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Racing coast to coast for a cure

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Screenshot2009 08 04at10.24.34AM

On June 13, David Sugarman will join 35 other cyclists on a trek across Canada as part of the second Sears National Kids Cancer Ride. The coast-to-coast journey from Vancouver to Halifax aims to raise $2 million for childhood cancer research.

“It seemed like too good a cause for me not to get involved with it,” says 40-year-old Sugarman. “One hundred per cent of the money goes to the cause.”

Nearly 1,700 Canadian children are diagnosed with cancer each year, and money raised from the ride will help support local oncology units and raise national care standards.

Unlike many other fundraising events, riders pay their own expenses, and money raised outside that goes directly to the charity. In addition, each of the cross-country riders are committed to raising $25,000. For Sugarman, founder of Succession Capital Corp., this means turning to friends and business contacts for support.

“When you tell people the facts, it’s not hard for them to open their cheque books,” he says.

Writing a cheque is one thing, pedalling thousands of kilometres is another. While Sugarman has been a cycling enthusiast for the past 10 years and previously rode in last year’s Ride to Conquer Cancer, he’d never taken on a challenge this big before. So he’s been training hard since his application to take part in the Vancouver to Halifax cycle was approved in January.

Sugarman and his fellow riders expect to travel about 300 kilometres a day during the 12- day event. That’s on top of the more than 7,000 kilometres pedalled during training.

“We’ll train 15 to 30 hours a week, so it’s a huge commitment, but the cause is just too important,” he says.

The training process has been a challenging one for Sugarman, who is often on his bike for two to six hours a day.

While it can get monotonous, Sugarman has been getting together to train with a few other riders in the event. They work with a professional endurance trainer and have a nutritionist working with them as well.

“It’s really tough, but you have to be dedicated,” Sugarman says,“and to see the benefits of what you’re doing and why you’re doing it.”

When not rigorously training, Sugarman enjoys spending time with his young daughter and wife Laurin, who calls herself his “biggest fan.”

 Post City Magazines salutes David Sugarman for putting the pedal to the medal for medical research.

This princess packs a punch

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Screenshot2009 08 04at6.51.41PM

“You don’t look crazy!” I announce, upon meeting my private self-defence instructor and welcoming him into my home. I had next to no information about my instructor, except that he was the proprietor of something called Crazy Bob’s House of Death and that he went by Crazy Bob.

I HAD IMAGINED a beefier, tattooed dude, who looked like a bouncer at a nightclub or a bodyguard for Britney Spears. The man standing in front of me had a broad smile, a laid-back attitude and not one tattoo or piercing to be seen.

Crazy Bob is tall (6’ 3”) and lean (175 pounds) and looks more like a college-bound student of philosophy than a man who has taught hand-to-hand combat for 10 years. He trained for his first degree black belt in combat jiu-jitsu and has a black belt in tae kwon do.

I tell Crazy Bob I was a little worried based on his website. “You know, the skeleton thing?” I explain.

“But it’s a laughing skeleton,” he says, with a big smile. That’s what makes Crazy Bob’s House of Death so interesting. Crazy Bob may be a fighting expert, but he also has a sense of humour.

“It’s a little different from your typical martial arts place. We don’t take ourselves too seriously. What we do take seriously is providing excellent combat training,” says Bob. “Striking, submissions, takedowns, ground fighting, weapon disarming, multiple attacking defence, anything you need to know about fighting, minus the macho attitude, with a little humour thrown in to keep it light.”

The third question out of my mouth is, “Could you kill me right now?” (I know. I should have at least offered him a glass of water first.)

“Well.” Crazy Bob smiles. “Yeah.”

“Great! Let’s get started,” I say.

I try to get information out of Crazy Bob about his background, but he’s very private. I feel lucky to learn he’s 30 and became interested in martial arts as a teenager after studying American psychologist Abraham Maslow’s work.

Crazy Bob never wanted to live under a threat of violence, so that’s why he took up mastering fighting.

Psychology does play a large part in fighting. He says most bar or schoolyard fights happen because one man doesn’t want to give up because of his ego.

“Kick him in the nuts,” says Crazy Bob. “That way he can at least go back to his friends and say, ‘He fights dirty.’ You want to give them a reason to give up.”

Crazy Bob has brought along props including a rubber gun and a rubber knife, both that scare me just looking at them. He teaches me that, along with the groin area, the other most important thing to know is how to head butt. (I cannot overestimate the importance of hurting someone in the groin area when it comes to self-defence!)

“Everyone should know how to do a head butt,” he says. “That’s basic.”

It’s not like in the movies, he explains. To do a proper head butt, you should look at your attacker’s chin, so your hairline really hits them in the nose area. Ideally, you should head butt multiple times while grabbing the attacker’s neck and bringing it to your head.

I also learned that it’s easier to fight off someone with a gun than someone with a knife. Holding the fake gun to my head from behind me, he explains that I can grab the forearm, and all I have to do is turn the gun in any other direction but at me (while also kicking in the groin). A knife, however, is sharp all over and harder to grab. If someone is coming toward you with a knife, you grab that arm like it’s a sandwich, with two hands, and try to wrestle it away. How? You guessed it, knee to the groin!

“For self-defence for someone like you, it’s always about head butts and the nuts,” he says. “Part of the reason is that it is ingrained in men that that place hurts the most, and so they will go down.” I learn that punching someone in the jaw is the best place because “punching someone in the jaw causes the jaw to crush the hypoglossal nerve, as well as causing the brain to ricochet off the inside of the skull.” Crazy Bob teaches “usable” skills and has clients who have started in their 40s, even 60s.

“It’s not about learning to be tough. What does ‘tough’ mean? It just means you can take a beating,” he says.“If you call me up and say you got into a fight last night and you’re raging mad and say you want to learn to fight, you’re not for us.”

What learning self-defence or fighting does, he says, is it empowers people.

I ask what to do if someone breaks in and I’m home. He asks what would I want out of it. “I would want to get out alive. They can take anything,” I tell him.

“In that case, I’d run into your master bathroom, lock yourself in. You should always have a locked room you can go to and a phone available.”

I ask him I what it feels like to know he can protect himself and others at all times.

“Well, I don’t walk around the streets like Batman,” he says, again with a smile. “But my classes sure are fun.”

Franco is back!

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Screenshot2009 08 04at7.47.09PM

FRANCO AGOSTINO’S RESUME includes a number of Toronto’s finest restaurants, including acclaimed establishments Il Posto Nuovo, Caffe Doria and Banfi. After a hiatus, Agostino is set to open a new Midtown restaurant, appropriately named Agostino’s.

The restaurant is located directly across from Centro in the Yonge and Eglinton area, and should be opening early this month.  “We figured the neighbourhood could really use another Italian restaurant,” Agostino says and laughs. The restaurant takes over for Chakra, an Indian restaurant that closed up three months ago.

After selling his last venture, Imperia in Yorkville, and facing a stressful time in his personal life, Agostino spent the last year in and out of Italy reconnecting with friends and family and working in small villages off the beaten path.

“I ended up cooking with these old women in 10 villages,” Agostino explains. “They make everything by hand, and some of the recipes are hundreds of years old. It was the most fascinating time, just wonderful.” 

Agostino plans on bringing in different ingredients and putting them front and centre on the new menu. “Ingredients will be very highly respected on this menu — ingredients and the seasons," he says.  Teh restaurant has 80 seats in the dining room and 40 in the bar area.

Agostino’s is located at 2497 Yonge St.

What about kebab?

Danny Farbman had a culinary pedigree long before opening the doors to his latest eatery, Shoom Shoom, on Bayview Avenue north of Steeles in Thornhill. Alongside his father, Farbman launched and runs the What A Bagel chain in the GTA, and he also opened Mashu Mashu in the lower Forest Hill village. His latest effort doesn’t stray far from a tried-and-true concept: grilled meals and fresh Middle Eastern salads — affordable, fresh and delish.

Shoom Shoom, which translates to “Garlic Garlic,” is a family restaurant with 120 seats open every day, serving brunch seven days a week from 11 a.m. to 3 p.m. “I like this neighbourhood,” says Farbman, of the Thornhill community he is hoping to serve from his new locale.

Shoom Shoom is located at 7355 Bayvew Ave., 905-731-8200

Grease is the word

The opportunity to sample all the menu items on offer at BMO Field during this year’s Toronto Football Club season was too good to pass up. Then again, after consuming enough greasy food to feed a small village, I felt like passing out.

The event, with chef Robert Bartley expertly guiding the samplers, introduced a number of new menu items alongside the tried-and-true staples that the TFC faithful devour with gusto. The first being something called a Chip Butty. Translation: French fry sandwich with white bread and butter. The “Butty” was followed up by an onslaught that included something called a Scotch egg (hard-boiled egg, ground beef encased in panko bread crumbs and fried), curry fries and fried mac ’n’ cheese fritters. By the time the Nathan’s Famous hot dog was rolled out, it actually seemed like a healthy alternative (It’s not!). This was followed up by a chicken roti that was, that’s right, fried. The star of the day was the simple, and very Toronto, peameal bacon sandwich, along with a tangy meatball sandwich and a grilled vegetable ciabatta.

The concept is a simple one: hand-held food that complements the consumption of cold beer. None of the items required use of a fork or knife, and most would be ideal at the end of a long night at the pub.

Campy cuisine

Where do the aging patrons of the venerable Queen West hard rock lounge Bovine Sex Club go when they grow up? That question inspired the creation of Watusi, a new restaurant and bar on red-hot Ossington Avenue.

Located in a former karaoke bar, Watusi features a ’50-’60s vibe, and an eclectic dinner menu complemented by serious cocktail offerings. Fans of the hit TV show Mad Men should have no trouble envisioning the concept.

Watusi is the brainchild of North Yorker Darryl Fine, owner of Bovine as well as Shanghai Cowgirl, who often drives Ossington to and from work on Queen West from his home near St. Clair and Christie.

“I noticed this older fellow sitting in front who kind of looked like Frank Sinatra sitting in front of this blacked out karaoke bar,” says Fine. “I stopped and asked him if he was having trouble renting out the space.”

Fine and his wife Jill Dickson partnered up with Alan Thomson (Sotto Voce) to develop the campy cocktail lounge theme. Characterized by a cool, retro design assisted by John Tong, of 3rd Uncle design, Watusi features an upscale, bistro menu for the dining set and a cool cocktail list for the lounge crowd.

“We wanted to do something people weren’t doing,” says Fine. “It is more of a blend of dining and night life. It’s pretty diverse — grown-up Bovine and Cowgirl customers meet displaced College Street hipsters.”

Watusi is located at 110 Ossington Ave., 416-533-1800.

Stadtländer returns

Acclaimed chef Michael Stadtländer will be preparing a special all-Ontario tasting menu at Globe Bistro for one night only along side Globe chef Kevin McKenna.

Tickets for the May 6 event are $175 with proceeds to support Toronto East General Hospital Foundation.  For more information phone 416-466-2000.

Scuttlebutt

The estimable Perigee, in Toronto’s Distillery District and owned by Victor Brown, closed its doors last month. From opening in 2003, Chef Patrick Riley garnered acclaim for his inventive cuisine and expansive tasting menus until his departure in 2007. Chris Brown, one of the two sons of the owner working at Perigee, took over the kitchen in 2007 and it didn’t skip a beat. Michael Brown handled sommellier duties.

CopaCabana, the “authentic Brazilian Churroscaria,” based in Niagara Falls is rumoured to be opening up shop in Midtown on Eglinton Avenue East.

Fresh and funky fare

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Screenshot2009 08 05at12.58.48PM

FRESH AND FABULOUS is the formula here, with a hopping room and a star-studded menu of Italian classics that sate young and old, famished and fickle. Tables are packed in tight, lit by domed rectangular candles, and conversation seems communal. This is not a place for provocative powwows.

The menu divides into appetizers, salads, pizzas, pastas and mains, keeping on the straight and narrow with traditional offerings.
The fresh calamari griglia appetizer knocks our socks off ($12). Each morsel of grilled squid meat is perfectly tender without a hint of rubberyness.  Its natural sweetness is enhanced with garlic and fresh herbs. Fruity, meaty kalamata olives and oven-roasted tomatoes contribute welcome complexity, and a mound of blonde frisee rounds out the ensemble. A squiggle of balsamic-honey reduction swims in a puddle of olive oil alongside. A perfectly balanced plate.

Balsamic also plays a role in insalata di spinaci con funghi ($10), this time as a just-bold- enough vinaigrette lightly drizzled onto fresh, crisp baby spinach leaves and a stir of sautéd diced earthy mushrooms. A substantial sprinkling of grated pecorino romano cheese, made from sheep’s milk, gives the toss a sharp edge. Toasted almond slivers add crunch.

Only a pizza pro would be able to tell that the pies popping from the cookhouse here, delivered on wooden slats, were not prepared in a traditional pizza oven.

Crisp house-made crusts are almost rectangular in shape, playing pedestal to 11 meaty, mushroomy or cheesy options. Control freaks create their own ($19) from a list of ingredients that includes all the standards but also the likes of clams, eggplant, fennel, smoked salmon, brie, tuna, truffle oil and pesto.


"CHEQUE PLEASE"

STRATTO WINE & GRILL

1977 Avenue Rd.
416-322-0700
Dinner for two excluding tax, tip and alcohol:

$60


The Carlotta sees slices of kicky Italian sausage, beautifully bitter rapini (not mushy!) and roasted garlic jostling for space under a blanket of mozz ($15) while the Stratto Select compiles potato, rosemary, chicken and Gorgonzola with roasted garlic-infused olive oil ($17).

Stratto hand rolls their own gnocchi, as evidenced by the soft, pillowy dumplings tossed with sautéd chicken bites, sweet and salty Gorgonzola dolce and big chunks of walnuts ($16). We are grateful for the restrained portion, as it would be easy to overindulge in this favourite.

Other pastas on offer run the gamut: from spaghetti Bolognese to linguine with mussels, clams, shrimps, calamari and scallops.

Veal, chicken and seafood dominate the list of mains.

A trio of treats in the house- made dessert sampler ($6) both sates sweet tooths and pleases palates. Finely diced strawberries in balsamic tumble down around a cube of mild vanilla mousse; fresh mint leaf decorates airy tiramisù;    and    popping blueberries and sweet raspberries swim in a chocolate- drizzled citrusy pudding that tastes almost like lemon sorbet in cream form. Ideal portions for a first-class finish.

Cozy resto packs a lot of flavour

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Screenshot2009 08 05at1.21.35PM

WE ARRIVE WITH a basketful of preconceptions. What to expect from a place where the only identifier is a miniscule scribble on the overhang of an awning? An acknowledged hot spot for the young and gorgeous, the question is — is there anything for us foodies here to eat?

The menu is a mixed bag, ranging from bar snacks, through small and large plates. Le Petit Castor does something unwise that I find annoying — they charge $3 for bread and spread that, at this meal, is a boring hummus and a dairy-free pear butter. To be sure, the loaves do bear the Thuet pedigree, but it is stale. If they want me to pay for this, it had better be perfect.

Three kinds of poutine are offered ($9 for plain and $18 for lobster), but we opt for the retro fave Devils on Horseback. This translates into five dates stuffed with blue cheese and wrapped in bacon. The kitchen has achieved the near impossible by cooking the bacon wrappers to a perfect crispness without sacrificing the sweetness of the fruit or creaminess of the filling ($10).


“CHEQUE PLEASE”

LE PETIT CASTOR
1118 Yonge St.
416-968-7366
Dinner for two excluding
tax, tip and alcohol:
$75

House cured salmon is served with capers, crème fraîche and “blinis.” Everything looks right, and the salmon is of high quality, but this is not the Russian Tea Room, and the three “blinis” are dry and leaden ($9).

Mac and cheese is this year’s darling, and each boîte contributes its own spin, Castor’s being the addition of pulled brisket. The beef pulls without being stringy and is juicy from a long marinade. The pasta serving is huge, but the white cheddar that binds it is so compelling that it all vanishes ($17).

Grilled yellow fin tuna with niçoise garnish is grilled to perfection, with each slice singed around the edges and rare in the centre. The niçoise could use a little oomph and has not really partnered well with the fish. Frites arrive as a side order and are wicked.

The dessert list is short, and we are content to share one and go for my old favourite, crème brûlée. Everything looks normal, but instead of the usual crackle, when I hit the top, it goes squishy and then silent. The sugar topping has not been sufficiently torched, and without the amber top, it is just pudding.

Verdict? Mostly good. Despite the pretty people buzz, there is solid culinary happenings afoot. Some attention to detail would help with the fine strokes. And, I’m thinking, free bread!

 

These plants are made for the shade

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Screenshot2009 08 05at1.52.40PM

CITY GARDENERS OFTEN lament that with each passing year their gardens are becoming more and more shaded. Others complain that surrounding buildings block the sunlight.

When dealing with shade, lack of light is not the only factor to consider. Often, inadequate moisture is a concern, too. The canopy of a large tree or the overhang of a house can act as an umbrella, deflecting rainfall away from the ground beneath it.

Soil fertility may also be a problem. The roots of trees and shrubs quickly use up available nutrients in the soil. Most shade-tolerant plants prefer a well-drained, fertile soil, so if your soil is sandy or claylike, add lots of organic matter, such as peat moss, compost or well-rotted manure.

The trick to creating a beautiful, made-for-the-shade garden is to choose plants that enjoy that environment. And, there are lots of plants that tolerate low light and some that actually thrive in it. Know which plants are most likely to succeed. Here are some of my favourites:

A plant for all seasons

For colour throughout the season, annuals can’t be beat. Impatiens are a dependable standby. To light up a shady nook, I like the robust New Guinea types that sport brightly variegat- ed foliage and neon colours.

Mini begonia

Another must-try is the begonia “baby dragon wing.” This is a new mini form that is easy to grow, very heat-tolerant and blooms continuously.
For something a little different, try mimulus (monkey flower). The blooms have interesting spots and come in a variety of colours.

Fern favourite

One of my favourite shade perennial standbys is the maiden- hair fern (Adiantum pedatum). Although delicate looking, it is really very tough. It is happiest in moist, rich, well-drained soil.

Tiny thumbelina

And what would a shade garden would be without hostas? Thumbelina is a dainty little plant that has medium green leaves with a creamy-white margin and lavender flowers.

Touch of grass

Ornamental grasses are very popular right now. However, there are few that grow in shaded conditions. Carex, although technically a sedge, is a good substitute. It has grasslike, finely textured foliage that arches into moppish mounds.

Floral fantasy

If you are looking for an attractive ground cover, try bugleweed, especially under trees where grass is difficult to grow. “Chocolate chip” is a newer variety that has narrow foliage and is a dwarf with very tight growth habit. Lady’s mantle (Alchemilla) is a flower arrangers dream with its greenish gray foliage and chartreuse flowers. Faeroensis “pumila” is a dwarf variety with a very tight mounding habit.

With a little bit of forethought, it is possible to create a lovely shade garden by choosing the right plant for the right place. Most garden centres have a section devoted to shade-loving plants. You’ll have no problem finding varieties to suit your taste and garden. The real problem will be trying to limit how many you buy!

Acclaimed local jazz musician scores another Juno

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Screenshot2009 08 05at2.10.59PM

A YOUNG JANE BUNNETT touched down in Cuba in 1982 to the infectious sounds of a Cuban jazz band playing in the terminal. A second band played her onto the bus, and a third, this one an elaborate 18-piece orchestra, performed that night at her hotel. For a budding jazz saxophonist and flautist (not to mention future Juno Award winner), the experience was a formative one.

“It was pretty mind-blowing because there was just music everywhere,” says Bunnett, whose latest album, Embracing Voices, took home the 2009 Juno for the year’s best contemporary jazz album. “For a music lover, when you take a trip to Cuba, you definitely get your money’s worth. The culture of the country is just everywhere.”

The next day, Bunnett took a trip into the city, buying records and meeting musicians. She was hooked, and her musical identity took a new direction.

“[Cuban music] has influences from Africa to Europe and French, Spanish and the indigenous persons, which is a sort of Haitian influence. It’s got its own classical music, popular music, Afro-Cuban music. There’s so much to discover. It’s impossible not to rub shoulderswith music there,” she says.

At that point, Bunnett was only six years removed from Oakwood Collegiate where, surprisingly, she had been a latecomer to the instrument that would make her famous.

“My last year of high school, there, was my first on the flute,” she says. “I had played the clarinet, but I really wanted to play the flute.”

But it wasn’t music that most captivated the young student. History became her favourite subject, due in large part to teacher Larry Podmore.

“I started out as the worst student in the class, but he was such a fascinating teacher that it quickly became one of my best subjects. He really instilled a real love of history in me,” says Bunnett.

It was that same type of passion that was stoked upon touching down in Cuba back in ’82.

Fittingly, when Bunnett received word that she had been nominated for the 2009 Juno, she was in Cuba with husband and fellow musician, Larry Cramer, preparing notes for their spring and summer tour, which takes them across the country and into the U.S.

As far as the Juno win goes, Bunnett is thankful, but realistic about the process: “It could go in your favour; it could not go in your favour. So I was very lucky,” she says.

The Scents of Spring

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Screenshot2009 08 05at2.47.34PM

TAKE A DEEP breath this time of year and your nose will take you on a magical journey back to your childhood.

The air is filled with everything from the fresh perfume of May flowers to the innocent scent of sidewalk chalk. For me, my olfaction takes me back to my own memories of springtime whenever I catch a whiff of… undiluted bleach.

Bleach was my mother’s go-to cleaner when I was a kid. She used it to wipe down every surface, orifice and countertop in our house. Eleven people and a dog brought in a lot of germs, and my mom was determined to kill them all. The germs that is, although, on several occasions her lack of proper ventilation while cleaning caused toxic fumes to almost wipe us all out. She used to always say, “A little bleach never hurt anyone.” I beg to differ.

From time to time a lovely woman named Josephine came in to help my mom clean our home. Josephine’s approach to cleaning was more old school (and greener) than my mother’s. She kept it simple with plain old vinegar and water. Consequently, the annual spring clean in our house came down to a battle of cleansers, and our house ended up smelling like a fish and chips stand inside a YMCA.

Cleaning your house back in the day was more complicated. Vacuums were sold door to door by a men who wore hats and suit jackets. Now we have central vacs and vacuums that bob and weave on a patented pivoting ball technology.

Getting my son to do household chores is, well, a chore in itself. He makes up his own chore list that usually gets partially done by week’s end.

If he only knew how easy he had it. Loading a dishwasher while wearing an iPod , pushing a Swiffer across the floor and tossing a duvet on top of his bed is nothing compared to the spring cleanings of my childhood.

I remember my brother and me spending an entire day weeding the whole backyard stone patio with two dull butter knives. Now with a couple passes of a weed whacker that job can be done in half an hour.

I also recall many hours of polishing silver as a kid. According to my mother, “Chicken à la king tastes much better out of a sterling silver entree dish.” I curse people who give silver trays as wedding gifts. I think that’s just a cruel joke to play on their future kids.

When I was young, I thought every household in the future would have a high-tech “Rosie,” the robot maid from The Jetsons. Things didn’t quite turn out that way, but we aren’t that far off with all the advances in cleaning out there. I’d like to think, with the shift to go green and save our planet, my son’s idea of futuristic cleaning will be more low- than high-tech. I hope his sensory memories will include the simple smells of vinegar and water, lemons and baking soda. He could use a little less technology and a lot more perspective sometimes.

Mother’s Day is just around the corner, and I’m sure my mom will pull out her silver dishes for one of her special brunches. Perhaps I should send my son over ahead of time to do some polishing. Let him gain a little perspective and find out for himself if chicken à la king really tastes better out of a sparkling silver dish or if it’s true that inhaling a little bleach never hurt anyone!

Happy Mother’s Day!

One toy at a time

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hero maxineroness may09
hero maxineroness may09

Sifting through seemingly endless piles of toys, clothes and books, packing them into hundreds of boxes, and then figuring out how they’ll reach remote fly-in communities like Kitchenuhmaykoosib Inninuwug, a.k.a. Big Trout Lake First Nation, sounds like a daunting task. But for Maxine Roness, executive director of the Kids Come First Child Care Centre that organizes the Between Friends Aboriginal Clothing and Book Drive twice a year, a decade of experience helps the process.

On April 22, the centre packed up the batches of clothes, books, toys, sports equipment and household items to be delivered to 14 aboriginal communities across Northern Ontario, such as Pikangikum, which has one of the highest suicide rates in the world.

Due to the size and carrying capacity of the planes that access the fly-in sites, several boxes won’t reach their final destination for a few months.
“We don’t like to use the word ‘help,’” Roness says of their efforts. “We’re not saviours, we’re just lending a hand.”

The drive was inspired by Roness’s daughter, who was working at an Aboriginal centre in Thunder Bay, when she saw a need that could be filled. “We thought it would last a year,” she says. “That was 10 years ago!”


“ We don’t like to use the word ‘help.’ We’re not saviours, we’re just lending a hand."


For Roness, the drive’s success can be measured by the fact that they are now a recognized name in the communities they supply, by the letters of thanks they receive, and by the donations made not only from people, but from larger manufacturers like book suppliers. Although the next drive isn’t scheduled until October, donations are accepted year-round and are kept in storage until they can be used.

Alongside the drive, the daily work of the Kids Come First Child Care Centre is equally important. Established in 1992, the charitable organization now serves 800 kids between pre-school to school-age, at two locations. Roness, and co- executive director Toni Pellicano have implemented an “emergent curriculum” with a hands-on approach to learning that is being revamped on a daily basis. “Every thing is derived from the needs of the children,” she says.

The kids also take part in the clothing drive, and are educated as to why they are taking the initiative and how it helps.

Although the centre has won numerous awards and grants such as the Donner Canadian Foundation Award for Child Care and the Ontario Trillium Foundation Grant, and Roness herself was awarded the Civic Hero Award by the City of Vaughan for her dedication to her work, she says it’s still a struggle to find funding.

“Getting a plane isn’t a problem,” she says, referring to the drive. “Getting boxes isn’t a problem, but money is.”

Post City Magazines salutes Maxine Roness for her dedication to kids in Aboriginal communities.

Fusion eatery shows potential

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Screenshot2009 08 06at2.32.54PM

STRIKING STACKED STONE veneer treatments in natural brown hues along one wall and under the open bar are the decorative highlight of the modern, funky high-ceilinged room. Although no printed wine list exists, bottles of red and white on horizontal display behind Mid Eastro’s bar add visual interest, and a mounted television broadcasts strange recorded stills of colourful sunsets.

Mustard-coloured napkins pose over black linens on tables and banquettes; green plants line the entrance and windows and contribute a fresh feel to the otherwise dark, loungey space of dark woods and like-coloured tile floors. Everything — including the bathrooms — is spotless.

The menu of Mediterranean and Middle Eastern plates (mostly salads, fish and seafood, with a notable smattering of Italian classics such as minestrone soup and fettuccini alfredo) is hit and miss. Ingredients are fresh,  but frequent substitutions (unannounced) throw us for loops from start to finish.

Warm slices of fresh-from-the-oven whole grain loaf line a dark wooden breadbasket, playing partner to a platter of balsamic puddled in olive oil; excellent nutty, chunky pesto; and average tapenade stretched thin by water instead of olive oil.

A cornucopia of deep-fried items make up the Moroccan platter ($10).

Two unexceptional vegetarian falafel dense with parsley rub shoulders with a pair of pastry-wrapped beef cigars, kubbe (bulgur enveloping ground beef and onion spiced with cumin and allspice), and two arancini (tomatoey deep-fried risotto balls pregnant with cheese).
A squirt more of lemon would have added balance to the nutty tahini dip, and a flash of green vegetable, even decorative, would have done visual wonders for the assembly.

A hefty serving of fresh, soft goat cheese explains the steep price tag of the warm portobello mixed green salad ($12), but where are the mixed greens and the portobellos? Instead, we are brought romaine and radicchio lettuces tossed in balsamic vinaigrette with a stir of warm cremini, porcini and button mushrooms.

A single sliced orange baby tomato adds colour.


"Cheque Please"

MID EASTRO

1200 Highway 7 West
905-889-0060
Dinner for two excluding tax, tip and alcohol:

$80


The best catch arrives in the form of generous linguini seafood alfredo ($26). A simple white wine and tomato sauce lets the freshness and flavours shine of clams, mussels, bursting scallops and mammoth shrimps. Wonderfully al dente noodles twirl playfully on the fork. Our leftover slices from the breadbasket go to good use sopping up the remaining sauce.

Double-cut lamb chops ($32) are grilled slightly past the requested rare; appeasing the disappointment is the ginormous seven-boned serving. A lemon- and-thyme-dominated spice rub craves more intensity, but the balance of flavours is certainly on the right track.

Black olive slices dot the slightly dry stock-infused couscous; an arrangement of grilled veg — two long spears of zucchini and red and yellow pepper wedges — remain firm and flavourful. A dollop of cold, jam-like stewed apricot-tomato sauce shows the kitchen’s creativity and adds pep to each of the plate’s other elements.

Our server, one of two working the room, arrives with a smile each time. But with just three tables of diners on this night, we are surprised by the slow preparation of our order — especially since a nearby table of three, dressed to the nines, makes their way through three off-the- menu hot courses before our appetizers make an appearance.

Mother’s Day meatball free-for-all

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NYCUmamaMay
NYCUmamaMay

1ST PLACE
BELLE OF THE ’BALL


NINO D’AVERSA, 7287 Yonge St., 905-881-7393
“It’s like real Italia,” says Mama Rosa after a big bite. The secret to an authentic meatball sandwich is in the meat, says Mama, and the folks at Nino’s appear to have it figured it out. “You know the meatball has spent some time simmering in the meat sauce. They’ve met before!” she says with a laugh. Perfectly moist without being sloppy, and the spicy notes are just right, says Mama. Salute! Price: $6.25

 SILVER MEDALIST


Boccone Deli and Pizza,
1378 Yonge St.
Fresh Italian bun, lively sauce and fiery peppers match well. Overall, a great sandwich at a fair price. Price: $6.25

THE VEAL DEAL


Commisso Bros., 8 Kincort St.
Visually appealing and packing a mighty flavour punch. Mushrooms, cheese and “perfect spiciness” add dimensions of flavour. Two thumbs up from Mama. Price: $5.25

MEAT, MEET SAUCE


California Sandwiches,
3703 Chesswood Dr.
Decent sauce, but the meat wasn’t baked in it, Mama suspects, and too much bread crumb. Average value. Price: $5.55

NOT-SO-GREAT BALLS OF FIRE


Bitondo Pizzeria,
11 Clinton St.
“This is like a sloppy joe,” says Mama. “It’s not really meaty.” Flavourless cheese and bland, soggy bread leave her feeling uninspired. Price: $5.25

Queen of complaints – my new BFF

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complainer2
complainer2

HOW MAY TIMES a day do you find yourself complaining? This pampered princess can find more than a handful of “issues” before my second cup of coffee. For many, it could be in our DNA. Thankfully, we have girlfriends. But even a good pal has limits. For those occasions there is Jane Steele Moore, professional complainer.


JANE STEELE MOORE has taken complaining to a whole new level. Seven months ago, she started Complaints Are Us, described as a “service we all need: someone who can complain about a faulty product or bad service we’ve received and take action.”

She realized there was a need for a complaints advocate after spending numerous evenings complaining with girlfriends over dinner or cocktails.

“I just thought, we can’t keep complaining! Someone has to do something,” she says. “There are concierges for everything else. Why not a complaints concierge?” I meet Steele Moore at a coffee shop at Avenue and Eglinton.

Immediately she hands me her business card, which features her name, contact information, and title: Chief Complaints Officer.

In person, Steele Moore is not someone you’d be afraid of. She’s in her 50s, petite and pretty. Her voice is calm, collected and soothing — she’d be perfect for reading a bedtime story for your children.

But she possesses certain qualities that should scare any company or store dealing with her: She has patience and she won’t back down. (Once, she waited on the phone on hold with a telecommunication company for 97 minutes to complain about something.) As she says, “I’ll deal with the customer service representative from hell.”

“You know, most companies or stores, if you can get through to anyone on their 1-800 number, will say, ‘This is our policy,’ and that’s such a canned answer. People don’t want to complain for the sake of complaining,” she says.

Unlike most of us, who get aggravated and annoyed, Steele Moore says she likes complaining because of the challenge it presents. She will keep on the phone until she gets an answer and is not embarrassed to send e-mails to CEOs until she gets a response.

“So, when you call people to complain on someone’s behalf, you introduce yourself as calling from Complaints Are Us?” “I sure do,” she says.

I’ve brought a list of complaints for Steele Moore (McDonald’s screwed up my order, the construction at Avenue and St. Clair is mind-blowing, when I order movies from Rogers On Demand, sometimes they stop in the middle), but I’ve brought one major thorn in my side.

The day before I meet Steele Moore, I get a $30 parking ticket — while I was WALKING to the meter to PAY for a ticket to put on my dashboard. The parking ticket person had magically disappeared, like David Copperfield, in the 30 seconds I had turned my back. I complained about it to all my friends that day.

“I’ll get that cancelled for you,” says Steele, taking the ticket and my paid parking meter receipt. I’m doubtful and wonder if I should just pay the $30. Yet, I don’t want to spend my afternoon at City Hall, nor do I have the time.

“ People get very emotional when they complain.… I take all emotion out.”

In recent months, Steele Moore has complained on behalf of clients to phone companies, numerous car dealerships, a washing machine company and banks. (She won’t deal with issues like custody or medical problems.)

Most people, she says, don’t have the time or energy, even if they are wronged, to complain.

“For example, this washing machine that had broken for one of my clients. Well, she called numerous times, had to stay home twice, and they charged her twice for the visits, even though the machine was just purchased and under warranty,” she explains.

“Even then it wasn’t fixed. Imagine having to ruin two days of your life, spending so much time trying to get someone to fix it, and then still have it broken? When I called, I got it fixed in a couple days.”

“People get very emotional when they complain,” says Steele Moore. “They get frustrated easily and then people aren’t receptive. I take all emotion out,” she says. “I’m a third party.”

She knows she has done a good job when her clients receive calls from companies making up for their wrongs.

Complaining, professionally at least, doesn’t necessarily come cheap.

Steele Moore charges a basic $50 fee (the first hour) to fill out your complaint form and then by the hour afterwards, normally $25 each hour, $75 per hour for high-priority cases. For some — such as the client who had purchased a mattress from a leading company for a couple thousand dollars and then, after a couple weeks, found that he was sinking into it and couldn’t get anyone to call him back — it’s beyond worth it.

By the end of our meeting, Steele Moore has had my parking ticket cancelled, which normally would have cost $30 — same as the ticket, with no aggravation. (Yippee!)

What can I say? It’s very relaxing to have someone else to deal with your problems.

I ask her, jokingly, if she can do something about the weather. “Well, my husband is a meteorologist,” she says. Is there nothing my new best friend can’t do?