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Page 1: Pierre Durand - Portfolio graphisme
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Les années

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Travailler comme graphiste au studio de publicité de l’Offi ce national du fi lm du Canada a été très stimulant au niveau créatif. Au menu : des publicités, des affi ches, des cinéfi ches, des boitiers et jaquettea vidéos et dvd, rapport annuel, guides pédagogiques, direct mail. Je garde des très beaux souvenirs de cette période ainsi que de très bons amis.

Faire des présentations et vendre son concept à des cinéastes de la trempe de Jacques Godbout pouvait s’avérer assez sportif.

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Très souvent nous ne disposions que de très peu ou d’aucun matériel photo pour développer un visuel d’un fi lm. Je favorisais alors l’illustration que je réalisais moi-même.

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forceOF

natureT H E D A V I D S U Z U K I M O V I E

Population, Consumptionand Sustainable Development

A TEACHER’S GUIDE TO

forceOF

natureT H E D A V I D S U Z U K I M O V I E

Population, Consumptionand Sustainable Development

A TEACHER’S GUIDE TO

A TEACHER’S GUIDE TO

Science and Technologyin Society

forceOF

natureT H E D A V I D S U Z U K I M O V I E

forceOF

natureT H E D A V I D S U Z U K I M O V I E

Towards a New Perspective

A TEACHER’S GUIDE TO

forceOF

natureT H E D A V I D S U Z U K I M O V I E

Internment,Hiroshima,Human Rightsand the Next Generation

A TEACHER’S GUIDE TO

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THEDAVIDSUZUKIMOVIE

UN FILM SUR

DAVIDSUZUKI

Produced by ENTERTAINMENT ONE in co-productionwith THE NATIONAL FILM BOARD OF CANADA Produit par ENTERTAINMENT ONE en coproductionavec L’OFFICE NATIONAL DU FILM DU CANADA

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ATURE THE DAVID SUZUKI MOVIE

A fi lm by/un fi lm de

Sturla Gunnarsson

“For the fi rst time since life appeared on earth, one species—us—is single-handedly altering the physical, chemical and biological nature of earth. We have become a force of nature.”—David Suzuki

Award-winning director Sturla Gunnarsson presents a biography of ideas featuring iconic Canadian scientist, educator, broadcaster and activist David Suzuki. At 73 years of age Suzuki delivered what he describes as “a last lecture—a distillation of my life and thoughts, my legacy, what I want to say before I die.”

Gunnarsson interweaves this lecture with scenes from Suzuki’s life and lifetime—the major social, scientifi c, cultural and political events of the past 70 years.

Also included: Trailers for more great environmental docs. Visit NFB.ca/education to download Forceof Nature teaching guides.

« Pour la première fois depuis l’apparition de la vie sur Terre, une espèce – la nôtre – modifi e à elle seule la composition physique, chimique et biologique de la Terre. Nous sommes devenus une force de la nature. » — David Suzuki

Le réalisateur lauréat Sturla Gunnarsson présente une biographie rassemblant les idées du célèbre scientifi que, pédagogue, communicateur et militant David Suzuki. À 73 ans, celui-ci livre ce qu’il estime constituer « un dernier exposé – l’essence de ma vie et de mes réfl exions, mon héritage, ce que je veux dire avant de mourir ».

Sturla Gunnarsson entremêle à cet exposé des scènes de la vie et de l’époque de David Suzuki, qui illustrent les événe-ments marquants de l’actualité sociale, scientifi que, cultu-relle et politique des 70 dernières années.

Comprend également des extraits d’autres excellents documentaires sur l’environnement. Pour télécharger des guides pédagogiques sur Une force de la nature, aller à ‹ONF.ca/education›.

Edited by NICK HECTOR, CCE Monteur • Director of Photography TONY WESTMAN, CSC Directeur de la photographie • Production Designer DANY LYNE Concepteur de la production • Executive Producers LASZLO BARNA, STEVEN SILVER, TRACEY FRIESEN Producteurs exécutifs • Producers JANICE TUFFORD, STURLA GUNNARSSON, YVES J. MA Producteurs • Directed by STURLA GUNNARSSON Réalisateur

ENTERTAINMENT ONE Presents in association with/Présente en collaboration avec Telefi lm Canada and the Rogers Group of Funds through the THEATRICAL DOCUMENTARY PROGRAM/Téléfi lm Canada et le Groupe de fonds Rogers dans le cadre du Programme pour le long métrage documentaire Produced by/Produit par ENTERTAINMENT ONE in co-production with/ en coproduction avec THE NATIONAL FILM BOARD OF CANADA/ L’OFFICE NATIONAL DU FILM DU CANADA in association with the/ en collaboration avec la CANADIAN BROADCASTING CORPORATION and with the participation of/ et avec la participation de PLANET GREEN

A licence is required for any reproduction, television broadcast, sale, rental or public screening. Only educational institutions or non-profi t organi zations that obtained this DVD directly from the NFB or an authorized distributor have the right to show the DVD, free of charge, to the public. Une licence spécifi que est requise pour toute reproduction, télédiffusion, vente, location ou représentation en public. Seuls les établissements d’enseignement ou les organismes culturels ou à but non lucratif qui ont obtenu ce DVD de l’ONF ou d’un distributeur autorisé ont le droit de faire des représentations gratuites en public.

© 2

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FORCE OF NATURE: THE DAVID SUZUKI MOVIE UNE FORCE DE LA NATURE-UN FILM SUR DAVID SUZUKI

VERSIONS* PRODUCTION FORMAT/IMAGE SOUND/SON LENGTH/DURÉEENGLISH WITH FRENCH SUBTITLES 2010 16:9 Dolby Digital 92 min 32 sANGLAIS AVEC SOUS-TITRAGE EN FRANÇAIS 5.1 and /et 2.0

153C9911125

C9911125

Canada 1-800-267-7710États-Unis USA 1-800-542-2164International +1-514-283-9000Internet NFB.ca ONF.ca [email protected] [email protected]

*IN ENGLISH ONLY EN ANGLAIS SEULEMENT

••

Il m’est arrivé à l’occasion de faire des piges pour l’ONF. Ici un boitier dvd et des guides pédagogiques.

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fLes années

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directeur artistique du magazine2000j

Des coupures budgétaires obligent la direction de l’ONF à fermer mon département. Je me retrouve sans emploi. Je réponds à une petite annonce parue dans The Gazette, on y cherche un « Artistic director » pour le magazine Harowsmith Country Life. On m’offre le poste, je travaille sur place un an pour ensuite travailler de mon bureau.

J’ai réalisé plus de 60 numéros de ce magazine.On y parlait de la vie à la campagne, d’énergie verte, de légumes bios,

d’architecture, de fl eurs. Il y avait aussi des pages de recettes dont je supervisais les shootings photos en studio.

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$4.95 - DISPLAY UNTIL JULY 15, 2011

PM

40

06

32

81

R8

69

5

213-3100 DE LA CONCORDE EAST, LAVAL, (QC) H7E 2B8

Chutney Contest Winners ❂ Building Green? ❂ Landscaping with Herbs

SPRING 2011 - No. 217

30 Sure Thingsin the Veggie Patch

Annual Salute to Inspiring Country Renos

Garden-FreshRecipes

ANNIVERSA

RY YEAR

35th

30 Sure Things

to Inspiring to Inspiring Country Renos

Malcom Media cesse la publication

du magazine en 2011. Le numéro 217 ne sera

jamais imprimé.En voici quelques

pages...

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The old blacksmith’s shopstill occupies its originalfootprint on a quiet, tree-lined side street in Mys-tic, Quebec. In the cozy

foyer, the exposed beams emphasizethe nearness of the ceiling, so lowthat the room really holds the intenseheat from a small Jøtul wood stove.It’s easy to imagine the fiery clangingof a blacksmith at work in here acentury ago.

Today, though, the building is thesmaller half of a brilliantly designedcountry home, complete with asouth-facing addition extending unob-trusively out the back. The old black-smith’s shop now houses “DesignMystic,” an art studio filled withwork tables, mannequins draped inbrightly painted silk and wool, and astate-of-the-art office area from wherethe homeowners help manage a localart studio tour called “La Tournée des

20,” held four weekends every fall.Fixtures of the small community in

Brome-Missisquoi, about 45 minutessouth of Montreal, Sylvie Bouchard(of Saguenay-Lac-Saint-Jean) and PeterDare (of Adelaide, Australia) seem tohave been destined to move to Mys-tic. They first came across the hamlet30-odd years ago, by a series of ex-traordinary circumstances. Peter wason a hitch-hiking tour around theworld and Sylvie was on a break

MYSTICCONNECTION

With its unobtrusive, cleverly designedaddition (to the rear of this view), theformer smithy's forge was transformedinto a much more spacious, yet still mod-est home that blends perfectly into itssurroundings.

Spring 2011 5756 Harrowsmith Country Life

DreamRENOS

With downsizing in mind, a pair of Quebec empty-nesterstake on the challenge of renovating and adapting

an old blacksmith shop in the hamlet of Mystic.

STORY BY BRIDGET WAYLAND PHOTOGRAPHY BY MAUDE CHAUVIN

Page 13: Pierre Durand - Portfolio graphisme

The old blacksmith’s shopstill occupies its originalfootprint on a quiet, tree-lined side street in Mys-tic, Quebec. In the cozy

foyer, the exposed beams emphasizethe nearness of the ceiling, so lowthat the room really holds the intenseheat from a small Jøtul wood stove.It’s easy to imagine the fiery clangingof a blacksmith at work in here acentury ago.

Today, though, the building is thesmaller half of a brilliantly designedcountry home, complete with asouth-facing addition extending unob-trusively out the back. The old black-smith’s shop now houses “DesignMystic,” an art studio filled withwork tables, mannequins draped inbrightly painted silk and wool, and astate-of-the-art office area from wherethe homeowners help manage a localart studio tour called “La Tournée des

20,” held four weekends every fall.Fixtures of the small community in

Brome-Missisquoi, about 45 minutessouth of Montreal, Sylvie Bouchard(of Saguenay-Lac-Saint-Jean) and PeterDare (of Adelaide, Australia) seem tohave been destined to move to Mys-tic. They first came across the hamlet30-odd years ago, by a series of ex-traordinary circumstances. Peter wason a hitch-hiking tour around theworld and Sylvie was on a break

MYSTICCONNECTION

With its unobtrusive, cleverly designedaddition (to the rear of this view), theformer smithy's forge was transformedinto a much more spacious, yet still mod-est home that blends perfectly into itssurroundings.

Spring 2011 5756 Harrowsmith Country Life

DreamRENOS

With downsizing in mind, a pair of Quebec empty-nesterstake on the challenge of renovating and adapting

an old blacksmith shop in the hamlet of Mystic.

STORY BY BRIDGET WAYLAND PHOTOGRAPHY BY MAUDE CHAUVIN

Page 14: Pierre Durand - Portfolio graphisme

from studying in Montreal when theymet in a small town in the Saguenay.“I only had a week left in my visa,but I knew I wanted to see heragain,” Peter recalls.

“It was love at first sight,” interjectsSylvie.

“So,” Peter continues, “I needed toget myself to the United States to ex-tend my visa.” Hitch-hiking south, hegot a lift with someone who, at onepoint, getting near the border, askedPeter if he’d mind stopping in anearby town, so he could drop off hislaundry at his mom’s house. “Thetown was Mystic. My lift was DannyPatenaude, who’s still our neighbourtoday.”

Widely considered one of the 10most beautiful hamlets in Quebec,Mystic was one of the most prosper-ous local towns in the last half of the19th century, thanks to the industry—dam, mill, foundry making cast-ironagricultural implements—built by itsfounding Loyalist family, the Wal-bridges. Today, one would hesitate tocall it a village. Its shops, post office,carriage house, schoolhouse and eventhe Anglican Church have long sincedisappeared or passed into privatehands; there’s nowhere to spendmoney other than an old general store

Advice• Anyone building in the countryshould camp in their lot for awhile first, to get a feel for the location. “We were very, verylucky to have known this spot (asvisitors) for ten years before webought it,” says Sylvie, “so weknew the details of the site, likethe curve of the sun around theplace.”• Ideally, you should live some-where else while adding on toyour house. It was hard to stayhere once they opened up the twohouses.• Go local in terms of materialsand builders. Develop relation-ships in your community. Seek outthe gems. You get better service,because they know you, and if allgoes well, you’ll hire them again.

Spring 2011 5958 Harrowsmith Country Life

Peter and Sylvie worked hard to laythe flagstone patio, build the field-stone wall and establish easy-careplantings (opposite), but nowthere's ample time for enjoying acup of tea à deux.

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from studying in Montreal when theymet in a small town in the Saguenay.“I only had a week left in my visa,but I knew I wanted to see heragain,” Peter recalls.

“It was love at first sight,” interjectsSylvie.

“So,” Peter continues, “I needed toget myself to the United States to ex-tend my visa.” Hitch-hiking south, hegot a lift with someone who, at onepoint, getting near the border, askedPeter if he’d mind stopping in anearby town, so he could drop off hislaundry at his mom’s house. “Thetown was Mystic. My lift was DannyPatenaude, who’s still our neighbourtoday.”

Widely considered one of the 10most beautiful hamlets in Quebec,Mystic was one of the most prosper-ous local towns in the last half of the19th century, thanks to the industry—dam, mill, foundry making cast-ironagricultural implements—built by itsfounding Loyalist family, the Wal-bridges. Today, one would hesitate tocall it a village. Its shops, post office,carriage house, schoolhouse and eventhe Anglican Church have long sincedisappeared or passed into privatehands; there’s nowhere to spendmoney other than an old general store

Advice• Anyone building in the countryshould camp in their lot for awhile first, to get a feel for the location. “We were very, verylucky to have known this spot (asvisitors) for ten years before webought it,” says Sylvie, “so weknew the details of the site, likethe curve of the sun around theplace.”• Ideally, you should live some-where else while adding on toyour house. It was hard to stayhere once they opened up the twohouses.• Go local in terms of materialsand builders. Develop relation-ships in your community. Seek outthe gems. You get better service,because they know you, and if allgoes well, you’ll hire them again.

Spring 2011 5958 Harrowsmith Country Life

Peter and Sylvie worked hard to laythe flagstone patio, build the field-stone wall and establish easy-careplantings (opposite), but nowthere's ample time for enjoying acup of tea à deux.

Page 16: Pierre Durand - Portfolio graphisme

transformed into a country inn. But it does have character, with

heritage architecture and beautiful gar-dens at every turn, as well as aunique, 12-sided, 12-gabled red barn:the oldest polygonal barn in Quebec,a Quebec heritage site which nowserves as an agricultural museum.That barn, recently featured in thisvery magazine (see “Round RoundWe Go,” June 2006), is the only re-maining building on the once-grandWalbridge farm. “If the barn is stillhere, it’s because of the Walbridge de-scendants who looked after theunique buildings for years before theygot any government subsidies to pre-serve it,” says Sylvie.

“For 15 years, we lived just acrossthe street, in a huge house which weentirely renovated, a lot of it by our-selves. We raised our daughter there,and we developed a huge attachmentto the village,” recalls Sylvie. “But,with 13 rooms and a huge yard, it wasgetting too big for us. We wanted

something smaller.” They already knew the old black-

smith shop, as it was owned by theirfriends who had renovated it into asnug home, just 15 by 20 feet soakingwet. More than that, they alreadyknew exactly what they would do ifit were their home.

“I kept saying to our friends, openup in the back!” recalls Sylvie. At thetime, there were no windows openingtowards the back of the property, onlya small summer kitchen nestled be-tween the house and a babblingstream. “Nobody saw the potential ofthis place,” says Sylvie. “It was a reallyhumble house from the front, but outthe back, well, it was a real secret.”

Why not just knock it down? “Be-cause we like architecture; we likehistory; for ecological reasons. Andfor what we could afford: It wouldhave been more expensive to knock itdown. If we’d had $200,000 more, Imight have done something else tothe old part, maybe added a thirdfloor for the studio.”

When they bought the place tenyears ago, the whole idea was todownsize. “We used to have a hugekitchen,” Sylvie says. “But our priori-ties changed with age. We do less en-tertaining now, our life has calmeddown. Now, we just want a smaller,comfortable kitchen. We want to sim-plify our life. Like for me, my maininterest is painting, and when wemoved, my production increased by50 percent.”

Peter fully agrees. “It doesn’t matterhow small your house is, “ he says.“It can be very small and humble, ifit’s functional. It’s all about paringdown.” With one caveat: “At first, welived in the original house, but afterfour months, we couldn’t stand itanymore. It was just too small. Weweren’t used to it,” recalls Peter. “So Iwas ecstatic that the original housecould become the studio, and wecould enjoy something we whackedonto the back as our new home.”

It was their chance to design

Three interior views of the addition, with itscathedral ceiling living room, its new splitstaircase (the original, cramped stairway stillleads from the workshop to the master bed-room), and its modest, galley-style kitchenwith lower cherry cabinets and pantry.

Spring 2011 6160 Harrowsmith Country Life

Page 17: Pierre Durand - Portfolio graphisme

transformed into a country inn. But it does have character, with

heritage architecture and beautiful gar-dens at every turn, as well as aunique, 12-sided, 12-gabled red barn:the oldest polygonal barn in Quebec,a Quebec heritage site which nowserves as an agricultural museum.That barn, recently featured in thisvery magazine (see “Round RoundWe Go,” June 2006), is the only re-maining building on the once-grandWalbridge farm. “If the barn is stillhere, it’s because of the Walbridge de-scendants who looked after theunique buildings for years before theygot any government subsidies to pre-serve it,” says Sylvie.

“For 15 years, we lived just acrossthe street, in a huge house which weentirely renovated, a lot of it by our-selves. We raised our daughter there,and we developed a huge attachmentto the village,” recalls Sylvie. “But,with 13 rooms and a huge yard, it wasgetting too big for us. We wanted

something smaller.” They already knew the old black-

smith shop, as it was owned by theirfriends who had renovated it into asnug home, just 15 by 20 feet soakingwet. More than that, they alreadyknew exactly what they would do ifit were their home.

“I kept saying to our friends, openup in the back!” recalls Sylvie. At thetime, there were no windows openingtowards the back of the property, onlya small summer kitchen nestled be-tween the house and a babblingstream. “Nobody saw the potential ofthis place,” says Sylvie. “It was a reallyhumble house from the front, but outthe back, well, it was a real secret.”

Why not just knock it down? “Be-cause we like architecture; we likehistory; for ecological reasons. Andfor what we could afford: It wouldhave been more expensive to knock itdown. If we’d had $200,000 more, Imight have done something else tothe old part, maybe added a thirdfloor for the studio.”

When they bought the place tenyears ago, the whole idea was todownsize. “We used to have a hugekitchen,” Sylvie says. “But our priori-ties changed with age. We do less en-tertaining now, our life has calmeddown. Now, we just want a smaller,comfortable kitchen. We want to sim-plify our life. Like for me, my maininterest is painting, and when wemoved, my production increased by50 percent.”

Peter fully agrees. “It doesn’t matterhow small your house is, “ he says.“It can be very small and humble, ifit’s functional. It’s all about paringdown.” With one caveat: “At first, welived in the original house, but afterfour months, we couldn’t stand itanymore. It was just too small. Weweren’t used to it,” recalls Peter. “So Iwas ecstatic that the original housecould become the studio, and wecould enjoy something we whackedonto the back as our new home.”

It was their chance to design

Three interior views of the addition, with itscathedral ceiling living room, its new splitstaircase (the original, cramped stairway stillleads from the workshop to the master bed-room), and its modest, galley-style kitchenwith lower cherry cabinets and pantry.

Spring 2011 6160 Harrowsmith Country Life

Page 18: Pierre Durand - Portfolio graphisme

something according to their needs:low maintenance for sure, but alsosuited for two self-employed profes-sionals. “We both work from home—Peter is a creative publicist andcopywriter—so we need two separatework spaces,” says Sylvie.

Enter a local architect, Eden GreigMuir, who grew up in the area and isnow based in the nearby town ofFrelighsburg. “The first thing he didwas hop up onto the roof of thesummer kitchen, to visualize the set-ting. Right away he could see the po-tential that we saw. So we knew wecould work with him,” says Peter.

Peter and Sylvie acted as their owngeneral contractors. “We were veryactive in the project and did some ofthe work,” says Peter, “but we werelucky to have Denis Lamothe, who’sfamous for quality building aroundhere, and for improving old houses.The combination of Denis and Edenwas very good.”

Though they knew very clearlywhat they wanted and already hadexperience renovating an old countryhome, Peter and Sylvie decided theycould benefit from an architect’s ad-vice this time. “We knew this wasnot just a simple renovation,” Peteradmits. “It was a complex additionwith a lot of constraints: We didn’twant to destroy what was there origi-nally, we didn’t want to change theroof line, and we wanted it to stilllook like a farm building, especiallyfrom the front.”

“We didn’t want anythinggrandiose,” Sylvie concurs. “It wasvery important that it blend in wellwith the village, that it would still be-long in Mystic. We even chose thecolours of the house—oxblood sidingand black steel roof—to match theWalbridge barn.”

“We don’t even have two acresof land total anymore, but we lookout on 200 acres across the river,which will never be encroachedupon,” says Peter, indicating the bu-colic Walbridge Conservation Area,across the river, that sweeps acrossthe view from all the addition’ssouthern windows.

“We used to have two acres oflawn to mow, many gardens, an

in-ground pool to clean—we couldn’tcope with the maintenance,” saysSylvie. Now, they’ve replaced much ofthe lawn with flagstone patios, andswapped labour-intensive flower bedsfor self-sufficient shrubs to cut downon work. It hasn’t been that much ofa sacrifice, especially since now,where the summer kitchen used to beis a cathedral-ceilinged, ceramic-tiledaddition that opens the house to thesouth-facing backyard and all the bu-colic nature you can shake a stick at.

“All four seasons are fantastic,”says Sylvie, indicating the viewthrough the numerous argon-gas win-dows. “We get up to the sound of theriver every day. In spring, the rivercomes up really high, the fall is beau-tiful, and we get fantastic wildlife, too— herons, owls, deer.”

“It was Eden’s idea to have theceiling quite high in the living room,to open the house to the view evenmore. And it’s interesting how he didit,” points out Peter. “He used a steelbeam to span the space right in themiddle of the addition, so the secondfloor mezzanine appears to float.”

Sylvie knew exactly what she wanted

in terms of design and materials,from cherry kitchen cabinets andwalk-in pantry—“I don’t likeupper cabinets”—to the old school-house lamps featured throughoutthe home, which came from theschool their daughter attended.

The bedrock gets in the way of gardening, though. “We have tolocate our garden beds in littleniches just off the ridge. But thereis very rich, fantastic soil in Mys-tic,” says Sylvie.

The ceramic is never cold un-derfoot, thanks to an electric radi-ant-heating system, but it’s alsocool in summer, as it rests directlyon the concrete slab foundation,poured over the bedrock. In fact,the entire addition is built over aridge of bedrock that runs all the

way through the village. “I love theenergy of that,” says Sylvie. “It comesdirectly from the earth below ourfeet.”

“Mystic was originally called Clap-pertown,” says Peter, who has trans-lated a book on the history of thetown. “Then it was renamed Stan-bridge Centre. But Mr. Walbridge wastired of getting his mail mixed upwith the other Stanbridges aroundhere—Stanbridge East, Stanbridge Sta-tion—so he changed the name toMystic.” Why that particular word?“Well, there’s no proof, but some sto-ries tell that there was a witches’ hillhere a long way back,” says Sylvie.

Be that as it may, there is certainlysomething magical going on in Mys-tic, at least where Peter Dare andSylvie Bouchard are concerned.❂

SpecsConcept Two-storey addition to alandmark building in rural hamlet.Architect Eden Greig Muir, Frelighs-burg, Quebec www.ateliermuir.ca Genesis Original timber-frame black-smith shop built around 1860. Reno-vated into a house by previousowners; purchased by current ownersin 2001, who lived on site whilebuilding an addition out the back inthe last three months of 2001.Location The village of Mystic in theEastern Townships of Quebec, nearthe Vermont border Bedrooms 3Bathrooms 3 Total usable floor area About 3,600square feet on two levels: Originalhouse 20 by 15 feet; addition 40 by30 feet. Construction Standard constructionfor addition; timber frame original.Foundation Poured concrete slab (nobasement) addition; blasted-outbedrock basement original.Roof Black steel sheetmetal to matchthe old

Cladding Oxblood “Maibec,” a pre-stained, profiled wood siding madein St. Romuald, QuebecHeat Electric radiant-heated floor inbathroom and addition; two woodstoves (a Heartland cookstove inkitchen/dining area and a small Jøtulin studio; passive solar with south-ori-ented windows, passive cooling insummer with ceramic floor resting di-rectly on the concrete slab. There arebaseboard heaters in upstairs bath-room, but they’re rarely put to use.Insulation Silver board and fibreglassbatts Electrical service Standard 200-ampservice Windows “The latest and greatest”:argon gas, aluminum frame exterior,natural wood inside. Some custom.Floors Original wood floors in studio,new local maple tongue-and-grooveupstairs, radiant-heated ceramic tilein downstairs addition and bath-rooms.

Summertime, and the living is easy for Peter Dare and Sylvie Bouchard, who down-sized from a labour-intensive country spread to a smart, efficient, well-designedsmall property on the other side of the road.

Spring 2011 6362 Harrowsmith Country Life

MASTERBEDROOM

MEZZANINE OFFICE

EXISTINGBEDROOM

EXISTINGBEDROOM

BATH

WC

OPENTO BELOW

LIVINGROOM

STUDIOENTRY

ENTRY

DININGEXISTING STUDIO

KITCHEN

COVERED PORCH

Page 19: Pierre Durand - Portfolio graphisme

something according to their needs:low maintenance for sure, but alsosuited for two self-employed profes-sionals. “We both work from home—Peter is a creative publicist andcopywriter—so we need two separatework spaces,” says Sylvie.

Enter a local architect, Eden GreigMuir, who grew up in the area and isnow based in the nearby town ofFrelighsburg. “The first thing he didwas hop up onto the roof of thesummer kitchen, to visualize the set-ting. Right away he could see the po-tential that we saw. So we knew wecould work with him,” says Peter.

Peter and Sylvie acted as their owngeneral contractors. “We were veryactive in the project and did some ofthe work,” says Peter, “but we werelucky to have Denis Lamothe, who’sfamous for quality building aroundhere, and for improving old houses.The combination of Denis and Edenwas very good.”

Though they knew very clearlywhat they wanted and already hadexperience renovating an old countryhome, Peter and Sylvie decided theycould benefit from an architect’s ad-vice this time. “We knew this wasnot just a simple renovation,” Peteradmits. “It was a complex additionwith a lot of constraints: We didn’twant to destroy what was there origi-nally, we didn’t want to change theroof line, and we wanted it to stilllook like a farm building, especiallyfrom the front.”

“We didn’t want anythinggrandiose,” Sylvie concurs. “It wasvery important that it blend in wellwith the village, that it would still be-long in Mystic. We even chose thecolours of the house—oxblood sidingand black steel roof—to match theWalbridge barn.”

“We don’t even have two acresof land total anymore, but we lookout on 200 acres across the river,which will never be encroachedupon,” says Peter, indicating the bu-colic Walbridge Conservation Area,across the river, that sweeps acrossthe view from all the addition’ssouthern windows.

“We used to have two acres oflawn to mow, many gardens, an

in-ground pool to clean—we couldn’tcope with the maintenance,” saysSylvie. Now, they’ve replaced much ofthe lawn with flagstone patios, andswapped labour-intensive flower bedsfor self-sufficient shrubs to cut downon work. It hasn’t been that much ofa sacrifice, especially since now,where the summer kitchen used to beis a cathedral-ceilinged, ceramic-tiledaddition that opens the house to thesouth-facing backyard and all the bu-colic nature you can shake a stick at.

“All four seasons are fantastic,”says Sylvie, indicating the viewthrough the numerous argon-gas win-dows. “We get up to the sound of theriver every day. In spring, the rivercomes up really high, the fall is beau-tiful, and we get fantastic wildlife, too— herons, owls, deer.”

“It was Eden’s idea to have theceiling quite high in the living room,to open the house to the view evenmore. And it’s interesting how he didit,” points out Peter. “He used a steelbeam to span the space right in themiddle of the addition, so the secondfloor mezzanine appears to float.”

Sylvie knew exactly what she wanted

in terms of design and materials,from cherry kitchen cabinets andwalk-in pantry—“I don’t likeupper cabinets”—to the old school-house lamps featured throughoutthe home, which came from theschool their daughter attended.

The bedrock gets in the way of gardening, though. “We have tolocate our garden beds in littleniches just off the ridge. But thereis very rich, fantastic soil in Mys-tic,” says Sylvie.

The ceramic is never cold un-derfoot, thanks to an electric radi-ant-heating system, but it’s alsocool in summer, as it rests directlyon the concrete slab foundation,poured over the bedrock. In fact,the entire addition is built over aridge of bedrock that runs all the

way through the village. “I love theenergy of that,” says Sylvie. “It comesdirectly from the earth below ourfeet.”

“Mystic was originally called Clap-pertown,” says Peter, who has trans-lated a book on the history of thetown. “Then it was renamed Stan-bridge Centre. But Mr. Walbridge wastired of getting his mail mixed upwith the other Stanbridges aroundhere—Stanbridge East, Stanbridge Sta-tion—so he changed the name toMystic.” Why that particular word?“Well, there’s no proof, but some sto-ries tell that there was a witches’ hillhere a long way back,” says Sylvie.

Be that as it may, there is certainlysomething magical going on in Mys-tic, at least where Peter Dare andSylvie Bouchard are concerned.❂

SpecsConcept Two-storey addition to alandmark building in rural hamlet.Architect Eden Greig Muir, Frelighs-burg, Quebec www.ateliermuir.ca Genesis Original timber-frame black-smith shop built around 1860. Reno-vated into a house by previousowners; purchased by current ownersin 2001, who lived on site whilebuilding an addition out the back inthe last three months of 2001.Location The village of Mystic in theEastern Townships of Quebec, nearthe Vermont border Bedrooms 3Bathrooms 3 Total usable floor area About 3,600square feet on two levels: Originalhouse 20 by 15 feet; addition 40 by30 feet. Construction Standard constructionfor addition; timber frame original.Foundation Poured concrete slab (nobasement) addition; blasted-outbedrock basement original.Roof Black steel sheetmetal to matchthe old

Cladding Oxblood “Maibec,” a pre-stained, profiled wood siding madein St. Romuald, QuebecHeat Electric radiant-heated floor inbathroom and addition; two woodstoves (a Heartland cookstove inkitchen/dining area and a small Jøtulin studio; passive solar with south-ori-ented windows, passive cooling insummer with ceramic floor resting di-rectly on the concrete slab. There arebaseboard heaters in upstairs bath-room, but they’re rarely put to use.Insulation Silver board and fibreglassbatts Electrical service Standard 200-ampservice Windows “The latest and greatest”:argon gas, aluminum frame exterior,natural wood inside. Some custom.Floors Original wood floors in studio,new local maple tongue-and-grooveupstairs, radiant-heated ceramic tilein downstairs addition and bath-rooms.

Summertime, and the living is easy for Peter Dare and Sylvie Bouchard, who down-sized from a labour-intensive country spread to a smart, efficient, well-designedsmall property on the other side of the road.

Spring 2011 6362 Harrowsmith Country Life

MASTERBEDROOM

MEZZANINE OFFICE

EXISTINGBEDROOM

EXISTINGBEDROOM

BATH

WC

OPENTO BELOW

LIVINGROOM

STUDIOENTRY

ENTRY

DININGEXISTING STUDIO

KITCHEN

COVERED PORCH

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72 Harrowsmith Country Life

First HarvestSuperb recipes whose starring ingredients are fresh from the early-season garden

R E C I P E S B Y D A R L E N E K I N G — F O O D P H O T O G R A P H Y B Y T A N G O

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The first garden lettuce is nowat its peak. So are strawberries.So what better excuse is therefor a salad that combines thesetwo springtime favourites? Thissalad with grilled chicken couldbecome a seasonal favourite atyour house.

FOR THE VINAIGRETTE AND MARINADE1/4 cup white wine vinegar (60 mL)1 Tbsp frozen orange juice

concentrate (15 mL)1 Tbsp honey (15 mL)1 Tbsp orange zest, grated (15 mL)1 tsp Dijon mustard (5 mL)1/8 tsp salt (0.6 mL)Fresh grated black pepper to taste3/4 cup vegetable oil (180 mL)2 tsp poppy seeds (10 mL)

FOR THE SALAD4 4-6 oz (140-170 g) boneless chicken

breasts8 cups fresh lettuce leaves (2 L)2 cups fresh strawberries, hulled and

sliced (240 mL)2 large oranges, peeled and sliced, or 1

small can mandarin oranges, drained2 ripe avocados, peeled, pitted and

sliced2 Tbsp fresh chopped chives (30 mL)1/3 cup toasted sliced almonds (80 mL)

TO MAKE THE VINAIGRETTEAND MARINADEPlace 1/4 cup vinegar in a jar with atight-fitting lid. Add the orange juiceconcentrate, honey, orange zest, mus-tard, salt and pepper. Screw the lidon tight and shake well to dissolvethe honey into the vinegar. Add theoil and shake again to combine theingredients. Pour 1/4 cup into a smallbowl to use as the marinade and setaside. Add 2 tsp of poppy seeds tothe jar of vinaigrette, shake to com-bine and set aside for the salad.

TO MAKE THE SALADPlace the chicken pieces on a plateand brush with the marinade. Coverand refrigerate for 1 hour. Pre-heat thebarbecue grill and cook the chickenapproximately 4 to 6 minutes perside, depending on the thickness ofthe meat. Remove from the heat andlet stand 10 minutes before slicing.Slice on the diagonal.

Divide the lettuce among 4 servingplates. Arrange the strawberries overthe lettuce and then the orange andavocado slices. Sprinkle the chivesover the salad. Arrange the chickenover the top using a breast for eachplate. Garnish with the sliced al-monds. Drizzle each plate with a littleof the vinaigrette or let guests helpthemselves.

Makes 4 servings

Grilled Chicken Salad with Strawberriesand Orange Poppy Seed Vinaigrette

It’s one of those annual milestones that countrydwellers look forward to most: the first harvest of spring. What better compensation for waitingout the privations of winter? What better rewardfor your toils in the veggie patch? Here, we deliver four seasonal recipes, each featuring some of the freshest fare of the early harvest: asparagus, baby lettuce, spring lamb, sweet peas,chives, new potatoes, rhubarb and strawberries.Bon appétit!

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FOR THE LAMB1/4 cup lemon juice (60 mL)1/4 cup vegetable oil (60 mL)4 cloves garlic, crushed 1 Tbsp dried oregano (15 mL)1/2 tsp dried thyme (2.5mL)12 rib lamb chops (3-4 oz /113-140 g), each

approximately 1 inch/2.5 cm thick 1/4 tsp salt and freshly ground black pepperGarnish: Tzatziki

FOR THE POTATOES3 Tbsp olive oil (45 mL)4 cloves garlic, coarsely chopped2 bay leaves1 tsp dried oregano (5 mL)2 tsp fresh rosemary, chopped (10 mL)Salt and freshly ground black pepper to taste3 lbs new (baby) red potatoes, scrubbed and

halved (1.36 kg)1 lemon, halved2 Tbsp butter (30 mL)

Spring Lamb Chops Al Fresco servedwith Lemon-Roasted Potatoes

It’s that time of year all right: Spring lamb and new baby potatoes are on the table.Everything on this menu can be made on the barbecue, which makes the occasionthat much easier for the cook.

TO PREPARE THE LAMBCombine the lemon juice, vegetableoil, garlic, oregano and thyme in abowl. Stir. Pour the marinade overthe lamb chops, coating each sideevenly. Refrigerate for 4 hours andup to 8 hours. Remove from the re-frigerator and season with salt andpepper.

TO MAKE THE POTATOESPreheat the barbecue grill tomedium, approximately 350°F(175°C). Lightly oil a roasting pan.

In a large bowl, mix the olive oil,garlic, bay leaves, oregano and rose-mary, salt and pepper. Add the po-tatoes and toss well. Transfer to theroasting pan. Squeeze the lemonjuice over the potatoes. Cover withfoil wrap. Place the pan in the cen-tre of the grill and cook with the

barbecue lid closed. Stir occasionallyto ensure even cooking and that thepotatoes are not sticking. When po-tatoes are tender, remove from theheat. Remove the bay leaves and stirin the butter. Keep warm whilecooking the lamb chops.

TO GRILL THE LAMBPreheat the grill to high. Lightly oilthe grill grate, and when hot, placethe lamb on the grill and cook 4minutes per side for rare or approxi-mately 6 minutes per side formedium. Remove from the heat andserve with lemon potatoes. Garnishwith a dollop of tzatziki.

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Spring 2011 75

Asparagus and Fresh Pea Risotto Who doesn’t like risotto, that rice alternative to conventional pasta? It’s all the more delicious when augmented with spring veggies. Here we have the makings of a tasty vegetarian meal indeed.

4 cups chicken stock (1 L)2 Tbsp olive oil (30 mL)1 Tbsp butter (15 mL)1 small onion, finely chopped 2 cloves garlic, finely chopped 2 cups Arborio or small grained rice

(480 mL)1/2 cup dry white wine (120 mL)Pinch freshly grated nutmeg1/2 cup finely grated Parmesan cheese

(120 mL)1 lb asparagus (454 g)1 cup fresh, shelled peas (250 mL)2 Tbsp fresh basil, chopped (30 mL)

Bring the chicken stock to a boil. Re-duce the heat to low and simmer.

Meanwhile, heat a large sauté pan

over medium-high heat. Add the oliveoil and melt the butter. When the but-ter is bubbly, add the onion and sautéfor 2 minutes or until the onion is softand translucent. Add the garlic andsauté for 30 seconds. Add the rice,until completely coated with the butterand oil. Reduce the heat to medium.

Add the white wine to the rice andstir until it is completely absorbed. Stirin a ladleful of simmering stock andcontinue to cook over moderate heat,stirring continuously. When the stockhas been absorbed, stir in anotherladleful. Continue a ladleful at a time,until all the stock has been added andthe rice is tender. (You may not needto use all the stock or you may need alittle extra.)

Meanwhile, heat a sauté pan oflightly salted water over high heat.Add asparagus and cook for 3 to 4minutes or until just tender whenpierced with a fork. Remove with aslotted spoon and plunge into coldwater to halt the cooking process.When cooled, drain and cut into bite-sized pieces and set aside.

Using the same water, cook thefresh peas until just tender. Drain, andset aside with the asparagus.

When the rice is al dente, stir thereserved asparagus and peas into therice. Remove from the heat and stir inthe Parmesan cheese and choppedbasil.

Serves 2 as a main dish or 6 as a side dish

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Strawberry andRhubarb CobblerAvid gardeners can’t get enough of those two early-season favourites: rhubarb andstrawberries. Here’s a tastydessert that uses both. Savesome of the harvest for thefreezer: Imagine what a treatthis cobbler could be in themiddle of January.

FOR THE FILLING4 cups strawberries, hulled and

sliced (1 L)2 cups rhubarb, cut into 1/4 inch

(.6-cm) pieces (480 mL)1 cup sugar (180 mL)3 Tbsp cornstarch (45 mL)1 Tbsp lemon juice (15 mL)1 Tbsp orange zest (15 mL)2 Tbsp butter cut into small pieces

(30 mL)

FOR THE TOPPING1 cup brown sugar (240 mL)1/2 cup flour (120 mL)1/2 cup quick-cooking oatmeal (120 mL)1/2 cup pecans, finely chopped (120 mL)1/2 cup butter (120 mL)Optional: Vanilla ice cream

TO PREPARE THE FILLINGPreheat the oven to 375°F (190°F).Lightly butter a 2-quart (2-L) baking dish.

Lightly toss the strawberries,rhubarb, sugar, cornstarch, lemon juiceand orange zest together in large bowl.Transfer to the prepared baking dish.Dot the top of the filling with smallpieces of butter.

TO PREPARE THE TOPPINGIn a food processor or the bowl of anelectric mixer, add the brown sugar,flour, oatmeal, pecans and butter.Blend until the mixture is crumbly andthe size of small peas. Spoon thecrumb topping over the fruit.

Bake for 45 minutes or until bubblyand the topping is lightly browned.

Serve warm or cold with a scoop ofvanilla ice cream.Serves 8 ❂

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