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July 2012 Archives

A local Ballerina has just landed a dream spot with the Royal Winnepeg Ballet.

When we first talked to Tanya Angelovski, on The Bridge, we heard how she had been accepted to a special camp at the Royal Winnepeg Ballet. Now she's landed a spot at one of Canada's most prestigious ballet schools. Tanya Angelovski joins me now in studio .
Listen audio (runs 6:29)

Windsor poet Mary Ann Mulhern is reading from her latest collection of poems, Brides in Black.

Mary Ann Mulhern is no stranger to the Catholic Church.
In fact she was a nun for eight years before giving up the habit so to speak.
Now she writes about her experiences. In her previous collection The Red Dress, Mary Ann Mulhern examined her own experience with the church.
In her latest collection Brides in Black she interviewed former nuns and some who are still serving. Tomorrow night at the Phog Lounge in Windsor, Mary Ann will be reading from Brides in Black.
And joining her will be Paul Vasey reading from his latest novel A Troublesome Boy...about a young boy left in the care of Catholic Priests and a boarding school.
Mary Ann Mulhern joins me now in studio to talk about her new book, " Brides in Black".
Listen audio (runs 10:49)

Our passionate gardener Mary Jo Rusu will be showing us how to liven up salads and vinegars with herbs.

Here's Mary Jo's latest recipes:

Herbal Zingers: A Hot New Cool Summer Salad with a Twist & Vivid Herbal Vinegars
from Guest Mary-Jo Rusu

A recipe with melon, feta and mint has been making the rounds at summer gatherings in Windsor and it is with a twist that brings something beautiful, sweet, savory and refreshing all together in a leafy "taco"! As always fresh, local and organic is best.

Flower Melon Mint Salad in a Green Taco
Taco Ingredients:
1 ripe cantaloupe melon chopped into small pieces or scooped out in melon balls
1 cup of diced feta cheese
½ cup of minced peppermint
½ cup of minced spearmint
8-10 whole Boston lettuce leaves
6 Rose of Sharon or Hibiscus flower (washed, middle stamen removed)
Salad Dressing:
5 tablespoons of olive oil
8 tablespoons of balsimic vinegar
2 tablespoons of apricot jam
Salt and pepper to taste

Gently toss the melon, feta, peppermint and spearmint together with the salad dressing.
Place the flower on a Boston lettuce leaf and put a scoop of the salad into the flower and take a bite for a burst of fresh flavor!
Vivid Herbal Vinegars
Fast and easy ways to add layers of flavor in everything from macaroni or tuna salad to pork chops.
Raspberry Zinger Vinegar
3-4 cups of Red or White Wine vinegar
1 quart of raspberries (you could substitute Blueberries and pair them with basil and cinnamon, too)
Zest of one lemon
3 sprigs of mint

Place raspberries, lemon zest and mint into a clean sterilized jar. Pour vinegar over ingredients till covered. Place on a windowsill with some sun for 2-3 weeks.
Or for a faster product, gently heat the vinegar in a saucepan just until tiny bubbles come to the surface and then pour over the ingredients in a clean sterilized jar and place in a cabinet for 9 or 10 days.

Raspberry or Blueberry Zinger Pork Chops
Coat pork chops with 2 tablespoons of flour. Heat the skillet and brown the chops in 1 tablespoon of butter and 1 tablespoon of oil. Remove chops, and add vinegar and broth to pan drippings. Stir over low heat until well combined. Return chops to pan. Simmer until cooked, about 10 minutes on each side. Remove pork to a serving platter, Raise heat, and boil sauce until slightly thickened, about 5 minutes. Pour over pork chop, top with a few fresh berries and serve at once.

Hi Everyone,

It was fun sharing these creative treats with you. Thanks for your inspiration and sense of adventure!



Mary Jo Rusu is back in studio with new herb creations that'll make your meals sing.
Today she's First Mary Jo is here back with army freshly harvested herbs.
Listen audio (runs 9:54)

we continue our series on home grown research. I'll talk to a university of Windsor professor to find out what he's studying.

This summer on the Bridge, we're
talking about some of the interesting research
being done at the University of Windsor.
This afternoon, Colin Novak joins me.
Colin teaches Automotive and Material Engineering at the University
of Windsor. And He's in the process of figuring out how Wind Turbines actually affect human beings.
Listen audio (runs 7:59)

Mike Jones arrived back in Windsor this morning after covering 6300 kilometres on his bicycle.

Mike Jones came home this morning...home after being away for 77 days.
He left Dawson City, Yukon on May 9 and rode his bicycle all the way back to Windsor.
To give something back to those doctors and nurses at Hotel Dieu Grace Hospital who treated him following a heart attack a few years back.
Mike was raising money for the Cardiac Catheritization Lab.
This morning he was welcomed home by a throng of supporters as he wheeled into Hotel Dieu Grace.
This afternoon Mike Jones joins me the studio for a wrap up on his trip.
Listen audio (runs 11:00)

Windsor's Civic Space for artists has it's first Artist In Residence.

This week in Windsor you can learn all about bees, gardening, bicycles - even graffitti made from moss.
And, that info is being delivered in an artistic way by Samantha Lefort.
She is a graduate of the Emily Carr University of Art and Design in Vancouver.
This week, she is the first Artist In Residence at Windsor's new art centre - Civic Space on Pelissier.
Samantha will be conducting workshops all this week at Civic Space, all open to the public.
Listen audio (runs 7:28)

Delivering babies may change at Windsor Regional.

The head of Windsor Regional Hospital is concerned there could be a change to it's neo-natal status.
David Musyj says the province is considering a change to the level of care it's able to provide.
David Musyj is the president and CEO of Windsor Regional Hospital. He speaks with guest host Sara Elliott.
Listen audio (runs 6:08)

Herb enthusiast Mary Jo Rusu shows us how we can use herbs to ditch the salt from our diets.

Dump the Salt and Pass the Herbs - Recipes by Herb Enthusiast Mary Jo Rusu

Drying Herbs:

July and August are great months to harvest herbs.
Dry herbs are more flavorful then fresh herbs so you can use a third less than you would of a fresh mix.
Collect herbs on hot sunny days, wash and pat dry with paper towels.
Discard any yellow or brown leaves.
Note while Basil, Thyme, Lavender, Sage and Savory are great dried, herbs ike parsley, chives and tarragon are best used fresh or chopped, placed in a zip lock bag and freezer to use when needed.

3 Quick and easy ways to dry herbs:

1 Really Fast:
Fold fresh herbs in a layer of paper towels and microwave on high for 30 seconds.
Check the herbs and continue to microwave in 30 second intervals until they are crisp.

2. Fast:
Layout herbs on newspapers on the backseat of your car of back windshield on a
hot sunny day and leave until crisp.

3. Slow but preserves the flavor best:
Cut the herbs at the base of the stem and group 3-5 stems by tying them at the base
with twine. Hang the bundle upside down in a dark, dry area of your home until crisp.
Place the dried herbs in jars.

No Salt Herb Blend (makes 1 cup)

2 bay leaves, cut into very tiny pieces
4 tablespoons of dried onions
4 tablespoons of oregano leaves
4 teaspoons of marjoram leaves
4 teaspoons of basil leaves crushed
4 teaspoons of garlic powder
4 teaspoons of ground savory
2 teaspoons thyme leaves
1 teaspoon of dried and chopped lemon peel
1 teaspoon of sage leaves or 1 teaspoon of ground black pepper.

1. Combine ingredients and crush small amounts.

2. Spoon into container and let flavors come to a zesty peak for about 3 weeks before using it.

3. Use on salad greens, sliced tomatoes, cooked or raw vegetables, cottage cheese, eggs, meats
and burgers. Feel free to add other dried herbs you like for your very own brand!

No Salt Salad Dressing

½ cup of Miracle Whip
1/2 teaspoon of sugar, honey or agave syrup
a dash of pepper
2 tablespoons of red wine vinegar
1 teaspoon of No Salt Herb Blend
1 teaspoon of minced garlic
1 teaspoon of lemon juice.

1. Blend all ingredients.

2. Place in a covered container in the refrigerator for about 4 hours.

3. Use as a dip or thin with 3 tablespoons of milk for a salad dressing.

Figgy Herb Balls
Servings: apx 10

5 dried figs, chopped finely
8 tablespoons of No Salt Herb Blend
5 ounces of goat cheese, cream cheese or soy cream cheese

1. Mix the dried figs with the No Salt Herb Blend and place on a shallow plate.

2. Roll 1 tablespoon of cheese into a small ball.

3. Roll cheese ball into the herb mixture making sure to incorporate the little fig pieces.

These are great appetizers...alone or on crackers.
You can also add them to salads.
They are also tasty on steak, chicken or fish. Just slice cheese ball and allow to melt on top of cooked meat.

Mary Jo Rusu is back in studio with new herb creations that'll make your meals sing.
Today she's taken on the task of convincing us to put our salt shakers down...and flavour our foods with herbs instead of sodium.
One of the names has a very silly name...we'll get to that in a minute.
But first Mary Jo is here back with her mortar and pestle and an army of herbs.

Listen audio (runs 7:31)

It's almost taken for granted that chosing locally grown produce is the right thing to do if you care about the environment, but do people buy it??

Here's something to think about on your next trip to the farmer's market.
Are the virtues of buying local, really all their cracked up to be?
No ... according to our next guest.
Pierre Desrochers is an associate professor of geography at the University of Toronto.
He's just written a book called The Locavore's Dilemma: In Praise of the Ten-thousand Mile Diet.
Listen audio (runs 6:51)

The Book Mobile wants to hear your cross border stories.

If you were at the downtown Windsor Farmer's market over the weekend,
you may have noticed a woman sitting in front of a black mini-van book mobile.
In addition to a pile of books she had a video camera set up and was soliciting interviews.
Lee Rodney was asking people to tell their tales of crossing the local border.
Rodney is the custodian of the Border Book Mobile.
I sat with her as people negotiated the price of producer behind us.
Listen audio (runs 5:51)

Recipes from Mary-Jo Rusu

Keep COOL with herb drinks, ices and foods

Summer's heat can be quenched with simple, fun and delicious local herbs, flowers, fruits and veggies. Whether you are an apartment dweller or have a garden, take some time out to cool down with these easy to make treats!

Be sure to use plants and herbs that have not been sprayed with pesticides and wash all herbs, flowers and plants thoroughly. Note: not all flowers are edible so don't substitute flowers for these recipes.

Download these recipes in a format that is easy to print.

Cucumber Balm Water


2 cups cucumber - cut up in small chunks or slices 3 stems of leafy lemon balm


Cover the cucumbers and lemon balm with water. Soak it in the fridge or a sunny windowsill for 12 hours. Strain the mixture and discard the cukes and lemon balm. You can also add lemon slices, orange slices or mint to this drink.

Watermelon Delight (Smoothie or Chunky Sorbet)


The juice of 1 lemon 4 tablespoons of Canadian Maple Syrup Small watermelon or ½ of a medium-sized watermelon (make sure it is sweet and ripe and remove any large seeds) 12 Basil Leaves - cut leaves into strips with scissors


1. Using a large spoon, scoop large chunks of watermelon out of the shell and place them into the blender.

2. Add cut basil leaves.

3. Add lemon juice and maple syrup.

4. For a smoothie - puree the mixture in the blender. Pour into individual glasses and chill in the fridge. Serve garnished with Basil leaves

5. For a chunky sorbet - use a spoon and mash the watermelon into smaller chunks in the blender. Then use the chop setting for five seconds to create a slushy mix.

6. Place the slushy mix into a covered bowl. Freeze for 2 hours. Remove and mash or scrape into serving bowls garnished with basil.

Ice Herb and Flower Lollie Polar Bear Pops


Cut thin ribbons of lemon, lime or orange peel
3 tablespoons of lavender flowers
3 tablespoons of currants, blueberries or raspberries
3 tablespoons of diced tiny pieces of apricots or peaches
6 -8 popsicle holders *
6 -8 wooden popsicle sticks or skewers with sharp points cut off
12 basil leaves - if they are small leave them whole, if they are large chop finely
2 cups of pineapple juice
2 cups of tender coconut water

*if you can't find popsicle holders, ice cube trays will work too, but use toothpicks as the sticks.


Layer the bottom of each holder with - 2 or three strips of lemon, lime or orange peel - 3 basil leaves or ½ a teaspoon of chopped basil leaves - a few pieces of apricot or peach and - 4 or 5 berries and 4 tiny lavender blooms.

Pour the juice into the holder. Cover with tin foil. Gently insert the popsicle stick. Freeze pops for 4 hours.

Asian Inspired Black Sesame Pesto

A flavorful no dairy, no nut option to be served with hot or cold rice vermicelli or udon thick noodles or used to baste barbecued chicken or fish.


4 tablespoons of oil (olive or sesame)
1 teaspoon of balsamic vinegar
1 teaspoon of lemon juice
1 cup of clean, dry basil leaves (try Opal, Thai, Cinnamon and Lemon, too)
2 large cloves of garlic or 4 small garlic cloves chopped
1 teaspoon of maple syrup
¼ cup of roasted black sesame seeds - ground finely
¼ teaspoon of salt
¼ cup of roasted pumpkin seeds - ground finely


1. Place all ingredients in order into the blender and puree.

2. Blend until mixture is smooth and green. Add a little extra oil or water if needed.

3. Place in ice cube trays and freeze. You can also freeze pesto in small sterilized glass or plastic containers. If using jars, cover pesto with oil.

4. Defrost and use within 3 months for best flavor.

Luscious Honey Mint Lavender Dessert Pesto


½ cup of water
1 cup packed Mint leaves and lavender flowers
1 teaspoon of vanilla
1 teaspoon of dark honey (buckwheat is best)
3 cups of sliced fresh local fruit: plums, peaches and nectarines, or exotic ripe mangos, pineapples or bananas.


1. Wash and dry herbs. Use kitchen scissors to cut away leaves from stem and then slice the leaves into ribbons.

2. In blender, whiz the mint, lavender flowers, vanilla and water together until combined.

3. Separate sliced fruit into 4 bowls.

4. Drizzle honey over each serving of fruit and top with a tablespoon of dessert pesto and serve.

5. Store unused dessert pesto in fridge for 3 days or freezer for 3 months.

A new publishing machine is unveiled at the Windsor Public Library.

It was noisy at the main branch of the Windsor Public Library this morning.
The din was loud as a large crowd gathered around a strange printing contraption
And the librarians didn't even care. No shhh'ing.
It's because the staff was showing off their Espresso Book Machine with an
inaugaral demonstration of the self publishing machine that can print off a book
in just a couple of minutes.

Listen audio (runs 4:47)

The Bluesfest gets underway this weekend at the Festival Plaza in downtown Windsor. We'll get a primer from Kelly Hoppe.

It's going to be a fun weekend down at the Riverfront Festival Plaza. The annual Bluesfest kicks off Friday night and continues through Sunday with great Blues entertainment. If you're trying to figure out the must sees, Kelly Hoppe is the man to turn to. Kelly knows the blues. He's a long time time harmonica player with many musical arrangements here in Windsor, including the Blues Rock Reggae band "Big Sugar".
And Big Sugar is touring again and has a new album coming out this fall.
Kelly Hoppe, commonly known as Mr. Chill joins me in the studio.
Listen audio (runs 10:56)

Tracking sharks in the Sudan. Guest host Sara Elliott chats with a marine biologist from the University of Windsor.

There aren't many people that
would willingly put themselves within close range of
sharks....let alone try to catch them.
But that's exactly what Nigel Hussey does.
Nigel Hussey is a marine biologist at the University
of Windsor. And he's been studying sharks for
a number of years. This fall he's heading back
to the Red Sea off the coast of Sudan to do
more research.
Listen audio (runs 7:59)

Guest host Sara Elliott checks out some 1812 art.

There are many tributes to the Bicentennial of the War of 1812 - taking place here in Southwestern Ontario.
And local artists are a big part of the 200th anniversary.
Twenty two painters from the Association of Representational Artists created pieces honouring the war of 1812.
That exhibit opened today at the Gibson Gallery in Amherstburg.
Guest host Sara Elliott dropped by, watched some of the painters hang their work, and spoke with one of the artists about the show.
They chatted in the garden and then took a quick tour of the Gallery.
Listen audio (runs 6:30)

Tragically Hip "Super Fan" Jeff Reid

Back in the mid 1990's when Jeff Reid was still in Highschool,
he went to his first Tragically Hip concert. That concert must have
had a huge impact on him, because he has been going to their
concerts ever since.
To date, Jeff has seen the Hip 36 times.

Listen audio (runs 7:38)

Pink Canoe Portage Across Ontario

Andrew Metcalf is doing something most people wouldn't do.
He's portaging a pink canoe from Ottawa to Windsor.
The 680 kilometer trip is his way of raising money for cancer research.

Listen audio (runs 7:19)

Day Trip "Niagara Butterfly Conservatory"

We're doing something new on the Bridge this summer. Every week at this time, we'll be giving you ideas for some short summer getaways.
For many people Niagara Falls is a popular place to visit. We all visit the Falls,
but have you ever been to the Butterfly Conservatory? If you haven't, Cheryl Tyndall says it's a place you should add to your list. She's the Curator at the Butterfly Consevatory.

Listen audio (runs 6:18)