February 26, 2021

rairie PLiving The Heart of Alberta

Jessica Mose

Local Wildcrafting i ns ide:

shiv shanks

haley wasdal

backyard bird feeding

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from the editor

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content

French journalist and novelist Jean-Baptiste Alphonse Karr hit the nail on the head way back in 1856 when, to paraphrase, he said we can complain because roses have thorns, or rejoice because thorns have roses.

I would argue that the rose this year is the pandemic pushing us to find creative ways to feel united as families, communities and societies: ways we can feel together, while we are apart.

Consider this issue a rapprochement of sorts.

Stephanie Rhodes

We’re all feeling fatigued with the social and economic effects of this pandemic. Because while it’s given us the opportunity to bloom in ways we didn’t know were possible, it’s also given us so many news ways to divide our community: COVID believers versus COVID deniers; parents who home school versus those who enrolled their kids; mask advocates versusWith mask deniers.

It’sseason utterly exhausting. I’m sure I’m not alone in admitting the Christmas just around the corner that I’m overwhelmed and overloaded with all of the unsolicited theories, arguments and andflooding the yearmy once again aggressive opinions social media feeds. If it weren’t for keeping in touch with coming to a close, I’m far-away family, I am quite certain I would again struck with how fast join the growing number of people who have let their social accounts timelapse. goes by.

Ourmagazine Prairie Living familyLiving becomes our star of the hour.

This is where a local like Prairie is growing with every Whether are aand business orus a consumer, you’re likely desperately searching for ways cherished you interview article,owner showing just to feel connected.

This issueand of Prairie Living gives you a beautiful snapshot of the amazing how many diverse, talented, wonderful people Central holds. community thatAlberta is central Alberta and a gentle reminder that we are still thriving.

From brave to and beautiful poet to a and wisemore feature ads than ever to spotlight the local We’reaproud feature local writers and witty psychologist, not to mention an businesses thatEnglish continue theand battle survive and thrive. As consumers, we are now tasked unforgettable belle her to lovely with the responsibility of helping them with our continued support and making the choice to equine sidekick, this edition is sure to be both inspiring and empowering. feelwant privileged to all of our advertisers and readers for supporting spend our dollars locally. IWe to thank have met such strong, world-changing people. this initiative. This magazine would not exist without you and our city would be a cold, lonely So please enjoy stories, our recipes, place without the our shops and services that bring comfort and joy to our daily lives. our most recent craft beer Tasting Room The photosand in this issue are mask free but adventure, please accept our thanks for taken in a safe, physically-distanced environment outside of business hours because it’s important that you see the smiling faces of your fellow your overwhelming support in our efforts to showcase Central Alberta’s very best. central Albertans. The eyes may be the windows to the soul, but a smile is the light in that window and we all need more season light right now.

Have a wonderful Christmas and a prosperous New Year!

I want to encourage you to grab a great drink of choice from a local business near you (whether it’s a coffee or delicious beer from one of our amazing craft breweries), turn your devices to silent, your radio off and have a good old-fashioned feel-good read.

FROM THE EDITOR

W

Danielle Lee

prairielivingca7

EDITOR EDITOR

@PrairieLivingCentralAlberta

DANIELLE LEE • RHODES danielle.lee@reddeeradvocate.com STEPHANIE • stephanie.rhodes@reddeeradvocate.com

ART CRANDALL ARTDIRECTOR/DESIGNER DIRECTOR/DESIGNER JESSICA JESSICA CRANDALL PUBLISHER

PUBLISHER

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Cover Feature Prairie Wildcrafting

elcome to Spring 2021, where ‘pivot’ is the word of the day, and small businesses are the warriors of the year.

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MARY KEMMIS • mary.kemmis@blackpress.ca

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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.

Musician Shiv Shanks

Business & Pleasure in Beautiful Cover Sundre Feature Dr. Jenna Simmer Butler Down with Mary Prairie Troubled Fashion Monk’s with Lindsay Queen Bea Wood Clothing Marketplace The Skinny on Cowboy Boots Q & A with Dr. Jody Wolf and Carrington Crown’s Haley Wasdal Wonderland Backyard of Ice at Bird Parkland Feeding Garden Centre P rairie Living spring 2021 3

g n i t f a r c d l i irie W Prinaearly spring J

by jessica mose

essica Mose is a central Alberta entrepreneur who has found her niche in creating all-natural soaps and body products made from wildcrafted prairie plants. Jessica, along with her husband Adam and two young boys, will go foraging together on their family land along the Red Deer River valley. They are part of a third generation family grain farm operation and are passionate about teaching their children about the land.

Using her herbalism training, she showcases different prairie wildflowers and plants and grows common herbs in her garden to use in her products.

She is an advocate for connecting others with nature on our prairie land and for finding ways to incorporate it into our modern day lives.

In recent years there has been a growing movement to support local farmers and makers. People care what products they are bringing into their homes, the ingredients used and how it is made. This has become more apparent with the onset of our current pandemic. We have been reminded of the importance of shopping local, sustainability and also the desire to be self sufficient. There’s never been a better time to be reminded of what opportunities we have with the land that surrounds us.

Hopefully more people will plant their own garden this year with their family, explore nature out their back door and maybe, consider consuming wild plants!

We have such an abundance of wild edibles on the prairies, often with more dense nutrition than cultivated plants. Foraging for wild food is an ancient practice and is a skill worth learning.

There are a few basic rules to remember when you plan to forage a wild plant.

Carry a guide book and keep notes. Do your research. Are you 100% confident in identifying what it is? Have you double checked that it is safe to consume? Is it the right time to pick that plant? What part of the plant do you eat? How do you prepare and consume it? Are you pregnant or breastfeeding? Does it interact with any health conditions you may have or medications?

Has the plant been sprayed by chemicals or been exposed to chemicals by run off? Most urban parks, road sides and ditches are sprayed with herbicides and/ or pesticides to help prevent the spread of noxious weeds.

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You aren’t the only one who needs this plant so only pick to a maximum of 1/3 when there is an abundance. Many insects, including bees, and other animals may need it and it is part of the delicate eco-system. Pick graciously & consciously and only take what you will use.

Alberta has a short growing season so to capitalize on those short days, planning what to forage and preparing for planting can be done during the winter months.

I will start many of my seeds indoors by March so they are ready to transplant into my garden by May. Once the snow has melted and the spring plants return, I will be busy wildcrafting with my family! It has become a lifestyle for our family and a reason to spend frequent time together outdoors in nature, connecting with the land and with each other. I love the challenge of identifying a new plant, researching and learning its potential and then creating and developing ways for its use - be it in cooking, in herbal home uses such as plant infused vinegars or tinctures, or body products. Of course our favourite is wild saskatoon berries for a pie in July but beyond those flavour-rich berries, here are four more of my favourite common plants that can be safely foraged in the spring.

Dandelion (taraxacum officinale) Please leave the first dandelions for our bees as this is one of their first foods in spring. It won’t take long till they multiple and start popping up everywhere! The entire dandelion plant is edible. The flower, the stem and leaves and even the root can be consumed. Dandelions are rich in vitamins A, C, E and B-complex, iron, calcium and potassium. As like any other green leafy vegetable in your garden, the young and tender greens are the most tasty as they will quickly become very bitter as they age. My favourite way to consume dandelion? Toss the greens into your salad or into your green smoothie. You can also roast the root, then grind and brew to drink as a coffee substitute. I bet your kids will get a kick out of picking and eating them too. Once again, ensure they are not sprayed as many people like to rid this “weed”… if only they’d see the many benefits of it!

A popular soap of ours to help with eczema is our Dandelion & Honey bar which is made with a strong brew of dandelion tea as well as dandelion infused oil, so I will be making more once I can forage more blooms. Fun Fact: Dandelion was once, even here in Canada, a cultivated crop grown for its highly medicinal and nutritional profile. Who decided it was an enemy? Our declining bee population would sure like to see more of them!

jessica Mose & family

Lamb’s Quarter (chenopodium album) This wild plant is persistent in my garden every year! I didn’t mind them before as they pull so easily to remove, but once I learned they are edible- hey! I have a dark leafy green in my garden before my spinach and kale are ready! Lamb’s quarter is high in protein and fibre with significant amounts of calcium, iron and vitamin A and C. I’ve learned some pioneers survived on wild greens like lamb’s quarter in the ‘dirty thirties’ as it was so abundant on the prairies and was so highly nutritious. Lamb’s quarter is best cooked so try adding it to stir frys or casseroles. The seeds can be dried and used similar to quinoa or added to flour for bread.

Stinging Nettle (urtica dioica) Be sure to wear gloves when you pick as yes it will sting you! This plant amazes me with its many uses and the nutrients it provides. Nettle leaves are rich in protein, minerals, tannins, chlorophyll and Vitamins A and C. Don’t be worried about the sting--cooking, drying, chopping, crushing & juicing all neutralize the acid and disable the stinging hairs. As it grows profusely, I pick quite a bit to ensure I have enough to drink as tea year round. However I am most excited to pick the young tender shoots this spring to cook fresh into my flavourful soup, which has become a favourite in our family.

I also use nettle in our Prairie Man 3 in 1 soap and as a strong brew tea in our Rosemary Mint Shampoo bar as it can help control dandruff and keep hair healthy & shiny.

Chickweed (stellaria media) This ground cover plant spreads quickly, liking shady areas. It has a high water content and you guessed it, densely nutritious with vitamins A and C. They almost look like sprouts when you pick it, so it’s great added onto a sandwich or made into pesto and paired on a chicken breast with ricotta cheese. I infuse chickweed into a few of our herbal balms as it is an effective skin healer. Find it in our Baby Balm and Prairie Hand Balm.

There are so many wild edible plants growing around us and lots to learn, but I hope this inspires you to open your mind about those common “weeds”. Maybe you will connect with nature in a new way this spring and summer. These wild superfoods are growing among us and foraging is a worthy skill to learn and pass on to the next generation, while in turn helping to create and foster a reciprocal relationship with the land. While having your kids at home right now, this could be an excellent learning opportunity for you all that gets you outdoors together. Good luck growing your gardens and let me know if you give foraging a try as I would love connecting with like-minded people.

Jessica is currently at work writing an e-book all about foraging native prairie plants and how to incorporate them into our everyday lives. You can receive a sneak peek of this e-book with a free download on foraging wild roses when signing up to her newsletter on her website. You can find her mainly on Instagram & Facebook @prairiesoapshack or on her website www.prairiesoapshack.com. You can also find her products at Wanderlust Boutique in Drumheller, Twig Design in Camrose, The Flower Cart in Wainwright, Rural Root Collective in Killam and The Rusty Daisy in Daysland. She is also a columnist writer for the rural women magazine Trailblaz.her. Jessica says “our lives are changing and the world seems unpredictable so there is no better time than now to live simply and get grounded by connecting with your roots.”

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P rairie Living

spring 2021

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s k n a h S v i Sh

One thing is certain, his song library is a juggernaut of powerful lyrics and personal stories delivered by a gravelly voice reminiscent of an early, even raspier Tom Waits.

by stephanie rhodes

After that, all bets are off. Often described as an unpretentious outsider artist, Shanks isn’t one to jump on any bandwagons or stick to a specific genre. And even he isn’t always sure what kind of music he’s creating.

All that is part of the rugged charm of this local music man His path to music is the classic story of a clumsy teenager ending up at his local record shop after watching Crossroads, the 80’s coming of age musical drama inspired by the life of blues artist Robert Johnson.

“I went in after I watched the movie to buy a Robert Johnson album and the guy at the store tried to talk me out of it because he didn’t think I would like it,” remembers Shanks.

Despite the clerk’s doubts, not only did Shanks purchase the album, but it marked the beginning of his love for the ‘old blues cats’ and subsequently, his journey towards his own musical destiny.

While forging his own path, he’s spent most of his life wishing he was born decades earlier and has found himself drawn repeatedly to music that was created before he was born.

“Growing up with 80’s pop music, for a long time I thought good music was dead,” says Shanks. “Then I went to a folk fest and saw that good music is alive everywhere, we’re just not getting it. You have to dig for it.”

Shanks’ colourful job history provides a plethora of stories and song fodder and he credits his past experiences with giving him the tools to forge his music career.

HIs moniker was born from a stint as a pro-wrestler prior to working as a janitor at a strip club, making sausages, being an adult video store clerk and now a support worker. Back before it was mainstream, he also spent some time as a mixed martial arts cage fighter. (He knocked out a pro kick boxer in 32 seconds in his first fight before being beat up in front of 6000 people in his second - thus ended his cage fighting career) All the while he wrote lyrics on napkins, on his skin, under trees by the river, wherever he could.

“I hated my job as a sausage maker and I wasn’t very good at it,” admits Shanks. “They kept telling me ‘you’ll never be a sausage man’. I didn’t want to learn it but I decided to give it two weeks. After that, I still hated it, but realized I how much I had learned. I knew if I put my music in a pressure cooker and treated it like a job, I could probably learn what I needed to to do it well.”

Shanks says that wrestling psychology can also be applied to music.

“In wrestling its all about embellishing a person’s strengths and hiding their weaknesses. I feel that I have applied that to the music I make,” he says.

He doesn’t believe that he’s close to reaching the guitar-ious virtues of the real blues legends, but what he lacks in traditional music theory training he more than compensates for in creativity.

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“I never learned to play the blues properly. I just absorbed the energy of blues. Just a man playing and exploding; tapping in to the energy,” Shanks notes.

Instead he focuses on his strengths and doing what he does well without adding too many layers. With a focus on the lyrical side of things, he’s a classic example that you don’t have to be classically trained to learn to be a great musician. He plays what he writes well, and is a testament that years of lessons and musical ability don’t have to be mutually exclusive.

Most of his instruments he’s designed, or redesigned himself to fit his own needs.

His main guitar can run 3 amps at once and has a microphone mounted directly to the guitar. It weighs a whopping 27lbs adorned with random car parts. It’s truly a work of art in itself.

Fitting in has never been a priority for Shanks, who credits influences like Zappa and Beefheart for showing him that it’s okay to be as ‘weird’ as you want to be.

“They pushed the envelope so far that I felt like I could be brave, because they were brave before me.”

Once live music opens again, Shanks will be resuming his role as the artistic director for the local Weayaya Solar Powered Music Festival as well as finding his home back on stage locally, sharing his one man guitar and percussion format; the happy result of 20 years of penning songs

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business and pleasure by the Mountains in

C

by mary kemmis

OVID has many of us rethinking so much, from where we live to where we vacation.

Where once the conveniences of city life pulled the young from small-town life, they’re now moving back with their families, to the safety and comfort of their roots.

Where once vacations often meant a flight to a distant destination, staycations are the order of the day.

We’re looking for the warmth of small-town connections without giving up the sense of wonder that comes from new experiences.

Enter Sundre, Alberta’s version of a pinata cake. Layers of business and cultural success surround a middle filled with treats for visitors and locals looking for fun, relaxation and killer views.

The icing on Sundre’s cake is its location in the foothills of the Rocky Mountains and the glacier-fed Red Deer River that runs through it. With over 2000 campsites located within 10 minutes of town, along with limitless random camping opportunities in the crown lands west of town, tens of thousands of people visit the Sundre area every weekend. Hiking, kayaking, boating on nearby Burnt Stick Lake, horseback riding and world-class golfing are just some of the activities that fill the long sun-drenched days. As the sun transitions to cooler winter weather and brightens the shorter days, the over 10 kilometres of groomed trails located right in town become the focus for cross-country skiing, snowshoeing and fat biking to keep the blues away. For those into motorsports, there are hundreds of kilometres of snowmobile and OHV trails located west of town.

Once you get past the icing, the Sundre area is filled with layers of cultural and economic success.

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Located west of Sundre, the 3,945-hectare Ya Ha Tinda Ranch and Bighorn Campground area is a working ranch and camping area owned and managed by Parks Canada. The area is a stunning combination of mountains, meadows and cultural importance for both Indigenous people and early European settlers. On almost any trip to this sacred area, travellers are very likely to encounter Sundre’s famed free-roaming wild horses, and wildlife like Big Horn Mountain Sheep, Bald Eagles and Elk. Bookending Sundre, just south of town, Bergen Rocks International Sculpture Park is a jaw dropping exhibit of massive marble statues by international artists.

At the heart of all this, the pinata centre, are the artisan businesses and annual events that are treats for the senses and the soul. The Shady Grove Music Festival is a music lover’s delight, while the Sundre Pro Rodeo is filled with excitement and drama.

If visiting isn’t enough, Sundre offers a combination of work/life balance that makes it an enticing place to put down roots. For newer homes built post-2000, the average price per square foot is only about $252.

A strong base of economic success has seen Sundre grow beyond its roots as a ranching community to a diversity that makes it home to forestry, oil and gas, the public sector, tourism and hospitality and cannabis growers. In fact, despite COVID, Sundre has continued to experience record investment.

For those looking for a change of pace and a solid platform to launch into your own business, Sundre’s combination of holiday-town vibe, low-cost of operations and secure economy, make the community an ideal destination for investment. With access to a trade area population of 8,000, and annual traffic of 7 million vehicles driving through the area, Sundre is the perfect place to turn your business vision to reality while enjoying a quality of life most non-Albertans can only dream of.

Visit for a break or stay for a lifetime, Sundre is worth checking out.

LIVE WHERE IT’S EASY TO GET A HANDLE ON WINTER Sundre is a place where winter is truly welcomed.

There are many ways for you and your family to heat things up such as ice fishing, skating, x-country skiing, sledding and more. Why not get a grip on winter and explore Sundre?

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Simmer Down

with mary kemmis

Sharing is caring and what better way to show you care than with a gift of homemade baking.

I’ve included two recipes that are great for showing appreciation or just to cheer someone who is feeling a little down.

The Quick Cheese Bread is perfect for someone who doesn’t have much time and/or loves cheese. It’s easy and delicious and is almost foolproof.

It takes about five minutes to mix together the batter and 25 minutes in the oven. Let it cool, wrap it in a kitchen towel and it’s ready to drop off on a friend’s doorstep within an hour. Given how easy it is to prepare, you might want to make two, as the smell wafting through your kitchen will make it hard to give this up.

In addition to ease, this is great if, like me, you are a lover of cheese that often ends up with small knobs hanging out in a fridge cheese drawer - waste not, want not. While you could go with a single type of cheese like cheddar, I usually just grate all the bits of semi-hard cheeses I have on hand. I always try to ensure I have stronger tasting cheeses like cheddar or gruyere for at least half the mixture.

I’ve been baking this for years and it

Quick Cheese Bread

2 cups all-purpose flour 1/3 cup unsalted butter, cold 1.5 cups grated cheese, at least half a stronger cheese like cheddar or gruyere 1 tablespoon baking powder ½ teaspoon salt 1 cup milk 1 large egg Preheat the oven to 400F. Butter a 9-inch pie plate.

Combine the flour, baking powder and salt in a bowl. Grate the butter and mix gently with the flour – mixture should resemble a coarse meal.

Stir 1 cup of the grated cheese into the flour mixture.

In a separate container, mix together the egg and milk. Add to the flour and stir until just combined.

Scrape the mixture into the pie plate. Sprinkle with the remaining half cup cheese.

Bake at 400F for 20 – 25 minutes until the bread is golden brown and a toothpick inserted into centre of the bread comes out clean. Let cool and slice to serve.

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never gets old.

This one ended up on the desk of a co-worker who’s always there to lend a helping hand.

Over the years I’ve collected, created and “improved” many recipes. As I’ve found new favourites, a few of the older ones get forgotten until I start flipping through my collection looking for inspiration.

That’s how I rediscovered this Chocolate Oat Bar, with its gooey, fudgy centre sandwiched between a layer of oats and nuts – what’s not to like. One batch makes a lot, so it’s easy to share. Because they’re a sturdy bar, these are also great if you want to send a tin to out-of-town friends or family. I packed this batch and sent them to my daughter, with the extras that couldn’t fit in the tin relegated to the freezer so I wouldn’t eat them all in one sitting. Spoiler alert: these also taste amazing frozen.

The beauty of these babies is that they also feel a little heathy with the generous amount of oats and nuts. With all the sugar, butter and chocolate, they are far from a healthy snack, but I like to think that if you’re craving something sweet, they’re a better choice that a chocolate bar.

NOTES *I use a combination of any semi-hard to hard cheeses I have on hand, so the flavour changes a little every time. *This makes a great side to a bowl of vegetable soup. *If you have some fresh chives on hand, add a quarter cup of chopped chives to the flour mixture. *Love dill? Add up to a tablespoon of dried dill to the flour mixture.

Chocolate Oat Bars I cup unsalted butter 2 large eggs 2.5 cups all-purpose flour 1 teaspoon salt 1 cup chopped walnuts 2 cups dark chocolate chips 2 teaspoons vanilla

2 cups brown sugar, lightly packed 2 teaspoons vanilla 1 teaspoon baking soda 3 cups rolled oats 1 300 ml can sweetened condensed milk 2 tablespoons unsalted butter ½ teaspoon salt

Preheat oven to 350ºF. Cream butter and sugar until light and fluffy. Beat in the eggs and vanilla.

Add the flour, baking soda and salt, stirring until just mixed. Add the oats and walnuts and stir until just combined.

Press 2/3 of the oat mixture into a buttered 9-inch x 13-inch baking pan that’s been lined with parchment paper*. Set aside.

In a heavy saucepan, combine the condensed milk, chocolate chips, butter, vanilla and salt and heat and stir over low heat until chocolate chips are melted.

Pour over oat base and spread into an even layer. Sprinkle with the remaining 1/3 oatmeal mixture.

Bake in a 350F oven for 20-25 minutes until the top is lightly browned.

Cool completely in the pan and cut into squares.

NOTES These bars freeze well. Just remember to cut them into squares before you freeze them.

You can substitute pecans or unsalted peanuts for the walnuts.

I use rolled oats because I like the texture, but if you’d like the oats to take more of a backseat, use quick-cooking oats.

You can omit the parchment paper if you don’t have any – it just makes it easier to get the bars out of the pan.

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! w o r G

LET’S

Get your supplies, seeds, starters and information from our team of specialists

parklandgarden.ca Located 3 minutes east of 30 Ave on Hwy 11 Open Year Round Mon-Fri 10-5:30, Sat 10-5, Sun 12 Noon-5

The Specialists 14

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Find us on Facebook Find us on Instagram @ParklandGarden

what i’m

L oving with

Roxanne kirton

Marketing & events coordinator for cawes

(central alberta women’s emergency shelter)

Favourite Outdoor Spot:

David Thompson Resort. My husband and I were married on the mountainside, overlooking Abraham Lake.

Favourite day trip:

Nordegg area for hiking or snowshoeing

Favourite local store:

Cheeky Coutures Boutique and Great Strides Shoes

Favourite place to bring visitor: Heritage Ranch Trail System

What makes central Alberta special to you?

It’s my home; I wouldn’t want to be anywhere else.

I enjoy my friends and family who are nearby.

Favourite Summer patio:

My own! (well actually our friend’s driveway; during COVID, it’s become our regular thing).

Favourite local restaurant:

I have many, but I love Mr. Mikes, and I look forward to visiting the new Cilantro and Chive in Red Deer.

Favourite local musician There are so many, but I am definitely fond of Randi Boulton and Gord Bamford.

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Chemistry &Ingredients ALSO A WINNING RECIPE FOR FRONT OF HOUSE

T

roubled Monk taproom manager Lindsay Wood knows that a great recipe relies on good chemistry, but also that the need for good chemistry extends beyond the production process.

Wood, an 18-year veteran of the service industry, believes that a carefully crafted mix of community, environment and customer experience are also key ingredients for a successful business.

“It really is a family environment, from staff to customers. Our regulars continue to be amazing and supportive and we have such a solid front of house team. You come for an experience, not just a beer” Wood comments.

YOU CAN COME TO US, OR WE CAN COME TO YOU. An essential element of Troubled Monk’s strategy through the pandemic is to ensure you can access them through whatever channels is most comfortable.

“The taproom is open seven days a week. Some of our customers prefer to visit the brewery to get their off-sales because it’s the only outing they have in a day. Others prefer to stay home and Things as simple as a smile and a ‘thank you for your business’ we offer home delivery options for them. It’s about reaching play a large role the success of Trouble Monk, says Wood. Being them wherever they are on whatever level works best for them” the face of the brewery’s taproom means giving customers an inclusive, engaging experience and is integral to the customer With the addition of a booth at the Gasoline Alley Farmers Market with a four-tap Growler station, you now have a second loyalty Troubled Monk enjoys, despite these uncertain times. storefront to purchase or refill your favourite staple brews while Her big smile has been covered with a mask, but is still evident at the market for a one-stop shop experience. in her eyes when you walk through the door and she is “They can come to us or we can come to them. It’s always ready to share her knowledge and passion whatever they’re comfortable with.” about Troubled Monk, from its great products, to the influence it’s had on the local brewing culture.

What is Lindsay looking forward to for brighter days ahead? “I started with Troubled Monk “Making people feel welcome is really in June of 2020. We were in full swing with important,” Wood comments as she talks the pandemic and I’m looking forward to about how the industry and the Troubled when we can resume our outdoor patio and Monk brand has evolved to become more events again, such as the annual road hockey inclusive. Offering craft soda options for kids tournament and anniversary run.” and canned cocktails for those that might not share a palate for beer, ensures that there She loves that they have shifted into table is something to suit everyone’s taste in the service and plans to keep that service with the taproom. resumption of in-person visits.

: s g n i r e f f o e m i t l l Fu

Spring Line-up SEASONALS TO WATCH FOR

COMMUNITY HALL - IPA

Grassy in flavour and dryhopped like a New England IPA, this beer is created using all Canadian ingredients including Red Shed Malting based in Penhold, Hard Hels Hops from Red Deer and Origin Malting & Brewing in Strathmore.

This brew highlights our small and family owned local suppliers who provide the best barley and water in the world right here in central Alberta.

CHECK OUT TROUBLEDMONK.COM FOR CURRENT HOURS AND UPDATES

IF THE CROWN FITS DOLE WHIP KETTLE SOUR The Pink Boots Society’s mandate is ‘to assist, inspire and encourage women fermented/ alcoholic beverage professionals through education.” (pinkbootssociety.org) Through this, the Pink Boots Collaboration Brew Day was born as an initiative to raise the profile of women in the industry, in respect of International Women’s Day on March 8.

Troubled Monk is in its third year of creating a limited edition Pink Boots Society seasonal beer and this year, the recipe is for a Dole Whip Kettle Sour; imagined, created, brewed and packaged by the women of Troubled Monk.

: s g n i r e f f o l a n o Seas

the skinny on

Cowboy Boots

T

by stephanie rhodes

here’s so much history hidden inside a western cowboy boot.

What began as rugged workwear for working cowboys in the 1860’s, has endured and evolved, dancing and stomping its way in and out of mainstream fashion and pop culture.

Where real cowboys, past and present, wouldn’t dream of rinsing or polishing up their working boots for fear of being accused by their fellow ranchers of ‘duding up’ (looking too fancy or ‘drugstore cowboy’), cowboy boots have entered the era of fashion over function.

I caught up with Ponoka shoemaker Skinny La Bine to talk about what to look for when you’re finding YOUR boot. Skinny has saved a lot of ‘soles’ in his 31 years in the craft.

He came highly recommended after I had worn the heels right off my favourite boots. Skinny is THE guy for that sort of thing, but he’s not a miracle worker, which I learned my particular pair would need. Due to the construction method of my sole, they weren’t salvageable even though the body of the boot had a lot of life left in it.

Hoping to avoid the same disappointment with my next pair of boots, I spent some time asking what to look for in my next pair so I wouldn’t have to toss well-loved boots for lack of a sole.

While he said the brand of my boot was good quality, the soles were cemented on, which makes it next to impossible to re-sole. It was time to put them out to pasture. A sad day indeed.

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You always want to start your search by deciding the purpose of your boots.

What role will they play in your wardrobe? Your traditional cowboy boot, built for function, is made to be comfortable and durable. These are boots you can wear all the time. The fashion cowboy boot, however, is made to make a statement or add drama to your outfit. While there are brands that straddle the line between function and fashion, always take your time, try a bunch on and find ‘your’ pair.

They’re like a fingerprint. A good fit for someone else could be a bad fit for you.

One major point of note is to look for Goodyear welted construction in your next pair of western boots. Now, if you’re fine with a new pair every few years, this isn’t a deal breaker but if you’re looking for that ‘lifer’ pair, take note.

It’s first important to understand how most footwear around the world is built today. The most common way of making shoes today is calledcement construction, which usually means taking the upper leather and gluing it directly to the outsole.

Nearly all of the sneakers you own will use this method and it’s used because it is quick, cheap, simple, and effective. However, once the outsoles are worn down, expert Skinny says it’s very difficult to resole a cement-constructed boot, and if you’re interested in longevity, it’s not ideal.

Welted construction solves the re-sole-ability dilemma by adding an additional third element, the welt, to completely transform the functionality and longevity of your boot. The welt is a long strip of leather, about one centimeter wide, that sits between the upper and the outsole. By adhering the welt first to the upper via a stitch to the canvas plyrib on the bottom of the insole and then stitching the welt to the outsole, the boot is re-solable. Welt construction leaves a telltale line of stitching between the outsole and the welt around the perimeter of the boot that can be seen from even a few feet away. But beware of the ‘faux’ stitch, which is just for appearances.

Skinny notes that quality does require investment. If you’re spending $150 on a pair of boots they’re not likely going to last beyond the life of their soles. Mine were $260 and still didn’t have that kind of construction, so don’t just assume the price means a Goodyear welt construction. Boots like Vibergs, made in Victoria BC, are solid leather with brass tacks. A pair of these will run you about $540 but can probably be re-soled up to four times. Boots like those, says Skinny, can mean the difference between 10 years of life or a season. He also recommended Boulet’s and had good things to say about Alberta Boot Company.

Another thing to look for is a good heel. Traditionally in cowboy boots, the heel block (the part of the boot that raises the heel) was made from leather. Nowadays, with people looking for a deal and shopping fashion over function, they can be made with pressed paper held on by grip nails and cemented to the sole. La Bine notes that it can be difficult not to destroy the heel when trying to repair these.

After spending 20 minutes with Skinny, I’m now confident I have the basics I’ll need to find lasting boot love.

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

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Living

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wolf and crown’s

l a d s a W Haley 20

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J

by stephanie rhodes

ust six years after graduating from a college arts program, many might consider Wolf and Crown Tattoo co-owner and artist Haley Wasdal still green, but in the world of tattoo art, she is gold.

A two-year-plus wait list for an appointment with her, and a gold rating as Best Tattoo Shop in the 2020 Red Deer Advocate Best of Red Deer list suggest that Haley Wasdal might just be the most coveted tattoo artist in Central Alberta.

The Red Deer College (RDA) arts program graduate immersed herself in drawing and painting from a young age, enrolling herself numerous art classes through grade school.

During her first year at RDC, she envisioned her future as a commission-based artist or graphic designer. As her studies continued, her focus shifted.

“Once I become more aware of the level of artistry involved in the tattoo world today, I began to seriously consider becoming a tattoo artist,” says Wasdal.

After graduation, Wasdal fully embraced tattoo culture, opening her own shop in downtown Red Deer with her partner and former touring heavy metal drummer, Greg Smith.

While owning a business presents its own growth curve, transitioning from drawing to tattooing required a shift from the traditional process of drawing or painting.

“In art you are taught to slowly build up the values in your piece starting from light to dark, but the fundamentals of tattoos are exactly the opposite. During a tattoo you first need to start with the darkest value in your piece then work your way up to your highlights.

So it was definitely interesting to flip my brain to apply my tattoos in that way.”

Her art itself takes it inspiration from intricate mandalas, black and grey realism and a love of bold colours. Her business name reflects her passion for animal art combined with the inspiration she finds in nature, floral designs and gemstones.

Working on a living breathing being is also different than working on passive art canvasses and every tattoo she creates presents its own unique set of challenges.

“Everyone is shaped and built a bit differently, so I find it helpful to directly draw parts of my stencil on my client’s skin by hand so the design flows as naturally as possible with their body. “ Tattoos are a particularly personal art form and often hold great meaning to her customers.

While some clients give Wasdal full creative control over the piece, many use body art to remember, honour or express something important in their lives. Her goal, she says, is to always create a unique and meaningful tattoo that will be loved for a lifetime.

While artistic talent has always come naturally to Wasdal, she says the biggest challenges in her work often occurs before the tattoo process even begins.

“It can be difficult to find the balance of what your client is wanting with what you envision or what is even possible. Occasionally the subject has expectations that simply won’t work with a longterm tattoo.”

Wasdal notes that communication between client and artist is paramount and that the conversation before work begins is equally as important to getting the perfect finished piece.

Once tattooing actually begins, it requires a lot of patience and perfection. Wasdal says the process is helped along by music and she likes to switch it up between Electronic Dance Music, Classic Rock and even Heavy Metal.

“I find when I tattoo it is quite relaxing and therapeutic as an artist. I generally lose track of time when I tattoo as I seem to be so zoned in with every tattoo and focus all my attention on the piece I am working on.”

While she loves all her work, she says one of her most memorable piece is a realistic black and grey eye tattooed on a thigh that she surrounded with a wreath of flowers.

“This piece, like so many others, combines both my love for black and grey realism and fine line illustration, which is why it is one of my top pieces. The styles I prefer to tattoo in are black and grey realism, particularly animal portraits, gemstone pieces and intricate illustrative work. So any piece that includes one or more of these styles will always excite me as an artist!”

Attributing her success to a passion for art and a motivation to always push herself further, she loves that tattooing, like art, always allows room for improvement. Being a selfdescribed perfectionist, surrounding herself with other artists and always competing with herself to do better than the day before, allows for constant growth opportunities. Wasdal also says that balancing her confidence in her work with humility has also contributed to her success and forward-moving mentality as an artist and business owner.

“When I became really confident with myself not just as an artist, but as a female tattoo artist, I found I really came into my own. I embraced speaking my mind, and not worrying about what others think about me. I love my life as a tattoo artist, and am so happy that it helped to shape me into the strong woman I always wanted to be.”

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

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

undraisers 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?

W CAN YOU DONATE? our website www.lendingcupboard.ca, ough our Facebook on the Donate Now link now accept 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

Issue 15 | Winter 2018

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Contact us to book your tour of our new four season sites or our showhome!

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come on in,

NOT JUST THEmake BEST FISHyou & CHIPSone IN TOWN we’ll NOT JUST THE BEST FISH & CHIPS IN TOWN

Support your local family-owned restaurant #bennygoals

back yard

g n i d e e Bird F

W

by myrna pearman

e Central Albertans know all about winter and these February weeks seem to be marked by endless days of snow, cold, wind and darkness. But imagine what hardships our wild neighbours must endure during these conditions, and how resilient and resourceful they must be to survive!

How Can We Help our Feathered Friends?

Setting out backyard bird feeding stations is one way that we can help birds in winter. While it is true that well-stocked bird feeders may increase survival rates during periods of extreme weather, research has shown that supplemental feeding programs are of no real benefit to overall bird populations. Backyard bird feeding is more about human enjoyment than it is about bird conservation.

Which isn’t to say that feeding birds isn’t an enriching activity. I, like millions of other people around the world, take delight in observing and photographing the birds that come to my feeders, especially during the winter. Birds liven up a cold winter day and watching feeder birds is a great way to spark in children a love of nature. Feeder watching can teach us much about local birds and their behavior, and data collected through citizen science programs such as Project FeederWatch (www.birdscanada.org/you-can-help/project-feederwatch) have enabled scientific analyses of bird population trends, range expansions, etc. Important local winter bird data is also collected through the Christmas Bird Count, which is sponsored by the Red Deer River Naturalists (www.rdrn.ca), and through The Great Backyard Bird Count, held each February (www.birdcount.org).

The best way to attract and care for birds in winter is to provide habitat so the birds can thrive on their own. Habitat is defined as space within which creatures can find food, shelter and water. Conserving natural habitat is by far the best option, as birds (and other wildlife) are well-adapted to survive in these complex and diverse ecosystems.

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While winter birds will glean food from grasses and other seed-bearing plants that stick up above the snow, wooded areas provide critically important winter habitat because they offer both food and shelter. Not only do trees and shrubs produce edible seeds, berries, samaras etc., they host highly sought-after frozen insects on and in their bark. Finally, woodlots provide critical shelter for overwintering birds, especially at night and during stormy weather. The snags (dead or dying trees) that are often found in wooded areas are important “cafeterias and condominiums” for many bird species.

Since bird feeding stations supplement—not replace—the food that birds are able to find in healthy ecosystems, it makes sense that feeding stations located in or near natural habitats will be much more popular than those placed in denuded landscapes. And while feeding stations might be busy and popular, it is important to remember that birds do not become dependent on feeder food nor do they concentrate all their time at feeding stations. It is a critical winter survival strategy for birds to have a variety of food sources within their specified winter territories.

There are two main types of supplemental food that can be offered in the winter: seeds (including nuts) and suet.

Seeds: Although there are different types of bird seed on the market, the most popular are sunflower seeds. Sunflower seeds come in two varieties, black oil and striped, and can be served shelled or unshelled. Although the shelled seeds (often called chips) are more expensive, they are becoming increasingly popular because they leave less waste and the smaller species (e.g., redpolls and siskins) prefer them thus served.

Other seeds that are attractive to some winter bird species include corn (e.g., jays, sparrows and grouse) and nyger seed (e.g., finches). Less popular seeds include canary grass seed, canola, millet, safflower and vegetable and fruit seeds. The seeds to avoid are the cheap mixes that contain cereal grains, red milo or other filler seeds, none of which are favoured by northern birds.

Nuts: Many birds (e.g, jays, woodpeckers, chickadees and nuthatches) will eat nuts, with shelled and unshelled peanuts being the most popular. Other nuts, including walnuts, cashews, pecans etc. can also be served.

Seeds and nuts can be dispensed in a variety of ways, from simply scattering on the ground to being served from tray, hopper and tube feeders. Feeder designs continue to improve, and a wide variety of styles are available at garden, farm and hardware stores.

Suet: Suet (the fat found around the hearts of cattle and sheep) can be served raw or rendered and mixed with seeds, cornmeal and other ingredients, and is relished by most insect-eating birds (e.g., woodpeckers, kinglets, chickadees and nuthatches).

Lard (pig fat) can also be used instead of pure suet. Retailers that carry bird seed also sell packaged suet cakes that can be slipped into special plastic-coated cages, a combination that minimizes fuss and mess. This winter, I have smeared lard and peanut butter directly onto the trunks of a few spruce threes. This “bark butter” is messy and will leave oil stains on the bark, but it is an easy and readily accessible offering.

Water While all birds require water, even in the winter, resident (year-round) species are adapted to obtaining moisture by eating snow. However, since birds will avail themselves of open water if it is available, a heated bird bath is an easy way to provide water for the birds all winter long. You can use a heated dog dish or buy a specialized bird bath with a built-in heater.

Whether you live in the country or in an urban condominium complex, sharing your outdoor living space with the birds is guaranteed to bring hours of entertainment, education and enjoyment.

Myrna Pearman, recently retired as the Biologist and Site Services Manager at Ellis Bird Farm, has been contributing nature photo essays to the Red Deer Advocate since 2010. She is a passionate naturalist, photographer and writer. She can be reached at myrna@myrnapearman.com www.myrnapearman.com

Lighten Up! Spring is Coming!

blonding

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Summer issue out May 14th Advertising inquiries: stephanie.rhodes@reddeeradvocate.com #readlocal #unplug

rairie PLiving The Heart of Alberta

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rairie P

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rairie P

treasures Get Your Garden Ready For Spring

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Shop Local Lavish Paws Grooming

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your support makes a difference!

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

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Great Strides

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Sharper Image

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