Summer sips page 25
Smokinâ€™ hot page 18
You asked for it and we have delivered! In order to provide our readers with the most complete lifestyle information, Winnipeg Women Magazine is now combined with two of our sister publications - Dish and Dream Spaces Magazines. Within these sections you will find the same local food, entertaining and homes stories you love - all in one great magazine.
fashion, fitness and health
Summer colour page 33
A little lift page 46
Dealing with chronic pain page 44
Sunrooms page 61
Zen Landscaping page 65
Build your backyard page 57
FortWhyte Alive page 39 2
St.Norbert Farmersâ€™ Market page 26
Lake Winnipeg page 49 winnipegwomen.net
Winnipeg Summer 2011
The guide for living local
Summer 2011: Volume 12, Issue 2 Editor Lindsay Duke firstname.lastname@example.org 204-229-4548 Senior designer Kyle Dratowany AD design Sydney Soleta Contributors Darrin Bauming, Grajewski Fotograph Inc, Ian McCausland, Ben MacPhee-Sigurdson, Kathryne Grisim, David Schmeichel, Stephanie Staples, Connie Tamoto, Amanda Thomas, Rob Thomas Published by Group Publisher
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Glenn Tinley email@example.com (204) 298-6430 EDITORIAL DIRECTOR Lindsay Duke SENIOR Account Manager Barb Pettitt firstname.lastname@example.org (204) 510-9192 Account Manager Derek Kuzina email@example.com (204) 290-1292
Nutrition 101: Help your child build a lifetime of healthy eating habits.
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If you would like extra copies of this issue or know someone who didn’t receive theirs in their mailbox, you can pick one up at: Liquor Marts, RONA stores, St. Norbert Farmers’ Market and McNally Robinson Booksellers. Also available at select Assiniboine Credit Unions, Sobey’s, Safeway, ScotiaBank, and TD Canada Trust locations.
Account Manager Claudia Corona firstname.lastname@example.org For inquires contact email@example.com (204) 992-3402 Web Designers Caleb MacDonald, Mark Semenek STUDIO MEDIA GROUP: Dish, Inspired Thinking, Marketplace Magazine, Winnipeg Men Magazine, Winnipeg Women Magazine, itvwinnipeg.com Subscriptions Write or subscribe via our website: winnipegwomen.net Winnipeg Women Magazine 2nd Floor - 65 Dewdney Ave., Winnipeg, MB R3B 0E1 Phone (204) 992-3402 • Fax (204) 475-3003 Mission statement
Winnipeg Women Magazine celebrates the diversity and accomplishments of Manitoban women and offers information and inspiration for personal and professional success. Winnipeg Women Magazine is published four times a year by Studio Publications Inc.; promotional copies are distributed free to selected areas in Winnipeg and throughout Manitoba. Reproduction in whole, or in part, is prohibited without written permission from the publisher. © Studio Publications Inc. 2011. All rights reserved. Printed in Canada.
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Summer fun Winnipeg is a summer city. Perhaps the short days and long nights of the winter months that have us cooped us inside enable us to relish the dog days of summer with more zeal than just about anywhere. Forget the mosquitoes, we’re going to take advantage of every minute of sunshine Mother Nature affords us. Fortunately there are boundless festivals that offer summer family fun. Check some of them out on page 14. What I most look forward to each summer is without doubt the food—fresh local produce, barbecue and sweet summer berries baked, preserved, frozen and mashed into delicious drinks. Check out our Dish section which is full or great grilling recipes, refreshing sips and the best local drive ins. There’s no better place to savour these summer dishes than at the lake. I know I’m not the only ‘Pegger who aims to spend every free summer moment in cottage country. We are truly lucky to be as close as a 45-minute drive to pristine beaches. The past few years have been difficult for many on the lake—including the flooding of Lake Manitoba and erosion of the southern end of Lake Winnipeg. Lake Winnipeg has been the subject of national media coverage, from Maclean’s to David Suzuki, due to the increasing amounts of blue-green algae that threatens the lake. One local community group that aims to do something about this is the Lake Winnipeg Foundation. You can read about its efforts and how you can help on page 49.
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Women of note
Each issue we honour some of the Manitoban women who are making a difference in our community and around the world. On May 12, four women were awarded the Order of Manitoba from Lt.-Gov. Philip S. Lee in a ceremony at the Manitoba Legislative Building. The province’s highest honour, it recognizes individuals who have demonstrated “excellence and achievement in any field of endeavour, benefiting in an outstanding manner the social, cultural or economic well-being of Manitoba and its residents.” This year’s inductees included Rayleen De Luca, a clinical psychologist, who is internationally respected for her pioneering research and work with victims of abuse, particularly children; Susan Lewis, president and CEO of the United Way of Winnipeg since 1985, who has devoted more than 30 years to building caring communities; Kathy Mallett, Aboriginal community leader
who has helped establish many wellregarded Aboriginal service organizations and economic development projects in Winnipeg; and, Miriam Toews, awardwinning writer from Steinbach, whose novels have garnered international acclaim.
Rosalind Prober, C.M. was named an Officer of the Order of Canada in a ceremony on May 27. As co-founder and president of Beyond Borders, Prober has proved she is dedicated to advancing the rights of children and raising public awareness of child sexual exploitation. Read about her work in a Fall 2009 article called Breaking barriers by visiting www. winnipegwomen.net/community. Rosalind Prober (right)
The media chef
Worth the Trip
Our drive to the cottage on the west shore of Lake Winnipeg is often delayed by a supper stop. Barney Gargles on Main St. in Selkirk is a popular choice. The décor is not fancy but the home-cooked food and baking is fabulous. The platters of fish and chips that we thought we saw going by the table are actually their chicken finger platter. Whole chicken breasts are covered in a crunchy beer batter. The milkshakes are so huge they’re served in wine flagons. The Sand Bar Motor Hotel just outside Grand Beach Provincial Park is another favourite destination. Tyler Gray is the chef putting out savoury breakfast
Kathryne Grisim is a blogger, a self-described “food appreciator,” an imaginative cook and our voice from the Interweb. She writes about her foodie experiences online at www.foodmusings.ca. skillets as well as confections like maple pecan Danish. Friday nights we stop in for his steak special–an 8 oz. sirloin with all the fixings INCLUDING a beer or glass of wine for $10! We also head there on Wednesdays for AYCE (all you can eat) Pickerel with their yummy hand-cut French fries. At $11, I know that they lose money on us. Le Gouter is an amazing find on Saffie Road in Albert Beach. Last summer they installed two huge crepes pans. I like the one made with hollandaise, ham and cheese on a hearty Buckwheat crepe. And although they do not use cheese curds in their poutine, every thing else about their offering is perfect in my humble opinion-sharp, gooey cheese, a savoury gravy and the best French fry along highway 59 north. The “other” side of Lake Winnipeg offers a bevy of exceptional dining too. I recently enjoyed the Fisherman’s Breakfast at Mask Café in Gimli: panfried pickerel with a lemony hollandaise, crispy bacon, an egg and lacy hash browns. Acquaintances also tell me of Jane and Walter’s Restaurant in Sandy Hook. There is a lot of buzz from Facebook friends about Casa Bianca in an old house across from the park in Winnipeg Beach. Samplers say that if you’re a garlic lover you’ll particularly enjoy it.
at Terrace 55 but in the country. Of special note, is the Red River cereal crème brulée, which is served as a first course on the winter brunch menu. If you are ever heading south on Highway 59 en route to St. Malo, stop in at St. Pierre-Joly’s Le Bebe Rouge Drive In. They are only open in the summer and the burgers are sensational (we can’t quite figure out what makes them so). While en route to Clear Lake, driving west on the Trans Canada, you’ll want to veer into Portage la Prairie for a visit to Tres Unique Café in the historic Land Titles Building. Check out their Facebook page to see what’s for lunch. I’ve seen messages about Fiddleheads and asparagus (just picked from her garden) being made into quiche. Chefs that I follow on Twitter are raving about Horfrost at 190 River Road also in Portage. The inventive chef is serving up local ingredients prepared in a classical style but with surprising twists. Honourable mentions from other Facebook friends go to Pine Ridge Hollow at the edge of Bird’s Hill Park and the Harvest Moon Café in Garson. All of these little finds are within an hour of Winnipeg and definitely worth the trip.
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Romantic Prairie Style Prairie style has been called homey, simple, authentic and heart-warming. These qualities have all been captured in a new book by Fifi O’Neill called Romantic Prairie Style. Perhaps it was the time the former Winnipegger spent living in Manitoba that inspired her love of the style. The beautiful book is available at McNally Robinson Booksellers and Chapters.
Do You Know Where Your Friends Are? Case # 1 - An unusual invitation came to my inbox. “You are cordially invited to the grand opening of Marie’s bathroom!” A strange invite to be sure, but you have to know the background of this bathroom. Marie’s hubby had torn it apart to remodel it…13 years ago. 13 years! Since then, they have had no shower, no mirror and have had to wash their hands in the bathtub. My most patient and somewhat saintly friend seized the moment and had this celebration to honour this auspicious occasion. Case #2 - After attending a recent dinner party, I asked my hosts if they do this kind of thing often. ‘”Well, it is April.” she said. “What happens in April?” I wondered. “The kid’s winter sports have finished and the summer ones haven’t started yet,” was her reply. They do a lot of socializing in April! Case #3 – I have a sign on my door that says, “If you are coming to see me, come anytime. If you are coming to see my house, call first.” While, I would love to see you, if we have to wait until things are “perfect” at my house – we will probably have to wait a long time. In our busyness, sandwiched in between work and home obligations, our young kids and aging parents needs, trying to balance our relationships
with our significant other and worrying about our own health and wellness, friends often end up waaay on the bottom of our to-do list. Soon you haven’t called Jackie in over six months and you haven’t had lunch with Sue since last year. And Deb, well if it weren’t for Facebook, you wouldn’t even know where she lives right now. Yikes! Time really is flying by. This month I encourage you to pick up the phone and make that call (no it’s not too late). Let the above cases inspire you. #1 – Celebrate some crazy (or imaginary) reason, have fun, the video camera works on other days besides birthdays! Planned is better than postponed. #2 – It doesn’t matter if it’s a long evening or a short get together, if you go out for some fun or stay in – who cares – just connect. Planned is better than procrastinating. #3 – Your house doesn’t have to pass the white glove test – (mine wouldn’t!) and your appies can come from the store. Call your friends. And no, it hasn’t been too long. Planned is better than perfect. There will always be a reason not to get together with your girlfriends, but there is only one reason to…because you need to be nurtured and so do your friendships. Start today. Stephanie Staples is the founder of Your Life, Unlimited. She a personal coach and speaker who presents passionately about personal growth and life enrichment. You can hear her on CJOB, see her on SHAW and find her complimentary e-book at www.YourLifeUnlimited.ca!
Stephanie Staples photograph by Ruth Bonneville
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1 2 3
1 Winners at the Women Business Owners of Manitoba’s Women Entrepreneurs of the Year Awards. From left: Theo Kowalchuk, Evelyn Jacks, Lise Deleurme, Karen Insley, Nicole Beauchesne, Tracy Ducharme, Julie Donaldson, Katherine Gregoire and Kristen Atamanchuk. Read a Q & A with the Overall Excellence Award winner Theo Kowalchuk on page 16.
4 The Winnipeg Chapter for the National Committee for UN Women Canada hosted a celebration of a historic new era of gender equality on May 9 at the University of Winnipeg. 5 The five winners of Winnipeg Women Magazine’s 6th annual Winnipeg’s Most Beautiful Women contest at the gala event held at the Delta Winnipeg on March 23.
2 The real women models in Peppertree Fashions’ summer looks at a charitable event held last May. Proceeds from the event were donated to D’Arcy’s A.R.C.
6 The staff of Dr. Manfred Zeismann Cosmetic Clinic at a media event
3 Attendees at the 10th annual Winnipeg International Wine Festival Gala Dinner and Auction at the Winnipeg Convention Centre in May. Proceeds from the event, which toasted Californian wines, went to Special Olympics Manitoba.
7 Winnipeg Women was on site at the NHL announcement festivities at The Forks. Photo by Jon Waldman.
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entertainment Summer’s must-see events.
You won’t be able to snag a camping site at this point, but you can still head down to Birds Hill Provincial Park from July 6 to 10 to take in some folk music in a serene outdoor setting. This year’s festival is headlined by Blue Rodeo, k.d. lang, Big Feat and Tegan and Sara, but dozens of other acts will also be performing, including kids’ favourite and local talent Fred Penner. Visit www.winnipegfolkfestival.ca for more information.
Hairspray Norm! You won’t be hearing the familiar refrain, but you will remember George Wendt of Cheers fame who is staring in Rainbow Stage’s second production of the season, Hairspray. The fun musical, set in the 1960s, focuses on a lovable, overweight teen with a passion for dancing and of course, hair. Runs at Rainbow Stage in Kildonan Park from Aug. 4 to 21. For tickets or more information, visit www.rainbowstage.net.
Our world’s fair Take a global tour right in your own backyard by visiting the pavilions of Folklorama. For a mere $6 per visit, you can enjoy an evening of music, dancing, entertainment and—our favourite—food of the 46 cultures that are represented at this year’s festival. Family Pack and VIP World Tour tickets are available. Folklorama runs from July 31 to Aug 13. For tickets and more info including a list of this year’s pavilions, visit www.folklorama.ca.
The greatest show on earth The affordable, adventurous and at times avant garde Fringe Theatre Festival is a must-visit each year. The multi-venue festival offers entertainment for all and this year has a Big Top theme. Don’t forget the kids with family-friendly performances and the Kids’ Fringe--which offers games, activities, crafts and more at Old Market Square. Passes and individual tickets are both available. Big Top Fringe runs from July 13 to 24. For more information and where to buy tickets, visit www.winnipegfringe.com.
Lions and tigers and bears, oh my! Take a journey behind-the-scenes of the story of the Wizard of Oz from the point of view of Elphaba—better known as the Wicked Witch of the West. The Tony Award winning musical makes its way to Winnipeg at the Centennial Concert Hall from Aug 24 to Sept 4. Tickets are available through Ticketmaster.
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QUESTIONS Theo Kowalchuk is the owner of 1Life Workplace Safety & Health Ltd and is the recent recipient of the Winnipeg Business Owners of Manitoba’s Building Business and Overall Excellence awards at the Women Entrepreneur of the Year Awards.
with Theo Kowalchuk, owner of 1Life Workplace Safety & Health Ltd.
How did you get started in your line of business? While working as an independent Workplace Safety and Health (WSH) consultant in both small and large businesses I saw a huge problem; the majority of Safety Management Systems (safety programs) were substandard. With formal safety systems legally required in Manitoba, reverse onus on all employers when a worker is injured, recent employer fines exceeding $100,000 and no insurance for this kind of liability I felt a duty to expand my reach as a safety professional. In 2009 I rebranded my company and launched 1 Life Workplace Safety and Health Ltd. “1Life” refers to the fact that “we are all one” and connects to our vision to foster reverence for one’s own life and the lives of others. Today we have 10 full time employees and six contracted employees.
What was most challenging about starting your own business? The amount of effort required. I really started two businesses at once; 1 Life Workplace Safety & Health Ltd. which offers live consulting, training and other services and mySafetyAssistant.ca, an innovative proprietary webbased platform providing business owners with their own company branded “virtual Safety Professional” specific to Manitoba WSH legislation. Not only was I doing most of the consulting and training in the early days and getting the company off the ground, I was also providing the project management and developing all the content for mySafetyAssistant.ca
What inspires you most each day? My desire to be in service and that my life would be used for a worthy purpose. Our incredible team also inspires me with their fierce dedication and passion to fulfill our mission of protecting both workers and business owners from WSH loss and liability here in Manitoba.
8 9 16
The best part about doing business in Manitoba? Friendly, amazing business owners!
Any advice for women starting out on the entrepreneurial path? The purpose of life is a life of purpose; be sure you are venturing into a business you are truly passionate about and that will bring a lot of value to others. From my experience, there is power in this. Finally, never give up! 90 per cent of people quit when they are 90 per cent of the way to their goal.
What does a typical day look like at 1Life Work Place Safety and Health? Fast paced and amazing collaboration comes to mind! Meeting with various team members (safety professionals, business development team, client services) personally conducting free workshops to educate business owners on their WSH risks, reviewing high risk consulting projects and responding to the influx of inquiries every day.
What is the most rewarding? Fulfilling my vision to ensure that professionally developed Safety Management System elements and resources are accessible and affordable to every Manitoba business owner. In early 2010 mySafetyAssistant.ca was launched with great success. mySafetyAssistant.ca provides ongoing client support through continuous technical and legislative updates, hazard alerts based on current incidents, tutorials, expert interviews, record keeping systems, and more. Working with an incredible team that’s as committed and passionate as I is not only rewarding, but humbling.
What does receiving the Building Business and Overall Excellence awards from the Women Business Owners of Manitoba mean to you? We are still very much “building our business”, so more than anything it affirms that our business is innovative, leading edge and encourages me to keep striving for excellence in all we do. I am deeply grateful to the WBOM for this honour.
How do you balance home and work life? By doing my best to remember that at the end of life all that matters is who you loved and how you loved; making a conscious effort to spend regular quality time with my family and friends. We also have “sacred Sundays” at our house; a day to break completely from business work or business talk. If it accidently comes up we change the subject.
What’s next for you? Continue to build 1 Life Workplace Safety & Health and mySafetyAssistant.ca so that we can help more Manitoba business owners protect their people and their businesses. Most people are unaware that in Manitoba approximately 100 workers are injured every day, two amputations occur each week and three deaths occur every month from work related injury or illness. Beyond that I would like to provide more support for the prevention of human trafficking and child exploitation in Canada and abroad. winnipegwomen.net
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From the Chef
Still smokin’ by Rob Thomas
t’s time to slow things down a bit. I mean low and slow–it’s time to make that charcoal grill into a smoker. Why? Because you want whatever comes off your grill to be tender, juicy and with a flavour that will have your taste buds dancing. A smoker contains heat and keeps a temperature low enough to slow cook meats (200°F to 250°F). While a smoker works best, even your charcoal grill can be used as a smoker and Chef Rob is going to tell you how to do it. The first thing you need is patience…
You will also need:
Charcoal, an oven thermometer, hardwood (such as oak), sweet wood branches or chips (apple wood, cherry wood, peachwood, hickory, maple… the list goes on.) The sweet wood chips should be soaked in water before you use them. Start with: a small pile of charcoal. Get it lit and let it turn white hot. Then spread the coals out evenly, add a few pieces of hardwood and get them burning. Once the hardwood has caught a flame and is burning down to embers, add some sweet wood and put the grill on top, with your meat of choice. Now close the lid. (Don’t add all the sweet wood–add it in increments every 45 min to 1 hour).
It’s time to start smoking…
Controlling airflow is key, so you must make sure your smoker is well vented. Too much smoke will put out the fire. If you don’t have a vent, you will have to do it manually. Keep the lid closed, opening it a tiny bit every so often to let some air in and some smoke out. Also, watch that temperature–if it gets too hot you may want to let some heat out. Practice makes perfect, so have fun while you work on the process. It’s important to start off with smaller pieces of meat before moving on to larger pieces. The larger pieces take a bit more patience and practice. I’ve decided to start you off with a recipe for barbecue chicken. Let the smoking begin!
Chicken marinade 1/2 cup apple juice 6 tsp soy sauce 1/4 cup honey 1 Tbsp minced garlic 1 Tbsp minced ginger 1/4 cup dark rum 3 lbs chicken pieces
Combine all ingredients and marinate in the fridge overnight. Once marinated, pat the chicken dry using paper towels. Once your smoker has reached 250˚F, place the chicken on the grill with the pieces about 1 1/2 to 2 inches apart. Cover and cook 45 min to 1 hour until cooked through. About 3/4 into the process, start basting with sauce (recipe below).
Smokin’ barbecue sauce 2 cups ketchup 2 Tbsp Worcestershire sauce 1 cup molasses 3 Tbsp grated fresh ginger 3 Tbsp brown sugar 1 Tbsp minced fresh garlic 2 tsp cayenne pepper 2 Tbsp lemon juice 2 tsp salt
Combine all ingredients in a saucepan. Bring to simmer on medium heat for about an hour, stirring occasionally. Set aside. When the chicken is about 3/4 cooked, start basting with the sauce. dishmagazine.ca
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From the Cellar
Summer suds Beer or wine? That is the question.
by Ben MacPhee-Sigurdson
ackyards, barbecue and beer–in a city buried in snow for so many months of the year, it’s as much a rite of passage as it is an escape from winter windchill. It can be as simple as some hot dogs or burgers on the grill and your favourite mainstream beer. But by simply shaking up what you’re drinking with your grilled fare, you can take your backyard barbecue to the next level. It was a book called He Said Beer, She Said Wine, a collaboration between Sam Calagione and Marnie Old, a brewmaster and sommelier respectively (and the latter an ex-Winnipegger), that got me thinking about the best beverages for backyard barbecues. The two state make cases about pairing wine or beer with various food, including typical summer fare. While there’s no winner per se, there are a wide range of potential pairings offered in both beer and wine categories that will help the cause of the adventurous griller. While there’s merit in keeping a backyard barbecue simple, thinking outside the two-four (and the bun) will reward the eater/drinker with hundreds of beer and food pairings. It’s amazing how well beer pairs with a massive cross-section of food based on the weight and primary flavours of both the beer and your food. With so many styles of both beer and wine, you’re sure to find a home run combination this summer.
Burgers – Burgers and beer, simply scream “summer”,
and a crisp, clean pilsner will almost always do the trick. Wine-wise, try a Chilean, Aussie or California
Cabernet Sauvignon, a red Zinfandel, or (for something lighter) Gamay/Beaujolais or New World Pinot Noir.
Ribs – With a big rack of barbecued ribs, so much depends on the sauce–your standard barbecue sauce will work with red Zinfandel or Aussie Shiraz, or try a Rhone Valley or Spanish red with spicier/dry ribs. In the beer department, go for an amber/darker ale or a lighter stout, making sure the latter isn’t overchilled. Kebabs – There’s nothing quite like charred meat and veggies on a stick. Kebabs are typically lightly seasoned with herbs and some lemon–try a Spanish or Portuguese white or a New Zealand Sauvignon Blanc if your preference is wine These will work especially well if there are tomatoes and/or bell peppers on your sticks. In the beer department, India Pale Ale won’t disappoint–the crisp and light bitter notes will work wonders. Sparkling ale is yet another option here. Salmon – A relatively heavy fish, salmon sings with Pinot Noir, but to really blow your friends’ minds try it with a dry rosé. Both offer decent weight and intensity of fruit, and will benefit from 15 to 20 minutes of chilling. While Calagione recommends a bitter ale with smoked salmon in He Said Beer, She Said Wine, I think a blonde or brown ale will bring enough bitter hops to suffice and is a bit lighter and more crisp.
Barbecued chicken – Here you have some options–an India Pale ale will bring enough acidity to work with the sweetness of the barbecue sauce, or if there’s some sort of fruit salsa involved, try a nice
dark porter. An unoaked Chardonnay (for a white) or Pinot Gris will have enough texture, intensity and acidity to work with chicken on the grill, or try a South African Pinotage or entry-level Merlot for jammy fruit and some acidity in your red wine.
Steak – the classic combo here is a big brute of a wine–Cabernet Sauvignon, Malbec, Petite Sirah, or mid-range Shiraz/Syrah. Again, so much depends upon the marinade, seasoning, etc., but most big reds benefit from a big hunk of protein (read: meat) to mesh with the tannin and soften the wine. A heavier Belgian beer (look for alcohol content in the 7-9 per cent range) will provide weight and intensity, or a golden amber ale will have enough structure to wrestle with your steak. Grilled fruit – Barbecuing pineapple or other similar fruit brings out additional caramelized sweetness, making off-dry Riesling or Gewurztraminer a great fit here. Beer-wise, a wheat beer/hefeweizen tends to be relatively delicate, delivering fresh banana/melon notes with some light sweetness. For something fun, try a lighter fruitinfused beer or a chocolatey stout. If you’re having people over, get them to bring a few bottles/cans of specialty beer, or have them pick up a wine and serve it from a brown bag–you’ll be amazed at what wine and beer work with different foods. The most important rule when pairing food and wine (or beer) is that there are no rules–just have fun. If you grab a random beer or wine out of the cooler and use it to wash down whatever you’re eating, more power to you!
Black Pearl roasts the city’s largest selection of fair trade, organic and premium coffee.
460 Dufferin Ave. 586-3989
D r i nk Pi nk! featuring
Dragon Fruit Cranberry Iced Tea
& TEA BAR 570 Academy Road 489.9204 This blend was inspired by the Breast Cancer logo and brewed to the color pink. Saucers Café will donate $1.00 for each glass sold to Breast Cancer Research.
Blends Open to the public
Drive Ins Text and photos by Amanda Thomas
favourite local summer tradition is hitting the local drive-in to grab a fatboy burger or a footlong hotdog. Drive-ins are a staple in the Winnipeg culinary scene and many are internationally recognized, leaving visitors craving more. Here are three of the most uniquely Winnipeg driveins that definitely deserve a visit this season. Since opening its doors in 1959 Dairi Wip has been Winnipeg’s pioneer drive-in. Little has changed there in 40 years. It’s owned and operated by two brothers and a cousin who all hail from Greece. Still wearing paper hats and accepting cash only, they specialize in the traditional fatboy: a delicious beef patty topped with perfectly seasoned chili, lettuce, pickles, onions, tomato, mayo, mustard and cheese. The fries are unrivaled--hand cut daily--and the milkshakes are, in this writer’s opinion, the best in the city. All orders are served up in a box to eat outside or a paper bag to take home. The traditional, no frills attitude and nostalgic, retro sign make Dairi Wip among the best burger joints the city has to offer. Visit this Winnipeg institution at 383 Marion Street. Sonia’s Stand has been a staple on the Henderson strip in Lockport, Manitoba for decades. A traditional drive-in feel and riverside location make this a must-visit this summer. Diners walk up to a charming sliding window, place an order and wait for their num-
ber to be called either in the patio area or their cars. The next step is to enjoy the simply delicious grub. Sonia’s top-sellers are traditional hamburgers--no loaded fatboy’s here, tasty perogies and delectable onion rings. Another thing that sets Sonia’s apart is they use Cheez Whiz on their cheeseburgers and poutine! The staff recognize that this is a love it or hate it scenario and you’ll just have to try for yourself to decide. The restaurant, no longer owned by the namesake Sonia, is in good hands with Matt, who’s also the owner of the North Star Diner on 531 McGregor in the ’Peg. Enjoy the trip down memory lane to Sonia’s Stand at 6960 Henderson Highway. V.J.’s Drive In is a fatboy-fueled, family run joint that sees hundreds of patrons daily. A retro red and white decor and drive-up approach bring visitors back to a simpler time. The amazing food is packed full of flavour, thanks to the fresh, top grade, hand-cut ingredients. But the real allure of V.J.’s is the character. Gus Razos, John Razos and John Calogeris are all part of a big Greek family and have been co-owners of V.J.’s since 1982. Gus runs the day shift and the two Johns work every night, sporting fantastic over the top mustaches and colourful bandanas. Visitors to V.J.’s are welcomed like family and accustomed to the eccentricities and brilliant exchange between owners and eaters. The extremely tempting food makes “messy” a good thing at V.J.’s, located at 170 Main Street.
Top Dishes Know where to buy The ‘Peg’s best perogies? Care to share your prime spot for smoked goldeye? Visit www.winnipegwomen.net/food by August 1 to tell us your top spots for local favourites and you could win some great gourmet goodies.
I scream, you scream...
If you’re out enjoying a hot summer day, you may want to cool off by treating yourself to some cold, sweet and creamy ice cream at your local scoop shop. And if you do, you’re very likely tasting Manitoba’s own Dairy Chef ice cream. “We have 43 flavours,” says Gerry Kovalik who owns Manitoba’s only ice cream manufacturer as well as Sweet Tops Ice Cream, a parlour at 949 Henderson Hwy. “Cookie Dough is very popular,” says Kovalik, who can also boast more flavour choices from their sherbet, hard yogurt, and no sugar added lines of premium frozen deserts. Dairy Chef’s flavour choices cater solely to what people in the prairies want–especially kids. Their ice cream making process is very traditional, with quality and taste being paramount. “The ice cream industry changed a few years
Choice cuts By Darrin Bauming
Grilling season has finally arrived, and what better way to kick off summer’s outdoor cooking season than a quick 101 on what works best to satisfy your taste buds on the barbecue. “The best steaks for the grill are rib eyes, Tbones, tenderloins, and New Yorks,” says Brittany Vaags of The Carver’s Knife, a full service butcher shop in Winnipeg with two locations specializing in grillable meats. “These are the more tender cuts. They work best because barbecuing is fast paced cooking. On the grill, there isn’t time to break down the meat in tougher cuts, which need more cooking time to tenderize the meat by breaking down the tissue.” According to Vaags ribs are always a fan favourite on or off the grill, but they definitely need to be prepared properly. “I recommend putting your beef ribs in a crock pot for roughly four hours before grilling. Pork
By Darrin Bauming
ago. The basic ingredients are cream, sugar, eggs and milk. Large manufacturers started to eliminate the cream and began using butter oil, which is much, much cheaper, but it reflects in the taste.”
Sometimes an idea for a new flavour comes from elsewhere.
“Dairy Chef makes ice cream the same way it has been made for hundreds of years. It’s the quality of the product that makes our company successful. That, and being able to cater to the flavour choices locally. We never cared what they wanted in Toronto or Vancouver.”
“Our flavour inspiration comes from everywhere really. We find ideas in magazines, newspapers, on TV, while reading a book, when we travel to the United States–everywhere. Sometimes we find a neat name and develop a flavour from that.”
Kovalik explains that at Dairy Chef, they work to be extremely inventive and creative in their flavour development, but they always strive to satisfy their existing retail customers. “We may get overwhelming feedback that we need more kids’ flavours. We’ll ask, are there any particular flavours for kids that might work? They might respond, the colour blue works well. So then we’ll develop a new ice cream that is predominantly blue, and we go from there.”
back ribs however, work best when you cook them in the oven on low until they’re completely cooked, then throw them on the grill to give them that barbeque flavour,” she says. “I like to use a barbecue sauce mixed with a little bit of sugar on the grill. The sugar helps it caramelize so you get that sticky-fingerness.” If you’re less interested in a lot of preparation, and more interested in a simple and delicious meal, The Carver’s Knife offers a locally sourced and homemade sausage selection. “We make our sausages right here in our store. We have an all beef sausage which is 100 per cent lean ground beef. We also have a spicy pork sausage which is seasoned with roasted red peppers and has a little kick to it, almost like an Italian sausage. And then we have a plain pork bratwurst, which are really good. A lot of people like them.”
Dairy Chef creates at least two or three new flavours every season. Some of their newest choices include Caramel Cashew Crunch, Neon Blast, and Pralines & Cream. You can explore Dairy Chef’s entire line up of ultra premium frozen desert choices at DairyChef.com, or by visiting your local scoop shop.
fresh veggies and pre-spiced. Vaags says one of the most attractive aspects of The Carver’s Knife is their ability to customize their offerings to a patron’s exact specifications. “What our customers really like is, if they want a certain thickness of steak–we can cut them whatever they want. They really like being able to come in and get anything custom cut. We do all of our deboning and cutting right here, in house.” For more summer grilling tips, head down to The Carver’s Knife and talk to their meat experts at 1530 Regent Avenue, or at 39 Marion Street in the Dominion Centre.
Vaags’ father is a second generation farmer from Dugald, Manitoba. He raises all of their beef from calf to cut. Their always fresh and local offerings have helped The Carver’s Knife establish an extremely loyal customer base. According to Vaags, people know what they like and rarely hesitate to delve into the shop’s popular favourites--like their kebabs make with Granny’s chicken breast or sirloin steak and
WHEN TOASTING WITH FRIENDS, PLEASE ENJOY RESPONSIBLY.
E T I H TO W L I T N U . Y A D R U O B LA
Refreshing fruit-infused drinks to celebrate summer.
Dragon Fruit Cranberry Tea Lemonade 5 tsps dragon fruit loose leaf tea 1 tsp organic cane sugar 16 oz hot water for steeping 2 oz pink lemonade Lemon wedges Frozen cranberries We love this sweet sip from Saucers CafĂŠ at 570 Academy Rd. For each drink sold at the cafe, Saucers will donate $1 to breast cancer research! Steep loose leaf tea and cane sugar in hot water for 20 minutes. Strain and cool the liquid. Add pink lemonade. Serve in a glass over ice with a squeeze of the lemon wedge. Top with the frozen cranberries. Serves 1 dishmagazine.ca
Mimosa 1 oz. Orange Juice 3 oz. yellow tail bubbles sparkling white Pour orange juice into champagne flute. Add yellowtail bubbles sparkling white and stir throughly. Garnish with a fresh orange wedge. Serves 1
Berry Iceberg Slushy 1 cup chopped strawberries 1/2 cup ice 1 oz of Iceberg Vodka 3/4 oz white cranberry peach juice (from ocean spray) Small orange wedge or strawberry for garnish Place strawberries, ice, juice and Iceberg vodka in blender. Blend until smooth but not watery. Pour into cocktail glass and serve with garnish of choice. Serves 1
Buon Giorno! 1 1/2 oz. SKYY Vodka 1/2 oz. Campari 1/2 oz. Luxardo 1/4 oz. honey Pinch of sea salt 1 oz. Prosecco 2 to 3 cantaloupe chunks cantaloupe melon balls for garnish Muddle cantaloupe chunks with honey and sea salt in a cocktail shaker. Add ice, vodka, Campari and Luxardo and shake vigorously. Strain into a Collins glass with crushed ice. Top with Prosecco and melon balls on a toothpick. Serves 1
Check out dishmagazine.ca for more drink recipes. Summer 2011
St.Norbert Farmers’ Market
ummers in Winnipeg mean long weekends at the cabin, sunny afternoons on Corydon and a bountiful of goods at St. Norbert Farmers’ Market. For the past 23 years, the St. Norbert Farmers’ Market has been Manitoba’s one-stop-shop for everything hand-crafted, freshly baked and locally produced from ‘Peg-city and surrounding areas. Here you can find everything from handmade gifts and crafty creations to fresh-out-of-the-oven bread and sweet pies to seasonal veggies and everything in between.
Manitoba’s largest farmers’ market, St. Norbert is a non-profit cooperative with 130 full-time vendors and an average of 50 seasonal vendors where the motto is “Where we make it, bake it, and grow it for you.” In this issue we’d like to introduce you to some of St.Norbert Farmers’ Market vendors.
Donna Shultz, Donna’s Soaps Handmade and chemical free, Donna’s Soaps are perfect for anyone with sensitive skin, fragrance allergies or those looking to get back to the basics. “I try to get everything back to as real ingredients as possible,” explains soap maker Donna Shultz. “I try to use very good products, raw ingredients and some fragrant natural oils if the customer wants them, really it’s about making as pure a product as possible for someone who is hyper-sensitive.” The need to create a natural soap came from Shultz’s personal experience trying to find a soap that wouldn’t irritate her skin–one that was paraffin, petroleum-, sulphur- and fragrance-free. “It is so enjoyable and rewarding, really humbling for me because I was doing something that started off for me, but if someone else can get some enjoyment and use out of it and it helps them then I feel really good,” says Shultz. Visitors to Donna’s Soaps will find 28 varieties of handmade soaps. Each bar weighs about four ounces and costs $4 or five for $18.
Natalie Dueck, The Bread Lady Nothing beats the aroma of fresh baked bread, hot out of the oven–even better when you know that bread is made from grains grown and ground right here in Manitoba.
Since 2003, Natalie Dueck–otherwise known as The Bread Lady–has been baking goods using locally grown wheat, spelt, buckwheat, flax and oats that she personally grinds into flour. “I make breads using flour I make on my own,” says Dueck. “I am so excited about whole grains and the difference it made to me and I wanted to introduce that to other people.” In addition to breads, Dueck also makes a line of natural snacks including her award winning ChocoHemp Snackers which are made with no butter, flour or sugar–perfect for those with dietary restrictions or allergies. “I feel happy that I am providing a benefit and at the end of the day it’s something I can be happy with because I am making other people happy,” says Dueck. And with more than 50 fresh baked items available at The Bread Lady’s stand–there’s a little something for everyone.
Jean-Guy Cote, John Boy Farms Whether it’s the 100 mile diet–eating foods only produced within a 100 mile radius from where you live–or living a healthy lifestyle, grower Jean-Guy Cote says he’s noticed a definite shift in customer food preferences. “The trend is really two pronged,” says Cote “First, people are trying to be more active and eat healthier. Second, people want more of a connection with their food and where it comes from.” A former government worker and now fifth generation family farmer, Cote says the connection between the producer and the customer has never been greater. “For me, I love dealing and engaging with the customers. There is nothing more rewarding than growing something, having someone enjoy it and coming back to say they love it,” says Cote, adding that his market farm produces everything from carrots and beets to kale and Swiss chard. John Boy Farms can also be found online on Twitter, Facebook or by visiting www.johnboyfarms.com. The St. Norbert Farmers’ Market is open Saturdays, 8:00 a.m.–3:00 p.m and Wednesdays, 12:00 p.m.–6:00 p.m. For more information, visit stnorbertfarmersmarket.ca. dishmagazine.ca
Mortgages that do
Your Assiniboine Credit Union mortgage is part of something pretty special. Not only does it give you great rates, ﬂexible terms and a new home, it also helps build strong, sustainable communities. We provide ﬁnancial support to local and organic community gardens and farmers’ markets like St. Norbert Farmers’ Market and the Immigrant Integration and Farming Worker Co-op, and responsible retailers like Organic Planet. Together we’re encouraging local growers, one mortgage at a time. For mortgages that do more, go to assiniboine.mb.ca or call (1-877) 958-8588.
8892 ACU - Mortgage Campaign
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Pie in the sky
Nothing says summer like freshly-baked prairie berry pies.
Strawberry Rhubarb Crunch Saskatoon Meringue Pie
Photography by Grajewski Fotograph Inc
1 cup water 2 Tbsp lemon zest 3/4 cup plus 4 Tbsp granulated sugar 2 Tbsp lemon juice 1 cup saskatoons 3 Tbsp cornstarch 3 eggs, separated (yolks in a bowl, beaten) 2 Tbsp butter or margarine one 9” cooked pie shell
Combine water, saskatoons, lemon zest, ¾ cup sugar and cornstarch in a heavy saucepan. Crush some of the berries to release the juice and cook over low heat until mixture is thick and clear. Add 1 Tbsp of the hot mixture to the 3 beaten egg yolks, then add egg yolks to saucepan and continue cooking and stirring for 5 minutes. Remove from heat and add lemon juice and butter. Cool. Pour into cooled 9” pie shell and top with meringue directions below. Beat 3 egg whites until frothy then slowly add 4 Tbsp sugar and continue beating until all sugar is dissolved and meringue will stand in stiff peaks. Spread evenly on pie filling and bake in 350°F oven for 15 minutes or until evenly browned. Cool before serving.
Base 3/4 cup sugar 1 1/2 Tbsp minute tapioca 1 1/2 cups whole strawberries 1/2 cup juice from strawberries and the rest water 3 cups diced rhubarb Topping 1/4 cup butter, melted 1 cup quick-cooking rolled oats 1/2 cup flour 3/4 cup brown sugar 1 tsp cinnamon 1/2 cup chopped nuts
Preheat oven to 375˚F. Combine base ingredients in 2-quart (2L) baking dish. Let stand 5 minutes. Combine topping ingredients and sprinkle over base. Bake about 25 minutes or until rhubarb is cooked. Serves: 6-8
Recipes courtesy of the Prairie Fruit Growers’ Association. Visit them online at www.pfga.com for more recipes and where to find local U-Pick berry farms. Send us your fruit pie recipes at firstname.lastname@example.org and you could win a gourmet prize package! Summer 2011
Trevis Boyd – owner of Black Pearl Coffee Roasting coffee and fly fishing are passions for Trevis Boyd of Black Pearl Coffee. He got hooked on fishing the salt flats in the Bahamas five years ago, and each year makes an annual, no frills, hardcore fly fishing trip for the prized but protected bonefish. These excursions have led to fishing for a variety of eatable species that are relied on for sustenance for at least part of the adventure. Harvesting and preparing at least one conch treat is a must on each trip.
Conch (Konk): Lobatus gigas, known as the queen conch, is a mollusk. Harvesting is restricted to size and season. Conch may be hard to obtain in Winnipeg, so raw lobster or calamari are good substitutes.
Conch Salad “Salsa of the Sea”
There is an endless variation of recipes and ways of serving conch salad. Trevis prepares it as a salsa to scoop up with chips or eat by the spoonful. Like a ceviche, the meat is cooked by the acid (lime juice) in the marinade. 1 lb conch (or raw lobster or calamari) 4-6 whole limes, juiced (bottled lime juice is fine) 1 large onion, diced 2 large firm, ripe tomatoes with seeds removed, diced (or use green, almost ripe tomatoes) 1 green or red bell pepper, diced 1 jalapeño pepper with seeds removed, minced habanero or “go pepper” to taste, minced–caution, these are killer hot 2 celery stalks, diced Scotch bonnet hot sauce to taste salt and pepper to taste Worcestershire sauce to taste 1 cucumber, sliced 1 cup dill sauce (or any chilled cream or sour cream sauce)
Use only the white meat of the conch. Make sure all the grey and orange skin is removed. Conch is slimy--halve a lime and use as a scrub brush to clean the conch. Rinse. Dice into 1/8 to ¼ inch pieces. Take the time to finely and uniformly dice the ingredients. Add all diced and minced ingredients into a clean glass bowl. Pour over juice from limes, season with hot sauce, Worcestershire sauce, salt and pepper to taste. Blend well. Cover and refrigerate for 1 to 4 hours. Conch salad will keep refrigerated until at least the next day. Serve in small cups or on a bed of lettuce with chips for scooping. Serve cucumber and dill sauce on the side. Dip the cucumber slices in the dill sauce and eat to cool the heat of the salad. 30
sF ipeg’ inn
inest Mea t St
The Carver’s Knife Manitoba Proud
... is a locally owned and operated business with customer service you won’t find anywhere else. At Greaseman Jack Inc. we pick up and recycle used cooking oil, remove the waste oil from restaurants and food manufacturing plants in Winnipeg and surrounding areas.We provide your business with containers to dispose of the oil as well. We do all of this for FREE!
RYA N 2 0 4 . 2 2 7 . 3 5 8 0 K I E S M A N email@example.com www.greasemanjack.com
Here you will find a large selection of Manitoba
100% Manitoba Products
products, beef, pork and Chicken and we’re introducing our added line of Natural Prairie Beef hormone free, aged, AA+ Manitoba beef.
Ordering is easy and hassle free.
We have two locations 1530 Regent Ave Winnipeg Manitoba R2C 4J5 T 204.663.6771 F 204.663.6798 E firstname.lastname@example.org
39 Marion Street Winnipeg Manitoba R2H 0S8 T 204.237.MEAT E email@example.com
To learn more, visit us online at CarversKnife.ca and visit our online store at CarversKnife.net
Soak up the summer at FortWhyte Alive! Paddle, fish, bike or hike this summer and become one with nature! We are open 9am to 8pm Monday to Thursday; and 9am to 5pm Friday to Sunday and holidays. Join us Wednesday evenings in July and August at the Buffalo Stone Café for BBQ dinners on the deck. Canoe & Rowboat Rentals • Fishing • 5 Lakes • 7K Forest Trails • Floating Marsh Boardwalks Wildlife • Interpretive Centre • Burrowing Owl Exhibit • Aquarium of the Prairies • Bison Prairie Tipi Encampment • Pioneer Sod House • Sunday Guided 2 O’clock Walks • The Nature Shop Online: Calendar of Events & Family Programs • Paddling & Sailing Class Registration
1961 McCreary Road, Winnipeg, MB
Takes corners and compliments with equal grace. Every day we make choices. And every day we’re forced to sacrifice. To give up one thing for another. Well that ends here. The 2011 C-Class with Agility Control automatically stiffens dampers through corners and softens them in less demanding conditions to enhance passenger comfort. While the award-winning available 4MATIC™ permanent all-wheel drive system and 10-way power adjustable seats ensure neither tire nor lumbar ever slip. Meaning you never have to sacrifice again. At least not between performance and luxury. Visit your Mercedes-Benz dealer or mercedes-benz.ca/c to schedule a test drive.
The 2011 C-Class. Starting from $35,900*. © 2011 Mercedes-Benz Canada Inc. *Price does not include Freight, PDI, dealer Administrative fees, GST, HST or PST.
Mercedes-Benz Winnipeg, 2554 Portage Ave, Winnipeg, MB R3J 0N8, Tel: (204) 667-2467, www.mbwinnipeg.ca
Get into summer with colour! A step up from the classic flip flop. Ipanema Giselle Bundchen Admiral ladies sandals, $40, available at Sterling (www.sterlingshoes.com) and Town Shoes (www.townshoes.com).
At the width of a credit card, Sephora’s Colour Flip fits easily into the smallest clutch and provides an entire pallete of colourful eye shadows, lip colour and blush to choose from. $20 at Sephora, Polo Park Shopping Centre.
Add a splash of light scent that is perfect for summer. Rose Délice perfumed hair mist spray, $26, at L’Occitane, Polo Park Shopping Centre.
Availabe this summer, eos’ family of 95 per cent organic and 100 per cent natural lip balms in scents like summer berry and honeysuckle honeydew is a sweet treat for your lips at about $3. Available at most Shoppers Drug Mart and Rexall stores.
Perfect for toting everything you need for the perfect beach day. Lacoste Hamptons Tote Bag, $150, www.lacoste.com/can.
Soothe sun-kissed skin with the rich Blueberry Nourishing Butter from Fruits & Passions, $22.50, www.fruits-passion. com, Polo Park Shopping Centre, St. Vital Shopping Centre, Kildonan Place.
experts at fitting
more than just lingerie.
WHEN IT FITS ~ IT SHOWS The most comfortable lingerie youâ€™ll ever own Grant Park Shopping Centre 452-1802 360winnipeg.ca/ClothingApparel/DivaLingerie.html
fashion Savour the summer in the sweetest swimwear, sandals and sarongs. Youâ€™ll look great while making the cottage country memories youâ€™ll treasure all year long. Photography by Grajewski Fotograph Inc Makeup by Curtis Dubac of The Bay Downtown Winnipeg Follow them on Facebook at facebook.com/BayDowntown and onTwitter at twitter.com/TheBayDowntown Curled hair by Cristina Mazzei of Pink Star Hair Design.
fashion Right: She wears a romper by Dex, $68, from October Boutique, Grant Park Shopping Centre, 452-0737. Shoes by Luxury Rebel, $135, from October Boutique. Sunglasses by Swarovski, $559, from Linden Ridge Eye Care, K-1765 Kenaston Blvd, 488-3937, www. lreyecare.ca. Bag by Flora Bella, $110, from Diva Lingerie.
Below: Sea Folly bikini, $223, from Peepers Swimwear, 252 Stafford St, 474-2861, www. peepersswimwear.com.
Left: Empreinte bikini top, $160, bottom, $90, and pareo, $184, and Flora Bella hat, $95, all from Diva Lingerie, Grant Park Shopping Centre, 452-1802.
Previous page: Clockwise from bottom left: Steve Madden sandals, $65, and batik tote bag by Matt & Nat, $175, both from October Boutique, Grant Park Shopping Centre, 452-0737. Tom Ford sunglasses, $510, from Linden Ridge Eye Care, K-1765 Kenaston Blvd, 4883937, www.lreyecare.ca. Flora Bella hat, $95, and Vicki Moreinis trikini, $130, both from Diva Lingerie, Grant Park Shopping Centre, 452-1802. Billabong waterproof bikini bag, $42, from October Boutique.
Right: Vicky Moreinis bikini top, $68, bottom, $45, and beach dress/skirt, $125, and Flora Bella hat, $95, all from Diva Lingerie, Grant Park Shopping Centre, 452-1802. Kelsi sandals, $119, from October Boutique.
Below: Sea Folly bikini, $280, and scarf, $24, both from Peepers
Below: Colcci cover-up, $130, from October Boutique.
For more beachwear looks from our shoot, visit www.winnipegwomen.net/fashion. winnipegwomen.net
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Cottage Case Red $129.99. Save $8! 12 dry reds Four different wines, three bottles of each Cottage Case White $129.99. Save $8! 12 dry whites Four different wines, three bottles of each Mixed Case $169.99. Save up to $50 A baker’s dozen of dry wines. Three different whites, two bottles each, and three different reds, two bottles of each. Plus one bottle of the awardwinning Tolaini al passo!
1616 St Mary’s Rd
948-WINE (9463) Banville & Jones Cottage Cases are specially selected by our Sommeliers. Have it delivered anywhere in the city for $10. Available from May Long through to the end of August.
Growing our community FortWhyte comes alive in summer by Connie Tamoto photography this page by Ian McCausland
ortWhyte Alive–a 640 acre ecological and environmental jewel located within city limits that has been part of our community for over 40 years, but what most people might not know is this tranquil and serene nature site is also home to an innovative award-winning social enterprise initiative–the FortWhyte Farms: Growing Youth, Food & Community program. “It’s a very unique experience,” says Kristine Kzylstra-Moore, Program Coordinator. “It’s something meaningful for me to see the students making connections to the food and where it comes from and the incredible way things grow from seed to plant then to feed people.” Established in 2003, FortWhyte Farms strives to provide inner-city youth with hands-on experience in urban agriculture and farming. The program itself focuses on building confidence, leadership skills, community relationships and work skills by engaging teens through sustainable farming. Throughout the school year, students are taught various aspects of farming from growing plants from seed to hatching and raising pastured poultry to tending to the eight Berkshire Hogs to beekeeping–the first experience offered and most popular activity on the farm.
“The students in the summer internship program really show an interest in farming. They are very curious and ask a lot of great questions, it’s really exciting to see them grow,” says Kzylstra-Moore.
Every Tuesday afternoon during the summer, produce grown at FortWhyte Farms is sold at an onsite market. Here seasonal veggies, herbs and honey grown by the teen farmers are available to the public on a weekly basis.
During the summer internship, students are taught all aspects of farming and how to take what they have grown to create a meal. The students are also profiled in a weekly newsletter where the share stories about themselves, what the farm program has meant to them and recipes they have learned featuring the produce they have grown.
There are also opportunities to support the farm program though Community Supported Agriculture Shares (CSA). For a minimal price, people can purchase either a weekly vegetable share (produce grown onsite) or a meat and honey share (pasture raised Berkshire Pork, pasture raised chicken and honey harvested from the apiary).
Each year 12 students are selected to work on the farm throughout the summer–further honing their farming, leadership and employment skills.
While the sole purpose of the farms is to teach inner-city youth about sustainable urban agriculture and work/leadership skills, it also serves as a way to generate funds for the program through two initiatives.
The CSA program allows those who might not have a green thumb or the space to garden, the opportunity to purchase fresh produce every week.
SUMMER CAMPS FOR KIDS AND EVENTS
basics for novice family campers and Specialty Day camps for kids.
practice your daily stretch in the serenity of nature. (Wednesdays)
In addition to the various annual summer programs offered at FWA, the following new programs starting this July: • Art in the Outdoors – Discover different art techniques in the picturesque setting of FortWhyte’s various nature sites under the guidance of Winnipeg artist Marianne Jonasson. (Tuesdays)
Looking for something special to do with the whole family? Check out these upcoming events: • Father’s Day at FortWhyte Alive - Free fishing at the centre all weekend long. • Canada Day Celebrations – Free tours, outdoor activities and BBQ hosted by Buffalo Stone Cafe Chef, Peter Karamchand.
“The first day we bring the groups out we ask the students what they want to try and their number one thing is the beekeeping,” says Kzylstra-Moore. “There is a lot to learn when it comes to beekeeping and it is something the students are quite proud of because it takes a lot of courage to do it and it’s also not something that their friends or family have done.” For many of the students who take part in the FortWhyte Farms program, the connection they make to urban agriculture and sustainable farming extends beyond the school year to the Summer Internship program.
Summertime at FortWhyte Alive is a great time to get out and enjoy what Mother Nature has to offer–no matter how young or young at heart you are. During July and August, FortWhyte Alive is offering a variety of programs ranging from outdoor fitness classes especially designed for new and soon-to-be moms, educational nature programs for grandparents and kids, camp skill
• Nature Yoga – Take your mat from the studio floor to the great outdoors this summer as you
“The students harvest a whole bunch of vegetables each week and the families who have purchased a share get a box worth of what’s in season for a 12 week period,” says KzylstraMoore. “It allows us to generate some income and ensure the food we produce is being eaten and it is good for the families because they know where their food is coming from.” Produce and herbs from the farm are also used in many of the seasonal dishes served at the Buffalo Stone Café – the picturesque lakeside restaurant located in the Alloway Reception Centre at FortWhyte. Access to the farm itself is limited to the teens, volunteers and staff members who help run the program however Kzylstra-Moore says tours are conducted from time to time.
“If people want to see what happens on the farm we do offer group tours for adults and children, but they need to be pre-booked,” she says.
from 10 to 45 participants depending on the type of eco-tour booked and takes visitors on an in-depth and educational journey through marshlands, gardens and eco-exhibits.
In addition to group tours of FortWhyte Farms, there are a number of other annual outdoor activities that take place during the summer including bird watching, paddling, sailing, kayaking and fishing.
“We can do historical tours that take you to see a sod hut and Red River Cart, you can throw an Atlatl, cook bannock and make tea using seasonal local herbs,” describes tour guide and Public Program coordinator Dana Race. “Or, you can rent a naturalist for the day and go around looking at the different plants and animals at FortWhyte.”
“This is Winnipeg’s lake district,” says Jackie Stephen, Director of Operations. “Having five lakes this close to Winnipeg, it is like having our own little oasis here with all the lakes and the green space.” FortWhyte also offers ecological tours of the site. Each tour can span anywhere from one to four hours and accommodate groups ranging
Each year more than 350 dedicated volunteers commit their time and efforts to help run FortWhyte Alive and its many year-round programs.
From students hoping to learn more about nature and the ecosystem, to retired individuals looking to spend their time in the outdoors to everyone in between–the volunteers at FortWhyte Alive say the experience is truly rewarding.
“They come from all walks of life and in all stages of life,” says Michelle Eldridge, Director of Human and Volunteer Resources. “The end result is a dynamic mosaic of energy, skill and knowledge that enriches the whole organization and radiates outward into the community.”
“It’s a place where you are appreciated for your time and effort and where your work matters because you are teaching people to enjoy the outdoors,” says 70-year-old Annette Bell, volunteer for over 20 years. “You get as much out of the experience as you put into it.”
VOLUNTEERING AT FWA
As one of North America’s premier environmental education centres, FortWhyte Alive is a definite must-see for nature lovers and novice outdoor adventurers wanting to learn more about the environment and Winnipeg’s ecosystem in a fun, active and breathtaking setting.
With several year-round and seasonal roles to fill such as bird walk leaders, youth program leaders, gardeners and much more–FortWhyte is always looking for nature lovers to lend a helping hand. For more information on volunteer opportunities at FortWhyte Alive visit www.fortwhyte. org/you or call 204.989.8368.
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Around Town... Accolades Winnipeg Women Magazine would like to congratulate one of our advertisers, Cory Krul of Cornelia Bean, on her recent accomplishment of becoming one of the finalists at this year’s Women Entrepreneur of the Year Awards from the Women Business Owners of Manitoba. Way to go Cory!
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Table with a view Looking for a unique mid-week outing? Head to FortWhyte Alive on Wednesdays this summer for their barbecue dinners served on the deck at the Buffalo Stone Café. Enjoy fresh Prairie cuisine while enjoying a sunset on the lake. Don’t forget to work up your appetite with a stroll through FortWhyte’s birch forest and marsh trails.For more information, call 989-8355.
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Chronic Pain Management Local resources to help those suffering with chronic pain. by Ali Mintenko
veryone knows somebody who seems to always be in pain– someone who can’t go on family walks, who can’t sleep properly, that can’t pick up their child– perhaps you’re even the one suffering from this debilitating hurt. Days seem endless because it’s hard to think about anything else. Chronic pain can be the result of everyday events like joint pain, carpal tunnel syndrome, headaches or sinus pain, as well as from injuries or specific traumas. Even a diabetic who’s had a limb removed can suffer from phantom pain. Chronic pain is generally defined as pain that lasts beyond the expected length of time it should take for the body to heal. So if your doctor thinks your torn ligaments will be healed in three months and five months later you’re healed but still in agony, that would be considered chronic pain. The three month marker is often used in the medical profession. If you still hurt after that amount of time, your pain is considered chronic.
ters this new sensation and takes the emphasis off the chronic pain. “The pain is there, but it’s being dialed down. Your brain is now receiving a new message,” says Shay. The same effect can be had from massage, by using a TENS (transcutaneous electrical nerve stimulation) machine on the painful area, physiotherapy and others.
“Chronic pain is associated with higher rates of depression and anxiety.”
Barbara Shay, Associate Professor in the Department of Medicine at the University of Manitoba, defines it as this, “Chronic pain is a pain that persists in the absence of tissue injury.”
These treatments don’t work for everyone though, and they aren’t a permanent solution. They’re referred to as complementary therapies, as they are usually used in conjunction with some other form of treatment.
Shay is a physical therapist who now specializes in research, as well as teaching in the grad program at the U of M. She explains how research has shown how a sort of distraction of the brain by giving new sensory information through the spinal cord can cause an immediate reduction in pain. This can be done with many of the therapies available for pain sufferers. Acupuncture, for example, is used to send new sensory information when a needle is pushed into specific points on the body.
There are many methods to help keep chronic pain in check. There are even some basics that you can do at home: maintain a healthy diet, exercise on a regular basis, get a full night’s sleep. Of course, these are all things to help keep you healthy in day-to-day life as well.
Through your nervous system, your brain regis-
In decades past, medication was the most recommended and used treatment in pain management. As research continues though, and as practices like acupuncture and massage have become more popular, it’s clear that there are other methods that can help chronic pain suf-
ferers. There are other things like herbal remedies, hot stone therapy, therapeutic massage and others that can help as well. Deciding how to go about feeling better when you have chronic pain can be a daunting task. There are many therapies available, and it can be difficult to know where to start. Patricia Mykytiuk, BsC, MD, FRCPC is the Medical Manager for the Acute Pain Service at the Health Sciences Centre, WRHA Anesthesia Program. She recommends going to see your family doctor first. “Family practitioners are a front line resource in the diagnosis and treatment of chronic pain. They will often initiate testing to ensure serious disease processes can be excluded and make the appropriate referrals as required. As we do in the Chronic Pain Clinic, family doctors also apply a multi-disciplinary approach in managing their patients with chronic pain. Their treatment may involve medications, psychological therapy, or referrals to physiotherapies, massage therapists, occupational therapists, psychologists or other allied health care professionals,” says Mykytiuk. The connection between physical pain and emotional state is one that is widely recognized. “Pain is not just a physical response–it’s an emotional response as well,” says Shay. Clinical depression causes fatigue, changes in appetite, a lack of motivation, difficulty sleeping, and feelings of general helplessness. Chronic pain can cause all of these and more. It’s no wonder that the two are so intertwined. “Chronic pain is associated with higher rates of depression and anxiety. Psychological assessment and treatment methods have become an integral component of chronic pain treatment,” Mykytiuk explains. “Many physicians, psychologists, and social workers have experience and training in this area. Often pain support groups may be useful. Patients often will search out these resources through community organizations, the Internet, local hospitals or pain clinwinnipegwomen.net
A Winnipeg Pain Treatment Centre therapist treats a patient’s arthritic hand with lowintensity laser therapy.
ics. Psychological interventions help patients regain control of their lives. Although, the physical pain may persist, with psychological treatments they are better able to deal with their discomfort and their pain becomes less disabling,” says Mykytiuk. Dealing with the depression is often an excellent first step in chronic pain management. With a clear mental state it can be much easier to put things into perspective and figure out how to deal with the pain itself. Gentle exercises, tai-chi, yoga, and stretches are all calming movement patterns that can help to improve mental focus, in turn helping in dealing with chronic pain. Meditation is another method with can be learned to help release endorphins into the body. Endorphins are a naturally occurring “high” which can make people feel better. Of course, there are people that champion the use of medications to deal with chronic pain, winnipegwomen.net
and there are those that balk at that idea. It’s best to explore all areas of treatment to find what’s best for you. “Certainly, I have seen many patients benefit from various pain medications, but unfortunately there are those in whom these medications have not benefited. Any drug also has the potential for side effects that may make it impossible for patients to tolerate. In the treatment of chronic pain, medications alone should not be used without other avenues of therapy,” says Mykytiuk. The Winnipeg Pain Treatment Centre offers another alternative that has made an appearance on the treatment market in more recent years. Open since November 2007, they offer low intensity laser therapy (LILT) among some of the more common treatments. “LILT is the use of light energy to stimulate cells, helping the body to heal itself naturally,” says Merrilyn Irvine, Director at the Centre. “There are three stages to the treatment: red light, infrared light and a more specific laser
probe, which penetrates deeper into the tissue, muscle or bone. The treatment heads are applied to the affected area and the patient can receive the treatment sitting up or lying down, depending on what area is being treated.” The treatment is painless and has no dangerous side effects. It is generally used along with massage therapy, and improvement can be achieved much faster than with other traditional therapies. Speaking to your family doctor and researching the therapy options available to you are the best ways to go about finding what’s going to work. Discover what’s out there and get back your quality of life. Shay makes an excellent point, which is true about so many things in life: “The more tools we can give people to have more control, the better served they are.” In short, knowledge is power.
Non-invasive cosmetic procedures A little lift doesn’t require going under the knife anymore. by Connie Tamoto
irror, mirror on the wall, who’s the fairest of them all…fairytale musings aside, they say that beauty is in the eye of the beholder, but what if that beholder is you and all you see as you gaze into that magical mirror are signs of aging? Fine lines and small wrinkles that never used to be there a few years ago, sagging and drooping in place of those plump youthful cheeks and slight bulging in areas you would rather have flat and trim. Kinda makes you wish you had a beauty time machine–every time you start to look a bit haggard and tired, all you have to do is jump in and dial it back a few years to when gravity and elasticity were on your side. But alas, that beauty time machine has yet to be invented. Sure there is always the nip and tuck option, but many women today are cautious about going under the knife, not to mention wary of the bruising, pain and weeks of recovery. Fortunately, there are other alternatives out there–options that won’t break the bank or
leave you lying in the recovery bed for weeks on end…non-invasive cosmetic procedures. “It’s a great alternative for people who don’t want to go under the knife,” says Dr. Earl Minuk, owner Dr. Earl Minuk’s Laser, Skin and Hair Centre. Non-invasive cosmetic procedures improve the look of ones face and body without having to undergo surgery and often involve the use of fillers, injectors, lasers, solutions or other nonsurgical treatments. As little as two decades ago, procedures like this were done in cloak and dagger secrecy, but that’s simply not the case anymore. “Cosmetic procedures are not as taboo as they used to be,” says Dr. Gul Balbir Singh, Plastic Surgery Associates of Winnipeg “People are really open to it, they actually enjoy saying they have had something done.”
of the age lines. One way we address that is with a Soft Lift,” says LPN Coralee Souka, injection nurse at Skin Deep Aesthetics. A Soft Lift is a combination of Botox and Juvederm injections and can be done in a single session. The Botox relaxes the dynamic expression muscles–those in and around the furrow of your brow and eyes–and the Juvederm is used as a filler to “lift up” areas of the face that are sagging or drooping. At Dr. Minuk’s clinic, growth in the injection market has increased by 100 per cent this year in the first quarter alone, and it’s not just for those looking to regain their former looks. “There are a lot of younger women coming in for lip enhancers and Botox” says Dr. Minuk. “They aren’t looking to refill, but they are going for that magazine glamourous look.”
Today, more and more women are turning to non-invasive procedures to regain their youthful look and the most popular procedure–injections and fillers.
Injection fillers such as Botox are also being used to combat excessive sweating. According to Dr. Manfred Ziesmann of the Ziesmann Cosmetic Centre, Botox injections in the armpit, palms of the hands and soles of the feet can reduce sweat.
“People are walking in and saying I look tired all the time or I look angry all the time because
“In the past the only alternative was surgery to cut the sweat glands out,” says Dr. Ziesmann,
adding that the Botox treatment works almost immediately and can last up to seven months. “The sweat gland is controlled by nerve impulses and by injecting Botox it blocks the connection.” Another popular trend right now–Cool Sculpting. Cool Sculpting is a non-invasive process that targets and eliminates fat cells in specific areas of the body.
then excretes them through the liver,” says Ziesmann, adding that the treatment has shown a as much as a nine centimetre reduction in the waist area.
Non-invasive procedures are also more cost effective than opting for plastic surgery which can cost almost double–especially when it comes to a procedure like Liposuction.
In addition to fillers, injections and body shaping procedures–laser skin treatments are also in demand, particularly when it comes to tattoo removal.
Still, like any medical procedure, non-invasive cosmetic treatments do have risks associated with them however, according to the doctors and nurses interviewed for this article those risks are minimal and can include redness or slight bruising.
The demand for tattoo removal is increasing exponentially and the only place to have them
“It’s a great alternative for people who don’t want to go under the knife.” “We have an applicator that goes on the skin and its temperature is gradually cooled, as it cools it kills the fat cells in the body through a natural process,” says Dr. Minuk, adding that the process works on a scientific principle is called Cryolipolysis, which was discovered by a world-renowned Dermatologist. Studies have shown a 22 per cent reduction in fat in areas treated using the Cool Sculpting method–a great way to get that beach body bikini look without hours at the gym, months of dieting or Liposuction. “There are no incisions, very little pain and for someone who has a small area of fat it works very well,” says Dr. Singh. Alternatively, women looking to get rid of stubborn bulges can opt for Ultra Shaping. Similar to Cool Sculpting, Ultra Shaping eliminates fat cells by using ultra sound technology. “It involves focused ultra sound which makes the fat cells break down and the body
laser removed is at Dr. Minuk’s clinic. With two tattoo removal lasers onsite, Minuk can remove virtually all of the decorative tattoo colours. The process is time consuming and requires multiple sessions–but the rewards for some are immeasurable. One of the main benefits of non-invasive procedures is turnaround time. Unlike surgery the time spent recovering from injections, fillers, body treatments or laser therapies is minimal lasting anywhere from a few hours (for filler injections) or a couple of days (for Cool Sculpting or Ultra Shaping). Another benefit is the time it takes to book and get the procedure done. Non-invasive procedures office procedures and can be done in as little as a half an hour or few hours for some of the more complex treatments.
Doctors also caution patients to thoroughly research the procedures and facilities offering non-invasive treatments, and to consult your doctor as to whether or not non-invasive procedures may be the best option for them. “You have to talk to the patient and determine what is best for them,” says Dr. Singh. “There are lots of benefits, you don’t require anaesthesia and the recovery time is faster, but if you don’t get the results you are looking for, then what is the point in getting it done in the first place.” But for those looking to shed those dull winter skin cells from your face, smooth out the fine lines around your mouth or furrow of the brow or melt away the little fat pockets in the back bra area or tummy–non-invasive procedures offer a quick and cost effective way to enhance your looks.
“People can come down at lunch and get a Silk Peel or a Botox touch-up and go back to work and it doesn’t interfere with their routine,” says Souka.
Saving our lake by Connie Tamoto
t’s the tenth largest freshwater shed in the world spanning nearly four percent of the province, home to kilometres of natural beaches and waterfront cottages–and according to one local organization, it’s also a lake facing environmental challenges that could threaten the health of this massive body of water in the near future. “It is a major concern,” says Karin Boyd, president, Lake Winnipeg Foundation. “The algae in the lake is coming much sooner each year, stays much longer and there is a lot more of the blue green algae and that is a real big concern because it is the blue green algae that is toxic.”
Much of the increase of nutrients in the lake can be attributed to sewage, runoff from fertilized fields and erosion. The end result is an increase in the amount of algae in the lake because Phosphorus is one of the main chemicals algae need to grow and survive. “There have always been algae in the lake, but there is 500 percent more now than traditionally found naturally,” says Boyd. The problem with this–particularly in the case of the blue green algae blooms is their toxicity when consumed by humans and other vertebrates.
Since 2005, the Lake Winnipeg Foundation has worked diligently to raise awareness about the health of the lake while aiming to find solutions to address the environmental challenges it faces.
According to the Province, “Algae blooms can produce toxins that can be harmful to the liver or nervous system if large amounts of water are swallowed. Drinking water containing algae can also cause an upset stomach and diarrhea, and external exposure to algae blooms has been reported to cause skin irritation.”
One of the largest problems contributing to the deteriorating health of the lake are nutrients and the biggest culprit is Phosphorus. According to the Lake Winnipeg Foundation, the amount of phosphorus flow entering the lake far outweighs the amount flowing out of the lake each year.
And, according to the Lake Winnipeg Foundation website, when the blue green algae blooms die and decompose they also consume the oxygen in the water. This consumption of oxygen can cause other organisms in the water to suffocate and die, which can ultimately harm the lake’s natural wildlife.
“As the water quality decreases it’s also affecting some of the biodiversity in the lake starting with the smaller organisms,” explains Boyd. “They begin to be starved for oxygen and as we start to lose the lower order of organisms I image in that will eventually affect the fish. So the long term affects of this is very far reaching.” In an effort to reduce the amount of nutrients like Phosphorus from entering the lake, the Lake Winnipeg Foundation focuses its efforts in two main areas–research and education. In terms of research, the Foundation funds a number of scientific projects including SHIM– Shoreline Habitat Inventory and Mapping. SHIM is a project that will allow the Lake Winnipeg Foundation to collect and analyze the physical and biological shoreline to help them get a scientific baseline of the lake. “Scientists and technologists will go out and collect data on the physical biology of the shoreline and deep water line to about 40 to 50 meters past the high water line,” explains Boyd. “This information will then be put into documents that we can give to governments so they can then make policy decisions based on the information that is out there.”
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In addition to providing funding for scientific research, the Lake Winnipeg Foundation also supports educational initiatives. “The Lake Winnipeg Foundation will support any endeavour that restricts and reduces the Phosphorus in the water and promotes the reuse of Phosphorus for plant life,” says Boyd. One of these initiatives is the Ecole St. Avila Down the Drain project. Beginning in the 2008-2009 school year this five year project was started with the idea to improve the grounds at Ecole St. Avila which were plagued by drainage problems. Rather than utilizing traditional drainage methods which would see nutrient-laden runoff routed directly into Lake Winnipeg, the school engaged the staff, students and parents to come up with a more environmentally friendly option. What they ended up creating was a bioretention system that utilizes bio swales, berms and dry creek beds to channel water into a rain garden where it is absorbed by Manitoba plants and grasses. “It’s quite an interesting project,” says Boyd, adding that Down the Drain is a great way to both educate and get kids involved in maintaining the health of Lake Winnipeg. The Lake Winnipeg Foundation is also hoping to increase awareness and interest in the lake through a number of special initiatives and events–the largest being the Walk for Water. Last year participants in the annual walk-a-thon raised over $43,000 in funds for the Foundation and its efforts, this year they are hoping to raise even more money with the addition of the inaugural Golf Fore Water tournament which is set to take place on August 30th.
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“And if people can’t walk, we encourage them to come up with their own fundraising events,” says Boyd, who fondly recalls one child who went door to door collecting pledges for a read-a-thon where all monies raised were donated to the Foundation. Another interesting initiative is The Lake–a short film competition held in partnership with the Gimli Film Festival. Film makers are invited to create a five minute tribute to or history of the lake. Each film will be judged on cinematic quality and if it captures the essence of Lake
Winnipeg–the top 10 films be screened at the film festival. For more information on the Lake Winnipeg Foundation and its upcoming events visit www.lakewinnipegfoundation.org.
What You Can Do To Protect The Lake While not everyone may have the time to participate in a walk-a-thon or the creativity to write, direct and shoot a short film, the Lake Winnipeg Foundation says there are a number of everyday things you can do help keep the lake clean and free from harmful chemicals. “There are all kinds of things you can do to conserve water and reduce the number of pollutants you are putting in the water,” says Boyd. 1. Use Environmentally Friendly Products – People can start reading the labels on the kinds of detergents and household cleaning products they use and selecting products that are Phosphorus-free and biodegradable. These products are readily available at most supermarkets and hardware stores and cost about the same as their counterparts. 2. Reduce Your Water Consumption – Reducing the amount of water you use and try to capture and re-use rain water for your garden and house plants will ultimately decrease the amount of water flowing into Lake Winnipeg. Planting gardens with plants and grasses native to Manitoba will also filter out some of the nutrients that are carried to the lake through ground water runoff. 3. Preserve Natural Habitats – Try to keep shorelines in their natural state, protected by wetlands and river bank area. These natural areas act as a filter by absorbing the nutrients in ground water from flowing into the lake. 4. Clean Up – Do your due diligence to keep creeks and shorelines clean and free from garbage and litter.
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Nutrition 101 “I
parenting by Ali Mintenko
The importance of teaching your children healthy eating habits. don’t want carrots! I want an ice cream sandwich for supper!” Many a parent has heard that or something similar thrown at them around dinnertime each evening. Children love to test parental boundaries and mealtimes are nearly always a battleground, unless you have a particularly healthy eater.
The idea of teaching a very young child healthy food choices may seem a daunting task, but it’s an important step in preparing them for making lifelong food choices. If they’ve been eating properly for as long as they can remember, it’s a habit that becomes ingrained and will hopefully be carried over throughout their lives.
You can begin your child on the road to healthy eating as young as six months of age. That’s about the time they should be starting to eat solid foods, moving beyond just breast milk or formula to some other form of sustenance–usually pureed veggies and fruits. Even before that though, your child is making a choice about eating whether they realize it or not. They’re deciding on their own whether or not they eat, and how much. A nursing child will turn their head from breast milk or a bottle when they’re full, without consciously realizing they’re doing so, making the choice that they’ve had enough. As children get older, parents can offer different choices. The choice should never be if they want to eat or not, but rather something about what they want to eat. As babies become toddlers, they like the idea of getting to decide things for themselves, but you have to make sure you’re giving them the right choices to pick from. Colleen Rand, Regional Manager of Community Nutrition for the WRHA, offers an example of something you might ask a two-year-old: “’Do you want to wear your red shirt or your green shirt?,’ not ‘Do you want to get dressed?’”
ated, because of years of having to eat beyond that point. So if you have a child that’s picky or flat out doesn’t like veggies or other nutritious foods, should you sneak them into their diet? Pureeing veggies and fruits and mixing them into other foods is one thing–it’s something they may even know about. However, if you make spaghetti sauce which includes onions, and your child doesn’t like onions, don’t tell them there are no onions in it. Chances are that they’ll find a tiny sliver, call your bluff, and then they may be leery to trust you after that. The best thing you can do is be honest. Tell them that yes, it does have onions in it, but that they should try it anyway. Let them know that there are other things in the sauce that they do like. Rand says that studies show some foods need to be offered up to 40 times before a child will like them. Their pallets are growing and changing all the time. She suggests saying something along the lines of “This is food you don’t know that you like yet,” when you introduce your child to something new. There are some basic common sense tips to encourage your child to develop healthy eating habits: 1) Don’t allow constant grazing throughout the day. While it’s easy to give your child snacks whenever they claim to be hungry, this almost guarantees that when it’s time to sit down for a meal, they won’t have room in their tummies for anything else. 2) Don’t offer fluids before the meal. This just makes it more likely your child will chug down all their chocolate milk before dinner is served, leaving their tummies sloshing and very full feeling. 3) Don’t offer snacks for an hour to an hour and a half before a meal. This will ensure that your child is hungry and more receptive to eat what is being served at the table.
Since a toddler’s favourite word is typically “no”, the question should never be one requiring a yes or no answer. Try asking them if they want an apple or banana, or cucumber slices or some avocado–that way they’re still getting to decide, but you’ll both be happy with either decision.
Another way to get children involved in making healthy food choices is to teach them why eating healthy is so important. Kids are always more agreeable when they understand.
There are children though, that are just picky eaters. You may wonder how they even have energy to function, because it seems like their food intake is very little, but unless there is an obvious reason, you shouldn’t worry about how much your child is eating.
“Connecting what we put into our bodies with how healthy we feel is something to teach right from very young. We talk about how food fuels our bodies to enable us to do the things we love to do like running, swimming and playing with our friends. Healthy food choices lead to healthy bodies which allows us to do what we like,” says Maria Abiusi of The Food Studio.
“The best indicator or whether a child is eating enough is whether or not they’re growing. We all need different amounts of food. As long as they’re growing along a predictable curve, we don’t worry about how much they eat,” says Rand. The thing is, when a child is hungry, they will eat. Like adults, they don’t all require the same amount of food to keep them energized. So while you may think a handful of carrot sticks, a cheese stick and one meatball isn’t enough, your two-year-old might be stuffed. “It’s very important not to force children to eat. It’s not a battle of wills,” says Rand. The truth is that forcing a child to eat more food than they want, or even to finish what they have on their plate is a thing of the past. In truth, forcing more food into a child can lead to eating disorders later in life. Those children can fail to notice the cues that let them know when they’re satiwinnipegwomen.net
As your child gets older, another great way to get them involved and excited about being involved with meals and healthy decisions is helping with preparations. When they’re fairly small, you can ask them to set the table. Even if they take the plates, glasses and cutlery to the table one by one, they get to feel like they’re contributing. When they’re old enough to be able to handle knives safely, ask them to slice up cheese for burgers, or to rip up the lettuce to make a big salad. At The Food Studio kids learn even more about making smart food decisions. “They learn to make healthy, economical and tasty meals from scratch; they learn to be adventurous and confident in the kitchen; and they learn the various aspects of being safe in the kitchen,” says Abiusi.
The Food Studio offers a camp for kids aged 8 to 15, working in groups based on age and skill level. It’s three, week-long sessions: July 18–22; August 2–5; August 15–19, where they focus on developing safe food handling and knife skills along with lots of hands-on baking and cooking experiences. They also offer some kids programming during the regular programming season from September to June. One of the most effective methods of teaching your child healthy eating habits is probably the easiest–model the behavior you want them to display. Says Rand, “Your actions will speak louder than anything you say to them.”
For younger children Kiddie Chow
(Courtesy of Chefs in the Kitchen No Bake Recipe Book) Melt the following together in a large bowl: 1/2 cup chocolate chips 1/4 cup peanut butter 2 Tbsp butter Add 3 cups Life Cereal* and stir gently. Pour the mixture into a plastic or paper bag. Add 1/2 cup icing sugar and shake until evenly coated. Place in a bowl and share with your friends! * Experiment with different cereals like CrispX, Shreddies, Oat Squares. Avoid sugary cereals.
To supplement or not to supplement? According to a recent poll on winnipegwomen.net, about 83 per cent of respondents gave their children vitamins on a daily basis, 8 per cent did not and 8 per cent did so only occasionally. We spoke to Rashin Rezvani, Vita Health Fresh Market’s in-house Naturopath to discuss supplements for children: A balanced daily diet is crucial for children’s healthy growth. If your child isn’t consuming the following items regularly, consider supplements such as vitamin D, Essential fatty acid, greens and probiotics to maintain good health. Vitamin D is an important supplement for having strong bones. Vitamin D deficiency can lead to bone pathologies such as, Rickets (bones that don’t mineralize properly, causing weak bones), delayed teething, brittle bones and fractures. Supplementation is important because most children will not get enough vitamin D through diet alone. Minerals such as calcium are also very important for maintaining strong
For older kids Ham and Cheese Strata Muffins 8 slices whole-wheat sandwich bread 4 slices cheddar cheese 4 slices Black Forest Ham 1/4 cup butter 6 eggs 1 cup milk 1/2 tsp each salt and pepper 1/4 tsp dry mustard Worcestershire Sauce 1 green onion, finely chopped Preheat the oven to 350 (180 C). Top 4 slices of bread with cheese and ham, then crown with the remaining slices of bread to make 4 sandwiches. Spread the butter evenly over the outside of each sandwich. Using a serrated knife, cut each sandwich into 12 cubes. Lightly pack 4 cubes into each of 12 greased muffin cups. In a medium bowl, whisk together the remaining ingredients. Spoon the egg mixture over the cubes. Let stand for 10 minutes. Bake for 30 minutes or until golden and set. Let stand for 15 minutes and then remove the muffins from their cups. Serve immediately or wrap individually and refrigerate for up to 2 days. Serve warm or at room temperature. Makes 12
bones. Good sources of minerals are found in green leafy vegetables. There are many quality supplement powders you can disguise in their foods or beverage to supplement. Essential fatty acids are essential for the development of brain, eyes and central nervous system during infancy and childhood. A good source of essential fatty acids can be found in fish such as salmon, sardine and anchovy. Probiotics is another important supplement during childhood development. Probiotics are the good bacteria that promote a healthy digestive system. They can improve children’s digestion and give their immune system a boost and prevent childhood allergies, eczema caused by food allergies and can treat colic and other problems related to the digestive tract. It can also replenish intestinal flora after a course of antibiotics. Probiotics come in all forms, including a powder that can be mixed right into bottles or placed on the nipples if breastfeeding. Most children cannot achieve enough of the essential nutrients through diet alone. Before supplementing, you should consult with your health care practitioner or your Naturopath Doctor.
Summer Family Fun
Summer family fun listings
There’s lots to do this summer, check out some great events, festivals and activities that the whole family can enjoy. Assiniboine Park’s new Children’s Garden, expanded Duck Pond area, and the newly remodeled Toucan Ridge at the Zoo are all open to explore. www.assiniboinepark.ca. Folklorama is on from July 31 - August 13. www.folklorama.ca
3rd FLOOR PORTAGE PLACE 956. IMAX imaxwinnipeg.com
Take the Splash Dash water taxi to the award-winning Forks for an afternoon of summer fun. www.theforks.com.
FREE UNDER GROUND PARKING Locally owned and operated
FortWhyte Alive - Family fun abounds at FortWhyte Alive this summer. From the forested trails and interpretive centre and paddling on the lake to fishing, there is something for everyone and for all levels of ability. For more information on the centre, visit www.fortwhyte.org.
Out Of the city…out of the ordinary!
Fun Mountain Waterslide Park is now open. www.funmountain.ca. Imax - There’s always something interesting, and family appropriate, on at Imax-whether it’s exploring under the sea to rescuing animals in the Kenyan savannah, in 3D! A fun place to keep cool this summer. Located in Portage Place Shopping Centre. For showtimes and ticket information, visit www.imaxwinnipeg.com or call 956-4629.
Just 20 minutes north of Winnipeg.
oakhammockmarsh.ca 1-888-50MARSH (62774)
The Living Prairie Museum is one of the only places to see a true tall grass prairie ecosystem. www.winnipeg.ca/publicworks/naturalist/livingprairie. Lower Fort Garry National Historic Site hosts family days on Sundays for July and August. www.pc.gc.ca/lhn-nhs/mb/fortgarry/ne.aspx. Manitoba Children’s Museum is now open at The Forks. childrensmuseum.com.
1961 McCreary Rd.
Manitoba Electrical Museum - This unique museum at 680 Harrow St, tells the story of hydroelectric development in Manitoba from the 1870s to the present. On the lower level, a Discovery Area guides visitors through the safe use of electricity and how electrical energy works. Kids will love the giant appliance robot! The museum is open Mon to Thu from 1 pm to 4 pm and is free to the public. For more info, call 360-7905.
07/06/11 2:52 PM
This family program is a great way to enjoy the outdoors and gain the skills to confidently venture into nature. Each session includes hands-on learning and all materials are supplied. 6–7:30pm Wednesdays, July 6 to 27; August 3 to 24 FREE with regular admission; Register at (204) 989-8355 Visit www.fortwhyte.org/calendar for session details. July & August Wednesday Evening BBQs: 5–8pm
The Manitoba Museum and Science Gallery are open daily from 10 am to 5 pm. www.manitobamuseum.com. Oak Hammock Marsh - One of North America’s birding hotspots and a great destination for kids of all ages. A restored prairie marsh, aspen-oak bluff, waterfowl lure crops, artesian springs, some of Manitoba’s last remaining patches of tall-grass prairie and 30 km of trails provide the perfect place for kids to learn and explore. For more information, visit www.oakhammockmarsh.ca or call (204) 467-3300. Prairie Dog Central is running now until October. www.pdcrailway.com.
Manitoba Electrical Museum Open Mon-Thurs 1-4pm 204-360-7905 www.hydro.mb.ca/museum
Tinkertown, open now until Sept. 11. www.tinkertown.mb.ca. The Western Canadian Aviation Museum’s recently renovated Skyways Discovery Zone is open. www.wcam.mb.ca. The Winnipeg Art Gallery offers several kids art camps from July to August. www.wag.ca. Winnipeg Folk Festival, on July 6 - 10 and including family-friendly entertainers such as Fred Penner. www.winnipegfolkfestival.ca. Winnipeg Fringe Festival’s Kids’ Fringe, on July 13 - 24. winnipegfringe.com. The Winnipeg Railway Museum is the city’s only museum dedicated to trains. Open Mon to Sun until Sept inside the VIA Rail Station. www.wpgrailwaymuseum.com.
Go to winnipegwomen.net to learn more about these great family-friendly activites.
DOES YOUR BACKYARD LOOK LIKE THIS?
BUILD YOUR BACKYARD wITh And it could look like this
Entry details at winnipegwomen.net or scan QR code Sponsored by: RONA locations:
Winnipeg The guide for living local
WOMEN and MEN magazine
1636 Kenaston Blvd. 487-7662 775 Panet Rd. 663-7389
1333 Sargent Ave. 774-7389 295 Cargill Rd, Winkler, 325-8999
Create your own backyard oasis RONA has everything you need from solar lights to shrubbery and swing sets to stepping stones help you make your outdoor living space the envy of the neighbourhood. By Jon Waldman
ummer’s here and to many Winnipeggers, this means that it’s time to get ready for that long-anticipated summer renovation project – re-working the backyard.
Yes Winnipeg, it’s time to repair the fence, paint the side of the house and stain the deck… or at least that’s on our to-do list. But let’s face the real fact of summer renovations. The jobs we enjoy doing most outside the house are the ones where we get to put something new on our property. Those 30 year-old 25-year shingles can wait until the fall. We’ve got more important things to worry about!
Generally speaking, those who come to investigate the possibilities of what to do in their backyards will not know right off the bat what they want to do. Rather, they will look to first do a consultation and explore their options before coming in and detailing a plan with a RONA rep. “Quite often, they’ll pay us one or two visits before they nail down exactly what they want, and then we’ll sit down with them and lay it all out, giving them quantities and all the necessary pieces to get the job done,” Ward Hinton, branch manager of RONA’s Sargent location, remarks.
And even if you are a careful planner, this initial consultation can open your eyes to all sorts of new and exciting possibilities. “They kind of have an idea what they want, but quite often when they come in with an idea, they leave with something different,” Hinton says. “Typically, they’ll find something that they like even more than what they had in mind. Quite often, what they start with isn’t what they have in the end.” Specifics Once the ball gets rolling, the possibilities truly are endless. For starters, there is perhaps nothing that is more satisfying than walking out of your air con-
ditioned home straight onto a beautiful stone patio, and here, Hinton denotes that Barkman and CCI have both hit the market this year with strong sellers.
For those who are looking to relax in comfort in the great outdoors just outside the back door, solariums and day beds are popular, as are other outdoor structures.
Hinton reports that the vast majority of people coming into RONA looking at these products are renovators, rather than first-time homebuilders, stating that three to four per cent are new builders.
“We’ve got one particular gazebo that comes in three different sizes, so it would fit a smaller or larger back yard,” Hinton says, adding that colour options also vary so that customers can match it up to their furniture. “There’s just a wide range.”
Hinton further notes that other Barkman products have become popular with Winnipeg homeowners. “We also sell kits for Barkman that are pillars, fountains and bars that are made of stone,” he remarks.
For shoppers who are looking to add a deck instead, Hinton notes that Trex has become the brand of choice. These come in a variety of colours and finishes and ensure that your feet will not suffer from any splinters or other pieces that could give potential issues such as fasteners.
Of course, a lot of the customers looking to accessorize their back yards are families with younger kids, and here, Hinton remarks that there are a number of options available as well. In particular, he points to some of the traditional outside structures like swing sets, rings and slides that kids love to climb on during the hot summer months. “People are coming in every weekend, looking for kits or accessories to build for their kids,” he says. Whichever addition you choose for your back yard, know that you’re picking something that will give you lots of enjoyment over the summer, long before you have to start on those major fall projects.
It’s as easy as:
1. Take a before photo of your intended outdoor project. It could be a flower garden, landscaping, new or improvements to your deck, adding a pond or possibly an outdoor fireplace. 2. Go to Winnipeg or Winkler RONA locations and make your purchases.* 3. Build you backyard! 4. Take an after photo of your completed project. 5. Go to www.winnipegwomen.net for further details, rules and instructions for submission. *75% of the purchases used in your reno must be made at RONA and receipt copies must be provided with entry.
Gift cards will be awarded for three categories: • $1,000-$2,499 renos
• $2,500-$4,999 renos
$1,500 gift card awarded
$3,500 gift card awarded
• $5,000 + renos $5,000 gift card
Go to www.winnipegwomen.net, or scan this QR code for more details.
RONA locations: 1636 Kenaston Blvd. 487-7662 1333 Sargent Ave. 774-7389 775 Panet Rd. 663-7389 295 Cargill Rd, Winkler, 325-8999
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Let the sun shine in A sunroom adds space and value to your home. by David Schmeichel
iven the notoriously fleeting nature of what we’ve come to call summer in Winnipeg— a blink-and-you’ve-missed-it phenomenon on par with the passing of Halley’s Comet—it’s only natural local residents would do everything in their power to make the good times last. That’s why more and more homeowners are opting to make it a truly endless summer, by installing screened enclosures and three-
season sunrooms that allow them to make the most of whatever Mother Nature’s got in store. “(Homeowners) want an area where they can feel like they’re outside, but still have all the control of being inside,” says Steve Sarens, one of the co-owners of SunShade Products Ltd.—designers, manufacturers and installers of locally-renowned Glastar Sunrooms Systems. “Nothing provides that feeling more than a three-season sunroom.”
Sarens’ family-owned business has been helping to bring the outdoors indoors (and vice-versa) since the 1970s, when Sunshade got its start manufacturing aluminum awnings for household decks. Of course, this being Manitoba—when summer months are synonymous with insect infestations—they were soon fielding requests for enclosures that provided more of a barrier against unwelcome guests. “Originally why people started looking at these types of sunrooms was more because of
the mosquitoes than anything,” says Sarens. “That’s what really started the market and drove it for a while, but as we grew, it became apparent that (sunrooms) were doing a lot more than just that. They were also extending the summer season by many months.” As people’s reasons for wanting a sunroom changed, so did their idea of a preferred location. Whereas decks and verandas were once located at the front of most properties, by the 1970s, homeowners were doing the bulk of their entertaining in the back yard. “It would take a number of years before the housing market would bear that out, but then eventually people started putting in decks
be taken “outdoors,” even when the weather might not be fully conducive. “People really enjoy having their meals out there, so quite often they’ll set up two distinct zones,” he explains. “One is an area where they’ll have a table for dining, and then on the other side, they’ll have furniture for just sitting around and lounging.” And while it’s still against local zoning laws to use a barbecue in an enclosed space, it’s entirely possible to incorporate another summer staple: a splash-friendly zone in which to install a hot tub. Once people get a taste of the outdoor living
“The floatation is in the design of the system,” says Sarens. “It allows us to compensate for the ground movement, so the sunroom won’t be pulling away from the house, and you won’t have windows breaking because of shiftage.” The process of installing a sunroom is less complicated than one might expect—even the seemingly all-important decision of where to locate the room. “Virtually every side (of the house) will have its pros and cons, but historically what we’ve found is whatever side people put it on, they tend to say, ‘If I was ever doing it again, I’d still put it on the same side,’” says Sarens. “To them, it’s nothing but gain.”
“In most cases, when people sell, they’d be getting virtually all of their money back…and often, it’s the feature that makes yours the first house on the block to sell.” again, and moved them around to the back for privacy” he says. “Back in the 1970s, it was rare that new homes even had a provision for a deck, but now, virtually every new home that goes in has patio doors or garden doors in the back.” These days, many new home designs feature some sort of sunroom-type enclosure, though Sarens says homeowners are often left unsatisfied, since they feel too much like an extension of the indoors. As a result, they choose to seek outside experts to help them design unique, unconventional spaces that are both functional and luxurious. While the most common reason for installing a sunroom would appear obvious—it’s right there in the name, after all—they serve much more of a function than just providing a spot in which to soak up UV rays. Sarens says one of the more common trends these days is a sunroom with some sort of dining capacity—one that allows for meals to
opportunities afforded by a screened enclosure or sunroom, they often begin looking for ways to maximize the experience even further. In fact, while screened enclosures are by far the more affordable option, they’re usually just the first step on the way to a glass-and-screen model, which offers more protection from the elements, for a longer portion of the year. “We’ll do maybe half a dozen jobs each year that are strictly screen-only,” says Sarens. “But of those half a dozen, probably 80% will upgrade to glass and screen within a year.” Of course, the process of building a sunroom in Manitoba presents its own unique challenges, especially since most additions—by nature, an afterthought—aren’t built on piles, leaving them susceptible to the constantly shifting soil levels, or what Sarens calls “Manitoba gumbo.” Luckily, SunShade’s line of Glastar Sunrooms feature a unique floatation system involving padded teleposts, which allow for sunrooms to be constructed on a non-piled basis.
After that, it’s a simple matter of meeting with an installer to discuss design and ventilation options—and possibly to tour other sunrooms in your neighbourhood—then awaiting the average installation time of two to four days, says Sarens. Though times and costs vary from project to project, an average sunroom tends to cost between $12,000 and $20,000, though homeowners can expect to recoup their costs in the added retail value of the their homes, he adds. “Historically, they’ve been one of the top three investments, as far as return on the dollar: kitchens, bathrooms and sunrooms,” says Sarens. “In most cases, when people sell, they’d be getting virtually all of their money back… and often, it’s the feature that makes yours the first house on the block to sell.” For more information about Sunshade Products or its line of Glastar Sunroom Systems, see www.sunshadeltd.com or call 204-940-3030.
Before You Build • During Home Construction • When Renovating Looking for a company qualified to equip your new home or upgrade your existing home entertainment system with the latest in better quality electronics?
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For more detailed information please call 784-3640
Let Zen Re-Define Your Outdoor Space
Â (204) 296-2299
From the withered tree,
a flower blooms
The guys take a zen approach to lanscape design and home renovations.
t the forefront of Zen’s business is Justin Webber, who has more than 10 years experience in the home renovation industry.
Webber’s path to Zen began innocently enough as a summer job. As Webber recounts, his boss at the time, recognizing Webber’s abilities, felt that Webber could be successful working in renovation for his career. For Webber, he saw appeal in being able to take pride in the work that he did. “I really like the aspect of construction that you can stand back, when it’s finished, look at it and say ‘I did that. This didn’t look like this before I started and I take a lot of pride in the finished product.’” As Webber grew in his chosen field, he received training by his previous employers (who he recounts as having one of the best reputations of builders in Winnipeg) to be able to work in a variety of renovation disciplines. This has been of great benefit to him and led to Webber being able to take his multi-faceted skill set and bring it to his new business venture, along with a fantastic crew that includes Construction Manager Brett Fisher. “It seemed like the right time with the way that residential construction is going,” Webber says. “I noticed a fairly fundamental flaw, in that everybody specializes in one thing – fences and decks, concrete, landscaping… we’ve been trained to do all of them. That’s been the biggest benefit to me so far. People have come to me asking me to build a fence or deck, then say, ‘oh wow, you do landscaping?’ or vice-versa. winnipegwomen.net
his work is done and the materials used are the biggest variances that he sees in his jobs. “Things change and you want to keep up with the times; but what I’ve noticed most is the technology and standards of how to do things change. Construction is pretty foolproof – there’s a right way and a not right way to do it,” he says. “It’s fairly straight forward that way; but the products and materials you use all change. There’s always new advancement in changing the products you use, the smaller things that go with that.”
“The majority of homeowners that I’ve worked for are more than happy to just deal with one contractor,” he adds. ”It’s ease and convenience; they would rather call me and say ‘you do the fence, the deck and the landscaping. I see one person.’”
Spotting a trend and, thus, knowing what work one wants done, can be a difficult process for the consumer. Thus, it may not surprise you to learn that Zen’s clients divide nearly 50/50 for clients that come into a project knowing what they want, and those that ask for their professional opinion.
Part of the ease also comes with being able to avoid the pitfalls of working a master schedule. Along with the complexity of finding a time when each responsibility can be filled – which at the best of times can be hard to schedule on an individual basis – can become that much more burdensome when you are trying to synchronize their availabilities to avoid conflicts.
“Some people have an exact idea of what they want to see, and that’s a great benefit to have as a homeowner,” he says, “and then other people have an idea of what they’d like to include or the likes and dislikes they have. Then, you include those in the final design, but they don’t have a real direction for that.”
By working solely with Zen, Webber remarks that clients are able to escape this frustration. “Fence and deck guys are booked all summer long, it’s so hard to get a concrete guy or a landscaper for that matter. So a lot of people that are spending on a house would much rather have it be convenient where they don’t have to organize the timeline and order the fence guy after – they call me, I come in, I do the job from beginning to end and it seems to work out really well.” Trendspotting? Having worked in outdoor renovation for more than a decade, Webber has seen a lot of changes in the industry; but perhaps surprisingly, the biggest change hasn’t been in the designs, colours or other “traditional” trends that people may thing of at first. Instead, he explains, the way
Still, there is another segment that Zen encounters, one which allows them to really get their creative juices flowing. “Some people have no idea and don’t care at all. It’s a blank canvas,” Webber says. “A lot of the new areas, new homes and larger properties are blank canvases, and that’s where I really like to work. You walk in, it’s a mud back yard and they say ‘I want to have a little sod, but I want a deck and a patio, pick the colours…” At this point, Webber turns to a trusted associate in the business. “I work with designer Dawn Swirsky from Grass Knot Designs that I subcontract specifically because she’s been in the industry for even longer than I have. She came really highly recommended to me, so I contract out to her, and every design [she creates] is incredibly different. There is no trend with us.” Summer 2011
Published on Jul 7, 2011
Published on Jul 7, 2011
The Summer 2011 issue of Winnipeg Women magazine showcases the family farm program at Fort Whyte Alive as well as great home entertaining an...