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rairie PLIVING THE HEART OF ALBERTA

LACOMBE ENTREPRENEURS COMBINE

I N S IDE:

PRAIRIE FASHION

TASTING ROOM

FALL 2019 VOL. 2 яБо ISSUE 1

PRAIRIE KITCHEN

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Fall 2019

P rairie

Living

FROM THE EDITOR

CONTENT

or this fall edition, we’ve lined up some of the best, most innovative, and ambitious entrepreneurs this corner of the prairies. Everywhere I went, whenever I arrived for the interview, I was greeted with the warmest of receptions. Whether I was welcomed into their homes, their private kitchens, their businesses, or even an interview on sustainable farming seated between two compost piles eating fresh-cut dill, I am so grateful to have met so many wonderful and inspirational people. From a lovely Italian cannoli chef to a quiet, environmentally-conscientious farmer to a kind and generous luthier, the one theme that resonated most as I spoke with each of them was their desire to re-establish the connection between the people they served. With technology consuming our daily lives, we’ve somehow lost the capacity to simply sit down and share a meaningful conversation. Each of the people you are invited to meet in this edition of Prairie Living are warm, intelligent, and quickly became so much more than a story—they became my friends. Thank you for reading Prairie Living.

prairielivingca7

Danielle Lee

@PrairieLivingCentralAlberta

EDITOR

DANIELLE LEE • danielle.lee@reddeeradvocate.com

ART DIRECTOR/DESIGNER

JESSICA CRANDALL

PUBLISHER

MARY KEMMIS • mary.kemmis@blackpress.ca

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Lacombe Business Owners Collaborate

Prairie Fashion with Cobbs Clothing

Prairie Kitchen with Chickadee Epicurean

Storm Chasing with Thunder Road

Steel Pony Farms

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Lacombe ENTREPRENEURS “Alone we can do so little; together we can do so much.”

HELEN KELLER

In a world where cooperation seems rare, these four Lacombe businesses are proving that neighbourly attitudes aren’t a thing of the past. Prairie Living caught up with each of them, to find out their secret to success…

n a r o M a n i r a C

Carina Moran

of Sweet Capone’s

“Bringing a little taste of Italy to Red Deer and Lacombe”

After co-owner Carina Moran suffered a medical setback that forced her from her dream job as a paramedic, she turned her attention to another passion in her life—cannoli. “I had some great friends help out and I would make them cannoli to say thank you,” Carina says with a smile. “That’s what Italians do, we give them food.” For extra money, she started making cannoli out of her house. Soon, however, the demand for her delicious goodies became so great that she and her husband had to make a commercial kitchen in their basement. In July of 2016, they decided to rent a little spot in downtown Lacombe.

“We realized we’d unintentionally touched on something we didn’t realize the community was missing.” “On opening day, it was insane, there was a line up down and around the block,” Carina says. “We had to change our whole business strategy within the first 24 hours because we realized we’d unintentionally touched on something we didn’t realize the community was missing.” “Lacombe is such an incredible city. We’re so lucky to have started off here, because if anybody supports their small businesses, it’s this place. It’s why with Cilantro and Chive, Blindman Brewing, and Good Neighbour Coffee, I’d like to think that we all have a hand in helping each other.”

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“Taking back the night…” Sweet Capone’s in Lacombe has been such a success, they’ve opened a second location in Red Deer—but this one comes with a twist. “We wanted to create this whole other, separate entity from the bakery,” explains Carina. “Two businesses out of one location. In Italy, they’ve got bistros that function as a coffee shop during the day, but at night, they turn into a taverna.” Resurrecting the illicit ambiance of a Prohibition-era speakeasy, patrons can come dressed in a glittery flapper dress or a pin-striped, Gatsby-inspired suit, and enter into a fun atmosphere that brings the past to life. “When the Italian immigrants came over in the early 1900s,” Carina explains. “Al Capone ensured his people and his community were very welllooked after. He tried to find them jobs, to ensure all Italian families had money coming to them. He created the very first soup kitchen in Chicago. When the Great Depression happened and jobs were really hard to find, Capone served a bowl of soup and a hot bun every day to his friends. He wanted his men to have dignity. So there was that sweet side of him. He was a bit of a Robin Hood. So we have our sweet bakery during the day, and then the nighttime aspect that pays tribute to a whole different side of it.” “We didn’t want Capone’s at Night to only be about liquor, it was about connection,” she continues. “If you take apart all the misdoings and criminal aspect of the mafia, what is at the heart of it? Everybody wants to be a part of something. It’s usually attracting people who have come from a broken place, and in the mafia, they feel like a family. Capone’s at Night touches on that—without the criminal activity, of course!” She laughs. “Capone’s at Night pays homage to an old-fashioned, simpler time.” Cilantro and Chive

On October 5, Capone’s at Night will be hosting an Anniversary Party featuring Memphis Mafia band.

Reiley Kay

and

of Cilantro Chive

“What was once a bus depot, a bike shop, a train store, an antique store, a general store…has now become our home.” With humble beginnings as a catering company in Ponoka, Cilantro Catering soon grew to be a local sensation, sending them on a mission to find a new home for their flourishing restaurant. Owner Reiley Kay found that new home in Lacombe. Since its inception in 2009, Cilantro and Chive has grown from a modest 60 seats to over 150.

“Favourite new destination to meet with family and friends for food, drink, conversation, and fun” “We want to make sure we’re giving the best experience for everyone coming through our doors. Whenever people ask where to go in town, we recommend Sweet Capone’s or anywhere that serves Good Neighbour Coffee,” says Reiley. “We don’t set out to compete with anybody else but ourselves—just making sure we’re even better than what we were yesterday. “Just by other people being awesome,” Reiley Kay replies when asked how the friendly collaboration between himself and his fellow Lacombe entrepreneurs began. “It’s really easy to recommend other awesome places to go and check out when you’re in town. They’re the places that we like to go and we like to share our experiences with others as well. It’s just something that naturally happened during engagement in conversation.” One of the biggest distributers of Alberta craft beer in Canada, Cilantro and Chive was recently awarded the Restaurant of Year Award at the first annual 2018 Alberta Beer Awards. “In our fridge we carry 135 different beers and the majority are from Alberta,” says Restaurant Manager Jason Burns. “It keeps growing because the demand is there from our guests. There are new breweries opening up all the time that we want to support.” Alongside alcoholic beverages such as Moscow Mules and Blindman Brewing beer, they also offer a refreshing array of “unleaded”, or non-alcoholic, drink like Lavender Lemonade and Raspberry Mojito. From award-winning Braised Duck Wings to vegetarian options like Falafel Naan, this restaurant serves everything that’ll “rock our socks”—even Gummy Bear topped hamburgers.

“We want to make sure we’re giving the best experience for everyone coming through our doors.” After a guest visit to a Lacombe kindergarten class in 2017, Reiley invited the children to create a custom burger, garnishing them with whatever their little hearts desired. Laden with ice cream, Chinese Food, spaghetti, and yes, even Gummy Bears, Reiley then put the burger inventions up for sale at the restaurant, giving $2.00 from every burger sold to the children’s choice of charity. Hence, the Burger of the Month Campaign was born. “We’ve just handed over our 30th cheque, raising over $55,000 for local charities and organizations,” Reiley tells Prairie Living. Recently, Reiley and his staff of over 55 have teamed up with Alberta on the Plate. Held from August 9th to 18th, Alberta on the Plate is a culinary festival designed to celebrate local producers, growers, brewers, and businesses native to Alberta.

Nuts for Bolts etc. Jackie Swainson 403.588.2445 1428 TWP RD. 381 Red Deer County, AB T4E 1W1

www.nutsforboltsetc.com | nutsforboltsetc@yahoo.ca

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Rick Abma

of Good Neighbour Coffee

coffee bean. “It takes about four years before it reaches maturity for its first harvest. The bean itself is actually a red fruit when picked, then is dried and washed, which releases the bean inside. The plant is beautiful and is grown on all kinds of terrain.”

“Good neighbours are irreplaceable.”

“I love coffee,” Rick Abma, owner of Good Neighbour Coffee in Lacombe, declares of the rich, dark brown goodness many of us, too, have grown to cherish and depend on. After Rick splurged on a roaster, he began roasting his own beans, ultimately discovering that the best-tasting coffee is enjoyed within one week of its roast date. In May of 2017, Rick opened his own coffeehouse in downtown Lacombe, serving local residents a fresh-brewed, homemade cup of comfort.

“A story of fairness, quality, and sustainability.” After cultivating a personal relationship with the 72 Honduran workers who farm and sort the organic green beans that Good Neighbour roasts, Rick has proven himself not just a good neighbour, but a great one. Through a central Alberta Christian ministry, Neighbourhood Life, Rick and a network of kindly Samaritans, share the proceeds of the coffee beans with the workers. “Ten years ago we began the relationship with the farmers in Honduras, the first two being Arturo Colindres and Claudio Salinas,” Rick explains. “They’ve developed farming practices that are ethical, environmentally responsible, and engage community development. As a result, the coffee now scores around a premium of 85, which has substantially increased its quality and value. The tasting notes are quite different from the beans we directly buy from other farmers in other countries.” “The coffee plant grows best in volcanic soil and in tropical conditions at an elevation of approximately 5,000 feet,” Rick explains the growing process of the

Hans Doef

of Blindman Brewing

“Supporting the places we live in and the people that live here.”

Off the beaten track, but well worth the hike, sits one of Lacombe’s hidden gems. Steeped in a tradition reaching back over 4000 years when the ancient Sumerians worked for beer instead of money, the owners of Blindman Brewing combine passion with a discerning taste for the fermented beverage. While working for the family business, Doef’s Greenhouses, Hans Doef, along with his friend, Dave Vander Plaat, began their epic beer-crafting journey. After perfecting their skills, the two embarked on the ambitious idea of starting a brewery. In October of 2015, they had their first batch of beer available for public consumption, signing on the dotted line to lease a 4000 sq foot space. Since then, business has boomed. Continually expanding to accommodate their brewing needs, the duo has since become a group of five owners and over 30 employees. Conducive to socializing, the cozy taproom serves flights, pints, snacks, and, of course, Good Neighbour Coffee. Whether it’s through social media or a tourist searching for their next destination, Blindman Brewing likes to promote their entrepreneurial comrades like Sweet Capone’s and Cilantro and Chive.

“There is a special connection between some of these businesses in Lacombe.” 6

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“Not only do we love local when it comes to product, we love local investment in community,” says Rick about his friendly collaboration with local businesses. “The value of neighbouring is under-resourced. Most people see the vision when it comes to security and safety, but there are some neighbours who have discovered that to only be the half of it. There’s this thing called ‘unconditional love’ which is about caring for your neighbour without expecting anything in return. I believe this was Jesus’s idea. Stronger ties with our neighbours increase the quality of life and sometimes even the value of our property! Who doesn’t want to live in a neighbourhood that is safe, secure and vibrant with love?” Though the coffeehouse has recently ceased operation, Good Neighbour Coffee is still hard at work delivering fresh-roasted beans to your local grocery store and is available to order online at goodneighbourcoffee.ca. He also offers bulk and wholesale to coffee shops and restaurants, and you can have your coffee delivered monthly to your local group or business. “Our delivery service gives us opportunity to meet people, to explain the mission, and point to the true stories on the back of our retail packages. By reading these local stories, we hope to encourage people to see their neighbourhoods in a new light. Since we are a small company, we can make personal connections, offer our complimentary espresso bike or mobile BBQ for their neighbourhood, and have them connect with our farmers and their story. Anything we can do to breathe life into one’s neighbourhood.”

“The secret to roasting beans begins with the farmers.” “We cannot roast a good product unless the farmers harvested a good product,” Rick explains when asked how to make the perfect cup of coffee. “The roasting process is technical, but soon becomes more of an art that is done with love and attention. But in the end, my wife makes a mean latte.”

Whether it’s a dark amber or light as straw Pale Ale, malt fans can enjoy Blindman’s brews at over 800 locations in Alberta. From the perennial, slightly citrus Session Ale to the bestselling Five of Diamonds, these boys really know how to wet your whistle. Given that Albertans purchase upwards of $2.5 billion of beer per year, it’s easy to predict that these guys have a bright and bubbly future ahead of them. “Our 4th anniversary party is on October 5 and we have tons of exciting things go on,” says Hans. “We’re doing a special-release beer, like we do every year for our anniversary.”

“People trust our brand. We’re reliably exciting.” When asked what the most rewarding aspect of the job is, Hans replied, “When a customer expresses gratitude for your product. Through email or in person, they tell you they had your beer and they really like what you’re doing and to keep on rocking.”

rairie P FASHION

KRYSIA NECKLACE

From Twenty to Infinity at

Cobb’s Clothing

nly minutes from Sylvan Lake beach, nestled between a spa and a plaza of busy shops, sits a cozy, blue boutique with a Victorian ambiance. Inside this historic landmark mall, however, it’s anything but old-fashioned. In business for over 30 years, Cobb’s Clothing has stood the test of time. “I buy it all!” says employee, Cindy Wood, when asked which is her favourite line. “But I love the spring line most because of all the beautiful colours. And we have great clearance sales at the end of every season.” Cozy and contemporary, with warm wood flooring and a modern décor, Cobb’s Clothing welcomes women of all ages, from “20 to infinity” cites their website. Alongside a wide selection of designer labels like Peter Nygard, Orb, Pink Martini, and Joseph Ribkoff, Cobb’s carries sharp and trendy styles that will not only make you look good, but feel good too. From petite to plus sizes, they carry everything from “cute, but comfy” yoga hoodies, chic leggings, leather purses and canvas satchels, as well as floppy beach hats that rival those of a true Hollywood starlet.

QUE BLOUSE

GARBO PEARL NECKLACE TRIBAL BLOUSE

CLUSE WATCH

TRIBAL LEGGINGS

LIVERPOOL JEANS

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“Joseph Ribkoff is great for weddings,” proclaims Cindy, adding, “There’s not a lot of competition with Red Deer because we carry our own brands.” Past a wall of stylish wallets, Cluse watches, and glittering Garbo jewelry, there’s beachwear for summer and sexy high-heeled boots. Fashion from casual to elegant, Cobb’s offers high-class brands and a friendly, helpful staff. “If you stay true to who you are and work hard to achieve your goals, anything is possible.” Model, animal-lover, and philanthropist, Jerrie Fitzgerald, is a vibrant trendsetter who resides in Alberta, Canada where she works in healthcare and attends Red Deer College, earning a Sociology degree.

Follow Jerrie on Instagram @theblondeparfait or at her website theblondeparfait.com

WINTER IS COMING, AND IN ALBERTA, THAT MEANS DRY AIR AND DRY HAIR.

Being proactive and taking proper care of your hair will help combat that dry, brittle feeling hair this winter. At Sharper Image Hair Design, we have got you covered with many products to keep your hair healthy and happy during this chilly season! Wash: Eleven Australia’s Hydrate My Hair shampoo and conditioner duo is the perfect pair. Helps to hydrate and nourish the hair while being so light weight, it won’t weigh down even the finest hair. Treat: 3 minute repair from Eleven Australia is a moisture and protein blend to help treat dry and damaged hair. The Neuma NeuMoisture Intensive Masque is an all natural, deeply hydrating hairmask to help bring life back to dry, limp hair. Leave in: 7 Seconds Detangler is a triple threat: a detangler, leave in conditioner that provides heat protection. Spray in damp or dry hair, removes tangles with ease without making hair feel oily or greasy. The Miracle Hair treatment from Eleven Australia has 11 benefits; it helps to strengthen and provide moisture, to name a few. Apply to damp hair and blow dry or air dry for protection and hydration. Neuma instant fix: formulated without synthetic fragrances, parabens, glutens and many more harmful chemicals, it helps to provide moisture, shine and improving manageability while making tangles disappear.

STOP BY THE SHOP TO GET YOUR HAIR READY FOR THE SEASON!

Affordable Hair Care for the Whole Family

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Hours: Mon & Fri 9-6pm, Tues – 9-7pm, Wed and Thurs 9-9pm, Sat 8-4pm and Sun and Holidays closed 8

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PLONGÉ RED LEATHER JACKET

QUE BLOUSE JOSEPH RIBKOFF BLACK BLAZER AND SLACKS

NAVYBLUE FAUX CROCODILE SECRID PURSE

WR LEATHER GOODS PURSE

LIVERPOOL BUTTONUP JEANS

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LOOK GOOD. FEEL GOOD 5015-50 STREET SYLVAN LAKE COBBSCLOTHING.COM

CLOTHING • JEWELRY • PURSES • WALLETS • SHOES + MORE

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rairie P KITCHEN “Fish, to taste right, must swim three times - in water, in butter, and in wine.”

POLISH PROVERB

A LITTLE PIECE OF HEAVEN FROM

Chickadee Epicurean

“C

ooking, like any art, comes from your heart,” states Nan Dell of Red Deer’s catering service, Chickadee Epicurean. Nan’s lifelong passion for “creating food that is beautiful to look at and equally beautiful to eat” began as a child when she first assisted her grandmother in making a dish of Polish dumplings, or pierogi. “My grandma was always singing in the kitchen and it was just a great place to be,” Nan says with a nostalgic twinkle in her eye. “I loved it even then. It kind of nurtured my passion.” Alongside her husband, Nan moved from her home in Detroit, journeying to Italy, California, and San Francisco where she actively honed her culinary skills, gleaning wisdom from various restaurant chefs and becoming a personal chef for a family in Indianapolis. “I spent many years traveling and learning as much as I could,” says Nan. Lucky for us, she settled here in Red Deer.

“My Grandpa called me Chickadee, so that’s where I got the name.” With such mouthwatering creations as mini Yorkshire puddings, sushi cups brimming with mango and smoked salmon, flat breads adorned with blistered onions and Maple whiskey syrup, and decadent crème brulée topped with

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crunchy caramel, it’s easy to see why this feisty epicurean has become such a sensation. Whether it’s a private dinner party served roasted garlic Caesar salad with parmesan crackers, grilled asparagus with chipotle aioli, or a business luncheon bedecked with a charcuterie board containing Italian meats and pickled vegetables, Nan will tempt your palate while filling your belly. Though Italian cuisine plays a special song in her heart, this dark-haired beauty loves to create rich, rustic dishes with a country accent, like these wild mushrooms, brie, and smoked bacon tarts, followed by a corn and black bean medley topped with Dijon and lime vinaigrette. “Everything I make is passionately, thoughtfully, and lovingly prepared.” As well as offering both private and public cooking classes at The Cooking Room, Nan also provides personal chef services and in-home catered events for bridal showers and dinner parties. Assisted by her friend, Terri Tough, Nan entertains anywhere from 200 guests to an intimate dinner for two. Whether it’s a delectable vegan feast or a savoury five-star Mac ‘n Cheese, Chickadee Epicurean dishes out a little piece of heaven.

PRAIRIE KITCHEN

CORN AND BLACK BEAN SALAD Ingredients 2 cans black beans, drained and rinsed (19 oz) 2 cups corn, fresh (roasted) or frozen 1 can chopped mild chilies (4 oz) 1/2 cup chopped cilantro 1 red bell pepper, chopped 1/4 cup red wine vinegar

Instructions 2/3 cup olive oil 1 tbs. Dijon mustard 3 tsp. honey pinch chipotle chili powder salt and pepper to taste

Mix together beans, corn, chilies, cilantro and red pepper in a salad bowl. Set aside. Whisk together remaining vinaigrette ingredients, season with salt and pepper, and pour over salad. Mix together and serve.

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BLISTERED ONION AND BRIE TARTS Ingredients 1 lb. of your favorite pie crust (store-bought or homemade) ¼ cup Dijon mustard ½ cup brie, sliced ½ lb. bacon cut into pieces and fried 3 shallots ¼ cup grated parmesan Reggiano cheese, grated Several sprigs of fresh thyme Olive oil 1 egg mixed with 1 tbs. water

PRAIRIE KITCHEN

Instructions Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place shallots on a cutting board and peel. Cut in half, keeping the root intact on both halves, cut those halves in half again (keeping the root intact as best as possible, this will keep the shallot together). Place sliced shallots on prepared baking sheet, drizzle with olive oil, and sprinkle with salt. Place in the oven and bake until shallots have started to turn a deep dark brown or very slightly “burned”. Remove and set aside. While shallots bake, roll pie dough out and cut out 8 – 5” circles; roll again to create a 7”- 8” circle. Spread some of the Dijon in the center, leaving about a 1 ½” diameter of dough. Place brie on top of Dijon, then sprinkle with some of the bacon, place one of the onions on top of the bacon and finally top with a sprig of thyme. Fold the edges in, you can be creative with this part! Brush with egg/ water mixture and sprinkle with some of the parmesan cheese. Bake for about 15 – 20 minutes until browned. Serve hot or at room temperature.

Central Alberta Co-op Liquor Stores presents:

FRIDAY, OCTOBER 4TH, 2019 | 5:00 pm to 9:00 pm Prairie Pavilion | Westerner Park Red Deer, Alberta Light Appetizers | Tickets: $50.00 Plus G.S.T. Available at the following Co-op Liquor Store Locations: Taylor Plaza: 403-356-1935 Timberlands: 587-802-8573 Spruce View: 403-728-0072 Lacombe: 403-782-8995 Deer Park: 403-342-4040 Innisfail: 403-227-0503 Stettler: 403-742-2828 IDENTIFICATION AND PROOF OF AGE MUST BE PROVIDED UPON ENTRY NO REFUNDS, NO MINORS. PLEASE DRINK RESPONSIBLY.

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s t n e v E e i r i a r P g n i m o Upc John Fogerty October 17 7:00 p.m. Enmax Centrium Red Deer

Dr. Jody Carrington

Making Community Connections

Hollerado

Harry Potter Movie Marathon

Hocus Pocus Halloween Tea

Thursday, October 3 6:30 p.m. – 9:00 p.m. Lincoln Community Hall Lacombe October 5-26 Carnival Cinemas Red Deer

Birds of Bellwoods October 10 7:00 p.m. Enmax Centrium Red Deer

October 21 8:00 p.m. Bo’s Bar & Stage Red Deer

October 26 2:00 p.m. – 4 p.m. Innisfail Historical Village Innisfail

Hot Diggity Dogs Agility & Demo Club October 25,26, and 27th Burnt Lake Stables West of Red Deer

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SOFAS | SECTIONALS | BEDROOM & DINING ROOM SUITES | MATTRESSES | HOME ACCESSORIES

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“SEATS SO CLOSE, YOU’LL GET

dust in your ” teeth!

old on tight for Red Deer’s second Canadian Finals Rodeo!

Hosted at Westerner Park, with over 60 intense events in just six days, be prepared for an out of control ride right out of the chute! Since it was announced that Canadian Finals Rodeo would be moving to Red Deer at the start of 2018, Red Deer has been gearing up for another round of kicking up the dust with steer wrestling, roping, and bronco riding. Held at the ENMAX Centrium, the rodeo has been extended to a six-day event, adding a new youth competition and additional entertainment. Explicitly for the CFR, temporary seating has been installed to expand the arena by 2,000. At present, the Canadian Finals Rodeo features the 10 leading money-winners in each event throughout the Canadian rodeo season, as well as the first and second-place finishers in each event during the last 10 rodeos of the Canadian

Tour season. “From its inception in 2007, the Canadian Finals Rodeo had a unique sudden-death format in which none of the prize money the competitors had earned during the season is carried over to the finals.” At the kickoff on Tuesday, October 29th, celebrate by wearing red for the CPRA’s 75th Anniversary, then enjoy everything from the Xtreme Cowboy Challenge to the Buckle Presentations, the Kids Dummy roping, Bareback Riding, and the Rising Stars Mini Chuckwagon Challenge. There’s something for everyone! Charity pancake breakfasts are served every morning, along with daily lunch and dinner buffets. Bring the whole family dressed up in a Halloween costume on October 31st for your chance to win a prize! Wear purple on Friday, November 1st to support Rodeo Royalty Day as they crown Miss Rodeo Canada. Enjoy the CFR Trade Show each day in the Stockmen’s Pavilion, Exhibition Hall or line up for an Athlete’s Autograph.

WITH A LINEUP OF UNBELIEVABLE MUSICAL TALENT

SUCH AS DOC WALKER, BOBBY WILLS, GEORGE CANYON, CORB LUND, AND THE ROAD HAMMERS,

DIG IN YOUR SPURS AND ENJOY THE WILD RIDE!

TUESDAY, OCTOBER 29TH

WEDNESDAY, OCTOBER 30TH

THURSDAY, OCTOBER 31ST

DOC WALKER

BOBBY WILLS

GEORGE CANYON

ON THE TD CABARET STAGE 9:30PM – 1AM 14

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ON THE TD CABARET STAGE 9:30PM – 1AM

THERE’S SOMETHING FOR EVERYONE AT

the rodeo!

FRIDAY, NOVEMBER 1ST

THE ROAD HAMMERS

ON THE TD CABARET STAGE 9:30PM – 1AM SATURDAY, NOVEMBER 2ND

CORB LUND

ON THE TD CABARET STAGE 9:30PM – 1AM

CFR46 Presented by

Oct 29 - Nov 3 cfrreddeer.ca

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rairie P rairie P TASTING ROOM

RED HART BREWERY

RED DEER COUNTY

tasting room old prairie sentinel distillery lacombe, alberta

Stephanie and Mary’s excellent,

Do Good Things

DRINK GOOD BEER. boozy adventure StePhAnIe RhodeS - A West Coast import. Consultant at Red Deer Advocate. A pilot’s wife and a mother of one. Music fanatic and creative weirdo. More Grigio than Granola. I’m usually about the drinks. We’re the many amazing distilleries and craft We’re excited excited to to continue introduceexploring this new Prairie Living feature, not least breweries are us transforming Alberta into a mecca of smallbecause it’sthat giving the chance Central to explore the amazing distilleries and batch brewing and craft breweries thatdistilling. are transforming Central Alberta into a mecca of smallWe encourage youdistilling. to supportConnect these local artisan your exbatch brewing and with us onbusinesses Facebookand andshare Instragram! periences and photos with us on our Facebook and Instagram pages. Please reWe encourage you to support these local artisan businesses and share your member to always drink responsibly and decide on your designated driver ahead experiences with us on our Facebook page. ofOur time (thank andPrairie Stevie). first stopyou wasKelly at Old Sentinel Distillery, which describes itself as “a This time our destination was Hart Brewery, whose motto is Drink Good small-batch distillery in the heart Red of Alberta’s barley belt.” Beer, Do Good Things. They definitely make drinking good easyproducts with their They source their ingredients locally and the backbone of beer all their is fine selection that combines the art and science of brewing and makes the trip to Alberta’s world-famous malted barley. Their whiskey in the barrels is sown, grown their somewhatby out-of-the-way location an easy decision. and harvested horse-drawn equipment. Our friendly, knowledgeable guides through wonderful world They have a fantastic little tasting room that isthe a great destination ofyou’ve beer were two of the five owners, Jarod and Curtis if got friends in town, or just want toGriesbach try something new. Ross, also whohave is also the head brewer. They a select menu of nibbles to complement their Theoptions. first thing we noticed is that the cozy two-level tavdrink ern conspicuously absent with of televisions, Jarodrobust and Weis started our tasting the leastwhich to most products. Curtis say is part of the attraction for their customers. The goal wasMalt to encourage conversation Single Premium Vodka and create a small community, which judging by interactions around us, Stephanie: This vodka is madethe with the “Cadillac” of grains has been a rousing success. using Alberta’s world-renowned malted barley and it shows suggested, we started our tasting with the least to in As its smooth delicious, light flavour. most robust quaffs, pairing all the beers a warm,which salty I It has a sweet smell and a toasty nuttywith aftertaste, loved. It’s eight times distilled and carbon polished, which Rob claims will lessen the hangover. I plan to put this theory to the test. This is appealing to me as a mom of a toddler 16 FALL 2019 LIVING who’s up at 6 a.m. It may end up in my stroller coffee cup holder. Loved it.

P rairie

MARy KeMMIS: A happy transplant to Central Alberta.

President of Black Press Media Prairie division, wife of one and mother of two. I’m usually about the food.

pretzel that reallySingle hit the spot. Mary: Premium Malt Vodka is meant to be sipped straight, over ice. Be Mary: If I’m being honest, andyour I generally default there, of aare sure to swirl your glass under nose before your first I’m sip.not Themuch aromas beer drinker. Theand oddfloral, Stellabut over has way. really been the extent of my sublime - sweet notthe in ayears cloying fermented experience. But I was really excited dive into the fascinatIt also hadmash a great toasted biscuit finish, courtesy ofto the malted barley base. I’d ing world of craft brewing. The little bitgreat of research I did ahead of time in an also use this in a vodka martini, where vodka is essential. attempt to not seem like a total dork, which fooled no one, told me I had been Prairie Berry Dry Gin missing something reallyI took exciting. AsAt someone who plus lovesproof, to bake, the amazing Mary: It’s a good thing notes. 40 per cent my tolerance things you can do with yeast, barley and hops was a revelation. As the tasting was sorely tested, but definitely not in a bad way. went on, I kept expecting to finally taste a beer that reminded me why I was aIt’s The Prairie Berry Dry Gin was a great addition to our tasting experience. wine made drinker, but it never came. In fact, I was so excited about the possibilities of 100 per cent locally sourced malted barley, which makes the finish almost sweet went out a hometo brew kit before Lovely common tothat thisI unique andand drybought gin something be savoured. with a sense took over and I realized I could just keep coming large cube of ice and a group of friends to enjoy it with.back to Red Hart to try Stephanie: I’mtheir a gincustom girl, socreations. I loved this one. The “berry” in the title threw me off at first, making me think it wouldn’t Lowe Blonde suit my Lowe dirty gin martini fetish,new but not it definitely does. It’sbut got Mary: Blonde is brand just to Red Hart, ato light essence of raspberry, Saskatoon berry and lemon the beer world. It’s brewed from a new barley-variety peel. can’tdeveloped wait to add olives to this that Iwas in some Central Alberta andone. after ten years isSpiced finally ready for mass production. Its light taste Barrel Distilled Gin belies the relatively high 6.3 per centDistilled alcohol Gin. content. Mary: I didn’t adore the Barrel Spiced For It’sthe a great backyard beer, madeoverwhelmed for a sunny day, me, audacious notes of clove anywhen nuancthat tastes too heavy. Loved the es you that don’t mightwant haveanything been present. But as our host Robthat said, theforefront. spiced gin was made to be toasty barley notes were mixed. I liked it much better as the base for the Trappers Cabin Cocktail he mixed up. With the combination of cloves, maple syrup and orange bitters, it was a little like Christmas in my mouth, in a good way.

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Stephanie: This sampler was strategically placed as our first on the flight-based on flavour profile. It was light and easy, a beer I could get behind even though I’m not typically a beer drinker. Growing up in a family that stocked Coors Light and Labbatt Blue, I had a revelation that I had been missing out on what beer could really be. With the smooth profile of this one, I was shocked to find out it sat at 6.3%. Not the strong taste I would have expected. Pleasantly surprised here.

American Pale Ale (APA)

Mary: The hoppy nose on the American Pale Ale gave this beer real personality, despite the lightness of colour and taste. Its higher carbonation level means this pairs well with grilled meats and fried foods. Stephanie: I can see why this is one of their core beers. A bit of an embarrassing reveal of my lack of beer knowledge, I stressed before sampling how much I dislike hops. I loved this beer. It was one of my favourites. Clearly I don’t know what I’m talking about. APA is a more complex malt with light hops and very nice hops aromatics. I guess the beauty is in the brewing on this one.

Double India Pale Ale (Double IP)

Mary: Made with double the hops, and with a much higher alcohol content at 7.6 per cent than most regular beers, this one packs quite a punch. The citrusy notes make this a great patio beer, but at 7.6 per cent alcohol content, it’s made for people with a higher tolerance than my notably low one. Stephanie: The strong man of the flight, the Double IPA was the one I kept going back to. It had a citrusy almost Papaya taste to it. I loved the kick but could probably only handle one of these bad boys at 7.6%. Unless I was at home, then maybe two.

Raspberry Berliner

Mary: - The Berliners are classified as a sour brew, made with half wheat and half pilsner and “soured” with dried yogurt culture. If you like raspberry jello, you’ll love Raspberry Berliner. Since I’m more of a cherry jello aficionado, this wasn’t at the- top of my list, but still an easy-sipping swig for those who aren’t regular beer drinkers. Stephanie: This is nice. A lady’s beer but still has some hair on its chest. I kept thinking of vanilla, almond and jello. A great combo and a beautiful berry colour. This would be a great sitting by the pool drink. It was like a beer crantini.

Woodruff Berliner

Mary: I’d been looking forward to giving this one a try since they set the flight in front of us. It’s bright green hue gave it an almost alien appearance, appealing to my inner Trekker. For me it was worth the wait. The sweet Woodruff flavoured beer, had what I found was a pleasant baby powder scent that gave way to refreshing vanilla notes. Its crisp taste was the perfect end to our day. Stephanie: The last on our flight I was so curious to get to this one. The Chernobyl green had me wondering what the heck was up with this one. Woodruff Syrup is made from baby’s breath. In Berlin you would traditionally get Woodruff Syrup- in Germany. Very cool. It has an amazing aroma and a very appealing lime Jolly Rancher-type aroma. I could have ordered another one of these.

Nitro English

Mary: The Nitro beers are made by pumping nitrogen rather than carbon dioxide into the beer during the carbonization process. The result is a creamier taste, which I loved. This is one of Red Hart’s core beers, and it’s not hard to see why. There wasn’t any of the bitter aftertaste that I normally associate with beer. This beer might also be enticing to some because of its relatively low 3.5 per cent alcohol. Stephanie: I liked this beer. Not as much as the Double IPA, but the creamy texture was appealing. It had a chocolatey sort of aroma. It was a beer that drinks like a meal. Not too thick but smooth. Not my favourite of the lot but at this point of the tasting I was realizing that I had been depriving myself of the true beer experience by shopping big brands in liquor stores. Red Hart is really on to something here and this would not be my last visit. Did I mention their mezzanine overlooks where all the magic happens? Try a pint up there.

A Day of Cherished Traditions Should Include Quality Cheese

Nitro Extra Special Bitter (Nitro ESB)

Mary: While there wasn’t a beer that I didn’t like, this one came the closest, with it’s bitter top notes. But the sweet undertones and faint coffee taste redeemed it for me. Stephanie: Unlike Mary, this was one of my favourites. Another of Red Harts core beers, the Nitro ESB was on the top of my list. If you’re a big black coffee drinker like me you’ll appreciate the bitter coffee nod of this one. It also reminded me of salmon on a cedar plank. I can’t tell you why, maybe the warm aroma, or maybe that’s what I would pair it with if I was a true connaseur.

Porter

Mary: Far and away my favourite was the Porter, which really surprised me as I assumed the dark brew would naturally have a strong bitter edge. But expectations were dashed in a really good way with this brew, which is made with malted barley and heavy on the hops. The Porter’s peaty, smoky/sweet flavours made me a convert. Stephanie: This was a very peated Porter. It has a good balance of smoke and sweetness. Was not one of my tops but would be for many. I think if I had a less sensitive palette, and it didn’t bring back memories of that night in college where I thought Lagavulin Scotch was a shooter, I may have enjoyed this one more.

www.sylvanstarcheesefarm.ca

From our Store

to your Thanksgiving table

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Thunder ROAD T

here are some who don’t shy from the storm—they race into the heart of it. We all recognize the telltale warnings of a darkening horizon. Cautioned from an early age that if we witness a thundercloud stalking the skies, we should take immediate cover; but there are some who don’t shy from the storm—they race into the heart of it. Be it brave or crazy, these prairie weather warriors possess a desire to understand the powers of nature. “We actually all met over Twitter. We all shared the same passion for weather,” says Brayden Morriseau, one of the six founding members of the Prairie Storm Chasers. Despite living on opposite ends of Alberta, with two in Melville, Saskatchewn, the storm chasers Sean Schofer, Nevin Demilliano, Braydon Morisseau, Chris Ratzlaff, Curtis Brooks, and Beth Allan, combine their passion for weather and scientific specialties to forecast, target, and pursue severe weather in the hopes of capturing atmospheric phenomenon to better understand the inner dynamics of a tornado. “We use a variety of online models that are also available to the public,” Bray-

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don states when asked how he and his storm troopers forecast a tornado. “We’re looking for the environmental perimeters that would report super cell thunderstorms or that contain a rotating updraft which allows it produce large hail, really strong winds, and sometimes even tornadoes. Using the hashtags ABStorm or SKStorm or MBStorm on Twitter, we send our reports out to the public. Environment Canada monitors those hashtags so they can issue warnings based off people out spotting these storms at ground level.” During the off season, the Prairie Storm Chasers often visit schools to teach the younger generations about weather and tornado safety. “One of the biggest myths is that it’s safe to go under an overpass,” Braydon explains. “It’s the worst place you could possibly be during a tornado storm.” Featured on documentaries such as CBC’s “Nature of Things” and web series Daily Planet, the Prairie Storm Chasers have become a phenomenon all their own. With a fleet of armored vehicles resembling something out of a Mad Max movie, they take safety seriously when entering the territory of an impending twister. Using modified SUV’s, or Storm Utility Vehicles, they attempt to intercept nature’s most powerful creations to collect data that can provide accurate weather reports and potentially saving lives

HERE’S JUST A FEW OF THEIR

TORNADO HUNTING TOYS: THE DOMINATOR built by Sean Schofer. This sleekly-designed armored tornado intercept vehicles is the newest of the three Dominator vehicles. • Armored with 16-gauge ballistic steel • 10 layers of Kevlar in the doors • Topcoat covered with LINE-X protective coating • Polycarbonate windows • Removable rocket system for tornado probe deployment • RM Young Anemometer and Campbell Scientific data logger • Onboard spikes to help anchor vehicle • Rigid Industries lighting • Gull wing doors • Exterior speaker and PA system • Jaws of Life and many other rescue tools

PREDATOR modified Jeep and first response vehicle, has stood up to softballsized hailstones and Mother Nature’s worst. • Fully LINE-X coated exterior (hail protection, 4.50 inch size tested) • Optic Armor polycarbonate windows • RM Young Anemometer and custom Campbell Scientific data logger • Temperature, Relative Humidity, Pressure Sensors • GARMIN GPS • Gobi LED Stealth Roof Rack (hail protection, 4.50 inch size tested) • Rigid Industries lighting • Interior array of RAM Mounts • Emergency response & recovery gear

TAZ-1 A low-profile saucer equipped with a 360 degree camera, rigged to measure atmospheric pressure, wind speed and direction, air temperature, and relative humidity.

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“THE FORUM IS WHERE

athlete meets art.

”

Like a scene from Cirque de Soleil, these graceful aerial ballerinas pirouette while suspended from a seemingly endless length of silk. Entangled within an emerald ribbon or perched on a dangling steel hoop 20 feet above the ground, members of The Forum use strength, agility, and technique to create an exquisite mid-air dance. And they can teach you to do it too.

“This is not your average gym.” Just two years ago, personal trainer, Janessa Marshall and her husband, Shawn, embarked on a search for a unique sport that could both physically challenge and entertain them. The couple reached out to social media for ideas and discovered the perfect fit—aerial silks. What began as a hobby quickly evolved into a thriving, niche business. Soon they found themselves converting a commercial bay on the south-side of town into a gym to accommodate the growing interest, adding a rock-climbing wall and a ninja warrior obstacle course for further strength and agility training. “We wanted to remove the boundaries that people were setting on themselves,” says Janessa. “People forget, we were made to move. Our biggest thing was bringing that passion back.” “In any aspect of your life, you can’t forget about the others,” replies Janessa when asked about her Mind, Body, and Soul mantra. “What’s going to stir that passion, whether it’s writing, movement, or spiritual work, whatever your passion is, you have to balance all three aspects or they’re not going to work.” Now with a team of certified trainers who offer a variety of classes designed for your needs and interests, The Forum also offers a full bar stocked with local brew, games night, book clubs, child-minding, and a community of likeminded enthusiasts.

The Forum presents:

HUSH: A NIGHT OF

Prohibition September 14, 2019 Bo’s Bar and Stage Tickets available at: www.eventbrite.ca

“Reach heights you never thought possible” 20

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ALL DAY BUFFET / 7 DAYS A WEEK

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Appetizers

Pork

1. Egg Roll 2. Spring Roll 3. Crispy Wonton (12) 4. Dry Garlic Spareribs 5. Fried Wonton Szechuan Style 6. Pork Dumplings (12) 7. Deep Fried Chicken Wings 8. BBQ Pork

38. Salt & Pepper Pork 39. Sweet & Sour Spareribs 40. Sweet & Sour Pork 41. Honey Garlic Spareribs 42. Diced Pork with Cashew Nuts 43. Palace Style Pork 44. Peking Sweet & Sour Spareribs

Chicken 14. Chicken with Black Bean Sauce 15. Lemon Chicken 16. Chicken Hot Pot (boneless) 17. Szechuan Chicken 18. Sweet & Sour Chicken Balls 19. Curry Chicken 20. Almond Guy Ding (stir fried) 21. Almond Soo Guy (deep fried) 22. Chicken with Cashew Nuts 23. Moo Goo Guy Pan 24. Palace Style Chicken 25. Ginger Chicken

Chow Mein (Noodles)

Beef 26. Beef Tenderloin with Black Bean Sauce 27. Special Beef Tenderloin 28. Beef with Broccoli 29. Beef with Green Peppers in Black Bean Sauce 30. Beef with Fresh Tomatoes 31. Beef with Snow Peas 32. Ginger Beef 33. Curry Beef 34. Beef with Satay Sauce 35. Szechuan Beef 36. Mushrooms with Beef Hot Pot 37. Beef Ginger Hot Pot

61. Chicken Chow Mein 62. Beef Chow Mein 63. B.B.Q Pork Chow Mein 64. Shrimp Chow Mein 65. Special Chow Mein 66. Vegetable Chow Mein 67. Seafood Chow Mein 68. Beef with Satay Sauce Chow Mein 69. Beef Chow Mein (Cantonese Style) 70. B.B.Q Pork Chow Mein (Cantonese Style) 71. Jumbo Prawn Chow Mein (Cantonese Style) 72. House Special Chow Mein (Cantonese Style)

Fried Rice

Located by Value Village

Chop Suey (Mixed Vegetables)

45. Deep Fried Shrimp 46. Shrimp in Black Bean Sauce 47. Shrimp with Cashew Nuts 48. Pan Fried Prawn 49. Palace Style Shrimp 50. Scallops in Black Bean Sauce 51. Salt & Pepper Squid 52. Shrimp with Snow Peas 53. Shrimp with Fresh Tomatoes 54. Curry Shrimp 55. Scallops with Snow Peas 56. Shrimp, Scallops & Squid with Mixed Vegetables 57. Seafood Tofu Hot Pot 58. Salt & Pepper Prawns 59. Szechuan Shrimp 60. Szechuan Scallops

9. Wor Wonton Soup (for 2) 10. Wonton Soup 11. Wor Mein Soup (for 2) 12. Chicken Noodle Soup 13. Hot & Sour Soup (for 2)

#157, 2325-50 Ave. Red Deer

74. Beef Fried Rice 75. B.B.Q Pork Fried Rice 76. Shrimp Fried Rice 77. House Special Fried Rice (Yang Chow) 78. Mushroom Fried Rice 79. Steamed Rice

Seafood

Soup

Cantonese & Szechuan Cuisine Fully Licensed

80. Chicken Chop Suey 81. Beef Chop Suey 82. B.B.Q Pork Chop Suey 83. Shrimp Chop Suey 84. House Special Chop Suey 85. Scallop Chop Suey 86. Hot & Spicy Chop Suey 87. Stir Fry Chop Suey

Specials 88. Mussel in Black Bean Sauce 89. Teriyaki Wings 90. Honey Garlic Boneless Pork 91. Honey Garlic Chicken Wings

DIM SUM BUFFET!

Egg Foo Yong 92. Plain Egg Foo Yong 93. Chicken Egg Foo Yong 94. Beef Egg Foo Yong 95. B.B.Q Pork Egg Foo Yong 96. Shrimp Egg Foo Yong 97. Mushroom Egg Foo Yong 98. Oriental Special Egg Foo Yong

ALL DAY BUFFET 7 Days a Week

Rice Noodles 99. Beef Chow Mein with Soy Sauce 100. Beef Rice Noodle with Soy Sauce 101. Beef Rice Noodle with Black Bean Sauce 102. Singapore Vermicelli (Curry) 103. Hah Moon Vermicelli (sweet & sour) 104. Special Shanghai Noodle 105. Chicken Shanghai Noodle 106. Beef Shanghai Noodle Hot & Spicy

73. Chicken Fried Rice

Steamed Shrimp Dumplings (10) Steamed Pork Shaomai (10) Steamed Cuttlefish with Curry Sauce Chicken Feet with Black Bean Sauce Steamed Spareribs with Garlic Sauce Stuffed Sticky Rice wrapped in Lotus Leaf (4) Steamed Beef Tripe Chu Mao Sauce Steamed B.B.Q. Pork Buns (5) Beef Short Ribs with Black Pepper Sauce

HOURS: 11 am – 10 pm Everyday

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COMBINATION DISHES Dinner for Two

2 Egg Rolls Dry Garlic Spareribs Chicken Fried Rice Sweet & Sour Chicken Balls Beef Chop Suey Fortune Cookies

Dinner for Four

4 Egg Rolls Dry Garlic Spareribs Deep Fried Shrimp Beef with Broccoli Chicken Fried Rice Sweet & Sour Chicken Balls Sweet & Sour Pork Fortune Cookies

Dinner for Six

6 Egg Rolls Deep Fried Shrimp Ginger Beef Lemon Chicken Sweet & Sour Pork Beef with Broccoli House Special Fried Rice House Special Cantonese Chow Mein Fortune Cookies

FREE DELIVERY over $35 within City Limits 10% Off Pick Up Orders over $25 FREE Six Cans of Pepsi on Pickup or Delivery of $60 or more P rairie

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FALL 2019

o r e H g n u s n U

“I DON’T REMEMBER A TIME IN MY LIFE WHEN I DIDN’T HAVE A

GUITAR IN MY HAND.” Far from his hometown in sleepy Radville, Saskatchewan, David Gilmore has lived an exciting life. After playing guitar in several bands on the road and pursuing a radio career that spanned 30 years and 4 provinces—where he rubbed shoulders with the likes of Bon Jovi, Heart, and Aerosmith—Dave has now settled in Red Deer with his lovely wife, Adrienne, and embarked on something even more ambitious.

In 1995, after an extensive 10-week course, Dave became a certified Luthier and started on his lifelong dream to build guitars. From a glistening mahogany acoustic to a baby-blue electric made of Canadian maple, Dave’s guitar showroom is a breathtaking example of devoted craftsmanship. When he’s not jamming with one of his bands or building handcrafted, custom guitars in his north Red Deer workshop, Dave is donating his time and talent to a charity close to his heart. Guitarz for Kidz, originally co-founded by Dan Walsh and Bob Egan of Blue Rodeo, provides free used guitars and other instruments to Red Deer and area youth and families in need. Before being honoured with an impromptu medley by the master himself, playing one of his signature acoustic guitars, we sat down with Dave and asked him a few questions.

What sparked your passion for guitars? “Well, I’ve had a guitar in my hand since before I could walk. My mom had a guitar when I was growing up. So I’ve always had one and I’ve been playing them for as long as I can remember. I don’t remember a time in my life when I didn’t have a guitar in my hand. And then when I was young, I played in bands and spent some time on the road. Then in 1995, I had an opportunity to take a luthier course to learn how to build a guitar. I had always had it in the back of my mind that one day I wanted to build an acoustic guitar. I don’t know why, but always there that I wanted to do it. Before I went to the course, I’d actually gone out and bought a book called ‘Tradition and Technology’ which is kinda the bible of guitar building. I started to build my own guitar and then this opportunity arose and then I went and haven’t looked back since. So I built as a hobbyist from ’95 until 2011, and then in 2011, I opened up Gilmore Guitars.”

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How long does it usually take to make a guitar? “An acoustic guitar takes longer, and I actually find the better I get at it, the longer it takes. Because I don’t let myself get away with little things. But generally speaking, an acoustic guitar is going to take about 110 hours. If you were to commission an acoustic guitar from me, I’m going to tell you it’s going to take about 8-10 weeks.”

A Q

Can you describe some of your favourite styles to create. “My guitars are really all my own design. The acoustic guitars I build are not copies of other brands, but let’s be honest, a guitar is a guitar is a guitar. It’s wood with six strings. But they’re my design, they’re my shape, the bracing pattern is kind of an evolution of what I’ve been doing. The electric guitars I have done with some success, some copies of telecaster-style guitars, but even in the solid-body electric guitar area are my designs. I’ve designed two different body shapes that I called the Lil’ G and the LG2. I prefer not to do straight-up copies. I think if you have your heart set on a Taylor or a Martin or a Gibson, go buy a Taylor or a Martin or a Gibson because at the end of the day you’re going to go home and it’s not going to be what it was you wanted originally. What I do is really niche and I build for that raised eyebrow. By that I mean, when somebody comes into my showroom and they put the guitar in their lap and they strum that first chord, that eyebrow goes up and they go, “Where did that come from?” Because I think really, in central Alberta, people from here tend to think, well, if he’s from here, how good can he be? And I think that’s a prevailing kind of attitude in whatever it is you do in any given community. If you’re here, how good can you be, because if you were any good, you wouldn’t be here. But that’s really not the case. It’s like a lot of singers and songwriters to become successful, they usually have to leave their hometown to build a fan base because everybody and their grandkids have heard them play since they were kids. You have to sort of build a fan base outside the community.”

Do you have any particular woods that you like to work with? “Ahhh, the stuff that comes from trees (laughs). There’s lots of traditional woods you would use in acoustic guitars like rosewoods which are increasingly hard to get because of the endangered status of them. There’s a document called The CITIES Treaty. On that list are endangered species of wood that are illegal to sell. Brazilian Rosewood is on the list, you can’t buy it or sell it. East Indian Rosewood is on the list, but if you have documentation of origin, you can build with it and sell it. There are other woods to use, indigenous woods like Black Walnut is a Canadian wood. Maple is a Canadian wood. It grows plentifully here and there are alternative species of woods that are becoming the new tradition in building guitars, and it’s cool. As a guitar builder, I’ve never been traditional, but I’m old-school.”

Does the type of wood change the sound? “Absolutely. Everything you do as you’re building a guitar is going to influence the sound. Everything you do is going to influence it in the end.”

Who are some favourite guitarists or musicians you admire? “I like people like Mark Knopfler, David Gilmour (Pink Floyd) are probably my two favourite. Those guys, they both play electric and acoustic guitars. I’m a fan of a lot of singers and songwriters right here in central Alberta and in Red Deer.”

Have you met any famous musicians or bands over your many years in the entertainment industry? “Because I was in radio, as a music director in radio for 30 years, in that time I’ve met Joe Cocker. I’ve met and had great conversations with Sheryl Crow. On my wall, there’s a picture of me with Aerosmith, with Bon Jovi, and Heart.”

Can you tell me more about Guitarz for Kidz? “It’s a charity. The original Guitarz for Kidz was created in Cambridge, Ontario by a good friend of mine, Dan Walsh, and Bob Egan. Bob Egan was in Blue Rodeo at the time and they started the charity. I was sitting here with one of my good friends and customer one day and a post had come up that Dan had posted about Guitarz for Kidz and I went, “I’d really like to do this.” And Don Routley, who is the guy I started the program with, he said, “Well, what are you waiting for? Let’s do it.” So, we did. Within two days, we had a committee of five people, and within a couple of weeks we were under the umbrella of the Red Deer Arts Council. It’s one of those things I started doing because I just kinda felt it was my turn and I think there’s families out there that struggle. I think music is a second language. It’s been really rewarding, there’s been several times when we’ve given out a guitar and it gets you right in the feels.”

And you refurbish them as well?

How can we help Guitarz for Kidz?

A A Q

“What I do, because I am the luthier, when they are donated, I make sure they’re clean. I make sure they’re playable, have fresh strings before they go out to a kid. The guitars that are not repairable, we offer them to local artists to do artwork on. Those artists are paid an honorarium for doing the artwork on the guitar and then we, in turn, make the guitars available for purchase and those proceeds go back into Guitarz for Kidz. These guitars at several locations, from LV’s Vinyl Cafe downtown, from Here to Mars downtown, 53rd Street Music and A+ Art Gallery, and I have one here.”

“We need more guitars! We could use more donations of guitars and if you need or you know somebody who needs a guitar, by all means just go to our website, GuitarzforKidz.ca and go to the contact us and tell us your story. We’ve been doing about a year and a half now, and in the first year, we’ve given away around 30 guitars.”

Is there an age range? “No, we’ve given a guitar to a senior citizen. Everybody is a kid to somebody.”

DONATIONS OF USED GUITARS OR HAND-HELD INSTRUMENTS CAN BE DROPPED OFF AT: Gilmore Guitars

#6, 7895 – 49th Avenue, Red Deer, AB T4P 2B4 Phone: 403.872.0006 | Web: www.gilmoreguitars.ca

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s k c i r e v a The M BACK AND

BETTER THAN EVER

After an eight-year hiatus, the multi-platinum Mavericks have reunited for an epic worldwide tour. The Miami-born band will deliver breathtaking performances in over 70 cities across Europe, the U.S., Canada, and the U.K., stopping for a one-night-only concert at the Red Deer Memorial Centre on October 19. Prairie Living was so excited to interview lead guitarist, Eddie Perez, who took some time from his busy schedule to speak with us. How has the tour been so far? “These days, touring with the Mavericks is a whole different affair. With some age, and some living underneath our belts, all of us feel like this is a lot more celebratory. It’s a lot more solid, the brotherhood and the camaraderie we share, it’s more fun than it’s ever been. For a band that’s been around that long, to be able to celebrate that, I think is quite an accomplishment. It’s been a lot of fun to go through the old photographs and the old back catalogue, digging out the songs and figuring out how we’re going to showcase 30 years of music. Everybody in the band has great spirit and a great attitude. It’s a very exciting, very fun time to be playing music with my brothers.”

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Are you guys putting out a new album soon? “We’ve got so many irons in the fire right now. We’re just putting the finishing touches on an album right now. We’re looking for an early November release. The title is The Mavericks Play the Hits. There’s some country tunes in there, some old, soul tunes, and in true Maverick fashion, we just don’t recreate what’s been there already, we kind of dive into the meat of the song and try to find our own stylistic approach to conveying those messages. It’s been a lot of fun to make this record and we’ve already started playing a few of them live. “We have another record for release early next year and that’s going to be a Spanish record. On top of that, there’s also a documentary film we’re working on. We’re busy boys.” (laughs) What’s your favourite part of touring? “I think it’s those two hours we get a chance to make that music on stage. I feel the Maverick’s biggest gift is that no matter what the songs, there’s something about the energy we have together on stage that is so fulfilling, and what I see coming back at me is nothing but joy and smiles and beautiful souls just having a wonderful time. I think if anything, that’s what I look forward to most, being on stage is the time when we get to communicate something to the world.” What does the name Mavericks mean to you? “It means absolutely everything this band stands for. We’ve certainly bucked the system over the years (laughs). Energy and your intent is what always rises to the top, and the intention of the Mavericks is to spread joy through this music and spread a little bit of human connection, through this stuff that we love to do. We brought this band back from the dead to now, going into our seventh year, five records in seven years, two trips to the Grammies, and we’ve toured the world constantly. Not many acts get a chance to do that. I think that the joy that we spread through this music is what sustains us, because it’s genuine. “It’s a tough business to be in and it’s tough to have longevity. Fads come and go, but I think when you’re traditional at heart and you have a really strong connection to what you’re doing, the biggest thing is the connection to the audience. That’s really how the Mavericks truly operate is on that timeless notion that if you can communicate your ideas and you can make them sound somewhat pleasing, then I think you’ll be alright no matter what. The fact that the Mavericks are here 30 years later and still doing it, perhaps with even more creative energy and spirit and more things to put out there in the world. I think that’s a true testament to who we are as individuals.”

RED DEER

TREASURES rairie P

THE BLACKSMITH SHOP

Museum

Built in 1902, Lacombe’s Blacksmith would spend several years under the Shop Museum is the oldest function- tutelage of a master ‘smitty’. ing blacksmithing shop in Alberta. After it was acquired by the Lacombe Still located on the original site, much and District Historical Society in 1991, of the vintage machinery in the shop the blacksmith shop was converted is in working condition. Often a hub into a museum. In 2011, it was desof activity back in the day, the ignated as a Provincial Hisworkshop catered to toric Resource by the local pioneers by reGovernment of Alpairing carriages, berta. Spring and fabricating tools, summer visitors to and manipulating the Blacksmith OPEN: iron into useful Shop Museum equipment. A May 6 - Sept 2 2019 can expect to very competCLOSED: learn how iron itive trade at September 3 - April 30 is heated, bent, the time, there and formed into were several shapes, as well smithing shops 5020-49th Street about the history in the Lacombe (Glass Street) of blacksmithing area. To become a blacksmith, one Lacombe, AB in Lacombe.

HOURS OF OPERATION:

LOCATION:

...comforts the sole Bringing a taste of little Italy to Red Deer and Lacombe. sweetcapones

4912 50th Avenue

6206 67 Street

Phone: 403-789-7778

Phone: 403-986-1501

Lacombe, Alberta

Red Deer, Alberta

112 488 mccoy dr red deer county

4812 50th Ave. Red Deer, Alberta

403.342.1048

Phone Number: 403-342-7653 Toll Free: 1-888-606-7653 www.comfortsthesole.ca

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SYLVAN LAKE

TREASURES rairie P

! r e mm u S

AQUA SPLASH

GET READY FOR NEXT

OPEN FROM JUNE TO SEPTEMBER Weather-permitting

New to Sylvan Lake in 2019 is a water wonderland! Soon to be closed for the season, this award-winning aquatic playground is the ultimate open-water park! With hours of fun to be had, they Aqua Splash group has even more to come next season. With a 15 foot tower and climbing wall, oversized

trampoline, monkey bars, wiggle bridge, and a trapeze swing, there’s enough to keep your kids busy for days. As safety is of the highest priority, Aqua Splash has a diligent crew of certified Life Guards and life jackets are supplied.

Location: Bay #1, 5100 Lakeshore Drive (13.04 mi) Sylvan Lake, Alberta T4S 1R3

www.saksshoes.ca

Quality Footwear, Clothing & Accessories 5016 50th Street, Sylvan Lake 403.887.7257 • www.saksshoes.ca 26

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Homemade Daily Catering 26 Industrial Drive, Sylvan Lake

snakelake.beer Live Music every Thursday

Crepes

Frozen Entrees and more 403-713-0236 Email - twyla@elamorcafe.com

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LACOMBE

www.rangelandmeatshop.ca hormonE &

antiBiotic frEE

•Bison •Elk •grass fEd BEEf •frEE run chickEn •pork

come visit us today! Store HourS: tue/ wed 9am-5pm tHu/Fri 9am-6pm Sat 9am-5pm

Suite #103, 3402, HigHway 12, Lacombe, ab t4L 1a7

403.782.0019

inFo@rangeLandmeatSHop.ca

rangelandmeatshop.ca

eat HealtHy

live HealtHy

Feel HealtHy

Initiating neighourhood gatherings for the past five years with our espresso bike. Look for our true neighbourhood stories on the back. And our online store includes free delivery!

www.goodneighbourcoffee.ca

Mon - Thu: 1 — 8 pm, Fri - Sat: 12 — 9 pm, Sun: 1 — 6 pm blindmanbrewing.com | @blindmanbrewing

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TREASURES rairie P RIMBEY

THE FINE ART OF MIXING

Old and New

Owners Jackie Kenzle and Beth Fuller are breathing new life into the past. From vintage dolls, toys, and even carousel horses, the two sisters combine their passion and talent for transforming antique pieces. Nestled between Rimbey and Bluffton, the charming farmhouse boasts beautiful scenery as well as a porch laden with garden décor, rustic wagon wheels, and antique windows and doors. Alongside a bevy of handmade items like baby toques, receiving blankets, quilts, and cross-stitched pictures, the sisters carry anything from a shabby chic baker’s rack to retro radios and refurbished tricycles. Armed with a diploma as a color consultant and an education in woodworking, stained glass, and building willow furniture, Jackie believes that, “Old furniture tells a story that can be handed down again and again.” Her sister, Beth, an interior designer, feels the same. “Only one piece in the right corner can add ambiance and character to any room.” Open seasonally, from May through Christmas, Thursdays to Sundays, anytime is a good time to make a scenic road trip out to the Sisters Roadside Treasures.

STORE HOURS: MAY-CHRISTMAS 10 am - 5 pm Thursday, Friday, Saturday & Sunday

Rapid is a new soft tissue movement based therapeutic technique that addresses the Central Nervous systems role in alleviating tensions and restrictions within Muscles, Tendons, Ligaments and Nerves.

www.sisters6.com sistersroadside@gmail.com

Closing for the winter season mid Dec. 2019

See you in the Spring 2020

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conditions treated with RapiD • Low back pain • Sciatica • Sacroiliac Dysfunction • Knee pain • Quad & Hamstring pulls • Shin splints • Plantar Fasciitis • Mortons Neuroma • Achilles Tendonitis • Ankle sprains TheRapeuTic MaSSage cenTRe

Stephanie Quast RMT

403.843.4964 4904 49th St, Rimbey, Ab

Irene’s Foot Care and Reflexology A holistic approach to health and well-being

Certified Reflexology Certified Pedicures & Manicures

Certified for diabetic footcare & reflexology

Benefits: • Improves circulation • Reduces stress, tension & anxiety • Promotes relaxation. Available Wednesday Afternoons

cell 403-783-0275 home 403-843-3021 4904 49th St. • Located in the Therapeutic Massage Therapy Centre

WHAT I’M

oving L ORIGINALLY FROM PAKISTAN,

ASIA ABBASI,

CO-OWNER AND PHARMACIST AT THE NEW I.D.A. PHARMACY IN DEER PARK TELLS US WHAT SHE’S LOVING ABOUT RED DEER.

What’s your favourite cafe?

Sylvan Lake or Bower Ponds and Collicut for swimming.

Bower Mall or Costco

The Bay

Where’s your favourite beauty spot?

What’s your favourite clothing store?

For food, we can only eat Halal, so we go to Lava Grill in Pine Plaza.

Where’s your favourite shopping spot?

Where’s your favourite family recreation spot?

Tim Horton’s or Clearview Starbucks

What’s your new favourite restaurant?

Follicles Hair Design. I’m going there for manicure.

What do you like best about living in Red Deer?

It’s a small city, but it has everything. And we can reach everywhere in ten minutes. People are very nice here.

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“A SEED WAS

planted.”

fter earning a grant from the Canada Millennium Scholarship Foundation in 2005, Mike Kozlowski embarked a life-changing trip to Kenya where he experienced first-hand how far removed he was from the production of the foods he ate. One night while sitting around a cook fire with the Mkwachunyi village locals, they asked Mike about his farm back in Canada, and he had to admit he didn’t have one. He explained that much of the food he consumed was imported from California, Mexico, or China. “They didn’t understand why we would ship food all over the world when we could grow it at home.” The experience left Mike with questions about where his food originated from, why it was grown so far away—and was there a way to do it better here on Canadian soil? “I’m curious about how we’ve changed the landscape over the years as humans,” says Mike. “I think what is happening now is really deleterious to the human race, to everything, and it’s largely due to farming. As a result, I’m curious about the old farming methods and our relationship to the land.” Ultimately, his journey led him back to his hometown of Red Deer, where the idea for the Steel Pony Farm was born. With a mission to provide nutrient-rich produce to the community while sustaining the land from which it grew, Mike was off and running. “In Kenya, it was my first exposure to rural life and agriculture. When I came back to Canada, I didn’t really own anything besides whatever you own when you’re nineteen. I owned a bike. So I hopped on my bike and went to see more farms. I peddled around central Alberta, staying with different farmers and living with them for a week or two. I remember thinking back to my post-colonial literature classes in university, learning that when white people first introduced bikes to Africa, the Africans had never seen them before and they called them iron horses. By and large, the way I learned about agriculture was through cycling. I thought Iron Horse was a bit too rough, Steel Pony sounded a bit softer. But people always ask, “Are you a horse farm?”” Mike says with a laugh.

“Healthy food comes from healthy soil.” “Since the end of WWII, when industry decided to repurpose munitions factories to become fertilizer factories, that’s when chemical farming started,” Mike explains. “If you plot that point on a graph and then plot the increasing rates of diseases, like autism, heart disease, cancer, diabetes, mental illnesses like schizophrenia and bipolar, you can see those increase as chemical rates increase. This is why I’m actually farming, to nudge society to change, but it’s going to be really, really hard work. In exploring this historical farming thing, and figuring out how long it would’ve taken an ox to plow an acre versus modern machinery, it’s 14,400 times faster, so with sixty-foot tillage implement, you could plow an acre in sixty seconds. Before, it was ten days with an ox. It’s so much more convenient, but we’ve really lost something along the way.” Now in his ninth season of farming, Mike is devoted to maintaining viability of the soil. By implementing cover cropping, soil amending, and no-till production, he attempts to ensure the highest quality vegetables possible. “The one thing I know is that you’re never going to get bad food from good soil or good food from bad soil.” “I’m figuring out how to supercharge these veggies based on the soil,” Mike replies when asked about his mission. “How to get those nutrients into my body, into my family’s body, and into the community. I really believe it makes a difference in people’s well-being.

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Steel Pony Farms AND THE FOOD RENAISSANCE

“I’m doing an experiment in a small section where I’m not tilling it anymore. By not disturbing the biological life, it really creates opportunity for synergies and that whole soil-food web. I’m seeing that matter is decaying quicker in this area and the crops are growing bigger, and they’re more flavourful, and resisting pests better than elsewhere.” “I think it’d be cool if everybody knew just one person who produced some of their food.” Amid the adverse affects of climate change, uncertainty looms inside the global food system. To combat this, Mike invites the community to view the potentials of sustainability and ethical agriculture. Through his seasonal farm tours, Mike hopes to educate the public and younger generations about the value of local farming and soil regeneration. With his wife, MacKenzie, by his side, two year old son and farmer-in-training, Adler, and a handful of dedicated employees, Mike grows everything from “arugula to zucchini”, including three varieties of garlic ranging from spicy to rich and complex. While providing 100% natural and chemical-free produce, Mike also offers a weekly food-box program. “We plant sequentially through the season so that we have a continuous harvest,” Mike explains. “Basically we do this program from the beginning of July through mid-October. After a customer signs up, it’s a weekly, customized box of fresh produce we’ve harvested within the last 24 hours.”

“I have concern for everyone who’s clearly having health issues related to food,” Mike says when asked about his greatest wish for humanity. “I’m trying to figure out the bridge between knowledge and action. So many people talk about needing to go on a healthy diet, but go on to eat what they’ve traditionally eaten. “It’d be great for people to get out and see what’s going on. I love technology too, I love being on my phone and checking out Netflix, but the truly interesting stuff in the world is where technology intersects with well-being, and that’s on farms. What I’m eager for is the world to recognize that there’s a problem to be solved and to start investing time and energy to understand that farms are basically the only solution. I don’t want to be a statistic. I don’t want my family to be a statistic. I don’t want you or anyone to be a statistic. Bolster this sector, really support the people that are putting time and energy into this creative problem-solving, to get quality food to people. I want all local farmers who are actually producing real food to thrive because I feel like this food renaissance is the human renaissance.”

“THIS IS FUEL AND THIS IS

medicine.”

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Welcome to the GREAT INDOORS

BOWERPLACE.COM |

@BOWERPLACE

@SHOPBOWERPLACE |

4900 MOLLY BANISTER DR, RED DEER, AB |

403.342.5240