Bridges - March 21, 2013

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FASHION:

Rebecca LaPointe doesn’t follow traditional fashion rules P. 8

T h u rs day, M a rc h 2 1 , 2 0 1 3

CITY FACES

Sheepdog owners raising champions and loving pets P. 12

Gardening:

Some handy tips to keep fresh cut flowers lasting longer P. 14

A STAR P H O E N I X comm u nit y ne ws pa pe r

THE ULTIMATE SEAT SALE HOW DEPESH PARMAR AND HIS TEAM ARE TURNING TICKET SELLER PICATIC INTO A global BLOCKBUSTER. p. 5

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bridges

FASHION:

Rebecca LaPointe doesn’t follow traditional fashion rules P. 8

T h u rs day, M a rc h 2 1 , 2 0 1 3

CITY FACES

Sheepdog owners raising champions and loving pets P. 12

Gardening:

Some handy tips to keep fresh cut flowers lasting longer P. 14

A STAR P H O E N I X comm u nit y ne ws pa pe r

THE ULTIMATE SEAT SALE HOW DEPESH PARMAR AND HIS TEAM ARE TURNING TICKET SELLER PICATIC INTO A global BLOCKBUSTER. p. 5

FREE

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facebook.com/BridgesYXE

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BridgesYXE.tumblr.com

bridges

FASHION:

Rebecca LaPointe doesn’t follow traditional fashion rules P. 8

T h u rs day, M a rc h 2 1 , 2 0 1 3

CITY FACES

Sheepdog owners raising champions and loving pets P. 12

Gardening:

Some handy tips to keep fresh cut flowers lasting longer P. 14

A STAR P H O E N I X comm u nit y ne ws pa pe r

THE ULTIMATE SEAT SALE HOW DEPESH PARMAR AND HIS TEAM ARE TURNING TICKET SELLER PICATIC INTO A global BLOCKBUSTER. p. 5

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THURSDAY, MARCH 21, 2013

THESTARPHOENIX.COM/BRIDGES

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m y fav o u r i t e p l a c e p g . 2 1

On the cover Pg. 5

Picatic executives James Sapara and Depesh Parmar in the 2nd Avenue Lofts.

Bridges photo by Michelle Berg

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ta b l e o f c o n t e n t s

INVENTORY — 4 Cutting Edge Cutlery Company is pretty sharp

READ MY BOOK — 11 Flourish: People with Disabilities Living Life with Passion

ON THE SCENE — 22 Look who attended the Kenderdine Commemorative Gala

COVER — 5 Homegrown company Picatic gaining worldwide renown

CITY FACES — 12 Betty and Dave Haddon are very proud of their sheepdogs

IN PROFILE — 24 Regina’s Wonderland Arcade is the last of its kind

FASHION YXE — 8 Rebecca LaPointe shares her style viewpoints

GARDENING — 14 Keep your bouquets looking their freshest

OUTSIDE THE LINES — 26 A colourful drawing by Stephanie McKay

PARENT TO PARENT — 9 Parents discuss that contentious disciplinary method: spanking

MUSIC — 18 Dirty Feet evolved from Saints and Sinners

CROSSWORD/SUDOKU — 27

IN THE CITY — 20 Michelle Berg’s Moment In Time snapshot

EVENTS — 28

FOOD — 10 Healthy alternatives to Kraft Dinner

ASK ELLIE — 27

WINE WORLD — 31 Sandhill Viognier rare in Sask.

Local DJ Mike Gaff, a.k.a. The Gaff, sits among the plants at his favourite place in Saskatoon, the Conservatory at the Mendel. Bridges photo by Michelle Berg

BRIDGES COVER PHOTO BY MICHELLE BERG Bridges is published by The StarPhoenix — a division of Postmedia Network Inc. — at 204 Fifth Avenue North, Saskatoon, Sask., S7K 2P1.

Rob McLaughlin is deputy publisher/editor-in-chief and Marty Klyne is publisher.

For advertising inquiries contact 657-6340; editorial, 657-6402; home delivery, 657-6320. Hours of operation are Monday to Friday, 8:30 a.m. to 4:30 p.m.

The contents of this publication are protected by copyright and may be used only for personal, non-commercial purposes. All other rights are reserved and commercial use is prohibited. To make any use of this material you must first obtain the permission of the owner of the copyright. For more information, contact the editor at 657-6402

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INVENTORY #

We want to hear from you: Tell us about your local business.

Email bridges@thestarphoenix.com

C u t t i n g E d g e C u t l e r y C o m pa n y

This busy store sells just about everything you’d need when it comes to things that are sharp.

The shop, located at the Circle Centre Mall, has been serving Saskatoon since 1995.

Cutting edge sells a wide range of high-end specialty and “sporting cutlery,” as well as tools required by any hunter, angler or anyone with an affinity for the outdoors.

There is also a wide array of gadgets for the handyman as well as chef’s tools, scissors and even collectible swords.

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2. Bright idea: Clarus XD11 flashlight. 600 lumens. $119.99 3. Sheer quality: Henckels eight-inch tailor’s sheers. $29.99

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4. Cool collectible: Dragon Folded Katana sword: $239.99 5. Handy dandy: Kershaw pocket knife. $109.99

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on the cover

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Everybody who is working at Picatic is part owner. — James Saparo

#P I C A T I C

Homegrown company gains a global reach

Picatic employees Brett Ede, Depesh Parmar, James Sapara and Robbie Simpson sit in the Broadway theatre. Bridges photo by Michelle Berg

By Ashleigh Mattern It all started in a farmer’s field near Davidson.

Jayesh Parmar and his networking group were on a road trip to a Rider game in Regina. During a “bathroom break” in a field, he mused about the fact that online ticketing was cumbersome, and de-

cided he could do better himself.

From that unlikely beginning a few years ago, Picatic has become an internationally run startup company with offices in San Francisco, New York, and Toronto.

Picatic was founded in 2009, but Parmar says the ticketing company that many Saskatonians are familiar with might better be described

as a beta product. Last September, Picatic relaunched with a new format: as a crowdfunding platform.

The Saskatoon-based business is competing with big names in the crowdfunding industry like Kickstarter and Indiegogo, where individuals support new projects through pooling donations.

The new and improved Picatic

takes its ticketing know-how and adds crowdfunding elements. Event organizers can sell discounted tickets to an event before the event has been fully organized. That way, organizers find out what the marketplace is like before they go through all the trouble of organizing the event. If it falls through, early supporters get their money back.

Picatic will continue to run as a ticketing website, but now that service is secondary to the service of helping people crowdfund events.

The Saskatoon-based business received worldwide press when it launched last fall, with 48 publications at home and abroad writing about it.

Continued on Page 6

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We’re proud to be from Saskatchewan, and we’re headquartering in Saskatoon, and we’re actually bringing in more talent to Saskatchewan. — Jayesh Parmar

James Sapara works on his computers at Centro, the Picatic office. Bridges photo by Michelle Berg

At this point, everybody who works at Picatic is a co-founder: Jayesh is chief executive officer, his brother Depesh Parmar is chief operating officer, Brett Ede is chief marketing officer, and James Sapara is chief technology officer.

“Everybody who is working at Picatic is part owner,” said Sapara.

“That changes the mentality. It’s not a job — it’s not a nine-to-five — it’s your business, so it changes

how you make decisions.”

Sapara had a company creating mobile applications when Depesh approached him to help with the rebranding of Picatic. He’s the tech person at the company, a software engineer by trade.

As a startup, Picatic follows a different business model than more traditional businesses. Startups are designed to grow fast, change quickly, and have a global capacity.

“It sounds like chaos, but it’s

organized chaos,” said Sapara.

“We’re always exploring every option and possibility. If we find something that might give us better value quicker, we’re switching gears and pursuing that, and a lot of people would find that frustrating, but it also makes it exciting.

“Everybody here wears a lot of hats,” said Sapara. “We’re all involved in everything to some degree, and it ends up making things interesting and diverse when you

come to work.”

Because Picatic is based mostly online, it’s easier to change direction than it might be for a more traditional business. Picatic’s current form is working well, but if users weren’t responding well to crowdfunding events, there would still be a chance to stay in business, albeit in a slightly different form.

“Failure is a good thing with startups; you want to fail, and you want to fail fast,” said Ede. “May-

be that idea’s not working, or this will give us further ideas for the next iteration of our product.”

Ede had been involved with Picatic as a freelance designer before he joined the team as a co -founder.

As CMO, he’s involved with anything to do with how the user interacts with the Picatic website.

Picatic got a big boost last year when it was accepted into a business accelerator in Toronto called Extreme Startup.

The neat thing about the industry we’re in is that we can be working from anywhere and we don’t have to focus on being in one area. — Brett Ede

“Once you get outside of Saskatchewan and Saskatoon, you just realize how big of a world it is,” said Ede. “It was definitely an experience going to Toronto and seeing the startup community they have there, and how many people are actively working on startups. It’s very fast-paced. It’s inspiring.”

The competition to get into an accelerator is fierce.

Extreme Startup brings five companies to take a 12week program. They get $50,000 of funding up front and another $150,000 upon completion of the program. The companies relocate to Toronto for the length of the program, and in addition to the funding, get hands-on help from mentors.

Participating in the accelerator gave them great media attention, but Sapara says behind the scenes stuff made the biggest difference, like the contacts they made — investors and mentors who will continue to help Picatic as it grows.

Even the office space at Picatic defies convention. It’s a co-working space with a couple of other small companies, with glass walls and a large communal table — perfect for brainstorming.

But when you’re an online company, the space you’re working in doesn’t matter as much as the ideas you’re generating.

“The neat thing about the industry we’re in is that we can be working from anywhere and we don’t have to focus on being in one area. We can access any market because we’re online,” said Ede. They also make time to head to networking events in Silicon Valley and elsewhere; they just got back from South by Southwest in Austin, Texas.

Jay describes the kind of networking they’re doing as “gene pooling.” With so many of the smartest people in North America heading to the same place, it’s easier to make connections and learn about the industry by happenstance.

For example, at a recent conference called 48 Hours in the Valley, the Picatic team ran into someone from Twitter and they got a private tour of the Twitter offices.

There’s a community of startups in Silicon Valley that support each other, and Depesh wants to foster a startup ideology in Saskatoon similar to the one found there.

“Jay and I are hoping to bring that to Saskatoon through TechTalks,” said Depesh. “We bring a bunch of different speakers from the Valley, or New York, or Toronto — startup environments — we bring them to Saskatoon, and tap them in by Skype, and educate and inspire people.”

Picatic got its initial support through Saskatchewan users, and Jayesh says they want to thank those early supporters by investing in the community.

“I think what’s really exciting is that we want to stay and build our community, and invest,” said Jayesh. “At the end of the day, Saskatchewan is helping us build our company, and talent is strong in Saskatchewan.

We’re proud to be from Saskatchewan, and we’re headquartering in Saskatoon, and we’re actually bringing in more talent to Saskatchewan.”

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Picatic employees James Sapara, Brett Ede and Depesh Parmar hang out at their office in the 2nd Avenue Lofts in downtown Saskatoon.

Bridges photo by Michelle Berg

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FASHION YXE #

Do you have fashion advice to share with our readers?

Email bridges@thestarphoenix.com

S A S K AT C H E WA N FA S H I O N

Rebecca LaPointe: Fashion with no rules

By Michelle Berg Rebecca LaPointe is a student at the University of Saskatchewan majoring in psychology and minoring in philosophy, with a lot of interests including drama class, creative writing, counselling and research.

Just as her interests are all over the place, so is her style. “I don’t have a specific style, if I see something I like then I’ll wear it. I like spiky things, bows, floral prints, studs — I just like to mix and match.”

LaPointe’s turning point with her interest in fashion was when she travelled to Europe at age 13. “They dress a lot differently there than they do here. Saskatoon is getting better (with fashion) but when I landed from Europe there were sweatpants everywhere!”

“People don’t dress up as much here”, explained LaPointe. “I remember in Paris there was a lady with blue mascara. You don’t see that here. Over there it’s normal to take those risks. I wish it would be more like that here.”

“The city’s growing, and I hope it gets more fashionable.”

When asked what LaPointe likes about fashion, she said “I like that you can express yourself in different ways and dress differently according to how your feeling that day. I think its really cool.”

Winners, Stasia Boutique, Tonic, The Bay and eBay are a few of the places that LaPointe frequents and she picks up ideas from fashion blogs. “I like getting good deals. I hardly ever pay full price.”

LaPointe likes mixing old things with new things. “I like the look of old school items, ’50s style with modern style. Collars, old scarves, lacy things, old fashion floral print with studs and spiky things.”

“This spring I’m going to be focusing on denim on top and bottom and mixing patterns. There doesn’t seem to be any rules any more, and that’s how it should be.”

1. POLKA-DOT TOP: Cyntha Rowley (Winners) 7.

2. JACKET: ONLY (Stasia Boutique) 3

SCARF: Vintage Christian Lacroix (eBay)

4. JEANS: Fire Jeans (Winners) 5. BAG: Maurizio Taiuti (Winners)

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2.

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BOW RING: Forever XXI OTHER RING: Stasia Boutique

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BRACELET: Winners

NECKLACE: Hillberg & Berk (Stasia 9. Boutique) 3

10. BOOTS: Shoedazzle (Stasia Boutique) 9.

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Rebecca Lapointe orders a latte at Souleio for her fashion shoot. BRIDGES PHOTO BY MICHELLE BERG

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Next week: How did you choose your baby’s name?

Email bridges@thestarphoenix.com

#

pa r e n t t o pa r e n t

Each week Bridges, in connection with SaskatoonMoms.com, gathers advice from parents to share with other moms and dads. This week we asked:

Do you/have you ever spanked your children?

“Yes I have spanked my boys. Very rarely but when what they were doing was severely bad behavior they have gotten a spank on their bum. I was spanked as a child and my parents only used it in extreme situations and I turned out just fine but I would much rather use a time out.”

— Shelly Lambert “No, we try to use words and talk about the problem.” — Dee B. “You can not be firm with your child in public and not have judgement passed or SS called. There is a right way to discipline a child with and without spanking. I read a book once called ‘The Key to Your Child’s Heart.’ Every parent should read it. One of the most important things with children is making them feel safe and loved. Some of the most amazing parents I know, with the most well rounded children, did/do spank their children. If consequence is followed by reasoning and love the child will know what they were corrected for was for their own good and to keep them safe.”

— Wynter Philip “Nope. Have never and will never spank my kid. My mother never did either to me or my siblings and I’d like to think we turned out pretty alright. This is such a touchy subject, I find. But my opinion... spanking is hitting no matter how sugar-coated the word. Perhaps it is becoming a ‘thing’ again because parents are afraid of raising another generation of entitled teenagers, I don’t know. I believe communication is the best way to get through to children, no matter what the age. I believe in con-

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sequence if a child is acting out, but again... more along the communication lines, time-outs, etc.”

— Paige Hallwas “I have. I will admit it. But it has to be for something serious. I try not to spank if I can help it. Also only one swat. I think anything more is not needed. Nor do I use anything! Just an open hand on the butt.

I’m like my grandma; my kids laugh at me if I spank them which is what I did to her. I’m sure every parent has done it at least once. Not fun that’s for sure. Sometimes timeouts and grounding or taking things away just doesn’t work. I have three boys less than three years apart. It gets chaotic in my house.” — Jamie Plummer “Honestly, I have spanked my children in the past on a few select occasions mainly out of frustration, which is something I’m not proud of. It is not something I condone as I don’t believe it teaches them anything. I prefer for them to have consequences so now I usually take away a favorite toy and then they have to earn it back.” — Nikki Melnyk “Your question can be quite controversial (to spank or not to spank is very much an absolute), and I have found it best to only enter such discussions in person. That being said, there is a balance to everything in parenting, and the issue of correction is no exception. Disciplining for wrong behavior is different than having consequences for a foolish choice. Each situation is different based on age of child, understanding of expectations, and offense, and there is no easy answer to any of it!”

— Angela Wells

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SHARP EATS #

See a food trend you think deserves a highlight in Bridges? Email bridges@thestarphoenix.com or visit Bridges on Facebook

MACARONI AND CHEESE

Saying OK to custom KD

By Andrew Matte Most responsible parents agree that deceit is key to successful child rearing.

For the same reason a pet owner will squish a pill into a Snausage, caregivers for decades have relied on the old bait-and-switch, or preparing food children will eat using ingredients they don’t know about.

I have learned this because of my experience preparing food for kids, as well as my appreciation for Kraft Dinner, a product I once viewed as the best meal ever.

As young man, Kraft Dinner was the perfect food because it was quick to make, delicious, filling and cheap.

At 22, there was little need to veer from the directions on the box because any changes added to the preparation time and took away from all that orange, cheesy goodness. Even without the butter and milk, KD was OK by me.

Today, I view Kraft Dinner differently. If we think of food a body needs, there is a long list of choices better than white pasta mixed with that mysterious yellow powder.

In recent years, I have witnessed and helped prepare dozens of meals that harness Kraft Dinner’s acceptance by children while meeting goals of nutrition-conscious parents.

To occasionally dupe a child is to love them.

We’ve come a long way since my mother prepared Kraft Dinner and sometimes mixed the noodles with peas, tuna or bits of hotdog. With Kraft Dinner as your starting point, adding healthy ingredients or altering the directions can provide a respectable meal for the fussiest child, as long as it’s still Kraft Dinner.

When I sought advice from caregivers in Saskatoon and Regina, I realized most people wouldn’t dare go public with their use of Kraft Dinner. Some believe a box of KD in their pantry is evidence of some sort of parental failure, while others serve it as an emergency when there’s no time

or ingredients to make something better. In my experience of interviewing drug dealers, police officers and prostitutes, never before have I promised anonymity to so many sources for just one story.

One mother answered my question this way: “Why would anyone give Kraft Dinner to kids anyway? That stuff ’s toxic!”

The majority of advice came from cooks who said adding vegetables or tuna helped assuage their KD guilt.

After the noodles are softened in boiling water, many cooks suggest adding frozen peas, mushrooms, broccoli or diced pepper, even if it’s just for colour.

Moms of some picky eaters need to work harder at hiding vegetables.

Three mothers report success by adding cooked and pureed cauliflower, squash or yams. Shredded carrots are camouflaged nicely in a pot of KD, another mom suggested. Some caregivers like to add protein, whether it’s shredded chicken, turkey or beef, or chunks of canned ham, tuna or salmon. Adding unique ingredients like hemp hearts, chia seeds, cilantro or parsley are also easy additions.

One mom buys Kraft Dinner with the whole-wheat noodles, but mixes it with the original kind to make it more kid-acceptable.

For those with concerns about using the yellow powder, one mom suggests using just one-third of the contents of the little pouch and adding at least a cup of shredded cheddar to the mix.

“Sometimes, I don’t have any cheese to add, but I try to add some most of the time. I know I should just be making my own casserole, but my kids won’t eat it,” another mom said.

However, serving it just as Kraft suggests isn’t the end of the world.

Even the most responsible parent occasionally takes their kids to a fast food joint or serves macaroni and cheese once in a while. Or, as one cool but anonymous mother said: “If my kids are getting Kraft Dinner, that means I have given up for that meal.”

A dressed-up version of Kraft Dinner that includes tuna, peas, red peppers, real cheese, chia seeds and hemp hearts appeals to Chloe Patenaude of Regina. QC PHOTO BY ANDREW MATTE

Read my book #

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Loca l AUT H O RS: Writers tell us what makes their book worth reading

Karin Melberg Schwier

Flourish: People with Disabilities Living Life with Passion By opening our eyes, minds and hearts to possibilities, we can support our sons, daughters, friends and neighbours to live interesting, challenging and joyful lives. I know it seems a bit cliché, but after writing about people with disabilities for 30 years, it seems to me that what people want most is to ‘do’ with their lives, not merely exist or always be ‘done for.’

Flourish: People with Disabilities Living Life with Passion is the result of a lot of thinking about what makes a vibrant and interesting life for son Jim. I talked with a lot of people who have also thought about what constitutes a good life for themselves and for others. Beyond that, I’ve included 25 stories of people who have

ing a dream has meant in their own lives.

People with disabilities have historically been surrounded by low expectations and stereotypes that perpetuate an ‘us’ and ‘them’ approach to support. To be happy and to have a rich life punctuated by intriguing, engaging and sometimes thrilling experiences that feed one’s soul, people with disabilities need others to be creative, expansive and willing to take some risks. Flourish is more than a collection of stories.

I hope it offers encouragement and ideas from our family’s experience, and from that of others intent on helping people with disabilities discover their own unique gifts and potential.

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Among Karin Melberg Schwier’s works are Breaking Bread, Nourishing Connections: People with and without Disabilities Together at Mealtime (Brookes Publishing) and Sexuality: Your Sons and Daughters with Intellectual Disabilities (Brookes Publishing, since translated into German, Italian and Korean.)

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CITY faces #

D a v e H a dd o n a n d B e t t y F a s t

Local sheepdog owners breed success

By Christeen Jesse When Dave Haddon and Betty Fast gush with pride over their smart, athletic and intuitive boy Nathan, you would think they were talking about their son. They’re actually referring to their top-in-show; a fourlegged, four-year-old Old English Sheepdog.

Haddon and Fast are local Old English Sheepdog breeders and trainers — and successful ones at that.

Since selling their boarding kennel in Alberta and moving to an acreage outside of Saskatoon five years ago, the couple has developed a strong reputation for producing internationally recognized dogs with top-of-the-line obedience training and showmanship. Their six dogs — four Old English Sheepdogs (Abby, Tommy, Mary Jane and Nathan) and two Border Collies (Sponge and Q) — compete in a myriad of shows around North America. They’ve travelled as far as Bermuda and through the United States to American Kennel Club (AKC) shows in Florida, Boston, Portland, Seattle, and California.

“We put both American and Canadian championships on our dogs, as well as obedience titles. Dave is a retired obedience judge from the Canadian Kennel Club, so that was one of our big interests,” says Fast.

“We have also done carting with our sheepdogs — we have the first Old English Sheepdog to ever hold a Draft Dog title.

They do a two mile course wearing a harness and pulling a cart loaded with about 50 pounds. There were 12 dogs on the particular course and only four that passed; ours was the only Old English and the first ever in Canada.”

The couple does all their competition training through positive reinforcement tactics — using clickers and treats — and they keep their dogs in show-shape all year around by doing daily runs and one-on-one training.

Sheepdog breeder Betty Fast with her award-winning sheepdogs (from left to right) Mary Jane, Tom, Abbey and Nathan. Bridges photo by Michelle Berg

t h esta r p h o e n i x .co m / b r i d g es

There is a real strong bond and respect that goes both ways between us and the dogs. And it all goes back to all the time that we spend with them. — Dave Haddon

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Sheepdog breeders Dave Haddon and Betty Fast groom Nathan. Bridges photo by Michelle Berg

But Haddon says achieving champion status is not as easy as it sounds. For Canadian Kennel Club championships, 10 points are required, with at least one “major” (a win over a specified number of dogs) to win a title.

“When you try and put a Canadian championship on your dog, you end up going to many shows because you don’t always win the points allotted to that particular show. And when you go down to the States, their point system is a little bit bigger — it’s about 15 points — and it includes three majors; that means you have to beat, in some cases, at least six other dogs of the same sex to win just one major. So that in itself usually will take you three or four trips to achieve,” he says.

Haddon and Fast have put more than 100 titles on their dogs over the years. Their current top-winning Old English Nathan recently achieved his AKC championship in record time, receiving three five point majors in two days. The dogs are also decorated with obedience awards. Just this fall, Tommy won the American National Specialty Obedience

Championship in Wisconsin, boasting a score of 196.5/200.

And not only are their dogs champions, they are family.

“Our dogs make both of us smile. We are forever just shaking our heads and smiling because they are so intuitive. There is a real strong bond and respect that goes both ways between us and the dogs. And it all goes back to all the time that we spend with them. Yes, training, but also in the house watching TV and having them sleep at our feet. I don’t think I can remember more than a couple times that I’ve ever had to yell at my dogs. It’s not a superior vs. inferior relationship, we just know how the other ticks, and that helps us be successful in competition as well,” says Haddon.

Focusing on the quality of their dogs rather than the quantity, Haddon and Fast maintain well-trained, healthy, purebred dogs, breeding only one litter every three years. In fact, the DNA of all their current dogs can be traced back to Betty’s first Old English Sheepdog that she owned in 1975.

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GARDENING #

Cut Flower Care

Some simple steps to help your bouquet last

By Erl Svendsen Cut flowers brighten up a room and lift your spirits, especially this time of year when we’re dead tired of winter.

They’re an appropriate gift for any occasion. And they are especially helpful in getting you out of the doghouse.

During the summer, if you’ve planned it just right, you can go into your garden to get your own for free.

One place where cut flowers may be unwelcome is in some hospitals where they are banned for health and safety reasons. This may stem from freeloading garden pests or from a long held belief that cut flowers remove oxygen from the air to the point that it impacts a patient’s health and recovery. While it is true that cut flowers (all plants in fact) remove oxygen from the air during respiration, they ‘breathe’ out up to 10 times more oxygen than they absorb.

Flowers, of course, do not last forever and eventually fade as they fulfil their reproduction function. However, you should expect cut flowers to last for more than just a few days.

There are three main causes that greatly reduce their vaselife (i.e. the length of time that flowers look good in a vase): clogged or reduced water uptake (typically caused by bacteria), ethylene gas and incorrect temperature.

To understand how bacteria reduce vase-life, we need to step back a bit. Water is transported from the vase through microscopic tubes (xylem) in the flower stem and then out into the air through pores in the leaves and petals. If the water flow is impeded for any

reason, then the stems and flowers begin to droop or wilt, eventually turning brown and drying out. Plant sap, containing sugars, amino acids and other nutrients, leaks into the water from other microscopic tubes (phloem). This is a perfect diet for any bacteria present in the water. Bacteria can be introduced from many sources: already present in the vase, on the flower stems, from the air, etc. The bacteria build up in vase water, proliferating around the flower stems, eventually clogging the tubes and restricting water flow.

Here’s what you can do to combat this problem: 1. Before using, make sure the vase is clean. Swish a little bleach in it to kill any residual bacteria and then rinse it out thoroughly.

2. Fill the vase with clean water. Use the floral preservative that usually comes with store-bought flowers. Among other things, it acidifies the water that most bacteria just don’t like. If you don’t have floral preservative, add 30 ml (2 Tbls.) of lemon juice or vinegar plus 5 ml (1 tsp.) of sugar to a litre (quart) of warm water.

3. Remove all leaves that will be below the water level.

Leaves may be a source of bacteria and will rapidly decay in water.

4. Cut ends of stems with a sharp knife. Do not use scissors — this can crush the stems and the xylem, reducing water flow.

5. If possible, cut the stems under water to prevent air bubbles from entering and blocking the xylem tubes.

This is the reason why some flowers bend just below the bloom shortly after being placed in the vase.

‘A vase full of sunshine’ (i.e. daffodils). Photo courtesy of Liz West

6. Cut the stem on an angle so that the stems do not sit flat on the bottom of the vase.

7. Replace the water daily.

8. Recut the stems every third day.

Ethylene is an invisible, odourless and naturally produced gas that is important in fruit ripening and other plant processes. Flowers exposed to ethylene will quickly fade. To reduce ethylene exposure:

9. Do not place cut flowers near ripening fruit, especially apples, pears, apricots, melons, peaches, nectarines, kiwis, papayas, bananas, avocados, pineapple, plums tomatoes and mangos.

10. Remove fading flowers promptly. These too will produce ethylene gas causing the rest of bouquet to fade quicker.

Cool temperatures delay

the eventual flower senescence, while warm temperatures hasten flower fading.

Low temperature (less than 5 C or 40 F), however, results in damage. Again there are easy solutions: 11. Keep out of direct sun.

12. Keep it away from heat registers.

13. Do not place atop your TV (likely not an issue anymore with flatscreen TVs).

14. Avoid cold blasts of winter air from exterior doors or leaky windows.

One final timely tip: do not put daffodils and tulips in the same vase. Daffodils exude a chemical slime that injures tulips.

This column is provided courtesy of the Saskatchewan Perennial Society (www. saskperennial.ca; email: hortscene@yahoo.com).

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ADMISSION A DAM D IMS ISSI SOINO N

Gardenscape 2013 returns with fresh new look!

Gardenscape Gardenscape2013 2013returns returnswith withaaafresh freshnew newlook! look!

container gardens. the whole show. It’s going to be into Prairieland, they will travel container gardens. gardens. the whole theexciting!” whole show. show.

It’s going It’s going to beto beinto into Prairieland, Prairieland, theythey will will travel travel container The Backyard BBQ Cooking pretty through the display gardens to The Backyard The Backyard BBQ Cooking Cooking pretty pretty exciting!” exciting!” through through thethe display thetrade display gardens gardens to to Show returns for aBBQ third year Gardenscape’s new look enter into show area,” Show Show returns returns for a for third a third year year Gardenscape’s Gardenscape’s new new look look enter enter into into the trade the trade show show area,” area,” by popular demand, featuring fter a long winter of wishful begins at the front entrance. says Kuzma. by popular by popular demand, demand, featuring featuring begins begins at the at front the front entrance. entrance. fter a fter long a long winter winter of wishful of wishful says says Kuzma.

Kuzma. members of the Saskatoon Kuzma says that everyone thinking, spring has finally In preparation for the show, members of the ofSaskatoon the Saskatoon Kuzma saysthe says that that everyone everyone thinking, thinking, spring spring has fihas nally finally Kuzma In preparation Inthan preparation forpots the forshow, thespring show, members Chef’s Association.

Taking place attending show this year arrived! more 1,400 of Chef’s Chef’s Association.

Association.

Taking Taking placeplace attending attending the show the show this year this year arrived! arrived! more more than than 1,400 1,400 pots pots of spring of spring in Hall A on the Early’s Show will enter the Prairieland Trade A sure sign of spring is the bulbs, 30 large trees and 100 in Hall A onAthe onEarly’s the Early’s Show Show will will enterenter the Prairieland the Prairieland Trade Trade bulbs, A sure A sure sign sign of spring of spring is theis the bulbs, 30 large 30 large treestrees and and 100 100 in Hall Stage, the cooking shows will Centre through the Plaza Foyer return of Gardenscape, taking shrubs were forced into full Stage, Stage, the cooking the cooking shows shows will will Centre through through the Plaza the Plaza FoyerFoyershrubs return return of Gardenscape, of Gardenscape, taking taking Centre shrubs werewere forced forced into into full full demonstrate delicious ways to in Hall E. place this Friday through Sunday bloom (and leaf) by a brigade of demonstrate delicious delicious waysways to to in Hall E. E. placeplace this Friday this Friday through through Sunday Sundayin Hall bloom bloom (and(and leaf)leaf) by aby brigade a brigade of of demonstrate grill Saskatchewan produced Gardenscape is famous for its at Saskatoon Prairieland Park. volunteers, including Prairieland Saskatchewan Saskatchewan produced produced Gardenscape Gardenscape is famous is famous for itsfor itsvolunteers, at Saskatoon at Saskatoon Prairieland Prairieland Park.Park. volunteers, including including Prairieland Prairielandgrill grill food products. Participating beautiful feature gardens. This Now in its 24th year, Park staff, Master Gardeners and products. products.

Participating Participating beautiful beautiful feature feature gardens. gardens.

This This Park Park NowNow in itsin24th its 24th year,year, staff,staff, Master Master Gardeners Gardeners and and foodfood Saskatchewan food producers year, instead of spreading out the University of Saskatchewan and Gardenscape has evolved Saskatchewan foodfood producers producers year,year, instead instead of spreading of spreading out the out the Gardenscape Gardenscape has evolved has evolved University University of Saskatchewan of Saskatchewan and and Saskatchewan include the Chicken Farmers landscape vignettes throughout into one of Western Canada’s City of Saskatoon Parks Branch include the Chicken the Chicken Farmers Farmers landscape vignettes vignettes throughout throughoutCity City into into one one of Western of Western Canada’s Canada’s landscape of Saskatoon of Saskatoon ParksParks Branch Branch include of Saskatchewan, SaskPork, the the Prairieland Trade Centre, premier backyard lifestyle and horticulturists. of Saskatchewan, of Saskatchewan, SaskPork, SaskPork, the the the Prairieland Trade Trade Centre, Centre, horticulturists. premier premier backyard backyard lifestyle lifestyle and and the Prairieland horticulturists.

Saskatchewan Turkey Producers, organizers have invited leading horticulture shows. Over 25,000 Gardenscape is your Saskatchewan Saskatchewan Turkey Turkey Producers, Producers, organizers havehave invited invited leading leading Gardenscape horticulture horticulture shows. shows.

OverOver 25,000 25,000organizers Gardenscape is your is your Saskatchewan Cattlemen’s landscape design experts to put people attended last year’s show. opportunity to get ready for Saskatchewan Saskatchewan Cattlemen’s Cattlemen’s landscape design design experts experts to put to putopportunity people people attended attended last year’s last year’s show. show.landscape opportunity to get toready get ready for for Association and more. Limited their imagination and talent For 2013, Gardenscape boasts a season of outdoor living, Association Association and and more. more.

Limited Limited imagination imagination and and talent talent a season For 2013, For 2013, Gardenscape Gardenscape boasts boaststheirtheir a season of outdoor of outdoor living, living, tastings will bebe offered following to work to create a dedicated a fresh, new look, look,look, says Susan Susan shopping for for allyour yourgardening, gardening, tastings will will be offered offered following following to work to create to create a dedicated a dedicated shopping a fresh, a fresh, newnew says says Susan to work shopping for all all your gardening, tastings each show.

Recipe cards will 10,000 square footfoot garden oasis.

Kuzma, Manager of Special Special landscaping andand outdoor each each show. show.

Recipe Recipe cards cards will will 10,000 10,000 square square foot garden garden oasis. oasis.

Kuzma, Kuzma, Manager Manager of of Special landscaping landscaping and outdoor outdoor also be available so you can “The garden oasis will Events at Prairieland Park.

“We decorating needs.

You’ll fi nd also also be available be available so you so you can can garden garden oasisoasis will will Events Events at Prairieland at Prairieland Park.Park.

“We“We “The“The decorating decorating needs. needs.

You’ll You’ll find find duplicate chefs’ creations encompass seven different havehave completely newnew look. everything foroutdoor outdoor living duplicate duplicate thethe chefs’ the chefs’ creations creations in inin encompass seven seven different different have aa completely a completely new look. look. encompass everything everything for for outdoor living living your own kitchen. gardens.

When people come We’ve redesigned the layout layout for for gardens. under oneone roofroof Prairieland, your own own kitchen. kitchen. gardens.

When When people people come come under We’ve We’ve redesigned redesigned the the layout for under one roof atatPrairieland, at Prairieland, your The Early’s Show Stage will from stylish furniture andand firepits Early’s The Early’s Show Show Stage Stage will will from from stylish stylish furniture furniture and fire fipits re pits The also host a variety of informative to hot tubs and barbecues! also also host host a variety a variety of informative of informative to hot to tubs hot tubs and and barbecues! barbecues! presentations, topics ranging Another new feature AA brigade along with staff members ofofPrairieland presentations, presentations, onon topics on topics ranging ranging A brigade Another Another new new feature feature ofof of of of volunteers, along with staff members of Prairieland brigade ofvolunteers, volunteers, along with staff members Prairieland from landscape design fruit Gardenscape willwill thethe Park, planted more than 1,400 pots owering bulbs, 30 from from landscape landscape design design to to fruit to fruit Park, Gardenscape Gardenscape will bebethe be planted more than 1,400 pots of flofowering bulbs, 30 large Park, planted more than 1,400 pots offlfl owering bulbs, 30large large growing Saskatchewan.

Saskatoon Co-op Home Centre trees and 100 shrubs then forced them growing inin Saskatchewan. in Saskatchewan.

Saskatoon Saskatoon Co-op Co-op Home Home Centre Centre growing trees and 100 shrubs lastlast fall, then forced them intointo leafleaf and trees and 100 shrubs lastfall, fall, then forced them into leafand and “The Saskatoon Horticulture “How To”stage, stage, Hall bloom inintime Gardenscape event.

“The “The Saskatoon Saskatoon Horticulture Horticulture bloom “How “How To” To” stage, ininHall in Hall C.C. C. justjust in forfor this year’s Gardenscape event. bloom justtime time forthis thisyear’s year’s Gardenscape event.

Society celebrating Sponsored theSaskatoon Saskatoon Society Society is is celebrating is celebrating itsitsits Sponsored Sponsored bybythe by the Saskatoon 100th anniversary this year.

Co-op Home Centre andThe TheThe 100th 100th anniversary anniversary this year. this year.

Co-op Co-op Home Home Centre Centre and and Foyer ininHall Take a abreak from your Foyer Foyer in Hall Hall E. E.E. Take Take a break break from from your your In recognition of that special StarPhoenix, the “How To” stage In recognition of that of that special special StarPhoenix, StarPhoenix, the “How the “How To” stage To” stageIn recognition green-thumb shopping at the Admission totoGardenscape green-thumb green-thumb shopping shopping at the at the Admission Admission to Gardenscape Gardenscape is isis anniversary, Bill Waiser will willwill feature informative “handsanniversary, Bill Waiser Bill Waiser will will bebebe will feature feature informative informative “hands“hands- anniversary, Prairie Berry Café.

This year, the $12.00 per person; a two-day Prairie Prairie BerryBerry Café.Café.

This This year,year, the the$12.00 $12.00 per person; per person; a two-day a two-day stage with a presentation on”demonstrations demonstrations local onon stage on stage with with a presentation a presentation on” on” demonstrations bybylocal by local perennially popular café pass isis$18.00.

Students perennially perennially popular popular café café willwill will pass pass is $18.00. $18.00.

Students Students ageage 15 age15 15 called, ‘Making the Prairies experts.

Learn how to install called, called, ‘Making ‘Making the Prairies the Prairies experts. experts.

Learn Learn howhow to install to install be located ininan expanded area be located be located in an expanded an expanded area area and under are admitted free. and and under under are admitted are admitted free. free.

Home’, which will refl ect on the paving stones, build a garden Home’, which which will will reflect reflon ectthe on the in the center of Hall D. Come paving paving stones, stones, buildbuild a garden a garden Home’, in the incenter the center of Hall of Hall D. Come D. Come OnOn only, advantage Friday OnFriday Friday only, only, taketake take advantage advantage past 100 years horticulture retaining wall, prune trees past past 100 100 years years ofof horticulture of horticulture in inin ororretaining or retaining wall, wall, prune prune trees trees and enjoy delicious homemade and and enjoy enjoy delicious delicious homemade homemade of a “Two For One” special of a of “Two a “Two For One” For One” special special our city,” says Kuzma. andand shrubs andand create attractive city,” our city,” says says Kuzma.

Kuzma. and shrubs shrubs and create create attractive attractive our berry treats and feature desserts. berry berry treats treats and and feature feature desserts. desserts.brought brought totoyou by brought to you you

by Beachcomber byBeachcomber Beachcomber Make a ameal ininthe Make Make a meal meal of itofof init itthe Bistro theBistro BistroHotHot Watch Tubs.

HotTubs.

Tubs.

Watch Watch for for coupons forcoupons coupons in inin and Wine Garden, located and Wine and Wine Garden, Garden, located located on on on today’s today’s StarPhoenix! today’s StarPhoenix!

StarPhoenix! south side ofofHall A.A.This thethe south the south side side of Hall Hall A. This This Your admission Your Your admission admission to toto invitingly landscaped area offers invitingly invitingly landscaped landscaped area area offers offers Gardenscape includes aachance Gardenscape Gardenscape includes includes a chance chance a tempting menu ofofhomemade a tempting a tempting menu menu of homemade homemade to win win $1,000 $1,000 in Backyard Backyard totowin $1,000 ininBackyard bistro bistro sandwiches, sandwiches, daily daily soups, soups, bistro sandwiches, daily soups, Bucks Bucks thatthat that cancan be canused beused used for for for Bucks be salads salads and and a full dessert fulldessert dessert bar.bar. bar. salads and a afull purchase purchase from from any 2013 any 2013 purchase from any 2013 AllAll ofAll the of live thelive plants, liveplants, plants, of the Gardenscape exhibitor. exhibitor.

Gardenscape exhibitor. perennials, perennials, annuals, annuals, shrubs, shrubs, Gardenscape perennials, annuals, shrubs, Gardenscape Gardenscape opens opens Friday Friday Gardenscape opens Friday trees trees and and squares squares of turf of used turf used trees and squares of turf used (March (March 22) from 22) from 11:00 11:00 a.m. a.m. to toto (March 22) from 11:00 a.m. to to transform to transform Prairieland Prairieland Park Park for for transform Prairieland Park for 9:00 p.m.; p.m.; Saturday Saturday (March (March 23) 23) 23) 9:00 p.m.; Saturday (March Gardenscape Gardenscape willwill will be be auctioned beauctioned auctioned9:00 Gardenscape from from 9:00 9:00 a.m. a.m. to 8:00 to 8:00 p.m.; p.m.; from 9:00 a.m. to 8:00 p.m.; offoff atoff the conclusion theconclusion conclusion of the the atat the ofofthe For 2013, For 2013, Gardenscape Gardenscape will feature feature aa10,000 a 10,000 square square foot garden garden Gardenscape willwill feature 10,000 square footfoot garden andand and Sunday Sunday (March (March 24)24) from 24)from from show show onon Sunday. onSunday.

Sunday.

TheThe plant Theplant plant Sunday (March show ready ready for a new season season ofofbackyard of backyard living living atat Gardenscape! at Gardenscape!

This This GetGet ready forafor anew new season backyard living Gardenscape!

This oasisoasis comprised comprised of of seven different different theme theme gardens gardens and landscape landscape Get comprised of seven seven different theme gardens andand landscape 10:00 10:00 a.m. a.m. to 5:00 to 5:00 p.m. p.m.

For For auction auction will will commence commence at at 10:00 a.m. to 5:00 p.m. For auction will commence at year’s show show features features a afresh a fresh new new layout, layout, with with over over 400 400 exhibitors’ exhibitors’ year’s show features fresh new layout, with over 400 exhibitors’ vignettes. vignettes.

The The garden oasis will create create aagreat a great fifirst rst impression asas as year’s vignettes.

The garden garden oasisoasis willwill create great rstfiimpression impression more more information, information, visit visit www. www.

6:00 6:00 p.m. p.m. on Sunday, on Sunday, in a in new a new more information, visit www.

6:00 p.m. on Sunday, in a new booths booths occupying occupying four four halls halls ofofthe of the Prairieland Trade Trade Centre.

Centre. you enter the the show through through the the Plaza Foyer Foyer ininHall in Hall E.E. E. booths occupying four halls thePrairieland Prairieland Trade Centre. you you enterenter the show show through thePlaza Plaza Foyer Hall gardenscapeshow.ca. location, location, adjacent adjacent to the Plaza thePlaza Plaza gardenscapeshow.ca. gardenscapeshow.ca. location, adjacent totothe

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SASKATOON SASK AATO SCO-OP K ATO O NO N C O C O P OP HOME CENTRES’ H O H ME O ME C E N C E T N R ETSR’E S ’C) “H OW TO” STAGE (HALL “ H “OW H OW TOTO ” S”TAG S TAG E (H EA (H L LA LCL) C ) F R I DAY, M A R C H 2 2 F R FI R D IADYA, YM , AMRACRHC H 2 22 2

2:30 PM BBQ COOKING SHOW 1:00 PM 2:302:30 PM PM BBQby BBQ COOKING COOKING SHOW SHOW Saskatoon Chef’s 1:001:00 PM PM

by Saskatoon by Saskatoon Chef’s Chef’s Association Association Association 5:30 PM EVERYONE CAN GARDEN 5:305:30 PM PM EVERYONE EVERYONE CANCAN GARDEN GARDEN Patricia Hanbidge, Saskatoon 4:00 PM Patricia Patricia Hanbidge, Hanbidge, Saskatoon Saskatoon 4:004:00 PM PM School of Horticulture School School of Horticulture of Horticulture 7:00 PM BBQ COOKING SHOW 7:007:00 PM PM BBQBBQ COOKING COOKING SHOW SHOW

by Saskatoon Chef’s

by Saskatoon

by Saskatoon Chef’s Chef’s 6:00 PM Association 6:006:00 PM PM Association Association Presented by Chicken Farmers Presented Presented

by Chicken

by Chicken Farmers Farmers of of Saskatchewan of Saskatchewan Saskatchewan

CELEBRITY/MEDIA EVENT – CELEBRITY/MEDIA CELEBRITY/MEDIA EVENT EVENT – – Presented by Dutch Growers Presented Presented by Dutch by Dutch Growers Growers Garden Centre Garden Garden Centre Centre

Plantings •

• Sprinklers

Design •

• Drip Irrigation

Outside Lighting •

• Patios

PRUNING TREES & SHRUBS PRUNING PRUNING TREES TREES & SHRUBS & SHRUBS Rick vanDuyvendyk, Dutch RickRick vanDuyvendyk, vanDuyvendyk, Dutch Dutch Growers Garden Centre Growers Growers Garden Garden Centre Centre

• Pathways

Decks •

• Driveways

Fences •

HARDSCAPES HARDSCAPES HARDSCAPES Paving Stone Installation Paving Paving Stone Stone Installation Installation Ron Berry Expocrete Ron Ron BerryBerry - Expocrete -- Expocrete Concrete Products Concrete Concrete Products Products

• Retainer Walls

Water Features •

,, AM 3 S ASSTAAUTTRU UDRRAD DYA A, YYM MRA ACR RHC CH H 2 32 23 10:00 MAKING PRAIRIES AUTTRU UDR RAD DYA A MRAACRRHCC H 10:00 10:00 AMAM AM MAKING MAKING THETHE THE PRAIRIES PRAIRIES S ASSTA , YYM ,, AM 2H3 2233 HOME Bill Waiser,

HOME HOME Bill Waiser, Bill Waiser, Department of 11:00 AM HARDSCAPES HARDSCAPES Department Department of History, of History, History, U ofU US of of SS11:00 11:00 AM AM HARDSCAPES Presented by Garden & Retaining Retaining Wall Presented Presented

by Saskatoon

by Saskatoon Saskatoon Garden Garden & Retaining & WallWall Horticulture Society Installation Horticulture Horticulture Society Society Installation Installation 100th Anniversary Ron Berry Expocrete 100th 100th Anniversary Anniversary Ron Ron BerryBerry - Expocrete -- Expocrete Concrete Products 11:30 AM BBQ COOKING SHOW Concrete Concrete Products Products 11:30 11:30 AM AM BBQBBQ COOKING COOKING SHOW SHOW by Chef’s

by Saskatoon

by Saskatoon Saskatoon Chef’s Chef’s 1:00 PM PRUNING PRUNING TREES SHRUBS Association 1:001:00 PM PM PRUNING TREES TREES & SHRUBS &&SHRUBS Association Association Tony Toews, Certifi ed Presented by – Tony –– Tony Toews, Toews, Certifi Certifi ed ed Presented Presented

by Sask.

by Sask.

Sask.

PorkPork Pork Arborist - City City ofSaskatoon Saskatoon Arborist Arborist City of Saskatoon of A 2:002:00 2:00 PM PM PM ASKASK ASK A HORTICULTURE A HORTICULTURE HORTICULTURE EXPERT EXPERT EXPERT 5:00 PM HARDSCAPES HARDSCAPES 5:005:00 PM PM HARDSCAPES COOKING SHOW 4:004:00 4:00 PM PM PM BBQBBQ BBQ COOKING COOKING SHOW SHOW Paving Stone Installation Paving Paving Stone Stone Installation Installation by Chef’s

by Saskatoon

by Saskatoon Saskatoon Chef’s Ron Berry Expocrete Ron Ron BerryBerry - Expocrete -- Expocrete Association Association Association Concrete Products Concrete Concrete Products Products Presented by Turkey Presented Presented

by Sask.

by Sask.

Turkey Producers Producers Producers DYA A MRAACRRHCC H H 4 22 44 S USNUDNAD , YYM ,, AM 2

COOKING SHOW 6:006:00 6:00 PM PM PM BBQBBQ BBQ COOKING COOKING SHOW by Chef’s

by Saskatoon

by Saskatoon Saskatoon Chef’s Association Association Association Presented by Presented Presented

by Sask.

by Sask.

Cattleman’s Association Cattleman’s Cattleman’s Association Association

S USSN UD NAD DYA A, YYM MRACRHC H 2 42 4 U N ,, A M 11:00 11:00 AMAM AM VEGETABLE VEGETABLE GARDENING GARDENING 11:00 VEGETABLE GARDENING Jackie Jackie Bantle, Bantle, U ofUS of Plant Jackie Bantle, S Plant Sciences Sciences Sciences 1:001:00 1:00 PM PM PM BBQBBQ BBQ COOKING COOKING SHOW COOKING SHOW

by Saskatoon

by Saskatoon Saskatoon Chef’s by Chef’s Association Association Association 3:303:30 3:30 PM PM PM GROWING GROWING FRUIT FRUIT IN IN GROWING FRUIT SASKATCHEWAN SASKATCHEWAN SASKATCHEWAN Forrest Forrest Scharf, Scharf, Provincial Forrest Scharf, Provincial Specialist Specialist - Fruit Fruit Crops, Crops, Sask.Sask.

Sask.

Specialist -- Fruit Crops, Ministry Ministry of Agriculture of Agriculture Agriculture Ministry of

PM HARDSCAPES HARDSCAPES 12:00 12:00 PM PM HARDSCAPES Garden & Retaining Retaining Wall Garden Garden & Retaining & WallWall Installation Installation Installation Ron Berry Expocrete Ron Ron BerryBerry - Expocrete -- Expocrete Concrete Products Concrete Concrete Products Products 2:002:00 PM PM CONTAINER GARDENING GARDENING PM CONTAINER CONTAINER GARDENING Jill Umpherville, Jill Jill Umpherville, Umpherville, Dutch Dutch Growers Growers Garden Garden Dutch Growers Garden Centre Centre Centre

5% of profits will go to The Saskatoon Food Bank and Learning Centre Call Jonathan @

664-6849

“Your Friendly Neighborhood Landscaper”

www.ahlst edts.ca SAS00232058_1_1

16

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Backyard Backyard Backyard

The The The

e l y t e s l e y f t i s e L f i SHOW L SHOW SHOW

Daily Admission........$12.00 Daily Daily Admission........$12.00 Admission........$12.00 2-Day Admission ......$18.00 2-Day 2-Day Admission Admission ......$18.00 ......$18.00 Ages 15 & under ........... FREE AgesAges 15 &15under & under ........... ...........

FREE FREE

Friday, Friday, March March 22 22 11 a.m.

– 9 p.m.

11 Saturday, a.m.

11 a.m.

– 9 p.m.

– 9 p.m.

March 23 Saturday, Saturday, 23 9 March a.m.March – 23 8 p.m.

9 a.m.

9 a.m.

– 8 p.m.

– 8 p.m.

Sunday, March 24 Sunday, Sunday, March March 24 24 10 a.m. – 5 p.m.

10 a.m.

10 a.m.

– 5 p.m.

– 5 p.m.

www.ahlst edts.ca

“We build our business around you!”

SHOW TIMES SHOW SHOW TIMES TIMES

by Jeannie Armstrong by

by Jeannie Armstrong Armstrong SP Jeannie Creative Features Editor SP Creative SP Creative Features Features Editor Editor

AA A

SHOW HOURS S HSOHW OFriday, W HO HUORUSR S March 22

ADMISSION A DAM D IMS ISSI SOINO N

Gardenscape 2013 returns with fresh new look!

Gardenscape Gardenscape2013 2013returns returnswith withaaafresh freshnew newlook! look!

container gardens. the whole show. It’s going to be into Prairieland, they will travel container gardens. gardens. the whole theexciting!” whole show. show.

It’s going It’s going to beto beinto into Prairieland, Prairieland, theythey will will travel travel container The Backyard BBQ Cooking pretty through the display gardens to The Backyard The Backyard BBQ Cooking Cooking pretty pretty exciting!” exciting!” through through thethe display thetrade display gardens gardens to to Show returns for aBBQ third year Gardenscape’s new look enter into show area,” Show Show returns returns for a for third a third year year Gardenscape’s Gardenscape’s new new look look enter enter into into the trade the trade show show area,” area,” by popular demand, featuring fter a long winter of wishful begins at the front entrance. says Kuzma. by popular by popular demand, demand, featuring featuring begins begins at the at front the front entrance. entrance. fter a fter long a long winter winter of wishful of wishful says says Kuzma.

Kuzma. members of the Saskatoon Kuzma says that everyone thinking, spring has finally In preparation for the show, members of the ofSaskatoon the Saskatoon Kuzma saysthe says that that everyone everyone thinking, thinking, spring spring has fihas nally finally Kuzma In preparation Inthan preparation forpots the forshow, thespring show, members Chef’s Association.

Taking place attending show this year arrived! more 1,400 of Chef’s Chef’s Association.

Association.

Taking Taking placeplace attending attending the show the show this year this year arrived! arrived! more more than than 1,400 1,400 pots pots of spring of spring in Hall A on the Early’s Show will enter the Prairieland Trade A sure sign of spring is the bulbs, 30 large trees and 100 in Hall A onAthe onEarly’s the Early’s Show Show will will enterenter the Prairieland the Prairieland Trade Trade bulbs, A sure A sure sign sign of spring of spring is theis the bulbs, 30 large 30 large treestrees and and 100 100 in Hall Stage, the cooking shows will Centre through the Plaza Foyer return of Gardenscape, taking shrubs were forced into full Stage, Stage, the cooking the cooking shows shows will will Centre through through the Plaza the Plaza FoyerFoyershrubs return return of Gardenscape, of Gardenscape, taking taking Centre shrubs werewere forced forced into into full full demonstrate delicious ways to in Hall E. place this Friday through Sunday bloom (and leaf) by a brigade of demonstrate delicious delicious waysways to to in Hall E. E. placeplace this Friday this Friday through through Sunday Sundayin Hall bloom bloom (and(and leaf)leaf) by aby brigade a brigade of of demonstrate grill Saskatchewan produced Gardenscape is famous for its at Saskatoon Prairieland Park. volunteers, including Prairieland Saskatchewan Saskatchewan produced produced Gardenscape Gardenscape is famous is famous for itsfor itsvolunteers, at Saskatoon at Saskatoon Prairieland Prairieland Park.Park. volunteers, including including Prairieland Prairielandgrill grill food products. Participating beautiful feature gardens. This Now in its 24th year, Park staff, Master Gardeners and products. products.

Participating Participating beautiful beautiful feature feature gardens. gardens.

This This Park Park NowNow in itsin24th its 24th year,year, staff,staff, Master Master Gardeners Gardeners and and foodfood Saskatchewan food producers year, instead of spreading out the University of Saskatchewan and Gardenscape has evolved Saskatchewan foodfood producers producers year,year, instead instead of spreading of spreading out the out the Gardenscape Gardenscape has evolved has evolved University University of Saskatchewan of Saskatchewan and and Saskatchewan include the Chicken Farmers landscape vignettes throughout into one of Western Canada’s City of Saskatoon Parks Branch include the Chicken the Chicken Farmers Farmers landscape vignettes vignettes throughout throughoutCity City into into one one of Western of Western Canada’s Canada’s landscape of Saskatoon of Saskatoon ParksParks Branch Branch include of Saskatchewan, SaskPork, the the Prairieland Trade Centre, premier backyard lifestyle and horticulturists. of Saskatchewan, of Saskatchewan, SaskPork, SaskPork, the the the Prairieland Trade Trade Centre, Centre, horticulturists. premier premier backyard backyard lifestyle lifestyle and and the Prairieland horticulturists.

Saskatchewan Turkey Producers, organizers have invited leading horticulture shows. Over 25,000 Gardenscape is your Saskatchewan Saskatchewan Turkey Turkey Producers, Producers, organizers havehave invited invited leading leading Gardenscape horticulture horticulture shows. shows.

OverOver 25,000 25,000organizers Gardenscape is your is your Saskatchewan Cattlemen’s landscape design experts to put people attended last year’s show. opportunity to get ready for Saskatchewan Saskatchewan Cattlemen’s Cattlemen’s landscape design design experts experts to put to putopportunity people people attended attended last year’s last year’s show. show.landscape opportunity to get toready get ready for for Association and more. Limited their imagination and talent For 2013, Gardenscape boasts a season of outdoor living, Association Association and and more. more.

Limited Limited imagination imagination and and talent talent a season For 2013, For 2013, Gardenscape Gardenscape boasts boaststheirtheir a season of outdoor of outdoor living, living, tastings will bebe offered following to work to create a dedicated a fresh, new look, look,look, says Susan Susan shopping for for allyour yourgardening, gardening, tastings will will be offered offered following following to work to create to create a dedicated a dedicated shopping a fresh, a fresh, newnew says says Susan to work shopping for all all your gardening, tastings each show.

Recipe cards will 10,000 square footfoot garden oasis.

Kuzma, Manager of Special Special landscaping andand outdoor each each show. show.

Recipe Recipe cards cards will will 10,000 10,000 square square foot garden garden oasis. oasis.

Kuzma, Kuzma, Manager Manager of of Special landscaping landscaping and outdoor outdoor also be available so you can “The garden oasis will Events at Prairieland Park.

“We decorating needs.

You’ll fi nd also also be available be available so you so you can can garden garden oasisoasis will will Events Events at Prairieland at Prairieland Park.Park.

“We“We “The“The decorating decorating needs. needs.

You’ll You’ll find find duplicate chefs’ creations encompass seven different havehave completely newnew look. everything foroutdoor outdoor living duplicate duplicate thethe chefs’ the chefs’ creations creations in inin encompass seven seven different different have aa completely a completely new look. look. encompass everything everything for for outdoor living living your own kitchen. gardens.

When people come We’ve redesigned the layout layout for for gardens. under oneone roofroof Prairieland, your own own kitchen. kitchen. gardens.

When When people people come come under We’ve We’ve redesigned redesigned the the layout for under one roof atatPrairieland, at Prairieland, your The Early’s Show Stage will from stylish furniture andand firepits Early’s The Early’s Show Show Stage Stage will will from from stylish stylish furniture furniture and fire fipits re pits The also host a variety of informative to hot tubs and barbecues! also also host host a variety a variety of informative of informative to hot to tubs hot tubs and and barbecues! barbecues! presentations, topics ranging Another new feature AA brigade along with staff members ofofPrairieland presentations, presentations, onon topics on topics ranging ranging A brigade Another Another new new feature feature ofof of of of volunteers, along with staff members of Prairieland brigade ofvolunteers, volunteers, along with staff members Prairieland from landscape design fruit Gardenscape willwill thethe Park, planted more than 1,400 pots owering bulbs, 30 from from landscape landscape design design to to fruit to fruit Park, Gardenscape Gardenscape will bebethe be planted more than 1,400 pots of flofowering bulbs, 30 large Park, planted more than 1,400 pots offlfl owering bulbs, 30large large growing Saskatchewan.

Saskatoon Co-op Home Centre trees and 100 shrubs then forced them growing inin Saskatchewan. in Saskatchewan.

Saskatoon Saskatoon Co-op Co-op Home Home Centre Centre growing trees and 100 shrubs lastlast fall, then forced them intointo leafleaf and trees and 100 shrubs lastfall, fall, then forced them into leafand and “The Saskatoon Horticulture “How To”stage, stage, Hall bloom inintime Gardenscape event.

“The “The Saskatoon Saskatoon Horticulture Horticulture bloom “How “How To” To” stage, ininHall in Hall C.C. C. justjust in forfor this year’s Gardenscape event. bloom justtime time forthis thisyear’s year’s Gardenscape event.

Society celebrating Sponsored theSaskatoon Saskatoon Society Society is is celebrating is celebrating itsitsits Sponsored Sponsored bybythe by the Saskatoon 100th anniversary this year.

Co-op Home Centre andThe TheThe 100th 100th anniversary anniversary this year. this year.

Co-op Co-op Home Home Centre Centre and and Foyer ininHall Take a abreak from your Foyer Foyer in Hall Hall E. E.E. Take Take a break break from from your your In recognition of that special StarPhoenix, the “How To” stage In recognition of that of that special special StarPhoenix, StarPhoenix, the “How the “How To” stage To” stageIn recognition green-thumb shopping at the Admission totoGardenscape green-thumb green-thumb shopping shopping at the at the Admission Admission to Gardenscape Gardenscape is isis anniversary, Bill Waiser will willwill feature informative “handsanniversary, Bill Waiser Bill Waiser will will bebebe will feature feature informative informative “hands“hands- anniversary, Prairie Berry Café.

This year, the $12.00 per person; a two-day Prairie Prairie BerryBerry Café.Café.

This This year,year, the the$12.00 $12.00 per person; per person; a two-day a two-day stage with a presentation on”demonstrations demonstrations local onon stage on stage with with a presentation a presentation on” on” demonstrations bybylocal by local perennially popular café pass isis$18.00.

Students perennially perennially popular popular café café willwill will pass pass is $18.00. $18.00.

Students Students ageage 15 age15 15 called, ‘Making the Prairies experts.

Learn how to install called, called, ‘Making ‘Making the Prairies the Prairies experts. experts.

Learn Learn howhow to install to install be located ininan expanded area be located be located in an expanded an expanded area area and under are admitted free. and and under under are admitted are admitted free. free.

Home’, which will refl ect on the paving stones, build a garden Home’, which which will will reflect reflon ectthe on the in the center of Hall D. Come paving paving stones, stones, buildbuild a garden a garden Home’, in the incenter the center of Hall of Hall D. Come D. Come OnOn only, advantage Friday OnFriday Friday only, only, taketake take advantage advantage past 100 years horticulture retaining wall, prune trees past past 100 100 years years ofof horticulture of horticulture in inin ororretaining or retaining wall, wall, prune prune trees trees and enjoy delicious homemade and and enjoy enjoy delicious delicious homemade homemade of a “Two For One” special of a of “Two a “Two For One” For One” special special our city,” says Kuzma. andand shrubs andand create attractive city,” our city,” says says Kuzma.

Kuzma. and shrubs shrubs and create create attractive attractive our berry treats and feature desserts. berry berry treats treats and and feature feature desserts. desserts.brought brought totoyou by brought to you you

by Beachcomber byBeachcomber Beachcomber Make a ameal ininthe Make Make a meal meal of itofof init itthe Bistro theBistro BistroHotHot Watch Tubs.

HotTubs.

Tubs.

Watch Watch for for coupons forcoupons coupons in inin and Wine Garden, located and Wine and Wine Garden, Garden, located located on on on today’s today’s StarPhoenix! today’s StarPhoenix!

StarPhoenix! south side ofofHall A.A.This thethe south the south side side of Hall Hall A. This This Your admission Your Your admission admission to toto invitingly landscaped area offers invitingly invitingly landscaped landscaped area area offers offers Gardenscape includes aachance Gardenscape Gardenscape includes includes a chance chance a tempting menu ofofhomemade a tempting a tempting menu menu of homemade homemade to win win $1,000 $1,000 in Backyard Backyard totowin $1,000 ininBackyard bistro bistro sandwiches, sandwiches, daily daily soups, soups, bistro sandwiches, daily soups, Bucks Bucks thatthat that cancan be canused beused used for for for Bucks be salads salads and and a full dessert fulldessert dessert bar.bar. bar. salads and a afull purchase purchase from from any 2013 any 2013 purchase from any 2013 AllAll ofAll the of live thelive plants, liveplants, plants, of the Gardenscape exhibitor. exhibitor.

Gardenscape exhibitor. perennials, perennials, annuals, annuals, shrubs, shrubs, Gardenscape perennials, annuals, shrubs, Gardenscape Gardenscape opens opens Friday Friday Gardenscape opens Friday trees trees and and squares squares of turf of used turf used trees and squares of turf used (March (March 22) from 22) from 11:00 11:00 a.m. a.m. to toto (March 22) from 11:00 a.m. to to transform to transform Prairieland Prairieland Park Park for for transform Prairieland Park for 9:00 p.m.; p.m.; Saturday Saturday (March (March 23) 23) 23) 9:00 p.m.; Saturday (March Gardenscape Gardenscape willwill will be be auctioned beauctioned auctioned9:00 Gardenscape from from 9:00 9:00 a.m. a.m. to 8:00 to 8:00 p.m.; p.m.; from 9:00 a.m. to 8:00 p.m.; offoff atoff the conclusion theconclusion conclusion of the the atat the ofofthe For 2013, For 2013, Gardenscape Gardenscape will feature feature aa10,000 a 10,000 square square foot garden garden Gardenscape willwill feature 10,000 square footfoot garden andand and Sunday Sunday (March (March 24)24) from 24)from from show show onon Sunday. onSunday.

Sunday.

TheThe plant Theplant plant Sunday (March show ready ready for a new season season ofofbackyard of backyard living living atat Gardenscape! at Gardenscape!

This This GetGet ready forafor anew new season backyard living Gardenscape!

This oasisoasis comprised comprised of of seven different different theme theme gardens gardens and landscape landscape Get comprised of seven seven different theme gardens andand landscape 10:00 10:00 a.m. a.m. to 5:00 to 5:00 p.m. p.m.

For For auction auction will will commence commence at at 10:00 a.m. to 5:00 p.m. For auction will commence at year’s show show features features a afresh a fresh new new layout, layout, with with over over 400 400 exhibitors’ exhibitors’ year’s show features fresh new layout, with over 400 exhibitors’ vignettes. vignettes.

The The garden oasis will create create aagreat a great fifirst rst impression asas as year’s vignettes.

The garden garden oasisoasis willwill create great rstfiimpression impression more more information, information, visit visit www. www.

6:00 6:00 p.m. p.m. on Sunday, on Sunday, in a in new a new more information, visit www.

6:00 p.m. on Sunday, in a new booths booths occupying occupying four four halls halls ofofthe of the Prairieland Trade Trade Centre.

Centre. you enter the the show through through the the Plaza Foyer Foyer ininHall in Hall E.E. E. booths occupying four halls thePrairieland Prairieland Trade Centre. you you enterenter the show show through thePlaza Plaza Foyer Hall gardenscapeshow.ca. location, location, adjacent adjacent to the Plaza thePlaza Plaza gardenscapeshow.ca. gardenscapeshow.ca. location, adjacent totothe

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T H Esta r p h o e n i x .CO M / b r i d g es

D 1907 ISHE ABDL 1907 D 1907 ESSTH I EBLISHE L B E S TA E S TA

E A R LY ’ S A OW R EA LYR’LY SS TAG ’S E SEH S H SOW H OW S TAG S TAG S C H E D UEL E E SCH S(CEHH DAEU EAL)E LDLL U ( H AL ( HLALA) L A)

F R I DAY, M A R C H 2 2 F R FI R D IADYA, YM , AMRACRHC H 2 22 2

SASKATOON SASK AATO SCO-OP K ATO O NO N C O C O P OP HOME CENTRES’ H O H ME O ME C E N C E T N R ETSR’E S ’C) “H OW TO” STAGE (HALL “ H “OW H OW TOTO ” S”TAG S TAG E (H EA (H L LA LCL) C ) F R I DAY, M A R C H 2 2 F R FI R D IADYA, YM , AMRACRHC H 2 22 2

2:30 PM BBQ COOKING SHOW 1:00 PM 2:302:30 PM PM BBQby BBQ COOKING COOKING SHOW SHOW Saskatoon Chef’s 1:001:00 PM PM

by Saskatoon by Saskatoon Chef’s Chef’s Association Association Association 5:30 PM EVERYONE CAN GARDEN 5:305:30 PM PM EVERYONE EVERYONE CANCAN GARDEN GARDEN Patricia Hanbidge, Saskatoon 4:00 PM Patricia Patricia Hanbidge, Hanbidge, Saskatoon Saskatoon 4:004:00 PM PM School of Horticulture School School of Horticulture of Horticulture 7:00 PM BBQ COOKING SHOW 7:007:00 PM PM BBQBBQ COOKING COOKING SHOW SHOW

by Saskatoon Chef’s

by Saskatoon

by Saskatoon Chef’s Chef’s 6:00 PM Association 6:006:00 PM PM Association Association Presented by Chicken Farmers Presented Presented

by Chicken

by Chicken Farmers Farmers of of Saskatchewan of Saskatchewan Saskatchewan

CELEBRITY/MEDIA EVENT – CELEBRITY/MEDIA CELEBRITY/MEDIA EVENT EVENT – – Presented by Dutch Growers Presented Presented by Dutch by Dutch Growers Growers Garden Centre Garden Garden Centre Centre

Plantings •

• Sprinklers

Design •

• Drip Irrigation

Outside Lighting •

• Patios

PRUNING TREES & SHRUBS PRUNING PRUNING TREES TREES & SHRUBS & SHRUBS Rick vanDuyvendyk, Dutch RickRick vanDuyvendyk, vanDuyvendyk, Dutch Dutch Growers Garden Centre Growers Growers Garden Garden Centre Centre

• Pathways

Decks •

• Driveways

Fences •

HARDSCAPES HARDSCAPES HARDSCAPES Paving Stone Installation Paving Paving Stone Stone Installation Installation Ron Berry Expocrete Ron Ron BerryBerry - Expocrete -- Expocrete Concrete Products Concrete Concrete Products Products

• Retainer Walls

Water Features •

,, AM 3 S ASSTAAUTTRU UDRRAD DYA A, YYM MRA ACR RHC CH H 2 32 23 10:00 MAKING PRAIRIES AUTTRU UDR RAD DYA A MRAACRRHCC H 10:00 10:00 AMAM AM MAKING MAKING THETHE THE PRAIRIES PRAIRIES S ASSTA , YYM ,, AM 2H3 2233 HOME Bill Waiser,

HOME HOME Bill Waiser, Bill Waiser, Department of 11:00 AM HARDSCAPES HARDSCAPES Department Department of History, of History, History, U ofU US of of SS11:00 11:00 AM AM HARDSCAPES Presented by Garden & Retaining Retaining Wall Presented Presented

by Saskatoon

by Saskatoon Saskatoon Garden Garden & Retaining & WallWall Horticulture Society Installation Horticulture Horticulture Society Society Installation Installation 100th Anniversary Ron Berry Expocrete 100th 100th Anniversary Anniversary Ron Ron BerryBerry - Expocrete -- Expocrete Concrete Products 11:30 AM BBQ COOKING SHOW Concrete Concrete Products Products 11:30 11:30 AM AM BBQBBQ COOKING COOKING SHOW SHOW by Chef’s

by Saskatoon

by Saskatoon Saskatoon Chef’s Chef’s 1:00 PM PRUNING PRUNING TREES SHRUBS Association 1:001:00 PM PM PRUNING TREES TREES & SHRUBS &&SHRUBS Association Association Tony Toews, Certifi ed Presented by – Tony –– Tony Toews, Toews, Certifi Certifi ed ed Presented Presented

by Sask.

by Sask.

Sask.

PorkPork Pork Arborist - City City ofSaskatoon Saskatoon Arborist Arborist City of Saskatoon of A 2:002:00 2:00 PM PM PM ASKASK ASK A HORTICULTURE A HORTICULTURE HORTICULTURE EXPERT EXPERT EXPERT 5:00 PM HARDSCAPES HARDSCAPES 5:005:00 PM PM HARDSCAPES COOKING SHOW 4:004:00 4:00 PM PM PM BBQBBQ BBQ COOKING COOKING SHOW SHOW Paving Stone Installation Paving Paving Stone Stone Installation Installation by Chef’s

by Saskatoon

by Saskatoon Saskatoon Chef’s Ron Berry Expocrete Ron Ron BerryBerry - Expocrete -- Expocrete Association Association Association Concrete Products Concrete Concrete Products Products Presented by Turkey Presented Presented

by Sask.

by Sask.

Turkey Producers Producers Producers DYA A MRAACRRHCC H H 4 22 44 S USNUDNAD , YYM ,, AM 2

COOKING SHOW 6:006:00 6:00 PM PM PM BBQBBQ BBQ COOKING COOKING SHOW by Chef’s

by Saskatoon

by Saskatoon Saskatoon Chef’s Association Association Association Presented by Presented Presented

by Sask.

by Sask.

Cattleman’s Association Cattleman’s Cattleman’s Association Association

S USSN UD NAD DYA A, YYM MRACRHC H 2 42 4 U N ,, A M 11:00 11:00 AMAM AM VEGETABLE VEGETABLE GARDENING GARDENING 11:00 VEGETABLE GARDENING Jackie Jackie Bantle, Bantle, U ofUS of Plant Jackie Bantle, S Plant Sciences Sciences Sciences 1:001:00 1:00 PM PM PM BBQBBQ BBQ COOKING COOKING SHOW COOKING SHOW

by Saskatoon

by Saskatoon Saskatoon Chef’s by Chef’s Association Association Association 3:303:30 3:30 PM PM PM GROWING GROWING FRUIT FRUIT IN IN GROWING FRUIT SASKATCHEWAN SASKATCHEWAN SASKATCHEWAN Forrest Forrest Scharf, Scharf, Provincial Forrest Scharf, Provincial Specialist Specialist - Fruit Fruit Crops, Crops, Sask.Sask.

Sask.

Specialist -- Fruit Crops, Ministry Ministry of Agriculture of Agriculture Agriculture Ministry of

PM HARDSCAPES HARDSCAPES 12:00 12:00 PM PM HARDSCAPES Garden & Retaining Retaining Wall Garden Garden & Retaining & WallWall Installation Installation Installation Ron Berry Expocrete Ron Ron BerryBerry - Expocrete -- Expocrete Concrete Products Concrete Concrete Products Products 2:002:00 PM PM CONTAINER GARDENING GARDENING PM CONTAINER CONTAINER GARDENING Jill Umpherville, Jill Jill Umpherville, Umpherville, Dutch Dutch Growers Growers Garden Garden Dutch Growers Garden Centre Centre Centre

5% of profits will go to The Saskatoon Food Bank and Learning Centre Call Jonathan @

664-6849

“Your Friendly Neighborhood Landscaper”

www.ahlst edts.ca SAS00232058_1_1

18

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Music #

Fol low bridg es onl ine at thestarphoenix.com/bridges or you can follow us on Twitter @bridgesYXE or on facebook.com/BridgesYXE

DIRTY FEET

Pieces fall into place for Regina band

By Andrew Matte Finding a voice was a bit of a struggle for members of Regina rock-funk band Dirty Feet.

When most of the members of the Regina band Saints and Sinners wanted to continue playing under a new name, things came together rather quickly; but not the vocals.

“The other guys in the band wanted a singer who could sing better,” guitarist and former Dirty Feet vocalist Wilf Dieter says diplomatically.

“I knew I wasn’t the best singer. So I wanted to find someone who could sing better.”

Much to the relief of the band, help was on the way. Dieter’s pal Ryan Skitteral signed on not long after the band came together in 2012. However, it took a little convincing.

“When I asked him to come out and jam with is, he was a little reluctant,” Dieter explains. “He wasn’t sure he could do it because he was known for singing in a style not different from the band Tool.”

After Skitteral tried singing a few Dirty Feet songs, he didn’t take long for him to sign on.

“When he first tried it, he found that he actually loved the blues. And we learned that he’s actually very good at it.”

With the band lineup straightened out, Dirty Feet, which is rounded out

by Jason “Jay” Bird on bass and Jason “Jay Dogg” Spilchen, began performing at Regina venues where crowds enjoyed their brand of funk and classic rock.

“When people ask me, I tell them it’s a mix of Jimi Hendrix, Stevie Ray Vaughan and the Red Hot Chili Peppers,” said Deiter, who has played in former Regina bands Fat Ave, Hydraplane and Awake in a Coma.

Dieter said his greatest success came in 2009 when he won a songwriting contest, which helped launch the band Saints and Sinners. However, the success was short lived due to “artistic differences.”

“We were actually getting pretty

The band Dirty Feet: (L-R) Jason Spilchen, Ryan Skitteral, Wilf Dieter and Jay Bird. BRIDGES Photo by Don Healy

popular for a while. But the singer and I didn’t exactly get along and we broke up. He was more of a country singer and I was more of classic rock, funk and blues guy,” said Dieter.

“We wanted to keep going so we founded Dirty Feet.”

Currently, the band is working on its first CD. Dieter said he and his bandmates

usually find most of the melodies and hooks during jam sessions while Skitteral takes time on his own before returning with song lyrics.

“I like to jam and I like to make up music on the spot. But Ryan likes to go home and come back with the lyrics.

Some of the songs are older songs and I’ll need to show everyone how to play them. We have other songs that the

guys have had from their old bands.”

With a handful of tunes already recorded, there’s still a little fiddling to do.

“Our songs already sound pretty good. But our drummer just got a new set of drums and he wants to play them for our new recordings. So we might need to start from scratch,” said Dieter, adding the band is slated

to perform in Saskatoon at Shaw Cable’s music showcase program called Stripped Down.

“Hopefully, we’ll have an album by then.”

Upcoming Dirty Feet shows include March 20 on Shaw Cable’s Stripped Down, April 13 at ShotZ on Eleven in Chamberlain and April 19 at the Jasper Hotel in Maple Creek.

THESTARPHOENIX.COM/BRIDGES

THURSDAY, MARCH 21, 2013

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IN THE CITY #

M a r c h 1 3 , 2 0 1 3 — 1 : 5 2 p. m .

By the book

Author Yann Martel speaks to students from the International Baccalaureate program and English Language Arts 30 classes about his award-winning novel Life of Pi and the evolution of the novel into an Oscar-winning film at Bedford Road Collegiate. Bridges photo by Michelle Berg

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YOUR FAVOURITE PLACE What’s your favourite place in Saskatoon? Email bridges@thestarphoenix.com

#

M y F avourite P lace

An oasis in any season

By Christeen Jesse

Local DJ and producer Mike Gaff is best known for his extensive record collection and talent on the turntable. The Washington, D.C., born and Victoria, B.C., raised music man moved to Saskatoon more than 10 years ago, and he has been lighting up the local scene since. “The Gaff ” put out a record with Skratch Bastid in the summer of 2012, and it landed on hundreds of blogs and hit 40,000 plays worldwide. But when he’s not playing parties and spinning at events, you can find Mike sipping coffee and relaxing in the Conservatory at the Mendel Art Gallery — his favourite place in Saskatoon.

Surrounded by tropical flowers and wall-to-wall windows, he can escape from reality and get lost in music and meditation.

Q: Why is this your favourite place in Saskatoon?

A: I like the oxygen, the fresh air, the plants and the care that goes into it all. I love the sound of the running water, the daylight, the openness — that’s like 12 good reasons right there!

Q: How did you originally find out about it?

A: I was going to Café Sola to hang out, and the part-owner there left to open his own coffee shop here.

He is an award-winning barista, so I knew that his coffee was going to be great, and that was a big part of why I started coming here. It’s the best in the city. Obviously when you walk into the conservatory with your coffee, it became a no brainer that I would keep coming back. That was probably four or five years ago.

Q: What do you do here?

A: When I’m not here spinning beats on my Fisher Price turn table, I work on music on my laptop — tons of musicians actually create their songs in airports when they’re sit-

Local DJ Mike Gaff aka The Gaff spins records on his favourite Fisher-Price turntable at the Conservatory at the Mendel. Bridges photo by Michelle Berg

ting around, but lots of mine are created here. I read here and bring business contacts and friends here for meetings, too. I’m a very spiritual person, so I also practise Tai Chi in here or play my flute (a Shakuhachi — vertically held bamboo flute). I mean, I’ve even meditated

in here. I do it all.

architecturally cool.

Q: What sets this apart from any other place in Saskatoon?

A: Definitely the natural light and the plants are the biggest draw. The fact that it’s located along the riverbank is a plus, and it’s also super

Q: When is the best time to come here?

A: There are actually two best times to come. The evening is super cool — it’s really nice when it gets darker outside and they turn the lights

on in here, and it’s a great place to read. But you have to come at 5:55 p.m. so you can still get a coffee before the coffee shop closes at 6. Other than that, Monday to Friday during the day is the best time to enjoy it.

Weekends get pretty busy and you can’t find a spot to sit and relax.

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ON THE SCENE #

K e n d e r d i n e C o m m e m o r at i v e G a l a

A black-tie dinner banquet at the Radisson Hotel commemorated the 50 year history of the Kenderdine Campus site. Hosted by the University of Saskatchewan Biology Club and the Saskatoon SPCA, the event featured live jazz entertainment, a silent auction and keynote speakers. All proceeds will go toward subsidizing students who have been impacted by the Kenderdine Campus closure, as well as supporting the local SPCA.

2.

5.

1. Liam White and Meredith Doyle 2. Megan Dorwart, Kasia Majewski and Beth Dolmage.

3. Mark and Joanna Majewski 4. Kasia Majewski, Tracy Hunt and Jessica Pratchler

3.

5. Danielle Siemens and Roy Rule 6. Sarah Marshall and Eric Rausch

Bridges Photos by Gord Waldner 1.

6.

4.

THESTARPHOENIX.COM/BRIDGES

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IN PROFILE #

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My dad was always excited by the next new thing. – Dorothy Stuart

WONDERLAND

The penny drops on Regina’s last arcade

By Andrew Matte Wonderland still smells, sounds and looks like it did in 1982 when Regina teens came to play video games like Pacman and Asteroids. The arcade stopped turning a profit years ago, and most customers today come only for nostalgia and cheap fries.

But Wonderland’s owners can’t walk away.

Money comes second to the Bryants, a family driven by a respect for the history behind the once-bustling hot spot and what it means to the all the brothers, sisters, nephews and granddaughters linked to the family business.

“My dad was an amazing man,” says Dorothy Stuart.

Her father Vince Bryant started a successful coin-op business more than 50 years ago before launching Wonderland in the late 1970s.

Bryant died 10 years ago just before turning 80.

His his wife Alice, 88, remains the face of the family business.

Alice and Wonderland. Vince named the arcade after the wife he adored.

“My dad and mother always did everything together,” says Bill Bryant, 53, one of three Bryant sons.

“When I was a kid, my mother was the only housewife I knew who had her own car.”

Today, Dorothy and her brothers acknowledge that Wonderland won’t have a fairlytale ending. The Internet and home video game systems made arcades obsolete long ago.

The rest of the business of maintaining coin-operated machines in shopping malls and movie theatres has never been smaller.

Regina’s recent appetite for development means the Bryants will someday accept an offer they can’t refuse.

Something new will surely replace Wonderland, which sits on wellplaced property on Broad Street in downtown Regina.

Until then, the family is making a point of enjoying Wonderland’s final chapter.

“Why are we still open? I get to see

the smile on a mother’s face when she sees her kid running around having fun,” says Dorothy.

She remembers when she was a teenager, taking long drives to smalltown restaurants and hotels where her father owned air-hockey tables, jukeboxes and other coin-operated machines.

“To see a young person have a good time or see the teacher come in to mark papers while his kids play on the machines, that to me is what it is all about,” she says. “That’s why we don’t close down.”

■

■

■

■

It began in 1960 when Vince Bryant bought a few pinball machines and jukeboxes and made deals with hotels and restaurants to share the collected coins. He worked long days, travelling across southern Saskatchewan to any community with a store, eatery or hotel. At its biggest, Bryant’s company, known variously as Sterling Amusements, Modern Coin and Automatic Amusements, had more than 1,000 machines, whether it was a simple metal stand that dispensed salted peanuts for a nickel, tabletop jukeboxes at small-town diners or coin-operated motel-room AM radios.

The Bryant children were recruited to help on the daily road trips where they learned about the business and the technology. Dorothy recalls conversations about life and school during the long drives when she also got an education on the intricacies of being a small-business owner in Saskatchewan in the 1970s.

“His deal was usually 50-50, except in most candy and gum machines.

The deal was one-third to the business owner because we had to buy the candy,” says Dorothy, whose dad was able to make the best of his travel time by finding new opportunities on his way to collect coins or repair a shuffleboard table.

“He always made sure he had machines at the little towns on the way.

It didn’t matter how small the town was because he didn’t want to travel

Bill Bryant, from left, his nephew Andrew Stuart and brother Frank Bryant continue to work at Wonderland out of respect for the history of the family business started by Vince Bryant. BRIDGES PHOTO BY TROY FLEECE

all the way to Moose Jaw just to fix a record in a jukebox that was skipping,” said Dorothy. “If a town within 100 miles of Regina had a hotel, a Legion or a Chinese restaurant, we had machines there.”

Over time, Dorothy became an expert.

“I learned how to fix an electrical contact in a broken pinball machine using the outside of a matchbox cover.”

She became indispensable on service calls to hotels where jukeboxes made big profits for her dad and hoteliers. Vince would arrive with boxes of new music on 45 records to replace the lesser-played ones. He’d set up in the corner of the bar with a portable typewriter to prepare new jukebox labels.

“I took Grade 9 typing just so I could help type all of those labels.

They had to be typed in capitals, so I got pretty good at it over the years,” she said.

She also learned how her dad ne-

gotiated with a proprietor unable or unwilling to share the coins. Many restaurant owners offered IOUs when they needed cash to pay bills or meet payroll.

“My dad said that he was never taken advantage of because he always told me that ‘whatever comes around, goes around.’ But having said that, I could see the look on the faces of some of these guys who knew they were getting away with something.”

Dorothy’s father discovered his business sense early in life. He bought his first house on Rose Street in downtown Regina across the street from the bus station so he could rent space to travellers. A curiosity in technology and mechanical things prompted him to invest in pinball machines and foosball tables. His ingenuity meant he was able to renovate his house to accommodate a new renter or fix a pinball machine without shipping it away for pricey repairs.

“My dad was always excited about

the next new thing. He was always getting into whatever came along,” Dorothy says.

■ ■ ■ ■ Vince Bryant and Alice Dougherty were introduced by friends in 1945 at the Trianon Ballroom where they both enjoyed big-band music and socializing with friends.

Bryant had been working at The Radio Centre and Alice had a job at Government House. They had four children — Dorothy, Frank, Robert and Bill. Each contributed, whether it was replacing a pinball bumper, counting coins or moving the bulky machines into the back of a panel truck.

Robert “Paco” Bryant, who was known for his understanding of electronics and ability to scrounge for old parts, died of cancer in 2006.

In the early years of Vince and Alice’s marriage, it was clear Vince had a unique love for his wife.

“It makes sense to keep it running to pay salaries.

— Andrew Stuart

Vince always made sure she had a nice car to drive and they rarely spent time apart outside the family business, whether it was cottaging in northern Saskatchewan, vacationing in the winters in Arizona or curling on weekends.

“Whenever they did something, they always did it together,” Bill Bryant recalls.

When the Bryants bought their family home on Quinn Drive decades ago, Alice made note of the inconvenience of having to take the stairs to the basement every time she did laundry. Vince sprang into action.

“The first thing my dad did was renovate so that the washer and drier were beside the kitchen so mom didn’t need to take the stairs,” Bill Bryant recalls. “These days, a laundry room on the main floor is no big deal. But it was unheard of back then.”

Vince continued to build his inventory of coin-operated machines across the province.

Even though a machine collected pocket change and dispensed a piece of paper with a horoscope or plastic trinket, the profits added up.

“I remember one time my dad had one pinball machine in a Chinese restaurant somewhere and the owner wanted my dad to take it away because of all the kids who came around,” Bill recalls. “But after, the guy wanted it back because he missed the money the machine made. And he didn’t sell anywhere near the pizza he did (with it).”

In the late 1970s, Vince discovered how he wouldn’t need to share revenue from his machines. He opened the city’s first arcade after buying pool tables from a pool hall shut down by developers preparing to construct the downtown Cornwall Centre. Vince already understood the public’s demand for pinball and other games, but he also saw an opportunity after seeing one of the first upright gizmos that allowed users to play pong and other crude games on black and white glass monitors.

Wonderland evolved as technology introduced newer games with bigger, colour screens, loud sound effects and other features like plastic guns and steering wheels.

At its most popular, Wonderland attracted children, teens and adults familiar with the likes of the Mario Bros., Ms. Pacman, Centipede, Frogger and Galaga.

Andrew Stuart, Dorothy’s son and one of the many relatives who’ve worked a shift or two at the Broad Street facility over its 35-year-old life, said Wonderland was once one of Regina’s most popular destinations.

“We were the first place in town to get Asteroids, Space Invaders and that kind of thing. It was a big deal,” he said.

However, in the mid-1990s, just as technology helped the business expand, advancements in technology and the evolution of the Internet and TV eroded its success.

Taverns and hotels began asking the Bryants to remove jukeboxes and other noisy machines because patrons preferred watching sports on new big screens powered by cable and satellite TV. In 1993, Bryant’s business took its biggest hit when the provincial government allowed VLTs, which diverted even more players and their cash.

“VLTs killed us. We just couldn’t compete,” Dorothy said.

A growing opposition to arcade games prompted the city to restrict the number and location of arcade games.

“That was one of the many signs that our business was changing,” Dorothy said.

At Wonderland, the number of customers slowly declined as the popularity of game consoles sold by Atari and Nintendo increased.

The evolution of the Internet took more customers. Online options for gamers grow weekly and today’s bar owners buy their own Internet-enabled jukeboxes.

The Bryants were unable to stay ahead of technology like they did two decades before when they invested in modern jukeboxes and thousands of CDs to replace their old record jukeboxes, or upgrade games as new features were released.

And the family believes Regina isn’t a big enough market to support a super arcade, which have opened in big cities. Machines costing $50,000 or more are brought in to attract gamers interested in high-tech dance games, or others that mimick flight simulators and race cars.

Today, the Bryants service about 100 machines in and around Regina at locations like golf clubs, movie theatres and bars. Some profit is used to make up for losses at Wonderland, which is busy when it hosts birthday parties or is rented out for a private party for university students or restaurant workers.

The arcade, which years ago replaced the premise of dropping coins into the machines with charging admission, is used as a testing ground before repaired machines are returned to their locations.

Most of Wonderland’s patrons in 2013 include young people interested in video games from the past or caregivers seeking an inexpensive diversion for their children. Wonderland also depends on its sales to passersby who come in for inexpensive hotdogs or coffee.

Andrew Stuart is a father of three young children who might appreciate more than most his family’s decision to keep the place

25

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Dorothy Stuart, above, helps manage Wonderland, which was started in the late 1970s by her father Vince, right, who is seen in this 1997 picture with his wife, Alice. Bridges photo by MICHAEL BELL

running. He works regular shifts at Wonderland and negotiates with collectors from around the world who occasionally call about Wonderland’s large inventory of old machines and their components.

“Since we need the place and we need to heat it and pay the bills, then it makes sense to keep it running so we can pay salaries,” he says.

“Besides, look at all the people having fun.

What’s wrong with that?”

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OUTSIDE THE LINES # Colouring contest Each week, Stephanie McKay creates a timely illustration meant to please kids of all ages.

Children can colour the page, have a picture taken with the finished product and email it to bridges@thestarphoenix.com. One winner will be chosen each week.

Last week’s contest winner is Hunter Berg.

Thanks to everyone who submitted entries.

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# crossword

#

n ew yo rk ti mes Across 1 Tow job, maybe 5 Saturn or Mercury 8 Best buds?

13 Stylishness 14 ___ canto 15 A Jackson 16 *Comfy place 18 Rick who sang

“Together Forever”

19 PayPal money 20 *Alternative to a Crock-Pot

1

2

mind

(appropriately) 35 Pitcher Hideo ___ 36 *Gathering spot for the upwardly mobile?

39 Turn about 41 Discernment of a sort 42 Enumeration follower 43 What George lacks?

45 *Campaign from town to town 50 Return address for many absentee ballots: Abbr.

51 Wall St. insider, maybe 53 Like some stocks, for short 54 Weak ___ 55 *Where a cast may be found 58 Skater ___ Anton Ohno 60 Garment with buttons on the left 61 Welcoming symbol … or what each part of the answers to the six starred clues can do?

63 Compounds with nitrogen 64 Where a cast may be found 65 Jai ___ 66 Sharp tastes 67 Big do 68 Filibusterers, e.g.: Abbr.

3

4

5

13 16

8

23

27

24

25

32

33

36

30 34

51

31 35

38

41

50

12

26

37

44

11

21

29

43

10

18

28

40

9

15

20

22

55

7

17

19

39

6

14

22 Clear 23 Oahu-to-Molokai dir.

25 Truly 26 Prefix with thermal 27 *Metaphor for a sharp 30 Make lean 32 Woman in a garden 33 American Heart Mo.

Edited by Will Shortz

42 45

52

56

46

47

53

54

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58

48

49

59

60

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68 puzzlE by julES p. markEy

Down 1 Directs 2 Draw 3 Detour-causing event 4 Some poor Olympic scores 5 Eastern wrap 6 Like Texas vis-à-vis New York, politically 7 ___ cheese 8 Four-time Pro Bowler Ahmad 9 “Beetle Bailey” dog 10 Algebra problem directive 11 Test with letters 12 Refuse

15 Some frills 17 Put off till later 21 Universal donor’s classification

24 Case who co-founded AOL

28 Caught fish in a pot, say

29 Broadcast workers’ union

31 Pass 34 Gen. Scowcroft who

advised Ford and Bush

36 New mintage of 2002 37 Limerick scheme 38 Oncology procedure 39 Day of rest

40 One of the Canary Islands

44 Dangerous buildup in a mine

46 Onetime Ebert partner 47 Eight-time Oscar nominee who never won 48 Advance again 49 Hunters of the nowextinct moa 52 Shippers’ plans: Abbr.

56 ___ fu 57 “An expensive way of playing marbles,” per G. K. Chesterton 59 P.R. agents’ aids 62 Massage target, maybe

#

Janric classic SUDoKU Level: Silver Fill in the blank cells using numbers 1 to 9.

Each number can appear only once in each row, column and 3x3 block. Use logic and process of elimination to solve the puzzle.

The difficulty level ranges from Bronze (easiest) to Silver to Gold (hardest).

Solution to the crossword puzzle and the Sudoku can be found on Page 31

27

Ask Ellie

Smelly father-in-law issue needs to be addressed Q: I’m getting married; it’s to be a small fall weekend wedding. We’ll all be in close quarters.

My future father-in-law smells ... really, really bad. He showers but doesn’t use soap or deodorant.

He’s a lovely man and we don’t want to hurt his feelings. But he’s really stinky and I’m concerned that he will offend our guests. How do we deal with this issue without offending him or our guests?

Strong Scent A: Where’s everyone’s good sense been, until this wedding dilemma raised a smell?

He has a son (your fiancé) and presumably other relatives in this small wedding party, who’ve either ignored his odour, or avoided him. Worse, no one seems to have been kind enough to help him see he’s isolating himself socially.

The groom must talk to his dad. If his father resists “fixes,” his son needs to find out why and patiently try to persuade him. He can even suggest they have a father-son spa steam-and-massage on the wedding day, making sure he showers with soap.

If nothing works, use mild incense in the room, burn candles, and whatever other scents that work as gentle camouflage.

Also, don’t dismiss the possibility he has some physical reason for the strong smell.

His son should get him to check it out with his doctor.

Ask Ellie

Q: When I first met my boyfriend of two years, he was very much a carefree bachelor, working part-time doing something he loved but it didn’t allow him to save or splurge.

When we started dating, I pressured him to take life more seriously in order to secure a happy future for us. He started his own business.

Although good at what he does, he lacks business sense and savvy and the business hasn’t had the fantastic start we all anticipated. I don’t see it becoming a reliable income for him.

I have a great job, which allows me to save for a rainy day. In the next few years, I hope to start a family, but I fear we won’t have the financial means to do so.

Although I do love him very much and he’s been extremely generous with his love and affection, I don’t know if I can be happy with a partner who lives paycheque to paycheque.

Should I stick around and wait to see if his business works, or do I cut my losses now and

move on?

Not so Happy But in Love A: What you have to examine closely is NOT his drive and ability, and NOT the financial numbers ahead, which you’re guessing at.

Be sure about your own attitudes.

If financial security is your most important goal, then he’s not for you.

If loving someone who loves you in return, is generous and affectionate and a man with whom you’d like to have children, is a greater goal ... then he’s the right man, even if he’s in the wrong business.

Yes, a mutual plan re: handling finances is important. And he’s already shown willingness to try.

He does care what you think and want for the future.

Get to basics: 1) Help him find a business course or adviser that increases his skills and awareness of what’s needed to get ahead, and whether he should try another route altogether.

2) Probe your own insecurity about money.

You’ve got a good job, and able to save. So what’s got you so anxious? If this is deep-rooted from the past, consider counselling about it, and also consider financial planning for your own good income.

Q: Last year, an older businessman asked me out. He’s always busy. He makes plans and cancels. He planned to take me out for my birthday, and then denied we were to meet.

I got angry and sent him a lot of texts and calls. He finally apologized that he’s stressed, saying something will take two-three months in his work and he’s even isolated from friends and family.

Last time I heard from him was New Year’s.

I’ve asked why he’s being so cruel. I texted him to wish a Happy Valentine’s Day. Am I being played?

I really like him but this is disrupting my work, and I barely have an appetite. I’ve never dealt with such an emotionally unavailable person.

Cancelled and Confused A: He’s not that into you. If he were, he’d make enough time to keep you accepting his “stress” cancellations, and believing him.

New Year’s? Valentine’s Day? He’s “busy” with something/someone other than work.

TIP OF THE DAY Extreme body odour should be checked out medically, for health and/or social reasons.

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EVENTS #

MUSIC

40 Sons Buds on Broadway, 817 Broadway Ave.

Thursday, M a rch 2 1 Mama B and Freight Train Crackers Restaurant and Lounge, #1-227 Pinehouse Dr.

A$AP Rocky The Odeon Event Centre, 241 Second Ave. S. Karaoke Deathstar The Fez, 834B Broadway Ave.

Apollo Cruz Buds on Broadway, 817 Broadway Ave.

Open Mic Lydia’s Pub, 650 Broadway Ave.

Masta Ace and Stricklin w/ The Bundies and Wordsworth Amigos Cantina, 632 10th St. E. Friday, M arc h 22 Hung Jury Buds on Broadway, 817 Broadway Ave. Piano Fridays w/ Maurice Drouin Roots Series: Troy MacGillivray and Friends The Bassment, B3-202 Fourth Ave. N. Jones Boys Army & Navy Veterans Club, 359 First Ave. N. Ralph’s Rhythm Kings Fairfield Seniors’ Centre, 103 Fairmont Cres.

Troy Hudson Trio McNally Robinson, 3130 Eighth St. E. Mat the Alien w/ The Gaff Louis’ Pub, 93 Campus Dr. Feeding Fiction Crown & Rok, 1527 Idylwyld Dr. N.

Wednesday, March 27

Catch Billy Talent Tuesday, March 26 at Credit Union Centre.

File Photo

S a t u rday, M a rc h 2 3 Bob Seger & The Silver Bullet Band w/ Dallas Smith Credit Union Centre, 101-3515 Thatcher Ave. Hung Jury Buds on Broadway, 817 Broadway Ave. Jazz Diva Series: Carol Welsman Trio The Bassment, B3-202 Fourth Ave. N. Les Barrington Nutana Legion, 3021 Louise St. Jones Boys Army & Navy Veterans Club, 359 First Ave. N. Wayne Bargen McNally Robinson, 3130 Eighth St. E.

Coyote Wylde Toon Town Tavern, 1630 Fairlight Dr.

B.A. Johnston w/ Fist City, Catdad and Myles and the Blanks Amigos Cantina, 632 10th St. E.

0KM 2 Empty Stan’s Place, 106-110 Ruth St. E.

Psycho Deelia w/ TBA The Fez, 834B Broadway Ave.

Feeding Fiction Crown & Rok, 1527 Idylwyld Dr. N. 0KM 2 Empty Stan’s Place, 106-110 Ruth St. E.

Little Big Town w/ High Valley TCU Place, 35 22nd St. W. Activist Maguire Buds on Broadway, 817 Broadway Ave.

Su nday, Ma rc h 24

Roots Series: Madison Violet w/ John Antoniuk The Bassment, B3-202 Fourth Ave. N.

Les Barrington Nutana Legion, 3021 Louise St.

Jazz Night Louis’ Pub, 93 Campus Dr.

Born Ruffians w/ The Elwins Amigos Cantina, 632 10th St. E.

Open Mic The Fez, 834B Broadway Ave.

Blues Jam Vangelis Tavern, 801 Broadway Ave.

Johnny Broadway Record Club Vangelis Tavern, 801 Broadway Ave.

Tonight It’s Poetry Lydia’s Pub, 650 Broadway Ave. Monday, Ma rc h 2 5 Ron Sexsmith w/ Mo Kenney Broadway Theatre, 715 Broadway Ave. Tuesday, March 26 Billy Talent w/ Sum 41, Hollerado and Indian Handcrafts Credit Union Centre, 101-3515 Thatcher Ave.

Souled Out Lydia’s Pub, 650 Broadway Ave.

#

ART

Mendel Art Gallery Spring exhibitions open March 22 at 950 Spadina Cres. E. Jason Baerg will give a talk/tour at 7 p.m. about his multi-media exhibition, Returning. An opening reception for the new exhibitions will be held at 8 p.m. On March 23

at 2 p.m., Johanna Mizgala, curator of the exhibition of antique portrait miniatures I Know You By Heart, will give a talk/tour. Other new exhibitions include The Home Show, featuring works reflecting the notion of home; and School Art, the 41st annual showcase of artwork from students in Saskatoon schools. A reception for School Art will be held March 24 at 2 p.m. The Artists by Artists exhibition, Green Man Portraits, displays photographs created by Barbara Reimer, during her mentorship with Bart Gazzola. An exhibition by senior printmakers from the University of Saskatchewan will be in the Mendel auditorium March 2330. On March 26 at 7 p.m. at the gallery, Jennie Weselowski from the Saskatchewan Environmental Society will give a presentation on ways to reduce energy and water consumption, and choose better household products.

This event is in conjunction with The Home Show.

The Gallery/Art Placement Until March 27 at 228 Third Ave. S. Gallery Group Show, a selection of works by gallery artists. Includes Robert Christie, Heather Cline, Lorenzo Dupuis, Terry Fenton, Cameron Forbes, Greg Hardy, Clint Hunker, Rodney Konopaki and Rhonda Neufeld, Dorothy Knowles and Steph Krawchuk.

Gallery on Third, Watrous Until March 23 in Watrous.

Plants and Machines, OSAC touring group show. Call (306) 946-1333.

Handmade House Showcase Gallery Until March 30 at 710 Broadway Ave. Canadian Landscapes, by Leona Larsen.

Station Arts Centre, Rosthern Until March 24 at 701 Railway Ave. in Rosthern. Embodied Presence, works by Michel Boutin and Holly Fay. It’s an OSAC touring exhibition showcasing landscape paintings from two different perspectives.

Western Development Museum Until March 31 at 2610 Lorne Ave. S. Food for Health Travelling Exhibit. From the Canada Agriculture Museum, Food for Health takes a fresh look at the food we eat with interactive exhibits. Visit www.wdm. ca.

Affinity Gallery (Saskatchewan Craft Council) Until April 19 at 813 Broadway Ave. Insite Insight. The 330 Design Group showcases work that has evolved over two years of shared dialogue and receptive making. An artist talk will be held March 24 at 2 p.m.

Void Gallery Until March 31 at 2-1006 Eighth St. E. New works by Neema Vaghela and Jocelyn Pidskalny. Vaghela depicts street scenes from her childhood city of Ahmadabad, India in pastel and watercolour.

Pidskalny presents acrylic abstract landscapes.

Watrous Library Until March 29 in Watrous.

Fun With Art. It’s a student display of tessellation (puzzlemaking) and Steam Punk (recycling and collage).

Paved Arts/AKA Gallery Until March 29 at 424 20th St. W. Urban Vernacular, by Laura St. Pierre. It features photographs of sculptural constructions made from found materials and installed in urban “junkscapes.” The Performative Lens, photography by Evergone and Bart Gazzola, runs to April 20. An opening reception will be held March 15 at 8 p.m.

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What you need to know to plan your week.

Send events to bridges@thestarphoenix.com

The Nest Through March at 333 Third Ave. S. New work in encaustic and oil by Kathy Bradshaw.

Parkridge Centre Through March at 110 Gropper Cres.

Work by the Saskatoon Quilt Guild.

The Gallery, Frances Morrison Library Until April 18 at 311 23rd St. E. The Toy Collector, by Jessica Edwards. A series of paintings and drawings both whimsical and sinister, exploring the idea of toys being collected and displayed in unexpected ways.

The Mix Artist Collective Reopening for the spring season on April 27. With the works of 16 local artists. The gallery is located at 529 24th St. E. Hours are Saturday, 12 p.m. to 4 p.m. or by appointment.

St. Thomas More Gallery Until April 27 at 1437 College Dr. Art for Arts’ Sake: Eighth Annual USCAD Instructors’ and Certificate Students’ art show.

Luna & Hill Until May 4 at 208 Third Ave. S. New works by figurative/symbolist painter Carol Wylie as she completes her MFA. Saskatoon City Hospital Gallery on the Bridges Until May 30 at Saskatoon City Hospital. Northern Dimensions, paintings of northern Saskatchewan by Joy Mendel. Ants by Angela Gooliaff, on the fourth floor. It is a series of 17 drawings of ants.

#

SPECIAL EVENTS

Discovery Festival March 21, 23 and 24 at La Troupe du Jour Production Centre, 914 20th St. W. Presented by La Troupe du Jour, in collaboration with SNTC and Dancing Sky Theatre. A French-language and multi-cultural weekend event.

Featuring public readings of new plays, roundtables, play writing workshops and discussion with authors in many disciplines and traditions. With English, French surtitles on March 23 and 24.

Artificial flowers create one of the displays at Gardenscape March 22-24 at Prairieland Park. File Photo The Saga of Grettir the Strong March 22, 7:30 p.m., at the Unitarian Centre, 213 Second St. E. Organized

by The Saskatoon Storytellers’ Guild for World Storytelling Day. An old Icelandic tale. Featuring Albertan storytellers Karen Gummo and Mary Hays. With traditional Scandinavian treats and music by Troubadour Camerata.

Breaking the Silence Conference March 22, 7:30 p.m., at Broadway Theatre. With special conference guest Canadian football player Jon Cornish. With a presentation entitled “This is my story.” The conference theme is “Clear It Out: Eliminating Homophobia from the Locker Room and Beyond.” To register and for conference events visit www.usask.ca/education/breakingthe-silence.

Gardenscape 2013 March 22-24 at Prairieland Park. Gardenscape was established in 1990 and has evolved into one of Western Canada’s premier backyard lifestyle and horticulture shows. Visit www. gardenscapeshow.ca.

Annual Ye Olde Fashioned Bean Supper and Silent Auction March 23, 4:30 p.m., at St. Thomas Wesley United Church.

With ice cream dessert bar and

more than 150 items to bid on. Includes merchandise, collectibles, gift certificates, food and service vouchers.

2013 SYO Gala March 23, 6 p.m., at the Hilton Garden Inn. An evening of gourmet dining and classical music featuring the Saskatoon Youth Orchestra and the Saskatoon Strings.

In Fortune’s Hands March 23, 7:30 p.m., at the Unitarian Centre, 213 Second St. E. Organized

by The Saskatoon Storytellers’ Guild for World Storytelling Day. Stories old and new, funny and thoughtful, with the theme of fate and fortune.

Featuring Saskatoon Storytellers’ Guild tellers Norm Walker, Paddy Tutty, Danica Lorer, David Kim-Cragg, Pam Garner, Kathy Bennett, Rhonda Brown, Bonnie Logan and Judith Benninger.

Painting with Acrylic and Mixed Medium Tuesdays until April 2, 1 p.m. to 4 p.m., at The Saskatoon Council on Aging. Artist Gisele Bauche will focus on art fundamentals, demonstrations, one-on-one assistance, critiques and group sharing. For beginning and advanced artists.

Limited enrolment. Call 652-2255 or email admin@scoa.ca.

#

T H E AT R E

The Science of Disconnection March 21-24 at 8 p.m., and March 24 at 2 p.m., at the Refinery. Presented

by River City Ensemble Theatre. The fourth show of the Live Five Independent Theatre season. Based on the life of physicist Lise Meitner, a shy and withdrawn woman from Vienna, with a genius for mathematics and a passion for science whose discoveries change the world.

Into the Woods Until March 30, 8 p.m. except Sunday, at Greystone Theatre at the U of S. Music and Lyrics by Stephen Sondheim. Book by James Lapine.

Once upon a time there was a Tony award-winning musical that took Grimm’s fairytale characters on a journey through an enchanted forest as they achieved their wishes and explored what happens on the other side of happily ever after.

The Caretaker Until March 24, nightly at 8 p.m. except Mondays, Sundays and March 13 at 2 p.m., at Persephone Theatre.

Written by Harold Pinter. When invited into the home of two brothers, an elderly vagrant quickly realizes the brothers have very differing views on the world around them.

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RECIPES #

Bread

Classic quick bread just the start This classic Irish quick bread — no rising time needed — lends itself to numerous creative variations.

Traditional recipes often call for nothing but flour, salt, baking soda and buttermilk or yogurt. Currants are a common addition, but that’s just the start. Any number of seeds, nuts, chopped dried fruit and even chocolate can be added.

For our take on soda bread, we decided to have a little of everything.

We started with a rich take on the classic recipe, studding it with currants and caraway seeds.

But then we also show you how to swap those out to make an oatmealrye version with walnuts and fresh thyme and chives.

And for a sweet finish, we created a chocolate variation, adding a generous 1/2 cup (125 mL) of cocoa powder, dried cherries and dark chocolate.

To create your own variations, start with the basic recipe and leave out the caraway seeds and currants.

Add 1 to 2 teaspoons (5 to 10 mL) of seasonings and about 1 cup (125 mL) of dried fruit, nuts or seeds.

Irish Soda Bread Three Ways Start to finish: 1 hour (20 minutes active) Servings: 12 (per variety) > 4 cups (1 l) white pastry flour > 3 tbsp (45 mL) sugar > 1 tsp (5 mL) salt > 1 tsp (5 mL) baking soda > 1 tsp (5 mL) caraway seeds (optional) > 6 tbsp (90 mL) (3/4 stick) unsalted butter, melted > 3/4 cup (180 mL) dried currants, plumped in hot water > 1 egg > 1 2/3 cups (410 mL) buttermilk or plain regular yogurt (not Greek style) 1. Heat the oven to 400 F (205 C). Coat a loaf pan or a 9-by-9-inch (22.5-by-22.5cm) baking pan with cooking spray.

2. In a large bowl, whisk together the flour, sugar, salt, baking soda and caraway seeds, if using. While stir-

Quick breads include oatmeal-rye soda bread with herbs and walnuts, left, Irish soda bread and double chocolate cherry soda bread.

ring, mix in the melted butter until small lumps form and the butter has been evenly distributed. Gently stir in the currants.

3. In a small bowl, whisk together the egg and buttermilk. All at once, pour the egg-buttermilk mixture into the flour mixture. Stir gently but thoroughly, just until the flour mixture is moistened. Do not over-mix the dough or the bread will be tough.

4. Scoop the dough into the prepared pan and bake for 30 to 40 minutes, or until a wooden skewer or cake tester inserted at the centre comes out clean. Allow to cool in the pan for 5 to 10 minutes before turning out onto

a wire rack. Serve warm with butter or jam.

Nutrition information per serving: 270 calories; 60 calories from fat (22 per cent of total calories); 7 g fat (4 g saturated; 0 g trans fats); 35 mg cholesterol; 44 g carbohydrate; 2 g fibre; 10 g sugar; 6 g protein; 300 mg sodium.

Oatmeal-Rye Soda Break With Herbs and Walnuts Follow the recipe above, but instead of white pastry flour substitute 2 1/2 cups (625 mL) whole-wheat pastry flour, 1 cup (250 mL) oatmeal and 1

cup (250 mL) rye flour. Omit the caraway seeds. In place of the currants, stir in 3 tbsp (45 mL) chopped fresh thyme, 3 tbsp (45 mL) chopped fresh chives and 1 cup (250 mL) chopped toasted walnuts. Bake as directed.

Nutrition information per serving: 300 calories; 130 calories from fat (43 per cent of total calories); 14 g fat (5 g saturated; 0 g trans fats); 35 mg cholesterol; 36 g carbohydrate; 6 g fibre; 5 g sugar; 8 g protein; 300 mg sodium.

Double Chocolate Cherry Soda Bread Follow the main recipe, but sift 1/2

cup (125 mL) cocoa powder into the dry ingredients in the first step.

Also, increase the sugar to 2/3 cup (160 mL) and omit the caraway seeds.

In place of the currants, stir in 1 cup (250 mL) chopped dried cherries and 1 cup (250 mL) chopped dark chocolate. Bake as directed.

Nutrition information per serving: 370 calories; 120 calories from fat (32 per cent of total calories); 14 g fat (8 g saturated; 0 g trans fats); 35 mg cholesterol; 60 g carbohydrate; 6 g fibre; 20 g sugar; 7 g protein; 300 mg sodium.

The Associated Press

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WINE world #

Sandhill Small Lots Viognier

Hurry: Limited supply of this Viognier left in Sask.

By James Romanow Viognier is one of God’s great gifts to wine making. Unfortunately, most consumers don’t seem to understand this.

This is the Rhone grape made famous by Condrieu and Chateau Grillet. It’s an opulent sort of grape with a texture rather like Chardonnay but a different flavour set. When young, Viognier has a high level of terpenes, like Riesling, lending the bouquet distinctive floral notes. The palate tends more to pear flavours than citrus and is nowhere near as acidic as Chardonnay.

Like Pinot Blanc this is a wine that loves spicy oriental food like Thai cuisine and international style cooking. I think of it as the perfect accompaniment for steel head trout, especially if you use any rubs that include things like mustard or coriander seeds.

Traditionally Viognier was blended with Roussanne and Marsanne in areas of the Rhone outside Condrieu, and can make a fabulous table wine. In New World vineyards the wine is usually bottled pure or at least over 80 per cent.

If you’ve caught the Viognier bug, you need to race over to University Heights and buy the Sandhill Small Lots Viognier. This is an absolutely great wine, and a steal at this price … and it is being delisted by the SLGA. There are

28 bottles left in the province and most of them are in Saskatoon (20) with some in Yorkton (7).

It has a beautiful nose with tremendous flowery scents and some fruit. The vineyard claims peach but it struck me as more melon like. The palate was huge with great fruit flavours, a surprising amount of acidity for Viognier, and a long lingering finish. In short, this was a great wine. Get it while you can.

Sandhill Small Lots Viognier, Okanagan, 2011. $28.00 *****

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