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B TA

LIVING

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O LE S NT

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TASTING

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LOVE THIS CITY


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BACK BAR

STYLING

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DATING


IN THIS ISSUE

best dates in yyc

Th i s i s th e i n a u g u ra l re a der s c h o i ce s u r ve y for th e b e s t pl a ce s to g o i n C a l g ar y for d ate n i g h t -I t will b e a thing … Be ca us e we ’re ma king it one .

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BRANDED

Trust your gut, take risks on your crazy ideas, & challenge yourself to be uncomfortable. Never settle.

I

write this letter after spending twenty minutes scraping a foot of snow off of my car with a hockey stick. It’s September 10th. The power is out, so I haven’t showered. That, and a spilt water bottle led to the demise of my laptop – twenty-four hours before we’re due to send the mag to print.

We represent the future of the young people who are making a difference. We feature the voices that aren’t afraid to disrupt mediocrity. BRANDED is a representation of all that we can look forward to in Calgary and it is a platform for the new breed of talented Calgarians to share their stories.

I love this city.

This is made for you – the “work hard, play hard” young professionals.

If you told me a year and a day ago I’d be launching a magazine – I would’ve thought you were crazy. It’s a digital world. Who in their right mind launches a magazine in 2014? Guilty.

Yes, you are holding our big debut, and we are beyond excited and equally proud to share this first issue with you. We poured every ounce of ourselves into making this the best we possibly could, but will still desire to be better each and every issue.

The road to BRANDED was paved with dates. Literally. Two years ago, my other business, ItsDateNight.com was born as part of a build-a-business project in a classroom at U of C – it’s now a “go-to guide” for planning a night out in YYC.

BRANDED is nothing without the dedicated people on our team, and the abundance of talented people in our city. The ultimate measure of success is creating something that other people will become passionate about.

Reading a magazine is a luxury in this day and age. BRANDED is more than that. BRANDED is an experience. A quick flip through and you’ll find a life hack or two, read a story from one of the best bartenders in the city or find something that will make you look like a boss at your next dinner party.

What inspires me is building a team of people who want to contribute their talents and their passions to my vision and make it their own. Without the collaborative energy our team brings – we wouldn’t exist. We do what we love.

I moved here from Vancouver in 2009. For a long time, I felt as if this city was pretty boring in comparison. We’ve all heard, and even said, more than a few times: “There is nothing to do in Calgary”. The truth is- Calgary is a lot cooler than it appears; you just have to know where to look. And as I was looking, I fell in love with this city. The people, the opportunity, and the energy – it’s infectious and we are just getting started.

What is the craziest thing you’ve done lately? The making of BRANDED is the result of hard work, relentless determination, and appreciation for our amazing city. If you want something you’ve never had, you have to be bold enough to do something you’ve never done.

BRANDED is curated to show the young people of the city why Calgary IS awesome.

Mandy Balak Publisher + Co-Founder BRANDED Magazine

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BRANDED

MEET OUR TEAM

FROM US TO YOU Calgary is bold, sexy and thriving – and so are the young adults within it. BRANDED is the young professional’s guide to an exciting, fresh and successful life in the city. We are here to celebrate everything Calgary is and everything Calgary is becoming. BRANDED is a “by us, for us,” kind of thing. We are a group of young adults who are learning and growing within Calgary’s constant expansions. Although we are all at very different stages in our lives, we share a common interest in city life, fashion, relationship advice, and dining. We love our city, but we fear a repetitive life and are constantly seeking new ways to experience and appreciate Calgary.

MANDY BALAK

VERONICA POCZA

Calgary fan girl. Fueled by passion. Reaches for the stars. Never settles.

Constantly creating. Always smiling. Believer. Conversation starter.

IVY TRUONG

SHELBY STEWART

Perfectly curious. Lover of the little things. Observant. Authentic.

Go-getter. Firecracker. Sasspot. Photoshop junkie.

KIM NOSEWORTHY

BRONWYN HENDRY

Adventurer. Cutting edge. Model. Muse.

Word nerd. Dreamer. Consistently inspired and inspiring.

Publisher + Co-Founder

We feature a combination of self-written content and submissions from local writers in our city. Read BRANDED? Like BRANDED? You can probably write for us too. We’re cool like that. We will learn as we go and we invite you along for the ride.

Editor-in-Chief

We are here to ignite your life in YYC. At BRANDED our content is classy and smart but we aren’t afraid to be witty and honest. Can’t say we didn’t warn you. Let’s just say we aren’t afraid to have those “uncomfortable” conversations. We aren’t trying to make this all about us, but since we’re the new kids on the block we figured we’d introduce ourselves. It’s probably the polite thing to do.

Creative Director

Calgary, you’re about to get BRANDED.

Marketing Director

ON THE COVER Taking the city to new heights, photo by Jonathon Smith. Read more about his photography in this month’s “insight + inspiration” column, on page 35.

Fashion Director

FRIENDS & CONTRIBUTORS Brittany Back, James Boettcher, Malcolm Buckenberger, Blair Bullied, Andrew Bullied, Rebecca Frederick, Kelsay Gault, Ty Graham, Eliot Hoppe, Tyler Jacobson, Rohja Lawrence, Richelle Matthews, Mathew Mutter, Andy Nguyen, Alex Ollenberger, Elsa Penate, Andrea Pendergast, Sunjeev Prasad, Ashley Sansalone, Jordan Smeaton, Brian Smith, Jonathon Smith, Franz Swinton, Alyssa Tiltson, Cameron Wennerstrom, Justin Wilson, Evan Wooley, Ruben Young.

Section Editor

WANT TO CONTRIBUTE? PITCH US. www.brandedyyc.com

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BRANDED

DO GOOD IN YOUR HOOD PAGE 22

BRANDS WE LOVE PAGE 27

THE WAY I SEE IT JSSIGHT IS THE FIRST IN OUR PHOTOGRAPHER SERIES SHOWCASING #YYC’S BEST INSTAGRAMMERS.

PAGE

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DO DO GOOD GOOD IN YOUR HOOD BRANDED

I

t may be cold for many months of the year, but the low temperatures can’t stop the warmth radiating from the citizens of Calgary. This city is an amazing metropolis buzzing with innovation and creativity. It has a friendly neighbourhood spirit, despite a population of 1.2 million.

We are a resilient caring community – banding together through the good and the bad. Shortly after his election, Mayor Naheed Nenshi created 3 Things for Calgary – an initiative of the Mayor’s Civic Engagement Committee. The 3 Things campaign offers a way to challenge Calgarians to partake in at least three positive actions for the community. It’s a means of encouragement and inspiration for the city. Dani DeBoice, chair of Mayor Nenshi’s Civic Engagement Committee, shares with us some

of the most impactful 3 Things she’s seen take place.

DeBoice hopes 3 Things for Calgary continues to grow into “a multiplier effect, creating a viral movement where every Calgarian on the street knows about the concept and is committed to giving back in large and small ways.” So what does it look like to participate? Use your imagination! Your 3 Things for Calgary can be anything from shovelling your neighbour’s driveway, bringing food to the homeless, or giving money to a local charity. It can even be as simple as saying good morning to the person next to you on the C-train. Go ahead Calgary, and pay it forward. Good karma never hurt anyone. Remember, cold hands are nothing compared to warm hearts.

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DeBoice goes on to describe some of her favourite examples of the 3 Things campaign.

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TOOTHBRUSH TREATS “One person started collecting new toothbrushes to donate to the Alberta Children’s Hospital so that parents who have to do an overnight stay can brush their teeth, because most parents don’t think to pack a toothbrush if their kid is sick.”

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LITTLE FREE LIBRARIES There are boxes of used books are distributed in various locations throughout the city with a “take a book, leave a book mentality.” There are thirty registered book nooks in the city, thereby encouraging people of all ages to stick their noses in a book.

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THE BENCH DIARY Another initiative that takes The Little Free Libraries a step further. DeBoice explains the concept. “A bench next to a Little Free Library that has a pen and empty book so people can just write a thought.”

Want to learn more about 3 Things for Calgary, or share how you made a contribution to your community? Visit 3thingsforcalgary.ca or check them out on twitter @3thingsYYC.


BRANDED

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BRANDED

face your fears of talking politics

it’s political party time

Island, urban agriculture and my community association in Mission. Through my involvement, I have realized the importance of politics and governance in the building of the kind of city that I want to see.

Evan Woolley, Councillor for Ward 8

One thing I’ve found since being elected is that you need people to get involved in order to be effective. Think having separated bike lanes downtown will make your life better? Or that it’s way too hard to catch a cab and we need more taxis? Could the chance to legally add a secondary suite mean you can afford to buy a house? My job is to make your voice louder. I can provide incredible access and opportunity for those with an idea or opportunity. But I can’t do this by myself.

I’ve seen Calgary change a lot in my 33 years. The population has doubled, and our cultural, social, environmental and economic diversity has exploded. This evolution has led to great stuff – our artists and musicians are sticking around, we’re building bike tracks and new inner city parks, our food scene is the best in the country, creative industries are popping up everywhere, and much, much more. We are on the right path, an upper trajectory. But, “good” is the enemy of “great” and we need to do a better job at listening and collaborating. Our natural resource wealth is providing us with an unbelievable opportunity and it cannot continue to be taken for granted. One year in office, and I must say that my optimism and civic boosterism is only further bolstered. There is an awesome crew of young city builders coming together to push the envelope for what our city can accomplish. This crew is made up of engineers, bartenders, lawyers, artists, construction workers, graphic designers – you name it. Our commonality is a commitment to the project that is Calgary.

Every issue we will feature the voice of a politician in a way that is both interesting, relevant and comprehensible. BRANDED readers are up-to-date and well informed, so let’s get to know the different voices of our city in each political party.

So, I ask this of you. I want you to participate in something for me. This inaugural issue of BRANDED is in itself is an endeavour of “city-building”. Read this issue front to back then write a letter to the magazine with a comment or perspective on some aspect of it. Did you like an article? Did you disagree with something? What did you like or dislike about it?

If

you told me 10 years ago that I’d be a politician I would have laughed.

I have always followed politics closely and I’ve helped out a few friends during their campaigns, but I would have never pictured running for office myself. Here I am today, Councillor for Ward 8, with October 21 marking my first full year in office. It really has been quite the year.

Politics and the public forum is more accessible than ever, and it’s the next generation, our generation, who are responsible for participating in it.

I was born and raised in the inner city of Calgary into a family that values the importance of volunteering and public service. I was raised to love my city, and I’m constantly searching for ways to get involved and make our communities more vibrant.

See you all ‘round the way, Evan Woolley Councillor for Ward 8 Ward08@calgary.ca 403.268.2431 @ewoolleyward8

It started small, with food bank drives to ski clubs in school, and it has grown throughout the years. My most recent projects include Sled

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

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WE

love SH ARING Here at BRANDED, we want to give back. No time to volunteer? No spare change to give? No problem. We all gotta eat. HERE IS HOW IT WORKS: Find a Mealshare partner in your community (www. mealshare.ca) Order a meal from the menu with a Mealshare branded menu item. Enjoy your delicious meal just as normal, but now‌ Mealshare provides a meal to someone in need. A meal will now be donated on your behalf to your community’s local charity (the drop in centre) or internationally, through Save the Children. Buy one, give one. Feed someone in need the next time you dine out.

www.mealshare.ca


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Seize the Rockies

Capture a landscape. Or be absorbed by one. Ski, snowshoe or stay in and pursue new extremes of comfort. Our rustic mountain lodges energize the body and settle the soul.

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stories of local logos

At BRANDED, we are all for anything local. Especially for those who have made a name for themselves in this vast and booming city! After a long day at work, many of us like to enjoy some light (or sometimes heavy‌) shopping, followed by a nice drink (or drinks‌) at our favorite hot spots downtown. Our surroundings have become so familiar and it’s rare for many Calgarians to take the time to ask the stories behind some of the most popular Calgary-born brands. So we asked for you.


BRANDED

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1 The Design The Calgary coat of arms design was actually chosen through a contest held by the Calgary Herald back in 1902. This winning logo was submitted by a duo of designers – J. C. Wilson from Calgary and A.C. Race of Montreal. According to the City of Calgary website, the design was originally in black and white but converted to colour in 1984. 2 The Sunset The sun setting over the top of a city wall (also known as a “mural crown”) represents loyalty – so stay true to YYC, y’all! 3 The Crest

The middle of the design is the “crest” – represented by the red cross of St. George, a Canadian maple leaf and a bull buffalo. The red cross of St. George represents the historical influence of England present in our nation. In history, the red cross was associated with Saint George, a “warrior saint”, and other English troops during the Middle Ages. The buffalo bull, when seen anywhere, is an iconic representation of the First Nations population.

The buffalo is commonly referred to as the “staff of life.” Lastly, the choice of a Canadian maple leaf – well, that’s just obvious, isn’t it?

4 The Horse and Steer First of all, this is a horse and a steer – not a bull! The steer is different from a bull in that it is “snipped” (sorry for the dirty details) early in its growth and is primarily used for beef. According to the City of Calgary website, the choice of a horse, used for transportation in the early trading industry, in combination with the steer, represents Calgary’s initial economy. 5 The Leek of Wales, The Shamrock of Ireland, The Tudor Rose of England, The Thistle of Scotland Signifying the United Kingdom and the Republic of Ireland shows our tie to the Commonwealth. As we all (should) know, Canada is one of the 53 nations in the Commonwealth – headed by the lovable Queen Elizabeth II of England. This collection of nations shares similar values, morals, and common goals. Plus, we love our Queeny.

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F ARMS Let’s face it . We see th is thing every day all over th e city. How many of u s actually kno each elem ent represe w what nts? Very few, so we’ re gonn out for you a spell it , Calgs!

6 The Banner 1884 is the year Calgary became an official town and 1894 is the year Calgary became an official city. Apparently we’ve always grown at this fast rate! In the middle reads our city motto, “Onward”. Didn’t know we had a city motto? That’s okay. We think it’s a great one – representing plans to move forward and to shape the future. Onward we go! 7 The Flags We all know the Union Jack of England. As mentioned, this represents Canada’s close ties with England and the historical influence of the nation. The second flag is the Canadian Red Ensign and this was actually used to represent Canada back in the day. Before we had our own flag, (the maple leaf wasn’t “ours” until 1965!) the Union Jack flew from our poles – but this design, with the Union Jack and Canadian Coat of Arms displayed on a British Red Ensign, was used internally for many years. It was never an “official flag,” but it gets the appropriate credit in this design!


NEWGUE T. C

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BRANDED

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BRANDED

1 Commonwealth Bar & Stage Known as the “uncommon bar for common people,” this old downtown warehouse opened its doors as a nightclub in 2011. Michael Grimes of Commonwealth says inspiration was drawn from the building itself. The warehouse was on the historical train tracks of the British Empire during the “Commonwealth of Nations” era. The name and design are meant to be “a nod to our local history and more specifically the history of our building,” he says. Freelance graphic designer Rory Doyle of Vancouver, B.C. was brought in to draw up the logo. He wanted to speak to the name “Commonwealth,” influencing the choice of a crest style. The goal was a “memorable and distinctive logo that could be portable across the board.” The addition of flags and the crown are meant to compliment the historical meaning behind the name.

2 Camp Brand Goods You’ve probably seen those “Happy Camper” shirts around town. This is the initial design that launched lifestyle-clothing line Camp Brand Goods from local to national sensation. Founded by a fellow Rockies lover, owner Connor Gould explains the logo. “I started Camp Brand Goods back in 2011 and now own and operate it with my fiancé Leslie Mcneilly. We have had a few logos since starting up but the heritage mountain logo has been around the longest and is our primary one.” Gould designed the logo himself and says he is influenced by the style of vintage outdoor and mountaineering companies. “The mountain is a strong symbol as it references the Rocky Mountains, where we spend a lot of our time. The ‘camp’ word mark uses the tent as an ‘A’ and the mountains to form the ‘M’.” You may see the tent on some of the brand’s gear and clothing, as it is often used as a standalone secondary logo. The tipi element of the logo is a design by Ryan Weaver – a graphic designer from Austin, Texas. Country boys for the win!

4 Big Rock Brewery It may be called Big Rock Brewery (that’s a whole other story…), but their logo is of a rooster. What the…?! We talked to some of the big dogs at Big Rock to get the low down. “Our founder, Ed MacNally, was a local farmer,” explains Bryce Bowman of the Big Rock communications team. “The rooster was a prevalent character at his farm,” he says. At Big Rock, they acknowledge that roosters are the “cock of the walk” when it comes to the farm and often seen as the leaders of the pack. According to Bowman, this was the idea behind Mcnally’s creation of the rooster logo. Well, it has been 30 years and Big Rock Traditional is on tap almost everywhere in the city. It seems they really are walking the walk, not just talking the talk!

5 WURST Restaurant & Beer Hall No, it’s not just the beer – this really is a bird with two heads. In a city full of beer halls, WURST wants to stand out. An eye-catching logo is one way to do that. With the design concept developed by local ad agency WAX partnership, the creative team tells the story of their feathered friend. “The challenge in branding WURST was in creating an identity that works for the two unique spaces within the same establishment; the casual restaurant upstairs and the communal beer hall downstairs. To do so, we put a twist on the classic German two-headed eagle.” According to the design team, the goal was to give WURST “a sophisticated yet playful feel.” The logo is described as classic, yet modern, complete with the eagle holding a bratwurst and stein. Food in one hand and drink in the other? We love it, representing both sides of the best, WURST experience. Pun intended.

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3 BUSHIDO Tattoo

No cliché skull and cross bones here. Founded in 2000, BUSHIDO is one of Calgary’s top tattoo shops. Many support the local shop by sporting the recognizable logo on tank tops, shirts and even the skin! We talked to manager Stacy Fink to get the story of the skull. “The BUSHIDO skull was designed by owner and tattoo artist, Doug Fink. He wanted something that would be easily recognizable, simple, appeal to a diverse clientele and most importantly – have longevity.” Fink explains the concept behind the choice of a sugar skull. “The skull is based on the Mexican Día de Muertos (Day of the Dead) sugar skulls. These are not seen as a scary or negative image, but they are used in celebrations to honour family and friends who have passed.” Love the skull? In 2010, the shop celebrated their 10-year anniversary with a day of tattooing the BUSHIDO skull on clients and donated the proceeds to local charities. Needles and skulls aren’t so scary after all!

6 BRANDED Magazine Well, we already told you who we are. As far as our design, you don’t know the whole story. So we thought we’d share it. The purpose of BRANDED is to celebrate everything that Calgary is known for. We also want to expose all that is fresh, exciting, and new. The name BRANDED represents the unique spirit of young Calgarians. We are very respectful to our history and proud of our city, but we like to keep things lively and interesting. BRANDED readers can drink a cold beer in jeans and cowboy boots, but know how to clean up nicely with a glass of champagne in designer duds. We are the future of Calgary. We love our western roots, as shown by the typography, but we aren’t afraid to make a statement and be bold.


BRANDED

#

You’ve met a friend downtown for lunch. Your cost for parking was more than the tab.

You’ve made plans to meet friends at National and gone to the wrong National.

It’s always sunny – even when it’s -35 degrees.

C OM You’ve worn a parka for the morning commute and had to carry it home on the afternoon commute.

You’ve spent an embarrassing amount of money on a pair of boots that you only wear once a year.

IN

You can’t walk past The Bow and not take a picture of it.

You’ve been late to work because of the C-Train. Or, you’ve used the C-Train as your excuse for being late to work. You try every alternate route in order to avoid Macleod Trail. Same with Deerfoot, especially during rush hour.

CAL Your wardrobe consists of: casual wear, corporate wear, corporate-casual wear, Stampede casual wear and Stampede corporate wear. All very different things… especially the last two.

Whether it’s the placebo effect or not, “Dome Foam” gets you every time.

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You’ve had the: “all-seasons all year “vs. “snow tires all year” vs. “changing tires every season” debate.


BRANDED You dread the only two traffic seasons in Calgary: Winter and construction. If you’re in the industry, you had to learn the hard way that “Spring Breakup” isn’t actually a party.

You’ve complained about the money it cost to build the peace bridge, yet every time you’re on it you take an Instagram photo stating how much you love the peace bridge.

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

You have to base your kid’s Halloween costume plans around snow gear.

MON You’ve misspelled Macleod Trail as “McLeod Trail” at least once.

You’ve had the “own 2400 square feet, make the far commute” vs. “rent 800 square feet, live downtown” debate.

You’ve turned down weddings, trips, or changed plans in fear of missing the 10 days of Stampede.

You love the warm Chinook winds, but you hate the migraines they give you.

GA

In the winter you will take the long way if it means you get to stay within the plus 15’s.

Depending on the season, your backseat is either occupied by golf clubs or hockey equipment.

You’ve spent an embarrassing amount of money on a belt buckle that you only wear once a year.

Need to get a cab on New Years Eve? Good luck.

RY

You’ve wondered if Singapore Sam’s is open during the day.

TWEET US @BRANDEDYYC #COMMONINCALGARY

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HOTEL ARTS | KENSINGTON RIVERSIDE INN


BRANDED

INSIGHT + INSPIRATION Each issue we will feature a photographer that captures Calgary in a unique way. Whether you’re behind the scenes, on top, or up-andcoming, we will track you down. Here’s who caught our eye this month.

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BRANDED

JONATHON SMITH S ca l i n g b u i l d i n g s i n t h e c it y for t h e s h o t . No b i g d ea l.

Instagram: jssight Age: 19 Instagramming for: 6 months

Describe your photography style.

I like darker, less saturated photos. I wouldn’t say I’m minimalist, but I don’t like bright colors because it can compromise the sense of the photo. My style is subtle. My surroundings. I like to just walk around downtown and explore the city. I also started following a Toronto based photographer named “visionelie” on Instagram, and I love his style. I recently met up with him in the city. What will set a person apart from the

Having a consistent style or brand to your photos. I also find editing a huge thing, you can take an average picture but the editing will make it stand out. I don’t even own a laptop – I actually take all of my photos on my camera and send them to my phone. I edit them on my iPhone using the VSCO Cam application. What is your favorite photo you’ve shot

A picture of a bike lane alongside a highway in Korea. I think it summarizes my style because the colors pop but it isn’t aggressive. Are you hoping to pursue photography as

Photography opens a lot of doors and it creates opportunities within companies. I’m doing all of the Instagramming for Village Ice Cream right now. Photography will useful in my future career, for sure. I plan to study communications next semester at OCAD University in Toronto. Is there anything in Calgary you want to

There is always something new in Calgary I want to take a picture of. I guess you’ll have to wait and see.

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BRANDED

CONQUER YOUR FEAR OF COOKING PAGE 38

FOOD TRUCK LIFE PAGE 48

CHARCUTERIE YOUR WAY

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THE BASICS OF CREATING AN IRRESISTABLE SHARE PLATE.

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r e u q n o C r u Yo f o r Fea ing k o Co e

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words by Tyler Jacobson

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The late George Bernard Shaw once said, “There is no love sincerer than the love of food.” How very true this is. Any love or relationship in which both parties love food is bound to last the tests of time. Although there is an abundance of sexy restaurants in town, you don’t always need to go out for dinner –especially if the funds are lacking. In fact, some of the best food-dates I’ve ever had didn’t even take place in a restaurant. Instead, let’s explore two pretty simple alternatives to going out.

DON’T BE A WIMP. LEARN HOW TO COOK.

BRING TECHNOLOGY INTO THE KITCHEN

Some of you have probably heard of The Cookbook Co., located on 11th Ave. For those of you unfamiliar with this fine establishment, you’re welcome. Inside, you’ll find cookbooks for every cuisine and skill level. There is also enough kitchen and cooking knickknacks to fill your family and friend’s Christmas stockings for the rest of your life.

There are literally thousands of apps designated to help you cook, these are just two that I suggest.

But wait, there’s more! The Cookbook Co. also offers a wide variety of cooking classes throughout the year. For the more timid, they offer simple instructor demonstration classes – where you sit and watch in a classroom-like setting while food is prepared. They also offer “hands on cooking classes”, which I highly recommend!

Whether you’re just learning how to not burn toast or are able to successfully flambé that chicken you just feathered and quartered yourself, you should be able to find recipes appropriate to your skill level.

The aforementioned George Bernard Shaw is perhaps most famous for his often bastardized quote, “Those who can, do; those who can’t, teach.” How very wrong Mr. Shaw would be with regards to the Cookbook Co. Not only are the teachers friendly and more than helpful—they are also excellent cooks! In short, you really should check this place out.

EPICURIOUS Developed by Condé Nast, Epicurious is an extensive website and mobile app that curates thousands of recipes from magazines, books, online, etc.

You can also search recipes based on course or even refine your results by specific ingredients. Epicurious is ideal for those indecisive days when you have no idea what your meal plans hold. The ability to track down any type of recipe adds a certain degree of randomness that is always fun in the kitchen. TAVOLA Full disclosure, the company I work for designed this digital cooking experience - but all bias aside, it’s incredible. Chef Daniel Costa works and lives in Edmonton. He owns and operates two nationally acclaimed restaurants,

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both serving authentic, regional, Italian cuisine. He’s won countless national awards including Restaurant of the Year in 2011. As you can imagine, Daniel was approached numerous times to produce cookbooks. The idea of a traditional compilation of recipes seemed boring and tired to him. Hence, Tavola, the digital cooking experience was born. Despite my cooking lessons and love for food I’m a bit of a lummox in the kitchen – or so my girlfriend affectionately tells me. Tavola, however, is designed to not only appease the master chefs out there but to make cooking easy, if not even enjoyable for loveable losers like me. Worried that the clanging of pots and pans paired with your hushed curses of frustration won’t be conducive to “setting the mood”? Fear not! The app has curated playlists available through the Rdio app, selected specifically for prepping, cooking and even accompanying the sexy nightcap. I know, I know, it’s like we’ve thought of everything. The app is even free and comes with a bunch of diverse recipes for you to try out. It makes for a great stay-athome date. The pros? Save money, you don’t have to cab it after drinks, and it shortens the commute to the bedroom (you’re welcome, again). So remember, if your date doesn’t love food, they don’t deserve your love. Bon Appetit my friends!

Tyler Jacobson your typical twentysomething city boy. An Account Manager at Versett, Tyler contributes articles to their online blog at www.versett.com


COMING TO SPRING 2015

Stay tuned for the latest information on Bucci’s newest project in the heart of Bridgeland

for more information contact info@bucci.com


MAKE YOUR OWN CHARCUTERIE BOARD

The charcuterie board is a versatile plate – perfect for both romantic dinners for two or a robust communal meal. It functions as both an appetizer or, with larger portions and more selection, can be made into a perfect dinner. This is a European dinner staple that into North American kitchens and restaurants. Charcuterie is traditionally served on beautiful pieces of wood or slab. It is as visually appealing as it is delicious. The best part? No slaving for hours in the kitchen, or making last minute simmers or boils as your guests arrive.

words by Andrea Pendergast photos by Brittany Back


BRANDED

classic something sharp and hard

TIP:

3-4 kinds

appie portion: 1 oz/cheese/person meal portion: 2 oz/cheese/person

blue something soft, rich and creamy

CHEESES

the necessary foundation

goat

showstopper

RECOMMENDATIONS

something with a rich history behind it or an interesting ingredient

Peasant Cheese (1249 Kensington Road NW)

Janice Beaton Cheese Shop (1017 16 Ave SW)

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pâté a nice addition

prosciutto the classic option

MEATS

the heart of the board

capicola an additional pork offering

Second to None Meats

RECOMMENDATIONS

Valbella Gourmet Foods (104 Elk Run Blvd, Canmore)

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a sweet, chewy addition

roasted red peppers pickles

dried apricots

ACCOMPANIMENTS the glue that ties everything together

olives

apples candied almonds

cleanse the palate

an additional protein

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honey a sweet offering with a thicker consistency

SAUCES

A chance to dress it up

dijon mustard a grainy, saltier option with a kick

TIP:

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Redefining a classic pub on stephen ave.

WE’RE HUGE. Bank on us for any social or corporate event 125 8th Ave SW, Calgary AB | w w w. b a n k a n d b a r o n p u b . c o m


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AMERICAN I Z AT I O N OF SUS HI You may say that you “really love sushi,” but do you? words by Sunjeev Prasad

Hypothetically, if you land a ride in the DeLorean (from Back to the Future, duh) and travel back in time to Japan in the 16th century, you will quickly realize the “sushi” you’ve been Instagramming and devouring post-workout does not exist. Nowadays, when you think of sushi, what typically comes to mind? Perhaps dragon rolls, California rolls, succulent salmon, or belly of tuna so tender that it simply melts in your mouth.

A QUICK HISTORY LESSON

In Edo (now known as Tokyo) during the mid-1700’s, sushi chefs were known for using a fermentation process that included placing a layer of cooked rice seasoned with rice vinegar beside a fish filet. It would then be stuffed into a small box made of wood for a few hours and eventually sliced into bite-sized pieces. The Great Kanto Earthquake in Tokyo, which took place in 1923, saw the transition of sushi vendors from street carts (the original food trucks?) to brick and mortar locations. It wasn’t until 1970 when what we now call sushi grew in demand. Of course, the development of refrigeration technologies and the ability to ship produce over long distances are helpful in the popularity boost of this delicate dish.

NOT REALISTIC

Mike Toe, co-owner of Sushi Toki, discusses how traditional Japanese sushi practices aren’t as sensible or appealing to the young professional of today, who’s increasingly pressed for time over the lunch hour.

while you stare at your watch, and then you have to bolt back to the office in order to avoid being late. Though it may sound mouthwateringly delicious, traditional Japanese sushi procedures are simply not practical in the world of hustle and bustle. This is considered as one factor that plays into why sushi has been “Americanized”. “Back in Japan it was supposed to be just raw fish, Americanization has lead to more cooked ingredients being used. People today invent their own rolls. Cream cheese for example, that’s not normal and obviously wasn’t used in Japan back in the day. Now you see cooked beef, chicken or even deep frying the entire roll.” Not only have the ingredients been altered to suit the North American palette but also the standards that top sushi chefs hold themselves to in Japan vary from what is generally seen here. This may sound daunting to any aspiring sushi chefs, as there are many challenging aspects to grasp. The most difficult skill to master easily goes to the ideal serving temperature of sushi. “The top chefs know from feeling it. If it’s too cold you let it thaw for a few seconds and cut it right away. It’s like ‘oh my god’ how are you supposed to know this?!” Rather than adhering to strict practices and precision that resemble mind-numbing physics, Toe’s approach at Sushi Toki is to create an environment that is meant to be as personalized as possible. “When people come in, we want them to feel like it’s their home. Larry (Toe’s brother and server at Sushi Toki) had a hockey pool last season with a bunch of our regulars. “A ‘real’ sushi restaurant would be a bar with a handful of chefs and you’re sitting right in front of them. There’s a glass refrigerator that you can see through to pick and choose everything -- there’s more of a relationship between the customer and the chef. “You’re never allowed to look at them [the chef] in the eyes – it’s a sign of disrespect.”

“There’s no way in hell a Japanese restaurant that is all-traditional would make it. It wouldn’t appeal to enough people and you’d have to charge up the ass just to make rent.

Though it would be a worthwhile experience to dine in a traditional Japanese sushi restaurant, it simply isn’t meant for all of us. Eye contact, for example, plays a key role in North American culture especially during business meetings.

“Sushi now is very Americanized, even the size of the sashimi. It’s supposed to be the same size as the sushi because that’s how you’re supposed to eat it. It’s not meant to be big chunks of raw fish.”

So next time you’re enjoying a fresh slice of sashimi or two, keep in mind that somewhere in Japan Jiro (Jiro Dreams of Sushi) has dedicated decades to mastering this particular fine art.

Imagine scrambling out of the office, speed walking down the street to your favorite sushi joint, and snagging a seat. All this added stress so you can wait for the chef to take his time to slice the sushi with delicate precision, monitor the temperature of the fish

Sunjeev Prasad is a Mount Royal communications graduate. He is pursuing his passions with his own company, Box Free Creative and is involved with local clothing company 6Streets Clothing.

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the sugar cube yyc

A DAY IN T HE L I F E OF A F OOD T R U C K :

For Alyssa Tilston, candy is more than just a tasty treat; it’s a connection to her upbringing. “My family in Ontario have a couple candy stores so I grew up around it and was lucky enough to try out a wide variety. They’ve been supportive in hooking up suppliers and offering advice,” she says. More recently, Tilston studied abroad in Spain and from there ventured around Europe where she found what she believes is the world’s best candy. “I fell in love with the exotic stuff. Since my family is from Holland I bring in a good chunk of my inventory from there.” Though food trucks deal with fewer overheads than their brick and mortar counterparts, a typical day for The Sugar Cube resembles that of any other restaurant.

words by Sunjeev Prasad photos by Andy Nguyen

“I wake up, get the truck organized with bags and supplies, do a little clean up (floor tends to get sticky from so much sugar and loose candy), bring the truck to an event, serve at the event, and after the event is over I’ll head home for a couple more hours worth of work to do on the back end.” Sounds like a ton of work? Well, it is.

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Though some entrepreneurs make running a business look effortless, primarily because they’re enthusiastic about what they do, a food truck still requires a great deal of resources to succeed.

involved. We have to pay our staff, registration fees for events (example: Lilac Festival = $1150), and having a part time job too spreads your focus.” “Sometimes as a ‘solopreneur’ you’re just sitting there thinking to yourself, ‘Oh my gosh I have lots to do’, I’m only one person, and there’s only 24 hours in a day.”

In the months leading up to the launch of The Sugar Cube, Tilston recalls approaching veteran food truck owners in search of their advice and feeling like an outsider looking in.

In the early stages of The Sugar Cube Tilston had a partner that helped her launch it but recently she took full ownership of the food truck.

“It was tough in the beginning before you actually have a truck and you approach food truck owners and say, ‘I’m thinking of starting a food truck.’ They don’t take you too seriously until you have your own, then you become one of them.”

“My partner was more interested in learning how to start a business from the ground up and he helped with obtaining the truck. I bought him out so now it’s 100% mine.” Tilston says with a radiant smile.

Nowadays, the tables have turned. Tilston is now the one offering advice.

Though Tilston is completely free to make any and all decisions regarding The Sugar Cube, it does have its drawbacks.

“They expect you to say ‘oh yeah it’s really easy’ but it’s a lot of work. If you’re just doing it because you think it’s going to be a lot of money for a little bit of work you’re wrong – it’s quite the opposite.

“The back end of the business slips when most of my time ends up focused on the front end. I just want to be out there connecting with people, sharing the story, and seeing the smiles on kids’ faces but after a full day you have to go home, sort out all the finances, make sure all of your orders are done, and keep track of inventory.

“If you’re passionate about it and you couldn’t imagine yourself not running a food truck, then go for it!” Another common misconception that Tilston, among other food truck owners, relates to profitability.

“So many people are like ‘oh well that [keeping track of finances and inventory] doesn’t matter.’ It’s a lot of work but I think it will be worth it.”

“People think that you’re making hundreds or thousands of dollars a day but in reality there’s lots of costs that are

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Reading this, you may be wondering what keeps Tilston going. Working countless hours, setting up and tearing down at events, and keeping track of finances can grow tiring.

could be tough when I eventually have kids and all that other craziness; I need to have a succession plan.” To trust someone else with The Sugar Cube (essentially all of Tilston’s life savings) is undoubtedly a challenge but thankfully Tilston has a support network that assists her in times of need.

Tilston sums it up in one word, “candy.” It is rare that candy is the only form of nutrition that Tilston manages to consume.

“Friends always ask, ‘when are you free?’ I’m never free but I have an event on…. I’ve been grateful to have a lot of friends who volunteer because they know they’ll get free candy on the truck and right now that’s the only time we really get to see each other.”

What keeps her going? “Simply the fact that I love what I do. Remember if you’re having a hard day when all you’re working on is finances or emails and think, ‘do I still really want to do this?’ You then go to an event where you see how happy all the kids are and instantly you’re reminded of why you began.”

With most of Tilston’s family having migrated to British Columbia she remains grateful for the unconditional help that her friends have offered.

Aside from all of the hard work that goes into running The Sugar Cube, there are perks like trying out candy from around the globe and the ability to expense it.

“Honestly I wouldn’t have any of this if I didn’t have them to help me. I would be an insane person.”

“The good definitely outweighs the bad,” says Tilston who hopes of one day franchising The Sugar Cube and spread the unique experience from coast to coast in every major Canadian city.

For those who have known Tilston for a number of years it’s no surprise that she’s pursued a career pleasing one sweet tooth after another. “I’ve always loved candy even before The Sugar Cube launched. I was the person who would always bring a bag of candy to the bar so it’s natural that I am now officially known as the candy girl.”

“Make sure phase one is successful and then go to investors and prove that it’s a model that works. “As much as I love it, for the next 30 years I don’t want to be having to take the truck to events, loading and unloading. It

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candy fortunes B R O U G H T T O YO U BY “ T HE CANDY GIR L” ALY S S A Sometimes when people are choosing their candy types - I feel like I get to know them through their selections! You can tell a lot by a person’s personality by what candies they choose. I call this “candy profiling” - and so far, it has been surprisingly accurate!

T H E H I P S T ER

T H E K ID AT HE AR T

These are the candies that aren’t widely known, but as soon as one person takes notice – they become popular! Examples of these candy selections would be birthday cake salt-water taffy or rainbow matts. These are “outside of the box” choices, and hipsters love that. You are a unique individual, always on the cutting edge. You are creative, fashion-forward and love anything artsy.

This selection of candies is always bright in colour, typically in the shape of some sort of animal. The “kid at heart” will crave sour options and they are known to add in a jawbreaker or gumball to their mix. You are fun loving and are always the life of the party. The happy-go-lucky “kid at heart” will usually finish half of the bag before they leave the truck!

T HE O L D S O U L This mixture is a combination of the classics. They are what we used to call “penny candies” back in the day. Examples of these candy selections would be tootsie rolls, blue whales, and cherry twists. I especially love it when little kids pick this selection, it means that they have an old soul and a heart of gold. The Old Soul typically stays away from the unknown, but knows what they like and are typically very loyal.

For more candy profiles, or to get your candy profile read - be sure to visit The Sugar Cube in person. We always post where we are going to be on the Street Food App, Facebook, and on Twitter @SugarCubeYYC.

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CRUCIAL CALGARY EMOJIS

NOPE BRB, taking a

Playing hockey

a Car2Go

Mmmm, bacon

Parking ticket

Hung-over

“I’m stuck in the

With 250 new Emojis released this past July, we’ve realized there are a few missing. There are many Emoji-worthy moments in our busy lives. We’ve compiled a list of some of the Emojis every young working professional in

“Sure, bud”

graphics by Rebbeca Ferguson

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“I know you read my message, your read receipts are on…”

“I’m stuck on the C-Train.”


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BUSINESS OF BODY LANGUAGE PAGE 55

ADVICE FROM AN ARTS GRAD PAGE 48

wear your art on your sleeve DYLAN TODD SHARES HIS AWARD-WINNING BODY SUIT AND THE STORY BEHIND EACH PIECE.

PAGE

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WO RDS BY VERONICA POCZA GR A P H I C S BY C AM ERON W ENNERSTROM


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T

here are certain expectations in any corporate situation. It seems the majority of young professionals are aware of the obvious requirements dress well, speak politely and the odd breath-check never hurts.

A.

ACTIONS SPEAK LOUDER THAN WORDS

An age gap in any work environment can cause communication problems. In the oil and gas industry specifically, there is a definite break between the two generations.

THE FACE TOUCH According to Hoppe, the touching of the face his is a sign of deceit, uncertainty or nervousness.

Leading body language expert and president of Paramount Learning Systems, Eliot Hoppe, weighs in on the two very different working styles of each group. “There are ways of bridging this gap and it all starts with communication and selfawareness,” he says. According to Hoppe, body language is a critical fix. “In a typical twenty-minute meeting, one person can send up to 700 non-verbal signals. “These signals, sent through body language, are a direct representation of somebody’s emotions and interpreting them properly is vital to a successful conversation.” Up-and-comers – as much as we love the fancy dress socks and bold statement necklaces, accessories alone won’t get you the promotion or seal a deal. With the help of Hoppe, a few simple methods can ensure you are sending the proper message and instill confidence in your delivery. Here are some tips, tricks, and fixes for the business of body language.

THE EGO POSE Save it for when you win a bet with your friends. Never bring it to the office, especially when you are new! What is the main interpreted message of the ego pose? Arrogance. “It’s when we try to occupy more space than normal. We want to make ourselves look bigger when we are made to feel small,” says Hoppe. In response to an ego pose, Hoppe says that the other person will be defensive or aggressive. He adds that it will be difficult to establish a rapport with somebody because the ego pose can cause a person to be unlikeable.

“If you are trying to build trust or establish yourself, it is not smart to touch your face. It can cause people to feel like they can’t trust you,” he says. When we are uncertain, the body increases blood pressure. The blood rushes to nerve endings, causing an itch. “This is where the term ‘Pinocchio effect’ comes from, people assume you are lying,” says Hoppe.

A LOOSENED WRIST WILL MAKE YOUR LISTENERS FEEL COMFORTABLE, ENCOURAGED AND WILLING TO PARTICIPATE IN CONVERSATION.

Hoppe explains how to break an ego pose. “Simply pass something across the table to your co-worker, but only half way. They will have to lean forward and break the position. Guide them with lowered upper body gestures and they will mirror your actions.”

THE STEEPLE GESTURE

THE ABILITY TO SHOW YOU’RE LISTENING AND ASKING THOUGHTFUL QUESTIONS IS ALL POSSIBLE THROUGH THE USE OF BODY LANGUAGE.

Think of Mr. Burns. Not a Simpson’s fan? This is a hand gesture in which your hands are connected in a pyramid shape at each of the fingertips.

THE WRIST LOCK Hand gestures help hidden hands, but the stiffness of your wrist can alter a message. A loosened wrist will make your listeners feel comfortable, encouraged and willing to participate in conversation. “A rigid wrist is combative and aggressive and will deliver everything as a statement,” explains Hoppe. A rigid wrist can be offensive to those “senior” to you. 56

Although creepy when displayed by Mr. Burns, this is seen as a statement of authority or cockiness. “There is an appropriate time for this pose – when you are the authority figure. If you are not among the authority in the situation, it is best to influence others by giving up power to the other person. “When you are in a group discussion, you want to be corresponding so you shouldn’t steeple at that time.”


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THE POINT The point doesn’t have a great track record and is either ineffective or unnecessary. Hoppe says that the unconscious mind views the point as a threat and it will cause a listener to become defensive or close-minded. Hoppe has a fix for those who tend to point.

C.

LEARNING TO LISTEN

“If you are known as an ‘animated’ talker, tuck your forefinger in and begin talking with your thumb instead. Simply, make a fist and move your thumb on top of your forefinger. Then bend from the wrist as you speak.” Without the authoritative “finger wag,” the gesture is less threatening.

THE INVISIBLE HANDS Hiding your hands is distracting for the person you are talking to. It can create a tense environment. Hoppe explains the interpretation of hidden hands. “The unconscious mind views that as being unsure, nervous, insecure, hiding something or being hesitant.” A fix? Give your hands a purpose. Use a bookmark to guide you through your notes, so they are both occupied.

THE HEAD TILT A slight lean of the head is one way to show that “you’re keen, listening and interested,” says Hoppe. As opposed to a stiff neck and a straightened head, a head tilt encourages conversation.

SMILES WORK OPPOSITE THAN BODY LANGUAGE, IN THAT THE GENUINE ONES ARE THOSE THAT REQUIRE LITTLE TO NO THOUGHT AT ALL.

D.

SCIENCE OF A SMILE

THE RIGHT TIME “Interrupting is not only rude, but it shows that you are not listening. This will immediately kill your rapport and weaken your credibility,” explains Hoppe. Cutting someone off is never a good move, especially if you are the new guy.

b.

THE FAKE SMILE Smiles work opposite than body language, in that the genuine ones are those that require little to no thought at all. In a fake smile, one is choosing to activate the zygomaticus muscle. This is a large muscle that controls facial expressions and we have the ability to “turn it on and off,” says Hoppe.

AN OPEN MIND As mentioned, body language is a direct representation of your attitude. It’s important to be in the proper state of mind. Hoppe believes an open mind is a crucial step to success. “People of this age group, on the younger side of things, are used to learning and being open-minded so it is important to maintain this state of mind. “Be open to learning, have a hunger for curiosity, and establish a good understanding of another person’s point of view,” he says. “The big thing to understand is what the goals of the situation are and to be able to play out to that. The ability to show you’re listening and asking thoughtful questions is all possible through the use of body language.”

THE NOD You need to show you are engaged in the conversation without coming across as fake. When a proposition or statement is made, that is the proper time to nod. Hoppe says a nod is a sign of acknowledgement and “it shows that you hear what the person is saying.”

1 PERSON CAN SEND

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THE REAL SMILE There is no better way to establish rapport than to flash those pearly whites. When we are sincerely and unconsciously excited about something we have a genuine reaction. This response activates the orbicularis oculi muscle. “This is a band that goes around the eyes – and it can only be unconsciously activated, hence the term ‘smiling with your eyes’,” says Hoppe.

NON-VERBAL SIGNALS IN

20 MINS 57

Eliot Hoppe is available for workplace workshop seminars in Calgary. Find out more at www.eliothoppe.com


BRANDED

good things come to those who

Running your own business is exhilarating and exhausting. Entrepreneurs are taking huge risks to follow their dreams in building their own brand. Trust us, we at BRANDED know how it is. We’ve chatted with some of Calgary entrepreneurs to find out what motivates them to keep on hustlin’.

1.

What motto do you live by?

AO: “You can make everyone happy or change the world but you can’t do both.” JB: “Nothing worth having comes easy.” JT: “Be authentic.” KB: “Shamelessly self promote. We live our brands – so don’t be afraid to get out there and promote what you’re doing.” MH: “Have a plan, execute it, and repeat.” NL: “Faith before fear.” SJ: “Life is all about experience, say ‘yes’ whenever possible, travel, try new restaurants, try every sport there is, and meet new people.”

2.

What is the first piece of advice you’d give to entrepreneurs beginning their venture? AO:“Momentum is very difficult to start… but it is more difficult to stop.” JB: “Make sure you understand what you’re signing up for. You truly need to give everything of yourself to your dream, team, customers, fans, and creative energy. Your relationships, health, money, and sanity will be on the back burner until further notice.” JT: “The only competition that you should ever focus on is with yourself to take you to the next level!” KB: “Ask for help. We all have a support system and when you are starting out on your own it is a good time to ask for help. Don’t be too proud. Friends, family, supporters want to see you succeed.” MH: “Surround yourself with people who have more experience and are smarter than you – you’ll move a lot faster and make less mistakes.”

NL: “Find solid business mentors from the start. Don’t put off building an advisory board - a core group of strategic thinkers that you can trust to help you move above and beyond what you think is possible.” SJ: “Find your best way to self-motivate. Turn off the TV. Start your day with a good sweat. The cardio machine can be a good place to work on your task list and set up your day for success.”

3.

Why is the juice worth the squeeze?

AO: “I have the opportunity to create new relationships with inspiring people, I have the chance to motivate them, and to show them that they are capable of incredible things. JB: “We are enriching people’s lives – we just happen to do it one tiny spoonful at a time.” JT: “I live my dream. No matter how difficult it may be at times...the dream is always bigger than any struggle!” KB: “Its pretty incredible to take a step back in the midst of the chaos of an event, and see people truly enjoying the experience that we have created.” MH: “You get to make the impossible, possible while following your passion.” NL: “It’s all about the people. We get beautiful little glimpses into the amazing lives of our customers - their stories and personal journeys. It’s a chance to impact their lives for the better.” SJ: “Empowering others to elevate their life through pursuing better health is what drives me. Seeing a client reach their accomplishment is the best part of my job.”

#

RespectTheHustle

Here at BRANDED we want to celebrate everything that Calgary is becoming- starting with the people who live and breathe their passion for our city everyday. 58


BRANDED

JOANNA TZAVARAS

Fiasco Gelato & YYCFoodTrucks

Founder Lil’Pink Daisy Florals

James Boettcher

Chief Idea Officer

Co-Founder YYC Cycle

ANDREW OBRECHt

KATY BOND Founder Bond PR

Stuck in an elevator with the CEO? At a loss for words in the lunch line? See your supervisor on the morning commute? We have a few ways to help break the silence.

SHAYNE JENSEN

Founder Jensen Fitness

NAOMI LE BIHAN

Co-Founder Cru Juice

CEO Spotcast

MARCO HUNSTAD

TALK NEWS

The news is a better go-to topic than the weather. Pick the latest headline that is most likely to spark an intelligent and meaningful conversation. If all else fails, just ask the other person what their opinion is on a buzzing story. “Have you heard about ___________ lately? What do you think?” GET PERSONAL

People love to talk about themselves. Lost for words? Ask them something appropriately personal. Don’t get nosy, but go beyond asking them a generic question about their weekend. “Don’t you play on the office basketball team? Did you play in high school too?” CREATIVE COMPLIMENTS

Try to think of the last situation you were in with this person – have they done or said something that’s resonated with you? Are they working on a project you’re interested in? Highlight their skills and ask them how things are going on their end. Flattery (if done appropriately) is a great way to make people feel comfortable around you.

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“I remember your great suggestions in the last meeting. How is everything going? I’m interested in what you’re doing!” THOUGHTFUL SUGGESTIONS

Does the person you’re with have a hobby or interest you can tap into? If they like a certain type of exercise or food, bring up a recent class or restaurant you’ve been to. If you don’t know them well enough, it’s a good chance they drink coffee. Tell them you’ve just come back from your fave place and where to go for the best cup of joe. “I remember you saying you were vegan. I heard about a great place, you should check it out!” COMMON OBSERVATIONS

Ask an open-ended question about something nearby or make a proposal that the person is likely to agree on. It could be as small as the temperature of the office or the escalator that’s been broken for months. Harmless chitchat is better than an awkward silence. “It’s about time they got the escalator fixed. Going up the stairs in heels was a tough go.”


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ADVICE FROM AN ARTS GRAD A

F O R M E R

W O R K I N G

V A L U A B L E

A R T S

I N

S T U D E N T,

F I N A N C E ,

A D V I C E

H O N E S T Y

T O

A N D

O T H E R

W H O

O F F E R S

I S

N O W

S O M E

M U C H - N E E D E D

G R A D U A T E S .

W O R D S B Y K E L S AY GAU LT PHOTOS BY SUNJEEV PRASAD


BRANDED

I

like to consider myself as somewhat of a scholar. I read books regularly, I check-in with the news and I am constantly academically challenging my professors, peers and family. I’d like to think I am well spoken, regardless of the fact that I swear like a sailor at times.

during school as well as post-grad. Here is my story: I started out wanting to be a teacher and then decided I wanted to make a bunch of money and become a well-respected businesswoman and savvyboss-lady. I haven’t quite made it to any of those goals yet, but I digress. My degrees were abstract in nature and were geared towards my plans to attend law school. To some, it seemed an uneconomical plan and to others it probably just seemed boring. For me, I feel I followed a route of passion and creativity. This is what I believe makes me a unique prospect for any position.

Based on all of this – I see myself as a well-rounded individual who can bring a lot to the table when it comes to pursuing career opportunities. The apparent problem? I am an arts student. With two degrees. In the arts.

As an arts student, I know how lucky I was to have landed a solid summer job – especially at a highly respected oil and gas company. Nowadays, I have situated myself (quite comfortably, I might add) in finance. Yep. I know.

I say this with a negative undertone because I have discovered it is not easy to get a job with a liberal arts degree. My friends with finance degrees have had a less difficult time landing new grad positions.

So, fellow post-grads, these are the lessons I have learned in my surprising journey from an education in arts to a career in finance.

Calgary is a booming city, and there is a proven longevity of success with liberal arts degrees, but it was still a struggle to find any work in my field for the summers

DONT LET OPINIONS SWAY YOU. Several Vice Presidents advised me to not pursue my career path and that in order to be successful I had to major in finance. Prove those people wrong. FIND A MENTOR. Always. Everywhere you go. Latch onto the person that inspires you most. For me, it was a senior lawyer at a massive index. I soaked up all of her advice and I have stayed in touch with her for the past five years. STAY LATE TO LEARN. I still do this. I am at work for at least ten hours a day teaching myself new concepts or perfecting already familiar ones. Who cares who sees you stay? It isn’t about that. You’ve got to put in work if you want to be good at what you do. SPEAK UP. Chances are you’ve got decent business acumen and bring something valuable to the table – so say something! I spoke up at several meetings and my superiors remember my input. DON’T BE INTIMIDATED. It is obvious how many of us are intimidated by our supervisors and managers. People can see through your fake conversation attempts. Just be yourself. People love it.

FIND YOUR PASSION. What do you like to do? Bring it to the table. I worked in information systems one summer, then ended up aiding the aboriginal relations department pursuing a project that I loved. How did I get this? I asked! People are more often than not willing to help an eager beginner out. DON’T EXPECT ANYTHING. Expectations are the root of all heartache. If you openly expect a job or a salary or a title, you probably won’t get one. Stop acting so entitled. PATIENCE. Things won’t happen overnight. It takes at least six months to learn a new skill. For some, it will take longer. Just remember to be patient. I rushed out of a previous job due to boredom, but had I stayed and networked I could have moved up. STEP OUTSIDE YOUR COMFORT ZONE. Here I am, an arts student, working at a money management firm running analysis spreadsheets in excel and writing about the markets. I love testing my limits, learning new things and mastering them. PUSH. I pushed hard to receive the position I am in. They could’ve hired someone with a CFA or a finance background, but they chose not to.

63

NETWORK. I got my job by knowing people. I took advantage of having a family member in the industry and attended as many events as I could. However, I worked hard to network beyond that family member. I reached out to people who I wanted to work for and I shared my story with them. They were flattered and excited! BE ON TIME. This is obvious. COMMON SENSE. Use it. What I found my peers lacked most was common sense. If you see something that needs to be done, just do it. If you want to do more, ask. If you are nervous, say something. If you see a blatant error, either correct it (without credit) or ask someone else to help you. Be polite and courteous. ACCEPT THAT YOU DON’T KNOW EVERYTHING. The ability of someone to recognize his or her weaknesses is actually a strength. Acknowledge them in the open and communicate with your co-workers. You can all help each other. Be eager! At the end of the day, my main point is to be yourself. It sounds silly, but do it. People appreciate authenticity. Stay hungry my friends.


SUITS + TATTOOS

At BRANDED, we love the unexpected. Each issue we feature a young professional of Calgary, in any industry, who is suited up by day and tatted up by night. photos by Justin Wilson

TRADITIONAL JAPANESE STYLE

120 $25,000 20082013 HOURS

ARTIST

STACIE-RAE WEIR SMILIN’ BUDDHA HEART HEALING TATTOOS


BRANDED

Who: Dylan Todd Age: 33 Daily Grind: General Manager of Earls Bankers Hall and V Lounge

Dylan, can you tell us the symbolism of your tattoos? Well, it really is a full scene – but my back was first, so I’ll start with describing that. On my back, there is a panther fighting a dragon. I’ve always wanted the panther, because it is such a smart and cunning animal. I really connect with it. I’m originally from Vancouver, and I chose to add the dragon to represent my friends from there. Since then, to complete the body suit I’ve added a traditional Japanese ghost warrior, a Geisha, two Japanese devils (known as the “Oni”). On my chest, one panel is the ghost warrior fighting the devils. I read about the ghost warrior in a collection of Paul Jeffries’ (founder of Calgary shop Smilin’ Buddha) books from his travels to Asia. I loved the story because it’s about fighting for honour. Lastly, the geisha is to represent my role as the protector – for my mom and my job – I have over 100 young people working in the restaurant that I feel privileged to watch over!

What about your colleagues at work, and clientele? Are they aware of your tattoos? I’ve been in this position at Bankers Hall for the past six years – since the beginning of my tattooing. Those who have been around since then are totally supportive. I remember when my butt tattoos were healing would have to stand during meetings. The funny thing about me is that you wouldn’t expect me to be covered – so if a whisper reaches a newer staff member, they’ll ask to see, but it’s always out of excitement. I’ll politely downplay it, as I’m in no rush to show it off at work. Some of the more conservative regulars have found out, and either poke innocent fun or confess that they also have some hidden art. That bonding experience is very cool. As far as hidden tattoos, especially in corporate settings, what do you think is appropriate? I was very particular about the placement of my tattoos. I even brought a dress shirt and golf shorts into sittings, to make sure nothing would show. It’s a personal choice, though. This suits me because I’m not a very “look at me” type of person. My tattoos really are only for me. It’s hard to say what is appropriate and what isn’t – it is mostly about the person. Some people wear their tattoos very well because their qualities and personality shift a person’s focus away from the tattoos. However, I personally think the judgment can be fair. I mean, the world is becoming more open to tattoos – but if you choose to get a skull and crossbones visibly tattooed on you, be prepared for the questions and comments to come. Most people with tattoos know that though, and are ready to face it.

How did you choose the artist for this huge piece? Describe the process. All of my buddies in Vancouver are tattooed. Many of them have been tattooed at Dutchman Tattoos in Vancouver, a studio famous across Canada. When I mentioned I was looking to get tattooed in Calgary, the top recommendation was Smilin’ Buddha. I met with Stacie, who was working there at the time. Once I saw some of her art we instantly connected. How important is the relationship between client and artist? It’s crucial. First of all, if you’re spending over 100 hours together, it’s nice if you like each other. We have become great friends and stay in touch. I miss the chair time. We had a system – I would see her Tuesdays and Thursdays, for two to four hours at a time. I’d even leave work, get tattooed, and come back. The healing process was ridiculous. I’d start off the week with only one painful side, then both sides by the end of the week, unable to sit or lie down. Stacie was with me through the whole process – and you miss it when it’s over, for sure.

Are you going to add anything more to your tattoos? What is next? In its entirety, the piece has been finished for about a year now. I think I’m good. You never know, though, anyone who has been tattooed knows how it can be. I may enter the piece in a few more contests, because I think it is really important to showcase the artist and their work. For me, I just really enjoy the tattoo culture, and I like talking about it with others. Sometimes I’ll see older aged men covered in tattoos, fully in view and proud. I get a little jealous, because I think it’s awesome. Soon enough –it’ll be me!

65


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BRANDED

SCROLLING FOR LOVE PAGE 79

NON-CLICHÉ COUPLES COSTUMES PAGE 82

best of the best

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WHICH VENUES YOU CHOSE FOR THE BEST DATES IN 2014.

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ITSDATEN IGHT.COM PRESENTS

2014

BEST

D A T YEYSC IN

There are plenty of important decisions to make in life. Making the little ones, like “what should we eat for dinner?”, can become an annoying debate between couples and friends.

Whether you’re looking to celebrate, try something new or just don’t want to get stuck in the “dinner and a movie” phase, we have your back with ideas. ItsDateNight.com focuses on the experience you’re searching for. We plan life based on the occasion. So, you should be able to search for where to go this way too! ItsDateNight.com filters your searches this way to help you make the perfect plans! We encourage you to get out and explore what this city has to offer. ItsDateNight.com is a platform to see all your options in one place. It’s like the easy button, with the best of Calgary at your fingertips. So whether you’re single, dating, in a longterm relationship or just wanting to try something new, we’ve got your back. After months of surveying, we present to you: The Best Dates in Calgary for 2014.


BRANDED

BEST HAPPY HOUR &COCKTAIL DATE

Añejo

Next Best

happy hour date

Whether you’re grabbing a quick something before dinner or lingering into the wee hours of the night, we know where to get the best drinks in Calgary. Añejo is the pick for the best cocktail date and happy hour date. It’s completely buzz-worthy (pun intended). This venue transforms from a trendy sit down spot to a bumping late night destination to throw a few back with friends. The Booze Bullies at Añejo shake up some killer cocktails. The margarita flavours are unbeatable: Chili coconut, mango, or classic, just to name a few. You’ll be saying “uno mas” in no time. Our personal favourite is the owner’s go-to drink El Jefe (meaning “the boss”).

National 10 Craft Local on 8th

Añejo’s unbeatable happy hour, known as “#halfyhour”, features half-off margaritas and every tequila (even top shelf!). You can be “happy” every day from 3pm-5pm, so maybe leave work a little early to join your amigos for a good time.

cocktail date Ox & Angela Milk Tiger Raw Bar

70


BRANDED

BEST GROUP DATE Do you truly believe in “the more the merrier”? National on 10th is for you! With large seating areas, ping-pong tables, bowling and foosball - National on 10th is the epicenter of a good time. We should also mention that they carry 108 different types of beer, an extensive wine and cocktail menu, and pretty amazing group platters. With a laid back vibeyou don’t need to worry about dressing up- but you should dress to impress. This adult playground brings out the “work hard, play hard” crew, with good times guaranteed. Downstairs you can challenge your friends to a little bowling. Waiting for a lane? Order up a round of tacos or play a few rounds of Buck-Hunter to kill time. If you are looking for a more intimate group setting, the Bourbon room upstairs is an elevated experience. With Stephen Phipps, Calgary’s top Barkeep, leading the vision for The Bourbon Room you’re in great hands. You can expect handcrafted cocktails and an ultra-sexy vibe. Totally unique to Calgary, every Saturday night at National is “Soul Night”, featuring classy soul music and old-school R&B. Stephen Phipps also runs movie nights and hands-on cocktail classes in the Bourbon Room.

Next Best Candela Roosevelt Wurst

National on 10th BEST D-FLOOR DATE Known as an “uncommon bar for common people” Commonwealth is the top place in YYC to throw down your moves. With a prime location on 10th Ave, it’s a quick cab from after-work drinks once you’re ready to turn up the night. With multiple bars spread throughout, and two dance floors pumping out killer beats, it’s hard to not have a great time. Commonwealth houses the best DJs in the city who are always spinning playlists with unique mixes and classic crowd pleasers. We suggest wearing footwear that won’t leave you avoiding the dance floor or risking a tumble down the large staircase (not speaking from experience or anything). This place is definitely a Calgary hot spot. Make sure to head there early because the line is known to stretch down the block!

Commonwealth Bar & Stage

Next Best Black Betty HIFI MARQUEE 71


BRANDED

BEST COFFEE DATE

This is the place for all the cool cats on 17th Avenue. Some customers are here for a pit stop, and others will post up for the day with their laptops. The place is constantly buzzing with conversation, crowds and coffee orders among a lovable energy. Top-notch products from local suppliers Fratello coffee, Calgary-raised brothers opened up Analog with a vision to provide the city with an intimate, urban venue with local love. The baked goods are supplied by local fave Sidewalk Citizen Bakery - the almond croissant is fall-apart fresh and the daily sandwiches are always delicious. Opening early and closing at midnight, this place is a go-to meeting place to catch up over coffee with any of your friends or family. Come here in your workout gear after a run or in your most stylin’ duds, there will be enough of a mix in the crowd to feel right at home! You may have tough luck getting a table, but the friendly staff can always give you your coffee in a to-go cup, so you can stroll with it down 17th Ave.

Next Best Caffe Rosso Phil & Sebastian Purple Perk

Analog BEST LATE-NIGHT DATE No need to settle for drive-thru’s for a good midnight snack. The best late-night eat in town is UNA! Famous in YYC for delicious pizza, this wine and pizza bar is open for seating until 1am. They don’t take reservations but the wait times are up-to-date on twitter. You can also place your name on a waitlist to receive a call when your table is ready. Stroll down 17th Ave while you wait. National or Brava are two nearby venues for a quick drink! For pizza pies, the 4-maggi pizza or the prosciutto pizza are drool-worthy classics. Other top picks include the meatballs and the kale caesar salad. Did we forget to mention that they also do take out? Order out and make it a late-night date at home, just you and your pizza, oh yeah and your date.

Next Best Clive Burger Big Cheese Singapore Sam’s

UNA Pizza +Wine 72


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Calgary in the palm of your hands [The Date Night App]

Take a Spa Day (we won’t tell anyone)

Treat your guy & get $25 to treat yourself

~ mens spa pac k ag e s ~ w w w. s o m a c a l g a ry. c o m www.i tsdatenight.com @datenightyyc


BRANDED

BEST CELEBRATION DATE This venue offers a cozy romantic setting unique to 17th Ave. Come here for an intimate date or a landmark celebration, such as an anniversary or a birthday dinner with your loved one. Although perfect for an intimate date, The Living Room knows how to party too! They have a giant private dining room downstairs so you can celebrate with all of your friends! Some classic menu staples include beef tartar, oysters and fondue. Known for fantastic old school cocktails, The Living Room’s real claim to fame is found on the drink menu. “The Shaft” is a Calgary born drink, mixing espresso, milk and vodka on the rocks. If you’re stopping by the bar late night for Calgary’s favourite pick-me-up, ask for Lee he’ll fix it up just right for you!

Next Best Sky 360 River Café Bonterra

The Living Room BEST WINE DATE At either venue (Mission or Aspen Landing) expect an intimate setting. It’s best to come here on a romantic date or perfect for catch-up date with a friend. This isn’t the place to pre-drink with your friends before a night on the town, it’s the spot for a small crowd to stay all night and chat. The food is all by small plates and is best for sharing - especially any of the cheese boards, the eggplant chips or the lobster nachos! As for the wine, we encourage ordering the 2 oz tasters so you can try as many labels as you like!

Vin Room Next Best Cibo Black Betty Winebar Kensington

74


BRANDED

BEST GAMES NIGHT DATE

The Ship & Anchor

Tuesday nights are boring no more. Calgary’s classic pub offers the most unique game night experience at the Ship with their Punk Rock Bingo. Starting at 8pm, the crowd is made up of the tattooed bearded folk, and the after work crowd in loosened ties. It’s a fun and friendly atmosphere, with the jacks-of-all-trades coming together for a good time. It’s best to get there early to get a seat on the “bingo side” of the venue if you’d like to play. It’s a given that you drink one of the many beers on tap, as there are rules in the Ship’s take on bingo as to when you must “cheers” and chug your drink. The giant servings of nachos are a popular go-to for groups, and the Ship burger is always a great dinner. This bingo is both a game and a show, so kick back and have fun!

Next Best Oak Tree Tavern Broken City

The Palomino

BEST LIVE MUSIC DATE It’s a BBQ all year round at the Palomino. This is Calgary’s top music venue for a reason - live shows every night, with a stage upstairs and downstairs. There is never a dull, (or quiet) moment, so strap your boots on for a good time. There is a variety of music, but you can usually expect rock, and a mixed crowd. It’s best to come here with a group or on a date that you’re comfortable gettin’ down and chowin’ down with. You can’t miss the bacon-wrapped corn on the cob, and this is definitely the type of place to have a beer-in-hand at. Located right along the C Train tracks at 1 Street West station, you can get home safely if you have one too many.

Next Best Wine-Ohs Café Koi The Blues Can

Billingsgate

BEST HIDDEN GEM DATE This is a great venue to support local on a casual date. Passed down through five generations, Billingsgate Seafood Market is true to quality. As a local business, Billingsgate stocks local product - such as Village Brewery beer, served ice cold. The best Fish n’ Chips in the city puts family recipe “Grandpa Bertie’s Beer Batter” to the test, and it never fails. The venue has early hours and daily specials, so it’s best to come here for a filling lunch or an early dinner. The buck-a-shuck oysters are a must on Sundays! Quaint and buzzing, you literally sit in the midst of the market at tables and chairs amongst the daily hustle and bustle. It may smell a bit fishy, but this place is anything but that!

Next Best Lina’s Italian Market Garrison Pub Niko’s Bistro

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BRANDED

BEST SWEET DATE Whether it’s an after dinner treat or the main attraction, the dessert date is always a hit. Tutti Frutti on 17th Ave is a lively little hot spot for a perfect date. Pick your flavours (yes, you can mix), pick your toppings, and proceed to sink into a cloud of total bliss. Skip dessert at the restaurant, Tutti Frutti is more than just a treat - it’s an experience. You can go dairyfree and top it off with fruit, or dive into the chocolate and candies. The possibilities are endless! There are taster cups available to try things out before you commit (too bad dating doesn’t work this way). At ItsDateNight, we’ve concluded that a person’s fro-yo strategy can be quite telling of their personality, so watch carefully.

Tutti Frutti

Next Best Kawa Village Ice Cream Menchies

BEST SUNDAY DATE Let’s face it, Calgary can be an icebox. With winter just around the corner, a stroll outdoors may not sound that appealing. Luckily, Calgary has plenty of great spots to keep Sunday a fun-day, even in the dead of winter. The Calgary Farmers’ market is the spot, hosting close to 100 vendors with a variety of locally produced food and hand made goods. Some of our favourites include fresh produce, meat pies, bison jerky and homemade crepes. It’s the ultimate casual culinary experience. Want to get all of your taste buds firing? Challenge your date to a walk around the building and compete for who can try the most samples. We love a little competition, and this one is wallet friendly! If you want a hot take-home item, the bruschetta from Two Greek Gals is the top-selling product at the market. Another in-market must have is a stop at Fratello Analog café on your way in or out. The careful creation of your coffee is an experience of its own!

Next Best

Calgary Farmers’ Market

Kensington 4th Street IKEA (seriously)

LIFE IS SHORT. GO ON BETTER DATES. - www.itsdatenight.com @datenightyyc 76


She Said

HE SAID

from gendertalk.com

I went on a first date with a 32-year-old guy who is a firefighter. The energy was amazing. We hooked up on the first night. After our date, he’s called me twice – but that’s it! No emails, texts, Facebook messages…nothing. I have called him several times since the last time he called me but he hasn’t been answering. On our date he told me he was interested, so I don’t understand why he doesn’t try to contact me now. I did email him to say that if he wants me to stop calling, then I would appreciate him letting me know. He hasn’t replied. I don’t know if he’s just really busy with work or what, but I really like him. Why hasn’t he responded?

- Woman, 24, dating BECAUSE HE’S NOT THAT INTO YOU! Take the hint… guys vote with their response (or lack thereof). Most guys are too immature or just don’t give a shit about how you feel so they won’t respond at all.

His silence is your answer. Imagine reaching for his hand and him quickly ripping his away from you. How should you feel? Rejected. Mad. Hurt. So feel those feelings and move on. Here’s the main problem, you really didn’t let the “relationship” evolve to a hot steamy level. You pulled the kettle before it was really hot by sleeping with him on the first date. If you want to know if a guy really likes you, really wants you or actually wants to get to know you, then don’t sleep with him on the first date. Actually date him. Here is a tip for women: If you want to hook up and have fun on the first date? No problem - do it! If you want a relationship that lasts longer than 20 minutes, you need to hold off. Make the guy work for it. If a guy really wants you; his arm could be ripped off by a pack of wolves, blood gushing, phone 20 feet away and he will crawl to his phone and text you with his other hand. Who knows, if you hadn’t hooked up, there may have been a good relationship here. Your vajayjay is the carrot leading the donkey; don’t let him eat it too soon or he’ll just go looking for another. Next time he says he really wants to get to know you on the first date, smile, cross your legs and kiss him on the cheek and plan the second date.


BRANDED

“Having someone else vet for me has helped me to stay engaged in online dating, or else the number of matches is too overwhelming and exhausting. You begin to forget your matches are people, not just faces,” explains Kelly. Online dating stories never lack entertainment value, and they fill many conversations over glasses of wine with girlfriends, turning the worst dates into the best stories. “The stories are great,” laughs Whitney, “but I think the problem is online dating turns people into commodities. There is very little investment in the person, and often very little follow-up, because there are a million more matches.” The significant shift in dating is being able to meet so many people outside of your social group. While this opens up options, it also removes social pressures and accountability, so people feel less obligated to treat people according to social norms. In fact, according to a study by Pew Research Centre, online daters experience higher degrees of rudeness, misrepresentation, sexually forward or crude comments, and aggressive behaviour, than if they were meeting potential matches through their social networks. “I think people are able to hide behind the technology so they are less concerned with what they say,” states Melissa. “Technology creates conditions for new possibilities of human activity,” explains Dr. Mark Wolfe, adjunct professor of communications and technology at University of Calgary.

words by Richelle Matthews

“By creating the conditions for people to meet who otherwise might not have that opportunity, it allows more possibilities, but also changes the interactions.” The change in behaviour seems to be that people are willing to quickly move through “matches” with often very limited commitment and, sometimes, politeness.

Gone are the days of dating droughts. Singles are

Let’s face it. We are in a new world of dating.

foregoing serendipity and taking control of their love lives through online dating. Every day potential “matches” overload a dater’s inbox, each profile displaying another smiling, perfect photo.

“Technology has a tendency to overthrow many of our norms and beliefs, and one could say online matching services are forcing us to redefine what we mean by dating,” continues Dr. Wolfe.

Online dating is supposed to streamline the process of selecting a match, but is the number of matches having an adverse effect? Has online dating turned people into expendable products?

“Dating has become like going to Winners, you search and search, if you’re lucky, sometimes you find a gem,”

“Dating has become like going to Winners, you search and search, if you’re lucky, sometimes you find a gem,” states Whitney, a chartered accountant and Tinder user, from Calgary.

Dating can mean hooking-up, Mr. Right Now over Mr. Right, or even a sport to pass time. And for many it still remains an old fashioned search for love. But no matter what your motive, the major change in dating is that online dating allows for quantity.

“I just go with ‘hot or not’. Oh, and I want them to use proper grammar.” It seems that everyone has their own vetting process, whether it be photo, spelling, age, or hobbies. Melissa, a property manager from Calgary, and former Plenty of Fish and eHarmony subscriber, wants to correspond for a minimum of two weeks.

“Dating is just a numbers game, eventually if you go through enough people you will find ‘the one’,” comments Kelly. The paradox? Online dating sites originally created as a tool to help find “the one,” provide too many options. Interactions can be depersonalized, and investments minimized. In a click and toss world, have people become expendable like “cheap chic fashion?”

“I want to get to know people, and if you correspond for a longer time it quickly eliminates those who are not serious about the process,” she says. Kelly, a marketing professional from Ottawa and eHarmony subscriber, devised a new strategy to combat match overload—Kelly has her mom vet matches, then her mom forwards on the promising potentials. The result? Better dates, and she has now started to see someone more seriously.

Richelle Matthews is currently pursuing her Master’s degree in Intercultural and International Communication program at Royal Roads University. She is currently researching the cultural effects of online dating. 79


D

G

D G O N N I

THE

DATE

IS DEAD words by Bronwyn Hendry graphic by Alex Ollenberger


A

BRANDED

few weeks ago I took a road trip with my friends. After several hours of music and gossip, the remainder of the drive inevitably turned into a conversation about our love lives, and the events and mishaps that seem to surround them.

least the first couple of dates. This can be very expensive and men often feel that it’s easier and less costly, both financially and time wise, to simply not bother.” Technology could to blame for this changing landscape. Asking someone out on a date, either face to face or over the phone, used to require a straightforward conversation and the chance for flat our rejection. That type of courage was, and continues to be appreciated, but it seems texting, email and social media have replaced nerve, with nonchalance. Delayed responses cool the pressure. In addition, social media seems to decrease the need for “first dates” by taking care of the small-talk components. From where a person went to college, to their hometown, to even that trip they took to Mexico three months back, all elements of mystery disappear with the clicking away of a few simple buttons. This creates an artificial sense of rapport, a feeling of knowing a person better than you actually do.

“I mean we were seeing each other off and on for about a year, but we never went on at real date” explained my friend Michelle, a twenty-two year old Calgary local, and Political Science student at the U of C. I couldn’t wipe the shocked look off my face. “A whole year and he didn’t even buy you dinner?” I repeated, just to clarify what I had heard. A year of casually hooking up, hanging out, seeing each other at parties and bars… but no real date. Well, no wonder it didn’t last. Dinosaurs, the telegraph, the milkman, VCRs… Is the date the next thing to become completely obsolete? It seems traditional courtship is slipping away into a thing of the past. The “rules” no longer exist, and the term “date” has been completely muddled, thanks to a culture of casual hookups and no-strings-attached attitudes.

“Social media isn’t a good reflection of truly getting to know someone,” says Sharma-Niwa. “We tend to only put up what we want people to see… You learn so much more about a person when you’re doing things together and creating unique memories.”

So what constitutes a “real” date? Have we become so afraid of commitment that even a simple dinner-and-a-movie combo now seems like a one-way ticket to a marriage license? Dates used to be the trial run to a more serious commitment. But now it seems justhanging-out has become the trial run for whether or not a person is worth a real date.

The date is an integral part of building a personal relationship. A memorable date goes a long way in building a spark and maintaining it, an obvious plus for for both new and mature relationships. For those who are in committed and defined relationships, it seems the date often dies once the pursuit is over.

It doesn’t have to be like this. Dating, in its essence, is meant to be carefree. It’s an opportunity to get to know another person, to explore each other’s backgrounds, hobbies and interests, likes and dislikes- and in turn assess whether or not there exists a potential for a relationship. If there is, great! If not, no sweat and you move on with your life.

“Married couples or long-term couples often run the risk of not putting in the same time and effort into being, polite, considerate, or romantic” comments Sharma-Niwa. She believes this to be “unfortunate, because the pursuit is only the prequel to the story.” To further prove her point, Sharma-Niwa looks to research conducted by Dr. John and Dr. Julie Gottman of the Gottman institude in Seattle, Washington. According to Gottman’s theories, there exists a thermostat in relationships, made up of positive and negative factors.

The date is an integral part of building a personal relationship. A memorable date goes a long way in building a spark and maintaining it, an obvious plus for both new and mature relationships.

Sharma-Niwa explains that healthy relationships require “five times as many positive feelings, for every one negative feeling.” Things like validation, quality time, physical touch, thoughtful gestures and acts of romance all help foster these positive feelings. Date night surely helps boost the positive thermostat.

This dying date trend isn’t just among singles. It seems even couples that are in defined relationships have done away with the date, out of either a lack of time or effort being put into their relationship.

In addition to relational benefits, dates are the perfect opportunity to explore the city and enjoy what is has to offer. Skip the DVD and popcorn. And please don’t just invite your date to tag along with all your buddies to your usual Friday night watering hole. Will one weekend of mixing it up really kill you?

So why have we stopped going on dates? Do we resort to movie nights at home because of this said fear of commitment? Are we afraid that a fancy dinner out creates heightened expectations? Is it truly because of a lack of time? Or do we simply not know what’s fun and available to do within our city?

Calgary is booming, and it seems there’s a new restaurant, bar, event, and concert popping up nearly every day of the week. The excuse of “there’s nothing to do here” is not only incredibly lame, but also completely inaccurate. Be creative, and aim for fun- chances are, with an open mind and open heart, you’ll end up having just that.

Calgary based psychologist and relationship expert Anu SharmaNiwa has observed this growing trend within our city. “I do hear a lot of my patients talk about this very issue,” says Sharma-Niwa. “Both men and women report feeling like [dating] is a very exhausting process, so they often adopt an avoidant response style and forgo it altogether.”

Call me old fashioned, but I like to think chivalry is still alive and well. That somewhere, buried beneath the usual “we should hangout sometime,” exists a large group of people, both men and women, who believe in the beauty of the date. I dare you to prove me right.

Sharma-Niwa explains further, that while gender roles have changed in recent years, “there is still an underlying belief that when it comes to first impressions the man should politely cover expenses for at 81


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Non Cliché

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You’re never too old to dress up. Want to go beyond the dreaded “Mickey and Minnie Mouse” couple costumes? We have a few cool ideas you can make from your own wardrobe that are sure to be crowd pleasers!

photos by Andy Nguyen

modeling by Rohja Lawrence Mathew Miller

hair + makeup by Keely Miller Nicole Cromwell (MC College)

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JOHN LENNON & YOKO ONO

TJ & SPINELLI

This is easily recognizable, and the costumes can be pieced together from your current wardrobe. Whichever pieces you don’t have (wigs, glasses, peace signs, etc.) can easily be found at thrift shops or costumes stores for an affordable price. Apparently you can wear white after Labor Day, and on Halloween.

This costume set may be on the obscure end of the spectrum for some, but those who watched television after school in the late 90’s and early 2000’s will instantly identify these two. Basic clothes with bold colours will mimic the proper look. Be sure to add the classic TJ freckles (as seen on Mathew) and Spinelli’s dark pigtails.

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DR. ALAN GRANT & DR. ELLIE SATTLER

JURASSIC PARK

For anyone who even somewhat enjoys the outdoors this is an easy costume to whip up using your own wardrobe. Most Calgarians have a bandana lying around from the Stampede. If you mix in the odd hike or two, you likely have a pair of boots that would fit right in. Lastly, chambray shirts have been in style for numerous seasons and you’re likely to have a pair of khakis kickin’ around. 83

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MARY POPPINS & BERT Mary Poppins is a Disney classic. You can hook this up with modern clothing to achieve a surely recognizable look. For accessories, one trip to the craft store completes the look with ribbon and silk flowers. Any big bag, in any colour, will do! Add a deconstructed suit, preferably printed or tweed, and ditch the sports jacket and let those suspenders show.


We’re Here All Year

we dress you up,

you find the party Blackfoot & 42nd

4307 Blackfoot Tr SE

(403) 571-2466

Shop Online thecostumeshoppe.com


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STYLE HACKS FOR HIM PAGE 92

STYLISTA TREND REPORT PAGE 102

PRARIE FASHION

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KARA CHOMISTEK & JASON ENG MAKE THE MOST OF MONOCHROME.

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MODERN MENSWEAR

YOUNG ENTREPRENEUR SPEAKS OPTIMISTICALLY OF MEN’S FASHION IN CALGARY

Whether they’ve been recently laid off and forced to make ends meet, or have pinpointed a gap in the market that seemingly eluded others – entrepreneurs always travel a unique path when it comes to launching their enterprises. In the case of Drew Rudichuk, his fascination with men’s fashion coupled with his love and respect for his family lit a fire within him, which from now on will be known as Modern Menswear. Upon finishing university and an internship in equity research for an investment bank, Rudichuk shared a heart to heart conversation that would forever change his life. What did his father say? “If I could do it all over again I would work for myself.” Rudichuk says, “My family means a lot to me and they play a big role in my life. It was their support that allowed me to pursue this new venture – Modern Menswear.” Recently we had the pleasure of sitting down with Rudhichuk to get his take on menswear in Calgary, the progress of the city’s fashion culture, and even squeezed a little advice out of him.

words by Sunjeev Prasad photos by Andy Nguyen


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How would you describe men’s style in Calgary? It’s very safe. I see a lot of guys around town that look good, but not great. I will always respect an individual’s freedom to dress the way in which they feel most comfortable, but it’s my job to make sure that they are always moving forward. How have you seen men’s style evolve in Calgary over the past few years? It’s night and day. Only a few years ago all you saw were shaved heads and whitestitched, rhinestone jeans with sunglasses to match. Now all I see are men dressed well and holding doors open for women. I choose to live in the latter. What do you love about Calgary’s fashion culture? My favorite part of Calgary will always be its people. I think we are at an exciting time in Calgary because the fashion scene is in its infancy; we can really make it into whatever we want it to become. I hope to do my part in molding it into something that other cities and countries will take notice of. Where do you see the fashion scene in Calgary going in the next 5-10 years? We’re a boomtown, once you get us going we don’t stop. The age demographics in Calgary are changing and the upcoming generation likes to dress well. I see Calgary being much more fashion conscious. I hope to see more European influence in the city, if we continue to follow the direction we are heading in with food, art and culture, then I am very optimistic. What inspired you to start Modern Menswear? I have always loved fashion in one form or another. The problem was I didn’t know how I could apply my skills to the industry. I love business and am generally bothered if I see something that is wrong and don’t have the freedom to fix it. I love Calgary and wouldn’t dream of calling anywhere else home. With a frustration of not being able to find any of the brands that I love in this city, I decided to stop complaining and do something about it.

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“I think we are at an exciting time in Calgary because the fashion scene is in its infancy.” 89


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Why should men shop at Modern Menswear? Most men hate shopping. Fair. I would rather pitch myself off a cliff than spend more than 15 minutes in the mall, and I love to shop. Modern Menswear provides a calm environment where you can enjoy your day and update your wardrobe in a way that will suit each individual’s lifestyle. You’ll be carrying a unique lineup of brands; some people may see this as a gamble. What drew you to them rather than others currently out there? There’s always uncertainty with change. Most guys will fall in love with a fit and brand of jeans and buy the same one every year. This eventually leads to the phenomenon referred to as “Dad jeans”. I didn’t want to go too crazy with my first buy. We are offering a solid base to start building new wardrobes off of. Modern Menswear looks to offer collections with great value that are unique and current. These brands were chosen specifically for the Calgary marketplace with the young male professional/career in mind. When choosing an outfit in the morning, what is your thought process in deciding what to wear? My mornings usually consist of waking up and hobbling over to the balcony to find out what the weather is like that day. Next – the occasion. What am I doing today and what is an appropriate outfit for that occasion? And third, how much of an asshole do I feel like being today? A lot of the time I wear really absurd things just to watch other people’s reactions. It’s a really fun game. If you could offer one piece of style advice to the men of Calgary what would it be? Dress in a way that brings you the most joy. And no, I’m not saying you can wear your footy pajamas to work. Dress well, look good, feel good, stay humble and don’t ever try to impress everyone else. All it takes is one babe to chuck you a smile on 17th and then everything that “Dave” from accounting said about your pocket square becomes irrelevant. Fuckin’ “Dave”… MODERN MENSWEAR 17 2500 4th St SW modernmenswear.ca @modernmenswear

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TYING BOW TIES Burn your clip-ons. They don’t count. 1. Drape the tie over your neck with the left side being longer than the right 2. Cross the longer end over the shorter end 3. Bring the longer end around the back and pull it up through the middle 4. Grab the shorter end and fold it horizontally (the first half of the bow tie) 5. Pull the longer end over the shorter end after folding 6. Take the longer end and fold it horizontally (the second half of the bow tie) 7. Pull the longer end through the loop that has been formed at the back of the shorter end 8. Pull both ends firmly – your bow tie is officially ready!

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SAVING YOUR FAVOURITE SHIRTS

SHINING YOUR SHOES

Don’t’ want to toss it? Throw on a lightweight sweater during the warmer months or a heavy-duty cardigan for the rest of the year.

Skip the polish and go bananas. Literally, grab a banana, open it up, remove the excess stringy parts of the peel, and start massaging the inside of the peel on your kicks.

By doing so, you keep your favorite shirt as a part of your regular rotation while adding another dimension to your outfits. Layering is always in.

Afterwards grab yourself one or two pieces of paper towel to get rid of any excess oils and buff your shoes gently until they sparkle.

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1202 FIRST STREET SW, CALGARY, AB | WWW.FORMANS.CA


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O U T L A N D E R SHOT ON A ROCK STRUCTURE IN THE MIDDLE OF THE ALBERTA PRAIRIES, THIS HIGHLAND INSPIRED EDITORIAL FEATURES A COLLECTION OF MONOCHROMATIC LUXURY KNITS EXCLUSIVELY FROM HOLT RENFREW.

PHOTOGRAPHER JASON ENG , STYLIST: KARA CHOMISTEK , HAIR/MAKEUP: LUCY MORRIS MODEL: CARLY (IMAGES), EDITOR: KIM NOSEWORTHY

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VINCE COAT $895 VINCE SWEATER $350

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PINK TARTAN SWEATER $495 PINK TARTAN SKIRT $295 RIGHT: HELMUT LANG SWEATER $395 THEORY COAT $985

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STELLA MCCARTNEY SWEATER $995 LEFT: THEORY SWEATER $360

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MAINTAINING YOUR DENIM True denim heads rejoice. If you aren’t washing your denim in order to maintain it’s quality, we have a solution for the stink. Lock them in a zip-lock bag with a dryer sheet and throw them in the freezer over night. Pull them out the next day, thaw them, and throw them on whenever you’re ready. They’ll feel fresh and still fit just right.

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REJUVINATING YOUR HEELS

WEARING WINE NIGHT

Use your preferred colour of nail polish to paint the soles of the shoes or grab yourself some glitter and glue and apply it to the worn out heels.

The next time you’re in that slow motion bout with terror attempting to save your glass of red wine from blemishing your favorite blouse, just relax. White wine on a cloth will actually remove the stains. Wine solves every problem, doesn’t it?

This will add an element of glamour to a pair of pumps that have previously seen better days. Crafts aren’t just for kids anymore.

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space. reinvented.

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104 – 510 12th Ave SW | Calgary, AB | 403.457.5711 resourcefurniture.com Calgary | New York | Los Angeles | Toronto | Vancouver | Mexico City


STYLE STA TR ND RE OR F/W 2014 The Fall/Winter 2014 trends are fun and exciting this year. Some of the aspects are typical for the upcoming chilly months – such as shearling, knits and layers. However, there are new trends for this season that may be seen as surprising. There is an emergence of bold and bright colours and rave-inspired prints.

Brenna Hardy and Phaedra Godchild are fashion stylists, wardrobe consultants, and personal shoppers based out of Calgary.


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KNITWEAR Knitwear is always present in fall/winter fashion because it is the best ways to stay warm, comfy, and effortlessly chic. This year knitwear takes centre stage with oversized silhouettes and new ways of wearing. The Row makes a statement with an oversized cowl neck top, Kors with a mid-calf cardigan dress.

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How to wear Knitwear: Try pairing an oversize sweater with skinny leather pants or a sleek bootie or riding boot. The Row sweater, Saint Laurent leather pants, Saint Laurent booties, Prada handbag


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How to wear bold colour: Wearing headto-toe bold colours can be intimidating. We suggest picking your favourite and using it as an accent to some neutrals in your current wardrobe. Try a colour-blocked dress with opaque black nylons and booties for the

BOLD COLOUR Narciso Rodriguez dress, Alexander Acne Studios boots, Annabel Ingall handbag

By mid-winter it can feel as if the months are endlessly cold. Not to fear – designers have brought a heat wave to fall/winter trends by infusing bright and vibrant colour combinations into their collections. Altuzzara and Dior lead the pack with “the” colour combo of the season: Hot pink and green. Other designers like Narciso Rodriguez and Versace use bright oranges, cobalt blues and cherry reds.

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Nine West shoes, Tory Burch handbag

CRAVEďšş WORTHY PRINTS Prints are still going strong as a focal trend. The more mixed, the better. Tip: Focus on picking one colour in the prints you are attempting to mix. This way, Kenzo layers print on print on print with the Van Noten revives bright tropical prints with geometric graphics.

How to wear bold colour: Wearing headto-toe bold colours can be intimidating. We suggest picking your favourite and using it as an accent to some neutrals in your current wardrobe. Try a colourblocked dress with opaque black nylons and booties for the office.

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How to wear shearling: Treat this trend as you would treat almost anything for a cozy cold weather update.

SHEARLING

Burberry London coat, Rag & Bone denim, Alexander Wang sweater, Sam Edelman boots

Shearling is a sheepskin or lambskin pelt that has gone through a limited shearing process to obtain a uniform

been reinvented into color-blocked outerwear, as seen in

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ARCHITECTURAL SILHOUETTES “Normcom” is a buzz-worthy word, describing the art of “blending in – yet standing out”. The concept: Wearing clothing that may be considered “normal” but has an element of interest by using enlarged outlines and architectural garments. Hermes shows how to pair a menswear inspired blazer with high-waist over sized slacks. Trés chic!

How to wear architectural silhouettes: Focus on proportion; if the top is oversized pair with a slim pant or skirt. If the bottom is or button-up blouse.

trousers, Dior glasses,

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Hironao Takahashi, Jonathan Byrne Ollivier, and David Paul Kierce in Northern Ballet’s The Three Musketeers | Photo Merlin Hendy

The

Three Musketeers alberta ballet | company premiere

October 23–25 403.245.4549

ALBERTABALLET. COM


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EVENTS CALENDAR PAGE 118

THE PERFECT POUR PAGE 116

strong, dark & black

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WE GET THE “BEHIND THE BAR” STORY OF CALGARY-FAMOUS COCKTAIL: THE SHAFT.

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ASK THE BARTENDER FRANZ

SWINTON

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

THE SHAFT

CALGARY’S SECOND COCKTAIL My first experience with the Shaft – a popular espresso cocktail – was back in 2002. Some regulars at the hotel I was working in urged me to make eight of them. I kindly obliged, but shortly realized that this was going to suck hard. Having to go to the back and pull 16 espresso shots was not exactly the best use of my time while my bar was getting busy. I later found out from the guys that they heard about these shots at the Living Room, and that the bartender, Mark Smith, was the inventor. Flash forward to today, when I’m lucky to count Mark Smith as a friend and to have had many a Shaft with him in his honor. Mark and I got together recently to discuss the history of the Shaft and de-bunk some of the myths surrounding Calgary’s other contribution to the cocktail world. I was surprised to find out when the Shaft was created – it was actually created in 1994 at Cilantro restaurant. It was created for a manager that had a tough time “functioning” before getting her morning coffee. The shaft quickly became the staff’s drink of choice, and Mark brought it around to every venue he subsequently worked at. He even mentioned sending the bar assistants to Starbucks to get pints of espresso if the venue he worked at didn’t have an espresso machine.

Mark believes his time at the Living Room is when the Shaft really started to take off, and it sparked the interests of many bartenders in the city. “It was a different time. I actually had to call people to come to see me before their shift at their bar; I couldn’t just send out a mass text or tweet,” he says.

MARK’S OFFICIAL RECIPE FOR THE SHAFT

Mark’s strong industry following made the Shaft the talk of the town. The Shaft gets its name from the iconic Isaac Hayes character. As Mark simply puts it, “he was strong, dark, and black”.

A big oz. of Kahlua (1.25oz) A splash of skim milk (0.3oz) for colour 2 shots of chilled espresso

As for where to get a Shaft in town, Mark recommends his top-notch creations at Double Zero in the Core, or the Living Room on 17th Avenue. Lee Peppinck, currently the main bar man at the Living Room, says that the largest single order of Shafts he has made is 40, and the most Shafts he’s poured in an evening is 150. These numbers alone explain Lee’s outlook that “the bar pays the bills, but the Shaft pays the mortgage.” As for how far the Shaft has travelled, Mark is quite proud of his concoction. He credits Calgarians for taking the idea along with their travels. The Shaft has been poured in many bars in Phoenix, Palm Springs, and Mexico. As for how they pour them (there’s been a few “different” variations…), it kind of drives him crazy. However, Mark and Calgary’s cocktail legacy will continue to spread across western Canada and beyond. Even if the juice is different, the people will continue to get The Shaft.

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Built in this order, in a tall glass full of ice, and a “bendy straw just because it’s fun.”

THE 5 WORST WAYS TO START A DRINK ORDER FROM FRANZ’S EXPERIENCE

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“What’s your cheapest…” If you can’t afford to be out, stay home. Beat it.

2

“Do you know how to make…(mojitos, martinis, some crappy shot you had in Cabo)” I don’t come to your job and ask if you know what you’re doing, just order away!

3

“It’s my birthday!” Happy Birthday, what can I get you at full price?

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“I know… or I’m friends with…” If you are their friend, you would pay for a drink in their establishment and they wouldn’t be avoiding you like the plague down in the office.

5

“Hey dude/bro/brah/guy/buddy…” Seriously…minus 20 points from your life if you were snapping your fingers or waving money while saying this.


Technology has upgraded. You should too.

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Automated Shading & Lighting Control


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new look

new menu

45 wines by the glass private rooms catering 6 - 300 people free valet service

403.283.5533

www.Osteria.com 210 - 10th STREET NW IN THE HEART OF KENSINGTON

Beer | Wine | Spirits

Full Service Caterer

7112 Macleod Trail SE call to place order 403 . 252 . 5529

ORDER TODAY! orders@rockymountaincatering.ca

403.612.9463


POUR THE PERFECT BEER words by Veronica Pocza

Beer is going mainstream. With beer halls peppered along the beltline of our city, a fantastic draft selection is crucial to a venue’s survival. We’ve collected a few tips from the brew masters of some of Calgary’s oldest and newest breweries. Wild Rose Brewery is one of Calgary’s top local brewers since 1996. Brian Smith, director of brewery operations, provides a few “beer geek” tips to take home.

IS YOUR GLASS “BEER CLEAN”? Get a beer coating in your glass to prevent any chlorine or soap residuals from altering the beer’s taste. Pour a quarter inch, swirl it around the glass, then dump it out before continuing your pour.

A GREAT LUNCH IN INGLEWOOD Come by for a hearty sandwich & take home fresh sausage 1308 - 9 Avenue S.E.

WHY BOTHER?

“Tasting is enhanced so much by the sense of smell,” says Smith. A glass of beer offers an experience for all of the senses. Drinking out of a glass with a widened aperture, or glassware specific to that beer is key in tasting. Don’t have a huge glass selection? Brewer Andrew Bullied of Village Brewery offers a tasting secret. “Tasting new beer in a wine glass is great because it holds the aroma. Your friends may look at you funny, but that is half the fun.”

NOT TOO HOT, NOT TOO COLD

Exact degrees vary, but as a general rule it is important to

pour a cold beer into a room temperature glass. This allows the flavors to open up with the heat.

SHAKE IT UP

In addition, Bullied offers a crucial point for pouring wheat ales or unfiltered beers from bottles or cans. Pour about half of your beer, give the bottle a swirl and then continue your pour. This will relieve the sediment from the bottom of the container.

PROGRESS IN PACKAGING

Although a glass allows for the perfect tasting experience at home, there are those times when bottles and cans are our only options. Smith addresses the movements within the beer market. “There was a stigma years ago that canned beer has a tin or metallic taste to it, but technology advances have developed a liner to go on the inside of the can,” he says. These developments are partially responsible for the recent movements of craft beer being canned instead of being bottled. Smith explains that cans are actually “really good for the beer” because they provide good UV protection. Sunlight can damage the product, giving the beer an “off” flavor and aroma. Amber glass protects the beer, but UV rays will penetrate through clear or green glass. With a little expert advice, the comforts of home and great company – we hope you can have the perfect pour and taste the perfect taste! Cheers, Calgary!


THE FOOD IS SURPRISINGLY GOOD.

Urban Pub Open 7 days a week 11am-2am 24 BEERS ON TAP TV’s | Golden Tee’s | Buck Hunter HD Pin Ball | NFL Sunday Ticket

918, 12th Ave SW


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even ts cal endar

OCTOBER 01

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YYC Pizza Week (Oct 1 - Oct 4)

Italian Immersion benefitting Rethink Breast Cancer PCSN

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(Oct 1 - Oct 4)

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PARKLUXE Fashion Show

Date Night @Raw Bar by Duncan Ly

@ Holt Renfrew Calgary

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Flames vs. Canucks

Live Music Rotations

Scotiabank Home Opener

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@ Raw Bar by Duncan Ly

Buck-a-shuck

@ Bar C

Famoso 4th Street

23 WINE SCHOOL BLACK BETTY

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BRANDED Pop-Up Pizza party

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YYC Pizza Week

Feat. Wayne’s World

EAT YOUR BOURBON COOKING SCHOOL

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Cuisine et Chateau

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Fall for East Village (Oct 10-11)

Beer 101

@ Wild Rose 12:00 pm (recurring every Sunday!)

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24 Feast in the East makefashion Launch Event & Fundraiser

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11 Notorious Hip Hop Improv @ Cafe Koi

Fall for East Village (Oct 10 - Oct 11)

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Stone Brewing Canadian Launch Party @ Craft

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Flames vs. Predators Halloween

29 Bubbles + Oysters feat. Moet and Chandon

Bar C

Flames vs. Hurricanes

Full events calendar at brandedyyc.com

Flames Throwback Thursday 118


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events cal endar

NOVEMBER 01

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Day of the Dead @A単ejo Restaurant

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David Yurnan Trunk Show

Date Night Feat. Top Gun @

Notorious Hip Hop Improv

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10 Suerta Tequila Dinner

@ A単ejo Restaurant

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Flames vs. Coyotes

Flames Throwback Thursday

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Canadian Night Eh!

LAUNCH PARTY

@ Holt Renfrew

Cuisine et Chateau

Temple St. Clair CPO & Holt Trunk Show Renfrew Fashion @ Holt Renfrew Show

Flames vs. Senators

Temple St. Clair Trunk Show

COOKING SCHOOL

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Raw Bar by Duncan Ly

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@ Bespoke

EAT YOUR BOURBON

Holt Renfew Calgary

08 @ Cafe Koi

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WINE SCHOOL

21 makefashion MakeCocktails

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23 Flames vs. Blackhawks

Beer 101

@ Wild Rose Brewery 12:00 pm (recurring every Sunday!)

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Single in yyc

BLACK BETTY

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Flames Throwback Thursday

25 Music Bingo

Paul Morelli Trunk Show

@ Oak Tree Tavern

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@ Holt Renfrew

speed dating (25-35)

Paul Morelli Trunk Show

Twas the Night

@ Holt Renfrew

@ The CORE Shopping Centre

Full events calendar at brandedyyc.com 119

26


the little black book Best Date Venues

ANALOG COFFEE 740 17 Ave SW fratellocoffee.com

CAFÉ KOI 1011 1 St SW cafekoi.com

LINA’S ITALIAN MARKET 2202 Centre St NE linasmarket.com

AÑEJO RESTARUANT # 2, 2116 4 St SW anejo.ca

CALGARY FARMERS MARKET 510 77 Ave SE calgaryfarmersmarket.ca

THE LIVING ROOM RESTAURANT 514 17 Ave SW livingroomrestaurant.com

CANDELA LOUNGE 1919 4 St SW candelalounge.com

LOCAL ON 8TH 310 8 Ave SW localon8thave.com

CIBO 1012 17 Ave SW cibocalgary.com

MARQUEE BEER MARKET 4630 Macleod Trail SE marqueecalgary.com

THE BLUES CAN 1429 9 Ave SE thebluescan.com

CLIVE BURGER 736 17 Ave SW cliveburger.com

BONTERRA TRATTORIA 1016 8 St SW bonterra.ca

COMMONWEALTH BAR AND STAGE 731 10 Ave SW commonwealthbar.ca

MENCHIE’S FROZEN YOGURT (DOWNTOWN) 614 17 Ave SW menchies.com

BILLINGSGATE MKT 1941 Uxbridge Dr NW billingstgatemkt.com BLACK BETTY BURGER & WINE BAR 606 1 St SW blackbettybwb.com

BROKEN CITY 613 11 Ave SW brokencity.ca THE BIG CHEESE POUTINERIE 738 17 Ave SW mybigcheese.com CAFFE ROSSO 425 11 Ave SE cafferosso.c

MILK TIGER LOUNGE 1410-4 St SW milktigerlounge.ca

THE GARRISON PUB & EATERY 2040 42 Ave SW garrisonpub.com

NATIONAL BEER HALL ON 10TH 341 10 Ave SW ntnl.ca

HIFI 219 10 Ave SW hificlub.ca

NIKO’S BISTRO 1241 Kensington Rd NW nikosbistro.ca

KAWA ESPRESSO BAR 1333 8 St SW kawacalgary.ca

OAK TREE TAVERN 124 10 St NW oaktreetavern.com


the little black book Best Date Venues

Other Venues + Services

cont.

in this issue

OX AND ANGELA RESTAURANT AND BAR 528 17 Ave SW oxandangela.com

SKY RESTAURANT AND LOUNGE 101 9 Ave SW sky360.ca

THE PALOMINO SMOKEHOUSE 109 7 Ave SW thepalomino.ca

TUTTI FRUTTI FROZEN YOGURT (DOWNTOWN) 858 16 Ave SW tfyogurt.ca

PHIL & SEBASTIAN COFFEE ROASTERS (MISSION) 2207 4 St SW philsebastian.com

UNA Pizza + Wine 618 17 Ave SW unapizzeria.ca

THE PURPLE PERK COFFEE MARKET 2212 4 St SW purpleperk.com RAW BAR BY DUNCAN LY 119 12 Ave SW hotelarts.ca/dining/raw-bar RIVER CAFÉ RESTAURANT 25 Prince’s Island Park river-café.com ROOSEVELT 933 17 Ave SW rooseveltcalgary.com SHIP & ANCHOR PUB 534 17 Ave SW shipandanchor.com

VILLAGE ICE CREAM 431 10 Ave SE villageicecream.com VIN ROOM 2310 4 St SW vinroom.ca WINEBAR KENSINGTON 1131 Kensington Rd NW winebarkensington.com WINE-OHS BISTRO AND CELLAR 811 1 St SW wine-ohs.ca WURST GERMAN RESTAURANT & BEER HALL 2437 4 St SW wurst.ca

AWESOME KITCHEN 205 12 Ave SW BIG ROCK BREWERY 5555 76 Ave SE bigrockbeer.com BUSHIDO TATTOO 218 17 Ave SE bushidotattoo.com CAMP BRAND GOODS Locations with product listed online campbrandgoods.com THE COOKBOOK CO. 722 11 Ave SW, cookbookcooks.com CRAFT BEER MARKET 345 10 Ave SW craftbeermarket.ca JANICE BEATON 1017 16 Ave SW jbfinecheese.com PEASANT CHEESE SHOP 1249 Kensington Rd NW peasantcheese.com VALBELLA GOURMET FOODS 104 Elk Run Blvd, Canmore, AB valbellagourmetfoods.ca VILLAGE BREWERY 5000 12A St SE villagebrewery.com WILD ROSE BREWERY 4580 Quesnay Wood Dr SW wildrosebrewery.com


see ya later.

don’t miss us too much.

#GETBRANDED

next issue december 1

@brandedyyc www.brandedyyc.com


Four locations, five stars.

NATIONAL ON 17TH

NATIONAL ON 10TH

NATIONAL WESTHILLS

NATIONAL ON 8TH

550 17TH AVE SW

341 10TH AVE SW

180 STEWART GREEN SW

360 225 8TH AVE


I HAVE A DEAL WITH LIFE. I GIVE IT MY ALL. I WORK HARD, HONEST AND LONG. IN RETURN, LIFE IS MINE TO SEIZE, AND I WILL SEIZE IT WITH BOTH HANDS. SO WHEN THE TIME COMES I AM NOT GOING TO SETTLE FOR JUST A HOUSE. I W I L L B U I L D A N A LB I , T H E Y G E T M E .

A LB I H O M E S .CO M

BRANDED Magazine: The Debut Issue  

The Debut issue of Calgary's newest lifestyle magazine.

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