#3

April - May 2017

Spring Issue
2
Letter from the Editor-in-Chief

Spring is finally here! Weve waited for

so long, and now its time for all the
bright colours, flowers, picnics with
friends, outdoor festivals, and weekend
trips.
We've packed this issue with a heavy
dose of spring-time joy, as well as a little nod to the passing
winter with a story from Austrian Alps. However, now it's
time to turn off hibernation mode, read Casa London
Magazine, and kick off the spring season! And hey, do not
forget about giveaways - we have a couple more for you in
this issue. As promised and as usual. ;)
Anna Orishchenko

Mari Udarbe Josh Hamilton Mikaela Shannon

Writer & Editor Writer & Editor Photographer
 CONTENT
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p. 4 p. 10 p. 18 p.17
p. 26

p. 34 p. 35 p. 36 p. 40

p. 42 p. 50 p. 52 p. 53

p. 54 p. 64 p. 66 p. 78

Idea & Design: Anna Orishchenko

 House of Wannie

A
Canvas
For
Your
Own
by Josh Hamilton
Style
 Lagos, Nigeria is a long way from London, but fashion isnt something
that worries about borders. As a former student of Western, Wannie
has started selling the clothes, that she started making back home, in
London, and has found a strange affinity between the two cultures.
Much like here in Canada, the styles that she loved in Nigeria were
simple and adaptable, and her fusion of traditional African styles and
patterns with more western ideals give her clothes a unique and
eye-catching aesthetic.
Casa London: You're from Nigeria, so how did you end up in London,
Ontario?
I came to do my Master's at Western University in 2015. It was a
Master's in Management of applied sciences, specialization in Data
Analytics. So after that I just thought I would try things out here and
see how they went.
Casa London: How did you get started with making clothes?
Well, when I started it was just for myself. I started in 2012 after my
undergraduate degree. I said to myself, let's just learn a skill, I enjoyed
doing something with my hands while I was in school. Then people
would start to say "why don't you just make a dress for me", I didn't
really know what to do but I decided to try! When they wore it, other
people liked it and asked me to make something for them as well.
Eventually it started to bring extra money so I just kept on going.
Casa London: Do you do this full time?
No, not right now. Before I came over to Canada I was doing it full
time in Nigeria, and it's definitely something I want to do full time
here, once I can get enough start up cash.
Casa London: What is the dream then?
The dream is to hone my talent continually, impacting peoples' lives
through clothes. A physical storefront will aide in coming across more
people, having a location where people can pick up both Ready to
Wear pieces and Custom made pieces as well as learn dressmaking
skills. The dream is to dress every ordinary person, to design dresses
for different individuals that truly reflects who they are. With the web
as a platform, an online storefront is currently in the works to reach
and provide services for more people.
5
 Casa London: Is that how you
would describe your style?
My designs are simple and
minimalistic. My last collection is
called Canvas, a Canvas is a blank
slate from which art is made. So each
piece of the collection is designed
to tell the story of an individual and
to reflect each individual's
personality. Each piece is the base
from which you can mold anything
you wish as long as it reflects you.
Casa London: Is there anyone in
particular that you take inspiration
from?
Yes there is, most of them are
Nigerian designers. There is Deola
Sagoe she is just amazing. She uses
traditional African material to make
really lovely dresses. Its modern
and its trendy but still traditional
and full of culture at the same time.
Then there is Lisa Folawiyo, she
uses African prints to make dresses.
When I first started they were both
really big inspirations to me. They
both make very traditional and very
elegant styles. It was my kind of
style, and they were people that I
looked up to. But right now there
are a lot more designers that I look
up to, Instagram makes it so easy to
find other designers.

6
 Casa London: Do people tend to come
to you with a design in mind? Or do they
look to you for advice?
Some people do come with ideas in
mind, they will tell me exactly what they
want. That can make it easier, but in some
ways it makes things a lot harder because
you might give them input on how to
improve the idea, but they will say no,
this is what I want. Its easier when I can
ask a few basic questions to get an idea
of what they like and what fits with their
personality and then recommend what I
think will work for them.
Casa London: Are there any designers
in Canada that you like?
What I like about Canadian designers is
that it is quite simple, it isnt very over-
the-top, and thats what my designs are
like as well! I follow Toronto Fashion
Incubator, a platform for upcoming
designers in Canada, and I love the
designs of a lot of the designers.
Casa London: What are you working on
at the moment?
I am hoping to do some showcases this
year. Its just finding the balance between
doing what you like and what you need
to do. Last year I released a collection, a
capsule collection, it wasnt season
specific. I called it the capsule collection
because it was made up of things that you
have to have in your wardrobe! For me, I
like to design clothes that are timeless. I
like to look comfortable, yet stylish.

7
Youll find all the designs from the House of Wannie
on Etsy or you can follow her on Instagram to keep
up to date with her new designs and collections!
beauty
by
PREEN
by Mari Udarbe
 They say that beauty is in the eye of the beholder. Casa
London Magazine met with two women, Stephanie and
Loreen, who believe that beauty is a combination of
confidence and artistry. They are the essence of female
empowerment and use esthetics to help women shine
in their own unique way to be naturally beautiful.
Casa London: Tell us about how beauty by PREEN came
to be. Have you worked together for a while now?
LOREEN: Ive worked in the industry for 7 years. I first
met Stephanie when I was enrolled as one of her
hairstyling students. Since then, I have focused on
exploring a passion for makeup artistry and have
become more involved in the bridal makeup industry
and editorial photoshoots; however, our circles always
seemed to overlap and we kept in touch.
STEPHANIE: Yes! Two years ago, we took an eyelash
extensions course from Lash Boutique London and
realized we were again moving in similar directions,
sharing the same philosophy when it came to both style
and quality of services. At that point, we decided to
come together and offer individual services under the
same business. Thats how the branding, beauty by
PREEN, began. My esthetics background and self-
proclaimed beauty junkie status, which includes all
things hair, skin and makeup, is about 17 years and
counting.
Casa London: What services do each of you offer?
LOREEN: Lash extensions #PREENlashes, lash lifts
#PREENlift, facial sugaring, brow shaping/corrections,
makeup applications #PREENmua and makeup lessons.
STEPHANIE: Microblading #PREENbrows, brow
shaping/corrections, permanent makeup (lash
enhancement, liner, ombre lipstick) #PREENpmu, lash
lifts #PREENlift and facial sugaring.

12
 Casa London: What is microblading?
STEPHANIE: Microblading is a type of semi-permanent makeup,
which involves creating the appearance of simulated eyebrow
hairs using specific tattoo pigments. This is done by superficially
placing these pigments in the epidermis using a choice of
specialized blades and shading needles. This manual method can
be used to create fine hair strokes resulting in a very natural look.
Casa London: Is microblading for every one?
STEPHANIE: There are many factors in creating beautiful brows.
I usually start with brow mapping and a skin consultation, because
the quality of ones skin greatly affects the results of microblading
thickness, fragility and how oily or dry the skin is will dictate how
deep the pigment should be implanted. I also consider the clients
lifestyle: do my clients want brows for a certain event or a specific
date? I recommend booking an appointment at least 3 months
prior to an important event as it does take 6-8 weeks of healing
after each of the two sessions. The skin will go through a complete
healing process, including a flaking stage. Absence of water, sweat
and steam should be observed for the first week. Other factors to
be considered are cost (which is an investment similar to the
monthly purchase of prestigious cosmetic products) and pain
tolerance (although this should be quite manageable). I use a two-
phase pain management technique for all clients; minimal
discomfort is experienced.
Casa London: What is your business philosophy?
STEPHANIE: The beauty industry is often divided amongst artists
individual technical skills and personal working preferences.
Loreen and I are both equally passionate about our clients and our
quality of work. We believe our services create confidence in our
clients daily beauty routines. Loreen and I share many clients and
we want to foster a casual, fun and non-judgmental community
of women who are comfortable in their own skin and not ashamed
to explore different beauty trends and services.

15
 Casa London: How are you redefining beauty?
LOREEN: It is only natural that women have many questions about the
lashes, skincare and makeup products. beauty by PREEN recommends th
women embrace the simplicity and purpose behind emerging beau
trends. It can be easy to feel overwhelmed by the modern expectation
beauty, especially with such strong influences from social media. Behin
every trend the fundamentals of face shape, skin type and colour theo
are the most important; this is what I want to teach my clients. My favouri
thing to do is create an open conversation with my clients where I ca
offer them my expertise. Often, a single question can lead into an inform
consultation about ways they can refine their beauty regime.
STEPHANIE: Agreed. We are huge advocates of educating our clients o
what is beneficial for their lifestyle, face shape and skin types so they ca
best achieve their ideal outcome. This is why consultation is such a
important part of our business. We will always emphasize the WHY behin
what we do as professionals. This is what fuels uscontinually learnin
and growing our skill set to the benefit of our clients.
Casa London: Now since you both are advocates continual growth with
the beauty industry, what is in the future for beauty by PREEN?
LOREEN: Im working on techniques to offer hybrid sets of classic lashe
fused with 3D lashing. This will allow me to create a custom lash look f
each client, maintaining visual density during eyelash growth cycles.
STEPHANIE: Im also offering a blend of permanent makeup techniqu
where I incorporate shading (powdering) and microbladed hair strokes
the same brow. Our biggest goal is to create formal education course
(microblading, lash extensions, lash lifts and makeup artistry) for oth
technicians who embody our style, culture and beauty philosophies.
definition, preen means to groom oneself adoringly, and this is th
essence of beauty by PREENto inspire and help other women to embra
and enhance their unique beauty.

If you would like to experience the positivity, skill and culture

#studioPREEN, contact Stephanie and Loreen at www.beautybypree
com and on their Facebook and Instagram accounts.

16
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Diggen
n Dirt

by Josh Hamilton
 With over 25 years experience in the industry, youd be
hard pressed to find a better person to help you revamp
your garden than Denise Hodgins. A graduate of
Fanshawe College and the University of Guelph, and a
former teacher as well, is here to be your Garden Coach.
Having worked at Parkway Garden Centre during her
student years, and taught some of the current crop of
employees during her teaching years, it seems only
natural that she has come back to Parkway. We found her
milling around the greenery, as you will most weekends
in the spring and some evenings by appointment, to talk
about her experience as a landscape designer, and now
as a Garden Coach.
Casa London: And what exactly does a Garden Coach like
yourself do for people?
Denise: When the DIY phenomenon started a lot of people
wanted to do the work themselves, but they didn't
want to pay out big money for the designs and all
of that. So as a coach, you will meet people who
have bought a property or have an existing garden that looks
tired or they want something different. They can rent me by the
hour, I don't put pen to paper, but my brain is theirs to pick. I'll
help them choose plants or redesign flowerbeds. I've had clients
go to the garden center, buy a whole lot of plants, and then not
know what to do with them! I'll arrange the plants,
place the pots where I think they should go, tell
them what's missing, and then they are on their
own. Sometimes those consults will lead into
something above and beyond the "coaching" into
more specific design roles.
I've been over 25 years in the industry, but over
the last few years because of winter layoffs I've
had to reinvent myself. I work full time somewhere
else 8-4 Monday to Friday, and all my other free
time I spend here.
 Casa London: Has it always been something you
do on the side?
Denise: It used to be full time, I've worked in
offices creating the designs, I've worked on
construction crews, maintenance crews I've done
retail and sales, I worked for a historical museum
as a historical landscape designer and
implemented the gardens in period costume. It's
kind of hard to dig in a dress!
Even when I worked in retail it was as a designer
- so I have always had my fingers in design. Several
years ago I started something a little bit different.
I reinvented myself as a "garden coach".
Casa London: How would you say the
industry has changed in your 25 years?
Denise: Every year there are new and
different challenges, trends change and
Ive seen lots of ideas come and go with
change. When I first started in the industry
I drew everything by hand, but now I am
self-taught on the computer. There are so
many more people who are self-educated in this area
now. When I started, computers werent really a big thing
in the industry, but now a lot of people are educating
themselves online. The sad part is, not
everything that you read online is true.
I am also seeing more and more wanting
to be a part of the project and do some
of the work themselves. So, well do all
the hardscapes, prepare all the
flowerbeds, plant all the heavy plants, and
then theyll do the rest!
Casa London: So your focus is on design
and consulting now?
Denise: I love what I do and the designing

21
and consulting is where I can make a difference,
and because I have been in the industry so long,
I can recommend different contractors to do
different things. For example, I know some
fantastic stone contractors, but they might not
be as good at other areas. Someone might only
want to pay to have some of the hard structures
done, so I can point them in the right direction
of people I have worked with. There are some
fabulous people in this city! Its a really great
industry, I love it, but it is a very short industry
here in Canada.
They tease me here about how I do all my
designs to travel to see gardens And seriously
I travel the world to see gardens! I have just come
back from Australia.
Casa London: What were you looking at there?
Can anything grow in Australia?
Denise: The Botanical Gardens, they are
amazing! I have come back with a totally different
look at things. They do a lot more work with stone,
and theres a lot more Asian inspired gardens.
They are tougher plants its a different
environment altogether.
I also had the opportunity to go to Ireland with
the lush green. In fact, there is a lot of the
Australian coast that reminds me of Ireland, with
that rugged rocky coast.
I am working on a design for a garden in
Australia, its kind of up in the air at the moment.
Right now, we are just playing around with some
ideas.
Casa London: Where do you stand on Green
Gardening?
Denise: I think we need to be environmentally

23
friendly, and I think we need to be cautious of what we do with
regards to green gardening. Its been 10 years since they banned
pesticides, and I see the positives and the negatives, but I like more
of the positives. But then people still bring it in from the U.S.
Casa London: Do you think you have a particular style?
Denise: I cant say I have a personal style, but I am very passionate
about colour. I love colour! I dont like an all green garden.
Because we have 12 months of the year and not all of them are
perfect growing seasons, there is a real art to getting colour in the
winter and colour in the fall, and thats where I find what brings
me back every time is colour.
People think they want something and quite often, once you get
talking to them, you find its not what they want, but its what
everybody else has done. I try to make the gardens and the property
an extension of their home, so in the summer it is just like they
have added one more room and they can move from the inside of
their house to their garden. Usually sitting at someones kitchen
table I can tell what their lifestyle is like.
I do a lot of garden rehab, seeing what we can save, what we can
salvage, or what can we move and make new, as opposed to a lot
of designers who will come in, rip everything out and then start
from scratch.
I cant justify pulling out, for example, a 20-year-old Japanese
Maple that is absolutely gorgeous, and has nothing wrong with it,
just because I want to start fresh. We can take what is underneath
it, move it, rearrange it, and then all of a sudden you have a garden
that has a totally different look! I like to see what we can reuse that
already exists and get people to share. Often gardens are built on
gifts that people give you! I always say to people dont spend a lot
of money, just try and experiment.
For those of you who want to hear more from Denise she writes a weekly
column in the London Free Press called Growing Concerns, or you can
find her in person at the Parkway Garden Centre most Saturdays in the
spring (just ask the staff). You can keep up-to-date with what she is up to
by checking out her Facebook page, and if you are interested in learning
more about what she could do for your garden then you can visit her
website!
by Mari Udarbe
 A power couple from London, Ontario is taking home organization
to a whole new level with the Kuvu, a product that can be used in
multiple ways to hang, wrap, hold, loop, grab and store almost
anything you can think of. Casa London Mag caught up with Ryan
and Lori to hear about their success story.
Casa London: How did you come up with the idea for the Kuvu?
And what does Kuvu actually stand for?
LORI: Well, it all started 3 years ago when I was finally fed up
with my sons hockey stick always being in the way. I needed to
figure out how to store it in the garage without being a safety
hazard. I was so fed up that I wanted to drill a hole in my sons
hockey stick. Ryan obviously disagreed with that plan, so we started
brainstorming and I drew up this type of storage tool that would
work well with hanging wall systems. That is how the Kuvu was born.
RYAN: Kuvu is derived from the Swahili word Kuvumalia which
means to persevere. We, as a family, played around with several
more functional names; however, we found that Kuvu was a hit
with the kids and it allowed us to be flexible with our ability to
brand the product.
Casa London: What made you decide on making this idea into a
retail product?
RYAN: After Lori drew up the design for the Kuvu and we realized
that there could be many other uses for this tool, we made a family
decision to go ahead with this financial investment. We have also
been lucky to have made various business connections through
Loris line of work as a dental hygienist. They have all contributed
in the process of turning our idea into a retail product from the
patent certification all the way to the logo design.
LORI: Yes, we can be proud to say that our product is authentically
Canadian made our manufacturer is based out of London and our
packaging comes from Ingersoll just to name a few examples. I
am also very fortunate that Ryan has a marketing background and
has been very involved in ensuring the efficiency of the Kuvu
website and looking for opportunities with local and larger
distributors.

28
 Casa London: What sets the Kuvu apart from other
home organization tools that are currently on the
market?
LORI: In essence, the Kuvu is designed to be
convenient, safe and accessible.
RYAN: We realize that other products like bungee
cords and zip ties exist; however, no other storage
tool is eco-friendly and reusable. The Kuvu is made
out of 30% recycled truck tires (rubber) and is
appropriate for use in outdoor temperatures and
outdoor storage. We are currently testing the Kuvu
material for specific specs on its thermal properties
and tensile strength.
Casa London: Why is it important for you to make
the Kuvu sustainable and eco-friendly?
LORI: We gave up our initial design of a coloured
product in order to include the recycled rubber in
its material. We chose to do this because we believe
in doing our part to leave a safe and healthy planet
for our children, and hope that they do the same
for their kids. Our biggest wish is to impart to them
that if you have an idea or a goal, you can work hard
and be able to achieve it while being
environmentally and socially conscious.
Casa London: The Kuvu is now being carried by
local home hardware stores, what else is in store
for the Kuvu?
RYAN: We want to expand on the green angle, so
we are working on adding more recycled material
to the Kuvu and using biodegradable packaging for
our products. In addition, we have been invited to
the Home Hardware trade show so we hope to
develop our large retailer partnerships over the
course of the year.

31
 To find more details on the
check out their Facebook page
e Kuvu or to place an order
e or go to www.thekuvu.com.
 Support Local Farming
Spring is finally here! So perhaps its time to start thinking about
eating some fresh, local food to keep you fit and healthy for the
coming summer. Over the winter it can become difficult to find
true locally farmed produce, like meat and dairy, but this year the
farmers at the local markets have gone above and beyond.
I thought I had seen it all until recently this years winter farmers
market I noticed that the farmers themselves were actually
processing, cooking and portioning their product in order to make
life easier for the customers. It doesnt get much easier than that,
and I would be lying if I said I didnt take advantage of portioned
butternut squash from Eco-Logic farms, or hand-shredded organic
coleslaw from Soiled Reputation Farms (both of which are located
at the Covent Garden Market farmers markets all year round). I
encourage everyone to try and get to the markets this spring and
try that fresh harvested Asparagus, fiddle heads or treat yourself
for some wild Morel mushrooms if you can find them!
Personally, I notice a big difference in flavour, texture, and all
around taste between shopping for my product through
commercial stores, as opposed to small local
vendors. Not only is it affordable, but its
delicious, nutritious, and every last nickel is
going right back to that particular farmer,
which helps them to carry on farming
traditions from hundreds of years past. Thats
why my catering company, Field to Fork
Catering, is dedicated to using fresh, organic,
local ingredients in all our dishes. It allows
me to fulfil my passion for local produce and
Chef Chad Stewart express it through the food we create.
 London Ontario is over-flowing with amazing vendors and
farmers, people putting in a true effort to manufacture and produce
real quality items to the consumer but also providing means to
support their own families. So why not source your food locally,
and help support the local famers who work so hard to produce
the highest quality produce.
As Chefs', we tend to throw around the words Local and
Organic, but as far as I am concerned, it should just be expected
when dealing with specialty farms. However, farmers are
struggling these days to hire locally and to maintain the highest
standards of organic farming, whilst competing with
supermarkets. Thankfully in London we have a thriving community
of speciality farms, and with your support they can continue to
provide London with their quality goods.
Over many years I have established a number of great
relationships with these local farmers, youll often find me at
Covent Garden Market or Western Fair getting to know the local
famers. Last year I launched the Pantry Box London program in
collaboration with Chris Knight from Clear Creek Farms its an
organic meat box program aimed at educating and promoting
sustainable & superior quality organic & pasture raised meats. In
the end the program was so popular that we decided to run the
program again this year.
Clear Creek Farms are aiming to change the way we think about
food in general. Their methods of farming and raising livestock
embody what true farming should look like! Pasture raised, free
range, non GMO and / or certified organic. This year Clear Creek
Farms won the TESA award (The Environmental Stewardship
Award) and they are continuing to do great things every year. For
more information on Clear Creek Farms or to sign up for our 16
week summer meat box program you can click the link below.

37
 Fun FACT
Why do Free-range eggs Cost more?
First of all, one must clarify what a real free-range chicken is. If you are
buying eggs commercially, you are probably not buying a true free
range egg. These birds are probably free run, predominately, grain fed
and maybe allowed to run (weather-permitting) outside. Most free-
range eggs come from small-flock farmers, who are only allowed to
have 100 birds. Often these birds are more apt to be fed grass and a
variety of other natural foods.
1) Egg-grading is not fair. Small flock growers spend almost $1 per
dozen to have their eggs graded, while factory farmers pay a fraction of
that cost.
2) Since free-range eggs are layed in real nests, usually on the ground,
they are dirtier and require more cleaning. Battery eggs come out very
clean, since they are layed on wire cages.
3) It takes more effort per bird to raise them, since the flocks are not
robot, mechanical, automatic operations.
4) Most growers like to raise their birds from start to finish, so that
requires around 20 weeks to get them laying.
5) Because the birds are more naturally raised, they produce longer
than battery chickens, but have periods of the year when they slow
down, especially winter. The birds must still be cared for and fed.
Rick Cornelissen, local farmer
Photo credits: AJ Messier of Hogtown Studios,
Toronto, ON
 Ricotta Gnocchi recipe
by Chef Chad Stewart
What you will need is a firm ricotta not the creamy kind; I use a
Sheppard ricotta from a market, Monforte Diary, or you can make
your own!
- 425-450 grams of ricotta
- 1 cup of grated Parmesan
- 2 Farm fresh eggs
- 1 cup of all purpose flour
- Extra flour to help roll (don't over work dough and don't add
too much more flour, it will look wet but that's key for soft
dumpling)
Equipment: large pot with salted water bring to a simmer while
making gnocchi, surface area to make gnocchi, large bowl, knife
or bench scraper to cut gnocchi.
Add ricotta to bowl, flour, eggs and Parmesan, gently bring
together with wood spoon, once it feels like a loose dough dump
onto counter with some extra flour so it doesn't stick.
Continue to work dough shaping it into ball.
Roll out small cylinder logs, cut 1 inch pieces and drop into boiling
water, cook 20 seconds or so, they will float up. Scoop out with
slotted spoon or strainer.
You can add them to a sauce and eat right away or cool them
down and add to any sauce or as a side when youre ready to.
I like to eat it freshly boiled, however you can prepare the day
before and reheat for when you have a company expected.

40
Photo credits: AJ Messier of Hogtown Studios,
Toronto, ON
"Healthy Doesnt Have To M
Mean Tasteless!",
Nutrition WerX

by Josh Hamilton
 Eating healthy food can be hard, and it can be even harder if
youre trying to juggle cooking and eating right with long work
hours, a hefty gym schedule, or a family you have to look after! So
how can you ensure youre eating a balanced diet with plenty of
variety, without having to spend hours looking for recipes or
learning to cook nutritious and tasty meals? Well the answer is
here now! Stefanie McLeod is a self-taught cook catering to anyone
looking to get in shape, eat better, or who just doesnt have the
time (or skill) to cook for themselves. We met Stephanie to get a
look at her beautiful food and see where her passion for healthy
food started!
Casa London: When did you get into cooking and healthy eating?
Stefanie: I got into cooking really healthy meals when I had gastric
bypass surgery, so I was kind of forced to find healthier ways to
eat because my body couldnt eat the things I wanted it to anymore.
Thats when I started making up my own recipes and
experimenting. I would just cook for friends who came over, and
the reception was really great, so I realised wow I could really do
this for a living. I also wanted to inspire people who had been in
similar situations to me before I had that surgery, because I had
been over-weight my whole life. So I know it is very hard to eat
healthy without eating bland food, thats why people dont like to
eat healthy food, there is a real stigma to it! But there doesnt have
to be; I think the whole view of healthy eating is changing right now.
Casa London: Why do you think that is?
Stefanie: Part of it is the fact that you can go online and get a
crazy amount of recipes. Pinterest is amazing, I can spend hours
on their just looking through recipes. Then I will take them and Ill
tweak them I can take a pretty simple recipe and make it really
really sofisticated!
Casa London: When you say that do you mean healthier? Tastier?
Stefanie: Healthier and more well rounded! For example if I see
a flatbread pizza, Ill not make it with dough, Ill make a cauliflower
crust.

44
 If you havent had that it is so, so good! It doesnt even taste like
cauliflower, you food process the cauliflower, then you cook it in
water, ring it out, mold it to a pizza base, bake it, and put your
toppings on. You can put anything it the crust as well, whether you
want garlic, or parmesan, or maybe a little bit of other cheese. Ive
also made shepherds pie with cauliflower as the potato substitute,
that went over really well with people.
Casa London: Would you say you have a style with your food?
How would you define or describe your own cooking?
Stefanie: I would say its more like home cooked meals, I like
doing comfort food more than salad and chicken. I work alongside
Michelle (Editors note - Michelle is Michelle Goldrick, the inspirational
personal trainer that we interviewed for our last issue. You can read the
interview here in our previous issue, if you havent already!) too because
she has a lot of customers that she will do menu plans for, so I gear
my recipes to her menu plan. It works out really well, for example
if she has suggested sweet potato and chicken, I can take the
vegetables and the sweet potato and turn it into shepherds pie!
My motto is eat healthy, dont eat less, I want people to be
satisfied without feeling bloated and guilty.
Casa London: How did you get involved with Michelle?
Stefanie: Michelle trained me a few years ago before I had my
daughter. Then when I decided to do this myself I just approached
her, asked her if she wanted to collaborate, and she was on board!
I want to inspire people like she inspires people.
Casa London: Do all your clients come through Michelle then?
Stefanie: I do my own clients as well, through my website and
through word of mouth. I have recently introduced the vegan
menu so I do a regular and vegan menu. Ill go through vegan
groups on Facebook and try get some opinions on recipes and
meals. Its gone over really well, its only been two weeks and we
have already got quite a bit of feedback and people ordering. Its
different for me because Im not used to cooking vegan, but I am
enjoying it so far!

47
 Casa London: If someone comes to you looking for a meal plan,
or to start ordering food from you what do you ask them? What
is your process?
Stefanie: I do designated menus every week, but if someone
wanted to customize the menu I have no problem with that. Id
ask them what their goals are eating-wise, if they are trying to lose
weight or they just want their
meals cooked for them. I need
to know if they want carbs, if
they want potatoes, and what
their aversions and allergies
are; gluten free is a big one, I
get a lot of requests for gluten
free food, so I try to
accommodate that as much as
possible. I cant do it 100%
because I cook in a kitchen
with gluten, so if they are
severely celiac Im not the
person for them. I always try
to be accommodating if
someone wants something
specific, but at the moment
Im not taking individual
orders, Im only taking orders
off of the weekly menus.
Casa London: Do you write up a menu every week and send it
out? How do you let people see what is on offer?
Stefanie: Every Sunday I write up a new menu for the following
week, every week it is different to keep up the variety. I post it on
my Facebook page, I post it on my website, and then I also send it
out to my email subscribers from my website.
Casa London: Can you be hired out to cater dinner parties or
events?
Stefanie: Sure Ive done a Christmas dinner for a few families,
Im totally up for it. During the holidays Ill post a holiday menu if
totally up for it. During the holidays Ill post a holiday menu if you
want your Christmas dinner prepared for you. But I will do any event,
if you are having friends over and you dont want to cook, you just
want to sit down and eat, I can do that!
Casa London: Have you found that there is a particular
demographic of people that you are catering to at the moment
Stefanie: There has been a lot of people who are into their
fitness, and not just through
Michelle, people who are in
training and want to eat
healthily, and I have had a lot
of single men. A lot of my
friends who are single guys
order from because if not they
would just order pizza. Believe
it or not they are my best
customers, they order the most
and give me the most
compliments, so I cant
complain. Some of them work
crazy hours, so its just easier
for them. Ive had a couple of
students, but Im actually
surprised I havent had more,
Ive been posting on University
pages. Ive trying to get out to
more vegan events, and trying to get the name out there. I can
basically cater to anybody, it doesnt just have to be people who
want to lose weight, just anyone who wants good food.
You can get a look at more of Stefanies amazing meals and keep up
to date with her new menus on her Facebook and Instagram. If youre
interested in ordering some meals from Stephanie there is no
subscription required you can buy in batches of 5, 10, or 14 meals with
free delivery included (you can order less than 5, but a delivery charge
will be added) - to order or inquire about what Stefanie can do for you
simply visit her website. Delivery is available for anywhere in London
and the surrounding area, including St. Thomas and Ingersoll.
49
 Meal Prep & Delivery
SERVING LONDON AND AREA
519-709-4236
WWW.NUTRITION-WERX.COM
MENU April 17th-23th
THE GREAT CAULIFLOWER SHEPHERDS PIE
Ground chicken and fresh veggies all simmered in a creamy
gravy, topped with a cauliflower crust. Served with a garden
salad
THE BIG KAHUNA BUDDAH BOWL
Fresh veggies, grilled chicken, beans, toasted almonds on
top of brown rice
TINY TASTY MUSHROOM SLIDERS
Mini chicken burger sliders on mushroom caps served with
homemade cold Asian noodle salad
MACHO NACHO SLOPPY JOE SALAD
Seasoned ground beef in a finger licking bbq sauce. Served
overtop fresh romaine lettuce and lots of veggies
STUFFED UP PEPPERS
Chicken, quinoa, spinach, feta cheese in a Greek inspired
marinade stuffed into a big green pepper and baked.
Topped with tzatziki
PERFECTO PESTO PASTA SALAD WITH GRILLED CHICKEN
Whole wheat fusilli tossed with peppers and onions in a
homemade pesto topped with grilled Cajun chicken

50
Oh So Yummy Asian Lettuce Wraps
- 3 tablespoons oil
- 2 boneless skinless chicken breasts
- 1 cup water chestnut
- 23 cup mushroom
- 3 tablespoons chopped onions
- 1 teaspoon minced garlic
- 4 -5 leaves iceberg lettuce
- Special Sauce
- 14 cup sugar
- 12 cup water
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 18 teaspoon sesame oil
- 1 tablespoon hot mustard
- 2 teaspoons water
- 1-2 teaspoon garlic and red chile
paste
- Stir Fry Sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 12 teaspoon rice wine vinegar

DIRECTIONS
1. Make the special sauce by dissolving the sugar in water in a small
bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and
sesame oil.
2. Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili
sauce to the special sauce mixture to pour over the wraps. Bring oil to
high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5
minutes per side or done. Remove chicken from the pan and cool.
3. Keep oil in the pan, keep hot. As chicken cools mince water
chestnuts and mushrooms to about the size of small peas. Prepare
the stir fry sauce by mixing the soy sauce, brown sugar, and rice
vinegar together in a small bowl. When chicken is cool, mince it as
the mushrooms and water chestnuts are. With the pan still on high
heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions,
water chestnuts and mushrooms to pan. Add stir fry sauce to pan,
saute mixture a couple minutes then serve in lettuce leaves.

by Stefanie McLeod, Nutrition WerX

CLICK
CLICK TO
TO WIN
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Photo by Scarlet ONeill // www.scarletoneill.com
Baking
For The
Soul
by Josh Hamilton
 Elisabeta Pop and her husband moved
from Romania in the late 90s and had
two kids (a son and a daughter),
ultimately spending 15 years living and
working in Dublin and then County
Meath, Ireland. Then after the recession
hit Ireland in 2007 they looked to the
great white north for better job
prospects! With her husband running
a trucking business in Ontario, now Elisabeta has decided to try
and turn her love of baking into a full-time business. With a passion
for using fresh fruit flavors, and no artificial coloring (where
possible), the cakes are not only stunning to look at, they are
delicious as well! We met up with her and her daughter, Aura, to
find out more about their story.
Casa London: Why Canada? Why London?
Aura: So my Dad initially came over to Saskatchewan, we stayed
there and he worked there for a bit. Then we moved down here to
Ontario.
Elisabeta: He started talking about Canada and I said nothing, I
just thought OK Ill let you dream!
Aura: She didnt think he actually meant it, none of us really
believed it!
Elisabeta: But he got an interview, and then got the job, and he
told me everything will be better over there its a nice country.
We never liked the weather in Ireland anyway! So thats how it
happened - then after a year I came!
Aura: Then after another year I came too, and he started his own
trucking business here in Ontario.
Casa London: So when did the idea for Cherry On Top arrive?
Was it something you had been thinking about for a while?
Elisabeta: We have the tradition that for special occasions like
Christmas we will always do a lot of cooking for the family! Then
I arrived in Ireland, I missed the food we would get at home, and
we couldnt really buy any of it. Now there are lots of Polish and

57
 Romanian shops, but back then there was nothing. So then I started
to make Cozonac Romanian Sweet Bread, its filled with Poppy
seeds, walnuts, stuff like that. Its similar to Brioche, but the dough
making process is a bit different. Its very traditional for Christmas
and Easter and the first one I made was like a big stone! I got very
upset, but I said to myself I have to do it, so then step by step I
started to bake them more and more. I didnt have a business in
Ireland, I was making them for family and friends! I just discovered
by mistake that I really liked it, it became a hobby for me.
Casa London: Is it full time for you now?
Elisabeta: I would like to be full time; I have just opened a
corporation and got all the paperwork done, but I have not so many
orders yet. We are also looking for a premises, we would love to
have a little kitchen and a coffee shop.
Aura: We want to open a place where we can showcase the cakes
and pastries as well as somewhere people can go for coffee.
Casa London: How would you describe your baking style? What
sets you apart?
Elisabeta: The most important thing, I think, is the ingredients
that you work with. I try to work just with organic and fresh
ingredients were possible. What I am baking, I couldnt find it in
London, things like the mousse cake and lots of traditional
Romanian breads and desserts.
Aura: We can definitely appeal to the Eastern European market
here, no-one else in London does mirror glazing. There is no
artificial tastes of the cakes, she doesnt like using artificial flavours
if she can avoid it.
Elisabeta: I also dont like a lot of the chocolate here, so we use
Belgian chocolate. Its heavenly, but a little bit on the expensive
side. But once I discovered the chocolate glazing I started looking
online to find some tutorials and I got some books on Amazon. Its
a difficult process! Everything I know about baking, I learned myself.
Aura: We learn to leave the house when she is baking go take
a walk or find something else to do!

58
 Casa London: How are things going so far?
Aura: Well we have started to get some orders now that we have
made a Facebook and Instagram page.
Elisabeta: We made social media pages, but now we arent really
sure where we want to go with it next. But I think the next step is
our own store. I would like a very cosy and intimate space, where
people can meet for a tea or coffee and try out my creations.
Casa London: What is your favourite thing to bake? Do you have
a Cherry on Top signature?
Elisabeta: I love the mousse cakes, even just to enjoy myself!
Aura: Id say macarons as well! I swear the macarons she makes
are the best ones I have ever tasted.
Elisabeta: The first ones I made back in Ireland were rose flavored.
They tasted nice so the next one I tried was matcha green tea. I
was trying to stay away from artificial colors and I saw matcha
powder, it gave the macarons a lovely green color, and we made
chocolate ganache with matcha powder for the filling. I make
macarons regularly now for orders and for the family. It takes quite
a lot of technique to get them right, but I dont mind the practice
because with macarons the sky is the limit! Now I offer lemon,
matcha, rose, raspberry, blueberry, strawberry, and hazelnut
flavors.
Casa London: Why dont you explain exactly what the mousse
cake is for our readers who maybe dont know?
Elisabeta: The mousse cakes are my favourite to make, despite
the fact they can be very time consuming. Only someone who has
made a mousse cake will truly understand how much time, energy,
and passion is required to do it any justice. You cant just rely on
the recipe, the technique is absolutely crucial and will make all
the difference. You have to know how much to whip the cream,
what temperature to mix the mousses, how long to boil the fruits
to maintain the taste and color, how to mix the glaze, and how to
stabilize your layers.
Casa London: How do you actually make the cake then? Is there
a lot of different sections and stages?

61
 Elisabeta: When planning a cake, I select the flavors and
decide how many layers the cake will need to encapsulate all
the textures and flavors that make this dessert so special;
creamy, crispy, and crunchy, yet soft and light.
The base is the first part that I bake, it could be for example,
a chocolate brownie, a regular genoise with added flavors, or
a dacquoise made with almond, pistachio, or hazelnut flour.
The next step is making the fruit layer, it can be a fruit jelly or
a compote coulis this layer balances the sweetness of the
cake - it is poured into a cake ring and frozen over-night.
Next I make the crunchy layer, which can be either frozen in
a cake ring, or placed on top of the base layer and frozen
together. Finally, the last step is to make the chocolate mousse,
which can also be infused with different flavors like cardamom,
Tonka beans, or a fruit puree.
Usually the cake is assembled upside-down in a cake ring or
a silicon mold. I start by piping a mousse layer, then adding
the creamy fruit, followed by another layer of mousse. Next
comes the crunchy layer, and lastly, finish with the base layer
of the cake. The cake goes to the freezer, preferably overnight,
and whilst it is still frozen it is covered with a mirror glaze or
chocolate velvet coating chocolate decorations can be added
at this point to put the finishing touches on the mousse cake!
If youre interested in getting any of Elisabetas cakes or
macarons for your next birthday or special occasion, youll
need to give her at least 2 days notice because of the amount
of work that goes into each piece! The strawberry cream
macarons come highly recommended from us at Casa
London, as do the mirror glazed cakes, which would work as
the perfect centrepiece to any party. To see more of the
amazing desserts on offer from Cherry on Top you can follow
them on Instagram or check out their Facebook page you
can contact them via social media to make any orders or
enquiries.

63
 GIVEAWAY
ALERT

Ever wanted to try one of

those delicious mousse
cakes with a mirror glaze?
Now is your chance to win
one!

ENTER HERE

As easy as cake!
Giveaway closes on May 19.
Innsbruck
Capital of the A
Alps

by Josh Hamilton
 I have been lucky enough to call Innsbruck and Axamer Lizum
(the little ski resort that sits just above it) my second home for the
past 18 years. Before you have even landed at the airport you are
treated to a spectacular descent through the Austrian Alps as you
soar down the valley between the snow-capped peaks.
Innsbruck
Innsbruck is a city bathed in culture, split into the old city and
the new city, fusing the very best of traditional and modern Austrian
architecture in a city filled with life. Regardless of the length of
your stay, I highly recommend taking at least 1 afternoon (or
perhaps even a whole day) to explore the city and maybe even do
some shopping.
First stop on any tour of Innsbruck should be the Goldenes Dachl
(or Golden Roof). Completed in 1500 and located in the old city,
the roof was built with 2,738 fire-gilded copper tiles for Emperor
Maximilian I to celebrate his wedding to Bianca Maria Sforza. It
is often considered to be the signature landmark of Innsbruck and
is a stunning piece of history, artwork, and architecture (especially
when you catch it glistening in the alpine sunshine).
Take a stroll down Marie Theresa Strasse, and youll find an
amazing array of shopping, including the Kaufhaus Tyrol, the
biggest shopping centre in the centre of Innsbruck, or if you are
feeling hungry there are plenty of options here. If you want a more
modern take on European food check out the Breakfast Club caf,
a great place to relax and have a coffee morning or afternoon, or
alternatively, for something more authenticly Austrian, you could
try the Bar-Restaurant Krahvogel. They even have a 360 degree
panorama tour on their website if you want to take a little virtual
visit before your trip. Further up the street you can enjoy
Innsbrucks answer to the Arc De Triomph.
Triumphpforte is a giant stone arch built to frame the mountains
in honour of the wedding of Archduke Leopold (Son of Marie
Theresa), and the death of his father Franz Stephan. The arch was
built upon the gate exiting the old city in 1765, and to this day it
remains a striking part of Innsbrucks architecture and culture in
the city centre. If youre interested in seeing more of the city you
69
Photo from Wikipedia
 remains a striking part of Innsbrucks architecture and culture in
the city centre. If youre interested in seeing more of the city you
can buy a cheap day ticket for the tram and bus system, or walk if
youre feeling up to the challenge while in Innsbruck is packed
with life it is a relatively small city, so you can walk to most places
with very little effort. Strolling along the river is a beautiful way
to fall in love with Innsbruck, watching the crystal clear mountain
water wind its way through the city, with the spectacular backdrop
of the Austrian Alpes and the tops of Innsbrucks old city buildings.
For an interesting way to spend your afternoon you could also
take a small trip up to the Bergisel, the famous ski jump that still
hosts World Cup Ski Jumping. It is home to one of the craziest
sporting atmospheres I have ever witnessed, and if youre lucky
you might even be able to pick up tickets while you are there (adult
standing tickets start around 15 Euros). Looking both up and down
the jump is truly gut wrenching, and the panorama restaurant at
the top not only offers top class local dishes, but the opportunity
to sit by the window and stare straight down the jump from a birds
eye view.
Axamer Lizum
A mere 45-minute bus ride from the centre of Innsbruck you will
find the ski resort of Axamer Lizum. It isnt somewhere that most
skiers would have even heard of, but was home to several events
when Innsbruck hosted the Winter Olympics in 1964 and 1976.
While the skiing may not be particularly extensive, there is
enough for experience skiers to be challenged and for beginners
to find their legs. Unlike many bigger resorts across France and
Austria, every single run is perfectly sculpted, there are no
bottlenecks, or little roads through the trees, you get wide
sweeping runs. Because the resort is so unknown, it is home during
week days to a few locals and some tourists
It is a resort that has resisted the expansion and modernisation
of many mountains, leaving the ski huts that are dotted around
the mountain in the hands of some friendly and welcoming locals.
To get a true taste of Austria try the Pleisenhutte for Gluhwein
(mulled wine) that warms your very soul, or perhaps some
72
get a true taste of Austria try the Pleisenhutte for
Gluhwein (mulled wine) that warms your very soul,
or perhaps some traditional home-made
schnapps Blueberry comes highly recommended,
but the Pepper is not for the faint-hearted!
For some of the best views in the valley, be sure
to take the train to the very top of the mountain,
to the Hoadl Haus, where youll find the perfect
sunbathing spot. They have deck chairs, a 360
degree bar, live music on the weekends, and one
of the most beautiful sun-traps in the world. For a
taste of real Austrian food sure to try some Weiner
Schnitzel from the restaurant inside! From the top
you can try your hand at the slope that was used
for the Ladies Downhill during the Winter
Olympics but dont worry its only an Olympic
slope because they were going straight, most
people will chose to make some turns on the way
down!
Around a third of the way along the piste youll
come across a little hut blaring out music all day,
youve found the Dohlens Nest. Named after the
birds who nest high up in the mountains, and cause
havoc for paragliders, it is kept warms with a wood-
burning stove, and only houses around 20 people
at a time. The walls are littered with pictures, nick-
nacks, and presents, accumulated over skis seasons
and partys past. The venue is particularly famous
for hosting an Old School Party every March, in
which the whole resort is packed with people skiing
in their old school ski gear and there is normally
some form of viral video attempt (see 2013s
Harlem Shake or 2014s Get Lucky). Here you can
also get some of the best BBQ spare ribs served
with a Potato Rostie (fried potatoes) or some
Hungarian Goulash soup.
75
 Once the days skiing is finished there
is only one place to end your day; for the
true Austrian Apres-Ski experience you
have to find The Alm Bar. Tucked away
beside the Hotel Bergheim, youd would
barely know it was there, but this is where
those in the know go to party from 4pm
onwards. Much like the Dohlen nest is a
traditionally Austrian hut, but from wood
and adorned with old hunting and skiing
equipment. Every part of the bar in lined
with mini-Jager bottles, like a tally of the
damage from earlier in the season. Sadly
the last bus to Innsbruck leaves at 5.35,
so unless you are willing to pay for the
taxi down, youll only have 90 minutes
to cram in as much Apres-ski as possible!
There are so many things that keep
myself, and many others, coming back
here every year. The food is fantastic, the
drinks are well priced, the views are
spectacular, and the city itself embodies
everything that there is to love about a
modern European city culture and
traditional integrated seamlessly with
21st century life. But, above it all, it is the
people that make this city, and the
surrounding ski resorts, truly unique.
There are very few resorts in the world
left where the huts are small enough to
be run by a small family, and even fewer
where the service is quite as friendly
after a few days youll start to feel like a
local, and youll never want to leave.

76
 Anonymously

Anonymously Abandoned is a photo d

at capturing Ontarios abandoned plac
of a modern Canadian civilization. Man
things would never be seen again, exce
our society has progressed, we have le
hope to salvage them artistically.

I intentionally drive down unknown roa

anonymously. I do not disclose where I
stories.

See more online

y Abandoned

documentation project primarily aimed

ces. The object is to capture the relics
ny of these lost places and forgotten
ept from the lens of my camera. As
eft so many beautiful things behind. I

ads seeking these abandoned places

I have been, but I do want to share the

Greg Horton, an artist

In person at Anderson Craft Ales

(temporary exposition)
Advertising and collaboration:
anna@casamag.london