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>> do you guys have a second for the city of toronto? we're changing the cn tower to drake tower. >> he's proud to be from toronto and put the city on the map. a great ambassador for the city. would you agree? >> i'm listening right now. >> i listened to that album twice this morning. >> we love drake. >> thank you so much. >> what doesn't? >> of course i'm joking about changing the name of the building that identifies toronto's skyline but drake is more globally recognized and the biggest cheerleader for what may be north america's most overlooked city. >> we're going to make a chan...

>> that was pretty aggressive. do you have a second for the city of toronto here? we're changing the name of the cn tower to drake tower. can you get behind that, please? can you get behind that? >> a new album just dropped? >> well, no. he's so proud to be from toronto. i feel like he really put the city on the map, you know? he's a great ambassador for the city. would you agree? >> oh, yeah. i'm listening to him right now. >> i listened to that album twice already this morning. >> we love drake. . >> thank you very much. who doesn't? >> of course i'm joking about changing the name ...

Kathleen Glahn was recognized for over 15 years of service to the Adams County Farmers Market during the organization’s annual meeting March 13 at Battlefield Bed & Breakfast.

Juniper. i picked this in georgian bay. i love cinnamon, star anyse. this is a green squash puree and this is a wine glaze i made with pinot noir and a really interesting herb, sassafras, a stick from a sassafras. it's what they use to flavor root beer. >> wow. it's like duck on steroids. >> yeah. >> concentrated duck flavor, but the texture as well, like it's dense, it's medium. and the sass frafras, it's hike >> it's herb arabs. >> it makes it savory. >> like herb arabs. >> dude, you don't know how much i love duck. if you're going to summarize this city in like an elevator pitch, what is to...

>> michael does an amazing job butchering this bird and prepares the duck two ways. the breast of the mallard duck we plucked along with the gorgeous duck confit. >> we'll season the duck with a little bit of this, it's wild juniper. i picked this in georgian bay. i love juniper, cinnamon, star anise, these kind of sweeter spices on game meat. all right. so this is a green tiger tomato from the garden. we picked a squash, so i made some squash puree. this is a wine glaze i made with a pinot noir and sugar. really interesting herb in there, it's sassafras. it's a stick from a sassafras tree. it...