ERIN – The U15 Girls Hillsburgh Erin and District Soccer (HEADS) team flew over 1,000 km to the midwestern state of Minnesota and came home champions. 

Head coach Rob Caldwell and his team of players travelled to the United States from July 16 to 20 to compete in the “largest youth soccer tournament in North America,” officials stated. 

The Target USA Cup hosts over 1,200 teams from around the world, has over 50 fields and welcomes over 20,000 players and fans to one location – Blaine, Minnesota. 

“It’s a lot of prep that’s for sure … almost a year,” Caldwell told the Advertiser. 

• 12th annual HEADS Up Cup

He had been coaching this team since the girls were eight, with four of the players being from the original team. 

He expressed his gratitude towards his friend Michael Glogowski for organizing the trip. 

Glogowski had knowledge of the cup as he attended three times before.

The U15 Girls Hillsburgh Erin and District Soccer (HEADS) team won the Target USA Cup, North America’s largest youth soccer tournament. Submitted photo

Caldwell’s oldest daughter played for Glogowski’s team 10 years prior, where they won and became champions as well. Unfortunately, at that time Caldwell couldn’t attend the tournament. 

“One day off 10 years and we won it again,” said Caldwell, still in disbelief. 

It wasn’t the easiest journey preparing for this big feat. 

Caldwell had four players including his daughter Lindsey injured.

Lindsey was out for two months with a knee injury, one player was on the verge of needing back surgery, one wasn’t able to make it and another was injured. 

“We’re going to this tournament with these four main players out … you can’t do the tournament with two subs, you’ll never survive,” Caldwell added. 

He had hoped his players would return in time to play but worried they wouldn’t be in “game shape.” 

With three weeks until the tournament, Caldwell was in need and reached out to the Orangeville Storm U15 girls soccer team to recruit two players. 

The Orangeville players joined the team and the injured players returned.

Players and coaches huddled together for a pre-game motivational talk. Submitted photo

All he was missing was a goalkeeper. 

The team had lacked a keeper for years with players filling in here and there. 

“We finally got one this year, finally,” he added. “She’s never played in her life, never played till three months ago.” 

Caldwell’s worries returned as his new goalkeeper had prior arrangements, forcing him back to square one.

Turns out Glogowski was in a similar position and previously rented a keeper through the tournament. 

“I said to the girls ‘okay we can apply for a keeper but whatever we get, we got to support her,’” Caldwell said.  

“The keeper worked out, the injured girls came back and so I had like seven subs, it worked out perfect.”

After months of fundraising and a full team, they were ready to play.

Caldwell, assistant coach Mike Phillips, coach Michael Glogowski, manager Letitia McDougall, five chaperones and the players all grabbed their passports and headed for gold. 

The tournament splits up age groups with three categories – bronze, silver and gold – when a team first applies. Officials determine their skill level and categorizes them accordingly.  

Caldwell’s team was in the silver category with eight teams in their pool. 

Their competitors were from Iceland, Milwaukee, Minnesota, Chicago, Sault Ste. Marie, and Wisconsin. 

They played one game a day, six total with the last day consisting of the semi-finals and finals.

The U15 Girls team entered the opening ceremony showing Canadian pride on July 16. Submitted photo

The “Olympic-style” opening ceremony showcases the teams in the tournament and is a “highlight of the event,” officials stated.

“We marched in with all the other teams … it was the real deal,” Caldwell said.

He explained his team held a big Canada flag with flags adorning their backs, representing their country. 

Teams around the world entered the opening ceremonies in uniforms or cultural attire that showcased their countries. 

“Meeting all the different teams from all different countries and coming together to play was really cool,” Caldwell’s daughter told the Advertiser. 

She explained her disbelief when her team made it to the finals. 

“There was lots of happiness and lots of adrenaline, we just couldn’t believe it and still it hasn’t sunk in,” she said while reminiscing the win. 

During the opening ceremony, while teams flooded the field, she went to the Brazil players and traded a Canadian flag for a Brazil flag. 

When asked if she would go again she replied, “yes most definitely.” 

Caldwell expressed his gratitude towards the many sponsors:

– Salon Nine;

– BAKA;

– Hot Tub Movers;

– Solmar Development Corp;

– Torburgh Enterprises;

– Anne Shanahan Team;

– Meldrum Orthodontics;

– Hillsburgh Chiropractic; and

– Rachel Caldwell RMT. 

The post Erin soccer team wins Target USA Cup appeared first on Wellington Advertiser.

WELLINGTON COUNTY – Wellington County OPP officers, along with uniform and civilian counterparts across the province, ratified a four-year collective agreement on July 18 making its members the highest paid police force in the province.

The contract runs from Jan. 1, 2023, to Dec. 31, 2026. The first two years are retroactive.

According to a press release from the Ontario Provincial Police Association (OPPA) – the union that represents OPP officers – the first year of the contract (2023) sees a 4.75% pay increase; 2024 sees a 4.5% increase, and police will see a 2.75% increase in each of 2025 and 2026.

That would bring a first-class constable to $123,194 a year.

Some 87.7% of uniformed police and 92.9% of civilian members voted in favour of the contract.

• Police Services Board supports $17.5-million policing budget for 2024

“Our sworn police officers and civilian members work tirelessly to serve and protect the citizens of Ontario each and every day, often putting their own lives at risk,” states OPPA president John Cerasuolo in the release.

“Our members deserve to be the top paid police in Ontario. We wish to thank the bargaining team on both sides for their diligent work to finalize these collective agreements and thank our membership for the support.”

Negotiations were mired in politics from the start when the province passed Bill 124 in 2019 – the bill that capped pay increases for public-sector workers to 1%.

Several public sector unions challenged the bill and in 2024 the Ontario Court of Appeal ruled the bill interfered with collective bargaining rights.

Shortly after the bill was repealed and OPPA returned to the bargaining table.

Ken DeHart, treasurer for Wellington County which contracts the services of OPP for all seven municipalities in the county, said in an email that the county won’t really understand the impacts until the fall.

“We don’t have any information to share on what the overall impact to the county will be as yet,” DeHart said.

“I anticipate the 2023 and 2024 amounts will be dealt with through the OPP’s annual reconciliations – and the 2025 and 2026 amounts will be dealt with as part of the county’s budget process.

“However, the 2.75% rates forecasted for 2025 and 2026 shouldn’t be too far off what the County has planned for in its forecast.  I don’t anticipate it will be a substantial impact to our budget process.”

The post OPP ratify contract, now highest paid police force in province appeared first on Wellington Advertiser.

CENTRE WELLINGTON – Township staff didn’t have a policy and didn’t know how to proceed when Sloping Acres Inc. asked if it could install six-inch pipe under a township road to convey liquid manure from one farm property to another.

Robert Mussleman of Sloping Acres delegated to council in February asking for permission to directionally bore under 8th Line and Middlebrook Road to convey fertilizer from a tank on the home farm to fields across the road.

In his presentation, Mussleman said Sloping Acres is approved to apply two million gallons of liquid fertilizer each year to its farm properties.

Currently he uses a conventional tractor and tanker, making an estimated 520 road crossings or road travel per year to apply fertilizer twice a year. 

The new method would result in fewer greenhouse gas emissions, no wear and tear on roads, no chance of traffic accidents, no chance of environmental spills, noiseless operation, better soil health, and efficiencies for his business, he told councillors.

Council directed staff to look into the matter and on July 5 manager of public works John Gaddye presented a report to council supporting the initiative.

“Upon review of the current practice of other rural jurisdictions, infrastructure services staff will handle such requests for private infrastructure on the road allowance through our current process for encroachment agreements … subject to applicable technical requirements related to nutrient management, road construction, locating and public safety requirements,” Gaddye stated in his report.

All costs related to an encroachment are borne by the applicant, including legal review, registration and construction, he added.

Staff will also review the situation and confer with other municipalities to determine a fee structure when the township reviews its fees and charges bylaw.

“I thank you for addressing this,” said councillor Bronwynne Wilton as council received the report for information.

“This is really important as agriculture evolves.”

The post Township strives to accommodate new farming methods appeared first on Wellington Advertiser.

ROCKWOOD – Canada Day has come and gone, but there will be fireworks in Rockwood on Aug. 1 when the community hosts its annual Party in the Park event at Rockmosa Park.

“It’s kind of our Canada Day celebration,” said Guelph/Eramosa Mayor Chris White.

He explained the event was conceived in 2017 when the township was trying to come up with a way to celebrate the 150th anniversary of Confederation. It was supposed to have been a one-off event, but it became an annual celebration.

• Township’s Party in the Park event a big hit in Rockwood
• Rockwood’s Party in the Park returns July 28 after two-year hiatus
• Township excited to welcome back Party in the Park this summer
• Rockwood Party in the Park growing
• Guelph-Eramosa hosts third annual Party in the Park

“It was such a success – people really liked it – that we just carried on,” White said.

Asked what is the biggest draw of the event, White couldn’t name just one.

“There’s a ton of draws,” he said.

There will be a whole host of kids’ activities, including face painting, train rides, a petting zoo, bouncy castles, children’s performers and more.

But the grown-ups have not been forgotten. The event will include live music from the Black Water Trio and Fiddlestix, a licensed area where people can buy alcoholic drinks, food trucks, axe throwing, and a local vendor market.

And don’t forget about the wiener dogs.

“Obviously the wienie dog race is hugely popular,” said White.

The annual Wiener Dog Dash is just one of the many attractions at Rockwood’s free Party in the Park celebration at Rockmosa Park. Submitted photo

Short legs, long bodies and floppy ears make for an adorable spectacle as a group of amateur hot dogs compete to support Canadian Dachshund Rescue of Ontario.

The Wiener Dog Dash takes place at 5:30pm, not long after the party gets underway.

The event starts at 5pm, and runs till 10pm, with the fireworks show wrapping things up at 9:45pm.

Between the wiener dog races and the fireworks, the entertainment area will also feature a fire show by circus artist Scarlet Black, and a dance showcase from IMPACT Dance.

Weather permitting, there will also be hot air balloon rides on offer, said White.

Though hosting an event like this on a Thursday evening rather than on a weekend might seem unusual, White said “the date is actually perfect.”

Rockwood is a small community, and its proximity to Guelph has meant that, in the past, the village’s residents have tended to head there for Canada Day celebrations, he said.

And many people go away for the long weekend on Friday, but the Thursday before the long weekend is different.

“That Thursday everybody’s still here,” said White.

He said residents enjoy the opportunity to invite family and friends from out of town to do something fun in their community, and last year an estimated 5,000 people attended.

“It’s like an old-fashioned fair,” he said. “Everybody’s out having a good time.”

The post Party in the Park is back in Rockwood on Aug. 1 appeared first on Wellington Advertiser.

On Tuesday, it was announced that UW was selected as the site for a new regional hospital. The hospital will be a joint effort from Grand River Hospital and St. Mary’s General Hospital, and is scheduled to open by 2034.

The news came during Tuesday’s announcement event, which was held on campus and attended by Ontario Premier Doug Ford, Ontario Minister of Health Sylvia Jones, and leaders from Grand River Hospital, St. Mary’s General Hospital, and UW. Ford said that the new hospital will “​foster innovation, enhance research and better connect the growing region to convenient care closer to home.” UW president Vivek Goel also emphasized the opportunities it will provide for research and experiential learning, adding, “We look forward to playing a role alongside this new facility in advancing transformational health innovation in our region, our country and globally.”

The building site occupies 60 acres across part of UW’s David Johnston Research + Technology Park, with the decision to locate the new hospital there coming after a 10-month review process. Moving forward, there will be a five-year planning process which will be followed by five years of construction. St. Mary’s General Hospital will remain operational until the new hospital opens.

The project comes as part of a larger collaboration between Grand River and St. Mary’s General Hospitals, which will be merged into a single organization by the spring of 2025. The hospitals have created an initiative entitled “Building the Future of Care Together,” which aims to develop research and innovation opportunities in the local health care sector. As part of this initiative, the new hospital will introduce services and bring more hospital beds and acute care capacity to the region, according to the joint press release by UW and the hospitals. “Not only does the location make great sense in terms of patient accessibility, it also allows our organizations to deepen our relationship even further for the benefit of the communities we serve,” said Mark Fam, president of St. Mary’s. 

Video footage of the hospital site can be found here.

WORDS & PHOTOS BY CHRIS TIESSEN

When I was a kid growing up in Kitchener- Waterloo, my dad would sometimes drive the two of us to St Jacobs to retrieve mail for the small publishing company that he and my mom owned and ran. For while my parents worked as professors (at Waterloo’s respective universities) during the daytime, they also ran – as a labour of love – a small publishing house and the business address for their company, Sand Hills Books, was situated along the main drag in the village. While I delighted in these trips ‘to the country’ for several reasons – spotting tractors working farmers’ fields, catching glimpses of Old Order Mennonite kids on their bicycles, smelling the fresh air as we left the city behind, and chatting with my pops about his own childhood growing up in the area – I loved them mostly because we would always stop at the Stone Crock for pies, or apple fritters, or potato salad before heading back home. The definition of happiness: enjoying a Stone Crock fritter in the front seat – windows down – of our ’68 Camaro, or ’74 Mercury Marquis Brougham, or ’77 Lincoln Continental Mk V. (You could say my old man had a taste for legacy cars.) 

Mention the words ‘Stone Crock’ to anyone with deep roots in the Kitchener-Waterloo area and their ears will perk up. Indeed, the joint has been an institution for decades – much like Herrle’s Market, or Vincenzo’s, or Charcoal Steakhouse. Founded in 1975, the place – or places, actually (as I’ll detail) – has done one thing consistently well since it opened: provide locals and tourists alike with delicious Mennonite-inspired country-style cooking. Pies. Donuts. Pastries. Salads. And while this foodie destination remains the spot if you’re looking for sizeable mouth-watering treats, today’s iteration sure isn’t your father’s (or childhood’s) Stone Crock. Now comprised of four distinct enterprises – the Bakery (for breads, desserts, and other baked goods), Jacob’s Grill (an expansive 150 seat country- style restaurant), The Market (a grocer and butcher that features everything from craft non-alc cocktails to house-made sausages), and The Pub (a moody tavern that pours Guiness on tap and spotlights dishes crafted with house-made breads, meats, pickled items, and more) – the Stone Crock is a sort of one-stop-spot for dining in or taking out, all the while embodying the spirit of this magical nostalgia-driven village. 

On a Saturday in later June, my fiancé Liz and I decided to head into St Jacobs to get re- acquainted with the Stone Crock – this icon of my youth. Specifically, we were keen to try out the Pub for lunch. I had heard great things about the menu of house-made dishes – and also about the spot’s new patio space. And so we made the trek from Liz’s place in Elora and, within half an hour, were turning onto the top of King Street and cruising into the village proper. 

After securing a place to park, we made our way through a sea of tourists to our destination: an impressive stretch of buildings that comprise a good chunk of a village block. While there are several entrances into the expansive Stone Crock complex, we chose the glass doorway leading directly into the Market – a brightly-lit space appointed with wood ceiling, exposed ducts, large harvest tables (laden with artisanal fudges and house-made muffins, fresh-cut sunflowers and more), and wall-mounted shelving units showcasing all sorts of goodies. Preserves. Sauces. Wines. At the back of the space: a full butchery replete with massive sides of beef hanging behind glass in a refrigerated walk-in. 

‘I’d love to grab a few items from here,’ Liz tells me – her eyes having landed on a line of dressings and sauces from Ontario-based celebrity Chef Matty Matheson. ‘We’ll definitely stop back in,’ I tell her, ‘but let’s have lunch first.’ To beat the Saturday crowds. And because I’m itching for a bite of something delicious. 

It’s a short jaunt from the Market to the Pub. About five steps, actually – through an open doorway that joins the two spaces. (Indeed, all four components of the Stone Crock complex are joined by a maze of doorways and hallways.) But while the Market and the Pub are so close in proximity, they embody wildly unique design languages. While the Market is all light and bright, the Pub leans into darker ‘village tavern’ vibes: heavy support beams (that, according to my dad, were hand-hewn by a local Mennonite back in the seventies), cobblestone-style brick floors, subdued lighting, farmhouse chairs, and a large bar. ‘We’ve got a few regional craft beers on tap,’ our server, Jad, tells us once Liz and I have been seated on the Pub’s side patio. ‘There are a couple options from Elora Brewing Co,’ he goes on, ‘and another from Collective Arts. We also have Guinness on tap, and a house lager brewed for us by Schooner in Wellesley.’ With my lager and Liz’s delicious white sangria, we settle into the terrific patio space shaded by large black umbrellas that help protect against the intense June sun and encircled by a trim black fence that’s topped with an impressive array of vibrant planters. 

For food, the kitchen – aware of our presence – sends out a smattering of dishes for us to taste. Our first appetizer – the ‘Stone Crock Cold Plate’ – is a sort of ‘plowman’s lunch’ with generous helpings of Hungarian salami, summer sausage, cherry-wood smoked kielbasa, an assortment of cheeses, fresh bread, pickles, apple chutney, and grainy mustard. As a charcuterie addict, I am in love. As a mustard aficionado, Liz has her eye on the grainy stuff that complements the plate. ‘Besides the cheese, we make everything on the dish right next door at either the Bakery or the Market,’ Tara Peers, Manager of Jacob’s Grill and the Pub, tells us when she pops by to see how we’re doing. ‘And everything on the dish can be purchased on their own at the Bakery or at the Market, too.’ 

It’s a common theme. The taco chips used in the ‘Baked Nachos’, for instance, which we enjoy as a second app, are made from scratch in the Stone Crock Bakery and sold under the ‘Taco Farm’ brand at the Bakery and Market. (If you haven’t tried these chips, do yourself a favour.) These chips also make an appearance on our third and final app, the ‘Warm Cheese Dip’ (three-cheese blend, parmesan crust, dill pickle), offered alongside soft pretzels made from scratch in the Bakery kitchen. 

For mains, Liz and I share a ‘Pulled Pork Toastie’ (pulled pork, smokey bbq sauce, Texas toast, mozzarella, side fries), ‘BBQ Burger’ (paddy, onion rings, bbq sauce, cheddar, pickled jalapeno, burger bun, side fries), and ‘Bangers and Mashed’ (weekly-featured grilled market sausages, mashed potatoes, house- made maple bacon baked beans, side honey mustard). The meat from all three of these dishes is butchered at the Stone Crock Market, while both the Texas toast (of the toastie) and soft bun (of the burger) are made in the Bakery kitchen. You get the picture. And all three mains are worth coming back for. 

As our meal winds down, the patio fills up. Eventually Liz and I make our way back through the Pub (now also full) and into the Market where Liz takes her time to peruse the goods. She ends up grabbing a couple bags of Taco Farm chips (of course) as well as a jar of grainy mustard (featured on the ‘Cold Plate’) and a bottle of green olive dressing from Matheson Food Company. I choose a chub of summer sausage from the butcher, and we’re on our way. Almost. ‘Wait,’ Liz tells me as we begin to move in the direction of the front door, ‘Let’s grab a couple treats from the Bakery for our drive home.’ Visions of fritters dance in my head. ‘I’m game,’ I tell her, and head from the Market through Jacob’s Grill into the Stone Crock Bakery, where we queue up (it’s Saturday, after all) and wait our turn. 

When we reach the front of the line, Liz orders two apple fritters – still warm and utterly delectable. By the time we reach my truck, the fritters have stained the paper bag they’re in – signalling to us that they’re ready to eat. We each take one, and – as I pull the Tacoma onto the main drag – I take my first bite. I am instantly flooded with memories. Open car windows. Tractors on farmers’ fields. Memorable chats with my pops. And riding shotgun in a ’68 Camaro 

STONE CROCK PUB 
1396 KING ST N, ST. JACOBS 
stonecrockinc.com

WORDS & PHOTOS BY CHRIS TIESSEN

‘The last time I encountered a brew this large,’ I exclaim as I raise my one-litre Bavarian stein in the air, ‘I was at the Hofbräuhaus in Munich.’ A lifetime ago. Twenty-five years, actually. Another story for another day. Cheekily, my TOQUE partner- in-crime Cai raises her own stein and klinks mine. ‘Prost!,’ she laughs. We make eye contact (as folks are wont to do) and then each take a gulp, my lager and Cai’s IPA brewed just down the street. Cold. Fresh. Heavenly. 

All around us, various-sized groups of families and friends are scattered about the tiered front lawn at communal tables shaded by an impressive canopy of mature deciduous trees. Chatting. Laughing. Enjoying each other’s company. Behind us, servers stream back and forth from a converted century home set at the top of the yard, carrying steins of beer and German-inspired dishes of schnitzel and bratwurst and oversized pretzels to patrons anticipating this distinctive German fare (as well as more common pub eatables like wings and nachos and burgers). In front of us, at the bottom of the lawn, the sound of hooves clip-clopping along King Street signals a couple horse-drawn buggies carrying Old Order Mennonite families home from Sunday service. The contrast between these folks’ god-fearing (and, indeed, god-loving) practices with my own more profane form of Sunday communion isn’t lost on me – especially since, whether they would believe it or not, we share the same common Anabaptist ancestors. 

Sacred spaces come in diverse shapes and sizes. 

It’s Sunday, early June, just after noon, and Cai and I have journeyed from our home base in Guelph to the quaint village of St Jacobs to check out this fetching oasis: The Village Biergarten. As I take another swig from my oversized stein – a crisp lager from Block Three Brewing Co – I find it hard to believe that neither of us have ventured out here before. Especially since I’ve known for some time that respected culinary personality (and recent @champsforcharitykw boxing winner) Nick Benninger touted the place as his favourite patio in the region. And Nick’s words are gospel, as far as I’m concerned. Yet it’s taken the fact that our friend, Elora-based restauranteur Denis Fontana (owner of La Fontana – the most delightful riverside Italian eatery), recently purchased the Biergarten to get us out here. As I’m about to discover, the place’s menu (coupled with the striking Bavarian steins and pleasing ambiance) will have us coming back for more. 

The spread that Chef Prince (who has worked in the kitchen at The Village Biergarten for several years now) sends out to our table is impressive. For starters: an order of ‘Fried Meatballs’ (four beef and cheese meatballs, breaded and fried, served with garlic marinara sauce); a plate of ‘Mac & Cheese Bites’ (four mac & cheese clusters, breaded and fried, served with spicy aioli); and, of course, a ‘Warm Pretzel’ (served with mustard aioli, honey mustard, and Block Three beer cheese sauce). I’m especially taken by the bites, which pair perfectly with the lager, while Cai is a fan of the meatballs. (Pretzels are pretzels, amiright?) 

For mains (after all, we’re here to sample as widely as we can), we split an order of ‘Fish Tacos’ (Block Three beer-battered cod fillet over three corn tortillas, sweet and sour slaw, garlic mayo, sliced radish, pineapple pico de gallo, and jalapeno crema), a ‘Biergarten Cheeseburger’ (two patties, American cheddar, tomato, onions, lettuce, sweet pickles, garlic aioli, classic bun, served with fries), and the ‘Jakobstettel Schnitzel’ (classic breaded German-style pork schnitzel served with potato salad, sauerkraut, and mustard aioli). ‘When Denis purchased the Biergarten,’ Chef Prince tells us when he joins us for a chat, ‘our regulars made sure to let us know that we couldn’t take staple items like the schnitzel off the menu.’ And for good reason, too. The dish, with its discretely-breaded pork and tangy potato salad, comes close to convincing me that I’m back in Munich again. In the end, it’s the cheeseburger, though, that has me swooning. ‘It’s the sweet pickles and aioli,’ I tell Cai. ‘I could eat this burger all day.’ 

And while I end up polishing off my portion of the burger in mere minutes, and we’ve both had our fill of food, Cai and I do not make any sudden moves to clear out of this space. Why would we? By now it’s mid-afternoon and a soft breeze is making its way through the trees and across our skin. While Cai and I continue to enjoy the generous contents of our steins, groups of diners come and go. I take note of a gaggle of cyclists parking their bikes in racks at the edge of the beer garden down by King Street and, amidst jostles and chuckles, making their way to the host station to secure a table. Behind them, a horse-drawn buggy chuffs swiftly up the street. I follow the archaic apparatus with my eyes until it passes out of sight. The whole scene is a gentle reminder of how special every corner of our region is. Its food. And drink. And sights. And customs. A tapestry (or, perhaps more appropriately, a quilt) of ever-inspired destinations. 

I add The Village Biergarten in St Jacobs as one more thread to follow, one more piece to embrace.

THE VILLAGE BIERGARTEN 

1381 KING ST N, ST. JACOBS 

thevillagebiergarten.ca

PREAMBLE & PHOTOS BY CHRIS TIESSEN 

WHAT DO BROKEN RAIL BREWING (LOCATED IN THE ICONIC ST MARYS JUNCTION RAILWAY STATION ON THE OUTSKIRTS OF ST MARYS), BRADSHAWS & KITCHEN DETAIL (AN IMPECCABLY- CURATED RETAILER OF HIGH END KITCHEN PRODUCTS IN DOWNTOWN STRATFORD), BRCH & WYN (A VIBEY DAYTIME CAFÉ AND NIGHTTIME WINE BAR THAT’S SET IN STRATFORD’S HISTORIC MOONEY BISCUIT AND CANDY COMPANY BUILDING), AND SMALL-MART GENERAL MERCANTILE (STRATFORD’S CUTEST MECCA FOR NOVELTY GIFTS AND CURIOSITIES) HAVE IN COMMON? THEY’RE ALL (ALONG WITH A DOZEN OTHER PERTH COUNTY BUSINESSES) PARTICIPANTS IN DESTINATION STRATFORD’S SCRUMPTIOUS YEAR-ROUND ‘BACON & ALE TRAIL’, OF COURSE.* 

IN LATE MAY THE TOQUE TEAM TOOK ON THE LAVISH TASK OF COMPLETING THE TRAIL IN A SINGLE DAY (OR TWO). DID WE SUCCEED? WAS IT TASTY? WHAT’S BACON POPCORN, ANYWAY? FOLLOW ALONG TO FIND OUT. AND THEN PLAN OUT YOUR ITINERARY AT VISITSTRATFORD.CA/BACONTRAIL

*Each Trail ticket purchase includes vouchers for five stops along the way. We may have gone a bit overboard. 

12:02PM – It’s barely past noon when Cai and I make our first (quick) stop (for a flight) along the ‘Bacon & Ale Trail’ – at Shakespeare Brewing Co, located just outside Stratford proper. If you blink you’ll miss this cute microbrewery. Soon we’re on our way to Stratford Country Club (our second stop) to sample the ultimate bacon-forward grilled cheese: packed with cheddar, provolone, a garlic/cheese spread, and (what else) bacon. We pair our sandwiches with pints of Cowbell Cencerro Cerveza and keep it moving. 

1:47PM – For our third stop along the Trail, we visit our old pal Johnny at Brch & Wyn – his daytime café & nighttime wine bar – for Cubanos (roasted pork shoulder, smoked ham, homemade pickles, mustard, aioli, aged cheddar) & Fairweather Brewing Co’s ‘Garden Grave’ pale ale. Pro tip: If you’re looking for a hot desk, Johnny runs a beautiful co-working space right above the place. 

3:56PM – We’re off to the town of St Marys for stops four and five along the Trail: Stone Home Creatives – a sweet country lifestyle store – for bacon & beer candles (yes, you read that right), and then Broken Rail Brewing Co – a cute craft brewery located in the iconic St Marys Junction Railway Station – for flights. Our fave beers at the brewery: ‘Tesla’s Revenge’ IPA, ‘Incandescent’ blonde, ‘Square Nail’ amber, and ‘Overnight Express’ milk stout. Pro tip: Stone Home Creatives, Broken Rail Brewing Co and other features of the St Marys landscape are utterly photogenic, so when you’re visiting be sure to bring your camera. 

5:23PM – For our sixth stop along the ‘Bacon & Ale Trail’, we park Cai’s car in Stratford (behind Mercer Hall, where we’re overnighting) and pop into Small-Mart General Mercantile where we grab some bacon candy. We peruse the aisles for whimsical ball caps, vintage-inspired coin purses, and retro puzzles before popping next door into a different environment altogether: Bradshaws & Kitchen Detail (our seventh stop) – a sophisticated retailer that features a seductive range of high-end kitchen products, large and small. While I scope out Bradshaws’ vast selection of Le Creuset, Cai collects malty & hoppy beer jellies for our loot bag. Pro tip: When you’re visiting Small-Mart and Bradshaws, be sure to stop in at Werk-Shop – our favourite little emporium for Herschel hats, Casio watches, and Swiss Army knives. 

6:15PM – Our eighth stop is Boar’s Head Pub – a short walk from Small-Mart and Bradshaws. We’re served jalapeno poppers (wrapped in bacon, of course) which we pair with pints of smooth Kilkenny cream ales. It’s a blast. 

7:42PM – By now we’re ready to walk off some of our bacon and ale. The solution: a jaunt from Boar’s Head Pub to Stratford’s Black Swan Brewing Co (our ninth stop) for a flight. While we’re
at the brewery, a running club fills the space’s comfortable front patio for post-run pints. We’ve been admirers of Black Swan brews ever since we first encountered them at The Jane Bond in Uptown Waterloo near the beginning of the craft beer craze. We remain big fans. 

8:48PM – Our tenth – and last – stop on the day’s itinerary: Mercer Hall for plates of artisan bacon paired with just a little bit more ale. On the patio. Delicious. Pro tip: If you’re at Mercer in
the late evening, don’t shy away from the late-night snacks. The ‘Crispy Fried Rice Balls’ (togarashi aioli, lemon teriyaki sauce, pickled red onions, jalapenos) and ‘Crispy Hamachi Sushi Roll’ (teriyaki, togarashi aioli, tobiko, wasabi, pickled ginger) hit the spot. 

9:57PM – For night, Cai and I rest our heads in the hotel at Mercer Hall, a fourteen-room boutique inn located just above the action on Ontario Street. While we give some thought to checking out Starlight (Stratford’s new it-spot for late-night cocktails and fun) the day’s bacon and ale has us yearning for soft pillows and comfortable sheets. We make the right decision, head up to our respective suites, and, within minutes, are fast asleep. Pro tip: Be sure to check out the in-room snacks – including Mercer-branded brews, popcorn, candies, and more. 

10:12AM (the next day) – On our journey home from Stratford to Guelph, Cai and I make a couple last stops: at Poppin’ Kettle Corn (in Stratford) for a bag of bacon cheddar popcorn, and at the Wild Hog Country Market for country market shopping. While it may not be on the ‘Bacon & Ale Trail’, Wild Hog is a destination we visit every time we head into (or out of) Festival City. Until next time, Stratford. 

WORDS & PHOTOS BY CHRIS TIESSEN 

‘So, is there something you enjoyed in particular?’, Chef John Forcier (Director of Culinary Operations at Equal Parts Hospitality) asks us once my TOQUE partner Cai and I have had a chance to sample everything spread out before us on a weighty table at the Aberdeen Tavern – a former-bank-turned-posh-eatery located at the foot of Hamilton Mountain. 

With little hesitation, I answer exuberantly: ‘It’s got to be the braised duck grilled cheese.’ Cai – still savouring a last bite of the decadent sandwich – nods in agreement. Braised duck. Cabernet cheddar. Red wine-onion jam. Arugula. Mustard mayo. Packed between two slices of perfectly-toasted marble rye. A stand- out among stand-outs. ‘I’m not surprised,’ Chef chuckles, ‘it’s actually become a staple at the Tavern. And it represents so much of what we strive to do across all our restaurants: prepare food that is both expertly executed and elevated yet easy to appreciate, with an emphasis on quality local ingredients.’ And Chef does mean local. 

Take the duck, for instance, which makes an appearance on at least a few dishes at the Tavern (as well as on the menus at the French – another Equal Parts culinary gem). ‘They’re actually brought in by our own Chef de Cuisine, Marco Battaglia,’ Chef John tells us, ‘who – when he’s not working in the kitchen – raises ducks on his Burlington property, Folia Farms.’ Very local, then. And the rye is from Hamilton’s Genuine Bakery. And the cheese is from the Udderway Artisan Cheese Co (in Hannon, ON). And the list goes on. ‘We use fifteen unique food suppliers in our restaurants,’ Chef John says as I pop the last morsel of grilled cheese into my mouth. He adds: ‘We are constantly collaborating with local and regional food producers to ensure that our dishes are both fresh and flavourful.’ Like the tender ‘10oz Pork Chop’ that features (alongside pickled grapes, crispy prosciutto, potato, radish, frisee) fresh asparagus from Welsh Bros in Scotland ON. 

Or the creamy ‘Corn Risotto’ that foregrounds sweet corn from this same Ontario producer – corn charred and accented with maitake, popcorn, and parmesan. But I digress. 

It’s a Tuesday, early afternoon, sometime in the first weeks of June, and Cai and I have driven into Hamilton at the invitation of Jerrett Young, Founder & CEO of Equal Parts Hospitality. Our objective: to enjoy quality time at three of Equal Parts’ fantastic culinary establishments, and (between meals) to rest our heads for the night at a rather unique hotel. The restaurants: The French – a hip bistro featuring an open kitchen, wraparound marble bar, and Parisian-inspired patio; The Diplomat – a globally-inspired restaurant and event space with open concept industrial vibes; and, of course, the aforementioned Aberdeen Tavern – a classically-sophisticated destination that’s a sea of dark wood, button-tucked leather banquettes, and romantic tableside lighting. The distinctive alternative hotel, with its cheeky name, The Laundry Rooms, is a clean modern space whose forty handsome condominium- style suites (replete with full kitchens, multiple bedrooms, exposed concrete ceilings, and expansive balconies) combine the best aspects of Airbnb with more traditional accommodations. 

It is a treat to begin this Steeltown adventure with lunch at the Aberdeen Tavern: a sumptuous affair. The place radiates old world charm. The wood finishes. Brass details. Classical columns. You could fill in other features of the evocative tableau: the rack of antlers hanging above a central fireplace, long curtains framing floor-to-ceiling windows, Frank Sinatra’s voice an expressive aural backdrop. Even the place’s crest (enterprises this swanky don’t have mere ‘logos’) – imprinted on the front windows – hearkens back to a time when families had insignia. 

And yet, somehow, there’s nothing stuffy about the place. The staff are upbeat. The patrons are unpretentiously stylish. And the food – relentlessly tasty – is comfortable and warmly appealing. Like the grilled cheese. And burger Tuesdays. Even steakhouse Sundays are a laidback affair. As Equal Parts Director of Operations Irene Stoukas notes: ‘Sundays at the Tavern are congenial affairs – the staff are loose, the steaks come with sides [no six dollar baked potato add-ons], and the atmosphere is celebratory.’ My kind of party. 

Once we’ve lavishly sampled most of what Chef Marco’s kitchen sends our way (keeping in mind that we have to save room for what’s to come throughout the rest of the day), Cai and I manage to roll our way to our accommodations: The Laundry Rooms. We use our online ‘passport’ to access our twenty- four-hour code that allows us into the swank multi-storey building at 18 Augusta Street. As we pass through the lobby, we take note of ‘Plank’ – a whimsically-appointed resto bar with access through the lobby – and remark on the sweet décor of the space. The arched entrance. Black-and-white-striped tile floors. Chromed clothespin-style light fixtures (a smart nod to the ‘laundry room’ theme). 

Skateboard decks mounted to the walls as art pieces. We take the elevator to the third floor, find our suite, and are greeted by a brilliant abode: an airy, two-bedroom space with full kitchen, wonderfully-appointed living room (including slick Marshall Bluetooth speaker – a nice touch), floor-to-ceiling windows, and massive balcony. The perfect space to serve as ‘home base’ during our stay. 

For the next couple hours, Cai and I lounge in our swanky digs. And then it’s off to our next stop on the day’s itinerary: The Diplomat for pre-dinner cocktails. We decide to walk from The Laundry Rooms to the restaurant and event space – a short jaunt along James St S that has us enjoying the sights and sounds  of Steeltown. Within a few minutes we turn off James and onto the King William St strip (a sea of posh culinary establishments), pass by the foliaged patio outside The French (where we’ll enjoy dinner in a couple hours), and arrive at The Diplomat. The dissimilarity between this Equal Parts establishment and the Aberdeen Tavern is immediately evident. The Diplomat’s open concept space – with its soaring ceilings, exposed brick walls, and wide plank wood flooring – emanates a factory-chic energy. Whimsical pieces of art – including a large portrait of a giraffe in Napolean-esque riding coat – dot the walls, while elegant gold chandeliers and light fixtures punctuate the interior landscape. A central bar – all glass and marble and gorgeous – breaks up the room. The whole place feels playful, lively, high- spirited. 

We’re greeted at the host desk by The Diplomat AGM Aaron who seats us at a table overlooking the hip space. Within a few minutes Aaron has us set up with a few cocktails to sample: a negroni with truffle oil and parmesan, a smoked old-fashioned, and a clarified cocktail in which milk is added to the ingredients (including fresh fruit), allowed to curdle, and then strained through a cheese cloth – resulting in the cleanest, most flavourful potion. ‘It’s potent,’ Aaron notes of the clarified drink, ‘so I suggest you take your time with it.’ Cai and I oblige, enjoying sips of each cocktail over time. It’s not long before Chef John (whom we’ve embraced as our consummate host) joins us at our table and lets us know that while we are indeed at The Diplomat for pre-dinner drinks, he wants us also to enjoy just a little bit of food from the menu too. 

‘The Diplomat is all about creative cocktails and shared plates,’ Chef tells us, adding: ‘The menu here is less formal than at our other restaurants, and puts an emphasis on global comfort food.’ Before long our table is laden with the most delectable dishes crafted by The Diplomat’s Chef de Cuisine Brandon Raab and his fantastic team: ‘Pepper-crusted Beef Carpaccio’ (parmesan mousse, pickled relish, sunchoke chips); ‘Greek Nachos’ (wonton chips, mozzarella, dill, kalamata, onion, feta, jalapeno, cucumber); ‘Beef Bulgogi Lettuce Wraps’ (kimchi, siracha mayo, scallion); ‘Fried Halloumi’ (labneh, confit tomatoes, pistachios, za’atar spice); ‘Spiced Cauliflower’ (chickpea puree, cucumber, onion, pickled turnip, green tahini, sesame, coriander); and a ‘Roasted Salmon’ dish (herbed spatzle, aguachile, radish). Not just a little bit of food, then – and quite the international culinary adventure. 

‘Save some room for dinner,’ I joke to Cai as she loads up another lettuce wrap and I clean off the last remnants of carpaccio. My favourites: the carpaccio, and halloumi, and salmon too. And the cocktails: spectacular. Although both of us know that we really should keep what’s left of our appetites for The French (where we’re due in just a few minutes), it’s hard not to keep eating the dishes here at The Diplomat. ‘But for real,’ Cai urges me, ‘I think we should take a bit of a moratorium on food before we settle into dinner.’ I oblige, and soon we bid Aaron and The Diplomat staff adieu and stroll the few dozen metres back down King William (towards James) for the main event at The French. 

If you’ve never been to The French in Hamilton (which will welcome, later this summer, a sister location at The Gaslight District in Cambridge) it should be on your list of regional foodie spots. From its lovely front patio (protected from the street by trim shrubs and appointed with wicker bistro chairs and smart marble- topped tables) to its posh interior (including exposed stone walls, a long wraparound bar, and open kitchen) the place feels both upscale and comfortable. As Cai and I are led to our seats – a sort of ‘chef’s counter’ that overlooks the action in the open kitchen – we spot none other than Chef John, in the kitchen, ready to lead the line alongside The French’s Chef de Cuisine, Chris Pyatt. And for the next three hours or so, we’re presented with the most fantastic meal. 

Our first course features a ‘Mushroom Onion Tart’ (soubise, pickled ramp, arugula) and ‘Ontario Venison Tartar’ (evergreen cure, burnt shallot, cured egg yolk, mustard, pickled asparagus, potato chips). The complex flavours of the mushroom tart (rich, earthy, pungent almost) are simply fantastic, but it’s the venison that steals my heart. ‘It’s about as much of Ontario as we can fit on a plate,’ Chef John laughs as he sets the dish in front of us. The evergreen cure, crafted from pine and fir needles. The fresh asparagus – again, from Welsh Bros. The venison. We pair these dishes with a pint of Fairweather’s High Grade IPA (for Cai) and a negroni (for me). 

Then we sample four exquisite mains: the ‘Ricotta Gnocchi’ (mushroom, truffle, parmesan, parsley, breadcrumb), ‘Steak-Frites’ (café de Paris, garlic aioli), ‘Roasted Scallops’ (saffron-white bean agnolotti, prosciutto, peas, tomato, parsley, garlic scape butter), and ‘Duck Breast’ (cauliflower puree, black garlic, potato croquette, braised leek, peas, cherry jus). ‘The gnocchi and steak,’ Chef John tells us, ‘have been staples here since the first day we opened almost a decade ago.’ And for good reason. They’re delectable. ‘And you might recognize the duck,’ Chef John continues: ‘It’s from Folia Farms.’ Like what we enjoyed at the Tavern, then. The dish is fantastic. Composed. Timeless. But for me, now, it’s the scallops that steal the show. Served on a bed of the most delicate saffron-white bean agnolotti, these jewels of the sea melt in my mouth. And will certainly have me coming back to The French again and again. Either here, in Hamilton, or at the restaurant’s soon-to-open Cambridge location. 

For dessert, Cai and I share a ‘Deep-dish Lemon Tart’ with crisp meringue and blueberry, and each enjoy a strong espresso. And then it’s time for bed. We meander back along James St S to The Laundry Rooms, regaling each other with memories of the day’s extraordinary adventure. At Aberdeen Tavern. And The Diplomat. And The French too. When we arrive back at The Laundry Rooms it takes little effort for either of us to fall fast asleep – with dreams of duck and venison dancing in our heads. 

The next morning we spend some time relaxing at The Laundry Rooms before leaving Hamilton for Guelph. But not before another meal at The French (for real), where we share the ‘Falafel’ (pickled turnip, cucumber-tomato relish, tahini, coriander) accompanied by (Cai) a ‘Bibb Lettuce Salad’ (fines herbes, pickled shallot, brown-butter crouton, radish, tarragon vinaigrette) and (me) the ‘Chicken Cobb Salad’ (greens, avocado, tomato, cucumber, egg, lardon, Krüger Blue, crouton, rouille vinaigrette). What can I say: we just can’t get enough.

WORDS & PHOTOS BY CHRIS TIESSEN

‘I’ll grab another ‘Purple’,’ I tell Kat when she moseys onto the covered front porch to check on us. ‘Me too,’ Cai pipes in, ‘and we’ll split an order of nachos.’ Good call. ‘With blackened chicken?’, Kat asks – noting an omission to our regular order. ‘You know us too well,’ I laugh – nodding at the suggestion. Indeed she does. After all, we’ve been posting up here – at The Wooly in downtown Guelph – since long before Kat came on board as General Manager of this fabled Royal City pub. And, at least in recent times, we’ve been ordering pretty much the same items when we’re here together: Willibald’s ‘Purple’ seltzers (which The Wooly has on tap – a huge win for the seltzer set) and The Wooly’s nachos (which are among the best in the region). Our go-to afternoon ‘TOQUE meeting’ necessities. 

Once Kat heads back inside (after checking on the other folks also enjoying The Wooly’s front porch) I lean back in my chair and soak in this June afternoon. From our perch – the large table at the very end of the portico – Cai and I have clear views out onto the busy intersection of Yarmouth, Suffolk, and Woolwich Streets. Perfect for people watching. Indeed, on any given afternoon this bit of downtown – framed by porch railings, pillars, and overhang – is a living tableau, a theatre of dog walkers, cyclists, and friendly meet-ups (many of which will end up here). On this particular afternoon a troupe of geese with their goslings parade across Woolwich St – stopping traffic along the way like they own the place.

And the theatre isn’t limited to the streets and sidewalks outside. Inside The Wooly you’re sure to find a rogues’ gallery of characters – either seated at the cozy bar (located in a small back room of the century-home-turned-pub), or in one of three dining rooms (each featuring an original fireplace mantle or a bay window), on the back patio (an expansive all-season veranda), or on the front porch – with us. 

Characters like acclaimed illustrator Jay Stephens, the creative genius behind The Wooly’s spectacular event posters. Or Josh Gabriel, a local musician with an acclaimed history in the beer industry, who hosts a holiday revue at The Wooly each year. Or ‘Steamwhistle Harry’ Fallon, a brewery rep (for, you guessed it, Steamwhistle) who – when he’s not visiting the Wooly in an official capacity – has been known to croon his way into people’s hearts during The Wooly’s raucous live music nights. Or Mike Schreiner, Guelph’s Green Member of Provincial Parliament who counts on The Wooly as a stronghold of green support. Because, in many ways, The Wooly has played a central role in the ‘greening’ of Guelph. 

From the pub’s solar hot water generation to its waste diversion and menu engineering initiatives (that have seen individual diners’ waste reduced from 1.3 to 0.7 pounds), from its role as heavy-lifting fundraiser for Grand River Conservation Foundation watershed projects (resulting in well over one hundred thousand dollars raised) to the environmental initiatives of The Wooly’s parent company, The Neighbourhood Group (a certified B-Corporation that also owns Park Eatery, Miijidaa, and two Borealis locations), The Wooly continues to trailblaze sustainability in the restaurant industry. And its sustainability- forward mission extends to the pub’s suppliers, deliberately chosen for their environmental stewardship efforts. 

Suppliers like YU Ranch, an industry leader in sustainable agriculture that supplies The Wooly with grassfed longhorn cattle for its fantastic ‘Smokey BBQ Burger’ (double smoked bacon, aged cheddar, bbq sauce, shredded lettuce, onion, tomato, pickle), its ‘Beef Dip Sandwich’ (house roast beef, swiss cheese, horseradish aioli, au jus, baguette), and more. 

And Vision Greens, a regenerative farm in Simcoe that supplies The Wooly with greens year round for its salads. And 3Gen Organics, an organic farm in Wallenstein that supplies the pub with pork. And Barrie’s Asparagus Farm, whose tortilla chips are staples of the ‘Whipped Feta Dip’ (whipped feta & summer squash dip, sundried tomato & parsley pesto, naan), and the ‘Nachos’ (three cheese blend, bell peppers, roasted corn, pickled jalapenos, sour cream, pico de gallo – and sometimes blackened chicken). 

And speak of the devil – here they come. While Gordon Ramsey has been known to gauge the talents of a chef by their ability to make scrambled eggs, I have begun to assess the capacity of any pub by gauging the quality of its nachos. Too many toppings and things get soggy. Too little cheese and it’s a total disaster. The Wooly’s nachos are delightfully balanced and deliver fantastic taste without fail. Especially with the blackened chicken. (Chef’s kiss.) And they pair perfectly with our pints of ‘Purple’ – which remind me of grape freezies from my childhood while offering pops of cool nostalgic refreshment on this hot June afternoon. 

But, truth be told, it’s not seltzers but rather its selection of Ontario craft beers for which The Wooly is best known. After all, since the pub opened in 1990, it’s been serving Ontario craft on tap – long before there was even a ‘scene’. And Ontario cask, too, from taps that were designed, built, and still maintained by legendary Ontario brewer Charles Maclean. Today The Wooly’s extensive, rotating beer menus (listed on chalkboards throughout the place) feature about ninety percent Ontario beers: from Belwoods, Badlands, Godspeed, Cowbell, and Great Lakes, alongside local favourites like Wellington – which crafts a signature ‘Harvest Lager’ and ‘Harvest Ale’ for the pub. And we’re here for these brews. And have been known to frequent The Wooly’s tap-takeovers whenever they occur (which is, actually, quite often). 

Today, though, it’s all about the ‘Purples’. And the nachos. And this front oasis at The Wooly – a most entertaining perch. Guelph’s front porch. 

THE WOOLY PUB 
176 WOOLWICH ST, GUELPH 
thewoolypub.ca 

PREAMBLE & PHOTOS BY CHRIS TIESSEN 

IMAGINE YOURSELF SIPPING MORNING CAPPUCCINOS ON MAIN STREET WITH A DAILY PAPER. HUNTING FOR FASHIONABLE HOUSEWARE ITEMS AT THE MOST CHARMING LIFESTYLE BOUTIQUE. SHOPPING FOR BREEZY SUMMER DRESSES WHILE ENJOYING A GLASS (OR TWO) OF BUBBLY. SEARCHING OUT THE PERFECT BOUQUET AT THE CUTEST LOCAL FLORIST. CAPPING OFF THE DAY WITH FRESH OYSTERS AND A GLASS OF MUSCADET AT A LOVELY FOUR- SEATER OVERLOOKING THE MIGHTY GRAND. 

IN DOWNTOWN CAMBRIDGE, IT’S EASY FOR YOU TO BECOME THE MAIN CHARACTER OF THIS MOST SUBLIME LIFE. IN THE MEANTIME, FOLLOW ALONG AS FIVE DOWNTOWN CAMBRIDGE PERSONALITIES, ACCESSORIZED WITH PRODUCT FROM FIVE DOWNTOWN CAMBRIDGE SHOPS, VISIT FIVE INDEPENDENT DOWNTOWN CAMBRIDGE BUSINESSES – ACTING OUT SCENES FROM YOUR SUMMER SCENARIO. 

GET READY – YOUR SHOW’S ABOUT TO START. 

Downtown Cambridge BIA Executive Director Brian Kennedy (@downtowncambridge) jots down his thoughts on pen & paper from Phidon Pens (@phidonpens) while he reads the morning paper over a cappuccino and waffles at Flight Café (@flightcambridge) 

Jocelyn Kivell, head of events & marketing at Farm League Brewing (@farmleaguebrewing), sports a custom hat by Off The Block (@_offtheblock_) while shopping – and enjoying a cocktail – at Suave Boutique (@suave_boutique_ca). 

Mano Duggal, owner of Phidon Pens (@phidonpens), arrayed in spectacular pearls from Taleen Jewellers (@taleen.jewellers), unwinds with oysters and a drink at Cambridge Mill (@cambridge_mill). 

Content creator & photographer Em Rowsell (@em_rowsell) meanders through The Art of Home (@theartofhome) sporting a handbag from Erban Corner’s Cambridge location (@erbancorner). 

Kayla Zawiski, owner and farmer at event venue Waterhill Farm (@waterhillfarm), cuts a striking figure in a top from BRAE by Gadsbys (@braebygadsbys) while setting out to assemble a bouquet at Riverside Florist (@riversideflorist). 

PHOTOS BY DUSTIN SEABROOK (STILL CREATES | SOAK FILM)

WHEN ‘FRIENDS OF THE MAG’ RAISA AND JON GAVE THEIR WONDERFULLY-RUSTIC CABIN IN KEARNEY, NORTH MUSKOKA, A COMPLETE MAKEOVER, THEY TRANSFORMED IT INTO
PAPER BIRCH CABIN – THE MOST SERENE (AND PHOTOGENIC) THREE-BEDROOM
AIRBNB RENTAL COTTAGE IMAGINABLE. DOCK WITH REQUISITE MUSKOKA CHAIRS? CHECK. SCREENED IN PORCH WITH LAKE VIEWS? CHECK. EXPANSIVE WRAP-AROUND DECK? 

CHECK. MATURE FOREST CANOPY? CHECK. WHEN YOU’RE DREAMING OF GETTING AWAY FOR A FEW DAYS AND NIGHTS THIS SUMMER OR FALL, BE SURE TO SEARCH AIRBNB.CA
FOR THIS SLICE OF HEAVEN. 

PAPER BIRCH CABIN 
KEARNEY ON 
instagram.com/paper_birch_cabin 

WORDS & PHOTOS BY CHRIS TIESSEN 

It’s the last Friday evening in May and, as per usual, Guelph is alive with activity. On top of College Hill, at the University of Guelph’s 8,500-seat Alumni Stadium, the Toronto Argonauts are preparing to battle the Hamilton Ticats in CFL pre-season action. Closer to downtown, outside Double Rainbow Café, the Ward Night Market – featuring local vendors, live music, and treats – is getting underway. Next door to the Market, Standing Room Only – Canada’s smallest bar – is (not surprisingly) already at capacity. A few blocks away, in a shaded green space by the confluence of the Speed and Eramosa Rivers, organizers of the Guelph Potters Market are busy setting up for their fifty-plus potters’ two-day event. All across the downtown core, sidewalk patios – facilitated through the ‘Seasonal Patio Program’ – are full with patrons eager for cold drinks, tasty food, and memorable times. 

There’s always lots to see and do in Guelph. And yet there has never been a straightforward way to easily plot out a multi-day itinerary of things to do, spots to eat, and places to stay in the Royal City. Until now. For at the same time that the Argos are in the midst of routing the Ticats 25-14, the TOQUE team of Cai and me are attending a launch event at Spring Mill Distillery (John Sleeman’s stunning foray into the craft spirits world) for a new online portal designed to make doing, eating, and staying in Guelph a breeze. 

We are here to celebrate the Royal City’s new rallying brand, ‘Gather In Guelph’, which, as the motto decrees, proclaims that ‘connection is at the centre of community’. 

This evening’s Spring Mill launch is a single component of a larger three-day whirlwind press junket that Destination Marketing Guelph (powered by the Chamber of Commerce), in collaboration with local business partners, has organized for out-of-town food writers and lifestyle bloggers. Further components of this promotional junket include a downtown tour led by Lynn Broughton of Taste Detours, visits to Cox Creek Cellars (for wine and cider tastings under a blue sky), the Guelph Farmers’ Market (for local produce, artisanal cheeses, and flash-fried Mennonite donuts), Royal City Brewing Co (for pints of the good stuff), The Boathouse (for ice cream and canoe rentals), and more. Cai and I, veterans of the Guelph scene who have regularly reported on these Royal City attractions, are focused on the Spring Mill event. 

Beginning with a warm welcome by Guelph Mayor Cam Guthrie (who manages to sneak away just in time to watch his beloved Ticats fall at the hands of the Argos), the evening includes a tour of the distillery by John Sleeman himself, who regales us all with tales of bootlegging escapades related to an early-twentieth century clandestine distillery that was very likely run by his family out of this very building. The night’s lavish four-course dinner – provided by The Seed (a non-profit project of the Guelph Community Health Centre), Chef Pi Reyes (of Pi-vate chef), The Neighbourhood Group (whose restaurants include The Wooly, Miijidaa, Park Eatery, and Borealis Grille), and Megan Ferraro of Cellar Bakery – includes, of course, glorious cocktails concocted by the Spring Mill team. 

The real star of the evening, though, is the ‘Gather In Guelph’ online portal – a one-stop shop designed for locals and visitors alike to organize and ignite their next stay in the Royal City. Visit gatheringuelph.com to start planning your adventure. 

IF YOU HAVEN’T STOPPED BY WILLIBALD FARM DISTILLERY & BREWERY RECENTLY, YOU’RE OVERDUE FOR A VISIT. CHEF BRIAN MCCOURT’S NEW MENU – WHICH RELIES HEAVILY ON SEASONAL LOCAL INGREDIENTS – IS AMONG THE MOST DELICIOUS IN THE REGION. PORK AND BEEF (FOR THE PASTAS AND BURGERS) FROM AYRSYDE FARMS. FLOUR (FOR THE FIVE-DAY FERMENTED PIZZA DOUGH) FROM OAK MANOR ORGANIC. PRODUCE (FOR THE SUMMERY SALADS) FROM LITTLE GREEN FARMS AND ALEXANDRA’S FARM. AND, OF COURSE, CRAFT BEER AND SPIRITS FROM WILLIBALD’S OWN BREWERY AND DISTILLERY. OH, AND A TERRIFIC NEW OUTDOOR TERRACE, TOO. (BYE BYE BIG WHITE TENT.) VISIT DRINKWILLIBALD.COM 

WORDS & PHOTOS BY CHRIS TIESSEN 

What’s better than receiving a bouquet of flowers (as a treat from yourself or from someone else)? Receiving a bouquet of flowers that are locally-grown and fresh-cut, of course. And on the regular, too. For the past four years Emily Harman (with help from husband Andy Harman) has been making this experience a reality by offering Flower Subscriptions – including Springtime Tulip Subscriptions and Harvest Subscriptions (available now) – for folks across Wellington County. 

And subscriptions are only the beginning of what Emily works hard to accomplish on Mapleton Acres, her fifty-acre farm that boasts 1.5 acres of flower beds. She also hosts flower experiences – including flowery date nights in the field, opportunities to ‘cut-your-own- flowers’ (a first for Wellington County), adult- and-littles experiences, and a myriad of in-the- field workshops. If you’ve ever wanted to learn how to create basic flower arrangements, how to press flowers, or how to craft dried floral wreaths, look no further than Mapleton Acres Flower Farm where you will find plots overflowing with dahlias, sunflowers, yarrow, tulips, and more. 

‘This fall,’ Emily notes while she guides me through a sea of mid-June emerging flowerbeds, ‘we’ll plant over sixteen thousand tulip bulbs, and will have more than sixteen fifty-foot rows of dahlias in bloom.’ And that’s just the beginning. When Emily and her small team aren’t busy on the farm, she’s off-farm flowering for weddings and popping up with fresh-cut flowers at regional craft markets: like MktMkt, EtsyWR, Wonderfully Made, and others. 

Oh, and Emily’s own cute Flower Farm Shop at Mapleton Acres is always stocked with blooms, and is open year-round on Mondays from 8am to 3pm, Thursdays & Fridays from 10am to 7pm, and Saturdays and Sundays from 8am to 3pm. 

Like so many other remarkable producers, farmers, and food businesses that dot Guelph and Wellington County, Mapleton Acres Flower Farm is a partner of Taste Real – a County of Wellington program that promotes local food and facilitates valuable connections among farmers, food businesses, consumers, and craftspeople alike. That includes flower growers like Emily, whose business is a model for regional entrepreneurship and beautification. Learn more at mapletonacres.com and tastereal.ca 

DIGGING IN TO UPTOWN WATERLOO’S PATIO MENUS 

PREAMBLE & PHOTOS BY CHRIS TIESSEN 

HERE’S A STATEMENT I’D BE PREPARED TO DEFEND: UPTOWN WATERLOO PATIOS JUST HIT DIFFERENT. THE EXPANSIVE RAISED DECK AT ETHEL’S LOUNGE. THE QUAINT, INTIMATE BACK TERRACE OF THE JANE BOND. THE SECOND-STOREY OASIS AT THE HUETHER HOTEL. THE SHADED VERANDA AT BEERTOWN. AND THERE ARE MORE. SO, IN LATE JUNE, THE TOQUE TEAM VENTURED UPTOWN TO ENJOY FIVE DIFFERENT DISHES (PAIRED WITH DRINKS) ON FIVE UNIQUE UPTOWN PATIOS. THE BAUER KITCHEN. RED HOUSE. PROHIBITION WAREHOUSE KITCHEN & BAR. SEVEN SHORES. AND THE RE-IMAGINED SOLÉ. 

LOOKING TO SATIATE YOUR HUNGER EN PLEIN AIR? THERE ARE MORE THAN A HANDFUL OF REASONS WHY UPTOWN WATERLOO PATIOS SHOULD BE ON YOUR RADAR. 

RED HOUSE 
30 WILLIAM ST W UPTOWN WATERLOO
REDHOUSEUPTOWN.CA 

‘Shrimp & Pineapple Curry’ (red onion, cherry tomato, bok choy, lemongrass-steeped basmati, yellow cocunut curry sauce). Enjoyed with a white peach & ginger sangria. 

THE BAUER KITCHEN 
187 KING ST S #102 UPTOWN WATERLOO
THEBAUERKITCHEN.CA 

‘Szechuan Seared Yellowfin Tuna Bowl’ (avocado, ripe mango, cucumber, pickled radish, carrot, sushi rice, cabbage, crispy shallot, cilantro, tamari ginger lime dressing) & ‘Pesto Primo’ pizza (soppressata calabrese, roasted garlic, red onion, blue cheese, mozzarella, basil pesto).Paired with a ‘Dal Giardino’ (1oz malfy gin con rosa, 0.25oz st. germain elderflower liqueur, 2oz xoxo sparkling wine, 2027 cellars egg whites, dried rose petals). 

PROHIBITION WAREHOUSE KITCHEN & BAR 
56 KING ST N UPTOWN WATERLOO
PROHIBITIONWAREHOUSE.COM 

‘Jalapeno Cheddar Burger’ (two 4oz beef patties, jalapeno rings, cheddar, crispy onions, bbq sauce, lettuce). Paired with a pint of Carlsberg. 

SEVEN SHORES 
10 REGINA ST N UPTOWN WATERLOO
SEVENSHORES.CA 

‘Chipotle Beef and Cheddar Wrap’ (sliced beef, chipotle mayo, cheddar, lettuce, tomato, in a lightly grilled wrap). Enjoyed with a bottle of fresh-squeezed orange juice. 

SOLÉ UPTOWN 
83 ERB ST W, BUILDING TWO UPTOWN WATERLOO
SOLE.CA 

‘Baked Salmon’ (corn, tomato, avocado & lime salad, creamed corn soubise). Looking good
with a ‘Limoncello Fizz’ (1.5oz limoncello, 0.5oz absolut vanilla vodka, lemon juice, egg whites, dried lemon & thyme). 

PREAMBLE & PHOTOS BY CHRIS TIESSEN 

WHILE THE FINE FOLKS AT GUELPH’S PARAMOUNT SPORTS SPEND MUCH OF THEIR TIME IN THE SHOP HELPING CUSTOMERS FIND THE RIGHT GEAR TO HIT THE TRAILS (IN THE SUMMER) AND SLOPES (IN THE WINTER), THEY STILL MAKE SURE TO CARVE OUT TIME EACH WEEK TO SHRED THE GNAR AT AREA TRAILS – AND FINISH UP WITH NOMNOMS AND PINTS AT LOCAL WATERING HOLES. IN EARLY JUNE, THE TOQUE TEAM JOINED PARAMOUNT CO-OWNER LEE FERNEYHOUGH AND FORMER PARAMOUNT EMPLOYEE (AND CURRENT NORCO INSIDE SALES REP) STEPHANE GUENETTE FOR A FRIDAY MORNING SESH AT GUELPH LAKE’S PHENOMENAL GORBA TRAILS FOLLOWED UP BY 

A POST-RIDE LUNCH AND BREWS AT GUELPH’S BAKER STREET STATION. IT SURE DOESN’T GET MUCH BETTER THAN THIS. VISIT PARAMOUNTSPORTS.CA FOR ALL OF YOUR RIDER NEEDS, AND BAKERSTREETSTATION.CA TO SUSS OUT ITS NEW SUMMER MENU. 

RECIPE BY MIIJIDAA CAFÉ & BISTRO BEVERAGE MANAGER JESSICA MORRIS 

COTTAGE SEASON HAS ARRIVED. TO CELEBRATE THIS ANNUAL MILESTONE MIIJIDAA MIXOLOGIST JESSICA MORRIS HAS CREATED THE ‘SMOKING TREE SIPPER’, A FUN TAKE ON THE CLASSIC ‘OLD FASHIONED’ THAT INCORPORATES AMARETTO FOR DEPTH AND LEANS HEAVILY ON TWO OF COTTAGE COUNTRY’S UBIQUITOUS TREE SPECIES: THE MIGHTY BIRCH AND AROMATIC CEDAR. FIND A DOCK AND ENJOY. 

SMOKING TREE SIPPER 

Method: Stir, strain, top
Glass: Rocks glass
Garnish: Top Shelf Preserves’ maraschino cherry 

2oz Gooderham + Worts rye
.25oz Elora Distilling Co amaretto 

.25oz birch syrup
3 dashes Angostura bitters 

Directions: Pour all ingredients over ice in a mixing glass and stir. Torch a cedar slab and smoke the glass. Once the glass is nice and smoky, strain the chilled ingredients over fresh ice. Garnish with a maraschino cherry. Sunscreen not included. 

Nikki Rana, an incoming systems design engineering student at UW, was awarded the Ted Rogers Legacy Scholarship, a prestigious award valued at $100,000 over four years. Rana, a Cambridge native, is one of only ten annual recipients of this scholarship, recognized for her academic excellence, volunteerism, and overall deservingness.  

Awarded on her birthday, this scholarship will significantly impact Rana’s university experience, allowing her to live on campus instead of commuting three hours daily. “The scholarship really meant that I had the privilege of choice. It meant that I didn’t have to choose between having just this or that. I could actually have the choice to live on campus for university without taking loans, get invested by joining extracurriculars, and not worry about getting a part-time job on the side,” Rana shared.

Rana’s journey to UW began early, influenced by her two older sisters who also graduated from the university. “I’ve always been on campus, sometimes being dragged around with them while they were going to a class or conference. Because of that exposure, I really loved just going into engineering [buildings] and seeing the solar panel cars, people working on design teams. It was so cool,” she recalled.

Her passion for engineering was further ignited through various high school programs and volunteer opportunities. “My high school experience got off to a funky start with the pandemic, but I joined online STEM camps, did the Engineering Science Quest (ESQ), and volunteered for ESQ. That was a really nice transition into seeing how I can use these skills in other parts of my life,” Rana explained.

In addition to her academic pursuits, Rana has been an ardent volunteer, teaching coding and math to girls and participating in her local youth council. “Volunteering has always been important to me. It’s about giving back and inspiring others, especially young girls, to pursue STEM fields,” she emphasized.

Rana’s parents moved from Pakistan to Canada to provide better opportunities for their daughters. This scholarship represents a culmination of their efforts and hard work. “For me, this is not just my accomplishment but also my parents’. Their sacrifices made this possible,” Rana stated.

Reflecting on her journey, Rana shared advice for future students: “Success is achievable for anyone. It’s about trying a little bit every day and staying committed to your goals. You don’t have to do something spectacular — consistent effort is key.”

As she prepares for her first semester at UW, Rana is eager to engage with the campus community and explore various engineering groups for women. “Tell everyone on campus I’m excited to be there. I’m excited to get chased by geese, I’m excited to get like, you know, shawarmas from Lazeez. I’m excited to have all those firsts,” she added with a laugh.

Rana’s story is an inspiring example of perseverance, dedication, and the transformative power of education. As she embarks on this new chapter, the UW community eagerly awaits the positive impact she will undoubtedly make.

Activate Gaming, the world’s first “active gaming facility,” held a grand opening ceremony for its Cambridge location this past Monday, June 22. Imprint was invited to cover the event, and yours truly was the lucky one chosen to sample what it had to offer.

To ensure I would form an unbiased opinion, I went into this ordeal blind. I had never heard of Activate so I didn’t know what I was getting myself into and didn’t fall victim to any of their marketing (yet).

Even before I entered the facility, I was already impressed with how convenient the place was to access. From the Waterloo bus terminal, you only have to take bus number 25 for around 30 minutes before you reach the plaza where the facility is located in. Already one point for Activate, and we’re just getting started.

At the entrance, I was greeted by an employee maintaining the waitlist, for customers and for media representatives like me. After signing in, I was then offered a mocktail and an energy bar to “fuel me for the upcoming activities.” As I am unfortunately in the process of losing weight for an upcoming weightlifting competition, however, I was forced to decline. I was then guided towards the front desk where two enthusiastic employees helped me get settled in. I received two wristbands: one to serve as a locker key, and one to keep track of how much time I had to play the games. At this point, my curiosity about the place was piqued by how professional and clean everything looked. I caved and asked them what Activate was. Their answer? “You’ll see soon enough.”

I was handed off to another employee who was tasked with giving me a tour, and they immediately led me into what I would call the “real” facility. It was essentially a hallway with 10 rooms in total, and these rooms housed one of Activate’s wide assortment of games. The most popular, they told me, were Strike and Grid / Super Grid. Other games offered were Hoops, Pipes, Laser, Hide, Control, and Portals.

Seeing as it was a Monday afternoon, I was not able to find a plus one to come with me. However, the employees were more than kind enough to partner up with me to give me the full experience.

We started with Grid, whose room contained a floor constructed entirely of square panels that lit up different colours. With Grid and most other rooms, there were also sub-categories of games to choose from. The mini-game Zone was apparently the easiest for beginners to grasp, so we started with that. Once we were in the room, we were left in the dark for a while until a large, booming voice intoned “RED IN 5, 4, 3…” while the employee screamed at me to find a red panel to stand on before the time runs out. Using every muscle fibre in my legs to accelerate, I was lucky enough to make it, but I was only given a literal second of rest before the same voice returned with “BLUE IN 5, 4, 3…” Needless to say, the game had my heart rate peaking within minutes. The fear combined with the exercise was a surprisingly fun combo, and I could see how Activate was tricking kids to become active again.

After Grid, we moved onto Strike, whose room contained a panel of screens and some softballs. What we had to do here was throw balls at the screens which had asteroids hurtling towards us while simultaneously avoiding ones with satellites. Despite having a horrible throwing arm, I thoroughly enjoyed this game as well. If anyone plans to play this one, I recommend you bring someone who plays baseball.

We then moved on to a more classic arcade game: Hoops, which was basically basketball lite. I spent the most time in this room, trying out most of its subgames. One had us answering trivia questions by shooting at baskets that corresponded to the correct answer. Others had us trying to score as many points as possible before the time ran out. Another had the backboards continuously light up at certain times, indicating when we had to shoot to score points. You can’t go wrong with the classics, and Activate does a great job here too.

While I couldn’t play all the games, I did have the opportunity to meet the masterminds behind Activate — Megan and Adam Schmidt — and learn more about how Activate was born. The Schmidts were originally owners of an escape room game facility in Winnipeg. In 2018, they wanted to expand their franchise but found it difficult to do so given the industry-associated constraints of designing physical rooms, updating rooms across the country promptly, etc. This ultimately led them to their backyard shed, where they would work tirelessly to brainstorm a business model that would overcome these barriers. After raising a couple million dollars from their old company and banding with some engineers, they were lucky enough to open their first location in 2019.

Then COVID happened, which rendered growth and expansion difficult to say the least. Nevertheless, they persevered and since 2022, their team has grown from 10 people to more than 150 in their central Winnipeg corporate location. Activate now also has 35 locations across Canada, the US, and the UK and is set to open another location in Dubai.

Their journey was also one that was quite serendipitous. Megan is a University of Toronto and Western University alum and was a practising physiotherapist before the business took off. Adam is a Conestoga alum who worked as a pilot. The Schmidts’ accomplishments only go to show how the entrepreneurial spirit lives within everyone, and all we have to do is just put in the effort to find it.

After I was tired out from playing, I was then led outside to where food was being served, which included pork sliders, aged cheddar, and a salad bar. They pulled no stops on the food for their grand opening. The final cherry to top off my experience was getting a free $50 Stanley Cup, which I am using as I write this.

All in all, I was very glad to have been able to experience Activate. I highly recommend anyone in the KW region to give it a try — whether you’re 8 or 88 years old, you definitely will not regret it.