BRANDED Magazine: The Mode

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G OT TA B E AN IA B MADE I N Y YC FOR THE LOVE OF STE AK J ON C OR N I SH P OPPI NG T H E Q UEST ION ARTI ST’S TO WATCH

ISSUE 06: THE MODE

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TABLE OF CONTENTS

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TABLE OF CONTENTS

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OUR TEAM FOUNDER & PUBLISHER

FROM US TO YOU One year. Six issues. 120,000 copies later. It’s been quite the ride.

Mandy Balak

MANAGING EDITOR Bronwyn Hendry

LEAD DESIGNER Ivy Truong

COPYEDITORS Hanna McLean Lauren Steeves

JUNIOR DESIGNER Ayra Peredo

Our cover story features Ania Boniecka, a local model turned global sensation, who along with other stylish trailblazers, is helping to grow Calgary into a real fashion hub.

RESIDENT PHOTOGRAPHERS

On the dating side of things we’ve looked into Gary Chapman’s theory of the five love languages. Perhaps this is what Drake was talking about when he sang, “Okay, now you’re talking my language.” Not sure what we mean? Trust us and read on. Chapman’s theory is gold.

FASHION DIRECTOR

For the fellas, we’ve brought you the ultimate suit guide. We know a summer filled with golf meetings and having every Friday off can be tough to part with, but at least this way you’ll look prepared as you jump back into the grind — even if you’re feeling anything but.

Kim Noseworthy

ON THE COVER

Boasting powerful new engines like the 333-horsepower 3.0 TFSI®, a bold new exterior and innovative technology like Active Lane Assist, Night Vision Assist and LED headlights, the new Audi A6 is as sought after as the individual who drives it.

We tried out a few of these stylish looks on one of Calgary’s favourite athletes, Jon Cornish, who is no stranger to sporting a variety of uniforms.

Nothing worth having comes easy, and this year has been living proof. Constantly striving to grow, while never pretending to be something we’re not — we’re thankful for the ways we’ve been challenged and the lessons learned along the way.

Equal parts nostalgia, equal parts gratitude, we approach this second year with a fresh look (spot the changes) and a renewed passion for what we do and where we do it. Calgary is such a supportive incubator for ideas that we can’t imagine a better community to be a part of.

Year two – let’s do the damn thing.

FALL 2015

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Presence redefined.

G OT TA BE ANIA B MADE I N Y YC FOR THE LOVE OF STEAK J ON C OR NI S H P OPPI NG TH E QUESTION ARTI ST’S TO WATCH

ISSUE 06: THE MODE

THE MODE

Always the pursued.

403.568.2834

This issue titled “The Mode” is about confidence. It’s about not being afraid to take risks and march to the beat of a different drum.

BRAND SPECIALIST

Brittany Back Krystal Boyd

25 RICHARD WAY S.W.

The focus of our fall issue is style, but style is about so much more than just fashion. Style is about self-expression and plays a defining role in establishing one’s identity. Style also describes a particular and distinctive way of doing things. A motto, if you will.

For tasting, we’ve stayed true to our roots and explored the ins and outs of top quality Alberta Beef. Need to get your heart pumping after all that hearty steak? Our fitness gal Joanna tells you how to sweat in even the smallest of spaces — no excuses people.

Mark Hogan

GLENMORE AUDI

On October 1, 2014 our small (but mighty) team stood on Stephen Avenue and distributed BRANDED into the hands of Calgarians for the first time ever. Since that day we’ve watched our readership grow, our voice strengthen, our design sharpen, and our stories unfold in ways we could’ve never imagined.

Blogger, photographer, model, muse Ania Boniecka lives a life of style. Read her story on page 56.

CONTRIBUTORS

WANT TO CONTRIBUTE? Want to talk to the team?

Give us a shout. hello@brandedyyc.com

10 | BRANDED

Adam Culligan, Alex Kool, Alisha Gionet, Allison Seto, Amanda Hamilton, Asim Overstands, Atcha Kim, Brenna Hardy, Brittany Back, Brittney Hruska, Caitlin Best, Caterina Montagnese, Courtney Manson, Curtis Drummond, David Cree, Devin Featherstone, Drew Rudichuk, Franz Swinton, Gift Pattenden, Graeme Drummond, Hannah Cree, Hazel Anderson, Jager&Kokemor, Jessica Pechet, Joanna Magik, Katie Tetz, Krystal Boyd, Lauren Larsen, Lauren Steeves, Lily Li, Lindsay Derer, Malena Petrovic, Megan Rutkowski, Paula Lanzador, Phaedra Godchild, Ryan Massel, Savaya Shinkaruk, Shane Arsenault, Shayne Donlevy, Teslin Ward, Tyler Stalman.

FROM THE

IN THIS ISSUE From catwalks to Cowtown, Calgary’s “It Girl” leads a life of style. Just ask one of her 100,000 (and counting) Instagram followers.

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BRANDED | 13

DO DO GOOD GOOD IN YOUR HOOD As Winston Churchill once said, “We make a living with what we get, but we make a life with what we give.”

Don’t worry if you can’t remember the last thing you did to give back — you’re not alone. So many of us get caught up in the craziness of our day-to-day lives, but this year let’s vow to lend a helping hand. Confused on where to start? Lucky for you, each issue we’ll spotlight three different initiatives taking place throughout the city, making it easy to do good in your ‘hood. #DOGOODYYC WORDS BY LAUREN STEEVES

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BROWN BAGGING FOR CALGARY’S KIDS bb4ck.org @brownbaggingit

CALGARY HUMANE SOCIETY calgaryhumane.ca @CalgaryHumane

There’s nothing worse than being hungry — especially when it leads to a state of full-on hanger. Brown Bagging For Calgary’s Kids is determined to keep hunger at bay. The organization works hard with local schools to ensure no child in Calgary goes to school hungry by providing free, healthy lunches for students in need. You can help BB4CK by donating to the cause, pitching in time at their downtown kitchen, delivering lunches, or helping at events. A small gesture goes a long way in keeping Calgary’s kids free of hunger and full of love.

One thing is for sure — pets leave paw prints on your heart. The Calgary Humane Society has worked tirelessly since 1922 to secure shelter and unwavering care for abandoned, neglected, abused, and homeless animals all over the city and surrounding areas. Each year, The Calgary Humane Society shelters over 5,000 animals and is one of the only “no kill” animal shelters in North America. They firmly believe that every animal deserves a chance to find its forever home. So whether you are interested in volunteering, donating, fostering, or adopting, Calgary Humane Society will gladly accept your support in helping those who cannot help themselves.

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COMMUNITY KNOWLEDGE CENTRE MANAGED BY THE CALGARY FOUNDATION ckc.calgaryfoundation.org @calgfoundation Still looking for unique ways to give back?

The Calgary Foundation has been facilitating collaborative philanthropy in Calgary since 1955 and has recently created the Community Knowledge Centre. This platform helps connect Calgary citizens with charitable organizations that are in need of volunteers.

New charities are signing up each week, giving you the opportunity to volunteer for an organization that interests you most. Let the Community Knowledge Centre help you help others.

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# C OM

Gearing up for another Snowtember, and while an early dose of winter may seem unfair — at least you won’t be surprised this year.

Pumpkin. Spiced. Everything.

Shit Calgarians say.

We’ve all been there. Here are some of the things only Calgarians would understand.

MON

IN

You’ll keep barbequing until the snow hits the ground.

CAL GA

Pretending you’re not basic while taking photos in the corn maze and fun farm.

Pulling out that flames jersey and already prepping for the #CofRed

Never washing your hair because, well, toques.

RY

tweet us @brandedyyc #commonincalgary

Geoffrey Simon Brown directed by ann-marie kerr

by

OCTOBER 20 - NOVEMBER 7, 2015 It’s your typical high school garage party in the suburbs of Calgary, any night of the week. Amanda’s a genius. Ily’s a drug dealer. Daniel’s a good kid. Will has ADHD. Kit is a runaway. Mutt is a mess. It’s an explosive combination. Youth is a dangerous time.

Everyone’s just trying to fit in. Everyone’s just looking for a place to belong.

Don’t miss this brave new play 403-294-7402 | ATPlive.com

INSIGHT

+

INSPIRATION

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We love unique photographers. Whether you’re behind the scenes, on top, or upand-coming, we will track you down.

Here’s who caught our eye this month.

How would you describe your photography style?

“I work in so many different ways. I shoot a lot of film, but I shoot digitally as well. My particular style is sort of ADD — I do a lot of digital manipulations but I also shoot large format film. In general, instead of just taking a photo I like to make my photographs. I like to build sets or build the actual camera. I like doing very constructed, very thought-out photography. It’s very design focused — a lot of elements are brought into it whether it’s colour or geometry. My content is always changing. I love shooting people, but I love shooting inanimate objects because I can control them more as I see fit.”

How did you first get into photography?

“I was in an outreach program in high school called ‘through the lens.’ Basically, I was given a camera, unlimited black and white film, and unlimited dark room time. I got to shoot, print in the dark room, and make my own pictures — then it sort of took off from there.

Craig Richards, (renowned fine art photographer) who runs the program is also the curator of photography at the Whyte Museum of the Canadian Rockies, located in Banff. At the end of this outreach program he gets all the students together and looks at everything they shot over the course of those five months and then puts on a show with all of their work. I participated in that program for three years and then just kept going with it.”

Are you hoping to pursue photography as a career?

SHANE ARSENAULT More than meets the eye.

Instagram: @shanearsenault Portfolio: shaneaphoto.com Age: 22

“Absolutely. Now that I’m out of school I have a job that pays the bills but ultimately working construction fuels my passion for photography. I work four days a week, so it gives me the time to drive my work out to people. I want to be doing good collaborative work with people in the city. Ideally, I want to break out into marketing, advertising, and editorials. I want to be very entrepreneurial with my work.”

What do you like most about taking photos?

“Photography is a give and take. When you take a photo and you show someone, you get a reaction to it. With the photos I was willing to share, I found the reactions were generally very positive and it builds your confidence that way. How people react to the photos, good or bad, is what I love most.”

What do you do to stay inspired?

“It’s hard to say — I read and I draw. I find I’m most inspired when I’m at work because I’m so sick of putting a tile on a wall, so it’s trying to convert that energy into a photograph. I’ve been in four years of creativity mode. I’m used to having constant projects, and I find I work pretty well under pressure. Now it’s just taking very general ideas and seeing how they can work into a photograph.”

What’s your favourite project you’ve ever worked on?

“One of my favourite projects was shooting portraits with a 16X20 inch Bellows Camera that I built. It was a real labour of love. I worked on the project for almost a year. This whole project was about the techtile making of a photograph. From the sketches, to cutting out the holes – everything was done outside the typical realm of digital and film photography. The idea of building a camera is sort of going back in time a bit, so I had to think retrospectively to the reason why I was doing photography in the first place. The only reason is because somebody gave me a camera when I was 13, somebody else printed in a dark room with me, etc… I ended up shooting portraits of people who were influential to me. It was about pushing the boundaries and it was an ode to photography in its essence.”

BRANDED | 19

life

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LIVING It’s a tattoo love story. This couple is familiar with forever — first to each other, then to their ink.

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BRANDED | 21

SUITS + TATTOOS AT BRANDED, WE LOVE THE UNEXPECTED. EACH ISSUE WE FEATURE A YOUNG PROFESSIONAL (OR TWO) IN ANY INDUSTRY, WHO IS SUITED UP BY DAY, AND TATTED UP BY NIGHT.

PHOTOS BY ALLISON SETO

BRANDED | 23

SHANELLE FREDERICKSON (@grandmotherwolf) 27, Contract Administrator, Cenovus Energy Tatt stats: 35 hours, 9 years, $6,000

24 | LIVING

WHY DID YOU START GETTING TATTOOED??

Shanelle: “I always really enjoyed the art of tattoos. When I decided I wanted to get one myself I started looking at different styles and finding different artists in Calgary that I liked. I think that’s where it grew. I wanted to be a part of that, and now I just keep getting tattooed. It doesn’t stop when you start.”

Stephen: “I first started from being a punk rock kid growing up.

That was my first exposure to that scene and culture. Being a part of that community it evolved from there and I just thought ‘now it’s my turn to get something.’ When I was 17 or 18 I wanted to get my ears stretched (late 90s), he told me I could as long as I didn’t get a tattoo for five years. Out of respect for my father and our verbal agreement I waited until I was 22 or 23.”

WHAT WAS YOUR FIRST TATTOO? Shanelle: “My first was a banksy balloon girl. You can’t see it

anymore because it’s under my sleeve — I had no direction with it so I decided to have it covered up.”

Stephen: “Mine was a haggered version of the unicorn ship from the French book series “The Adventures of Tintin.”

STEPHEN FREDERICKSON (@pusha_steve) 31, Commercial Underwriter, Intact Insurance Tatt stats: 60 hours, 9 years, $10,000

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WHAT IS YOUR FAVOURITE STYLE OF TATTOOS? Shanelle: “I really enjoy American traditional, but it’s funny because I don’t have many in that style, except for maybe my feet. I don’t really know how to describe mine — I love how everything flows.

Traditional is often patches of work, whereas I really like our style of sleeves because they flow. It’s more of one piece and a big story that all goes together. I really love bright colour — I don’t think I would ever get something that’s just black and white.”

Stephen: “Ours were both very custom. We didn’t go into it thinking I want this or that, you found an artist you felt comfortable with, bounced ideas off of, and since they’re artists they’re so creative and they come up with something for you. I’d rather have an artist be really enthusiastic about what he wants than me being rigid in it. The more freedom you give an artist the better results you get.”

IS THERE ANY SYMBOLISM BEHIND YOUR TATTOOS? Shanelle: “We got matching ones on our legs, sort of as engagement gifts to each other. They are fake portraits of each other with a banner underneath. The words are lyrics from Newfound Glory.

Mine says, “If I can’t get to you” and his says ‘I’ll never love again.’ ”

Stephen: “It’s a band that we both really like so it’s sort of like a cheesy thing we did. It was our wedding gift for one another. Other than that there wasn’t any big significance.”

Shanelle: “I also have a breast cancer one on my leg for my mom.

My sisters and mom just got little ribbons but I decided to go all out with a big one on my leg with flowers, and a lock and key.”

Stephen: “All my stuff is very tame. I always joke that my tattoos are very nephew appropriate. They’re all animals—no pin up girls or skull and crossbones.”

Shanelle: “We try to take into account how our parents feel.”

26 | LIVING

HOW DID YOU CHOOSE YOUR ARTISTS? Stephen: “My first one was years ago and done by someone who a friend recommended. But since then I always go to Brett Schwindt — who owns Strange World Tattoo. I lived about a block from where Brett opened up his shop and I randomly just walked in one day. We chatted, and then I looked at this portfolio and really liked it. I think I booked a full sleeve about a week later.”

Shanelle: “Each of the artists I chose I liked their art, and I liked them as a person. Dan Cameron did my birds and my sleeves — he’s at Deadly Tattoos. Rick Wilson did my feet. Taylor at Mission Tattoo did a big piece on my leg. I love the way she uses a lot of colour and jewel tones. You build a connection with them, and they become more than just a random person.”

ARE YOU COMFORTABLE SHOWING YOUR TATTOOS IN THE WORKPLACE? Shanelle: “I show my feet, but I don’t really show the rest that often.

Not that I wouldn’t be comfortable — I just like to be respectful.

Some people might be uncomfortable. The odd time I’ll get a funny look. I work closely with people who are very high up in our company, like senior vice presidents, and I just want to be respectful of that. With that being said, a lot of time when people find out, I get a surprisingly good response.”

Stephen: “You want people to know you before they form an opinion about you. I don’t usually show mine. Occasionally, like if it’s a hot day, I will show them and most people don’t bat an eyelash anymore because I’ve been around for so long — they just know me for me. I finished my sleeve probably eight years ago, and even back then it was more rare. The other day when we left our condo we saw six different people with sleeves in a short time span. It’s definitely less countercultural now, at least among our generation.”

BRANDED | 27

DO YOU FEEL TATTOOS ARE A BIG PART OF YOUR RELATIONSHIP THAT BONDS YOU? Shanelle: “We definitely share a passion for the art of it. We can really appreciate new artists and we get excited about it together.”

Stephen: “Tattoos didn’t have anything to do with us getting together, but it’s a common interest that we do talk about a lot.”

Shanelle: “I think him having a full sleeve pushed me to want one more…”

Stephen: “Oh no, don’t tell your parents that.”

Shanelle: “In certain ways — not in a bad way. Not like ‘I need this tattoo for him to like me.’ It was more of ‘I really love that, and that’s what I want to do too.’ ” DID YOU SHOW YOUR TATTOOS AT YOUR WEDDING? Shanelle: “Yes, that’s actually where my grandparents found out about it. I was really nervous but I had a lot of support from my aunts and uncles who were like ‘who cares, just show them — it’s who you are.’ I had a lot of positive response and so many people said to me ‘I’m so happy you showed your tattoos at your wedding.’ I just went for it and didn’t even really think about it.

I didn’t feel insecure or anything.”

Stephen: “I hid mine for a long time. I was wearing a suit so mine weren’t showing.”

WHAT’S NEXT? DO YOU HAVE ANY TATTOO IDEAS IN THE WORKS? Shanelle: “I think I’m going to get my other arm done, so that would be the next big one for me.”

Stephen: “I’ll probably just get piecework. I would like to get my chest done at some point. I have a lot of random ones on my leg and I would like to continue getting those, as they’re much shorter, easier appointments.”

28 | LIVING

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IN A

W HE SMA N YO L L T UR O IME NLY FRAM OPTIO E AN N T O S D A S WEAT MALL IS A SPACE.

10 X 10

KEEPING IT 100 WORDS BY JOANNA ‘MAGIK’ MAJCHERKIEWICZ / PHOTOS BY JESSIKA HUNTER

Joanna Magik is a local fit body and founder of thesweatstyle.com. Follow her @joannamagik @thesweatstyle for other fitness tips.

30 | LIVING

Life’s obligations can sometimes leave you with a very small time frame, and a very small space to workout in. There may come a time when the comfort of your favourite class, favourite gym, or favourite instructor is gone and you are vulnerable to compromising one of your most valuable assets — your health and wellness. Keep on the right path and know that you are capable of creating an effective and efficient workout in a small space, even one that is 10 feet by 10 feet, using only your bodyweight. So next time that business trip, temperamental weather, school project or AWOL babysitter threaten to crush your sweat dreams, you will be prepared. We’ll review the importance of motivation, highlight the benefits of a small-space workout using bodyweight, and recommend some moves to get you started.

KNOW YOUR WHY

First, let’s establish that you really want this. You are motivated to stay true to your goal of breaking a daily sweat. All of the fitness articles, apps, videos, gadgets, and limited collaboration sneakers in the world will never be as great of a motivator as your “why.” Knowing “why” you are doing something is integral to the success of your goal. You can filter every decision through your “why” to keep you on target. Ask yourself whether what you are doing aligns with your values and whether it brings you closer to your goal. Do you go right for beers with colleagues after the meeting? Or do you meet them in the lobby, after your 30-minute workout, for round two? Or, better yet, do some “sweat-working” and invite them to join you. When you decide to commit to your “why” you are unstoppable. So decide what your “why” is, right now.

DO IT TO IT

Bodyweight workouts in small spaces are definitely as challenging and effective as a group, studio, or gym workout. “You are your biggest resource,” says Mallory Chapman, owner and trainer at Studio Revolution on 17th Ave and co-founder of The Sweat Bandits (@yycstudiorevolution, @thesweatbandits).

She adds, “Bodyweight exercises produce an amazingly effective workout in a short amount of time with nothing else required but your inner devil-in-spandex attitude.”

You can increase your bodyweight exercises to make them more challenging as your fitness improves, or decrease and chill it out if you have an injury — or if that conference had an open bar the night before.

There are four ways to do this. First, change

the amount of leverage in an exercise — for example, elevating the feet. Second, add an unstable platform — for example, pushups on a basketball. Third, incorporate unilateral movements as opposed to bilateral movements — think one-armed push-ups.

Lastly, add isometric pauses during the exercise, such as holding for a few seconds at the bottom of a push-up. Google “bodyweight exercises” (including the “Bring Sally Up Push Up Challenge”) for some ideas.

Turning it up in a 10x10 does have its shortcomings — you are responsible for keeping the workouts diverse and interesting, there is no professional guidance to help with form, safety, or motivation, and there are constant distractions. But bodyweight workouts definitely deliver when it comes to intensity and results.

“Training using only bodyweight has so many benefits — it’s functional movement at its best. It’s efficient by using all your systems at once, there’s less risk of injury caused by weight bearing exercise, and it allows you to focus on the quality of movement and the biomechanics of your body while doing an exercise,” says Chapman.

Bodyweight workouts also trim the excess fat off your daily planner by keeping your workout local, whether getting sweaty inside your living room, hotel room, or office stairwell. With no commute and no need to consult your wardrobe (unless you have a judgmental pet or roomie) you are truly optimizing your schedule. A two-hour time commitment to a fitness studio or gym workout suddenly becomes an efficient 30-minute mega sweat whenever and wherever you want.

There’s also the benefit of saving major cash. The workout is free (other than the time you have invested in preparing for it — but that’s why we have a cheat sheet for you below). No workout clothes? No problem. Some Canadian hotel chains are partnering with athletic companies to deliver workout wear right to your hotel room. Or, your underwear or birthday suit will do just fine. Just draw those hotel room curtains tight. See what’s happening here? You’ve significantly reduced your excuses inventory.

Do it, do it now.

ONE, TWO STEP

So now you’re committed and you know it’s going to be a powerful workout. What’s next? What do you actually do? The good news is you already know the most basic bodyweight exercises that fit nicely in a dorm or hotel room. Pushups, sit-ups, tricep dips, planks, and lunges to name a few. And

every single hotel, apartment, parkade, office tower has a stairwell (you can limit it to one stair set to keep it true to the 10x10 format).

Believe that you already have all the basic ingredients for a solid sweat.

To get you started, Mallory Chapman and I created a little KEEP IT 100 in a 10 x 10 cheat sheet for you below.

KEEP IT 100 in a 10 x 10 CHEAT SHEET SET UP YOUR MUSIC (30 seconds) Need new tunes? songza.com

WARM UP (two minutes)

Imaginary jump rope (60 seconds) Squats - not jumping (30 seconds) Side lunges (30 seconds)

STAIR CARDIO (five minutes) Use five sets of stairs at a time for this cardio interval.

First, run up one step at a time.

Next, run up but double up the steps.

Then, hop up the steps with your feet together.

Repeat. Do the above AMRAP (as many reps as possible) in a five-minute timeframe.

STRENGTH (five minutes) Split squats (aka jump lunges) x 20 Burpees x 10 Push-up with side plank x 5 Repeat. Do the above AMRAP in a fiveminute timeframe.

STRENGTH (five minutes) Plank with shoulder tap. Place extended arm in the middle and tap shoulder with free hand x 20 Bike kicks with yoga boat pose x 10 Side plank (plank from elbow), drop hip, and lift hip x 5 Repeat. Do the above AMRAP in a fiveminute timeframe.

COOL DOWN (two minutes) Pace your small space to bring heart rate down (60 seconds) Quad stretch (bring your heel to your bottom) Hamstring stretch (try to touch your toes) Hip stretch (lunge or pigeon pose)

REPEAT each five-minute AMRAP cycle as many times as you want to achieve the desired length of workout.

Always warm up and cool down.

BRANDED | 31

FUEL UP I am a competitive runner and like most people I want to succeed to the best of my abilities. This isn’t limited to race days — it’s in training, running with buddies, and living my day-to-day life. Nutrition is a huge key to this success and it will vary from person to person. If you are active and burning calories, it’s key to replenish your body with pure natural foods that will help you recover quickly and efficiently. One of my favourite quotes is, “ treat your body like a temple not a K-Mart”. Just because you workout and train hard does not mean you can eat whatever you want. Choose foods that are high in carbohydrates to get you started, and keep you going — then refuel with lean proteins.

Words by Devin Featherstone Life as we know it is unpredictably busy—we strive to do as much as we can in as little time possible. This non-stop lifestyle caters to convenient, quick eating, leading to the great food debate. There is a constant battle between what Health Canada tells us to eat, and what we research. Fad diets come in as quickly as they go out.

So what is the best way of eating? Should you live a vegan lifestyle relishing in foods that come from the earth with no animal products whatsoever? Should you do the complete opposite and re-open the trend of 2004 — eating what Atkins tells you to, and sticking to a moderate protein, low carb, and high fat diet?

In reality, is there really a right or wrong answer? To each their own.

I don’t like the word diet, as I feel it is a momentary word, encompassing a minute, a week, or a month. Eventually diets end and the person following it retreats to old habits. Why work so hard to end up in the same spot as before?

Instead of dieting, my encouragement is to change your thinking when it comes to food. How? There are a couple of easy fixes to start out.

GET SNACKING Who doesn’t like snacking? At your desk, before bed, or out at a wicked event in the city. We all snack, but poor snack choices are a contributing factor to obesity. The key is choosing snacks that will have less negative impact on you and give you more energy — helping you limit the temptation that you may have for poor choices. My advice for good snacking is to stay away from processed food. Chips are delicious no doubt, but what benefit do you gain from eating them? Unfortunately chips have given potatoes a bad rap. Although averaging about 110 calories per medium potato and packed with iron and magnesium, people have assumed they are unhealthy. Want an afternoon snack?

Roast a potato in its skin. Once its tender add some white vinegar and a dash of salt. Voila — you’ve got yourself salt and vinegar chips, with all the flavour and none of the guilt.

Don’t have time to whip up a potato? Stick to a handful of nuts, chop up some veggies so you can grab and go, or kick back with a fresh juice. My personal favourite is a G2 from Cru Juice.

32 | LIVING

MYTH BUSTING Myth: “Nuts are so high in fat you can only eat them once a week.”

Reality: They are a very good source of healthy fats, protein, and are free of gluten protein.

Myth: “Low fat food is way better for you.”

Reality: No way Jose. Low fat foods are usually riddled with sugar. Skim milk is a major culprit of this. Look at the labels—yes you may be consuming more calories from full fat milk however, it’s not riddled with lactose, which is just another word for sugar.

Keep in mind many fat free options use sugar to enhance the taste of their product. Sugar comes in many forms that don’t just start with s, even though it’s SH*T for your health.

Myth: “My drink is sugar free and says it’s enhanced with vitamins.”

Reality: It may be sugar free, but it is sweetened with a chemical to taste good. Enhanced with vitamins is just a term companies use to get the consumer. If the drink has more than two ingredients it’s probably something you should put down. Opt for water, or choose cold-pressed juice instead.

PICK YOUR BATTLES The reality behind eating healthy is there will be times when you won’t. Pick and choose your battles wisely. Here’s a solid suggestion to minimize some temptation — if you can’t say no to it when it’s in your house then don’t buy it in the first place.

When you’re grocery shopping, stick to the outside of the store. This is generally the fresh produce section. Purchase items that won’t last on your shelf for the next 10 years.

Sometimes experimenting in the kitchen is the best way to find something that works for you. Research the products that you consume, and limit your portions.

The best thing you can do is to provide yourself with the proper information to make healthy lifestyle changes. Eat what you need to eat in order to be sustained. Food with friends is fun, and you don’t have to limit yourself. It’s okay to cheat once in a while — you just need to aim for healthy choices, balancing the good with the bad. Bon appetite.

Devin Featherstone is a competitive ultra-marathoner, firefighter, and go-to guy for all things health and wellness related. Featherstone is currently an ambassador for Muscle Milk, Compressport, Brooks Running, Stoke Oats, Active Sports Therapy, and Cru Juice.

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entrepreneurship isn’t sexy words by Hannah Cree I blame Dragons Den. I blame the media. I blame the Facebooks, Ubers, and Googles of the world. I blame universities who give degrees in “entrepreneurship.” I blame myself. You may think entrepreneurship looks sexy. You know, driving fancy cars, making your own schedule, throwing money around like you’re in a rap video.

It’s not. don’t believe the hype There’s nothing sexy about staying up all night worrying about how you are going to make payroll while responding to over 400 emails. Or that look on your kid’s face when you have missed yet another hockey game. How about that hot and steamy relationship you’re in? Or wait, what relationship? You haven’t been able to make time for a date in over a year.

I asked a “Wantrepreneur” why they wanted to leave their cushy nine to five job to start a business. His response?

“I want to have control over my schedule, golf, and make more money.”

My response?

“Don’t become a f!@#ing entrepreneur!”

If you simply want to make the switch because you think you will have more free time and make more money, then don’t do it. Most new business owners don’t pay themselves for the first two years and are never off the clock. They don’t own their schedule — they are in constant demand by their customers, vendors, accountant, lawyer, and employees. find your “why” You need to have a bigger why to get involved in this game. If it’s only about the dollar bills, your customers will be able to sniff you out from miles away. No one wants to do business with someone who only cares about money or their own schedule.

The days of building brands are over. It’s about building a movement, a lifestyle, and a community. The time, dedication, and vision can be overwhelming to implement if you’re not internally driven.

34 | LIVING

Would you marry someone you just kind of liked? No. You marry someone you are madly in love with — love is based off trust, respect, and authenticity. When you love something, you are loyal, sometimes beyond reason. The only way to override reason (why we think we engage with a business) is by creating emotion (the real reason we buy anything.) This makes it more difficult than ever to build a very successful business because you need to convince your customers to fall in love with you again and again.

Your business needs to do one or all of these things: make you laugh, cry, or think. You need to be able to evoke emotion to create real engagement, ultimately ending in your customer taking out their wallet. Emotional thinking only leads to one thing — action. If you are an entrepreneur, you’re really in the business of creating emotion, which leads to this action.

So the next time you have your “million dollar” idea, ask yourself how you can create emotion to entice people to buy. Then think about your “why.” Then and only then, think about if you really have the time, cash, energy, passion, and vision to bring it to life. prepare to fail “95% of businesses fail within the first five years.”

Every time I say this to an entrepreneur I watch their eyes roll and each one responds the same way every time.

“But that won’t be me.”

If not you, than who?

Don’t be unrealistic, you will fail, probably more than once. You need to consider if the potential losses are worth it. When (not if) your business fails you will lose more than just money, you can add relationships, friendships, house, bad credit, and your sanity to that list.

However failing is not a bad thing, it is almost a right of passage for entrepreneurs. My first business I was involved in was considered a success. The second was a huge failure that cost me over $100,000 that I am still paying off because I refused to go bankrupt. It took me years to recover (mainly my pride took the biggest hit) nonetheless, I have learned more from my business failing than I ever did from running the successful one. then do it again I encourage you to go after your dreams of building a business when you’re young — it has advantages. You have the energy to stay up all night, eat KD, live off very little cash, and usually don’t have a family to support. Sure you may not have the experience but that will come, just ensure you can fail fast.

There are many big companies that started out in the garage or their parents’ basement when they were young and hungry. None of these companies happened over night, some of the biggest tech companies have been in the game for 10 to 20 years already.

Typical entrepreneurs are hungry — they are hungry for change and innovation. They want to create or provide a product or service that has meaning and could ultimately change the way we do business.

This why comes from within and cannot be taught.

Your “why” will keep you moving forward, it will keep you up at night and create a movement. But when you haven’t slept in three days, your bank account is in overdraft, and you’re not sure the last time you took a shower, you will truly understand that there is nothing sexy about being an entrepreneur.

Hannah Cree is an unintentional entrepreneur. She’s lived both extremes, from moments of high success to the brink of bankruptcy.

After attending entrepreneur rehab (running a non-profit in the startup community), she is ready to kick a** and change the conversation.

ADVERTORIAL

Get excited about Calgary’s cultural activities at this year’s Culture Days, September 25 to 27.

Culture Days is an annual three-day celebration of exciting, action-packed cultural events and interactive activities, taking place in nearly 900 locations across Canada. Now in its sixth year, the goal of Culture Days is to encourage people to celebrate culture in their communities and experience it in ways they never have before.

What can we expect during Culture Days?

“A Culture Days event can be anything from an artist opening their studio and inviting visitors to come in for a cup of tea and to see their works, to a symphony orchestra inviting people to take over conducting duties — which happened in Toronto last year,” says Sarah Iley, manager of Culture for The City of Calgary.

“Culture Days events take place under the Culture Days banner right across the country, however Alberta remains a very major player.”

Calgary offers a unique and inspiring experience for attendees. Events are chosen and presented by cultural organizations, individuals, agencies and foundations that register an activity during the three-days of festivities. Events range from going behind-the-scenes of Calgary’s theatres, to interactive art workshops, to musical performances in the streets.

“The Culture Days line-up isn’t curated by an organization or a board — the creative community decides what events they want to showcase, which is why there is something unexpected and new for attendees on offer each year,” says Iley.

Much of Culture Days in Calgary this year will focus on music as the city looks forward to hosting The 2016 Juno Awards and JUNO Week celebrations from March 28 to April 3, 2016.

September 25. Iley hints at what can be expected for 2015, based on some of the cool activities taking place at previous block parties.

CALGARY

&

LOVES

“We’ve started to create a fantastic program for this year’s block party and those attending can expect to find an array of interactive activities, showcasing Calgary’s burgeoning music and arts talent.”

CULTURE

Iley continues, “Programming may include working with an artist to create a mural, or doing some really interesting things with film and video projection technology. They might have the opportunity to play instruments, or see musicians and dancers perform.”

Check out Culture Days in Calgary Sept. 25 – 27 Visit calgary.ca/CultureDays

Doors Open will also be a returning element of Culture Days and is one of the more exciting and engaging aspects of the event.

Connect with us at facebook.com/YYCArtsCulture twitter@YYCArtsCulture

“Doors Open is a terrific opportunity for people to go behind-the-scenes and get an exclusive glimpse of areas normally closed to the public.

Visitors can check out everything from heritage houses to water treatment centres to some of the most beautiful older buildings in the city and get a sense of their history and what’s there,” explains Iley.

Why should you attend Culture Days?

Culture Days is a reminder to celebrate culture everyday, not just when it’s brought to your attention.

“The whole point of something like Culture Days is really to remind people that as children we learn to enjoy singing, dancing, writing, painting — whatever it is that excites us about culture.

There’s no reason to stop just because we grow up.

Cultural experiences are a part of everyone’s lives, and we have to find ways to encourage people to get back to their creative selves,” says Iley.

How can I participate?

“Calgarians are invited to help kick-off Culture Days with a free block party, taking place at Olympic Plaza and Stephen Avenue on Friday,

presented by the City of Calgary

CULTURE DAYS

calgary.ca | contact 311

15-1519

Words by Hanna McLean

sharing spaces She may hate his couch, but she really loves him. Sharing a space is easier than you may think — it’s all about compromise, flexibility, and finding the perfect pieces to fit your needs.

STOCKHOLM Swivel easy chair An eclectic and colourful piece brightens up any space, this one just so happens to swivel, which makes it that much more fun to have around.

IKEA: 8000 11 St SE 36 | LIVING

STOCKHOLM Chandelier This LED light uses 85 per cent less energy than incandescent lights, while maintaining 100 per cent elegance.

REGISSÖR Glass-door cabinet Displaying momentums, photos, and books from different people in one cabinet makes a space more cohesive and visually interesting.

STOCKHOLM Sofa Clean lines and a sleek low back makes this couch the perfect piece to divide your space for multiuse while still allowing the overall room to feel open.

TIMSFORS Sofa This couch is undeniably comfortable, ensuring a successful boys night watching football at home — or an enjoyable snooze for a friend crashing for the weekend.

STOCKHOLM Coffee Table Small yet mighty, this chic table is the perfect size for a multifunctional space. This piece is light enough to move around when throwing a party or attempting a living room workout DVD.

STOCKHOLM Nesting tables, set of 2 You can arrange them separately or put them together to create a large coffee table for events like ladies’ wine night — because surely you’re going to need a lot of surface area for that.

BRANDED | 37

East Village.

The new nature of urban life.

Our urban village is a world where the city and nature are both at home. There’s the liveliness of the historic Simmons, a community gathering place where Phil & Sebastian Coffee Roasters, Sidewalk Citizen Bakery and charbar have created a delicious culinary destination. Our streets are increasingly bustling as East Villagers move into their new condominiums. And now, you can join the countless activities – from live music to kids’ storytime and fitness workouts – on the rejuvenated St. Patrick’s Island. Calgary’s most innovative new park puts the heart of nature in the heart of the city, steps away from East Village.

Come experience the new nature of city life. evexperience.com

east village® is a trademark owned by Calgary Municipal Land Corporation.

COOKIES &VODKA MUSINGS OF A CURIOUS CREATIVE ON STYLE, DESIGN, TASTE, CULTURE & THE ARTS

DECONSTRUCTION OF THE TASTEMAKER AN ADVENTURE IN DEFINING TASTE A title originally introduced in the 1950s, a “Tastemaker” was someone who deemed what was stylish and valuable in his or her specific field, and ultimately, the public followed suit.

Tastemakers throughout history have inspired movements in trends, set standards, and led the way for others to take risks and explore new concepts in their respective fields.

From a sociological standpoint, taste is an individual experience and is defined by our ability to judge what we find pleasing.

While giants like Plato, Hume, and Kant all studied this concept, the ontology of aesthetics is greatly debated as it relies heavily on cultural influences and is rooted in personal experience.

This summer, I dusted off my paperback copy of Zen and the Art of Motorcycle Maintenance: An Inquiry Into Values by Robert M. Pirsig. Originally published in 1974, the book was rejected by 121 publishers, more than any other bestselling book.

Regarded as a cultural icon in literature, Pirsig’s writing

leads in his approach to exploring a rather enigmatic topic through philosophical fiction. The main character, presumably the author (though never actually named), spends a great deal of time in self-indulgent contemplation — the book explores the metaphysics of quality. Or in simpler terms, as described by the author, “quality” or “value” cannot be defined, as it is a perceptual experience therefore making it unique to the senses of an individual.

Pirsig states, “But if you can’t say what quality is how do you know what it is, or how do you know that it even exists? If no one knows what it is, then for all practical purposes it doesn’t exist… Obviously some things are better others, but what’s the betterness?

So round and round you go, spinning mental wheels and nowhere finding anyplace to get traction. What the hell is quality? What is it?”

Confused yet? Though I recently had a dream that I had an IQ of 265 (you’ve got nothing on me William James Sidis), I’m not intelligent enough to further analyze Pirsig’s examination of quality.

However, his notions of quality are parallel with the conversation of taste. If we all have our own visceral experiences and therefore form our own basis for determining what is stylish, is a tastemaker relevant in this day and age?

Maybe then, this moniker of a Tastemaker is given to someone who is bold enough — crazy enough — to question, dissect, discover, and with rarely faltering confidence — lead. Rebels, who aren’t very good at following rules, challenge the status quo and redefine boundaries.

Derek Sivers dissects this idea of leadership in a three-minute video. It goes by many names, but if you google “Shirtless Dancing Guy,” it will likely be the first video that arrives on your screen. Viewed by over 3.4 million people, this video captures a lively character creating a mass dance movement at an outdoor music festival.

Sivers notes, “A leader needs the guts to stand alone and look ridiculous,” and communicates the importance of followers, as the leader must demonstrate how simple something is to follow.

“From a sociological standpoint, taste is an individual experience and is defined by our ability to judge what we find pleasing. “

Perhaps Steve Jobs was onto something when he spoke about the “crazy ones, the misfits, the rebels, the round pegs in the square holes” because just maybe these people are the original Tastemakers, the lone nuts.

Taste then, is not only defined by these leaders, but also by those inspired and influenced by the conversations surrounding quality and value.

Amanda is the founder and creative director of her own full-service custom design firm, Amanada Hamilton Design. Keep up with her latest projects @ahidtweets.

three ROOT, ROOT, ROOT FOR YOUR HOME TEAM

01.

REBECCA DAWN SOUNDS LIKE: Lyric conscious world

fusion hip hop.

HER MUSIC: Rebecca Dawn fuses

— CGY vs BC —

SEPT. 18 — CGY vs EDM —

genres together to create a rich and eclectic sound that is truly unique.

Her music makes you want to jump out of your seat and dance. Dawn takes you on a journey with her music, combining sounds from around the globe into one lively track.

OCT. 10

“I also call my music backpack rap, because when I’m travelling to different countries, that’s where I get most of my inspiration so I like to just bring some headphones and just write that way.”

— CGY vs SSK —

The musician, who also raps in Spanish, is a natural emcee and has established herself in the Calgary hip hop community as a well-respected artist, “As a female, at first I did find some stereotypes and judgments against me for being a woman, but I had no time or patience for that.”

OCT. 31

“I used to freestyle battle a lot and there was so much sexism, racism, homophobia, so many cheap shots, I got frustrated right away within my first year of being in Calgary.”

Dawn worked within the urban arts community to create alternative spaces where non-judgmental hip hop could flourish, and amateurs would be comfortable stepping up to the mic for the first time.

“We have Bring You Own Vinyl where amateur DJs can come spin their records, and we have Elevated Etiquette, where you can come practice and learn how to freestyle.”

HER STORY: Dawn started taking her hip hop more seriously after a trip to Burning Man, where she free-styled at an open mic. She got hooked on rapping and continued to write rhymes throughout university.

While passing through Calgary to visit her parents, Dawn was asked to perform at a music festival near Jasper, where she met her DJ, (and future fiancé) DJ Jayzen. She freestyle rapped to his set and the pair quickly became a musical duo. The two now reside in YYC, where Dawn also works as the urban arts director at Globalfest.

WHY YOU SHOULD PAY ATTENTION: Dawn lives and breathes her

message of acceptance and positivity, so it’s no mystery why this artist is a pillar in the urban arts community in Calgary.

CALGARY STAMPEDERS Stampeders.com

“Respecting diversity and respecting where other people are coming from and giving ourselves a break. Finding that love and fascination, just not judging anyone and having an open mind, that’s my message,” explains Dawn.

Dawn is adaptive and innovative, which means you’ll see this emcee performing around the city for a good while to come.

ARTISTS to watch WORDS BY HANNA MCLEAN PHOTOS BY MALENA PETROVIC

03.

02.

A M E L I E PAT T E R S O N SOUNDS LIKE: A self-assured

voice at the crossroads of blues and folk rock, a young Serena Ryder.

Amelie Patterson’s music goes perfectly with a dim-lit pub and a scotch on the rocks. Her lyrics are artistic, her voice is captivating, and her performance is dynamic. (We would know — she gave us an impromptu show during her photo shoot.) Though she may be small, standing at about 5’3, she has a big sound. Patterson combines her folk rock guitar style and unique blues vocals to put on an impressive performance. The singer grew up on the classics: Van Morrison, Janis Joplin, Jan Arden, Jewel, Joni Mitchell, and you can tell she has been influenced by the characteristics that those artists incorporated into their music — honest, cool, and enamoring.

HER

MUSIC:

HER STORY: Patterson was born and raised in Banff Alberta, where she learned to play the guitar at age 17. Patterson completed her biology degree at the University of Victoria in BC, but moved to Calgary to pursue music instead of going to vet school, her original plan, “I decided to dip my toes into the Calgary music scene. And I really, really like it — I’m in no rush to go anywhere else.”

The 26-year-old is grounded and wise — qualities that are especially apparent in her lyrics. “I don’t think there’s a song where I didn’t steal a line from something that someone’s said to me.”

She has faced her share of rejection in the industry, but that hasn’t broken her spirit, in fact it’s made her stronger as an artist.

“My mantra to myself, is ‘do what you can where you are’. You just gotta work, you have to do your time, you have learn what works and keep going.”

WHY YOU SHOULD PAY ATTENTION: Patterson has some impressive accomplishments under her belt including a six-week residency at the Banff Centre. She has been a featured artist on VIA Rail’s Artists on board Program, where she played several times a day on the train and in stations across the country.

Patterson is getting ready to hop on board the train for a second time to perform in the program. In the mean time she’s been performing at venues across YYC. “I want people to know that these lyrics are coming from a real place, and that I feel them and live them, and if you’ve felt them and lived them then maybe we can all connect over that, because that’s real.”

CAI T R I N HOD S ON SOUNDS LIKE: RnB soul, like

an early Mariah Carey (sans ego).

M U S I C : Caitrin Hodson’s vocal range is incredible — she can hit quite the spectrum of notes high and low. We’re talking Alicia Keysesque — you’ll get taken away by her sound. Hodson is influenced by artists like Billie Holiday, Aretha Franklin, and Lauryn Hill. She likes a good power-ballad, but she covers crowd favourites during her performances as well, “The Fugees No Woman No Cry — I still do it almost every show,” says Hodson.

HER

HER STORY: The 28-year-old has always loved music, taking after

her mother who was also a singer. Singing in the church choir and taking piano lessons as a child, the musician started becoming more serious about performing when a friend asked her to sing a hook for him on his hip hop track while in university. After receiving positive feedback online about the song, Hodson began lending her skills to other rappers in the city.

“I did a hook for another rapper in Calgary — I did a bunch of stuff with him, and then we released one main song together. That went viral on YouTube, it got like 130,000 hits. That’s when I started writing my own stuff.”

After performing at open mics in Calgary, Hodson wanted to go big, and she set off to Los Angeles to perform her music last year.“I did an open mic on Sunset Boulevard, which was amazing. I ended up going to watch this blues band on Hollywood Boulevard and jamming with them then doing a couple songs [together] which was really cool.”

But Hodson has no problem with the Calgary music scene, in fact, she’s happy to see it develop into a growing community over the years, “When I started singing in Calgary, it wasn’t how it is now. There was obviously music going on before, but with social media and this movement of music in the last year and a half — it’s taken off. It’s pretty cool to witness and to see what’s happening.”

WHY YOU SHOULD PAY ATTENTION: Hodson’s piano skills allow

her to play without back-up beats and still make audiences stop dead in their tracks, “When you sing a song where it’s like a powerhouse song and people just go silent, it’s like everybody’s just listening and all conversation ceases.”

Hodson is planning on recording new material and continuing to do shows around Calgary. We can’t wait to see — and hear — what she does next.

BRANDED | 41

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BROOKFIELDYYC

LOVE THIS CITY Whether it’s football or finance, Jon Cornish always has his head in the game.

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BRANDED | 43

words by Hanna McLean illustrations by Shayne Donlevy

44 | LOVE THIS CITY

BRIDGELAND

While we often favour the hustle and bustle of downtown life, the truth is Calgary’s coolness extends far beyond the core. Each issue we’ll bring you our favourite places to eat, sweat, shop and explore in different pockets of the city.

CRU JUICE 236 4 St NE

LUKES DRUG MART 112 4 St NE

TWISTED TORTES 627 1 Ave NE

JOURNEY YOGA 811 1 Ave NE

Cru Juice is spearheading the raw food revolution in YYC. Made daily with a rainbow of produce, you won’t be left hungry after chugging down a coldpressed cru. The 16 oz. bottles are packed to the brim with three to five pounds of fresh veggies and fruit, as well as superfood ingredients including matcha tea, aloe vera, lemongrass, and cayenne pepper depending on which of the 15 blends you choose. You can even pre-order three-day juice cleanses for pickup and give your system a rawpowered boost.

The only place you can buy Cheap Monday jeans and pick up your prescriptions at the same time, Lukes Drug Mart is a onestop-hipster shop for everything and anything you might need.

The Lukes family has been running the Bridgeland location since its establishment in 1951.

Postal services, groceries, pet care, vinyl records, apothecary, prints and cards, magazines, clothing basics, pharmaceuticals — they’ve got it all. There’s even free delivery on prescription orders. Grab a cup of Four Barrel Coffee from the coffee bar and get your caffeine buzz on while you peruse.

Big things are made in this little pink house. The creative bakers at Twisted Tortes make treats with their own unique spin that is sure to please your eyes and your taste buds. Cakes, cupcakes, cake pops, and hand-rolled truffles in flavours like Baileys, hazelnut, and passionfruit. We’ll take two of each, please. The bakery can even make cakes tailored for specific allergy and dietary restrictions — can I get an Amen from all the gluten-free sugar-lovers out there?

Journey Yoga offers a variety of vinyasa and hatha yoga classes that are sure to bring you zen.

The Restorative class is a nobrainer after a busy week in YYC — attend this session to calm your nervous system and increase circulation to your organs.

Journey Yoga even has a class for prenatal mothers who want to get their namaste on. In addition to its regular schedule, Journey offers specialty workshops that will help take your practice to a whole new level. This cute little studio is tucked right above the delicious Blue Star Diner — yoga and brunch anyone?

CANNIBALE 813 1 Ave NE

SHIKI MENYA 827 1 Ave NE

COVETED BOUTIQUE 124 8 St NE

SUSHI BAR ZIPANG 1010 1 Ave NE

Barbershop by day, trendy bar by night — Cannibale is truly unique. The décor is old school with a modern twist. We’re talking 30s-style barber chairs, antique portraits, swanky leather benches, and a shiny marble slab serving as the main bar. Grab a haircut, hot shave, and a cocktail or grab a bite to eat while hanging with pals. We suggest the warm rustic sourdough pretzel. The spirits, wine, and beer selection is impressive — boasting categories labeled ‘Pre Prohibition’ and ‘Post Prohibition & Tiki’. Cannibale’s goal is to connect with patrons and the community by creating a laid-back gathering place.

If you can manage to pause in between bites while chowing down on Shiki Menya’s killer ramen, you’ll notice the hip-hop influenced vibes in this modern Japanese restaurant. Hurry to get in line — Shiki only serves up 150 bowls of ramen a day. Its emphasis on quality vs. quantity is what prompts Calgarians from all over the city to queue up for their turn to taste grub that’s seriously worth-the-wait. We recommend the chili goma — chopped pork, sesame, menma, mustard green, nego, peanuts, and cashews. If heaven were a spicy bowl of soup, this would be it. No reservations, no take-out, and closed for dinner — Shiki is giving new meaning to the term “lunch rush.”

Shop local when you buff up your wardrobe this fall. Coveted Boutique wants you to embrace you inner fashionista, and covet everything you love in your life.

The boutique carries brands such as Splendid, Amanda Uprichard, and J Brand as well as many up-and-coming designers.

Accessories range from delicate jewelry, to pampering products, to Swell Bottles in punchy seasonal colours.

The über fresh sushi and sashimi will make you a regular at this spot in no time. If you’re feeling adventurous order the Uni (sea urchin), the Hoko (surf clam), or the eel-stuffed Unakyu roll.

The Zipang roll, which consists of tuna, crabmeat, sweetened omelet, flying fish roe, avocado, lettuce, and capelin roe, is an obvious standout. Whether you go back for the top-notch seafood, or the always-friendly service, you’ll definitely leave Zipang in a sushi coma.

BRANDED | 45

46 | LOVE THIS CITY

Meet your Neighbour

Catching up with Gareth Lukes words by Hanna McLean / photo by Asim Overstands

At first glance, Lukes Drug Mart in Bridgeland looks like the type of place you’d pop into when you’ve forgotten Pepto Bismol on a road trip — but once you’re inside, you’ll see it’s much more than a one-time pit stop.

Meet Gareth Lukes, the third generation owner of the Bridgeland business. Lukes puts new meaning into the phrase “everything but the kitchen sink.” The services and products offered at the family-run store range from grocery, to pharmacy, apothecary, pet care, office supplies, home goods, clothing basics, vinyl records, and fresh brewed coffee from the in-house coffee bar.

By rebranding, innovating, and generally just going with his gut, the 27-year-old has made the store more than a retailer — it’s now a growing cultural brand. With locations in Renfrew and Killarney (soon getting a niche coffee bar of its own), and most recently having opened a Lukes General Store in Gastown Vancouver last year — Lukes has become something of a cultural anomaly, both in Calgary and beyond.

What is your first memory in the Bridgeland store?

“I used to come in here when I was a young kid, it was a way different place back then. The whole neighbourhood was different. In the 90s this was a bit of a...I don’t want to say sketchy per se…but it wasn’t a neighbourhood that someone would say was ‘safe.’ I remember coming here and sort of thinking that it was a different place. We were selling a lot of tobacco out of the store, like a low-end convenience store type of thing.”

How did you end up working at Lukes?

“I was running a record label at the time in the city and I was contemplating doing that full-time. I wasn’t really planning on going into this. There was a band from Toronto called Wooden Sky that I was going to release a record for, and I was sort of thinking, either I’m going to do the record or go back to this. I felt like my dad really wanted me here and he was offering to pay me probably more than I should have been paid.”

Why did you decide to re-brand Lukes when you bought the store in 2008?

“When I took over, I took it from this low-end convenience/drug store thing and made it a mid-level Shoppers. And then I realized that was kind of pointless, because we don’t really do anything, our sales were up a little bit but nobody was excited about it. I was working hard at something nobody cared about. So then I was like ‘screw it, we’re not making any margin on this, let’s just start selling whatever.’ I just kept going into all these stores in Vancouver and in other cities and started seeing product, and I was perplexed as to why none of this stuff was really available in Calgary. That’s what really drove me.”

How do you pick the brands you sell?

“It’s a combination of aesthetics and quality. Packaging has to be right and on point and the quality of the product — there has to be value. If you’re going to charge X amount of dollars for something it has to be worth that in comparison to what else is on the market.”

Why did you install a coffee bar in the store?

“It was a situation where I felt like because the neighbourhood was changing, we had to do something in order to be different. I went to Stumpdown (Coffee Roasters) several times in Portland and Seattle and I really liked what they were doing. I felt it was quite a bit different than what other roasters were doing in Calgary. The profile of the coffee was more or less niche.”

What’s been your biggest challenge running the business so far?

“Trying to remain relevant and stay ahead of the city is my biggest concern right now. We opened up a store in Vancouver six months ago, and you start realizing the discrepancies between where Calgary is at and Vancouver is at. You have to be on point in order to be relevant in both places and it’s a fight.”

How do you stay true to the roots of the store?

“We try to maintain all the stuff we used to have like all the Italian magazines and a bunch of old Italian brands that are now cool again — which is really strange. We try to stay true to the community so we don’t become elitist to the extent that we don’t have stuff that’s not affordable.”

How does Lukes give back to the community?

“We are the pharmacy provider for the Calgary Drop-In Centre. We also send a pharmacist over there once a week to do med reviews.

Calgary used to have really good mental health facilities, but when they started closing all the hospitals — like the General for example — all those people who were in those facilities really had no place to go.

Unfortunately a lot of them became homeless, and they’re not really being looked after by the system particularly well. So that’s one thing I think the pharmacy staff are all passionate about is trying to fill that void whatever way we can.”

What are your future hopes for yourself and the brand?

“I’m only 27, I still have an unfortunately long time left. I try to make something better everyday I come in, sort of that incremental improvement thing. We have to be making a difference in some way or else there’s no point in running this. Making a bunch of money doesn’t really motivate me, I would have gone into oil and gas if I wanted to make money — I don’t think anybody goes into retail because they want to make money. I’d like to make sure at the end of the day, someone’s better off because we were here.”

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FOOTBALL’S FREE SPIRIT FOOTBALL STAR, FINANCE WHIZ, MEDITATION GURU — JON CORNISH MIGHT JUST BE THE WORLD’S MOST DYNAMIC ATHLETE. words by Bronwyn Hendry, photos by Asim Overstands, styling by Espy

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While athletes can often be stereotyped as onedimensional, there’s plenty more to Cornish than a jersey and the number nine.

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casual fist bump wasn’t what I was expecting when I first sat down with Jon Cornish on a Monday morning earlier this summer. As a key player for the Calgary Stampeders, the winner of the CFL’s Most Outstanding Player Award for 2012, and the winner of the CFL’s Most Outstanding Canadian Award for the past three consecutive years, I assumed I’d be meeting with someone a little more serious. But four days post broken thumb meant handshakes were out of the question.

With an infectious smile and a humble demeanour it’s clear Cornish hasn’t let this professional athlete thing go to his head.

Born and raised in Vancouver, Cornish dabbled in basketball, track, lacrosse, and soccer before sticking with football.

“The complexity, the amount of thought, and the cohesiveness that every play requires are what I like most,” explains the 30-year-old running back.

After studying Psychology at the University of Kansas, Cornish was drafted 13 overall in the CFL and has been with the Calgary Stampeders through several big victories, including a Grey Cup win in both 2008 and 2014. While athletes can often be stereotyped as 50 | LOVE THIS CITY

one-dimensional, there’s plenty more to Cornish than a jersey and the number nine.

“A lot of the time people get stuck thinking they’re football players and that’s it. But I’ve learned there’s a lot more in the world,” he says.

Three years ago Cornish began working for TD Canada Trust as a means to impress his girlfriend’s father during the off-season.

Six months a year that were once spent playing video games quickly became time spent learning a whole new game — one that will take him beyond the day he hangs up his helmet for the last time. While he’s grown accustomed to suiting up in two very different uniforms, he believes there are plenty of parallels to be found in both of his roles.

“When you work for a bank you’re working for a team. I’ve been able to bring some of the things I’ve learned from football into the banking world, then take that stuff, see how it applies and take it back to football,” explains Cornish.

While most players head to the gym or the field to improve their game Cornish swears by a less conventional route — meditation.

He believes such practices have helped his game become as fluid

as possible, finding power within the acknowledgement of the mind as a separate entity of the body.

“I think as time goes on you’ll see more players adding mindfulness and yoga to their game. There’s only so much time you can spend in the gym. That’s one thing I want to leave this game with — showing people that my game can be at this level and it’s because of these things,” he says.

While Cornish may be seen as somewhat of a renaissance man, he maintains a deep-rooted love and passion for the game.

“The CFL is a league where we are football lovers — you wouldn’t play if you didn’t love the game because we aren’t being paid what they are in the NFL,” he says.

Cornish lives by the words of Buddha, “with our thoughts we create the world,” which has allowed him to manifest achievements and overcome setbacks.

“At this point in my life, certain things have transpired. These are things that have happened because I believed they could. Setbacks like a concussion or broken thumb don’t bother me that much in the bigger picture,” explains Cornish.

Always one to see the silver lining, Cornish is taking the time off from his latest injury to study for level two of the Chartered Financial Analyst program.

Cornish was raised by a single mother, Margaret, who he sights as one of his biggest inspirations in life. While the athletic world can often be hyper conservative, Cornish isn’t afraid to speak openly about Margaret and her wife, Andrea. In 2012, when accepting his Most Outstanding Player Award, Cornish thanked both his mothers — a strong gesture that opens up a bigger conversation about love, acceptance, and equality. It’s inpsiring to see individuals with celebrity status using their voice for good, and Cornish continues to do just that.

“I’ve [experienced] a lot of different things throughout my career.

It’s been a very educational time for me. Going forward I’ll be very well equipped for whatever life throws my way.”

With a refreshingly positive outlook on life, it seems we could all learn a lesson or two from football’s biggest free spirit.

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FAVOURITE CITY TO VISIT WHILE ON THE ROAD? “We’ve been losing there recently but I would have to say Montreal. I love the energy — same with Toronto. Both are really cool places and I love the hustle and bustle they provide.”

WHAT’S PLAYING WHEN YOU’RE IN CONTROL OF THE LOCKER ROOM MUSIC? “Drum and bass. 140 beats per minute music, alongside a rap track.”

FAVOURITE CHEAT MEAL? “A whole bag of Miss Vickie’s salt and vinegar potato chips.”

BEST ACCOUNT TO FOLLOW ON TWITTER? “I don’t care who’s saying what, it’s more about what is being said. I’d have to go with Sarah Silverman.”

YOUR CLOSEST BUDDIES ON THE TEAM? “Rob Cote, Drew Tate, Juwan Simpson. I have a lot of great friends outside of football too. My head coach in college used to comment that I always liked to hangout with the artsy types.”

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Words by Bronwyn Hendry / Photos by Tyler Stalman Styling by Styleista / Makeup by Teslin

On Ania: Judith and Charles Cape $625, Judith and Charles Shirt: $350, Judith and Charles Necklace: $77.50 Judith and Charles Skirt $325, Chloe ‘faye’ bag (Holt Renfrew) $2695, Stuart Weitzman boots (models own) On Brenna (left): Club Monaco skirt $229, Club Monaco top $169, Vince shoes (Nordstrom) $490 On Phaedra (right): H&M dress $17, Michael Kors necklace $195, Shoes (stylists own) BRANDED | 57

nia Boniecka wears a lot of hats, pun fully intended. Model, blogger, stylist, photographer, muse — Boniecka definitely knows a thing or two about dressing for success. Use the words Calgary and fashion in the same sentence and her name should automatically come to mind. A model since the ripe age of 14, she’s spent the majority of her life carving a path of style.

Boniecka’s family moved to Calgary when she was 13, and after a year of adjusting to life in a brand new country, she struggled to find hobbies she enjoyed.

Her brother, who co-owned a salon at the time, introduced Boniecka to the owner of Mode Models. After completing her first photo shoot she submitted the images into the Stampede model search, where she was chosen as a face of the day and introduced to scouts from all over the world. The rest, as they say, is history.

“When you’re tall you either play basketball or you model — there’s nothing else,” jokes the 29 year old Polish beauty.

After working with Mode Models, Boniecka made the transition to Sophia Models International, and is now represented by The Nobles — a boutique agency based here in Calgary.

Boniecka’s career took her all over the world, from Paris, to Tokyo, to New York — but despite the glamour and glitz of the fashion world, she decided to return home to study accounting at the University of Calgary.

“Modelling was never my primary thing because I was always going to school and doing other things. My parents are very strict Polish parents — so my mom was always like ‘you have to have a plan b,’ ” says Boniecka.

More than just sartorially savvy, Boniecka graduated with a commerce degree and began working for an accounting firm. But like most people who wrestle with passion and purpose, she began to feel pulled in other directions.

“I never ended up wanting to do my C.A. (Chartered Accountant Course). My heart was always being drawn to more creative settings. At the same time I was working a lot with [photographer and friend] Jason Eng. We started working on a lot of projects—shooting for fun and coming up with new concepts. I started getting more into fashion, and that led me to start my blog,” explains Boniecka.

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Balenciaga sweater $1420 Club Monaco culottes $198.50

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niaB.net was born December 2009. What originally started as a simple platform to share images from photo shoots, events, and overall inspiration has now turned into a carefully curated style blog with thousands of followers from all over the globe.

“When I’m creating something I don’t like to just have it sit and not be validated. I want to be able to create things for the world, not just for myself,” says Boniecka.

In 2012, Ania met her now husband, Tyler Stalman, on a spontaneous trip to Los Angeles (you can read more about this duo in our Winter 2015 issue, “The Spark.”) Shortly into their relationship the two began collaborating on creative endeavours — he, the talented photographer and she, the perfect muse.

After a brief stint living in Victoria, B.C, the two returned to Calgary to pursue their creative endeavours.

“There was also the option of going to Vancouver — but it was just not as nurturing as Calgary was,” says Boniecka.

She continues, “Even now, when people start things in Calgary you pioneer something — so you get to be the first. The city is still growing so there’s so much opportunity — in other cities that’s somewhat plateaued.”

Since then, the two have been growing their own photography business — offering video, photography, and design services. In addition, Stalman continues to shoot content for AniaB.net. In this case it seems the couple that works together, stays together. Talk about relationship goals.

Now a full time job for the both of them, life is far from dull.

“We might go to LA or New York for a week or two weeks and shoot while we are there. We’ll gather all the material and then be stuck in the office for the next two weeks working on all the stuff we got when we were away. Our work really varies from day to day which makes it exciting and fun,” explains Stalman.

In addition to meeting her husband, modelling has brought Boniecka some amazing friends.

“All the models that I work with are so inspiring and I hope we can remain friends for a long time. We’ll be 80 one day and gossiping about the good old days,” laughs Boniecka.

She adds, “You sort of go through life watching each other like a soap opera — all the drama. We understand each other in a way that other people don’t really.”

Given her current success it’s hard to imagine Calgary’s “It Girl” doing anything else than what she’s doing now. But fashion wasn’t always on her radar — she was simply tall and needed something to do.

In the last few years, Boniecka has worked with major fashion labels like H&M, TOPSHOP, JOE fresh, J.Crew, BCBG Max Azria and more. She and Stalman were part of a major Nordstrom campaign for the retailer’s Canadian debut last fall. There was even a special breakfast named after her — “The Ania-cado on toast” — which was available this past summer at Phil & Sebastian, for the #psbrunchclub.

“My blogging has lead me to a path where I see modelling and fashion from a different side. Not a lot of models, in Calgary especially, get to see that. I didn’t want modelling to end and then that be it for fashion,” explains Boniecka.

In the coming months Boniecka will continue expanding her blog and hopes to turn it into more of a lifestyle site, rather than just fashion. While the city may not be a major fashion hub, Boniecka’s feet are planted firmly here in YYC. “I think Calgary had a crazy fashion scene in the 80s. It was before people started leaving for other places and then the exodus happened,” she explains.

Boniecka believes that as the city continues to bloom and grow, the arts and culture scene will evolve accordingly. The reputation is changing and people like Boniecka are helping pave the way for a more fashion forward city.

“Even if you’re not the creative type but want to work in the creative world, you can. You can be an accountant for a fashion company. The more brands and people that stay in Calgary the more opportunity there is for that,” she says.

With plenty of exciting opportunities on the horizon, we can’t wait to see what Boniecka dips her toes into next. Knowing her, it will likely involve a great pair of shoes.

“When I’m creating something I don’t like to just have it sit and not be validated. I want to be able to create things for the world, not just for myself,”

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Apt 22 hat $58 Akris Punto sweater (Holt Renfrew) $1370 Helmet Lang pant (Holt Renfrew) $1420 Stuart Weitzman ‘Zepher’ boot, $575

Q+A

Favourite city to visit?

Los Angeles. Palm trees, ocean, amazing food scene, great shopping, and the people are so happy there. I don’t have a reason not to love it — except maybe the driving.

Favourite restaurant in YYC? Bocce. I go back there all the time no matter what new places open up.

Drink of choice?

Water. I’m so boring, I don’t drink.

A trend you’ll never wear?

There isn’t one. Maybe crocs? But that’s not a trend. I am a big sucker for trends because that’s the industry I am in. Put it in a magazine and I’ll wear it.

Astrological sign?

Pisces.

If you could only wear one outfit for the rest of your life, what would it be?

Western-wear. Stampede is my favourite time of year. Fringe anything — it will transform your outfit.

Best fashion advice you’ve been given?

The advice that I give out is you’ve got to try everything at least once. It must have come from somewhere so I’ll give that and receive it.

Best life advice you’ve ever received?

Put yourself into something 100 per cent.

Don’t half ass anything.

What’s in your purse?

Media passes, receipts from returns, nail polish, camera, a shoe buff, three lip balms, and my cell phone with a giant moschino teddy bear phone case.

Favourite style icon?

Other bloggers. The ones I follow the most are Australian bloggers like Margaret Zhang from Shine By Three, Zanita Whittington from Zanita, and Sara Donaldson from Harper and Harley.

Sandra Hagelstam from 5 Inch and Up is my absolute favourite. I love her photos and her style. She reminds me of Carrie Bradshaw — she’s petite, with long blonde hair and she’s always wearing heels.

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TASTING An ode to our province’s signature dish, we got the low-down on what makes Alberta Beef so damn good. Photos may induce drooling — don’t say we didn’t warn you.

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WO RDS BY HAN N A MCLEAN P H OTOS BY B R ITTAN Y B ACK

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ritish Columbia has salmon, the Maritimes has lobster, and we Albertans have our world-class beef.

It’s what we’re known for — the delicious and flavour-rich beef of the West, cultivated by proud and experienced Alberta farmers. The stereotype that Albertans are beeflovers is one we welcome, and one that is most often an accurate description of those who call Wild Rose Country home.

With a new wave of quality restaurants along with the city’s well-established favourites continuing to be increasingly creative with their cuts, make no mistake — Calgary is still the culinary beef capital of Canada.

The selection of steakhouses in Calgary is unprecedented and the quality of the meat is unmatched. Connie DeSousa, co-owner and co-chef of Charcut Roast House, is making sure this doesn’t change anytime soon.

DeSousa gave us the low-down regarding what separates a kick-ass steak from a mediocre one.

So what is it about Alberta Beef that makes it so damn good?

“It has a lot to do with how it’s raised. We’re very fortunate to live in a country that has huge land mass and living areas where the animals have tons of space to roam free, it’s really important not only for their health but for their flavour in the end,” says DeSousa.

Along with our excellent farmers, DeSousa says our good old-fashioned Albertan pride has played a big part in making our beef so widely acclaimed.

PICKING THE BEST CUT When it comes down to good quality meat there are some factors that are out of the chef’s control. DeSousa has specific things that are signs of good quality beef.

“Hormone-free and antibiotic-free are qualities we are always looking for. Grass-fed is huge to us — especially with dry ageing. A lot of farmers in Alberta aren’t able to do 100 per cent grass-fed just because of our growing season, so a lot of them will finish on grain or barley.”

It is also very important to source your meat from someone that you can depend on.

“Definitely go to your local butcher, or someone that you know and trust is giving you great quality meat that’s not from a factory-farm or an economy-raised environment,” says DeSousa.

When picking a cut, you always want to be looking for AAA, A, or higher. The higher the grade, the better the quality.

The grade refers to the marbling of the meat, the signs of muscles, and the amount of fat on the animal. Another critical element to good quality steak is its fat content.

Don’t let modern-day nutrition fool you — fat is in — when it comes to beef, that is.

“You want to look for that really nice marbling in the steak, that really nice fat-cap on it,” says DeSousa.

The “fat-cap” of the steak is simply the amount of fat on the cut; the thickness of the cap can vary, but usually starts at about one quarter inch. It adds flavour and keeps the meat tender. If the animal is grass-fed or pasteurized, the fat cap is one of the most nutritional things you can eat.

“It’s the quality of beef that puts us on the top of the grade,” says DeSousa.

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MINAS BRAZILIAN STEAKHOUSE BEEF PICANHA black bean stew with beef, sausage and bacon, house made salsas, white rice, fried casava flour

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BUCHANAN’S DELMONICO, 10 OZ charbroiled with house made torchon of foie gras and truffled port sauce

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PREP IS CRUCIAL DeSousa, known for her standout butchery skills, has even performed on the food network culinary competition, Top Chef Canada. As one of Canada’s top chefs, DeSousa knows that for steak, the preparation procedure is just as important as the cooking method.

She explains a rare yet rewarding preparation known as dry ageing.

“There’s not a lot of producers or chefs doing dry-ageing in Alberta which seems crazy because we are known for our beef.”

“There’s nothing wrong with a wet-age steak, but a dry-age steak has a very different flavour profile from what a wet-age steak would have,” says DeSousa.

For those of you who aren’t beef connoisseurs, wet ageing is done in a Cryovac bag — basically a vacuumsealed bag. The meat sits in its own juices, becomes spongy, and increasingly acidic.

The next best method to grilling is searing.

“If you’re not able to sear on a grill over a charcoal or wood, then in a caste-iron pan is great because you can get the pan really hot, which will produce a nice seared crust on the exterior of the beef,” says DeSousa.

“IT’S THE QUALITY OF BEEF THAT PUTS US ON THE TOP OF THE GRADE”

Dry ageing on the other hand, is when the meat is completely open to oxygen. With dry ageing, the water loss in the protein and muscles of the cut leave you with a more concentrated flavour in the meat.

DeSousa dry ages her meat anywhere from 60-90 days at her second restaurant Charbar (which she co-owns), a complimentary venue to Charcut.

“You’ll start to develop more flavours, a real nuttiness to the quality of meat and the flavour. When you start getting closer to the 100-day age, you get closer to a sort-of blue cheese style flavour,” says Desousa.

She adds, “I think with a lot of restaurants now coming out with dry-ageing, that is going to put us back on the map.”

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FIRE IT UP There are many different methods one could use when cooking a steak. You can broil, pan-sear, or grill your steak.

Cooking steak over a charcoal or wood-fire grill is ideal.

Using this method allows the smoky flavour to seep into the meat and give it that “fresh off the grill” taste that steak lovers crave.

The moisture of the meat will vary depending on your cooking method and how you want your steak done.

“You’re going to taste different things in a rare steak than you would in a well-done steak. You’re going to have different sensory of taste develop. In a rare steak you’re not going to get as much charred taste as you would in a well-done, you’re going to probably taste a little more iron, a little bit more metallic from the blood,” says DeSousa.

Each one of Calgary’s steakhouses provides a different experience when it comes to steak. While flavours, cuts, and presentations of the meat may vary, one thing is for sure — the culinary industry isn’t going to stop being creative and innovative with steak anytime soon, and we’re quite happy about that.

Cleary, beef is still best in the West, and what else would you expect? We have a reputation to uphold. We’re called Cowtown for a reason.

MODERN STEAK TOMAHAWK RIB EYE, BONE-IN, 35-DAY DRY AGED tater tots with double smoked bacon bits, asparagus with a fried egg

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CHARCUT FLAP STEAK, BUTCHER CUT 6OZ fresh chimichurri, onion rings with deep fried bone marrow, arugula salad with pickled radish, house duck fried poutine, asparagus with tzatziki

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ADVERTORIAL

say hello to Inglewood’s first grocery Words by Lauren Steeves

George Bernard Shaw once said, “There is no love sincerer than the love of food.” Bite Groceteria believes just that. Although Bite is unveiling a new concept this September, it’s the store’s humble beginnings that keep it strong.

Owner, Jim Hill, initially built the Inglewood building to fund an art gallery. Hill thought that by renting out Inglewood’s prime retail space, he would earn enough to give Calgarians a free art gallery. In such a minimally populated area, Hill struggled to catch the interest of an experienced grocery retailer — that’s when Bite was born.

A groceteria is conceived

In addition to the bakery and vegetable butcher station, customers can expect taller shelves, an expanded cheese Walking into Bite, you can tell that it’s more than your section, more spices, and a line of household items that are average grocery store — it’s an experience — and a delicious sure to make the cooking experience more enjoyable. one at that. Bite’s products are fresh, primarily local, and tell a great story. For example, their new sourdough comes from a How Inglewood shapes Bite 1700s bakeshop in New England. General manager Matt Rai, Bite is continuously influenced by Inglewood, the believes the story behind Bite’s food is what sets the business community shapes its business and operations. Rai is adamant apart. that the company listens to its customers’ feedback and makes “Why not? If you have the tools, know how, and the adjustments to better suit their needs. resources to do that. We dream and we think; where should our One criticism was that the pricing of its products were too sourdough come from? And a 1700s bake shop in New England high, so Bite scaled back. The new lowered prices still reflect sounds pretty cool,” says Rai. the quality of its products, but make them more accessible It’s not only the story behind its products that makes to the average consumer. Rai believes the ability to instantly Bite unique, the store also allows customers the opportunity respond and adapt to its customers is to enjoy a great meal while they shop — part of Bite’s local advantage. ultimately inspiring them to make their “It’s kind of a good thing that “It’s kind of a good thing that own creations. Staff are knowledgeable, well trained, and passionate at what we’ve been making mistakes, we’ve been making mistakes, so we can fix them and become the best,” they do, giving customers the chance so we can fix them all and says Rai. to become foodies themselves. Rai attributes Bite’s global menu to its become the best.”

How Bite shapes Inglewood staff’s own history and diversity, saying Just as Inglewood has shaped its dishes “truly come from people’s Bite, Bite is helping to shape its own community. Inglewood’s homes.” first grocery store isn’t a small feat and neither is delivering fresh, locally sourced products to YYC. Change is in the air Ultimately Rai and the team at Bite want to create a food With a change in ownership and management, Bite has hub in Calgary, similar to the meatpacking district in New York undergone some major renovations, which are set to debut City saying, “If I can make a food hub and have that place in mid-October. Two big changes include an in-house bakery and Calgary, a gas town, if I can do that in a city that I’ve grown up a vegetable butcher station. in — well, that’s a bonus.”

So one may wonder — what is a vegetable butcher station?

With new renovations, a young and ambitious team, and The concept was originally conceived in Amsterdam, and careful consideration given to the residents of Inglewood and now thanks to Bite, Calgarians can experience it here too. Rai YYC, there is no doubt Bite will grow to be the heart of food in explains that this station gathers people together to celebrate Inglewood, and the city as a whole. vegetables, learn how they’re processed, and learn proper preparation methods.

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Photos by Megan Rutkowski

Words by Caitlin Best

Styling by Modern Menswear

THE YOUNG GUN Meet Mike Pigot—Executive Chef of Calgary’s soon-to-be favourite new hotspot, Home & Away.

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he saying “life’s too short” is all too cliché, but nothing could be more true for Chef Mike Pigot.

After a near fatal accident and everything that followed, he now sees his brush with death as the motivating factor for changing the entire course of his cooking career for the better.

Already a seasoned member of the kitchen by the age of 20, Pigot began working in restaurants 10 years ago and in a very short time went from bussing tables to working the line as a sous-chef.

By 2009, he was the acting chef at Milestones in downtown Calgary, while balancing a full-time class schedule at the Alberta College of Art and Design.

As an aspiring drawing major at art school, being in the kitchen was a way of channelling his creativity, making both food and art.

It wasn’t long before the industry took notice of his skills and in 2010 he was hired to oversee the head office location at a major Canadian chain.

For the young chef, this was a major break in many ways. “It was such a huge opportunity as far as the financial side goes that a lot of young chefs don’t get right off the hop — as in here’s a big portfolio and it’s up to you to balance the labour and the budget.”

“I was fortunate enough to work directly with the Corporate Chef team so it wasn’t your typical corporate restaurant job. In many of these types of restaurants, the chef is usually given the menu and told, ‘do it’ but I got to see the other side of the business that not many people are exposed to.”

However, the corporate side of things wasn’t all it was cracked up to be and the mass standardization of everything soon lost its appeal. When asked what he hopes he’ll never make again, he says, “Sauces — they were the worst.”

He adds, “There was rarely love put into them and most of the time, they were half out of a bag and then slightly tweaked by the cooks. It’s hard to maintain passion in kitchens like that.”

A DEFINING MOMENT In the spring of 2012, everything changed.

Pigot had been looking for a something different for quite some time, but had no idea that it would take such a dramatic turn of events to completely shift his priorities. Thinking back on that morning several years later, he explains, “This was the pinnacle where everything changed for me and what I was doing.”

It started with a very routine dental surgery for the extraction of wisdom teeth.

While no one has ever claimed to enjoy this procedure, Pigot knew something wasn’t right and after waiting the prescribed 24 hours, he decided to make a trip back to the dental clinic for a follow-up appointment.

“I was headed up Richmond Road and 32 street right beside AE Cross School. As I was driving I called my aunt to say I wasn’t feeling good and that I was pulling over. The last thing I remember is asking her to come pick me up. That was before I passed out. After that, my next memory is of waking up and all I could see was blood.”

What Mike wouldn’t learn until he got to the hospital later on was that his extractions hadn’t clotted properly and he’d swallowed a significant amount of blood that caused him to lose consciousness. After passing out behind the wheel, his car had swerved across several lanes of traffic resulting in a head-on collision with two cars in oncoming traffic.

“That was the most vulnerable state I’d ever been in. There was blood all over the car. I didn’t know what was wrong and I just kept thinking ‘Get me out of here.’ ” At the hospital, matters didn’t improve much.

During what felt like an eternity, the medical team periodically came into his room, checked the monitors and would leave again without explaining anything. After completing the full gamut of scans, BRANDED | 75

“Pigot had been looking for a something different for quite some time, but had no idea that it would take such a dramatic turn of events to completely shift his priorities.” x-rays and ultrasounds, he was left with a sinking feeling as the doctors confirmed there were further underlying health concerns but were unable to give a full diagnosis.

“The whole experience really snowballed from there and every week included a different ultrasound, a different doctor, and a different specialist. Over the next few months I was told it might be cancer, it might be a tumour on my adrenal gland and it just went on and on. ” This was a very dark period and one he describes as “six months of hell.” Still, there was a silver lining.

“That was my wake up call,” says Pigot.

Around the time of the accident, he had begun talking with the Murrieta’s Restaurant Group about taking a position that would allow him to leave the world of chain restaurants and pre-mixed sauces behind. After receiving a clean bill of health, his mind was made up and late one Sunday night he left a message for Murrieta’s corporate chef Chris Grafton saying he was ready to come work for him.

Pigot started his new position as Murrieta’s sous chef two weeks later.

A FRESH START Starting his new role, Pigot quicky advanced, becoming Murrieta’s Corporate Field Chef in the fall of 2012. The revitalized chef knew he’d made the right decision. Now with creative freedom in a collaborative environment, and the ability to work with a variety of producers in the province, the days of sourcing products two seasons in advance was no longer a thing.

As the Field Chef, he was responsible for zigzagging across the province to manage five restaurants in three cities. This meant spending up to 20 hours on the road and 50 hours in the kitchen each week. Up before the sun and working until late, he was now in charge of sourcing ingredients, overseeing 76 | TASTING

seasonal menus, and working the line during service. Life was good.

“A big catalyst for my career happened while at C.A. Restaurants. It was the first time I was fully able to experiment and try new ideas without a strict corporate guideline,” says Pigot.

He continues, “Chris Grafton, the Vice President & Corporate Chef, really pushed me to broaden my culinary horizons and inspire others. He groomed me into my Corporate Field Chef position and put a ton of trust in me by respecting my experience at a young age, and always encouraging me to follow my passion and build my skill set, management, and cooking ability.”

After working for the C.A Restaurants for three years, Chef Pigot is now part of an exciting new endeavour that is slated to open in Calgary early this fall. What used to be Moxie’s on 17th Avenue will soon be home to a new collaboration between CRAFT Beer Market, Commonwealth Bar, and The HIFI Club. Paying homage to the golden era of sports — Home & Away will serve as a community hangout for locals who enjoy the ambiance of 10th Avenue’s venues with a food forward, athletic twist.

According to the partners for Home & Away, Pigot was already on the short list when they started seeking out a Chef. “We knew right away that Mike had the right personality for the team,” says Sarmad Rizvi, one of the managing partners. “When we brought him in to do a tasting he hit it out of the park and won us over immediately. We knew we could trust him to use his knowledge of high-end cuisine and bring his own love for comfort food into the mix.”

While the menu for the new 17th Avenue eatery is still tightly under wraps, Pigot has been inspired as of late by the lowbrow Southern cooking style of Sean Brock and describes the dishes as “something Calgary hasn’t really seen yet.”

With the intention of re-imagining game day classics, diners can be assured they’ll be getting more than your average sports bar snacks.

“There is popcorn shrimp and fried chicken, but switched up from the norm,” explains Pigot.

In other words, leave your preconceived notions about Chile con Carne and nachos at the door.

Keep up with Home & Away’s new Executive Chef @chefpigot. For more information on the restaurant follow @homeandawayyyc.

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78 | TASTING

SMOKED BELLY CUBANO Pigot’s recipe for smoke belly cubano fuses together familiar home-cooking with exotic flavours.

This innovative and tasty medley of salty-sweet will make this dish a repeat offender in your kitchen.

Serves 4 SMOKE PORK BELLY

1lb Locally Sourced Pork Belly Cure: 6 Tbsp Brown Sugar – 6 Tbsp 2 tsp Kosher Salt – 2 tsp 1 Tbsp Maple Syrup – 1 Tbsp 1 tsp minced fresh Rosemary 1 tsp Ancho Chili Powder Smoked: 1 cup Applewood Chips CUMIN SEED MUSTARD

Brassica Mustard – 6 Tbsp Smooth Dijon Mustard – 2 Tbsp Fresh Horseradish – 1 tsp (Grated) Cumin Seed (Toasted) – .5 tsp Ground Cumin - .25 tsp Honey – 1 tsp QUICK PICKLED PINEAPPLE

Peeled Pineapple - 1/3 each – cut into 2-3 spears Birds Eye Chili – ¼ each – minced Corriander Seed – ½ tsp (cracked) Mustard Seed – ½ tsp (cracked) Kosher Salt – ½ tsp White Balsamic Vinegar – 3 fl oz Water – 3 fl Oz ADDITIONAL INGREDIENTS

7” each or 2 12” (Trim Ends) Soft Vienna Roll or Baguette 6 Oz. Swiss Cheese (1.5 per sandwhich) 4 Tbsp butter

CURING PROCESS:

1. Mix all of the curing ingredients together in bowl.

2. Generously cover the pork belly with cure.

3. Place pork belly in a plastic container, tightly covered with saran wrap. Allow to cure for 24 hours on first side.

4. After 24 hours, flip, and cure on the other side for 24 Hours.

COOKING PROCESS:

1. Place a medium-large size pot of water and bring to a boil.

2. After 48 hours curing, rinse the pork belly off of the curing ingredients.

3. Place pork belly in a vacuum sealable bag and seal.

4. Reduce the pot of water to a simmer.

5. Place the sealed pork belly into simmering water and slowly cook for 3 hours.

SMOKING PROCESS:

1. Remove pork belly from bag and place onto a metal tray.

2. Place 1 cup of applewood chips in the smoker (you can also place in tin foil tray and do this on the barbecque).

3. Once the smoke is billowing, place pork belly into smoker or barbeque and let smoke for 4-5 minutes until lightly coloured.

COOKING THE PORK BELLY

1. Slice your cured pork belly into ¼” strips (allow 3-4 per sandwich).

2. Heat up a frying pan and cook your pork belly until lightly crisped on both sides.

MUSTARD PROCESS:

1. Mix all ingredients together and allow to marinate for 12 hours (this will soften the cumin seeds and allow flavours to meld).

PICKLE PROCESS:

1. Mix all ingredients together and pour over pineapple spears.

2. Allow 12 Hours + to pickle.

ASSEMBLING

1. Preheat over to 400 degrees.

2. Take your soft vienna style roll or baguette and cut into 6-7” pieces.

3. Slice the roll/baguette open and spread cumin seed mustard on the bottom half.

4. Cut your pineapple into ¼” pieces and cover over all of the mustard.

5. Place your pork belly over the pineapple.

6. Cover your pork belly with swiss cheese and place onto baking tray (leave the top half out of the oven).

7. Bake in oven until the cheese is melted.

8. While the cheese is melting brush the top of the bread with butter.

9. Place the top portion of the bread on sandwich and firmly press down.

10. Broil until toasty.

11. Pull, cut, and serve.

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DATING We can’t all read minds, and trying to guess what your partner needs can often feel like morphs code. Understanding your partner’s love language is the key to making your relationship last, long after the butterflies flutter away.

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“YOU’RE PRETTY.” My boyfriend whispers those words into my ears. It’s 5:45 a.m. and I can barely open my eyes. I have floor to ceiling windows in my condo and I face east, so my bedroom is like a sauna — a very unflattering, bright sauna.

I make a pathetic whining noise and hide my face in his shoulder.

“You’re pretty.” I say, as if I’m challenging him.

His compliment is genuine and sweet, but I do not believe him — especially in the early morning light.

The thing is, even if he was saying those words while I was sporting effortlessly perfect hair, a sexy spray tan and my dream outfit, I would still have a hard time letting those words sink in.

Low self esteem? Not really. Ungrateful bitch? Some might say.

But I think there’s more to the story.

Dr. Gary Chapman, relationship expert and author of the New York Times bestselling book, The Five Love Languages, claims there are five different methods people naturally gravitate towards in how they give and receive love. These include words of affirmation, quality time, gift giving, acts of service, and physical touch.

So after reading Chapman’s book, I’ve come to the conclusion that simply put, words of affirmation just aren’t my jam.

A LESSON IN COMMUNICATION

Hopeless romantics out there might not like hearing this, but you know that euphoric feeling you get when you fall in love?

Chapman says that’s not going to last.

In fact, you’ve got about two years max.

Being the die-hard romantic that I am, I almost closed the book when I read this. It was like learning that Santa Claus and the Easter Bunny weren’t real all over again.

But I kept reading out of curiosity. After all, the subtitle to the book is “The Secret to Love that Lasts.”

I needed to find out the secret.

So after the “I’m so in love” fireworks settle down, things get a little trickier. In a very non-romantic way, Chapman explains that one of our basic human needs is to feel loved, but how we actually have that emotional need met after the euphoria dies, is not the same for everyone.

After years of research and counseling he found one fundamental truth: “People speak different love languages.”

Someone could be expressing their love for me in Italian, but I don’t understand Italian — so the message will be lost.

When expressing your affection for your significant other, it’s the very same thing.

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“Language differences are part and parcel of human culture,” Chapman explains. Just like how we don’t all speak the same languages around the world, in order to be “effective communicators of love,” we need to communicate in the love language that our partners understand.

Hearing about how pretty you are in the morning might fill you up with love and emotion, but it does nothing for me. And on the flip side, just because I don’t feel the need to hear how much my boyfriend loves me five times a day, doesn’t mean that he doesn’t need to hear some kind of verbal affirmation himself in order to feel secure in our relationship.

In other words, knowing each other’s love language is basically the secret to not fighting with your significant other.

That’s a bold generalization, but if you’re curious, read on.

After reading “The Five Love Languages” and becoming more aware of the “expressions of love” in my life, I’ve discovered that I’m quite needy. I think depending on my relationship status, time of the month, how things are going at work, how tight my jeans are fitting, and where Mercury is in rotation, I need a combination of everything.

Here’s a look at three of the five love languages. See if you can spot yours.

ACTS OF SERVICE (YOU’RE A BRAT)

I can list the moments in my dating career where I felt the most love rushing through my veins.

1. When my boyfriend in high school helped me with my math homework.

2. When my one night stand last summer made my bed for me.

3. When one of my Tinder dates fixed my kitchen cabinet.

4. When the jerk I was dating last fall said he’d do my taxes for me.

5. When my boyfriend picked me up my favorite flavour of toothpaste when he saw that I was running low.

It’s very clear that my top love language is acts of service. I love it when people do things that make my life easier, or take a burden off my shoulders. Sometimes I feel like a lazy little brat, especially when my boyfriend does something that I could totally do myself.

But no matter how many times I take the love languages quiz — single or taken — I always score the highest in acts of service.

Tell me I’m pretty? I’m annoyed with you.

Buy me toothpaste? You’re getting lucky that night.

QUALITY TIME (DATING YOU IS VERY TIME CONSUMING) “You never talk to me.”

“Do you have to have the TV on right now?”

“You’re always on your phone.”

Sound familiar?

“You mean all I have to do is say nice things to him and he’ll be happy?”

Chapman explains, “People tend to criticize their spouse most loudly in the area where they themselves have the deepest emotional need.”

Could it really be that simple?

If quality time is your thing, you need undivided attention, real conversation, and probably a lot of it. And you’re likely to point out when your partner isn’t giving it to you.

Where I get critical, and this was a big clue as to which love language is foreign to me, is when I hear things like, “Has anyone told you how beautiful you are today?” or “I missed you baby.”

When an ex said those things, it took everything in me not to yell, “DON’T CALL ME BABY.” I was critical of every nice thing he said.

Yes actually.

“This damn book changed my life,” she tells me regularly.

She has a difficult time expressing her feelings through words, so now I remind her weekly that she should probably tell him that she loves him, appreciates him, finds him sexy, etc.

Sometimes I even write the text messages for her.

But he doesn’t need to know that. He’s finally getting his words of affirmation making him a much happier fiancé.

LOVE & CHOICE

WORDS OF AFFIRMATION (DIRTY TALK DOESN’T COUNT)

The heart wants what the heart wants. At first, it doesn’t feel like we have much choice in the matter. Maybe it’s fate, maybe it’s chemistry, maybe it’s Cupid. Whatever it is, when sparks start flying there doesn’t seem to be much logic in falling in love.

Even though words of affirmation aren’t my jam, hearing this made me pretty damn happy. I guess when it’s the right guy I don’t mind a little verbal acknowledgment.

But as the months and years go by, choice seems to play a larger part in that love actually lasting. This is where Gary Chapman’s logical approach to relationships makes a lot of sense.

There’s no doubt that during the beginning phases of dating someone, it’s a dream to hear how they feel about you (even if it’s a reminder of the time you fell asleep and drooled on their shoulder), especially if what they’re feeling is L.O.V.E.

There are mornings when I might fight the urge to yell “Get OFF of me,” but I don’t, because my boyfriend’s love language is physical touch. Falling in love with him wasn’t a choice.

Letting him get his morning snuggle in is definitely a choice.

That brings me to another love language worth talking about.

“I knew I loved you when you drooled on me and I wasn’t mad.”

“PEOPLE TEND TO CRITICIZE THEIR SPOUSE MOST LOUDLY IN THE AREA WHERE THEY THEMSELVES HAVE THE DEEPEST EMOTIONAL NEED.” After you’ve been together for a while, a common question you’ll get from your friends is, “Have you dropped the L bomb yet?” This conversation is a marker.

But after that initial declaration of one’s feelings, some of us need more consistent affirmations than others do.

After seven years together, my girlfriend and her fiancé took the love languages quiz. She realized that she had spent the last seven years expressing her love through acts of service — constantly doing things for her love that would make his life easier.

Except he hardly seemed to notice. This drove her nuts.

But as they found out, her fiancé’s love language was not acts of service. They did nothing for him. What he really needed wasn’t to be taken care of — he needed words.

Seemingly minor interactions with one’s partner can add up, for the better or worse of the relationship.

Chapman concludes, “If I have not learned her primary love language or have chosen not to speak it, when she descends from the emotional high, she will have the natural yearning of unmet emotional needs. After some years of living with an empty love tank, she will likely ‘fall in love’ with someone else, and the cycle will begin again.”

I don’t like the sound of that.

It really is the little things that end up mattering. That one phrase, “I knew I loved you when you drooled on me,” or that one hug that you ran back for could make the difference in your lover feeling happy and secure.

So learn your love languages, speak them, and fill each other up. This just might be the secret to our generation defying the odds and establishing love that lasts, decade after decade.

Want to learn more about the five love languages? Grab a copy of Gary Chapman’s book or visit 5lovelanguages.com to take the quiz.

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is

HE SAID “

y

from shesaidhesaid.ca

ou

She Said My boyfriend of two years proposed while we were in Mexico last month. He is a sweet guy who would do anything for me. I waffled and said I had to think about it.

ll d A ee Love n

The problem is I am a professional, and he is a tradesman with no money. He kisses the ground I walk on, but I may always wonder if I could have done better.

However, I am almost 30 and want children.

It seems that nice guys who want to commit are in short supply. Should I settle for him?

”

- Female, 29, almost engaged

What is this guy’s number? I need to tell him NOT to settle for you.

If you do marry, get a prenup because you will most likely divorce. Marriage is not for settling.

This isn’t about what he does for a job — I want to punch you in the neck for being so shallow. If you think for a minute that you may regret the decision, let the guy go.

If after two years you are not sure then it’s just not the right fit — for both of you.

Popping out kids with him will only make it worse and you will have a life full of regrets while dealing with an ex that you despise.

Find someone you really connect with and can see building a life with for the long haul.

You need someone who not only kisses your feet, but also stimulates your brain and your life.

Lots of tradesmen will stimulate you just the way you need. It’s not about the job — it’s about the person. I bet you can find a plumber that stimulates your mind and knows how to work his pipe.

...and a wedding planner.

MONICA MEADOW

ev ents

@MONICAMEADOWEVENTS

WWW.MONICAMEADOWEVENTS.COM

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THE

NETFLIX A N D C H I L L DAT E photo by krystal boyd STYLED BY HAZEL ANDERSON shot on location at hotel arts

Netflix date? Ladies, pull out all the stops. Comfort meets sexy in this red lacy ensemble. If you’re feeling slightly chilled, throw on your man’s button down.

It’s the perfect layer for cool mornings or late nights when you’re ready to cozy up for a movie marathon. He might not always say it, but men do tend to notice the small details. Add a little glam to your dressed down (literally) look by throwing on some dainty rings. Don’t forget a fresh manicure and pedicure — after all you want to look good from head to toe. Gentlemen, show off your personality with a well-curated sock wardrobe. Whether you’re suited up, down (or not at all, wink) a great pair of socks will keep you looking polished.

HER: Necklace by Jennifer Zuener $280, Bra and Panty by Calvin Klein $130, Rings by H&M $12.98 HIM: Tank Top by Diesel $45, Boxers by Calvin Klein $28, Socks by Happy Socks $13

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WORDS BY ADAM CULLIGAN

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I

t was just about 6pm on December 7, 2012. I was standing in the middle of Martin Place in Sydney, Australia’s downtown core. There was a giant Christmas tree and party happy revelers all over the place. I was surrounded by some of the most important people in my life and about to take the biggest leap yet.

As you can imagine, I was nervous.

I just called my two best friends back in Canada to tell them what I was about to do. The best response was, “Do you want me to talk you into it? Or out of it?” Oh man. I laughed. It was the perfect levity for the whirwind emotions in my body.

With one dog, three friends on iPads, and seven more in real life, we marched the 150 meters from Martin Place down George Street to the lululemon store where my girlfriend was working. I had thousands of dollars worth of jewelry burning a hole in my pocket and only one question I wanted answered.

I walked in the door with my target trapped in the back office for a faux meeting (all planned) and firmly planted myself out of sight. Our friends and iPads lined up outside the door and I finally gave the go ahead for someone to bring her out. I was breathless.

Let’s go back. The whole journey started on September 9, 2007 when on our first date I squirted Mr. Bubble directly up her nose in a Safeway and as she sputtered and coughed through the soapy taste, she cursed at me and punched me in the shoulder — hard. I knew then I was going to marry this woman. It just took me another six years to make extra special sure.

Are you in the same boat? Sitting next to your best friend in a café while you read this and thinking “Can it get any better?” I asked that question a lot and my only advice to you on it is this—don’t stop asking until you’re convinced it won’t. Oh yeah, and realize the only thing stopping you from getting to that point is you. They’re terrific.

So you’re there. Ready to take the noble leap of lifelong companionship. Now what? Where do you start? What should you do? How much should you spend? Will she say yes? Allow me to lay upon you my five tips for unequivocally nailing your proposal. The order is not prescriptive, but all five tips are.

I don’t care how important you are in their life now, it’s unlikely you are more important than her parents. Weddings are getting adventurous, proposals are becoming less traditional, and dresses are even changing colour. Some things however, are too important to change. Ask her parents.

Start here; Write down what you would want to say. Be straight and to the point. Be prepared to answer some questions. Have answers. Then simply muster some courage, find a way to get in front of them in person, then lay it all on the line. A couple tumblers of scotch for the two of you can often help.

I’m one of the lucky ones. It took me all 10 days of a family vacation to get the timing and the words right. And I still don’t remember what I said. With my fiancé-to-be outside in a hot tub playing with the bubbles, I was inside with her parents putting my heart on the coffee table. Lovingly, they did the same and I am eternally grateful for that.

You need to know your partner. And I mean really know them. Are we talking small and intimate with the ring attached to a cat collar or on the big screen at the Saddledome (by the way, the last one is a joke. Unless you are 100 per cent sure they will 110 per cent LOVE it.) You need to answer these questions.

For me it was simple. I wanted to do something unique that involved our friends — especially those from afar. We had spent our entire relationship away from so many people that mattered that it

NUMBER 1: THE FIRST QUESTION.

NUMBER 2: THE LOGISTICS.

seemed negligent not to include them now. We met in a lululemon originally and the business is such a big part of her life that it only made sense for her next big moment to happen there. So in a store halfway around the world, I got down on one knee and jumped off the cliff. The reaction was priceless and it all started with asking one simple question. What would SHE want? Which leads me to…

No matter how much you love football and trucks and your super cool hipster fixie, if they aren’t into it, don’t include it in the planning. If they are shy and private don’t rent a party bus and hang a sign off the side. That being said, if you met on that party bus you get my full endorsement.

More importantly, be prepared to tell them why you love them more than anyone or anything in the world. Put them on a pedestal.

You are asking someone to commit to you for a lifetime so you need to create the romanticism of the moment. Do that and the ring and location will be a non-issue. That said…

Controversial opinion, I know. I’m aware it’s a lot of money. I’m also aware there’s a risk she might not like it. I get it. You simply must be better than the lazy guy who saves the money but isn’t prepared to do the work of learning enough to nail it.

“What should I do,” I hear you asking. Pull the hot wings out of your ears and listen to what she says about her friend’s rings when

NUMBER 3: ITS ABOUT THEM, NOT YOU.

NUMBER 4: HAVE THE RING.

“Are you in the same boat? Sitting next to your best friend in a café while you read this and thinking “can it get any better?” I asked that question a lot and my only advice to you on it is this—don’t stop asking until you’re convinced it won’t.” they get engaged. Then scan her current jewelry collection. Is she really into vintage jewelry and would love a beautiful Edwardian piece or is she simply going to want a solitaire that speaks to her simplicity? Gold, rose gold, white gold or platinum? Then there’s the four Cs—cut, colour, clarity, and carat. You better do your homework.

Every time you go on vacation people will think it’s going to happen. Don’t pander to the masses.

Do what is going to be most significant for the two of you and try to make it a surprise. We want tears here people!

Do some rooting around in the old filing cabinet of love to discover that restaurant you went to when you met. Or perhaps wisk them away to a spontaneous weekend that wasn’t on the books.

Or even grab a bottle of Mr. Bubble and head back to where it all began—aisle 7 at Safeway. In reality, there is no wrong place (caveat being another wedding) as long as it means something to you both.

So with six years of loving, fighting, crying, and laughing I was ready. Crouched behind a door in the fitting area of a lululemon in downtown Sydney with 10 of our closest friends waiting, she comes out and the first thing she says is “is it someone’s birthday?” I come around the corner and pull a box out from behind my back. I take a knee. I can already here the whimpers of her friends on Skype.

Among other things, I quietly tell her I’ve loved her for six years and I want to love her for a hundred more. She doesn’t even answer but takes the ring through sniffles, heavy breathing, and shock. Yes. And that my friends, is how it’s done.

NUMBER 5: BE UNPREDICTABLE.

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STYLING There’s more to Calgary than plaid shirts and Canadian tuxedos. Meet the people who are helping grow the city into a real fashion hub.

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MADE IN YYC

words by Bronwyn Hendry photos by Shane Arsenault While we often cringe at the first sight of changing leaves, fall is the season of style. We rounded up some local talents who are making major waves in the fashion industry — both in Calgary and beyond.

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SPENCER BADU S.P. BADU / @spbadu

P

ost gender future. Three little words, one very big statement.

Designer S.P Badu is using fashion as a means to open up a conversation about sex andW gender.

“Growing up I’ve always been artistic, per say. When I was 15 I really started gravitating towards fashion,” says the 22-year old designer.

“Initially this was going to be a menswear brand, but when I started creating pieces it moulded into unisex. That’s where I was challenged the most.”

Printed on the hangtags of his designs it reads, “with this unisex garment you are contributing to a new generation. Breaking the boundaries of gender. Creating a post-gender world.”

While Dorothy may have clicked her heels and said, “there’s no place like home,” the young designer, hailing from Toronto, packed his bags and headed to Calgary in search of a change of pace.

“Toronto definitely has a different bravado than Calgary. I moved here in 2012 and I didn’t really know anyone so I was in full work mode.

I bought a sewing machine and pattern packs and would just butcher them.”

His growing frustrations with trial and error led him to enrol in the Apparel Technology program at Olds College. With just a year left in school, Badu is ready to take the world by storm through his forward thinking designs.

Badu’s work is easily recognizable — think bold silhouettes, textures, and a lot of black and white. His designs are intricate yet maintain a level of simplicity that allows him to stay within his unisex goal.

“There’s a lot of perceptions for how men should dress and how women should dress… but I like incorporating feminine and masculine components together to create a new palette,” he says.

So what’s next for this aspiring designer? Badu is busy designing new collections, perhaps flirting with the idea of colour. He’s planning pop-up shops in various cities as part of the #postgenderworldtour, which allows him the opportunity to share his brand — and his message — beyond Calgary.

“We’re in a state where everyone wants to be famous or recognized for something but at the moment I’d rather just be successful than be someone people run after. The interactions are far more genuine — at the end of the day we’re all human beings.”

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hoever still believes that diamonds are a girl’s best friend has clearly never owned a leather jacket, or more specifically a Bano EeMee leather jacket. Buttery soft leather, beautiful colours, impeccable tailoring, and carefully detailed designs make these jackets a must have for fall.

Nominated for the Top Emerging U.S/Canadian Designer Award by WWDMAGIC, it’s hard to believe Aleem Arif has only been in the fashion industry for a few short years.

Arif was born in Pakistan and moved to New York City shortly after. While the designer always had a keen interest in painting and drawing, an artistic career just never seemed like an option.

After receiving his Master’s Degree in International Business

from Boston University, Arif worked as a senior consultant for a major New York bank.

“I didn’t feel like I was going anywhere with my life. The money was good, I was about to buy my first condo — but the missing piece is that I wasn’t being true to myself,” says Arif.

In a real leap of faith, Arif quit his job in the middle of the recession and took some time off to travel — eventually leading him to Calgary, Vancouver, and Pakistan. His last destination solidified his decision to leave finance for fashion.

“I fell in love with the fabrics, the colours, and the noises. I came home and just sketched. I knew I somehow wanted to be connected to Pakistan, travel, and make a difference with what I do,” explains Arif.

Fast forward five years, and Bano EeMee is a major Canadian brand found in 24 retailers across the country.

Designed in Calgary and produced in Pakistan, Bano EeMee is a brand that strives for social consciousness and sustainability in all practices. His designs employ 30-40 people every year, ensuring fair wages and the opportunity to develop new skills for people who may otherwise go without work. Arif’s desire to do good for others is genuine and ripples through all his creative decisions.

Most brands use chrome-tanned leathers, but Bano EeMee sticks only to vegetable-tanned leathers — a practice that is less harmful for both the environment and the consumer.

While his journey has indeed been riddled with much confusion and a plethora of trial and error, Bano EeMee is living proof that nothing worth having ever comes easy.

“A lot of times we are sitting, planning, and waiting for the perfect moment — every moment is perfect, you just have to seize it.

The worst thing that’s going to happen is that you’re going to fail, but even in that failure you’re going to learn a lot.”

ALEEM ARIF

Bano EeMee / @bano_eemee BRANDED | 97

MAEGHAN ARCHIBALD

Director of Fashion for PARK / @maeghanarchie, @ourparkonline

M

aeghan Archibald wants to make one thing very clear — fashion isn’t glamorous. As the director of fashion for PARK, she finishes off most shows backstage, sitting on the floor eating cold pizza.

“Put your preconceived notions of what working in this industry is aside. It’s a beautiful end product but the amount of work that goes into it is huge,” says Archibald.

PARK (Promoting Artists Redefining Kulture) is a non-profit organization created to support emerging artisans and designers.

Founded by Kara Chomistek (read her story in our December 2014 issue), PARK is a catalyst for creative growth and is helping put Calgary on the map as a real fashion hub. It’s common for fashionfocused individuals to leave Calgary in search of better opportunities in cities like Vancouver, Toronto, or New York, but PARK hopes to build an industry that will keep people here.

Archibald’s initial exposure to fashion took place on the other side of the catwalk — as a model.

“I was scouted to model by Mode. I did some photo shoots for magazines, and a couple fashion shows, but it was never something I was really passionate about,” she explains.

Archibald grew up dancing with Chomistek, so when she posted some of her modelling photos on Facebook, Chomistek asked her if she’d be willing to participate in the shows.

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After walking in two PARK shows, she knew she wanted to switch things up. “Sitting in the chair and seeing the craziness that was happening around me made me realize what I actually wanted to be involved in,” says Archibald.

From an intern, to fashion marketer, to fashion coordinator, and now fashion director, Archibald has been a key player in PARK’s success. Her current role consists of handing photo shoots, styling for ad campaigns, choosing designers, dressing models, pulling clothes, and creating concepts for the shows as a whole.

“When you come behind the curtain it is stressful, intense, and high energy. But seeing how it all turned out makes everything worth it — that’s the ultimate feeling.”

Her favourite part of her job? Laying in bed the day after an event and catching up on all the pictures, media coverage, and congratulatory words.

“I’ll never be a fashion designer or a professional model. My role is to help create the platform and support the people who are great at those things.”

Y

ou often hear famous celebrities and successful business owners talking about their big break. It’s that one particular moment that changed the course of their entire future.

For Camp Brand Goods, it all started with a sweatshirt and two simple words — happy camper.

“The design was just about on the chopping block and then it ended up getting [worn] by a couple big fashion bloggers,” explains coowner and founder Connor Gould.

“It literally happened overnight,” adds his wife and business partner, Leslie McNeilley.

The company, which at the time consisted exclusively of simple T-shirt designs, began in 2011 as a creative outlet for Gould. While he loved his job as a graphic designer, he craved a level of freedom that could only be found on his own. Fifteen hundred dollars and a credit card later — Camp was born.

The first year of sales were primarily to friends and family, but it wasn’t long until others caught on. Now it’s rare to go a day without seeing the word Camp scrawled across someone’s shirt.

So what is it that makes the brand so hotly desired?

“I see it as a brand that resonates with an outdoor enthusiast. You don’t have to be an avid climber or canoe-er, or backpacker — but it’s creating a community around similar hobbies. It’s definitely casual wear, but the brand embodies the feel of an outdoorsy lifestyle,” says Gould.

Last November the duo opened The Livery Shop, alongside local jewelry brand Coutu Kitsch. Located in Inglewood, the Livery is an amazing space with historic roots. The store provides an opportunity for customers to really experience what each brand is about, far more than can be felt from a website.

The future vision for camp includes participating in trade show circuits, expanding to new cities, increasing manufacturing, and creating new designs. Despite the growth, Camp will always strive to stay true to their roots.

“The thing we’re really trying to hold onto is that when you’re wearing Camp you are part of a ‘good times gang,’ ” explains Gould.

“When I think of Camp, I think of eight of our friends around the fire and we were all wearing the very first sweatshirt we made. We were like a mix between a gang from Westside story and a roots catalogue,” adds McNeilley with a laugh.

Life as their own bosses has afforded the pair the opportunity to design their own lives, meaning ample time to #keepitwild in the mountains with their dogs Otis and Brutus.

Happy campers, indeed.

CONNOR GOULD & LESLIE MCNEILLEY

Camp Brand Goods / @campbrandgoods

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JARED BAUTISTA photographer / @jared_b

T

hey say a picture is worth a thousand words, but Jared Bautista’s photographs might just leave you speechless. Judging from his expansive portfolio it’s hard to believe the young photographer is completely self-taught.

Bautista first purchased a camera at age 16 and began experimenting behind the lens while on a family vacation in New York City.

“It took me a while because I didn’t think I was good enough to shoot for anyone,” says Bautista.

“So, I started just taking pictures of my friends and made an initial portfolio.

Eventually I submitted it to Mode Models and an hour later [the director] Michael reached out to me saying, ‘hey you have a real talent, let’s explore this.’ ” After high school, Bautista was offered a six-month long contract with an agency in the Big Apple. Heading back to the city where his interest in photography was initially sparked, Bautista continued to hone his craft.

While most creative endeavours often come with fear of criticism, Bautista appreciates the straight talk.

He explains, “I like feedback to be very straightforward and raw. At first you might get offended,

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but it’s the only way to move forward. Of course it’s nice to hear what you’re doing right, but it’s better to hear what you need to improve on. I always tell people to be very upfront with me.”

Bautista’s work is very editorial in nature — sighting Bruce Webber as one of his biggest inspirations. Bautista, whose kept Calgary as his home base, travels to a variety of cities shooting images for numerous brands, magazines, and agencies — an impressive feat for any photographer, especially one who is only 22. Some highlights include fashion editorials for magazines such as Inventory, Avenue, Georgie and covers for Vanity Teen.

Although he has eventual plans to return to school and study psychology, he’s got a few things to check off the list first. With big hopes to photograph Kendall Jenner and dreams to shoot editorial for Vogue, Bautista isn’t packing up his camera anytime soon.

“I’ve had times where I thought, ‘This isn’t for me, I’m going to quit,’ but I’m grateful to have friends who have pushed me and told me [the challenges] are all part of it.”

DORIAN KITSCH & KOFI OTENG

Coutu Kitsch / @coutukitsch

S

ome say all that glitters is not gold — but clearly that’s not the case for local jewelry brand Coutu Kitsch. What started as a fun hobby to supplement a boring nine to five has grown into a coveted accessories brand that’s far from traditional.

“I really just wanted to make unique jewelry that was accessible and affordable,” explains designer and founder Dorian Kitsch.

“I wanted to create something that I loved, with the hopes that other people would love it too.”

Founded in 2010, Coutu Kitsch is owned and operated by both Kitsch and her partner Kofi Oteng. The couple met during the genesis of the brand and have each brought with them a unique skill set — Kitsch the artistic vision and Oteng the business savvy — that has contributed greatly to their success.

In February of 2011, Coutu Kitsch participated in Market Collective for the first time, creating a new level of exposure that had previously been untapped.

As the company gained momentum the pair left their corporate retail jobs to pursue Coutu Kitsch full time.

“We love the freedom of creativity. There’s really no rules,” explains Oteng.

The brand is edgy, yet feminine — combining vintage materials with modern designs. Think mixed metals, precious gemstones, and beautiful crystals Their unique aesthetic is pushing the envelope. At last spring’s PARK show, models strutted the catwalk in body harnesses, skirt chains, and blinged out bralettes.

“Fashion is a reflection of you. I put on jewelry and it spices up the outfit — even if it’s just a white T-shirt and jeans. Pile it on, and all of a sudden it’s your own personal style,” says the designer.

In addition to The Livery Shop — the studio/retail space they share with their good friends Camp Brand Goods — Coutu Kitsch can be found in several retailers and boutiques across Canada. The company has big hopes to expand into the United States and Europe.

“If you look at the soul of any metropolitan city, fashion is a huge component and that’s where Calgary is headed. We are still so young and it’s great to be a part of it,” says Oteng.

The duo’s advice for fellow entrepreneurs and artists?

“Take risks, dream big, and don’t listen to what anyone thinks.”

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forever & always photographer ATCHA KIM stylist LILY LI makeup PAULA LANZADOR hairstylist GIFT PATTENDEN fashion editor KIM NOSEWORTHY models SARAH AND STACIE KEY MODEL MANAGEMENT

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PREVIOUS: Karmn Boutique dress Sarah Mulder earrings 604 Cartel flower crown Pure Magnolia Lace see through top Pure Magnolia white tube dress Sarah Mulder bracelet 604 Cartel flower crown

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Karmin Boutique dresses Sarah Mulder earrings

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Pure Magnolia dresses Sarah Mulder earrings Sarah Mulder bracelet

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S T Y L E I S TA S T Y L E R E P O R T F / W 2015

BABY DOLL

HAUTE GRANNY

Get cute and girly this season in baby doll dresses that fit and flare, or keep it simple by adding blush pink tones to your ensemble. Designers fill the runway with cotton candy shades, embellishments, and flirty frocks.

Think vintage fabrics, layers of texture, and muted colours. Get your granny on by actually raiding her closet for items you can mix and match with.

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Stylng: Baby doll dress with an English lace up shoe.

Stylng: Slouchy tweed jacket paired over an A-line dress, opaque nylons, and a stacked lace up bootie. Top it off with a toque.

Stella McCartney Dress $1,815, Miu Miu shoes $1,710.

The Row coat $6,195, Marc Jacobs dress $890, Peace Love Shea boot $99.

Phaedra Godchild (L) and Brenna Hardy (R) are fashion stylists, wardrobe consultants, and personal shoppers who work both nationally and internationally for publications, clients, and corporations. Based out of Calgary, they are regularly seen on Breakfast Television and Global TV. Their publication work is published in ELLE Magazine, The Calgary Herald, and now BRANDED. Keep up with their latest at styleista.ca, @phaedragodchild and @styleista_ca.

THE DARK SIDE Goth is hot. Bring your wardrobe to the dark side by wearing head-to-toe black or mix in some deep burgundy or midnight blue. This is the easiest trend to rock because we all have black in our closets. Plus, black absorbs light so we all feel a little slimmer.

Stylng: Long black skirt, silk blouse, and knee-high boots.

ECLECTIC BOHO Festival and boho style carries over from S/S 2015 making your wardrobe easier to transition. Pair your paisleys with rich jewel tones, fur, and wool.

Stylng: Long patterned dress, fur vest, beaded accessories, chunky boots, and a fringe bag.

Roberto Cavalli vest $3,914, Etro dress $1700, DVF bag $230.

T by Alexander Wang top $200, Pam & Gela skirt $245, Christian Louboutin boot $1,795.

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BANKERSHALL

STYLE STYLE HACKS HACKS FOR HIM & HER:

things your mama didn’t teach you

ICE, ICE BABY

WAX ON, WAX OFF

Too busy to iron? Turn your dryer to its hottest setting, and toss a few ice cubes in with your wrinkled clothes. After one dryer cycle, voila — wrinkles no more. Who knew there was another use for ice cubes aside from keeping our cocktails chilled?

Did you somehow manage to get impossible-to-remove candle wax on a staple in your wardrobe? Don’t worry — we got you. When the wax is completely dry, scrape off as much as you can, place a piece of blotting paper overtop of the wax stain (paper towel can work as well), then iron on top of the paper.

The heat and pressure of the iron should be enough to soak up the waxy residue left on your garment.

BREAD: THE SAVIOUR OF SUEDE Using stale bread to remove stains from your suede goods is easy and cheap. Just grab any old slice, rub it on the targeted spot and your pieces will be clean in no time. Not to mention they’ll smell surprisingly fresh.

MAXIMIZE CLOSET SPACE FUZZ-BE-GONE To remove fuzz from your favourite sweaters, grab a textured pumice stone and rub it along the spots with excess lint. You’ll make your sweater look fresh and revitalized. Plus, you can always use the stone on your feet when you’re finished — no judgment.

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We’ve all been through the frustrations of not having enough closet space (I’m looking at you, ladies) but by drinking a few Diet Cokes, or any canned beverage of your choosing, you can officially solve your wardrobe woes.

Remove the tabs off of empty soda cans and place them on each of your hangers. You will automatically double your closet space and be able to see each of your garments easily when getting dressed.

STRAIGHT-UP There is nothing cool about a sloppy looking button-down. Next time you go to hang up your shirt, take a few extra seconds to fasten the top button. This ensures that the structure of the garment will stay crisp and aligned, and you’ll look sharp without any ironing.

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THREE WAYS TO WEAR A SUIT Take your business (suit) beyond the office.

Your suit shouldn’t be snooze worthy, nor should it be something you rush to take off as soon as the clock strikes five. Think of a suit as a blank canvas.

Traditional vs. trendy, casual vs. formal — there’s ample room to experiment once you get the basics down. words by Lauren Larsen (Ensemble Style), photos by Jessica Pechet, modeling by Ben Worden (I Model Management), assisted by Savaya Shinkaruk

a.

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b.

a. THE BOARDROOM DON’T wear a shirt and tie of a similar pattern size. They will most certainly clash. For example, small checks and large checks can be worn together, but small and small or large and large should not.

DON’T forget to clean your shoes. I’d recommend replacing them every couple of years, unless your shoes are handmade. In that case simply have the soles replaced and the leather cleaned when it becomes necessary.

DO ensure your pants are cut short enough to create a small break at the top of your shoe — you don’t want excess fabric pooling at your ankles.

DO ensure your sleeves are short enough to show one inch of cuff.

Hugo Boss suit, Nordstrom, $995. Hugo Boss shirt, Nordstrom, $195. Kenneth Cole shoes, Gravity Pope, $170. Nordstrom brand pocket square, Nordstrom, $24. Aklasu tie, online, $90.

b. THE CASUAL FRIDAY Almost all offices in Calgary participate in casual Fridays — how else are you supposed to go for afternoon beers in comfort?

Most set the standard at business casual. To me, business casual means more formal on top, with dark denim and nice shoes on the bottom. Just remember — no sneakers.

Hugo Boss suit jacket, Nordstrom, $995. Joe’s Jeans pants, Nordstrom, $238.

Theory shirt, Nordstrom, $195. John Fluevog shoes, Gravity Pope, $359.

c. THE DINNER DATE This is where it gets fun. Before you take her on that date, make sure you do a little background research on the restaurant. Is it formal? Casual? Somewhere in between? The ambiance of the venue will help you determine the appropriate attire. Invest in a suit with a deconstructed or unstructured jacket to easily transition from more formal to casual looks.

CASUAL (think Without Papers, Blue Star Diner, The Beltliner) These places are probably not sport coat or dress pant appropriate.

Opt for nice denim or chinos and an ironed button-up shirt.

MIDDLE (think Una, Model Milk, Anejo, Bocce and Ox and Angela) Take your suit jacket and turn it into a blazer, then pair with dark jeans. One note here — to ensure the jacket doesn’t look out-ofplace with jeans, try to avoid suit jackets with a ticket pocket or peaked lapels. Both of these features signify a formal suit and should only be worn with their respective suit bottoms.

Another option is to wear your suit pants without the jacket. To pull off this look, ensure you are wearing a button-up shirt tucked in and a pair of dressy shoes.

c.

FORMAL (think Teatro, La Chaumiere, Rouge, the ballet, live theatre, etc.)

To be safe, wear a full suit and no tie to occasions like this. If you feel more comfortable in a tie, that’s completely fine — it is almost always better to be overdressed than underdressed.

Hugo Boss, Nordstrom, $995, Club Monaco shirt, $99, Club Monaco sweater, $139. Club Monaco Jacket, $230. John Varvatos shoes, Gravity Pope, $750.

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Shirt by Cluturata (Ed Williams), $185.

Blazer by Copply (Ed Williams), $750.

Denim by Edwin (Ed Williams), $275.

Pocket square by Baffi (Ed Williams), $45.

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SUITABLE THREADS PHOTOGRAPHY Jager&Kokemor STYLIST Curtis & Graeme Drummond (We, the Timeless) MODEL Henry Li (Mode Models)

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Blazer by Samuelsohn (O’Connors), $998.

Pant by Hiltl pants (O’Connors), $258.

Shirt by Stenstrom (O’Connors), $278.

Belt by Torinos belt (O’Connors), $128.

Boots by Allen Edmonds (O’Connors), $375.

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Shirt by Cultrata shirt (Ed Williams), $185. Sweater by Phil Petter (Ed Williams), $425.

Pant by Hiltl (Ed Williams), $265. Socks by Robert Graham (Ed Williams), $30.

Boots by Royal Republic (Modern Menswear), $280.

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Bomber by iloveugly (Modern Menswear), $230. Shirt by iloveugly (Modern Menswear), $122.

Denim by Han Kjobenhavn (Modern Menswear), $279.

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Shirt by Wood Wood (Modern Menswear), $225.

Sweater by Camp Brand (The Livery Shop), $90.

Blazer by Bruuns (Modern Menswear), $550.

Chino by On Tour (Modern Menswear), $130.

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ADVERTORIAL

SUITS

BY CURTIS ELIOT

Its been two years since Suits by Curtis Eliot stitched its way onto the custom men’s fashion scene in Canada, and the company has successfully suited up fashionable clients across the country.

The Edmonton-based clothier is garnering attention from all over North America, from Canadian metropolises like Vancouver and Toronto to worldwide fashion hub New York City because of its impeccably fitted and high quality custom suits.

Helmed by sartorial wunderkinds Sean Farmer and Matthew Eaton, Suits by Curtis Eliot puts emphasis on custom and perfect-fitting suits. The way Farmer and Eaton see it every suit needs alterations when you buy it, so why not just personalize your new suit to fit you flawlessly right away?

Suits by Curtis Eliot uses state of the art technology to get the exact measurements, posture, and even the body type of its customers. Forget the time and energy required for suit shopping. Going store-tostore just sounds exhausting. This cutting edge digital measurement is the first of its kind in Western Canada, allowing customers to walk away with the perfect-fitting suit.

The company will even get your suit to you in 10 business days. Check out their Calgary showroom: Suite 104 - Imperial Lofts, 220 11 Ave SE for a face-to-face fitting. www.suitsbycurtiseliot.com

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FASHION WEEK CHARACTERS

E L P PEO RYAN MASSEL IS THE FOUNDER AND PERSONALITY BEHIND THE AWARD-WINNING BLOG, IMMRFABULOUS.COM, @IMMRFABULOUS

Here are six quirky fashionistas you can almost always expect to see front row.

G N I H C T A W THE SOMEBODY We never really know who this person is or why he or she is buzzworthy, but the first flash from an unknown photographer always whips the crowd into a frenzy. Maybe they’re somebody or maybe they’re nobody. Either way they have instantly become the front row celebrity.

at its

W e H e a r d Yo u were selling yo u r h o m e alone

finest

THE CLAPPER This odd behaviour is not limited to clapping but also takes on other forms such as random screams, whistles, or “hands in the air” praises to God. As a look makes its way down the runway, the clapper is so overcome with emotion they can’t help but make themselves heard.

THE HUSBAND This husband can often be recognized by his cinched belt and pointy shoes. He’s the date that’s not making his own choices tonight — not in what he’s wearing or in his willingness to attend.

He’ll sit quietly facing forward trying to get through it all but behind his eyes, visions of sports play out.

THE SOUR PUSS Big shades, sleek hair, and a stone cold scowl — the sour puss takes their fashion cues from the latest Vogue and attempts to channel Anna throughout the show. Nothing will make the sour puss smile.

Nothing.

THE SNEAK Wild eyes, clutched bag, and concealed price tags — this is not the sneak’s first fashion night out. The “borrowed” clothes help her fit in and look the part in her front row seat. Unfortunately that seat she’s occupying is not her own. But as the rule goes — finders keepers.

THE CANVAS Done right, the canvas can be viewed as gallery worthy — a mix of current trends, hot accessories, and a personal style that’ll have Instagramers following their every step. Think Caillia & Sam Beckerman (@beckermanblog). But done wrong, the tragic mess can have its wearer looking like they’ve just crawled out of a picked through rummage sale.

Carrie Peddie

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BACK BAR Back to school season means it’s time to get educated. Forget the classroom — we’ll take this lesson on the rocks.

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STYLIN’ OUT YOUR DRINK

A DRINK FOR EVERY OCCASSION We all know that style is found in the details, whether it’s the shoes or that perfectly placed lapel pin. It’s the little things that make it all come together. As bartenders we get to see people from all walks of life — suits, socialites, the average Joe etc. It may be a facade or a persona, but at the end of the day we want to see you drinking something with the allure of whatever swag you’re trying to put out on the line.

BUSINESS TIME I’m not talking about down to your socks business time but proper business. Lunch and dinner with clients is a touchy thing.

Obviously there may be cocktails, (dinner especially), but what do you drink to convey that it’s a relaxed and open space while still maintaining an air of professionalism.

A beer or a glass of wine is always a safe bet, but what about a light cocktail?

Something like an Americano cocktail or Vesper Martini or even just a classic Martini portrays a confident image. You know what you want and how to get it. Now don’t start guzzling, because that obviously negates everything you’re trying to portray. Sipping a cocktail confidently displays constraint — you know what you can handle (even if it’s four fingers of whiskey with lunch).

FIRST DATES, FIRST IMPRESSIONS DO COUNT This is a tough one. We all want to appear confident but also want to be ourselves as much as possible. So what do you do? Do you go with that Starbucks extra hot, half fat, no whip extra shot of flavour meticulousness? Or, do you go with old faithful — the Gin and Tonic, the IPA, the glass of Malbec? I say get out of the box, try something new. Order a cocktail or libation that you haven’t had before, or ask your server or bartender for a recommendation. You are open, confident, willing to listen, and up for something new — kind of a nice little message to send that equally nervous person sitting

across from you. Tinder dates need tequila, enough said.

SPECIAL OCCASIONS There is never a wrong time for Champagne. I get it, that co-worker that you only smile at in passing after work birthday gatherings isn’t the spot where you want to be balling out, but some decent sparkling wine will substitute just fine. I’ve never seen anyone turn down bubbles on a special day.

Drink in accordance to your surroundings.

I’m not saying just follow the masses, but if you’re in a wine bar it might be a good idea to drink wine. This rule isn’t set in stone, but be aware of what’s going on around you. If you don’t see anyone drinking out of a can, do you really want to be that person ordering a PBR? AFTER WORK Being a bartender there are few things sweeter than the after work drink. What you order after work kind of reflects the day you had or the night you are going into. This is a pick your poison situation.

Beer, glass of wine, or hi-ball. The day is over, it’s time to relax and get home to catch up on Netflix.

Whiskey on the rocks. It was tough but you’ve got this, tomorrow is a new day.

Beer, whiskey rocks and a shot. Tomorrow will come when it comes, and it will likely be the next thing you remember. Check your credit card if you woke up to infomercials or the home shopping network on your T.V — you probably didn’t need to order that Roomba Vacuum.

Warm Hospitality,

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THE DINNER PARTY This is pretty simple — bring a bottle of wine or a nice bottle of spirits that your host/hostess covets. Don’t roll up with a full bar of ingredients or cheap stuff. You like these people don’t you? Treat them as you would hope they would treat you at your next gathering. Leave the four pack of Red Bull and bottle of Jäger at home.

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CASAMIGOS CAMPFIRE CRUSTA A spin on the classic ‘Brandy Crusta’. This cocktail is smokey, balanced with aged agave flavours of soft caramel and spice. Don’t let the delicate glassware fool you, this drink has serious swagger. Available at Añejo on 4th street, tell Franz we sent you.

INGREDIENTS: Casamigos Anejo, Sombra mezcal, Pierre Ferrand dry curaçao, lemon juice, pineapple juice, agave nectar, mezcal soaked ‘horses neck’ orange peel, sugar rim

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WHISKY 101

Y

ou may think of whisky as the drink of choice for elite gentlemen’s clubs and cowboys, but the spirit has become a bar favourite for far more than just lone rangers in the Wild Wild West.

Frederic Louvet and Lucas Campestrini, the general manager and director of communications at ONE18 EMPIRE Whisk(e)y Bar & Restaurant are two of Calgary’s most knowledgeable whisky pros.

Both avid whisky drinkers, the pair have seen ONE18 EMPIRE become a popular whisky watering hole since its opening this past spring.

In the heart of downtown, ONE18 EMPIRE boasts a cabinet with selections of whiskey from across the globe including some local Canadian rye whiskies and spirits from distilleries in Japan, India, and Austria.

The bar was inspired by Calgary’s history with whisky. Back in the 1700s, Calgary was a hub for whisky drinkers, “It was the empire of that — that is where our name comes from. Calgary was really known as the place to hang out during the prohibition,” says Campestrini.

Don’t be fooled — although ONE18 EMPIRE serves as a lounge for whisky veterans, it is also an approachable learning environment for those who are new to the spirit. “Here it’s informal. We’re not snobbing anyone,” says Louvet.

At ONE18 EMPIRE there is no secret password or elite club membership required to drink one of its 140 whiskies — just an open mind.

“When you drink whisky for the first time you will be put off completely,” says Campestrini. He adds, “I find it’s a fascinating spirit to learn about, it’s fascinating all the ways to drink it.”

Becoming a whisky pro can take some time. Aside from learning about the

130 | BACK BAR

different varieties and ways of making this spirit, the word itself has different ways of being spelt — which can throw some for a bit of a loop.

So, what’s up with the parenthesis?

Canadian, Japanese, and Scotch whisky are traditionally spelled without the “e,” while Irish and American whiskey include it. Using “whisk(e)y” simply incorporates all possible spellings.

Whisky is a spirit distilled from fermented grains, matured in oak barrels to create a variety of flavors and aromas.

It is traditionally made from malted or unmalted barley, corn, rye, or wheat — depending on which region the whisky is made.

Making whisky is truly an art form because each variety of the spirit has strict guidelines and procedures for its distillers.

These guidelines must be followed in order for that spirit to be certified bourbon, scotch, rye, or Irish whisky. This not only includes the ingredients, but also the method of storage and the location of the distillery. ONE 18 EMPIRE tries not to overwhelm newcomers with too much whisky knowledge right away.

“We try to find the right whiskey to not scare people off, whether by the price or the peatiness — or else that person might never go back to whisky because they had such a bad experience,” says Louvet.

One thing that the ONE18 EMPIRE staff continue to say is that there is no one way to drink your whisky, “We want to educate our guests and let them know there’s no wrong way to do it,” says Campestrini.

You can add water to your whisky, you can add ice, you can drink it neat and have water on the side — adding in drops occasionally to open up the flavours in the spirit. You can even take a shot of it (depending on what kind of week you’ve

had), and simply enjoy the aftertaste.

Campestrini anticipates that not every customer is going to be up for straight whisky right away.

“You want a cosmopolitan, of course we’ll do it. But if you want a great whisky cocktail executed well, we can do that too,” says Campestrini.So the next time you go to order a drink—make it a whisky, even if it’s a whisky cocktail— you won’t regret it.

“We want to educate our guests and let them know there’s no wrong way to do it” WHISKY TERMINOLOGY NEAT Whisky that is served in a glass poured straight from the bottle, with no additions.

Some people also prefer to drink whisky with a few drops of water, to bring out subtle flavours or reduce the strength of particularly alcoholic whiskies.

ON THE ROCKS Whisky that is served over ice for a refreshing drink. Big cubes are best, as too much dilution from melting ice can weaken whisky’s individual flavour.

WHISK(E)Y COCKTAILS Whisky is used in cocktails like the OldFashioned, Manhattan, Rob Roy, Mint Julep, Whisky Sour, or creative new variations.

BOURBON

Taste: Sweet, smoky, rich At least 51 per cent corn, as well as wheat, barley and rye. No additive colouring, flavouring or spirits. By law, bourbon must age in brandnew white-American-oak casks for a minimum of two years — the charred wood infuses the spirit with caramelized sugars, giving it that signature sweetness. Bourbon can be produced anywhere in the United States.

IRISH WHISKY

Taste: Light, smooth, with a round barley flavor A blend of malted and raw barley triple-distilled in pot stills for purity. That extra distilling means higher alcohol content. Irish malt is kilned (dried in a brick-lined oven) over coal, as opposed to peat, which squelches any Scotchlike smokiness. The spirit is then matured a minimum of three years in recycled oak barrels.

RYE

Taste: Spicy black pepper, assertive Fifty-one per cent rye grain — 49 per cent corn, wheat, barley, oats or rice. Matured in charred newoak barrels, rye is typically aged from four to eight years, although longer is a possibility. Rye whiskey can be produced anywhere in the United States.

JAPANESE WHISKY

Taste: Fruity, floral, honeyed A malted barley mash (a combo of milled grains and water). Japanese whisky follows the Scotch method — the mash is dried in kilns fired with peat (though using less peat smoke) and double-distilled in large copper pots, one batch at a time.

NOW OPEN Calgary’s premier whisk(e)y-inspired bar & restaurant with a strong focus on sharable, locally inspired cuisine.

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SCOTCH Taste: Spicy, smoky, peaty Made in Scotland, and matured for a minimum of three years. There are five regions where Scotch is made in Scotland, and each comes with its own distinctive flavour: Highlands (dry, heavy), Lowlands (grassy), Speyside (light, fruity), Islay (smoky) and Campbeltown (salty).

There are two types of Scotch.

Blended: The majority of Scotch produced is blended, made by blending grain whisky and singlemalt whiskies from different distilleries of different ages and styles to create a consistent product.

Single Malt: Single-malts are distilled at a single distillery from a mash of 100 per cent malted barley.

Because of variances in climate, grains used, production methods, and a variety of other factors, they offer a broad range of flavours, from sweet and fruity to smoky and medicinal.

CANADIAN WHISKY

Taste: Smooth, round, light Typically there’s rye in Canadian whisky, with corn and wheat found in high percentages as well.

Mellowed for at least three years— in bourbon, sherry or brandy casks, either new or used—with an average of four to six years in barrel.

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