Orangevile Living Fall/Winter 2010

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Fall/Winter 2010CONTENTS

INTERIORS10 Warming up to cooler nights

13 Trends in furniture design

SHOPPING16 Winter trend

28 Storeprofile:PearHome

FOOD & WINE18 Steak & Guinness pie recipe

20 Brussels sprouts

24 Broaden your wine horizons

GREEN LIVING31 ThegreeningofHockleyValleyResort

COMMUNITY36 TheatreOrangeville:thelittle theatre that could

HERITAGE41 OrangevilleCarnegieLibrary: a community landmark

MOTORING45 VWGolfTDIwagonroadtest

OUT + ABOUT10 Community news and events

COVER Owner of Pear Home on Broadway, Tanya Hughes.PHOTO: SDB IMAGES

4 ORANGEVILLE LIVING AUTUMN/WINTER 2010

CONTACT US

PUBLISHERKATIEBURCHELL

CREATIVE DIRECTORSIMONBURN

EDITORIAL TEAMKEVIN“CRASH”CORRIGAN

RICHARDKITOWSKIJOCELYNKLEMM

CONTRIBUTORSERICAEDELBROCKANDREWHINDROBERTHULLEY

DIANAJANOSIK-WRONSKIKIMBERLEYSELDON

PROOFREADERSALLYMORELL

EDITORIAL DESIGNSDBCREATIVEGROUPINC.

ADVERTISING DESIGNCAROLINESWEET,SKYCREATIVEGROUPLTD.

ADVERTISING SALESKATIEBURCHELLBARRIEBURCHELLSHEILABAKER

KATHARINEPEAT-ROBERTS

[email protected]:9058572536

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Write to us at: Orangeville Living

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IT IS MY PLEASURE to bring to you this inaugural issue of Orangeville

Living, a magazine dedicated to Orangeville, Shelburne, Hockley Valley,

and surrounding areas.

The aim of this publication is to share information with readers

about the amazing heritage, people, businesses, local produce, shopping,

natural resources, arts, and entertainment that we have in abundance in

our wonderful region. We want to serve you by informing, educating

and entertaining.

I am a long time resident of Orangeville, moving here when our

population was only 8,000. Now Orangeville has approximately 27,000

residents, and I am impressed continuously with the quality of the stores

and restaurants that open, the top notch arts and theatre productions

that are staged, and the many talented people I meet on an almost daily

basis.

In this first issue, I bring to you a selection of articles on the home,

shopping, food, heritage and lifestyle. Orangeville deserves its very own

magazine, and we have lots of ideas to share over the coming years. We

hope to follow in the footsteps of our very successful Caledon Living

which, launched six years ago, is today's most popular and best loved

publication in Caledon.

We have a very talented editorial team at the magazine, and the best

design and photography team working behind the scenes to make us

look good too. However, to make Orangeville Living the magazine that

you will eagerly anticipate arriving through your letterbox each season,

we would love to hear from you, our readers, and have you provide

ideas, and even content, for all to share. Treat this as your community

magazine, a reflection of the pride that all local residents share in this

very unique region.

We look forward to your support and input.

Katie BurchellPublisher

Welcome to Orangeville Living!

PUBLISHER'S PAGE


Charity galaInDecemberof2008,AnjaliLaid-lawunderwentlifesaving,open-heart surgery to repair her heart which had not developed properlyand when born had only two of fourchambers.Shewasoneof

the numbers of children each year whose lives aresparedbythestellarcarethatSickKidsHospitalprovides.Thisexperiencechangedthelivesofallconnectedtoher,inparticularherparentsLisaandAndrewofOrangeville.Sincethatday,theyhavebeenworkingtoassistToronto’sHospitalforSickChildrenwithallfuturepaediatriccardiologyprogramsbyho-sting an evening Gala called The Second Chance Dinner and Dance.Thisyear’sgalaisbeingheldonNovember 20thattheRoyalAmbassadorEventCen-tre.Itwillfeature2livebands,asilentauction,aguestspeaker,andafivecoursemeal.Formoreinforma-tion,ortopurchasetickets,pleasevisittheirwebsiteat www.cardiaccrusaders.com.

New businessChez Nous Thrift Boutique70Broadway,5193070603

New locationsEuphoria Smoothies154Broadway,5199385554

The Gauntlet Comics & Games14MillStreet,5199382220

Upcoming events

November/December

Nov 25-Dec 19 AnneByPaulLedoux,TheatreOrangeville.AFamilyHolidayFavourite.AdaptedfromthenovelAnneofGreenGablesbyL.M.Montgomery.Boxoffice519 942 3423 www.theatreorangeville.ca

Nov 21-Dec 15Santa Photos with Families and PetsOntarioSPCAOrangevilleandDistrictBranch.HaveyourfurryfriendorthewholefamilysitwithSanta.Purchaseaphotopackagefor$30(includes4photos).Photosbyappointment,[email protected]

Daily in DecemberChristmas in the Park at KayCee GardensTheOrangevilleOptimistClubpresentsthepopular“ChristmasInThePark”.Evenings7pm-10pm.JustoffBythiaStreet.www.orangevilleoptimists.ca

December 31 First NightLiveentertainment,skating,sleighrides,facepainting&more!TonyRoseMemorialSportsCentre.www.orangeville.ca

January

Jan-MarSkills & Skating at Teen RanchLookingtoimproveskating,stickhandling,balanceandedgeutilization;specialattentionplacedonshooting,passingandpuckcontrol.Eachsessionrunsforsixweeks,80minutes/session.Jan-Mar30,2011(5:30pm-7pm)$150persession.519 941 868 www.teenranch.on.ca

Jan 22-23Fire & Ice at Alton MillAnexcitingcelebrationofthemagicofwinter!(10am-5pm).Free.519 941 9300 www.altonmill.ca

February

Feb 17-Mar 6In a world created by a drunken GodbyDrewHaydenTaylor.Theatre Orangeville.AtrulyCanadiandrama.Boxoffice519 942 3423 www.theatreorangeville.ca

Contests

Name the Millcroft Restaurant Submit a unique name and you could win adinner & accommodationpackageworth$650!Detailsonpage40.

Do you think you make the best cookies in the area?Submityourrecipe,get published and win a great prizeDetailsonpage22.

OUT + ABOUT


AUTUMN/WINTER 2010 ORANGEVILLE LIVING 9

Warming up to cooler nights

INTERIORS

BY KIMBERLEY SELDON

AUTUMN IS HERE and that can only mean one thing…it’s

about to get cooler. Being a native southern Californian,

I find the very idea of winter daunting. On the other

hand, there is no place I’d rather be from November to

February than nestled comfortably in my country house

near Creemore with a cup of cocoa in my hands and a

good book in my lap. In anticipation of shorter nights,

cooler temperatures and winter cocooning, here are

some simple ways to warm up your interiors.

Add layersShortly after Labour Day we dig out our scarves, gloves and topcoats in anticipation of colder weather and new fall fashions. This “bundling up” process is equally warranted when it comes to our interiors. After all, we may love that light, fresh and breezy feeling in July but we recognize we need something more substantial for the winter months ahead.

Strategic layers provide added warmth and soothing comfort. Toss a cashmere throw on the arm of a favourite chair, place an extra set of pillows on the living room sofa, or add a coverlet to the foot of the bed.


BY KIMBERLEY SELDON

Strategic layers provide added warmth and soothing comfort.

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Embrace colour and patternIf beige is leaving you cold, introduce rich colour. Add a splash of cinnamon, chocolate or lavender to rooms. A series of red vases down the length of a dark wooden table strikes a dramatic pose. Navy blue toss cushions enliven a dependable tan sofa. Top a plain white duvet cover with a bed “runner,” a hot trend in hotel design. To increase colour’s impact, introduce pattern as well. Do we dare? Oh yes. Large scale pattern is turning up on upholstered pieces such as armchairs, sofas and headboards. Look to exuberant floral, exotic paisley and dashing animal prints to revive listless rooms and add warmth.

Make a switchIf patterned carpets are stowed away for summertime, put them back underfoot. Luxurious wool provides physical and psychological warmth. Exchange white or off-white lamp shades for dramatic black or red. A dark, opaque shade stylishly highlights a favourite table top collection. If your home has a fireplace, it’s a natural attention getter. Try angling furniture away from windows towards this central attraction from October to April. At the same time, pull the furniture into a tighter grouping and guests will feel cozier.

Turn up the Light Clean the windows and tidy the landscape. As simple as it sounds, dirty panes and overgrown shrubbery restrict the amount of sunlight that penetrates windows. If you’re re-modeling or building from scratch, choose a window that allows wash-from-within rotations to make this task easier.

Yes, mirrors are a designer’s not-so-secret weapon in the fight to expand space, but they’re equally effective in bringing sunshine indoors. Placing a mirror adjacent to a window amplifies the effect. You might also include reflective materials such as glistening chrome or nickel, highly polished brass or silver, and crystal or glass. Tiles with a shiny surface are great for a kitchen backsplash or bathroom shower surround where increased warmth is desired.

Design TipsIf storage space is at a premium it may not be realistic to keep several sets of pillows in the house. Instead, create a single pillow using two different fabrics; one for each side. Choose cotton or linen for the “summer” side and a heavier velvet or chenille for the “winter” side. Rotate as required.

Pattern has more visual weight than a solid colour, so it’s a welcome addition to rooms that require warmth and depth. To successfully mix patterns, vary the scale; pair a small geometric with a medium stripe and a large floral print.

Sheer fabric not only provides a modest amount of privacy, but warm, pale colours can energize the gray light that accompanies drizzly days. Look for today’s most stylish sheers to have accent stitching for added depth.

Paint windowsills and frames in a light reflecting colour such as ivory, cream or white to bounce sunlight into rooms.

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FINALLY...after a long period of what I like to call "disposable" furniture, it is refreshing to finally see the new appreciation for quality in the furniture industry.

When I say disposable, I mean lesser quality fabrics and by-cast leathers where the quality factor did not stand up to usage. The lower quality meant deterioration or replacement of the item quite quickly. The comfort level of some of those items was also not appealing to many. However, the sleek modern look was definitely there.

I would like to say that Classic Design has emerged strongly. There is greater emphasis on domestically produced solid furniture, now more than ever. Consumers are wanting to support domestic producing manufacturers that offer won-derful quality and more timeless pieces.

Trends in furniture design

For upholstery, clean refined lines are still prominent, but peopledefinitely want comfort along with quality. Fabrics for uphol-stered pieces are softer and more supple. Emphasis is now on touch and comfort. Neutral greys and creamy white are for large pieces, but bring in colour as accents. Plums, magentas, melon greens, and deep blue tones add beautiful pops of colour to any neutral base palette.

No need to worry about transitioning the brown tones of the last five years with the new grey tones, as this can be very easily accomplished with accessories. Just because trends change you should never have to completely replace an item, especially if it is still in good shape and usable. Adding a new toss pillow to your brown sofa and mixing in some accessory pieces such as a vase, print, rug, etc. will create an instant update.

Your home needs to be a reflection of you, your personality and lifestyle. “ ”

INTERIORS

BY ERICA EDELBROCK


We love this traditional look...but with a pop of colour and some

“bling” it can be easily transformed into a chic modern space!

or

Add a little "bling" through glass accent pieces which instantly add shimmer and luxury to a room. This can be accomplished with glass and metal coffee tables, glass lamps, mirrors, etc. All in moderation, though...a few accent items here and there, mixed in with your classic wood pieces, for a new look.

Your home needs to be a reflection of you, your personality and lifestyle. Don't be afraid to add that special colour that

makes you smile. Decorating is about making sure your per-sonality is seen in your décor. Try to slowly introduce some of the newest colour trends. If you are afraid to commit to a colour, start with subtle accents. They are the least expensive and most easily removed pieces you will ever own.

Change accessories

to suit the season or your

mood!


SHOPPING

Winter trendThis season get cosy with luxurious natural materials such as silk, clay, seagrass and wool in earthy shades of taupe, putty and grey.

Happidea Plaid Andrews pure wool throw 54" x 68". Made in Italy $149.99. Orangeville Furniture, Mono Plaza on Hwy 10, 519 938 9964 www.orangevillefurniture.ca.

Drapery fabric from the Alendel Silk Gallery collection. Priced upon request. Kamelyan Home Decor, 165 Broadway, 519 941 7860.

LEFT French antique print on cotton blend cushions. Available in beige & grey. Individually made in Orangeville & Caledon. Approx $100 (depending on filling). Pur Sang Cushions, 905 584 5840 [email protected].

RIGHT Muti taupe raw silk pillow with mocha embroidered leaves $30. The Home Shop, 520 Riddell Rd, 519 941 2873.

Hilborn Pottery Breakfast Bowl. Handmade in Canada $27.Bevelled Edge Portrait Studio & Framing,121 First St, 519 940 3071.

Denby Mist Falls teacup and saucer. Made in England. Teacup $40.99, Saucer $26.99. From the Kitchen to the Table, 125 Broadway, 519 942 5908 www.kitchentotable.com.

Natural seagrass basket $79.99 (for a set of 2). Acheson's, 78 First Street, 519 940 4719.

Benjamin Moore Edgecomb Gray HC-173

www.benjaminmoore.com

Marth Stewart Living Bedford Gray MSL246 www.homedepot.ca

Farrow & BallFrench Gray 18www.farrow-ball.com

The

pal

ette


Dine in • Dine outDine local

We offer sit down lunch and dinnerIf you're in a hurry we offer take out too!Revolving Blackboard Menu

Sit down Lunch 11:30amDinner 5pm Bakery open Tues-Sat (9am-9pm)

Eclectic menuCosy atmosphereImported beveragesFull serviceTake out

Live entertainment on WednesdaysSpecial Events3 course lunch from $155 course dinner from $35Catering AvailableOpen Wed-Sun noon to close

Better quality food, service & value

Specializing in Cantonese & Szechuan food

We use (cholesterol free) canola oil and no MSG for our wok cooking

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19834 Airport Roadat Hwy 9 in the heart of Mono Mills 519 941 5150www.markethillcafe.com

1475 Queen Street, Alton 519 941 6121

792 Forks of the Credit RoadBelfountain519 927 9219www.belfountaininn.com

Cozy, friendly atmosphere

English cream teas

Home cooked food

Private parties welcome

Gift certificates available

Open Mon-Sat (10am-4pm)

Good food & friendly service

Open for breakfast and lunch

Daily breakfast specials

Mon (7:30am-2pm)Tues-Sat (7am-2:30pm)Sun (7am-2pm)

318 Broadway, Orangeville519 941 9652

114 Broadway, Orangeville519 307 1040www.thehillsofheadwaters.com/somewhereelse

Rays 3rd Generation Bistro BakeryRay's is more than just a bakery

Award WinningBelfountain Inn Casual Fine Dining

The Market Hill Cafe

Guest Wok Chinese FoodCook with passion

47 Broadway, Unit 3, Orangeville519 942 3838www.guestwok.com

Somewhere Else English Tea Room

Déjà Vu Diner


If you’re hiking the trails or participating in outdoor sports this winter, nothing is more

welcoming than returning home to a hot and hearty traditional steak and Guinness pie.

We’ve created our own version of this classic, and it went down extremely well with our

editorial and sales team in the office (our guinea pigs) when we served it. Give it a try and

let us know what you think!

Steak, Guinness, mushroom& cheddar pie FROM THE ORANGEVILLE LIVING TEST KITCHEN

FOOD

grilling steak 300kg – chopped into half inch cubesonions 2 medium – finely choppedgarlic 3 cloves – finely choppedcarrots 2 – choppedportobella 3 large – chopped into half inch cubesmushrooms Guinness 2x 330ml bottlesolive oil ½ cup extra virgincheddar 50kg – gratedrosemary 20 or so fresh leaves – finely choppedflour ½ cup sea salt to tastepepper freshly ground – to taste

Add a splash of olive oil into a heated pan or wok, then add chopped onions and fry on a low heat for about 8 minutes, but don’t let them go brown. Add the carrots, mushrooms, garlic, and a generous pinch of salt and pepper. Increase to medium heat and fry for five minutes, stirring occasionally. Next add the steak and Guinness and stir in the flour. (Transfer everything into a large pot if your pan isn’t large enough). Add the chopped rosemary. Bring to the boil, then put on the lid and place in preheated oven at 375ºC for 2 hours. Check halfway through, to ensure liquid is reducing and thickening enough – it shouldn’t be watery. Take off lid, and/or add more flour to help the thickening process for the remaining time. Cook for longer if necessary.

Spoon the filling into pie dish or ramekins if you’re making the appetizer portions shown, and sprinkle your cheese on top before adding the pastry crust. Bake in a preheated oven for 45 minutes at 385ºC. There is enough filling for 4-6 large ramekins.

flour 1½ cupbaking powder 1 tbspolive oil ¼ cup extra virginbutter 25kg blockwater ¼ cup cold salt & pepper pinch rosemary 20-30 fresh leaves – finely chopped

In a mixing bowl stir together the flour, baking powder, rosemary and pinch of salt and pepper with a fork. Roughly cut up the block of butter and rub into the flour mixture with your hands, until you get the consistency of breadcrumbs. Add the olive oil and water and knead until a firm ball of dough forms.

Rub flour onto dough ball and wrap with cling film. Place in fridge for half an hour before using.

When ready to cook the pie(s), roll out dough on a floured surface, to the thickness of a loonie. Roughly cut a shape to easily fit over the pie dish or ramekin, and wrap edge over lip of dish. Brush pastry with egg white and cut two or three slots with a sharp knife.

FILLING PASTRY

This filling is great to let cool and then reheat the follow-ing day – it gets thicker and the taste improves.

If you’re serving this at a dinner party, make both the filling and pastry the day before.

TIPPrep timeFilling: 20 min.Pastry: 10 min.Cooking Filling: 2¼hrs totalPie: 45 min.

Serves 4-6 people (appetizer size)


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Tasty comfort food to warm you up this winter

cutie pieappetizersize!


Brussels sprouts: Winter’s little bundles of goodness This cruciferous little vegetable is often overlooked when perusing the fresh produce

in the grocery store, yet it is one of the most nutritious vegetables available during the

winter months. They were named after the capital of Belgium where it is thought they were first

cultivated from a cabbage, and have a slightly nutty cabbage-like flavour. They come from the brassica

family, which also includes broccoli, collard greens, cabbage and kale. Sprouts are a very good source of

dietary fibre, and an excellent source of vitamin C, E and K. They also contain folate, vitamins A & B6,

iron, potassium, manganese, and thiamine. They are considered to have anti-carcinogenic properties,

helping protect from lung, breast, colon and prostate cancer.

Eating 6 sprouts provides you with 100% of your vitamin C recommended daily amount.

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brussels sprouts 24prosciutto 3 slicesgarlic 4 clovesextra virgin olive oil 3 tbspsalt & pepper pinch

Blanch sprouts in boiling water for 5 minutes.

While sprouts are in water, add olive oil to preheated pan, and then add chopped prosciutto and garlic. Fry on medium heat for 1-2 minutes.

Drain sprouts and add to pan, frying for 5 minutes.

Serve in a bowl, sprinkled with salt and pepper.

BRUSSELS SPROUTS WITH PROSCIUTTO & GARLIC

Prep time5 min.Cooking Blanch: 5 min.Fry: 5 min.

Serves 4 people (as side dish with dinner)

We have a simple and quick recipe for cooking them as the perfect accompaniment to a traditional roast dinner, or even as a tasty appetizer or snack.

theymake a greatsnack


BRUSSELS SPROUTS WITH PROSCIUTTO & GARLIC


� the prize the details

Here’s your chance to prove it!

Send us your best original cookie recipe and you could WIN a great prize!

We will select a winner, make andprofessionally photograph your cookies, and publish them in the next issue!

BESTcookiesDo YOUthein the area?

MAKE

+

The 10 most creative and appealing looking recipes will be made and tested, in order to determine an overall winner.

Email your typed recipes with your name and telephone number to:[email protected]

or mail to:Orangeville Living, 15 Hewitt Street,Orangeville, Ontario L9W 3A2

Contest deadline: December 31, 2010Contest eligibility: All cookies recipes submitted must be your own original creations, and not copied from a cook book or other commercial source. Not open to professional chefs.

Powerful 290 Watt motor6 speeds with a QuickBurst™ buttonTraditional beaters, wire beaters and wiskDetachable mixing head, doubles as a hand mixerDeluxe 4qt. stainless steel bowlBowl Rest™ mixer stabilizer when used as a hand mixer

Hamilton Beach® Classic Hand/Stand Mixer


BEST

WHEN YOU WALK into a wine store or look at a res-taurant wine list, do you usually pick something fami-liar? After all, you know what to expect when you select a bottle of Pinot Grigio, Merlot, or Shiraz.

But what about those times when you want something different? Or when you don’t recognize anything on a wine list? This is a perfect opportunity to discover wines that may become new favourites.

The first step to exploring wines is knowing your personal wine-style preferences. Do you like red or white wine? Dry, or something with a little bit of sweetness? Do you like a wine with subtle aromas and flavours, or something bolder? A wine that is light, medium, or full-bodied? And when you think of wines you like, what countries do they come from—warm climate places like the south of France or Chile, or cool climate places like Ontario or northern Italy?

Next, you’ll want to consider what constitutes a wine’s style. Body, flavour and sweetness are key terms in determining a wine’s style, and you can use them when you want to describe what you like in a wine.Body is about how a wine feels in your mouth, usually de-scribed in terms of weight. Alcohol, extracts (like tannins) and acidity are the main contributors to a wine’s body. Lower alcohol, crisp, dry white wines like Riesling or Pinot Grigio are described as lighter-bodied, while higher alcohol, tannic red wines like Shiraz or Cabernet Sauvignon are described as fuller-bodied.

Weight doesn’t necessarily have anything to do with the colour of a wine, as higher alcohol, heavily oaked California Chardonnay will be perceived as fuller-bodied than a lower alcohol, low tannin, red wine like Beaujolais. It’s all about how the wine feels in your mouth in terms of weight, texture (silky vs. coarse), or viscosity (watery vs. thick). Think milk—skim milk, 2%, or homogenized—and you’ll get the idea.

There are hundreds of different flavours in wine. Knowing the flavours you prefer in food will help determine your flavour preference in wine. Do you like mild or intense flavours? What about sweet, spicy, or savoury? If you don’t like foods that are

Broaden your wine horizons

“You detect the flavours in wine by smelling it, so don’t forget to take a sniff before sipping a wine.”

BY RIC KITOWSKI & JOCELYN KLEMM

too strong, you may prefer neutral wines over aromatic. You detect the flavours in wine by smelling it, so don’t forget to take a sniff before sipping a wine.

The perception of sweetness can be influenced by how a wine smells, but it is really based on how it tastes. Only wines with residual sugar in them (when not all the grape sugars were converted into alcohol) actually taste sweet, but many others smell sweet because the aromas in the wine remind you of sweet things.

Warm climate white wines often smell of ripe, tropical fruits and seem like they will be sweet, but can actually taste bone dry. Alternatively, a cool climate Riesling can smell of lemon/lime citrus and minerals which suggest dry, but if there is any residual sugar in the wine it will taste slightly sweet, or off-dry. It’s important when describing sweetness in a wine to understand whether you prefer things that taste sweet or smell sweet.

When you take stock of what wine you like and why you like it, finding something new that will appeal to you gets a lot easier. Telling an LCBO product consultant or restaurant server that you prefer “medium-bodied, dry white wines with rich tropical fruit aromas and flavours,” for example, will give them a better idea of what to recommend.

Whatever your preferred wine style, take the next oppor-tunity to open up to a new grape or new wine region, and expand your wine horizons.

RicandJocelynaretheauthorsofthebest-sellingClueless about Wine,availableatBookloreinOrangeville.Signupfortheirnewsletteratwww.thewinecoaches.com

WINE CONNOISSEUR


Pinot Grigio

Chardonnay

Merlot

Shiraz/Syrah

Crisp dry white wines like Soave Classico (Italy), Riesling (VQA Niagara), or Albariño (Spain)

Smooth and creamy white wines like Pinot Blanc (Alsace), Viognier (Rhône Valley), or Godello (Spain)

Other mellow reds like Pinot Noir (Oregon, USA), Chianti Classico (Italy), or Rioja Crianza (Spain)

Bold, flavourful reds like Cabernet Sauvignon (Napa, California), Primitivo (Italy), or Malbec (Argentina)

Try…Your usual choice…


SHOPPING

STORE PROFILE

Pear HomeA UNIQUE STORE TASTEFULLY STOCKED WITH HOME DECOR, JEWELLERY, CHILDREN’S CLOTHES, BATH & BODY PRODUCTS & SEASONAL ITEMS. A GREAT PLACE TO SHOP FOR GIFTS!

Orangeville Living dropped by for a chat with owner Tanya Hughes to find out a little about her store and the inspiration behind it.

Located: 185 Broadway, OrangevilleTel: 519 941 1101 www.pearhome.ca

La Rochere pressed glass butter dish $10.95

Pandora charm bracelets, starting from $45.00

Thymes Frasier Fir reed diffuser $68.00

What’sHOT

Winter wreaths, starting from $79.00

Archipelago sugar and coconut body lotion $34.00

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What would you say your style is? The style of Pear Home is very unique. We stay away from the traditional colours and styles. We look for more whimsical colours and products. We like light, bright, and airy feeling interiors and that is our inspiration when buying. We LOVE turquoise and with every seasonal display you will find a turquoise grouping. Our customers always know to shop early for the latest in seasonal decor.

What’s hot right now? La Rochere pressed glassware from France; winter Wreaths, Archipelago sugar and coconut body lotion and wash, Thymes Frasier Fir reed diffuser, Pandora charm bracelets.

What are your best buys? Cucina by Fruits and Passion (Canadian made for the kitchen

– hand wash, cream etc.); Seasonal table linens (tablecloths, napkins, placemats, tea towels); Canvas artwork; Country Affair candles from Meaford Ontario; ICU Reading Glasses; Foxy Jewellery made in Toronto; 100% cotton Bathmats in an array of colour combinations and sizes.

How long in business? Four and a half years

What inspired you to open Pear Home? My parents owned a bakery growing up and I always wanted to open my own business. As well as the fact that I noticed an opportunity for a home decor store downtown. I have a background in merchandising and wanted the opportunity to use my creativity on a daily basis. My husband Ross looked for over a year for the right building location to come up for sale. After that everything just came together.

Why call the store Pear Home? Ross and I were looking through paint colour names and were inspired by a pear green colour for the colour of the sign and then the name Pear Home just seemed to make sense. It is simple and easy to remember. Over the years our customers have customized our name to “The Pear”, “Pears” and “Pear”!

Linen napkins $5.95Shown with stag napkin ring $7.00

BestBuys



The greening of Hockley Valley Resort

BY ANDREW HIND • PHOTOS BY SDB IMAGES

GREEN LIVING

We’ll be growing a lot of our own produce, and guests will have the opportunity to go

out into the gardens and orchard to pick fruits and vegetables for their dinner.”

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From the field to the table. Chef Daniel Mezzolo picks fresh vegetables daily from the garden.


“This year is our 25th anniversary and we’re celebrating with a new direction for the resort, including a strong commitment to the environment,” says Tracy Broad, Director of Marketing for Hockley Valley Resort. “We intend to become the ‘greenest’ resort in Ontario.”

It’s an ambitious and worthy goal, one based on a genuine desire to be environmentally responsible. To that end, Hockley Valley’s owners and management team go to great length to consider the impact on the environment of all their decisions and have implemented numerous environmentally friendly initiatives.

It certainly makes sense for Hockley Valley to want to nurture the environment, since a great deal of the resort’s undeniable appeal over the past 25 years is the natural beauty of its setting.

“You drive over the Hills of Hockley and it’s like you’re in a dif-ferent world,” enthuses Broad. “We’re only 45 minutes from the city it but it seems a world away. Here you’re surrounded by wooded hills and gurgling streams, and it’s so peaceful. The views from atop the ski hills are spectacular, particularly in fall when the trees are aflame in colour. The natural setting is very much a part of who we are.”

Preserving that pristine natural environment is therefore

important, and it begins as soon as guests arrive—with desig-nated prime parking spaces for hybrid vehicles, low energy lights in the parking lot, and the initiation of no idle zones to reduce car/truck/bus emissions.

Less obvious to visitors is the resort’s participation in the Eneroc program, wherein participants shed power from the grid during peak hours by internally practising power reduc-tion and saving programs. Essentially, it’s giving back unused power, and Broad is proud to point out that Hockley Valley was the first resort to sign up to the program. At the same time, the resort makes use of a ground-source geothermal energy system to heat and cool common space areas.

To remain viable year-round, Ontario resorts depend on the conference trade. Making themselves inviting to businesses looking to host conferences is vital to suc-cess, and Hockley Valley does it as well as anyone. But there’s one drawback, from an environmental standpoint, of hosting a conference—dozens of plastic water bottles that go to landfills or have to be recycled at great cost. To address that, Hockley Valley

HOCKLEY VALLEY RESORT has gained an enviable reputation over the past quarter century as one of the finest resorts in Ontario. It offers the perfect combination of elegance and genuine hospitality. Nestled in 300 acres of rolling hills, its natural splendour and tranquility provide the perfect respite from the stresses of daily life. And the resort boasts a renowned golf course, popular ski hills, and a world-class spa. But now, Hockley Valley is becoming known for something else as well.

The expansive vegetable garden can be viewed from the parking lot


You drive over the Hills of Hockley and it’s like you’re in a different world”

“

The vegetables presntly growing in the garden are proudly announced on a lobbychalk board, and a sample display of the day's produce on a nearby table.


is one of the very few resorts that serve water and juice in glass jugs with reusable glasses. It requires more effort on behalf of the staff, but it’s effort deemed well worth it in the long run. In addition, all meeting rooms include energy saving light-ing and recycling bins for paper.

Guests are similarly encouraged to play their part in ‘greening’ the resort by making use of recycling bins for paper and food/beverage containers in their rooms, and recognizing the optional daily towel and sheet laundering. All guest rooms have energy saving lighting, though done so tastefully that one would never know the difference.

“Our commitment is to reduce, reuse, and recycle through-out the entire property,” stresses Broad. “All of our paper pro-ducts are from sustainable resources, and the packaging from our take-out outlets is biodegradable, mostly made from corn. We also took the step of taking a look at our suppliers and asking them about their commitment to the environment. Where we found their commitment didn’t match our own, such as with a juice supplier that didn’t use recyclable containers, we made changes.”

There’s no doubt that it would be vastly cheaper to turn a blind eye towards the environmental impact of their operations, but the benefits of their commitment are impressive: Hockley Valley Resort’s reduce, reuse, and recycle programs save 21,367 kg of waste paper, 74,873 litres of water, 32 cubic metres of landfill space, 43,802 kilowatts of energy, 897 litres of oil, 641 kilograms of air pollutants and 182 trees every year. (WOW!)

“While the environment plays a role in every aspect of our operation, the focus of our green initiative is in relation to ourdining experiences. Our goal is to make Hockley Valley a culinary destination, and we’re modelling our plans after agri-tourismo which is so popular in Italy,” Broad explains.

“We’ll be growing a lot of our own produce, and guests will have the opportunity to go out into the gardens and orchard to pick fruits and vegetables for their dinner.”A two-acre garden has been newly established to provide fresh produce for the kitchen. This year, some 20-30% of the produce used will come from this garden, but that number is expected to grow to 90%. An orchard alongside the garden supplies figs, apples, and other fruits. Growing one’s own produce doesn’t just provide cheaper and fresher food, it also reduces one’s car-bon footprint by eliminating the emissions of trucks, planes, trains, and boats that otherwise would have to transport the goods from distant fields and orchards.

Supporting this garden is an extensive compost program that diverts 70 tonnes of food waste from the landfill and turns it into nutrient-rich, organic fertilizer.

“There are things we can’t grow ourselves, and for these we always try to buy local. There’s an element of supporting local suppliers to this decision, but it’s also with an aim of reducing our carbon footprint,” explains Broad. “As well, we’ve opened a farmers’ market on site on Sundays to support our local sup-pliers. Previously most had to drive to Toronto to sell their goods, which obviously is a long drive. Our farmers’ market is convenient for them, but also means they’re using less gas

and giving off less emissions than they would if they drove to the city.”

If Hockley Valley Resort has not yet reached its goal of be-ing crowned the ‘greenest’ resort in the province, it’s certainly well on its way. Few can match its wide range of environmen-tally friendly initiatives, and certainly it would be difficult to surpass the passion its owners and management team have for sustainable living.

Comfort and elegance, a tranquil natural setting, outstand-ing facilities, welcoming staff…Hockley Valley Resort truly has it all. But if guests need one more reason to fall in love with Hockley Valley Resort, look no further than its admirable com-mitment to the environment.

TOP Low energy lights illuminate the salt water pool area.

ABOVE A fine selection of wines and cured meats sit behind glass for all to see from the lobby.



DAVID IS NOW ENTERING HIS 12TH SEASON with Theatre Orangeville and the theatre itself is in its 16th season. There have been many changes since it began.

Just how it began is a story in itself. In 1993 Orangeville’s town hall had fallen into such disrepair that it was threatened with demolition. A community initiative was launched in response, to save it. With that was born a dream. It was evident that the second floor was a fantastic venue for a local theatre. Thus began the idea of a professional summer theatre company. The first performance took place in 1994 under its founding artistic director, Jim Betts, in the new Orangeville Town Hall Opera House.

Originally the second floor had been a meeting hall. In fact the very first performance there, an Anabaptist evening of song, actually was way back in 1876. (Anabaptists, by the way, are basically called Mennonites today, and were formed about 400 years ago in Switzerland where they rejected conventional Christian practices.)

The summer theatre quickly evolved into the idea of having a regional theatre. Why? Outside of summer, Orangeville and Caledon are the closest destinations for fall and winter activities in the Toronto Area. People come here for everything from apple picking to fall fairs, finding the perfect Hallowe’en pumpkin or Christmas tree, and skiing or other snow sports. After taking over the helm, David therefore reasoned it was a good idea to change the show season to reflect that people come year round, not just in the summer.

Until recently, Theatre Orangeville was the only professional theatre between Toronto and Sudbury. The fastest growing sources for its audience are currently located to the east in Palgrave, Bolton, Tottenham and Alliston, and other subscribers come from all directions within a 40 minute radius of Orangeville.

Theatre Orangeville: the little theatre that could

BY DIANA JANOSIK-WRONSKI • PHOTOS BY SDB IMAGES

More is offered than meets the eye!Theatre Orangeville says on its brochure, “Great theatre! Close to Home!” Its artistic thrust is actually fourfold, and much more is offered than the brochure states.

First and foremost, Theatre Orangeville presents all Canadian programming and is involved in the creation of new works.

“The audiences have usually never heard these before,” said David. There is a special fund to commission and develop new works and two to four are in progress at any given time.

“These funds come from purely philanthropic donations and, from an audience point of view, it’s really exciting to see these new works premiered, which they have been a big part of creating,” he continued. “It’s also exciting for the artists, and from here the works go to be performed in other parts of the world.”

There is at least one world premiere offered every year, and this upcoming season’s is Ned Durango, a musical comedy involving an ex-NHL player, an aging television cowboy star, and ambitions for a small town Victoria Day parade. The book is by Norm Foster, with music and lyrics by Leslie Arden, and what could be a more unlikely combination for the best ever Tomato Festival Parade in the town of Big Oak!

Kids are a major focus for Theatre Orangeville too. Over 100 are auditioned annually for the Theatre Orangeville Youth Singers (TOYS) youth choir which holds two shows a year, plus over 350 youngsters are involved in “hands on” programmes every year. Not obvious to the average theatre goer are the special courses offered to most elementary schools in a 40 mile radius, including shows about important issues such as bullying and anorexia. Bilingual programming, fully taught in French or English, is offered to all area schools as well.

TOYS is a performance based choir, but not a competitive one. However, it does have the distinction of being selected as one of the choirs to perform at Toronto’s Elgin Theatre, a while back, with Donny Osmond in Joseph and the Amazing Technicolor Dreamcoat. They sang for the Queen’s 50th Jubilee celebrations and were also featured in a CTV special in fall of 2009, giving the premiere performance of Shine Your Light Upon The World, an original song commissioned specifically for them on the occasion of the Olympics.

While TOYS has been the bedrock programme, it has spawned other youth activities for Theatre Orangeville. For

COMMUNITY

“The Dream Factory”, Theatre Orangeville’s new facility occupies the north end (right on

photo) of the new Community Living Dufferin building just west of town.


It’s the community which makes Theatre Orangeville“

“

So says David Nairn, its long-time artistic director. I caught up with David recently over a drink, to find out who are the “people behind the theatre”. Catching up with him is a moot point. He is so full of energy and ideas; I barely had time to take notes!

Artistic Director David Nairn in the new rehearsal facility at

“The Dream Factory”


8-16 year olds, “improv” acting classes are offered along with scene study, stage combat, Shakespeare classes and more. This programme is not about turning out professionals, but rather to introduce and excite children about the performing arts. Also the Theatre Orangeville Drama and Music Young Companies put on several performances a year.

An exciting third component of Theatre Orangeville has been a partnership with Community Living Dufferin, now into its third year. As “Creative Partners on Stage” says David, Theatre Orangeville is able to work with intellectually challenged persons and help them express themselves. This effort culminates in a large stage performance. “Experiencing the performing arts is life altering,” he adds. Another brand new programme will also work with special needs children as a means of exploring all the wonders of the performing arts.

For the final and the fourth thrust, additional new “digs” have been constructed outside the western edge of town, along Hwy 9, with the aid of a government grant from the federal Community Adjustment Fund. This site, also in conjunction with Community Living Dufferin (CLD), not only houses the workshops and storage for the theatre plus facilities for CLD, but will feature an outdoor amphitheatre. The Theatre Orangeville portion is called “The Dream Factory”. The outdoor venue will be available for summer performances, with a stage lit by two fire pits! This amphitheatre will move Theatre Orangeville in new and exciting directions, including becoming the home of the “Young Companies.”

Community Living Dufferin will be involved in this new venue through both performance and employment opportunities. CLD participants will perform their own choir and production presentations, as well as working as ushers, ticket takers and concession staff, plus providing many other paid services.

The People Behind Orangeville TheatreDavid is the first to say, that none of this would be possible without the surrounding community and theatre staff. “From an artistic point of view, our strongest resources are from professionals within our own community. Our real strength is that we are blessed to have phenomenal professionals who choose to live here and choose to be involved with Theatre Orangeville.” Commenting on the quality of the productions from all aspects, David adds that most of these people have national and international careers, yet their talents can be seen right here in Orangeville! An impressive sampling of some those working with the theatre are included below.

Steve Lucas is one of Canada’s leading lighting designers, and the resident designer for Theatre Orangeville. His “bio” is equally impressive as he has designed sets and lighting for more than 200 productions of theatre, dance and performance.

The impressive 1,000 seat amphitheatre is under construction, and completion is expected within two years.


Steve’s work has been seen throughout Canada, USA, Europe and the Far East. He has worked with major choreographers and companies, has been nominated for several of Canada’s most prestigious awards, and has won the Dora Mavor Moore Award four times.

Vandy Simpson, costume designer, comes from the business world of advertising where her interests were based in computers, spreadsheets and writing. Vandy has worked with major theatres and she has been costumer for the World Heritage Historic site of L’Anse aux Meadows, Newfoundland, and well as textile and domestic technologies expert for several museum projects.

On the acting side, the Orangeville Town Hall Opera House and Theatre Orangeville’s proximity to Toronto (and also Stratford on occasion) has been a major advantage for its stage. Some of the names which have appeared include such accomplished thespians as Louise Pitre, Rod Beattie, Lisa Horner, Blyth Wilson, Leisa Way and Michael Therriaut.

Not to be shy in giving credit, David also says that the theatre does well because of its wonderful staff and dedicated volunteers! For instance Marilyn Logan, the General Manager, has amazing business acumen and an incredible passion for the performing arts, while Technical Director, Beckie Morris, always spins straw into gold! To mention more would require a book, he says.

The Little Theatre That Will!With all its artistic accomplishments, many people may not realize that Theatre Orangeville is one of the town’s key economic generators. With community contribution to everything it has become, and using recognized calculation methods, the theatre “gives back” over $2 million annually to the area by making Orangeville a destination to visit! Theatre dollars spill over into monies spent on shopping, restaurants, accommodation and more.

Theatre Orangeville has brought more vibrancy to the town by becoming the “theatre centre” of the community. The Orangeville Town Hall Opera House is used nearly 200 nights a year. Aside from that, the farmer’s market, First Night celebrations, Christmas tree lighting, Blues and Jazz Festival

… and the little professional theatre which has become an important heart of the community which created it … are all focussed around the Orangeville Town Hall Opera House.

Diana Janosik-Wronski lives locally and is passionate about the arts,amongstothersubjects.

At “The Dream Factory”, the theatre

now has prop-making facilities and storage.


1. The “Name the Millcroft Restaurant” Contest (the “Contest”) is sponsored by Vintage Hotels and is administered by Frontline Media.2. Participation in the “Name the Millcroft Restaurant” Contest constitutes the entrant’s full and unconditional agreement and acceptance of these Official Rules including the decisions of Vintage Hotels which are final on all matters relating to the Contest.3. By entering the Contest, entrants give us permission to send them administration emails throughout the length of the Contest. If the entrant opts out of these administration emails, their entry into the Contest will be removed. The entrant will have the opportunity to opt out of future special offerings from Frontline Media and Vintage Hotels without penalty.4. Vintage Hotels or Frontline Media does not and will not sell or rent users’ non-aggregated specific personal information to third party companies.5. All entries must be received by February 1, 2011. 6. The Contest is open to all residents of Canada (excluding Quebec) who are 21 years of age and older. Void where prohibited by law.7. No purchase is required for entry into the Contest.8. There is one prize to be won.

CONTEST

Name the Millcroft RestaurantOrangevilleLivinghaspartneredwithVintageHotelstohelpfindanamefortheirrusticyetelegantrestaurantsituatedwithintheconvertedheritagebuildingoftheMillcroftInn.

Do you have any ideas? If so, go to www.orangevilleliving.caand fill out our online entry form. It's that simple!

9. Grand prize must be taken on or before June 30, 2011. Holidays are excluded, and some restrictions apply.10. A representative from Vintage Hotels will select the winner from the Contest entries collected on February 8, 2011.11. Unless otherwise specified, the prize does not include airfare, meals, telephone charges and incidentals. The prize has no cash value. Award is void where prohibited by law. No purchase of products is necessary to participate in the Contest. This offer is made in compliance with the laws in the jurisdiction in which it is made.12. The selected entrant will be contacted by telephone and email. Attempts will be made to contact the selected entrant between 9am and 9pm EST for a period of 10 working days. If a selected entrant cannot be contacted within the allotted time, he/she is no longer eligible to win and another entrant will be selected and the process of contacting the new selected entrant will then be repeated. The selected entrant will be required to complete, sign and return, within 7 days of the receipt of same, a declaration which provides personal information and a release of Vintage Hotels & Frontline Media, its affiliated companies, advertising and promotional agencies from any

liability resulting from the awarding of the prize, confirming acceptance of the prize as awarded, and giving permission to Vintage Hotels and its agencies to use the winner’s name and photograph without further compensation in any upcoming publicity. If a selected entrant fails to complete, sign and return the release form within 7 days, Vintage Hotels reserves the right to void that entry and select another eligible entrant for the prize.13. The prize must be accepted as awarded, and no substitutions, transfers or conversions will be allowed, unless at the discretion of Vintage Hotels, which may substitute a prize of comparable or greater value. All entries become the property of Vintage Hotels and will not be returned. Vintage Hotels and Frontline Media assume no responsibility for lost, invalid, delayed or misdirected entries.14. By entering, entrants agree to abide by the Contest Rules and the decisions of Vintage Hotels and Frontline Media, which are final. By accepting the prize, the winner authorizes Vintage Hotels and Frontline Media to announce and publish the winner’s name, voice, comments and photograph without compensation, in any publicity carried out by Vintage Hotels, and Frontline Media.

Grand prizeOne night accommodation at Millcroft Inn & Spa + one three-course dinner for two + breakfast for two

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HERITAGE

Orangeville Carnegie Library:A community landmark STORY & PHOTOS BY ROBERT B. HULLEY

THE CARNEGIE LIBRARY IN ORANGEVILLE is an excellent example of how buildings can be adaptively reused to meet the changing needs of a community. In 1904 when Andrew Carnegie approved the grant to build the library in Orange-ville, the population was approximately 3,700—today, it is close to 30,000. By 1987, even with the addition of a second library in the town’s west end, the existing Carnegie Librarywas too small and either the existing library had to be ex-panded or a new one built.

Expanding the existing library would be more difficult that it sounds. Expansion was a problem faced by many libraries built from funds supplied by Carnegie. The building sites seldom, if ever, greatly exceeded the original building’s

...there are some who say the building has ghosts of its own.”

“


ABOVE 1908 Goad Insurance Map. After the Gordon House was destroyed by fire the Bank of Commerce decided to build an impressive branch on the front corner of a large site at the corner of Broadway and Mill Street. Shortly afterwards Orangeville acquired the residual ‘L’ shaped lot to build the Carnegie Public Library.

BELOW Composite photo of the three ‘Classical’ façades of the present li-brary building. Carnegie Library Entrance on Broadway – old bank entrance on Broadway – Carnegie Library entrance on Mill Street. It must have been evident to the architect that the bank’s architectural design dominated the corner and he wisely chose to more or less emulate the same form and style in the library’s two separate entrances located on either side of the bank.

footprint, the principal reason being that Carnegie did not include the cost of acquiring a site in his funding. That was the responsibility of the municipality, and few were in a po-sition to be extravagant and procure extra land for future expansion.

Orangeville was no different. The site chosen was the residue from a much larger site in the heart of the downtown business district. Previously a hotel called the Gordon House had occupied a large site on the south east corner of Broadway and Mill Street. But in 1903 it was destroyed by fire. Soon after, the Bank of Commerce decided to acquire a section of the site and build a branch on the front corner, leaving a large ‘L’ shaped residual portion with frontage on both Broadway and Mill St. A year later Orangeville decided to secure that property and, soon after, received word that their application for a grant to build a “Free Public Library” on the site was approved by Carnegie. The decision to build the library at this location turned out to be one of the most fortuitous events in the life of the library.

The bank had built an impressive two storey building on the corner. It was very grandiose and in keeping with the styles of the time. Its general plan and façade emulated neo-classical Roman and Greek revival architecture. When Architect Beaumont Jarvis undertook the assignment to design the library he certainly had a great sense of urban streetscapes. It must have been obvious to him that the bank’s architectural design and style dominated the corner, and he wisely chose to feature, more or less, the same architectural styles when designing the library’s façades. There were a few minor differences in that he used Ionic rather than Doric capitals for the columns on the Mill Street entrance and pilasters on Broadway with rounded


arches over the entrances. But in all other respects, even to the colour and bonding method used for the enclosing bricks and parapets, they were virtually identical.

It was as if Beaumont Jarvis knew that the day would come when Orangeville’s population would grow to such an extent that enlarged library facilities would be required and the bank building might be incorporated into a new library complex. This is exactly what happened almost 100 years later when, fortunately, the bank no longer needed the building. It was acquired by the town and, during 1987 and 1988, the Carnegie Library was completely refurbished and renovated and the former bank building was incorporated into it under the direction and design of Architect William Woodworth.

The high ceilings in the original library allowed an extra floor level to be added and, with a few steps, the floor levels aligned with those of the original bank building. They both now function as one, almost as if it had been planned that way. When the remodeling took place, a new main entrance was added on Mill Street. This entrance is of modern design and serves as access to the premises. To highlight and empha-size this new entrance, it was topped with a glass enclosed tower embellished with a stylish finial, signifying a new re-vitalized beginning for the library.

While Andrew Carnegie’s spirit of philanthropy and love of books and learning still permeates the library, there are some who say the building has ghosts of its own. While no one knows exactly who the ‘ghosts’ are, it is believed they occasionally prowl the library by night, remove books from the shelves, and mischievously leave them scattered about on the floor.In 1908, two years after the Carnegie grant was confirmed,

BELOW 1908 newspaper clipping. In 1908 the library opened with one em-ployee who acted as both librarian and caretaker.

BOTTOM LEFT Photo of new Mill Street entrance to the Library. In the late 80s the Library was completely refurbished and renovated and the former bank building incorporated into the library building and a new modern entrance added on Mill Street.

the library opened with one employee who acted as both librarian and caretaker. At that time the library carried ap-proximately 2,000 books plus newspapers and periodicals. Under the direction of Cindy Weir, who until recently was the CEO and Chief Librarian, it now requires 28 full and part time staff members and contains approximately 72,850 library items, excluding periodicals. When asked about the library’s evolution and those elusive ghosts, Cindy replied with smile, “We are not bothered by them; the library is for everyone and everyone is welcome.”

(1835-1919) Scottish born Ame-rican philanthropist who funded the construction of 2,509 libraries throughout the English speaking world. There were 125 Carnegie Libraries completed in Canada, of which 111 were in Ontario. Many continue to be used as libraries while others have outgrown their usefulness are now used for a variety of purposes, and a small number have been demolished.

Andrew Carnegie


VW Golf TDI wagon

BY KEVIN “CRASH” CORRIGAN • PHOTOS BY SIMON BURN

MOTORING


MANY YEARS AGO, a man in Germany came up with the idea of a “People’s Car”, which was pretty much the only smart idea Adolf ever had. However, he did make a wise choice in vehicle, the famous Volkswagen Beetle/Bug, a robust little car that offered fairly decent transportation for a family of four, and was fairly economical to run. They sold in the millions and, even today, it’s pretty hard to find anyone who hasn’t at least sat in one!

Now let’s zip forward a few decades and see if we can come up with the modern-day interpretation of that idea. Well that was simple enough, because I’ve just handed back the keys to what I view as the perfect candidate, once again from Volkswagen.

Forget the hype you’ve heard about the future being driven by electrically powered vehicles. They’re all well and good for someone living within the city limits, but they’re not much use for those of us who live in and commute from the suburbs each day. No, what we require is an economical mode of transportation, preferably diesel, capable of coping with vast amounts of mileage, and priced not to break the piggy bank. We also, as active Canadians with a reputation for enjoying various outdoor sports/activities, could do with a vehicle which can haul more than just a bag of groceries.

What we need is the new Volkswagen 2010 Golf TDI wagon!You’ve probably noticed a slight resemblance to last year’s

Jetta wagon. Well spotted, because that’s pretty much what this vehicle is, simply a 2009 Jetta wagon with the new Golf face added to the front and a few other niceties thrown in. The switch to the Golf nameplate was basically a marketing move

as all Golf and Jetta models have shared the same platform for several years now. However, this has allowed the company to reduce the prices somewhat, which means that this practical little wagon now serves up even more value for the money.

I actually like the look of the new Golf and in some ways prefer it to that of the previous Jetta wagon, so this idea works for me.

The range starts with the 4 cylinder, 2.5L gasoline powered Trendline model at just $22,675. (That’s an $800 price re-duction from the 2009 Jetta Wagon.) Sadly though, to move into the fuel-efficient diesel powered wagons, you’ll need to purchase the mid-grade Comfortline model as the base diesel Trendline is no longer available. However, the company has knocked $1,400 from the price of the Comfortline to make this slightly more acceptable at just $26,875. The top-of-the-line Golf Wagon Highline has also been given a reduction of $1,200, reducing its price to $30,475.

Personally, the mid-range TDI Comfortline offers the best value for money, and I would always recommend the diesel powered units over the gasoline versions. For a start, you’ll receive great fuel economy (ie) 6.7 L/100 city km and 4.6 L/100 hwy km. In fact, over the course of a week, my tester returned an average of 5.4L/100 km. Think about that for a moment—you’d be lucky to get much more than that out of a Smart car or a Prius hybrid, especially when trying to keep up with hwy traffic, and this is a fairly decent sized wagon to boot!

That’s just one of the things I like about diesel powered vehicles. Another is their longevity, because diesel power plants typically last longer than gasoline units, so you can pile the miles on without concern. Then of course there’s the torque which

Buyers will be pleasantly surprised by the power on tap for overtaking”“



you get from diesel power plants. This is basically the actual thrust which you get when you push down on the accelerator pedal. I’m not saying that this little diesel wagon will be able to take on the likes of a Chevy Corvette, but I think buyers will be pleasantly surprised by the power on tap for overtaking, especially at highway cruising speeds.

Along with the new Golf front end styling, the interior has also been upgraded for 2010 with more/better soft-touch materials. And if you enjoy playing with a manual transmission, then you’ll be pleased to hear that the old 5-speed unit has now been replaced with a 6-speed.

Of course, this wouldn’t be a wagon review if I didn’t men-tion the cargo carrying capacity. With the 60/40 folding rear seats in position, there’s 32.8 cubic ft of load-lugging space available and, should you fold down those seats, this jumps to a whopping 67 cubic ft. Now that’s a lot of cargo room for a

Pros: A nice decent-sized yet economical vehicle. Cons: Deleting the base TDI model was a mistake in my opinion.

Rating

84%

vehicle as frugal to run as this! And for those who like to load up and head off to the lake, there’s also a large roof capable of accommodating a couple of canoes, kayaks, etc.

Basically I see this as the perfect all-round Canadian family vehicle. OK, so it’s not a honking great SUV with four-wheel-drive capabilities but, trust me, throw a decent set of winter tires onto one of these and you’ll be surprised at how well it’ll handle snow. Then with the money you’ll save by ditching that gas guzzling SUV, you’ll be able to take the family on one or two nice winter vacations to Disneyland!

In summing up, we started out looking for the “People’s car of the 21st century” and, although the 2010 Golf TDI wagon from Volkswagen might not fit everyone’s personal lifestyle or taste, given half a chance, I feel that it would actually suit most of us. Being honest, I’d seriously consider purchasing one as my next vehicle. It’s currently stylish, comfortable, cheap to run, and family-budget affordable. What’s not to like about that?

Well done, Volkswagen; the Golf range simply gets better and better all the time!


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