NOV/DEC 2019 I t7xmagazine.com
Birds of a Feather How to host winter’s winged wonders
Urban Invasion Dealing with wildlife hitting our streets
Grant Fuhr
Catching up with an Oilers legend
Dynamic Deli
Sandyview Farms offers more than just bratwurst
Ovens Working Overtime
Awesome baking recipes for the season!
Municipal Monument
Spruce Grove’s City Hall keeps pace with the times
T7X November /December 2019  1
Contents
T7X MAGAZINE
VOLUME 1 ISSUE 2 Nov/Dec 2019 PUBLISHER
EDITOR
Rob Lightfoot
Gene Kosowan
ART DIRECTION
Brenda Lakeman, Correna Saunders DESIGN & PRODUCTION MANAGEMENT
Correna Saunders PHOTOGRAPHY
Brenda Lakeman CONTRIBUTORS
Rudy Howell, Paula Kirman, Gene Kosowan, Markwell Lyon, Quentin Ranson, Shima Zonneveld OFFICE MANAGER
Janice Lightfoot CONTRIBUTING AGENCIES Images page 6 © Nikolay N. Antonov/ © marinavorona/Adobe Stock Images page 14 © Oksana L/ © Vermicule design/ © focus_bell/Adobe Stock Image page 25 © Olena Bloshchynska/Adobe Stock Image page 28 © Olena Bloshchynska/Adobe Stock
ISSN 2368-707X (PRINT) ISSN 2368-7088 (ONLINE)
Conversations 6
Wild Things
How big of a threat is urban wildlife in your community?
Living 9
FOOD & GATHERINGS Gifts from the kitchen Set your oven for these seasonal baking options.
14
THE 7s
A cup of culture
An aromatic audit of the world’s most popular java beans.
Arts & Culture 21
Boreal Birdwatching
Here’s how you can add an avian atmosphere to your backyard.
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City 16
THEN & NOW
Municipal Affairs
Tracing the history of Spruce Grove’s City Hall complex.
18
MEET YOU THERE Bratwurst and More
The delectable deli combos at Sandyview Farms.
Spotlight 26 28
Grant from the Grove
Oilers legendary goalie Grant Fuhr still has fond memories of his home town.
For editorial inquiries or information, contact T7X magazine at info@t7xmagazine.com. Have something to say? Letters, suggestions or ideas can be sent to letters@t7xmagazine.com. FOR ADVERTISING INFORMATION Rob Lightfoot rob@t7xmagazine.com 780 940 6212 or visit t7xmagazine.com T7X magazine is published by T8N Publishing Inc. Copyright ©2019 T8N Publishing Inc. Reproduction in whole or in part without permission is strictly prohibited. Content marked by the Sponsored Content icon was produced in partnership between content producers and T7X magazine. PRINTED IN CANADA
T8N PUBLISHING INC PUBLISHER & PRESIDENT
Rob Lightfoot: rob@t7xmagazine.com
Down Time
It's the start of the school year, so do the math on these candy jar contents.
CONNECT WITH US
/t8nmagazine
T7X November /December 2019  3
I FROM THE PUBLISHER I THIS IS THE time of year when those warm and fuzzy
feelings really come out. You can’t underestimate the magic that comes with the season of giving and how the forthcoming holidays provide opportunities to share some good times with friends and family. Those warm fuzzies include animals, such as the household pets that give us additional joy. But as much as we’d like to include wildlife into that category, because a lot of them come across as adorable, we’re all better off leaving those creatures alone and appreciating them from a distance. That’s a bit more Rob Lightfoot challenging these days as civic sprawl has taken over much Publisher previously untamed territory, meaning that those animals are more likely to find food and refuge in our communities. We look at the concerning wave of urban wildlife on page 6. That doesn’t mean you can’t enjoy some of that wildlife, especially those of the avian variety. We offer one solution via our photo essay on winter birds, which runs down what species are prominent this year. As a bonus we show how to accommodate those winged wonders in your backyard on page 21. Additionally we hope to provide some food for thought with our look at an extraordinary deli called Sandyview Farms (page 18), our rundown on the world’s most popular coffees (page 14) as well as some delicious baking recipes (page 9). Finally, we look at a couple of Spruce Grove institutions, namely City Hall (page 16) and Oilers legend Grant Fuhr (page 26). Happy holidays!
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On the Cover As everyone gets into holiday mode, here’s a reminder from our photographer Brenda Lakeman to take in the natural splendor that comes with the snowy season. Case in point is our winter bird photo essay on page 21.
I CONVERSATIONS I
Wild
THINGS
How local wildlife is reacting to urban sprawl and what to do about it PAULA E. KIRMAN AND MARKWELL LYON
WHEN LUCAS WILFRED Finnamore-Smith lived in the Spruce Grove area,
there was a burrow of foxes just past the tracks. He, and others, admired their cuteness from a respectful distance. “Every spring the little kits would come out and romp around right outside the den,” he recalls. “I'd stop my bike when riding into town to watch them across the road. Once in a while cars would do the same.” 6 T7Xmagazine.com
Furry creatures can seem adorable from a distance, but at the same time, wild animals definitely need their wiles to survive. Wildlife can pose hazards in urban areas, when they wander in hungry and curious. Well-meaning humans may try to feed them and get too close, which can cause more harm than good in the long run. As we become even more urbanized, the problem of how we can coexist with our animal neighbours is a complex one that defies easy solutions, and may even end up changing how we design our cities.
Bright Lights, Big City During this past summer there were a number of isolated wild animal sightings in communities surrounding Edmonton including bears, cougars, and even moose. One Spruce Grove couple’s backyard bird feeder was destroyed by a bear. The pace of urban growth in central Alberta is a big reason why human-wildlife encounters occur as often as they do. Through good economic times and bad, Edmonton and its surrounding communities have exploded in size. Since the 1991 census, Spruce Grove has experienced annual double-digit growth rates that have occasionally topped 30 percent. The building of roads, buildings and neighbourhoods, as well as agricultural development, has put a great deal of pressure on wildlife, however. Animals generally don’t stick around in just one place; rather, they tend to move between natural areas in search of shelter and food, often using the cover of night or vegetation to remain hidden. Urban environments interfere with this by eating up natural areas and breaking up wildlife corridors. They can also pose a direct threat to wildlife—human-wildlife conflicts are much more likely to end
ALBERTA FISH AND WILDLIFE (SPRUCE GROVE) 780-960-8190
NORTHERN ALBERTA WILDLIFE RESCUE & REHABILITATION (WILDNORTH) 780-914-4118
badly for the animal, and obstacles like major roadways pose lethal hazards for animals simply trying to get from one place to another.
glow of streetlights, another is the sheer amount of food that cities offer. Coyotes are a good example. Adaptable and intelligent, they’re masters at living on the fringes of city life. As omnivores that’ll eat almost anything, their varied diets include fruit and berries, small mammals and food scraps left behind— intentionally or otherwise—by people. If you haven’t noticed, these are all food sources readily available in or near urban centres.
“Wildlife live and travel within our community,” says Spruce Grove District Fish and Wildlife Officer Andy Nestorovich. “Spruce Grove area has large green spaces that can support that. While most encounters are positive and people appreciate seeing wildlife around, it is important to take precautions to reduce the risks associated with wildlife in semi-urban and acreage settings.”
“Alberta towns and cities have developed rapidly and many urban areas have expanded into what was, until recently, natural wildlife habitat,” says Fish and Wildlife Officer Dennis Prodan, who is with the Edmonton district office, which handles calls concerning large wildlife. “Many animals, such as coyotes, foxes, and magpies, have readily adapted to life in the city. Coyotes, for instance, are opportunistic and readily adapt to their surroundings. Many communities in Alberta have a great deal of green space that is perfect for wildlife.”
Two Worlds Colliding
Creatures Great and Small
Fortunately, it’s an issue that city officials and planners in the region are increasingly aware of. As Spruce Grove is located in the Low Boreal Mixed Wood Ecological Area, it is a natural habitat for many species of birds and animals. However, most wild animals will avoid direct contact with humans, but can sometimes make their presence known in the city through the parks and trail system, or because people have made their way into the animals' natural habitat. The City's main advice is not to approach or attempt to handle wildlife.
Tove Reece, Executive Director with animal rights organization Voice for Animals, also blames urban sprawl on the increase of wildlife in cities. “Animals are being squeezed out of their natural homes,” he says.
While the loss of natural cover is one factor bringing wildlife out under the
“It should not come as a surprise that they are looking for space wherever they can find it, even in busy, dangerous and often hostile cities. I think it’s important to remember that wildlife has not come into the city to attack anyone or to cause trouble but simply looking for food and a place to survive. Most wild animals are not dangerous and would rather avoid people than have an encounter or confrontation.” T7X November /December 2019 7
In the Capital Region, large wildlife can include moose, deer, coyote, cougar, and lynx, but can depend upon the season and breeding time. However, most wild animals will avoid direct contact with humans, but can sometimes make their presence known in the city through the parks and trail system, or because people have made their way into the animals'
natural habitat. The main advice from experts is avoid approaching or handling wildlife.
LOWER THE RISK
people, increasing the risk of negative human-wildlife encounters. Always respect the "personal space" of wildlife to help them stay wild. Also keep in mind that bats, skunks, and foxes are carriers of rabies and, if seen acting oddly, must be avoided, even if your intention is to help.
“The best thing to do to avoid conflicts with wildlife is prevention,” says Fish and Wildlife Officer Dennis Prodan. “Make your property unappealing to wildlife and manage any attractants on your property.” Here is some of his practical advice for anyone concerned about coming into contact with urban wildlife and keeping critters away from their homes. Never feed wildlife. Wildlife feeding on food from people and humanuse areas not only prevents wildlife from getting nutrition from natural food sources, it teaches wildlife to associate people with food. This can lead to problematic, even dangerous, situations that may result in human injury and/or wildlife being destroyed. Never approach wildlife. It may be stressful for wildlife when someone enters their territory. Over time, wildlife can become accustomed to
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A general rule is the larger the animal, the larger the risk. “Moose pose a higher level of risk to the public than most other species,” says Prodan. “A moose that is stressed, a bull moose in the fall rut, or a cow moose protecting her
Keep your dog on a leash. Even well-trained dogs cannot fight their instinct to bark and chase. This can stress wildlife and cause them to dart into traffic or lead to other unsafe situations such as a defensive attack. Keep your cats indoors. Cats allowed to roam make easy prey for coyotes and foxes. Coyotes and foxes that learn easy prey can be found in a neighbourhood will return to that same area for future meals, creating potential new problems for the community. Keeping cats indoors also helps protect the native songbirds that frequent the city.
young may be easily provoked into an attack, which is a risk to individual and public safety. A motor vehicle collision with a large ungulate can also be serious. Any large predator should be respected and given their space. When stressed, startled, or threatened they may become defensive or aggressive.” t7x
Keep your garbage in a secure container with a lid. Make sure your garbage containers are in good condition. Household waste appeals to wildlife as a source of easy meals. Remove food and shelter that attracts wildlife to your property. Clean your yard of all garbage, pet foods, bird seed, and fallen fruit and berries that can serve as a food source for wildlife. Potential shelter, such as the spaces under decks, patios, and outbuildings, should be closed off with durable wire mesh. Drive carefully. Slowing down when driving near parks, river valleys, golf courses, and other green spaces lessens the likelihood of collisions with wildlife. Teach your children about wildlife in the city. Children should be taught to make safe decisions and respect wildlife by never feeding or approaching wildlife, putting garbage into garbage cans, not running away when they see coyotes or foxes, and keeping their pets leashed and supervised.
I FOOD & GATHERINGS I
Gifts from the Kitchen Cook up some of these timely holiday treats
RECIPES & STYLING BY SHIMA ZONNEVELD; PHOTOGRAPHY BY BRENDA LAKEMAN
NEED A TREAT for a neighbour or perhaps a holiday pick-me-up
for a teacher or friend? We all know that when it comes to the season of giving, what’s good for the tummy is good for the heart! Want proof of that? Try some of these delicious homemade sweets and get creative with the packaging!
T7X November /December 2019 9
Triple Chocolate Mendiants Mendiants are a traditional French confection comprised of a chocolate disc sprinkled with dried fruit and nuts. In this recipe, white, dark and milk chocolate are all used to create a selection of chocolate buttons. 100 g. bar of good milk chocolate, chopped 100 g. bar of good white chocolate, chopped
Crushed candy cane Chopped chocolate candies Feuilletine
100 g. bar of 70% cacao dark chocolate, chopped
Toffee bits
Assorted toppings:
Mini-chocolate chips
Sprinkles
Puffed Quinoa
Chopped cranberries
And many more, keep the receiver of this treat in mind when topping the mendiants!
Chopped pistachios Chopped nougat
Sea salt
Chopped crystallized ginger
Line three baking sheets with parchment paper and set aside. Have all the toppings chopped and ready to go in small bowls. Work with one type of chocolate at a time. In a glass, heat proof bowl, add in two-thirds of the dark chocolate and place over a pot of simmering water. This will act as a double boiler. Stirring occasionally, melt the chocolate. Remove from the pot of water and stir in the remainder of the dark chocolate. This process of melting the chocolate in two steps acts as a simple way to temper the chocolate. Tempering chocolate allows the chocolate to keep its glossiness. If this is not important, melt all the chocolate at once. Spoon out some of the melted chocolate (use a teaspoon) and drizzle it in a circle form onto one of the prepared sheets. Then sprinkle with chosen topping. Repeat until the dark chocolate is finished. Carry on melting the next type of chocolate, until you have three trays of lovely mendiants with colourful toppings. Let the mendiants set at room temperature, overnight will do the trick! Choose your packaging and you’re good to go! 10 T7Xmagazine.com
Chocolate Mallow Meringues These marshmallowy-on-the-inside meringues are made following the common meringue method where the egg whites are whipped to stiff peaks. Dark chocolate is folded in and they are baked so they are still soft in the middle.
When packaging for a gift, try a partitioned box so these beauties don’t resemble meringue crumbs!
5 eggs 1¾ c. icing sugar ½ tsp. cream of tartar pinch of kosher salt 1 ½ tsp. vanilla extract or vanilla bean paste ½ c. finely chopped dark chocolate (70% cacao works well)
Line two baking sheets with parchment paper and set aside. Preheat oven to 200ºF. In a bowl, whisk together the icing sugar, cream of tartar and salt, set aside. In another clean, dry bowl, separate the egg yolk from the egg whites. Any fat from the egg yolk that makes its way into the egg whites will hinder the egg whites from whipping up, so take your time! In the bowl of a stand mixer (This can also be done with electric hand mixers-just be prepared for a good arm workout!) pour in the egg whites. Turn the mixer on medium and watch for even, small bubbles to form throughout the mixture. This usually happens within four to five minutes of mixing. Slowly sprinkle in the dry mixture and the vanilla. Then increase the mixer speed to medium-high. Whip this mixture until the meringue is glossy and when the whisk is lifted, the peak in the meringue holds (stiff peak). This usually takes around five to six minutes. Feel free to stop and check to see where the meringue is at. Remove bowl from stand mixer. For this recipe, either a tablespoon or a piping bag can be used to form meringues on the cookie sheets. So pipe or scoop a heaping tablespoon of meringue onto the cookie sheet and give each meringue a swirl finish on the top! Baking sheets go into the oven for 20-25 minutes. Rotate the baking sheets at this point for even baking. The remainder of the bake time is another 25-30 minutes. Meringues are done when they are easily lifted off the parchment. Remove the meringues from the cookie sheets and completely cool on a wire rack. These meringues will keep for up to a week in an airtight container in a single layer. T7X November /December 2019 11
Black Cocoa Banana Bread Toasted hazelnuts add a textural punch to this delicious banana bread, finish with some turbinado sugar and this is a beautiful treat for a special someone! ½ c. room temperature butter, unsalted ¾ c. brown sugar, best brown or light brown both work 2 eggs 1½ c. all-purpose flour ⅓ c. black cocoa powder 1 tsp. kosher salt 1 tsp. baking powder ½ tsp. baking soda 3 very ripe bananas ½ c. sour cream 2 tsp. vanilla extract ¾ c. semi-sweet chocolate chips ½ c. toasted, chopped hazelnuts Sugar in the Raw, or turbinado sugar, enough to sprinkle on the top
Preheat the oven to 325ºF. Lightly spray loaf pans and set aside. In a medium bowl, mash bananas. Whisk in the vanilla, sour cream and the two eggs. Set this bowl aside.
The black cocoa in this cake recipe gives a traditional quick bread a dramatic update.
In a large bowl, cream together the brown sugar and the butter using either a stand mixer or hand beaters. Add in the wet ingredients from above and give it a quick blend. Scrape down the sides and continue to stir with a spoon. Add in the toasted hazelnuts and chocolate chips and stir just to combine. Evenly distribute the batter among the loaf pans, using a muffin scoop is helpful for this step. Give the loaf pans a light tap on the counter to release any air bubbles and sprinkle the top of each loaf with the turbinado sugar. Bake for 50-65 minutes or until a wooden skewer comes out clean. Let cool in the loaf pans completely and then treat somebody to this delicious banana cake!
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Toblerone Shortbread Elevate your shortbread recipe by adding in chopped Toblerone and cacao nibs. Finish with a light dusting of icing sugar and you’ve got a great edible gift for anyone who loves chocolate. 1 c. room temperature butter ½ c. sugar 1¾ c. flour ¼ c. corn starch ¼ tsp. kosher salt
1 tsp. vanilla bean paste or vanilla extract, both work ¼ c. cacao nibs, finely chopped 2 x 100 g. Toblerone bars, chopped icing sugar to finish
Preheat the oven to 350º F. Line two cookie sheets with parchment paper and set aside. In a medium bowl, whisk together the flour, corn starch and salt then set aside. Cream together the butter and the sugar until light and fluffy. Drizzle in the vanilla bean paste or vanilla. Add in the dry flour mixture. At first the dough will look crumbly, keep beating until it comes together like a shortbread dough. Fold in the chopped Toblerone and the chopped cacao nibs. Using a cookie scoop, fill the cookie sheets, leave room for the cookies to spread. Bake for 18-22 minutes, until the edges just start to turn golden brown. Let the cookies cool for 10 minutes on the cookie sheet and then switch them onto a cooling rack for another 10 minutes. Lightly dust each cookie with icing sugar for the finishing touch! t7x
NOTE: These cookies store quite well in the freezer for up to a month.
T7X November /December 2019 13
I THE SEVENS I
A Cup of
Culture
A global glimpse at the world’s most popular beverage
BY QUENTIN RANSON
THE INTERNATIONAL COFFEE Organization
claims to have found 124 different species of coffee, but only two of them are actually used to make the beverage. One is the Arabica bean, a sweeter offering compared to the robusta, which is considerably stronger. But combine their genetic makeup with the growing environments of scores of nations that produce the beans going into the drink, and you’ve got variety by the cupful. Here’s a list of what’s produced by the world’s largest coffee producers.
Brazil: 2,592,000 metric tons (5.7 billion lbs.) By far, the world’s biggest producer of coffee, the country is also noted for creating the Cup of Excellence which adjudicates the quality of beans grown elsewhere on the planet. Brazil’s Arabica coffee beans are known for their low acidity and mild aroma with elements of honey and wheat. Deeper assessments of their taste includes a flavor like peanuts with dried fruits with banana and raspberry features, finishing with a deep body and malted sweetness of milk chocolate and hazelnut. 14 T7Xmagazine.com
Vietnam: 1,650,000 metric tons (3.6 billion lbs.) The world’s second largest producer and tops in terms of its robusta bean crop, Vietnamese coffee is sharp and bitter because of a caffeine content that’s almost twice that of what you’d find in an Arabica. It’s often served slow-dripped resulting in a rather thick beverage and if you can get past its potency, there’s a nutty flavour to the concoction. It’s usually served with cream and sugar for obvious reasons.
Colombia: 810,000 metric tons (1.8 billion lbs.) While ranking third in terms of global production, coffee from this nation gets a thumbs-up literally everywhere on the planet. The Colombian Supremo designation is marketed as a being the highest symbol of quality, with a product renowned for its smooth body, mellow acidity, subtle floral and tropical fruit features combined with a strong caramel sweetness and a familiar roasted cola flavor.
Indonesia: 660,000 metric tons (1.5 billion lbs.) The South Pacific region is plentiful in a number of Arabic variations, the most popular being the Java bean, once known to create the world’s best coffee. There’s no doubt why “Java” is a word used to refer to coffee, since the bean is known for its low acidity and a taste like brown sugar and elements of spice and earthy aromas such as cedar wood. While great on its own, Java is often used as a blend for other coffees.
Ethiopia: 384,000 metric tons (847 million lbs.) This country is credited with first bringing coffee to civilization and to that end, the land offers the greatest diversity of flavour of any country in the world. Those range from bright, fruit flavours such as blueberry and blackberry with floral overtones to rich and earthy flavours of baking spices. So highly regarded is coffee in the nation that the drink is a traditional way to welcome guests and usually involves a coffee ceremony which can last for hours.
Honduras: 348,000 metric tons (767 million lbs.) Coffees from this Latin American nation are praised for their full-bodied taste laces with textures that are sweet and mild. Much of that has to do with them being grown in the mountains as higher altitudes, which make them grow slow enough to absorb the minerals and soil nutrients responsible for their flavours. And what’s steaming in those cups are tastes that range from hazelnut and vanilla to chocolate with a soft acidity.
India: 348,000 metric tons (767 million lbs.) The country might be better known for its tea and chai, but its contribution to coffee culture is massive. It’s famous for offering “Monsooned Malabar” beans, which are exposed to monsoon rains and winds for three to four months. The beans are mostly shade-grown, among spice crops of clove, cardamom, cinnamon and nutmeg. The medium-body results are some bright fruity flavours like woody, nutty elements of exotic spice and an almost musty undertone. t7x T7X November /December 2019 15
I THEN & NOW I
Municipal
Affairs
What was once a multiplex now houses Spruce Grove’s City Council BY RUDY HOWELL
S P R U C E G R OV E H A D rapid ly
1970s
grown between 1950 and 198 0 following the success of its grain production. With the development of subdivisions such as Broxton Park and Brookwood in the 1960s and 1970s, more and more families were beginning to move to Spruce Grove and the town found itself in need of more community facilities and services. Luckily, Alberta born architect Douglas Cardinal was ready and willing to start designing a facility that would play a central role in the continual growth and development of Spruce Grove as it transformed from town to city.
In the mid 1970s, the Spruce Grove Public Library board began voicing interest in acquiring a new home. The town’s existing library, which was located in the old town hall, was quickly becoming overrun with popularity. However, the proposal of a new library was met with a fair amount of resistance from the town council and public because of concerns about the cost of building a facility that would house only a library–a non-revenue generating operation.
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The library board members did not give up, though. They found that additional town department space was beginning to become a necessity, that a community meeting hall was required, and that there was a shortage of preschool space. As a result, the library board began working towards making the public
aware of the need for these amenities and soon enough the idea of a multi-use facility was born. On November 8, 1979, a plebiscite was held in order to determine if the project would move forward or not. When all was said and done, slightly more than 61 percent of residents who participated in the vote gave their assent to build the $2.3-million-dollar facility. Funding for the project included: $1,115,500 from a debenture bylaw, $482,500 from the province’s Municipal Debt Reduction program, $300,000 from the province’s Major Culture and Recreation grant, and $100,000 from offsite levies. The $500,000 for land costs also came from the Municipal Debt Reduction program.
1980s On September 19, 1981, the official grand opening was held for what was unveiled as the Shenfield Civic Centre,
FUN FACT
a building that would house Spruce Grove’s public library, engineering department, parks and recreation department, as well as playschool space and the Stony Plain-Lac Ste. Anne Health Unit. The centre was named in honour of Allan Shenfield, whose unmatched devotion to Spruce Grove was represented through his co-founding of the Anglican Church and 4-H Club, his membership of the Serplex Society, Chamber of Commerce, and Joint Facilities Committee, as well as his work with the Northlands Exhibition Board and the Agriculture Society. Up until the grand opening of the centre, the community was not told what it would be called. Therefore, when Shenfield was invited to participate in the centre’s opening ceremonies, he was very much unaware of the special part he would play. But things suddenly became apparent to him when then Mayor George Cuff announced the name of the $2.3-million-dollar building, saying, “It would honor a man and his family who have served the Spruce Grove area in a volunteer capacity for years.” At that point, a sign labelled the Shenfield Civic Centre was unveiled, and the three-storey building was officially opened.
1990s Nearly a decade later, in October 1990, it was decided that the multi-use facility would become Spruce Grove City Hall. This involved a three-stage plan consisting of the relocation of the Spruce Grove Public Library and the Horizon Stage box office from the Shenfield Civic Centre to King Street Mall; the relocation of all city administrative staff and selected officials’ offices from the old town hall to the Shenfield Centre; and lastly, the expansion of RCMP offices into the space left behind by city staff at the old town hall.
In 2006, following its interior overhaul, Spruce Grove City Hall became one of six Edmonton area buildings at the time to be designated as a LEED building – a “green” building that meets the Leadership in Energy and Environmental Design seal of approval. Through the removal of its heating and air conditioning system, and the installation of large opening windows, radiant heat panels, motion-sensing faucets, specially-designed and coated urinals, low flush toilets, and a motion/timing-operated lighting system, the building was able to cut its water use by 80 percent, its natural gas bills by 35 percent, and its electricity bills by six percent.
In November of 1991, the council concluded that it would instead first fund a series of renovations to the ground floor of the Shenfield Civic Centre to provide space for family and community support services (FCSS). Once those renovations were complete, the municipal offices would then move in from the old town hall across the street, where the council chambers would remain, sharing the space with new tenants, the RCMP. While this decision did not thrill all council members, it allowed for the formation of the Spruce Grove FCSS.
2000s In 2002, two of the Shenfield Centre’s tenants, WestView Regional Health Authority, and Evergreen Catholic Separate Regional Division No. 2 departed the building, leaving the City of Spruce Grove the building’s sole occupant. The city believed the time was
right to take a good look at the building, then 20 years old, and how its condition and design were affecting the delivery of satisfying customer service. After consulting with each and every city department, the council crafted up what it called the Customer Service Enhancement Project, a $2.6-milliondollar complete redesign of the Shenfield Centre’s interior. While the exterior would remain practically unchanged, everything inside the building would be updated. The ground floor would be devoted almost entirely to servicing customers where residents could get most of what they needed at bank-like desks and cubicles. The second floor would house all city departments and corporate offices including the mayor’s office, and the third floor would be home to the long-awaited new council chambers. Construction for the massive overhaul began in July 2003 and ended in April 2005 when the building hosted its grand-reopening.
Today The big brown brick building has remained relatively the same both inside and out since its last major renovation and continues to function as the sole home to the city’s government and wide variety of departments and services. While, the facility is still technically called the Shenfield Civic Centre, the original large wooden sign that bear the Shenfield name now sits on Allan Shenfield’s farm instead of outside of the building. It was moved – with Shenfield’s blessing – in an effort to end the long-standing confusion that occurred when directing people to city hall. Instead, a sign made of eight-inch metal lettering reading “Shenfield Centre” now sits above the main entrance, while the much larger “City Hall” sign remains attached to the second-floor exterior. t7x T7X November /December 2019 17
I MEET YOU THERE I
Bratwurst
and more...
It’s a deli… It’s a restaurant… It’s SandyView Farms BY RUDY HOWELL
WHILE R ESIDENTS IN the Capita l
Region today can enjoy the convenience of the all-in-one shopping experience provided by superma rkets in their municipalities, ma ny still f lock to SandyView Farms, just west of Edmonton.
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Tucked away from the hustle and bustle of Highway 16A, SandyView Farms, a locally owned, quality and custom deli and food service shop sporting a burgundy exterior resembling a barn. Owned and operated by the Gitzel family out of various locations since the 1980s, the deli has become a destination for grocery shoppers due to its large selection of fresh and locally farmed products ranging from deli, processed, and fresh cut meats to baked goods to dairy products, and beyond, all of which are prepared instore. “We really try and focus on everything local,” current owner, Brent Gitzel says. The story of SandyView Farms can be traced back nearly 100 years to the 1920s when Rudy Gitzel and his wife Elizabeth–the grandparents of Brent– started a mixed farming operation raising dairy cattle, pigs, chicken, and horses in the Garden Valley area. Rudy and Elizabeth had seven children, but their youngest son Gerald–Brent’s father–was the only one who showed any interest in taking over the family farm. In 1967, Gerald moved his wife Selma and two children onto the farm which was by that point acting primarily as a dairy farm. It was also at this time when the farm officially became known as SandyView Farms because of the many sandy hills which dotted the property. Business was booming for the Gitzels until tragedy struck the farm in 1985 when its entire cattle herd was infected with disease and had to be sent for slaughter, leaving Gerald and Selma with no income to continue farming. To make ends meet, the couple converted an old garage that sat on the property into a meat processing plant where they began selling sides of beef and their traditional Bratwurst sausages using a family recipe from the old country. By the 1990s, the farm had been sold to pay down debt and Gerald moved the meat processing business, first to a facility in Stony Plain and then to another in Spruce Grove where it would stay for roughly 10 years. In 2002, SandyView Farms moved into its current location which included a larger production area,
a full-service deli, an 80-seat restaurant, and a catering kitchen. “SandyView Farms was started by my parents out of some very bad misfortune, but grew from just making sausages on the farm to what it is today,” says Gitzel. While SandyView Farms has made a name for itself through the freshness of its products, there are a couple of things that the deli does and sells in particular that Gitzel believes to be its specialties. The first would be the fact that the deli does not add fillers, preservatives, animal bi-products, or Monosodium Glutamate (MSG)–a commonly used flavour enhancer in food–to its sausages and processed meats. It also ensures that these products are gluten free and lactose free, allowing for people affected by celiac disease and lactose-intolerance to enjoy them without worry. The deli is also known for its selection of bacon ranging from classics like pork and turkey to the more exotic like beef and bison, all of which come in a variety of different flavours. A few other fan
favourites include its homemade perogies and its famous sausages. On top of its deli service, SandyView Farms has also been running a restaurant out of the same building since 2002. The restaurant began as a casual space upstairs where customers could enjoy a soup and sandwich. However, it did not take long for this amenity to become extremely popular with customers. Therefore, roughly 10 years ago, Gitzel decided to renovate the entire upstairs, turning it into a more cozy, full-service restaurant fittingly named, The Loft, which has since been serving homestyle breakfast and lunch seven days a week. To top it off, SandyView Farms also provides catering services to the Edmonton area. While, the business supplies all types of foods to all types of events, it’s most known for its “barbequed prime and flavour-full meats.” As a third-generation member of a born and raised Spruce Grove family, community is very important to Gitzel and his T7X November /December 2019 19
business. Local and surrounding residents helped turn SandyView Farms into the successful venture that it is today, which is why Gitzel likes to give back through employing locals and purchasing the deli’s beef, pork, and poultry from nearby farms such as Lewis Farms Ltd., Bear and the Flower Farm, and a variety of local hutterite farms. “We take a lot of pride in being from Spruce Grove,” says Gitzel. Gitzel says he’s been exploring the idea of moving SandyView Farms to a larger and more convenient location within Spruce Grove. “I don’t want to say too much right now because gossip starts,” he chuckles. For now, his primary concern is preparing for December, the deli’s busiest month of the year as one might imagine. t7x
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SandyView Farms at a glance Location: 155 South Avenue, Spruce Grove Specialty: Gluten free processed meats and sausages, bacon Fun Fact: The deli’s Bratwurst sausages have been made by the Gitzel family using the same recipe for over 100 years
I ARTS & CULTURE I
Home Tweet Home
Making winter more tolerable with a bird-friendly yard BY MARKWELL LYON; PHOTOGRAPHY BY BRENDA LAKEMAN
THE SIGHT OF birds flying south is a familiar one in these parts, a
sure sign that short days and shivery weather are just around the corner. Yet there are dozens of avian species that do not leave, and many can be tempted to visit your yard. Attracting those charms of finches, parties of jays, hosts of sparrows and banditries of chickadees is easy and a lot of fun—if nothing else, it’ll bring colour and life to a dreary, snowbound yard, and give you months of bird watching from the warm side of a window.
T7X T7X November November/December /December 2019 2019 21 21
Familiar Feathers What birds can you actually expect to see? That depends on various factors, but there’s certainly no shortage of options. About a hundred avian species overwinter in Alberta, and in the Edmonton area, upwards of 50 of them are typically spotted in annual Christmas bird counts. This includes a good range of beautiful songbirds. For example, there’s the Bohemain waxwing, a sleek, grey bird with a black mask and white and yellow wings that is often found near mountain ashes. Nuthatches, both the red-breasted and white-breasted varieties, are tiny, acrobatic songbirds often found on the underside of branches or clinging head-down to the bark of poplars and spruces. Similarly small but hardly shy about it, the black-capped chickadee is another common sight. Very comfortable around humans, these birds are often among the first to show up at a new feeder. Even the ubiquitous house sparrow, while not particularly colourful, can lighten up any yard with its song.
Going to Seed As with most animals, the surest way to a bird’s heart is through its stomach (or gizzard). Winter feeding helps supplement birds’ natural diets, giving them much needed nourishment and energy when they most need it. That’s why feeders and food are a great place to start when “birdscaping” your yard for winter. Feeder placement is important. Position your feeders where merlins, hawks and cats can’t pick off the diners. Having bushes and foliage nearby can offer an easy escape route for songbirds when a predator is lurking. Be mindful of windows, though—while you’ll likely want to stick a feeder or two where you can watch, you don’t want window strikes to become a problem. As for seed, oil and fat-rich seed is a solid option for winter. Think suet, peanuts, sunflower or nyjer. Black oil sunflower in particular is loved by smaller birds as the thin shells are easy to open, making it perhaps the best choice for attracting a diverse crowd. Cracked corn and thick-shelled safflower will mainly attract larger birds, and the latter’s bitter taste may ensure that backyard bullies like squirrels or jays don’t steal it all. Besides keeping your feeder full, you should also regularly clean it. Food can be contaminated by mold or droppings, leading to disease outbreaks. 22 T7Xmagazine.com
The Bird-friendly Yard Besides food, other elements to keep in mind include water and shelter. A heated bird bath or a feeder with a water element attached will help bring in more birds. Having a few coniferous trees around will also make a yard more attractive. These provide warm, safe roosts where birds can huddle together, hidden from the cold and predators. Chickadees, for example, are fond of spruce trees, where they might find refuge in the large, rectangular holes left by pileated woodpeckers, another common winter bird here. As for when to start prepping your yard for winter, the early bird gets the worm, so to speak. Start in autumn by leaving your leaf litter where it is. Not only is it free compost, but it will also provide food, water and shelter for birds, with the bonus that they’ll quickly learn to recognize your yard for the safe haven it is.
T7X November /December 2019  23
DIY Bird Feeder Bird feeders come in many different styles— and with a range of price tags. Below is a low-cost and low-waste feeder that you can easily make at home Materials: pine cone, all-natural peanut butter, wild bird food and string
Where to Go A number of stores in Edmonton specialize in wild bird supplies and know-how. In Edmonton, check out Wild Bird General Store (780-439-7333) on the south side or Wild Birds Unlimited (587-521-2473) near downtown for more information. Other spots include Greenland Garden Centre in Sherwood Park (780-467-7557) and Prairie Gardens in Bon Accord (780-921-2272).
1. Tie the string around the pinecone to hang it later.
2. Coat the pinecone with peanut butter, applying it evenly
4. Hang your bird feeder outside where birds can easily find it.
3. Pour the bird food over the pinecone, so that the peanut butter is covered 24 T7Xmagazine.com
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I SPOTLIGHT I
Image supplied by: Lisa Fuhr
GRANT From the Grove
The Oilers great credits Spruce Grove for keeping him grounded BY GENE KOSOWAN
THESE DAYS, ABOUT the only regular
exposure Grant Fuhr has to ice is likely the cubes f loating in his d rin k. But the former Edmonton Oilers legendary netminder isn’t likely complaining much these days, having given up his northern habitat for warmer climes in Palm Desert, California seven years ago. And even though Fuhr’s surrounded by NHL franchises like the Los Angeles Kings, San Jose Sharks, Las Vegas Golden Knights and the Arizona Coyotes, he continues to be a faithful follower of the Orange and Blue. “I’m still a diehard fan,” says Fuhr who spent 10 of his 20 seasons with the Oilers, where he first made his mark between the pipes. It was with Edmonton that he helped the team win five Stanley Cups, during their glory years of the ‘80s. Through it all, Fuhr managed to earn a few 26 T7Xmagazine.com
impressive stats of his own, winning the Vezina Trophy as the NHL’s best goaltender in 1988 and garnering six All-Star Game appearances. By the time he hung up his pads in 2000 after subsequent seasons in Toronto, Buffalo, Los Angeles, St. Louis and Calgary, Fuhr had won more than 400 games, a feat he shares with only 10 other goaltenders. In 2003, Fuhr was inducted into the NHL Hall of Fame, the first black player to be given that honour. Fuhr has frequently shrugged off that distinction, claiming that ever since his upbringing in Spruce Grove, it was always about hockey. Playing as a child in that type of rustic, sports-oriented atmosphere was critical to his development. “It was a great small town to grow up in,” recalls Fuhr. “You got to play for different teams, you got to play a lot. There was no shortage of ice time, which made a huge difference. We played as much as we could. When I started, we just had
one outdoor rink, so we skated as much as we could whenever we could.” Fuhr still manages to visit Spruce Grove at least three times a year to catch up with family and friends. And while his stature had grown over the years as a hockey legend, Fuhr’s equally impressed over Spruce Grove’s evolution to city status, a progression that didn’t even seem possible when he and his adopted parents moved to the area in the mid-1960s when the future superstar was only three years old. “It’s actually pretty cool, because when I first moved there, it was a village,” he says. “It wasn’t even a town yet. I think there were about 700 people living there.” The goaltender believes that life in a small community kept him grounded, even when the championship achievements of the Oilers were international headline news. Fuhr may have been playing in a fishbowl, given that hockey-mad Edmonton certainly had high expectations of their favourite team. But when the goaltender was in a slump, that didn’t mean the folks in Spruce Grove cut him any slack. “They were all in my corner,” he says. “Everybody wants you to succeed. At the same time, they’re disappointed when you don’t. And because everybody cares so much about that, they’ll push you. If you’re bad you have to admit you’re bad and you have to get better. If you want to pass the buck a little bit, they’re not going to let you. And that’s the great part about playing in an area like that. Everybody cares.”
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And most of the locals still care about Fuhr a lot, whenever he heads north where there’s considerably more ice. But the reception is anything but cold, thanks to the bonds he made with his original teammates on that isolated rink in that village he once called home. “I still spend time with friends that I’ve known ever since I was four or five years old,” says Fuhr. “That’s the great part about Spruce Grove. There’s a lot of great friends out there and I still keep in touch with them.” t7x
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I DOWN TIME I
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