T8N May 2018

May 2018  t8nmagazine.com

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THIS SUMMER

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PARKS, POOLS, EVENTS AND SO MUCH MORE!

T8N May 2018  5

T8N MAGAZINE

VOLUME 5 ISSUE 5 May 2018

Contents

The Results are in!

PAGE 13

PUBLISHER

Rob Lightfoot ART DIRECTION

Brenda Lakeman, Correna Saunders PRODUCTION MANAGEMENT & DESIGN

Correna Saunders PHOTOGRAPHY

Brenda Lakeman COPY EDITOR

Jennie Drent DESIGN INTERN

Kim Clarke CONTRIBUTORS

Jennie Drent, Markwell Lyon, Robert Michon, Dawn Valentine OFFICE MANAGER

Janice Lightfoot CONTRIBUTING AGENCIES

Conversations

Living

10

37

Backyard Chickens An updated look at backyard livestock

Arts & Culture 23 29

31 34

At Work & Play in St. Albert A retrospective IN THE SPOTLIGHT Charcuterie Tips for navigating the charcuterie menu THEN & NOW Mission Then & Now THE 8s Failing to Plan Is Planning to Fail 8 tips for getting home-inspection ready

FOOD & GATHERINGS Second Helpings Our best and tastiest recipes

44

TRULY DEEPLY MADLY May We Suggest Ready, Set, Grill

Trending 46 48

Dip it Good When a fun trend comes along, you must dip it!

Ice Wine (n.)

More than dessert in a bottle

Cover Image ©doomu/Adobe Stock Image page 10 & 12 ©bagira_87/Adobe Stock Image page 29 ©Brent Hofacker/Adobe Stock Image page 44 © DiViArts/Adobe Stock Image page 48 ©Storyblocks

ISSN 2368-707X (PRINT) ISSN 2368-7088 (ONLINE) For editorial inquiries or information, contact T8N magazine at info@t8nmagazine.com. Have something to say? Letters, suggestions or ideas can be sent to letters@t8nmagazine.com.

FOR ADVERTISING INFORMATION

Rob Lightfoot

rob@t8nmagazine.com 780 940 6212 or visit t8nmagazine.com T8N magazine is published 12 times a year by T8N Publishing Inc. Copyright ©2018 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 T8N magazine.

PRINTED IN CANADA

T8N PUBLISHING INC PUBLISHER & PRESIDENT

Rob Lightfoot: rob@t8nmagazine.com

Snailmail: #176, 311 Bellerose Drive, St.Albert AB T8N 5C9

CONNECT WITH US

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T8N May 2018  7

From the Publisher

NEARLY FOUR YEARS and forty issues have

Rob Lightfoot Publisher

passed and we’ve yet to take a moment to celebrate the achievements of T8N’s creative team. So many well received articles, stunning photographs and fun ideas. The Best of T8N issue seemed like an appropriate time to do this.

As we share the winners of our local reader’s poll, we also thought we could choose some of our editorial highlights and show them to you again. We’ve poured through the most popular feature articles, some of the most powerful images, and we think the content resonates as much today as when it was originally printed.

Our chosen feature article was going to be the “Sex Education in Alberta,” but, frankly, too much has changed since it was originally printed. So, our next choice is “Ruffling Feathers,” which talked about backyard chickens. We’ve also chosen our very first “Then & Now.” There’s a food theme to most our choices, including a great selection of recipes.

About the Cover Special thanks to everyone who took the time to vote in our "Best of T8N" reader's poll and congratulations to all of the winners!

We hope that you will enjoy this walk down memory lane, and that you enjoy the content as much now as you did when we first brought it to you.

Rob Lightfoot

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Conversations

Backyard

Chickens

An updated look at backyard livestock Originally printed December 2015

THE SUBJECT OF backyard chickens—to

allow them or not—is increasingly a part of the conversation cities and municipalities are having on the larger issue of urban agriculture. Along with turning unused city spaces—rooftops, parks, industrial yards—into herb, vegetable and flower gardens, growing numbers of urbanites are eyeing their backyards to provide more than greens and greenery. But a vegetable patch squeezed in front of or alongside a house or business is one thing—keeping beehives and chickens is another matter.

In truth, most urban dwellers know very little about the realities of raising backyard chickens, daydrea ming of fa rm-fresh eggs and softly clucking hens instead of

thinking about the cost and maintenance of bringing up the bird.

St. Albert has recently begun its own backyard hen pilot project. Check the end of the article for more information.

The Local Debate Chickens are part of urban culture in many parts of the world, and while it’s much less common in North America, many cities—large and small—are examining or going ahead with licensing urban hens. In St. Albert, interested residents have already entered the debate, most recently with the urban agriculture conversation led by former councillor Gilles Prefontaine, which resulted in the formation of focus groups to determine the feasibility of growing food sources locally.

A casual query on the City of St. Albert Community Facebook page similarly offers no shortage of opinions from residents on the backyard chicken issue, with talk of everything from worrying about the smell and maintenance to the value of fresh eggs and the pleasure provided by watching chickens peck and scratch around the yard.

“I’d rather have useful chickens and bees next door than barking, pooping dogs,” wrote Billie Milholland. “I would totally love to have a few laying hens in my backyard,” agreed resident Kim Peto.

But a fair number oppose the idea, too: “I’m not for it. Noisy. Smelly. Messy. Allergy nightmares.

Support local farmers and farmers’ markets,” wrote Sandra Kreba. “I’m all for urban backyard agriculture…within guidelines. No roosters for a start,” wrote Dean Fortin. “I am one for fresh eggs, but chicken coops are not that glamorous. Think before you act,” added Elaine Cloutier.

10 T8Nmagazine.com

Some residents even remember a time when urban hens were allowed in the city. “We had a chicken in our backyard in St. Albert. The neighbours that noticed her didn’t mind, and the rest were oblivious,” wrote Sandy Mitchell.

Resident Wendy McEachern said, “We had a backyard chicken in 2001, and it was a fantastic experience for all of us.

She was tame and laid eggs every day.”

While debate is fine and good, it’s up to City Council to make urban hens a reality here. And right now, it’s hardly on the City’s radar, according to Carol Bergum, St. Albert’s Director of Planning and Development.

“The City prohibits raising of livestock.

We’re silent on bees—that isn’t specifically defined in our land-use bylaw—but chickens are deemed to be livestock and aren’t even considered except on undeveloped lands in our urban reserve districts,” Bergum said.

“With any changes to bylaw,” Bergum said, “public engagement is needed, which then would go to council before any rezoning or bylaw amendments can happen. The process takes about four to six months and is fairly involved and expensive, but changing the rules can be done,” she said.

At a June meeting, Councillor Cathy Heron asked for information on the urban hen pilot project wrapping up this summer in Edmonton, a first step toward what some hope could be a similar pilot project in St. Albert.

Lessons Learned in Edmonton It’s likely a wise move for St. Albert to watch and learn from Edmonton’s experiment with backyard chickens.

While the pilot project doesn’t end until August 2015, the City’s principal planner in urban policy and analysis, Hani Quan, said there are already a few take-aways.

“We wanted homeowners to experiment with different numbers of chickens and various breeds—are some louder? Do some lay more eggs? What do you do if a chicken dies? We also expect to hear people say, ‘Wow, that’s more work than I thought it’d be,’” Quan said.

Case in point. For as long as hens have been allowed in some U.S. cities, articles

FOWL FACTS • Did you know that chickens have a great memory and can distinguish between over 100 different faces?

• There are over 25 billion chickens in the world—more than any other bird.

• A hen can lay more than 300 eggs a year, though it’s the amount of light that makes a hen lay eggs.

• To make a dozen eggs, a hen has to have about 4 pounds of feed.

• Each chicken sound means something have been written about the unforeseen consequences of allowing so-called hipster farmers to raise chickens in the city. According to a 2013 report from the U.S. Chicken Run Rescue, 400 to 500 chickens are dropped off every year at a New York farm sanctuary, abandoned by urbanites who find the birds to be more of a burden than a blessing.

But near the end of Edmonton’s pilot project, Quan said there have been only a smattering of complaints from neighbours worried about messy coops, predators like foxes or coyotes, and what to do if a chicken flies into their yard.

Some 20 city sites were approved for the year-long trial, mostly residences with anywhere from two to eight chickens (no roosters). Restrictions were in place for coop size, waste disposal and inspection by peace officers. “There’s momentum now, given the recent approval of keeping bees,” Quan said. “After we go to Council with the results from the urban hen pilot, I suspect this will pass—there’s a huge vibrancy around urban agriculture and the local food movement, and we have a progressive council.”

Red Deer Rules After a couple of years piloting the project, Red Deer is now a year along with a new bylaw permitting urban chickens.

A $28 renewable yearly license allows city residents to keep up to 4 backyard chickens with certain regulations: a coop must meet standards in size, floor space, sanitation and safe construction to deter predators, and hens must be provided with an outdoor enclosure of bare earth or vegetated floor. As well, hens can’t

be slaughtered or sold, and those that die must be removed to a specified farm, veterinarian or abattoir.

“In our first year, we’ve only had one complaint, which related to the number of chickens in a yard,” said Erin Stuart, acting inspections and licensing manager with the City of Red Deer. “Most neighbours report that they’re not even aware that there are chickens next door.”

Red Deer currently offers one license per 1,500 people (or about 65 licenses in total). All licenses are spoken for, with residents on a wait-list, but Council will revisit the issue as demand warrants, according to Stuart. To address the growing interest, a local group called Cluck (Canadian Liberated Urban Chicken Klub) is suggested to residents as a good place to get information on how to keep urban chickens, take a course or tour a coop.

Adopt a Chicken What about getting the benefits of just-laid, fresh eggs without the cost, mess and hassle of feeding the birds and cleaning a backyard coop? Get on the waiting list at the University of Alberta Poultry Research Centre (118 Street & 60 Avenue South Campus) where, for $150, you can ‘adopt a girl’ and get a dozen fresh eggs every two weeks for the ten-month (November to August) season.

“Some people just want the fresh eggs, but many also want to support diversity.

Our Adopt a Heritage Chicken Program promotes the conservation of unique breeds—we have 400 subscribers and 400 more on a wait-list,” said Agnes Kulinski, Business Director of the Poultry T8N May 2018 11

Research Centre. “Some of our subscribers used to be farmers and they’re sentimental about keeping chickens. While they know what it takes, other urban folk often need an education.”

All of the Centre’s 1,500 chickens are free-run, living in barns with scratch areas, perches and nesting spots—no cages. Subscribers can even name their adopted girl, chosen from heritage breeds including Plymouth Rock, Light Sussex, New Hampshire, White Leghorn and Brown Leghorn.

Kulinski and her team have prepared a manual on backyard chickens that will soon be available for uploading. As well, the Centre holds workshops about heritage breeds, and how to keep a chicken through an Alberta winter. “You have to think about lighting so the hens will lay eggs and even the need to heat water dishes so water doesn’t freeze,” she said.

“Some breeds are friendlier than others, some are louder and some fly (but only a few feet off the ground). You need a six-foot fence and even a fenced roof to keep coyotes, foxes and big birds away,” she said.

Costs to Consider If and when St. Albert approves a pilot project on backyard chickens, there’s much to consider for those who want to make a hen part of the family. And that is often what happens, experts say. The chicken may be there for the eggs she provides, but family members quickly become attached to the birds, who are social creatures that like to play and interact with each other.

Since many chicken breeds live around 8 to 12 years, it’s wise to look for a breed you’ll want to have around. Sussex, for example, are a friendly breed, while Leghorns are known to avoid human contact—even attack. “I remember being chased by Leghorns as a girl,” said Kulinski.

And while many want to buy that cute and cuddly chick when it’s just a day or two old, that chick needs roundthe-clock heat of about 32˚C, with the temperature slowly reduced each week as it grows, experts say. It’s only at about four to six months of age that hens may be ready to start laying eggs, and while 12 T8Nmagazine.com

they can lay for a few years or over a decade, that also depends on their breed and living conditions.

Safety issues for you and your chicken will come into play, too. The chance of getting avian flu is low; more likely is infection from salmonella bacteria, which can spread from feces. Chickens have also been known to confuse eyes and freckles as morsels to peck, so getting too close isn’t advised. And watch out for scratches from the bird’s sharp talons.

So, with all that, why the cultural yen for a backyard bird? American urban farming advocate and writer Novella Carpenter, who spoke in Edmonton recently about her experience in creating a garden and farm in her city backyard (now with chickens, bees and a fruit orchard) said this: “It’s the movement of my generation. We won’t solve all the world’s problems with a garden or chicken in the yard. But we want to be connected—part of the big picture.

There’s a social, physical and therapeutic benefit to pulling a carrot out of the dirt, or scattering feed to the chickens. We will continue to see an explosion of those who look to the yard for all these reasons.”

The Poop on the Coop So what about that coop? People buy them online, build their own with lumber and chicken wire or order customized modular units. The cost can range from a few hundred to a few thousand dollars for a posh palace, but whatever the housing, chickens need plenty of space to avoid

confinement stress. Other costs include a brooder, heat lamps and lighting, straw and bedding, feed and the minimal cost of the chicken itself.

Addendum, for reprint In September 2016, the City of St. Albert approved an 18-month pilot project. The program allows up to 20 households to raise a maximum of four hens, provided all neighbours within 60 metres give their consent. The hens must be at least four months of age, and owners must keep them in coops from 9 pm to 6 am and in enclosed runs the rest of the time.

As well, the hens can’t be slaughtered at home or raised for commercial purposes.

The third and final City inspection took place in April 2018, with the project expected to wrap up in May or June. An open house will follow shortly after to discuss the project’s results.

Edmonton and Red Deer’s urban fowl have been doing well. In 2016, Edmonton expanded its original project to allow 50 coops. City officials found that most owners had done a good job looking after their chickens, with only a few winter weather-related issues arising.

Meanwhile, a March 2017 bylaw amendment in Red Deer raised its cap on annual licenses from 67 to 100, as demand for the permits continues to grow and only a few complaints have been made. t8n Article originally printed December 2015, updated April 2018.

2 0 18 W I N N E R S BEST PLACES AND SERVICES IN ST. ALBERT

CITY BEST LOCAL MUSIC EVENT Seven Music Festival sevenmusicfest.com BEST LOCAL ART EVENT St. Albert ArtWalk artwalkstalbert.com BEST LOCAL FAMILY EVENT International Children’s Festival of the Arts stalbert.ca/exp/childfest BEST LOCAL PERFORMING ARTS GROUP St. Albert Children’s Theatre stalbert.ca/exp/sact BEST LOCAL BAND Tupelo Honey tupelohoney.ca BEST LOCAL HERO RCMP Constable David Wynn BEST PUBLIC SPACE Lions Park 21 Sir Winston Churchill Avenue BEST PLACE FOR OUTDOOR SKATING Lacombe Park Lake 151 McKenney Avenue

BEST HIDDEN GEM Juntos Bistro 125 Carleton Drive juntosbirtro.ca BEST POLITICIAN Mayor Cathy Heron BEST NON-PROFIT Lo-Se-Ca Foundation 215 Carnegie Drive loseca.ca BEST PRESCHOOL Treehouse Playschool 100 Sir Winston Churchill Avenue treehouseplayschool.com BEST DAYCARE SIGIS Child Care Society sigischildcare.ca BEST PLACE FOR WORSHIP Holy Family Catholic Parish 75 Poirier Avenue holyfamilyparish.ca

BUSINESS BEST NEW BUSINESS (as of May 1, 2017) Italian Bakery’s Mercato 120 Bellerose Drive mercatofoods.com BEST LOCAL EMPLOYER Blonde & Co 506a St. Albert Trail facebook.com/pg/ blondeandcohair

BEST BUSINESS DECOR Blonde & Co 506a St. Albert Trail facebook.com/pg/ blondeandcohair BEST BUSINESS WEBSITE tie among Elixir Hair Studio 232, 10 McKenney Avenue elixirhairstudio.com and Leading Edge Physiotherapy 145 Carleton Drive leadingedgephysio.com and St. Albert Summit Family Dental 303, 200 Boudreau Road stalbertdental.ca BEST SOCIAL MEDIA PRESENCE Sweet Boutique 80, 200 St. Albert Trail sweet-boutique.ca BEST NEW AUTO DEALER St. Albert Honda 875 St. Albert Trail stalberthonda.ca BEST AUTO SERVICE tie between St. Albert Honda 875 St. Albert Trail stalberthonda.ca and St. Albert Tune-Up & Brake 452 St. Albert Trail stalberttuneup.ca

BEST NEW AUTOBODY REPAIR SHOP tie between Sturgeon Autobody 36 Rayborn Crescent sturgeonautobody.com and CARSTAR St. Albert 2 Riel Drive carstar.ca BEST AUTOMOTIVE TIRE SHOP Fountain Tire 234 St. Albert Trail fountaintire.ca BEST TAXI COMPANY St. Albert Taxi stalberttaxi.ca BEST BIKE STORE Cranky’s Bike Shop 24 Perron Street crankys.ca BEST CLEANING SERVICE Molly Maid mollymaid.ca BEST FLORIST Funky Petals 200 St. Albert Trail funkypetals.com BEST GARDENING STORE Hole’s Greenhouses & Gardens 101 Riel Drive holesonline.com

T8N May 2018 13

BEST GIFT/ GIFTWARE STORE Seasons Gift Shop 8665 McKenney Avenue seasonsgiftshop.ca BEST HARDWARE STORE Home Depot Canada 750 St. Albert Trail homedepot.ca BEST LAWYER Mel Garbe 101 Carnegie Drive liftlegal.ca BEST PORTRAIT PHOTOGRAPHER Jim Whitesell jimwhitesell.com BEST WEDDING PHOTOGRAPHER Silverlight Studios Photography silverlightpics.com BEST SHOPPING/ RETAIL COMPLEX St. Albert Centre 375 St. Albert Trail stalbertcentre.com

WINNER BEST BARBER SHOP

BEST SPORTING GOODS STORE Sport Chek 375 St. Albert Trail sportchek.ca BEST SPORTS APPAREL STORE Sport Chek 375 St. Albert Trail sportchek.ca

THANK YOU ST. ALBERT

140 St Albert Trail • 780-470-4144

14 T8Nmagazine.com

BEST ANIMAL HOSPITAL/ VETERINARIAN Tudor Glen Veterinary Hospital 1005 Tudor Glen Place tudorglenvethospital.ca BEST PET CARE PROVIDER Barkers Pet Motel & Grooming 27 Riel Drive barkerspetmotel.ca

BEST PET PRODUCT STORE Mr. Pet’s 580 St. Albert Trail mrpets.ca BEST LOCAL GOLF COURSE (nearby) Sturgeon Valley Golf & Country Club 25114 Sturgeon Road sturgeonvalleygolfclub. com BEST TRAVEL AGENCY AMA 665 St. Albert Trail ama.ab.ca BEST MARTIAL ARTS STUDIO Hayabusa Training Centre 110, 145 Carleton Drive hayabusamixed martialarts.com BEST ARTS STUDIO 4 Cats Arts Studio 23 Akins Drive 4cats.com BEST DANCE STUDIO DanceCo, Ltd. 9030 McKenney Avenue danceco.net BEST YOGA STUDIO Lahari Yoga 200, 86 McKenney Avenue lahariyoga.ca BEST MUSIC SCHOOL Visionary Centre for Performing Arts 30, 580 St. Albert Trail

visionaryperformingarts.ca

BEST GYM/ WORKOUT PLACE Servus Credit Union Place 400 Campbell Road

stalbert.ca/rec/servus-place

HOME AND LIVING BEST NEW COMMERCIAL DEVELOPMENT Erin Ridge North camdevcorp.com BEST NEW RESIDENTIAL DEVELOPMENT Jensen Lakes liveinjensenlakes.ca BEST FURNITURE STORE Design Furniture Gallery 109, 25 Chisholm Avenue

designfurnituregallery.com

BEST HOME ACCESSORY STORE HomeSense 915 St. Albert Trail homesense.ca BEST FINANCIAL CONSULTANT David Moulds with Wild Rose Group of Companies 401, 30 Green Grove Drive wrgoc.ca BEST INDEPENDENT MORTGAGE BROKER Tara Borle 5 Giroux Road taraborle.com BEST REAL ESTATE AGENT Ryan Sellers 12 Hebert Road ryansellers.com BEST REAL ESTATE BRAND RE/MAX 12 Hebert Road

remax-realestate-stalbert.ca

BEST LOCAL HOME BUILDER Sarasota Homes 25 Carleton Drive sarasotahomes.ca

BEST HOME BUILDER BUILDING LOCALLY (not local) tie among Homes by Avi 1260, 91 Street SW homesbyavi.com and Veneto Homes 85 Enchanted Way venetohomes.com and Hardwell Homes Giroux Estates 1 & 2 Vandelor Road hardwellhomes.ca BEST LOCAL CONTRACTOR Caruana Interiors & Contracting 9, 8 Riel Drive caruanainteriors.ca BEST LOCAL LANDSCAPING COMPANY tie between Rockland Landscaping Supplies 25422 Villeneuve Road rocklandsupplies.com and Terranova Landscaping terranovaalberta.ca BEST PAINT STORE Home Depot Canada 750 St. Albert Trail homedepot.ca BEST FLOORING STORE Titan Flooring & Interior Design, Ltd. 13 Inglewood Drive titanflooring.com BEST HOME SUPPLIES STORE Home Depot Canada 750 St. Albert Trail homedepot.ca

WINNER

2016/2017/2018

Independently Owned & Operated

BEST INDEPENDENT MORTGAGE BROKER

THANK YOU Thank you St. Albert for trusting me with your mortgage needs.

I value your business, referrals and am honoured to be voted “Best Independent Mortgage Broker for the third year in a row!”

TARA BORLE

Ph 780 237 7653 tara@taraborle.com

taraborle.com T8N May 2018 15

FASHION AND STYLE BEST EYEWEAR STORE MDO Opticians 225, 140 St. Albert Road mdoopticians.com BEST HAIR SALON tie between The Hair Lounge 10, 512 St. Albert Trail t8nhairlounge.com and Blonde & Co 206, 506 St. Albert Trail BEST BARBER SHOP Tommy Gun’s Original Barber Shop 140 St. Albert Road tommyguns.com BEST SHOE STORE Tokota Shoes 130, 140 Bellerose Drive tokotashoes.com

BEST MEN’S WEAR STORE Mark’s 375 St. Albert Trail marks.com

BEST THRIFT STORE Value Village 18 Inglewood Drive stores.savers.com

BEST DENTIST Dr. Karim Habib 303, 200 Boudreau Road stalbertdental.ca

BEST WOMEN’S WEAR STORE Sweet Boutique 80, 200 St. Albert Trail sweet-boutique.ca

HEALTH AND WELLNESS

BEST OPTOMETRIST Dr. Angela Morley 530 St. Albert Trail sturgeonvisioncentre.com

BEST ACUPUNCTURIST Dr. Randy Vollrath at Core Chiropractic Center 101, 30 Green Grove Drive coreclinic.ca

BEST DENTAL CLINIC Cadence Dental 101, 51 Inglewood Drive cadencedental.ca

BEST FASHION ACCESSORY STORE Sweet Boutique 80, 200 St. Albert Trail sweet-boutique.ca BEST BABY/TODDLER/ KID STORE The Children’s Place 375 St. Albert Trail BEST JEWELRY STORE Gemport 11 St. Anne Street gemport.net

BEST CHIROPRACTOR Dr. Randy Vollrath at Core Chiropractic Centers 101, 30 Green Grove Drive coreclinic.ca BEST PHYSIOTHERAPIST Anita Cassidy 130, 145 Carleton Drive leadingedgephysio.com

BEST MEDICAL CLINIC Grandin Medical Clinic 1 St. Anne Street grandinclinic.com BEST SPA External Affairs 8 Mission Avenue externalaffairs.ca BEST MASSAGE THERAPIST Michelle Markle 101, 30 Green Grove Drive coreclinic.ca

Open for Lunch and Dinner

Thank you for your support St.Albert

7 St. Anne Street, St. Albert Call: (780) 460-8772 Visit: cajunhouse.net 16 T8Nmagazine.com

BEST NAIL SPA Off the Hook Laser & Spa 102, 30 Green Grove Drive

BEST PASTA Nello’s Cucina Italiana 512 St. Albert Trail nellosrestaurant.ca

BEST PHARMACY London Drugs 375 St. Albert Trail londondrugs.com

BEST VEGETARIAN Eat Clean Healthy Grill & Juice Bar 3500 Tudor Glen Market eatcleangrill.com

offthehooklaserandspa.com

FOOD AND BEVERAGE BEST STEAKS XIX Nineteen 104, 150 Bellerose Drive stalbert.dinenineteen.com BEST SUSHI Sushi Park 9 St. Anne Street facebook.com/ sushipark2015

BEST CHICKEN WINGS Boston Pizza 585 & 200 St. Albert Trail bostonpizza.com BEST DESSERTS (restaurant) The Cajun House 7 St. Anne Street cajunhouse.net BEST ICE CREAM SHOP Dairy Queen 388 St. Albert Trail dairyqueen.com

BEST TAPAS Privada Wine + Tapas 21 Perron Street privadawinebar.com

BEST TAKE-OUT Songkran Thai Restaurant 20 St. Anne Street

BEST SANDWICHES Press’d The Sandwich Co 3509 Tudor Glen pressdsandwiches.ca

BEST BAKERY (bread, buns, etc.)

Grandin Bakery 12, 11 Bellerose Drive grandinbakery.ca

BEST TACOS Cerdo Tacos + Tequila 150, 15 Perron Street cerdo.ca BEST BURGERS Jack’s Burger Shack 130, 15 Perron Street jacksburgershack.ca BEST FRIES McDonald’s Four locations along St. Albert Trail BEST PIZZA Nitza’s Pizza 80 McKenney Avenue nitzaspizzastalbert.com

BEST NON PROFIT

To the St. Albert Community, The LoSeCa Foundation would like to thank everyone who voted for us in T8N Magazine’s “Best Non-profit Organization in St. Albert” contest. We are so happy to have so much support and recognition for what we do from the members of our community. We have been supporting adults with developmental disabilities for 25 years now, and we will continue to focus on improving the quality of life for everyone who comes into our care for years to come. We consider ourselves lucky to have such an amazing team of staff and volunteers who are the keys to our success.

Thank you!

1-215 Carnegie Drive, St. Albert Located right above our I’m Unique Thrift Store, which happens to be the runner up for Best Thrift Store in St. Albert. Come check out our shop. All proceeds go to support the individuals we serve.

BEST BAKERY (sweets, cupcakes, etc.)

Whisk Dessert Co 2 Sir Winston Churchill Avenue whiskco.ca BEST DINING EXPERIENCE ($20+ per entrée) XIX Nineteen 104, 150 Bellerose Drive stalbert.dinenineteen.com BEST DINING EXPERIENCE ($20 or less per entrée) Cerdo Tacos + Tequila 150, 15 Perron Street cerdo.ca BEST BREAKFAST Toast Breakfast & Lunch 6b, 11 Bellerose Drive toastbl.ca T8N May 2018 17

BEST BRUNCH Toast Breakfast & Lunch 6b, 11 Bellerose Drive toastbl.ca BEST CHINESE Wok House 388 St. Albert Trail wokhousesaintalbert.com BEST JAPANESE Sushi Park 9 St. Anne Street facebook.com/sushipark2015 BEST THAI/VIETNAMESE tie between Thai Mekong 204, 506a St. Albert Trail and Songkran Thai Restaurant 20 St. Anne Street BEST ITALIAN Sorrentino’s Restaurant 595 St. Albert Trail sorrentinos.com BEST PUB Central Social Hall 525 St. Albert Trail centralsocialhall.com

Thank you for voting us

Best Dance Studio

DANCECO LTD. EXPERIENCE THE JOY OF DANCE FOR YOU OR YOUR FAMILY

Full Year Programs I 8 Week Programs Summer Camps I Birthday Parties

BEST NEW RESTAURANT The Canadian Brewhouse 50, 101 St. Albert Trail thecanadianbrewhouse.com BEST DATE NIGHT RESTAURANT XIX Nineteen 104, 150 Bellerose Drive stalbert.dinenineteen.com MOST INNOVATIVE MENU XIX Nineteen 104, 150 Bellerose Drive stalbert.dinenineteen.com BEST WINE LIST (by the glass) Privada Wine + Tapas 21 Perron Street privadawinebar.com

*18 months to adult

9030 McKenney Ave | 780 460 1899 | danceco.net 18 T8Nmagazine.com

BEST WINE LIST (by the bottle) Privada Wine + Tapas 21 Perron Street privadawinebar.com

This sponsored content was produced in partnership between External Affairs and T8N magazine.

T8N May 2018  19

LEARNING THROUGH PLAY For 24 years, SIGIS Child Care Society has been providing St Albert with high-quality child care and learning programs, which are based on the philosophy that children learn about their world through play. Being an accredited, non-profit child care society shows parents that SIGIS goes above and beyond in making sure that their children grow in all developmental domains.

SIGIS educators don’t just put a box of toys in the centre of a room and let the children play. They identify a child’s interests and specific needs, as well as the interests of the group. The activities keep the children motivated and eager to learn more—and all through playing. The programs grow with the children, always evolving to ensure

20 T8Nmagazine.com

that they never stop wanting to learn about their environment.

One of the reasons for SIGIS’ success is that its educators love and respect their work, their co-workers and the children. The SIGIS administration team members have also been consistent: Tricia Cunningham, (Founder and Executive Director), Heather Soetaert (Director), Leah Bolduc (Director), Zara Dowie (Director) and Shelby Gibney (Office Administrator). They ensure a strong, cohesive team and encourage the growth and collaboration among all the educators to create a caring environment for the children. There are 130 employees at SIGIS, 80 of whom are certified Level II or higher, and they’re also continuously learning and evolving through workshops and professional development opportunities.

Finding quality child care is difficult for any parent, but SIGIS has had a solid reputation for excellence for the past 24 years. When they first opened they had six children; today, there are 980.

Parents trust the educators to make sure their children learn, have fun and are safe. And it’s through the parents that SIGIS Child Care Society remains one of the top child care centres in St. Albert, having recently won a Best of T8N award.

This sponsored content was produced in partnership between SIGIS Child Care Society and T8N magazine.

BEST BEER LIST (on tap) The Canadian Brewhouse 50, 101 St. Albert Trail

thecanadianbrewhouse.com

BEST BEER LIST (by the bottle) tie among The Canadian Brewhouse 50, 101 St. Albert Trail

thecanadianbrewhouse.com

and Crown and Tower Neighbourhood Pub 11 Bellerose Drive thecrownandtower.com and The Beer Factory 16 Rayborn Crescent beerfactory.rocks

BEST SPORTS BAR The Canadian Brewhouse 50, 101 St. Albert Trail

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BEST LATE NIGHT Central Social Hall 525 St. Albert Trail centralsocialhall.com BEST SERVICE Privada Wine + Tapas 21 Perron Street privadawinebar.com

BEST PATIO tie between Cerdo Tacos + Tequila 150, 15 Perron Street cerdo.ca and Earls Kitchen + Bar 300, 10 McKenney Avenue earls.ca BEST RESTAURANT INTERIOR DESIGN XIX Nineteen 104, 150 Bellerose Drive stalbert.dinenineteen.com BEST ATMOSPHERE Privada Wine + Tapas 21 Perron Street privadawinebar.com MOST KID FRIENDLY Boston Pizza 585 & 200 St. Albert Trail bostonpizza.com BEST WINE STORE Hicks Fine Wines 109, 150 Bellerose Drive hicksfinewines.com BEST BEER STORE Lacombe Park Spirits 202, 506 St. Albert Trail BEST CATERER D’Arcy’s Casual Catering 1c Rayborn Crescent darcyscasualcatering.com

Thank you St. Albert for voting us Best Gift & Giftware Store

We are your one-stop gift shop featuring items for babies & children, home decor, fashion & jewelry, and bath & body

Find all the results and runners up on bestoft8n.com

8665 McKenney Avenue, St. Albert Phone: 780-419–3582 seasonsgiftshop.ca

Winner of Best Gift & Giftware Store T8N May 2018 21

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22 T8Nmagazine.com

At Work in St. Albert A retrospective

June 2016 issue, St. Albert’s Skateboard Park

WE’VE SELECTED SOME of our best

photographs from our archives to share again with our readers. Nothing tells a story like a great photograph, and these photographs in particular—taken by the talented Brenda Lakeman and Akemi Matsubuchi—tell a wonderful story of the people living and working in and around St. Albert. If you want to learn more about any of these photos, check out our back issues on our website.

T8N May 2018 23

The St. Albert Grain Elevators are an integral part of this city’s past. They are instantly recognizable in a photograph, painting or looking at St. Albert’s skyline. Come May Long Weekend, the Grain Elevator Park bustles back to life with walkers, cyclists and public events. Tours run through the Musée Héritage Museum bring back the past, and the guides are passionate about the elevators’ history. Want to know more? Take a tour this summer or look up T8N’s September 2015 issue.

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A little green gem in the middle of an expanding city. The St. Albert Botanic Park (August 2016 issue) is a gardener’s living plant reference, as well as a place to find some peace and quiet. It hosts public events, weddings and “trial and error” plots where volunteers test some unlikely plants’ tolerance to the Central Albertan climate. The park, run by volunteers and staff, are happy to give horticultural advice.

But if you just want to have a quiet hour or so, take a little picnic lunch with you and enjoy the nature all around.

In the February 2015 issue, we helped St. Albert residents understand what made this restaurant tick. Tapas were still a relatively new cuisine in this city, if not in the Greater Edmonton area.

And since people love to snack, Kaylen and Kaylan Como hit the trifecta of great location, great staff and great food to meet this un-tapa-ed market.

The restaurant’s specialty is its house-made charcuterie meats. This is a great place to have a little something before a show or a movie.

Many residents of St. Albert know and are regular customers of Grandin Bakery. Our October 2015 issue brought the bakery’s fourth generation family owners Bruce and Marcel Hooimeyer into the lime-light. Grandin Bakery is known for their delicious cakes, nut-free baking and selection of Dutch treats, which now includes Gouda cheese. The Hooimeyers get started baking at 10 pm in order to have fresh goods filling the shelves for the next morning. That’s dedication.

T8N May 2018 25

The Rexplex Canine Sport Facility is the dog version of Servus Place.

Our September 2017 issue introduced St. Albert to Alanna St. Jean and her love of dogs.

Rexplex isn’t just a place for dogs to stretch their four legs, it’s also a facility where they can undergo obedience training, as well as for owners to get the right training to keep their dogs from falling back into old habits. No dog is too small, too old or too young to take advantage of Rexplex’s training and fitness runs.

You can always tell when people love their work: they’re always smiling, always ready to answer your questions and they don’t need an alarm to wake them up every morning. If you read about The Odd-Lot Puppetry Co. in our June 2017 issue, you know this description matches Kevin Kuzyk (lead fabricator) and Brendan Boyd (director and creative supervisor) completely. Who wouldn’t love his/her job when you get to create fantastical creatures from fake fur, glue, paint and limitless imagination? t8n 26 T8Nmagazine.com

WINNER Best Flooring store

BEST CONTR ACTOR

With over 10 years’ experience in St. Albert and Edmonton, Caruana Interiors and Contracting has the knowledge and expertise to complete all manner of residential renovations.

Whether your residential renovation project involves an interior space or your home’s exterior, deck or garage, trust Caruana Interiors and Contracting. Be sure to ask us about additions as well.

Move in, relax and enjoy your new space!

www.caruanainteriors.ca 780.935.5831

St. Albert

The only locally owned grocery store in St.Albert

Sobeys’ St. Albert Meat Department Before lighting up your barbeque

T

he wait is over, grillers. May is here with some nice weather, and it’s time to peel the cover off your barbeque. Yet, your freezer may be suffering from a depleted meat stock. The Sobeys St. Albert Meat Department is here to help restock your refrigerator and freezer, and get you ready for a tasty grilling season.

Whether you’re looking for good ol’ fashioned hamburger patties or a marinated pork tenderloin, the Meat Department has a wide selection of precut, fresh or frozen meat. Head to the pre-packaged meat section to find ground beef, pork or turkey for your hamburger patties. If you’re in a hurry and don’t have time to make two dozen burgers, it’s not a problem. There are seasoned and unseasoned patties made right in-store. Also available are the quintessential Sunday beef or pork roasts. Further down is a selection of whole chickens, flattened chickens, chicken legs, drumsticks and breasts. At the butcher counter, you’ll find a variety of fresh cuts of meat including pork chops, T-bone steaks, pork and beef tenderloins, and ribs.

Are you wanting to broaden your barbeque menu?

Try planking this summer. Sobeys Meat Department has a variety of fresh and frozen fish, whole and filleted, and free advice from the Meat Department team on how to cook it perfectly using a cedar plank.

They also offer shrimp, scallops and prawns for tasty

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How to Cook Steak Like a Pro No thermometer? Professional chefs generally use touch to tell when steaks are done.

Press centre of steak with your finger: • Rare steak feels quite soft to the touch.

• Medium-rare steak has some resistance but yields to the touch.

• Medium steak starts to feel firm but still has some give in centre.

• Well-done steak feels very firm.

kebabs. Wanting a bit of “wow” to your grilled seafood meal? You can’t go wrong with fresh or frozen lobster and crab.

If you have a family reunion or a work barbeque coming up and need a variety of meat to please everyone, the Meat Department takes custom orders.

If you’re looking for a specific cut, such as a rack of lamb or a beef crown roast, the butchers are able to fill these special orders. With the growing concern of how and where our food comes to us, Sobeys St. Albert Meat Department team are more than willing to talk to you about all of their cuts of beef, pork, chicken and fish.

Sobeys St. Albert Meat Department will have something for all your grilling needs. The team can offer suggestions for cooking or barbequing your meat, and there are recipe cards—in-store and on their website—if you want to try something new.

Because once you catch that first whiff of a nearby barbeque, you’ll be itching to grab your tongs and to hear the sizzle of a steak on your own grill.

This sponsored content was produced in partnership between Sobeys and T8N magazine.

in the

Spot light

Charcuterie

Tips for navigating the charcuterie menu

HAVE YOU SEEN charcuterie (pronounced

shar-kood-eree) on the menu of your favourite restaurant but felt too intimidated to ask what everything was? Well, we’ve got you covered. Charcuterie is not only an elegant way to spoil your guests, the menu is a lot easier to navigate than you might think.

Here are some basics to get you started.

The Cheeses VEINED CHEESE

salty and tart. Look for cheese with added fruit or herbs for extra flavour.

Texture: These cheeses are soft and creamy even when cold, and they melt easily.

Names to watch for: Brie (French), Munster (German) and Camembert (French) are well-known varieties, but delis often carry a selection of interesting local cheeses. Ask about them.

Interesting fact: To test whether the cheese is ripe, press gently in the centre of the round—a ripe cheese will give just a little.

What it is: Veined (bleu) cheese is infused with penicillin mould to create its signature, strong flavours. The higher the quality of the cheese, the greater the depth of flavour.

FRESH CHEESE

Flavour profile: While salty and sharp are the prominent flavours, quality veined cheeses will also have sweet, nutty or even spicy notes.

Flavour profile: Mild and less complex than their ripened counterparts, fresh cheeses are milky and may be infused with pepper, herbs, garlic or fruit.

Texture: Veined cheese can be crumbly, buttery or firm.

Names to watch for: Mild bleus include Bavarian Bleu, Stilton (English) and G ­ orgonzola Dolce (Italian). If you are feeling adventurous, try Valdeón (Spanish), Roquefort (French) or Gorgonzola natural (Italian).

What it is: Fresh cheeses are the only unripened cheese.

Texture: Fresh cheeses can be crumbly, stringy or creamy. Try for a variety.

Names to watch for: Look for mozzarella, paneer (South Asian and traditionally made from buffalo’s milk or cow’s milk), feta and chèvre (fresh goat’s cheese).

SOFT-RIPENED CHEESE

Interesting fact: Fresh cheeses are not fermented of infused with preservatives and, therefore, must be eaten sooner rather than later (not a hardship for most cheese lovers).

What it is: Soft cheese with a white or creamcoloured edible rind.

The Meats

Flavour profile: Soft-ripened cheeses come in a range of flavours, including fruity, garlicky,

What they are: Meats are the uncontested stars of any charcuterie platter.

Interesting fact: The ripening cheese is pierced with long needles to encourage mould threads to spread.

T8N May 2018 29

Flavour profiles: Try to incorporate several flavours into your platter by choosing from more than one flavour profile—for example, smoky, salty and spicy.

Texture: Look for a variety of textures as you build your charcuterie. Include harder dry-cured sausage like salami, some dry-cured meats like jamón serrano (Spanish ham) or prosciutto (Italian ham), and don’t forget to round it all out with a soft pâtè.

Names to watch for: Your choices are almost limitless, and many are made in-house at local restaurants. Prosciutto, salami, m ­ ortadella and spicy capicolla are perennial favourites.

Interesting fact: Traditional charcuterie meats are rich, so only serve approximately 2 ounces per person for an appetizer.

Double that if your charcuterie is the main attraction at a cocktail party.

The Condiments What they are: Condiments can be thought of as the supporting actors on the charcuterie board. They are there to help showcase the stars by balancing and enhancing the flavours of the meats and cheeses.

Flavour profiles: Savory mustards, sweet jams and preserves help counter the salty focus of many charcuterie trays. The acidity of olives and brined vegetables (such as gherkins or onions) help cleanse the palate of strong flavours. Don’t forget both fresh and dried fruit to finish your platter.

Texture: Any mustard, whether grainy or smooth, will complement your board. Use jams and preserves with bits of fruit to provide bursts of flavour. The crunch of pickles and other brined vegetables will contrast and complement the soft-mouth-feel of the cheeses and meats.

Names to watch for: Select bold flavours for your spreadable condiments, such as stone-ground or maple mustard, fig spread, apricot or cherry jam and hummus.

Interesting fact: Though we’re used to seeing plump, brine-packed olives in the deli, dry olives are also a popular option. The drying process creates a concentrated flavour, which is often enhanced by olive oil and herbs. You’ll know these olives by their wrinkly appearance. t8n

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Then & Now MUSÉE HÉRITAGE MUSEUM, ST. ALBERT HISTORICAL SOCIETY FONDS, ACCESSION #2003_01_838

Mission Then & Now

By Dawn Valentine of Vintage St. Albert

BEING ST. ALBERT’S oldest neigh-

bourhood, Mission has a storied past. Ask almost any local, and they’ll share a memory about it.

Some will recall skating on the Sturgeon River. Others will remember when the gym at Father Jan School doubled as a movie theatre. Perhaps most common, though, will be stories that include a wipeout— of epic proportions—from sliding dow n Seven H ills in wintertime. Whatever your ties, to learn the history of Mission is to dig up some facinating facts. Here are a few you may be less familiar with.

1860s Father Lacombe leaves the Mission at Lac Ste. Anne in search of a more fertile land to sustain the colony.

Father Lacombe and Bishop Taché arrive at the top of the hill above the Sturgeon River and propose a new Mission site.

Father Lacombe Chapel is built in 1861 and remains the oldest surviving building in Alberta.

The first Métis families arrive from Lac Ste. Anne, establishing St. Albert as a new settlement.

The first bridge across the Sturgeon River is erected in 1862 (and becomes the first permanent bridge west of the Great Lakes).

The Grey Nuns arrive from Lac Ste. Anne with seven orphans in 1863, and the next year a convent housing an orphanage and school is built.

1870s & 80s Smallpox takes half the population of St.Albert.

The Bishop’s Palace is constructed in 1887 (and still stands atop the hill today).

Three bronze bells are donated to the Mission from France.

1890s St. Albert officially becomes a village.

The Brosseau brothers build a general store in 1892 on the corner of Perron Street and Mission Avenue.

The first fireworks display in Alberta takes place in 1899 atop the hill, celebrating Father Lacombe’s Golden Jubilee.

1900s St. Albert officially becomes a town in 1904.

The Grey Nuns establish a hospital ward within the convent.

The first grain elevator is constructed, and a flour mill is built on the Sturgeon River just below Mill Drive.

Narcisse Beaudry opens a hotel in 1883, just west of the Mission.

Father Mérer School is completed in 1909 on the northwest corner of the hill.

Telephone service to St. Albert is established in 1885.

1920s St. Albert Roman Catholic Church is completed in 1922.

T8N May 2018 31

St. Albert Trail is upgraded to highway status.

Mission Park is created, and a poplarlined Memorial Drive is constructed honouring the veterans of WWI.

1940s & 50s The residential school at the Youville Convent burns down.

The Chapel of the Immaculate Conception is constructed in 1944 at the bottom of the hill (partly to save heating the big church in winter).

The Little White Schoolhouse (the original Father Jan School) opens in 1948.

The present Father Jan School on Mission Avenue is built and becomes St. Albert’s first high school.

1960s & 70s Sometime after the demolition of Father Mérer School, the hill is molded into terraces, creating the renowned Seven Hills.

St. Albert (Catholic) High School is erected in 1967.

The main street is renamed in honour of Fleuri Perron, businessman and mayor.

The Sturgeon General Hospital opens in 1969.

1980s & 90s In 1984, the steel bridge at Perron Street is replaced by the current bridge.

Founders’ Promenade is established, acknowledging St. Albert’s early settlers.

The Michif Cultural And Resource Institute is formed in the historic Juneau Residence, to foster awareness about the proud history and contribution of the Métis, First Nations and Inuit peoples of Canada.

2000 TO PRESENT The St. Albert Historical Society places a cairn on the site of Father Mérer School.

The expanded Founders’ Walk opens, with nine story panels along the route from the Clock Tower to the top of Mission Hill. t8n You can follow Vintage St. Albert on Facebook for more great photos and info. t8n 32 T8Nmagazine.com

Weary & Co Law Office Christine Maloney

U

nlike a Will, which is used to disperse your estate after you’ve died and name a guardian for any minor dependants, a Personal Directive is a legal document that’s only enacted in the event that you become mentally incapable of making your own decisions. It allows a person of your choice, called an “Agent,” to make health and welfare decisions for you if you should ever be diagnosed with dementia, fall into a coma, have a stroke or sustain a brain injury that affects your mental capacity. To highlight some key points about a Personal Directive, this is how Tommy and Gina declare their wishes regarding their own health and welfare.

The possibility of sustaining a debilitating injury may be hard to comprehend for a young couple like Tommy and Gina. Yet Tommy, who used to work on the docks, now works in high-rise construction, where the danger of electrocution, falling or being struck by falling objects is a risk.

And Gina commutes nearly 50 minutes to and from work on a major highway every day, so there is also a risk of her being involved in a severe car accident.

Like most married couples, Tommy and Gina named each other Agents. As a

Tommy and Gina: ensuring their welfare

Did You Know?

• A Personal Directive ends when you regain mental capacity, die or revoke the document.

• The Personal Directive may also instruct your agent about such issues like optometry and dentistry decisions, exercise, and even what social activities you participate in. back-up, if Gina is unable to act on his behalf, Tommy is naming his parents, who live locally in St. Albert, as his alternative Agents. This choice is logical for him, because his parents are level-headed and always make decisions based on the best evidence available. In addition, his parents know him and his beliefs and values very well.

As for Gina, naming an alternative Agent isn’t as easy. Gina’s sister lives nearby, but is emotional and can be easily swayed by the opinions of others. Gina’s parents, who are empathetic and know her well, live in New Brunswick. Practically speaking, it would be difficult for them to travel frequently to St. Albert to attend to her

personal affairs. Also, she’s concerned that her parents might decide to move her closer to New Brunswick if she ever became incapacitated. Gina ultimately decides to name Tommy’s parents as her alternative Agents, too. Because they aren’t as familiar with her beliefs and values, Gina has a family meeting with them to discuss her wishes.

This sponsored content was produced in partnership between Weary & Co. and T8N magazine.

T8N May 2018 33

The 8s

Failing to Plan Is Planning to

Fail

8 tips for getting home-inspection ready WHEN YOU’RE SELLING a home, it’s standard procedure for

potential buyers to request a home inspection. Like you, they want some assurance that they’re getting their money’s worth, and any damages or inadequacies that an inspector finds can take a big chunk off the price they’re willing to pay. Needless to say, it pays to be prepared. Here are eight simple tips for getting home-inspection ready.

34 T8Nmagazine.com

1. Clean the House This may seem like an obvious place to start, but tidying up is an important step. And while that normally translates to organizing the clutter, doing a little vacuuming and cleaning the bathrooms, you’ll want to break out the elbow grease when your home inspector is coming around. That means giving special attention to the areas under the sinks and in the furnace room.

2. Heating & Air Conditioning Here in Canada, the condition and reliability of your heating system will be of great interest to any potential buyers, so you’ll want to make sure that it’s in top shape. This means checking the air filters in your furnace, cleaning the vents so they’re clear of debris and making sure that your thermostat is both responsive and accurate.

Air conditioners are less common, but if you have one, you’ll want to take similar precautions. Make sure that both the interior and exterior components are functional and that the coils and filters are clean. If you suspect a problem with either of these systems, you’ll likely need to call a repair service.

3. Doors & Windows Take a closer look at your doors and windows than you normally would. If the caulking around the window frames is old or cracked, you’ll want to replace it. Next, try opening your windows to their full extent to see if they’re warped

or sticking. If they are, you might want to think about having the frames reset.

Lastly, if you have mesh screens on your doors or windows, check for rips or holes.

4. Electrical It’s easy to become accustomed to a dim or faulty bulb somewhere in the house, but that’s the exact kind of thing that a home inspector will notice immediately.

Take a moment to survey all of your light fixtures, and be sure to replace any burnt-out or flickering bulbs. Next, check your outlets to make sure that they’re functional and in good shape, with no frayed wires or melted casings.

Lastly, test all of your smoke detectors to make sure they’re in working order.

5. Plumbing Leaky taps and clogged drains are the most common offenders in the failed-plumbing category. The taps at your sinks shouldn’t take more than a light hand to turn on and off, so if you have to tighten them really hard to stop that drip, look into getting some replacements. Not all drain blockages will be immediately noticeable to you, but the inspector will be able to tell. Run your taps for a minute or two to make sure that the sink doesn’t start to fill up.

If it does, it’s often an easy fix with a bit of drain cleaner.

While you’re running the taps, check the water pressure, too. If the water seems to be coming out at a slow rate,

you might have a leak or a problem with your main water valve.

6. Mould & Mildew Where there’s a leak, there’s often mould, depending on how long the moisture has been an issue. If you’ve noticed any leaks or water stains, or if your basement is damp or has any history of flooding, you’ll want to address the situation immediately. Cleaning mould and mildew often involves completely gutting the affected area (such as drywall) and replacing it. It can be an expensive process, but evidence of mould will be a big red flag for any inspector.

7. Yard Your yard doesn’t have to be beautifully landscaped in order to pass an inspection, but you will want to make sure there are no overgrown branches that could potentially damage the house during a windstorm. You’ll also want to make sure there is no excessive growth that blocks the view of the foundation, the window wells or your gas meter.

8. Roof & Chimney Roofs are easy to forget about, but neglected shingles, gutters and chimneys can lower a home’s property value substantially. Check that your shingles aren’t rotting or coming loose and that your gutters are clean. When it comes to your chimney, you should be checking that the flue is clear and that there are no animals nesting in or atop it. Thanks, squirrels… t8n

T8N May 2018 35

There’s a dessert for everyone

W

hisk Dessert Co. has made a name for itself with their bespoke special occasion cakes. However, did you know that Whisk offers other delectables? Jen Gray, owner and lead decorator, and her staff offer everything from French macarons to cookie sandwiches in a variety of flavours to tempt every sweet tooth.

If you need a cake but you’re either short on time or budget, stop in at Whisk. You may choose something from their Sweet Line. These ready-made cakes are available daily in the shop in mini and standard sizes (8-12 servings); you can also pre-order.

They also offer vegan and gluten-free options. Don’t be fooled into thinking these are just ordinary round structures; the designs are stunning and the flavours are mouth-watering. However, if you have a large group, try their popular slab cakes, which include an edible picture sheet.

They come in four sizes to meet your serving-size needs.

Who doesn’t love a cupcake? There’s no careful cutting to get the required servings, and you don’t need a plate or a fork to eat

Image Credit: Jill Coursen Photography from Local Love

it. Whisk offers 14 cupcake flavours daily including vegan and gluten-free options. If you’ve been craving a cupcake for breakfast, Whisk has you covered. Every month, they feature a new cereal flavour: in March it was Froot Loops and in April it was Cinnamon Toast Crunch.

DID YOU KNOW?

a long-time favourite and Whisk offers oversized cookies in a variety of flavours.

The pastry chefs can’t seem to keep up with the demand. Cookie sandwiches are also popular—their ginger molasses cookies filled with salted caramel buttercream being number one. “We’re bringing in Pinocchio Ice Cream and Gelato so we can make ice cream sandwiches including ones made with our large macarons—yup!

Macaron ice cream sandwiches,” informs Jen happily.

The incredible taste of Whisk’s desserts is the result of the high-quality ingredients that go into them. They use real butter and no artificial flavours. And the staff love talking to their customers, finding out what flavours they like, what desserts they enjoy and getting to know their regulars.

So, if you’ve been under the impression that Whisk Dessert Co. only makes elaborate cakes for special occasions, stop by the shop and get a taste of what else they have to offer.

Ever wonder what it takes to decorate a cake? Having trouble making the perfect French macaron?

Whisk Dessert Co. offers a variety of different baking and decorating classes to the public.

They also offer decorating classes for kids aged 7 and up.

Piedays are upon us since spring has sprung.

Every Friday (or Pieday) and Saturday, pies will be available for pre-order or you can just stop by the store to pick-up one up to round out your dinner. Cookies are

This sponsored content was produced in partnership between Whisk Dessert Co. and T8N magazine.

236 T8Nmagazine.com SIR WINSTON CHURCHILL AVENUE (CORNER OF LEVASSEUR RD) I ST. ALBERT I 780 458 2922 I WHISKCO.CA

Food & Gatherings

d n o c e S

H

s g n i p el Our best and tastiest recipes GOOD FOOD IS always worth making

again, so here are our chosen “Best of T8N” recipes from our archives. We have everything from condiments to mains to a chocolate dessert. You may notice a backyard barbeque theme, because a meal eaten al fresco always tastes good, and tastes better when you have friends and family enjoying it with you.

T8N May 2018 37

Bourbon & Brown Sugar Mustard This truly might be the grainy mustard of champions. Add it to BBQ sauces, top your favourite burger or use it as a glaze on chicken.

3/4 cup bourbon 3/4 cup water 1 cup brown mustard seeds 1/2 cup apple cider vinegar

5 tbsp dry mustard powder 1/2 cup packed brown sugar 1 tsp salt (or more to taste)

In a small mixing bowl, combine the bourbon, water and mustard seeds.

Cover with plastic wrap, and allow to steep and absorb the liquid 5 hours or overnight.

Place the soaked seeds in a food processor, and pulse to the consistency you like. Add the vinegar, dry mustard, sugar and salt, and pulse to mix.

Transfer to a medium pot, and bring to a boil over medium heat. Simmer to thicken 3 to 5 minutes, then taste and adjust the salt to your liking.

Transfer to jars, add the lids and store in the fridge for up to 3 months.

French Onion Soup Burgers Onion-soup lovers, unite! This juicy n ­ umber’s for you. .5 kg lean-ground beef .5 kg ground pork 2 tbsp Dijon mustard 3 tbsp Worcestershire 2 tsp onion powder 2 tbsp chopped thyme 1 tsp salt 1 tsp freshly cracked pepper 2 tbsp grapeseed oil (for frying)

1 small loaf of French bread, cut into 2-cm thick slices 1 clove garlic, peeled 1 tbsp olive oil (for seasoning the bread) 4 slices Gruyere cheese 4 slices Fontina cheese Caramelized onions

In a large mixing bowl, combine the ground beef, ground pork, mustard, Worcestershire, onion powder, thyme, salt and pepper. Gently mix until combined, and then form into patties. Set your oven to broil.

Add the grapeseed oil to a large frying pan, and heat it to medium-high. Add the patties, and let them cook for 4 minutes before flipping. Reduce the heat to medium and let the second side cook slowly until the burger is cooked all the way through. Top the hot burgers with slices of Gruyere and fontina, and transfer them to a cutting board to rest.

Toast your French bread slices (2 per burger) on each side under the broiler. Slice your garlic clove in half, and rub the cut side on the toasted bread. Brush the toast with olive oil, and season with salt to taste. Assemble your burger between 2 slices, beginning and ending with caramelized onions. Dig in.

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Feta & Avocado Salad with Red Onions This salad is a great starter for any meal—salty, acidic and perfect for waking your palate.

1 small red onion, peeled and sliced thinly 1/2 cup red-wine vinegar 1/2 tsp salt 2 generous handfuls of baby arugula

1 cup of cow’s milk feta, rinsed under cold water 2 avocados, peeled, pitted and sliced 1/4 cup pomegranate seeds Freshly cracked pepper Extra-virgin olive oil (to taste)

Add the red onions, red-wine vinegar and salt to a cereal bowl, and leave them to mellow. Strew the arugula in an even layer across a dinner plate, and top with large, crumbly cubes of feta and slices of avocado. Remove the softened onions from their vinegar bath, and add them to the salad.

Garnish with pomegranate seeds and a generous sprinkle of freshly cracked pepper. Dress with olive oil to taste.

Blackberry & Thyme Shrub A shrub is an old-fashioned drink that’s found its way back to popularity. This one is well worth the fruits of your labour.

For the shrub 2 cups blackberries 1/2 cup sugar 1/2 cup honey 7 sprigs of fresh thyme 1/2 tsp freshly grated orange zest 1/2 tsp freshly grated lemon zest 1/2 cup apple cider vinegar

1/2 cup white balsamic vinegar For the cocktail 2 oz gin 2 oz blackberry & thyme shrub Club soda or sparkling water, to top Thyme and blackberries, to garnish

Place the blackberries in a mixing bowl, and toss them with the sugar and honey. Cover the bowl with plastic wrap, and place in the fridge to macerate for 24 hours. Place the sprigs of thyme, orange zest, lemon zest and vinegars in a Mason jar, secure the lid and place in the fridge to steep for 24 hours.

Pour the steeped vinegar into the bowl with macerated fruit, and mix them together with a fork, crushing some of the berries as you go. Re-cover the bowl with plastic wrap, and place in the fridge for 1 week.

Strain the mixture, discard the seeds and herbs and pour the shrub into a sealable jar. It’s now ready to add to your cocktail.

Fill a tall glass with ice, add the gin and shrub, top with club soda and stir. Add blackberries and thyme to garnish, then serve.

T8N May 2018 39

Salad Roll Bowl Finally, a “salad roll” that’s as easy to make as it is to eat. Perfect for lunch or dinner. Even better topped with grilled shrimp or pork.

1/3 cup dry-roasted peanuts 7 oz rice vermicelli 1 cup shelled edamame, cooked 2 carrots, julienned 1/2 English cucumber, seeded and julienned 1/2 orange pepper, cut into strips 1/2 red pepper, cut into strips 1/4 cup chopped cilantro

3 scallions, chopped 2 tbsp chopped mint 2 tbsp chopped basil For the dressing 1/2 cup (or less) soy sauce 1/4 cup rice vinegar 2 tsp sriracha 2 tsp honey 1 1/2 tsp sesame oil Juice of 1 lime 1 tbsp sesame seeds (to garnish)

Lightly toast the peanuts in a small pan over medium heat, and set aside. Whisk together the dressing in a small bowl, and set that aside, too.

Cook the rice vermicelli according to package instructions, then drain and rinse it with cold water.

In a serving bowl, gently toss the vermicelli with the vegetables and herbs. Add the dressing, toss again and garnish with sesame seeds and dry-roasted peanuts.

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WE DID IT AGAIN!

Thank you St. Albert for voting us Best Breakfast and Best Brunch

Ginger & Lime Salmon Burgers The only thing showier than these burgers are the toppings that go on them. Tangy tzatziki dolloped high over sun-ripened tomatoes fresh from the garden and peppery microgreens packed with flavour. Hello, delicious.

1 egg 2 tbsp mustard 1 tbsp freshly grated ginger 2 tbsp soya sauce 1 tsp freshly cracked pepper 2 tbsp freshly chopped dill Zest and juice of 1 lime 1/4 cup bread crumbs .5 kg sockeye salmon, skin removed Olive oil, for brushing burgers Cucumber slices, to garnish Lettuce, to garnish Tomato slices, to garnish Microgreens, to garnish Tzatziki, to garnish

Coarsely chop the salmon, and set it aside.

In a medium mixing bowl, whisk together the egg, mustard, ginger, soya sauce, pepper, dill, lime zest and lime juice. Stir in the bread crumbs, and let sit for 5 minutes. Add the chopped salmon, and gently mix just enough to marry the ingredients.

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Form into patties, brush them on all sides with olive oil and place them in the fridge to chill for 10 minutes.

Heat your cleaned and oiled BBQ grill to medium-high. Place the chilled patties on the grill, and leave them to sear and firm up for 6 or 7 minutes before turning. Carefully flip the patties, and let them finish cooking on the other side. Remove them to a plate, and assemble into burgers with garnishes of cucumbers, lettuce, tomatoes, microgreens and tzatziki.

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No-Bake Chocolate Tart When a serious chocolate craving calls, answer with this no-bake masterpiece.

30 Oreo cookies (original, chocolate, vanilla or mint) 1/2 cup unsalted butter, melted 3/4 cup whipping cream 1 cup milk chocolate chips 1/2 cup of bittersweet chocolate chips 2 tbsp Baileys Irish Cream 1 tsp vanilla extract 1/4 tsp salt Berries, to garnish Chopped pistachios, to garnish Powdered sugar, to garnish

In a food processor, blitz the cookies until they are crumbs. Add the melted butter, and blitz again until moistened and combined.

Press the crumb mixture into the bottom and up the sides of a round, 9-inch tart pan with removable bottom. Place in the freezer to chill 10 minutes.

Heat the cream in a small pot over medium heat. When it’s hot (not boiling), remove the pot from the heat, and stir in the chocolate chips, Baileys Irish Cream, vanilla and salt.

Continue stirring until smooth. Pour the chocolate filling over the prepared crust, and place in the fridge to chill for 3 hours.

Decorate with berries and pistachios, dust with powdered sugar and serve. t8n

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T8N May 2018  43

Truly, Deeply, Madly

Ready, Set,

GRILL IT’S FINALLY HERE—grilling sea-

son. And what better way to break in the BBQ than with a few new tricks. Unexpected ones! Grilled lemons, romaine, figs, fennel and carrots. Besides making spectacular side dishes, they’re all equally delicious as leftovers—if you’re lucky enough to have any. Happy grilling.

Lemons—Grilling lemons helps release their juices and brings out their sweetness. Squeeze them over grilled salmon, chicken and calamari, or use the juice in any vinaigrette. To grill, simply cut the lemons in half, brush them with grapeseed oil and sprinkle with a little salt and pepper. Next, place them cut-side down

on the grill until slightly charred and softened (5 to 10 minutes).

Hearts of Romaine—Grilled lettuce may seem like an odd concept, but try it once and you’ll be a believer. Split the hearts of romaine in half lengthwise, brush with olive oil, sprinkle with salt and pepper and grill for 2 to 3 minutes on each side until slightly charred. Serve them whole with a drizzle of olive oil, a squeeze of grilled lemon and a grating of Parmesan, or chop them up and toss them with your favourite Caesar salad dressing. Add grilled steak or chicken for an unforgettable salad.

Carrots—Grilling carrots brings out their sweetness and adds a depth of flavour that not even a roasted carrot has. Grill them whole over medium-high heat for

25 minutes (rotating every 5), or cut them diagonally into medallions, and thread them onto wooden skewers that have been soaked in water. When they are almost cooked, brush them with a salty and sweet soy glaze: equal parts honey and soy sauce with grated ginger and garlic to taste. Delicious.

Fennel—Grilled fennel is working its way onto menus everywhere. But don’t wait to go out to enjoy them. Grilling them at home couldn’t be easier.

Simply slice off the ferns, cut the fennel in half lengthwise, drizzle with olive oil, sprinkle with salt and pepper and slow grill them over medium-high heat until they’re tender and golden brown (about 12 minutes per side). For a quick dressing, drizzle the tops with a little balsamic vinegar and a sprinkling of salt, or dress them with a squeeze of grilled lemon and a grating of parmesan. Add the leftovers to pasta salad.

Figs—If you’re looking for a recipe to impress, grilled figs are a game changer.

There’s only one secret to preparing them, and that’s a super hot grill. Too low a temp and they will stick. Simply cut them in half, brush them with grapeseed oil and grill them cut-side down for just over 1 minute. For a fabulous warm salad, toss the figs in a bowl with some feta, arugula and a handful of chopped pistachios. Drizzle with a honey-balsamic vinaigrette. Unforgettable. t8n

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Featuring

Dining, Entertainment, Health, Fashion & Events, all happening in Downtown St. Albert

Pick up your copy on newsstands today!

Downtown

Experience Guide

Magazine, and its team, wish to extend our thoughts to the Humboldt Broncos team, staff and volunteers.

We also wish to extend our prayers to all those effected by this terrible tragedy.

T8N May 2018  45

Dip it Good

When a fun trend comes along, you must dip it!

WITH A LITTLE imagination and an even smaller

amount of paint, you can transform neglected objects into swoon-worthy statement pieces. And easy? Well, let’s just say the hardest part might be getting the lids off your paint cans. Here are some favourites from our day of dipping.

Have a cupboard full of vases you couldn’t even give away?

Lucky you! Give an old can of paint a stir, and get dipping. In minutes you’ll have a gorgeous collection worthy of mantle or bedside table. A great DIY for weddings.

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When you’re done painting a room, dip a popsicle stick in your paint can, and make a colour swatch.

Write the name on the stick when it’s dry, and pop it on a key ring for safekeeping. The perfect swatch to take shopping. t8n

Okay, we might be fighting over these a little. And they couldn’t have been easier (or less expensive) to make. We simply dipped $2 earrings in some leftover acrylic enamel craft paint. The hardest part was waiting for them to dry.

Are wooden cooking utensils taking over your kitchen drawers? Give a few pieces a contemporary makeover. We loved ours so much, we mounted them in a shadow box and hung them on the wall.

T8N May 2018 47

DID YOU KNOW? German vintners in Franconia, Germany accidentally discovered icewine in 1794 when they pressed grapes that had frozen on the vine into winter animal fodder.

Canadians got into the icewine business in 1978 when British Columbia vintner Hainle Vineyards harvested its first frozen grapes.

I ce

wi ne (n.)

More than dessert in a bottle C ANADIANS ARE SNA PPING

up icewine in ever-increasing amounts. This favourite, however, isn’t like your go-to Cabernet or Sauvignon Blanc that pairs effortlessly with most meals. It’s bossy!

And pairing its intensely fruity sweetness can take some knowhow. That’s where we come in.

To help you get the most of your investment (it ca n be pricey), here’s a quick look at how it’s made and some of the best ways to enjoy it.

48 T8Nmagazine.com

Working with Mother Nature Traditional wine grapes are harvested before the first frost, but icewine makers leave their grapes on the icy vines. It is a fine balancing act because grapes on the vine can be destroyed by birds, disease, mould or rain. Some years, Mother Nature demands her due, and growers get little-to-no harvest.

As the grapes soak up the last of the late-season sun, they dehydrate. This causes the juices, acids and fruit essences to concentrate and produce the distinctive flavours and texture of icewine. One of the secrets to producing high quality icewine is choosing the right types of grapes to grow: aromatic, highly acidic varieties such as Riesling, white Vidal, Merlot, red Cabernet Franc and Chardonnay are ideal.

It's all in the timing The best time to harvest the grapes is when temperatures are around -8C. Once temperatures get this low, the sugars in the grapes become highly concentrated. Typically, grapes for Canadian icewines are harvested between December and February, depending on the location and weather conditions.

For two or three nights, pickers go into the freezing air to harvest the crop by hand. While still frozen, the grapes are pressed under intense hydraulic pressure in an unheated building. The dehydrated, frozen grapes give up little juice—only about 15% to 20% of what normal grapes yield.

Icewine ferments for up to three months and then, depending on the winery, may be aged in barrels. The alcohol content of icewine is typically much lower than traditional wine, and it is much sweeter.

Making your selection Choosing an icewine is similar to choosing a traditional wine. First, you need to know the grape varietal. Since icewines are made from several types of grapes, you can select wines made from your favourites. Second, decide whether to buy an aged wine. Icewine tends to lose some of its sweetness as it ages, and a nuttier flavour emerges. Third, choose your price point. Bottles of icewine range in price from $45 to thousands of dollars.

Serving it up Icewine should be chilled for one to two hours to reach its ideal serving temperature of 10°C to 12°C. And while icewine can be served as dessert in a glass, don’t limit yourself to after dinner uses. You can enjoy the fruity acidity of icewine with some of your favourite foods, such as aged cheeses, scallops, lobster and, since you’re indulging, foie gras. Icewine also complements your favourite Thai curries and Creole dishes perfectly. For dessert, have a small glass of icewine with fresh summer fruits, berries and dark chocolate.

Due to its rich sweetness, a little wine goes a long way: a two-ounce serving is enough for most diners. But just because the amount is small, doesn’t mean the glass you serve it in should be. Use a white wine glass that allows the wine’s aroma to add to the sensuality of the experience.

Don’t let its name throw you off.

Icewine is the perfect Canadian treat for both pre- and post-dinner visits.

Give it a try. t8n

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