Month: April 2013

 

By the end of August, the municipal portion of the Morrisburg Collegiate Institute redevelopment  could be complete.

The ongoing $4 million renovation project that will provide a new home for South Dundas’ municipal administration, a new home for the Morrisburg location of the St. Lawrence Medical Clinic and a new home for the Morrisburg library, is progressing very well, according to Don Lewis, South Dundas manager of buildings and facilities.

Lewis regularly meets with the contractors, and is impressed with the constant and steady progress being made with the renovation. 

“I go there two times a week and every time I go there is something new to look at,” he said. 

So far, the project is about a week ahead of schedule. 

By mid August, the contractors will likely have the second floor and third floors of the building ready for South Dundas township to start moving in, according to Lewis. 

Once the municipal portion of the building is ready, the contractors will then turn their full attention to the clinic portion of the building which will be housed on the first floor. When the clinic moves into their new space, the library renovation commences.

The entire project will be completed by the end of this calendar year. 

“As of April 11, we are on schedule and there have been no unforeseen costs to that date,” said Lewis.

Bourgon Construction was given the keys to the building December 2. 

In January the abatement of asbestos and lead paint in the building was complete. 

Now, the basement has been filled, the concrete floor has been poured, the steel wall studding is in, and the drywall on the second and third floors are 90 percent complete. Blocks are being laid for the elevator shaft, and that too should be complete this week.

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Turning the beach into the true focal point of the Iroquois waterfront is the main attraction of the Iroquois waterfront plan, which was presented to the community Monday, April 15, at the Iroquois Civic Centre.

A crowd of about 60 people gathered to view the effort of the The Iroquois Waterfront Committee, which  spent two years researching and consulting the public to define a vision of the Iroquois waterfront reflective of the community’s wants and needs. 

Judging from the reaction of those on hand, their diligence paid off, as they were able to deliver a plan that brought only positive response from the audience.

The committee based the plan presented directly on the results of a survey distributed to Iroquois residents. 

That survey showed that residents strongly supported enlarging the beach and strongly supported the waterfront being used for recreational purposes. It also showed strong opposition to any, even limited, residential use of waterfront lands.

“The response was gratifying,” said Howard Kirkby, committee chair. 

“This plan is reflective of the community’s wishes.”

The response rate to the surveys was about 10 to 12 per cent, according to committee member Jim Wilson, saying that was a very good response rate.

The vision presented, with the help of landscape architect Wendy Graham, suggests finding a way to pay homage to the few remaining historical markers from pre-Seaway days, but the thrust of the plan is focussed on two things: the recreational pathway system and the beach.

The plans propose making the sand area of the beach much larger and suggest moving the parking lot further away from the sand area to allow for more recreational opportunity. 

Graham suggested that the pathway system, rather than ending in the beach parking lot, should pass between the beach and the parking lot, and travel onward, potentially linking to the regional trail system which already exists, but currently passes through Iroquois along County Road 2. 

The plan also suggests completing the pathway system and filling in any existing missing links, to make it more attractive, accessible and user friendly. 

Another suggestion in the plan is to move the tourist information booth location more towards the waterfront, away from the plaza.

They have suggested the Forward House, which is ideally located on the way to the Seaway locks, the town’s main tourist attraction, and at the edge of the waterfront park, become the new tourist information centre.

“We understand that we have to do this one step at a time, but we have to take control. We can’t wait. There are many ways to make our waterfront more significant and the more people who see what we have, the more clout we will have to get things done,” said Kirkby.

“We want to take back our waterfront from history. We want it to be vital. We want to make Iroquois whole again,” said Wilson.

When it was pointed out that there was a generation missing from the audience, namely parents with young children, who will most likely see the benefit of the proposed improvements, the committee agreed that there is a need to find a way to tap into that generation and get them involved.

“Yes, we should focus on getting parents with young kids involved, and to tell them that we need their input and to get them contributing,” said Kirkby. 

 “Young families in Morrisburg saw a need and they went out and did something about it. We need more involvement from everyone. The only way to make improvements is to get involved.”

Wilson pointed out that this community supports a huge soccer program and that is proof that there is no lack of interest in recreation in this community. 

“We need to tap into that. Making our beach a recreational gem has the potential to do that,” he said. “This committee intends to continue. This isn’t the end. We have defined a vision, and now this is the beginning. It is a vision that we want to see realized and it is our responsibility to try and realize it with the help of the community and political leaders of all levels.

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“This year’s trade show should be a great one,” said Joey van Koppen, chair of the South Dundas Chamber of Commerce Trade Show organizing committee.

The annual event is set to take place April 19 and 20, at the Morrisburg Arena. 

“I’m really hyped about this year’s event. We’ve been using all different kinds of media to get the word out,” said van Koppen, who is expecting a large crowd.

“We are in a sold out position, as far as vendors go,” said Geraldine Fitzsimmons, office manager with the South Dundas Chamber of Commerce. “We will have well over 70 vendors on site.”

“We have a great line up of events too,” said van Koppen. “I just wish we had more room.”

This year is about the third consecutive year that the trade show has sold out its vendor booths, filling the Morrisburg arena venue.

“We’ve been working really hard to keep our successes rolling,” said van Koppen, of the organizing committee.

“Not only do we have something for everyone, but this year we are introducing one of our most exciting events ever – Ask the Experts,” said van Koppen.

A line up of experts will be available at the trade show to spend time answering questions from anyone. 

“Whether you are interested in natural medicinal remedies, renovating your home or organizing your garden, all you have to do is drop by and ‘ask the experts,’” said van Koppen.

Exhibitors are ready to promote their products, and many will be selling goods on site.

“A lot of the vendors from last year’s show told us they got  a lot of good leads and business from the trade show last year, so they are really excited to be back this year,” said Fitzsimmons.

“We are also excited to be welcoming some new vendors this year too,” she added.

The Morrisburg and District Lions Club will be selling food at the trade show. They plan to offer a chicken barbecue and a pancake breakfast, which is new this year.

South Dundas Fire and Emergency Services will do an extrication demonstration on site, Saturday, at 10:30 a.m. A Sears fashion show will be presented by the Iroquois Sears store, Friday at 6:30 p.m. and Saturday at 11 a.m.

The lineup of experts will be posted at the trade show.

Throughout the weekend event, the Iroquois-Cardinal Masons will set up a Masonichip, child identification clinic, to gather vital information for parents should it be needed in case of emergency. (See related story; page 2)

The trade show kicks off the evening of April 19. 

Opening ceremonies will take place at 6 p.m. Two grade 7/8 students from Timothy Christian School in Williamsburg will be singing O Canada.

Adults who attend the South Dundas Chamber of Commerce Home and Trade Show are welcome to enter a free draw at a chance to win one of the ten, $100 prizes. “This is a great draw,” said Fitzsimmons, “Not only does someone get the joy of winning the prize, the prize is $100 to spend at the business of one of our trade show vendors, so the vendors win too.”

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Last brought to South Dundas in 2008, the important and well received MasoniCh.I.P Child ID Program is being brought back to the area this year.

MasoniCh.I.P is a program whereby the local Masonic Lodge, free of charge, welcomes families to have information about their children gathered that will be invaluable should the child ever go missing.

“It is our sincerest hope that no family will need the resource provided in our packets, but if the need should arise, the information on the CD, that you are provided through our program, will be instrumental to law enforcement agencies in the recovery of a missing child. 

It only takes 42 seconds from the time the CD-Rom is loaded into the police computer for the Amber Alert broadcast to be sent throughout North America,” reads a press release from the Masons.

Don Salt, a member of the local MasoniCH.I.P clinic organizing committee, with the Iroquois-Cardinal Masons, Friendly Brothers Masonic Lodge #143, said that the first in a series of clinics that will be held throughout the year will take place April 19 and 20. 

They will have the clinic set up in a booth at the South Dundas Chamber of Commerce Home and Trade Show at the Morrisburg Arena.

In 2008, about 300 children participated in the local clinics and the Masons are hoping that they will be as well received this time around. 

“The children who were done at the last clinics, should be re-done,” said Salt, as they have certainly changed in five years. 

While some of the information stays the same, such as DNA and fingerprints, updating information such as height, weight and photos is very important.

Salt, who is a retired law enforcement officer, stresses the importance of this information and says that parents should try and get their teenage girls to participate in the  program. 

“To put it bluntly, they are the group at the highest risk,” says Salt.

Salt hopes that parents of all children, no matter the age, will seriously consider bringing them to the clinic at the trade show this weekend.

The MasoniCh.I.P. Child ID Program consists of five major components – vital child information, digital fingerprints, digital photographs, a digital video and swab for DNA.

All of this data is burned on to a CD, and given to the parents or guardian. 

Security and privacy are of the utmost importance; therefore, it is significant to note that the Ontario Masons keep nothing on file, with the exception of the permission form signed by the parent, prior to participation in any event. 

It costs the Masons about $3 per child to gather the information for parents, a cost which the local Masons Lodge gladly covers.

“If it helps find one child, it is more than worth it,” said Salt. 

The organizing committee plans to set up a couple of other clinics locally later this year; one at the South Dundas Soccer Tournament in Iroquois and one at Williamsburg Harvestfest.

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Maddie is a 5 year old Chocolate Lab. She has been spayed and is everybody’s dream dog. She loves to cuddle and in fact just totally loves people. A mature, quiet dog, she would easily fit into absolutely any family setting. (pictured top)

 

Bella is a well-behaved Black Lab/Rottie mix. She is three years old and presumed to have been spayed. She too is a mature, calm dog, probably best suited to a family with no children or other pets.

 

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Two years, ninety pounds lighter and feeling great, Raw Chef and Wellness Coach Dwight Saunders is now offering his knowledge of a lifestyle change that for him, and many others, has led to better health.

Sometimes called the “raw food diet” the change to eating completely raw, unprocessed food is not so much a diet, as a lifestyle.

The fundamental principle of “rawism” is that plant food in its most natural state–uncooked and unprocessed–is the most wholesome for the body. A raw food diet is rich in nutrients, full of fiber and low in fat and sugars. It does not include meat. Heating food is acceptable as long as the temperature remains below 118ºF. Above that and the natural enzymes in food are destroyed.

Saunders and partner Helder Ambrosio, who live in Morrisburg, now operate their business Aura Escapes in three locations in the Iroquois Shopping plaza. They have their Aura hair salon, their Auro Arts Studio where they hold Fabric Sculpture Workshops and their Culinary Arts location where Dwight offers Raw Foods Workshops along with exciting themed Culinary Workshops.

“When I say raw food, that doesn’t always mean cold,” explained Dwight as he prepared for a February 23 Workshop attended by Tina Connolly of the Shanley area, Paul Donovan of Brockville and Bonnie McNairn from the Morrisburg Leader.

He kicked off the day-long workshop by going over safe food handling practices and then a brief talk on “high speed blenders which replace the stove and the food dehydrator which replaces the oven.”

“A lot of people think it is more time consuming to make raw food. There is a lot of prep work, but more people like me don’t have the time, so we rely more on fresh ingredients.”

Saunders also stressed that “there are no peanuts used on the premises, there is no gluten in any of our classes and there is no dairy in our classes.”

From there the class watched as he prepared non-dairy milk (from dried almonds that had soaked overnight) and water.

The non-dairy milk then became the base of a Basic Fruit Smoothie to which was added frozen fruit (berries and pineapple) and ice.

Next began the preparation for lunch done by the students who followed the recipes provided by Dwight. Lunch included Dwight’s Carrot Ginger Soup, Kale Salad, and Chipotle and Tahini Broccoli salad with Cauliflower rice.

The soup became slightly heated from the blender and was served warm. Both the salad and rice were quite tasty. The rice, as implied, was made from fresh cauliflower, pine and macadamia nuts, miso, and cold-pressed sesame oil. All went into the food processor and processed until fluffy and rice-like. 

In addition, the students dined on Kale Salad with ingredients that included avocado, tomato, cucumber, bell pepper, garlic, lemon juice, chopped dates, Himalayan crystal salt, black pepper, nutmeg, raisins and hemp seeds.

Dessert was Chocolate Mousse made from ripe avocado, dates, cocoa and water and spooned into a raw food pie crust made from almonds, raw honey, dates, salt and vanilla.

After lunch the group set to work on preparing the evening meal which was taken home. That included the preparation of a marinara sauce, noodles made from zucchini and fresh and light carrot cake topped with cashew cheese frosting.

“Cooked food we eat with our pallet; raw food we eat with our brain,” says Dwight. “When we eat cooked food, our liver and brain are still looking for something more.”

“Until I ate raw, I didn’t know what is was to be full. I could always eat more. Now I don’t.”

Dwight explained, the raw diet provides an alkaline diet that is disease preventative, while a cooked diet is an acid diet “which provides a place for disease to grow. That’s why we are clogged.”

He says that there are various reasons that people will consider a “raw diet”. Some are looking to lose weight, others to detox and still others just to become healthier. People with certain allergies and health issues are also looking to raw food diets. It is important to note that peanuts are not used; however, many other nuts are staples.

“If you can get to 80 percent raw, then you are on your way to success…and there is still room for some meat.”

“There is nothing better than having your own garden and eating from it. When you grow your food at home, you know what you put in it.”

Two years ago, Dwight says he had some serious health issues.  “I do have good health now, as before I didn’t. I was vegan for most of my life, but as a vegan I could still have french fries.”

In the past year, Dwight has spent a lot of time translating his grandmother’s recipes to “raw food recipes”, a lot by trial and errors. “I needed to figure out what would give me the same consistency. What I could use say in the place of an egg. “I’ve done the work, and I keep coming up with new ideas. Sometimes it’s an accident,” he says recalling times when he has thrown in a wrong ingredient and come up with a really good taste.

Dwight says that when he went to raw, “it was like night and day. In just weeks and I saw the difference. I had been on diets, but this is not a diet. It’s making a simple life change. You aren’t depriving yourself of anything. More and more people are realizing that what we are eating is making us be in pain.”

Dwight does encourage anyone who is considering a raw food diet to attend his workshops. Literature also advises that people ease into the diet gradually. 

Dwight is currently offering Raw Foods Workshops once per month with the next coming up on April 27.

Exciting themed Culinary Workshops include a Lebanese theme on April 28. Themes range from Thai, to Mediterranean, Mexican, Italian, etc.

The facility can handle up to 12 people, but Dwight prefers groups of six to 10.

The workshop fees are $95 per person and include the workshop and meals. Pre-registration is a must by calling 613-543-4444.

Dwight will also do evening dinners for groups. “People will ask for this or that often for a girls’ night out, but now couples dinner parties are becoming more popular.”

Also coming up on the Aura menu are monthly organized dinners to allow people to come in and “get a taste of what we are all about.”

In total there are 12-15 different kinds of classes that Dwight will be entertaining, everything from seasonal pickle and jam making, to producing non-dairy cheese. Week-long youth camps are also in the works for this summer. For more information please visit www.auraculinaryarts.yolasite.com

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