BRANDED Magazine: The Spark by Branded Magazine

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NOT ALL CHEFS

WEAR APRONS...

“NOT YOUR DADDY’S BURGER JOINT”

A NEW BREED

OF COCKTAILERS 606 – 1ST STREET SW, CALGARY, AB |

MEETBLACKBETTY |

BLACKBETTYYYC | #BLACKBETTYYYC

tasting o yster craze

Living

energy h acks

LOVE THIS CIT Y captain clutch

BACK BAR sexy drink orders

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st yling miss beh ave

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dating

bachelors + bachelorettes

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MEET OUR TEAM

FROM US TO YOU Shortly after the release of our last issue, Beyoncé and Jay Z’s scream-in-your-car worthy-tune – “Drunk in Love” – was named the “Best Song of 2014” by Rolling Stone. Well, it’s a new year – and we’re still feeling tipsy, falling more in love with Calgary every single day. While our city’s main industry may be taking a hit, we’re young and resilient and we are confident our infectious city pride will pull us through. True love doesn’t go down without a fight, and “the spark” in YYC has been ignited. It is impossible to explain a “spark” – it is just known when it is felt, and our metropolis has it. We’ve decided to feature stories of love – and not in a traditional, courtship sense. We’ve tapped into different ways to focus your love – and the multiple ways it can be channeled into everything you do for yourself and for others. The world will be a better place if everything is done with a little more love. On the tasting front, we’ve featured dishes and drinks that are the direct product of passion – handcrafted with careful procedures and earned skill. We’ve also included a fun way to merge the two in your own kitchen to spice up your life. In our city section, we’ve told a story classic to our country – a man’s love for hockey, specifically of our city captain, Mark Giordano, and his story of perseverance to succeed in what he loves to do. We’ve also featured a few examples of those with a selfless love – working hard to serve the greater good of our city, as well as those who are able to channel their love for each other into successful business. We also included a bachelor and bachelorette spread of some of the city’s finest – because it’s about time we showcased some of the great catches that are strutting around in our hometown.

MANDY BALAK

VERONICA POCZA

Trigger Puller. Activator. Never Settles. Calgary Fan Girl.

Constantly Creating. Always Smiling. Story Hunter. Conversation Starter.

IVY TRUONG

SHELBY STEWART

Perfectly Curious. Makes Things Pretty. Observant. Authentic.

Go-getter. Risk Taker. FOMO Fighter. Sasspot.

KIM NOSEWORTHY

BRONWYN HENDRY

Model. Muse. Migrant. Newfie.

Word Nerd. Dreamer. Maven. Yogi.

We are in the honeymoon stage of making something new for Calgary. We’re humbled by the openness that such a successful city has shown to something so new, young and unfamiliar. Our appreciation deepens our affection, and we hope to stay with you for a long time, YYC.

ON THE COVER

WANT TO CONTRIBUTE?

Captain Clutch, photo by Asim Overstands. Read more about his photography in the Insight + Inspiration feature, pg 18, and the story of our captain, pg 30.

PITCH US. pitch@brandedyyc.com

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finding love in yyc Yeah, we’ll go ahead and say it Calgary is hot and so are the people in it. Beauty is nothing without brains, and we’ve chosen six of the city’s best catches to feature as our 2015 bachelors and bachelorettes.

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Our furry friends, Archie and Diesel!

IN THIS ISSUE

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love this city

in love and work PAGE 21 hop to it PAGE 38

captain clutch The story of Mark Giordano, the leader of our Calgary Flames.

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DO DO GOOD GOOD IN YOUR HOOD As Winston Churchill once said, “We make a living with what we get, but we make a life with what we give.” Don’t worry if you can’t remember the last thing you did to give back—you’re not alone. So many of us get caught up in the craziness of our day-to-day lives, but this year let’s vow to lend a helping hand. Confused on where to start? Lucky for you, each issue we’ll spotlight three different initiatives taking place throughout the city, making it easy to do good in your ‘hood. #DOGOODYYC

THE DO GOOD DATE itsdatenight.com/ @datenightyyc mealshare.ca/ @mealshare

It’s Date Night and Mealshare are teaming up to bring you supper with a side of satisfaction. Each month a group of 25 people will join forces to prepare and serve dinner at the Calgary Drop-In Centre. Afterwards, all will gather at a Mealshare partner restaurant (view the website for listings) for their own delicious meal. It’s a fun way to mix up your typical date night routine, while giving back and making new friends in the process. Visit the It’s Date Night website to book your tickets and table.

UNITED WAY URBAN EXPOSURE PROJECT calgaryunitedway.org @unitedwaycgy The Urban Exposure Project (UEP) challenges participants to explore the social issues affecting our city through the lens of photography. Thirty chosen millennials will learn about making positive changes in the city, while honing their skills behind the camera. The project runs until late April, and will finish with a gala-style event in May to showcase the participants’ work. From selfies to social change - UEP is empowering the next generation of Calgarians to build a great city for everyone. Visit their website for more information and to find out how you can support this empowering project.

ROLE MOTHERS rolemothers.ca @rolemothers

Role Mothers is a program supported by Market Mall, designed to celebrate and encourage Calgary mothers who find time to give back to their communities, while teaching children the importance of giving. Each year, to celebrate all the moms who make time to give back, Role Mothers asks Calgarians to nominate outstanding women who make an impact in the community. You can cast a vote from the chosen top 10, and the three highest voted will become the faces of the 2015 Role Mothers campaign. Visit Role Mothers on social media to learn more about events, news and opportunities, and to win “Shop!” cards to Market Mall, along with donations to the charity of your choice. Talk about a win-win!

Tina Chow 2015 ROLE MOTHER AMBASSADOR

Learn about family-friendly ways to give back to your community and share stories of how you make a difference. VISIT US AT: Facebook.com/RoleMothers Twitter.com/RoleMothers RoleMothers.ca

BRANDED

face your fears

This riding is ready for a representative with a fresh perspective. Voters in their 20s, 30s and 40s are, given their age, inclined to think about how we build Calgary and Canada with an eye towards the future. These voters have big plans and dreams for themselves and, often, their young families.

of talking politics

let’s have a political party

I share the same plans and dreams. I often ask myself and others, “How do we ensure Calgary remains a city of opportunity for everyone, today and tomorrow?” We need to build a city and country poised to seize the opportunities of the good times, but capable of weathering the challenges of downturns. We can achieve this resiliency by valuing, encouraging and rewarding two things - education and innovation. While education is a provincial responsibility, the federal government has a role to play. We need to increase support for post-secondary education through cooperation with our provincial governments and the Canada Student Loans Program. Even more urgently, childcare in Calgary is in crisis. Despite the welldocumented benefits of early childhood education, most childcare spaces in Calgary have wait-lists and costs are exorbitant (on average, over $1,000 per month). By implementing a national childcare initiative in partnership with the provinces, we will give children a leg up when it matters most. We will also support families and better empower women. In particular, to enter, remain and succeed in the workforce.

Matt Grant, Liberal Candidate, Calgary Confederation Every issue we will feature the voice of a politician in a way that is both interesting, relevant and comprehensible. BRANDED readers are the future of Calgary and should be well informed, so let’s get to know the different voices of our city in each political party.

When it comes to innovation, I naturally see Calgary leading the way. The federal government should examine how it can promote innovation, which in some cases means simply getting out of the way. Here are some ideas, we could reform our income tax laws to increase the international job market competitiveness of enterprising Canadians who want to work abroad. We should look critically at current plans to create a national securities regulator, with a particular focus on avoiding jeopardizing access to capital for early-stage and junior companies, and finally, our federal government has to change its currently antagonistic relationship with economists, engineers and scientists. If we let scientists be scientists, we can unleash an obvious, but significantly suppressed, force for innovation.

Eighteen of my 31 years have been spent volunteering for political candidates, community organizations and causes I am passionate about. At 13 years old, I was door-knocking, delivering flyers or flipping pancakes for local candidates and representatives. Before becoming a corporate lawyer in Calgary, I was, among other things, a youth worker, a coach and an advocate for children, students and families. Because of these experiences, I’m often asked, “Why should young people get involved in the civic life of their community?” As the Liberal Candidate for the riding of Calgary Confederation for the 2015 election, this question is asked with increasing frequency.

Education and innovation will ensure our long-term prosperity. It is how we will achieve our plans and realize our dreams. It’s why it is vital for young professionals – and young people, in general – to get involved with politics in Calgary. This is why I’m running.

Calgary Confederation is a new riding, and it’s a young riding. Situated just north of the Bow River, the riding is home to the University of Calgary, SAIT and ACAD. Over 40 per cent of voters are between the ages of 25 and 44. I’ve knocked on thousands of doors in the last few months, and young professionals are often the ones opening them.

facebook.com/electmattgrant ourconfederation.ca @mattagrant

Every issue we plan to feature a letter from a politician that speaks to Calgary’s younger demographic. Want to speak up? Let us know @brandedyyc

CREATIVITY EXPERIENCE THE DIFFERENT SIDES OF CHEF DUNCAN LY, GOLD MEDALIST, AWARD WINNING CHEF

# C OM The only good thing about the dreaded drive to Edmonton is stopping at the Donut Mill.

You’ll put off paying a WestPark parking ticket.

Shit Calgarians say.

We’ve all been there. Here are some of the things only Calgarians would understand.

MON If you make it through the winter without a cracked windshield, you should consider yourself the luckiest person on earth.

You weren’t excited about the “lower gas prices.”

CAL GA

You wonder why the CTrain doesn’t run for 24 hours, especially on weekends.

You’ve said, or thought, “I take the mountains for granted,” when you leave town.

You’ll wait over two hours for a table at brunch, but sitting in traffic for 20 minutes will induce rage.

tweet us @brandedyyc #commonincalgary You’ve taken the CTrain one stop past the free fare zone, and your heart raced the entire time. #rebel HOTEL ARTS | KENSINGTON RIVERSIDE INN

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INSIGHT

We love unique photographers. Whether you’re behind the scenes, on top, or upand-coming, we will track you down. Here’s who caught our eye this month.

INSPIRATION

BRANDED

What is your photography background?

“I have none, in a professional training sense. I never went to school for it. I’m teaching myself and learning from others as I go, but I get to spend time doing things with photography that I really enjoy and am naturally drawn to. In school, I might’ve been taught something in a certain way and been pressured to specialize in one style. Since I work for myself, I can decide the process and I don’t care if it’s corporate, fashion, or street style. I am open-minded – I like having this as a hobby, I’m passionate about and discovering what works for me and what doesn’t. You only learn that through experience. I also have the freedom to conduct business and shoots in the style that I choose. I’ll work hard to produce a high quality product but I like to feel little pressure and be able to hang out and have a good time doing something that I love.” Why did you start taking photos?

“I didn’t intend to make photography a business – I did it for myself to stay busy after work because I usually finish by 2pm each day. I look at charts and numbers for work, and I’m interested in the markets and I love the oil and gas industry and the economics behind my job, but this is something I’m passionate about. I needed a creative outlet. I used to spend the afternoons sitting and doing nothing, now I’ll just go out and take photos. It’s dope.”

ASIM OVERSTANDS

What is your favourite style of photography?

“I like to say that my style is having no style. I’m open to every type of photo, but I guess urban street photography was the first thing I researched and really got into. Travelling to cities like Chicago and New York inspired me because there is a photo opportunity on every corner. Calgary is tricky because the plus 15s kill the foot traffic. This is why I started shooting events. Right now, I’m really focused on shooting portraits – I like to hear people’s stories. I just started taking portraits about eight months ago, right now I’m focused on who is in the city rather than what is in it. I’ve shot 6th Ave a hundred times, and the Peace Bridge a thousand times. This is something different and I’ve met some really great people.”

His style? Having no style. Instagram: asim_overstands Age: 30 Instagramming for: 4 years

Do you see photography in your future?

“I didn’t consciously decide to pursue photography. I printed business cards in case somebody saw me take their candid photo on the street, so that I could show them I wasn’t just a creep and how to access my portfolio. Then I started shooting at some events and was giving my card out at those, and people started approaching me for work. Over time I’ve naturally extended my services, but it’s a process of learning how I do work and understanding what sets my photography apart from somebody else’s. I love what I do – but I’m comfortable with keeping it my hobby, I’m not taking too much on. I don’t want to risk ruining the fun of it.” Describe your perfect photo opportunity.

“To me, a picture presents itself –a good street photo isn’t planned. You just have to walk down the street, present yourself, and know how to frame a person in the right moment. I love natural lighting too, it’s beautiful, when you find that natural moment on a subject, and capture it as is.” 19

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We’ve all been told to keep our personal lives separate from the workplace. But what if one can strengthen the other? We’ve found three couples in Calgary – all in different stages of their relationships and businesses, who have chosen to work together to create something great. Power to them!

Words by Veronica Pocza Photos by Phillip Meintzer

BRANDED

Tyler Stalman & Ania Boniecka married for: two years Ages: 30, 28 Co-Founders and Owners, Ania & Tyler Stalman Photography Tyler: Photographer, AniaB.net, Co-Founder, Stocksy United Ania: Model, Blogger, Stylist, AniaB.net, Model, The Nobles, Brand Ambassador, JOE Fresh, TOPSHOP

“Collaborating with Tyler allowed AniaB.net to become a true personal style blog. We were then able to build our separate project from there,” she explains. A Model Photographer, an independent blog from AniaB. net, was the pair’s initial pursuit before launching Ania & Tyler Stalman Photography as it is today. The two are now a team of photographers with the ability to produce full media packages (along with styling services) for events, businesses or personal clients.

or these two, a collaborative career in fashion and multimedia began with a trip to LA-LA land.

These two manage three businesses and wear countless hats. Is there ever any time for their relationship?

A high fashion model since the young age of 14, and running her own blog since 2010, Ania Boniecka booked a flight to Los Angeles in 2012 with a friend for a getaway – not for work. As it turns out, this impromptu trip would result in meeting the photographer, business partner, and husband of her dreams.

“In a web world you have to stay relevant, so the work is constant. Plus, we really love what we do, so it’s easy to ‘accidentally’ work until 3am,” Stalman says. “But we understand what the workload is like because we are both pursuing our passions and can connect and inspire one another,” Boniecka adds.

By the time Boniecka touched down in LA from Calgary, Tyler Stalman, co-founder of Stocksy United, had been house sitting a mansion for a business partner near Venice Beach, and offered Boniecka and her friend (a mutual friend of his) a place to stay. The two “instantly started shooting” – taking photos every day they were together. Boniecka had found her perfect street style photographer.

It’s a combination of understanding and patience that feeds their relationship and produces one of the most notable Canadian fashion blogs and show-stopping visual campaigns (Nordstrom, anyone?) within the city. In an effort to maintain work/life balance, the couple has moved their workstation out of the living room and into a new studio, although, they are having a tough time escaping from their third office – the mall.

“He offered to provide his help for the blog, and I took it,” she laughs. Upon returning to Calgary, Stalman had immediate plans to move to Victoria, British Columbia to launch Stocksy United, but his connection with Boniecka was too difficult to ignore.

“Shopping can be a problem for a lot of couples, but it’s especially an obstacle for us – I’m working on luxury brands, and in order to gain attention we have to make investments in expensive pieces to put on the blog. Tyler has been so understanding and patient with this,” Boniecka says.

“I stayed in Calgary an extra month and we clarified that this was something we wanted to pursue. When I did go, Ania quit her job as an office manager and came to Victoria for six months before we moved back to Calgary,” he says.

Although the shopping trips can drag on, this couple has successfully harnessed their collective skills in all things creative and they are well on their way to making their names known in fashion and photography across the country.

Boniecka discovered the freedom in doing something she loves, with someone she loves, and now has a social media following of over 70 thousand people. After tying the knot within a year, the two didn’t just make things official in their relationship, but did so in a business sense as well.

aniab.net, @aniab stalman.com, @stalman

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Amanda & Cresswell Hamilton married for: seven years Ages: 32, 37 Amanda: Founder & Creative Director, Amanda Hamilton Design Cresswell: Co-Founder & Principal, rawFORM

Amanda then founded her own design company in 2009. The two are now working in the same industry – one that has, as Amanda describes, “a lot of miscommunication.” “The communication process between builders, architects and interior designers is meticulous and time consuming. It’s one of the biggest struggles that exists in this industry,” adds Cresswell.

manda Hamilton has obtained all of the “necessary” requirements to succeed in the design industry. Her experience in designing custom residential, commercial and retail spaces has earned her a well deserved spot on Calgary’s go-to list for design projects.

Although the two don’t work together on a majority of their projects – as each of their small, successful companies manages 20-25 each at a time – Amanda says they are emotionally supportive in each other’s work, leading to better results in both of their ventures.

Aside from her education and certification background, Amanda is known for her daring and unconventional approach to design and life. Always keen to learn new things, it’s no surprise she’s fallen for Cresswell Hamilton. His journey into the design and construction industry was anything but traditional.

“Our businesses don’t depend on each other, we have slightly different demographics, but the mutual understanding has strengthened both our personal relationship and separate careers. I consider contractors and their processes in our work, and Cresswell and his team respect and understand the qualifications of interior designers,” Amanda explains.

Cresswell, a University of Alberta Kinesiology graduate, met Amanda in 2006 while he was a personal trainer at Innovative Fitness, a gym near her first design gig at McKinley Burkart near the downtown core.

The understanding of roles is key in the success of their relationship – as they both stress the importance of “healthy space,” especially at industry events when they are both present representing their independent businesses.

“I was so busy working three jobs, barely sleeping and forgot to eat lunch. I was exhausted and overworked by a trainer at my first session. Cresswell saved the day with a juice box to cure my low blood sugar and offered me a make up class,” she adds.

“We aren’t there to see each other – we are there to network and build relationships important for our jobs, and we both get that,” adds Amanda.

Needless to say, the make up class went well – and the two began dating, and were engaged seven months into their relationship. Shortly into their marriage, Cresswell found himself sidelined from his position as a personal trainer due to a serious injury. A few of his loyal clients then offered him a position in their office to do administrative work for their real estate development firm.

In the process of building their businesses, making time for “Netflix Sundays” and date night once a week – the Hamiltons have added the pressure of collaborating on a very personal project, as they are in the finishing stages of building their own home.

Almost six years later, Cresswell now owns and operates rawFORM with his partner Stephen Kerr, specializing as a custom home design/build firm. Their initiative is to “produce something with the utmost value and give the client a product that is quality and design-driven.”

In a few short years, this couple has learned to build – in every way – off of each other’s skills and have been able to produce beautiful spaces. Their dedication to their ventures, and their relationship, is working to inspire change within the city’s growing design industry.

amandahamiltondesign.com, @ahidtweets rawform.ca, @rawformyyc

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Elmira & Paul Barry married for: sixteen years Ages: 40, 41 Co-Founders and Owners, Hot Yoga on 17th, Hot Yoga on Crowfoot, One Cycle Spin Studio and Modern Duke Home Décor

for myself, I can spend time with my kids after school and then work late into the night. That wouldn’t work in somebody else’s company,” he says. They truly are a dream team – involved in every aspect of their businesses. They may not be trained designers, architects or lawyers – but they’ve been able to tap into their skills, learn from each other, and successfully run business after business with limited outsourcing. They push each other to succeed in industries completely foreign from their educational background.

n launching four businesses in seven years, it’s clear that this duo has a tough time saying “no” – a problem for other couples, but a sign of profit in the case of Paul and Elmira Barry. Their relationship could be credited to family ties. The two were introduced through family friends, but their connection was “natural, not forced,” Elmira says. So much so, that the two were engaged just six months into their relationship and married within the year.

“Working together allows you to recognize each other’s strengths, and if you have different strengths it allows you to come to conclusions that are best for the company overall,” Elmira says – explaining that she’s the personality, “clean freak” and fitness side of the business – while Paul “handles the numbers and business partnerships.”

“Lots of people can over analyze relationships or business ideas, and for us, if it feels right we just do it, we don’t dwell,” Paul explains.

With joint backgrounds in business, sales, and finance – to teaching Spin classes, running fitness studios and now carrying some of the most unique handmade furniture in the city, these two have learned that “anything is negotiable,” laughs Elmira, as this is a mentality Paul has incorporated into all of their “crazy ideas.”

Spoken like a true entrepreneur, the two hadn’t even tapped into their innovative skills until later on in their relationship. Elmira, a business graduate from the University of Lethbridge, spent years working in sales before having the couple’s first child at the age of 29.

The two make sure to book time off for family vacations to escape the city, as it’s almost impossible to turn off their “work brains” while in YYC. Their consistently unpredictable schedules only allow for impulse vacations – but much like the rest of the “chaos” in their lives, they gracefully absorb every opportunity.

Elmira began practicing hot yoga in her spare time as her two daughters began school, and she discovered a huge void in the city that called for a “boutique style” yoga experience – and Hot Yoga on 17th was born. Paul moved to Canada from England after earning a finance degree from the University of Portsmouth. He spent the early years of their marriage working full-time with large electricity companies managing multi-million dollar accounts while Elmira managed the yoga studio full-time. Paul handled the administrative duties for their new business on the side, and was quickly “growing a passion for being a business owner, and losing the passion to work for a company,” Paul says.

“We recognize how blessed we are to have these opportunities. Even when there’s a lot going on, especially during a launch, we remember to feel more lucky than stressed, because we are,” Elmira adds. Whether they are jet-setting off for a quick getaway, or brainstorming another unique experience to bring to Calgary, these two are successfully keeping things interesting for each other and our city.

“It was scary to leave a secure job, but it’s been more of an improvement in my lifestyle than a sacrifice. Working hotyogaon17th.com, hotyogaoncrowfoot.com @hotyogaspin one-cycle.com, @onecyclespin modernduke.com, @moderndukehomedecor

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WORDS BY KRISTIN HALLETT / PHOTOS BY ASIM OVERSTANDS / STYLING COURTESY OF ESPY

KRISTIN HALLETT IS THE FLAMES’ HOST REPORTER. WANT TO KEEP UP WITH HER AND THE TEAM? FOLLOW @KRISTIN_HALLETT AND @NHLFLAMES FOR YOUR UPDATES!

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Except, Gio isn’t relying on a chemical compound. He reflects back to heartbreak. To loss. He thinks of his big sister Mia, who died in a car crash in 1998. Mia was 20 at the time. Mark was only 14 – such a formative time for a young man to navigate. This was a time that shook Mark’s parents Paul and Anna to their core and yet, brought the family closer. “I try to make a point of remembering her during the anthem. Every game. It was a tough thing to go through at that time in my life. I try to use it as a reminder to enjoy the game as much as I can and never take it for granted,” he says.

upset that it took so long.

BUILDING CHARACTER

Character players aren’t born character players. Life happens. Giordano’s career and success is the direct result of hard work. Well, a combination of hard work and tragedy. Suited up, the Calgary Flames captain powers onto the ice, takes a few laps and stands along the blue line to face the flag. The abundant sway in his legs keeps the blood flowing before the puck drops. So many habitual actions that, at 31, are now hardwired muscle memory. In the midst of every Canadian anthem, Giordano raises his stick to his forehead and connects the two as a pre-game ritual to reset his intent. It could be likened to players who sniff on smelling salts before the game. Both acts restore mental alertness and arouse consciousness.

During those three-minutes of song, it is stick to forehead. It is his pause for Mia. Perspective is found in this moment as he remembers that hockey is just a game to enjoy and something to be grateful to be a part of. In her loss, he’s gained character. Panel after panel of analysts – as well as coaches – toss the term “character player” around oh so liberally. Almost as easily as players simply add a “Y” to the end of their teammates’ last name and, boom, a nickname is born. “Character player,” it’s the new black. And, why not? Given enough of them, teams win championships. The confluence of character, within players, flows right alongside their path to the National Hockey League.

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GIORDANO

direction of NHL dreams with this atypical risk. In his mind, it was worth the reward.

found his way to the NHL via detours and back roads. He has never been drafted. Ever. Passed over in junior, and again by the NHL. In fact, of 30 NHL teams, Giordano is currently the only captain who is characterized as “undrafted”. Make no mistake – it is a character trait.

“I was a bubble player at time, and thought that this move could help me both on the ice and financially. I really believe I became a better player because I played a bigger role and more minutes that year,” he says.

At one point, Giordano – who is now arguably the best defenceman in the NHL, and led all defencemen in scoring in 2014 – was on his way to York University.

It is all or nothing with Gio. He fully committed overseas.

“My courses were all selected. I was ready to go to school,” he recalls.

“At the time I was prepared to stay there if I had to.”

Before classes began, he traded writing his name on the inside cover of textbooks for a chance at signing autographs. An unexpected phone call came from the Calgary Flames. He was presented with a contract. It was a three-way deal, but a foot in the door. The salary was unpredictable as he could land in the NHL, AHL or ECHL. There was no signing bonus. Both employee and employer were rolling the dice. What’s that saying, again? Opportunity comes disguised as work?

But play he did. A lot. So much so that he returned to Calgary and signed back on with the Flames the following season. He had a newfound confidence, the Flames opened up another door – and this time, Gio was ready to sprint through it. He credits the support the team has consistently offered him. “I’ve always believed in myself, but careers can be unpredictable in regards to injuries and opportunity. I think that the Flames have given me every opportunity to succeed over my career.”

And so, he became a pro! Well, sort of. Beginning in 2004, Gio slugged out three-seasons as a journeyman. Simply put, he never fully unpacked his suitcase. Time was devoted to the minors with less than a handful of call-ups, where he was a healthy scratch or received little ice time.

Darryl Sutter, Calgary Flames’ former general manager, allowed Giordano to return in 2008 for a reason. “Once he started playing regularly for the Flames, he was always a top four guy,” Sutter offers up the last time he came through Calgary coaching the LA Kings.

The man just wanted to play hockey. At 24, Gio elected to spend the 2007-08 season in Russia playing for the Moscow Dynamo. He passed on re-signing a two-way contract with the Flames, and left the NHL for the KHL. At this juncture, any outsider would confer he had sentenced himself to the opposite

“He is getting recognition now because of the numbers, but Gio is the full package. He is a dominant player on their team. He’s their best player, by a long shot.” 34

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“I THINK THAT THE FLAMES HAVE GIVEN ME EVERY OPPORTUNITY TO SUCCEED OVER MY CAREER.”

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The beginning of the 2014 season saw Gio record 20 points in 18 games, becoming the fastest Flames defenceman to reach the milestone since Al MacInnis in the 1993-1994 season.

Defensively, Gio is sound and always has been. It’s the points that are flooding in that are making the rest of the league take notice. As if they were waiting on his stick all along. The man is like Heinz ketchup exiting out of the bottle, slow and steady, then drastically all at once.

This season he was also named the NHL’s first Star of the Month for November. Now, this becomes significantly more gobsmacking when followed up by the fact he is the first defenceman to ever (yes, ever) be awarded this monthly acclaim.

Defencemen typically mature later in their careers, as there is a lot of pressure in being the last man back. There is also plenty of development required to learn to read opponents and how to position-up correctly. Giordano’s maturation hasn’t stopped, nor slowed, as he is currently playing the best hockey of his life. He led all NHL defencemen in scoring in 2014, notching 19 goals with a total of 65 points! In the midst of this 2014-2015 season, a man, who wasn’t even sure if the NHL was a feasible route, represented his team at the 2015 NHL All-Star Game. He is also a dominant candidate for the James Norris Trophy, awarded to the best defenceman in the National Hockey League.

Giordano has been overlooked and passed up before and, like an arrow, when pulled back, he propels forward. The Norris trophy, though? The captain is a front-runner to win. If won, he will receive the James Norris as a 31-year-old who has grinded hard and prevailed in a league where an average player lasts only five and a half years, and only half of the players will suit up to play in 100 games. And if he does not win? Well, he will continue to captain the Flames and won’t miss a beat. He has been passed up before. “There are so many important things for a hockey player to possess. I try to key in on hard work and hockey IQ the most. Mental toughness is probably what is the biggest difference between players in the NHL. Everyone is very talented in this league. Not everyone has the same mental toughness.”

“I think it’s early,” he will always caution. Then, with such precision, he will find a way to credit his D-partner TJ Brodie or the rest of his teammates for his success. Yes, his teammates have played a role, but as aforementioned, on D, you are sometimes the last man back and have got to step up.

It’s safe to say his song is steady like a drum.

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TO IT New Calgary-based composting company proves green is the new black.

words by bronwyn hendry

Davies has always expressed a passion for the environment. In 2010, not long after graduating high school, he founded Green Start, an organization that created the first environmental tracking system for recycling in Canada. Its Impact Reports quantify the environmental benefits from recycling in terms of land, pollution and water conservation, thereby encouraging sustainability by making it real for people.

hey say a dog is a man’s best friend, and for young entrepreneur Kevin Davies, nearly losing his is what it took to spark a new business venture.

In the summer of 2009, Davies let his dog out into the garden area of his family home. In a winning combination of hunger and curiosity, the dog raided the garden, ingesting toxic fertilizer along with the growing strawberries. Luckily they were able to keep him alive, but the canine suffered advanced pancreatitis, requiring several treatments to return to good health. This traumatic experience opened Davies’ eyes to the dangers of fertilizer, and he began conducting research to determine its effects on people and the environment.

It was through his work with Green Start, and his new-found disdain for traditional fertilizer, that led to the genesis of his second company—Hop. Using a clean tech called HotRot, Hop is able to divert local food waste into a usable soil booster made up of microbes, nutrients and organic matter. This particular technology hails from the land down under, and has currently sold 27 installations across Australia, New Zealand and the United Kingdom. Even though it’s been 10 years since the initial prototype, Hop will be the first to bring such technology to Canada.

“I learned that in places with intense fertilizer use, there is a twofold increase in Non-Hodgkin’s lymphoma,” Davies says. According to cancer.ca, this disease was the cause of death for approximately 2,600 Canadians in 2014. “To some extent the fertilizer industry is comparable to the tobacco industry—where they’ll say there’s no cause and effect relationship [between fertilizer and lymphoma]. But when you see such an increase it’s pretty obvious what is going on,” Davies says.

What sets Hop apart from other composters? Conventional composting lays food waste into rows in fields to let rot. Any project of industrial scale requires acres and acres of land to accomplish, so it’s quite inefficient, according to Davies. He also notes that there is a big risk for pathogens and the like, because the rotting food often attracts pests. This method requires the daily action of bulldozers to flip the compost, making it very inefficient from an environmental standpoint, as diesel is being burnt in this process.

On the environmental side of things, fertilizer has many damaging effects including erosion, poor soil conditions, and nitrogen runoff —creating algae infestations in water, choking up the oxygen and killing living organisms that inhabit such ecosystems. Information is power, and Davies knew something had to be done with what he had learned. 38

So how does it work? First, Hop gathers and hauls food waste from different restaurants and partners throughout the city. They then take this waste and run it through their composting clean tech, creating a soil booster than can be used to replace traditional fertilizers. Each batch takes 10 days to produce, then sits to age for another 21, creating a turnaround time of approximately one month from start to finish.

Andrea Brassart, owner of Cassis Bistro, describes her partnership with Hop as a “no brainer,” because of the ability to turn food waste into an organic compost through a compost system “that actually offsets carbon emissions.”

Hop is very picky with where they receive their waste. They’ve carefully selected a list of Calgary’s top 40 restaurants, cafés and grocers, in order to create premium compost that is certified organic and certified non-GMO.

“It’s our responsibility as people and as business owners to have a plan to create lasting change for generations to come. Our industry is wasteful and our industry standards need to change, and with new companies like Hop, we definitely have the tools to create major change.”

Throughout 2015, Hop will be collecting two million pounds of waste, which creates one million pounds of usable compost. Whatever isn’t sold immediately will age longer for the following season. Like a fine wine, compost just gets better with time. This premium compost is then sold back to local restaurants and farmlands, creating a closed loop that diverts resources from landfills. Through this waste diversion, Hop plans to reduce Calgary’s green house gas emissions by approximately 10 million pounds in the first year alone. Kristi Peters Snider, director of operations at River Cafe, says that their environmental goals align perfectly with those of Hop.

“Simply put, there is just one planet Earth and we need to take care of it,” she says.

Hop will be available at garden centres across the region, allowing consumers to take part in this loop. The price is competitive with traditional fertilizers, making it an easy choice when it comes to protecting the health and safety of yourself, your family and your furry friends.

“Hop plans to reduce Calgary’s green house gas emissions by approximately 10 million pounds in the first year alone.”

“Very early on we developed a set of values focused on how we wanted to operate as a business and how we wanted to interact with our community, and we used these values to help drive our decision making.” In this venture, Snider explains the decision to work with Hop.

“Food waste reduction is one of the key areas we are focused on in our sustainability goals not only when it leaves the back door, but also in the kitchen before the prepped food goes on the plate,” she says. “Hop provides a solution for post-consumer organic waste. With the facility that Hop is building, we will be able to achieve our goal of becoming zero-waste.”

Although our city is known for the oil and gas industry, this shouldn’t automatically equate to a lack of caring for the environment.

“I think Calgary has a bit of an inaccurate reputation of being a dinosaur just because of the oil and gas industry in the city. The reality of being on the ground in Calgary is you realize just how progressive the city is,” says Davies. When asked to define his “why” – Davies keeps it simple. “[I wanted to] create something where people can start being sustainable, and be rewarded for progress, not perfection.” Boom. It seems Calgary might just be turning a few shades greener.

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Life Beyond Sarcee Trail While we often favour the hustle and bustle of downtown life, the truth is Calgary’s coolness extends far beyond the core. Each issue we’ll bring you our favorite places to eat, sweat, shop and explore in different pockets of the city.

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combinations and philosophies, so you can impress your friends not only with how much you can drink, but how much you know. You’ll thank us later.

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livinG it takes two PAGE 51 suits + tattoos PAGE 56

energy hacks Coffee can’t always save you. We’ve come up with a few ways to help you avoid the afternoon crash!

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GET AWAY WITHOUT GOING FAR YOU DON’T NEED A PLANE TICKET TO ACHIEVE THE ULTIMATE ESCAPE ILLUSTRATION BY MICHELLE VU

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There are many things we love about living in Calgary, and the proximity to the mountains is definitely one of our favourites. There are a few places you may have missed the last time you visited our beautiful backyard.

STAY

THE JUNIPER HOTEL + BISTRO (BANFF) This serene hotel sits along the wildlife corridor of Banff National Park and is only five minutes from downtown. Located just at the base of Norquay Mountain, you can roll out of bed and right onto the ski hill. They also offer midweek ski and stay packages starting at just $79/person. That’s reason enough to call in sick to work. In addition, the hotel bistro serves gourmet breakfast, lunch and dinner—so you can have it all without having to leave your accommodations. EMERALD LAKE LODGE (JASPER) When you’re in need of a true disconnect, Emerald Lake Lodge is a perfectly secluded place away from the hectic pace of modern life. None of the rooms have televisions, Wi-Fi or cell service, and each have an open fireplace with fresh cut wood. Grab a bottle of wine and build your own fire in this cozy romantic cabin. Swoon. Mountains, wildlife and the perfect amount of silence will surround you. From cross-country skiing and snowshoeing in the winter, to hiking and canoeing in the summer, it’s the perfect getaway any time of year. RIMROCK RESORT HOTEL (BANFF) Nestled high in the mountain peaks, The Rimrock Resort offers breathtaking views of the Rockies. This hotel features multiple restaurants, a coffee shop and two lounges, perfect for cozying up with a cocktail after a long day of skiing. The beautiful rooms have all you need for a luxurious weekend away. You sure won’t be roughing it here. SUNSHINE MOUNTAIN LODGE (BANFF) The Sunshine Mountain Lodge is an 84room eco-luxury boutique hotel, located at 7200 ft, in the heart of the Rocky Mountains. Forget about waking up early each day to pack the car, this is the Canadian Rockies’ only ski-in/ski-out accommodation. For nonskiers, you can indulge in a spa day, soak in the hot tub, and enjoy a starlight snowshoe. Their restaurant, The Eagle’s Nest, features stunning views of the mountain and a menu that celebrates local flavours. THE PAINTBOX LODGE (CANMORE) This is a quaint boutique hotel in the heart of downtown Canmore. With only five rooms,

it is a truly intimate experience. Test your culinary skills with a cooking class at The BOX, their beautifully designed kitchen. Perfect for a night with the girls or a fun date, you can try something new together, dine and sip, and then spend the night. Wake up to the mountain air and enjoy a latte at their harvest table before you take on the streets of Canmore for an afternoon of exploring.

THE BEAR STREET TAVERN (BANFF) Pizza is always a good decision, and the Bear Street Tavern does it right. The menu’s unique ingredient combinations, like in the Bison Donair pizza, are unlike anything you’ve ever tried before. All pizzas can be modified if gluten ain’t your friend, or if you have any other food allergies. The Mountain Moose Cocktail, with vodka and lychee liquer, is a perfect treat for your mountain getaway.

SKI/SNOWBOARD

WILD FLOUR BAKERY (BANFF) This cute little café is perfect for carboloading before a cold day on the mountains. The Coconut Carrot Cake is like a slice of heaven on earth. Get a caffeine boost with a Fratello coffee latte, and make sure to grab a piece of the popular Foccacia Pizza Bread for the road!

NAKISKA SKI AREA Come out for a few turns and be back in time for cocktails. Nakiska is close enough to Calgary to enjoy a full day of escape to the mountains, yet still keep your social schedule. Located 25 minutes off of the Trans-Canada Highway in Kananaskis Village, you’ll spend more time on snow and less time in the driver’s seat. MOUNT NORQUAY Mountains don’t have to be intimidating. Norquay has a variety of levels for the most elementary to the most advanced of skiers and snowboarders. If you don’t possess either of those skills, try tubing. It guarantees some good laughs, and you’ll speed down the hill twice as fast! LAKE LOUISE SKI RESORT While it’s a slightly longer trek, the views from the summit make this well worth the drive. With 10 different ski lifts, and 145 marked runs on the front and backside of the mountain, it’s truly impossible to get bored.

EAT

THE EDDIE BURGER (BANFF) You can’t go to Banff without a trip to the Eddie Burger. The “build your own burger” option is perfect to ensure you get exactly what you want. Or, try one of their unique creations, like the Hipster Burger with Kimchi and Sriracha Hot Sauce, or the Guy Lafleur, which is basically poutine on a burger. Eddie Burger is also a bar – offering some of the best cocktails in town. Delicious Caesars are served with a chicken wing on top, or order a Trashcan and make it a night to remember (or forget). The Eddie Ice Water is also a crowd favourite, but don’t be fooled into thinking it’s H20.

TAVERN 1883 (CANMORE) This spot has a wicked brunch, lunch, or dinner and is the perfect late-night destination in Canmore. Go for dinner early to snag your spot for the evening, or visit Tavern 1883 for weekend cocktails and some live music. We recommend the Bison Tartar Tacos and a selection off of the impressive wine list! HARVEST (CANMORE) Harvest is where the locals of this town eat. Locally owned and operated, a percentage of the cafés profits are donated to Canmore charities. The rustic feel and approachable staff make it a great place to stop in for some grub. All breakfast and lunch options are available for order in advance, so you can stop by to pick up your food before heading out on a hike, ski day, or road trip. Every meal needs dessert – you won’t be able to resist their baked goods. THE TROUGH DINING CO. (CANMORE) With only 10 tables, dinner at The Trough is cozy and intimate. This spot is family owned and operated, with a strong focus on a personalized dining experience and fine attention to detail. We suggest The Trough if you’re celebrating something with someone special as it’s an intimate experience that you’re likely to remember for years to come.

Michelle Vu is a freelance illustrator in Calgary. She is inspired by animation, renaissance illustrations and Japanese ukiyo-e prints. You can view her art on social media @vertigovu and @vertigovu_art! 45

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JUST HOLD ON, YOU’LL OWN A HOME… WORDS BY JOEL OLANDESCA

I got my eyes on you You’re everything that I see I want your hot love and emotion, endlessly I can’t get over you You left your mark on me I want your hot love and emotion, endlessly…

Once you have these numbers then you have a realistic angle to work from. Do you need a larger down payment? Perhaps you need to pay down some of your loans. Or, maybe the frequency of nights out on the town need to be scaled back a bit. WHICH MORTGAGE IS RIGHT FOR YOU? Amortization. Term. Payment frequency. Open or closed mortgage. Fixed or variable interest rate. Still with me? If not, don’t worry – you’re not the only one who feels lost when seeing these words. That’s what I’m here for. Let’s break it down.

Do you get the feels like Drake when you see a beautiful home? Does your heart flutter when you spot a “for sale” sign on the lawn? Sounds like you’re ready for a serious commitment. I have some advice to help you prepare yourself for a great long-term relationship. First-time homebuyers, this one is for you.

The amortization period is how long it will take you to pay off your mortgage. Twenty-five years is the most common length for this longterm commitment. When you break the amortization into smaller chunks, that’s where you get your terms (interest rates and other features), and five years is chosen most often. You then have the choice of paying your mortgage on a monthly, bi-weekly or weekly basis. A fixed rate allows you to have peace of mind, because your interest rate stays the same over your term, whereas a variable rate may adjust based on the Bank of Canada’s prime rate.

HOW MUCH HOME CAN YOU AFFORD? It’s time to get real. If you don’t track your expenses, now is a good time to start. There are plenty of apps that can help you keep track of where your money is going. Even a simple spreadsheet works great. In addition to your initial down payment, keep in mind there are closing costs when buying. These can include appraisal fees, legal fees, and home inspection fees. You will want to budget around 1.5 per cent of the cost of the home for this.

Just hold on, we’re going home…only a few more things left to cover. As a broker, I can help you decide which options are right for you. When choosing a mortgage, there are a number of factors that you need to be aware of, as they can impact your ability to make your payments.

When combined, your mortgage payments, property taxes and heating expenses should not exceed 35 per cent of your gross household income. Now add the above to your monthly debts - housing costs, loans, credit card payments, lines of credit, etc. This is called your “total debt load,” and should not exceed 42 per cent of your monthly income.

For example, you may qualify for a large mortgage, but do you want to take that much on? A smaller mortgage could provide you with better financial stability. Or, how about buying a home that has enough space that allows you to rent a portion of it – now you’ve really got an investment working in your favour! Although the information in this article is high level, and will obviously vary from situation to situation, you should now have a better understanding of what’s involved to finance your soon-to-be home.

Any relationship worth having comes with some complications and requires a bit of work. Luckily, this is when your mortgage broker comes in. They can help you crunch the numbers and navigate through the early days of discovering and learning. Moving on – let’s talk about down payment. Less than 20 per cent down means you will be paying mortgage loan insurance in addition to your mortgage payments. The insurance fee varies depending on how much of a down payment you’re making.

Let me know when you’re ready to take your homeowning relationship to the next level – I’ll supply the wine.

Joel is a mortgage planner with Mortgage Architects, and has been helping Calgarians with their home financing for the past seven years. Get at him @joelolandesca! 48

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IT TAKES TWO

WORDS BY JOANNA ‘MAGIK’ MAJCHERKIEWICZ PHOTOS BY JACQUEY VALADKA In the wise, immortal words of Rob Base, “It takes two to make a thing go right. It takes two to make it outta sight. Hit it!” I checked the calendar and we’re in that month where unions, notably in denominations of two, undergo extra scrutiny. Let’s use this month as an opportunity to celebrate not only your romantic partner, but also your bestie or anyone who lifts you up – which in this context, could be literal. Sweating with a buddy can increase workout motivation by 100 per cent, according to a study by PsychCentral. com. Also, working out in pairs not only has physical benefits but also psychological benefits. According to exercise physiologist, medical/doctoral student and local spin instructor, Lauren Capozzi, “People who exercise with the support of others around them are more likely to achieve their health goals, experience less fatigue and boredom, report more positive feelings postexercise, and stick with their exercise program long-term.” Like a Kardashian who’s going shopping – you have options. There are many ways to sweat with another person and I have rounded up some affordable options for any type of dynamic duo.

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THE PLAYAHS This is for the playful, energetic duo. If you can make it a game while testing skills and strength then you will sweat to it. CREATE YOUR OWN BACKYARD BOOT CAMP It’s easy. If you and your date do a quick Google search for three drills each, you’ll have a complete circuit. Take turns teaching each other moves, counting reps, coaching and encouraging each other. INCORPORATE RESISTANCE TUBING It’s inexpensive and can be found at most gyms. Try the side lunge – each of you can hold the resistance band in one hand and stand far enough apart from each to place tension on the band. Hold the resistance band out in front so you feel it in your shoulder. Then take turns doing a side lunge with the outside leg. Do 10 reps of two on each leg. PLAY IN A STUDIO Go “surfing” in a SurfSet class at Studio Revolution Fitness. They have playfully and functionally integrated the ol’ resistance band into a fun workout class.

THE TOUCHY FEELIES This is for the vibey duo that is motivated by something adventurous, but prefers something more “mat” than “frat.” This pair is comfortable with body contact and flexibility. PARTNER YOGA Dirty jokes aside (I’m looking at you, “I do naked partner yoga all the time, huh huh” guy…) this can be a great way to get out of your typical routine and comfort zone. Partner yoga workshops are offered occasionally at studios, but you can make any yoga “partner yoga” with small gestures. “Just doing yoga next to your partner creates a special experience. You are not speaking but you are connected. And sometimes, when I’m in Savasana [final relaxation], I’ll hold my guy’s hand,” says local yoga instructor Stefanie Rizvi. GET “OM” THE FLOOR AND GET DOWN (DOG) IN THE CLUB Rizvi is part of the team behind the unique “nightclub yoga” format hosted at Calgary’s HIFI Club. The HIFI Club has been the home of dance music tastemakers for 10 years and hosts yoga on Monday evenings at 7pm. The space is scrubbed up beautifully and the lighting and sound system are of nightclub quality, but adjusted for yoga, which creates a rare vibe.

Joanna ‘Magik’ Majcherkiewicz is a local fit body, marketer, and founder of thesweatstyle.com and cofounder of oshiissurf.com! Every issue, she brings us ramblings from the fitness side of things. Follow her at @joannamagik and @thesweatstyle! 52

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THE SHOWOFFS This is for the fit extroverted duo that is motivated by taking things to the next level and are comfortable with body contact. The body contact here is more aggressive and therefore not to be confused with the less aggressive “Touchy Feelies.” These two are set to challenge exercises that use each other’s body weight. DOUBLE DARE CRUNCHES Incredible abdominal strength and trust are required (but crop tops are optional). Begin by having one person stand and the other person jumping up on them, crossing their legs around their waist (a front piggy-back) and doing sit-ups. The standing partner can incorporate interval squats. Instagram users: you can witness this on @massy.arias @fitgirlvideos. If you do this, please film it and tag @brandedyyc – we want to see!

THE SHADOW BOXER So you’re not buying my bae and bestie program. You’re a lone wolf in the workout wilderness and you prefer it that way. Let’s freshen things up for you and your shadow so that you can also reap the benefits of an “It Takes Two” workout.

YOUR NEXT STEPS Now it’s time to rally your crush, your bestie or newly motivated self and hit it! Celebrate your romantic or non-romantic relationships, and re-energize your workout. You will benefit from your decision and experience the kind of romantic or platonic love that Drake so modernly describes as “Wi-Fi”:

TRY A NEW GROUP WORKOUT CLASS THIS WEEK It could be at your existing gym or drop in to one of the many studio options in town. Most studios offer a severely discounted “first-timer rate” which allows you to funnel funds towards fancy February underpants or chocolate (for yourself obviously). MAKE A SMALL CHANGE TO YOUR GYM COMMUTE OR RUN Park a few blocks away from the gym, on a different block, or veer left when you usually veer right. We’re going for the butterfly effect here. Anything new will revitalize you.

No strings attached, your love is so Wi-Fi. Unless you’re doing the resistance band workout, of course.

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Who: Suzie Dang (@suziedang) Age: 23 Daily Grind: Civil Engineer Student, U of C Yoga Instructor & Personal Trainer Part-time Contractor, Husky Energy

Why did you start getting tattooed? “I started thinking about tattoos when I was about 13 years old. I knew I wanted to get a lot of tattoos – especially on my arm and back. I didn’t put a lot of thought into exactly what I wanted to get tattooed until later on, once I started to learn about Buddhism. The story of Buddha’s journey really stuck with me because I had a difficult childhood. I grew up in and out of foster care, and you have to live how your host family lives. I moved around to a lot of different families and I swear I’ve been exposed to almost every religion. I don’t necessarily have a set religion or one that I fully practice myself, but I really connected with the stories in Buddhism and came up with the ideas for my tattoos from there. I don’t like talking a lot about my childhood, because I don’t want sympathy – I’m actually grateful for how I grew up, because the adversity has made me the person I am today. I used to not talk about my personal life too much, I was always ashamed or sad, whereas now I’m empowered by the experience and it can be a story in my tattoos.”

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Do you show your tattoos in the workplace? Why or why not?

Do a lot of people know that you have tattoos?

“It really depends on the job. It’s very common in the yoga community, as a lot of instructors and those who practice in yoga are covered in tattoos. Before starting my current job at Husky, I spent a year working a contract position at Suncor Energy. I never showed my tattoos in the office. It’s been said a lot that tattoos are becoming ‘more acceptable’ but I’m not sure I always get that feeling when people see my tattoos. It could be because I’m a small girl and I’m studying engineering. There is still the common assumption that people with tattoos all want to live the rock star life, when in reality many heavily tattooed people are intelligent, ambitious and work in the corporate world. I’ve never judged anyone for showing or hiding his or her art– it’s really more of a personal choice. In my case, my tattoos are very ‘me’ but I don’t need to show them in order to be me.”

“It depends on how they know me. When I was working at Suncor, the office had a gym and I always went there in the afternoons to work out. I usually wore long sleeves, but the ventilation was terrible. Eight months in, I finally decided to wear a tank top. I actually ran into my boss and he kind of just stared at me, and said he wouldn’t have ever expected me to have them, but he was interested in them. A lot of the reactions I get come with an element of surprise and a lot of interest, especially from people I’ve worked with or go to school with. I think it has made others think twice when it comes to judging people with tattoos. I also teach oneon-one yoga, and a lot of my clients are contacts from the corporate world – and this is another environment that exposes my tattoos, and those who know me from work get to experience who I am in an entirely different setting.”

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What is the meaning of your tattoos? “My arm, which was actually first done by Brandon Boycott when he was tattooing at Bushido, is of Nio Protectors – these were Buddha’s protectors on his journey. One represents Yin and one Yang, which is the balance of good and bad. This resonates with me, because I feel in order to live a full life you need that balance – the good experiences along with the bad. To me, not growing up like everyone else was actually a good thing because I wouldn’t have learned to be independent and determined, especially when it comes to following my dreams. This flows to my back, which is when Dan Cameron started tattooing me. My back piece has an Oni, a Japanese demon, and he’s trying to take down the phoenix, which is on the upper half of my back. The phoenix will always rise, no matter the adversity.”

What led you to your artist? “I started getting tattooed when I was 18 years old and I was obviously very new to the tattooing community. I chose Bushido because it’s a great studio, one of the best in the city, and I was in the process of finding what sort of art I liked. Brandon did a great job on my arm, he’s a good artist – but I already knew I wanted to get my back done in a slightly more detailed style, and I wanted to have it flow with my arm. Before I finished my quarter sleeve, I chose to start on my back in the same year. I’d heard about James Tex from Deadly Tattoos and decided to check out the studio, and found Dan’s book. I love his attention to detail and his defined style aligned with what I wanted. He started on my back and helped finish my arm as well – which was a challenge, as he had to work around other art. It was a lot of chair time, sometimes up to eight-hour sessions. Dan was great in dealing with my busy schedule, and he was respectful when I would quietly sit. I get in a Zen-like state when I’m getting tattooed, and he understood this.”

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What is next for your tattoos? Are you going to add anything? “I finished the tattoos I have about two years ago. I’ve been playing around with the idea of getting my other arm done. It’s tricky because it’s not only a financial commitment but a time commitment as well because I’d have to take time away from teaching and training. I can’t lift or bend while I’m healing from tattoos, but I need to work part-time to support myself. It’s also hard to make chair time while I’m taking a full course load to graduate for spring in 2016. I also really want to get my Master’s degree in either Barcelona or Calgary, which is another two years of school. I’m really set on expanding my education because I want to open my own architecture firm. I think my background in engineering will allow me understand the different backgrounds and incorporate those concerns into my own business.”

MES B ETTCHE O

Over the last few years, I have been honoured to be able to share some insights about what has made Fiasco Gelato and YYCFoodTrucks successful as businesses and community leaders. Often, people are looking for me to share some grandioso secret that will either help others catapult to stardom, or make the chaos of entrepreneurship suddenly make sense. Unfortunately, neither of these things exist.

This type of audacity is a non-negotiable trait of all great companies because it is what defines them. No plan ever survives the enemy, and in a constantly evolving business world, you need to be ready and willing to face your fears every single day to make it happen. Yes, many of you will be saying, “I already know this,” – and will use words like “hustle” and “get shit done” to communicate your passion for success, but very few are willing to put their money where their mouth is.

What I can share with you is that there is one “not-so-secret” secret that, no matter what, will The next time someone tells you they are lead you down a road that is full of challenges, working hard on building their dream, ask them, “Are you truly but has a promising willing to do whatever it destination in sight. This Those who are willing to takes?” secret is – doing whatever it takes. get their hands dirty are To be on the brink of those who will succeed. failure, to have to solve In a time when breaking unique challenges, to out on your own to live your passion is as cool as beards or bourbon, build a team that harnesses your “why” – this it astonishes me how little people are willing is what it means to do whatever it takes. At the to work to achieve this goal. Entrepreneurship end of the day, you’re only as good as your winis the greatest challenge anyone can take on, loss record says you are. and having a willingness to see it through is the essential ingredient. We have a quote on the wall at Fiasco that reads, “Those who are willing to get their hands dirty are those who will succeed.” Taking on challenges – like owning a gelato company in a city that has winter for seven months of the year, and having to persistently lean on the city to change laws in an effort to bring food truck culture to life – requires a shit load of willingness and a refusal to fail.

For when

you feel inspired

James faces the same challenges as many entrepreneurs, especially in trying to strike the balance between building businesses and making Calgary a better place. He was also recently appointed to the board of directors at the Calgary Chamber, and plans to share his insights about his experiences with other aspiring entrepreneurs in Calgary. Want to talk to James? Tweet your questions @jamesboettcher using the hashtag #coachboettch!

1518 7th Street S.W. monalisa@nucleus.com monalisa-artmat.com 403.228.3618

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As many of you will have noticed, the markets have been very volatile the past few months. Canada has been hit especially hard. The dramatic decline in global oil prices caught most by surprise. The drop has been precipitated by a short-term oversupply and an apparent willingness by some OPEC members to accept lower oil prices. This, in combination with the geopolitical issues from around the world (Russia, Iran, Syria etc.) is putting major downward pressure on oil as the world is trying to hurt these nations, as they rely heavily on oil revenue.

POP MORE

While I expect oil prices to remain volatile in the near term, I do expect a recovery in mid-late 2015 as oil production by high cost producers will begin to level off and even decline. Since energy stocks are now heavily discounted by oil prices, I recommend that investors should maintain energy exposure, as most of the damage has already been discounted in to current stock prices. Now is a much better time to be buying energy stocks.

W h at i s h a p p e n i n g i n t h e m a r k e t s ? M a r k e t a dv i c e f r o m J e f f B e r

Rather than panic, you should be looking for investment opportunities. Oil prices have hit five and a half year lows, so I cannot stress the importance of staying invested and buying more shares at these discounted prices. You do not need to invest all of your cash in one day. Be patient, and invest on days where we see the markets are having a large pullback. Once the dust settles, we will see long term growth in oil prices again. Patience will be rewarded. No one likes to see their investments decline in value. This being said, we will experience times in the market, such as we have seen lately, that will be unnerving and test our patience. After all, most of us have lived through two devastating crashes in 2001 and again in 2008. But those who panic and get out of the market hurt themselves in two ways. One, they turn temporary paper losses into permanent actual losses, and two; they prevent their portfolio from participating in the market gains that will inevitably occur. This downturn is no different than what we have seen in the past. I cannot stress the importance of averaging out your cost as prices drop, because when the market rebounds you will be handsomely rewarded. Your portfolio management approach should be to remain unemotional, objective and patient. The markets can be rattling and you can take solace in knowing you have a clear and precise portfolio strategy to protect you from volatility. One thing is certain: confidence will gradually be restored. This always happens. Then, market opportunities will once again be greater than market risks.

Direct your questions to: jeff.ber@scotiamcleod.com | www.berwealthmanagement.com

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COOKIES &VODKA MUSINGS OF A CURIOUS CREATIVE ON STYE, DESIGN, TASTE, CULTURE & THE ARTS

THE INTENTIONAL SHOPPER GUIDELINES FOR ADDING THE PERFECT “LITTLE TOUCHES” INTO YOUR LIFE. As a design professional, there is often the perception that we have the most notable homes, finished with luxury goods and style beyond the means of the average homeowner. Alas, many designers are left with rooms undone, projects half finished and dreams of some finely detailed, expertly crafted luminaire that cost more than a small vehicle. This industry can be fraught with materialism, as designers and consumers alike are continually inundated with endless options for goods that leave us feeling like we never have enough. While there is plenty of data to support the value of the built environment on our health and happiness, it can easily become allconsuming because – I want it, I want it I want it. Did I mention that I want it now?

Photography by www.whitesneakerweddings.com

Calgary is a city of young and design savvy homeowners and this epidemic for instant gratification in all things leaves us all feeling like we might need that second shot in our Dark ‘N’ Stormy. Insert buyer’s remorse here. 65

My own senseless consumerism and “restrained hoarding” became glaringly clear to me after a recent visit to a friend’s home that was filled with the most interesting, handcrafted, thoughtful goods that were drowning in story and quality. His home inspired me to be more intentional about all of the goods I purchase for myself, and our clients. The following are a few “before you buy” guidelines to avoid those regretful impulse purchases. 1. LIVING THINGS Fill your home with things that are alive – yes, your dog counts and no, your cat doesn’t, in my opinion at least. According to research conducted by NASA, one potted plant per 100 square feet effectively helps to filter Volatile Organic Compounds (VOCs) that are released into the air by common household items. One of these plants is the “Mother-In-Law’s Tongue” also known as the “Snake Plant,” but if I were you, I would keep your actual M.I.L.’s tongue away from your home to avoid trouble with your partner… 2. OF THE HAND Supporting artisans is good for the soul and for the growth of Calgary’s creative industry. In the spirit of initiatives supporting local handmade goods, like Calgary’s own Market Collective and Commonwealth Collective, inventive movers and shakers have a supportive environment to share their products and make money while doing it. #BuyLocal

3. HAS A STORY I’ve recently become obsessed with finding out the details of everything I buy before I commit to a purchase. While my produce grocer doesn’t always appreciate my inquisition about the soil in which my leafy greens were grown, most retailers who value the integrity of their goods are delighted to share the story behind their wares and often have a personal experience that they will extend to the consumer. A well designed home is filled with treasures of your own life and those of the people you’ve chosen to share this rad little journey with. 4. IS F*CKING RAD This is your “get out of jail free” card. Sometimes we buy because we just really love something. As long as it’s not being used to justify the purchase of something you don’t really need, go ahead – buy those $600 Japanese selvedge denim jeans, you slave to fashion, you. Just make sure to stop showing me screenshots of them on your mobile, or I’m going to chuck your phone into the side of a food truck and sloppily stuff my face over its crumbled remains.

Amanda Hamilton is the founder and creative director of her own fullservice custom design firm, Amanda Hamilton Design. See what her and her team are up to on their blog AmandaHamiltonDesign. com and on social media @ahidtweets.

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T I P S T O S TA

Y E N E R G I Z E D AT W O R

words by sarah scott

Sarah Scott is a communicator, creator and lover of all things Calgary. Keep up with her local love @sarahscottcommunications and @sarahnotnews! 66

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For those skeptical of stones, Cutting suggests scents or oils – flower oils for calming effects or citrus scents to perk your senses and awareness.

We work, we schedule, we socialize, and we’re driven. We’re fueling ourselves with caffeine and determination to make it until the end of the workday. It’s no secret that consistent energy levels are an issue for the “work hard, play hard” types – the 2pm crash is a real struggle.

LET’S GET PHYSICAL! While it may seem as if moving when you’re exhausted is the quickest route to more exhaustion, it’s just the opposite. Susanne Sehn, health coach and personal trainer of Susanne Sehn Coaching, encourages an increase in physical activity at the office to maintain energy.

We’ve come to the rescue with some strategies to keep you happily humming along with enhanced energy – all day, every day!

START YOUR MORNING RIGHT TO STAY BRIGHT.

“Moving regularly throughout the day activates and stretches your muscles, lubricates your joints, and encourages blood flow promoting body and brain energy,” Sehn says.

Caffeine is a close friend to many morning workers for the early commute. Registered dietitian Vincci Tsui says a typical morning mistake of the working crowd is “just a coffee for breakfast.”

Basic stretching and movements throughout the day will do the trick. Start off by stretching your chest to prevent restricted oxygen flow to your body. To do this, stand with your back against the wall, your feet about 12 inches away from the wall, arms above your head and closest to the wall as possible. Slowly move your elbows down creating a “W” shape and repeat.

“Coffee by itself is not breakfast,” Tsui says. “Sure, caffeine gives you an energy boost, but it’s not actually energy that your body can use – your body needs fuel in the form of calories.” This doesn’t mean adding sugar and whipped cream to your coffee. Get the best bang for your buck by eating a nutritious breakfast that (ideally) includes at least three food groups. She recommends oatmeal with fruit (fresh, frozen or dried) and nuts, a breakfast wrap with eggs, veggies and cheese or whole grain toast with peanut butter and banana. If you absolutely need caffeine, Tsui says, a low-fat latte covers some of your milk servings for the day. Or, go with black tea or coffee with your breakfast to avoid extra calories, and your boost will go further.

For lower body pain or stiffness do cardio at lunch – run the stairs or do air squats at the desk to activate your glutes, get your heart rate up and blood flowing. Outside the office, she recommends trying weights – as the more muscle we have, the more efficient our body is at giving us more energy. Plus, you get the added benefit of looking tight and toned!

BE KIND TO YOUR BODY. Before you feel like throwing your body under the bus—stop! Give your body a break from the manifesting stress and tension that is known to take over your back, shoulders and neck with a Myofasical Release.

ORGANIC ENERGY KEEPS YOU GROUNDED— NOT GRINDING. The growing popularity of gemstones and crystals isn’t just a fashion trend. These precious stones are very generous in their energy-providing powers.

Darren Stratton, owner and Myofascial Release specialist at Therapeutic Oasis, “squeezes” energy back into your body. How is a Myofascial Release different than a regular massage?

David Cutting, manager and owner of local shop New Age Books and Crystals, says he discovered positive healing effects of crystals and stones while working the “nine to five office grind.”

Although massages feel great, these treatments pinpoint your pain. Fascia act like sponges in your back and shoulders – they solidify when sitting is the norm. In this treatment, a specialist will work on your back, and other areas where the tissue sits, directly for an hour.

His favourite combination for experiencing optimal energy, creativeness and comforting effects are: Howlight (a purple gem) and Lapididite (a white stone). If the buzz of your computer is becoming a beast, the black dense minerals of Shungite are perfect for absorbing electromagnetics while building a force field to maintain your energy.

Stratton describes the process as “adding water” to your fascia. He applies appropriate sustained pressure to facilitate the release of tension and “rehydrate” the fascia, so your muscles are able to move fluidly.

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TA S T I N G cooking with booze PAGE 70 cocktail culture PAGE 74

OYSTER CRAZE Easing your way into the cityâ&#x20AC;&#x2122;s growing oyster hype.

page

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COOKING WITH BOOZE WORDS BY TYLER JACOBSON PHOTOS BY SHELBY STEWART

There could be 100 reasons for adding alcohol to a dish, but before you set off to become the booze soaked King or Queen of your kitchen, you should know at least three basic tips. I chatted with two of the finest chefs in town, the above-mentioned Connie DeSousa of Charcut and Chef Roy Oh of Anju.

I’ve always subscribed to the “two-handed” cooking method – while one hand is busy stirring my beef bourguignon the other is busy pouring a bottle of bourbon into my gaping gullet. Now, before you’re too quick to judge or label my particular method of home cooking as a “problem” like my parents do, know that I’m in good company. In addition to this practice, you can also directly incorporate alcohol into your dish – not just guzzle it like Jim Lahey.

TIP 1. KNOW WHAT YOU’RE WORKING WITH.

In the immortal words of Ice Cube, “You better check yo’ self before you wreck yo’ self,” or for that matter, your meal.

SAFETY FIRST.

The point is, hard liquor, just like wine, hosts particular taste profiles and as such, taste better with certain foods. The trick is to not only pair the flavour profiles of your food to that of your alcohol, but to prepare them both appropriately with each other.

Cooking with alcohol can make for quite a spectacle. Although the flame that bursts towards the heavens whilst flambéing may indeed impress your friends and family, Connie DeSousa, one half of the amazing head chef duo of Charcut, will tell you that it can also be incredibly dangerous.

TIP 2. DON’T CHEAP OUT. IF YOU WOULDN’T DRINK IT, DON’T COOK WITH IT.

“I’ve seen people pouring booze directly from the bottle into a hot fry pan. Then, the liquor ignites, it goes back into the bottle, and the bottle blows up and shatters.”

If you know the flavour profiles you want to showcase in your cooking, your next challenge is to explore your liquor cabinet. Push past the rows of cheap stuff and find an actual nice bottle of… whatever. If you had intended on cooking up that steak you’ve had marinating in Everclear, don’t. Both Oh and DeSousa agree in the case of selecting the caliber of liquor you choose to cook with – “you reap what you sow.”

In order to avoid the singeing of eyebrows or the laceration of limbs, here are a few easy steps you can follow to safely add alcohol into a dish. First, kill the heat, extinguish that flame. Second, pull the pan from the heat. Third, add your alcohol. Lastly, place your pan back on the stove and turn the heat back on.

TIP 3. BE ADVENTUROUS.

“Don’t be shy! A lot of dishes can handle alcohol, throw some beer into a macaroni and cheese,” Oh says.

Simple enough, right? You, your eyebrows and your appendages are welcome.

He is truly a man after my own heart. Joking aside – he is right, go forth and explore, start trying out different flavour profiles and see what floats your proverbial boat. In need of some inspiration? Lucky for you DeSousa and Oh have been kind enough to provide you with some sweet and savoury inspiration for dishes they’ve snuck some liquor into.

I hope I haven’t scared you off. Cooking with alcohol is a lot of fun and gives you a good reason to be constantly taste testing both the dish and its ingredients.

Tyler Jacobson is a self-proclaimed “typical handsome 20-something city boy,” – he’s also an account manager at Versett. When he’s not chatting and eating on behalf of BRANDED, he contributes to their online blog at versett.com.

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CONNIE’S BOURBON BROWN SUGAR ICE CREAM, Served alongside the French Toast Pie, a staple, all-indulgent Charcut dessert, this pairing is enough to admit that the marriage of food and alcohol is not only good, but right. We want you to enjoy the pie exactly as is, made in-house (it’s just that good) but the liquor lies in the ice cream – and we’ve been given the secret steps from the sacred Charcut recipe book itself.

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ROYâ&#x20AC;&#x2122;S FOIE GRAS & TOFU This dish is a testament of the ability to incorporate alcohol into a dish without its flavour taking centre stage. The combination of the silky smooth foie gras, infused with liquor, combined with the slight sweet acidity of the black raspberry wine gelee is a kind reminder that alcohol isnâ&#x20AC;&#x2122;t meant to overpower a dish, but instead should compliment certain flavours.

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CONNIE’S BOURBON BROWN SUGAR ICE CREAM 1 cup, butter 2 cups, whole milk 1/2 cup, heavy cream 2/3 cup, brown sugar 2 tbsp, corn syrup 4 tsp, cornstarch 2 tbsp, cream cheese 2 tsp, bourbon of choice

Brown the butter on medium heat in a large saucepan. Reserve the clarified butter and leave the solids in the saucepan (an easy way is to pour everything into a measuring cup, let the solids settle for a minute, pour clarified butter off and return solids to the pan). Add the milk, cream, brown sugar and corn syrup to the solids in the pan and whisk to combine. Bring mixture to a boil and boil for exactly four minutes, stirring occasionally. Mix the cornstarch with about four teaspoons of the milk mixture, dissolve well. Add cornstarch slurry to the rest of the mixture. Cook for a minute on low heat, or until mixture loses raw cornstarch taste. Remove from heat. Pour mixture into blender, adding the cream cheese. Blend on medium-high until cream cheese is incorporated. Cool mixture over an ice bath and chill in the fridge until completely cold. Freeze mixture (time varies depending on brand of ice cream maker). Add bourbon near the end of solid freezing. Let sit in the freezer for a few hours before serving.

ROY’S FOIE GRAS & TOFU BLACK RASPBERRY GELEE 150 ml, black raspberry wine 1 tbsp, sugar 1% of the weight of the wine and sugar, reversible pectin

Bring all ingredients to a boil and strain through a fine mesh strainer. Pour wine gelee into mould, plastic wrap, and allow time to set in the refrigerator.

FOIE GRAS MOUSSE 1 lobe, foie gras 1/4 oz, Maderia wine 1/4 oz, cognac 1/4 oz, honey Crushed pistachios 85% of the weight of the foie gras, medium-firm tofu Salt Ground white pepper Pink salt

Pass the foie gras through a tamis and season lightly with salt, white pepper and pink salt (use sparingly – can be harmful if too much is consumed). Dissolve honey into the Maderia wine and cognac and pour over the passed foie. Marinate overnight. The next day, heat oven to 145 F, cook the foie gras in a vacuum bag sous vide for 15 minutes. Cool in an ice bath. Purée the foie and tofu in a blender until smooth in texture. Taste for seasoning. Pour foie/tofu mixture into the mould and ensure there are no air bubbles. Smooth out the top as best as possible with a spatula. Tightly wrap the mould with plastic wrap and allow everything to set in the refrigerator for at least six hours or more if needed. Turn the foie gras upside down onto a cutting board or flat plate and release carefully from the mould. Cut ½ inch slices and serve at room temperature with toasted brioche and pistachios.

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COCKTAIL CULTURE a photo story by Brittany Back

Oh, you didn’t know? Calgary’s cocktail scene is on point. Some of these creations may be all too familiar to you, and others are well-kept secrets. We’re giving you a peek of what is out there waiting for you – don’t sit here and read about it, let your eyes decide where you’re going to head for your next drink. Cheers, YYC!

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buckskin sour $13 / Ungava Gin, Lillet Blanc, Lemon, Salted MalabarCardamom Cordial, Malagasy Chocolate Bitters, Egg White

viceroyalty $13 / El Jimador Reposado Tequila, Nuestra Soledad Santiago Matatlan Mezcal, Lime Juice, Heather “Gruit” Cordial, Grapefruit & Hops Bitters, Red Racer ISA

THE NASH OFF CUT BAR

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MODEL MILK the fields are burning $12 / Mount Gay Eclipse Dark Rum, Ginja Cherry Liquor, Bitter Truth Pimento Dram, Smoked Tea Rich Simple Syrup (Lapsang Souchong), Fresh Lemon Juice, Peychaudâ&#x20AC;&#x2122;s, Lemongrass Ash

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winter punch $13 / Rye Whiskey, Amaro Punico, Fig Jam, Tobacco, Chocolate Cheerios Milk

owlâ&#x20AC;&#x2122;s blood $13 / Reposado Tequila, Pear Liqueur, Blackberry, Champagne Vinegar, Cardamom Bitters, Lemon

BOURBON ROOM

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BARCELONA TAVERN kiwi and cucumber gin and tonic $9 ($12 with Fever Tree Tonic) / Hendrickâ&#x20AC;&#x2122;s Gin, Kiwi, Cucumber, Fever Tree Tonic (or Regular Tonic Water)

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CORBEAUX

cocchi americano vesper $13 / Tito’s Handmade Vodka, Hendrick’s Gin, Cocchi Americano Aperitivo

“wodka” caesar $12 / Wodka Vodka, Demerara Syrup, Roasted Tomato Puree, Sambal Oelek, Pork Belly, Lime, Celery

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MILK TIGER LOUNGE the french traveller $13.25 / Pere Magloire Calvados, Green Chartreuse, Creme de Casis, Champagne Float, Lemon Zest

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CLEAVER slap your mama $14 / Johnnie Walker Red Label, Domaine De Canton Ginger Liqueur, Pineapple Simple Syrup, Ginger Beer, Pineapple-Infused Thai Chili Pepper Ice Cube

double barrelled smoked old fashioned (off the menu) $17 / Bourbon, Brown Sugar, Angostura Bitters, Hickory Woodchip and Bourbon Honey Oak Smoked, Brandied Cherry, Expressed Orange Peel, Mixed Nuts, Seeds

>7,; D:@= 8,8, 5:39940 B,760= ;490,;;70 ?3,4 >;4.0 4.0

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UNAPOLOGETICaLLY BOLD COCKTaILS

Now SErvIng GIustI " AVE SW www.cleavercalgary.com/book 83

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BLACK BETTY apricot sidecar $12 / Cognac, Cointreau, Fresh Lemon Juice, Bitters, Apricot Jam

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CHARCUT church clothes flip $13 / St. George Gin, Cynar Vermouth, Campari, Whole Egg, Orange Bitters, Simple Syrup

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BAR C cherry bourbon $15 / Marinated Cherries, House-Made Orange Tea Syrup, Lemon Juice, Buffalo Trace Bourbon, Egg White, Angostura Bitters

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classic pisco sour $12 / El Gobernador Pisco, Sugar, Lime Juice, Egg White, Angostura Bitters

pisco & grapefruit sour $12 / El Gobernador Pisco, Triple Sec, Agave Syrup, Grapefruit Juice, Lime Juice, Egg White, Cinnamon Dust

OX AND ANGELA 87

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RAW BAR cannâ&#x20AC;&#x2122;d heat $10 / Milagro Blanco Tequila, Calvados Boulard, Jalapeno Coriander Syrup, Lime Juice, Cloudy Apple Juice, Apple

EVERY FRIDAY ENJOY $0.99 OYSTERS $4.99 PROSECCO AND $4.99 PINTS 4PM TO 8PM

rawbaryyc.ca

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CALGARY’S OYSTER CRAZE WORDS BY VERONICA POCZA // PHOTOS BY BRITTANY BACK

We live in Calgary, Alberta. The impressive development of our culinary scene may be a growing topic, but we are still known across the world – and on bumper stickers – for “loving Alberta beef.” In the process of exploring beyond this stereotype, our city is in the midst of an obsession with oysters – they are practically the new fish taco. Customers have come to expect these shellfish as an option on any appetizer menu, regardless of a venue’s set cuisine style. Oysters have become a staple item in a city without a waterfront in sight. In true nature, likened to any other industry in Calgary, the impressive and growing oyster scene has developed as a result of hard work and dedication. Thanks to a few devoted individuals, the entire city is reaping the rewards with fun “Buck-a-Shuck” nights, and fresh, high quality seafood supplied to local restaurants and bars. But, why the demand? What calls for a venue to have oysters as a menu option? Bryan Falwell, owner of Billingsgate Fish Market, weighs in on the appeal. “Eating oysters is more of an adventure than a delicacy – it should be treated and enjoyed as an experience. It’s fun and interesting, especially in Calgary—because it’s definitely not something everybody grew up eating,” he says.

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NEW TO MOST As the president and acting CEO of a fish market that has been supplying Calgary with product for over 100 years, Falwell has noticed the growth of interest in oysters – as Billingsgate has “definitely doubled, maybe even tripled oyster sales in the past year.”

Executive chef of Calgary’s Catch and The Oyster Bar, Dan Norcott, suggests “going small” if it’s your first time.

The trend is noticeable, as oyster consumption can prove as a personalized mission in order to find a favourite type.

Suggesting you eat your oysters “like you would take a shot,” with a chew or two thrown in the mix, Norcott insists on the importance of truly tasting the oyster.

“Some of the bigger ones can be a mouthful, and if you aren’t familiar with the taste it can be overwhelming,” he says.

“I learn of a new brand of oyster almost every single day, there are tons to choose from,” he says.

“For newcomers, it is important to eat oysters raw to get a sense of what you’re actually eating. You really want to taste the oyster and understand what it is before you branch out to find which specific type you like.”

“I even have little kids coming in here with their parents, requesting certain types. It’s clear that families are starting to make a point to go out and try a variety before they find their favourites. That’s the fun in it.”

Running a seafood restaurant that shucks 10 to 15 thousand oysters each month, Norcott notes some of the most popular choices for first-timers and oyster lovers alike.

A variety of options is great, but can be overwhelming for newcomers. A basic starting point to begin is the decision between eating east coast or west coast oysters. Falwell suggests beginners go with the east coast oysters to start off, as the west coast oysters are typically stronger in flavour.

From the west coast, Norcott highlights the Kumamoto oysters for their ideal size, as they are small, with a light portion of meat in deep cups – easy for slurping. He also recommends Kusshi oysters for beginners, as they are also small in size and distinct in their crisp, pleasant melon taste.

Although east coast oysters are the “typical” choice for firsttimers, there are plenty of suitable west coast oysters that can eliminate any hesitation in trying an oyster –and it’s key to look at size.

As your palate develops over time, it can be easier to differentiate origin and brands of oysters, but there are a few characteristics to help you identify which of the coasts you’re consuming.

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WEST COAST West coast oysters have a stronger odour and mineral flavour. There are also distinctive finishes in taste, such as melon and cucumber.

THE EAST AND WEST COAST BATTLE This isn’t like the other battles we’ve seen – no dissing in rap songs, or gang shootings that will shake pop culture for decades (rest in peace Biggie Smalls and Tupac Shakur…) – but it’s more of a personal journey to decide which tastes you’re drawn to the most.

“Generally, the east coast oysters are more translucent and the mantle [lining on the outside] is also lighter, as it is usually black in a west coast oyster. The body of the east coast will be greyish and translucent, while the meat in the west coast oyster will be whiter and creamier.”

With more than one oyster expert comparing the shellfish to wine, much like red and white – the two, although both are oysters, are completely different in both appearance and flavour.

He also adds that the external appearance of the shell of the oyster can identify the coast, as the east coast shells are smoother and stronger, while the west coast shells are rougher and lighter.

In appearance, Falwell describes the easy tells.

If you choose to let your taste buds decide – there are a few hints to look for.

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EAST COAST The traditionally more popular east coast oysters are described as more “sweet and salty” in their taste.

play into the resulting flavours of an oyster as being the currents in the water along with the nutrients from the ocean, as the oyster itself acts as a natural filter.

Rodney Clark, founder of Rodney’s Oyster House – an established oyster and seafood restaurant dominating the Vancouver and Toronto markets, and now new to Calgary – weighs in during at interview with It’s Date Night on a few key flavour notes one will hit when eating these oysters.

The taste is a result of something pure, natural and beautiful. Although plenty of venues offer delicious and inventive mignonettes, there is nothing like a raw, fresh oyster, and Clark agrees this is the best way to enjoy this natural small plate – as is.

“West coast oysters have a stronger odour and mineral flavour. There are also distinctive finishes in taste, such as melon and cucumber,” he says.

“We don’t do nothin’, it’s all Mother Nature’s job. That’s the beauty in oysters.”

The traditionally more popular east coast oysters are described as more “sweet and salty” in their taste. Clark explains the factors that 93

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THE EXPERIENCE The oyster was brought to us by Mother Nature and is bringing us closer with each slurp and shuck. With the growing popularity of weekly “Buck-a-Shuck” nights at venues across the city, and large lively groups engaging in these events, it’s no coincidence that customers are sticking around for more than one drink when oysters are around. Eric Giesbrecht, owner/operator of Meta4Foods – a wholesale specialty foods company specializing in premium farm-direct Canadian shellfish – is a chef-by-trade and board member of Slow Food Calgary. As a four time Calgary oyster shucking champion, Giesbrecht is passionate about the unique and fun experience oysters can bring to any gathering. “There is almost always somebody who has never tried an oyster before – it’s kind of like being a virgin, you don’t really know what it’s like until you try it,” he laughs. “A group will gather and all of this anticipation builds – then there’s a step into the threshold of having had one, and you either loved it or you hated it.” It’s no secret that those who love oysters really love them – and those who don’t will stay far away. “The polarity is what attracted me to the oyster culture from the beginning,” Giesbrecht adds, “along with noticing just how much fun people have across the bar.” Giesbrecht has worked to spread and develop oyster culture in Calgary, offering catering and raw bar services under the banner of OysterTribe. Crowds gather and the oyster station has proven itself an unmatched “ice breaker” at gatherings. “It’s great to have an oyster station at a wedding, or a corporate party, because as soon as people start putting the shell to their lips, it changes the way people perceive each other, it almost brings it down to the feeling of having beer and chicken wings,” he says. Commonly associated with the likes of caviar and champagne, oysters historically are the “food of the people.” Giesbrecht explains the transition. “It used to be the most commonly consumed food, as it was readily available to everyone. Oysters eventually took a turn, almost like lobster did, to be seen as a bit more high class,” he says. “This is probably because oysters require special preparation and skill to actually serve the dish. Now, we’re bringing it back down from dining rooms to be a food enjoyed by large, lively groups – which is awesome!”

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WHAT’S NEXT? In a city with a growing culinary scene, it seems our affair with oysters is just beginning. With a continued expansion of “Buck-a-Shuck” nights offered across the city, the opening of new, high quality seafood restaurants and growing sales on the storefront, the oyster industry is working to keep up. With a number of experts playing different roles across the city, Calgary shows a strong foundation in the understanding and appreciation of quality product. “When I was working for Michael Noble at Catch, he pioneered direct sourcing seafood – I learned that the best way to get the top product is to create personal relationships with these oyster farmers. Now that Calgary has experienced the non commodity oyster directly from the farmers, people can start to tell the difference and quality has gone up exponentially,” adds Giesbrecht. With growing options, and trusted existing suppliers – Giesbrecht predicts that the next step for the oyster industry is to get people shucking at home. “You have the ability to take home a heavy wet rock with a piece of meat in it, understand that its life ends right in front of you by your own hand, you eat it, you smile, then you do the oyster dance,” he laughs. “Have your own experience, stab your hand, see the blood, have a laugh. It’s a great party trick.”

TUESDAY $1 Oysters BUCK-A-SHUCK 4pm to Late

Bar-c.ca / 403.984.3667 / 340 17th Ave SW / Tuesday to Sunday

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OYSTERS & CHAMPAGNE words by Erin Rosar, Willow Park Wine & Spirits

Whether your love affair with oysters has a long history, or is just starting out, you will undoubtedly want to compliment your experience with a sparkling wine. WHITE SPARKLING WINES FOR THE WIN Cava, Spain – Cava is made traditionally, using grape varieties that are indigenous to the country. This method of production will guarantee tiny and elegant bubbles with every sip. Cava wines are generally crisp, fresh, with a hint of lemon and a touch of saltiness – perfect for more delicate, briny or herbaceous flavoured oysters. Cava’s fresh palate will also pair nicely with a variety of sauces, whether it is just a squeeze of lemon juice, a classic mignonette sauce, or a dash of Tabasco for those that like them hot. Prosecco, Italy – From the hills of Venice, this is a wonderful choice for most styles of oysters. Its soft floral and chalky notes combine magically with hints of lemon and honeydew, making it a delicious choice with oysters that are sweeter with stronger mineral notes. Prosecco, like Cava, won’t shy away from the classical styles of sauces that are served with oysters, so go ahead and sprinkle your oyster on the half-shell with your favourite accompaniment. Champagne, France – In the wine world, oysters and champagne is one of the most classic pairings. This is definitely a match made in heaven for your palate. However, it’s important to note that not all champagnes will pair well with every style of oyster. Blanc de Blanc Champagnes are the lightest and most elegant styles. Their tiny bubbles and soft delicate flavours work in perfect harmony with more delicate and softly salty or briny oysters. Blanc de Noir Champagnes are fuller in texture and body. These can work deliciously with richer, bolder and more vegetable-flavoured oysters. Full-bodied/Oaked Champagnes pair perfectly with creamy, meaty and rich styles of oysters. The buttery texture of both the oyster and the champagne compliment each other perfectly.

A FEW WORDS TO THE WISE

Although beautiful in the glass, a rosé bubble may bring out undesired metallic flavors in your oysters. The tannins in the wine create a reaction with the natural iodine in the oyster. Full-bodied styles of sparkling wines can overpower some of the more delicate oysters – so always try to pick a weight of bubble that is in line with the weight of the oyster you are enjoying. Combining big, rich and buttery bubbles with salty and briny oysters isn’t always the best idea. Match buttery and creamy wines with oysters of the same texture for a delicious and unforgettable experience. With these quick tips, we hope we can make your decision in the liquor store as quick and easy as it is to slurp your oysters!

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d at i n g the girlfriend zone PAGE 100 three’s a crowd PAGE 103

bachelors and bachelorettes Calgary’s top catches - why they are single is a mystery to us.

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THE GIRLFRIEND ZONE “We are all mortal until the first kiss and the second glass of wine.” - Eduardo Galeano Kissing is underrated. It’s also a pretty powerful skill. A bad kiss can do a lot of damage, but so can a good kiss, depending on how you look at it.

WORDS BY KATHERINE TETZ PHOTO BY SHELBY STEWART

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few first kisses ago I learned something. No matter how much you think you’ve got it together, or how ice cold your soul has become, you are not immune to the power of a great kiss. Call it a skill, call it chemistry, maybe it’s that damn elusive “spark” – but it will get you.

Here’s what we came up with.

A little while ago I met someone new. First kiss and that was it—I was screwed.

Hands. Only for the most chivalrous of men that can make 18th century courtship look cool. I haven’t met any. Hand kiss on the first date – kind of creepy. Once she’s in love with you—still only sometimes sexy. However, the opening of car doors is the one chivalrous thing I think should never die.

I hadn’t had that happen in awhile. That instant “inthe-palm-of-his-hands” feeling. It’s a very dangerous place to be, especially if it’s with someone who’s kind of a jerk. Then one evening, as if I wasn’t already smitten enough, he did something totally inappropriate. He kissed me on the FOREHEAD. Guys, a lesson in kissing—you can kiss a girl anywhere else. But the forehead is sacred. That’s the girlfriend zone. Unless you’re planning on sticking with us for an extended period of time, in my opinion, the forehead kiss is just a manipulative move. Don’t pretend you don’t know what it does to us. I came home that night slightly distraught.

Sure, ears will usually fast track you to the bedroom, but if you try and pull this move too quickly we’re not going to like it. (Unless, of course, that’s all we want you for.)

My girlfriends and I have mixed reviews about nipples, and subsequently how gentle or rough they should be handled. It’s a mixed opinion, so tread carefully. Feet. That’s just weird. Inner thigh. You better keep going. Way overlooked but nearly as powerful as the forehead is the shoulder. (Right? You just imagined it and smiled a little on the inside.) Later, when we had confirmation that this particular guy was indeed an asshole, we went 16-year-old-girl on the situation. We made a list of all the reasons why he was a jerk.

“What happened?” asked my best friend. “He kissed me on the forehead.” GASP

“Who did he think he was? Kissing you on the forehead after saying he wasn’t looking for a serious relationship. Unbelievable.”

“Not the forehead.” Then, my genius of a roommate decided to draw a diagram of the female body, a map if you will, of all the places one can kiss a girl and what each place means. It may be drawn in blue ink and hot pink highlighter – but it will blow anything Cosmo tells you out of the water.

So take your pick—we love kissing. On sidewalks, couches, dance floors, elevators, in cars, you name it. Nothing beats a good kisser. But stay away from the forehead, or deal with the consequences.

Katherine is the blogger behind fridaynightchronicles.com. She won’t ever claim to be a relationship expert, and she’s “definitely not here to give advice,” but she loves telling stories.

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THREE S A CROWD ’ Can you date multiple people at once? There are a lot of good things that come in threes. Harry Potter, Hermione Granger and Ron Weasley, BLTs, or being “three sheets to the wind” on a Friday night. There’s even a Latin phrase, “omne trium perfectum” – translating into “everything that comes in threes is perfect.”

words by Katherine Tetz

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AN EXPERIMENT.

My roommate is now seeing someone exclusively who is pretty much everything she wants. She’s really happy, and he’s not “too nice.”

“Three?” The good girl in me disapproved. Also, ain’t nobody got time for that.

WHY THIS MIGHT WORK.

A little while ago a friend said to me, “You should try dating three guys at once.”

“You’re not sleeping with three guys, just casually dating them,” she clarified. “And how long am I supposed to continue seeing three?” “Until one of them declares his undying love for you, obviously.”

STORY TIME.

After a couple weeks of attempting this, my roommate came home from one of her dates and tried to wake me up. I didn’t wake up—probably because I was exhausted from my own string of dates that week—but I did recall panic in her voice and sensing a lot of negative energy.

The trouble with focusing on one, especially if you fall for them quite quickly, is that it’s easy to get ahead of yourself. You’re cool and collected until Cupid’s arrow strikes. Suddenly your inner peace is in the hands of one person who is texting you back. You turn into a social media stalker. And nobody likes obsessive social media stalkers. This kind of tunnel vision can lead to trouble because you stop thinking rationally and start ignoring red flags. I literally had a guy tell me that he had no interest in any of the things on my bucket list and didn’t see the point in spending money on travel or experiences—he’d rather buy nice things, like his new $800 coffee table. To each his own, but I prefer experiences. I ignored this big red flag because I thought I was falling in love with him. This is an example of tunnel vision to the MAX.

In the morning, I found out why. She had been at a movie with bachelor number one who we had nicknamed “nice Matt” because there was literally no other adjective to describe him. He was just so, nice. She had a tiny anxiety attack before the date, probably a sign that one, she didn’t really like him, and two, something bad was about to happen. They sat down in their seats and “nice Matt” put his arm around her. Then, to her horror, bachelor number two sat down in the seat two rows in front of her. She got up to head to the washroom, needing a moment alone. As she stepped into the crowded hallway the first person she laid eyes on was bachelor number three. I’m not kidding. This is a true story. Bachelor number three had been around for a bit. He had pulled the “I-Don’t-Want-A-Relationship” card a while back but she kept him around for his skills (and I don’t mean cooking). He smiled his cocky grin and she briefly thought about running away with him. But she couldn’t do that to “nice Matt.” “Calgary is too small for this,” she vented to me. “I’m exhausted, I give up.” But, like so many things in life, the moment when you want to give up is the moment you have a breakthrough. Spin instructors yell this at me all the time.

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Debra Macleod, Calgary based relationship expert, agrees with this “Date Three Theory.” She points out that whether it’s in a career or a relationship, when we have options and choices, we’re more confident and we “don’t put up with crap.” According to Macleod, it’s all about getting your power back in a world where dating has taken a turn for the worse. Remember to not put all your eggs in one basket too quickly. By having three potential suitors on the go, my aforementioned tunnel vision was eliminated. Yes, my roommate and I were tired, but not once did we feel insecure about whether or not one of these guys was into us. We were too busy and preoccupied for that nonsense. I had some of the best dates during those few weeks. All those serious thoughts, like, “Does he like me? Where is this going?” fell away, and I actually had the mental space to just be myself and have a great time. Dating became fun again. Not to mention I probably gave off that mysterious “unavailable vibe” that makes men magically flock in your direction.

WHY THIS MIGHT NOT WORK. There was a down side.

Dating three was bad for my health and productivity. I was missing spin class in favour of pints and bottles of wine. I spent my Saturday mornings on brunch dates instead of cleaning my condo. The hangover from my Friday night date was sabotaging my Saturday morning coffee date because I couldn’t remember which conversation I had had with which guy. The real fear was in thinking what would happen when I met someone I actually liked. Dating multiple people, no matter how casual, went against everything I had ever done. Enter the guilt. “If you do meet a really decent guy in this process, he could get the wrong idea and think you’re not serious about finding someone,” says Macleod. Although, when it comes down to it, dating is a screening process and if you’ve only gone on two dates with someone, there is nothing to feel guilty about. “You owe people honesty – that’s it,” she says. Her rule of thumb is that if you meet someone you really like, don’t let things go longer than three dates with the rest of them. Put things on hold to see where things go with the one you’re really into. See, another good rule of three! So yes, it was exhausting and I was really unproductive for a couple of weeks (missing spin and drinking on work nights…) but I have to admit that for the first time in a long time, dating felt fun again. Attitude is everything. We hear that everywhere now, and there’s a lot of truth to it. In my experience, shifting something in your love life that could lead to a better mindset is worth trying.

Tell us, have you ever tried the rule of three? When it comes to dating, do you think three’s a crowd or can more really be more? @brandedyyc #threesacrowd

She Said

HE SAID

“

Planning. Designing. Coordinating.

from gendrtalk.com

I know I can be a little socially awkward at times – and I tend to have a hard time reading signals. It’s getting even harder with social media. I went on a first date with this girl – then, on Facebook, she liked my posts and commented on a few photos. I thought she really liked me, so I asked her out again, but she said she’s too busy. But, she continues to be a little flirty with me on social media. Lately, it seems like I can’t get past the first date! What am I doing wrong? - Male, 29, single Dude, that chick is stringing you along and she will never go out with you! I’m all about social media etiquette, you shouldn’t be fighting or being inappropriate online – but, it is also really easy to lead people on. She may be engaging with you on Facebook because it’s the nice thing to do, or… Yes… or, two years from now when she’s drunk and lonely, she reaches for a pity hookup, but she still won’t date you. If she wanted to go out on a date with you, she would clear her schedule and say yes, it’s that simple. You need to get out and date all kinds of women! Don’t be a douche though, and screw women left and right. Get to know them, date them and figure out which personality types you really click with. You need to change it up. Always date a blonde? Ask out a brunette or a red head! Always date outgoing women? Ask out the shy one. Always go for coffee on a first date? Go for lunch! Whatever you do, break your pattern, and maybe even break some of your own dating ‘rules’ or ‘ruts’! Date women you wouldn’t normally date, both ones you think are above and below your league – even if you’re just doing it out of curiosity. There are plenty of different types of women out there. Right now, it seems like you’re choosing the same type over and over again. Want a different result? Then change your approach. You just never know which one will turn into an amazing connection.

”

w w w. r e f l e c t i o n s w e d d i n g s . c a

Engagement words by Mandy Balak When you know, you know. Right? Maybe. You are drunk in love and the next step is a very expensive accessory on that coveted ring finger. Stop obsessing about the little blue box with invitations to match, and make sure you can stand each other – for better or for worse. Here is a list of things every couple should think about before saying “I do.”

Cut the bull. First things first. Is it really l-o-v-e or is it just your emotional clock ticking? Just because your Facebook feed is blowing up with your friends’ engagements doesn’t mean you are ready. That “deadline” you made when you were 15 years old didn’t take real life into account – there is no “perfect time.”

The Do Good

fair. You are going to disagree. It 7. Fight happens. And it’s totally healthy. But make

sure you use conflict productively. Respect each other’s opinions and remember there are always three sides to the story. There’s your side, their side and what really happened.

you see is what you get. Don’t How much milk can be left 2. Tolerance. 8. What think your partner will change after you in the carton in order for it to be returned

walk down the aisle. Their worst qualities today will likely evolve. Being a great partner means elevating their best traits and accepting their worst ones.

to the fridge? How high do you stack the recycling before somebody snaps? Knowing these little boundaries will ensure you aren’t pushing each other.

past is the past. It is how you got are marrying their family too. 3. You 9. The to who you are today – the dirty details can For better or worse, remember? No family stay behind you. Accept it and move on.

is perfect – so don’t let his or her crazy one be a deal breaker. But make sure you have similar expectations regarding how often you’ll be spending time with the in-laws.

to be alone. Too often, we get How to talk to each other. No 4. How wrapped up in our partner’s goals and 10. texting, no emails, no phones. We’re we forget our own. Create a roadmap that focuses on what is important to you. Be sure you will compliment each other and support each other in your separate goals.

talking real face-to-face conversation. Failing to communicate is the number one killer of marriages. Learn to speak up and learn to listen (like really listen).

jobs vs. pink jobs. It’s an 5. Blue accountability of who’s doing what “dirty 11. work,” and it doesn’t have to fit typical gender roles. Maybe your guy is the amazing cook and the best you can do is mac and cheese. Or perhaps your girl is a star when it comes to replacing light bulbs and assembling furniture. Just make sure to have the conversation of how you’ll each contribute before it becomes a breeding ground for resentment. Not just if you’ll have them, but how 6. Kids. will you parent them?

12.

Date DINNER WITH A SIDE OF SATISFACTION

The little details. How they take their coffee. Crunchy or smooth peanut butter. Beer or bourbon. It’s the little things, after all. The difference between a wedding and a marriage. It’s one day vs. a lifetime. If you just want to throw a party –there are plenty of things to celebrate if you aren’t really ready.

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Bachelors & Bachelorettes

2015

photos by Krystal Boyd styling by 27 Boutique / Espy

Attractive, successful and did we mention single? We’ve rounded up six of Calgary’s most eligible guys and gals. These YYC bachelors and bachelorettes are busy building their

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Klara Lavoie

25 // Clinical Research Coordinator, Alberta Health Services & Spin Instructor, One Cycle // @klaralavoie

were

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Grady Topak 27 // Co-Owner, YYC Cycle // @_grady13

were

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Katie Tetz

27 // Blogger/Freelance Writer // @k_atie87

were

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Phil Brian

31 // Brewery Operations Manager, Last Best Brewing & Distilling // @lastbestbrew

were

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Jenna Kahle

30 // Owner, Revive Therapeutics // @jennakahle

Tell Calgary

were

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Malcolm Bukenberger 38 // Entrepreneur, Business Owner, CEO // @malcolm_evan

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HIM If you want to make a good first impression on your date – it’s all about the little details! Be comfortable yet stylish in selvedge denim and a modern checkered dress shirt. Layer your look with a sport coat in a surprising colour, like green. Start some conversation by adding a pocket square. It’s an easy way to show some personality! Billy Reid shirt $220, Ted Baker sport coat $645, Nordstrom pink pocket square $24, Naked and Famous indigo selvedge denim $135, Lacoste Sherbrooke shoe $200.

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presented by NORDSTROM shot on location at The Nash Off Cut Bar

HER Black may be your go-to for date night, but navy is an on-trend alternative that will subtly stand out without taking you too far out of your comfort zone. Keep it simple in sleek leather leggings and a sleeveless top. Pull the look together with a boyfriend-style blazer. Accessorize by rolling up your sleeves to show off stacked bracelets. Finally, make a statement with your shoes and opt for a high heeled bootie with a touch of print. Haute Hipper top $325, Mural blazer $82, Helmut Lang pant $920, Dolce Vita bootie $324.95, Nordstrom bracelet $78, Alainn bracelet $88.

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we look good online too. brandedyyc.com

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styling spring trends from Styleista PAGE 131 from parkas to pomp PAGE 134

Miss behave Shot on location in La Jolla, California by Jessica Pechet.

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Brice Peressini is the man behind the beard. When heâ&#x20AC;&#x2122;s not busy combing his majestic locks he can be found behind the bar at Corbeaux Bakehouse, or exhibiting a selection of his favourite photos from his years of travel. Follow his latest @tradingvoyageur!

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Beards are in. You’ve seen them everywhere. The grocery store. The office. The bar. The artisanal axe shop. Like I said, everywhere. But here’s a little tip – don’t grow a beard. Why would you want a beard? Who do you think you are? A Viking? A lumberjack? A Neanderthal? A true man doesn’t need a hive of hair growing from his face to be manly. No. A true man is hairless. A true man takes the daily ritual of putting finely tuned sharp steel to one of the most delicate parts of his body in order to keep his youthful, hairless appearance. A true man’s face is as hairless as the day he was born. Why would you leave hair on your face?

If you still are stubborn enough to think that your face’s ugly Christmas sweater is doing you justice, then please follow the below tips from a seasoned face fur veteran. TRIM YOUR BEARD. No one likes a Grizzly Adams. Line up your cheekbone, and clean your neck. Your chest hair should not form dreadlocks with your beard. That’s gross. Even for someone wearing a beard.

SHAMPOO AND CONDITION. If you’re going to wear it, it should at least be shiny. Shiny like a star. Or, like the hair on top of your head. You choose the appropriate comparison.

COMB YOUR BEARD. Scraggly hair is gross. No girl has ever caught her hair in a beard and thought, “Awesome! I might as well sleep with him since I can’t dislodge my hand.” Hasn’t happened. Ever.

NEVER CUT IT INTO A “NEARD”. A nearded man (a beard that is solely placed on one’s neck) has never been laid. Ever. They’re all virgins and that’s not why you’re growing a beard, is it?

FORM YOUR OWN STYLE. A ZZ Top beard isn’t going to work for most of the male population, and even less of the female population. A close crop five-day shadow, however, can work for many men. Think Matthew McConaughey in every second rom-com.

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Since you’ve obviously disregarded my suggestion to shave daily, please use these tips to cause the least harm to society as possible. Happy Bearding (I guess).

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STYLE STYLE HACKS HACKS FOR HIM & HER:

things your mama didn’t teach you

baby powder

CURE OIL STAINS

DRY YOUR DELICATES

STRETCH OUT TIGHT SHOES

Grease stains are the worst—and they tend to happen more often than not. Baby powder works as a mini sponge soaking up the oil and cleansing the fibers. Let it sit for 20-30 minutes then wash the item on a normal cycle. Grease lightning, baby!

Not a big salad eater? Toss in your delicates, and use your salad spinner as a clothing dryer instead. The movement will help ring out the excess water, without the harmful effects of the real dryer. Who says your kitchen is just for cooking?

Place a plastic bag of water in the toe of each shoe and leave overnight in the freezer. The expansion of the frozen ice will help stretch the shoe, making it far more comfortable for the next wear. No shrinkage here, people!

RESTORE TARNISHED SILVER

A REAL STEAMY SHOWER

REMOVE PEN MARKS

Keep your jewels looking lux with a little baking soda. Simply immerse your silver jewelry in a mixture of ¼ cup baking soda and two to three tablespoons of water. Apply with a damp sponge, rinse, dry and enjoy that new shine.

No time to iron? Well, let’s hope you make time for hygiene! Hang your clothes in the bathroom while you shower. The steam will automatically remove those pesky creases.

An exploded pen on fine leather is a real first world problem. Rub hand sanitizer on the affected area and let it sit. The stain will disappear after a few hours. You’re now germ free and stain free… we like the sounds of that.

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STYLEISTA TREND REPORT S/S 15

J. Crew Top $64, J Brand Cargo Pants $195, Top Shop Pumps $140

BATTLEDRESS FESTIVAL REVIVAL Lucky Brand Dress $45, Michael Kors Runway Clogs $595, Elizabeth & James Vest $990

Designers take inspiration from festivals such as Woodstock and Coachella. Tie-dyes, flowing silks and paisley prints have filled the runways. Throw a peace sign up and jump on this bandwagon! Gucci pairs a mini boho dress with a cropped fur vest â&#x20AC;&#x201C; add some tights and this is a great way to wear this trend during the final months of winter.

The Battledress originates from a specific military uniform worn from 1930 to 1960. Designers have adopted the utilitarian elements in new ways by balancing feminine with masculine. Rodarte fuses enlarged silhouettes with military details, such as cargo pockets and epaulettes with mesh and lace.

How to wear: Let loose with this trend, too much pattern and print is never enough. Tone it down by trying a peasant top paired with cut oďŹ&#x20AC;s and some western booties.

How to wear: Take the lead from the runways and mix up masculine and feminine. Try pairing a cargo pant with a lace top and finishing with a fierce shoe.

Where to buy: APT 22, Free People, The Bay, CoutuKitsch

Where to buy: Top Shop, J. Crew, Things Military Ltd., Nordstrom

Phaedra Godchild (L) and Brenna Hardy (R) are fashion stylists, wardrobe consultants and personal shoppers who work both nationally and internationally for publications, clients and corporations. Based out of Calgary, they are regularly seen on Breakfast Television and Global TV. Their publication work is published in ELLE Magazine, The Calgary Herald and now BRANDED. Keep up with their latest at styleista.ca, @phaedragodchild and @styleista_ca!

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LIGHT LEATHER EASY ON Rick Owens Dress $975, Rebecca Minkoff Bag $430, Monika Chaing Sandals $610

These pieces are easy to slip on, and easy on the eyes. This season we get comfy in caftans, tunics, linen, neutrals and soft pastels. Zero + Maria Cornejo take simple, asymmetrical cuts, paired with a simple pant to create an outfit that is wearable from day to night.

Ganni Leather Short $247, James Perse Top $270, Alexander Wang Booties $870

How to wear: Look for exaggerated silhouettes, asymmetrical cuts, and neutral tones. Wear monochromatic head to toe, or add pops of neon and saturated colours to mix it up. Where to buy: JNBY, Eileen Fisher, OSKA Although the temperatures are rising, donâ&#x20AC;&#x2122;t ditch your leather just yet. Continue to wear your leather jackets and leather leggings throughout spring and summer! Versace shows a cute, cutout leather mini dress that is so versatile it can be worn as is, with nylons or even over a super skinny jean. How to wear: There are so many options for springtime leather looks. Three of our must-have items are the leather short, skirt and t-shirt. Pair with denim, cotton or linen. Where to buy: Malika Couture, Marciano, Holt Renfrew

Denim trends are all over the place this season, so we have outlined the top five: Simple and clean, patchwork, long skirts, overly distressed and cropped/wide. Anthony Vaccarello masters a mini skirt plus matching jacket with clean architectural lines and an asymmetrical cut.

DENIM DENIM DENIM

How to wear: Denim may seem overdone, but we are always looking to wear this old classic in new ways! Try the patchwork boyfriend jean with a cropped floral jacket or pair a long denim skirt with a racer back silk tank. Marc by Marc Jacobs Jeans $515, Marni Jacket $1580, Nicholas Kirkwood Sandals $1065

Where to buy: Aritzia, Espy, Purr

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SHOP

Wanna hang?

STYLE REPEAT

w w w . f i t re p u b lic.ca 989 M c P h e rso n Road N E, Calga r y, A B 4 03 -991- 6 4 6 8

www.styleista.ca styleista

styleista_ca phaedragodchild

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presents

FROM PARKAS TO POMP The time between seasons can be the most challenging in choosing what to wear. It’s the ultimate spring struggle to balance warmth, style, and comfort in your attire. The following categories will require the most attention this spring to ensure your men’s style game is on point.

THE ATTITUDE

THE HAIRCUT

Spring is the time of year for drastic improvements in weather, but it’s also an emotional transition that should be reflected in a man’s attitude as well as his dress. This is the perfect time to reflect on your personal style regimen and adopt a new approach. It’s time to try new things and catch up to the rest of the quickly evolving menswear community in Calgary. Don’t second-guess yourself and fall back into a style rut. Push the boundaries. Go shopping and buy some new pieces. Not only will they be fun to wear, but they will breathe new life into the older elements of your wardrobe.

Those cold winter winds forced us to grow our hair out to protect the scalp and, hey, that’s just fine. But guess what? We’re tired of toque hair. Those whistling winds have turned into warm Chinook winds, making it time for a trim or trying out a whole new look. Just make sure it’s a nice, clean, modern cut, and try to maintain it every four to six weeks to stay fresh. If you work downtown, go see our friends at Best of Seven Barbers on 5th Ave. SW for a fresh cut over your lunch break.

THE HOODIE Finally! We no longer need to wear that bulky coat every single day. While this is a reason to celebrate, we still need a little something to keep us warm. It’s time to invest in a nice hoodie. We aren’t talking about your old college hoodie that is two sizes too big with a big “U of Whatever” on the front. We’re talking about a slim, form-fitting one that can compliment any pair of pants in your closet. John Elliot + Co call this the “Hooded Villain.” It is perfection.

THE WALLET We’re going to go out on a limb and guess your wallet could use some springcleaning. This season, it’s all about minimalism. Let’s get rid of those loyalty cards you never use, keep a few of those maxed out credit cards at home, and swap the dual fold wallet out for a simple cardholder. Consider this your wallet’s version of a good spring-cleaning. Go with something like this cardholder, from Jack Spade.

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THE SPRING JACKET Let’s be realistic - spring time isn’t all sunshine and blue skies in YYC. If there’s one thing for certain it’s this – every spring there will be rain. Ideally we would stay indoors every time it rains, but this isn’t feasible. A crisp, bright coloured spring jacket is the best way to fight back against the elements. Whether it’s a full-on Mackintosh or a field jacket, you can feel confident walking out in the rain knowing that not only will you stay dry but you’ll look good while doing it. Also, don’t be afraid to employ a handsome umbrella. This little number is the result of an M. Nii and Gap collaboration.

THE FOOTWEAR Let’s do an exercise. On the first nice day of spring, we want you to scour the streets of YYC in search of every flip-flop oﬀender who believes it’s acceptable to expose their bare feet before we even hit the double-digit temperatures. If all you own is boots for winter and thongs for summer, it’s time to invest in some transitional footwear. You wouldn’t go from a winter coat to a man-tank overnight, would you? So treat your feet with the same respect you give the rest of your body. We suggest a pair of Clarks desert boots, or, if you’re feeling particularly trendy, Hunter boots. These Jack and Jones desert boots are aﬀordable and will take care of your feet.

THE COLOUR It’s time to bring those colours out of hibernation. There aren’t many days when you roll out of bed, see the ground covered in snow, and decide to wear bright colours. The cold and gross weather can kill our colourful imaginations but now, spring is here. Dust oﬀ those powder blue chinos you’ve kept stashed away in your closet. Reach for your camouflage button up. Why not grab your yellow down vest, throw it on and head outside. It’s warming up out there and colour is encouraged this time of year. These Club Monaco chinos come in a wide variety of colours and are perfect for spring.

Are you ready? So are we. Gentlemen of Calgary, let’s turn a new leaf and put our best foot forward.

Graeme and Curtis Drummond are the founders of We, the Timeless (wethetimeless.com, @wethetimeless): A collaborative men’s lifestyle blog committed to connecting with the local men’s style community. The pair contributes to the Details Social Network, GQ Insider Network, and now their favourite local magazine, BRANDED. photos by Vanessa Petays & Brooklyn Hamper

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(shot on lo cation in La Jolla, Califor nia) photographer: JESSICA PECHET editor: KIM NOSEWOR THY makeup: JENNA NELSON model: HANNA KIRKELIE (WI LH ELMI NA MODEL MANAGEMENT LA)

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Pleasure State bra and panty (She Lingerie) Vintage jacket Givenchy necklace (Glitz & Glory NYC) Kate Hewko ring Vintage Ted Lapidus glasses

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Janira bodysuit (She Lingerie) Garter belt and stockings (Victoriaâ&#x20AC;&#x2122;s Secret) Christian Louboutin shoes 138

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Aubade bra (She Lingerie) 139

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Stella McCartney bra (Marshalls) Talon panty (Marshalls) YSL shoes Necklace (Claireâ&#x20AC;&#x2122;s) 140

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Body shaper panty (Triumph) Bra (La Senza) Necklace (Glitz & Glory NYC) Christian Louboutin shoes 141

BRANDED Body shaper panty (Triumph) Bra (La Senza) Necklace (Glitz & Glory NYC) Christian Louboutin shoes

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Lise Charmel bra and panty (She Lingerie) 143

Starts here

EVERY GLASS

Your one-stop destination for: Trusted Expert advice, one of a kind events & classes, cocktail inspiration, incredible product selection, stunning glassware and must-have accessories for enthusiasts of every level.

3 Great Calgary Locations!

10801 Bonaventure Dr SE Willow Park Wines & Spirits Bow Trail 4012 Worcester Dr SW Willow Park Wines & Spirits Eau Claire 162, 200 Barclay Parade SW

phone: 403.296.1640

email: events@willowpark.net

www.willowparkwines.com

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back bar ask the bartender PAGE 146 nightclub antics PAGE 147

real and raw Sometimes you just need a refresher after a long night out.

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ASK THE BARTENDER FRANZ

SWINTON

FRANZ SWINTON IS OUR OFFICIAL BRANDED BARTENDER. HE SPEAKS TO THE CITY FROM THE INDUSTRY. YOU CAN CATCH HIM POURING AT AÑEJO ON FOURTH.

THE

SEXIEST DRINKS

SEXY SIPS (AND A COUPLE OF QUIPS) What is a sexy drink? When we think of what makes a person sexy, beauty is in the eye of the beholder. It could be the raven-haired fashionista you spotted in Bankers Hall, or the blonde, chiseled fellow you walked by in Mission. We all have characteristics that we find sexy and seek in our potential partners – or for when we’re just gawking on Tinder or Grindr. But what makes a drink sexy? Is it the liquid in the glass? Is it the glass itself? Is it the type of person that drinks this drink? Is it how the drink makes us feel? I went out and talked to some of Calgary’s top beverage professionals and simply asked them, “In your eyes, what is the sexiest drink and why?”

ON THE FLIP SIDE:

SIX UNSEXY DRINK ORDERS

“Which domestic beers do you have?” There is nothing wrong with domestic, but this question usually means that you are either unsure of what you like, or just don’t care, and are content with something cheap and familiar.

OLD FASHIONED “It’s classic, therefore classy. Bittersweet and perfectly balanced, everything you look for in a person and a cocktail.” -Savanna Beach, Raw Bar by Duncan Ly

BARAOLO CHINATO “Big and rich, but still bright enough to keep you interested. Like a girl with big boobs and a PHD.” -Nathan Head, Milk Tiger Lounge

NEGRONI “The colour of the cocktail and its different shades, the red and orange. How the ice in the glass bounces the light through the beautiful concoction. The balloon of aroma and the way that it can sit on the bar, while you still experience the perfume.” -Dominik Aschauer, Cilantro

CHAMBORD ROYALE “It’s primitive, classy, and it helps get your ass up and dancing when the right track hits.” -Philipp Churilov, Bespoke

CHAMPAGNE “Specifically, the NV H. Billiot Fils Champagne Grand Cru Brut Cuvée Julie. It’s hedonistic and sexy. It’s dirty, funky and wrong, but that’s what makes it so fantastic!” -Erik Mercier, Vine Arts VIEUX CARRE “When you order it, it exudes confidence, anyone around you knows that you know what’s up. It’s just so sophisticated.” -Stephen Stewart, Anju BOURBON SOUR “Because it’s well balanced, and I like to drink it, and I like to think I’m pretty sexy.” -Madeleine MacDonald, Model Milk

“I’ll have your house red/white!” You know you like wine, but that’s about as far it goes. Box wine is totally cool with you. I salute your notgiving-a-F-attitude. (The F is for Franz, obviously.)

“Vodka with seven/ splash of soda/cran/ etc.” I get it, you’re watching your weight, and you haven’t learned how to properly drink alcohol. Enjoy being basic.

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MANHATTAN “A beautiful sipping cocktail, the colour and aroma attract it to your lips. The red vermouth can give huge, beautiful notes to the drink with vanilla and hazelnut. Then the bourbon is rough, but the sweet vermouth rounds it.” -Neila MacIntyre, Ox & Angela ROSÉ “Because everybody likes the pink.” -Stephen Phipps, Bourbon Room Well, it seems as though the professionals have spoken. The conclusion seems to be that pretty much any drink can be sexy, as long as something in that glass makes you feel and exude confidence. You stay sexy, Calgary.

“______-Bomb” Bro, there is nothing sexy about energy drinks. “Shots, shots, shots, shots, shots, shots everybody!” Are you Little John or in LMFAO? Beat it.

“Do you have _______ colour drinks?” You’re not picking which headband to wear to spin class over here, this is a bar.

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NIGHTCLUB ANTICS RYAN MASSEL IS THE FOUNDER AND PERSONALITY BEHIND THE AWARD-WINNING BLOG, IMMRFABULOUS.COM @IMMRFABULOUS

for Beyoncé, they just scurry right through and huddle on the other side. This behaviour is anything but ladylike and is nowhere near acceptable inside of an “adult establishment,” so I question, what’s with the shoving?

T A WH I Call it a stereotype, but I’m that infamous “Gay Best Friend” (GBF) for all of my girlfriends.

#CINDERELLA This concern isn’t specific to the club, I’ve seen it at weddings too. It’s two hours into the night and the Jägerbombs haven’t even been ordered yet. I look over and #Cinderella is slipperless on the dance floor. Ladies, I understand your love for a good six-inch heel, but these are what we call “sitting shoes.” Sure, kitten heels may not have you looking as hot for your Prince Charming but they are certainly going to save you your dignity. So I wonder, where did the shoes go?

l l a e wE r I’m there for them through thick and thin, we’re all very close, and I thought I had these girls of mine figured out. Aside from the things we have in common, there are still plenty of things I do not understand about women. In this quest to fully understand my friends of the opposite sex, we’ve been talking (yes – the gay community and I have been talking) and there are a few things that notably cause confusion about our BFFs.

#SATCHELSÉANCE Ever since cargo pants and their conveniently large pockets were sent to the fashion graveyard, I’ve really had to depend on my girlfriends and their purses. Car keys, ID, cellphone, gum and cash – without your bags I’d be looking like a lumpy camel. But it’s what happens to your purses midway through the evening that has me rather perplexed.

wondering Ladies, to narrow it down, I’ve highlighted the questions some of your GBFs, and I’m sure most men, have about your “Nightclub Antics.”

#WHYAREWESCREAMING The shriek followed by the reunion. From the outside, we’re certain you just saw Rebecca yesterday – you probably went to yoga together. But tonight you let out a blood curdling scream of excitement like you haven’t seen her in years, #WhyAreWeScreaming? Has Rebecca just announced she won the lottery? Had a successful match on Tinder? Or perhaps Malibu Musk has just made its retail return? What am I missing?

about

The #SatchelSéance is the moment when your purses hit the ground and you begin to form a dance circle around them. This rather odd ritual has me questioning if you’re all trying to re-enact a scene from Hocus Pocus. As this spirit dance continues, I begin to wonder – aren’t you aware that your bags have shoulder straps?

Late Night AT THE PLAZA

W O ME N #LADYLINEBACKER Beyoncé’s playing we’re on the dance floor, hands flipping back and forth looking for the “ring on it,” and then it happens: The #LadyLinebacker and her aggressive team come bolting across the floor, elbows up, looking like they’re about to tackle. Never stopping to give a signature “oh oh ohhhh,”

These are just a few of the concerns I’ve drawn from my own experienes and chatting with others. Ladies, help us understand your ways by sharing your insight (and explanations, please…).

You’ll be Daphne, I’ll be Shaggy, and together we can solve the first of the many mysteries of women. Lots of love, Your new GBF

EVERY WEDNESDAY | 10 PM PLAZA THEATER IN KENSINGTON @latenightplaza

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CALGARY’S

LOCAL FOOD LOUD MUSIC EAT, DRINK, DANCE 3.21.2015 AT HOTEL ARTS

@HAWKERSMARKET TICKETS AT HAWKERSMARKET.COM

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Real & Raw

If you re looking for a way to detox, reach for the juice. Words by Sasha Massey

f you’ve had a night out on the town, we have a fix to help balance out the booze in your system. Cru Juice is here to help with the #RealAndRaw solution – a three-day juice cleanse.

THE DIRTY DETAILS Although perfect for the dreaded hangover, the benefits are endless. Digestive system in need of a breather? Looking to get that glow back into your skin? Need an immunity boost? A coldpressed juice is a well-balanced, rejuvenating liquid adventure and is saturated with every vitamin and mineral under the sun, ensuring a full-system health boost. In particular, Cru cold-pressed juices are crafted from non-GMO, predominantly organic, raw foods that are expertly blended into delicious, nutritious, inventive concoctions for you to reset and detoxify your body. A juice cleanse is not like your typical detox (think back to the Master Cleanse hype of the ‘90s) that often leaves the body devoid of nutrients and your stomach crying out from starvation. By using the cold-press juicing method, Cru guarantees that the fiber and protein from the fruits and vegetables are preserved, ensuring you will stay satisfied throughout the day. Cru juices are creatively blended with unique flavour combinations (blueberry-basil, anyone?) keeping the “hangry” side of your personality at bay.

SOMETHING FOR EVERYONE For those of you who feel anxious when you hear the words “juice cleanse,” do not fear, Cru offers two different levels of cleanses for both the newbie and the juice cleanse aficionado. One of the beneficial side effects? Kiss your cravings goodbye. Giving your body a break from processed foods, refined sugar and sodium can do wonders. You may find yourself avoiding bags of chips

and instead craving fresh fruits and veggies. Also, by giving your digestive system some much needed TLC, you will find it running more smoothly (pun intended), allowing you to feel lighter and more active throughout the day. Juice cleanses are also fantastic for alkalizing the body, keeping the pH level of your blood within the proper range and neutralizing any dangerously high acid levels. Lastly, not only will you feel the incredible physical benefits of your cleanse, but thanks to all those vitamins and minerals, your eyes may be brighter, your hair more lustrous and your skin luminous. It’s a full on makeover. Whether you “Go Easy” (our beginning cleanse) or “Go Deep “ (our advanced cleanse) mix up your routine with a juice cleanse and resolve to be a healthier you – after a fun night out or two, of course. Want to see what’s #RealAndRaw in YYC? Follow @crujuice for more info!

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FEBRUARY

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19 16

18 17

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S HO KUNIN IZ A KA YA

M IS S I O N 2 0 1 5

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the little black book

27 BOUTIQUE 1510 17 Ave SW 27boutique.com A LADYBUG CAFE 2132 10 Aspen Stone Blvd SW ladybugandcafe.com APT 22 1312 1 St SW shopapt22.com ARITZIA aritzia.com BLACK BETTY 606 1 St SW blackbettybwb.com BAR C 340 17 Ave SW bar-c.ca BARCELONA TAVERN 501 8 Ave SW barcelonatavern.com BOURBON ROOM 341 10 Ave SW ntnl.ca/national-10th/ bourbon-room-ntnl10 CHARCUT 899 Centre St SW charcut.com CLEAVER 524 17 Ave SW cleavercalgary.com

COUTUKITSCH coutukitsh.com CORBEAUX 730 17 Ave SW corbeaux.com

KENT OF INGLEWOOD 1319 9 Ave SE kentofinglewood.com

RAW BAR BY DUNCAN LY 119 12 Ave SW rawbaryyc.com

MALIKA COUTURE malikacouture.com

STUDIO REVOLUTION FITNESS 313 17 Ave SW studiorevolution.ca

MERLO VINOTECA 10 Aspen Stone Blvd SW merlovino.com

DINER DELUXE ASPEN 104 350 Aspen Glen Landing SW dinerdeluxe.com

MILK TIGER 1410 4 St SW milktigerlounge.ca

DIVINE CREATIONS 114 366 Aspen Glen Landing SW divinefloral.ca

MODEL MILK 308 17 Ave SW modelmilk.ca

EILEEN FISHER eileenfisher.com

NEW AGE BOOKS AND CRYSTALS 142 10 St NW facebook.com/newagebooks

ESPY 1009 9 Ave SE espyexperience.com FREE PEOPLE freepeople.com

NORDSTROM 6455 MacLeod Trail SW nordstrom.com

HOLT RENFREW 510 8 Ave SW holtrenfrew.com

OX AND ANGELA 528 17 Ave SW oxandangela.com

J.CREW jcrew.com

OSKA oska.com

JNBY jnby.ca

PURR CLOTHING purrclothing.ca

THE BAY 200 8 Ave SW hbc.com THE HIFI CLUB 219 10 Ave SW hificlub.ca THE NASH + OFF CUT BAR 925 11 St SE thenashyyc.com THE SWEAT LAB 288 Saint Moritz Dr SW thesweatlab.com THINGS MILITARY LTD. 616 3208 8 Ave NE thingsmilitary.com TOPSHOP 6455 Macleod Trail SW topshop.com

Friends + contributors Amanda Hamilton, Asim Overstands, Barry Klatt, Brice Peressini, Brenna Hardy, Brittany Back, Brooklyn Hamper, Charly Goss, Curtis Drummond, Cynthia Culhane, David Cree, David Gleeson, Deborah Turton, Franz Swinton, Graeme Drummond, Haley Anderson, Hannah Cree, Hanna Kirkelie, Jacquey Valadka, James Boettcher, Jamie Owen, Jeff Ber, Jenna Nelson, Jessica Pechet, Jilaine Beddoe, Jimmy Olandesca, Joanna Majcherkiewcz, Joel Olandesca, John Fache, Jordan Smeaton, Kailey Beddoe, Kaitlyn Watson, Kassidy Christenson, Katherine Tetz, Kristin Hallett, Krystal Boyd, Louise Marshall, Matt Grant, Malcolm Bukenberger, Megan Szanik, Michelle Vu, Nadia Aziz, Natasha Nelson, Peter Hanlon, Phaedra Godchild, Phillip Meintzer, Riley Whitman, Sarah Scott, Sasha Massey, Stephanie Gilmour, Tianna Stevenson, Tyler Jacobson, Vanessa Petays Furry Friends: Archie, Diesel and Reuben

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CATCH US IN APRIL. You’d be a fool not to. #GETBRANDED

next issue APRIL 1

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