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APRIL ISSUE: Our 15th anniversary Issue is on newsstands today!

THE 15TH ANNIVERSAY ISSUE

It has been an era of quick-paced change for a capital that has, since amalgamation, rapidly morphed from big small city to small big city. As Ottawa Magazine commemorates 15 years of covering the capital, we’ve put together an enlightening retrospective of our favourite moments — features and photos that immortalize our city in transition

 

Letter from the Editor

The timing of Ottawa Magazine’s 1998 launch could not have been more fortuitous. The very next year, the province passed the City of Ottawa Act providing for the 2001 amalgamation that saw six former cities (Ottawa, Nepean, Kanata, Gloucester, Vanier, and Cumberland) join with four former townships (West Carleton, Goulburn, Rideau, and Osgoode) and one former village (come on down, Rockcliffe Park) to form the Ottawa we know today. Those first few post-amalgamation years were contentious ones, creating ample fodder for a city magazine. But, more importantly, the formation of the new Ottawa marked the beginning of an era of unusual change in the capital, not only transforming the way our city operates but, more importantly, redefining how we, as residents, view our hometown.

When we talk amongst ourselves, we still self-identify by geography (east enders, west enders, south enders, for example) and neighbourhood, but when’s the last time you answered Nepean or Vanier when asked what city you hail from? Ottawa Magazine has been privileged to be part of the ongoing conversation around what Ottawa is and where we’re headed. As the magazine celebrates its 15-year anniversary — and that 15-year discussion — we take the opportunity to look both backward and forward.

On the light side, the 15th-anniversary feature highlights some favourite covers and how they came to be, and pokes fun at politicians past and present with a spotlight on 15 years of political cartoons. We also remember 15 features — some weighty, some light — that continue to resonate. Looking forward, 15 notable residents tell us about their Ottawa — how they came here and where they see the city in 15 years’ time. Enjoy the ride.

COMING UP:  Steady. Historically it’s a word used as a dig by Ottawa detractors. But as the real estate market in other major cities cools, the capital owns its moniker with pride. No worries here of bubbles and downward spirals. Steadiness is a good thing as locals head into the spring/summer buying season in a positive frame of mind. This year our annual May real estate edition is themed around neighbourhood enclaves as we explore some hidden and not-so-hidden gems, searching out communities with that all-important “it” factor.

Sarah Brown, EDITOR

feedbackottawa@stjosephmedia.com

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URBAN HIPPIE: Previewing the city’s Greenhouse Gas Roundtable on March 23

Urban Hippie by Jen Lahey is published every second Tuesday at OttawaMagazine.com. Follow Jen on Twitter @Jen_Lahey.

This week, the City of Ottawa is finally doing something that environmentalists have been pushing it to do for awhile: it’s taking the first step toward addressing its out of date policy on climate change. The city’s Air Quality and Climate Change Management Plan (AQCCMP), which expired at the end of 2012, will finally get the attention of politicians at a Greenhouse Gas Roundtable on March 23.

The AQCCMP was developed in 2004 and set out targets for reducing the city’s greenhouse gas emissions.  So far, the city has made some progress, but hasn’t met its greenhouse gas reduction targets in any of the set out areas, not by a long shot.

A report by Ecology Ottawa, an environmental non-profit in Ottawa, points out that “[i]n 2012, [City] Council received the 2004 and 2008 Greenhouse Gas Inventories, which showed progress at the ‘corporate’ level (against a 30% target, a 12.5% greenhouse gas reduction was achieved, principally by capture and utilization of landfill gas) but not much progress at all at the ‘community’ level (community emissions representing 95% of all local emissions increased 0.9%).”

So what does a group like Ecology Ottawa hope to see happen at this weekend’s Roundtable? According to Trevor Haché, the group’s policy coordinator, two things would make the event a huge win.

First, he wants to see the city actually commit to developing Ottawa’s “next generation climate change action plan, which necessarily includes a focus on community [greenhouse gas] reduction targets consistent with national best practices.”

A second sign of success? Haché says the city needs to put its money where its mouth is and actually commit to a plan, and a timeline for executing that plan, with a goal of completing it within the year 2013.

According to Ecology Ottawa, the city would do well to focus its attention on the following areas to get the biggest bang for its environmental buck: transportation, the building sector, alternative energy and community energy planning /conservation programs, and sustainable land use planning and community greening.

Haché says his group is impressed with the city for even organizing the Roundtable, and that “the leadership being displayed by the Mayor’s office is particularly encouraging.”

Ottawans who want to take part in the Roundtable in person are apparently out of luck: the city has been sending out “we have reached maximum capacity” auto-replies to those members of the public who attempted to RSVP to the event.

Tech savvy Urban Hippies should have no fear, however: Ecology Ottawa will be livetweeting the event using the hashtag #otghg.

 

ORGANIC EXPLAINED: Urban Hippie looks at what “organic” really means

Urban Hippie by Jen Lahey is published every second Tuesday atOttawaMagazine.com. Follow Jen on Twitter @Jen_Lahey.

Eating organically grown produce and products is all the rage these days, and the UH got wondering: what exactly does ‘organic’ mean in Canada? When you bite into that delicious apple, or seek out a piece of local, organic chicken, what kind of work has gone into growing it in order for it to have earned the almighty label of ‘organic’?

According to the website of Centre for Systems Integration (CSI), one of Ottawa’s organic certifying bodies, “organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles, and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain, and enhance ecological harmony.”

In order to be certified as ‘organic’, a grower or food producer has to follow a set of guidelines outlined in a Canadian regulation that came into effect on June 24, 2009.  According to CSI’s site, getting certified against the regulations involves “annual on-site inspections of farm fields and processing facilities, detailed record keeping, and periodic testing of soil and water to ensure that growers and handlers are meeting the standards.”

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POLITICS CHATTER: On Lincoln, democracy, and what Spielberg failed to understand

The king of England stood on a balcony in Westminster, just outside the city of London, and braced himself against the cold. It was a raw January day in 1649, the crowd was noisy, and only a few people could hear him.

But there was a guy near the king who was writing everything down. With a few hours, the king’s speech was on the streets in primitive newspapers.

It was not the sort of rant that Justin Trudeau or even Stephen Harper would come up with, and it certainly was not the work of a Barrack Obama. King Charles I wasn’t running for anything. In fact, his career was quickly winding down. The words he spoke were his own, not those of a speechwriter. They’re sort of dense and Shakespearean, but after you read them once or twice, you’ll get the drift.

“And truly I desire their (the people’s) liberty and freedom as much as anybody whomsoever, but I must tell you, that their liberty and freedom consists in having of government those laws by which their life and their goods may be most their own. It is not for having share in government that is pertaining to them,” the diminutive, cat-like little sovereign said.

“A subject and a sovereign are clean different things, and therefore until you do put the people in that liberty as I say, certainly they will never enjoy themselves.”

He finished up, turned, knelt down, prayed for a moment, and a chap named Brandon took one swing of an axe and chopped off his head.

Few politicians are as up-front in their contempt of democracy, and fewer still have the opportunity to speak with the honesty that’s available to a sentient person who knows he won’t have to worry about that evening’s dinner because he’ll be shorter by a head.

But Charles I was a man of his times, and of our times, too: trashing the press, proroguing parliament, getting very heavy with protesters.

Few modern politicians will come out and say the people really have no business being involved in government. A few more will echo the king’s assertion that governments exist to protect people’s property and keep taxes down. But not that many are willing to stick their necks out to make a point.

Which brings us to the Oscars.

Charles I never blubbered through the end of Silver Linings Playbook or wondered why anyone would like Beasts of the Southern Wild. And he most certainly would not have enjoyed Lincoln.

There’s some controversy about Lincoln. A recent, rather catty piece in Harper’s magazine says Steven Spielberg is telling a story that has been told many times, and often better. I don’t agree. I have never seen a movie or TV show that explained how the freeing of the slaves was such a close-run thing, or raised the idea that the Civil War might well have ended with the Union being saved, and slavery surviving.

Most people get the Civil War wrong. It was not a war to liberate African-American slaves any more than World War II was fought to save Jews.

Abraham Lincoln said, over and over, that if keeping slavery was the price of pulling the breakaway southern states back into the Union, he would pay it.

The war was about protecting the Union. Those words have become an empty phrase. But back then they meant something.

And the Civil War was about something else, the thing that lies in the heart of the Gettysburg Address. Everyone’s heard of that short speech – it wasn’t much longer than poor Charles’s last words – but few people have read it carefully.

The address starts with a little history lesson and a very slight side-swipe of the slavery issue. Then it gets down to business: the blood of the Union troops at Gettysburg was spilled so that government of the people, by the people, for the people, should not perish from this earth.

People reading the speech always put the emphasis on the “of, by, for” words. But the real meat of the phrase is in the last six words.

Because in 1863, the United States was the most revolutionary country on Earth. It was the only major power that was a democracy. And it seemed likely to be the last one, an experiment that failed.

France had twice tried to create a democracy between 1789 and 1863 and failed miserably. Britain was partly there, but few men had the right to vote, and power lay in the hands of aristocrats and industrialists. Canada was a little farther along, but most politicians gagged at the idea of true democracy, and they’d crushed democratic rebellions 25 years earlier. The great empires and small countries of Europe were all monarchies.

Revolutionaries in central and South America had overthrown their Spanish colonial masters and had tried to create democracies. All had failed.

There were no democracies in Africa. Or Asia. Or, for that matter, in the Confederacy.

So, in many ways, Lincoln, when he stood on the platform at Gettysburg, was very much alone as the leader of the world’s last democracy. And that’s one thing that Spielberg missed.

It would have been a useful lesson for these times. Democracy is not the natural order of things. Democracy – real involvement by the people in their own government — is not the default position

of governments, even in the West. It’s something that you have to nurture, preserve and, in the most dire times, kill and die for.

That was the ideology that drove Lincoln and made him, when it came to restoring the U.S. Constitution, so uncompromising. I wish Spielberg had understood.

 

CAPITAL PINT: Some tasting suggestions for this weekend’s WinterBrewed Fest

Persaud's Picks: Save a few drink tickets for the Dubbel Koyt this weekend. And try the BogWater, Oiseaux De Nuit (a pumpkin gruit), and BogFather

Capital Pint by Travis Persaud is generally published every second Thursday at OttawaMagazine.com. Follow Travis on Twitter @tpersaud.

Sparks Street Mall will be open to a whole new kind of pedestrian traffic this weekend as WinterBrewed takes over the outdoor strip.

The weekend also marks the halfway point of Beau’s ambitious month of “feBREWary.” The five-week stretch sees the Vankleek Hill brewery releasing seven different beers, and hosting a boatload of events including tonight’s Winterbrewed launch party at Bridgehead Roastery. (This is more of a party for their Winterbrewed beer — a coffee-beer collaboration with Bridgehead — than it is for the WinterBrewed festival. But it’s also, kinda, sorta for the festival as well. Yes, it’s all very confusing. But, really, it’s a chance to drink some great beer so do you really care?)

When you stumble across Beau’s spot on Sparks Street, you’ll notice a few variations of gruits. Co-founder Steve Beauchesne explained to us a few weeks ago that he wants his brewery to become a world leader in this ancient style of beer.

This is an opportunity to taste beer the way it might have tasted pre-1515. In fact, their Dubbel Koyt, which they’ve just released, is a gruit based on a recipe from the early 1500s that was uncovered by beer researcher Ron Pattinson.

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CAPITAL PINT: The inaugural WinterBrewed Festival launches on Sparks Street (Feb. 16 & 17)

Capital Pint by Travis Persaud is generally published every second Thursday at OttawaMagazine.com. Follow Travis on Twitter @tpersaud.

Winterlude just became a lot more fun. Yeah, skating on the Rideau Canal is good times, but, really, what’s a festival without some adult beverages in the open air?

Next weekend, WinterBrewed will make that possible.

On February 16 and 17 the inaugural WinterBrewed festival unleashes outdoor beer happiness along Sparks Street Mall. We chat with founder JP Fournier, who’s also in charge of National Capital Craft Beer Week, to get the skinny on what to expect.

Why did you choose Sparks Street Mall as the location for WinterBrewed?
Sparks Street has really shown a strong commitment to revitalizing their mall with exciting events (New Year’s Eve had 20,000 people!). The atmosphere is very user-friendly for an event of this type, and their management has been very helpful in promoting the event. The fact that Sparks Street is right downtown where a lot of the Winterlude action is was a key element in choosing the site as well.

What’s the biggest challenged of putting together a winter beer festival?
I’d have to say the temperature. Because we don’t know how warm or cold it might be, we have to plan for both. Too cold and kegs can freeze; too warm and snow/ice dependent programming will suffer. I’m confident that we’re covered no matter what, though. We have heaters in each tent; beer storage that can either heat up or cool down, depending on the ambient temperature outside; and some great food and hot beverages planned that’ll keep folks nice and warm.

WinterBrewed is setting up a hot beer section. For those who haven’t experience hot beer before, is this some kind of weird joke?
Not at all! Actually, this is our modern take on an old tradition of heating beer with a hot poker pulled out of a fire. Beer is very versatile and lends well to spicing, mulling, and infusing with various hot drinks. Some styles are actually even better and exhibit more depth when served at cellar temperatures rather than ice cold. You’ll have to try it to believe it, but this is going to be a great experience for those who are adventurous enough!

I heard Beau’s is bringing in an ice bar that’s 88-feet long. Seriously?
Yes! They commissioned delivery of an iceberg. Actually, they have Carleton University engineering students designing and building it for them.  Can’t wait to see the thing when it’s all done!

There are 13 breweries that are participating. Are they bringing any special one-offs for WinterBrewed?
Well, the winter warming tent will have many beers not usually available in the style that they’re going to be served. But I have it on good authority that most of the breweries are bringing some exciting seasonal winter brews, some cask ales, and a few specialty one-offs too.

Visit www.winterbrewed.com for full event details.

BEHIND THE SCENES: How Oz Kafe’s Jamie Stunt scored that Silver Medal at the 2013 Canadian Culinary Championships

Dark horse Jamie Stunt wowed the judges to take Silver in this past weekend's prestigious Canadian Culinary Championships held in Kelowna, BC.

Ottawa Magazine restaurant writer Anne DesBrisay was a judge at this past weekend’s Canadian Culinary Championships. For an even more extensive insider’s view of the event, visit her Capital Dining blog.

Jamie Stunt of OZ Kafe secured the silver medal at the Canadian Culinary Championships in Kelowna on Saturday night, with the aid of lots of lamb, some yak, and a great beer.

He had chosen lamb to showcase on Friday night, for the first of three challenges: the Mystery Wine Pairing competition. (Not, as it was revealed, a BC pinot as most chefs, guests, and this judge assumed, but rather Norman Hardie’s 2010 Pinot Noir from Prince Edward County, Ontario.)

Stunt encountered lamb again in the morning, bone in shoulder and neck from Tangle Ridge Farm in Alberta, one of six mystery ingredients in the Black Box competition. (The balance of the box included a grain: Red Fife wheat from K2 Milling in Ontario; a fish: Northern Divine’s sustainable sturgeon caviar from BC; a dairy item: goat gruyere from the Okanagan’s Carmelis Artisanal Dairy; Organic black kale for veg; and heritage Anjou pears as the fruit member of the team.)

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ON SHELVES THIS MONTH: Muskoka Brewery’s Legendary Muskoka Oddity

Capital Pint by Travis Persaud is generally published every second Thursday at OttawaMagazine.com. Follow Travis on Twitter @tpersaud.

Odd is in.

If it’s a little wacky, off-centred or just plain weird, you’re probably going to take a second look. Right?

While that’s a simple Psych 101-esque statement, it’s probably why I saw two guys in their early 20s doubletake at the LCBO when they came across Muskoka Brewery’s Legendary Muskoka Oddity.

The seasonal brew comes in a striking 750 mL bottle, corked and wired in, making it feel as if it should be out with the wines. The guys picked it up, admiring the artwork before their companions foolishly pulled them away. “They were going to enjoy that…” I thought.

Oddity hit the shelves last week. I had the chance to sample the Belgian-style ale about a week previous, before it was completely aged and ready for sale. I was impressed, and even more so when I drank the final product this week.

This edition of Oddity is slightly different than the version Muskoka Brewery released last year. They’ve added more juniper berries, as well as bitter orange peel, trappist yeast, and Sorachi Ace hops to go alongside the sweet orange peel shavings and heather tips (which they’ve pared back on this time around). Branding Manager Jason Dawes says they were fortunate to have the hops in reserve, since Brooklyn Brewery placed a huge order making them hard to come by.

The juniper and orange peel really jumped out when I poured my first bottle. It had a very sweet beginning that didn’t dissipate too much. On my second bottle, though, the bitter orange peel really popped on the finish. That sour, pith-like taste lingered (in a good way…really) with just a hint of the alcohol showing through. Oddity’s ABV weights in at 8 percent, which gives it a nice warming aftereffect.

Muskoka Brewery recommends pairing Oddity with food such as calamari, guacamole, and baked white fish. I say, however, it’s best on its own. This is a very complex beer, and worth sampling on a few occasions to taste any subtle differences.

Legendary Muskoka Oddity is available at the LCBO (#290973) for $9.95.

 

 

 

 

TASTE TEST: Henderson Farms’ award-winning jam at Originals Ottawa Christmas Craft Show

Judge's Choice: While longtime followers of Henderson Farms will have their favourites, judges at the 2012 Royal Agricultural Winter Fair in Toronto gave top marks to the Raspberry & Pear Jam, new for 2012

He has been making jams for upwards of two decades, with devotees flocking to his booth at Christmas craft sales to buy up their favourites. Robert Henderson makes his Henderson Farms jams and jellies on Wolfe Island, just outside of Kingston, but has developed a following that stretches from Ottawa to Toronto and beyond.

This year, he took home the Grey Cup of jam-making, walking away with a Grand Champion Jam and Jelly maker and judges choice  for  his new Pear & Raspberry jam at the Royal Agriculture Winter Fair in Toronto. Heady awards, which should translate into foodie recognition and strong sales in the all-important pre-Christmas shopping season.

But what of this new and much-heralded Pear & Raspberry jam? We’ve been enjoying Henderson Farms jam for years and are loyal buyers of his ginger jam (lip-smacking) and pear jam (so fresh).

And so a taste test of the much-heralded Pear & Raspberry. Our non-professional tasting notes: Mild, with beautiful colour and texture and a bright, fresh taste. We were surprised to find that the milder pear retains its presence when paired with the more dominant raspberry.

Verdict: It was love at first bite, but after careful consideration our true allegiance remains with our long-term love — the pure pear jam.

Time to do your own tasting, and you be the judge.

Henderson Farms sells jams, jellies, marmalades, and chutneysVisit them at Booth 721 at the Originals Christmas Craft Sale, Dec. 6 – 16 at the CE Centre.

 

MY CITY: Where culinary arts teacher Kent Van Dyk finds culinary inspiration

To go: Van Dyk swears by Whalesbone Fish Supply's brown-bag lunches. Photography by Luther Caverly

Kent Van Dyk is a culinary arts teacher at Longfields-Davidson Heights Secondary School. He was interviewed by Shawna Wagman for the October edition of Ottawa Magazine. Missed it? You can still order the back issue here.

Tacos worth talking about
Lamb tacos with funky chili at Sidedoor. The lamb is beautifully tender, and it’s a nice change from all the pork and fish tacos out there right now.

Worth the drive
The Village House in Wakefield. I love the crispy pig cheeks with herb-cheddar gnocchi.

Favourite brunch 
I love Chez Edgar in Gatineau. Their pastries are lovely and beautiful and quaint — just like the restaurant. I love all of their poached egg dishes. In spring, one was served with fingerling potatoes, duck confit, and fiddleheads. And their lemon doughnuts stuffed with lemon curd — mmmm.

Guilty pleasure
The brown-bag lunch at the Whalesbone Fish Supply. I usually get the smoked white albacore tuna or the oyster po’ boy.

Feel-good fix
When I want to make myself feel really healthy, I go for Vietnamese food. I get rare beef pho from Pho Bo Ga La on Somerset.

 To stock the pantry
I go to Sultan’s Market at Bank and Hunt Club for Middle Eastern ingredients and interesting and obscure items from all over the world. One student wanted to make tiropita — Greek cheese pie — and found the special cheese there that melted perfectly. I’ve bought dried peppers from Mexico and tortilla presses there.