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John Bailey Hobbies: Moving Watercolor Journey

John Bailey retirement led him to a surprising and satisfying passion: painting. He had been successful in marketing before he started painting.

John Bailey Hobbies: Getting Rid of Stress

Bailey’s artistic journey started with art classes in the evenings, which were a nice break from the stress of his job. But he couldn’t really get into watercolors until he retired in 2018.

John Bailey Hobbies: Shared Pandemic

Bailey found comfort in sharing his watercolor paintings on Facebook, even though the third wave of the pandemic in 2021 was hard. He had no idea that being open and honest would open the door to a wave of good things.

John Bailey Hobbies: From Post to Well-Known

Bailey didn’t want to sell his art at first; he just wanted to share it with everyone. He was shocked by how many people responded. Getting hundreds of likes and a lot of positive comments encouraged him to keep making art.

Scenes from cities come to life

Bailey’s art is a colorful fabric that shows what Montreal is like. People in the city love his work, which includes both everyday scenes and famous sites. It’s like a visual ode to the city he loves.

Bringing back memories

What began as a simple drawing of a nearby figure turned into a web of memories that were shared. Each piece Bailey posted on social media became a blank page for other people to write their own stories on. This was a new and interesting way for people to connect.

Memories of the Neighborhood

Bailey’s art captures the essence of neighborhoods that are changing over time and hold emotional value for people in Montreal. From old mills that have been abandoned to the famous “maison rose,” his paintings show how cities have changed over time.

Beyond the Picture

As more and more people liked Bailey’s drawings, he realized that they were more than just pretty pictures. It became a bridge that brought people together by showing them how they felt about the same things.

From Hearts to Likes

In the huge world of social media, Bailey’s art got the eye of Marc Bergevin, who used to be the general manager of the Montreal Canadiens. “Likes” from a famous hockey player helped Bailey’s work get noticed by people outside of his community.

Art that is unique to you

Bailey sells his art to people who used to live in Montreal but now live somewhere else. He still keeps things personal for people who still live in Montreal. When he delivers his work by hand, he sees for himself how happy his customers are with it.

From the point of view of retirement, John Bailey’s story shows how following your interest can change your life. He has not only drawn a picture of what Montreal is like, but also woven a web of community and connection through watercolors and shared memories. Bailey’s story shows that finding and sharing art can be an adventure that lasts a lifetime and brings joy and connection to everyone who goes on it.

Kunthaville: Sri Lankan Flavors in Little India

Set in the busy streets of Little India, Kunthaville invites discerning eaters to take a culinary trip to Sri Lanka in the past. This beautifully renovated two-story heritage shophouse is a peaceful haven in the middle of a busy city. It’s not just a restaurant; it’s also a living example of authenticity, with a wellness studio on the upper floor and a restaurant serving Ceylonese food.

Finding the Heritage Haven in Kunthaville

Kunthaville is a place where time seems to have stopped when you walk through its doors. Sri Lanka’s cultural diversity can be seen in the heritage shophouse, which has been lovingly brought back to its former glory. The carefully chosen decor, which has a colonial feel, makes guests feel like they are back in a more opulent time in Sri Lanka.

Kuntha’s Journey Through Food

Meet Kuntha Chelvanathan, the person who came up with the idea for Kunthaville. Kumara’s journey through food began during the pandemic. He was born in Colombo and has lived on three countries, first in France, then in Australia, and finally for ten years in Singapore. Friends were blown away by her home-cooked Sri Lankan meals and begged her to share these gourmet treasures with everyone.

From the farm to the table, this is a tea experience like no other.

Tea farms in Sri Lanka are in Kuntha’s family tree. Visitors to Kunthaville are happy to be able to enjoy teas that come straight from the family’s highlands. Imagine drinking a carefully crafted cup of tea in a room that looks like a colonial house and has views of a lush garden. This would be an extraordinary sensory experience.

Bringing to light the realness of Sri Lankan food

In a city with few Sri Lankan restaurants, Kunthaville stands out as a true example of the cuisine. There tasty plant-base options on the menu, like jackfruit sauce and fried beetroot cutlets. Kuntha goes the extra mile by using whole spices that grown on his family’s land. These include premium cinnamon sticks and special types of Sri Lankan rice that give each food its own unique grain and texture.

The Alchemy of Food: A Symphony of Flavors

Gundappam is one of Kunthaville’s famous meals. It is a small, bouncy, fermented rice treat that is serve sweet and savory with roasted coconut chambal and a drizzle of coconut milk. The foods on the menu honor Sri Lanka’s history. For example, the cream of roasted butternut pumpkin soup is spiced with ginger, turmeric, and nutmeg, which are all flavors that came from Southeast Asia and early Portuguese colonialism.

A culinary tapestry that is vegan-friendly

Sri Lankan food has a lot of plant-based traditions, so it has a lot of different veggie and fruit dishes. Kuntha is happy that the menu is vegan-friendly, with healthy alternatives like coconut milk and oil used instead of dairy or ghee. Kuntha says that cows only recently brought to the island, which gives the food options historical context.

In conclusion, Kunthaville is a timeless culinary journey.

Kunthaville goes beyond the usual dining experience by giving you more than just a meal. It’s like taking a trip through Sri Lanka’s past and flavors. As the smell of real Sri Lankan spices fills the air. Kunthaville becomes a haven for people in the middle of Little India. That who want to get a real taste of old-world Sri Lanka. Come with Kuntha on this journey through food, where each dish is a part and each visit a new page in a story that will never end.

Massimo Bottura: Stopping the Waste of Food

Have you heard the name of Massimo Bottura? First just Imagine a lively evening in the middle of September at Harlem, New York’s famous Emanuel AME Church. Instead of a normal church service, the scene shows people from the area eating a three-course meal in a room that has been changed. Massimo Bottura, a famous and creative chef, is in charge of this new wave of cooking.

Massimo Bottura: Restoran: Where Beauty and Need Meet

Lara Gilmore the wife of Massimo Bottura and him started the Food for Soul project in 2016, which has since given birth to 14 Refettorios around the world. In cities from Milan to New York, these community hubs turn empty areas into well-designed places where vulnerable groups can get healthy meals. Each dish, which is made from “leftover” products, shows how much Bottura wants to stop food waste.

Massimo Bottura: Beyond Meals: A Plan for a Better World

Bottura sees Refettorios as more than just places to eat. He sees them as examples of how to make the world a better place. He talked about the importance of cooks in making the world’s food system fair and responsible at the UN General Assembly. Bottura works to make food that is responsible and good for the environment as a Goodwill Ambassador for the United Nations Environment Programme (UNEP).

Massimo Bottura: Every Refettorio Makes a Difference

Refettorios like the one in Sydney work with groups like OzHarvest to save more than 250 tonnes of food every week. Chef Jez Wick makes tasty veggie meals from “imperfect” food, showing that being environmentally friendly can also be tasty. The idea behind Refettorio has a positive effect on society that is pushed by the community. It promotes acceptance and well-being.

Massimo Bottura: Sharing the Knowledge: A Call to Cooking in an Eco-Friendly Way

Bottura’s work goes beyond Refettorios; he openly shares his ideas on how to get to zero waste. His advice fits with the goal of COP28, which is to promote sustainable and climate awareness. Bottura wants to set the bar for responsible food practices around the world through projects like Slow Food Fast Cars and partnerships with UNEP.

Language Change: From “Waste” to “Surplus Food”

Bottura wants to change the way people talk about the food served in Refettorios by saying “surplus food” instead of “food waste.” His final goal is to open 1,000 Refettorios around the world to show how important it is to help people who are in need. Bottura’s work isn’t just about making food; it’s also about making places that matter every day.

Bottura’s Heartfelt Philosophy on Cooking with Love

People who work at Refettorios wear T-shirts that say “cooking is an act of love.” Bottura treats the food he makes with care and kindness because he knows how it can affect people who stressed. His final goal is to change how people think about extra food. He wants to live in a world where it is value instead of thrown away.