Crackerjack in the Mess Hall

By Ed Staskus

“I see you’ve made it back,” said Michelle, sporting neato retro eyeglasses and handcrafted rings on nearly every finger of every hand. Waiting tables, delivering three four five plates at a time, is two-fisted three-fisted work.

“I have to try the pad Thai, after seeing the folks next to us digging into it the week before last,” said Vera.

‘That’s one of Emily’s best, definitely. Would you like to start with a drink?” she asked, one of the three grown-up servers on the floor the early September weekend evening.

“What is a good mixed drink?” asked Vera, running her eyes up and down the menu.

“Everything, but Kim can mix up anything if we don’t make it.”

“What is Straight Shine?”

“Shine.”

“Like moonshine?”

“It’s our island-made moonshine.”

“Like Ole Smoky in a mason jar?” asked Frank.

“Not the same, it’s served more like a margarita,” said Michelle.

“That’s a step in the right direction,” said Frank.

“My God, I might moonshine,” said Vera. “My grandfather used to make vodka at home. All his friends from Lithuania, who escaped during the war, would come over on Sunday afternoons after church, drinking the rest of the day, reminiscing, yakking it up, and singing their old country songs. OK, I’ll try it.”

“I’ll have a pint, something IPA,” said Frank.

Frank and Vera Glass were at The Mill, a restaurant on a high bank overlooking the River Clyde in New Glasgow, on Prince Edward Island, up the eastern Canadian coast. The eatery is in a two-story Dutch Colonial-like blue building built in 1896. It served as a community center and courthouse, among its many later incarnations. It was converted to a restaurant in the 1990s by the Larkin’s, nearby poultry farmers who are the largest turkey growers in the province.

“We used to have a guy in shipping, in the warehouse, from West Virginia, who brought back moonshine every time he went home for a visit,” said Frank, as Vera sipped her Straight Shine. “He always said you could tell it was good if you put a match to it and the flame burned blue. That meant it was good to go and wouldn’t make you go blind.”

Michelle walked up and lit the tea candle on their table.

“How is it,” she asked

“It looks good to me,” said Vera. “What I mean is, it tastes good.”

When the Larkin’s transitioned out of the dining room business twenty years later, The Mill stayed down home when PEI chef Emily Wells took over, putting her fusion-style stamp on the dining room.

Vera ordered the stir-fried garlic ginger cilantro lemon juice rice noodle fettucine pad Thai with lobster and Frank ordered the special, curry sweet potato soup, baby back ribs with mac and cheese, and dessert. It was East meets West meets Italy. Fusion cooking is the art of mixing ingredients and preparation styles from different cultures into a distinctive dish of tastiness.

The window Frank and Vera were sitting at had gone dark by the time they finished their dinners, although Vera was still on the last lap. She was a slow eater and her plate had been stacked. A quarter-moon in a cloudless sky reflected a milky light in the river. Frank leaned back in his chair as Vera lifted a final forkful to her mouth.

“Since we both ordered something new, why don’t we try something new for dessert, too?” Frank asked Vera.

They had eaten at The Mill several times the past three years and usually ordered coffee and carrot cake after dinner, since the carrot cake was about the best they had eaten anywhere.

“It’s better than my mom’s, and she’s a pro,” said Vera.

Vera’s mother was a freelance pastry chef in Cleveland, Ohio, who during the holiday season mixed in making website-ordered Russian Napoleon cakes, shipping them frozen solid all around the country by Fed-Ex next-day air.

“How about the chocolate cake that couple from Miami told us about?”  asked Vera.

“We move around the island a lot,” said the husband from Florida. “We’ve eaten at a lot of restaurants but overall this is our absolute favorite.”

“What’s so great?” said the lady of the house. “The unique combination of flavors and menu options, and there’s not a deep fryer in the kitchen! They’re dedicated to local food sourcing, which means super fresh food and vegetables. Make sure to try the chocolate cake even if you’re full. It’s made in-house and melts in your mouth.

“And the portions are large, too,” she added.

Unlike more than one restaurant with a swell reputation on Prince Edward Island, in the meantime serving prison camp portions at penthouse prices, The Mill gets it done with a square deal, even though it has as much, if not more, in the culinary arts to crow about.

“Do you bake this here?” asked Vera.

“Our baker does,” said Michelle.

“It’s totally delicious, the dark chocolate, if you want to let the baker know.”

A few minutes later a strapping young woman with disheveled hair walked up to their table.

“Did you make this?” asked Frank, pointing to the half-eaten slice of zuccotto he was sharing with his wife.

“Yeah,” said Anna, wiping her hands on her apron.

“Do you make the carrot cake, too?

“Yeah.”

“It’s our favorite carrot cake anywhere,” said Vera. “Your chocolate dessert is what chocolate dessert should taste like, up-to-the-minute. They can be boring, doing the same thing over and over again. This is definitely bomb cake, in more ways than one.”

“You seem awfully young to be making cake this good,” said Frank

“Yeah,” said Anna with a big smile.

“How old are you?”

“I’m 17-years-old,” said Anna. “I was 15 when I first started cooking here. I came in to work one day, I was bussing tables, and my boss said, you’re scaring everyone out there. You have to go into the kitchen. From that point on I’ve worked in the kitchen.”

“Scaring everyone?” asked Frank.

“Yeah, they said my personality was too big.”

“Too big?” said Vera.

“I was fourteen. How scary could I be?” asked Anna. “I guess I can be scary sometimes. Nothing’s really changed.”

“I told her when she worked out front that she was scaring the customers with her huge personality,” said Kim, the mixologist. “Now that she’s in the kitchen, she’s come up with pet names for all of us. We won’t talk about that, though. It can get gross.”

“What did you guys eat?” asked Anna.

“She had the Thai and I had the special. Last week we both had the big seafood chowder bowl,” said Frank.

“Ahhh,” said Anna.

“I’ve heard you have a name for it in the kitchen.”

“We have a pet name for it, yeah.”

“I tasted orange in the soup,” said Vera.

“Yup, there are orange peels, marinated, and bay leaves, that we take out right before service. We make our own fish broth, and our own vegetable broth, too.”

The new Mill, brainchild of Emily Wells, who was named one of the north’s top chefs by the Matador Network in 2016, serves fresh local food made with global flair. She works in a classic vein, adapting her recipes to what’s in place and on time. “You’re buying local lettuce, local tomatoes,” she said. “A huge chunk of it, it’s seafood season on PEI.” A graduate of the first class at the Culinary Institute of Canada, she cut her teeth in kitchens in Ontario and Prince Edward Island, and made a name for herself at The Dunes in Brackley Beach.

“I’ve been at it for thirty-five years,” she said.

“Oh, I’ve got mussels on the stove, back in a minute,” said Anna, striding out of the dining room.

“I thought Emily was making the desserts, or they were buying them from some high-end bakery,” said Vera.

“If that teenager is the pastry chef, all I can say is, she’s totally up to speed,” said Frank.

“Do you make all the desserts,” asked Vera, when Anna came back to their table.

“Yeah, I’m a line cook and the baker.”

“My mother is a pastry chef,” said Vera. “You’re very good.”

“How did you learn to bake so well?” asked Frank.

“Emily taught me. I‘m a quick learner. I learned a lot from my grandmother. I used to spend all my time with her when I was a kid. She taught me to pickle and bake.”

Not everyone is good with pastry, not by any means.

“I make no bones about it,” says Michael Symon, chef, author, and restaurateur. “I have no understanding of pastry.”

“Honestly, I hate to say this,” said Anna, “but my aunt makes an even better carrot cake than I do.”

“You’re early to be nearly as good as your aunt,” said Frank.

“Most of our staff is young,” said Anna. “Everyone in the kitchen is under 20, except Andrea and Emily. We have a 19-year-old, another 17-year-old, and a 13-year-old, who is my sister. Luke, our other prep, has three younger brothers who work here.”

“It’s like a family line on the line,” said Frank.

If you are under 16 in the province and want to work, you must have permission from your parents, only work between 7 AM and 11 PM, and not work in an environment that is harmful to your health, safety, moral or physical development, among other things. If you are over 16, those limits don’t apply.

“I’ll tell you about PEI and Atlantic Canada, it’s a culture of honest, hard work,” says Canadian Prime Minister Justin Trudeau.

Sometimes known as the “Million-Acre Farm,” farming is king on the island. Farming for a living is hard work. You won’t ever need a gym membership. There are some advantages. You are your own boss, you can go to work in boots and a dirty t-shirt, and you eat like a king.

“I started as a dishwasher,” said Anna.

Working the dish pit means long hours on your feet, getting wet a lot, and ending the day smelling like food and dirt. It’s not markedly different than farming.

“The kids are great,” said Kim. “Ours is a teaching kitchen, so they get an education, and get paid. They all have a great work ethic. The little hostess, she’s fifteen, a crackerjack like Anna. It’s great to see that they want to work. I’ve worked in other places, and it’s like pulling teeth, all standing around. Here, they’re eager to learn and do.”

“A lot of people, their idea of baking is buying a ready-made mix and throwing in an egg,” said Vera. “I make carrot cake at home, but it’s just carrots and stuff. One of our cats likes a piece now and then. Yours is both more subtle and more complex.”

“The main spices we use are ginger, cloves, and cinnamon, and a bit of all-spice, and that’s about it.”

“The cake isn’t heavy, which is what I like,” said Frank.

“There’s pineapple in it.”

“The frosting is terrific,” said Vera.

“I couldn’t come to work yesterday,” said Anna. “I decided my cat died.”

“Oh, my gosh, that’s too bad!” said Vera. “What happened?”

“She was an outdoor cat. I had her since I was six, I came home one day and asked, where’s my cat, but nobody had seen her for days. It’s been a month. I sat outside in my lawn chair until it got dark, but she never came back. I’m pretty sure she got eaten by a coyote.”

After paying the bill, Frank and Vera lingered at the rail on the front deck. The band that had been playing in the loft was in the parking lot, still hooting it up. The night air was damp but brisk. The moon hovered in the inky sky. Across the street, lights glowed over the bay doors of the New Glasgow Volunteer Fire Department.

“That girl might be one of the best 17-year-old pastry chefs no one has ever heard of, not anywhere, except for right here,” said Frank.

“Besides the known and the unknown, what else is there?” said Vera.

“That moonshine seems to have gone to your head,” said Frank.

“Ha, ha. Anyway, she’s got a big smile, big energy, and some scary cake talent. Somebody will hear about her, sooner or later.

There’s always a “Surprise Inside” every box of Cracker Jack.

They walked to the end of the deck leading to the side lot. Fluorescent lights blazed the windowpanes. Dishes clattered through the open windows, the kitchen staff having a gab fest as they cleaned up. They heard a rowdy high-spirited laugh, which followed them down the steps and stretch of gravel to their car.

Ed Staskus edits Theatre PEI. He posts stories on 147 Stanley Street http://www.147stanleystreet.com and Cleveland Ohio Daybook http://www.clevelandohiodaybook.com. To get the site’s monthly feature in your in-box click on “Follow.”

Ed Staskus edits Theatre PEI. He posts feature stories on 147 Stanley Street http://www.147stanleystreet.com and Cleveland Ohio Daybook http://www.clevelandohiodaybook.com

Theatre PEI

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Naomi Reinvents Rita

Artist Profile – Naomi Ngebulana

Playing the role of Rita in Educating Rita

Naomi has lived in multiple cities, in multiple countries, and is currently based out of Toronto.

She got her start in community shows in Calgary, then moved to Toronto “for the culture”, eventually ending up in England, where she graduated with an MFA from the Guildford School of Acting. In 2020. She has been waiting ever so patiently for theatres to re-open and is excited to make her professional debut playing the role of Rita. Outside of living the dream, she’s a certified yoga instructor and either on her mat or eating ice cream. Haagen Dazs. The vanilla one with the chocolate covered almonds.

Ticket prices for Educating Rita range from $15 to $32 and can be purchased here: https://www.ticketwizard.ca/show/3217

or by calling the box office at 902-963-3963.

Theatre PEI

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Now’s the Time

✅Now is the time to book your tickets to Harbourfront Theatre’s upcoming summer shows!

Do you have family visiting the Island this summer?🙋‍♀️

Check out our website and make a night of it.🎟🎟

902-888-2500 for tickets, or head to www.harbourfronttheatre.com to see our list of shows!

#ExploreSummerside#CultureSummerside#ExplorePEI#WelcomePEI#CityByTheSea#TheatrebytheSea

📸: Harbourfront Theatreheatre

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Glad You Asked

Glad you asked! This year, Victoria Playhouse is proud to presents its 40th season, but we would not be here without our wonderful patrons and donors. Looking for a way to show your support in 2022?
Make a donation! Victoria Playhouse is a registered not-for-profit charitable organization and your donation is 100% tax deductible. We gratefully accept donations large and small. Every gift is important and every Private Sponsor matters to us!

Theatre PEI

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The Man Who Educated Rita

Playwright Profile – Willy Russell – Educating Rita

Willy Russell’s career spans more than four decades; born in Liverpool in 1947, he left school at 15, became a women’s hairdresser, part-time singer/songwriter before returning to education and becoming a teacher. Two of Willy’s best-known plays have female protagonists, Educating Rita and Shirley Valentine. Both became successful films – Julie Walters and Pauline Collins who played the roles on stage received Oscar nominations as did Willy for the screenplay of Educating Rita.

His musical Blood Brothers played for 24 years becoming the 3rd longest running West End musical. Major foreign productions include a 2 year run on Broadway.

Willy continues to be one of the most celebrated and widely produced writers of his generation with works regularly being produced throughout the world.

Buy Your Tickets to Educating Rita Here: https://www.ticketwizard.ca/show/3217

or call 902-963-3963

Fried Eggs on Toast

By Ed Staskus

   The first language I spoke was Lithuanian and until I started meeting other kids on the street it was the only language I spoke. All my first friends in Sudbury, Ontario, were other small change in the same boat, visiting my old country parents with their old country parents. When spring broke early my second year of life, I started meeting other children, boys and girls on the block of nine houses on our dead-end street. 

   They all spoke English and many of them spoke French. We spoke English on the street, which was how I picked up enough of it to get by. French was for talking about cooking fashion politics and popular culture. We didn’t know anything about those things, so we stuck to English.

   My close friend and arch-enemy Regina Bagdonaite, who I called Lele, lived a block away. She and I played together, burning up the pavement, except for those times that she saw me dragging my red fleece blanket behind me. When she tried to take it away and I resisted, starting a tug of war, she resorted to biting me on the arm. It was then squabbling and pushing started in earnest, all hell breaking loose.

   Lele didn’t begin learning English until the first day she went to school.

   “All my friends were Lithuanian during my childhood in Sudbury,” she said. “When I started kindergarten, I didn’t speak a word of English. Many people over my lifetime had a chuckle when I told them I was born in Canada, but English is my second language.”

   Time is money is the watchword in the grown-up world, but time is candy is what works for many children. The young wife who lived next door to my parents had a daughter and they visited some afternoons. She always brought candy and while our mothers talked, Diana and I sat at the kitchen table with a paper bag of candy between us. Whenever one of us was ready for another piece, we jiggled the table vigorously before making a grab for the bag.

   My parents an immigrant couple bought a house as soon as they could, the same as every other Lithuanian who ended up in Sudbury. They had three children inside of five years. They didn’t have a TV, but they had a telephone and a radio, as well as a washing machine and a fridge. They knew their neighbors, but all their close friends were other post-war DP’s, most of them working in the nickel mines. Sudbury was a city, but it was a company town first and foremost.

   By 1950 it had long been associated with mining, smelting, and a broken-down landscape. The environment was said to be comparable to that of the moon. Decades of mining and smokestacks had acidified more than 7,000 lakes inside a circle of 10,000 square miles. 

   “I didn’t like Sudbury,” my mother said. “All the trees were dried up and dead. It was god-forsaken as far as the eye could see.” 

   More than 50,000 acres of the hinterland were barren. Nothing grew there. Another 200,000 acres were semi-barren. There was substantial erosion everywhere. It wasn’t a wasteland, but it was a wasteland. All anyone had to do was walk up a rocky promontory and look around.

   As early as the 1920s “The Hub of the North” was open roasting more than twice as much rock ore as any other smelting location in North America. The aftermath poisoned crops. The result made it one of the worst environments in Ontario. It blackened the native pink granite, turning the rose and white quartz black. 

   “My husband worked two weeks during the day and two weeks during the night,” my mother said. “He walked to work, except when it was too cold, and whoever had a car would pick him and others up. In the morning he left at seven in the morning and got home at seven at night. When he worked nights, he got home at seven in the morning. The kids and I would wait by the window for him to get back.”

   Sudbury is in a basin. It is the third-largest impact crater on Earth. It was created about 200 million years ago when an enormous asteroid rocketed through the atmosphere and hit the ground with a blast. World-class deposits are found there and mined extensively.

   The city’s reputation as a rocky badlands was known far and wide by the time Angele and Vytas Staskevicius got married in 1949 and bought their house on Stanley Street a year later. Despite the industrial blight of the past half-century, there was a growing working-class population. They were a part of that population. The newlyweds were two of the displaced willing to take whatever work was offered in return for getting out of the Old World.

   “All our friends, the Zizai, Simkai, Bagdonai, all had children,” Angele said. “Since our living room was a little bigger than most, they often came over on Saturday nights. The men played bridge while we made dinner. The kids ran around, we drank, smoked, and danced. We put the kids away and talked all night.”

   Whoever had the opportunity to get married got married as fast as they could. There wasn’t an overabundance of eligible women in Sudbury. Henry and Maryte Zizys saw each other three times before they got hitched. The Simkai and Bagdonai stretched it out for a few months. The married men drank at home. The single men drank in bars, usually with other single men.

   The early Lithuanians who went to the New World weren’t Lithuanians, since the country didn’t exist at the time. It had once been its own empire but had since been taken over and was part of the Russian Empire. Many who fled to the United States were mistakenly documented as Polish, since there was a language ban in their homeland and scores of them spoke Polish as a second language.

   The first Lithuanians in Canada were men who fought in the British Army against the Americans in the War of 1812. For the next 130 years most of those who left the Baltics and went to Canada did so for economic reasons. After World War Two they fled toil and trouble after the Soviet Union reincorporated Lithuania into its realm. 

   “All of us hated the Russians for what they did” my mother said.

   The Russians deported hundreds of thousands of Lithuanians to Siberian labor camps during and after the war. Sometimes they had their reasons. Other times the reason was slaphappy. The neighbors might have complained about you. The new Communist mayor might have taken a dislike to you. A cross-eyed apparatchik might have thought you were somebody else. It didn’t matter, because if you ended up in a boxcar going east, your future was over.

   The house Vytas and Angele moved into was on a newer extension of Stanley Street north of Poplar Street. It wasn’t in any of the city’s touted neighborhoods, but Donovan was nearby, and so was Little Britain. Downtown was less than two miles to the east. 

   Stanley Street started at Elm Street where there was a drug store, tobacconist, five-and-dime, fruit market, bakery and butcher shop, restaurants, a liquor store, and the Regent movie theater. The railcars were being replaced by busses and the tracks asphalted over. The other end of Stanley Street dead-ended at a sheer rock face on top of which were railroad tracks. The Canadian Pacific ran day and night hauling ore. When the train wailed, we wailed right back.

   My mother and her friends shopped on Elm Street. When I was still a toddler, I rode in a baby carriage. After my brother and sister were born, they rode in the carriage. I didn’t fit anymore, having become a third wheel.

   “He was unhappy about it,” Angele said. “I told him he was a big boy now and had to walk to help his brother and sister, but he still didn’t like it. He made a sour face.”

   My father spread topsoil in the front yard of our new house and threw down grass seed. The backyard was forty feet deep but sandy and grass wouldn’t grow. He built a fence around it to discourage us from climbing the rocky rounded hill over which the railroad tracks curved west. 

   Even though children imitate their elders, they don’t always listen to them.

   “We always told the kids they weren’t allowed to climb the rock hills,” said Angele. “One day I couldn’t find Edvardas. He wasn’t in the house or in the yard or anywhere on our part of the street. I called and called for him. When he didn’t answer, all I could do was wait outside. When he finally came home, he had pebbles in his pockets. Where have you been? I asked him.”

   “I was looking for gold, mama,” I said, handing my mother pebbles that had a glint of shine. “I found some and brought them back for you.”

   Our house on Stanley Street was ten blocks from the vast open pits on the other side of Big Nickel Mine Drive. Logging and farming were what men worked at through the middle of the 19th century, but after 1885 big deposits of nickel, copper, and platinum were discovered in the basin. The impact of decades of roasting ore on open wood fires killed most of the trees not being logged for the fires, except poplar and birch, which dotted the city and our street.

   “We had two bedrooms, a small kitchen, and a nice living room,” said Angele. “Upstairs was a half bath and two rooms We rented those rooms. We usually rented to women or a couple who were new to Sudbury. Where they took a bath, I don’t know. We charged $11.00 a week for a room and saved all the money we got. Right before we left for America, my husband was able to buy a used car.”

   When Bruno and Ingrid Hauck came to Sudbury from Germany, they rented a room for several years. “She watched the kids sometimes, so Vytas and I could go to the Regency to see a movie,” said Angele. They saw “The Greatest Show on Earth” and “20,000 Leagues Under the Sea.” We saw “Lady and the Tramp” and fell in love with the movies.

   When I was four my parents had a New Year’s Eve party at our house, inviting their friends. A few minutes before the magic moment my mother cut her eye adjusting the elastic strap of a party hat under her chin while sliding it up over the front of her face.

   “I had to lay down and didn’t see New Year’s Day,” she said, disappointed.

   When she woke up my father and Rimas Bagdonas, her dancing partner in the local Lithuanian folk dancing group, were washing the night’s dishes. Rimas worked in the mines, and wrote plays in his spare time, staging them in the hall of the nearby French Catholic church hall. We all went to church there once a month when the visiting Lithuanian priest made his rounds. It cost ten cents to sit in a pew. My brother, sister, and I sat for free. Piety and silence were mandatory.

   “I was just in my twenties, but in one of Rimas’s plays I was the mother of a dying partisan,” Angele said. “I made myself cry by thinking about the time I cut my eye.”

   September through November are cold, December through February are freezing, and March into mid-May are cold in Sudbury. The first snow by and large falls in October, but it can show up as early as September. The season’s last snow comes and goes in April, although May sometimes sees a late icy shower. There are never any flurries in June, July, and August. 

   My father learned to ice skate and taught us on a rink in the front yard. He hosed water out on the lawn on bitter cold days where it started freezing in minutes. When it was frozen hard as rock, we laced up our skates and went skating. Whenever all the kids on the block joined in it got pell-mell fast. My two friends from across the street and I dazzled the girls with our figure 8s.

   In the 1950s in Sudbury sulfur dioxide formed a permanent, opaque, cloud-like formation across the horizon as seen from a distance. There was lead nickel arsenic and God knows what else in it. The ground-level pollution wasn’t as bad, a gray haze, but was worse on some days than others.

   When it got worse, my father built an igloo for us to play in.

   It snows a hundred and more inches in Sudbury. After the streets and sidewalks are cleared there is plenty of building material. He formed blocks 4 inches high and 6 inches thick. When there were enough blocks to start, he made a circle leaving space for a door. After he stacked them, he used loose snow like cement, packing it in. He put a board across the top of the igloo door and another at the top of the dome for support. Halfway up were small windows and around the top several air holes.

   As long as there was daylight there were daylong Eskimos in the igloo.

   Our furnace in the basement ran on coal. It was delivered once a week by truck, the coal man filling up the bin in the basement down a chute. Every morning my father shoveled coal into it, lit the fire, and stoked the coal. At night either my mother or he banked the furnace, salvaging unburned coal and putting the ashes in bags. They saved some in a container on the front porch for the steps whenever they got iced over.

   My mother told us to never go in the basement. She didn’t invent a Babadook in the basement, but she didn’t want us down there messing around. One day I started down the stairs to see what my dad exactly did every morning. I tripped over my own feet and tumbled the rest of the way down. I was back on my feet in a second, ran up the stairs and into the kitchen, and started to bawl, even though I was unhurt.

   The furnace heated a boiler that created steam delivered by pipes to radiators throughout the house. We were forbidden to stand on the pipes or scale the radiators. It was the basement all over again.

   “I didn’t have to worry about Richardas and Rita, they were too small, but Edvardas was always trying to climb up on the radiator in the living room. I told him he was going to fall off and one Sunday night, while I was cooking, he fell off and broke his collarbone, although he didn’t cry when it happened. He seemed more surprised than anything else.”

   For the rest of the next week, my arm in a sling, my mother fed me my favorite food every morning, fried eggs on toast. I was the envy of my sidekicks on the street, the two Canadian boys from whom I had learned most of my English. After finishing their pancakes or porridge, they ran to our back porch and watched me through our kitchen window go one-handed at my sunny side up breakfast.

   I always saluted my pals with half a piece of gooey toast before getting back to business.

Photograph by Rimas Bagdonas.

Ed Staskus edits Theatre PEI. He posts stories on 147 Stanley Street http://www.147stanleystreet.com and Cleveland Ohio Daybook http://www.clevelandohiodaybook.com.

Theatre PEI

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Dancing Up a Storm

We are gearing up at Harbourfront Theater for tomorrow night’s highly anticipated performance of Canada’s Ballet Jörgen’s Anne of Green Gables The Ballet™!

Are you looking for the perfect night out in Summerside with your family or friend group?

After you finish up your supper, and you’ve got everyone all dressed up for the ballet, why not hit up Holman’s Ice Cream Parlour for a treat before the show? That’s what Anne would do! ❤️🍦⭐️

See you tomorrow night!

#AnneofGreenGables#HarbourfrontTheatre#AnnewithanE#CanadasBalletJörgen#BalletCanada#ExploreSummerside#CultureSummerside#ExplorePEI#WelcomePEI#CityByTheSea#TheatrebytheSea

Theatre PEI

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Me and the Sky

Here’s a great show to help kick off Pride week in July!! This unique and empowering one-woman show brings together classic drag performance, with contemporary musical theatre flair! It follows the story of a wide-eyed young woman looking for love and her place in the world, ultimately finding all the purpose and validation she needs within herself. Flyin’ Solo is set to Broadway hits from shows like Legally Blonde, Shrek, and The Addams Family, and features interactive comedy, live vocals, and colourful costumes! Audiences have called it an “absolutely phenomenal show” and said, “I had goosebumps at the first song!”

Tickets available now at the Guild box office on 111 Queen Street, over the phone at (902) 620-3333 or online at theguildpei.com

Theatre PEI

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Rogers on Tap

Confederation Centre of the Arts announces 2022 Symons Medallist

– The Symons Medal Lecture will be held on Thursday, October 13 –

One of Canada’s most esteemed broadcast-journalists will be awarded the 2022 Symons Medal in Charlottetown, Prince Edward Island this fall.

Confederation Centre of the Arts announced that Shelagh Rogers, OC will be the twenty-second recipient of the prestigious honour. The Symons Medal recognizes an individual who has made an exceptional contribution to Canadian life. Held annually, the medal ceremony and its associated lecture offer a national platform for an eminent Canadian to discuss the nation’s current state, shared histories, and prospects using themes related to their professional pursuits.

Shelagh Rogers is a veteran broadcast-journalist at CBC, most recently as the host and producer of The Next Chapter, an award-winning program devoted to writing in Canada. Over her illustrious career, she has hosted other national radio programs such as This MorningThe Arts Tonight, and Sounds Like Canada.

Rogers is a vocal advocate for mental healthcare, adult literacy, and for a reckoning with the truth of Canada’s relationship with Indigenous peoples. In 2011, she was inducted as an Honorary Witness for the Truth and Reconciliation Commission, a life-changing honour. In the same year, she was named an Officer of the Order of Canada for elevating the cause of adult literacy, fighting against the stigma of mental illness by sharing the story of her own depression, and for promoting Canadian culture. In 2016, she received the inaugural Margaret Trudeau Award for Mental Health Advocacy.

She co-edited three books in the Aboriginal Healing Foundation’s Speaking My Truth series and, in 2019, was named an inaugural Library and Archives Canada Scholar in recognition of her dedication to the promotion of the country’s literary and historical heritage. She holds eight honorary doctorates from Canadian universities and is Chancellor Emeritus of the University of Victoria. Rogers is a member of the Métis Nation of Greater Victoria.

“The selection committee enthusiastically chose to award Shelagh Rogers with the Symons Medal this year,” says Robert Sear, chair of the board of Confederation Centre of the Arts, and co-chair of the Symons Medal Committee. “She is one of the nation’s most beloved storytellers, and her advocacy work has had a monumental impact on our country.”

The Symons Medal Lecture is named after Professor Thomas H.B. Symons, the founding president of Trent University and a long-time board member and supporter of Confederation Centre of the Arts. Since 2004, the Centre has honoured 21 distinguished medallists, including the Honourable Louise Arbour, Dr. David Suzuki, the Honourable Bob Rae, and Her Excellency the Right Honourable Mary Simon.

The Symons Medal Lecture will take place at Confederation Centre of the Arts on Thursday, October 13 and will also be livestreamed. A limited number of tickets for the in-person event have been released; additional seats may become available closer to the event. Confederation Centre Members can book now, and the general public can book starting Thursday, May 19. To become a member and take advantage of priority ticket booking, visit confederationcentre.com/membership. Seats can be booked online or through the box office at 1-800-565-0278. There is no cost to attend the ceremony but donations can be made to the Symons Trust Endowment Fund of the Confederation Centre of the Arts Foundation.

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