula’s family, but sadly it’s not a real place. the restaurant itself was a set, but the exterior was filmed at the intersection of Pearl and Simcoe streets.

Knowing the fun-facts of your neighbourhood is a must when showing your friends and family around your town. Share your love of the Danforth and of this hilarious romantic comedy by giving your visitors your own “Big, Fat, greek” neighbourhood tour!

Arts & Culture

Filming around the danforthApproximately 20 minutes into the film, Toula, her mother and her aunt come out of Louis Meat Market and walk to Mount Olympus travel agency. two buildings remain the same today as they appear on-screen: Louis Meat Market (449 Danforth ave.) and Pappas grill (440 Danforth ave.). On screen, Pappas grill is directly across the street from Mount Olympus travel agency, and is featured in the background numerous times in the film. The travel agency, located at 439 Danforth Avenue, is actually a boutique called Balisi.

the Greek factoran important factor in de-ciding the film’s location demanded a set that screamed greek culture. toula’s family home is a real house, that un-derwent construction to make it look “more greek.” the house is located in the St. Clair and O’Connor area, but sadly it isn’t as wacky as it appears in the film.



Arts & Culture

EuropeanDig up your luggage, dust off your passport and butter up some

popcorn. Here’s a list of films guaranteed to send you on a trip. All you have to do is press play.

BY aNDReW DUPUIS aND NataSha MaLLOCh Mamma Mia! (2008) - GreeceVisit the sublime island of Skopelos in greece while warming up to some karaoke with Meryl Streep, Colin Firth and the gang.

In Bruges (2008) - Belgiumallow Colin Farrell to begrudgingly guide you through the quaint cobble-stone streets and stunning canals of Bruges. a hilariously unpredictable ad-venture awaits.

to Catch a thief (1955) - Francethis charming classic from alfred hitchcock will take you through locales along the French Riviera, matching the exquisite beauty of stars grace Kelly and Cary grant.

roman Holiday (1953) - Italyhere we have a lush comedic fairy tale that will have you smiling from ear to ear as you fall in love in timeless Rome.

Ocean’s twelve (2004) - Italy/France/NetherlandsIs this even really a movie? this is a thinly-veiled excuse to take in some gorgeous sights and share some lighthearted fun with hollywood’s favourite pranksters.

Vicky Cristina Barcelona (2008) - SpainVicky Cristina Barcelona is a sultry af-fair painted in warm colours. This film perhaps marks Woody allen’s most pas-sionate trip outside of New York City.

After the wedding (2006) - denmark/IndiaThe best trips force us to reflect on ourselves and end up inspiring us in the process. After The Wedding is bold, beautiful, heartbreaking, unpredictable and altogether life-affirming.

Braveheart (1995) - Scotland/IrelandShot primarily in Ireland but set in Scotland, Mel Gibson’s finest film is brimming with lush scenery.

Almost any James Bond film - Englandenjoy some of england’s most popular attractions, spiced with an appropriate amount of espionage and excitement, compliments of the world’s most ele-gant spy.



Arts & Culture

FilmVacation

the Sound of Music (1965) - AustriaPerhaps more breathtakingly pictur-esque than any other film set in Eu-rope, The Sound of Music is a touchstone to which all other scenic films can aspire to.

Bicycle thieves (1948) - Italya landmark in the Italian neo-realist movement, Bicycle Thieves showcases the remnants of the post-World War II, war-torn streets of Rome. De Sica’s use of deep focus cinematography allows for the setting to stand out as much as the characters.

Christiane F. (1981) - GermanyDespite the serious content matter (drugs), Christiane F. paints an inter-esting portrait of Berlin in the 1970s.

Much like Bicycle Thieves, this movie doesn’t only encourage you to travel, but it showcases a part of the world which no longer exists in that form. In a way it also functions as a time machine, as we get a glimpse into a specific time in Berlin’s history.

Cold Prey (2006) - NorwayAlthough it’s a horror film, Cold Prey can’t help but show off Norway’s amaz-ing skiing and snowboarding slopes.

Let the right One In (2008) - Swe-denSet in a sleepy Swedish town, Let The Right One In showcases scenic and quaint small-town Sweden, despite the horror that happens within it.



13 Songs to Get You Ready for

Spr

ing

By N

atasha Malloch


Cooking Up

Something Good– Mac DeMarco

this simple jam is enough to get

you in the mood for everything

spring has to offer: flying kites,

riding bikes and enjoying some

good ol’ fresh air.

Do You Realize– The Flaming Lips

Do you realize spring is here and that it only comes once a year? get outside and enjoy the weather before it gets too hot.

(Nothing But) Flowers– Talking Heads

Flowers! Perhaps the most common

symbol of spring, flowers can make

pretty much anyone happy. this en-

vironmental anthem can serve as an

inspirational theme song to get you

gardening and thinking about your

carbon footprint. If you don’t have

space outside for a garden, house-

plants are great for livening up any

living space and freshening your air.

Song For Sunshine– Belle and Sebastiangroovy ’70s-esque beats make us think about the price of our happiness. “Sunshine, we all see the same sky,” indeed. It may be sunny here, but it’s raining else-where. Don’t take the sun for granted this spring.

Don't Stop– Fleetwood Mac

Springtime is here!

get excited; stop

thinking about the

past and start think-

ing about the future.

Time of the Season– The Zombies

Does anyone know what season

they’re actually talking about?

Regardless, this classic lets us know:

“It’s the time of the season for

loving.”

You Make My Dreams

– Hall & Oates

a perfect song to set your morning alarm to. You’ll be jump-ing out of bed and ready to start your day.

Tenderness– General Public

Perfect for a jaunty walk

in the ’hood; show some

neighbourly affection, show

a little tenderness and make

a new friend.

Good Thing– Fine Young Cannibals“good thing/where have you gone?” Reconnect with some old friends you’ve lost touch with. You have nothing to lose and everything to gain!

Take Me Over– Cut CopyFor all those sunny mornings

when you just love life, this track will get you in the mood for living life to the fullest.

Month of May– Arcade Fire

this one screams productivity: “gonna make a record in the month of May.” Why don’t you get something done in May, too? May is a great time for a project; it’s a time of new beginnings, great for a fresh start on everything you’ve always wanted to do, but haven’t.

Bohemian Like You– The Dandy Warhols

Step out of your comfort zone and do some exploring. Be a little “boho.” try some vegan food (the Big Carrot knows what I’m talking ’bout).

Turn! Turn! Turn! (To Everything There Is A Season)– The Byrds

Who doesn’t love this timeless classic?


Documents

On the Danforth Magazine, Spring 2013