November 13, 2020

rairie PLiving THE HEART OF ALBERTA

Para alPine Skier

Hanna Chilson

I NSI DE:

sweet sisters apiary

simmer down

masterpieces in ice

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from the editor

content

F

04

Rimbey’s Sweet Sisters Apiary

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Cover Feature Hanna Chilson

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What I’m Loving Dany Caicco

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Simmer Down with Mary

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The Man Behind the Monk Garret Haynes

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Parkland Garden Ice Sculptures

or many this year, the keyword might be COVID, but for me it’s been all about change.

While it’s easy to focus on the negative, and we’ve all been there, I’m choosing to focus on some of the positive changes that are happening.

There’s been a lot of attention on the rise of e-commerce draining jobs and resources from our towns, but with that came a renewed focus on the importance of the small and medium local businesses that contribute so much to the social and economic health of our communities.

It’s been amazing to see so many creative pivots by businesses through this year. It further grows my love for Alberta to see the strength and resilience of all the hard working people that are our neighbours, friends and community.

Stephanie Rhodes

In that spirit, we are excited to present our winter issue of Prairie Living, The Heart of Alberta, showcasing some of the many amazing local businesses, people and organizations that make us proud Central Albertans. Thank you for supporting us, as we support you.

With so many new ways to find division in our community, whether it’s politics, pandemics or personal opinions, this issue focuses on all the things that unite us. As cliche as it can sound, we really are all in this together - different boats, maybe, but all on the same ocean.

This holiday season, please continue to shop locally: order from local deli’s for your party trays; support local shops for your gift purchases; and consider gift certificates to one of the many great restaurants, hair salons or spas.

Enjoy your families and celebrate the sparkle and joy of the season. You deserve it!

prairielivingca7

@PrairieLivingCentralAlberta

editor

STEPHANIE• RHODES • stephanie.rhodes@reddeeradvocate.com

art director/desiGner

JESSICA CRANDALL

PUblisher

MARY KEMMIS • mary.kemmis@blackpress.ca

adVertisinG sales

STEPHANIE RHODES • stephanie.rhodes@reddeeradvocate.com SHAYNE COURT • scourt@reddeeradvocate.com LEAH BOUSFIELD • leah.bousfield@rimbeyreview.com

•

limitations of liability Advertiser contracts to indemnify Black Press against any claim brought as a result of the placement of their advertisement, including an action in defamation. The Publisher reserves the right to charge the advertiser for any revisions to original copy, layout, artwork, photographs, or any other elements of the advertisement that were not included in the original instructions.

Omission and Error: The Publisher does not guarantee the insertion of any particular advertisement on a specified date, or at all, although every effort will be made to meet the wishes of the advertisers; further, the Publisher does not accept liability for any loss or damage caused by an error or inaccuracy in the printing of an advertisement in which the error occurred. Black Press cannot be responsible for errors after publication of any advertisement. Notice of errors must be called to the attention of the advertising department immediately.

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PATrICK, VICKI And olIVIA KloVAnsKy. PhoTo suBmITTed

y r a i p A s r e t s eet Si

Sw

RIMBEY’S OWN LITTLE COMB-BASED BUSINESS

T

By sTePhAnIe rhodes

ucked into their family farm east of Rimbey, the Klovansky family is making sweet memories and a few extra dollars with their beekeeping hobby.

Beginning with one hive in the spring of 2019, Patrick and Vicki Klovansky started with the simple goal of harvesting their own honey. With only a book on beekeeping to guide them, they ordered their bees, bought some hive equipment, found a place in the yard and went to work.

When the bees arrived for pick up, they were in a plastic nuc box with five frames.

“The box was sealed, but with no experience I was nervous,” Patrick says. “A few thousand bees riding inside the cab of the truck is a little unnerving.”

The Klovanskys successfully transported the colony into their new home and there they stayed for the main part of the summer. At that stage, the goal was just to keep the bees healthy and alive so they would strengthen and build the stores needed to withstand the Alberta winter.

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While Patrick and Vicki were new to the art of bee keeping, generally sunny summers and abundant access to clover, alfalfa and canola blossoms contribute to Alberta’s honey-producing success, with 40 per cent of Canadian honey produced in Alberta.

“Alberta is a leader in honey production because of our great farming community, our Alberta weather, and the entrepreneurial spirit and passion of Alberta’s hardworking beekeepers,” says Patrick. “honey production sounds simple but as my family has quickly learned, it is a lot of hard work, but it also has a very sweet reward”

In mid-August, when the hive looked like it was going to swarm, a natural process where the queen leaves with half the bees in the hive to start a new colony, Patrick decided to try to prevent that by making a split.

(For those that are unfamiliar, the basic concept of a split is that you take a portion of an established colony and transfer it to a separate hive, thereby creating two colonies. The end goal is to have two colonies, each with sufficient worker bee populations, stores, and its own queen.)

Next on the agenda was picking a name for the new enterprise.

While discussing names for their Apiary, Patrick and Vicki’s two daughters, Grace and Olivia, took to bickering, as sisters sometimes do. This spawned a joke about Sweet Sisters between the parents, a name that ended up sticking.

For more information on Olivia’s honey and Sweet Sister Apiary, you can follow them on Facebook @ sweetsistersapiary

It was at that point they tried to get their two daughters involved in the actual work of beekeeping. While 12-year-old Grace showed little interest, 10-year-old Olivia was excited to have her own hives and jumped right in. So, while some 10-year-olds are learning Tik Tok on their iPhones, 5th grader Olivia Klovansky is splitting hives and making pure honey with the help of her parents.

“I find watching the bees and how they communicate really cool. Bees, in general, are really cool. They make me feel responsible and I feel like I am accomplishing something.” says Olivia, who has already been seeing a return on her work.

With her first go at the hives she produced and sold 80lbs of honey herself.

“She started to see the potential of income and what she could make, she was hooked.” proud dad Patrick comments.

Mom Vicki shares daughter Olivia’s fascination with hives and their potential.

“They are amazing creatures and I know why the saying ‘busy as a bee’ exists.

They go through so much in their short life cycle. I love that the bee’s interest Olivia so much and that she is learning the value of a dollar while having fun earning it and understanding all of the work that goes into beekeeping.”

Future goals for Olivia include expanding her hives and marketing her honey but the family places importance on doing it responsibly.

“Keeping your bees healthy takes some work, it is also an investment in time and money, but we hope to keep her passion alive and do it as a family,” says Patrick.

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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EXPLORING THE EVER-CHANGING

s i b a n n ca

LANDSCAPE

I

By JEnnIFER BLyTH

t seems fair to say that weed is having a moment. Or, as we like to say today, cannabis.

From sophisticated edibles and a full array of THC and CBD-infused beverages to consumption methods that don’t have to involve rolling a joint, we’re a long way from when “pot” was associated with “pothead.”

Here in Alberta, we seem to be on board with the trend.

How have things changed since legalization?

According to Statistics Canada, during the last quarter of 2019, the number of Albertans who reported using cannabis in the previous three months was at 16.7 per cent, matching the national average. This was up considerably from only 370,000 (or 8.9 per cent) who told a University of Calgary study in 2017 they had used cannabis within the previous 12 months.

And while the two largest age groups using cannabis at the younger end of the spectrum, those aged 35 and older make up more than half of consumers. In fact, seniors were the fastest-growing demographic in Canada, likely reflecting the legalization, a growing interest in reported therapeutic benefits and the greater opportunity to consume cannabis in ways other than smoking.

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Legal access likely helps too. The number of cannabis stores in Alberta also grew significantly between March and July 2019, pushing the province to top spot nationally with 176 cannabis stores at the time.

Today, that stands at 534.

Reflecting those trends, the growing interest in the cannabis industry, and the questions those new – or newly returned – consumers may have, Black Press Media recently launched www.canadianevergreen. com.

In addition to offering interesting, informative and accessible stories for readers, businesses also appreciate the opportunity to reach an engaged audience.

From health, culture and business features to breaking news in the cannabis space, Canadian Evergreen is a platform for avid cannabis consumers and new cannabis users alike.

Learn why cannabutter is a key ingredient to a selection of fall recipes, for example, or why Canadian actor Seth Rogan believes cannabis should be as accepted as beer. Discover the most actively traded companies on the Toronto Stock Exchange (Hint: At least one of them involves cannabis) and about our partners navigating the ever-changing cannabis landscape.

And powered by Black Press Media, www. canadianevergreen.com answers the need for relevant, accurate information from a reputable source. To learn more, visit canadianevergreen.com

MEDICAL COSMETIC TREATMENTS AND PRODUCTS 1221 2827 30TH AVE, RED DEER

403-967-2020 P rairie

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Hanna Chilson

pHoToS By VIkToRIA/ NoRTH BIRCH gRoVE MEDIA

CARVING HER WAY TO THE TOP

P

By STEpHANIE RHoDES

ara Alpine Skier Hanna Chilson is edging her way toward her dream of joining the Canadian Para Alpine Team thanks to her indomitable spirit and the assistance of Rocky Mountain Adaptive.

The 17-year-old Central Alberta native was left in a wheelchair after surviving a car accident as a youngster and credits Rocky Mountain Adaptive (RMA) with giving her the opportunity to make her dreams a reality.

“Rocky Mountain Adaptive is a great place to learn and get involved in the outdoors,” says Chilson. “It’s so much fun skiing, but they offer so many great opportunities for summer programs too.”

RMA is a registered charity providing individuals with disabilities opportunities to participate in mountain sports and recreation. Based in Canmore, the organization caters to all ages and offers more than 20 different adaptive sport and recreation activities. The organization provides private lessons, supported experiences, multi-day programs and camps, equipment rentals and programming for disability groups. During the winter season it also offers an elite training program for aspiring athletes like Chilson.

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“Something I want to tell younger kids would be to believe in yourself and your dreams,” says Chilson. “There are going to be challenges along the way but it’s going to make you a stronger person and a better athlete. It’s about what you’re made of, not the circumstances.”

Starting her athletic journey at Valley Ski Hill in Alliance, AB, Hanna now skis with Rocky Mountain Adaptive on their pro team, training almost every weekend as soon as the mountains are open for the duration of the winter season.

Hanna first heard about RMA after meeting Executive Director Jamie McCulloch at a Canadian Association for Disabled Skiers (CADS) Festival. At that time, she had been skiing four years but had yet to race or compete.

“Being able to learn from, and with, other kids with disabilities was cool being from a rural area where there isn’t a lot of sports. I can get involved with that I enjoy,” Hanna comments. “My family also skis a lot so being able to ski with them has really enriched my life.”

Now racing for four years, Chilson has learned there is more to athletic success than just mastering the sport itself. RMA prioritizes the importance of mental support as well as what Hanna calls dryland training. The financial strain of training five hours away from home, competing at a high level and paying for equipment and accommodations can take a mental toll, but RMA works with its athletes to ensure they have the emotional resources to deal with all the challenges they face.

“Dryland is working in the gym to improve your muscles so you become a stronger athlete and can be more prepared for challenging training days ahead,” explains Chilson, “We also work on mental health and how to deal with high performance events. Your mental health is really important in sports because if you are struggling to be calm and stay focused you won’t be able to perform well because you’ll have other things on your mind.”

Chilson is clearly making progress toward her goal of making the Canadian Para Alpine team, earning both a gold and bronze medal at the 2019 Canada Winter Games.

Keep your eyes on the slopes for this skier, she’s going places.

To learn more about Rocky Mountain Adaptive visit rockymountainadaptive. com

t a h w t u o b It's a , f o e d a m you're s e c n a t s m u c r i c e h t not P rairie

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what i’m

L oving WITH

DANY CAICCO INTERNATIONAL PROGRAM MANAGER AT CASCADIA MOTIVATION While living in Red Deer for only nine years, Dany Caicco has imbedded himself in the Central Alberta community.

He says his move to Red Deer was a ‘great change’, touting its friendly atmosphere, natural landscape, endless trail systems and outdoor activities that give balance to his career at Cascadia Motivation designing programs and events.

For the last 25 years he has enjoyed a globe-trotting lifestyle of planning and executing conferences and events around the world. Since moving to Red Deer, Caicco has met an array of people that share a vision of making Red Deer a better place. He quickly became a key player in a variety of events, fundraisers and concerts with diverse venues including Bower Ponds, Alberta Winter Games and the Cambridge Hotel. He is an active volunteer and sits on several committees and boards in an effort give back to the people and place he now calls home.

Favourite place to bring out-of-town visitors?

Funniest person in Red Deer and why?

Red Deer and Central Alberta have an incredible trail system to walk or hike. There are also wonderful parks like Bower Ponds that put on concerts and outdoor events that always fulfill their promise of a good time. Sylvan Lake is always a fun time whether walking the boardwalk or playing in the water.

Kyle Adrian, Drag Queen performer. Emcee goes to DD Fierce. He’s a fabulously funny entertainer and human being.

Favourite local business and why?

Elite Home Furnishings Outlet in north Red Deer. Friendly environment, great selection, excellent customer service and very friendly owner operated business.

Also, Magical Elements located on 50 Avenue in Red Deer. Great welcoming environment and very unique shopping items, offering a selection of books, tarot cards, incense, candles, home décor, tumbled stones, crystal balls and a selection of sage and spiritual items. They offer tarot card readings and are spiritual advisers.

Owner operated and very welcoming and unique.

Favourite place for coffee?

Favourite outdoor spot in Central Alberta?

Bower Ponds attending concerts or events. There are so many events throughout the year.

Favourite local musician?

Curtis Labelle is an amazing energetic artist that is fabulously fierce, entertaining and a flamboyant rock piano artist.

Favourite Restaurant?

One Eleven Grill in Red Deer has a great, welcoming atmosphere. It’s very comfortable, has great service and fabulous food selection.

For my specialty coffees, After the Grind on Broadway Avenue in Blackfalds offers every imaginable combination of coffee heaven. They offer great pastries including a selection of gluten free and vegan baked goods.

Favourite place for a cocktail?

Where do you find your men’s fashions?

Why is Central Alberta special to you?

Moore’s Clothing has a great selection of suits, casual wear and shoes at a great value and Milano for Men has a great selection of high-end European styles both dressy and casual. Exceptional service. I also like Attitude Clothing in Parkland Mall in Red Deer. They have a great selection of fun casual clothing.

Moving from the fast-paced city of Toronto, Central Alberta truly welcomed me and I’m truly proud to now call myself a true Albertan.

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Velvet Olive on 50 Street in Red Deer. It’s small, quaint and provides great service and atmosphere.

NOT JUST THE BEST EGGS BENEDICT IN TOWN

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WELCOME TO PRAIRIE LIVING’S NEW FOOD FEATURE,

Simmer Down

with mary kemmis

All the chaos of 2020 has reminded many of us that the simple pleasures are what make life wonderful – family, friends, and in my case, food.

In this column, I’m going to be focussing on the food, which is often such a big part of the memories we create with family and friends.

Tomato Soup Ingredients Tomato Soup

Time in the kitchen can give us a respite from the stress of navigating what can seem like a very scary world right now. Hence the title, Simmer Down – to become calm or peaceful.

I’m not going to pretend any great culinary skill. I’m just a home cook who likes to cook because she loves to eat and try new things.

I grew up on a farm where we cultivated our own vegetables, raised our own beef and milked our own cows. As anyone who grew up on a farm can attest, there is no place for complex when you’ve got livestock to feed and crops to raise, so I’m a huge fan of simple, local and delicious.

This edition, I’m focussing on comfort and ease. I’m sharing three recipes that anyone can prepare with ingredients that you either already have or are easy to source locally.

Now more than ever it’s important to support our local merchants who contribute so much to the health of our communities.

Tomato Soup This soup relies on six ingredients, nine if you count the salt, pepper and splash of oil, that come together relatively quicky in a flavourful and nutritious soup.

Six or seven carrots, peeled and rough-chopped I medium onion, chopped 1 tablespoon dried basil – fresh won’t hold up to the prolonged cooking 2 tablespoons vegetable oil 2 large tins whole, peeled tomatoes Seven cups chicken or vegetable stock, preferably low sodium Salt, Pepper Up to one cup whipping cream – delicious, but optional Heat the oil on medium in a large pot and add the carrots, onion and basil. Cook for about 10 minutes, stirring occasionally, until the carrots are softened a little, taking care not to brown them.

Add the entire contents of the two cans of tomatoes and the stock. Cook over medium heat uncovered for 25 to 30 minutes, breaking up the tomatoes as they cook.

Take the soup off the heat and carefully process in a blender until smooth. You’ll probably have to do this in two or three batches.

Return the soup to the pot and taste for seasoning. The amount of salt the soup needs will depend on the stock you used and your own taste. I usually add up to teaspoon if I’m using low sodium stock. Always start with less than you think you need. You can add it, but you can’t take it out once it’s in. Add pepper to taste.

At this point, you have a delicious soup. If you want to kick it up a notch add up to a cup of cream to the soup, stir, reheat and serve.

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Notes – If you’re making this ahead and want to freeze it, leave out the cream until you’re ready to serve it. I like to use a low sodium or homemade chicken stock, but you could easily substitute vegetable stock. In a pinch, Better than Bouillon chicken or vegetable stock base is an acceptable substitute – just remember that it adds quite a salty taste and you may not need to add any additional salt to your soup.

Cheese Toast Salad Dressing Ingredients

(KASESCHNITTEN) A simple supper with its roots in the Swiss alps, this dish comes together quickly and tastes heavenly.

While variations to the soaking liquid include everything from wine to milk, I’m going with beer to honour all the amazing breweries that call Central Alberta home. This recipe is good for two to four people, depending on appetite and what else you’re serving, but scales up easily.

Four thick slices of bread 3/4 cup of your favourite beer or white wine – I use a golden ale 8 slices prosciutto 1 cup grated cheese* Four eggs Preheat oven to 400°F. Put the bread in a greased oven-proof casserole dish. Pour the beer over the bread and let soak in for a few minutes.

Layer two pieces of prosciutto on each slice of bread. Cover each with grated cheese.

Put in the oven and bake for about 20 – 25 minutes until the cheese is melted and golden.

While the toast is in the last few minutes of baking, fry the eggs to your desired degree of doneness.

Remove the casserole dish from the oven and put the toasts on serving plates. Top each slice with an egg and enjoy.

Notes – I use Gruyere or Appenzeller cheese, but you can use any cheese you love that melts well – Cheddar, Monterey Jack, etc. I use prosciutto because that’s what I like, but you can use any ham you have on hand or omit it all together. If you don’t want to use beer or white wine, try milk as a variation.

EasySalad Dressing

Cheese Toast Ingredients

This is a dressing I learned from my mom. It’s incredibly versatile. In addition to dressing a salad, it also makes a great marinade.

Cheese Toast

2/3 cup vegetable oil* 1/3 cup vinegar* ¾ teaspoon salt Ground pepper to taste 1 tablespoon honey 2 teaspoons mustard* Option ingredients: A few shakes of Maggi adds a salty, umami flavour Herbs – chives, parsley, thyme Crushed garlic clove Add all the ingredients to a jar and shake until combined. Taste and adjust. If you like it slightly tarter, add a little more vinegar, a little sweeter, a little more honey. This stores well in the fridge for up to a week.

Notes: I use grapeseed oil, but any vegetable oil will work. I use rice wine vinegar because it’s a little milder than most vinegars, but apple cider or white wine vinegar are both great. I use a combination of Dijon and grainy mustard but either will work on its own. My husband tried his hand at this using hotdog mustard – he won’t try that again.

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Award Winning

RED SHED MALTING

F

by STePHAnie RHoDeS amily business is filling a niche and winning awards

A dinner table conversation quickly turned into a growing, award-winning business for Penhold’s Hamill family.

While the Hamill’s have been farming Alberta barley for four generations, their segue into malt barley has been a fairly recent detour, one that was almost accidental. After trying his hand at home brewing, Joe Hamill, now the maltster and roaster for Red Shed Malting, wondered if there was a way to incorporate his family’s barley into his own home brews. That question lead to the idea that the Hamill’s barley could play a part in helping Alberta’s growing craft beer industry stay true to its local roots by supplying it with locally created specialty malts.

Following the dinner table discussion, Matt Hamill was also onboard with the idea of incorporating the family’s farm and livelihood into a new business venture.

Prelaunch research reinforced that they were onto something, showing that specialty malts were being imported into Canada to fill local demand.

That sparked the inspiration to tie their 2000-acre family farm to a quickly growing market in the province and to provide local breweries the opportunity to shop locally.

“Alberta is known for its barley - it makes the best barley in the world. So, it’s kind of like ‘how come we’re not using our own barley to make our specialty malts and beers’,” says Daelyn Hamill, head of social media and marketing for Red Shed Malting. “So, there was a market, a niche market for us to enter and bring something that is Canadian made, and it’s local, sustainable and traceable to our family farm.”

Daelyn says that there are two large companies in Canada making malts for base malts, but not specialty malts, and that’s where Red Shed Malting came in.

“We should be able to make a dark beer with specialty malt that’s Canadian—100 per cent Canadian beer,” said Daelyn. “So then we talked with breweries and distilleries to see if there was a need for that and an interest and there was.”

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Photo top left: Red Shed Malting team in front of the building that is to become the new indoor farmers market for Craft beer Commonwealth. Pictured left to right: Joe Hamill, Daelyn Hamill, bentley Hamill, isabella Hamill, John Hamill, Susie Hamill, and Matt Hamill. Photo submitted by Daelyn Hamill, Red Shed Malting.

Photo top right: Joe Hamill and Matt Hamill of Red Shed Malting. Photo submitted by Daelyn Hamill, Red Shed Malting.

Photo bottom right: Photo submitted by Daelyn Hamill, Red Shed Malting.

k c a l B f o s e d a Sh

Bathroom Renovation Sale

Joe Hamill in the malting process. Photo submitted

by Daelyn Hamill, Red Shed Malting.

COLLECTIONS All Packages Have Available Allowances for Upgrades!

Basic Black: $4995 • Demolition / Disposal • Delivery of Products • Time with Designers Choosing Materials

• Bathtub • Wall Tile • Toilet • Plumbing

Slate Black: $6595 • Demolition / Disposal • Delivery of Products • Time with Designers Choosing Materials • Bathtub The Hamills built Red Shed Brewing from the ground up, developing specialty malts and connecting with breweries and distilleries across Central Alberta and beyond. Daelyn said that like any business, small or large, it was difficult in the initial stages, especially while running the farm full-time during the process.

The Hamills didn’t let this stop them as they pursued brewing and creating the right malts to match their niche market.

“We all know it has taken all of us, and a lot of sacrifice, and big commitment but we are really passionate about it. It started with the brewing but we are really passionate about malting and roasting,” Daelyn said.

“Connecting consumers to the farm is really important to us too. It’s a really great link for us to educate consumers through our products, and even the breweries and distilleries getting them more connected to where their ingredients come from.”

The brewing community welcomed Red Shed Malting with open arms, and even voted them first place for the Community Builder Award at this year’s Alberta Beer Awards.

“That one always speaks to us because it is voted on from our peers, so from the craft beer industry,” says Daelyn. “That one always means a lot.

It’s a testament to what we’re doing.”

In addition to their wins at the Alberta Beer Awards, Red Shed Malting also won the Best in Alberta and Most Unique Product awards in Avenue Magazine’s second annual Made in Alberta Awards.

• Wall Tile • Toilet • Plumbing • Subfloor with Tile

Jet Black: $8250 • Demolition / Disposal • Delivery of Products • Time with Designers Choosing Materials • New Shower Base

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Ebony Black: $9350 • Demolition / Disposal • Delivery of Products • Time with Designers Choosing Materials • New Tub or Shower Base • Wall Tile

• Toilet • Plumbing • Subfloor with Tile • Vanity • Sink & Faucet

*All Collections Based on Standard Size Bathrooms

This year, Red Shed Malting started on the next step of its business adventure and is now an investor in Craft Beer Commonwealth, a partnership with Blindman Brewery in Lacombe and Red Hart Brewing in Red Deer.

“We had the opportunity to join with Blindman and Red Hart, which you couldn’t pick better partners, and to be part of the new indoor farmers market in Red Deer is really exciting,” Daelyn said. “That brewery (Craft Beer Commonwealth) is to build community, to connect with all of Central Alberta’s breweries and promote all those breweries as well; to use local craft ingredients, and to promote agriculture through the beer. It’s really just perfect.”

Craft Beer Commonwealth Brewery itself plans to open in December.

www.BlackwoodInteriors.com

P h o n e403-864-6060 403-864-4040 Phone fo o r FFrreeee EEssttiim ma ate es P rairie

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TROUBLED MONK’S

t e r r Ga s e n y a H

THE MAN BEHIND THE MONK

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BY STEPHANIE RHODES

What would you recommend as a good beer to introduce craft beer to the beginner palate?

s a Craft Beer industry leader in Central Alberta, Troubled Monk has a lot of visibility in terms of brand and community involvement. What we don’t always see are the many people behind the scenes, responsible for making the award-winning beer and solidifying its place in our hearts and fridges.

I think beers like Daycation Lager and Golden Gaetz are really, really good gateways into some of the more expressive flavours of craft beer. From there you can kind of move into Buck Tooth Belgian White and get some further characters. Once you get started on that it’s like a rabbit hole you can go just keep going down.

We took some time to rectify that - sitting with Head Brewer Garret Haynes to share a glimpse of the man behind the monk.

I know you have a fine arts degree. How did you shift from that into brewing and why?

Is a good grasp of science and technique what makes a successful brewer, or are there other qualities that fill the space between good and great?

Originally I thought I wanted to get into movie special effects so I got an art background that I could translate into new media and get into the industry. Once I actually got there I had a few bad experiences all happen at the same time and decided I didn’t actually want to be a part of it. Then I was lost for a long time because I didn’t know what I wanted to do... I spent so much time to get there.

So I started doing many different jobs; my resume is ridiculously long. I’d been home brewing for about ten years at that point and realized that’s what I liked, so I went to school and decided to get serious.

A

Yes. I mean, understanding the process and the science behind the process is the base but also knowing your ingredients, knowing what you’re working with and having a vision for the end result. Combining the science and the vision together is what makes the end product.

Are you responsible for the whole process from start to finish?

As we grow, I’m not doing everything all myself but am responsible for supervising the path of the beer through the brewery and coming up with the concepts for the recipes, doing some brewing and some packaging. I still have my hands into all of it but it’s getting shared amongst our team which is pretty cool

If there were a beer that you could brew with zero regard for cost, production or sales, what would it be and why?

It would probably be our Juicy Gossip and we are already brewing it even though it costs more to make a beer like that. It’s what we want to drink.

The hop variety that we use for it is harder to come by, significantly more expensive, and we throw a lot of hops at that beer. We use it later in the process so it’s not particularly bitter but we still capture a lot of the aroma.

People tend to think it’s a hoppy beer, so they think ‘bitter’, but we try to minimize that and just get the flavours and that’s why it takes so much of it. It takes more hops to get those good bits at the end.

Do you source the hops locally? How important is it to you to source ingredients locally?

Do you think there’s anything in your fine arts background that benefits you in brewing?

Absolutely. The way you are taught to think with a fine arts degree and come at things with a different perspective is always useful. In fact, there’s nothing I’ve done that hasn’t helped me get here. So as much as I kind of felt like I was lost for awhile, I was just building the skills that I needed for this job.

You studied brewing at Olds College. Would you recommend that program to home brewers wanting to take things to the next level?

I really would. I’d been home brewing for a long time and I was starting to understand the ingredients and what I liked, and I was doing things correctly, but I didn’t really understand why. Things were working out for me, I was making great beer, and going through the Olds College program, I now knew exactly what was going on behind the scenes and why. I know if things aren’t quite right, how I’m going to treat that to get it back. I also learned more about the business part of the industry. There’s a lot to recommend there.

403.348.2378

We have some locally. Most hops growers around here are just approaching the time when their plants are reaching maturity so I think the future shows promise for using local hops more. German beers will use hops from Germany, and English Beers will use hops from England and so on. Most of the hops of the world are grown in the U.S. I feel like it’s actually becoming more and more important to us to source locally as we mature as a company and as individuals within the company. I just have a love for our community and anything we can do to help grow our community is worth the extra effort.

Central Alberta is renowned for its barley. Do you think that gives you an edge brewing locally?

I certainly like to think so. We’ve got lots of great maltsters in Alberta like Canada Malting in Calgary, Red Shed Malting in Penhold and all the little guys popping up around here are doing great stuff. We’ve got great grain and it’s turning into great malt.

How do you decide on what new beers to brew?

Sometimes someone just tells me to make a beer, or we need a seasonal, so I just go and brew what I want and sometimes we look at what the season is or who we’re trying to target with the specific release and brew a more-focused recipe.

As the months get a little cooler people tend to lean towards stouts more so we want to make sure we have some darker beers on tap. Other times we make it because the ingredient is ripe from being harvested so now is the time to make that beer.

Any other advice for aspiring home brewers?

Yes. Find people to talk to about your beer and just beer in general. You need to find a network of people who are going to support you in developing what it is you like about beer and sharing tips and tricks about equipment, recipes and the process. That will help you grow so much. It’s so hard to create in a vacuum. I did it for a while and once I started meeting other people with like minds my home brewing just escalated. Get out of your bubble and start sharing ideas and talking to people.

Anything that hasn’t been done yet that you want to do?

Always! And the really cool thing about that is that I don’t know what those are yet. Sometimes you ask yourself ‘why hasn’t this been done,’ and you try it.

Sometimes you find out why it hasn’t been done and other times it just works out and you’re like ‘this is great’.

How do you think that the craft beer industry has changed over the last 10 years in Central Alberta?

For the better. It’s more accessible and it’s bigger. It used to be really quite niche.

I got into home brewing because I couldn’t’ find a lot of varieties of beers, so I had to make them myself. Now there’s lots of opportunity to find them. Our customers here in Red Deer are really stepping out of their comfort zones and growing their palates along with us and it’s accessible in all ways. It used to be kind of the stereotype of the big bearded hipster beer drinker. I’m seeing now that the people who enjoy craft beer are really coming from all walks of life and all ages and I think that’s great.

At the end of a long brew day, what are you drinking? (laughs) Not enough water! It should be water. I never go wrong with Open Road.

I love brown ales. Whether you’re looking for something a little sweet or you’re looking for that darker character or find some hop bitterness to be refreshing, that beer has it all. I could drink that one any day of the week.

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Please describe the weirdest ingredient you have ever put in beer.

I’ve been doing a lot of weird stuff lately actually. Making a cream cheese wash for a cake beer, I’ve made a cask with bull testicles in it and we’ve done a full size batch that had wild birds in it. Duck, quail, turkey and chicken. Someone had released a cookbook on cooking with wild game birds and we did a collaboration with Last Best Brewing Company and made a variation on an old English recipe that we found for cock ale, so we literally put the bird in the beer in the process.

Have you travelled internationally to visit other beer cultures?

That’s actually how I started down the path for brewing. I was travelling in Central America and realized that even just drinking a light lager like we have in Canada, every country just had a slightly different taste and you just cross the border and the beer tasted different. It got my brain going and then on a family trip to Belgium, Germany and France I noticed they had significantly different beer flavours there.

When I got home I wanted to keep drinking those beers and the only way to do that was to make them myself.

Where is your favourite place in Central Alberta to drink a beer?

My favourite place is still going to be my back deck with the barbecue going. It’s just the perfect place.

Have they ever turned down one of your ideas?

I’ve been told to be a ‘little less crazy’ until we can at least prove things out. Or I had something that was very expensive to produce, and we still had no idea if it was a flavor that anyone would like so there have been a few put on the back burner until we have a chance to test the waters out.

If you could sit down with anyone, living or dead and have a beer who would it be and why?

I would love to have had a beer with Michael Jackson. Not the musician, but the beer writer who travelled the world and really brought craft beers and the different beer flavours to the forefront of people’s consciousness. He was responsible for introducing a lot of the Belgian and European beers to North America. He had quite a knowledge and a passion and it would’ve been awesome to have had a chance to sit down and talk beer with him.

Favourite beer and food pairing?

Again, any beer with barbecue, but a good cave-aged gruyere with a doppelbock beer - it’s a darker strong lager; those two build each other up.

Favourite beer at Troubled Monk.

The next beer I brew is always the best beer. (smiles)

Is there comradery between local brewers or is it competitive?

We opened our doors within six months of Blindman Brewing opening theirs. We have kind of gone through the same things and growing pains as they have so we’ve been able to share a lot of information and stories, sometimes to just make ourselves feel better. And that’s been a really great relationship. And as the new breweries come into town it’s great just to check out a new taproom or see them in ours. It’s always great.

Do you have a favourite beer from a competitor?

I probably have a favourite beer from every competitor. I love that they’re making beers that we’re not.

Any plans for a Pandemic Pilsner?

Ha-ha. We have talked pilsner a few times actually. Yeah, I mean we just don’t have the time to brew all of the beers in my head.

If you weren’t a head brewer what would you be doing?

I spent ten years trying to figure that out and I couldn’t so...

If you had to listen to the same song over and over while brewing what would it be.

When the Levy Breaks – Led Zeppelin.

The last beer you had that wasn’t one you brewed.

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The Unity Brew - had it last night. That was lovely.

2 MAKING 0 n e T RADIO WAVES IN RED DEER Local Red Deer alternative band Ten02 is getting a little radio play with their March release of their debut EP Songs About Girls.

Recorded at the University of Lethbridge studio with producer Max McKinnon over a three-day power weekend, the album includes four originals and a cover of Amy Winehouse’s moody hit Valerie.

Meeting for the first time in 2016, Drummer Josh Chandler and Vocalist Elijah Chauvet began honing their skills together hitting open mics, farmers markets and any other small gigs they could find.

Already friends, and in a high school Rock Band program at Hunting Hills, lead guitarist Kaiden Shauler and Keyboardist/Vocalist Emma Baker met the two perfomers through open mics and joined the band a few years later. Bassist Chase Bishop, also in the Rock Band program, was the last to complete the act.

Ready to release a new track called Cherry Sunrise, produced by Grammy nominated producer Mark Troyer, the band’s future goals of touring and expanding into larger markets has been put on hold with gigs and travel stifled by the pandemic.

“The affect of Covid-19 on live music was very drastic to begin with, as no one was allowed to gather at all, and being a band, this made even live streaming impossible for us.” comments Elijah “However when we were allowed in small groups again, we began live streaming, rehearsing, writing, and really tightened up our sound. Luckily there were no shortage of outdoor gigs in Red Deer and central Alberta”.

Regardless of what direction Ten02 goes, or grows in, they do, and always will consider Red Deer home.

“Everything we have accomplished would not have been possible without the people of Red Deer, and for that, we are and will always be so grateful! “

#16 7667 50 Ave Red Deer, Alberta phone: 403-343-3236

In Store

Winemaking Central Alberta's 1st In-Store Winery

4100 sq.ft of everything Wine, Beer, & Cider”

Gift Certificates Give the gift of wine for the New Year!

#16 7667 50 Ave Red Deer, Alberta phone: 403-343-3236

$20 OFF COUPON for any Cru International wines Restricted Quantities 2021 starts January!

– Best of the Best.

This is off reg price Cru International Wines. Expiry date on Coupon for Feb. 28, 2021

Store Hours: Sunday - Closed Monday - Closed Tuesday - Friday 12-4 Saturday 10-3

www.thefinevine.com

GIFTWARE AVAILABLE! Please Note: These are our limted hours subject to change throughout the COVID-19 Outbreak

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ALL DAY BUFFET / 7 DAYS A WEEK GOLDEN FORK AWARDS

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Cantonese & Szechuan Cuisine – Fully Licensed

#157, 2325-50 Ave. Red Deer Located by Value Village

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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

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

Chop Suey (Mixed Vegetables) 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

Seafood Soup

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)

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

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

Egg Foo Yong

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

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

DIM SUM BUFFET! ALL DAY BUFFET 7 Days a Week 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

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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

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

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

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

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e i r i a PrPOT POURRI DID YOU KNOW?

A ranch in Southern Alberta once employed The Sundance Kid - you know before he got busy robbing banks and stuff.

Before teaming up with Butch Cassidy and the Wild Bunch, Harry ‘Sundance’ Longabough was employed at the Bar U Ranch in Southern Alberta.

Why he would leave a job shovelling cow patties to steal money we might never understand.

Every Canadian owes Calgary a cheers for inventing this delicious and dangerous Bloody Caesar.

Tasked with creating a signature drink to celebrate the opening of a new Italian restaurant, bartender Walter Chell invented the Caesar at Calgary’s Westin Hotel in 1969 (then known as The Calgary Inn).

He remembered going to Italy where spaghetti would be served with tomato sauce and clams, so he decided to mash up some clams and mix them with tomato juice.

2811 BREMNER AVE (NORTH OF THE BOWER MALL) 403-342-7467

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s e c e i p r e t s a M IN ICE W

By STePHAnIe RHODeS

hile there are downsides to the approaching sub-zero weather, the annual Parkland Garden Ice Sculpture display highlights the beauty of the season.

This winter marks the 30th anniversary of the ice sculptures, which were created by garden center owner Gloria Beck as her “Christmas card to the community”.

Over the years it has become a treasured family tradition for many and helps Central Albertans celebrate the holiday season in style.

The awe-inspiring displays of larger-than-life ice sculptures are created and curated

by Lee Ross of Calgary, who is ranked the number one ice sculptor in Canada and ninth in the world, based on his Canadian and international competition results.

Ross has been carving for more than 35 years and has competed around the world, including the Salt Lake City Olympics in 2002. He also created a sculpture for the Prince of Monaco, a carving which had to be flown over in dry ice to the Prince’s private yacht. The Fairmont Springs in Banff and the Vancouver Olympics are just a few of the other high-profile venues that have displayed his works.

While he travels to Red Deer every year to create his frozen masterpieces, his focus in recent years has been on his Calgary business Frozen Memories. A testament to his expertise, Frozen Memories assisted in the development of technology that is used to engrave logos and images into ice and precision cut blocks into intricate shapes. This technology has helped revolutionize the ice carving industry and we get to view it here in Red Deer in real time every winter.

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Ross completes most of the work in his Calgary studio before transporting and finishing each piece on site at the Parkland Garden Centre. Some of the displays exceed three meters in height and the entire display can include up to 100 90-kilogram blocks of ice.

Up to 25 businesses a year support the display at Parkland Garden Centre, which has brought joy to so many.

“I recall one elderly lady when stepping off the bus and up to the display, not saying a thing but tears in her eyes,” said Beck. “As I walked back to the bus with her, I asked what she thought of them, and she responded ‘I have never seen anything more beautiful’.”

It’s clear that Gloria treasures providing this beautiful display for the community and takes pride in seeing young parents come out with their children to continue a tradition that was part of their own childhoods.

The sculptures have been the site of surprise proposals and family photos as well as a great place for established or aspiring photographers to craft their skills - ice is not easy to photograph.

Lasting anywhere from a couple of weeks to a few months, depending on the mood of our unpredictable Alberta winters, its difficult for Gloria to give a date for the start of the carving.

“We have to monitor the weather for above 0 temperatures. If a Chinook blows in, it wouldn’t take long to melt so we adjust the dates to a colder day for carving.

Remember what happened to Frosty when the ‘sun came out that day,” she says with a smile.

In addition to the outdoor treasures, Parkland also provides an indoor winter wonderland, with lavishly decorated trees, winter décor and even a fish pond to delight the children.

With the pandemic putting a damper on some Christmas gatherings, visiting the Ice Sculptures and Garden Centre this year is a great way to get in to the spirit and celebrate a local tradition.

Each year they announce a new theme and past years have included themes ranging from Pirates of Parkland, Canada Winter Games and last year’s Lion King display. This year’s theme is yet to be announced but we’re waiting with bated breath.

Beck states that they will be working towards following all protocols so the community can continue to view these sculptures in a safe way.

For more information visit their website at www.parklandgarden.ca.

We want to thank all current and future clients for all their support in 2020.

With the holiday season approaching it can be a struggle to know how to style your hair if you can’t get in to the salon. Sharper Image Hair Design has made it easier for you to stay looking great over the winter with some awesome DIY video tutorials. Check them out on their Facebook or Instagram or give them a call for a personalized styling service.

In other exciting news On October 1 2020 we expanded and opened up in Victory park seniors retirement community. We are there to serve the residents hair care needs. It is a great compliment to our main location.

Hours: Tuesday-Friday 9am-9pm

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3 MADE-IN-ALBERTA ADVENTURES FOR YOUR

n o i t a c y a t s r winte

NORTH TO SOUTH, MOUNTAIN TO BADLANDS, ALBERTA HAS SOMETHING FOR EVERYBODY

I

By Amy AttAs

nternational destinations are off the menu for most travellers this year, but that hasn’t stopped Albertans from exploring. With so much to do in our own backyard, there are plenty of opportunities to try something new this winter.

Instead of looking for a new destination, why not look for a new experience? Whether you’re a nature-lover, a history buff or a thrillseeker, Alberta has an adventure for you.

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GET OUTSIDE YOUR COMFORT ZONE If you’ve ever watched the Olympics and thought, ‘I’d like to try that,’ WinSport is your new best friend. The legacy of the 1988 Calgary Olympic Games lives on at this park on the northwestern edge of Calgary where you can ride in a bobsled behind a professional driver, drive your own luge cart down a paved track, hit a jump in the snowboard park, train with professional strength and conditioning coaches in the same gym as elite athletes, or float down the snow in the tube park. WinSport also has a special program for Newcomers to Canada, where beginners of all ages can try skating, skiing and snowboarding with lessons and equipment rentals.

TIME TRAVEL No road trip through Alberta is complete without a visit to Drumheller, where dinosaurs and ancient geology combine for a spectacular trip back in time. Winter is a great time to explore, with less crowds and plenty to do. Walk the Hoodoo Trail to see photogenic sandstone pillars, worn down by centuries of wind and water. Warm up in the Royal Tyrell Museum of Paleontology with giant dino fossils, interactive exhibits, and engaging activities for all ages. Take a selfie with the world’s tallest dinosaur to cap off your time-travelling adventure.

MAKE YOUR SOCIAL MEDIA FOLLOWERS JEALOUS This winter why not go on a treasure hunt for Alberta’s best photos? Catch High Level Bridge at sunrise and try to capture the heart-stopping power of the world’s largest trestle bridge in Lethbridge. Lace up your skates and step out on frozen Lake Louise for a jaw-dropping selfie surrounded by Rocky Mountain peaks. Check out the new ‘Rainbow Road’ just off Edmonton’s Whyte Avenue, and a whole bunch of other Instagrammable murals in the Strathcona neighbourhood. For a next-level challenge, head up to the world’s largest dark sky preserve in Wood Buffalo National Park, sprawling across the border into the Northwest Territories, and try to capture the dancing northern lights.

For more travel tips across Alberta, British Colombia, Yukon and beyond, check out westcoasttraveller.com, sign up for the newsletter, or follow them on Facebook and Instagram.

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Lace up your skates and step out on frozen Lake Louise for a jaw-dropping seLfie surrounded by rocky Mountain peaks

It’s the most wonderful time of the year:

Treasure Chest Season!

easy. local. online.

Our NEW, super EASY program can have you up and fundraising in 4 Simple Steps! We take care of the order tracking + payments, so you can focus on promoting your fundraiser, where you can make up to 40%! We’re a LOCAL business that supports our LOCAL community! With 25+ years of successful campaigns, Nossack has the brand recognition + experience to help you achieve your fundraising goals!

Each year, we curate a selection of our most popular Central Alberta made products to create our Nossack Treasure Chests!

Ranging from $39.95 to $89.95 these Gift Boxes make excellent #locallymade gifts for friends, family, staff + clients!

Visit nossack.com for details and to order!

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100, 7240 Johnstone Drive, Red Deer | (403) 346-5006

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#SUPPORTLOCAL

e i r i a r P POT POURRI

DID YOU KNOW?

BEAM ME UP SCOTTIE...

The town of Vulcan Alberta has totally embraced the whole Star Trek thing. To promote tourism, Vulcan features a Star Trek museum and has it’s own 31-foot replica of the Enterprise next to a spaceship-shaped visitors centre. The plaque at the base of the replica is written in English, Vulcan and Klingon (But not French?!) There’re also murals, a bust of Spock to celebrate his visit to Vulcan in 2010 and an actual transporter in town. (But it doesn’t really work).

European Sausage and Deli

Order your Party Platters now!

100% Natural and Locally Made Sausage Smoked in a wood fired smokehouse

Free lin k of Sausag e with $50 sa usage purcha se.

Made the old fashioned way. NO fillers, additives or preservatives.

403-314-1574 #3-5108 - 52 Street, Red Deer, AB

OPEN: Mon.-Sat. - 10 a.m. - 5 p.m.

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We are a funky, colourful style boutique in the heart of Bentley.

Unique holiday gift finds

Jewellery, Handbags, Novelty Gifts, Essential Oils, & More.

Check us out in the new year for post holiday sales.

5011 50 Ave. Bentley 403-658-8545

rairie P

unconventional in an artistic way

handcrafted bath and beauty · classes natural cleaning · local artists & makers

4934 50 AVE · BENTLEY WE’RE SOCIAL @THEBOHOAPOTHECARY

treasures

Your Local Artisan Butcher

eals Sta rt Here M h s Fr e

www.theranchgatemarket.ca

28

Sourced from local farms & ranches.

Sylvan Lake Chamber of Commerce’s New Business of the Year

BISON (NATURE’S ORIGINAL PLANT-BASED PROTEIN®), BEEF, YAK, ELK, PORK, CHICKEN AND TURKEY

ARTISAN SAUSAGES, BACON, SMOKIES AND MORE Crafted in-house with healthy, natural ingredients and real wood smoke

380, 49 Hinshaw Dr., Sylvan Lake 403-864-4040

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10 - 6 Tuesday - Friday; 10 - 5 Saturday

www.theranchgatemarket.ca

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

Winter supplies in stock

Great holiday gift ideas Get your home ready for entertaining.

Snow Shovels Extension Cords Ice Melt Heaters Humidifiers Anti Freeze

rairie P

treasures

HOURS • Mon- Fri 8:05 am to 5:50 pm • Sat 9:05 am 4:50 pm • Sundays - Closed

403.843.2526

Main Street, Rimbey

SUNNYBROOK UNITED CHURCH WELCOMES YOU TO ENJOY OUR SUNDAY SERVICE ON-LINE OR LIVE

Red Deer

Live streaming of our 10:30 AM service is on our web page

www.SunnyBrookUnited.org Also on our Facebook page We also have limited reserved seating, with mask, for our live service by calling 403-347-6073 during the week prior to the service.

Second Glance Books 2.0

www.hawktailbrewery.com

A book can take you anywhere!

USED BOOKS & BOOK EXCHANGE Fiction & Non Fiction, Mystery, History, Self Help, Children & Homeschooling & many more...

Gift Certificates Available

www.hawktailbrewery.com

403-782-2221 secondglancebooks@telus.net #1, 4842 - 46 St., Lacombe, AB

6311 52nd Street, Rimbey, Alberta

OPEN 7 DAYS PER WEEK. See website for current hours

403.843.3034 www.hawktailbrewery.com

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Shop Local Because central alBerta is home!

lavish paws GroominG

parkland Garden centre

the Bra lounGe

Golden sun health foods

your support makes a difference!

When you shop local and shop small, you’re supporting your friends and neighbours.

You’re building a strong community by creating more jobs, giving back to your hometown and keeping dollars in your local economy.

So, yes, you really can make a difference in your community when you shop at home.

Great strides

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sharper imaGe

Fundraisers aren’t possible right now but our costs continue.

We appreciate the donations to support the valuable services of The Lending Cupboard.

HOW CAN YOU DONATE?

ebsite our Facebook on the Donate Now link ccept e-transfers to TLCdonate@lendingcupboard.ca

• on our website www.lendingcupboard.ca • through our Facebook on the Donate Now link • we now accept e-transfers to TLCdonate@ lendingcupboard.ca

Getaway Experience

Central Alberta’s Premier Luxury Getaway Destination Luxury cottages and suites Casual fine dining restaurant Quiet, safe, away from the crowds

theprairiecreekinn.com 403-844-2672 Easy to get to – Just 1 hour west of Red Deer

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