T8N magazine November 2015

November 2015 t8nmagazine.com

PORT

Dessert’s Perfect Partner

CABIN FEVER?

We’ve Got a Movie for That

DIY Your Christmas Countdown

TURN LEFTOVERS Into Impressed‑Overs

MANDATORY WINTER TIRES

The Icy Debate

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ecently, our Tommy Gun's team got the pleasure of working with some local players from the St Albert PeeWee AA Stars. They already look good on the ice, so it was our job to make sure they look just as good off the ice. We gave them the all-star treatment including complimentary beverages, iPads, TVs, arcade games, and this was all before their haircuts. All four players agreed that their favourite part of the whole experience was the scalp massage!

Marc, number 4 on the ice, plays defense and says his favourite thing about hockey is hanging out with the coaches (AKA Dad). We think he was looking for brownie points there!

Matt plays centre as number 7 and he wanted to make sure he looked game-day ready. This will be his eighth season of playing hockey.

Joel, number eleven, plays left wing and he says the best part of hockey is scoring goals. Joel had some out-of-control cowlicks which we tamed for him so he can keep looking sharp while putting the puck in the net.

PHOTO CREDIT: LUIS DONIS. @NTICIPATION MEDIA INC.

Carter, is a defenseman who wears number ten. He likes to get out on the ice and have fun.

We had an awesome time styling these hockey players' hair and we hope to meet some more of our local stars soon!

If ten of your team members come in for a cut or shave we’ll donate an awesome basket to your fundraising! See in store for details.

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November 2015

Contents CONVERSATIONS 12 Mandatory Winter

Tires: An Icy Debate When should provinces step in?

CITY 19 MEET YOU THERE

Quiltessentials Co. Where colour, creativity and community meet

27 COMMUNITY CALENDAR LIVING 29 FOOD & GATHERINGS

One Thing Leads to Another Long live leftovers

34 TRULY DEEPLY MADLY

May We Suggest Seedy Business

35 At the Box Office

Snow Daze

ABOUT THE COVER What good is the warmth of summer, without the cold of winter to give it sweetness.

—John Steinbeck IMAGE BY BRENDA LAKEMAN PHOTOGRAPHY

ARTS & CULTURE 36 IN THE SPOTLIGHT Port 38 THEN & NOW

Wartime St. Albert Then & Now

40 THE 8S

The Perfect Shelfie Eight essentials for last‑minute entertaining

TRENDING 43 Quaint by Numbers

Let the countdown begin!

48 Down (abbr.)

The lowdown on the fluffy stuff

MONJELOCO

THE LITTLE THINGS GO A LONG WAY

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From the Editor OH, NOVEMBER. That glorious time of year when delu-

CARMEN D. HRYNCHUK EDITOR-IN-CHIEF

sions of holiday grandeur slowly give way to plain old delusions. Though we kid, it truly is a month when being prepared makes all the difference. And that’s what this issue’s all about—easing into winter, one mitten at time. To help, we’re offering our best tips for skating your way through the season. DIY advent calendars? We’ve got them. Winter tire info? Absolutely.

A list of snow-removal services that are all free? Not a chance. But we hear that’s what kids are for…

T8N MAGAZINE

VOLUME 2 ISSUE 10 November 2015 PUBLISHER

Rob Lightfoot EDITOR-IN-CHIEF

Carmen D. Hrynchuk ART DIRECTION

Speaking of lofty concepts, ever wonder where the down in your winter coats comes from or why winter tires are mandatory is some provinces but not in others? We did. Like us, you might be a little surprised by the answers.

Carmen D. Hrynchuk, Brenda Lakeman

Tires and down, however, weren’t the only things on this month’s get-to-know list. As of this issue, T8N is officially a member of the Alberta Magazine Publishing Association. It’s a community we’re very proud to belong to, and we hope they’ll feel as welcome in ours.

PHOTOGRAPHY

So cheers to November and to a great season.

May your snow shovels be light and your hot toddies half-full.

Carol Dragich, Dragich Design Brenda Lakeman FOOD STYLING

Little Fire Creative PROOFREADING

Amy Lightfoot ACCOUNT EXECUTIVE

Contributors

Erin Cassidy, Amanda Muir CONTRIBUTORS

DEBRA CLARK

Debra is a St. Albert-based freelance writer who believes in the power of words and that everyone has a meaningful story to tell. With formal education and extensive experience in media, communications and business, her desire to write inspiring and thought-provoking copy has led to her work being published in a variety of magazines, newspapers and brochures.

She also lends her skills on a casual basis to CTV News, Edmonton.

TRACEY L. ANDERSON

Tracey is a freelance writer from Edmonton who writes magazine articles, newspaper articles and poetry. When she’s not working with words as a writer or in her editing day job, she enjoys movies, fine dining and time with her husband and her dog. Tracey loves to travel the world in books and on airplanes.

SHAWNA DIRKSEN

Shawna is a freelance writer with a strong connection to St. Albert: she lived here for 8 years, and her first writing gig after earning her public relations diploma was with the Arden Theatre and International Children’s Festival. Now in Edmonton, Shawna keeps busy writing for local publications and businesses. When she isn’t hard at work, she enjoys reading, running, skiing, live music and theatre.

TIMOTHY D. FOWLER

Timothy travels nearly full-time for work and part-time for leisure. He is a full-time executive, chef by training, manager by choice, avid reader and part-time writer. Timothy lives in St Albert with his wife, Kathy, and his Gordon Setter, Rigby. He is from granite rockies and prairie dust, from boreal forest and wanderlust. He tweets @Timothydfowler.

RHONDA KRONYK

Rhonda is a freelance writer and editor who calls Edmonton home. Her current writing projects question identity, colonialism and Canadian history, and she’s contributed to an upcoming anthology called In This Together: Fifteen True Stories of Real Reconciliation. She’ll happily tell you all about it—if you dare ask.

JENNIFER LAVALLEE

Jennifer grew up in St. Albert and now lives in Morinville with her three kids, husband, and a wiener dog named Bruce. She runs her own business, Keys Communication, where freelance writing and communications is at the heart of operations. Jennifer is a graduate of the University of Alberta and loves to read, travel and spend time with family.

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DESIGN & PRODUCTION

Tracy L. Anderson, Debra Clark, Shawna Dirksen, Timothy D. Fowler, Rhonda Kronyk, Jennifer Lavallee CONTRIBUTING AGENCIES Image page 12 © mtmmarek / Dollar Photo Club Image page 34 © marilyn barbone / Dollar Photo Club Image page 36 © quayside / Dollar Photo Club Image page 40 © andròmina / Dollar Photo Club Images page 48 © beaubelle / Dollar Photo Club

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 ©2015 T8N Publishing Inc. Reproduction in whole or in part without permission is strictly prohibited.

Content marked by the Sponsored Content

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between content producers and T8N magazine.

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T8N PUBLISHING INC PUBLISHER & PRESIDENT

Rob Lightfoot: rob@t8nmagazine.com Snailmail: #176, 311 Bellerose Drive St.Albert AB T8N 5C9

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Conversations

MANDATORY WHEN WINTER SHOULD TIRES STEPPROVINCES IN?

BY DEBRA CLARK

AN ICY DEBATE

T

O SWITCH, or not to switch,

it could one day be a null question. A s temperatu res across the province continue to drop and thousands of Albertans prepare for inevitable snowfall, the question as to whether or not winter tires should become mandatory is stirring up a flurry of debate—with no clear answer.

In Canada, the contentious issue has snowballed to the point where regulations exist in some provinces, but in other jurisdictions, the topic remains on ice. And though the advocates for and against are divided, public education and awareness seem to provide some common ground.

THE COLD HARD TIRE FACTS When rubber first met road, tires delivered the flexibility needed to absorb the impacts of early infrastructure. But that was basically it. Today, thanks to advancements in technology, the marketplace is saturated with a plethora of tire options, which in the winter tire debate, adds to consumer confusion.

According to the Tire and Rubber Association of Canada (TRAC), when the all-season tire was introduced into the marketplace, motorists were provided with better winter driving performance than with a traditional summer tire, and the opportunity to avoid the cost and inconvenience of the biannual snow tire changeover. However, with technological advances in tread compound and tread design, the tire industry now recommends winter tires for those wanting the safest winter driving experience. The association also points out that while all tire rubber will begin to stiffen as the mercury drops, the latest generations of winter tires maintain their elasticity even at temperatures approaching -30C and below, therefore providing superior traction and grip.

“In the old days when I was doing tire installations, a basic winter tire was just a tire with grips,” says Chris Grant, who’s been with St. Albert Fountain Tire for over 20 years.

“Nowadays, the winter tires are made for performance vehicles—they’re not big knobby tires, so they don’t give you a rough ride.

They handle very well and drive quiet—yet

12 T8Nmagazine.com

the ice traction they have is probably triple the amount of your regular all-season tire,” he explains.

To help simplify the vast product selection available to consumers, Grant says there are three main types of tires on the market: all-season, all-weather and winter.

All-season tires All-season tires, generally the default tire on many new cars, are easily distinguished by the Mud and Snow symbol (M+S) on the sidewall and are not specifically designed for one particular weather condition. According to AMA Edmonton, all-season tires perform well in summer and light winter conditions, but as the temperature drops to 7C, the rubber starts to lose elasticity and traction decreases—with a complete loss of elasticity around -15C. Canada’s Traffic Injury Research Foundation (TIRF) agrees, suggesting that limitations in the design of an all-season tire in winter conditions include a less aggressive tread design that compromises traction, less flexibility in cold weather and a tendency for the tread to become snowpacked.

All-weather tires All-weather tires, relative newcomers to the market, carry a three-peaked-mountain/ snowflake symbol, but their manufacturers also recommend them for summer use.

According to TIRF, these tires are said to use

hybrid tread that meets winter tire traction requirements on snow surfaces, yet are made from a unique compound that is more characteristic of conventional all-season tires.

However, although all-weather tires have better winter performance than M+S tires, they do not possess the grip levels of what TIRF refers to as a “good ice and snow tire.”

Winter tires According to TRAC, the newer generations of winter tires are designed with a more flexible rubber compound that is less prone to stiffen in colder temperatures, as well as a tread designed to provide improved traction on wet, slushy, snowy, icy and dry cold surfaces.

“At temperatures just below freezing on dry pavement, winter tires have been shown to reduce stopping distances by as much as 30% compared to all-seasons,” says TRAC Communications Manager Carolyn Goard.

“Winter tires offer significantly better traction on snow-covered or icy road surfaces at temperatures well below -30C than an all-season tire has at 4C,” she adds.

These tires also carry the mountain/snowflake or alpine symbol, indicating that the tire was specifically designed for severe snow conditions and has either met or exceeded the industry’s minimum snow-traction requirements to be deemed a dedicated winter tire. “Look at any good winter tire and you’ll see a bunch of little cuts in all the treads called siping. The more sipes you have in a tire for winter, the better ice traction you have,” says Grant. “Because the rubber is designed so it doesn’t freeze when it gets to -40C outside, your tires aren’t going to become ice cubes—they stay soft. Having said that, if you kept them on all year they, literally, would melt away in the heat.”

“When I first started selling tires, it was probably 10% to 15% of [St. Albert Fountain Tire] customers would choose winter tires […] now a rough estimate would be about 70% to 80% of the people we deal with are installing winter tires,” says Grant.

“Once you explain to the consumer the differences in all the tires and the pros and cons of everything, they’ll usually choose to run

one set of tires in the summer and one set in the winter,” he explains. “Even though it’s a little bit more of an investment, the consumer seems to feel safer.”

Tire experts, including TRAC, agree that as soon as temperatures dip below 7C, people should consider changing to winter tires.

According to Grant, the average lifespan for winter tires is around four to five years— with the average cost hovering near the $1,000 mark.

SHOVELLING THROUGH THE STATS “Our role at the Tire and Rubber Association of Canada really is to educate Canadian drivers, as well as our leaders, about the safety and performance benefits of winter tires,” says Carolyn Goard. “The fact of the matter is that there is quite a substantial gap in knowledge when it comes to understanding how much winter tires outperform all-season tires in all winter road conditions—even on dry pavement,” she explains.

A 2014 TRAC survey found that 51% of Canadian drivers, with the exception of Québec, use winter tires. “In Alberta, the usage rate is significantly lower, with only 45% of Alberta drivers using winter tires—which means 55% of the province’s drivers are increasing their risk of being involved in an accident by not equipping their vehicles with winter tires,” says Goard.

“Our survey reveals that many Alberta motorists are not actually aware that winter tires provide significantly greater traction and control on all cold-weather road surfaces,” she says. “We are here to give Canadian motorists the facts and information they need to make an informed decision based on their needs and driving habits. But, at the end of the day, the fact is that all-season tires are a compromise when it comes to driving in the winter, and drivers should be well equipped for the winter months with a set of winter tires.”

That same TRAC survey also indicates that 66% of Canadian drivers feel their all-season tires are “good enough” to meet the demands of winter driving, 29% note cost as a barrier

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to purchasing winter tires and 20% say they just don’t drive that much in the winter to warrant the extra tire purchase.

recommend installing winter tires; however, only two jurisdictions have taken extra measures: Québec and British Columbia.

Conducting their own survey last year, AMA Edmonton found that 53% of Albertans reported using winter tires—of those who said they didn’t use winter tires, 38% pointed to cost as a barrier, and 27% felt their all-seasons fit the bill. “We also found a wide range of perceptions about what winter tires are, how they work and what kinds of effectiveness they have on controlling a vehicle,” says AMA’s Chris Rechner. “We don’t take a stance on whether people should use winter tires. Our position is people should look at their own driving situations, look at the kind of vehicle they are using and then make the best decision.”

In 2008, Québec became the only province in Canada mandating vehicles to be equipped with four winter tires with fines for noncompliance in the $200 to $300 range. Under the Highway Safety Code, all taxis and passenger vehicles registered in that province, including mopeds or motorized scooters and motorcycles, must be equipped with tires specifically designed for winter driving (marked with the mountain/snowflake symbol) from December 15 to March 15 each year. This rule also applies to vehicles for rent in Québec. It was estimated at the time that approximately 4.5 million vehicles were affected by this measure.

THE LAW

In BC, as of 2014, the law stipulates that winter tires must be used on passenger vehicles and that commercial trucks must

When the temperature dips below 7C, all Canadian provinces, including Alberta,

S

carry tire chains on select mountainous regions annually between October 1 and March 31. Signs are posted on each of the designated highways to advise motorists where winter tires are required—generally located approaching high mountain passes and interior highways where conditions can change from rain to snow very quickly.

The province of BC defines winter tires as those labelled with either the mountain/ snowflake symbol or the Mud and Snow (M+S) symbol. Confused? Well, TRAC agrees. “[We] reached out to the government of BC in an effort to talk to the lawmakers.

We believe that the government, when they relaxed their road laws to allow tires that have the M+S symbol, in fact took a step backwards in promoting winter road safety,” says TRAC’s Carolyn Goard. “We say this because more than 95% of tires on Canadian roads have the M+S symbol […] the Québec government is taking the proper approach in

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TRUTH & FICTION terms of what they classify as a ‘legal’ winter tire.”

SHOULD WINTER TIRES BE MANDATORY HERE?

Myth: Vehicles with ABS, Electronic Stability Control (ESC), all-wheel (AWD) or four-wheel drive do not need winter tires.

Reality: In winter driving conditions such safety features are compromised without the use of winter tires.

tory regulations around winter tires. However, the Association’s Chris Rechner also points out that while Québec has the strictest regulations, it actually had about 90% consumer buy-in, thanks to over 10 strong years of public education before it was made law.

Myth: Two winter tires instead of a complete set of four is sufficiently safe.

Reality: Mixing different types of tires can cause a vehicle to fishtail.

Alberta drivers aren’t required by the province to equip their vehicles with winter tires—but is it time they did? Thomas Lukaszuk, former Alberta MLA and Deputy Premier, caused a storm of public debate when he posed that question on Twitter in 2014. “This issue was discussed by MLAs in passing, but policy initiatives were never undertaken,” he says. “Even though objective data shows that winter tires are safer and by extension would prevent injuries and save lives, making it mandatory would result in initial public opposition, and many politicians are unlikely to tackle this—sometimes making the right decisions takes courage.”

project with the Insurance Bureau of Canada that would focus on driver education and provide insurance policy discount for winter tire users. “Such a staged approach could allow for consumer buy-in and ease the transition […] laws are more effective when people understand the reason for them and buy into them voluntarily.”

Lukaszuk suggests that the Alberta government could enter into a collaborative pilot

According to AMA Edmonton, in 2014, 58% of Albertans did not support having manda-

Wildrose Transportation Shadow Minister Glenn Van Dijken says that by promoting winter tires through a public awareness campaign and encouraging voluntary use, we can measure the results and then determine if these efforts are sufficient. According to Van Dijken, Alberta Transportation had close to $31 million last year to spend on Traffic Safety Services. “There is no reason why winter tire use could not be included in this annual public education campaign,” he says.

–Tire and Rubber Association of Canada

Bob McManus, spokesperson for Alberta Transportation, says there are no plans to pursue mandatory legislation at this time nor have they collaborated with insurance or law

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STUDDED TIRES

enforcement on the issue, but that they are always open to exploring solutions for safety on our roads.

It has been widely published that since Québec regulations came into effect in 2008, winter collisions have reportedly fallen by 17%. However, AMA’s Chris Rechner is skeptical. “We know that the number one cause of collisions is driver error. I don’t know how you compensate for that in a study,” he says.

Ward Vanlaar, vice president of research for TIRF agrees and says that more research is needed. “Winter tires outperform other types of tires […] as such there are benefits associated with using winter tires during the winter season. However, existing research about large-scale use of winter tires, for example in an entire country or province, is too limited to predict anticipated safety gains,” he explains.

Each province has its own set of requirements or restrictions when it comes to studded tires (metal studs that protrude out of the tire in an effort to improve grip). In Alberta, no restrictions exist.

The Alberta government reported that in 2013, the highest number of injury collisions occurred in November; however, tire use was not noted. In St. Albert, from 2009 to 2014, non-injury collisions were higher in the winter months of each year. However, as far as injury collisions go, the pattern is not as cyclical. “One would have to look at all of these collisions and find out what the underlying factors were and if road conditions or vehicle condition played a role. More often than not, it is a combination of factors, not one single causal factor,” says Aaron Giesbrecht, manager of policing services with the City of St. Albert.

WHO’S GOT GRIP? Winter tires are used by the RCMP in all

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jurisdictions across Canada—when required according to the weather and terrain. “Our detachments in the northern part of the province, depending on exactly where they are located, would likely have them on for many more months than in the southeastern part of the province,” says RCMP inspector Gibson Glavin.

St. Albert Taxi also makes the winter tire changeover each year. Owner Blair Logan says it’s a matter of safety. “Winter conditions in Alberta can change dramatically within hours […] I think anybody that doesn’t use them is crazy,” he says. “The bottom line is it’s about your life and about safety. Is your life worth it? To me it is.”

School buses, experts say, might fall into a different category based on the sheer size and weight of the vehicle. Southland Transportation, which runs over 300 school buses in

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the Edmonton area, uses a M+S tire, which is more aggressively gripped than an all-season, according to Ron Baas, director of maintenance with Southland. “We’d never scrimp on cost for a matter of safety […] we’ve experimented with different kinds of grips and tires, and we feel we are using the best tire for our driving conditions,” he says. “We rarely have stuck buses due to [the] grip [on the] tires.”

MOVING FORWARD Whether or not mandatory tire changeover will become as second nature to Albertans as digging out down-filled jackets remains to be seen. What researchers and experts will agree on, however, is the public’s misconceptions about winter tires—whereby the advantages are not fully understood. As such, raising awareness may prove to be a beneficial starting point for all parties involved. t8n

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QUILTESSENTIALS CO. Where colour, creativity and community meet PHOTOGRAPHY BY BRENDA LAKEMAN

T

HINK QUILTING IS only for “certain types? ”

Ingrid Machtemes, the creative force behind Quiltessentials, disagrees. A nd she’s not just guessing. Her customers include students, ­professionals, couples, grandparents and, yes, men.

Machtemes also doesn’t buy into quilting as boring.

Neither will you after setting foot inside the colourful world she’s created. But before stepping too far in, take a look up. You’ll see a quote on her store wall that says, “Only she who attempts the absurd can achieve the impossible.” After you meet Machtemes and her staff, you too will be convinced that no project’s impossible.

We had the pleasure of chatting with Machtemes on one of the very last days of summer. As you’re about to discover, we left all fired up and raring to sew.

Take a look.

T8N November 2015 19

“I don’t think there’s a thing I do without creativity.” That attitude is the creative spark behind everything that Machtemes brings to life. And it’s an accomplished list. On it is having owned a pottery studio for 22 years.

As satisfying as that was, she kept coming back to quilting because it connected her to more people. And that’s an important part of Machtemes’ life: “Sharing is a gift to others, but it gives back, too.” It’s a philosophy she applies to sharing knowledge, too. “Technology makes creativity more fun, interesting and easier.” Machtemes tries new tools and ideas so that she can let her customers know if things work. “Just because quilting is a traditional art doesn’t mean we can’t change how we do it. We lead busy lives, so if you can feed the creativity you need, but in a way that gives you time to enjoy the process, that’s a good thing.”

20 T8Nmagazine.com

QUILTESSENTIALS AT A GLANCE LOCATION: 100 Mckenney Avenue, St. Albert

OWNERS: Ingrid Machtemes WHAT YOU’LL DISCOVER: fabric, notions, classes, community

HER PASSION: Unlocking creativity and using it to make a difference

INTERESTING FACT: The building is a former gas station that Machtemes converted into a quilter’s paradise

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Not surprisingly, Machtemes surrounds herself with creative people. All her employees, including her son who works at the store part-time, are dedicated to sharing their knowledge with customers. Machtemes, who believes that everyone can learn to be creative if it’s nurtured, wants customers to enjoy the creative process when they visit. So whether you’re popping in to pick up a few more spools of thread or are visiting to begin a new project, her staff is there to help at every stage. Classes and workshops are also offered to give beginners and experienced hands a chance to try new techniques and technologies. “We work with every level of experience,” says Machtemes. “It’s our job to help make it work.” In the process, they build relationships that spread into the community.

You can’t be creative in a box, so having a chance to share is a good way to nurture creativity.

–Ingrid Machtemes

22 T8Nmagazine.com

It’s sharing our work as a community that makes us feel good.

–Ingrid Machtemes

Even as Machtemes creates a community within her store, she and her staff never lose sight of the community outside our city.

She regularly donates materials to quilting and charity groups in the Edmonton area, which allows her to connect those who create with those in need. During our visit, she recalled a story of an elementary class that wanted to give a quilt to an eight-yearold classmate who had just lost both his parents. Machtemes made some calls, and the community quickly found a solution to make sure he would get his quilt. The staff at Quiltessentials are told these personal stories often, usually when customers come looking for material for a special project. “We need to be creative, live life and make a difference.

At the end of the day, I know that what I do has touched somebody and made someone happy,” says Machtemes. To that we say, way to sew. t8n

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SC

Welcome to St. Albert Honda

THE NEW FRONTIER… In 2015, Frontier Honda evolved to become St. Albert Honda. Their talented and knowledgeable people, focused on providing superior customer service, will not change. It is their tradition and part of their history to make and succeed with change, each time embracing their commitment to customers and communities who have always welcomed their business and their employees.

St. Albert Honda is a family business with strong roots in St. Albert and Morinville for almost 50 years, currently owned and operated by Ross and Jean Hodgins. The founders, Brent & Ellen Hodgins and Garry Hodgins & Sonia Hodgins, began the business while living and raising their families in St. Albert.

1960s

1980s

1968–1975: The Hodgins brothers operated St. Albert Pacific 66 and St. Albert Premier Esso.

At the request of Honda Canada to have a greater rural presence, Frontier Honda moved to Morinville. Their sister company, Trailer town (now RV City) moved to Morinville, as well.

1970s 1975–1979: St. Albert Tire and Auto was owned & operated by Brent & Garry.

1979: Brent and Garry acquired the Honda Canada Automobile franchise.

Frontier Honda became the business trade name for the automotive side.

team, customers did not experience service interruption, while the facility saw major repairs.

1992: Frontier Honda’s new, used, sales and service operations were permanently moved into a stand-alone facility. This facility was where Frontier Honda has proudly stood for 23 years, on the front corner of the Morinville Business Park.

Their Slogan was “Drive and Little, Save A Lot” 1985: Frontier Honda built a new building north of the main facility for used vehicle sales. This facility offered increased capacity and room to grow, new vehicle sales remained in the original joint facility.

Their Slogan became “It’s Worth the Drive” 1997: Frontier Honda was remodeled, featuring the desired Honda Canada Coke can front entrance way, prominent pillar signage and Honda specific building exterior finishes. The renovation included modernizing the showroom and customer service spaces.

1990s A major fire destroyed the main building’s service shop for Frontier Honda. The service shop was unusable and needed extensive repairs. Through the efforts and dedication of the Frontier Honda

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2000 TO CURRENT Frontier Honda and RV City experienced rapid growth. The demand for Honda automobiles grew while the customer base for recreational vehicles and service expanded.

2000: Frontier Honda expanded its building, adding three customer orientation bays on the north side of the showroom. Customers were now able to pick up their cars in a climate controlled environment.

2006: With the encouragement of Honda Canada, and recognizing a need for a larger urban presence, Frontier Honda began making plans to relocate the business to St.Albert. 6.2 acres of raw land in Sturgeon County adjacent to St.Albert’s northern boundary was acquired.

2014: The ground work started on our site in July 2014.

2013: Scott Builders was selected to work on design of their New Frontier – St. Albert Honda.

August 2013. Planning begins…

Their Motto is: “It’s all about the Experience!”

PRESENT July 21, 2015: St. Albert Honda opens their doors to a new customer experience.

The New Frontier …

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Grand Opening Customer Appreciation Complimentary ~ Food Stations, Beverage Stations, Facility Tours, Free Quick Check Inspections, Test Drives, Promotions and Door Prizes.

SC This sponsored content was produced in partnership between St. Albert Honda and T8N magazine.

T8N November 2015 25

Find Your Own

Path

At Summit Physiotherapy we take our time to listen to your concerns, then create a customized wellness program to help you feel better. Whether you’re suffering from a sports injury, pinched nerves or chronic pain from arthritis or an accident, Summit is here get you back in motion. Our dedicated team of skilled therapists will help you reach your goals safely and at a pace that supports you. Their caring touch is the reason our clinic has been successful for nearly three decades. Visit, and start moving forward today.

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COMMUNITY CALENDAR Things to do, watch, hear and see this November.

EXHIBIT

EXHIBIT

Spocking: The Art of Subversion

Posed and Poised

In recognition of Culture Days, AGSA will be coordinating a community art project inspired by Tony Stallard’s work entitled: Spocking: The Art of Subversion. This tribute sees Wilfrid Laurier (the face on the five-dollar currency) become Mr. Spock with the simple addition of a hand-drawn pointed ear, an unsympathetic eyebrow and the classic Spock haircut. Participants in this quirky community art project will celebrate Culture Days by contributing to an installation of manipulated and altered specimen $5 bank notes.

The captivating artwork in this contemporary still life exhibit prompts us to take a second look at the objects around us and contemplate their meaning. Striking still-life colour photographs by Andrzej Maciejewski thoughtfully inspire a discussion regarding our relationship with nature and the detriment caused by mass production and genetic modification. Ceramicist and sculptor Juliana Rempel’s work is inspired by household objects, which she reinterprets through refined manipulation of materials and scale to achieve a subtle oddness that invokes suspicion and intrigue.

Date: September 17 to November 28

Artists: Andrzej Maciejewski, Juliana Rempel

Location: Art Gallery of St. Albert,

Date: November 5 to November 28

19 Perron Street For more info: visit ArtGalleryofStAlbert.ca

Location: Art Gallery of St. Albert, 19 Perron Street For more info: visit ArtGalleryofStAlbert.ca

EVENT

EXHIBIT

STARFest 2015

Frozen Asset

STARFest is truly a festival of stars this year, with three Canada Reads winners, the 2014 Scotiabank Giller Prize winner and some of the most popular writers in Canada. The Festival kicks off September 11 with Lawrence Hill, much-loved author of The Book of Negroes and closes November 10 with brilliant storyteller Lori Lansens. And don’t miss Colonel Chris Hadfield who will headline the festival’s Speakers Series.

British Artist Tony Stallard will be presenting a new, site-specific installation piece at AGSA in the Vault exhibition space. Stallard’s mixed media, sand and neon installation, Frozen Asset, references the art gallery’s history as a bank building. Stallard has worked for 25 years in the realm of public art, and his work has been exhibited widely in the UK, as well as throughout Europe and Canada.

Featuring: Claire Cameron, Craig Davidson, Sandra Gulland, Chris Hatfield, Lawrence Hill, Susan Juby, Lori Lansens, Sean Michaels, Heather O’Neill, Kim Thuy

Artists: Tony Stallard Date: September 22 to November 28 Location: Art Gallery of St. Albert,

Date: September 11 to November 10

19 Perron Street

Locations: view details at www.STARFest.ca

For more info: visit ArtGalleryofStAlbert.ca

For more info: visit www.STARFest.ca

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T8N November 2015 27

Food is the key, it’s that simple.

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During your complementary first consultation with our Certified Experts, you will learn about the SFL program, identify your health issues and determine your personal ȗ nutrition transition ȗ lifestyle maintenance will do for you! goals.

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Food & Gatherings

ONE THING LEADS TO ANOTHER Long live leftovers

I

T’S OFFICIAL. LEFTOVERS have never had it

so good. In fact, when your favourite biscotti turns into your favourite cheesecake, it’s time to start calling them impressed-overs. And we are! But don’t think we stopped there. We also transformed couscous into Mexican croquettes, adorable stuffed tomatoes and the crunchiest fish tenders imaginable. Impressed-overs, indeed. Happy eating.

T8N November 2015 29

Lemon Cheesecake with Biscotti Crust Tart, silky and oh-so brag worthy. This is a cheesecake for the record books.

Orange & Lemon Cranberry Walnut Biscotti We’ll admit it. There’s something obnoxiously satisfying about making your own biscotti. Perfect for a holiday cookie exchange.

3/4 cup whole walnuts 1/2 cup dried cranberries 1/2 cup white sugar 3 cups all-purpose flour 1 1/2 tsp baking soda 1/2 tsp salt Zest of 1 lemon and 1 orange 3 large eggs, lightly beaten 1 egg white, lightly beaten 1/4 cup corn syrup 1 tbsp lemon juice

Toast the walnuts for 10 minutes at 325˚F, then coarsely chop a third of them and coarsely grind the remainder in a blender.

To a large bowl, add the nuts, cranberries, sugar, flour, soda, salt and zest. Mix with a wooden spoon, then add the 3 large eggs and all but 1tsp of the egg white. Next, add the corn syrup and lemon juice, and mix until a stiff dough forms. Flour your hands, and roll the dough into three logs, each 6 inches long.

Flatten the logs to 1 1/2 inch thickness, place them on a parchment-lined baking tray and brush the tops with the reserved egg white.

Bake in upper third of the preheated 325˚F oven for 25 minutes.

Remove the logs to a rack, and cool for 10 minutes. Cut the logs into diagonal 1/2 inch slices. Return them to the baking sheet, and bake them 5 to 10 minutes per side. Cool them on a rack, then decorate with melted chocolate.

30 T8Nmagazine.com

2 1/2 cups ground biscotti 1 tbsp white sugar 6 tbsp unsalted butter, melted 40 oz (5 packages) cream cheese, at room temperature 1 1/2 cups white sugar 5 extra-large eggs, at room temperature 2 extra-large egg yolks, at room temperature 1/4 cup sour cream 1 tbsp lemon zest 2 tsp orange zest 1 1/2 tsp vanilla extract 2 tsp lemon juice Preheat your oven to 350˚F.

In a small mixing bowl, combine the biscotti crumbs with 1 tbsp of sugar and the melted butter. Mix until moistened, then pour the moist crumbs into a 9-inch springform pan.

Next, use your hands to press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes in the preheated oven, then cool the crust to room temperature. Raise the oven temperature to 450˚F. Cream the cream cheese and sugar in a mixer on high for 5 minutes, until light and fluffy.

Reduce the speed to medium, and begin to add the eggs and egg yolks 2 at a time, mixing well between additions. On low speed, add the sour cream, zest, lemon juice and vanilla extract. Mix well, and pour into the cooled crust.

Bake for 15 minutes at 450˚F. Then reduce the temp to 325˚F, and bake for 1 hour and 15 minutes. Turn off the oven, fully open the door and let the cake sit in the oven for 30 more minutes. Remove from the oven, and let cool completely. Cover with plastic wrap, and refrigerate until chilled. Garnish to your liking (we made a cranberry coulis!).

Cheesecake Lollies These perfect little poppers are as easy to make as they are to eat. Just add imagination.

3 cups leftover cheesecake 2 tbsp lemon juice

Pulse the leftover cheesecake and lemon juice in a blender until reasonably smooth.

Transfer the mixture to the freezer to firm up for 2 hours. When firm, scoop into lollies, and place them on a plate lined with waxed paper. Spear each lollie with a decorative stick, then dip them in melted chocolate and roll them in sprinkles.

T8N November 2015  31

Couscous Crusted Fish Tenders

Couscous Stuffed Tomatoes

Say goodbye to soggy fish sticks and hello to a new favourite. Give these a try.

We know. Adorable doesn’t actually count in a recipe, but perhaps it should! Perfect for a buffet or as an appetizer.

1 1/2 cups leftover cooked couscous 1 tbsp olive oil 2 cloves crushed garlic 1/4 cup chopped parsley 1 tsp salt and freshly cracked pepper 1 cup panko crumbs 1/2 cup flour, seasoned with salt and pepper 1 large egg, whisked with 1 tsp mustard 3 pieces of cod or haddock, portioned into tenders

Preheat your oven to 425˚F, and place an oiled cooling rack over a parchment lined baking sheet.

Place the couscous in a medium-sized mixing bowl, then heat the olive oil, garlic, parsley, salt and pepper in pan over medium heat. Add the panko crumbs, and toss to coat. Add to the couscous, and toss.

Create a breading station by lining up 3 plates: 1 with seasoned flour, 1 with egg wash, 1 with couscous crumbs. Lightly toss each tender in flour, then dip them in the egg wash and toss them in the crumbs. Bake for 15-20 minutes on the prepared baking sheet, then sprinkle with salt, and serve with tartar sauce and wedges of lemon.

8 small tomatoes 2 cups leftover cooked couscous 1 cup marinated artichoke hearts, drained and chopped 2 tbsp capers, chopped 2 cloves crushed garlic 1/4 cup chopped roasted red pepper 4 tsp olive oil 1/4 cup chopped parsley 3 tbsp chopped oregano 3 tbsp chopped chives 1 tsp salt and freshly cracked pepper 1/2 cup grated Parmesan 1/2 cup balsamic vinegar

Preheat your oven to 350 ˚F, and line a baking sheet with parchment paper.

Slice the tops off your tomatoes (reserving them), and carefully spoon out the cores to create hollow tomatoes. In a bowl, combine the couscous with the remaining ingredients except for the Parmesan and the balsamic vinegar. Stuff the tomatoes, and place them on the prepared baking sheet alongside the tomato tops. Top the stuffing with cheese, and bake for 20 minutes. Place the tops on the tomatoes, and drizzle with balsamic vinegar that’s been reduced in a hot pan until thickened. Sprinkle with salt, and serve.

GROCERIES SUPPLIED BY

32 T8Nmagazine.com

ST. ALBERT

Mexican Couscous & Corn Croquettes This recipe hits all the right notes: sweet, spicy, salty and addictive. Just add beer and great friends.

4 ears of husked corn, grilled 1 1/2 cups leftover couscous 1 roasted red pepper, chopped 1 hot red pepper, seeded and chopped 1 cup plain yogourt mixed with 1 tsp chili sauce 1 tbsp olive oil 1 egg, beaten 1 cup Cotija cheese, grated or crumbled 1/4 cup chopped cilantro 1 tsp salt and freshly cracked pepper 2 cups panko crumbs, seasoned with salt and pepper Grapeseed oil, for frying

Remove the kernels from the grilled corn, and place them in a large bowl. Add the couscous, roasted peppers, hot peppers, yogourt, olive oil, beaten egg, Cotija cheese, cilantro, salt and pepper. Mix, and place in the fridge to chill for 1 hour.

Roll the chilled mixture into croquettes, and roll them in the seasoned panko crumbs. Heat 1 inch of grapeseed oil in a large frying pan over medium-high heat. Fry the croquettes on each side until golden brown (use a mesh splatter screen to keep the oil from spitting). Remove to a platter, garnish with yogourt and chili sauce and serve with lime wedges. t8n

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T8N November 2015 33

Truly, Deeply, Madly Taste & Texture: These dark, shiny seeds have a nutty, toasted flavour. They have nutritional benefits only when they’re crushed or ground, so use them in powder form.

May We

SUGGEST…

Seedy Business

WHEN IT COMES to good health, we

reap what we sow. Seeds are tiny nutritional powerhouses that can give even the most ordinary meal a vitamin-and-mineral-packed punch.

These little guys are naturally bursting with the nutrients our bodies need to thrive. Here we celebrate five types of seeds — chia, hemp, f lax, sunflower and pumpkin—and their superfood status.

CHIA Origin: Chia seeds were first used in Central America by Mayan and Aztec cultures.

Taste & Texture: These tiny black-and-white seeds have a mild, nutty flavour. Eat them whole for a crunchy texture, or add liquid to them to make a gel (similar to pectin).

ROASTED OR RAW? Some experts say seeds lose nutrients when exposed to high temperatures. However, many people still prefer roasted seeds to raw. To have your seeds and eat them too, dry roast them at no higher than 170˚F for no longer than 20 minutes.

34 T8Nmagazine.com

Nutritional Value: Chia seeds contain cal­cium and protein and are a source of omega‑3 fatty acids and fibre.

Add To: Sprinkle on anything from cereal to salad. Use the gel to replace eggs in baked goods.

Fun Fact: Chia seeds were made famous in the 80s when Chia Pets hit the market.

HEMP Origin: Hemp plants have been cultivated in Central Asia for more than 10,000 years.

Taste & Texture: Hemp seeds have a nutty, sweet flavour comparable to pine nuts.

They’re crunchy when eaten whole, or they can be pressed to make hemp-seed oil.

Nutritional Value: An easy-to-digest protein source, hemp seeds contain essential amino acids and omega-3 and omega-6 fatty acids.

They also contain magnesium, iron and potassium.

Add To: Bake into, well, anything—ground hemp seed can replace 25% of flour used in baked goods. Or use the seeds instead of breadcrumbs to coat chicken or fish.

Fun Fact: Also called hemp hearts, hemp seeds come from hemp plants but don’t contain THC (the active ingredient in marijuana).

FLAX Origin: Ancient Egyptians used flax for dietary and medicinal purposes.

Nutritional Value: Rich in omega-3 fatty acid and high in B vitamins, flaxseed contains protein, as well as soluble and insoluble fibre.

Add To: Once ground, add flax to anything from smoothies to pasta sauce. Use about a tablespoon per serving.

Fun Fact: Traditionally, flaxseed was used as a laxative and to treat hot flashes and arthritis.

SUNFLOWER Origin: Sunflowers were one of the first North American crops to be farmed.

Taste & Texture: When unshelled, sunflower seeds are often salted or flavoured—think BBQ, dill pickle or ranch Spitz. When shelled, they have a firm texture and a subtle, nutty flavour.

Nutritional Value: A source of protein, fibre, B vitamins and vitamin E, sunflower seeds contain iron, zinc, phosphorus and magnesium.

Add To: Anything, really—salads, sautéed vegetables, baked bread, trail mix, granola.

Or cover in chocolate for a sweet, nutritious treat.

Fun Fact: Technically, a sunflower seed is a fruit, not a seed, because it grows from the flower part of the plant.

PUMPKIN Origin: Native American tribes in North America used pumpkin seeds for food and medicine.

Taste & Texture: These flat, light-coloured seeds have a chewy texture and a subtly sweet, nutty flavour.

Nutritional Value: A source of protein and vitamin E, pumpkin seeds contain zinc, iron, phosphorus, copper and magnesium.

Add To: Yogourt parfaits, banana bread, salads, stir-fries—any place you crave a little texture and crunch. Better yet, roast them in the oven and eat them by the handful.

Fun Fact: Of all seven continents, Antarctica is the only one that can’t produce pumpkins.

Today, China produces more pumpkins and pumpkin seeds than any other country.

At the Box Office

Snow Daze THERE’S NO SENSE fighting it. It’s time to make friends

with winter. And what better way than with an extra-­ buttery bowl of popcorn and an awesome movie. Our only criterion for narrowing down the list? They should all star the same shameless scene-stealer: Winter. Some of its performances are light and fluffy, others are dramatic—a few might chill you to the bone. Happy snow daze.

Snow Falling on Cedars (PG13): Drama/Mystery/Romance Directed by Scott Hicks Stars Ethan Hawke, Max von Sydow, Yûki Kudô The Chronicles of Narnia: The Lion, The Witch and the Wardrobe (PG): Adventure/Family/Fantasy Directed by Andrew Adamson Stars Tilda Swinton, Georgie Henley, William Moseley, Skandar Keynes, Anna Popplewell t8n

Fargo (R): Crime/Drama/Thriller Directed by Joel Coen, Ethan Coen Stars William H. Macy, Frances McDormand, Steve Buscemi, John Carroll Lynch, Melissa Peterman Planes, Trains & Automobiles (R): Comedy Directed by John Hughes Stars John Candy, Steve Martin, Laila Robins, Kevin Bacon Winter’s Bone (R): Drama Directed by Debra Granik Stars Jennifer Lawrence, John Hawkes, Garret Dillahunt Winter’s Tale (PG13): Drama/Fantasy/Mystery Directed by Akiva Goldsman Stars Colin Farrell, Jessica Brown Findlay, Russell Crowe, Will Smith Serendipity (PG13): Comedy/Romance Directed by Peter Chelsom Stars John Cusack, Kate Beckinsale, Jeremy Piven

White is transcendent, timeless, its versatility unrivalled. From weathered wainscoting to crisp canvas shades, porcelain tile to picket fences, white is everywhere in every form— that’s why we chose it as our Colour of the Year. Turn down the noise and celebrate the simplicity of white.Simply said...Simply White.

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Days Paint & Wallpaper 382 St Albert Road, St Albert 780-460-7708 Visit our store for your free copy of the Benjamin Moore 2016 Colour Trends 22 pages of inspiration T8N November 2015 35

How to Store It Even after port hits the bottle, it continues to age. To slow the aging process, store port in a dark, cool place with a consistent temperature (around 15C, ideally). Store bottles on their sides to keep the cork moist.

PORT Dessert’s perfect partner

WITH WINTER’S CHILL settling in, we

WHAT IS PORT?

find ourselves focused on fending off the cold. Toques, parkas and insulated boots are nice, but a sweet sip of port? So much nicer. A little piece of Portugal, port warms the soul like the Iberian sun. Before you uncork a bottle of this centuries-old wine at your next dinner party, here are a few facts to help you break the ice.

Pronounced vinho do porto in Portuguese, port is a fortified wine.

How It’s Made Port is made from grapes grown in northern Portugal’s Douro Valley. Once picked, the grapes are taken to the winery that will produce the port. There the winemaker inspects and de-stems the grapes, then crushes them in giant fermenting tanks made of stone or concrete (called lagars). During fermentation, the winemaker adds brandy to the port, which stabilizes the port for long-term aging.

After fermentation, the winemaker puts the port in wooden casks for aging. Legally, all ports must age for at least two years.

How to Serve It To keep with tradition, serve port after a meal (on its own or with dessert) or as an aperitif. Port should be just under room temperature. Use a port glass, which is smaller than a regular wine glass, and pour about three ounces.

DID YOU KNOW? Port was invented in the 1700s because of a fight between the British and the French.

The Brits blocked French seaports because of the dispute, which meant no French wine. The British started importing wine from Portugal instead. To keep the wine from spoiling during the long journey, they added brandy. Voila!

36 T8Nmagazine.com

Eight Classic Categories Ruby: Deep red in colour, ruby port is made from grapes from several harvests and is aged for about three years. It has berry and chocolate flavours and is rich and spicy.

Tawny: Amber in colour, tawny port is ruby port that’s been aged more than three years and up to 40 years. It has nut, raisin and caramel flavours.

Colheita: A tawny port, colheita is made from grapes grown at the same estate the same year.

Vintage: A ruby port is considered vintage when it’s made from grapes from a single-vintage harvest during a vintage year.

A winemaker declares a vintage year when the quality of the harvest is exceptional.

Vintage port is aged two or three years and is unfiltered. It has plum, spice, licorice and currant flavours.

Late-Bottled Vintage (LBV): A ruby port from a single-vintage harvest, LBV port is aged four to six years.

Single Quinta: It’s like an LBV but made from grapes from the same estate. Single quinta port is aged at least seven years.

Crusted: An unfiltered ruby port, crusted port gets its name from sediments forming a crust in the bottle.

White: Made from white grapes, white port can be either dry or sweet. It has caramel, honey and hazelnut flavours.

Purchasing Port Vintage port is the rarest (and most expensive). Ruby port is the most affordable; it’s a great option for first-time port purchasers.

Tawny port falls in the middle price-wise; generally, the more aged it is, the more expensive it is.

Pairing Perfection Most often, port is paired with rich cheeses (think blue cheese, aged cheddar or any washed rind cheese), fruits, and caramel- or chocolate-based desserts. However, port also goes well with salty snacks (like nuts) or smoky flavours (like barbequed meat). t8n

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Then & Now

WARTIME ST. ALBERT THEN & NOW

3rd Battalion, Princess Patricia’s Canadian Light Infantry conducting a readiness-training road march from Edmonton Garrison to Villeneuve Airport.

Master Corporal Randy Somers, Edmonton Garrison, 1 Combat Engineer Regiment, 11 Field SQ 2IC.

WHILE 100 YEARS separate the peo-

The First World War

ple of St. Albert from the First World War, the marks of it and other major conf licts remain. A nd though a n article cannot capture the brutality of war or the struggles for families whose lives were forever altered, it is with deep gratitude that we prepare for Remembrance Day. To the courageous men and women of St. Albert who fought, and to their families and friends who supported them on return– –we remember you. Here is a look back at wartime St. Albert.

On August 4, 1914, Britain declared war on Germany, and the First World War began.

While records differ, at least 60 men and 1 woman from the St. Albert area enlisted and took the fight to Europe. St. Albert’s population of just over 1,000 was largely fracophone at the time, with many citizens from hometowns in France and Belgium.

In 1915, reports of fatalities of our local soldiers started coming in. Many were wounded, and others were exposed to mustard gas.

Records show that at least 10 soldiers from our community were killed in action.

Gerard Brutinel, a local businessman, initiated the 1st Canadian Motor Machine Gun Brigade using significant personal investment and capital acquired from his business contacts across Canada. His political influence helped him navigate the complex steps that allowed the project to proceed. The mobile brigade used, what was then, an innovative approach to deliver indirect fire to great effect in battle. Reports from 1918 supported the effectiveness of the 476 mobile Vickers machine guns and the new tactics.

On September 5, 1916, St. Albert Council passed a resolution to request the city of Winnipeg to prevail on the federal government to provide equal valued pensions for all soldiers, regardless of rank.

About the same time, prohibition became Albert Senechal , R.C.A.F. 1941, standing in the doorway of the Bruin Inn. Image credit: Musée Héritage Museum, St Albert Historical Society fonds 2003.01.1458

38 T8Nmagazine.com

ST. ALBERT REMEMBERS In 2014, the Musée Héritage featured two WWI commemorations: Joining Up and The Home Front. Joining Up featured a long list of St. Albert residents. Their short biographies show an overwhelming number of young men between the ages of 18 and 25. Names like Atkinson, Chevingy, Gagnon, Kennedy, Savoie, Savard and Scragg make up that list.

law. Its original intention was to support the war effort with abstinence. Prohibition ended in 1924.

On August 29, 1917, the Canadian federal government introduced conscription.

In 1918, hostilities on the Western Front stopped, and enlisted men made their way home to find the community struggling with the Spanish flu epidemic and jobs in short supply.

The Second World War Canada declared war on Germany on September 10, 1939.

Between the years of 1939 and 1945, close to 160 residents from St. Albert signed up with the Canadian Armed Forces. At least eight were killed in action.

War years were lean in St. Albert, as in the rest of Canada. Rationing of grocery items (such as butter and meat) helped Canada deal with the shortage of these products but created challenges for families.

In April of 1942, after hasty approval to proceed, the United States began urgent

Did You Know?

Charlotte Cameron wrote a one-act play about the Cree hero and running warrior, Alex Decoteau. The play was first produced in 2001 at the Edmonton International Fringe Theatre Festival. Decoteau was Canada’s first aboriginal police officer. He raced for Canada at the 1912 Olympics in Stockholm and fought for Canada in the First World War. Decoteau was killed in 1917 running a message at the Battle of Passchendaele. He was only 29 years old.

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After the war ended, the community and families welcomed home our soldiers, celebrating victory and mourning losses.

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The Korean War In the mid 1940s, the original Legal schoolhThe years between 1950 and 1953 saw nearly 27,000 Canadian troops involved, with 516 killed in the conflict.

We found no records of any St. Albert residents participating in the Korean War.

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Now The 3rd Canadian Division Support Base, commonly known as Edmonton Garrison, is home of the command of army operations from the Pacific to Thunder Bay. There are currently 6,000 regular-force soldiers, 5,700 reserve-force soldiers and 1,200 civilians under the command of the 3rd Canadian Division.

Today, St. Albert is home to many military and support personnel, continuing our rich military history.

The 1 Canadian Mechanized Brigade Group (1CMBG) resides at Edmonton Garrison and consists of the following units: 1st Regiment, Royal Canadian Horse Artillery; 1st Battalion, Princess Patricia’s Canadian Light Infantry; 2nd Battalion, Princess Patricia’s Canadian Light Infantry; 3rd Battalion, Princess Patricia’s Canadian Light Infantry; 1 Combat Engineer Regiment; 1 Service Battalion; 1 Canadian Mechanized Brigade Group Headquarters & Signal Squadron. t8n

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The 8s

THE PERFECT SHELFIE Eight pantry essentials for last-minute entertaining

WHETHER YOU WANT to believe it

3. PESTO

or not, the holiday season is almost here. As festivities and merriment get underway, last minute scrambling and unexpected visitors are bound to come knocking at your door. To avoid unnecessary stress, stock up on these eight pantry essentials to be prepared for anything the season may throw at you.

Classic use: This sauce, traditionally made from garlic, basil and pine nuts, can be used on many different dishes to add a delicious burst of flavour—spoon pesto on breads, pizza, pastas or salads.

In a pinch: Pesto will add dimension to any veggie platter. For a quick and brag-worthy dip, stir a giant dollop of pesto into a bowl cottage cheese. For an app, spoon pesto over skewers threaded with colourful miniature tomatoes and cheese.

1. GRAND MARNIER LIQUEUR

4. CRACKERS

Classic use: This orange-flavoured cognac liqueur is perfect to serve after dinner. Offer it as a sipping liqueur, in tea or as part of a holiday-inspired cocktail.

Classic use: A few boxes of your favourite crackers are a must-have, perfect on the side of almost any platter. Pair a thick, garlic-­ flavoured cracker with savoury foods or a thinner, simple cracker with sweets.

In a pinch: Grand Marnier is perfect for making the ordinary extraordinary—drizzle it over ice cream or strawberries, on top of baked brie with pecans or treat overnight guests to Grand Marnier French toast in the morning.

THE PANTRY THAT KEEPS ON GIVING If you find yourself as a last-minute guest at someone else’s house, use some of the eight pantry essentials to create a quick hostess gift. A jar of artisan jam or honey, a sleeve of tasty crackers and a bar of great chocolate slip perfectly into a wine bag and make a lovely gift.

40 T8Nmagazine.com

In a pinch: Crackers can also be crushed and used as an unexpected ingredient. Ritz Crackers, for example, are the secret ingredient in many recipes for casseroles, cracker candy toffee and homemade butterfingers.

2. CHOCOLATE Classic use: Keep a box of chocolates and a few bars of milk chocolate tucked away in the pantry. If you have limited time to bake something before an impromptu get-­ together, you’ll still be able to make a quick treat like holiday “bark” or microwave fudge.

In a pinch: If a last-minute party pops up, you can put out the box of chocolates or cut up the milk chocolate into large jagged pieces to serve alongside cheese, crackers and dried fruit.

5. HOLIDAY SPICES: CINNAMON, CLOVES & NUTMEG Classic use: Cinnamon, cloves and nutmeg are essential for holiday baking (think bread puddings and pumpkin pie). They can also be sprinkled over specialty coffees.

In a pinch: If guests are on their way but your house is less than tidy and still smells like yesterday’s fish sticks, throw some cinnamon, cloves and nutmeg into a pot with some fresh cranberries, half an orange and some apple juice. Let the mixture come to a boil while you tidy up and, before you know it, the house will smell fabulous.

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6. HONEY Classic use: Honey will literally last forever and can be used in many dishes as a natural sweetener. For a luxurious taste, drizzle it in your tea and over apple slices and on cheeses such as brie, camembert, gruyere—even bold blues. Honey can also be used as part of sweet meat dishes (like ham, shrimp or chicken), curries and homemade honey-­ garlic wings.

In a pinch: If your last-minute dinner is feeling a bit flat, add some honey to your roasted veggies, like carrots or beets, to give your guests a tasty surprise.

7. APPLES Classic use: Apples are so versatile—you can enjoy them as an ingredient or as a garnish.

Pair slices of crisp, green apples with cheese, crackers and chocolate. For a flourish, use apple slices to garnish a pork roast or a mug of cider.

In a pinch: A simple dessert that’s perfect for the holidays is baked apples. Core the apples, stuff the cavities with a tbsp of butter and of brown sugar, sprinkle with some holiday spices and bake in a 350˚F oven for 30 minutes.

8. ARTISAN JAM Classic use: Beautiful jams can make ordinary crackers and bread taste deluxe.

Jam doesn’t always have to be sweet, either.

Hot-pepper jam is fantastic on cheese.

In a pinch: Baste meat dishes with fancy jam to dress up dinner. Jam will also add flair to desserts like cookies, ice cream or fruit. t8n

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Always ride safely and responsibly.

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T8N November 2015 41

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QUAINT BY NUMBERS Let the countdown begin!

ADVENT C ALENDARS — besides

being a genius excuse to eat chocolate every morning (for a month!), they’re also pretty fun to make. And so inexpensive. Most of ours were constructed from a single package of coordinating scrapbook papers and a brown paper bag—all of which we already had. The only real challenge?

Not running out of chocolates. Sigh…

Know your limit. DIY within it.

CAKE BOX CALENDAR Materials: cake pedestal or large plate, 24 cake boxes, coordinating craft paper, 24 paper seals, 8 pinecones, scissors, glue, pen 1. Construct your cake boxes, and place a treat inside each of them.

2. Decorate the outside edge of each box with a strip of craft paper. We chose 4 different patters of paper, all from the same package of scrapbook paper.

3. Cut out 24 circles to use as number tags, and glue a paper seal in the centre of each circle. Number them accordingly, from 1 to 24, and glue a number tag on each box.

4. Arrange the boxes on your pedestal (3 rows of 8), and decorate the top of the “cake” with pinecones.

T8N November 2015 43

MINI-MUFFIN CALENDAR

PAPER-CONE ADVENT GARLAND

Materials: mini-muffin pan, 24 treats, coordinating craft paper, 12 snowflake appliques, 24 paper seals, scissors, glue, pen

Materials: 24 squares of paper (approximately 7”x7”), 24 paper seals, tape, decorative string, pen

1. Measure your muffin pan to determine what sized circles you’ll need to cover the muffin openings (the circles can touch each other but shouldn’t overlap).

1. Fold your squares of paper into cones, and tack the sides closed with tape (see image).

2. Cut out 24 circles. We chose 3 different patterns of paper and cut 8 circles from each.

3. Glue a snowflake to the centre of 12 circles.

Then glue a paper seal in the centre of each snowflake. Glue the remaining 12 seals on the remaining 12 circles.

4. Number them accordingly, from 1 to 24.

5. Place a treat in each muffin hole, and with a little glue, secure a circle over each opening.

44 T8Nmagazine.com

2. Place a treat in each cone, and then fold down the top of each cone, leaving just enough space to thread your garland string through. Secure each cone closed with a paper seal, and number them accordingly, from 1 to 24.

3. Thread the cones onto your string, and space them out evenly.

4. Hang the garland in a zigzag across a window or in scallops along a mantle or shelf.

ALBERTA’S FAVOURITE HOLIDAY TRADITION!

Mention T8N when you purchase your tickets to The Nutcracker and be entered to win a pair of tickets to Romeo & Juliet DECEMBER 10–13 WWW.ALBERTABALLET.COM

T8N November 2015 45

eping families

ealthy

FOLD YOUR OWN

LOVE LETTER ADVENT CALENDAR Materials: 24 envelopes, 24 pieces of notepaper, 24 paper seals, decorative string, pen, 24 clothespins

1. Write a special message on each piece of notepaper. Then place a message in each envelope, and secure each envelope closed with a paper seal.

Homemade envelopes are a cinch to make. Simply cut out four circles, and start folding.

1

2

3

4

2. Number each envelope accordingly, from 1 to 24.

3. Use clothespins to secure the envelopes to the decorative string, and hang the garland. t8n

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Kelly Krueger November 14 - December 5, 2015 Nature is most often the immediate source of inspiration for my works; specific places, particular elements of the landscape, and processes such as growth, metamorphosis, and re-generation. I spend a great amount of time immersed in natural environments and many of my works can be traced back to outdoor excursions.

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DOWN (n.)

The fluffy stuff that keeps birds—and us—warm

T

HERE’S NO MISTAKING it

in the air. Winter’s coming.

And it’s time to haul out our cold-weather gear. As you drag out and put on your lofty down jackets and cozy duvets, do you ever wonder what down really is and why it keeps the birds—and us—so warm? Here’s the lowdown on the fluffy stuff.

Cold Comfort The climate where the bird is raised doesn’t affect down quality, but temperature does influence quantity. In cold weather, a bird doesn’t grow bigger down to help keep warm; it grows more down.

FEATHERS OR DOWN?

WARM AIR ALOFT

It’s a myth that feathers and down are the same. True, they both grow on birds, but that’s where the similarities end. Although all birds have feathers, not all birds have down.

Waterfowl, such as ducks and geese, have it, but land birds, such as chickens, don’t.

Because its filaments interlock and overlap, down has the ability to “loft,” meaning it traps warm air and keeps cold air out. This ability gives it its insulating characteristics.

Feathers are flat and two-dimensional with fibres that join on each side of a hard quill shaft. They are for flying and for ­protection.

Down is a light, fluffy undercoating that looks like a soft puff. It’s three-dimensional and has filament clusters that grow from a central quill point without a shaft. Its main purpose is to provide warmth and trap heat.

EIDER DOWN Eider down comes from a protected migratory duck species called the eider. Unlike other kinds, eider down clings to itself, giving it very high insulating power. Experts consider it the best quality down, so it’s the most expensive. But the price might be worth it on icy nights.

48 T8Nmagazine.com

GETTING YOUR FILL When you buy a down jacket, the label may have a fill-power number, such as 600 or 800. Fill power describes the space that one ounce of down takes (in cubic inches). For example, one ounce of 800 fill power goose down measures 800 cubic inches. A larger down cluster has higher fill power.

GETTING DOWN Top-quality down is gathered from larger, more mature birds, six to eight months old.

If size and age are equal, goose down is better than duck down; however, mature ducks produce better down than young geese do. Young down collapses quickly because the fibres are fragile. Small down has a low

warmth-to-weight ratio, and it does not loft well. Large down is very light, has a high warmth-to-weight ratio and lasts many years. Good quality down puffs back up after you scrunch it.

THE DOWNSIDE OF DOWN Down is normally gathered as a by-product on farms where ducks and geese are raised for meat. Experienced, ethical farmers use humane methods to care for the birds and to collect the down, which is removed after slaughter. Unfortunately, not all farmers share these ethics. Some use inhumane techniques, such as live plucking, which can cause pain and injury. Even harvesting the down during moulting, when the feathers are “ripe” or ready for shedding, can injure the birds.

RESPONSIBLE DOWN STANDARD For consumers, it’s difficult to detect liveplucked down products; however, some organizations identify and certify down harvested from ethically raised birds to help consumers make informed choices. The Responsible Down Standard (RDS), for example, is a voluntary, independent international certification body that excludes companies that don’t use humane practices.

When shopping for down products, consumers can look for the RDS logo. However, not all ethical down is RDS certified; a product without the label isn’t necessarily from inhumanely treated animals.

Another way to learn about the product’s origins before purchase is to ask the retailer or manufacturer. That way consumers can take comfort in the warmth of the down product and in the knowledge of having made an informed decision. t8n

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302 Centre Profesional Bldg | 200 Boudreau Rd. St. Albert 302Summit Summit Centre Professional Bldg, 200 Boudreau Rd. w ww.bruceneumanndds.ca www.bruceneumanndds.ca

Our office treats patients of all ages, providing each person with individualized attention, focused on their unique dental needs. We offer a warm, welcoming atmosphere, with an emphasis on patient comfort.

Having been in practice for 30 years, we are proud to be serving our third generation of patients.

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Located on the third floor of Summit Centre, we have an excellent office environment with windows that provide a great view of St. Albert. SC

Dr. Bruce Neumann General Dentist

St. Albert Summit Dental Centre

New Patients Welcome, Call 780.458.7792

ral health is key to your overall body health.

Dr. Bruce R. Neumann and his staff offer gentle, compassionate dental care that promotes oral health and creates beautiful smiles for the whole family.

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