C/O Joshua Zuckerman
Feeding yourself on a student budget is difficult. It can be especially hard to find affordable meals that produce lots of portions. This Bolognese sauce recipe was made with student budgets in mind.
Our chefs this week have worked hard to create a recipe that removes dinner time stress from people's plates (pardon the pun), without sacrificing quality. Not only can it be made for under $20, but it can produce up to eight portions.
The Chefs: Matt Dunbar and Michael Abbott
Matt Dunbar and Michael Abbott spent the last 10 years building up their successful catering business, No Small Feast. But despite catering events for organizations such as Spotify, Microsoft and BMW as well as foreign dignitaries, they weren’t pandemic-proof.
The dynamic duo pivoted their business to survive during the pandemic. They launched Provisions, a frozen upscale comfort food line for home delivery to the Greater Toronto Hamilton Area.
The Recipe: Bolognese Sauce
Description:
This is the black-tie version of a classic Bolognese sauce. Even though you can make this recipe for under $20, it will taste like you need to add a few more zeros to the price tag. Makes easily enough for four portions, and another four that live in the freezer for another day. Add any pasta you would like or have in your kitchen!
Ingredients:
Directions:
By: Serena Habib, Contributor
Butter slathered on toast during mornings with grandpa,
Soccer games followed by cotton candy ice cream,
Pilsbury croissant scented moments with grandma,
Family Second Cup runs for hot chocolate with whipped cream.
Sleepovers with strawberries wrapped in homemade crepes,
Love in grandma’s curries, which made them preeminent,
Candid photos from feeding each other birthday cake,
Little did she know that a maelstrom was imminent.
Love stopped. Love shuddered. Love got lost in the rain.
Food led to fights over mealtime. Love was enveloped in pain.
Mentally preparing herself for Christmas baking,
Running the chocolate chip calories away,
Laughing at dinner while silently aching.
Food-flavoured love was simply not okay.
She watched the boy she loved post pictures with his loved one
Sharing desserts and dinners she would never be able to eat,
She wanted so desperately to be lovable,
But love drifted away, perpetually out of reach.
She had lost love: she did not deserve it.
She would only have the muffin when she aced her test,
A test with a framework built upon inadequacy,
Years of high standards, and pressure to be the best.
It was love in her aunt’s heart when she tried to feed her oil,
Though she really needed buckets of self-acceptance instead,
From her father’s love formed a focus on body image:
A love that filled family vacations with dread.
Her mother’s love induced carbohydrated commands,
Threats that saved her from withering away,
With loathing she ate her way back to rationality —
This led to a love that would never go astray.
Pancakes with peanut-butter mornings of hope,
Cotton candy ice cream to celebrate her nineteenth,
Love for herself, her family, her journey —
Though her journey might never be truly complete.
For sometimes she feels herself slipping through her fingers,
She sees her reflection and bursts into tears,
But then she grabs some hot cocoa and her purple pen,
Reminding herself to push through her fears.
And sometimes she can’t, and her family is hurt,
As if she doesn’t love them by not trying the homemade cake,
Or they commend her on her weight gain at Christmas dinner,
And a mended part of her begins to break.
But love is eternal; it’s patient and enduring.
With each winter, it reveals itself more.
Meals filled with laughter and fond reminiscing
Are love’s subtle ways of winning her war.
Escarpment Kombucha Co. is hand-crafting small batches of kombucha for the Hamilton community
As the only kombucha brewers local to the Hamilton area, Escarpment Kombucha Co. owners Robyn Starkey and Andrew Ernest are setting a precedent. They started their company in January 2020 and currently operate out of The Kitchen Collective on King Street East to brew and bottle their small-batch kombucha.
Kombucha is a fermented tea beverage. Starkey describes kombucha by noting that it is to tea what wine is to grape juice. Starkey and Ernest’s mixture undergoes two rounds of fermentation before it is strained, carbonated and transferred to a keg for distribution.
Starkey is originally from Mississauga, attended Dalhousie University for creative writing and English, then graduated to become a legal assistant. At the same time, Ernest became the manager of a coffee shop in Halifax. Together, the couple discovered a shared interest in home fermentation as a healthier alternative to sodas and juices.
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Upon settling in Hamilton, Starkey and Ernest decided to turn their passion project of two years into a business. Once a small studio apartment operation consisting of a bookshelf of kombucha for friends and family, the two put pen to paper in order to turn their dreams into a reality. The company’s name pays homage to the geography and wildlife of the Hamilton area by referring to the Hamilton escarpment.
“I think that Escarpment Kombucha Co. is trying to take kombucha at the local level and bring it to the city of Hamilton. We're trying to make a product that is as sustainable and delicious as possible without sacrificing on the health benefits. If you think you don't like kombucha or you've never tried it before, this is the kombucha you should try,” said Starkey.
"If you think you don't like kombucha or you've never tried it before, this is the kombucha you should try,” said Starkey
Ingredients for the kombucha are sourced locally wherever possible. They use tea from Toronto-based company Lemon Lily Tea. Fruits are sourced from Boreal Berry Farm in Warren, with seasonal ingredients from local farmers including Sunfire Herbals in Hamilton and Baba Link Farm in Flamborough.
“[Sourcing locally] is really great because if we make relationships with local people, then we get to be harvesting, processing and turning the ingredients into kombucha and selling them. It's a really satisfying part of the process . . . My favourite part of the summer was when I had an entire table of drying sumac and mint that I picked and there [were] hops in the cupboard, waiting to go,” said Starkey.
If you’re looking for a new flavour to pick up, a fan favourite is the raspberry lavender, made with raspberries from Boreal Berry Farms and lavender from Weir’s Lane Lavender in Dundas.
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Starkey’s personal favourite experimental flavour is pear hops, a seasonal variation which she described as cidery, with a hint of beer taste. Currently, they are in the process of experimenting with seabuckthorn, a sour berry that Starkey described as the liquid version of sour patch kids candy.
The company’s products are available at 17 retail locations near the Hamilton area and they currently offer free contact-free home delivery, which can be set up on a recurring basis for customers’ weekly, biweekly or monthly fix of kombucha.
Their kombucha is offered in growlers, a more sustainable option packaged in reusable glass bottles and sold at a discounted price to encourage zero-waste alternatives as the company works towards entirely zero-waste packaging. They currently utilize compostable seals and all of their bottles are returnable or reusable.
“We've only been in business for one year, but I would hope that [students] can see that the process of starting your own business and coming up with a big dream pays off. It’s really just making lists and getting it done and finding people to help you navigate. This is not what I went to school for — I was not a business student — but I really value that I was able to figure out what we were doing,” said Starkey.
“We've only been in business for one year, but I would hope that [students] can see that the process of starting your own business and coming up with a big dream pays off."
Escarpment Kombucha Co. is a testament to the importance of following your passions, which for Starkey and Ernest is brewing one small batch at a time. They have created a tasty and healthy beverage that they hope people in Hamilton and beyond will enjoy.
A guide to staying connected during these trying times
As Hamilton moves into the heart of the winter months and a stricter lockdown removes the option to have socially-distant visits or other outdoor activities, many are looking for new ways to stay connected with loved ones.
Over the break, my siblings and I spent a lot of time thinking about other ways we could safely spend with our loved ones, beyond the typical Zoom call. Below are a few fun activities that we came up with that will hopefully help us all get through these next few difficult weeks.
BOOK CLUBS AND EXCHANGES
Many book clubs have moved online over the last few months, while new ones have also been popping up. If you don’t want to join an established book club, you could also start your own with your family or friends, giving you both something to do and talk about the next time you chat.
Similarly, you could also participate in a book exchange with a loved one. You each send the other a book that you’ve enjoyed recently. To make it more personal, you could maybe include some notes inside sharing well wishes or your thoughts on the story.
Additionally, this kind of exchange could work for almost anything else that you and your loved ones enjoy as well, such as music, podcasts and recipes.
GAMES
Online games, such as Among Us and Codenames, have become incredibly popular over the last year. Implementing a game night, or even perhaps a tournament can be a nice alternative to the typical Zoom call as well as something a bit more light-hearted and fun.
Trivia nights can be fun as well. There also a number of trivia games that you could play over Zoom, or you could create your own tailored to the interests of you and your loved ones!
LEARN SOMETHING NEW
Many have used their new-found time during the pandemic to learn new skills, but why not do this with a loved one? Maybe your friend is excellent at coding, or your grandmother is an amazing knitter and you’ve always wanted to learn. You could each teach one another something or learn something entirely new together!
Many local libraries offer resources for learning a variety of skills. Depending on the skill in question there are also a number of specific resources readily available online. Some local crafting businesses, such as Handknit Yarn Studio offer resources and tutorials on their websites as well.
Language learning especially can be a great option as it requires minimal tools and you’re able to practice together.
PEN PALS
Change up the method of staying in touch! Zoom calls can become draining after a while and most everyone loves to receive letters.
Or instead of sending letters, send postcards either through a service such as Postcards From Anywhere or by creating your own using online templates. While the former can make a great talking point, the latter can be especially nice for grandparents and far away relatives who may not have any recent photos of you.
SHARE A MEAL
Order some food, potentially from the same restaurant, and eat together. As well, some local businesses, like Tea Amo, offer small platters or “lunchboxes” that can be ordered ahead of time and then enjoyed together during a call.
You could also cook or bake something together over a call. You could each make your favourite dishes or exchange recipes. Maybe try teaching a friend to make one of your favourite desserts or ask your grandmother to teach you some family recipes.
Regardless, whatever ways you find to keep connections with loved ones, be creative and considerate. Just as much as you think about things that you enjoyed together before the pandemic, try to think about new things as well. It won’t necessarily be the same as before but that doesn’t mean that it can’t still be something good.
By: Esther Liu, Contributor
The Silhouette: Would you have a conversation with a stranger?
David Kim: My friend once shared with me that “strangers are friends you just haven't met yet.” So, yes, I definitely would and I definitely have! Most of my friends know I’m from a small rural town in the middle of absolutely nowhere. We’re talking more cows and crops than there are people . . . It’s small, so people are friendly, right?
If you saw someone walking towards you, the normal thing to do is to ask: "Hey, how's it going?" [It’s] the whole rural hospitality thing . . . But coming to university, I’ve found that these interactions don’t happen a lot in the city. People are busy and live their lives with that trendy belief that they are the main characters of their life. People have very little time for those that are not in their immediate circle of friends – let alone strangers.
Do you have a story about a time you connected with a stranger?
I remember when I was volunteering, I was paired with this stranger. We just sat down in the cold talking for hours about our lives. I never got to see her again, I forgot her name, but I remember us just talking about what we were doing and why we do it — our stories. I think that everyone has a story that contributes to who they are.
I think we're very quick to make assumptions, but when you unfold that story, you learn more about why we do the things we do, more about their thought processes and beliefs. So, we started talking about our belief systems and our values. I remember that we even talked about the meaning of life and what we're heading to – what's the end goal, right? We were talking about our different beliefs and how she believes in a different kind of afterlife. Things like that make me think about the fact that, yeah, people are very complicated.
There’s a word I learned recently that comes to mind: sonder. [It’s] “the realization that each random passerby is living a life as vivid and complex as your own, with their own ambitions, worries, routines, wounds and victories.”
Every person I pass by on the street, every random commenter on a Facebook post, every face within the inch by inch rectangle on my Zoom call lives a unique life of their own. Basically, everyone's living their own complex lives. I think that when we think of strangers, we think of them as non-player characters. You only see a slice of their lives and that's about it. But, when you slow down, you start to appreciate others more. It’s really allowed me to learn more about empathy and the value of being quick to listen and slow to speak.
How else do you think being from a small town has changed or influenced you?
[I] remember that one lesson on the allegory of Plato’s cave: they're always like looking at a world of shadows. I don’t remember what purpose it’s actually meant to serve, but I felt like one of those people in the cave in my town: they only look at a wall of shadows and think that this is all there is, that this is the world.
Living in a small town, I kind of figured everything around me was all there was, that this is my reality for now. But moving to Hamilton, it felt like turning my head around and actually realizing there’s a whole other world that’s casting those shadows.
Entering university in the city was an absolute culture shock, even within the same province. I would say that everyone that I met in university is from the Greater Toronto Area. They have a set list of shared experiences that I don't think I normally had. I didn't realize how multicultural Hamilton could be in terms of people, places and food.
I had some amazing friends whose regular form of entertainment was introducing me to new things that were commonplace for them and seeing my reaction: noraebang, dim sum, bubble tea. I remember choking on what I thought were small rubber balls accidentally added into my drink . . . I never had a lot of different foods, never had a lot of those experiences. Even my conversations were different. My conversations about religion, about values, about ambitions. I feel like there are new colours in my life.
Would you say that you prefer the small-town life or a more urban life?
If you asked me three years ago, I would say I definitely prefer the city life even though I never fully experienced it . . . But now that I've actually experienced somewhat of a city like Hamilton — I don't know if people consider that a big city — I realize that there are great experiences but that I've just gotten used to the people back home. Right? Your hometown is a hometown for a reason: there's something about it that draws you. But, as a student right now, I'd say that I prefer the city.
I mean, this is my fourth year, it was supposed to be my year on campus. But with the unpredictability of what’s happening around us, there’s a certain sense of serenity and familiarity walking the streets I know well.
Through both its decor and food, Electric Diner is a throwback to the '80s
Located at 96 George Street, Electric Diner brings patrons back into a 1980s nostalgia wonderland. Cooking to the tune of the jukebox, owners Erika Puckering and Jamie Ewing invite you to take a seat at a booth, put down your cell phones and enjoy some comfort food.
Puckering grew up in Ottawa, where she attended school for fine arts and developed her love of visual design. After many years at her small marketing company, she relinquished the hustle and bustle to start a family business in Hamilton. With her husband Ewing, Puckering settled down to open Electric Diner.
The diner is the perfect intersection of Ewing’s culinary innovation and Puckering’s visual design. Puckering’s visual prowess manifests itself in the bright colour scheme, with tastefully over-the-top hot pink barstools, neon signs and sparkled paint. The ‘80s aesthetic comes out in details such as the jukebox and antique accents. They drew from their shared childhood experiences to create an epicentre of nostalgia.
@ontariotravelsThis Electric Diner⚡️in Hamilton is a MUST visit! Follow @electricdiner #electricdinerhamont #retro #aestheic #lofi #brunch #tiktokfoodie♬ Papi Chulo - Octavian & Skepta
“[The ‘80s were] a very different time than what we’re living in right now. There were no cell phones. When you [were] trying to find your friend, you would just . . . find their bikes on the front lawn and that’s how you’d know where they were,” said Puckering.
“[The ‘80s were] a very different time than what we’re living in right now. There were no cell phones. When you [were] trying to find your friend, you would just . . . find their bikes on the front lawn and that’s how you’d know where they were.”
For the full sensory experience, a projector plays movies all day long, mimicking the experience of early morning retro cartoons.
“[Now] we have Netflix you can watch whatever you want, but back then if it was on it's on and if you missed it, you missed it . . . so we play cartoons from the '80s like He-Man and Transformers on Saturday and Sunday mornings so everyone can experience all five senses,” said Puckering.
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The flavours of the menu are equally suited to the diner’s eclectic and vibrant atmosphere, as Ewing elevates traditional diner food.
“[We} have a grilled cheese eggs benny, so instead of an English muffin it’s two miniature grilled cheese . . . it’s like an elevated eggs benedict, so it feels higher end but it’s also comforting,” said Puckering.
A fan favourite is the classic Electric Burger, where their commitment to sourcing local produce shines through. The burger is made using local artisanal bread, ground beef from a local butcher and a touch of hickory sticks for Jamie’s own spin on your classic burger.
Due to the COVID-19 pandemic, the diner was open exclusively for takeout and pick-up in late March. Outdoor seating re-opened in mid-June. Currently, Electric Diner has an outdoor heated tent on the patio for diners looking to enjoy their food in an open, well-ventilated space. They have further adopted rigorous sanitation measures to ensure the safety of all diners.
While the diner initially struggled with reducing employee hours as business slowed, Puckering and Ewing try to maintain a positive outlook on the situation and used the pandemic as an opportunity to expand their social media presence.
“Our amount of followers and online presence really excelled during that time, so there’s sort of a silver lining. When we reopened, it was busier than it had ever been . . . it’s not about survival, it’s about adapting and changing,” said Puckering.
“Our amount of followers and online presence really excelled during that time, so there’s sort of a silver lining. When we reopened, it was busier than it had ever been . . . it’s not about survival, it’s about adapting and changing,” said Puckering.
As Electric Diner adapts their '80s setting to the climate of 2020, the diner serves as a reminder to all to live in the moment. Ewing and Puckering continue to find ways to be creative with the tools at their disposal and make the best of each day.
Pearl Street Chocolate Co. brings much-needed joy to the community during these trying times
Food often facilitates connection and is a focal point at many gatherings. Chocolate is one of those foods that is almost universally a favourite. For many, it is a comfort food, a connection to happier and celebratory times. It seems fitting then that Pearl Street Chocolate Company launched during a time when we are so desperately in need of connection and joy.
“We started in April, so it was in the thick of [the pandemic] and it was kind of exciting because we did these deliveries for people and it was this little small thing that made people happy you know? We’re not saving the world or anything but it just brought smiles to people's faces,” explained Blaise Misiek, founder of Pearl Street Chocolate Company.
Chocolate has always had a central role in Misiek’s life and was a particularly prominent feature of family celebrations and holidays for him growing up. In recent years he began to explore the history of chocolate and the process of creating it. Combined with his desire to connect and give back to the Hamilton community, this research culminated in the creation of Pearl Street Chocolate Co.
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Given the place that chocolate had in his life growing up, it’s been important for Misiek that Pearl Street Chocolate Co. be a family project. He involves his children in various aspects of the business, including making and tasting the chocolate.
“For us it's very important to have our family involved and our kids involved . . . they’re tasting, they're trying. They're the biggest critics,” said Misiek.
At Pearl Street Chocolate Co., all the chocolate is made from “bean to bar,” meaning that Misiek and his family are actively involved through every step of the lengthy process. They communicate and work closely with the farmers growing the cacao beans and make the chocolate bars themselves. Misiek felt it was crucial that all their products were made in the most ethical and sustainable way possible.
“I like to urge people to learn about what they're eating and where it comes from and [I want them to] know that there's a process that can happen that could benefit a lot more people,” explained Misiek.
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Making chocolate isn’t the only thing Misiek’s business does though. Pearl Street Chocolate Co. also donates a portion of its profits to local charities. Misiek and his family made a point of choosing charities that were close to their heart, feeling that it was important for them to work with causes they understood and had experience with.
Giving back and supporting the community, especially in these times, is particularly important to Misiek both at this higher level of connecting with charities and supporting crucial causes, but also at a personal level, by bringing joy and uplifting individuals during these trying times.
“[I hope people come away with] a smile on their face, even if it's for that little bit. For me, having a bar and doing the snap and tearing the package, things stop for me and it still happens all the time for me. It just gives you a reason to stop and enjoy it for a little bit and I think we could all use that right now, just a little bit of stop and enjoying the moment,” said Misiek.
It is still early days for Pearl Street Chocolate Company and in the future they hope to open a store of their own and to run workshops. However as it is, they’re off to a lovely start, bringing quality chocolate and much needed joy to the community during these trying times.
Environmental conservation education from an Indigenous perspective
From Oct. 25-30, the McMaster Students Union ran an online virtual sustainability-focused event called Earth Week. The MSU collaborated with various campus and community organizations to host an event each day of the week.
Adrianne Xavier, an Indigenous studies professor at McMaster University, said that events like Earth Week are great awareness builders. They can allow people to engage in more conversations regarding sustainability and think more critically about the environment.
However, Earth Week was an event created through a rather colonial perspective on environmental conservation. Speaking about the difference between Indigenous sustainability and colonial ways of sustainability, Xavier said that there isn’t necessarily a strict comparison between the two. One of the greater differences would be the way Indigenous communities approach sustainability and view their own personal involvement with the environment.
“I think Indigenous sustainability is about understanding that we all have a responsibility to every part of life, that it isn't just ourselves and our families and the people around us, but also the things that impact the people around us. The environment is a huge part of that, including things like our food, our health and well being and all that stuff. But also, then, by extension, how we get the food and where it comes from and what the environment itself is being cared for in and in what ways,” said Xavier.
“I think Indigenous sustainability is about understanding that we all have a responsibility to every part of life, that it isn't just ourselves and our families and the people around us, but also the things that impact the people around us," said Xavier.
One of the events during Earth Week was No Meat Monday. Hosted by the McMaster Veggie Club, people were encouraged to not eat meat that day and try out meatless recipes. Xavier shared that for Indigenous peoples like herself, most of the meat that she eats is hunted. Therefore, it undergoes a very different process from most commercially available meat and may not encompass the same concerns that those who don’t eat meat for environmental reasons may have.
At McMaster, Xavier said that she has seen ongoing conversations where various faculties and organizational partners are trying to find ways to assist Indigenous students. However, Xavier said that change can begin with an acknowledgement and understanding that the current assistance is inadequate.
The Post-Secondary Student Support Program provides financial assistance to First Nations students who are enrolled in eligible post-secondary programs. However, the PSSSP does not provide adequate or equitable support for all First Nations students.
In addition to financial support, Xavier also noted that Indigenous students may require other supports such as access to healthy food options. Conversations about Indigenous food options and education regarding Indigenous practices with environmental conservation could also be beneficial to events such as the previous Earth Week.
Conversations about Indigenous food options and education regarding Indigenous practices with environmental conservation could also be beneficial to events such as the previous Earth Week.
Aside from No Meat Monday, another Earth Week event included a talk with Wellness and Sustainability Manager and Registered Dietitian, Liana Bontempo, about reasons why people should buy locally-grown food.
Xavier added that it would be beneficial to expand conversations about healthy and sustainable food options. These conversations could include education on the food cycle of an omnivore who is eating off of the land, such as herself.
“There are lots of really cool farm programs in the region. There are lots of cool groups of people who are doing gatherings and things like that of wildcrafted food, which are much more sustainable ways of understanding because when you do those sorts of things, you are more apt to learn the basics of respect for the plants that you’re taking in. [Reason being,] wildcrafted food has to be left enough for the next year or for other animals as opposed to large scale farming, which of course is crop grown specifically to be taken for food,” explained Xavier.
Xavier said that another big issue to consider across colonial approaches to environmentalism is the issue of food waste. Most grocery stores purchase large scale, aesthetically pleasing produce. They will pay less for imperfect produce unless it is organic, but even then, it is not easy for companies to sell organic produce.
“You’re paying a higher premium and a cost for perfect looking fruit that doesn’t necessarily taste better, or isn’t even necessarily better for you because how it looks is not indicative of nutrition,” said Xavier.
Produce that are deemed imperfect are often either composted or sold at a lower price.
“We are being trained as a society to only want fruits and vegetables that look a certain way,” added Xavier.
“We are being trained as a society to only want fruits and vegetables that look a certain way,” added Xavier.
In addition to imperfect-looking produce, best before dates are also a factor in producing food waste. Xavier discussed how grocery stores typically won’t sell food when it comes within three months of the best before date or they sell them in a clearance section.
Xavier noted that there are lots of costs to getting food to where they are in grocery stores, including shipment, packaging and other environmental costs and often, the food that is thrown out may not even be food that has gone bad.
"Because inevitably in classes that I teach, there’s always a component at some point in the class no matter what the topic is about where we fit in the world and remembering where we fit in the world, what our role is in all of those things, because that as well is a big piece of understanding sustainability. What part do we play in it?” Xavier said.
“A lot of times when it comes down to things like sustainability and sustainability weeks and events like that, I urge people to at the very least be aware of them. Think about them and talk about them. Because inevitably in classes that I teach, there’s always a component at some point in the class no matter what the topic is about where we fit in the world and remembering where we fit in the world, what our role is in all of those things because that as well is a big piece of understanding sustainability. What part do we play in it?” Xavier said.
Despite being hit hard by the pandemic, the Hamilton Farmers’ Market is maintaining a steady presence downtown
On a typical day, the Hamilton Farmers’ Market would be busy, full of people either drifting from stall to stall or marching down the aisles with purpose. The air would be filled with the sounds of cheerful chatter as regulars caught up with their favourite vendors or friends they ran into by chance. Established in 1837, the market is an important place of community for Hamilton and a steady constant throughout the city’s history.
“I think it's one of the best things that Hamilton has to offer, right up there with waterfront escarpment, arts and culture and the music scene and all that . . . I would say that Hamilton Farmers’ Market [is one of] of the great assets of the city,” said Eric Miller, chair of the market’s board of directors.
“I think it's one of the best things that Hamilton has to offer, right up there with waterfront escarpment, arts and culture and the music scene and all that . . . I would say that Hamilton Farmers’ Market [is one of] of the great assets of the city,” said Eric Miller, chair of the market’s board of directors.
However, the market has experienced some dramatic changes due to the pandemic. In March, they implemented the necessary public health measures, including wearing masks, social distancing protocols and hiring security to help control the flow of people. While these changes were necessary, it meant that all fronts of the market have been sharply impacted by the pandemic.
All vendors at the market were affected, though some more so than others. In terms of their operations specifically at the market, many were limited in what they could sell, especially during the early stages of the pandemic. Miller noted that in some cases these limitations were because of disruptions to the supply chain. Many farmers were unable to hire help to pick their harvests and florists in the region experienced interruptions to the system by which they exchange flowers. Vendors offering cheese and meats also faced supply challenges during the pandemic.
For other vendors, particularly those selling non-food items, they found there was little to no demand for their products. One such vendor is Saji Kollanthara’s Folk Art Prints, who sells hand-printed artisan items imported from India.
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“Since the COVID [pandemic] started . . . people have no interest in buying anything other than food . . . So I waited for one week then I noticed that there is no point [in] opening the shop, because nobody's buying it. Nobody [was] even looking at my place because they were invested only in food items and nothing of anything else, so I stopped going there after one week,” said Kollanthara, who closed his stall for three months during the pandemic.
“Since the COVID [pandemic] started . . . people have no interest in buying anything other than food . . . So I waited for one week then I noticed that there is no point [in] opening the shop, because nobody's buying it."
While Kollanthara’s stall was only closed on a temporary basis, four other businesses, including Cake and Loaf and Jamaican Patty Shack, were forced to terminate their contract with the market during the pandemic.
Additionally, immediately following the pandemic announcement, the market also saw a dramatic decrease in customers, by almost 75 per cent during stage one according to Miller. This is likely because customers were being encouraged to limit trips into the community or order online.
Furthermore, while the market itself was not closed at any point during the pandemic, customers’ ability to access the market was restricted. This was in part due to the closure of the Jackson Square entrance during Stage 1 and much of Stage 2, which is a primary entry point to the market. Many also relied on public transportation to attend the market and were understandably concerned about continuing to do so.
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However, despite these difficulties, the market remains open and continues to persevere. While the numbers have not reached typical levels for this time of year, customers are slowly returning to the market. Some customers have commented to the market’s board of directors that they actually feel safer at the farmers’ market, as opposed to a larger supermarket.
However, despite these difficulties, the market remains open and continues to persevere.
Some current vendors, including Kollanthara, have also mentioned that while the pandemic brought many challenges, it also provided them with new opportunities, such as the time to learn how to develop and create an online platform for their business.
A couple of new businesses are even preparing to launch stalls at the market. The first, which opened in the market a few weeks ago, being Hotti Biscotti, a local, small-batch bakery. There are currently two other businesses in the process of setting up shop at the market.
“Two of them just presented to us at the last board meet on what they have to offer. So that's exciting for us . . . I would say it boosts our spirit to have new vendors setting up shop,” said Miller.
While these are without doubt difficult times, there is comfort to be found in the steady presence and perseverance of the Hamilton Farmers’ Market. The market and its vendors have been present through all the storms that Hamilton has had to weather and by continuing to offer delicious food, fantastic flowers and charming crafts, they will help us weather this one as well.
Mother-daughter duo’s travelling tea trailer continues to deliver tea and comfort during COVID-19
Autumn is the season of change. Leaves begin to change to brilliant, bright and beautiful colours and the warmer temperatures give way to cooler, wintery weather. This is also the season of good company. It is the time to sit down with a friend, share a pot of tea and enjoy good conversation. While gatherings may look different this year, taking place often over Zoom rather than in person, businesses like the mother-daughter-run Tea Amo are still finding ways to bring people together.
As part of a big Irish family, tea has always played an important role in Marian Peter’s life. This love of tea is something she passed down to her daughter, Heather Peter. In 2013, Heather purchased a vintage trailer with the intention of setting up a tea service. When Marian retired from her job as an English as a Second Langue teacher, the mother-daughter duo went into business together, selling tea out of the trailer at parks and private events.
“Having tea with people [is] a lot about [the] memories that you have around tea and making new memories. I think a lot of people have that nostalgia [towards tea] and they already love the memories around afternoon tea, so they want to bring that back,” said Heather.
“Having tea with people [is] a lot about [the] memories that you have around tea and making new memories. I think a lot of people have that nostalgia [towards tea] and they already love the memories around afternoon tea, so they want to bring that back,” said Heather.
Many of the loose leaf teas that they offer are made in-house. As their business continues to grow, the duo hopes to blend more of their teas themselves to create new flavours. Those not made in-house are sampled and then carefully selected from importers. All of their blends are free of artificial flavours, preservatives and added sweeteners.
Tea Amo sells their teas and a number of thoughtfully selected tea-related products on their website. These include traditional products such as teacups and teapots, as well as novelty items, such as perfume oil and teapot-shaped earrings. The latter they opted to include because they felt these items would make nice gifts for tea lovers. Many of these products are locally made.
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However, the pandemic has forced them to pivot their approach. Many of the events they would have attended are now on hold and they can no longer bring the trailer around to parks as they had previously done.
In conjunction with their online store, the duo is now offering afternoon tea boxes. Each afternoon tea box includes finger sandwiches, cookies, fruits and vegetables and two bags of loose leaf tea. These boxes are created in-house and delivered weekly in the trailer.
Especially during this time when many are having socially distant gatherings, the afternoon tea boxes are fitting because everyone can have their own box. As there is no need to share food, individuals are still able to gather safely. For those connecting via Zoom or other video platforms, the tea boxes are also convenient in that they can be ordered individually and then enjoyed together during the call.
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“[W]e're bringing happy to people. So many people have sent this afternoon [tea] box to a friend that's been depressed or a mother that’s sick . . . Or just to themselves with a couple of friends, distancing. So it was just a perfect idea for this time to do the afternoon tea box. So, we're doing quite well with that and enjoying it. It's like a feel-good kind of service for sure,” said Marian.
"So many people have sent this afternoon [tea] box to a friend that's been depressed or a mother that’s sick . . . Or just to themselves with a couple of friends, distancing."
In these trying times, Tea Amo continues to spread the warmth and comfort customary of tea. They are also bringing people together, reminding them of better times as well as providing them with the opportunity to create bright, happy memories that they will look back on fondly for years to come.
