September 17, 2021

rairie PLiving THE HEART OF ALBERTA

e e r C

n o i h s Fa takes off central alberta indigenous designers take inspiration from their roots I N S I D E: finding joy off the grid p. 7 ms. teaze raps p. 8 Q&a with troubled monk brewmaster p. 12

Independent Living Suites Available Today!

• Independent Living • Supportive Living • Memory Care Our care and compassion for our residents is our #1 priority!

CALL US TODAY FOR MORE INFO! The Hamlets at Red Deer 338 Liberty Avenue Gasoline Alley, Red Deer County 403-986-1250

2

Fall 2021

P rairie living

The Hamlets at Deer Park 6 Daykin Street Red Deer 403-309-6333

fROm THE EDITOR

CONTENT

S

04

Cover Feature Cree Creations

07 08 10 14

Off-TheGrid Farming

18 20

Fall Into Autumn In Alberta

eptember is recognized in Alberta as the Month of the Artist. This is a time to support and celebrate artistry in all of its forms - storytelling, music, fashion, painting, cooking, dancing and all the other various ways we can express ourselves creatively. Right now, art seems to be more important than ever. We turn to art to enrich our lives, spark our creativity and innovation, and to promote a more diverse economy. It vitalizes our sense of community.

In this issue, we have stories from an artisan storybook maker, a powerhouse chef, a local rap icon, a Cree fashion designer, and health conscious off-the-grid farmers.

Nena Armstrong

We include a Q & A with a loved local brewery to learn more about their ingredients and process, along with delicious fall recipes brought to you by our publisher.

As the leaves change to amber and the air begins to cool, be mindful of where you bring your business this season. Shop our many locally owned retailers in Central Alberta when you get the chance and be sure to give shout-outs when necessary. Check out the local gems advertised throughout this issue. Now is the perfect time to show our support.

This issue reminds us that even when times feel tumultuous, Central Alberta still remains resilient and optimistic.

Great things are done by a series of small things brought together. – Vincent Van Gogh.

Welcome to our Fall 2021 issue of Prairie Living.

prairielivingca7

@PrairieLivingCentralAlberta

•

EDITOR

nena armstrong • nena.armstrong@reddeeradvocate.com

ART DIRECTOR/DESIGNER

JessICa CranDaLL

PUBLISHER

MARY KEMMIS • mary.kemmis@blackpress.ca

ADVERTISING SALES

nena armstrong • nena.armstrong@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.

Local Rapper Ms Teaze Local Artist Kyla Ilic Simmer Down with Mary

Q&A with Chef Pete Sok

P rairie Living

FALL 2021

3

COVER FEATURE

e e r C CREATIONS C

By CHEvI rABBIT

entral Alberta Cree designers are taking inspiration from their heritage to create fashion that builds on the traditions they grew up while helping them heal from the traumas of the past.

Hat maker Joelle Ward and designers Rhonda Johnson and Derek Jagodzinsky all credit their Cree roots with helping them find success, healing, and fulfilment in the fashion world.

Ward, who creates custom hats based on traditional techniques, says a return to her roots has helped ground and heal her.

“Growing up, I was always more traditional and always wanted to stay close to that,” says Ward. “In my early adult years, I was torn away from my culture from the grief of losing my father at the age of 21.

My spirit got lost along the way. Within these past three years I’ve found my way out and started picking up my cultural ways again.”

She says her designs, while rooted in her Cree heritage, are also a reflection of her upbringing in Maskwacis.

The colours she uses all have special meaning within the Cree culture, and she takes immense care to ensure each custom hat reflects not only her skill but the unique person she is making the hat for.

“The colours I use are bright and beautiful colours,” says Ward. “I do try to incorporate what my client asks for; say they have a Cree name. I always make sure I use those colours to match their spirit.”

Johnson, a Cree fashion designer based in Edmonton heads her own company, Acahkos Designs, the Cree word for star. She creates traditional and contemporary clothing, regalia, streetwear, and haute couture combining new and old Cree techniques.

Her passion for textiles took root at a very young age.

”I always make sure I use those colours to match their spirit.”

4

Fall 2021

P rairie living

MoDEl: roSE CurrIE, WEArInG HEATHEr BouCHIEr Photo by Soko Fotohaus

“I was taught in my Cree language by my greatgrandmother about (everything from) buckskin making to treadle sewing,” remembers Johnson, adding that she often still uses the sewing techniques taught to her by her great grandmother.

ModEL: gAgE SAddLEBACK, WEARINg dEREK JAgodzINSKy

Her goal is always to create fashion that people will appreciate for its intelligence, cultural design, overall aesthetic and its function.

Photo by Soko Fotohaus

“I experiment with texture, drape, hand and shape. I strive to create new, innovative designs, one-of-a-kind in both couture and traditional wear. This is important to me as a designer,” says Johnson.

“Being the second generation suffering the effects of intergenerational trauma, I lost my identity and culture for a time,” shares Johnson.

She said that when she moved to Edmonton at the age of six from northern Alberta, it was something of a culture shock.

“I also could not identify and communicate with my peers. I only spoke my Cree language, which left me alienated,” she said. “I was also put into special education for a long time. As I grew older, I had to assimilate, which meant that I would lose my traditional tongue, values, and cultural upbringing.

“But I was able to express myself in my beadwork, crafting and sewing. I would immerse myself in my work, pray and remember all my teachings. This is what kept me connected even at times when I felt I was disconnected.

“If I didn’t have Cree teachings, I wouldn’t be a good designer”, she continues. “I always try to incorporate culture into each piece.”

Jagodzinsky, who owns LUXX Ready-to-Wear in Edmonton, also draws heavily on his indigenous roots for creative inspiration.

His designs, which have been worn by Sophie Trudeau and Kim Kardashian, were featured in the Native Fashion Now exhibit that toured throughout the U.S., and are included in the Smithsonian’s National Museum of the American Indian.

His collaboration with the visual artist Aaron Paquette is also in permanent exhibit at the Royal Alberta Museum.

SECURE VEHICLE/RV STORAGE - ALBERTA We provide excellent security, quality spaces, and storage options for your valuable vehicles.

Store your RV, trucks, car, boat, quad or other vehicles in one of our secure & spacious stalls.

Features and Highlights • Feel safe with the latest high tech security system, well lit facility, barbwire fencing, and on site resident managers • Proactive rodent control in place • Our hours of operation are designed for maximum convenience for our valued patrons

FREE

SANI DUMP For Customer Use

ADDITIONAL DISCOUNTS FOR ALL FIRST RESPONDERS

• Our competitive prices are simply the best prices for what you get • Our four different stall sizes are meant to accommodate most sizes and budgets • Pay by e-transfer, visa/mc, cheque, or cash • Enjoy the convenience of onsite Sani Dump Station free for customers

587-693-4500 www.altarvstorage.ca 37523 RANGE ROAD 272 RED DEER, ALBERTA

P rairie Living

FALL 2021

5

PhotograPher: Soko FotohauS MakeuP and hair: Chevi rabbit and oMd4 MakeuP & FX Senior artiSt: taMMy neron ModelS: Ceejay Currie, roSe Currie and gage SaddlebaCk PhotoShoot Coordinator: Chevi rabbit

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

6

Fall 2021

P rairie living

y o j d n a y t i c i l p love, sim FINDING

ON AN OFF-THE-GRID FARM

A

bY aLieSha arSenauLT

my Lietch and her husband Kevin built their farm, Will O’ the Wisp Paddocks, from an empty plot into a mini paradise that includes an expansive vegetable garden that shares space with a menagerie of geese, chickens, goats, turkeys, pigs, and more.

A cancer diagnosis eight years ago spurred a period of self-reflection that led to what Lietch describes as a spiritual awakening. She knew then that she wanted to pursue a life that focused on her version of love, simplicity, and joy. She, her husband and their four children created an off-the-grid sustainable farm on an undeveloped parcel of land that Lietch said would have been best described as a bald hill when they bought it. The family used trial-and-error to grow their farm into what it is today, which recently included the addition of buzzing bees.

Though it takes a lot of hard work to get food from pasture to plate, Lietch

explains that the benefits are well worth it and that she has experienced positive changes in her stomach health, energy levels, and sleeping habits. Wanting to share her blessings, Will O’ the Wisp Paddocks sell its bounty to others who want to reap the benefits of farm to table living.

Lietch is a strong proponent of adding as many fresh and locally produced foods as possible to your diet. She also expands her definition of fresh to include freshfrozen, which allows year-round enjoyment of seasonal treats.

“You can offer kids all different kinds of vegetables, especially the colourful ones!

You would be surprised what kids will like,” says Lietch.

Lietch’s next project is creating a bed and breakfast package specifically for those interested in learning about an off-the-grid lifestyle and sustainable farming. She wants to share her own knowledge with others and create a network of knowledge with other local farmers.

403-341-4343

Located in the Cambridge Hotel

3310 50 Ave Red Deer, AB T4N 3X9

A collection of modern and timeless fashion pieces from over 100 designer labels.

P rairie Living

FALL 2021

7

LOCAL RAPPER

e z a e T . s M T

amra Nash, aka Ms. Teaze, immersed herself into the world of rap at a young age.

“Hate Me Now” by Nas and Puff Daddy was set on repeat on her discman, but her influences also include more traditional pop artists. A cherished memory is sitting in the backseat of her mom’s car and listening to all the greats of the time including Mariah Carey, Whitney Houston, Prince, and Michael Jackson.

“Those were big artists in my multi-cultural household. Those artists are still my biggest idols to this day,” remembers Nash.

Her own music also gained inspiration comes from both pain and happiness.

When she is experiencing a hardship, writing helps her to release her negative emotions and acts as sort of a personal therapy. When she is feeling blissful, she wants to write a feel-good song that inspires others to feel positivity and joy through her music.

Tamra knew her industry was most definitely male dominated, so she did what she had to do to help form her career. She did this by personally handing out her own mixtapes to people and by asking accomplished DJs to be apart of their shows. All the doors seemed to slam on her face, however. She quickly realized she had to take it up a notch to get where she needed to be.

“I started putting on my own shows, gaining respect, and years later, one of the very same DJs asked to be apart of my shows—Hahah!”

8

Fall 2021

P rairie living

She still feels the pressure of being a female in the industry, but says it only fuels her to work even harder at her craft. It will always be her blessing and her curse.

Since making her mark as an emcee in Alberta, Tamra has received some big time opportunities, ones she has dreamt about as a little girl. She has opened up for notable names such as Jadakiss, Sean Kingston, Karl Wolf, Classified, Lloyd Banks, Bone Thugs-N-Harmony, Tech N9ne, Redman, Sheek Louch, Style P, and many more. She has also been apart of hundreds of shows dedicated to giving back to the community, including the One Love Festival, where she shared the same stage as Lauryn Hill and Anderson Paak.

When Tamra starts her sets, she likes to pay homage to the rap giants that have paved the way for hip-hop. She usually starts with some old school Tupac to get the crowd started, and then performs her own music. She likes to mix up her hype songs with her slow songs to hit every emotion during her performance.

Tamra’s advice to upcoming artists would be to never think about how people may react. She says this will kill your dream. She encourages artists to stay true to themselves and to always keep practicing their craft every day.

“Just like a professional basketball player does in their off-season. They come back with whatever work they put in on their own time!”

When asked what her greatest obstacle was during the pandemic, Tamra described running into sudden writer’s block in the midst of all the chaos.

“This has hit musicians hard. We were forgotten about even though our music was found to be a safe spot during the pandemic.”

She described feeling helpless as nothing felt in control. She didn’t want to release music that she didn’t believe in and struggled to find the right energy she needed to do so. But with inspiration from her resilient community, she is ready to get back into the studio.

Tamra plans to release her new EP next year. The break has given her time to reflect on everything she has accomplished in her career and to come back even stronger.

WINTER IS COMING, AND IN ALBERTA, THAT MEANS DRY AIR AND DRY HAIR Being proactive and taking proper care of your hair will help combat that dry, brittle feeling hair this winter. At Sharper Image Hair Design, we have got you covered with many products to keep your hair healthy and happy during this chilly season!

WASH: Eleven Australia’s Hydrate My Hair shampoo and conditioner duo is the perfect pair. Helps to hydrate and nourish the hair while being so light weight, it won’t weigh down even the finest hair.

TREAT: 3 minute repair from Eleven Australia is a moisture and protein blend to help treat dry and damaged hair. The Neuma NeuMoisture Intensive Masque is an all natural, deeply hydrating hairmask to help bring life back to dry, limp hair.

LEAVE IN: 7 Seconds Detangler is a triple threat: a detangler, leave in conditioner that provides heat protection. Spray in damp or dry hair, removes tangles with ease without making hair feel oily or greasy. The Miracle Hair treatment from Eleven Australia has 11 benefits; it helps to strengthen and provide moisture, to name a few. Apply to damp hair and blow dry or air dry for protection and hydration. Neuma instant fix: formulated without synthetic fragrances, parabens, glutens and many more harmful chemicals, it helps to provide moisture, shine and improving manageability while making tangles disappear.

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

sharperimagehairdesign.ca #4, 88 Howarth Street, Red Deer To Book An Appointment: 403.341.3333 Walk-Ins Welcome Affordable hair care for the whole family

CHECK OUT OUR WEBSITE FOR OUR HOURS

P rairie Living

FALL 2021

9

c i l I a l y K

& PIPPIN’S PRESS

K

yla Ilic is an artist and author of children’s books living in Calgary with her husband, and two mischievous house rabbits named Axel and Abby.

She’s been honing her skills for several years as a watercolorist and artisan storybook maker.

In 2015, she founded Pippin’s Press and got to work writing, illustrating and publishing artisanmade storybooks. Her mission is to inspire an appreciation of art and to foster children’s creativity and widen their imaginations. All of her storybooks are limited-edition print runs and are assembled and stitched by hand.

Sourcing quality art paper from all over the world, Kyla makes children’s books from her home studio. This past spring she’s expanded into providing digital Fine Art Printing services to artists and photographers.

10

Fall 2021

P rairie living

“I’m a storyteller and creator at heart. It’s why I express moments of playfulness and curiosity in my storybooks. I want to create a sense of craftsmanship through my storytelling. To inspire confidence in my readers that they can build and create anything they put their minds to. “ As an artist first and a writer second, she spends time painting, followed by a steady period of creative writing. Coming up with the settings lived in by the characters is the highlight of her creative process. Kyla’s storybooks are about a mischievous pony heading off on adventures, there’s a fainting goat, and a rabbit trying to find its way back to the moon. There just might be a barn ghost soon somewhere in there too.

“My creative process keeps me grounded. I enjoy the days where I’m fully

immersed in a state of energetic flow because I get to be myself through the creative journey.”

Different characters often emerge full of curiosity. Children’s books can be silly and fun; they can also be endearing, adventurous, and tackle some pretty gritty stuff too. It’s why she loves writing and creating for children, imagining in every way possible how the world looks through their eyes.

“Often artists create work out of curiosity. What happens if they blend mediums, attach pieces, or work with different materials? There’s a constant hunger to explore and innovate. Curiosity is the major prompt for making art. Writers, like artists, will often create plots and stories because of that undying question: What happens if...? Whether it’s about a furry character or mixing color, I find myself weaving a balancing act between the two.”

Kyla’s paintings summon a joyful, even childlike, nostalgic response. Her style is nuanced by a range of inspirations that include Beatrix Potter and Lewis Carroll.

Whatever she creates, it’s a prompt to a sense of vitality and playfulness in celebration of the greatest gift of all, the art of a life well-lived.

The idea for her country-western paintings came from taking an afternoon drive through the Foothills and being inspired by the open blue sky and the rolling fields with horses.

Nature, play, and spontaneity are all part of the creative process at Pippin’s Press.

If you allow your imagination to soar freely you can rediscover the excitement of a child.

Launching late this fall is her holiday poem book, A Jolly Whisker’s Christmas.

P rairie Living

FALL 2021

11

s s a l G o t n i a r G m Fro A Q&A WITH TROUBLED MONK’S BREWMASTER

ANDREW BROMLEY

A

s the fields began to ripen as harvest approaches once again in Alberta, I took the time to sit down with Troubled Monk’s brewmaster, Andrew Bromley, to discuss the ingredients that are used to make Alberta beer. From grain to glass, everyone plays a part in delivering a high quality beer from farmer, to maltster, to brewmaster, to taproom server.

Alberta has the right stuff for great beer- premium barley, wheat and hard water. But we got into more detail about local malt and local hops - two main ingredients that add unique flavour and characteristics in every beer.

How much do local ingredients impact the beer?

Makes it that much more fresh.

What do you look for when you are picking local ingredients?

Quality is the main thing. That the ingredients that we pick have the best or most diverse - brightest flavours that will last the longest.

We still need to make the best beer regardless, but if we can get the same quality or better from local ingredients, then we will do what we can to make sourcing locally possible.

Where do you source your malt from?

The most local ones we use are Red Shed Malting in Penhold, Origin Malting in Strathmore, and Hogarth in Olds is a new one. We also use Rahr and Canada Malting - a lot bigger maltsters, but they still give really good quality, using local barley.

What makes different types of malt unique?

A lot of things can. Different malting techniques can give different flavours. It starts with what you grow.

It all has to do with starting out with having the best barley, which we have in Alberta.

The selection needs to be really good. Barley from the fields has to be at the right specifications. Then there is the uniqueness of the malting process, and different roasting techniques.

Is there an advantage to choosing small batch craft maltsters?

They are able to put quality over quantity, which affords them to experiment more and take chances to get new flavours that are not exactly out there yet.

How about hops? How do you pick hops? Where do you source them from?

Well, most of our hops are from Yakima Chief Hops (out of Washington State). We have a contract with them. However, locally we have used Hard Hels Hops.

Are hops like grapes, as in what side of the hill they grow on affects their taste and flavour?

There is a lot of terroir with hops.

The region they grow in affects their flavour. Certain hop producers have proprietary hops that they develop over years that have unique aromas and flavours associated with the growing conditions.

Hop pellets or whole hop cones...how do you choose what to use?

You get a lot more production loss with hop cones as they soak up a lot of liquid. Pellets are easier to work with, take up less space, and are more predictable.

Some people say they get better flavours out of whole hop cones. But whether it is better or not is subjective to the brewer.

I prefer pellets over whole hop cones, but that is not every brewer’s preference.

In conclusion, what gets you excited about using local ingredients?

Supporting local businesses is a big part. Forging new relationships is a perk. Boosting the local economy as much as we can, but more than anything it’s having really fresh, high quality ingredients so we can make the best, highest quality beer we can make.

SPIRIT OF RED DEER

t s e f r e b o t k

O

Time to show your spirit and make up for the lack of parties this last year!

Please join us Oct. 2, 2021 for our

Annual Oktoberfest Event at the Westerner Park Exhibition Hall, put together by our very own, Spirit of Red Deer.

This newly formed organization is a group of like-minded community members who want to set the stage for regular tourism and encourage supporting local businesses with fun, food and festivities. In 2019 they celebrated a very successful Oktoberfest and saw the community join together. Fans are looking forward to a well organized event hosting up to 1800 people created in the image of the Kitchener- Waterloo Oktoberfest in Ontario. Charlie MacDonald, a dedicated member, hopes to attract visitors from all over Central Alberta and wants to “bring the party back to Red Deer”.

Doors open at 6pm to a beautifully German themed, decorated hall with banquet style seating; food stations to choose from and authentic German beer. Tickets get you inside with a large souvenir stein and 1 free fill as well as 3 food tickets. Entertainment begins at 7:30pm with an authentic German band; including festivities such as a stein holder contest, sing-alongs, dancing and much more. Guests are highly encouraged to dress up in their Oktoberfest attire. Additional tokens can be purchased for food and beer including offerings from Troubled Monk made especially for this event. The event ends at 11pm so please organize a ride home and drink responsibly.

We look forward to hosting you this year! This is an annual event and Spirit of Red Deer will welcome you again in 2022. For more information, inquiries and photos from last year’s event, check out Spirit of Red Deer on Facebook.

Purchase your tickets today for $65 per person

www.spiritofreddeer.com

(limited seats available). Corporate tables are also available for reserved seating of 12 or more.

AHS safety guidelines will be followed and cancellation insurance can be purchased with the sale of a ticket.

Y

TED B

N PRESE

FOOD DRINKS MUSIC GAMES

OCT 2 2021

2

TICKETS ON SALE NOW

SPIRITOFREDDEER.COM

Simmer Down with mary kemmis A recent visit with my sister and a patio baby shower brought home a couple of truths: there is nothing like an old-fashioned square, or bar, depending how you cut them, and my sister and I are incapable of cooking in small batches.

While I took care of traditional tea accoutrements, my sister produced squares like an army was on the way.

Lemon, brownie, butterscotch - the selection was varied and delicious.

Squares have an old-fashioned aura, which puts them firmly in the category of comfort food. Add that they usually come in big batches and are generally uncomplicated to make and you have the perfect treat for a backyard barbecue in the last of the summer sun.

My sister’s squares and a surplus of dried apricots inspired me to dig out my apricot square recipe. The gooey apricot centre is sandwiched between a layer that includes a generous portion of nuts for crunch. Given that they cut into 48 pieces, and I wasn’t planning a gathering, I put the better part of the batch in the freezer for future use hoping that would stop me from snacking on them. That hasn’t gone

14

Fall 2021

P rairie living

exactly to plan because I think these bars are actually better frozen than thawed.

Going with the throwback theme, I’m also including a chicken enchilada casserole recipe. My recipe is based on one given to me years ago by a co-worker whose name is lost to the sands of time. This Mexican-inspired dish is comfort food at its best – unfancy and yummy. This is a great way to use leftover chicken but also works well with one of the roast chickens you can pick up at the grocery store. I often take the time to make my own corn tortillas, but most grocery stores now stock them. Just make sure you get the 100 per cent corn tortillas.

I’ve included three options for the sauce that covers the enchiladas. My current favourite is a bottled green Mexican salsa, but my husband in partial to the tomato chili sauce recipe I’ve included. It’s mild but flavourful. Just remember that the homecooked sauce will look unappetizing until it starts to come together. As well, while the enchiladas go into the dish separately, this services up like a casserole as the corn tortillas almost melt into the dish.

Apricot Squares Stewed apricots Five cups water 500 grams dried apricots ½ cup brown sugar – up to a quarter cup more if you like your filling really sweet.

Juice of ½ a lemon 1 teaspoon almond extract Mix the water, apricots, and sugar in a baking dish with a lid. Bake covered for 40 minutes, checking occasionally to ensure there’s still liquid, and adding a little more water if necessary.

Remove from oven, cool slightly and add the lemon juice and almond extract. Blend to a puree in a food processor.

Bar base and topping 2 cups all-purpose flour ¾ cups sugar 1 teaspoon baking powder 1 ½ cups chopped nuts, toasted (pecans or walnuts work well) 1/8 teaspoon salt 1 cup cold unsalted butter cut into ½ inch pieces.

Whisk together the flour, sugar, baking powder and salt. Cut in the butter with a pastry cutter or rub the butter into the flour mixture with your fingers until the mixture resembles a coarse meal. Add the nuts and mix.

Press half the flour mixture into a buttered 9-inch by 13-inch cake pan lined with parchment. Spread the apricot puree over the base. Sprinkle the remaining flour mixture over the top and press lightly.

Bake at 350 degrees for 55 to 60 minutes until light golden. Cool completely in the pan and cut into squares.

These are very crumbly, so you’re not going to get precision edges.

They serve nicely with a scoop of ice cream on the side.

P rairie Living

FALL 2021

15

Chicken Enchilada Casserole Chicken Enchilada Casserole 12 - 100 per cent corn tortillas 1 cup sour cream 250 grams of sharp white cheddar, grated 4 cups cooked, chopped chicken A large jar of red or green salsa Or

Tomato Chili Sauce I medium onion, chopped 1 clove garlic, minced A splash of oil 2 tablespoons flour 1 ¾ cups chicken stock 2 five-ounce cans green chilis, drained 2 cups canned tomatoes, drained and chopped To make the sauce, sauté the onions and garlic in a splash of oil over medium heat until the onions are translucent - a few minutes. Whisk in the flour, cook for 30 seconds and then whisk in the chicken stock. Cook for about five minutes, stirring continuously, until the sauce thickens. Add the chilis and tomatoes and simmer over medium low heat, stirring to ensure it doesn’t stick and burn.

To assemble the enchiladas – Mix the sour cream, cheddar, and chicken in a bowl. Place 1/12 of the filling in each of the tortillas and roll, placing seam down in a 9-inch by 13-inch greased casserole dish. Pour your sauce of choice over the top, making sure to cover the entire dish – add a little water if you don’t have quite enough of a jarred salsa.

Sprinkle with some extra cheese over the top and bake at 350 degrees for about 40 minutes, until bubbly and hot. Remove from the oven and serve.

Note – these freeze well. I always thaw in the fridge before baking.

16

Fall 2021

P rairie living

rairie P Living THE HEART OF ALBERTA

BE N E E S

ERTA

ALB TRAL

IN CEN

CAL O L D REA

#

WINTER BOOKING DEADLINE: November 26, 2021 FOR ADVERTISING INFO OR STORY IDEAS CONTACT nena.armstrong@reddeeradvocate.com P rairie Living

FALL 2021

17

7 WAYS TO

o t n i l l a F mn u t u A The Heritage Inn International Balloon Festival runs from Sept. 22 to 26 in High River, Alberta, south of Calgary.

C

By JOAnnE HiLL

entral Alberta has a whole host of community events and festivals coming up this fall and winter, many focusing on the abundance of locally produced goodies, local history and local culture! No matter what you like to do, whether spotting the local flora and fauna, taking in the local culture, or finding the perfect Halloween scare, you’ll find it here. And if you take your adventures a little farther north … and south, you’ll find even more ways to celebrate the season.

**Please note that all activities depend on local health and safety regulations. Check the venue before visiting.

PumPkin SPice The Alberta Prairie Railway in Stettler Alberta has a one-day seasonal event Oct. 16: Pumpkin Fest to Alberta Prairie’s Patch. One for the whole family, enjoy a ride on an old-fashioned train, select a pumpkin, savour good eats, and family-friendly activities. Check out the events page at the absteamtrain. com for this and other fun fall activities.

Just north of Edmonton, in Bon Accord, the Prairie Gardens Adventure Farm has corn and sunflower mazes, train rides, gem mining, fairy and pirate crafts, nature trails, u-pick tours, farm animals and heritage chickens! Here, you can have some fun and learn about farming and farm animals, and even enjoy a tasty treat or a hearty meal. Specializing in heirloom and specialty vegetables and heirloom chickens, this working, sustainable family-run farm aims to connect visitors to a simpler time, to the land, and each other. Learn more at prairiegardens.org.

Stettler’s Alberta Prairie Railway.

(Tim Proven photo)

Custom bras, underwear, and more Serving all genders, orientations, races, and sizes

Size: You Book your consultation and fitting appointments through our website

R e d D e e r, A B www.allbodiescustomlingerie.ca info@allbodiescustomlingerie.ca

18

Fall 2021

P rairie living

Smoky Lake hosts the Great White North Pumpkin Fair, held the first Saturday in October. Due to the pandemic, no weigh-off is scheduled for this year, but there’s lots of other activities, including the car show, live music, kids activities and farmers’ market. Check out the Facebook page for up-to-date information about the fair.

EvErythiNG NicE Brooks taste of Nations is a unique event for anyone who loves food! The event is held at the JBS Canada Centre every year, and features food from around the globe. Visitors can take their taste buds to Mexico, Somalia, Jamaica, El Salvador, China and many more destinations.

Taste of Nations carried on last year, but through local restaurants, which participated by providing international dishes to sample from Eritrea, Canada, Cambodia, Jamaica, Ethiopia and more. This year, the one-day event and the restaurant event are combined! Visit the JBS Canada Centre on Saturday, Sept. 25 to browse the booths, or visit one of the many restaurant participants from Sept. 18 to 24.

The Andrew Garlic Festival on Oct. 9 starts with a pancake breakfast at 9 a.m. and includes a farmers’ market, a bench show (fruits and veggies, canning and so much more!), a perogy dinner and a parade. There are children’s activities, live entertainment, a silent auction, a dance, and (what garlic festival would be complete without it?) a guest speaker on garlic!

Check out their website for more information on this fun family event.

GEttiNG BAck to NAturE Right in the city limits of Red Deer, is a little piece of the wild. Gaetz Lakes Sanctuary is Alberta’s oldest federal migratory bird sanctuary and many native plants and animals call it home. You can explore by yourself, or with one of the onsite naturalists. Borrow binoculars, snowshoes or an activity kit to add even more to this wild city adventure.

uP, uP ANd AWAy! The first hot-air balloon took flight on Nov. 21, 1783, and to this day, there’s something magical about these colourful beauties. If you’re lucky enough to see one, chances are, it’s in the distance. the heritage inn international Balloon Festival will change all that. Running Sept. 22 to 26, you can find out how they get up, how they come back down and even take a flight. Don’t miss the Balloon Glow on Friday, Sept. 24 where you can get up close to the real thing!

Plan your adventures throughout the West Coast at westcoasttraveller.com and follow us on Facebook and Instagram @thewestcoasttraveller. And for the top West Coast Travel stories of the week delivered right to your inbox, sign up for our weekly Armchair Traveller newsletter!

Pumpkins, whether for pies or jack-o-lanterns, are at the heart of many fall festivals.

Jen Blyth photo.

REGISTER NOW TO SECURE A SPOT!

Northside Community Centre has something for everyone!

Child and youth registered and drop-in programs Basketball Kids in the Kitchen Creative Expressions Science Explorers Soccer Skateboard Mentorship program Teen Night Youth Drop-in Centre Childminding*

Adult and family drop-in programs Step Strength Cycle Stretch & Mobility Cardio & Strength Drop-in Basketball Drop-in Pickleball Drop-in Table Tennis Drop-in Family Games

And more...

* Childminding service is not a registered program

Learn more and register at northernalberta.ymca.ca/ncc

P rairie Living

FALL 2021

19

A Q&A WITH CHEF

Pete Sok Where is your favorite place in the world that you have visited so far with the best food scene?

How did you know you wanted to become a chef?

Describe how you decided on this career path.

Well, I think I kind of fell into it to be honest. I graduated from high school, and then was kind of a bum for about a year. It was upsetting not knowing what to do; I didn’t have a plan at all. I knew I wanted to be a businessman one day, but I did not have any intentions on becoming a chef, let alone a restauranteur. My friends took care of me when it came to food, beverages, and entertainment for well over a year. Then when a really big steakhouse chain came to town, one of my best friend’s moms told him to take me there to get a job. I was hired on as an appetizer line cook and dishwasher; I wasn’t picky with what I did. I worked my way through the ranks and eventually became the general manager of the steakhouse. We met a lot of people in the restaurant industry and were asked to do some private catering functions—that was where I started getting serious about becoming a chef. The smiles and applaud from the people really encouraged me. Everyone around me was telling me I was talented, so I listened.

How would you describe your style of cooking?

Being that I’m from the Southeast Asian area (Cambodia), I’m very experienced in that region. Ironically, I am trained in Classical French Cuisine and received my diploma from Le Cordon Bleu Ottawa, and Sydney. So, I guess Asian flavors with French techniques. ‘Modern Southeast Asian Cuisine’ is pretty much my style.

What is your signature dish?

You know what, I don’t know if I have one. There are some very popular dishes, the family recipes that I make and I know I’m the face of that cuisine, but I wouldn’t say I have something that is signature. I’m still growing, and I’m scared that if I say I have a signature dish, then I might stop learning and searching for newness.

20

Fall 2021

P rairie living

I’m so grateful to have some amazing friends and family that allow me to pick and choose all of our food destinations! Even though some of them come with big price tags, we know you pay for the unreal experience and knowledge. Again, there’s not one particular place that is number one. There’s so much that I could take into consideration. If I can’t stop thinking about it, then it’s on my top list.

Southeast Asian (Vietnam, Thailand, Cambodia) has the most in-your-face flavors.

The taste is not shy and includes flavours from sweet, sour, salty, spicy, bitter, and a whole lot of umami! I love the freshness, and use of exotic ingredients; lime, lemon, ants, banana tree trunk, jackfruit nuts, water beetles, grasshoppers, etc.

Another notable food spot is Las Vegas. It is my playground, and surprisingly very economical if you stay away from the slot machines and blackjack tables—haha. I love the many options in Vegas; the food scene is always evolving. They also have so many well-known celebrity chefs there to try as well. I’ve been to the higher end restaurants and also to the hole-in-the-wall dives, and it’s all so awesome.

I’ve came home with so many ideas from the mouthwatering Vegas restaurants.

In fact, I’m already booked to travel there next spring for more deliciousness!

Chicago is another unforgettable food scene. I had to the opportunity to dine at Alinea, which is a 3 Michelin Star restaurant. That is definitely in my top 3. But it’s so hard to decide on one food scene. Seattle, Texas, San Francisco, Jamaica, there are just way too many…

Where would you want to travel for their food scene?

Well, I need to re-book a trip to New Orleans since it got canceled last year. And then Europe is next on my hit list!!! Paris, Italy, Spain, Germany… I’m coming for you.

What do you like to do for fun when you’re not working?

I absolutely love to eat—haha! I love to spend time with my two-year-old son, Maximus Chan Sok. He likes to beat me up, then he gives me hugs and kisses after as if he unintentionally bonked me on the head with the remote control or some other object like a Thomas the Train or Batman figurine. The hospitality industry can be so hard on your family, but I’m thankful that my beautiful wife Melissa understands. I am sure to try to explain to Max that daddy’s doing this for him and for our family. We make the most of our times together. I also love the outdoors and mountains, it’s a good way to re-group and re-energize. Camping and fishing is a must whenever we can!

What do you cook at home? What are some of your family’s favorites from you?

You have a lot of devoted customers.

Describe how you built your food fan base.

I usually cook whatever the family wants me to cook that day. My family always enjoys what I cook for our family feasts during holidays especially. They always request lasagna, my famous mashed potatoes (I got the flavors influenced from Joel Robuchon), Banh Xeo, which is Vietnamese/Cambodian coconut turmeric rice flour crepes filled with minced pork, and shrimp served with fresh vegetables and herbs. I personally crave my spaghetti bolognese when I want comfort food and Netflix. But yeah, at the end of the day, I usually cook by the request for the wife and the kid—haha.

Well, I met a lot of people while working at the steakhouse for almost fifteen years. That really helped to start my fan base. As soon as we opened up the Blue Dragon restaurant, we had a lot of the people we knew from the years of being in the industry come to support us. Eventually we started expanding. I made it a point to remember and get to know all of our regulars. We’ve put names of our regulars on the menu, and even created menu items that were influenced by them. Some of them became my very close friends to this day. Our restaurant turned into a place where our friends would come in to celebrate all of their special occasions.

What are some memorable moments you have experienced as a chef?

I loved being on Chopped Canada and winning first place made it even more awesome. Also, getting to be a judge for various food competitions is a sweet treat. I was inducted into my High School Hall of Fame. I really enjoy being able to teach cooking classes, and even more rewarding when I am teaching children. As a chef, I got to cook at some really unique places and spaces; one of them was at the Sydney Opera House for Celebrity Chef Rick Stein. More memorable moments include being a guest speaker for different youth groups and school students. I like getting to be the focal point during peoples’ special occasions, such as weddings, anniversaries, birthdays, etc. I think having the opportunity to cook for politicians, ambassadors, rock stars, celebrities, and more is pretty sweet too!

What advice would you give to aspiring chefs?

Be honest with yourself. Do what makes you happy.

Don’t worry about the awards and the accolades. Don’t become a chef to be on TV or to become a celebrity, the percentage of that actually happening is unfortunately very low. It’s not impossible, but it shouldn’t be your main driving force when it comes to being a chef. Listen to your mind, body, and heart.

What have been some of the greatest obstacles during this pandemic?

Staffing has been and is still a great challenge during this time. I don’t blame the staff that has to take care of their family and had to leave us to find a more stable job. We are just pivoting and trying to adapt to the constant rule changes. There has been an increase to prices on cost of goods. There are product shortages and shortages of laborers all over.

When creating new recipe, when is your inspiration most strong?

I don’t know if this is talent or just some sort of a gift. I have a very unique taste memory. I still have the taste memories from being in the refugee camps from when I was three years old. I try to re-create flavors that I’ve encountered from my travels and experiences, but I add my own flair and whatever type of ingredients that we can get our hands on. I also do a play-by-play in my head first of all the ingredients joining together to make up a delicious dish. I get so happy when I get to eat new dishes that I’ve never tried before. I would try to dissect the flavours and see if I could replicate them or not, and when I get puzzled and don’t know how to make it, that is when I get really excited.

What is your goal as a chef?

I want to be a Master Chef one day. I still want to continue to learn and eventually complete my Chef du Patisserie. I want to be a Chef Instructor and teach one day too. I want to be educating people and introducing more flavors from the unknown areas of our world. I always dream about having a food and travel show that I would co-star in with my best friend. We would go to places to experience cultural foods and beverages along with traditional dances and rituals. My mission is to experience a dish from every country in the world before I die. That would be fantabulous!!!

What is next for you?

To keep on learning by eating. Hopefully I can get my Chef du Patisserie diploma one day. I will continue to grow all my establishments to provide more jobs and to be able to give back to the community. Eventually I will be able to travel with Max and Melissa all the time, all around the world, to eat and learn together.

P rairie Living

FALL 2021

21

e i r i a r P treasures for Main Events

• Bracket Racing www.area53raceway.ca • 1/8 Mile Track • Dragsters • Funny Cars • Family Fun • Camping SEPT. 18, 19 • Food Trucks Bracket Racing

OCT. 2, 3 Bracket Racing

780-781- 5456

area53raceway@gmail.com

www.area53raceway.ca FALL HOME & GARDEN

LEAF BLOWERS FALL FERTILIZER CANNING SUPPLIES RV ANTI FREEZE

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

RIMBEY

Fridays 4 pm - 7:30 pm UNTIL SEPTEMBER 24 www.sylvanlakefarmersmarket.ca

Something For Everyone Fresh fruit and veggies, baking, preserves, dips, meats, frozen foods, crafts of all varieties, beer and spirits, cheese, body products and so much more!

www.sylvanlakefarmersmarket.ca 22

Fall 2021

P rairie living

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

EOS & A.s.98, Grizas, Luukaa, Cutloose, French Dressing Jeans, Zaket & Plover, Blue Q Retro.

Summer DOT Sale 30-60% off selected items 5011 50 Ave. Bentley 403-658-8545

www.theranchgatemarket.ca

Your Local Artisan Butcher YAK, ELK, PORK, CHICKEN AND T , F E E B URKE N, O S I Y B Sourced from local farms & ranches.

Artisan Sausages, Bacon, Smokies and More Crafted in-house with healthy, natural ingredients and real wood smoke.

N

(old waterslide site beside Chateau Suites)

New Arrivals for Fall

Main Street, Rimbey

403.843.2526

on Sta rt s Here i t i r t u

5104 Lakeshore Drive

HOURS • Mon-Fri 8:05 am - 5:50 pm • Saturday 9:05 am - 4:50 pm • Sunday Closed

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

10 - 6 Tuesday - Friday; 10 - 5 Saturday

www.theranchgatemarket.ca

e i r i a r P treasures Catch all the action !

Hit uswww.caraceways.ca up Fun FOr for summer speedway action!

races on all summer long until Oct 2nd 2021 Follow us on Facebook for major events.

Everything is subject to Covid and AHS restrictions.

EvEryOnE!

• Drag • Oval • Mud Bog • Motocross • Demo Derby

www.caraceways.ca

www.buistmotors.com

Box 5090, Lacombe Alberta, T4L 1W7 403-885-4477 www.ellisbirdfarm.ca TUESDAYS-THURSDAYS 10 AM - 3 PM OPEN UNTIL DECEMBER 16

Come see why more people make the short drive everyday.

We service most Makes & Models!

Safe, friendly and quality service!

Book your appointment today!

403-843-2244 Corner of Hwy 20 & 53 in Rimbey All GM incentives to dealer

www.buistmotors.com

P rairie Living

FaLL 2021

23

EnerMerge Savings Investment Opportunity

PARTNERING WITH ALBERTA INDUSTRY BUILDING ALBERTA’S FUTURE EnerMerge Savings offers stable investments in: * integrated natural gas carbon-neutral power generation * sustainable food production for Alberta consumers

RRSP / RRIF / TFSA qualified investments

Grow your investments Grow your community

For more information or to book a private presentation contact: Travis Hanna, Managing Director | 403-404-0673 Brad Murray, Managing Director | 403-809-3756 24

Fall 2021

info@enermerge.ca P rairie living

enermerge.ca