There’s a photo tribute being snapped in several provinces across Canada by a photographer who discovered it’s not about trying to teach an old dog new tricks, but rather, looking them in the eyes and revealing soulful evidence of long lives lived, just beyond a decade.
A graduate of NSCAD, Toronto-based photographer Pete Thorne returned to Halifax in early January to photograph portraitures of elderly dogs from all over Nova Scotia for his Old Faithful Project, a collection of images and stories being published by HarperCollins later this year.
Thorne says he became inspired after photographing his grandmother on her 100th birthday and decided elderly subjects had much to reveal. Thorne began focusing on elderly dogs, initially unclear where the journey would lead him.
“I noticed how distinct older dog’s faces were compared to more youthful ones, and I realized that older dogs are often passed over in favour of younger, cuter puppies,” says Thorne. “It became clear they were the ones that needed more attention, not less.”
It’s almost that birthday time of year again. Think it’ll be hard to top our Master Chef Party. Anyone looking to recreate this amazing soiree, Paige and Peacock Event Design can put together complete decor packs including How-to’s/Party Bags/Menu’s for reasonable rates: https://www.facebook.com/paigeandpeacock
I divulge…I’ve finally conceded to the addictive nature of reality TV. I blame the foodie in me…and my daughter, who spent an afternoon over Christmas holiday watching a MasterChef omnibus. We were hooked.
“Can I have a MasterChef birthday?” she inquired, knowing perfectly well I would rise to the challenge.
Friends who know me, know I’m party-crazed, theme-obsessed and committed to raising the bar when it comes to kids parties. From down-to-earth camp parties to glamorous spa spectacular, and even a splashy mermaid party complete with custom-made tails, there is no theme too challenging — even a party that involves nine kids (plus a few adults) creating chaos in the kitchen.
Here’s the highlights from our MasterChef 12th birthday party, in partnership with my fabulous sister, owner of Paige and Peacock Event Designs, recently launching its children’s party division ‘Petit Fours @ Paige and…
Poignant imagery and honest observations reveal the story of a young orphan from China, a father from rural Nova Scotia and their journey building a life together in Lunenburg, impacting both their destinies.
From the opening quote by Mahatma Gandhi, “Where there is love there is life,” Eva Purcell-MacIntyre and John MacIntyre’s book, EVA and ME weaves a powerful combination of recollections and images to tell the story of Eva Marie. MacIntyre’s prose compliment Eva’s transition from a once stoic and cautious 14-month-old baby, to a vibrant and glowing 12-year-old.
MacIntyre says the book was inspired by Douglas Coupland’s ability to tell anew a popular story about Terry Fox in his pictorial biography, Terry. “With that book in mind, I wanted to explore a father daughter relationship in a meaningful way that might be photographically driven and have the text to support,” recalls MacIntyre.
When the idea first hatched, his daughter wasn’t so keen. “I kept pestering her and she wasn’t having any part of it … we all have good stories and I think hers is pretty good,” MacIntyre laughs.
“Sharing my story with my community, I felt very proud,” says Eva MacIntyre. “We had a launch for the book and a lot of people showed up. They asked me to sign their book, and it felt like, wow, this is cool.”
Sirens in Hammonds Plains on Sun. Dec. 7 meant Santa, candy canes and Volunteer Station 50 Firefighters’ annual food and toy drive to support local families. Even Counc. Matt Whitman (Hammonds Plains-St. Margarets Bay) donned a red suit, walking the frosty streets with volunteer firefighters and local supporters.
Chief Dan Melkert says the event was another success with Station 50 donating goods to Hammonds Plains local food bank, a few families and community churches. He says the local support is greatly appreciated and goes a long way.
For a small kitchen, the crew of 20 bakers at New Leaf Enterprises are mixing up thousands of shortbread, rocky road and Santa’s whiskers cookies.
“We’re like little elves pounding out all this baking,” says Veronica Dale, Executive Director. As of Dec. 1st, Dale says they’ve produced 4,785 shortbreads and more than 2,000 cherry balls. Their popular chocolate covered peanut butter balls have rolled across the 4,000 mark.
But orders close on Fri. Dec. 12 and Easter Seals Nova Scotia president and CEO Henk van Leeuwen says order soon and invest in a good cause. “We do rely on sales from our social enterprises to be invested back into Easter Seals Nova Scotia … like our barrier-free camp and our wheelchair provision programs … but the food is excellent,” says van Leeuwen.
“They’re all made by hand, from scratch,” says Dale. “In our world, we use baking as a teaching tool.” And this time of year, Easter Seals Nova Scotia whips holiday nostalgia into their menu selection, offering a variety of baking representing what Christmas means to them. The hermit cookies are new to the menu this year and Dale says the recipe was her great grandmas.
“Our crew has a wide range of ability; some have physical disabilities; some have intellectual disabilities; and some would say they have both,” says van Leeuwen. The holiday campaign is in its 10th year and like all programs run through New Leaf, van Leeuwen says they are designed with skills training and inclusion in mind. “Our kitchen is the best kept culinary secret in Halifax,” he laughs while references the extra few pounds he’s added from sampling the goods. “We do high production and high volume and they freeze well.”
“We have people who put their order in with us and then they come back because they ate it!,” laughs Dale.
Christine Riley (24) has been with New Leaf Enterprises for two years and says she loves learning about baking. “Last week we went to NSCC Akerley Campus bakery and learned a lot visiting all the kitchens,” says Riley. She says they were taught how to work with chocolate and the varying temperatures. “My favorite item to make is the chocolate covered peanut butter balls … They’re sort of hard to make because we have to make sure the temperature of the chocolate we’re dipping them in is the same as the peanut butter,” she says.
“If you let them set too long, it’ll be too hard and goopy,” says Sonya Demone.
Last year the program raised $6,500 from Christmas baking. This year, they say they hope to raise more. Van Leeuwen says the Christmas baking engages their clients in a seasonal aspect of what’s happening in their community. “They acquire skills such as personal and professional development, reading and following a recipe, teamwork, friendship and skills around production including baking, wrapping and everyday kitchen operations,” he says.
“It’s a crazy, rushed time of year … You’ve a work party or a cookie exchange, let us do it for you,” says van Leeuwen.
The catering kitchen operates all year, but limited orders for holiday baking are extended until Fri. Dec. 12 for pick-up on Wed. Dec. 17.
Items cost $4.95 per dozen or loaf and can be collected at Easter Seals Nova Scotia, 3670 Kempt Rd. To order call 902-453-6000 or email email@example.com. Here’s the baking form: www.easterseals.ns.ca