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Political poet uses lyrics to spread his message P. 8

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Lawn dilemmas solved: To sow or to sod? P. 16


Celeb shots from the Juno Awards in Regina P. 28

A STARPH O E N I X co m m u n i t y ne ws pa p e r






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S r i S r i R av i S h a n k a r

Message of non-violence comes at right time By Jenn Sharp On the same day as the bombings at the Boston Marathon, a world-renowned humanitarian and spiritual leader spoke in Regina. Sri Sri Ravi Shankar was in the Queen City to deliver a message of peace and to make a plea for non-violence. A crowd of several hundred gathered at the Conexus Arts Centre on April 15 for what was billed as “an evening of wisdom and meditation with Sri Sri.” Just hours earlier, people had been shocked and saddened to learn of the tragic events unfolding in Boston. Shankar is on a global mission to promote his campaign for a “violencefree stress-free society.” He has travelled the world, promoting peace, for years but after the December shootings in Newton, Conn., he decided to launch a new campaign. His goal is to create social change through non-violence. He asks people to commit an act of non-violence for every violent act they witness. He also shared ways people can reduce the stress in their lives, because, according to Shankar, stress is one of the leading forces behind violence. “I could use a lesson how to reduce my stress,” laughed Regina Mayor Michael Fougere, who welcomed Shankar to Regina at the event. People are invited to take a pledge on the website Nonviolence No Higher Calling ( Shankar’s goal is to reach a billion acts of nonviolence. Supporters are asked to create their own act of non-violence on the web page or commit to one of the suggestions, like honouring women or standing up to abuse. Shankar said there are three types of violence: Religious or racist terrorists, people acting out of stress and people who do it for entertainment without realizing the seriousness of their actions. “To combat these three types (of violence) we need to make the society, the general population and the kids more aware of it.”

(Top photo) The elaborate lotus-shaped meditation hall at Sri Sri Ravi Shankar’s Art of Living Foundation in Bangalore, India. (Bottom photo) An important part of the Art of Living’s headquarters in Bangalore is a cow sanctuary. Indigenous breeds of cattle are kept here and provide the complex with its enormous daily needs of milk, butter, cheese and cream. BRIDGES PHOTOs BY JENN SHARP

Shankar’s idea for eliminating violence in the world is simple. He believes that if more people can eliminate stress through their lives through meditation and other methods, they will be less inclined to act out violently. “Today the world is in bad shape, not because of a few bad guys but because many good people are not acting. My idea was to have all those good people take a proactive stance against violence.” He said non-violence begins at home with your loved ones and by creating harmony in your family. “Don’t get upset immediately. Take your turn to get upset,” he said with a

laugh. “Don’t be so quick to get mad when you feel you’ve been wronged. “If someone is not good to you or a little nasty to you, you don’t need to repeat that. You can reply with an act of kindness.” Shankar founded the Art of Living Foundation in 1981 in Bangalore, India. It is now the world’s largest volunteer-based non-governmental organization in the world, with locations in 150 countries. Programs on meditation, stress elimination and yoga, along with traditional Ayurvedic medicine are offered to people from all religious and cultural backgrounds. Bangalore’s Art of Living international headquarters is a sprawling

Sri Sri Ravi Shankar, humanitarian and global peace activist, claims that happiness, not violence, is true human nature. SUBMITTED PHOTO

oasis of manicured gardens, traditionally-crafted buildings and animal sanctuaries, separated from the bustling city by a high wall and innumerable trees. Underprivileged youth study their lessons in one area (the foundation supports 25,000 students and has founded 220 schools). People flock to a huge lotus-shaped meditation hall in another area. Before his 10-day Canadian tour, the 56-year-old visited Europe and the United States, and is headed for Japan, Indonesia and China in May. He spends between 150 to 200 days every year spreading his peace message and meeting with global leaders. Joy is what drives Shankar to

travel the world and speak to crowds that number in the hundreds of thousands. “When you see a nice movie, you have a tendency to call your friends and say ‘see it. It’s so good.’ Why (do) we do that? The nature of happiness is to spread it. The nature of joy is to share. You don’t say when you’re happy ‘leave me alone, I’m so happy.’ When you’re happy you simply want to share it with everybody.” For more information on the Art of Living in Saskatchewan contact Harjit Bajwa in Regina at harjit.bajwa@ or Shreya Shah in Saskatoon at shreya.shah@artofliving. ca.

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m y Fav o u r i t e p l a c e P. 7

On the cover Pg. 10

Milton Rebello, executive chef at the Hotel Saskatchewan, is the only chef from the province to have placed in the top three at the Canadian Culinary Championships. BRIDGES Photo by Don Healy


ta b l e o f c o n t e n t s

CITY NEWS — 2 World-renowned humanitarian visits Saskatchewan INVENTORY — 4 One-of-a-kind jewelry from Maggie Lynne Creations FASHION — 5 Engaged and fashionable IN THE CITY — 6, 7 Life is good when you’re surrounded by books MUSIC — 8 Political poet uses lyrics to spread his message COVER — 10 Meet Saskatchewan’s top chef Milton Rebello GARDENING — 16 Lawn dilemmas solved PARENT TO PARENT — 17 Do you pay attention to celebrity parents?

SHARP EATS — 18 Wood-fired food for those who like it smokey READ MY BOOK — 19 ASK ELLIE — 20 CROSSWORD AND SUDOKU — 21 EVENTS — 22 OUTSIDE THE LINES — 26 Artist Stephanie McKay’s weekly colouring creation ON THE SCENE — 27, 28 Dutch Growers Fashion Show and the Juno Awards WINE WORLD — 29 Tonight say opa! RECIPES — 30

Treena Wynes reads her book Eating Myself Crazy at McNally Robinson, one of her favourite places in Saskatoon. Bridges photo by Michelle Berg

BRIDGES Cover Photo by Don Healy Bridges is published by The StarPhoenix – a division of Postmedia Network Inc. – at 204 Fifth Avenue North, Saskatoon, Sask., S7K 2P1. Rob McLaughlin is deputy publisher/editor-in-chief and Marty Klyne is publisher. For advertising inquiries contact 657-6340; editorial, 657-6327; home delivery, 657-6320. Hours of operation are Monday to Friday, 8:30 a.m. to 4:30 p.m. The contents of this publication are protected by copyright and may be used only for personal, non-commercial purposes. All other rights are reserved and commercial use is prohibited. To make any use of this material you must first obtain the permission of the owner of the copyright. For more information, contact the editor at 657-6327.


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We want to hear from you! Tell us about your local business. Email

M a g g i e Ly n n e C r e at i o n s

Lynne Cornish-Braun designs contemporary jewelry with a vintage touch. Each Maggie Lynn Creation is handcrafted one bead at a time, and can feature one or several stitches, such as free form peyote, bead embroidery, right angle weave and herringbone. Each necklace is a great conversation piece and takes approximately 30 to 45 hours to complete. Lynne has sold her creations locally, provincially and in the U.S. She works from home and has all of her pieces available for purchase displayed on her Facebook page, Maggie Lynne Creations. She also does custom creations which can include a piece of your own vintage jewelry.

1. ‘Mi Nino Encantadora’ necklace: $200




2. ‘My Vintage Margarita’ necklace: $250 3. ‘Storm on the Lake’ necklace: $200



4. ‘Spirit of the Forest’ necklace: $300


5. ‘Garden Party’ cuff: $200 6. ‘It’s a Love Thing’ necklace: $150 Bridges Photos by Michelle Berg






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S a s a k t c h e wa n FA S H I O N

Derek Yan and Chryssie Twist: Engaged to be varied By Ashley Martin It seems Derek Yan and Chryssie Twist have become adept at mindreading in their year-and-a-half as a couple. “Before we even started dating we matched and we wouldn’t even tell each other. Today I was like, ‘both blue?’ We didn’t even plan it,” said Twist. The Regina couple got engaged in October and are now busy planning an August wedding that’s true to their style: “I guess we’re both pretty vibrant for colour,” said Yan. “Funky patterns or colours as well.” Both aim for wardrobes that are a little different than everybody else’s; the same goes for their big day. The wedding party will wear apple green and eggplant. Yan’s tux is grey and white, and Twist has opted for a less traditional wedding gown. “It’s not poofy because I’m not princessy or anything. It’s just subtle but sexy.” Twist’s work attire is relegated to black, whether it’s as a Toyota service adviser or a bartender. Even in her previous job as a Chatters hair stylist, she couldn’t wear colour. So outside of work, “I’m more of a loud dresser, more bright colours,” she said. That extends to her hair. She’s dyed it since age 12. “Before this it was purple, red and black, and I’ve had that for three years. I recently just changed it because I don’t want to look back on the wedding pictures and be like, ‘What the hell?’” Now it’s “all red with one funky chunk; can’t really go too bland because it’s not me.” At work as an integration sales specialist for Pro AV, Yan dresses to impress. His closet is well organized with dress shirts, pants, suits, glasses, and a tie rack with over 150 ties. “I would say I’m fairly bad for a guy,” said Yan. But there’s a good reason for it: “I feel like when I dress good, especially in my job, I do better at my job. There’s that confidence level.”


Chryssie Twist



1. NECKLACE: “I got this years ago from my dad.” 2. SHIRT: An outlet mall in L.A. “I like it because it’s not tight. If I want to eat 20 pounds of food ... it doesn’t hug you and ‘oh there’s a muffin top or spare tire’ so it’s nice.”

3. 2.

3. ENGAGEMENT RING: Victoria Jewellers. “It couldn’t be just a single solitary diamond ring. I wanted it to be unique,” said Yan. “He did a good job,” Twist confirmed. 4. TATTOO: A quote by Marilyn Monroe that says “If you can’t handle me at my worst, then you sure as hell don’t deserve me at my best.”



5. SHOES: Aldo. “I don’t like opened toe. The buckle, that’s different.”

Derek Yan 1. DOUBLE-COLLARED SHIRT: Zara in Vancouver. “Typically I like to wear dress shirts because it’s dressy enough to get by (in) almost any environment.” 2. WATCH: Movado


5. 4.

3. JEANS: Buffalo 4. SHOES: Steve Madden from California Engaged couple Chryssie Twist and Derek Yan. BRIDGES Photos by TROY FLEECE


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A p r i l 1 9 , 2 0 1 3 — 3 : 5 5 p. m .

Toying with spring

Zach Campbell, Hannah Mokuruk, and Journey Bingham play in W.W. Ashley Park on a sunny but still snowy afternoon. Bridges photo by Michelle Berg

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YOUR FAVOURITE PLACE Bridges wants to hear about your favourite place in Saskatoon. Email


m y favourite place

Taking time with books By Jenn Sharp Books play an integral role in Treena Wynes’ life. The stress management counsellor recently wrote a book about emotional eating, a project which required a lot of research. She can often be found soaking up the sun, coffee in hand, while she browses the latest health magazines at the Rusty MacDonald Library. And every few weeks, she visits McNally Robinson to find resources for her clients, research her next book and slow down her life’s pace.

Q: Why would you recommend the library? A: You know people should really visit the library more — it’s a great place. In my counselling (for stress management) I tell people to go to the library where you have to be quiet and take time to yourself. When I talk to them about resources for whatever issue they’re dealing with, the library is full of those resources. Sometimes you want to test drive those books before you buy them too. Q: What is it about the Rusty MacDonald branch that makes it your favourite library in Saskatoon? A: They have these windows where the sun comes in and they have it set up really nice. If you get there about 11 in the morning the sun just comes in so nice and it’s so cozy — you almost feel like a cat curling up in a chair with a good book. Q: What do you like about McNally Robinson? A: You can get lost in there for hours. What’s nice about it is they have seats there. You can take books and look through them and nobody bothers you. When you go to the big box stores, it’s not like that. At McNally you can look through the books and enjoy

yourself. The atmosphere is really welcoming and relaxing for book people. When I think about my favourite places it’s ‘where do you want to spend a lot of time.’ If you had a chunk of time where would you want to be? Besides being with your family, of course, it’s about taking time for yourself.

Q: Why is it important to take time for yourself? A: My mantra is that in order to give time you have to take time. If you’re giving your time to so many people, in order to continue to do so you have to take time for yourself and look after yourself. It re-energizes you. It’s a lot to do with self-care. We always tend to put ourselves last. Q: Do you find that’s truer for women? A: Oh yes, because we’re the caretakers. We have that caretaker trait. We think we can do it all and not have to look after ourselves. Then eventually we hit a wall. I don’t want to hit that wall especially since I feel I have so much to give to people. I know that if I want to do so, I need to take care of myself. Q: And spending time with books helps you take care of yourself? A: Yes because it forces you to stop. It really does. When you have a book in your hand and you’re sitting down in a relaxing, welcoming atmosphere, it really slows everything down. You just shut out the world. At the same time, you’re also stimulating your brain. You’re giving your brain a break and at the same time you’re learning. Q: Do you have any favourite books you’ve found at either place? A: I’m always in the self-help section (laughs). My clients are always asking me for resources so I’m always looking for books that pertain to their issues.

Treena Wynes spends a lot of time reading and researching at McNally Robinson bookstore (top) and Rusty MacDonald Library, her favourite places in Saskatoon. Bridges photos by Michelle Berg


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Music #

Fol low bridg es onl ine at or you can follow us on Twitter @bridgesYXE or on

S a s k at c h e wa n M u s i c s c e n e

Majid uses hip hop as connection to Middle East By Charles Hamilton Ahmad Majid has never stepped foot in war-torn Iraq. His parents left the country after the first Gulf War. But his ancestral birth place is the inspiration for his politically-charged hiphop. “I have a lot of family that is living in Iraq. They are all on that side of the world,” Majid said. “That’s what I’m about as artist, trying to bridge, to connect the gap between that world and this one.” Majid, who goes by the stage name Mualla, released his first full length album last October. From the Heart to the Fist is an emotional album. At times it is full of anger while other times it seems to be an inspirational cry for justice. Majid has lost friends and family members since the most recent war began in 2003. Others have been injured, kidnapped for ransom or tortured. “There is almost a sense of guilt, especially not being there and not being able to do anything and being helpless,” he says. “That’s why I started writing in the first place.” Majid lived in Dubai for two years during grade school and he says that is when he first began thinking seriously about the Middle East. He has been listening to hip hop for most of his life, but it wasn’t until he graduated high school that he began writing and performing hip hop himself. “(Hip hop)’s roots came from talking about struggle and oppression. I feel like I’m fulfilling that old tradition. New age, new topics, but hip hop has always been talking about struggle,” he says. Originally from Moose Jaw, Majid has also made a name for himself in the local spoken word poetry community in Saskatoon. Without beats to back him up, he says the poetry aspect of performance lets him focus on the writing. “Spoken word is the raw lyricism, the raw words and there is nothing to hide behind,” he says.

Ahmad “Mualla” Majid is a political poet in Saskatoon. Bridges photo by Michelle Berg

His says most of his writing is about teaching people in the west about the struggles in the Middle East. He hopes his music is going beyond the headlines and giving people a glimpse into struggles they never

focused on before. “I realize that life over there is not that much different. It may be a different culture, but the people and how people act is not that much different,” Majid says.

Since the album came out he says he has had great response, much of it from people he didn’t expect. The fact that his work is touching and teaching so many people means he will keep expanding his horizons ahead

of his next project, he says. “Now I pay close attention to what’s going on in the entire world. I don’t want to limit myself to just talking about the Middle East. The world is much bigger.”




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My dad used to say find a job you love, you don’t have to work a day in your life. — Milton Rebello


Rebello working his way to the top

Milton Rebello, executive chef at the Hotel Saskatchewan, has achieved the rare designation of Certified Chef de Cuisine. Originally from Mangalore, India, he now lives in Regina with his family. Bridges Photo by Don Healy

By Ashley Martin Melville Rebello had many words of wisdom for his two children. Son Milton took one especially important saying to heart. “My dad used to say find a job you love, you don’t have to work a day in your life.”

He recommended becoming a chef, tailor or barber, because, “‘These three things you’ll never be broke, you’ll never go hungry,’” recalled the Hotel Saskatchewan executive chef. “I think it was a good choice.” Milton Rebello’s childhood interests worked their way into his profession. His artistic skills transmitted to a love of fruit and vegetable

carving. His aptitude for soccer served well when all the cooks at his New York restaurant would play a game of pickup between hectic shifts. And of course, as a 12-yearold, helping his mom Hilda prepare meals applied to his entire future. Between cleaning, peeling and slicing vegetables, mother and son took turns grinding masala, achiev-

ing perfect consistency after an hour. Chapati flatbread was another of his first foods, rolling out the dough and cooking it in a skillet. “I was really interested in cooking, right from the start,” said Rebello. Mangalore, a coastal city in southwest India, was a paradise of local harvesting. It’s a wonder not every-

one becomes a chef there. Rebello’s grandmother planted vegetables. The family had a coconut and cashew plantation and rice paddies. An uncle had a coconut oil factory and his grandfather was a fisherman. What they didn’t produce themselves, they’d trade for. Everything was fresh.

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I went too brave. I could have toned it down a little bit. When you make 10 things, the seventh or eighth are not perfect. — Rebello


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Milton Rebello won a bronze medal at the Canadian Culinary championship. BRIDGES Photo by Don Healy

“It was fantastic,” he said. He maintains a love of local ingredients. It’s one of his mandates at the Hotel Saskatchewan: “We believe in doing things clean. The ingredients speak for itself and we love local.” Things have changed in his hometown. India is more competitive; the fields are outsourced as the younger generation has moved away, following an urge to travel or study. As did Rebello. He was 19 when he left India after three years of International Hotel Management school in Mumbai. He hasn’t lived there since. “There was a little Gypsy in me who wanted to travel and learn and see new things, and I loved it. Initially, I missed home a lot but once you get used to it, everywhere’s home. You make yourself at home.” For now, home is Saskatchewan. Living in Regina is a prototype of the quotation on his office wall: “Work is a slice of your life; it’s

not the entire pizza.” “This is busy but a good busy. Here in Regina, I think people take the time to live as well. That’s what I like. It’s a small town with a big-town feel.” It took years of long, hard hours before arriving here three years ago. Rebello worked in Dubai, Bahrain, Tanzania, Oman and Saudi Arabia. He spent seven years in the Persian Gulf and learned Arabic in three months. “You have no choice because everybody speaks only Arabic. You adapt and then you improve as you go,” said Rebello, who also speaks five Indian languages (Tulu, Kannada, Marathi, Hindi and Konkani), and dabbles in others. Because his wife Louise hails from China, he’s learning Mandarin — he jokes that his 2½-year-old daughter Skye is teaching him. Continued on Page 12

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He’s a pretty new guy to town, he’s a humble guy, he’s not out there making a lot of noise and banging on his own chest kind of guy, but he was really, really focused on winning. — Marla Preston

In each place, he started from square one, happy to work his way up in a situation wherein a single mistake could cost someone his job. “There’s no write-up business there; you make a mistake, somebody complains, that’s it: ‘I want his face out of here.’” In Saudi Arabia if you’re fired, you’re forced to leave the country. Likewise, there’s no clocking out: You leave when your job is done. In tough conditions, Rebello excelled. Thriving under pressure is a trait that has helped him since. Last year he earned the Certified Chef de Cuisine designation — the lone to pass in a class of 28. In February, he won bronze in the national culinary championship Gold Medal Plates. As one of few English speakers, Rebello ran front-ofhouse in two restaurants and two airport lounges for South Arabian Airlines, owned by the royal family. He left because he missed cooking. Rebello started from scratch at Carnival Cruise Lines, where he spent three years. As assistant cook, he learned from Austrian and French chefs during his paid shifts, then volunteered in the cold kitchen to learn more about fruit and vegetable carving for the big buffets. “There are chefs who are watching you and seeing, ‘OK, this guy really wants to be better.’ So probably that helped me to step up a few ladders. I think I did pretty well.” After studying at Johnson & Wales University, he worked in two restaurants proximal to New York City, Tamarind in Port Chester, N.Y., and Dakshin in Stamford, Conn. Off Long Island Sound, fresh fish was the staple on the menus; the pier was mere blocks away. Using what you’ve got just makes sense. It’s why Rebello forwent his plan to bring west-coast influences to his Regina kitchen. When he met some local producers and started getting a vibe for Saskatchewan people’s tastes, he realized he’d need a change of plan. “They enjoy clean food. (It doesn’t) have to be too complicated. But I do give a bit of flair of places that I’ve been to,” said Rebello. “We want to keep food that people relate to, something that’s been done in the past with a modern flair.” “He’s got a lot of great ideas and (he’s) just very creative,” said executive sous-chef Chris Miller of his boss. “He’s got a lot of talent and he’s very enthusiastic about food and creating different things and menu items.” Rebello loves local ingredients: fiddleheads, saskatoon berries, lamb, goat cheese, beets, lentils and trout caviar. Coming to Canada, let alone Saskatchewan, wasn’t his original intent. The Sept. 11 attacks ultimately sent him here, because getting a green card was too difficult. He moved to Edmonton with the hope of returning to the U.S., but never did. “I loved it here. Suddenly it was living again. In the U.S. I used to work 12, 14 hours every day, six days a week. The restaurants there were tough. You’d do 200 covers every night but still it was fun doing those,” said Rebello. “Once you get a rating from New York Times, that’s it, you just keep the quality and they’ll keep coming. “But then when you have that go-go-go, you enjoy it too, right?”

Milton Rebello with his wife, Louise, and their two daughters, toddler Skye and baby Livia. Bridges Photo by Don Healy


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I’m very calm under pressure. I think the pressure gets the best out of me. I go into a different zone altogether. — Rebello

Milton Rebello shows a plate of eggs benedict in the Hotel Saskatchewan dining room. BRIDGES Photo by Don Healy


He eventually settled in at the Westin in Edmonton, where he earned his Red Seal and was bit by the competition bug, competing under chef Michael Brown and making nationals in 2006. It was Rebello’s goal to achieve nationals again, which he did in November, beating out Conexus Arts Centre chef Leo Pantel and Crave chef Jonathan Thauberger. At the national competition in Kelowna in February, he became the first Saskatchewan chef in the competition’s 10-year history to win a medal. Even winning the local competition amazed Hotel Saskatchewan general manager Marla Preston. “He’s a pretty new guy to town, he’s a humble guy, he’s not out there making a lot of noise and banging on his own chest kind of guy, but he was really, really focused on winning. I thought, ‘Oh my god, what’s going to happen if he doesn’t win?’” When Rebello won gold here, she thought, “‘Here we go again. I don’t think I can take the heart attack,’” she

Saskatoon Summer Players’ Amateur Production of

Award Winning

said, laughing. Nationals comprised a gruelling twoday competition. Day 1 was full of mystery (matching an unlabelled bottle of wine with food) and difficulty (stretching $500 into a 400-person meal in a mere nine hours). The next morning, Rebello transformed six ingredients into two different dishes, 10 plates each, in one hour. With the pressure of live TV cameras, he finished with 14 seconds to spare. “I’m very calm under pressure. I think the pressure gets the best out of me. I go into a different zone altogether.” But inside is another story. Once, Preston remarked on how collected Rebello appeared and he replied with another of his dad’s famous sayings: “‘You ever seen a swan swimming? On the shore they look beautiful and posed but underneath their feet are just going like crazy,’” Preston recalled. “I think it was a perfect description of him.” Continued on Page 14

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This is busy but a good busy. Here in Regina, I think people take the time to live as well. That’s what I like. It’s a small town with a big-town feel. — Rebello

Milton Rebello (right) won a bronze medal at the Gold Medal Plates Canadian Culinary Championships, held in Kelowna, B.C. Gold was awarded to Marc St. Jacques (centre) from Toronto’s Auberge du Pommier, and the silver went to Jamie Stunt (left) from Oz Kafe in Ottawa. Photo supplied by Gold Medal Plates

That evening, he cooked a signature dish for 700 people. He went prepared, carting with him Saskatchewan lamb, local lentils, goat cheese, heritage potatoes and mustard. He created a delectable dish of lentil tuile, goat cheese balls in beet powder, Indian-spiced root vegetables, pear chutney, green pea puree/ginger/ potato/corn hash and mustard-andpistachio rack of lamb. “My dad used to quote a lot and he used to say ‘aim for the skies and you’ll land on the treetops.’ I think I landed near the treetops because I did aim for the gold,” said Rebello, who is already planning for next time. Competing “brings the young Milton back again.” For the record, he is only 41. Bronze is a feat, but Rebello thinks

he knows where he went wrong. “I went too brave. I could have toned it down a little bit. When you make 10 things, the seventh or eighth are not perfect.” Winning isn’t everything. Rebello said the best part of the competition was knowing that his wife was watching — albeit on TV. She stayed home, eight months pregnant with their daughter Livia. They met while he was substitute teaching at the NAIT culinary school in Edmonton. She was a student in his class. The two cooks have struck a balance: At the hotel it’s his kitchen; at home it’s hers — she doesn’t work outside the house. “If I don’t put something in the right place, I get hell for it,” he said,

laughing. They organize their meals on a blackboard — timing, ingredient lists, what’s defrosted. If they’re having lamb or pork belly, general comfort foods, Rebello tends to take the reins — those are his favourite things to cook. Louise is always trying new things. At work, Rebello has a lot of experience to draw on. There are 30-year employees working under him. His pastry chef, Ramon Buenavista, has been there 22 years and meticulously takes down each recipe. “I’m only as good as the cooks are,” said Rebello, who oversees 36 cooks and stewards. “They’re very passionate. That gets the best out of me.” And he gets the best out of them.


■ Rebello likes competition TV shows (big surprise there). He was a fan of Kitchen Nightmares before it got excessively dramatic: “Gordon Ramsay is a terrific chef but he over-exaggerates. I mean, it could be bad but not enough. He spits out half his food.” ■ He collects foodie books — he has all of Anthony Bourdain’s books and enjoys his show No Reservations. “That guy is the real deal.” ■ He and his family make a point of travelling at least twice a year. When they come home, Rebello makes his own version of whatever they ate on vacation. ■ After a stressful day at work, loud music in the car helps him unwind. He listens to everything, including Latino music, heavy metal, alternative rock and country. ■ Rebello’s future goals include writing a cookbook and maybe starting a food truck.

“When I’m doing something new, everybody’s eyes are on it.” Added Preston: “He is pretty amazing when it comes to training

and just instilling that passion in everyone that works for him. I just don’t know a person in the hotel who could say anything bad about him.”











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Establishing a new lawn: seed versus sod By Sara Williams There are two main techniques to start a lawn: sowing seed or laying sod. The commonality is site and soil preparation — control weeds prior to and after establishment, create a gentle slope away from buildings and ensure a minimum 15 cm topsoil depth that contains at least five per cent organic matter. After that, there are advantages and disadvantages to each method. On the one hand, seeding offers more choices in grass species and varieties. However, although cheaper than sodding, establishing a lawn from seed takes considerably longer and involves labour over an extended period. If seeding, use high-quality Canada No. 1 grass seed. This quality designation guarantees purity, negligible weed content and a relatively high germination rate. The best time to seed a lawn is midto late summer to avoid the spring flush of annual weeds. You should allow at least six to eight weeks before winter. Because natural rainfall is at its lowest at this time, irrigation is usually necessary during the establishment period. Use higher seeding rates if you are unable to water; if trying to establish on slopes, banks or areas prone to erosion; or for quicker, denser establishment. Besides, lawn seed is relatively cheap. To spread, use a cyclone-type bag spreader or a push-type centrifugal or drop spreader. Divide your seed into two equal amounts to ensure uniform distribution. Set your spreader at the lowest possible setting and distribute half in a north-south direction and the rest in an east-west direction. Use a roller to make sure the seed is in firm contact with the soil. Expect 10 to 14 days before you see any signs of growth. Grass seedlings are very sensitive to heat and drought. Do not allow to dry out, especially during hot, dry or windy weather. Watering seedlings

Sod will give you an instant lawn and requires less maintenance during establishment but the grass choices are limited. PHOTO COURTESY SARA WILLIAMS

differs from watering an established lawn. It should be frequent and light, with little pressure and fine droplets. As the root system penetrates deeper, so should the amount and frequency of irrigation until you have a fully established lawn. An established lawn requires about two cm of water per week, including rainfall. Mowing stimulates tillering (a stem produced by grass plants) and rhizome production, which increases the density of the lawn. Mow a newly seeded lawn to 8 cm when the grass reaches about 11 cm. Leaving the grass slightly longer provides a greater leaf surface area for photosynthesis and enhances rooting. Do not remove

more than one-third of the leaf blade at each mowing. Ensure that your lawn mower blades are sharp. Wait to use a newly seeded lawn until after its second or third mowing. Conversely, sod produces an almost instant lawn. It immediately reduces erosion and runoff and involves much less care and maintenance during establishment than seeding. But it is more expensive and your choice of grass is often more limited. Sod is preferred for sloped areas. You can lay sod through most of the growing season provided rooting occurs prior to freeze-up. More water will be needed in midsummer. If possible, select a sod grown in the same

soil texture as in your own yard to ensure better water percolation and faster root penetration of the sod into the soil. Good-quality sod is grown from seed under irrigation. It should be dense, uniform in size and thickness, weed free and hold together when handled. Sod should be harvested, delivered and laid within the same or next day. If left in piles, it is vulnerable to heating and drying. Upon delivery, place it in shade, cover with a tarp and lay it as quickly as possible. Purchase an extra 10 per cent to allow for waste. Do not lay sod on dry, crusted soil. Rake and moisten the soil just prior

to sodding. Begin at a building or sidewalk, laying the sod in brickwork fashion. Lay it perpendicular to slopes, starting at the bottom and working upward. Roll after laying to put the sod in firm contact with the soil. Water thoroughly — about 15 cm into the topsoil below. Sod has a limited root system and is vulnerable to drying out. Sara Williams is the author of the new and revised Creating the Prairie Xeriscape published by Coteau Books, February, 2013. This column is provided courtesy of the Saskatchewan Perennial Society (; email:

Each week Bridges, in connection with, gathers advice from parents to share with other moms and dads. This week we asked:

Do you pay attention to celebrity parents? “Never! The stories are most likely not true and with three children under five years I definitely don’t have the time!” — Pristine Tina-Lorelle Chabaylo “I think Justin Bieber’s mom is an amazing woman and every woman should read her book! She’s such an inspiration.” — Stephanie Foster “I don’t pay too much attention to how they raise thier kids but can’t help but notice how quickly they slim down after they have a baby.” — Nikki Melnyk “I don’t really pay attention to celebrity parents. Quite frankly I don’t have the time to care about who named their kid Rainbow (or some other equally odd name) or who spent more money on a pair of baby shoes than I make in a month.” — Michelle Grodecki “I used to a bit more when I first had my daughter who is almost seven now. I just thought it was interesting to see how they parent, what their kids wear, etc. My daughter was born the day after Suri Cruise so I remember really paying attention to her.” — Chera Miller “No I don’t and wouldn’t. I don’t feel the celebrity parents with nannies and butlers and chefs are really parenting, not the hands-on way I do. If celebrity parents didn’t have all the extras then we’d have something to talk about! My parenting isn’t scripted — it’s all real.” — Alysia Czmuchalek “The only time I hear anything about celebrity parents is when they’ve done something silly and/ or outrageous. I don’t pay attention to any others that may or may not be mentioned. After all, if they are not in the spotlight with their kids, they must be doing something right at home.” — Carla Contreras “Nope, zero interest.” — Angela O. “No I don’t pay attention to celebrity parents.” — Terri Leniuk “No I do not. I focus on my own family and parenting and am not concerned how they choose to live their lives and raise their children, that is their business and truthfully, all the media hype about them is false most of the time so I don’t waste my time following it.” — Shelly Lambert “I would have to say I don’t pay attention to celebrities at all. I follow their work may it be in music or


pa r e n t t o pa r e n t

Community Experiences, Resources and Tours




Next week: How would you/do you handle it if your children wet the bed? Email



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Celebrating 25 Years of Bargains!

Brad Pitt, holding his and Angelina Jolie’s daughter Zahara. File Photo


film, but rarely do I put much thought or follow what they do in their personal life.” — Kerri Senkow “I pay attention to punk rock dads!” — Taron Cochrane “Not besides what I might glance at on the cover of magazines while in line at the store. Since their lifestyle is so far removed from ours, I feel like it’s not worth getting wrapped up in reading about all the crazy stuff they might buy for their kids, or the personal decisions they make about how they raise them. Celebrity or not, I feel that people should be free to develop their confidence in themselves as parents without having to compare themselves to other parents, nor feel pressured to make certain parenting decisions based on what they see others do. Though the reality is that this is all easier said than done.” — Kimberly Spangenberg “Never did when the kids were little, and I don’t now. Their worlds are miles different from mine and I have a problem with little girls wearing high heels when their feet are still developing (for an example).” — Lisa Heron “I definitely don’t have an interest in what celebrities do with their kids. There’s enough bad advice floating around that I keep to myself and do what’s best. Celebrities are bananas anyways!” — Colleen Book



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See a food trend you think deserves a highlight in Bridges? Email or visit Bridges on Facebook

S a s k at c h e wa n F o o d t r e n d s

Kick up the heat with wood-fired food By Jenn Sharp Eating meat cooked over an open flame is the closest modern humans can get to a primeval culinary experience. Firing up the BBQ for the first time in spring is also the way Canadians say goodbye to winter. Since winter refuses to leave this year, you may be inclined to look beyond your backyard for a BBQ experience. In the Deep South, BBQ is a way of life. Smoking meat and BBQing it to perfection is a skill not to be underestimated — there’s even a job title (pitmaster) for this occupation. Eric Johnson (an experienced pitmaster originally from Oklahoma) and his family opened Smokin’ Okies in Regina in 2006. Food like ribs, pulled pork, brisket, baked beans, sausages, corn bread and chili cheese fries grace Smokin' Okies' menu. Their claim to fame is southern BBQ food cooked the traditional way — over maple logs. The meat is slow cooked for up to 15 hours. How did all the smoke translate to the taste? Smokin Okies’ ribs were delicious. A perfect combination of succulent meat enveloped in a seasoned, crisp outer layer that left my fingers with a lingering, smoky smell. While it’s probably not something I would eat on a first date, one of my favourite meals is a ridiculously messy plate of BBQ ribs. In fact, I’ll know I’ve found the man of my dreams if he’s OK with seeing me in sauce up to my elbows. I was pleasantly surprised with Smokin’ Okies ribs — the hickory BBQ sauce comes served on the side. I prefer it on the ribs but these were so delicious I barely used the sauce. In fact, the sauce was a little overpowering. I much preferred the meat's taste on its own. The new kid in downtown Saskatoon is Woodfire Grill. I was excit-

ed when this place opened because it’s on one of the best streets in the city. Woodfire proudly serves spirits from Saskatoon’s LB Distillers. Impressively, gluten-free options abound, from all the soups, to the crostini in the caesar salad. Saskatoon has always been a tough market for restaurants — people will try a new place once but if it’s bad, they’ll quickly go back to their old favourites. There’s been plenty come and go over the years, several that I was sad to see leave. Others were better off closing the doors forever. I really hope the management at Woodfire kicks it up a notch because right now this restaurant is headed for the latter. The most disappointing thing is that it has the potential to be so good. The staff is friendly and attentive, the cocktails are fun and the wine list includes my current favourite (and very reasonably priced) — Apothic Red Blend. Trust me and try it, you won’t regret it. I stopped in for the BBQ Beef Sandwich, a braised pulled woodfire beef with onion frites and homemade BBQ sauce atop a woodfire grilled bun. The tender beef is cooked over hickory smoked pellets and bathed in the delicious sauce. The GF bun and overly spiced soup left a bad taste in my mouth — a taste I desperately didn’t want there because I had hoped for good things at Woodfire. To be fair, one meal does not make a restaurant so I returned a second time but with equally disappointing results. In the first few months of business, it takes time for restaurant management to iron out the kinks and ensure consistency. I’d encourage you to try Woodfire for yourself, not because I loved it there but because everyone deserves at least one chance. Smokin’ Okies is located at 2547 Quance St. E in Regina. Woodfire Grill is at 152 Second Ave. S.

The BBQ Beef Sandwich from Saskatoon's Woodfire Grill (top photo) and Baby Back Ribs served with a loaded baked potato, corn bread and coleslaw from Smokin' Okies BBQ in Regina. BRIDGES PHOTOs BY JENN SHARP

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Read my book #


Loca l AUT H O RS: Writers tell us what makes their book worth reading

C o n n i e M c G r a th

What makes you smile? tions complement the text. I “What makes you smile? Let’s ponwrote the book with my son, der awhile…” John, who also loves to read What makes you smile is an imand write. portant question to ask a child. What We know that children love makes you smile is an important to learn and they love to learn question to ask anyone! It gave me new words. The book Big the idea to write the children’s picWords for Little People by Jature book In Search of a Smile that mie Lee Curtis was a favourite Stays. for my twin grandkids when As a teacher, mother of three, they were just two. and grandmother of six, I have been John and I purposely chose reading children’s picture books for words that would expand a a long time. No other picture book child’s vocabulary. has asked the question what makes Connie McGrath “No more time to feel foryou smile. This book is a quick way lorn.” “How to conjure up a smile that stays.” to get to know a child. In Search of a Smile that Stays is a fun chil- “Is it really so preposterous to ride upon a dren’s picture book that uses rhyme, repeti- green rhinoceros.” Children love the rhyme in tion, and imagination to explore what makes that! This book is a good catalyst for discussion a child smile and be happy. Colourful illustra-

United Way Celebrates Volunteers during National Volunteer Week: April 21 – 27, 2013 Volunteers strengthen and create positive change in our community. They do this in a wide variety of ways – from organizing workplace campaigns, coordinating events, serving soup to the homeless, to leading and serving one of our many community based organizations.

United Way of Saskatoon & Area 100, 506 - 25th Street East Saskatoon, SK S7K 4A7 Phone: (306) 975-7700 Fax: (306) 244-0583

National Volunteer Week the perfect opportunity to thank and highlight volunteers for all they do. Take time to recognize the tremendous impact of your volunteers from April 21 – 27, 2013. Show them how much you appreciate their efforts. Visit for great recognition tips, tools and ideas. United Way of Saskatoon and Area would like to thank its own volunteers. The success and impact of United Way is in no small part thanks to you. Thank you for your contributions, and for making a difference in our community!

and artwork with children. I do book reading presentations in schools from K-8. This includes discussing the writing process, exploring vocabulary and theme, connecting the printed word to illustrations, discovering what makes each child smile, and starting a subsequent art project. Children love to draw pictures of what makes them smile and they learn about each other through their art. It is very interesting to see the diversity of things that make children smile. Teaching children and learning from them makes me smile! Books are available at McNally Robinson and through and I can be contacted through the Saskatchewan Writer’s Guild,, or

Ai VAncouVer is VisiTinG sAsKAToon!

The Art Institutes is a system of over 45 schools located throughout North America. The Art Institute of Vancouver provides an engaging and nurturing environment, featuring professional-grade technology and an experienced faculty who can help you learn the skills you need for the creative career you want. Join us for an information session and you’ll have the chance to: • Learn about our Vancouver campus, our programs, and what sets us apart • Learn about scholarships, payment options, and our career placement services


Check-in: Presentation: Where:


9:30 AM 10:00 AM The Radisson Hotel Saskatoon 405 20th St East, Saskatoon

» TO RSVP, go to:


Website: SAS00236794_1_1




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Share in kind-hearted partner’s life to be closer Q: We’re in our late 20s, dating seriously for seven months and get along great. It’s his first relationship. He’s kind-hearted, caring, responsible and mature. However, he’s so devoted to family and friends that he always puts them first and often cancels dates. I’ve discussed this with him repeatedly. He says he’ll try, but then a friend needs help, his mom’s sick, dad’s business is in trouble, etc. He says he’s committed to me, yet sees me about twice a month. We hardly talk on the phone. Frustrating Second Place A: He has a long history of being available to the others before he met you. You need to board the Help Train, or you’ll stay waiting at the station for him. Show interest in his family and friends — not in a pressuring way, but because they matter so much to him and he matters to you. Once you’ve met or heard more about them, ask how they’re doing, suggest visiting them together, send a note to his mom when she’s sick, etc.

Ask Ellie

Becoming a couple isn’t only about time away from all others. Show him you want to be a true partner and you’ll become more important to him … alone, too.

Q: I’ve been a step-parent for over seven years, but didn’t know when I married my husband the necessary relationship with his ex and how much it affects my relationship with the boys (ages 15 and 17). Their mom struggles with ADHD, which translates into some hoarding tendencies resulting in an ongoing mess, which upsets the boys. Also, she has some difficulty with feeding, clothing them, and making ap-

pointments for them, managing money and teaching them how to manage money and time. The court compromise on parenting issues is that she’s considered primary caregiver and is paid extra support as such, even though the boys live with us half the time. But I struggle with her manipulations. For example, she’s responsible for buying the boys’ clothes but one boy’s winter shoes were tortuously small. She told his father she didn’t have the money to buy new ones. I ended up buying him new boots. I believe she’s capable of more than her actions indicate — emotionally and financially. We both try hard to let go of our anxiety about her and how it affects the boys. I try to have little contact with her. She’s been very harsh, e.g. a phone conversation where she was screaming at me that I was the stepmother and she was the mother (I’d called to say I was helping look for one son who’d run away when younger).

Also, some people we encounter tell my husband that he and his ex have done a wonderful job raising these boys. I didn’t know how thankless a job step-parenthood could feel to be. I’m proud of the boys, and love them. Struggling Stepmom A: The “wonderful job” IS your thanks, since you and your husband know your influence with those boys … and so do they. You chose this job and like any other, it has stresses. But don’t expect applause from their mother. As someone once said to me, “It’s not in her best interest to think you’re terrific,” nor to not push you to pay for some extras. That understanding made my being a stepmother much easier. This woman does have real ADHD problems — it’s not all exaggerated. Continue keeping your home organized, their clothes fitting, teaching time and money management, without resentment. Lucky for the boys to have the balance in their lives!

Q: My husband has become judgmental. He lost a ton of weight on a strict diet and has become preachy about “good” and “bad” foods, eating a limited number of fruits or vegetables. My youngest child’s following him. He likes his form of exercise but dismisses my interests. His mother died from alcoholism’s effects. He now sits in judgment when I have wine. He’s lost interest in sex but won’t discuss it, see a doctor, or counsellor, though I’m deeply hurt. I feel increasingly claustrophobic. I love him but don’t like our life, and his “rules.” Very Unhappy A: He’s been shocked and aggrieved by his mother’s addiction and resulting death. His solution, ironically, is also an extreme behaviour — a strict diet and exercise regime that’s affected his libido. He feels he’s controlling his longevity (and yours). Tell him he’s pushing you away instead. Get to counselling yourself, and alert him that you’ll consider your own options.

Next week in

Former premier Lorne Calvert is loving retired life

# crossword n ew yo rk ti mes Across  1 Side effect of steroid use

 5 Handoff that isn’t  9 Biblical verb 13 Climb using all four limbs

14 Break 15 Rocker Chris 17 Undecorated type? 19 Butler player of note 20 Case studier: Abbr. 21 One acting on impulse?











14 18















38 41 47







32 Commercial name for




34 Some homeowner






transactions when interest rates fall, informally

40 Elliptical, in a way 41 An article may be written on it

43 Y or N, maybe 46 Rapa ___

(Easter Island)

47 Highball? 50 “Wicked!” 51 Certain lap dog 54 Like 32-Across, for short

55 Sound 56 Rose’s guy, on Broadway

57 Exec’s degree 58 Abounds 59 Wok dishes 61 Western ___ 62 59-Down treatment, informally



#1 hit “Right Here Waiting”

65 Big rushes 66 Lays it on the line?

 8 Seasonal mall figure  9 Slap up? 10 Japanese beer brand 11 Cavalry sidearms

12 Like LeBron James visà-vis Kobe Bryant


 1 Sets upon  2 Cyberspace space  3 Company whose

name roughly means “leave luck to heaven”

 4 “Star Trek” extra: Abbr.  5 Bending muscle  6 Night light  7 Oscar winner for “A Fish Called Wanda”

16 Kutcher’s character on “That ’70s Show”

18 Jewel box? 22 Census form option 25 Point of ___ 31 It may be fine 32 Census datum 33 Bad marks 35 John Coltrane played it

36 McJob holder

37 “… ___ to say …” 38 “You have my word!” 39 Airplane light icon 42 Jewel boxes 43 Borders 44 When many clocks are punched

45 Conceptual framework

47 A wolf has a strong one

48 Underworld boss? 49 Kobe ___ 52 Bookstore section 53 Deserved 59 See 62-Across 60 Barbecue offering

Janric classic SUDoKU Fill in the blank cells using numbers 1 to 9. Each number can appear only once in each row, column and 3x3 block. Use logic and process of elimination to solve the puzzle. The difficulty level ranges from Bronze (easiest) to Silver to Gold (hardest).

April 19th - May 12th, 2013 Register Today!! (306)665-6888

puzzlE by jEff chEn

63 Castaway’s locale 64 Richard with the 1989


Level: Gold








29 Packed letters? 30 Part of a

fast-food combo







40 43



32 35



31 34




sign warnings

26 First name in horror 27 Classical ___ 28 Yellowfin tuna, on

Meewasin & Affinity Credit Union

Edited by Will Shortz


22 “Crud!” 23 Furor 24 Subjects of some park


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Clean any area of your choice within the city. After you register, garbage bags will be provided for pick up and your name will be automatically entered into a prize draw for prizes donated by Saskatoon businesses. WORKING TOGETHER WE CAN MAKE OUR COMMUNITY SHINE!

Sponsored in part by:

Solution to the crossword puzzle and the Sudoku can be found on Page 29

Meewasin SAS00235029_1_1


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The Faps w/ Caves Amigos Cantina, 632 10th St. E.


Thursday, A p ril 25

Tuesday, April 30

Two Man Group Crackers Restaurant and Lounge, #1-227 Pinehouse Dr.

Jesse Roads Band Buds on Broadway, 817 Broadway Ave.

The David Fong Trio The Bassment, B3-202 Fourth Ave. N.

Open Mic Lydia’s Pub, 650 Broadway Ave.

Dead Past Due Buds on Broadway, 817 Broadway Ave.

Wednesday, May 1 Open Mic The Fez, 834B Broadway Ave.

Joy of Vox w/ Penny Rosten, Bruce Wilkinson, BJ Harris Trio and It’s Too Late, Baby The Refinery, 609 Dufferin Ave.

Johnny Broadway Record Club Vangelis Tavern, 801 Broadway Ave.

Amberlin The Odeon Events Centre, 241 Second Ave. S.

Souled Out Lydia’s Pub, 650 Broadway Ave.

Continuum Vangelis Tavern, 801 Broadway Ave. Friday, April 26 Harry Manx Broadway Theatre, 715 Broadway Ave. Piano Fridays w/ Fred Ballantyne Roots Series: Romi Mayes and Jay Nowicki The Bassment, B3-202 Fourth Ave. N. Kashmir Buds on Broadway, 817 Broadway Ave.

# Music icon Chubby Checker will be performing at Dakota Dunes Casino on April 26. File Photo Prairie Gems Fairfield Seniors’ Centre, 103 Fairmont Cres. Caila Ellerman McNally Robinson, 3130 Eighth St. E. Jeans Boots

Gunner and Smith w/ Unwed Mothers Vangelis Tavern, 801 Broadway Ave. Marty Grambo Piggy’s Pub & Grill, 1403 Idylwyld Dr. N.

632 10th St. E.

Rez Boyz Stan’s Place, 106-110 Ruth St. E.

The Rebellion w/ Shoeless

Saturday, April 27

Amigos Cantina,

Don McConnell Band Army & Navy Veterans Club, 359 First Ave. N.


Chubby Checker Dakota Dunes Casino, 204 Dakota Dunes Way, Whitecap

Band Warz IX Round 1 w/

Dallas Boyer Toon Town Tavern, 1630 Fairlight Dr.

Hills and Wrath

Lydia’s Pub, 650 Broadway Ave.

Evening Armistice, Six Blocks, Mostly Wanted, Jumbo, Hollow Between the The Fez, 834B Broadway Ave.

Saskatoon Fiddle Orchestra Broadway Theatre, 715 Broadway Ave.

Les Barrington Nutana Legion, 3021 Louise St. Don McConnell Band Army & Navy Veterans Club, 359 First Ave. N. Doug Boomhower Trio McNally Robinson, 3130 Eighth St. E. Royal Canoe w/ Rococode and Close Talker Amigos Cantina, 632 10th St. E. Coal Creek Boys w/ Banjo

Undercover Pirates Piggy’s Pub & Grill, 1403 Idylwyld Dr. N. Rez Boyz Stan’s Place, 106-110 Ruth St. E. Sunday, April 28 Les Barrington Nutana Legion, 3021 Louise St. Blues Jam Vangelis Tavern, 801 Broadway Ave. Tonight It’s Poetry Lydia’s Pub, 650 Broadway Ave.

Solstice The Bassment, B3-202 Fourth Ave. N.

Van 650 Broadway Ave.

Monday, April 29

Kashmir Buds on Broadway, 817 Broadway Ave.

The S.I.N.

Jesse Roads Band Buds on Broadway, 817 Broadway Ave.

Lydia’s Pub,

The Fez, 834B Broadway Ave.


Mendel Art Gallery At 950 Spadina Cres. E. Staff members helped curate The Home Show, choosing works from the permanent collection relating to “home.” I Know You By Heart: Portrait Miniatures is an exhibition of portraits from the late 18th to early 20th centuries. Works by Toronto artist Jason Baerg are featured in Returning. School Art, sponsored by PotashCorp, is an annual juried exhibition showcasing art by Saskatoon students. Artists by Artists features photographs by Barbara Reimer. Her mentor is Bart Gazzola. A free, drop-in School Art workshop, including lesson plans, April 25 from 4:15 p.m. to 5:45 p.m. On April 26 at 2 p.m., enjoy a new media participatory community engagement performance for the Running from Home Project, with artists Jason Baerg, Jean-Sébastien Gauthier and Adrian Stimson. A reception will follow.


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What you need to know to plan your week. Send events to

Parkridge Centre Until April 25 at 110 Gropper Cres. Dorothy Knowles: Prairie Pictures, an OSAC show.

nuck. It features birdhouses made from naturally hollowed out poplar. Ukrainian Museum of Canada Until June 17 at 910 Spadina Cres. E. Remember Chernobyl, by Toronto artists Kathy Nicholaichuk. A commemoration of one of the world’s worst nuclear accidents which occurred April 26, 1986, depicted softly through the use of caricatures.

SCYAP Gallery Until April 26 at 253 Third Ave. S. Celebration of Old Skin, by Andy Zimmerman. Roughly based on the stability of the mental mind and the destruction it causes to the environment. Tribute is given to the fallen nature aspects of life. ConArt opens April 29 and runs to May 17. It features painting and drawings, in a variety of mediums, by inmates at the Saskatoon Correctional Centre. Part of the proceeds will go to Str8Up. A reception will be held May 11, 1 p.m. to 4:30 p.m. Paved Arts/AKA Gallery Until May 24 at 424 20th St. W. Into the Woods, by Tammy Salzl. Oil paintings and works on Mylar in mixed media. Toon’s Kitchen: The Saskatoon Project Space call for submissions. Deadline is April 26. Visit and The Mix Artist Collective Reopening for the spring season on April 27. With the works of 16 local artists. The gallery is located at 529 24th St. E. Hours are Saturday, 12 p.m. to 4 p.m. or by appointment. St. Thomas More Gallery Until April 27 at 1437 College Dr. Art for Arts’ Sake: Eighth Annual USCAD Instructors’ and Certificate Students’ art show. Void Gallery Until April 28 at 2-1006 Eighth St. E. Studio 4417: Joanne Bolen and Randi Lalonde. Works from their print collective Studio 4417. A reception will be held April 27, 3 p.m. to 5 p.m. Station Arts Centre, Rosthern Until April 30 at 701 Railway Ave. in Rosthern. Prairie People, Joys and Challenges, acrylic paintings by Doreen Kalmakoff. Watrous Library Through April in Watrous. Photography by Marie. Images of nature and of local interest by Marie Brumwell.

Western Development Museum Until Sept. 2 at 2610 Lorne Ave. S. Love Birds by Kim Adams. The sculpture exhibit playfully reimagines everyday materials. The showcase piece is a major sculpture donated by the Mendel Art Gallery. A collaborative exhibition presented by the Mendel Art Gallery and the Western Development Museum.


Adele by Joanne Bolen is on display at the Void Gallery until April 28. Submitted Photo Art at Will (Formerly Willow Studio) Relocating in May to a new surprise location. Home, a collection of about 20 works from Saskatchewan and Alberta artists. The moving show will be replenished as art is sold. Visit The Gallery at Clay Studio Three May 3, 7 p.m., at 3-527 Main St. The annual anniversary reception and open house. Visit Luna & Hill Until May 4 at 208 Third Ave. S. New works by figurative/symbolist painter Carol Wylie as she completes her MFA. The Mix Artist Collective Reopening for the spring season on May 4. With the works of 16 local artists. Durand’s Footwear Until May 4 at 255 Second Ave. N. Oil paintings by Sandra Knoss feature bold, graphic depictions of Saskatchewan’s landscape and wildlife.

Centre East Galleries Until May 26 at The Centre. Work by Leane King of Spell It Photo Art, work by Ryan Schmidt, a display for the Vesna Festival, a display by the Mennonite Central Committee, a display from the Mendel ART for LIFE program, and displays from the Saskatoon Public School Board. Saskatoon City Hospital Gallery on the Bridges Until May 30 on the third floor at Saskatoon City Hospital. Northern Dimensions, acrylic paintings of northern Saskatchewan by Joy Mendel. Works in oil, acrylic and watercolour by Saskatoon artist Irene Strochein, on the fourth floor. Pacific Framing Gallery Through May at 204-2750 Faithfull Ave. Prairie landscape watercolours by Jim Brager. Spring and retirement sale of art and framing. All items must go by the end of May. Handmade House Showcase Gallery Until June 1 at 710 Broadway Ave. Eclectic Birdhouses by Mary Roma-


25th Annual SSO Book and Music Sale April 25 through May 4 at 408 20th St. W. and The White Room. Books, music and movies for sale. Funds raised will support the Saskatoon Symphony Orchestra. All-You-Can-Eat Varenyky (Perogy) Supper April 26, 5 p.m. to 7 p.m., at Ukrainian Orthodox Cathedral Auditorium, 919 20th St. W. Cost includes dessert and a beverage. Meat and cabbage rolls are available for additional cost. Hub City Square and Round Dance Association’s 50th Anniversary April 26, 6:30 p.m., at the German Cultural Club, 160 Cartwright St. Honoured guests include founding members from 1963. The program will include a banquet and displays of clog, square and round dancing of members over the years. Over 225 current and past members will join in this special celebration. Glitz and Glamour Ladies Night April 26, 6:30 p.m., at the German Cultural Centre, 160 Cartwright St. Mardi Gras style. With a casino and live entertainment. Proceeds will support the Hope Cancer Help Centre.

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EVENTS Total Woman Trade & Fashion Show April 28, 7 p.m., at the Hilton Garden Inn. Presented by She Modelling Agency. With fitness, health and beauty exhibits, and a fashion show. A portion of sales will be donated to the Canadian Cancer Society. Call 652-7484 or visit

Refinery Pub Night April 26, 7:30 p.m., at The Refinery, 609 Dufferin Ave. Featuring the Glen Ross Trio: Ross Nykiforuk, Skip Kutz and Glenn Enns. With Shelley Ewing, B.J. Harris and Vesti Hanson. Proceeds will support the labyrinth project and Refinery programs. Wings & Tales: The Poetry of Supernatural Beings April 26 and 27, 8 p.m., at Free Flow Dance Centre, 224 25th St. W. Ryan J. Bradshaw, aka Conrad Fusion of the Rosebud Burlesque Club, blends his poetry with supernatural characters and themes, costuming, boylesque and other theatrical elements.

St. Andrew’s College Annual Gala Banquet May 1 at the Western Development Museum. The banquet will be followed by an evening of entertainment by Kids of Note. For tickets call 966-8970.


The Man Show April 26-28 at Prairieland Park. A trade and consumer experience for men. With a wide array of male-oriented products and services. Funds raised will assist provincial charities and non-profit groups.

Somewhere, SK Opens April 26 and runs Thursdays to Sundays through May 12 at Dancing Sky Theatre in Meacham. Written by singer-songwriter Carrie Catherine and playwright Kelley Jo Burke. A two-act musical about found places and Esmeralda, an aspiring artist who finds there’s more than one way to make it big.

Amati Quartet April 27, 2 p.m. and 7:30 p.m., at Third Avenue United Church. Presented by the U of S. With flautist, Randi Nelson. Works by Foote, Canadian composer Marjan Mozetich, Mozart, Schubert and Beethoven. Spring Tea & Bake Sale April 27, 2 p.m. to 4 p.m., in the lower hall of St. Andrew’s Presbyterian Church. Admission includes dessert, coffee or tea. Africa Night April 27, 5:30 p.m., at St. George’s Seniors’ Centre, 1235 20th St. W. Presented by Rotary Clubs of Saskatoon. A fundraiser to support projects in Zanzibar and Haiti. Food is catered by Saba’s African Cuisine. Entertainment by the dynamic Resurrection Dance Theatre directly from Haiti. Silent and live auction. My Spirit Sang All Day April 27, 7:30 p.m., at Rosthern Mennonite Church and April 28, 2 p.m. and 7:30 p.m., at Knox United Church. The Saskatoon Chamber Singers perform. Featuring guests Rosthern Station Singers, soprano Laurien Gibson, flautist Jennifer McAllister and organist Janet Wilson.


Men get a haircut from Marca students at the 2012 Man Show. This year’s event will be held Friday and Saturday at Prairieland Park. File Photo With works by Poulenc, Daley and Daunais, and the world premiere of Jubilate Deo by Canadian composer Jeff Enns. Seasons of the Fiddle April 27, 7:30 p.m., at Broadway Theatre. The Saskatoon Fiddle Orchestra’s ninth spring concert. Traditional and contemporary fiddle music. With waltzes, jigs, reels, airs and twosteps. Featuring special guest Kim de Laforest. International Dance Day Celebration April 28, 1:30 p.m., at Free Flow Dance Centre, 224 25th St. W. Featuring musical theatre with Curtis Vinish and friends, Joan Goodman Belly Dance, Desert Beats, Flamenco

Dance, The Sailors Hornpipe by Jaime Williams, Saskatoon Salsa, Bob Fosse reconstruction by Free Flow Dance Theatre, Hula Hoopster kinetic prop manipulation, The Rosebud Cabaret, Saskatoon Lindy Hop and the Glenlily Highland Dancers. Hosted by LaLa the Clown. Gospel Fundraiser April 28, 2 p.m., at Fairfield Seniors’ Centre, 103 Fairmont Dr. Performance by Copper Creek Gospel Group. Supper to follow. Advance Tickets only. Call 384-4093. Funds raised will support the centre. Fun with Fables and Fairy Tales April 28, 2:30 p.m., at The Refinery. A BeMUSed for Kids concert. Classic fables and fairy tales are told

using classical music with narration, as well as felt-board stories and shadow-puppetry. Features The Ugly Duckling, The Tortoise and the Hare, The Princess and the Pea and The Gingerbread Man. Geared towards children from kindergarten to Grade Five and all those who are young at heart. 10th Annual Perogy and Sausage Supper April 28, 4:30 p.m., at St. Michael’s School gym. Choice of full (12 perogies and two sausages) or half meal (six perogies and one sausage). All meals include sauerkraut, coleslaw, vegetables, dessert, coffee, tea and juice. With a silent auction and a 50/50 draw. For tickets call 2425150 and leave a message.

Café Daughter Runs to April 28 at La Troupe du Jour, 914 20th St. W. Written by Kenneth T. Williams. Presented by SNTC. A onewoman show about a young CreeChinese girl, Yvette Wong, growing up in Saskatchewan during the ’50s and ’60s. It’s a story about a girl fighting loneliness, isolation and racism as she carves out her own place in the world. Inspired by the life of Dr. Lillian E. Quan Dyck, a well-known neuropsychiatrist and current member of Canada’s Senate. Sexy Laundry Runs to May 5 at the Remai Arts Centre. Nightly at 8 p.m., except Mondays, as well as Sundays and April 24 at 2 p.m. By Michele Riml. After 25 years of marriage, Alice and Henry have fallen into a predictable rut. In hopes of rekindling the flames of passion and unearthing her inner vixen, Alice whisks Henry away for a weekend. A touching and delightful comedy that strikes a chord in all of us. Adult content and language.





speaker Sponsor

Keynote speaker - Rueben Mayes NFL Rookie of the year 1986

Rueben first gained notoriety as a running back at North Battleford Comprehensive High School in North Battleford, Saskatchewan. In 1980 Mayes led the NBCHS Vikings to an undefeated season and the SHSAA 3A Provincial Football championship. In 1981 he set a provincial record in the 100 metre race at the SHSAA provincial track and field championship that still stands. Mayes played for the Washington State University Cougars, where he became All-American and finished tenth in the Heisman Trophy race. Mayes set single-season and career-rushing records (1,632; 3,519 yards) with the Cougars, and established an NCAA record for most rushing yards in one game (357 vs. Oregon in 1984). That record remains the Pacific-10 Conference record. He was drafted in the third round of the 1986 NFL Draft by the New Orleans Saints. He proceeded to win the NFL Offensive Rookie of the Year Award that year. Although his NFL career was hampered by injuries, he was named to the Pro Bowl twice. Mayes played five seasons with the Saints before being traded to the Seattle Seahawks for the final two years of his career. On May 1, 2008, Rueben was elected to the US College Football Hall of Fame.

Thursday, May 2


7:30 a.m. Prairieland Park

Tickets - $125.00/ticket & $1000.00/table of 8

Huskies Order tickets online at Football Foundation



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OUTSIDE THE LINES # Colouring contest Each week, Stephanie McKay creates a timely illustration meant to please kids of all ages. Children can colour the page, have a picture taken with the finished product and email it to One winner will be chosen each week. Please send entries by Monday at 9 a.m.

Last week’s contest winner is Clyde Guskjolen. Thanks to everyone who submitted entries.

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dutch growers


Dutch Growers hosted a beautiful fashion show in support of Choc’laCure in the greenhouse on April 18. The mainly female crowd enjoyed wine and cheese while they watched models walk the runway in the latest trends for spring 2013. Local designer Laurie Brown kicked off the show with her newest line. All proceeds from the tickets went to the Saskatoon Cancer Centre. Choc’laCure’s yearly gala is held in November at Dutch Growers. 1. Avery Wasserman and Molly Schikosky 2. Models walk the runway. 3. The Loft hair design team Danielle Wulff, Celene Dupuis, Mandie Nygaard, Chantel Stewart and Barb Gartner


4. Jennifer Crystal, Sheena Kohlert, Riz Cajuguiran and Joelle Link 5. Erin Gray, Jillian Martin, Brianne Sikorski and Andrew Sousar 6. Emily Alston-O’Connor, Kendra Cadieu and Kim Steiger

Bridges Photos by Michelle Berg 4.




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Saskatchewan music fans were in their glory on Saturday, April 20, as they got up close and personal with some top Canadian artists at Regina’s Cornwall Centre. At Juno Fan Fare, hundreds of people were treated to autographs by 14 different bands, as well as performances by Shawn Hook and Saskatoon heroes The Sheepdogs. MuchMusic VJs were on hand to interview the artists. The event was part of a weekend full of Juno celebrations in Regina and Moose Jaw.

1. Kira Isabella


2. The Sheepdogs performed. 3. Noah Sorrell (left) gets an autograph from Vita Chambers. 4. Jane Simard and Tayler Neal 5. Victoria Duffield 6. Kristina Maria 7. JD Era








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B o u ta r i G r a n d e R e s e r v e N a o u s s a

Tonight say Opa! By James Romanow Wine World reviews a number of wines I think of as orphans. If you really want to drink zinfandel I won’t hold it against you (much), but there are more than 1,000 wine varietals out there. How many have you tried so far? Let us begin with a bit of history. The best archeological evidence has wine emerging from the Anatolian peninsula in Georgia around 9,000 years ago. This is roughly in line with the beginning of agriculture. It appears possible (probable?) that we became agrarians to make better beer and wine. It didn’t take the first brewers and vintners long to work out that the best stuff came from particular plants and that meant they had to be cultivated. Like my mother always said, you should only work at things you enjoy, and the notion of the awaiting wine was incentive enough to turn that spear into a ploughshare. Immediately downstream from Georgia was Greece. They too have several thousand years of wine making under their belt. The generally acknowledged king varietal is Xinomavro, usually found from the Naoussa appellation. If you’re a lover of dry, elegant older wines, you need to try Boutari Grand Reserve. The wine reminds me a lot of Barolo, particularly in that brick red colour seen in the refracted part of the wine stem at left. The bouquet is also slightly floral; the palate brisk and dark. This is a real spiced meat wine. It goes


WINE world


exceptionally well with cheeses and complex spiced meals. No surprise there if you’ve ever had souvlaki. Try a bottle tonight and break a few saucers. Opa! Boutari Grande Reserve Naoussa, Greece, 2007. $22.34 **** More wines in Monday’s StarPhoenix or on Twitter @drbooze

Crossword/Sudoku answers





• Visions Salon & Spa • Gentries • Elwood Flynn Ltd. • Footpark • Fashion Chronicle • Caswells • Klassique Designs • Step Ahead Shoes • Eyes International • Tonic • Banjo • Serenity Apparel • Anthonys Fashion for Men • Midtown Plaza • Argyle Boutique • The Mall at Lawson Heights

Look in the April 26 StarPhoenix Fashion Week section for your chance to win a beautiful artisan jewelry set, created by Options by Trish (retail value $480)

Professional models supplied by She Modelling

Limousine service provided by Living Skies Limousine



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H e a lt h y e at i n g

Fried rice with a healthy twist Starchy, crunchy and flavourful, fried rice is a deeply satisfying dish no matter what you add to it. And you can add just about any vegetable or protein you care to name, fresh or left over. And if you’re in a particular rush, you can swap in instant brown rice, which is almost as nutritious as regular brown rice and cooks up quicker, as advertised. Protein-wise, this recipe calls for shrimp, but you can use any protein you choose, or toss in mushrooms instead and call it a vegetarian’s delight. As is typical in Chinese cuisine, this dish requires little cooking time. But you must have all the ingredients measured and chopped before you toss them in the pan. If you want to streamline the process even further, you can leave out the sauce, simply serving the finished dish with soy sauce and hot sauce on the side. For that matter, you could lose the radish garnish, though even suggesting such a thing makes me sad.

Shrimp Fried Rice with Pickled Radishes Start to finish: 40 minutes Servings: 4 > 2 eggs > Kosher salt and ground black pepper > 2 tablespoons vegetable or canola oil, divided > 1 cup finely chopped yellow onion > 1/2 pound peeled and deveined raw shrimp > 2 garlic cloves, minced > 2 teaspoons grated fresh ginger > 3 cups cooked brown rice > 2 cups coarsely shredded radishes (about 10 large radishes) > 2 tablespoons seasoned rice vinegar > 1 tablespoon low-sodium soy sauce > 2 tablespoons sake or dry sherry > 2 teaspoons sesame oil > 1 cup blanched fresh or thawed frozen peas > 1 cup blanched sugar snap peas, cut into 1/2-inch pieces > Heat a large nonstick skillet over

medium-high. Coat the pan with cooking spray. 1. In a small bowl, lightly beat the eggs. Add a pinch of salt and some pepper to the eggs, then add them to the pan. Tilt the pan to spread the egg all around to make a flat pancake. Cook for 30 to 45 seconds, or until almost set. Turn over the egg (you can cut it in a few pieces to make it easier, using the side of a nonstick pan-safe spatula) and cook for another 10 seconds. Transfer the egg to a cutting board. 2. Add 1/2 tablespoon of the oil to the pan. Once the oil is hot, add the onion. Reduce the heat to medium and cook, stirring occasionally, until the onion is lightly golden, about 3 to 5 minutes. Add the shrimp and cook, stirring, until almost cooked through, about another 3 to 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute. Transfer the mixture to a bowl and return the skillet to the heat. 3. Add the remaining 1 1/2 tablespoons of oil to the skillet, then add the rice, pressing it flat with the back of the spatula. Cook until the rice is slightly crispy, turning it over with the spatula, about 8 to 10 minutes. 4. While the rice is cooking, in a small bowl combine the radishes, vinegar and salt to taste. In a small bowl combine the soy sauce, sake and sesame oil. Chop the egg and add it along with the peas and sugar snap peas to the bowl with the shrimp. 5. When the rice is nicely crisped, add the contents of the shrimp bowl and the soy sauce mixture to the skillet and cook, stirring, until the mixture is heated through. Transfer the fried rice to 4 bowls and top each portion with some of the radishes. Nutrition information per serving: 440 calories; 120 calories from fat (27 per cent of total calories); 14 g fat (2 g saturated; 0 g trans fats); 175 mg cholesterol; 50 g carbohydrate; 7 g fiber; 9 g sugar; 22 g protein; 670 mg sodium. THE ASSOCIATED PRESS

Shrimp fried rice with pickled radishes is shown served in bowls. AP Photo


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Bridges - April 25, 2013  

Saskatoon's weekly community news magazine.

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