Wider Horizons Spring 2023

{ A PUBLICATION OF LETHBRIDGE COLLEGE }

FEAST OF EDEN

CULINARY GRAD LINKS PAST AND FUTURE

IN INNOVATIVE RAYMOND RESTAURANT

GREAT GRADS

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FROM WASTE TO TASTE

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GOURMET CHEATS FOR DORM ROOM EATS SP R IN G 2 02 3

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Editor’s message

There’s little I love more than being at a

{ VOL. 16 | ISSUE 3 | SPRING 2023 }

Wider Horizons is Lethbridge College’s community magazine, celebrating the successes and stories of students, employees, alumni, partners and friends. The magazine aims to educate, engage and delight its readers through compelling stories and images about Lethbridge College people, places and experiences.

In addition to free distribution to our regional community, Wider Horizons is also mailed to all alumni and available on campus. Alumni looking to connect with the college or update their contact information can email alumni@lethbridgecollege.ca or go to lethbridgecollege.ca/alumni.

Readers who would like to receive an e-version of the magazine, comment on a story, change their address or remove their name from our mailing list should email the editor at WHMagazine@lethbridgecollege.ca.

Wider Horizons 3000 College Drive South Lethbridge, AB T1K 1L6 Publisher: Dr. Brad Donaldson Editor: Lisa Kozleski Art director/designer: Dana Woodward Cover photo: Rob Olson Photographers: Tanner Fletcher, Jamin Heller, Tina Karst, Rob Olson, Emmerson Reyes, Samuel Young Illustrator: Eric Dyck Writers: Lexi Barclay, Melanie Fast, Tina Karst Distribution: Amy Taylor Proofreaders: Linda Sprinkle, Jennifer Yanish College staff contributors: Leeanne Conrad, Cathy Gibson-Epp, Ryan Hammell, James Harrison, Melissa Johnson, Greg Kruyssen, Lawrence Krysak, Kristina Madarasz, Lanae Morris, Ron Ostepchuk, Derek Rischke, Shawn Salberg, Stephanie Savage, Dawn Sugimoto

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Located on the traditional lands of the Blackfoot Confederacy, Lethbridge College is committed to honouring the land from a place of knowing. We honour the Siksikaitsitapi as both the traditional and current Land Keepers of this area, and we welcome all First Nations, Métis, Inuit and non-Indigenous peoples who call Blackfoot territory their home.

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crowded table in my dining room, surrounded by family, friends and special food.

Looking back, it’s pretty clear I inherited this love directly from my parents, who thought nothing of having 30 people over for Thanksgiving, or inviting all of the neighbours for drinks and dessert during the holidays. From them, I learned a few key lessons when it comes to hosting. First, don’t wait for things to be perfect. Better to invite those friends for basic burgers this weekend than to wait until your house is spotless. Second, use the good dishes, even for those burgers. And finally, there’s always room for more at the table.

I picked up some of the best lessons on what to serve and how to prepare it a little later in life, thanks largely to my friend Craig Laban, a fellow reporter in the Philadelphia Inquirer’s program for young journalists.

Before we met, Craig had been working as a translator at a French cooking school – and picking up a lot of culinary knowledge along the way. Craig taught me some of the basic cooking skills I still use today – how to cut an onion, how to cook a chicken breast, how to plan a meal so everything gets done at the right time. A few years later, after working in New Orleans, Craig returned to Philadelphia as the restaurant critic, and going with him on review meals opened up my mind (and tastebuds) to so many amazing culinary creations. Food, I learned, could be creative, surprising and sometimes, mind-blowingly delicious.

All of these memories and experiences came together for me in February when I had the great pleasure of driving to Raymond to eat at Lethbridge College grad Kristy Olsen’s Eden Restaurant as part of my reporting for this issue’s cover story. Kristy – the granddaughter of one of the college’s Culinary program founders, Vern Olsen – welcomed her guests so warmly, making them feel completely comfortable in the historic house where she opened her one-of-a-kind restaurant in 2021. She definitely was using the good dishes – but the food she prepared went well beyond backyard burgers. From the beautiful and balanced beet salad with oranges, basil and pistachios, to the perfectly prepared duck breast with cherry and rosemary bread pudding, parsnip purée and sour cherry sauce, Kristy’s creations would have earned the highest ratings in any official restaurant review.

But Kristy did more than cook amazing food. She makes her guests feel at home in her unique restaurant (“it’s like having a private chef, except you come to my house,” she explains), and she takes true joy in chatting with them as she brings out course after delicious course. She built an innovative business model that worked during the pandemic and continues to work as she raises her daughter in her hometown. And like the chefs who created those Philadelphia meals I enjoyed all those years ago, she is opening up the minds and tastebuds of the southern Albertans who are lucky enough to be gathered around her table.

We hope you enjoy Kristy’s story and this food-focused issue of Wider Horizons! If you have a favourite recipe to share or a memorable meal you’d like to chat about, email us at WHMagazine@lethbridgecollege.ca.

We love hearing from our readers.

Lisa Kozleski Editor

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SEEN ON CAMPUS Students, employees, alumni and friends of the college came together in April to celebrate International Turban Day. Members of the Sikh community at Lethbridge College organized what is now an annual event, where they offered turban tying demonstrations, provided information on the turban’s cultural significance, answered questions about its symbolic and practical purposes, and shared in a delicious vegetarian meal.

Photo by Samuel Young

2 News and notes 6 The president’s view

32 From our kitchens 34 Where are they now?

43 Families in focus 44 The last word

Gluten-free fudge brownie

Distinguished alumni

The last word

Alumni chef and Culinary instructor Derek Flohr created a delicious dessert that is easy to make and tastes great.

Lethbridge College is proud to celebrate this year’s Honouring Excellence award winners. Congratulations!

Check out the Engineering Technologies labs, where students learn how to map out their futures and build a better world.

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44 1

News and notes

Three questions with

Michael Kindley

KODIAKS MEN’S VOLLEYBALL CAPTAIN AND GENERAL ARTS AND SCIENCE GRAD NAMED VALEDICTORIAN Story by Lisa Kozleski | Photos by Rob Olson and Jamin Heller

Michael Kindley (General Arts and Science 2023) was named the spring 2023 valedictorian and will lead the procession of graduates on Convocation Day, May 26.

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THE SPRING 2023 VALEDICTORIAN, GENERAL ARTS AND SCIENCE STUDENT MICHAEL KINDLEY, SAYS HE CAME TO THE COLLEGE BECAUSE OF THE EXCELLENT VOLLEYBALL PROGRAM AND THE CHANCE TO BE A PART OF THE GREAT COMMUNITY AND CULTURE THE TEAM IS KNOWN FOR. BUT HE STAYED – FOR A FULL FIVE YEARS – BECAUSE OF THE QUALITY OF EDUCATION HE RECEIVED. Kindley, who earned a perfect 4.0 GPA over five years, will lead the procession of graduates and speak at one of the two ceremonies set for May 26 in the Val Matteotti Gymnasium.

He concurrently attended classes at the University of Lethbridge, where he is planning to graduate this spring with a Bachelor of Science degree in Neuroscience. Wider Horizons chatted with Kindley in March about his experiences as a student-athlete and advice he’d give future students. Here’s what he had to say: WHAT WAS IT LIKE TO STEP OUT ON THE COURT AS A KODIAK FOR THE FIRST TIME? FOR THE LAST TIME?

My first college game was definitely a bit of a surreal experience.

It was the culmination of a lot of hard work and felt like checking off the box of a childhood dream. However, it was also an eyeopening experience as it really drove home how far I still had to go. My final home game was very bittersweet. I was just trying to soak in everything that I loved about playing for this team in this gym. I really focused on my friends, family and community members who were there to support this group and just having fun and sharing these last few moments with my teammates.

The difference between my first and last game was a shift from a goal-focused approach and looking into the future to really appreciate what all of this time in the program has meant to me and try to live in those moments so that I could really appreciate them before they were gone.

WHAT ADVICE WOULD YOU GIVE TO YOUNG PEOPLE CONSIDERING COMING TO LETHBRIDGE COLLEGE ?

The college offers so many opportunities. Ideally, I will be entering a professional school in the fall, which on paper would not be the norm to get a college diploma beforehand. That being said, talk to the amazing staff at student services to see if they can find a way to meet your goals. There are many great programs with instructors who really care about your success and wellbeing so, if it is possible, LC would be a great place to start to make these goals into a reality. I have talked to many people from many backgrounds with many routes taken through LC. Be it getting a job through one of the programs to preparing yourself for the rigours of post-secondary before transferring to the institution with the program that you want to pursue. All of them found a home at LC and were given a chance to reach their goals here.

During Kindley’s time as a Kodiak, he received multiple awards recognizing his excellence balancing academics and athletics, including being named captain from 2021 to 2023. In addition to excelling in the classroom and on the court, Kindley has also been active in the community, working as a volunteer coach for young volleyball players, a tutor for athletes needing academic support, and an instructor for 750 Kodiaks Camp athletes. After graduation, Kindley plans to attend dentistry school – and hopes to always keep playing the sport he loves.

To watch the Spring 2023 Convocation online, go to lethbridgecollege.ca/convocation.

DO YOU HAVE ANY MEMORIES YOU’D LIKE TO SHARE ABOUT YOUR TIME AS A STUDENT?

I have mostly very positive memories of my time as a student.

Of course, there was the normal slog of making it through busy weeks and stressing about exams, but I had an incredible time at the college. I made lifelong friends through the team and in the classroom, and it is these relationships that may be my biggest takeaway from my time here. My fondest memory would have to be walking into the sold-out provincial final when we hosted it in 2020. The feeling that there were that many people within the college community and Lethbridge as a whole that were rooting for this team in that moment and had been incredibly supportive throughout my tenure here was immensely impactful.

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News and notes

TOP

TEN FROM THE DEN

Wider Horizons turned to the people who know the ins and outs of campus best – Lethbridge College employees – to get their picks of the top news stories from the past four months.

Here’s what they had to say.

7 PUBLIC, INDUSTRY PARTNERS PARTICIPATE IN WIND SUMMIT 2023

Lethbridge College opened the doors to its state-of-the-art Wind Turbine Technician lab in March to host both industry partners and the public for Wind Summit 2023.

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COLLEGE HOSTS INAUGURAL MÉTIS CELEBRATION DAY

9 COLLEGE HOSTS 2023 ACAC WOMEN’S BASKETBALL CHAMPIONSHIP

The top women’s basketball teams in the Alberta Colleges Athletics Conference (ACAC) shot for gold in March at Lethbridge College. Presented

by Fox Drilling Inc., the 2023 ACAC Women’s Basketball Championship ran March 2 to 4 in the Val Matteotti Gymnasium. The host Kodiaks competed for the chance at an ACAC title and a spot at nationals.

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10 ENGLISH LANGUAGE CENTRE PASSES LANGUAGES CANADA ACCREDITATION

The English Language Centre (ELC) at Lethbridge College remains in good standing with its governing agency, Languages Canada, after passing a rigorous accreditation process for the third time in 12 years.

STUDENTS PARTICIPATE IN MOCK DISASTER

Lethbridge College Digital Communications and Media (DCM) students got some valuable “on-the-scene” experience early in the semester thanks to their participation in a mock disaster conducted by the communities within the Municipal District of Willow Creek.

You can read all of these stories and more at lethbridgecollege.ca/news.

Thanks to our college colleagues who helped shape this list!

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Lethbridge College, for the first time in its history, hosted Métis Celebration Day to recognize the culture, history and contributions of Métis people. Each year on Nov. 16, Métis people across Canada pay tribute to Louis Riel, a political leader who spent his life defending Métis rights. The celebration of culture and identity coincides with the anniversary of Riel’s execution by the Government of Canada in 1885. For the past several years, the Métis Nation of Alberta has also recognized Métis Week during the days surrounding Louis Riel Day.

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COLLEGE TO OFFER INDIGENOUS POLICING MICRO-CREDENTIALS

Lethbridge College is offering an Indigenous Policing (Niitsitapi Inakiikawaiks) micro-credential program. The suite of microcredentials – short-term, flexible learning programs designed for re-skilling or upskilling – provides culturally appropriate education to Indigenous police services as they work to address the needs of their communities. Courses are delivered online for asynchronous selfpaced learning and are available to current officers, cadets and – where appropriate – Lethbridge College School of Justice students.

4 PLUMBING APPRENTICE BRINGS SKILLS TO WORLD STAGE

Trust your training. That was one of the many lessons Josh Mandin, a second-year Plumbing apprentice at Lethbridge College, learned during the WorldSkills Plumbing and Heating competition in Lahr, Germany in November.

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COLLEGE LAUNCHES INTRO TO TRADES DUAL CREDIT PROGRAM

Two dozen southern Alberta high school students are getting a better understanding of the trades – as well as potential future careers – by participating in Lethbridge College’s Introduction to the Trades Dual Credit Pathway Program.

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COLLEGE CELEBRATES BLACK HISTORY MONTH

Lethbridge College celebrated Black History Month in February with an array of cultural activities and learning opportunities for everyone on campus. Organized by a committee of employees, students and the Lethbridge College Students’ Association (LCSA), events highlighted the diversity of the Black community at Lethbridge College and celebrated the history and achievements of Black Canadians while promoting equity, diversity and inclusion across the institution.

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Nikka Yuko, Lethbridge College partner for immersive video experience Visitors to Nikka Yuko Japanese Garden experienced yet another memorable sensation this past winter. The garden’s new Nikka Yuko Kamakura (Igloo) domed experience uses 360-degree video to immerse visitors in stunning visual displays of traditional Japanese and Canadian culture and environments. The creation of the domed experience was a collaborative effort as Lethbridge College oversaw the technical development of the dome, ordered and implemented the equipment, and created the video content.

Visitors could take in two different 15-minute presentations, developed

by Lethbridge College, during the Winter Light Festival – a northern lights experience with dancing auroras amongst the night sky, and a traditional calligraphy experience with bright cherry blossoms.

Image by Lyle Ruggles

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News and notes

Lethbridge College President and CEO Dr. Brad Donaldson signs the Buffalo Treaty in March at Lethbridge College, as Dr. Leroy Little Bear (right) and Lowell Yellow Horn (left) look on.

The

President’s View

by Dr. Brad Donaldson Photo by Jamin Heller

As an important step showing

as a signatory to the Buffalo Treaty, its commitment to being a leader reaffirmed its commitment to Truth and Reconciliation and took another step in reconciliation, Lethbridge forward in its journey of knowing and College signed the Buffalo integrating with the ways of Indigenous Treaty at a ceremony that kicked people. I was deeply moved to have the honour to participate in such a significant off the college’s annual Stone experience. For Indigenous people, the Pipe Days celebration in March, buffalo has been and continues to be a revered and honoured animal that becoming the first Canadian provided food, clothing and shelter. college to sign the treaty.

The close and ongoing relationship with the buffalo is the essence of holistic It is rare to be able to participate in an eco-cultural existence.

Education is called the new buffalo, event so full of history, culture, meaning enabling individuals and communities and consequence. Lethbridge College, 6

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to provide those very necessities for life and living. The buffalo knows no borders, journeying to seek its own place as an integral part of a flourishing and sustainable ecosystem, an inseparable relationship. As with education, it knows no borders, allowing each of us to journey and discover our place in our communities to enable a sustainable future. I encourage each of us to consider the ways we can behave in the spirit of the buffalo, seeking the ways to build relationships that allow for personal growth, knowing that we are part of a larger community, one that we can profoundly influence.

Employee Excellence award winners announced

CAMPUS KUDOS

The college celebrated its

Congratulations to the following Lethbridge College

Employee Excellence Award

community members for making a difference in their life, work

recipients in March for their

and community. Here are some highlights of their successes:

dedication and exceptional service this past year.

The winners include: SERVICE AND INNOVATION:

Emmerson Reyes, senior systems analyst, Enterprise Application Systems; Gillian Comchi, instructor, Nursing; and Laura Morden, consultant, Human Resources.

LEADERSHIP AND CREATING COMMUNITY:

Ashley Cesar, interim chair, instructor and practice coordinator for Allied Health and Health Sciences, Centre for Health and Wellness; Brian Sorensen, instructor, Crooks School of Transportation; David McMurray, manager, Applied Research; Kim Pregernig, program coordinator, Lakeshore Campus; Lowell Yellow Horn, manager, Indigenous Services; Marda Schindeler, associate dean, Centre for Applied Arts and Sciences; Sarah Norgard, generalist, Human Resources; and Stephanie Savage, manager, Alumni and Engagement.

LIFELONG LEARNING:

Brad Keim, instructor, Practical Nursing; Karl Rejman, instructor, General Studies; and Karla Wolsky, instructor, Allied Health and Health Sciences, Centre for Health and Wellness.

Congratulations to our retirees

The entire college community offers a heartfelt thank you and warmest congratulations to this spring’s retirees: Linda Becker; Clay Boyes; Linda Dalton; Sherry Divins; Ron Farrell; Diane Fjordbotten; Melvin Gemmell; Wendy Hilliard; Lee Lively; Karl Marten; David McRae; Bill Nykiel; Jean Schnarr; Renee Scotland; Rory Sweeney and Murray Wiens.

The Government of Alberta reappointed Michael Marcotte (pictured), chair of the college’s Board of Governors since 2019, to a three-year term and appointed Perry Stein as a public member of the board for a three-year term.

Dr. Sheila French was appointed the faculty representative and Sarah Harland and Muneer Nazam the student representatives for 2022-23.

Dr. Brad Donaldson, Lethbridge College President and CEO; Michael Marcotte, Chair of the Lethbridge College Board of Governors; and Lori Harasem (pictured), Wellness Services health promotion coordinator; have been awarded the Queen Elizabeth II’s Platinum Jubilee Medal in recent months.

Justice Studies instructor Dr. Sheila French (left) received the 2022-23 Lethbridge College Students’ Association and Lethbridge College Faculty Association Award for Teaching Excellence. Child and Youth Care instructor Christine Baccus (right) was named the LCSA/FA Rookie of the Year.

Team “Engine-uity” – Multimedia Production and Digital Communications and Media students Kathleen Bernal, Jordan David, Nicholas Rabl, Margot Simard and Trey Tymensen – took home the win in the eighth annual Tecconnect Challenge.

Several Centre for Health and Wellness faculty members were nominated for awards through the Alberta Colleges and Institutes Faculties Association. Congratulations to Ashley Cesar (pictured), Gillian Comchi, Rena Walker and Karla Wolsky.

Gerry Campbell-Greer (General Arts and Sciences

2023) received a Champion Award from the Southern Alberta Individualized Planning Association during the International Day of Persons with Disabilities in December.

General Arts and Science instructor Jill Burrows was named Professor of the Year by the Prairie Baseball Academy in February.

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News and notes

INNOVATION

IN ACTION The teams in our Centre for Applied Research, Innovation and Entrepreneurship have been moving forward with

their research projects. Here’s a glimpse of some of their creative and collaborative projects, or read more about their work at lethbridgecollege.ca/news.

RECORD HIGHS REACHED IN RESEARCH RANKINGS

Lethbridge College ranked 16th in the annual Research Infosource ranking of Canada’s top 50 research colleges

announced in January – its highest ever appearance. In addition, the college ranks fifth in research income growth, the third straight year it was recognized as one of the country’s 10 fastest-growing research colleges. Lethbridge College’s Centre for Applied Research, Innovation and Entrepreneurship received more than $7 million in external research funding during this ranking period, a 103.4 per cent increase from the previous ranking.

As well, Lethbridge College ranked first in the country in funding received from

the Canadian Foundation for Innovation (CFI), a non-profit corporation that invests in research infrastructure.

The high level of CFI funding is indicative of a growing operation, as infrastructure is put in place to support future research projects.

SOCIETY FOR BIOENGINEERING CONFERENCE AND AGM PLANNED AT LC

More than 200 agriculture and bioengineering students, faculty, research scientists and industry representatives are expected at Lethbridge College July 23 to 26 for a national conference and Annual General Meeting of the Canadian Society for Bioengineering. July’s conference will not only be a first for Lethbridge, but the first time a Canadian college has hosted.

Dr. Chandra Singh, Senior Research Chair in Agricultural Engineering and Technology at Lethbridge College, is the society’s Alberta Regional Director and chair of the 2023 AGM organizing committee.

College receives over $2 million to develop agriculture research centre Lethbridge College’s on-site research capabilities received a major boost with more than $2 million in federal funding announced in January. The funding from PrairiesCan will allow the college to complete development of its new Agriculture Research Innovation Facility and to hire skilled personnel to operate the state-of-the-art agriculture research laboratory. The grant is one of the largest applied research grants in Lethbridge College’s history.

The facility, which is located in the former Farm Stewardship Centre on the south end of the college campus and was acquired by the college from Alberta Agriculture and Irrigation last year, is expected to be operational by summer 2023. It has become a hub for agriculture research and innovation as the Centre for Applied Research, Innovation and Entrepreneurship (CARIE) has created research offices in the building in addition to constructing seven research laboratories and one collaborative workshop space. The college has already secured more than $4 million in specialized laboratory equipment for these labs from federal and provincial grants.

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READY TO CELEBRATE OUR GREAT GRADS The Wider Horizons team extends its best wishes to the Class of 2023, and knows you are ready for what happens next! Here’s a snapshot of a few of the newest grads, and their memories of the people, places and experiences that mattered to them.

NATHALIE BELL

Program: Massage Therapy Hometown: Lethbridge now, but I grew up in Nanaimo, B.C. Great LC memory: When the pandemic reared its ugly head, my family fell on hard times. I lost my father-in-law and then my stepdad in a matter of two weeks. The support that I received from my instructors, my fellow students and Wellness Services was beyond what

I had ever expected. All these outlets got me and my family through our grief and kept me on this amazing path that I am on.

TYLER HOLT

Program: Architectural Animation Technology Hometown: Raymond, Alta.

Greatest LC Memory: The Open Houses that I attended will always stay with me as the environment around the college during those days was so vibrant and exciting. It was such an honour to represent the college and talk with future students about my time in the program thus far. The instructors in the School of Spatial Design Technologies are also so amazing and I cannot give them enough praise for the experiences they created for me and the rest of my cohort. I will forever be grateful for everything they’ve done for me during my time at Lethbridge College.

Tyler will receive the Governor General’s Medal for academic excellence at the Spring 2023 Convocation.

SARA THOMAS

Program: Educational Assistant Hometown: Camrose, Alta.

Great LC memory: Getting to know classmates through discussion assignments and Zoom meetings. As part of this food-focused issue of Wider Horizons, Thomas shared her modified recipe of “Rockin’ Moroccan Stew,” which can be found at widerhorizons.ca.

DANIELLE ZAZULA

Program: Agriculture Sciences Hometown: Lumsden, Sask.

Great LC memory: My favourite memory is the day my whole class got to go to the Corn Maze. Pitching corn cobs at each other may not have been part of our assignment, but we definitely learned how hard our classmates could throw! The past two years have taught me much more than that, however, and I have been blessed with amazing people who have shared their immense knowledge, unique experiences and genuine friendship with me.

Rest easy this summer Every summer between early May and mid-August, our residences are available for long- or short-term accommodation. They are perfect if you are planning: • seasonal work, conferences or sports tournaments • weddings, anniversaries or reunions • home renovations or waiting for possession of a new home Enjoy our modern, fully furnished single suites, two-bedroom suites or four-bedroom townhouses.

To learn more or to book your stay, email residence@lethbridgecollege.ca or call 403-329-7218.

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News and notes

STUDENT-ATHLETES SHINE IN KODIAKS 2022-23 SEASONS Stories by Lexi Barclay

Courting success THE LETHBRIDGE COLLEGE KODIAKS TEAMS FACED NEW CHALLENGES AND ACHIEVED NEW HEIGHTS DURING THE 2022-23 SEASONS. READ DETAILED RECAPS AT GOKODIAKS.CA AND CHECK OUT HIGHLIGHTS HERE. WOMEN’S BASKETBALL

The women’s basketball team finished with a record of 14-7 going into Alberta Colleges Athletic Conference (ACAC) championships, which the college proudly hosted in March. While the young team may not have achieved its desired outcome during the playoffs, the athletes embraced the season as an opportunity for growth and learning. First year 10

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Kitawna Sparks was named to the first team all-conference and was honoured as the south’s rookie of the year.

MEN’S BASKETBALL

The men’s basketball team had an impressive regular season, finishing first in the south with a record of 16-5 and earning a bronze in the ACAC championships. Head coach Ryan Heggie was named coach of the year while Kodiaks Paycen Blackmore and Filip Karanovic were named to the second team all-conference. In addition, Taylor Barfuss was named to the ACAC tournament all-star team.

WOMEN’S VOLLEYBALL

The women’s volleyball team had the highest finish in Kodiaks women’s volleyball program history, ending in fourth place after finishing the regular

season with a 10-9 record. The team saved its best performance for the tournament as they upset the number 2 team from the north division in the first round. Mack Lewicki was named to the tournament all-star team. Fifth-year captain Jamie Brown was awarded to the all-conference team as an outside hitter and was named ACAC player of the year.

MEN’S VOLLEYBALL

The men’s volleyball team had an exciting regular season, finishing second in the south division with a record of 15-4.

Although the team didn’t get the results they wanted at provincials, they were recognized for their efforts throughout the season. Adam Revet was named to the allconference team as a middle, Nolan Moes was named to the all-conference team as an outside hitter, and Gavin Moes was honoured as the south’s rookie of the year.

INDOOR TRACK

The indoor track team had a remarkable season, breaking school and ACAC records. The men’s team won the ACAC championship with 83 points. Head coach Simon Schaerz was named coach of the year, Gunnar Gibb and Cooper Williams were named to the all-conference team and Williams was also named the indoor track rookie of the year. The women’s team won their heats in the 3,000m and both relay events and finished the championships in sixth place.

FUTSAL

Both the men’s and women’s futsal teams battled hard during the season and finished fourth in the ACAC league.

The men’s team had many memorable

moments, including the comeback to tie the game with the number one team in the south, SAIT Trojans, in regionals. The women’s team had dominating games in the regionals, including beating Prairie College 12-0. Olivia DePasquale, Nikki Stahl, Jaxon Uhl and Joel McCleod were named to the tournament all-star teams at the ACAC championships.

Cooper Williams honoured by ACAC

He then went on to Canadian Collegiate Athletic Association (CCAA) nationals where he improved his time and finished 12th overall. During the indoor track season, Williams thrived in long distance events and went on to set new Lethbridge College records. At the indoor track championships, he raced in three events and contributed 18 points to the team’s 83-point victory.

Cooper Williams was named the ACAC male rookie of the year. He was a dual sport athlete for the Kodiaks, competing in both cross country and indoor track.

He was the strongest runner for the Kodiaks cross country team, finishing seventh in the ACAC championships.

Hakstol whistles his way from the lab to the court On most days, you can find instructor Rhys Hakstol in the familiar hallways of the Cousins Building. But in March, he was found in the middle of the action at the 2023 Alberta Colleges Athletic Conference Women’s Basketball Championships as a referee. It’s another big assignment for Hakstol, who is steadily building an impressive resume as a basketball official. In just the past year he’s been tapped to officiate the Alberta 4A girls’ high school provincial final between Raymond and Magrath as well as a gold medal game at the Niagara 2022 Canada Games.

Hakstol started officiating junior high games while he was in high school as a way to stay involved in the basketball scene. He kept at it while pursuing his degree and beyond, continuing to gain experience and climbing the officiating ladder. After eight years as a ref, he reached a milestone last season when he was hired on to the Canada West panel, allowing him to officiate at the post-secondary level.

Hakstol says he’s had many great mentors to learn from, which is important when you’re an official in the middle of a basketball hotbed.

“If you’ve been in southern Alberta for any amount of time, you know the basketball culture a bit and you know that people are very passionate,” he says. “There’s a responsibility to be at your best all the time.”

He also says his experience as a college instructor has helped him navigate the interactions he has with coaches and players. “I think being an educator helps with interactions. I try not to take myself too seriously.

Being patient and having respect for players, coaches and the table crew is important. I mean politeness is free, right? And in terms of philosophy, you just want to promote a fair game.”

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INSPIRED BY THE FAMILY TRADE, CULINARY GRAD FORGES HER OWN PATH WITH AN INNOVATIVE TAKE ON

YES, FINE DINING.

Story by Lisa Kozleski | Photos by Rob Olson

Kristy Olsen (Cook Apprentice 2013, Baker Apprentice 2023) has turned a stately, historic home in Raymond into a private restaurant serving a different menu every night to up to 10 people at a time.

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CHEF FIRST COURSE

W

alking into Kristy Olsen’s Eden Restaurant in Raymond feels like coming home.

This is true even if your actual home doesn’t look anything like the 120-year-old manor in the centre of this small southern Alberta town. And it’s true even if your own home doesn’t have chandeliers, antiques, fine china and small plastic dinosaurs hidden everywhere (that last feature is courtesy of Olsen’s 12-year-old daughter, Nohla).

That familiar feeling at Eden Restaurant has more to do with the warm welcome by the host, who quickly feels like a friend.

It grows thanks to the comfort and calm of the surroundings and the white walls, wide windows and sunlight that floods the space. Before you know it, you’re offering fellow guests a drink and making your way to your place at the table – as easily as you would in your own home.

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hen there’s the food. Olsen’s creations remind you that you are, in fact, at the restaurant of a talented and experienced chef. Whether you’re diving into pork belly served with a ginger orange glaze, pickled apples and a cauliflower coconut purée; duck breast served with cherry and rosemary bread pudding, parsnip purée and a sour cherry sauce; or a completely new creation – Olsen’s choices are simply stunning. And they’re always a surprise. She plans the menu each day based on what’s in season, what she can get locally, and what sounds like fun for her to prepare.

“Kristy’s amazing,” says Jodi Witzke (General Studies 2002), a regular guest at Eden Restaurant. “The food is unbelievable.

There’s really nothing like it.”

Eden Restaurant started as an innovative solution to a problem faced by the entire restaurant industry at the start of the pandemic: how to keep running a business that is focused on bringing people together when it was literally impossible for groups to gather. Olsen’s solution? Open up a stately, historic home as a private restaurant serving a different menu every night for up to 10 people at a time (or less, depending on COVID restrictions).

As Olsen prepares to celebrate the restaurant’s second anniversary, she has realized her unique business model has also been an inspired way to have time to raise a daughter, return to her roots, reduce food waste and cover her bills, all while offering guests beautiful, interesting and remarkable meals.

“I love cooking. I never want to do anything else,” says Olsen, a 2013 graduate of Lethbridge College’s Culinary Careers diploma program, a 2015 grad of the Cook Apprentice program, and 2023 grad of the Baker Apprentice program.

“And it’s the best feeling in the world when your house is full of laughter all day and night. Eden Restaurant is like a family dinner, in my house, five nights a week. It’s pretty awesome.”

“I LOVE COOKING. I NEVER WANT TO DO ANYTHING ELSE. AND IT’S THE BEST FEELING IN THE WORLD WHEN YOUR HOUSE IS FULL OF LAUGHTER ALL DAY AND NIGHT.” { CHEF KRISTY OLSEN }

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SECOND COURSE

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“

risty’s soup is something to die for,” says Brittany Noble (Business Administration – Management, 2009; General Arts and Science 2012), who has been a regular guest at Eden since 2021. “I don’t know if I’ve ever had soup that has so much dimension. The different flavours that you taste in every spoonful – it is beautiful.”

Olsen comes from a long line of chefs who could make a memorable soup. The first chef in her life was her grandfather Vern Olsen, a founder and builder of Lethbridge College’s nearly 60-year-old Culinary Arts program. He’s the one who started elevating the industry to new levels in Lethbridge in the 1960s, helping to launch food fairs, gourmet suppers and more. He also taught the program’s current chair, Chef Doug Overes (Professional Cooking 1987, Distinguished Alumnus 1992) as well as many of the program’s recent and current instructors. In a Jan. 22, 1975, article of The Endeavour, Olsen was heralded as “one of the best instructors in the business.”

Some of Vern Olsen’s story is shared in Lethbridge Community College: The First 25 Years, written by former Communications Arts instructor Georgia Green Fooks. She described how Vern Olsen helped launch the Food Fair, which at its peak in the early 1970s drew nearly 10,000 people to the college for a smorgasbord supper.

Overes remembers Vern Olsen as being “a hard man! He bullied and pushed you so hard that if you didn’t show grit and work ethic, he didn’t like you and vice versa. But if he liked you, he would show you the moon and stars – the cool stuff. He tried to break you so he could build you up bigger and better than before. Many of us who were mentored by Vern and taken under his wing are still in the industry some 40 years later. He is the sole reason I went on to hotel and restaurant administration, baking and cooking.”

Kristy Olsen’s connections to her grandpa can be seen on her hands, which are tattooed with the words “Yes, Chef,” his birth and death years of 1926 and 2013, and the numbers 8/6. “’Yes, chef’ is a term of respect in the kitchen,” explains Olsen. “You say ‘yes, chef’ to everything. It gets ingrained in you when you are coming through the industry. Grandpa was a very influential chef in this area, but I didn’t really get to know him as a chef, just as a grandpa. I never got to experience him in the kitchen – he died in 2013, just as my career was starting. And in the kitchen, 86 is when you run out of something.”

One of the best parts about being at Lethbridge College for all three programs is that she has learned from instructors who were once her grandfather’s students. “Most of my teachers were taught by my grandpa,” she says. “Even now in the Bake Shop, I get to hear stories about him all the time.”

Olsen’s connections to her grandfather, Vern Olsen (one of the founders of the college’s Culinary program), can be seen on her hands, which are tattooed with the words “Yes, Chef” and his birth and death years of 1926 and 2013.

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Kristy Olsen’s Beet Salad

Featured on the cover and page 17.

INGREDIENTS F O R T H E B E E TS 2 ............................................... large red beets 2 ......................................... large yellow beets 1 ............................................... stick cinnamon 2 ................................................................. cloves 1 tbsp. ............................................ peppercorns 2 .........................................................bay leaves ¼ c. .....................................................kosher salt 2 ...........................................................star anise 1 c. ...........................................red wine vinegar ½ c. ................................................................sugar F O R T H E W H I P P E D GOAT C H E ES E 100 g................................................ goat cheese 1 tsp. ............................................................ honey ¼ c. ................................................. heavy cream F O R T H E R E ST O F TH E SALAD 1 ........................... peeled Cara Cara orange 1 .....................................peeled naval orange 1 c. ..............vinaigrette (Safeway’s turmeric black pepper vinaigrette works well) 6 ............................................fresh basil leaves 1 tbsp. .................................. crushed pistachio As needed................................................arugula

METHOD F O R T H E B E E TS 1. Combine all items listed in a pot and fill with cold water. Bring to a boil until a knife inserts easily into the centre of a beet (anywhere from 20 to 40 minutes, depending on the size of the beet).

2. Drain, rub off peels and set aside. Once cool, slice and refrigerate until needed.

F O R T H E W H I P P E D GOAT CH E ES E 1. Using a mixer with a paddle attachment, paddle the goat cheese until it is smooth.

Add the honey.

2. Scrape down the sides of the bowl, and switch to a whip attachment.

3. Slowly add the heavy cream, a little at a time. Continue to whip until it reaches the texture of whipped cream.

Refrigerate until needed.

TO ASSE M B L E T H E SALAD 1. Slice oranges as you did the beets.

2. Layer the sliced beets, oranges and whipped goat cheese.

3. Add basil, arugula and pistachio.

4. Top with vinaigrette and a drizzle of honey. Finish with a pinch of salt. Enjoy!

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Olsen says she took Chef Doug Overes’ advice when she first started in the industry to “have a full toolbox,” and tried a variety of different jobs and different kinds of cooking.

THIRD COURSE

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f you asked typical home cooks how to make a beet salad, they might suggest roasting beets, tossing them with olive oil, balsamic vinegar, salt and pepper, and maybe throwing some cheese or nuts on top. Olsen’s beet salad has some of those same elements – but she elevates everything from the standard to the sublime. She does start with roasted beets tossed in a turmeric vinaigrette, but she artfully constructs the salad with layers of beet, orange, arugula, pistachios, and goat cheese that she’s whipped with honey.

“I don’t eat vegetables unless I eat them at Kristy’s,” says Noble, who works as a sales manager at Bridge City Chrysler in Lethbridge, with a hearty laugh.

While Olsen comes from a long line of chefs – in addition to her grandfather, her parents, aunts and uncles all worked in the food industry – she spent the first part of her career working “front-of-house,” first as a host, then as a server, then as a bartender. She loved the work, especially the people and the fact they usually went out to eat when they were happy, which made her happy, too. But when she became pregnant with her daughter, she realized bartending hours – which took her home at 4 a.m. many days – wouldn’t work.

That’s when she came to Lethbridge College. “I remember deciding I was going to switch from bartending to cooking and I was like, terrified. I was really good at bartending,” she recalls. But she started in the Culinary Careers diploma program and progressed to the Cook Apprentice program, and before she knew it, she was really good at cooking, too.

“Kristy is very much like her grandpa!” says Chef Overes. “She has a very thick skin and is tireless. Her grit, desire to excel, determination and need for furthering her education shows not only a hunger for lifelong learning, but a desire to follow in her grandfather’s footsteps and do him proud.”

In addition to her regular coursework, when Olsen was a student she signed up for exchanges, “stages” (or internships), conferences and competitions that took her from Edmonton to Ottawa, Newfoundland and Prince Edward Island, and as far away as Germany. “The chefs here at the college pushed me and did not let me get away with anything,” she recalls. “They definitely helped put me together as a human being.”

She came back to the college in 2022 to complete the Baker Apprenticeship program, wanting to learn from Chef Overes again, and she says she is grateful for all of her Lethbridge College learning opportunities. “Going through the Lethbridge College program for cooking was such a fun adventure,” she says. “I was endlessly challenged, and given a place I could truly unleash my creativity. My instructors took so much pride in coaching us all, and they encouraged me to grow as a person as well as a cook. Coming back for my second Red Seal has been so wonderful. They constantly make me feel welcome and as if there is an entire new world to explore, all while still loving the industry we chose.”

FOURTH COURSE

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hen Olsen first left the college after completing the Cook Apprenticeship program, she took advice from Chef Overes with her. “I remember Chef telling me that the best thing you can have was a full toolbox,” she says, explaining that he encouraged grads to try different jobs and different kinds of cooking – everything from breakfast to fine dining.

So she did just that, working up to 80 hours a week in a kitchen for over 10 years. By 2020, she was working as a sous chef at Purlieu Bistro in Calgary, which had just been named one of Canada’s top 10 new restaurants. Five days after the restaurant received that honour, everything closed because of the pandemic. “It was like up, up, up and then everything just slammed shut,” she says. “Luckily, I was able to take some time off and hang out with my kid for a few months, and I was like, ‘well, this is nice.’”

With everything closed, Olsen and her daughter decided to go to Raymond to visit family. On a walk one day, Olsen saw that the beautiful white manor that had been built for Raymond’s founder, Jesse Knight, had been listed for sale. She had worked for a time as the head chef at The Restaurant at Lougheed House in Calgary – a landmark building now home to a museum, gardens and fine dining – and realized she could “do a mini-one” in Raymond at the historic house.

Her original idea was to create a 30-seat French restaurant.

But the home’s location in a residential area limited possibilities – as did the renovations that would have been required to make the building fully accessible. The town of Raymond’s prohibition against the sale of liquor didn’t help her business plans either.

“I was going to have to gut the whole first floor, and I was like, how do I not wreck this 120-year-old home?” she recalls thinking. Then one day, when she had a fire inspector visit the house and he said it could not be open to the public, she asked about hosting private dinners. And he said that could work.

“With COVID shutting everything down to like 10 people,” she remembers, “I decided to just do dinners on a smaller level, and people could bring their own beverages, too. It would literally be people having dinner in my dining room – like family dinner with a private chef.”

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She opened in July 2021 to small groups, with word of the restaurant being shared by happy diners. “It was kind of slow moving to start,” Olsen recalls, “and then it just snowballed. I think I have four days still open this year.”

That’s how alumni Witzke, Novel and Candice Boldt and their partners came to be regulars at Eden Restaurant. Witzke came first with Jeremy Duchan, and they loved it. The next time they came, they brought Noble and Steve Szilagyi. And the next time they added Candice and Jack Boldt. All of them now come as often as they can get a reservation, and they love seeing the restaurant and house evolve over time. “When we first started coming here, she had six little white IKEA tables with a tablecloth over,” Noble says. “And all of that has changed.

Every time we’ve come since she’s done another project, restored another window, or re-plastered another wall.”

Locals and guests have also donated antiques that fill the historic home – everything from a grandfather clock built in 1911 that originally stood in the home of a Pennsylvania governor, to the china and cutlery Olsen uses to serve her delicious meals. She also has plans to develop the garden to host more events in the future.

The scale and scope of the restaurant has been a great personal and professional fit for Olsen, as well as a sustainable one. With a limited number of guests and a reservation system in place, Olsen always knows exactly how much food to buy and prepare each day, so she has nearly eliminated food waste in her kitchen. She also enjoys the flexibility of cooking whatever inspires her and whatever is in season on a given day. While she will modify the menu for food allergies and sensitivities, the menu is otherwise a surprise for her guests.

Her regulars have come to enjoy that part of the experience, too. “It’s a little weird at first to go to a restaurant and not pick what you are going to eat, and yet everything is so perfectly done,” says Boldt, a co-owner of Lethbridge Hearing Centre.

“It’s one of the best dining experiences around.”

Witzke agrees, adding “Kristy has the passion. You can just feel it.”

To make a reservation at Eden Restaurant, message Olsen on Instagram @edenrestaurant_. To learn more about Lethbridge College’s Culinary Careers, Cook Apprentice or Baker Apprentice programs, go to lethbridgecollege.ca/culinary.

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LAST COURSE

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“

n my family, food is how we say we love you,” Olsen says.

“We don’t verbally say it. It’s just like – are you hungry? Have you eaten? That’s just how we show affection, and it’s still my love language.”

She feels that love when she calls her father, Jay Olsen, from the grocery store as she shops to ask for his ideas about some squid she was thinking of preparing later that evening. It’s in the pride in her eyes as Nohla helps clear a table or pour water for guests. Getting to spend more time with Nohla has been one of the best parts of the new business, she says, and she imagines she could keep running Eden Restaurant at least until Nohla finishes high school.

Olsen says she does miss being around the brigade in the kitchen and having people around to bounce ideas off of.

“But on the other hand,” she says, “it’s really nice that I am responsible for my own things. No one can screw things up aside from me – the buck stops with me!”

While she’s found a comfortable rhythm serving meals five nights a week, she is always “trying to figure out how to make this work better and work on my own skills.” That’s why she plans to take two weeks off every August to travel and work in a kitchen in another part of the world. And that’s the other reason she took the Baker Apprentice program this past year, as she says she wanted to expand and improve her breads, pastries and desserts.

Baking instructor Chef Amanda Kawchuk (Culinary Careers 2009, Cook Apprentice 2009) and three colleagues from the Culinary team booked a night with their partners to dine at Eden in April, and they were all impressed with the restaurant their graduate has created.

“It was awesome – a really neat experience,” says Kawchuk.

“You go there with a small group of friends or family, and she just makes you feel at home. The historic house is so beautiful, and the food was delicious. She customizes your menu and everything is just so beautifully plated and tastes so good. She pays such close attention to detail – she’s meticulous. It was neat to go support one of our students in the industry – and a very fun night out for us chefs!”

Olsen says Eden Restaurant is as much about people as it is about food.

“I really want people to feel safe when they are here, to feel like family dinner, to feel like home,” she says. “I want people to have that place where the world stops existing when you visit.

I love the people aspect of this work. I’ve made some amazing relationships with people who come in regularly, and they feel like friends and family. There’s always hugs and conversations, and it’s gotten to the point now where people just walk in and make themselves at home. It’s wonderful.”

“I REALLY WANT PEOPLE TO FEEL SAFE WHEN THEY ARE HERE, TO FEEL LIKE FAMILY DINNER, TO FEEL LIKE HOME. I WANT PEOPLE TO HAVE THAT PLACE WHERE THE WORLD STOPS EXISTING WHEN YOU VISIT. { CHEF KRISTY OLSEN }

Olsen says getting to spend more time with her 12-year-old daughter, Nohla, has been one of the best parts of the new business.

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FROM WASTE TO TASTE MUSHROOM CULTIVATION IS THRIVING AT LETHBRIDGE COLLEGE WITH NEW SUSTAINABLE GROWING METHODS. Story by Melanie Fast | Photos by Rob Olson

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DR. ADRIANA MORRELL REALLY LIKES MUSHROOMS. WE’RE TALKING SHE-TURNED-A-BACKYARD-HOBBY INTO A FUNDED-RESEARCH-PROJECT LEVEL OF LIKING MUSHROOMS.

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f you visit her mycology lab at using various types of food waste as part Lethbridge College, you’ll quickly see of Morrell’s research to test the viability why these fabulous fungi have captured of sustainable substrates. Once they’re her attention. Inside a small room tucked harvested, the mushrooms land in the away in the Cousins Building sits a pair frying pans of the college’s Culinary of unassuming black tents that, when students to be shared with the unzipped, reveal shelves of mushrooms campus community. bursting out of their bags, boasting Morrell is an Agriculture Science shapes and colours that almost seem instructor who received an internal other-worldly. research grant through the college’s These aren’t your grocery-store Centre for Applied Research Internal mushrooms. These mushrooms – blue Fund (CARIF) to create a mycology lab and pink oyster, lion’s mane and turkey on campus last summer. Her research tail to name a few – are being grown focuses on the benefits of both medicinal

Agriculture Sciences instructor Dr. Adriana Morrell has embarked on a new project to study sustainable growing methods for blue oyster mushrooms, while providing Culinary students the opportunity to cook with gourmet produce.

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“IT’S A CONSTANT BATTLE TO REDUCE WASTE IN OUR PERSONAL LIVES, SO OF COURSE WE WANT TO TRY AND RECOVER AS MUCH WASTE AS POSSIBLE THROUGH THIS RESEARCH.” { DR. ADRIANA MORRELL }

and gourmet fungi, while promoting sustainability in agriculture by testing the use of food wastes as a growing substrate compared to more common and cost-prohibitive substrates.

Morrell’s research is looking at how food waste can not only replace them, but how they can also add nutrients and benefits to the mushrooms.

“These are things that mushroom producers are keen on learning because it could mean more yield and faster production – maybe you’ll get bigger mushrooms, heavier cups or better pigmentation,” says Morrell. She has already seen the results of coffee grounds producing a stronger hue in blue oyster mushrooms, something that can go a long way in the desirability of a mushroom when sitting on a shelf in a grocery store.

Currently, the project is testing and comparing three pairs of substrates against each other: wheat straw versus hemp straw, gypsum versus pulverized eggshells, and the benefits of supplementing mushroom cultures 22

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with either spent brewer’s grain or used coffee grounds.

“It’s a constant battle to reduce waste in our personal lives, so of course we want to try and recover as much waste as possible through this research,” says Morrell, who is providing the spent brewers’ grain from her and her husband’s home brewing operation. The used coffee grounds come straight from the college’s Food Court.

When harvested, Morrell personally delivers boxes of fresh mushrooms straight from her lab to the Culinary kitchens, creating an accessible and sustainable way for students to work with the rare and unique produce.

“What we’re trying to do is show people that there are other mushrooms beyond the usual kinds we see in the grocery store,” explains Morrell. “They taste amazing, but they are different.

They have a different shape, they have a different colour and typically people tend to stay away from what looks different from what we know. For me, the most exciting part is bringing that

unknown piece to people and allowing them to try it in a better way.”

Having fresh mushrooms growing on campus means huge cost savings for the Culinary program. Not only does it eliminate transportation costs, but it also preserves the delicate fungi through the reduction of packaging and long-term storage.

“It’s beneficial anytime our school can produce a product that we can put directly into the hands of our students, not only on the business side – but it’s even better when it’s tied into applied research,” says Chef Doug Overes (Professional Cooking 1987, Distinguished Alumnus 1992), chair of the college’s Culinary Careers program.

“The biggest benefit is when a student can see that farm to table, locally grown concept in action. It gives them a sense of pride to be able to say, ‘this is ours; this is Lethbridge College.’”

Additionally, Morrell’s mushrooms give Culinary instructors an opportunity to take students out of the kitchens for a tour to see how the mushrooms

Morrell is using different kinds of food waste – coffee grounds to eggshells to hemp straw – to serve as the material where mushrooms are nourished and grown, and to determine if they could add nutrients and other benefits to a mushroom crop.

Adriana Morrell’s Mushroom Pasta INGREDIENTS

5 tbsp. ...................................... extra-virgin olive oil 1.5 lbs. ..........................................oyster mushrooms chopped into bite-size pieces (cremini or shiitake may also be used) 1 ......................... medium red bell pepper, diced 1 ..........................................clove of garlic, minced ⅓ c. ...........................finely chopped fresh parsley 2 tsp. ................................................fresh sweet basil 1 lb. .................................................................. spaghetti ⅓ c. .........................................................milk or cream 2 tbsp. ..................................................................butter 1 tbsp. ..............................................all-purpose flour ½ c. .......................................... Parmesan or Asiago, finely grated, plus more for serving To taste.............. Salt and freshly ground pepper

METHOD

1. Heat 3 tbsp. olive oil in a large pot over high heat. Add the mushrooms and toss occasionally, adding more olive oil as needed.

Cook until edges start to brown, about four to five minutes. Sprinkle mushrooms with salt and pepper as they cook.

2. Reduce heat to medium-high. Add red bell peppers and toss until they are brown and start to crisp on the edges. Add the garlic, parsley and basil, stirring often, about two more minutes. Set pot aside.

3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about two minutes less than package directions. Drain the pasta and set aside with the lid on.

4. In a small saucepan, melt the butter and add the flour as soon as the butter starts sizzling. Stir quickly, just for a few seconds.

Do not overcook. Slowly add the milk.

Reduce heat to medium-low and constantly stir to incorporate the milk into the butter mixture. As soon as the sauce starts to thicken, remove it from the heat and add it to the mushroom pot.

5. Using tongs, transfer pasta to the pot with mushrooms and sauce. Place back on the stove, at medium-high heat, tossing constantly, until pasta is a bit softer, but still al dente, and sauce has thickened, about three to four minutes.

6. Remove pot from heat. Add cheese, fresh parsley and pepper to taste, and toss to combine. Taste and season with salt, if needed. Divide pasta among bowls and top with more Parmesan if desired.

Enjoy!

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are grown and the processes involved.

Understanding where your food comes from is something Overes says is incredibly important, especially for those who are preparing it.

As Morrell’s research continues, she is already looking at future topics including the benefits of fungi in a variety of use-cases such as mycorrhizal fungi, which support root systems for plants to transfer nutrients and water they couldn’t access alone. This type of

research could assist in environmental reclamation projects in grasslands and contaminated sites. She was just approved for her second CARIF grant on this subject and will be working with an industry partner in the year ahead.

The next time you find yourself staring at packages of mushrooms at the grocery store, try something that looks a little different. You might be surprised to find you, like Morrell, really do like mushrooms.

“THE BIGGEST BENEFIT IS WHEN A STUDENT CAN SEE THAT FARM-TO-TABLE, LOCALLY GROWN CONCEPT IN ACTION. IT GIVES THEM A SENSE OF PRIDE TO BE ABLE TO SAY, ‘THIS IS OURS; THIS IS LETHBRIDGE COLLEGE.’” { CHEF DOUG OVERES }

Sustainable food production at Lethbridge College Lethbridge College has been conducting applied research in agriculture for more than 30 years.

Our dedicated researchers and state-of-the-art facilities enable pre-commercial validation for commercial application in agriculture and agri-food in the areas of integrated food production systems, irrigation science and post-harvest technology.

The college’s applied research teams are ready to increase efficiency and productivity for farmers, producers and processors while reducing the environmental impact of the food production system, waste, and energy consumption, and improving food safety and security for consumers.

To learn more, go to lethbridgecollege.ca/carie.

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Culinary students are also benefiting from Morrell’s research as it gives them a chance to handle and cook with something they might not have the opportunity to see regularly – the freshest of mushrooms, including blue oyster, pink oyster, king oyster mushrooms and others that would typically be too expensive or not commonly found.

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GOURMET CHEATS FOR DORM ROOM EATS STUDENT CHEFS TAKE TRADITIONAL COMFORT FOODS TO THE NEXT LEVEL Stories by Lisa Kozleski | Photos by Rob Olson

THERE IS ABSOLUTELY NOTHING WRONG WITH RAMEN. Packages of it – like that other favourite student staple of KD – fill student pantries, and often end up becoming a beloved comfort food long after graduation. But it doesn’t take much to elevate packaged foods to a new level – one of home-cooked deliciousness that probably is better for both heart and financial health. Wider Horizons asked six student chefs to take six favourite student meals and show how they could be made a bit more memorable in the kitchen of a regular home cook. We encourage you to check them out and, as the chefs would say, bon appétit!

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VISIT WIDERHORIZONS.CA FOR MORE Including a recipe from Chef Blake Forster for beef cheek tacos with pineapple pico de gallo and avocado crema!

UPGRADED RAMEN INGREDIENTS

1 pack ....................... Ichiban original flavour 1-2 ....................................................... large eggs 1-2 ............................... chopped green onions 2-3 ..................................... button mushrooms 1 tin ............................ Spam (original flavour) 1 tbsp. .................................................chili flakes

CHEF INDIGO PULLIAM { COOK APPRENTICE, THIRD YEAR }

I AM A BLACKFOOT AND CREE MÉTIS MAN FROM CALGARY. WHEN I THINK OF RAMEN, MY COLLEGE BRAIN THINKS INSTANT! IT IS FAST, IT IS EASY, AND IT USUALLY TASTES GREAT, BUT BEST OF ALL IT’S CHEAP! HOWEVER, IT IS NOT A VERY BALANCED MEAL. SO FOR MY UPGRADE, I WANTED TO TRY TO BALANCE OUT THE MEAL WHILE KEEPING IT SIMPLE AND CHEAP. A soft-boiled egg is a great addition to ramen, and you need to eat your veggies, so I added some of those too! I also like to add some seared Spam.

I know it is a bit of an acquired taste, but I think it works great and is cheaper than pork belly! You don’t need to add the Spam if it is not your thing, don’t worry, that’s the great part about this upgrade, and ramen in general. Things can be added and changed to whatever you like. The items listed are just what I like to add when I go all out making ramen.

METHOD

1. Slice your onions, mushrooms, and Spam (I like three to four pieces) and set aside.

2. Time to cook! I recommend boiling your eggs before you start making the ramen.

For the best soft-boiled eggs, place them in simmering water for exactly six minutes and then remove. Once your eggs have cooled enough to handle, gently peel the shell away and set aside.

3. Next, get a pan very hot and add your sliced spam. Sear on both sides.

4. Remove the spam once browned and add your mushrooms to sauté for about 30 seconds. Remove from heat and set aside. They don’t need to be fully cooked, but you want them to start to release some of their water.

5. Fill your pot with 1¾ cups of water.

Add the flavour packet and about one tablespoon of chili flakes and return to the heat. Let the stock reduce for about three minutes and then add your noodles.

Cook until al dente, still a little firm.

6. Remove the noodles from the heat.

7. Time to assemble! You can toss the green onion, mushrooms, eggs and Spam in haphazardly, or lay them nicely on top of the noodles. I like to fan out my Spam, so they are easy to grab one at a time.

8. You’re done! It takes no more than 20 minutes to do everything from start to finish. Enjoy!

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UPGRADED MAC-AND-CHEESE INGREDIENTS For the mac-and-cheese 250 g ...........................dried elbow macaroni 3 tbsp. ...........................................salted butter 3 tbsp. ........................................................... flour 2 tsp................................................. dry mustard To taste................................... cayenne pepper ⅓ c. ..........................................fine-diced onion 1 .......................................................clove garlic 2 c. ...................................................... whole milk 2 c. ............................................................... cream 3 c . ......................................... shredded cheese 1 ..............................................................bay leaf

For the panko crumb As desired ................................................. Panko Small crumbles..............................blue cheese Small diced......................................dried dates Finely grated......................................Parmesan

METHOD 1. Preheat the oven to 350F. 2. Bring a large pot of water to a boil and add salt. Cook pasta just shy of al dente.

Strain and set aside.

3. Melt the butter in a large saucepan over medium heat. Add the dry mustard, cayenne, garlic and onion. Add the flour and cook the roux until it is a light brown.

4. Slowly whisk the milk and cream into the roux.

5. Reduce heat and whisk continually.

Add the bay leaf.

6. Stir often until slightly thickened.

It should coat the back of a spoon.

7. While the sauce is forming, mix the Parmesan, Panko, blue cheese and dates in a bowl and set aside.

8. Once desired sauce thickness is achieved, remove from heat, add the shredded cheese and stir until fully incorporated.

9. Add the pasta into the sauce and stir.

10. Place into a buttered baking dish, top with the Panko crumb, and bake for 20 minutes. Enjoy!

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CHEF TAISHI HAMILTON { CULINARY ARTS DIPLOMA, SECOND YEAR }

THIS RECIPE IS MY GO-TO WHEN MY GIRLFRIEND SAYS SHE WANTS MAC-AND-CHEESE. IT IS GREAT FOR PEOPLE WHO LIKE TO EXPERIMENT WITH THEIR COOKING. THERE ARE MANY OPPORTUNITIES FOR YOU TO ADD YOUR OWN PERSONAL FAVOURITE FLAVOUR COMBOS (AS I DO WITH BLUE CHEESE AND DATES, YUM!) For the cheese, you’ll want to use block cheese, it will give that stringy, gooey feel you crave when it comes to mac-and-cheese. I usually choose two or three from the following cheeses (depending on what “kind” of mac-and-cheese I want, any combo will yield good results): sharp cheddar, gruyere, Gouda, mozzarella, Parmesan, Emmenthal, etc. The pasta you choose is also up to you. My personal favourites are small shells or rotini, but for the sake of this recipe we are sticking with the classic elbow macaroni.

CHEF CONNOR LOZZA { COOK APPRENTICE, SECOND YEAR }

COOKING HAS ALWAYS BEEN A LOVE OF MINE, BUT IT DIDN’T BECOME MY PASSION UNTIL A FEW YEARS AGO WHEN I LEFT THE INDUSTRY FOR SOME TIME. I was quick to miss it and that’s when I realized it’s my passion and that’s what I want to do for the rest of my life. I have many fond memories of my time here – I can’t pick a favourite memory because every day at the college is special to me. This is my personal favourite recipe for a breakfast sandwich.

UPGRADED BREAKFAST SANDWICH INGREDIENTS FOR THE FRENCH STYLE OMELETTE 1 .........................................................whole egg 1 tbsp. ............................................................. milk pinch ......................................................flake salt pinch ......................................................... pepper 1 tbsp. .......................................unsalted butter

FOR THE MAPLE GLAZED BACON 2 slices ........................................................ bacon 1 tbsp. .............................................maple syrup 1 tsp................................................. brown sugar

FOR THE CHIPOTLE AIOLI 2 ........................................... chipotle peppers 1 tsp. ..................................................................salt 1 tbsp. ................................white wine vinegar 1 c. ..........................................................canola oil 1 tbsp. ......................................... Dijon mustard 2 .......................................................... egg yolks

METHOD FOR THE FRENCH STYLE OMELETTE 1. Whisk egg, milk, salt and pepper together thoroughly until combined.

2. Melt butter in pan on medium-low heat, then add egg mixture and stir until small curds start to form.

3. Fold omelette while egg mixture is slightly runny.

FOR THE MAPLE GLAZED BACON 1. Fry bacon until done, then remove from pan and degrease the bacon.

2. Add brown sugar and syrup to pan and mix until sugar is dissolved and the glaze has thickened.

3. Add bacon back to the pan and toss in the glaze.

FOR THE CHIPOTLE AIOLI 1. Roast peppers in hot pan and combine all ingredients except oil in a food processor.

2. Blend ingredients together and slowly add oil until emulsified.

3. Assemble your breakfast sandwich.

Add sliced tomato for texture and acidity, and .avocado for texture and healthy fats.

To elevate this breakfast sandwich even more, place these ingredients on a delicious homemade bagel. Chef Connor’s recipe for homemade bagels can be found at widerhorizons.ca.

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CHEF ASARIAH STEPHENSON { COOK APPRENTICE, THIRD YEAR }

MY CULINARY JOURNEY STARTED AT AGE 11 BACK IN JAMAICA. I BEGAN COOKING WITH MY FATHER AND HE LATER REALIZED THAT COOKING CAME TO ME NATURALLY, SO HE ALLOWED ME TO COOK FOR THE FAMILY ON SATURDAYS WHEN MY MOTHER WAS AWAY AT THE MARKET. I migrated to Canada in 2012 and started attending Lethbridge College in 2020 to further my knowledge and love for cooking. Cooking is my passion – with just a few ingredients, I can transform the simplest of ingredients into something magical, leaving my clientele with a lasting dining experience.

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UPGRADED BAKED SPAGHETTI INGREDIENTS 1 .....................16-ounce package spaghetti 1 lb.....................................................ground beef 1 .............................................. onion, chopped 1 ........................32-ounce jar tomato sauce ½ tsp. ........................................... seasoned salt 2 ....................................................................eggs ⅓ c. .........................grated Parmesan cheese 5 tbsp. ........................................melted butter 5 c . ............... shredded cheese mix, divided ½ c. ...................................... smoky BBQ sauce ¼ c. ....................................taco seasoning mix ½ c. ........................................... chopped bacon

METHOD 1. Preheat the oven to 350F. Lightly grease a 9x13-inch baking dish.

2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender but firm to the bite, about 12 minutes. Drain.

3. Meanwhile, heat a large skillet over medium heat. Cook and stir the beef, bacon and onion in the hot skillet until meat is browned and onion is soft and translucent, about 5 to 7 minutes. Drain excess oil from the pan; stir in tomato sauce, BBQ sauce, taco seasoning mix and seasoned salt, and allow to simmer.

4. Whisk eggs, Parmesan and butter in a large bowl. Add spaghetti and toss to coat.

5. Place ½ of the spaghetti mixture in the prepared baking dish. Top with 2 cups mixed cheese, and ½ of the meat sauce.

Repeat layers. Cover with aluminum foil.

6. Bake in the preheated oven for 40 minutes. Remove the foil and sprinkle with remaining 1 cup mixed cheese.

Continue to bake until cheese is melted and lightly browned, 20 to 25 minutes.

Serve with your favourite toast. Enjoy!

UPGRADED CHICKEN POT PIE INGREDIENTS (to serve six) 2 tbsp. ........................................................ butter 1 ...................................................... white onion 2 tbsp. ............................minced garlic cloves 3 .....................................................celery stalks 2 ..............................................medium carrots 3 .......................................... medium potatoes ¾ c. ....................................................frozen corn ¾ c. ................................................... frozen peas ¾ c. ............... green beans (fresh or frozen) 4 ................................... large chicken breasts 2 c. ................................................ chicken stock 1 c. .................................................................... milk 1 tsp. .............................................onion powder 1 tsp. .............................................garlic powder 1 ½ tsp. .................................poultry seasoning 2 tbsp. .Better than Bouillon chicken base 1 c. ...................................................... sour cream To taste ...................................salt and pepper As needed .........cornstarch and cold water Biscuit topping (storebought or homemade)

METHOD 1.

CHEF STEPHANIE KUNKEL { COOK APPRENTICE, THIRD YEAR }

ONE OF MY BEST MEMORIES IS WHEN CHEFS ROB SONNENBERG AND ALLEN CLAMPITT TOOK ME AND THE OTHER STUDENTS TO A FISH FARM IN GRANUM. WE GOT TO LEARN WHAT FISH THEY HAD THERE AND HOW THEY CLEANED THE AREAS – AND WE ALSO GOT SOME FISH TO BRING BACK TO THE COLLEGE TO LEARN HOW TO FILLET THEM.

Preheat oven to 350F. Cook chicken in oven – about 20-25 minutes.

2. Small dice onion, celery, carrots, and potatoes. Mince garlic cloves.

3. Put potatoes in a pot of water and set to boil. Par cook them for about 10 minutes.

4. Boil carrots in a pot of water. Par cook them for about four to five minutes.

5. Add butter to sauté pan and melt.

Add onion, celery and garlic.

Sauté until translucent.

6. Dice the cooked chicken.

Mix everything together.

7. Deglaze the sauté pan with a little chicken stock. Transfer to a pot. Mix chicken stock, milk and seasonings. Heat.

8. Stir in bouillon until dissolved. Slowly add sour cream into the mixture. Adjust seasonings with salt and pepper.

9. Mix cornstarch and water together to create a slurry. Pour in slurry mixture and bring to a boil. May have to thicken more.

10. Mix in with the vegetable and chicken mixture. Put into a greased 9x13-inch pan.

11. Cover with a biscuit topping (storebought or homemade). Bake at 350F for 20 to 30 minutes, until the crust starts to brown.

Check out Chef Stephanie’s recipe for a tasty biscuit topping at widerhorizons.ca.

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From our kitchens

{ Chef Derek Flohr }

GLUTEN-FREE FUDGE BROWNIES

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For Chef Derek Flohr (Culinary Careers 2012, Cook Apprentice 2013, Baker Apprentice 2022), it’s all in the details. “Because I see the food presented at events as an integral part of the overall experience,” he explains, “I strive to present the very best that I can.” He also wants as many people as possible to enjoy the delicious food he and his team prepares, which is why he created this delicious gluten-free fudge brownie recipe for Wider Horizons.

Chef Flohr, who has worked as an instructional assistant at the college since August 2022, says he also tries to instill the same ethic and attention to detail in his students, so that they can leave the college with confidence and have pride in their work. He encourages them to immerse themselves in and fully enjoy the college experience – both socially and academically, while reminding them to seek out balance between school, friends, family and work. His last tip for his students is “to draw heavily on your instructor’s experiences, as that is what they are there for.”

Story by Lisa Kozleski | Photos by Rob Olson

INGREDIENTS For the batter: 4 ..........................................................................................large eggs 1 c. ........dark demerara brown sugar (or light brown sugar) 1 c. ...................................................................................... white sugar 1 ½ c. ............................................................................. cocoa powder ¾ c. .................................................................................. almond flour (or substitute ½ cup gluten-free flour for the almond flour) 2 tsp.............................................................................................. vanilla ½ lb................................................................... melted salted butter, cooled to warm (add ½ tsp salt if using unsalted butter) Optional: ½ c. ..................................................chopped nuts of your choice For the ganache: 1 c. ....................................................................dark chocolate chips ½ c. ............................................................................................... cream

METHOD For the batter: 1. Preheat oven to 300F. Lightly spray a 9x9-inch square cake pan with pan spray.

2. Cut a piece of parchment to 9x13-inches and fit in baking pan so that the excess paper rises on two opposite sides of the baking pan evenly. Smooth paper so that there are no wrinkles or bubbles. The pan spray will help hold the parchment paper in place.

3. Sift cocoa powder into a bowl and add both sugars as well as almond flour. Use a whisk to combine dry ingredients evenly.

4. Melt butter and allow to cool until just warm.

5. In a mixer bowl with wire whisk, beat eggs at medium speed for three minutes until pale yellow. On low speed, add one third of the dry ingredients to the eggs. Allow to fully mix in. Stop the mixer and scrape down the sides of mixer with a spatula. Repeat two more times until all the dry ingredients are fully mixed in.

6. On low speed, add the vanilla and the melted butter. Mix just until all ingredients are evenly combined. If adding the optional nuts, fold them into the batter at this point.

The batter will be fairly thick.

7. Pour the batter into the cake pan and smooth with a spatula so that it is evenly distributed in the cake pan.

Bake at 300F (150°C) for 45 to 50 minutes (until a toothpick inserted in the centre comes out clean. There will be some chocolate colouring on toothpick as it is a very moist brownie but there should be no wet batter.)

8. Remove from oven and let cool 20 minutes.

Meanwhile, prepare ganache topping.

For the ganache: 1. Place chocolate chips in a heat-proof bowl.

2. Bring cream just to a boil and then immediately pour over chocolate chips. The cream should just cover the chocolate chips. Let stand for 10 minutes, then whisk until smooth.

3. Pour over top of brownie, spreading evenly. Serve warm or at room temperature. (From Chef Derek: I like to serve this dish with a good French vanilla ice cream.) Enjoy!

To enjoy the cooking of Chef Flohr’s students in the fall, make a reservation at the Garden Court Restaurant by calling 403-320-3230. Bon appétit!

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Where are they now?

Where are they now?

Makers, Doers and Thinkers Celebrating the Lethbridge College alumni who are building community and making their mark in memorable ways.

FEATURING:

Camila Lyons

Interior Design Technology 2020

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SHARING THE SUCCESSES OF OUR ALUMNI IN THEIR CAREERS AND THROUGHOUT THEIR LIVES. Makers, Doers and Thinkers Featuring As a child, Camila Lyons (Interior Design Technology 2020) dreamed of a career where she could be “the boss.” Little did she know that graduating from Lethbridge College on the cusp of a global pandemic would catapult her into that role far sooner than she could have ever imagined.

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alling her younger years “nomadic,” Camila split time between her native Colombia and various cities in Canada until she was 15, when her family settled in Calgary. After graduating from William Aberhart High School, Camila began studying linguistics at the University of Calgary. She later transferred to the University of Lethbridge to be closer to her husband, Brendon Lyons, who was pursuing a Bachelor of Science degree in physics.

“I was drawn to the international aspect of languages and thought maybe I could become a teacher, but I was very lost,” says Camila. “I realized university wasn’t for me, and I had to accept that I’m a creative person who doesn’t always like following the rules.”

Growing up with an architect for a father, Camila says she’s always been attracted to art and beauty, shapes and forms and all things spatial. So, with Brendon’s encouragement, she enrolled in the Interior Design Technology program at Lethbridge College in 2018.

“It was an eye-opener for me,” Camila says. “I finally felt like I belonged somewhere and had found a group of people – my classmates, my instructors – who were like me. I was able to get in touch with my artistic side while also learning design fundamentals. It was a hands-on experience that totally prepared me to work in the industry.”

Prepared, perhaps, to enter the workforce – but not for a global pandemic. Camila says she found it challenging to find employment after graduation. Wanting to remain in Lethbridge to support her husband and his post-secondary journey but realizing there weren’t many interior design opportunities in the city, Camila turned her attention online.

“A lady from my church recommended a freelancing website called Upwork,” says Camila. “I started bidding on projects all

over the world and found myself doing interior decorating or interior styling virtually, using only submitted photographs of the space.”

Camila describes her style as a mix of modern and organic – a nod to both her Canadian and Colombian upbringing. “I lean toward Spanish-inspired elements – intricate mosaic tiles, arches, terracotta colours and even plaster – because they’re warm and make me feel at home,” she says. “But then I love modernism, straight lines in furniture, and clean, functional spaces that help a client move around easily.”

While building her portfolio with interior decorating and styling, Camila began taking on drafting and renovation work, and then progressed to architectural design packages for newbuild homes. As the projects piled up, she saw an opportunity to sub-contract her work within the freelance community that she had gotten to know so well.

“Because I speak Spanish, I was able to connect with other women in Colombia and Venezuela – professional designers who can do exactly the same job as any draftsperson can do here,” she says. “Unfortunately, they are routinely outbid because projects in their home countries are scarce and highly competitive.”

It was a lightbulb moment for Camila and Brendon, and in 2021 they founded ALVA Design Studio. Based in Lethbridge, the virtual design studio employs a mix of four architectural designers and technicians in South America and one technologist in Ukraine who take on most of ALVA’s drafting work.

“These women are amazing,” Camila says. “They know every aspect of this industry, no matter their location, and I couldn’t do it without them.”

Since launching ALVA Design Studio, Camila and her team have worked with clients across Canada, the United States, Europe and the United Arab Emirates, providing them with interior design, architectural design and 3D visualization services.

Learn more about ALVA Design Studio at alvadesign.online, and about Lethbridge College’s Interior Design Technology program at lethbridgecollege.ca/interiordesign.

Story by Tina Karst | Photo by Rob Olson

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Where are they now?

ALUMNI

UPDATES We love hearing from Lethbridge College alumni! You can find additional updates online at widerhorizons.ca.

To submit your news to share with your classmates and the college community, drop us a note at WHMagazine@lethbridgecollege.ca.

2022

Jordyn Koples Practical Nursing Jordyn works as an LPN on a medical/ surgical unit at Chinook Regional Hospital and is continuing her education in the field of public health. She also volunteers teaching kids how to skate with the North County Skating Club.

Aaron Lowe

Massage Therapy Aaron is currently working as a registered massage therapist in Lethbridge, while also continuing his education to become a manual osteopathic therapist.

Trinity Walker

Child and Youth Care Trinity sent the Alumni office this update: “I have been working full time at a rural community organization that takes a prevention stance, while also working part time at a women’s shelter in Lethbridge. I have learned about so many gaps in resources in both rural and urban communities, as well as had the opportunity to experience the vast diversity between the two organizations.”

2021

Emma Bohn Criminal Justice – Policing Emma sent the Alumni office this update: “I was accepted into the Paralegal program at MacEwan University and am trying to make my way to law school.

Lethbridge College paved the way for me and I wouldn’t do anything differently.”

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Charity Chibanda General Studies – Psychology and Sociology Charity is a supervisor at Salvation Army working with people with disabilities.

Nichole Ham

Criminal Justice – Policing Nichole told the Alumni office: “I am now a tattoo artist – not exactly related to the diploma I completed at the college, but I carry the knowledge I gained with me.

I’m working at a shop out of Calgary and I love what I do.”

Amy Pearson

Child and Youth Care Amy is the director of a before- and after-school care program in Calgary.

Faith Aileen Perez

Multimedia Production Faith told the Alumni office: “I’m practising what I learned from Lethbridge College and working full-time as a media specialist. I work at a food plant facility which sustainably grows and processes haskap berries, and one of my jobs is to make haskap berries known!”

Nicholas Taylor

Criminal Justice – Policing Nicholas joined the Canada Border Services Agency and is now working at a border in southern Saskatchewan.

2020

Amy Jenkins Civil Engineering Technology Amy shared: “After graduation, I got on with EllisDon/PME in civil construction.

From there, I have now moved onto residential construction and am loving every minute of it. I think I have so many opportunities in this field and I cannot wait to see what the future brings.”

Cassidy Langridge

Digital Communications and Media Cassidy is a digital branding specialist at 1st Choice Savings and Credit Union in Lethbridge, where she and her team handle the marketing for all six branches in southern Alberta.

Peter Regier Correctional Studies Wider Horizons received an update about Peter in March. It noted that he was the first person in his family to get a college education. After graduation, he applied to work in the federal corrections system, and he passed all three stages of the federal training program and graduated in P.E.I. He is currently stationed in Grande Cache Correctional Centre.

Jessica Wolf

Interior Design Technology Jessica has been working as a designer and scheduling coordinator at Genica Custom Builders in Taber since August 2020.

2019

Geoffrey Sage Bachelor of Ecosystem Management 2019, Renewable Resource Management 2017

After graduation, Geoffrey went to work as an environmental consultant, starting as an aquatic biologist and now working as a planner/project manager for the same consulting agency.

Kohl Wandyka

Fashion Design and Sustainable Production Kohl sent the Alumni office this update: “After college and playing with the Kodiaks men’s soccer team, I continued playing soccer with Edmonton Scottish.

I am currently running a clothing store in the West Edmonton Mall and completed the Digital Marketing program at NAIT.”

Zachary Wigand General Studies Zachary told the Alumni office “I am working on bettering my mental health and helping to create a better, more inclusive world.”

Distinguished Alumni: Scott Murakami (Sheet Metal 1986)

2018

Amber Clarke Conservation Enforcement 2018, Natural Resource Compliance 2017 Amber was featured in a March story in the Echo Pioneer about her work as a forest educator hired by the Northern Lights Forest Education Society, which provides forest education and experiences for youth in the Mackenzie region in northern Alberta, including campus, classroom presentations and outdoor activities such as skiing and snowshoeing.

In the article, she said: “I’ve always liked the outdoors. During my time at Lethbridge College, I started getting into the cultural side of things, such as trapping, beading and sewing. With the forest educator position, I have the opportunity to do both, so I’m happy to share my knowledge with students.”

Katherine Gratrix

Criminal Justice – Policing Katherine is in law school at the University of Saskatchewan.

Tiffany Trinh

Bachelor of Nursing Tiffany told the Alumni office: “I’m currently in my last semester of the Master of Nursing program at the University of Lethbridge! I am so excited to share this and celebrate this exciting milestone. The pandemic brought on many challenges and obstacles I had to overcome. I hope to come back and teach at the college one day as a proud alumni. I still rep my LC Nursing sweater I got when I was in my second year of nursing. I’m so grateful to be an LC alumni and can’t wait to share these experiences with my nephew and niece as they grow up.”

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proud supporter of several local organizations and initiatives, Scott Murakami has used his standing to help build major projects in Lethbridge and southern Alberta while teaching and inspiring the next generation of local trades professionals.

Scott joined KB Heating and Air Conditioning in 1990 as a residential installer and had several roles and responsibilities over the following years, working his way up to general manager and, in 2014, managing partner. Scott has been instrumental in helping the business grow from its foundation of residential heating and air conditioning to include commercial and industrial customers, such as the ENMAX Centre, ATB Centre, Red Crow College and Lethbridge College, among others.

Scott has fond memories of his time at the college and makes an effort to support the trades programs in any way possible. Not only does KB Heating and Air Conditioning employ several grads, but Scott – through his partnership with Keith Broadbent and Greg Broadbent – has given generously in support of college fundraising initiatives, student awards, capital campaigns and more. He’s also keen to support the development of the future trades workforce and places a high value on mentoring and teaching youth about the opportunities available in the industry. Because of Scott’s considerable career success, steadfast support of Lethbridge College, and immense service to his community, he has been named this year’s Distinguished Alumni.

DISTINGUISHED ALUMNI AWARD RECIPIENT

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Where are they now?

Career Virtuoso: Mike McCready (Multimedia Production 1999)

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or Mike McCready, the college’s Multimedia Production program unleashed both his love of learning and an intense curiosity to explore technology. In the years since, he’s broken new ground in virtual and augmented reality for a tech-interested audience around the world.

After graduation, Mike went on to earn a Bachelor of Professional Arts – Communications Studies from Athabasca University. He returned to the college to work in 2008, where he eventually was named the college’s first social media strategist, and in 2015, he started teaching in the Multimedia Production program. Once again, he was able to apply his love of learning and technology to create two more firsts for the college: teaching basic virtual reality (VR) game design; and helping to plan Merging Realities, the world’s first conference held in VR. Mike was then asked to lead the college’s research activities related to VR and AR. Since his appointment, he has been able to help secure more than $3.5 million in grants and partnerships and help establish the Spatial Technologies Applied Research and Training (START) Centre. His thirst for knowledge and exploration of new technologies continues to thrive and led Mike to pursue a research master’s degree in VR from the University of Kent. While the Career Virtuoso Award recognizes Mike’s already significant contributions to the field, it seems likely his passion for this work will continue to drive even more accomplishments.

CAREER VIRTUOSO AWARD RECIPIENT

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Cassidy Yaroslawsky Business Administration 2018, Communication Arts 2014 Cassidy sent the Alumni office this update: “Since graduating from Lethbridge College, I’ve found my niche working in libraries. My specific job title within them has changed a few times, but most recently I landed a position with the Chinook Arch Regional Library System headquartered in Lethbridge. I’m their ‘digital navigator,’ so I travel all throughout 31 libraries in the region teaching digital skills like cloud computing, online privacy and introduction to computers and mobile devices. The goal of the program is to make Albertans feel more empowered to participate in the digital economy and to use the internet safely. I’m glad my time at Lethbridge College allowed me to gain such a wide range of skills to bring to my position.”

2017

Keiran Bodner General Arts and Science – Psychology and Sociology Keiran was a named a Shining Student at the University of Lethbridge in March, celebrated for engaging inside and outside of the classroom and for sharing a passion for learning. In an online story, he described how he took advantage of all opportunities to engage in research while at the university, saying “getting involved in research is possibly the best decision I have made in my education.”

2016

Robert Findlay Business Administration – Marketing Robert is a partner at Osmond Findlay and Associates Private Wealth Management, and also volunteers as a junior high and high school basketball coach.

2014

Stacey Andrews Communication Arts Stacey sent the Alumni office this update: “After graduating from Lethbridge College, I went on to pursue a diploma in digital photography in Kelowna. I worked for a year at CedarCreek Estate Winery, but was craving a change, a big change! I spent the next year travelling to over 55 countries and working abroad on cruise ships as a photographer. However, that shut down in the pandemic and I returned to Canada. My fiancé, however, was on the other end of the globe in his home in Mumbai, India. During this crazy time, I eventually was granted a visa to fly there and spent 1.5 years in India! Best time of my life!

“I returned to Lethbridge last year and my husband is now in Canada for the first time as a permanent resident.

It’s been a crazy rollercoaster, but an amazing journey that continues to surprise us. I’m working in the marketing field now.”

2013

Mitchell Baker Exercise Science Mitchell earned a teaching degree and is now teaching Physical Education and Math at Kainai High School.

2012

Royal Adkin Professional Golf Management Royal was a featured grad in a University of Lethbridge web story in March. Before earning his Bachelor of Management degree in 2018, he served on the University of Lethbridge Students’ Union as vice president – student affairs and vice president – operations and finance.

He is currently working at the university as an Indigenous student advisor, where he enjoys connecting Indigenous students with resources and helping to elevate their cultural experiences on campus. He says: “The best part of my job is being able to work directly with undergraduates. Post-secondary should be one of the best times in a person’s life as they work towards self-actualization.

I’m just happy to be a part of that journey for current students.”

Kevin Farrell

Communication Arts Kevin is the Marketing, Communications and Policy Manager at the Lethbridge Chamber of Commerce. He told the Alumni office: “I have successfully argued for policies that have created change on the local, provincial and federal levels. I am also a small business owner and partner in Pure Power Wrestling, the only independent professional wrestling promotion in Western Canada to run a major arena without the backing of a sports franchise. I have travelled to Mexico to learn the art of Lucha Libre and wrestled in legendary Mexican venues as well as on TV across Latin America.”

Breanna Seeman Early Childhood Education Breanna was featured in a January article in the Claresholm Local Press, celebrating her work at Learn-A-Lot Playschool, which she described as “exciting, hard, challenging, fun and so much more.” The article describes how Breanna grew up in Claresholm and came to the college after attending the University of Lethbridge and working at a day care.

2010

Mike McKinnon Communication Arts Mike started working as a senior consultant for Western Canada for Enterprise Canada in December. Before that, he had worked in communications for the governments of British Columbia and Alberta as well as for Global News and other media outlets.

2009

Dan Grummett Communication Arts – Broadcasting After 14 years in broadcasting, Dan moved to a new position as a communications specialist with the Government of Alberta in February. He 39

Where are they now?

now works as a primary internal news reporter for Alberta Public Service.

After graduation, Dan had worked for Rawlco Radio before moving on to work in a variety of positions for both Global News and CTV News. In a post announcing his move on Twitter, he wrote: “I once read that your job shouldn’t be your identity, yet I can’t help but feel I’m giving up part of mine. This industry connected me with incredibly interesting people, made me a witness to many chapters in Canadian history, and took me places I’d otherwise never have gone.” Dan was the 2008 winner of the Troy Reeb Internship.

2006

Matthew Jubelius Bachelor of Nursing (NESA) 2006, Rising Star Alumni Award 2013 Matthew launched a new business in January called Virtunurse, a virtual health-care program.

2005

Catherine Champagne Justice Studies Cat told the Alumni office that after graduation, “I worked for Alberta Justice for 13 years in many roles in both Provincial Court and Court of Queen’s Bench as well as instructing for Alberta Justice. After 13 years there, I moved to non-profit and was the executive director of Safe Haven Women’s Shelter Society in Taber for five years. Taking more time for myself and a little less hectic schedule, I am now the external relations director for the YWCA Lethbridge and District.”

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2001

Diane Morin Therapeutic Recreation – Gerontology Diane told the Alumni office: “I was hired while still in college and I am still at Edith Cavell to this day.”

1998 Joe McFarland Communication Arts – Broadcast Journalism Joe was featured in an article in Airdrie Today about his work as the game-day host for the Calgary Hitmen, as well as his occasional work in the same role for the Calgary Roughnecks and Stampeders, and filling in as in-game presenter for the Calgary Flames. In the article, Joe describes his role as being the Scotiabank Saddledome’s “chief noisemaker,” and says his job is to entertain the crowd between stoppages in play and during intermissions, and encourage the home fans to pump up the volume to cheer their team onto victory. After graduating from the college, Joe set out on a 15-year radio journey that took him to Lloydminster, Medicine Hat, Calgary, back to Medicine Hat and then to Calgary again from 2005 to 2020. Since then, he has worked as a media relations and communications specialist at the University of Calgary; he is also a co-founder and contributor to Alberta Dugout Stories and host of Alberta Dugout Stories: The Podcast.

Karen MacDonald Civil Engineering Technology Karen told the Alumni office: “I’ve been working locally at Pratt and Whitney since I graduated. I started as a production technician and worked my way up to a supervisor position. Along the way, I completed a Bachelor of Technology in Trades and Technology Leadership degree from Thompson Rivers University, and a graduate diploma in Management from Athabasca University. I am working on my MBA from Athabasca University right now.”

Carl Mix

Professional Cooking Carl works as a firefighter with the City of Lethbridge.

2003

Shawn Hammond Automotive Service Technician Shawn has been running his own successful, award-winning automotive repair shop for over 10 years in Lethbridge.

2002

Jeremy Anderson Criminal Justice – Policing Jeremy has worked for the RCMP in Saskatchewan for the last 19 years.

1994

Sandra Davidson Nursing, Career Virtuoso 2019 Dr. Sandra Davidson was reappointed Dean of the Faculty of Nursing at the University of Calgary last year.

Bruce Niznik Agriculture Technology Bruce was a featured speaker in a Beef Cattle Research Council webinar in March titled “Keeping Production Data to Improve the Supply Chain.” Bruce farms and ranches 19 kilometres west of Brooks, Alta, in Antelope Creek with his wife Jodi and three daughters. He is the fourth generation on the farm, working alongside his brother, dad and uncle raising Black Angus cattle and crops on irrigated ground. They are also a producer partner with Brandt Lake Wagyu, crossing their Angus genetics with Wagyu. Niznik Farms has proudly won the Calgary Stampede Farm Family Award and, most recently, the Certified Angus Beef Canadian Commitment to Excellence Award.

1987

Terry Whitehead Business Administration – Accounting and Marketing In March, the University of Lethbridge Senate elected Terry as its 15th chancellor. It is just the second time in the 56-year history of the school that a grad will occupy the role. Currently a managing partner of a Vancouver-based executive search and management consulting firm, Terry has served on the university’s board of governors and been a champion of multiple initiatives over the years through his philanthropic support of the arts, athletics and student food security issues. The chancellor’s primary responsibilities are to chair the University Senate and preside over convocation ceremonies. Terry will be officially installed as chancellor at the University’s Spring Convocation ceremonies in June.

Community Leader: Wayne Elsbett (Criminal Justice – Policing 2021)

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f there’s a genetic sequence that generates a volunteer spirit, you’ll find it in Wayne Elsbett’s DNA. It’s a value he learned early on from his parents and his rural southern Alberta upbringing. He’s volunteered in a wide range of roles including more than two decades in volunteer fire services. You could find him supporting community event planning, Rural Crime Watch, Safe Communities committee, coaching youth soccer, mentoring in 4-H clubs, working with elderly people dealing with mental health and mobility issues, and offering personal care support. He also owns and operates Palliser Triangle Service in Duchess, Alta.

Wayne graduated with honours from Lethbridge College’s Criminal Justice – Policing program in 2021. He found courses dealing with mental health, crisis intervention and conflict resolution especially intriguing and he committed to keep learning about mental health and the effects in our communities. He completed additional courses, including Before Operational Stress (BOS) and Applied Suicide Intervention Skills Training (ASIST) certificates. He makes himself available to anyone who needs someone to actively listen non-judgmentally to concerns and he offers guidance to more resources as needed. He works to create a mentally sound community in which everyone can feel welcome and heard.

For his professionalism, perseverance and devotion to an inclusive community, Wayne has been recognized with a Community Leader Award.

COMMUNITY LEADER AWARD RECIPIENT

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Where are they now?

Rising Star: Jared Garrick (Business Administration – Marketing 2013)

As Lethbridge College’s Rising Star Award winner, Jared Garrick serves

as an example of the value of pursuing your passions. Jared parlayed entrepreneurial knowledge and skills into a business that merges his creativity and his construction skills to create one-of-a-kind public and private spaces. He owns and operates Rovü, a Lethbridge company that offers commercial and residential renovations, general contracting, interior and architectural design, and public art.

The business is unique and award-winning, making its mark in the most visual ways. Public art installations include Lethbridge’s “Together” sculpture on Fifth Street South, a series of interlocking colourful chairs that symbolize community and resulted from Rovü’s collaboration with Toronto-based Punch Clock Metals and a pair of Canadian artists. For CBC, he created largerthan-life, functional headphones that will be featured around Calgary, and were displayed along the red carpet of the 2023 Juno Awards in Edmonton.

Working with artist Brendan Browne, Rovü has produced thousands of square feet of murals across southern Alberta in addition to creating Casa’s first spray-paint class.

Jared’s work builds community, not only through structures, but through connections with people. His successful fusion of art and construction will soon see him expand into a retail décor store and a documentary series, among other creative pursuits in southern Alberta and beyond. With so much on the horizon, it’s clear to see why Jared is this year’s Rising Star award recipient.

Rising Star

AWARD RECIPIENT

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1982

Merle Fuller Law Enforcement Merle sent the Alumni office this update: “I served with the Lethbridge Police for more than 25 years, chaired the Human Resources – Provincial Recruit Selection Standards Committee for 13 years and was the Executive Director for the Alberta Association of Chiefs of Police for 12 years. I have been instructing at Lethbridge College since 2005 to the present.” He has earned a Bachelor of Science (University of Great Falls), a Master of Education (University of Lethbridge), a Master of Science (Grand Canyon University), and a PhD (ABD) in organizational psychology from Grand Canyon University.

1979

Brenda Pyne Nursing Brenda sent the Alumni office this update: “I married an Aggie, worked in nursing in Lethbridge, Taber and Stettler for 15 years while raising our family. I then worked as a library assistant for 18 years, and am now manager at Taber Irrigation Impact Museum, and co-owner in Property Guys Lethbridge franchise with husband D’Arcy.”

Rodney Schmidt

Recreation Management Rodney told the Alumni office: “After three great years in Lethbridge and southern Alberta, I returned to Regina and was hired by the City of Regina Parks and Recreation Dept. I have now been retired for two years after 41 amazing years with the city. I also had the opportunity to take on leadership roles in many events in Regina, including the 2005 Canada Summer Games, several major concerts at old Mosaic Stadium, the 2010 World Junior Hockey Championships, the 2013 JUNO Awards, construction of the new Mosaic Stadium and the 2022 Grey Cup Festival.”

FAMILIES IN FOCUS

The Savidant - Shigehiro Family Choosing a post-secondary program and sticking with it to completion doesn’t always pan out – at least not on the first try.

H

owever, the key to finding the right path, according to Debby (Tomsic) Savidant (Nursing 1984) and her children Ryan Shigehiro (Automotive Service Technician 2015) and Amanda Shigehiro (Culinary Careers 2014, Cook Apprentice 2015), is persistence and a desire to learn.

At 17, Debby left Taber, Alta. to take the Registered Nursing program at Edmonton’s Royal Alexandra Hospital.

Homesick after one year, she moved back and began working in an extended care facility. “I quickly realized I needed to complete the program,” she says. “Lethbridge College was so accommodating, and I graduated at the same time I would have had I stayed in Edmonton.”

Debby took a year off, then enrolled at the University of Lethbridge to pursue her post-RN Bachelor of Nursing degree. She spent 39 years in healthcare, and recently retired as manager of the Alberta Health Services (AHS) South Zone Integrated Quality Management team. Not wanting to step away entirely, she continues to do project work for AHS on a casual basis.

“I know it’s an academic field, but I’ve always viewed nursing as a trade,” Debby says, “so I encouraged both Ryan and Amanda to consider the trades as well.”

Her children wanted to explore other paths and so first enrolled in non-trades programs – Ryan in Engineering Design Technology, then Geomatics Engineering Technology at the college, and Amanda in pre-veterinary biology, then psychology at the University of Lethbridge.

“I worked one summer doing geomatics, but it wasn’t for me, and I didn’t complete the diploma,” Ryan says. “Then, I went in a totally different direction with the Automotive Service Technician program. I thought ‘I know cars, I might as well try it,’ and I’m happy I did.”

Ryan graduated in 2015 and has worked in the industry ever since. He recently obtained his Journeyperson Certificate and Red Seal from SAIT. Ryan admits that if he wasn’t already living in Calgary, he would have gladly come back to Lethbridge College to continue his education. “I miss the

Photo left to right: Amanda Shigehiro, Ryan Shigehiro, Debby Savidant, Joey Savidant.

Food Court,” he laughs. “I can’t tell you how many breakfast bowls I ate on my way to class – it was the best food!”

His younger sister Amanda would likely agree, having prepared many Food Court meals herself. After leaving university and taking a year off, she enrolled in the Culinary Careers program and instantly appreciated the smaller class sizes and one-on-one time with instructors. “It was hands-on and a lot of fun,” she says, “especially second year because we got to work in the Garden Court Restaurant learning how to serve and bartend.”

Amanda left the food service industry in 2017 for a fastpaced role in emergency communications, though she says she still enjoys cooking and baking for family and friends.

Story by Tina Karst | Photo by Aspire Photography and Film.

Are you a multi-generational Lethbridge College family? If at least three members across one or more generations attended Lethbridge College, let us know by emailing WHMagazine@lethbridgecollege.ca. We’d love to profile you.

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The last word

THE LAST WORD

Illustrated

by Eric Dyck

Lethbridge College’s Engineering Design Technology program is celebrating its 50th anniversary this year – congratulations!

Wider Horizons reached out to a student, a graduate and an instructor and asked them to share their thoughts about the place where they learned (or taught) how to map out their futures and build a better world. Here’s what they had to say:

My dad is one of my instructors, which is pretty exciting, and I have known my other instructors for at least a decade.

We have a great facility here, which includes state-of-the-art equipment and well-kept labs. There’s never a dull moment in the program. One week you could be in the classroom learning about construction management, and next week you could be out in the field collecting survey data. I believe that being a student in the Engineering Technologies program has been a great decision for my future.

Joshua May (first-year Civil Engineering Technology student)

The most memorable part of the Engineering program for me was Jim Pinches’ Survey Store. The service he would provide was top notch, and he would even come join us in the field after he was done handing out equipment.

With Jim’s awesome humour and charismatic personality, it was always a nice break from class for the Geomatics students. The store was always neat and decorated for whatever holiday was ahead!

Scott Polec (Geomatics Engineering Technology 2022) – GIS Technician at Midwest Surveys Inc.

In my old office in Trades, the wireless was hit and miss, there was only one port in the dusty room, and the metal rollup window constantly rattled with any air movements in the shops or hallways. I joked that if there was a nuclear war, I would survive – that room was like a bunker. In my new space, I have LED lighting and seven windows for plenty of light. I snagged a couple of coat racks to hang my collection of jackets for the varied weather conditions encountered when taking the students outside. And I even have a comfy chair so that I can entertain the odd visitor.

Jim Pinches – Technologist, Surveying and Geospatial Engineering Technology (watch for details about this program later this year!)

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NEXT ISSUE: The last word is yours...

Making sparks fly

Did you turn the heat up on your career in Lethbridge College’s Welder Apprenticeship program? Whether you got your start in the college’s original welding labs or have been lucky enough to learn in the Trades, Technologies and Innovation Facility, we’d love to hear from you. Send us your stories – 200 words max – by email to WHMagazine@lethbridgecollege.ca or on social media by tagging @LethCollege and #LastWordLC, and we’ll share them in our next issue.

We can’t wait to read your submissions!

Ready to create.

Ready to explore.

Ready to discover.

DO YOU HAVE A YOUNG ATHLETE, DANCER, SCIENTIST, MOUNTAIN BIKER, CHEF, BUILDER OR GAMER IN YOUR HOME? Now’s the time to register them for fun-focused summer camps for children and teens at Lethbridge College.

From Claymation Creators to Forensic Explorers to Kodiaks Camps and more, your kids will make new friends and make it a memorable summer with a week or more at Lethbridge College’s challenging, creative and confidence-building summer camps.

GET ALL THE DETAILS AND REGISTER TODAY AT:

lethbridgecollege.ca/summercamps RETURN UNDELIVERABLES TO:

Lethbridge College Communications Office 3000 College Drive S. Lethbridge, AB T1K 1L6