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Best souvlaki north of the ’forth

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NYCUwinnerAug
NYCUwinnerAug

1ST PLACE
OLYMPIC EFFORT

GREECE RESTAURANT, 643 Mt. Pleasant Rd., 416-489-8291
Christine Cushing arrived in Canada from Athens before the age of one: “So you could say I was born there and assembled here,” she jokes. Mix in her decades in the food biz (including a cool upcoming show called Fearless in the Kitchen), and you’ve got yourself a genuine souvlaki expert. This sandwich from Greece Restaurant aces all her criteria: grilled chicken with light char lines, thinly sliced Spanish onion, chopped tomatoes, gentle tzatziki and a fresh pita. Eureka! Price: $7.00
 

SILVER MEDALIST


Windfield’s
, 801 York Mills Rd.
The only thing keeping this offering from the top of the podium is the chicken’s grill marks, which are verging on burnt. An otherwise superb sandwich with a tantalizing tzatziki. Price: $8.45
 

EPIC PROPORTIONS


Laterna
, 6301 Yonge St.
“The monster that took Athens,” Cushing says of this rather sizable souvlaki. “It’s impossible to eat.” A shame, because after the fork comes out, she deems it fantastic. Price: $8.25
 

ACHILLES MEAL


Karbouzi Taverna
, 2048 Avenue Rd.
The chicken was prepared on a flattop grill, which is a big no-no if you’re aiming for authenticity. Still, it elicits a “pretty good” from Cushing. Price: $6.75
 

NOT SO SPARTAN


Mykonos Grill
, 881 Yonge St.
“If I pick this up, I’ll wear it,” she says, carefully handling this potentially messy masterpiece. The whole wheat pita and the hint of dill are great, but otherwise just average. Price: $7.00

Amaze your friends and neighbours

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homes2
homes2

WITH THE SUMMER season in full swing, do you sometimes feel like you might be working a bit too hard to maintain that lush lawn and green garden? If so, it’s time to start thinking about the art of xeriscaping.

Xeriscaping (from the Greek word xeros for “dry”), refers to water-efficient landscaping where, with careful planning, soil conditioning, efficient watering practices and drought-resistant plants, you can create a beautiful lawn and garden that require less water, fertilizers and chemicals for maintenance.

The first step to your own xeriscape is to assess the conditions of your property, identifying various microclimates and placing plants in areas where they are best suited based on their water needs.

By talking to people at your local nursery, you can find the droughttolerant plants and native species that work best in your area, and they can offer ideas on how to best manage your new growth during its first year.

“Your gardening efforts will be a positive force if you think first of what must once have grown there,” says Karen Christensen, author of The Armchair Environmentalist. “Native trees and wildflowers are easier to maintain and require less water and fertilizer than many standard garden varieties.”

Of course, this doesn’t mean you have to give up your favourite water-loving plants altogether, but simply that, by grouping plants based on their water requirements — with thirsty plants together near a downspout or in an area that does not drain quickly, and plants with lower water requirements, such as ornamental grasses, on the outer edges of your property — you can increase the efficiency of your water distribution while still maintaining your favourite foliage.

You can also reduce water consumption by collecting rainwater for watering your gardens and watering either early in the morning or late at night, to minimize evaporation. Also, by adding mulch or compost to your soil, you can improve the overall water capacity and drainage, increasing water retention and decreasing runoff. Both mulch and compost will reduce water evaporation, and mulches will protect the soil from the sun, erosion and weed growth.

To further reduce your water usage, you might want to consider giving up the traditional Kentucky bluegrass altogether in favour of alternative ground covers such as native grasses, clover or violets.

According to the City of Toronto, water consumption rises by about 60 per cent during the summer season as people work to maintain their lawns and gardens. But by switching to hardy, low-lying natives, you will be able to maintain a lush, green landscape with little to no effort.

“The great thing about native grasses is that they are warm season growers, as opposed to species like Kentucky bluegrass,” says Amanda Billard, co-owner of Grow Wild! Native Plant Nursery, Landscaping and Ecological Services (www.grow-wild.com).

“With warm season growing grasses, you get that green lushness in the middle of summer when coldgrowing varieties can look discoloured.”

To see well-established xeriscaping in action, you can visit the Queen’s Park Xeriscape Garden, which was created by the Ministry of Natural Resources and features more than 140 drought-resistant plants that are suited to our specific regional climate.

And, even if you’re not quite ready to make the leap to a fully xeriscaped property, you can still introduce elements of its design to improve water efficiency on your own property. You’ll not only benefit from a relaxing summer of low maintenance lawn care but also reduce your water bills at the same time.

This summer’s top grill marks

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homes1
homes1

IT’S THAT TIME of year again, the sun is shining, the grass is green, and it’s time to gather friends and family for a good old-fashioned barbecue. But what if you’re faithful old grill just isn’t giving you the same thrill as the old days? Is it time to move on to the big leagues?

This month we’ve done the groundwork for you, asking area experts about the hottest summer sellers and gourmet setups that will take your grill skills to the next level. By creating the ultimate backyard cooking environment, you’re sure to leave your guests impressed and stretch out the barbecue season well past the end of August.

At Sobie’s Barbecues (162 Willowdale Ave.), Ernest Amponsah says those looking for a top-of-theline grill need look no further than the TEC G3000, famous for its stainless infrared burner system, which can heat to 165°F in 3 minutes, cooking evenly and faster than any gas model.

“It’s amazing for the searing, and because it is so fast, it retains all the juices more than any other barbecue,” he says. “It’s a whole new grilling experience, and people say they find it difficult to go back to the old models because you get used to that faster cooking time.”

Retailing at $7,700, the heavyduty stainless steel unit, Amponsah says, offers 768 square inches of cooking space and is energy efficient, using 60 per cent less gas than the ceramic infrared burners on the market.

“Everybody who buys it just loves it; they just live in that barbecue,” he says.

At Classic Fireplace & Gourmet Grills Inc. (two locations, at 65 Rylander Blvd. and 1828 Queen St. E.) owner Joshua Malcolm says he recommends the Canadian-made Napoleon Prestige II Gemini grill for anyone looking to flex their gourmet grilling muscles this season.

Available for $3,000, the Gemini boasts twin cooking systems with two individual grill heads: a highintensity ceramic infrared bottom burner, for searing, and stainless steel commercial-grade tube burners for convection-style cooking. Add onto that a commercial-quality rotisserie, an additional side burner and 1,150 square inches of cooking surface, and Malcolm says customer response has been overwhelmingly positive.

“They love its versatility,” says Malcolm. “It’s so large and with the two lids, you can do two completely different types of cooking at the same time. It’s also locally made, which is something that many people are looking for these days.”

At 360 Living Inc. (360 Davenport Rd.), they carry the Fire Magic gas grills — some of this summer’s most sought-after units, boasting restaurant-grade stainless steel construction and extras like a control panel featuring digital meat and grill thermometers, internal halogen lights for nighttime grilling, and heat zone separators so you can cook multiple items at different temperatures.

“These are really the Rolls- Royces of barbecues,” says vicepresident of marketing Christine Denault. “The features are just beyond, beyond!”

Retailing for approximately $8,000, the grills are known as the barbecue of choice for professional chefs and have been featured on the Today Show’s grilling guide.

“Once people take them home, immediately they call back to say, “‘I want the turkey basket, all the accessories,’” says Denault.

“It’s really for someone who loves the art of barbecuing.”

Under T.O.’s Tuscan sun

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counter
counter

MOUNT PLEASANT ROAD has been gifted an authentic Italian ristorante, Florentia, courtesy of chef Bruno Soleri and Italian artist Marco Sassone.

Soleri moved to Toronto from Milan, Italy, a year ago, after visiting a friend in the city. He had worked at Canoe since his arrival, then decided to partner up with Marco Sassone, an old friend who had also moved to town from San Francisco.

“We’ve known each other for 14 years and always thought maybe we would do something together,” says Soleri. “The occasion presented itself, and we decided to take the opportunity to develop something nice and interesting.”

The new 32-seat restaurant will feature contemporary Italian cuisine, much from Soleri’s own Tuscan region.

The menu features homemade bread, pasta and desserts and roasted meats and fish. Sassone’s mural, entitled Florentia, a work that inspired the restaurant name, is permanently installed on site. Florentia is located at 579 Mount Pleasant Rd., 416-545- 1220.

A Glowing report

A collaboration between Peter Higley, the restaurant whiz behind the successful Pickle Barrel chain, and celebrity chef Rose Reisman, and her healthy take on gourmet dining, might prove to be a winning formula for Glow, a new restaurant at Shops at Don Mills.

The beautiful space is appropriately airy with huge portions of the restaurant dining room opening on the east wall to the patio overlooking the public green space in the middle of the new shopping area. Holding court in the centre of the dining room is a stunning blown glass piece by Dale Chihuly.

Meals have a health-conscious spin: burgers without the bun; steak, but eight ounces, not a pound, and serve it up with roasted vegetables. There is also a lineup of dessert shooters, at $3 a pop, instead of a whopping big slab of cheesecake — 150 calories in the books, instead of 600 to 800, according to Reisman.

“I think we might be one of the only restaurants in the country without a deep fryer,” says Reisman, who first consulted for Higley at Pickle Barrel where she designed healthy eating options and a budget-focused menu called Tighten Your Belt.

“I designed the menu at Glow based on fresher, lighter cuisine, seasonal and local whenever possible,” Reisman explains. “I call it ‘clean eating.’”

Glow is located at Shops at Don Mills, 7 Marie Labatte Rd., near Don Mills and Lawrence, 416-384- 1133.

Sweet Italian music

A new pizzeria in Thornhill is getting high praise for its quality offerings and casual, comfortable surroundings. Jazz Pizza, recently opened, operates as a takeout operation but also boasts a comfortable dining room complete with flat screen TVs and a bar menu. Jazz Pizza is located at 8141 Yonge St., 905-731-5299.

The chef, the legend, the food

Star chef Susur Lee may have left the city to seek fame and fortune south of the border, but his name lives on. Last month, Toronto’s SoHo Metropolitan Hotel created a unique culinary package focusing on the work of our most cherished culinary artist.

The package (starting at $385 per person) includes a night at the hotel as well as a number of fun extras. But the focus of the evening is a special five-course tasting menu, developed by Lee for the hotel, that features highlights from his Toronto restaurants Lee and Susur as well as Shang (New York) and Zentan (Washington) in the United States. There may also be items from Susur’s next big venture — Ruyi, slated to be opening in Singapore next month.

“The Metropolitan Hotels team is honoured to execute such a great partnership with Susur Lee, and we are excited to do so in the culturally rich city of Toronto,” said Henry Wu, president of Metropolitan Hotels. For more information, go to www.metropolitan.com or www.susur.com.

Neighbourhood roundup

Yorkville restaurant Boba closed up and has been sitting idle for a few months. But help is on the way. Zin is a new Asian eatery set to open in late July at the 90 Avenue Rd. location.

The fine folks at venerable Forest Hill steak house House of Chan, at 876 Eglinton Ave. W., have added a smattering of live jazz to the menu on a trial basis. According to the restaurant, if the first night is a success, you can expect other Saturday night jazz events beginning at 11 p.m. Call the restaurant, for further information, at 416-781-5575.

Evergreen and Slow Food Toronto have announced that Sunday, Oct. 4, is the date of the next installment of their very popular foodie affair: Picnic at the Brick Works. Locavores from miles around — not many miles, mind you, this is a local food event after all — will be on hand to serve up a mouth-watering array of food and drink.

Tickets are $90 in advance, and getting one is likely a good idea. Go to www.evergreen.ca/picnic for more information.

Gourmet burger joint with an earth-friendly twist, Terra, has been buried under an avalanche of new businesses in the upscale burger market and has closed its Eglinton Avenue West doors.

Fresh from opening a second Milagro location at Yonge and Lawrence, the owners are eyeing further expansion after taking over Coca on Queen Street West. Look for an opening later this summer.

We’ve known it for years, and finally the United States is in on the act. Congratulations to dessert queen Dufflet Rosenberg for winning a gold Sofi Award at the Sofi Awards in the United States last month, presented by the National Association for the Specialty Food Trade (NASFT).

The awards honour the outstanding specialty foods and beverages of the year in 33 categories. The award was given for the Dufflet Caramel Crackle, specifically the almond and pistachio variety.

Oliver & Bonacini have announced an addition to their growing family of restaurants, with a new operation slated for the Bell Lightbox opening in 2010. The Lightbox, at the corner of King and John, will be the new home of the Toronto International Film Festival as well as an upscale residential condominium.
 

Play the brain game and win smart, happy kids

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docmickey kids cmyk
docmickey kids cmyk

WHAT DO ARISTOTLE, da Vinci, Darwin, Gates and Old Doc Lester (here I am using poetic licence) have in common? Brainpower. Using intelligence to excel. There isn’t a parent who does not wish this for their kids. When considering the stimulation of your child’s brain, keep in mind that most brain growth occurs during early childhood. Total brain growth is 50 per cent by one year, 80 per cent by five years, and 100 per cent by 20 years. Therefore the first years are critical and offer a narrow window of opportunity to stimulate the child’s to his or her full potential.

How can parents help their children reach this potential? To develop brainpower, a parent must provide a child with enriched experiences. Constant encouragement of the use of imagination and curiosity fuels the developing young mind. Learning must be fun. It cannot and should not be forced on a child just to meet a parent’s agenda.

Learning is also done in different ways. First there is the type of learning that has no content, no reference points. For example, ask a child to subtract two from three. This type of learning requires memorization and continued reinforcement to be retained. Another type of learning is called authentic or experiential learning. These are lessons taught in context and born out of real experience.

Consider the following, in keeping with the first example: A child may be asked, ‘If you have three apples and you give one to Mommy and one to Daddy, how many apples do you have for yourself?’ Here the learning experience is more real, has more meaning and therefore is more likely to be retained, especially since it is more fun.

A young child at a summer cottage looks into a calm lake and is fascinated by the dancing shadows of a tree’s leaves. This is a perfect opportunity to teach about shadows and reflection and may even shape the course of the child’s interests in the future. This is authentic learning at its best.

While such moments can lead to positive brain development, there are also many factors that can certainly impede brain power. Smoking, consumption of alcohol and stress while pregnant can have adverse effects on proper brain development.
After a birth, chronic iron deficient anemia and malnutrition have negative effects on intellectual development in children. Social isolation and lack of stimulation also prevent children from reaching their full potential.

Everyone has an upper limit to their brainpower. It is up to parents to ensure that each child has the opportunity to reach that potential fully. Every child should also be given the opportunity for a head start. Preschool education is one way to prime your child, socially and intellectually, for learning.

That said, remember that superior brainpower is nice, but it’s not everything. I would rather have a happy, well-rounded, emotionally stable, average child than an unhappy genius.

Post City Magazines’ kids’ health columnist, Dr. Mickey Lester, has been a pediatrician for more than 30 years and is the former chief of pediatrics at Trillium Health Centre

Getting down with K-town

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daytripper shades
daytripper shades

JUST WEST OF the heart of the Annex lies a little strip of Bloor Street known sometimes as Koreatown, sometimes as the Korean Business Area (or K.B.A.) and sometimes as Ktown, but to most, it’s simply called Little Korea.

The same young urbanites who shop the bohemian blocks to the east frequent K-town’s restaurants and businesses on the hunt for perpetually hip and authentically Asian offerings, from buckwheat noodles to animae-emblazoned fashions, and much of the Annex seems to run together. But make no mistake, K-town is unique.

My guide to the area is Tanya Kim, the Korean-Canadian cohost (along with Ben Mulroney) of the CTV entertainment show etalk. Born in Sault Ste. Marie, Ont., Kim came to Toronto and studied at Ryerson before moving on to a job at MuchMusic and, ultimately, the hosting gig. She also lived in the Annex for a time and was charmed by the ethnic strip.

“Growing up in Sault Ste. Marie, there wasn’t a big Korean community,” she tells me as we walk along. “Basically, there was my family. That’s it. It’s so unlike here where you have access to your culture full-time.”

As we head along, we pass small, corner groceries with produce stacked outside; gift shops; and small restaurants. “You should try these little corner joints,” says Kim. “Places that look suspect are sometimes really delicious.”

Food is foremost in Kim’s mind this morning, as she tells me that one of her favourite things about K-town is that it gives her access to authentic, Korean dishes that take little prep.

“You just throw stuff on the barbecue,” she says, adding quickly, “but, of course, it’s not as good as my mom’s. Put that in!”

It’s early in the the day, so we forgo a BBQ stop and head instead to Hodo Kwaja (656 Bloor St. W.). The small bakery, also known as “Walnut Cake” serves (you guessed it) walnut cakes. Reminiscent of doughnut holes (think Timbits), these Korean pastries are stuffed with red bean paste. “They’re best when they’re fresh and hot,” says Kim, and we head in to buy some. Alas, it looks like we’ve missed much of morning prep, which is perhaps the most interesting thing about Hodo Kwaja. The shop features an open concept production area up front where patrons can watch the cakes being made (often between around 10 and 11 a.m.). A massive, iron machine presses the dough into shape and the assembly-line process is mesmerizing. The cakes are also inexpensive. Six go for about a dollar.

We move on to restaurants — Korea House (666 Bloor St. W.) and Il Bun Ji (668 Bloor St. W.). Kim stops between the two and is loathe to pick a favourite. “I can’t. I like them both. But I’m boring, I always order the same thing.” At both joints that thing is kimchi jjigae. She hunts the windows for a picture. (Photos are a staple at restaurants in the area.)

“You either love it or you hate it,” says Kim. “And I love it. Anything that is hot and spicy, I love. Kimchi, you know, is fermented cabbage, sort of like sauerkraut, and jjigae means, like, ‘stew’.” She hastens to reiterate that no one makes the dish better than her mother.

Across the street we check out P.A.T. Central Market (675 Bloor St. W.), a large, white block of a building that resembles a Kinkos. Inside, it’s an Asian grocery paradise, with a focus on the prepared foods mentioned earlier. Row upon row of frozen dumplings, a staggering array of instant noodles and more condiments than you could imagine give way to marinated, refrigerated meats, tubs of fresh and preserved seafood and, of course, kimchi.

Kim focuses on a display of red-tinged tubs, which she holds up one by one. “I love this area! People are going to think I’m gross, but it’s so good. Spicy squid, fish eggs, and here’s the kimchi!” P.A.T. is something of a department store and above the main level is a mezzanine of booths selling clothing, jewellery and beauty products. Kim tries on funky shades and a bejewelled visor, amid buckets of mock Crocs, blingy earrings and sleepwear. “It’s one-stop shopping. You can get everything here — food, clothes, underwear,” she quips.

At the beauty counter, we chat with Joo Joo, a salesgirl who tells us that P.A.T. is a mini-chain with six Toronto locations and that they’ve been open for 16 years. Though we aren’t buying, Joo Joo insists we take free samples to go. “Korean products are really great,” says Kim. “I remember looking at my mom’s Korean fashion magazines, and they always had the newest and latest age-defying stuff.”

With food and fashion checked off, our last K-town stop is BMB Karaoke (593 Bloor St. W.), just one of the two popular crooning halls in the ’hood. (The other is XO Karaoke, 693 Bloor St. W.) Karaoke being more of a nighttime activity, the place is closed, but Kim likes the idea of their private rooms. “I like singing karaoke, but I don’t know if other people like me singing karaoke, if you know what I mean,” she says. Besides that, she notes a sign in the window: “Look! You can make your own record. It’s only $10.”

As we prepare to part ways on the street, a girl calls out a hello and honks from her car. Kim smiles and waves back and explains that she is often recognized in the area. “I can’t thank the Korean community enough,” she says. “There’s nothing like the support you get from your own community.” And of course, there’s nothing like the food.

Spud-sational

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cheapeat
cheapeat

ALTHOUGH HAZEL’S SEEMS to struggle with settling into one identity on this popular strip of Yonge north of Lawrence, the kitchen offers a few gems that might very well see them through the confusion.

Many elements of the long, skinny room give off a high-end bistro feel. Two modern art pieces and a large framed mirror hang on the exposed brick and baby blue–painted walls. Black banquettes run along one wall, and a handful of stools pull up to elevated tables near the door.

But other aspects of the decor lend themselves more to an economical diner style. And the food, as outlined in the confusing plastic menu, firmly falls under the diner category.

Groups of moms shushing babies in Bugaboos and local workers socializing at lunch choose from all-day breakfasts, sandwiches, burgers, salads and mains such as fish and chips.

A whopping, killer chocolate milkshake ($4) stands up to the straw test, and it’s tempting to suck back the whole thing before the food comes.

Egg lovers choose from six offerings, ranging from the most creative Tuscan omelette, with goat cheese, sundried tomatoes and baby spinach, to all-day breakfast of two eggs, bacon, toast and home fries (just $3.99 before 11 a.m. or $6.95 after).


“CHEQUE PLEASE”
HAZEL’S DINER
3401 Yonge St.
416-850-0121
Lunch for two excluding tax,
tip and alcohol:
$25

 

 

The star of the eggs Benedict breakfast ($9.95) is its hash browns. Wickedly peppery, cooked with onion, these potatoes alone may deserve a second visit.

Elsewhere on the plate, two extrafirm poached eggs (no runny yolk here!) sit on their nests of very thinly sliced peameal and toasted English muffin.

A good but meager serving of hollandaise unites the two stacks in flavour while a small assortment of fruit contributes colour and sweetness.

Classic assemblies line the sandwich list: grilled cheese, tuna melt, hot roast beef, western, BLT, clubhouse and Reuben.

The clubhouse plate ($10) succeeds in some ways and disappoints in others. Toothpicks pierce each quarter of ho-hum whole wheat, moist chicken, cold and somewhat rubbery bacon, a single layer of lettuce and fresh, juicy tomatoes. Mayo — or any other condiment for that matter — is MIA, giving an overall dry texture. Expert deep-frying brings thinly cut French fries to perfect crispness.

Our health-conscious taste buds tingle at the sight of a side order of house salad ($3): thick (and I mean thick!) slabs of cucumber cut on the bias, chopped purple onion and juicy wedges of tomato mingle with fresh mixed green lettuces. Sadly, the lot could be colder and more crisp.

Desserts, if you’ve got room for them, are made in-house and follow the delicious diner theme: pie with ice cream, apple-berry crumble, bread pudding and cheesecake.

Ratings are on a scale of one to five stars

A league of his own

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agostino
agostino

IT IS CLEAR from the warm welcome we receive, even on a busy Saturday night, that the Franco Agostino machine is running smoothly despite being open only a few weeks. From the man responsible for Caffé Doria, Banfi and Il Posto Nuovo, it is not surprising. Timing is precise and the aura is warm.

The menu fits on one page but is wisely supplemented by many specials in every category. This clear dedication to offering only that which is fresh instills confidence in us.

Carpaccio is a fine opening act, as barely seared translucent slices of tenderloin are fetchingly fanned across the plate and glisten with the reflection of purest extra virgin olive oil.

Beneath a mound of peppery arugula sits a smaller pile of Parmesan shavings ($12). Brodetto di vongole e gamberi keeps the hits rolling. Two steamed gulf shrimp and a halfdozen delicate mahogany clams arrive in a pool of broth enlivened by chilies and fresh basil.

Although this reads like a Thai rendition, it is pure Italian and piques my appetite for what is to follow ($12).


“CHEQUE PLEASE”
AGOSTINO’S
2497 Yonge St.
647-351-0507
Dinner for two excluding tax,
tip and alcohol:
$75

Faraona grigliata, which is grilled guinea hen with prunes in vin santo and fava beans ($20), tempts. However, fettuccine al ragu bolognese wins. Slightly undercooked pasta is graced by the classic sauce, one which is often misperceived on this side of the Atlantic. Conditioning has taught us to expect a sea of red sauce with hamburger meat, but true ragu is much more subtle than that, and the kitchen at Agostino’s is well schooled. The tomato is minimal and the beef finely ground. In addition, this is smoother than is usual ($16).

However, seafood linguini is the true star of the evening. Coated in a light tomato sauce, the pasta is a bed for a generous offering of clams, mussels, shrimp and calamari. Impressively, the timing is precise, and no item is over or under cooked.

Piquancy is derived from roasted halves of grape tomatoes as well as a subtle but confident use of fresh herbs. ($17).

Desserts are not a major focus here. The list extends to tiramisù, crème caramel, ice cream and berries. We are assured by the elegant proprietor that the house tiramisù is the best in town.

Unfortunately, we find this version heavier than expected. It is clear to me that, save for the sweet course, I must return if only to try the guinea hen and fennel pollen. And, any ristorante that offers Amarone by the glass must not be overlooked.

Ratings are on a scale of one to five stars

Fighting for life in Africa

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hero Adrienne Chan aug09
hero Adrienne Chan aug09

In stark contrast to the waiting rooms with flat-screen television sets at St. Michael’s Hospital in Toronto, is the waiting area of the HIV clinic where Dr. Adrienne Chan also works in Malawi, Africa.

“Sometimes it’s so busy that people are housed on the floor,” Chan says, “with the rats and the bugs and the dirt.”

As the medical co-ordinator for Dignitas International — a medical-humanitarian group that is dedicated to improving access to HIV and AIDS drugs and preventative care for people in the developing world — Chan spends 10 months of the year residing in Malawi and the other two in Toronto as a physician specializing in infectious diseases.

“I love that about coming back,” she says. “I get to see the best of what medicine has to offer and what we can aspire to. Everybody deserves to have the best.”

Chan has been working for Dignitas since 2007. She provides access to life-extending antiretroviral drugs, which help prevent HIV from developing into AIDS.

“Those drugs have revolutionized HIV treatment in Africa,” she says. “Since Dignitas has been there, since 2004, last week we put our 10,000th patient on those drugs.”

Around 70,000 people live in the district that Chan serves, which has one of the lowest doctor-to-patient ratios in the world. According to Chan, an astonishing 18 per cent of the adult population is HIV positive.

The organization also provides HIV testing, counselling, support, pediatric care and interventions. Chan decided to get involved in international health in 2005, after a life-changing visit to Zimbabwe. “I was going to be an academic physician, focusing on clinical work,” she says. “I came back from Zimbabwe and basically said, ‘Now I want to go and work in Africa.’”

“ I came back from Zimbabwe and basically said, ‘Now I want to go and work in Africa.’”

She spent the next year planning the most effective way to make that happen. While at Harvard University, she attended a lecture by Dr. James Orbinski, one of the cofounders of Dignitas. After the lecture, Chan introduced herself to the man who, coincidentally, had also spoken at her University of Toronto convocation.

“I felt inspired by the mission of Dignitas and their philosophical approach to doing international work and development work,” she says.

Chan is currently the only Canadian and the only doctor working in the HIV clinic. Most of the staff are Malawian, which she finds inspiring.

“When you are confronted with the huge inequity between Malawi and Canada, it inspires a whole bunch of different feelings — it inspires rage, it inspires sadness,” Chan says. “You really want to try to do something to change the system that has allowed such inequity to happen. Chan says, when she’s back in Toronto for those two months of the year, she likes to de-stress by visiting her family in the same North York home that she was raised in and by taking advantage of local food luxuries, like drinking Tim Hortons coffee and going to Terroni for a mushroom salad.

But Africa always calls her back.

“I have all these skills, I have all this training,” she says. “I’m at a place in my life where I can leave my comfort zone and move to a place that needs me more.”

Post City salutes Dr. Adrienne Chan and all Dignitas workers for helping bring HIV-AIDs drugs, prevention and education to people in Malawi.
 

August’s awesome crop

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tomatoes
tomatoes

There are no other vegetables more delicious in the summer than the wide variety of Ontario-grown tomatoes. They are a poster food at this time of year. Eating the field or beefsteak, freshly sliced with a little kosher salt, olive oil and balsamic vinegar, can be a meal in itself. I toss the small varieties into my salads, salsas and toppings for fish, chicken or beef. Tomatoes are also a powerhouse of nutrients. They contain vitamin C, which protects us from free radicals; vitamin A, which improves our immune system and eyesight; niacin, which lowers cholesterol and triglycerides; potassium, which can help lower blood pressure; and lycopene, which prevents damage to the cells causing cancer. They come in different colours to make your table bright and they are low in fat and calories. Technically speaking, the they’re fruits, but in the culinary universe, vegetables. Regardless, you can never eat too many so enjoy!

Pesto-stuffed Heirloom Tomatoes

Plum Tomato Soup Shooters

Calamari & Roma Tomato Salad

Rose’s Tip: How to select the best and keep them fresh

The most commonly used tomatoes are the beefsteak, field, plum and the tiny cherry-sized varieties. The yellow varieties are less acidic and have less flavour than the red, but make a dish attractive. When selecting tomatoes, smell them first. There should be a rich tomato aroma. Those that are still on the vine will always taste the best though they do tend to cost a little more. Make sure that the tomatoes you choose are round, full and heavy for their size. The skin should be tight, not shriveled. Store tomatoes in a cool, dark place and use within a few days. If they’re not ripe, do not refrigerate them. They will ripen in a room-temperature environment.

Post City Magazines’ culinary columnist, Rose Reisman, is author of 17 cookbooks, a TV and radio personality and a health and wellness expert. Visit Rose at www.rosereisman.com.

From friend to frenemy

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PtoP 1

TEENAGE GIRLS’ NEW word is “frenemy.” It means precisely what it sounds like: Today you are my worst enemy, I hate your guts for life. Yesterday you were my bff (best friend forever). Tomorrow? I will never forgive you.

Imagine you are this girl’s parents. You ask questions: “What was the fight about?” “Why are you mad at her?” Then you try to help: You tell your daughter that everything is going to be all right, and you’re sure she can patch things up with her bff.

At which point, your street cred is in the gutter. Your teenager knows beyond the shadow of a doubt that you are an idiot. What makes you an idiot is that you are failing to understand that, to a teenage girl, today’s emotions are a) overwhelmingly huge, b) seemingly permanent and c) way too freaky to discuss rationally. By failing to acknowledge those three aspects of your daughter’s reality, you effectively end the conversation. She tunes out because you don’t get it.

The other horribly common experience in the lives of teenage girls is being relegated to social Siberia. This happens when your daughter either gets dumped by the cool girls or doesn’t even get to first base with them. To us, it looks as if there’s a classroom (or a camp cabin) with eight nice girls, all of whom are appropriate “friendship targets,” and we suggest that.

When girls hear lectures about branching out, they may nod politely (if we’re lucky), but what they’re thinking inside is: “Grown-ups are so stupid. I don’t even like those girls. And the two cool ones that I do like would never be my friend.” They find our advice ludicrous in the face of their experience of the social hierarchies at work. Same response as in the frenemy conversation: She tunes out.

Conversation over.

What then are adults to do in the face of girls’ social struggles? Seek first to understand. Carol Gilligan’s groundbreaking research at Harvard in the ’80s demonstrated that, while boys tend to be primarily task driven, for girls, relationships come first.

Thus when friendships are not going well for girls, their world falls apart. Unfortunately this tough truth is made more difficult by girls’ tendency to use friendship as a weapon or a power tool when they have feelings of aggression or anger —perhaps because they’re socialized not to act angry out loud. The result is a lot of painful, ugly jockeying for social power and position in groups of girls. We see the queen bees and their handmaidens, the wannabes and the isolated girls.

We see perfectly normal girls who one day have good friends and it’s all good, and the next week they’ve been dumped for someone else … and they’re destroyed.

Our mission as parents is to help our daughters learn to tolerate and navigate complicated relationships. It’s to help them find their voice, to feel more confident that they can build relationships and to help them communicate with each other more openly about their friendship issues so they can start to negotiate getting what they want — instead of going passive when things don’t go right. These relationship skills will take them far in both professional and personal life.

How do you do that? First, sit on your hands and quit giving advice. You can’t fix it for her — and when you try to fix it (or tell her how to fix it), you shut down communication. You can help to grow your daughter’s voice by using open-ended nonjudgmental statements that reflect back her reality to her and thus assist her to gain perspective on her situation.

You say: “That sounds really complicated and hard.” She thinks: “My mom understands me.” You say: “It sounds really painful.” She thinks: “My mom gets it. And ya, I’m really hurting.” You say: “Relationships can be such a struggle.” She thinks: “This one really is.” And so on, till she runs out of steam.

At a certain point, she’ll have done enough venting that she’ll calm down and maybe her brain might kick in and she might start being able to problem solve a bit. And you helped her get there, by being an empathic, non-advising, non-judgmental listener. That’s the pot of gold at the end of the rainbow!

Parenting columnist Joanne Kates is the director of Camp Arowhon in Algonquin Park where she teaches 150 staff to parent effectively and acts as “Mom” to 300 kids at a time, every summer
 

Where the kids are: on the lookout for new playmates

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yummyM 1

WHEN MY SON was five, he preferred play to work. Educators suggest early childhood development is all about learning through play. They believe a preschooler’s future success is largely dependent on being well socialized. When we were kids, finding friends was easy. The neighborhood streets were filled with kids just hanging out.

Socialization happened naturally. These days our kids live in safe bubbles; they can’t even stand on the front porch without parental patrolling. So this yummy mummy had to go on a playmate prowl for Josh.

The first place I expected to find a friend for my son was at his preschool. However the principal refused to allow a class list to be created, citing privacy concerns for some parents. I was extremely disappointed. With many moms and dads working and drop-off and pickup schedules erratic, catching the parents of my child’s school friends was next to impossible.

Josh had a special girlfriend at this school. With his teacher’s help, I managed to connect with this little girl’s mom and invited her daughter to come play. When she arrived, she was carrying a dozen roses. It was clear her mother was as overjoyed as I was to finally connect with another family outside of school.

My son also attended a French immersion public school. I was thrilled to receive a request for contact information for a class list. I’m sure I was the first mom to sign up. Within a month, a mom of one of the students phoned me to set up a time for our boys to cavort.

The first date her son came to our place. Unfortunately, it ended earlier than expected with our guest in tears, sobbing that he missed his mother. So, we tried again a few weeks later. This time the boys played at his house. When I arrived to pick up Josh, I had to pry him from the arms of his friend who wanted to continue wrestling all night. Social success!

Once I dropped Josh off with his nanny at an indoor play area. When I picked them up, Josh ran to me yelling he had made a new friend. I felt a burst of joy, grabbed a business card and made a 40-yard dash to find the mom of my son’s new pal. I think she was a bit surprised when I ran to her, out of breath, pushing my business card into her hand, saying, “I would LOVE it if we can get our boys together sometime.” Sadly, they were visiting from Barrie but would call if they came into town again.

My son’s social life began to perk up after several pieces fell into place. Two other children his age were attending the same two schools as he was, so I formed a car pool with their moms. This new alliance enabled our kids to bond daily in our minivans and formed a triumvirate of yummy mummies. Within a month, the play dates began. It’s no coincidence that I’m noticing a change in my son. His confidence is growing. He’s showing signs of a sense of humour. He’s even nicer to his little sister! And, most importantly, he’s learning how to be a friend.

Teaching your child to play properly can be hard work, but it’s also very rewarding. One way of connecting your child with like-minded kids is through after-school programs. High-energy boys and girls will love Just Bounce (www.justbounce.ca), the largest trampoline school in Ontario. My son had a blast in semi-private lessons with his car pool buddies.

Coach Jeff, a high level trampoline competitor, was amazing with the kids. With eight trampolines to choose from, they bounced for close to an hour. More impressive was the way Coach Jeff kept the kids howling with laughter as he entertained them with gravity-defying jumps, flips and twists.

And remember, yummy mummies need to play, too! If you’re struggling with a lack of adult stimulation, try inviting other parents to your play dates. While kids romp, moms can talk. It’s like meeting new school friends, once again.

Post City Magazines’ parenting columnist, Erica Ehm is the voice of yummy mummies with her playful website yummymummyclub.ca. After all, mommies need to play, too.