Quirk March April 2016

nside MAGAZINE

Volume 6 • Issue 2 March - April 2016

CONNECTING

LETHBRIDGE

induSTrial hemP Promising new growth for alberta

Sherri gallanT The “write” Stuff

The CrafT of Brewing

P. 10 The fine arT of Change it’s elementary in Taber

Skyline S5

The Skyline S5 is designed to provide an above average sewing experience for the customer who wants higher end features in a mid-line priced machine. The Skyline delivers, with more speed, work space, lighting and convenience features than the average sewing machine offers.

The Skyline is at home in any sewist's studio - offering a wide range of 170 built-in stitches (and 4 built-in Alphabets) to suit any sewing task. The Speed (up to 1000 SPM), power and precision of Skyline will make home decor projects stitch up faster and the larger work space makes putting them together painless! That extra space will also come in handy for wrangling quilts and freemotion sewing.

Featuring Auto Needle Threader; Start Stop Button; Speed Control Slide; Lock Stitch Button; Auto Thread Cutter Button; 9mm Stitch Width; Top Loading Easy Set Bobbin and more!

MSRP $1799

$

Our Price

1239

Great selection of quilting fabric and notions 1256 – 3 Avenue South Lethbridge, AB •(403) 327-2243 While quantities last

• All Weather Pools • Swimming Pools • Patio Furniture • BBQs/Smokers • Gazebos • Hot Tubs Join us at the Home & Garden Show March 16-19!

2825B 2nd Avenue South (Crowsnest Trail)

(403)

327-4129

2015 Dealer of the Year Award

TH S SSUE 10 18 20 24 32

Quirk - 4

Libation Wert Waiting For

The craft of brewing beer is renewed in Lethbridge

Stamina Clinic

A local clinic offers leading edge pain treatment

Hemp Offers New Growth for Alberta

Industrial hemp is fast becoming one of the most marketable crops

Random Thoughts at Random Times

Mark Campbell interviews Sherri Gallant, a very talented local writer, who shares highlights of her career in journalism

The Fine Art of Change

L.T. Westlake Fine Arts Elementary School in Taber gets creative in finding new ways to increase enrolment

32 20

10

24

36

Quirk - 5

From The Publisher As we go to print for this March edition of Quirk it seems we have managed to escape the nasty clutches of a harsh winter. Hopefully spring will arrive without too many surprise snow storms to make up for our mild winter!

Volume 6 • Issue 2 • March - April 2016

www.readquirk.com Jean Van Kleek

Photography: Jen Alston Much has been discussed in the media since the new year about our economy, and efforts that need to be made for growth. We decided to focus this edition of Quirk on new developments in our area that are very positive for the business sector.

Industrial hemp has become an increasingly popular crop to grow in Southern Alberta.

It produces high yields, is sustainable, renewable and can be manufactured into hundreds of products including food, building products, clothing and fuel. Christina Scott looks into the benefits and promising future of its growth and processing in Alberta.

It was 25 years ago that Molson shut down the House of Lethbridge Pilsner Brewery that was located on the banks of the Oldman River. Lethbridge now has the opportunity to re-establish itself as a hub of beer-making activity. Thomas Porter visited Coulee Brew Co. and Theoretically Brewing Company to find out more about this emerging and exciting trend towards locally crafted beer.

The L.T. Westlake Elementary School in Taber was facing possible closure due to lack of enrolment. This forward thinking community banded together to create a fine arts component to their school curriculum. Now the school is named “L.T. Westlake Fine Arts Elementary School” and enrolment is steadily on the rise. Gwen Thomas, of Taber, contributed this article to share the community’s inspiring story on how to “survive and thrive” in difficult times.

Hope you enjoy these stories, along with our regular features!

Footnote: I’m sure many have followed the success story of Screamin Brothers, JR and Dawson Wikkerink, who won on the Dragon’s Den. They have since gone on to supply their frozen treats to over 700 stores across the country and are now finalists in the” Alberta Business Awards of Distinction”. They will find out February 26th at the Awards Gala in Edmonton if they are winners. Best of luck to these two young entrepreneurs!

Thanks to our advertisers for their support in bringing Quirk to you, our readers.

Supporting local business helps build a strong community!

EXPERIENCE THE DIFFERENCE

EXPERIENCE MAKES Sutton

Le Group-

thbrid

ge

* Expert knowledge of the Real Estate Market * Quality home construction background * One on One service in Lethbridge & area for over 30 years

BUYING OR SELLING REAL ESTATE ?

Call HAROLD BEAULIEU Sutton Group-Lethbridge

403 320-6411

Quirk -- 66 Quirk

Published bi-monthly in Lethbridge by

SHABELLA PUBLISHING

1010 - 10th Ave. N., Lethbridge, T1H 1J8 403.382.7240 Printed by Warwick Printing, Lethbridge, AB. Publisher Jean Van Kleek jean@readquirk.com Design & Layout UniVerse Graphics Photographers Chris Yauck Thomas Porter Jan Slaski Cover Photo Thomas Porter Writers Christina Scott Thomas Porter Priscilla Peltier Heather Gunn Ginger Malacko Chris Yauck Michelle Zandstra Gwen Thomas Mark Campbell Jean Van Kleek General Inquiries info@readquirk.com Advertising Inquiries jean@readquirk.com 403.382.7240 LEGAL INFORMATION All information provided in this magazine is accurate and correct to the best of the knowledge of Quirk Magazine and Shabella Publishing, and current at the time of publishing. Quirk Magazine and Shabella Publishing are not responsible and will not be liable for damages whatsoever arising out of or in connection with the use of the information contained herein, or through any unauthorized use or reproduction of such information, even if the publication has been advertised of the possibility of these damages. The information in this magazine applies to Canada oinly and may not be appropriate or correct outside of Canada.

The magazine is not responsible in any way for the content provided by contributing writers and/or advertisers or other third parties who advertise or provide content for this magazine. Unless indicated otherwise, all opinions, advice, information and resources offered or made available in this magazine are solely those of third parties who advertise or provide content for this magazine. This magazine and its content do not necessarily reflect the views of Shabella Publishing or its employees. No endorsement or approval of any third parties or their advice, opinions, information, products or services, including those available or offered through this magazine or any websites, is expressed or implied by Shabella Publishing or any related company or its officers and directors. Links to websites of third parties are meant for convenience only. The publisher does not review, endorse, approve or control and is not responsible for any such websites.

38

EACH

SSUE 8 9

16 17 20 35 38

16

One Spirit Restaurant Guide Photography Tips & Tricks Lethbridge & Area Photo Contest

The Style of Being Health Matters

Pet Photo Contest Lessons From My Dogs Dog Recipe

New to The Community? Expecting a Baby?

Getting Married? New Business or New Manager?

CALL TODAY

For Your Free Gifts and Information

1-844-299-2466 www.welcomewagon.ca Quirk Quirk -- 7 7

One Spirit

by Heather Gunn

Nearing the end of my evening shift on the Hospice floor at the Sisters of Charity Convent, I felt a sense of unfinished business. I was all too familiar with that feeling and I was confident that Spirit would assist me to unravel the mystery in good time.

Our patients had all reported comfort. Many were sleeping, some were deep in prayer, others quietly gazing out the window at the golden glow of the setting September sun as it slid slowly behind the Rocky Mountains. Visitors had come and gone, leaving the unit calm, still, and laden with chocolates, flowers and cards. The gentle energy on the unit was reassuringly calm. I felt that my team had put in an honest shift of loving care and attention for each and every sister.

With charting and multiple reports completed, I began my last round of the evening, checking the sisters who lay patiently awaiting reunion with their beloved Maker. I made my way into each austerely appointed room, every one simply outfitted with a bed, a dresser and a wooden chair or two. With flashlight in hand, monitoring each sister for the reassuring rise and fall of respirations, I checked for unclosed windows and untoward clutter. Stealthily inching my way through the darkened rooms, I covered the exposed arms and shoulders of the sisters along the way. Each room evoked memories of happier, healthier times echoing conversations about life and love and the spiritual times to come. Yet, within the darkness of the rooms, I was keenly aware of reverent communion with a much Higher Power that increasing pervaded the convent as the sun slid slowly to sleep. Though the encroaching darkness dulled my natural senses, it opened my heart. This was a sacred time of day infused with the remaining vestiges of light. Spirit was clearly present and checking in to continue the night watch as a protective blanket of darkness settled over us.

Nearing the end of the hallway, I stole quietly into Sister Emily’s room. Her face, softly illuminated in the waning light, her wistful gaze elicited thoughts of a distant place and time beyond the mountains. I offered a smile and a Heather Gunn gentle touch to her frail arm. Her whisper barely RN, BSN, MSN audible, she asked me to pray with her “in case QHHT Hypnosis our Father is hard of hearing…just in case”.

Practitioner Together, we sent prayers to all the sisters who Reiki Master Teacher lay in waiting. We sent good wishes to family and friends and we sent thanks for our blessings. I told her that I always felt blessed to be in her presence. Then, as I had done every night for the past 7 months, I kissed her gently on the forehead, leaving her cradled in the capable arms of God.

Later that night, Sister Emily gracefully slipped away from us. Our nighttime rendezvous had come to an abrupt completion. Never again would we engage in sweet, endearing conversation. Yet, unquestionably, I knew in my heart that she was under Spirit’s loving protection. She was now sharing that silent sweet spot with the setting sun, in peace and in harmony, just beyond the mountains, safely cradled in the arms of loving kindness.

Heather Gunn is an RN, a non-denominational minister and regression hypnotherapist, specializing in a holistic approach to health. Contact Heather for an appointment to discover how you can heal yourself.

onespiritall@gmail.com www.onespirit.ca 403.894.2622

The Grill Difference;

• Juicier Meats – The SABER Grill exclusive patented infrared cooking system locks in food’s natural moisture.

• Eliminate Flare-Ups – SABER Grill’s cooking grates and IR emitter are designed to prevent dramatic temperature fluctuations, and is designed to vaporize drippings on contact.

• Ready When You Are – SABER Grill’s electronic ignition ensures hassle-free starting and the rapid pre-heat system – from 0 to 700 degrees in 10 minutes or less – gets you grilling quicker.

• Built to Last – SABER Grill’s 304 commercial grade corrosion–resistant stainless steel guarantees years of worry-free and maintenance-free cooking enjoyment.

• Engineered for Efficiency – The patented infrared cooking system allows for faster cooking with fewer BTUs, reducing gas consumption by 30 percent.

1421 3rd Avenue South 403-329-4445 www.thestovepipecompany.com Quirk - 8

Qu rk Restaurant Gu de i

Bread & Pizza Dough Hand Made Fresh Daily Gluten-Free Crust Available Caesar & House Salad Dressing Created In House Lunch Specials

www.top-pizza.com Dine-In, Pick-Up & Delivery 1101 - 4th Avenue South

403-327-1952 Monday - Thursday 11 am - Midnight Friday & Saturday 11 am - 1 am Sunday & Holidays 4 pm - 11 pm

Great Food & Good Times!

• Burgers • Wraps • AAA Steak • Daily Quiche • Sunday Brunch

Exciting Desserts made fresh by “Bill the Baker” 317 8th Street South 403-328-8085 Sunday 11am-8pm • Monday-Thursday 11am-9pm Friday & Saturday 11am-10pm

www.streatsideeatery.com • Saturday & Sunday Brunch Menu all day • Friday and Saturday chef "locavore" menu

Supporting the community by: • Purchasing food from local farmers and producers • Hiring apprentices from the Lethbridge culinary program • Supporting local musicians mochacabana@shawbiz.ca

403-329-6243

www.mochacabana.ca mocha.cabana1

Quirk -- 9 7 Quirk

i

“Libations Wert Waiting For!” Good things come to those who wait.

At long last the brewing tradition has returned to sunny southern Alberta!

Story and Photos by Thomas Porter

Two thousand and sixteen will be marked in the history books as the year Lethbridge re-established itself as a hub of beer-making activity. It was 25 five years ago that Molson’s closed Fritz Sick’s House of Lethbridge Brewery on the banks of the Oldman River. Jobs were lost and a piece of our civic identity went with them... but all that has changed this year with a style and panache that only Lethbridge could ‘draft’.

Two new craft brewing operations are making suds in the city, thanks in part to new provincial regulations. Up until now, the climate for making and selling beer in Alberta had only been in favour of larger national chains, said one local businessman. The time is right said Scott Crighton in a recent interview, and he aims to make a splash.

“There’s a lot going on in the industry right now. A real community of craft brewers is emerging… and like they say, ‘All ships rise on a high tide’,” said Crighton.

Staff member Kennedy Nichols pours a pint at the bar at Coulee Brew Co. Quirk - 10

Crighton and his business partner Deb Pallett are the driving force behind the newly opened Coulee Brew Co. located on 43rd Street and Crowsnest Trail. After running the numbers and looking at what other communities

Deb Pallett and Scott Crighton in the Coulee Brew Co. brewery.

“With a dozen taps, Coulee Brew Co. will also showcase craft beers from other brewers across the country in addition to their own.”

across North America had been doing, they started looking for land and approaching other service savvy entrepreneurs to help raise the start-up capital.

“I got the idea after attending a show in Las Vegas a few years ago,” said Crighton. “I said to myself that when I got back (starting a microbrewery) was going to be my next project…we have about 20 investors who were all really keen to get involved. It’s a big project.”

Coulee Brew Co. is a brewery and restaurant all in one, serving homegrown craft beers and tantalizing local fare. Guests are greeted by a mix of old-world charm and next generation technology as they look onto a state of the art brew floor. A good portion of the items on the menu are locally sourced, said Pallett, and so is the décor.

“There’s a lot of brewing history in Lethbridge so we wanted to incorporate some history in the building,” said Pallett. ”We hired Salvage Solutions in Pincher Creek to help source some of the feature pieces in the restaurant. We have old barn board, repurposed kegs, timbers from tressle bridges… It really lends to the overall feel of nostalgia. We’re very proud of how things have turned out.”

According to brew-master Badger Colish, Coulee Brewing Co. will produce 880,000 litres of beer annually. They will start off producing four in-house brands including an India Pale Ale, an amber ale, one Pilsner and a Kolsch. In addition to their house brands they will also produce a variety of seasonal and feature beers using a smaller sevenbarrel brew line.

With a dozen taps, Coulee Brew Co. will also showcase craft beers from other brewers across the country in addition to their own. But if you

Deb Pallett and Scott Crighton outside Coulee Brew Co on 43rd and Crowsnest Trail Quirk - 11

A frosty cold one

“Coulee Brew Co. is a brewery and restaurant all in one, serving homegrown craft beers and tantalizing local fare.”

want your standard domestic varieties you might be out of luck.

“There are a lot of other establishments out there if you want that sort of thing,” said Colish. “We’re doing something special here…we want to support our friends in the craft beer industry.”

As it turns out, people are willing to travel great distances to sample something special, said the owners of Coulee Brew Co. As people travel to different parts of the world they get exposed to different styles of beer. When they come home they demand more from restaurants and their local liquor store. That said, savvy socialites are flocking to craft breweries now as tourist destinations.

“People are hungry for a change here in southern Alberta,” said Pallett. “They’re looking for new experiences. We aim to give that to them.”

At the time of our interview, Coulee Brew Co. had yet to produce beer as they put finishing touches on their production line.

Representatives with the company say they expect to turn on the taps by April. In the meantime however, the restaurant is open and they

are already introducing Lethbridge to some of the finest craft beers around.

Among the beers on the Coulee taps are four labels brewed right here in the city. In a small warehouse on Second Avenue South, two long-time friends are bringing liquid joy to local parties!

The Theoretically Brewing Company is owned and operated by Kelti Boissonneault and Chris Fisher. A few years ago, the duo and were sitting around a campfire with friends drinking some of Chris’s home-made beer. One of their guests suggested the pair start brewing commercially.

After some market research and a lot of planning, the TBC was born.

“It was kindof said jokingly at the time,” said Fisher. “But then Kelti said ‘Hey, wait a minute… why not?’.”

The Theoretically Brewing Company is considered a nano brewery, the smallest category of commercial operations. They are roughly 1/12th the size of the Coulee Brew Co. but Fisher says this has its advantages. Small batches means costs are kept down, quality can be easily monitored and there is opportunity for invention.

“We have old barn board, repurposed kegs, timbers from tressle bridges… It really lends to the overall feel of nostalgia.

We’re very proud of how things have turned out.”

Head Chef Ryland Schinbein, presents one of their signature dishes, Smoked Pork Hock and roast potatoes Quirk - 12

Much of the decor in Coulee Brew Co. was salvaged and repurposed

Mixing tanks at Coulee Brew Co.

“Among the beers on the Coulee taps are four labels brewed right here in the city. In a small warehouse on Second Avenue South, two long-time friends are bringing liquid joy to local parties!”

“We’re able to experiment, which is what we like to do,” said Fisher. “You can try all sorts of recipes without worrying too much if things don’t work out. It gives us the opportunity to be creative and keep things interesting.”

Theoretically Brewing Company has the capacity to make about 4,000 litres a month in 500 litre batches. These batches are bottled and kegged by hand by the owners and their friends - bringing new meaning to the words ‘keg party’.

“It’s fun, we have dinner and then do our bottling,” said Boissonneault. “We can do about 800 bottles in a batch but we usually split it up between kegs and bottles.”

Boissonneault and Fisher inspect the product with their four varieties in the foreground.

The TBC currently has four beers available and they can be purchased at a number of local bars and liquor outlets. There is the “Publish or Perish” Porter, “Black Hole” Stout, “Quantum” Wheat Ale and the “Curiousity” IPA (Indian Pale Ale). All are un-pasteurized beers which Fisher says helps preserve the flavour and character imparted during the brewing process.

For more information on the Theoretically Brewing Company visit www.theorybrew.ca For more information on the Coulee Brew Co. visit www.couleebrew.co

Assistant brew-master Sean Cormican delves into the science of beer making.

Quirk - 13

How Beer is Made

The process of making beer is an age-old and time-honoured tradition. Although it can be a meticulous blend of science and fine art, when you break it down the process is fairly easy to understand. There are eight basic steps to go from grain and water to sudsy goodness.

Fermenting tanks at Coulee Brew Co.

Kelti Boissonneault, left, and Chris Fisher add malted barley and warm water to a large stainless steel tank.

This is making the ‘wert’ – a sugary solution that the yeast will feed on to make alcohol.

The first step is called milling. This is where malted grains are crushed to expose the starches inside. Now, what sets a malted grain apart from other grains? Malting is when grains are allowed to ‘germinate’ or begin the process of growing. Barley would be soaked for a period of time and allowed to sprout. When grains germinate they produce an enzyme called amylase which converts starch to sugar - which is what yeast needs to flourish. In the metabolism of these sugars, yeast creates carbon dioxide and alcohol as by-products. The malted grains are then dried in an oven before milling begins. Much like coffee beans, the longer they are ‘roasted’ the darker the beer.

The next step is called mashing. Mashing is the process of mixing hot water (about 60 degrees Celsius) with the milled grain and letting it stand for two to three hours in a large vessel or ‘mash tank’. This allows the amylase to do its job of converting the starch to fermentable sugars.

Fisher transfers beer from their fermenting tanks to the bright tanks prior to adding additional yeast and dextrose for carbonation.

will remain in the fermenter for 14 days while an ale might only spend seven to 10 days in the tank.

After the fermentation period, the beer gets filtered through a DE (diatomaceous earth) filter. This removes any remaining sediment or impurities.

The final stage before bottling and kegging involves carbonation. This occurs in large pressure vessels called bright tanks. In these tanks, the beer is brought up to a set pressure (usually 10-15 psi epending on the desired finish) with carbon dioxide or CO2. When under pressure, the gas dissolves into solution giving the beer its effervescent quality.

An interesting sidenote: Amylase is also present in your mouth (salivary amylase). It begins breaking down starches into sugars the minute you put something in your mouth!

Once the brewmaster is satisfied all the starch is converted, he or she will drain the mash tank and rinse the soaked grains with fresh water in a process called sparging. This transfers all the sweet water into a boiling kettle.

Hops, or Humulus lupulus, are used to flavour and stabilize beer. They impart a bitter or tangy flavour to the beer and thanks to their antibiotic properties help keep the beer from spoiling.

They are also used in herbal medicines. Hops is a climbing plant and varieties can even be found in yards and gardens in the city.

Quirk - 14

Boiling condenses the sweet liquid and sterilizes the mixture to prevent unwanted pathogens from affecting the product. At this point hops and other flavour ingredients are added.

The heat from boiling releases fusil oils in the hops imparting the beer with that familiar flavour.

Fisher and Boissonneault check their wheat ale for clarity.

In step five the beer is pumped from the boiler though a counter-flow chiller and cooled.

Once the mixture is chilled to the appropriate temperature, the yeast is added and fermentation begins. The time it stays in the fermentation tanks depends on what type of beer you’re making. For example, a lager

Fisher and Boissonneault bottle their beer by hand twice a week.

Vintage beer bottle – a historic artifact found on a friend’s bar.

Werthog Brewing Club members Ray McHugh, left, and Veryl Todd raise a glass of homebrew in Todd’s basement brewhouse.

The Lethbridge Werthogs “What the heck is a ‘Werthog’? It’s like a warthog, but a shorter tusked variety that is keenly interested in brewing ales and lagers at home.

The Lethbridge Werthogs home-brewing club has been in operation for the better part of 20 years. They make a variety of beers ranging from light to dark in as many as 200 different styles. The club consists of about 20 local home brewers who do what the big guys do, but in the privacy of their own homes.

The aim of the group, says local spokesman Mark Whitehead, is to share the joy of brewing with others and learn about the craft in a fun-filled way.

“We meet every third Sunday of the month in a member’s home,” said Whitehead.

“We sample a bit of what they’ve produced and talk about what worked and what didn’t work. We learn from each other and constantly try to keep the focus on making better beer.”

In spite of the group’s relatively small size, they have big aspirations. Every year they host their annual beer making contest to see who’s brewed the best and most interesting beers of the year. Entries come from all over Canada and even the United States, sometimes by the hundreds, said Whitehead. With 2016 being their 17th annual, the group is excited to see what the three-day event brings for contestants.

“We have three or four certified judges here and usually bring in some judges from other out of town clubs,” said Whitehead.

“We’ve had entries from all over.”

In addition to their annual contest, the club also takes field trips to breweries in Calgary and Edmonton to learn more about their processes and share in the love of beer.

For more information about the Lethbridge Werthogs visit them on line at www.werthogs.com

‘Wert’

is the term used for the first stage in the brewing process where malted grains are combined with water to create to food for yeast to do their magic with.

“He was a wise man who invented beer.” – Plato

A familiar sight - a label from one of the original House of Lethbridge Pilsner bottles.

Quirk - 15

All images shot on Sony RX-100

Camera Data: Lens: 0.4-37.1 mm f/1.8-4.9, Focal Length 10.4 mm, Exposure: 1.0 sec; f/4.5; ISO 100 Flash: Did not fire

Camera Data: Lens: 0.4-37.1 mm f/1.8-4.9, Focal Length 10.4 mm, Exposure: 1/10 0 sec; f/1.8; ISO 8 00 Flash: Fired

The first image was taken with the flash on to light up the fountain. This is a typical result of using the cameras automatic settings. Manual mode was used in the second image in order to have control over the shutter speed. The slower shutter speed recorded the water movement as a blur which shows the motion of the water.

The flash was turned off and the camera was placed on the edge of the fountain to stabilize. In order to make sure the camera did not move when the shutter was pressed a short 2 second timer was set.

Silent Night

Reflections are a different way of capturing an image. The building in the reflection was drastically changed with the light reflecting off the glass.

Play around and you may like the results.

Lens: 0.4-37.1 mm f/1.8-4.9, Focal Length 36.3 mm, Exposure: 1/80 sec; f/7.1; ISO 80 Flash: Did not fire

I am interested in hearing about a topic that may interest you.

Please send your request to info@chrisyauckphotography.com

Photo by Jianping Chen Winner: March Photo Contest

HOW TO ENTER: Submit your Lethbridge or surrounding area photo in a jpeg format, 300 dpi resolution in black & white or colour. The winning photo will be published in the following issue of Quirk Magazine. We have modified the rules this year to include enhanced photos. This is because most photos are enhanced to a degree. The integrity of the photo must be maintained to qualify with no added elements besides what the picture originally contained. Quirk Magazine retains the right to use all photos for promotional purposes.

Entry Deadline March 30, 2016 Quirk - 16

Email your photos to: info@readquirk.com

by Ginger Malacko

Curiosity The things our mothers told us tend to stick in our brains for ages.

Not the life lessons doled out in our teen years of course – because we tend to successfully ignore those until we’re suffering the consequences - but the things she said when we were small and certain of her wisdom. Those stick stubbornly and probably far longer than we actually need them: advice about not peering over the edge or asking too many questions or sticking metal objects into the power socket, and could you please climb down from the top of the jungle gym before you break your neck. We are taught caution by our mothers because it’s primarily their job to keep us alive and relatively unharmed until adulthood, when we’re supposedly prepared to throw caution to the wind and take our place as innovators of society.

Looking back on adulthood thus far, I’m not sure I always got the point of mom’s instruction. I got the part about being careful.

I still tend to be obedient and accepting. But where is that spirit of childhood that prompted her to issue her warnings in the first place? It must be there somewhere: that hunger to see and experience everything. Where is the eagerness? Where is the curiosity? Where is the belief that life ought to at least be

#MasterStylist

#PrecisionCutting

interesting? Curiosity killed the cat, or so we’ve been told. But curiosity also invented the lightbulb and penicillin. Curiosity discovered America. The deepest desires of our hearts are never attainable through blind drudgery. They come through an incorrigible desire to know what happens next.

I can’t help but acknowledge that the best things in my life were the riskiest, driven by an unreasonable need to know what if. And by some miracle I had the courage to be curious even though childhood echoes were telling me the familiar road was the safest choice. The people who change the world, on a grand scale or on a personal one, know how to grab onto the high bar even as their foot slips. Where would we be without those people? And where would we be if we couldn’t occasionally be one of them?

A mother teaches caution to prepare her child for a life of exploration. And what we longingly call the spirit of childhood is really the spirit of humanity we are meant to embrace as adults.

We all just need to remember the dizzying joy of finding out how the world looks from the top of the jungle gym. Let yourself wonder again, and see what new perspectives come into view.

#HairExtentions

#ColorCorrection

#OnTrendFoiling #Barbering

#FullBodyHairRemoval

#GelNails

#GelToes

#Gelish

#Pedicures

#Manicures

#SpecialOccasionStyling

#LashExtentions #HairExtentions #SpecialOccasionStyling

A mother teaches caution to prepare her child for a life of exploration. And what we longingly call the spirit of childhood is really the spirit of humanity we are meant to embrace as adults.

Quirk - 17

Leading Edge Pain Treatment Advertorial

Muscle & Joint Conditions Treated At Root Cause STAMINA® is a revolutionary and innovative manual therapy that has made significant improvements for the field of rehabilitation therapy. STAMINA® Clinic in downtown Lethbridge offers this unique, hands-on manual therapy system.

Patricia Tannant, a physical therapist for over 40 years, was introduced to STAMINA® in 2008 by the founder, Aleyna Sheradha. Tannant quickly recognized its remarkable potential for speedy assessment, measurable treatment and resolution of underlying root causes of dysfunction and pain.

Conventional physiotherapy tends to focus on treatment of signs and symptoms in the area of reported pain. STAMINA® physiotherapy involves functional assessment and treatment of the whole body and commonly results in higher than average positive outcomes. Patients not only notice decreased pain levels but are impressed by improved function throughout the body. The majority of new patient’s referrals are word of mouth, a good indicator of high levels of client satisfaction.

Tannant has since trained other STAMINA® Rehabilitation therapists, including Claudia Mou who joined the clinic in 2013, and a manual physiotherapist, Leo Barbieri, who originally trained in Brazil and has practiced in Canada since 2010. Tannant has slightly reduced her hours of practice but has no intention of retiring for some time, saying, “I’m enjoying seeing the results with STAMINA®. Improvements in function are immediate and pain relief most often follows

Testing Quirk - 18

Alignment

quickly. It is fulfilling to see simple to complex problems diminish or resolve with STAMINA®. Although pain brings many patients to the clinic for treatment, it is vital to do more than treat the symptoms alone. Identifying underlying causes of pain can be more difficult as those causes often occur far from symptom location.”

STAMINA® unique treatment involves one-on-one, hands-on sessions exclusively with the therapist. New patients are booked for an initial half hour assessment, with Barbieri or Tannant, to assess their physical complaints, screen for serious pathology and safety concerns, and provide a clarifying diagnosis along with expected prognosis, frequency and duration of treatment. A typical STAMINA® treatment protocol involves six sessions over approximately three months. The initial treatment is two hours, with patient education, ergonomic assessment and 90 minutes of manual therapy. First, the therapist assesses and corrects problems associated with positional dysfunction in the spine, pelvis and/or peripheral joints. If the skeletal structure is not stable this will affect the overall performance and strength of the muscles.

Re-Testing

Noticing

Once the structure or joints are stabilized, the therapist manually aligns 38 key muscle groups that are vital for stability, strength and efficient movement. Each key muscle group is tested pre-treatment for performance, aligned with STAMINA® manual therapy and then re-tested. The brain immediately notices the comparative change between the pre and post treatment testing. This powerful component of STAMINA® utilizes neuromotor re-education. Once the brain recognizes that a muscle has regained function it establishes improved neuromotor pathways which accelerates the healing process.

Patients feel “listened to” with an emphasis on education and understanding the patients concerns The patient education component of the initial treatment appointment includes: patient education on theory; ergonomic assessment providing insights into treatment retention through correct daily tasking and posture; and prevention awareness to avoid further injury. Therapists notice that patients are more compliant and motivated with their rehabilitation if they understand their role in the process. Patients are shown three easy to perform exercises to restore optimal movement patterns. This completes the initial treatment which is followed by two 60 minute treatments, one week apart, then 30 minute treatments two weeks / three weeks / and four weeks apart. Most often patients feel improvements or are pain free within this initial treatment protocol.

Patient education greatly improves treatment retention

If patients don’t respond typically to STAMINA® treatments this may warrant referral to other health professionals to rule out more complex problems such as ligament damage, lesions, tears or other conditions that may be present.

Tannant stresses that if you have been struggling with muscular or joint related problems and have not found relief with other treatments, STAMINA® can often improve the situation, even with long term, persisting issues. She states that there is a difference between general muscle strength and stabilization strength. Strong muscles will allow strong performance, but without effective stabilization the body must compensate with other muscle groups kicking in to get the job done.

There are many body builders and high performance athletes that are shocked when they discover, through STAMINA® treatment, that there can be marked weakness in stabilization of their muscles. When compensation occurs, muscles can become fatigued easily or prone to injury. When the key stabilizing load management muscles® are stable, there is strong function and the muscle power for activities is instantaneous, effortless, and efficient, with no compensation or recruitment from other muscle groups.

As the goal of STAMINA® Rehabilitation Therapy is to alleviate symptoms by addressing the origin of the problem, it takes a combination of thorough assessment, attentive listening to the patients concerns, precise treatment application, patient education and understanding of correct daily tasking for successful recovery.

STAMINA Rehabilitation Therapists Leo Barbieri • Claudia Mou • Patricia Tannant STAMINA Clinic Inc. 454 5th Ave S. Lethbridge 403 320-2177 or 1 855 320-2177 www.staminatherapy.com

STAMINA® Rehabilitation Therapy

HEALTH MATTERS

The Power of

Raw Protein

I’m sure you have heard of the age-old saying “breakfast is the most important meal of the day”. It is a saying I really believe in. For adults and children alike, it is vitally important that you are consuming a meal that is high in protein and healthy fats.

Many people opt for a breakfast loaded with carbohydrates like cereal, bagels, muffins, toast, donuts and pastries. These foods can make a perfect meal if you’re trying to gain weight and want to have NO energy the rest of the day.

If you want to feel great all day, balance your blood sugar levels to increase focus, and burn fat all at the same time, you MUST make sure you are getting enough protein early in the day.

According to a Mayo Clinic research, consuming the right kinds of protein is critical for energy, anti-aging, burning fat, and building muscle.

Vital organs, muscles, tissues and even some hormones are made from proteins. Protein will help the body in digestion, muscle tone, sleep, eyesight, skin health, wound healing and fighting off bad bacteria.

Muscle recovery:

I’ve been a big fan of convenient protein powder for many years but it wasn’t until I joined the gym a few years ago that I had a greater appreciation of its importance. To make the most of your training, consume a meal, either whole-food of liquid form, within an hour after your workout containing both fast-digesting carbohydrates and protein. This will prevent your body from using its own muscle tissue for energy and help encourage muscle synthesis. It’s a wonderful postworkout recovery.

Protein powder isn’t just for those who work out; everyone from babies to seniors will benefit from its use. Some research suggests that older adults need a higher protein dose than younger people. My research continues in this area.

There are many places you can get protein into your diet, some are better than others. I think you should vary your protein sources(and the same goes for your pets). For instance, you could consume Sprouted Brown rice protein and/or free-range eggs for breakfast, organic chicken and nuts for lunch, and grass-fed beef or wild salmon for dinner. The best sources of protein are: • Grass-fed beef • Organic chicken • Free-range eggs • Wild salmon • Sprouted nuts • Seeds • Beans • Sprouted grains

Always on the run?

There is no arguing the convenience of fast food, but the flip side is that relying on pre-packaged, heavily processed, transformed meals and fast food is simply not nourishing to the body and cannot sustain health. Though it can be an acceptable indulgence in passing, fast food should never become more than an occasional exception. There are far better solutions when you are pressed for time.

Why should I use RAW protein?

Use RAW protein to increase the protein content of meals: just add to food or beverages. It mixes instantly and has a neutral taste, making it an excellent foundation for a refreshing, high protein energy shake or smoothie. RAW protein is easily digested and suitable for almost Quirk - 20

anyone, including those on vegetarian or vegan diets, those on low carbohydrates diets or for those with gastrointestinal sensitivities to milk, whey or other protein sources.

Protein will help the body in digestion, muscle tone, sleep, eyesight, skin health, wound healing and fighting off bad bacteria.

Wondering what’s up with sprouted foods?

Sprouts are rich in digestible energy, bio-available (or the availability for the body to make use of) of vitamin, minerals, amino acids, proteins and beneficial enzymes. This increases the plant enzyme content, increases protein quality, increases fibre content as well as essential fatty acids and vitamins. These nutritional enhancements translate into measurable benefits.

Since digestion is such a big issue for people, people are looking back to more ancient and more traditional ways of growing food.

Here’s the good part:

Because there’s less starch in each sprouted grain for example, the proportion of protein and fibre within each seedling becomes higher.

That means they automatically have a lower glycemic index than their non-sprouted counterparts.

If you think you could use a little extra protein in your diet, raw protein supplements are a convenient way to help you get more top-quality protein in your diet to support optimal health. Of course you could routinely make your own sprouts at home and add them to your protein shakes or other meals.

The purpose of this article is to encourage people to find a raw protein source that they feel is safe, and eat it every day, if not twice per day.

I am not suggesting that ALL protein ingested should be raw. Dr. Kyle Grimshaw-Jones says that the body’s utilization of all its ingested protein will be greatly enhanced by the inclusion of some raw protein on a daily basis. This is a must for serious regeneration and hormonal health. MAKE HEALTH A HABIT

Priscilla Peltier is a natural health care practitioner at Nutter’s who writes on health and nutrition & has a passion for the latest research in natural health and diet.

Priscilla Peltier, C.H., C.N.C., C. Irid., R. BIE Herbalist, Nutrition Consultant, Iridologist, and Registered BIE Practitioner priscilla.eyes@shaw.ca www.eyecuhealthy.com 403.329.3100 (Office)

RAW FIT™ - HIGH PROTEIN SHAKE Clean protein to help build lean muscle naturally when combined with regular exercise and a healthy balanced diet.

• Certified USDA Organic • Non-GMO Project Verified • 28g sprouted protein per serving • 4g of fibre

• Only 1g of sugar • RAW Organic Svetol® • RAW Organic Ashwagandha • Probiotics and enzymes

FIT TO FEEL FANTASTIC! Garden of Life Raw Fit is an organic, raw, vegan, high protein powder that is proven to increase muscle mass. Low on the Glycemic Index, Raw Fit helps to metabolize fats and carbohydrates.

GARDENOFLIFERAW.FIT Empowering Extraordinary Health® Available at

102 - 920 2nd Ave “A” North Lethbridge (403) 329-3100

Time to Tone up for summer activities and the bathing suit!

Your most efficient and safe summer tune up?

VibraFit Exercise Training!!

VibraFit uses the principal of “Acceleration Training” to stimulate waves of energy throughout the body, activating muscle contractions at 30 to 50 times per second. This allows you, even if you have injuries which limit your ability to move, to achieve a cardiovascular workout similar to a 6– 9 mile run in only 10 minutes!

In conventional training you only use 30 to 40 percent of your muscle (your voluntary muscle) whereas VibraFit Training stimulates 95 to 100 percent of your muscle fibre. This makes time spent on your VibraFit Trainer much more efficient because you are toning muscles that you can’t in a gym! Waste substances that cause pain are more easily removed due to increased oxygen making the lymphatic drainage system more efficient.

Vibration Exercise technology is supported by decades of scientific research since it was first embraced by scientists in the 1960’s investigating cures for osteoporosis.

Not only does vibration training build muscle strength but it also helps to develop “explosive muscle power” that’s essential for sports like hockey and basketball.

IT ALSO increases range of motion, balance, flexibility and coordination used in sports such as golf and tennis.

The net result is more stamina and energy; more speed; increased flexibility, mobility and coordination; rapid recovery of muscles and tissue; improved collagen production and fat reduction. Soon you will begin to notice an improvement in posture and the ability to stand taller and longer.

Whole Body Vibration builds muscle mass 1 ½ to 2 times faster than conventional weight workouts by producing the effects of 80 different exercises through minor adjustments in posture and body positioning.

For Rehabilitation It also increases the production of all hormones including Human Growth Hormone (HGH) - the key to repair and regeneration of soft tissue -- and natural chemicals to suppress pain. Improved circulation also helps to drain fluid build-up from injured tissue. It really is the “miracle therapy”.

University of Calgary Schulich School of Bio-Engineering “Mechanical vibrations appear to alter cell behavior in a way that point to the potential for the regeneration of cells and tissues in the spine. Our results were both surprising and encouraging, given the socio-economic costs of back pain.”

Christopher Hunter, Biomedical engineer, Schulich School of Engineering and the McCaig Institute for Bone Hand Joint Health.

July, 2010

Our Wholesale Price Suggested Retail $2,495

$

1,595

plus GST

Come try the VibraFit Trainer at the

HOT HEALTH

HOME & GARDEN SHOW MARCH 16-19!

SYSTEMS LTD. www.hothealth.ca

Call us for a risk-free in-home trial

403-393-6114

Owned & operated by your neighbours, Jack & Sharry Yaeck

Quirk - 23

Mark Boogieman

Sherri Gallant The Write Stuff

Random thoughts at Random times

Mark Campbell Sherri, pictured in a Quirk feature about a cooking class she took in Rome.

I had always been a fan of Sherri Gallant when she wrote for the Lethbridge Herald. She had a knack for telling her stories in a genuine and relevant way. She was articulate without talking down to you. She had a remarkable 25-year career with the Herald and since 2011 she’s been a Senior Communications Advisor with Alberta Health Services. She’s the editor of the monthly South Zone News, works with media on AHS stories, supports AHS staff with internal communications, and facilitates community engagement. (That’s a long sentence to put on your “what do you do for a living” questionnaire.) Sherri has been a friend for a long time since her husband George and I have done many theatre projects over the years. I’ve kissed George on the cheek a number of times. For the record, I didn’t care for it much. I was Judas, he was Jesus. I digress. I recently had a great chat with Sherri about writing, journalism, the future of newspapers and trying to write a book. As always I found her to be most engaging:

When did you first discover you had a penchant for writing about things?

In Grade 5, four of us girls decided to write a book. It was to be a novel about a young woman whose skiing career ended when she lost a leg. We churned out (longhand, on foolscap in a 3ring binder) syrupy, emotional pap on weekends and completed about five chapters, as I recall. Eventually we dropped, because we didn’t have a clue how to develop the plot and knew even less about how to end it. But I remember how I loved the process and how excited we were when we thought we’d come up with something good. Then in junior high I had a poem published in the school newspaper. When I saw it in print with my name on it – that was a pivotal moment. I loved how that felt. But nothing else really happened until I was out of school and working for the Calgary Albertan as a proof-reader. The Albertan was Calgary’s morning newspaper; the underdog, and it became the Calgary Sun in the late 70s. As a proofreader I got to read at least half of the paper the day before it came out, and one morning I proofed a letter to the editor from some old crank on a rant about teenagers. I was 17 myself then and it kind of raised my hackles, so I wrote my own letter to the editor in an effort to counter the negative stereotype. Since I was on staff, I wasn’t sure if the paper would publish it. But Peter Hepher, the editorial page editor at that time, brought my letter into the proof room (which was attached to the backshop, where typesetters clacked away on their wonderful, now long-extinct linotype machines). Peter sat down beside me and said, ‘this is very well-written. Are you interested in writing? You could train with us. We’ll start you off slowly in editorial, if you like, and see what happens.” I almost fainted, and instantly accepted.

Those things just don’t happen anymore. Reporters haven’t Quirk - 24

Inside the clock of the Lethbridge post office during its annual maintenance, while reporting for the Herald

trained that way for decades, but for a long time it was commonplace for them to start out with a sort of apprenticeship. I was supposed to transition into the newsroom a few months later, but fate intervened and I got married and moved away from Calgary. About 7 years later, when my marriage ended, I was living in Lethbridge and went to journalism school at the college.

When I was doing my Scene & Heard segment I was fortunately interviewing people who wanted to be interviewed. In your job, sometimes you had to interview people who didn’t want to have anything to do with a reporter. How did you handle those situations?

I always favoured a gentle approach. If I could engage someone in a conversation, and if I could help them understand why their part in the story was important, they would usually open up. I wanted people to realize I was giving them a chance to tell their side of the story. I hated going to family members for quotes after they’d lost someone in an accident or because of a murder, so I approached them as I would want to be approached – with compassion. People appreciated being given the chance to talk about their loved ones, to share photos and paint a picture of who they were. I think it actually helped some people with their loss to be able to do that.

You got to interview one of your favorite musicians, Burton Cummings. Discuss.

What a thrill. I loved the Guess Who as a teenager and had a mad crush on Burton Cummings for, well, for years. I saw them play in Calgary in the 70s and I saw him perform solo near High River at the Hudson Bay Company’s 325th birthday (a four-day concert) 20 years later. When the band announced a cross-Canada reunion tour in 2000, we bought tickets for our whole family. I wrote a first-person story for the Herald in advance of their Lethbridge appearance that was shamelessly gushing.

I asked promoter Ron Sakamoto for an interview with Burton or with the whole band, but alas, they weren’t doing any media on the tour at all. At the end of the concert, Ron found me in the stands and grabbed

me by the arm. “Burton will give you five minutes,” he said, “c’mon.”

Suddenly there I was, alone with Burton Cummings in the dressing room, racking my brain for non-idiotic questions as I watched him pack.

It was just my luck too, to be sweating like an old brewery horse after singing and dancing all night. Turns out Ron had given Burton my story, which he apparently enjoyed – and autographed for me. He even gave me a kiss on the cheek. As promised, I had all of five minutes, so the story was a little malnourished. I didn’t care – I crossed meeting Burton Cummings off my bucket list. I met Randy Bachman briefly that night too (I interviewed Randy a couple of times after that, and he was wonderful, very down to earth). As a reporter I was blessed with a lot of opportunities like that. Over the years I met some very cool people. I’ve been very lucky and the Herald was very good to me.

You’ve also done some hard-hitting pieces while with the Herald.

What comes to mind as far as stories that had an impact on your readers?

I was runner up for a 2002 National Newspaper Award for exposing a self-proclaimed 9/11 hero as a fugitive. He was in Lethbridge passing himself off as a seven-year Manhattan fireman, on stress leave after losing 11 crew members in the collapse of the twin towers. He had the gall to visit a Lethbridge fire station Sept 10, the day before the anniversary of 9/11, and was received as a brother. I’d written a frontpage story about the hero in our midst and we planned a follow-up later that week to cover his attendance at an event. I went online to search for possible background to add, and discovered he had never been a fireman and was wanted in Oregon for parole violation on other fraudrelated charges. After we shared what we learned with police here, he was arrested and eventually extradited back to the U.S. His actions left a lot of hurt and anger in their wake, but I felt glad that we stopped him when we did. That was a big sensational story, but readers are often impacted in meaningful ways by less dramatic stories, too.

Quirk - 25

On the set at CTV as a regular local panelist on Alberta Primetime (CTV2), until 2011

You won the Career Virtuoso Award in 2011. What is it and what did it mean to you?

I was pretty bowled over to receive the Career Virtuoso Award – it was a very great honour for me. In a nutshell, this award is given to a graduate who has shown a steady rise toward success in his or her field, and which is recognized by industry peers. In one of the College’s publications, someone wrote that I established my reputation by ‘weaving empathy and education throughout her stories. She ensured her coverage included an aspect of explanation, and felt her work was incomplete unless her readers had come away with a greater understanding of the situation.’ Those were tremendously gratifying words for me to read.

Who were your heroes in the newspaper writing world?

Early on I idolized Fred Kennedy. No one will know that name, but he was a Calgary Herald writer for 30 years and then a columnist for the Albertan when I worked there. He was fairly ancient and blind as a bat.

Wearing coke-bottle glasses and peering closely at the keys, Fred pounded out his daily column – all caps – on an old Underwood, after which someone would take the pages and decipher all the typos. He wrote a book called Alberta Was My Beat, and I bought an autographed copy. I treasure it. I enjoy reading Gwynne Dyer, Christie Blatchford, Scott Feschuk, Rex Murphy. Yes, Rex Murphy. I enjoy reading Russell Brand, Dave Barry and Mitch Albom. I used to howl at Erma Bombeck.

I know, that really dates me. Of course I admired Woodward and Bernstein too, but other than reading about their work in All the President’s Men, I never actually read their stories.

Compare the journalistic landscape you first started in compared to what it’s like today.

There are half or even less than half the number of reporters in newsrooms now as compared with the 1980s and ‘90s, and they’re expected to know how to write, take still photos, shoot and edit video, and provide and post content for the web. Newspapers are still

Quirk - 26

“I always favoured a gentle approach.

If I could engage someone in a conversation, and if I could help them understand why their part in the story was important, they would usually open up.” struggling to be relevant and profitable in a world where most people get their news online and from social media. Tight budgets have led to a decline in investigative journalism and restrictions on travel. Jobs are not plentiful and so-called ‘citizen journalism’ fills increasing amounts of editorial space with free copy. That said, talented journalists will still get jobs, but are more likely to have to accept mobility as a reality for career advancement.

Can newspapers survive?

Because I love newspapers, I want to believe they can and choose to believe they will. But they have to keep evolving if they’re going to survive. It’s hard to know how to be an old-fashioned thing like a newspaper and yet thrive on the Internet. Corporately-owned publications have to make shareholders happy, so they cut budgets in order to meet profit goals that get set higher every year. I might be naïve, but it seems to me that using ‘budget cuts’ and ‘rising profits’ in the same sentence is incongruous. I still believe laying off editorial staff slowly bleeds a paper to death. Of course I’m biased, but I believe investment in and commitment to good journalism is the most powerful way to drive that bottom line upwards. A lot of papers have failed to grow an online presence because they charge readers for content. That will never work. I like what the Toronto Star is doing. They recently launched a brilliant free app in an attractive package that I look forward to opening every day. So I rely on electronic news sources as much as the next guy, but I still relish the act of holding the real thing in my hands and turning its rustly pages. I like doing the crosswords. I clip things out. Not everyone grew up with two newspapers delivered through the mail slot every day like I did. I see it as a character flaw when people don’t subscribe to their local newspaper. It’s the best way to stay up on what’s happening in your community. Since I was about 10 years old I’ve enjoyed reading newspapers, so yeah, I’m kind of a nerd that way.

With former Lethbridge College president Tracy Edwards, after winning the Alumni Career Virtuoso award in 2011.

“I was pretty bowled over to receive the Career Virtuoso Award – it was a very great honour for me.”

You’re writing a book about being an adoptee. What kind of emotions are you going through?

It’s hard to describe to anyone who isn’t adopted, but the emotions are so powerful and some still so unresolved that it often holds me back from writing. I find some of it impossible to articulate. I was raised by loving parents in a wonderful home and knew I was chosen and cherished, yet I have always struggled with feelings of rejection. On an intellectual level I know that’s ridiculous, but in my heart it’s still there, like an aching little hole. I searched for a long time and I did meet my biological father before he died, and I found a herd of siblings I’m now connected with. And while I know quite a lot about my mother, she never wanted to meet me and now she’s dead, too. She was an author, and I read about her death on her agent’s website. It took my breath away. I experienced such profound grief – how can pain feel that raw for a woman I never met? But I knew that with her death, any chance of a connection had vanished. So the writing is sometimes cathartic, sometimes miserable. I’m actually thinking about starting another project and taking a mental health break from this one for a while.

Here’s a loaded one for you: Since you work for AHS and you’re aware of how the system operates, if the Premier came up to you and said, how can we improve the health care system, what would be some of your suggestions?

I’m not qualified to even dip my toe in that water, but I can tell you this – we are blessed in Alberta with a state-of-the-art health care system, operated by talented professionals who could hold their own anywhere.

I feel safe here. I trust our health care system. It’s not perfect, but no system is.

Any advice to anyone wanting a career in Journalism?

If you love to write and take photos, if you have a curious mind and believe everyone has a story to tell, don’t be deterred by the current job market. There is always work for talented people – especially writers.

Online opportunities are fertile now, as well. Follow your heart.

Is there a non-fiction book in you?

I have a library of would-be books in my noggin, and I keep a list of ideas for novels. But I lack the discipline to write when I don’t have a deadline (read: I am lazy).

Follow Mark’s blog at:

https://greetergrammer1.wordpress.com Quirk - 27

Dr. Jan Slaski examines plants of fibre type hemp variety “Silesia”.

Industrial Hemp Promises New Growth for Alberta

by Christina Scott Last year was difficult for Alberta: plummeting oil prices jarred our economy and spurred the loss of 35,000 oil patch jobs in the province.

With the current price of crude peaking at $30 a barrel, it doesn’t look like this once high-priced commodity is set to make a comeback anytime soon.

While the downturn has been catastrophic for many, it is opening up an important conversation in which Albertans have previously been reluctant to participate: the need to diversify our economy. That conversation is gaining momentum as another natural resource makes its mark on our province and our country: industrial hemp. Alberta is at the forefront of this booming industry, ready to shift the focus from talk to action.

Quirk - 28

Hemp had been grown and used for more than 10,000 years. The crop came to the region that would become Canada in the 17th century, and to the prairies in the 19th

Photos by Jan Slaski

century; people ate the seeds and used the plant for clothes, oils, ropes, sails and paper. It wasn’t until 1938, during the era of “reefer madness” that North American law makers made hemp illegal in an effort to stop use of a less desirable side product: marijuana. Over the next 60 years, advocates would work tirelessly to promote legalization. In 1998, the government legalized industrial hemp production. Canada is now the largest hemp producer in the world. Hemp is extremely versatile and can be used to make thousands of products.

The crop is regulated by Health Canada; those who wish to grow industrial hemp can obtain a license at no charge.

Applicants must provide information including specific acreage, where seed is sourced from and a map showing field location. Growers must also pass a criminal record check.

People often mistake industrial hemp for marijuana. They may look similar, the difference, however, is in the plant’s tetrahydrocannabinol (THC) content. THC is the

Decortication facility at Vegreville operated by Alberta Innovates Technology Futures can separate one tonne of hemp stalks per hour.

“Our primary objective is to assist Alberta companies in implementing new technologies that we develop in house, or, technologies that were developed elsewhere, but that we adapt to our Alberta conditions.”

psychoactive ingredient in marijuana that creates a high when it is smoked. Marijuana contains up to 30 per cent THC, while industrial hemp contains 100 times less than that at 0.3 per cent. Industrial hemp cannot get you high.

Over the last five years, Canada has seen a 20 to 30 per cent increase of industrial hemp per year. In 2014, Canada’s production exceeded more than 100,000 licenced acres. Alberta is responsible for one third to one quarter of that total, reaching 16,000 licenced acres by 2011.

Jan Slaski, agronomist, senior researcher and team lead with Alberta Innovates Technology Futures (AITF), has a passion for hemp, and has been researching its potential for the past 15 years.

“My passion is about tremendous opportunities around this crop,” says Slaski. “When I started researching and learning more about this crop I thought, that’s what our farmers need on the prairies.”

canola because they were growing the same crop over and over again, so fungi, pathogens and bacteria can get into the soil and can affect crop year after year.”

However, Slaski says it was initially difficult to sell the idea, to farmers and other high-powered decision-makers.

“Ten or 12 years ago when I was giving talks, 90 per cent of the people were laughing at me, saying “Are you going to smoke your shirt?’” he says. “Politicians didn’t want to be associated with it because they feared it would label them a marijuana proponent. My role is to destigmatize industrial hemp on my quest for diversification.”

Hemp is well adapted to growing on the Canadian prairies. It survives dry conditions better than most crops because of its extremely well developed fibrous root system. In addition, because much of Alberta’s land is under irrigation, water is less of a concern.

Slaski’s work takes him all over the province, and the country. Last year, he gave 20 talks on the benefits of industrial hemp. He listened to farmers, who told him it was difficult to make a living with traditional crops such as canola.

“I told them [growing hemp] was a great opportunity to enrich their crop rotation,” he says. “Farmers were having problems with diseases in the

Seeds of industrial hemp are rich source of high value protein and fatty acids.

Canopy of industrial hemp at pre-flowering stage.

In the last 18 years, the country has come a long way on that front. Until last year, 99 per cent of the hemp in Alberta was grown for grain. The grain can be used for food or cosmetic purposes. Initially, hemp was marketed simply because of its oil properties. Depending on the variety, hemp seed can contain 30 to 40 per cent oil and have the perfect balance of omega 3 to omega 6. Hemp protein, such as hemp hearts, are also heavily marketed for their health value and richness in amino fatty acids. Hemp hearts can be consumed in virtually anything: sprinkled on salads, mixed into smoothies or added to baking. Slaski monitors how hemp products fare on the market.

“Here in “When I started this several years ago, the product Alberta, would be in specialty stores on the very bottom shelf we have this covered with dust,” he says. “Products were there, but nobody was buying them. Now, your average tremendous shopper can see them everywhere.” opportunity says the demand is due to an increased related to the He awareness of the health benefits of hemp; when it agricultural comes to food, more people are interested in quality than quantity. sector, diversification “Hemp has been successfully marketed as a of our cropping product that delivers on health food properties,” says Slaski. “Hemp has it all.” systems and Eighty per cent of the hemp we produce is diversification exported to the United States (hemp of our economy.”

Quirk - 30

production is still illegal there), and other countries. Although hemp awareness is growing, the domestic market isn’t large enough. This bodes well for Canadian farmers, who have the option to grow organic hemp, or conventional hemp. Organic hemp is grown without pesticides, whereas conventional hemp can use pesticides or herbicides. Regardless of which method farmers choose, there is money to be made: conventional hemp sells for approximately 85 cents per pound; organic hemp sells for approximately $1.50 per pound.

Rod Lanier is a third-generation proprietor of Never Idle Farms, located 14 kilometres south of Coaldale on highway 845. In operation since 1909, Lanier grows several crops on the 3,300acre farm, including 825 acres devoted to hemp. He says he was intrigued by hemp because it is known as a “super food” for its nutritional health benefits. Lanier, too, sells hemp for grain; he has a contract with Rocky Mountain Grain Products, which produces hemp hearts. Lanier also serves customers out of California and Vancouver.

But, for Lanier and Slaski, hemp for food production is just one part of the equation. The real boom for Alberta’s economy will come from the processing and manufacturing of fibre from hemp stalks. Farmers often want to find a use for the stalks because they’re extremely durable and do not break down easily.

The stalk contains two types of fibre: long fibres, called bast fibre, and short fibre, called hurd. Bast fibres have been historically used for textiles, sails and ropes. Today, the fibre can be used for biocomposites (materials in cars such as arm rests, and other car

“Hemp has been successfully marketed as a product that delivers on health food properties.”

Harvested field of fibre type hemp variety intended for textile applications

“Hemp has it all.” parts). It can also be used for insulation. Hurd can be used to produce a construction material, called hempcrete: a mixture of hurd, lime, water and binder.

This is where Slaski’s work with Alberta Innovates comes in to play.

The company is a research and development organization with its headquarters in Edmonton, in addition to offices in other strategic locations across the province. The company provides research to the province’s different industries, including oil and gas, forestry, land reclamation and food and fibre.

“Our primary objective is to assist Alberta companies in implementing new technologies that we develop in house, or, technologies that were developed elsewhere, but that we adapt to our Alberta conditions,” says Slaski.

Finding ways to process and manufacture hemp is at the forefront of their research. In order for the fibres to be used, the stalk needs to be separated from the plant using a process called decortication. Slaski works out of the Alberta Biomaterials Development Centre in Vegreville, which houses a decortication facility. The facility can input one tonne of hemp per hour, equating to two round, large bales.

Once Lanier caught wind of the facility, he began stockpiling his straw, delivering it to Vegreville and taking a tour.

“It’s quite a large, sophisticated machine,” he says. “They were able to stick my bale that comes out of the combine in one end of the machine and it comes out as dust, hurd and fibre in three different bags. It would be a neat conjunction if I was able to sell one of my bales from the farm to Vegreville and they would give one company the fibre, one company the hurd and maybe somebody in absorbent materials [could use] the dust.”

“We are working with this crop to make sure our farmers, processors and users are making money and can succeed with this new processing technology,” adds Slaski. “We are serving those who want to process hemp. My team’s work here in Alberta has resulted in Alberta being leaders in the utilization of hemp for fibre.”

The team has set up plots in Vegreville to test different varieties of hemp for different uses. Their goal is to optimize growing conditions so farmers know when to seed, at what density and how to properly grow each variety.

“Our research in Alberta is absolutely critical for wide and successful adoption of this crop by farmers in our province and on the prairies,” says Slaski. “Now they not only know what variety to grow for what

purposes, but we are providing them with information on how to grow it effectively and economically.”

Slaski adds the organization is unique, as there is no other that addresses the processing of hemp from seed to final product. Everything related to hemp industry development is under one roof.

Companies use the facility in Vegreville as a testing arena to see if commercial-scale operations will be feasible before investing.

The road to processing and manufacturing hemp in southern Alberta has been a rocky one so far. Alberta Innovates was previously working with two companies interested in setting up shop in southern Alberta: Stemia, out of the United Kingdom, and Cylab, from China. Between 2012 and 2014, both companies announced they would invest $32 million in two separate facilities: one would process hemp for construction materials, animal bedding and biofuel. The other would process hemp for the construction, automotive and paper industries. However, due to unknown factors, neither facility is moving forward.

“This is a tough road of pioneers,” says Slaski. “The two companies we’re talking about were pioneers. Apparently, they are no longer pursuing this opportunity.” Despite this, Slaski says that neither company has officially stated they are ceasing operations in the province.

However, there is another company ready to open its doors in southern Alberta: Athena Bioplastics. Slaski says it will process automotive parts made of hemp for Ford and Toyota. They have secured a location in North Lethbridge, and are moving equipment into the facility. If all goes well, the facility should launch later this year.

It seems all the right elements are in place for industrial hemp to thrive, but funds still play a key role in an operation’s success.

The Kestrel Car, spearheaded by Motive Industries out of Calgary, was touted as “the world’s most eco-friendly car.” The body of the car was made entirely out of hemp grown at the facility in Vegreville. However, the car never reached the market, and Motive closed its doors in 2013.

“They didn’t get enough funding,” says Slaski. However, he’s confident the concept of a hemp car will surface again.

Slaski says the ability to process and manufacture hemp products will give the economy a major boost.

“Here in Alberta, we have this tremendous opportunity related to the agricultural sector, diversification of our cropping systems and diversification of our economy,” he says. “We are already creating jobs through processing facilities, and through manufacturing end products.”

Quirk - 31

of Change

The Fine Art Photo by: Katie Guimond

In an increasingly changing world, many businesses and institutions have needed to find creative ways to adapt in order to survive and thrive.

Such was the case for L.T. Westlake Fine Arts Elementary School in Taber. Facing the possible closure of the school due to dwindling enrolment, an action committee came up with a new direction for the school that was music to the ears of parents and students alike.

The robust cowboy auctioneer steps up onto the platform and the bidding begins … “Now we have up for bid The “Idea of Fine Arts” … Do we have - two – two bid, eight – eight bid, ten where? Twenty!!! Twenty, going once, going twice – SOLD! “The idea of Fine Arts”, to the L.T. Westlake Elementary School Community!”

By Gwen Thomas

a committee whose goal was to formulate ideas to this end. An idea was finally generated that fit and would also be a drawing card for years to follow … Fine Arts!

Re-established since 2013, L.T. Westlake Fine Arts Elementary School is at this time the only one in Taber that, with the driving force, has incorporated the Fine Arts within its core curriculum. You might say this was the 'saving grace' that rekindled the interest in families choosing to send their children through those doors believing in what the stimulation of the Art experience could do.

It wasn't through an auction this decision to incorporate fine arts into the curriculum at L.T. Westlake (now Fine Arts) Elementary School in Taber came about, although I have attended many such auction fundraisers that help raise money for the school. It was a unanimous decision by the School Community Committee to establish a fine arts program to revitalize this small, rural school.

Being the only school located on the south side of town, you would think that alone would be enough for sustainable student enrolment, but with changing times along with various other factors, a strain was beginning to be felt. Each year, for the past several years, fewer children attended the school. Inevitably, continuing such a trend would result in it’s closure. The School Community was fearful of the school's future and saw an urgency to save it. This required innovation and creativity on the part of Horizon School Division and the entire School Community. This determined group banded together with the purpose of finding a solution that would allow the school to flourish and remain open. They formed Quirk - 32

Up Scale Photo by: Emma Nelson

“It has been awe inspiring to watch this new world of learning open up for these young school children. They will use these experiences to learn more about life, themselves and others through this door of opportunity in a more encompassing path of education.”

Besides offering, lessons in guitar, violin, piano, drum, individual vocal lessons, choir, dancing, art, cooking and photography, fine arts are also incorporated into some of the core curriculum at the school. There has been much research shown to date that the arts play an integral part in the development of each human being. Education in the arts has been closely linked to contributing to academic achievement, social and emotional development, civic engagement, and equitable opportunity.

Photo by: Seager Berehula

Photo by: Kressley Clarkson and Keura Poitras

This program would not have been possible without the efforts of so many people who have volunteered their time, talents and love for the fine arts to be a part of the school. I'm sure if these young students were asked how they feel about having fine arts in their school, they would respond with big smiles on their faces because this added path of education is another way for them to discover their magnificence.

Enrolment has increased nearly 25% in the last 3 years, a testament to the ongoing success and enrichment this school has brought to its students as well as the Taber community.

Distorted Childhood Photo by: Seager Berehula

I'm a southern Alberta girl through and through, and during all my years of schooling I never had the opportunity to study arts in my educational journey. Now since moving to Taber in 2001, and situated just a few doors down from L.T. Westlake Fine Arts Elementary School, I have witnessed just what an arts education can provide. And as I listen daily to the children happily engaged in the business of having fun outside at recess and feel their vibrant energy drifting over this south side Taber community, I know this school – our school – has a very bright future.

My Westlake Photo by: Katie Guimond

It has been awe inspiring to watch this new world of learning open up for these young school children. They will use these experiences to learn more about life, themselves and others through this door of opportunity in a more encompassing path of education. I read a quote a while ago that I would like to expound upon that said, “Every human being is unique and has the innate ability to heal.” I further add to that thought and say, “every human being is unique and has innate abilities that when discovered, will come through to aid in their education of life”. I believe the more methods a child has the opportunity to learn from, using as many of their own natural abilities as possible, will provide them a greater experience in education and thus in life … which is where our future lies, in the well-rounded education of our children.

Quirk - 33

FLOORING IS OUR BUSINESS! Our customers have always been surprised to find the most unique, beautiful, and THE latest in floor fashion you won't find anywhere else.

• Expert service & competitive pricing • Hottest style & design trends • Quality selections from trusted brands • Design advice & planning • 100% Satisfaction guarantee

Let us help you transform your space!

253 12 Street North, Lethbridge

403-329-9220

Quirk - 34

Doggie Daycare Pet Sitting (for any type of pet) Dog Walking Dog Wash Pet Transportation

113 - 13 Street North 403-380-4922 www.petcitycanada.com

THE

• Experienced • Knowledgeable • Caring • Trustworthy

PET PHOTO

CONTEST

Winning Photo Nickel

“Shh! I hear the squirrel in the tree!”

Photo by: Laila McIntosh

Winner will receive a a gift certificate from Photos must be original, caption and contact information of photographer provided.

Quirk Magazine, Shabella Publishing and sponsors retain the right to use winning photographs for promotional purposes.

email your photos to: info@readquirk.com

Entry Deadline March 30, 2016 Quirk - 35

The Lethbridge & District Humane Society has been a no-kill haven since its inception in early 1970. It is their goal to take care of strays and abandoned pets until a home can be found for them to thrive and have a new start in life. Some animals stay for years before finding a family to love them.

With the support of Homes Alive Pet Centre, Quirk would like to introduce a few of the residents who have been waiting for quite some time. Rescued pets are exceptionally loving, and very grateful for a

chance to be with you. If you have room in your home and your heart, please give the Humane Society a call to give one of these furry friends a chance to belong, and be loved.

They are a gift!

Call: (403) 320-8991 Website: lethbridgehumanesociety.com

Bear Male Lab Chow Cross

Bear is a lab/chow cross that was born in the summer of 2015. He really enjoys going for walks and also enjoys playing fetch in the compound. Bear is picky about dog friends, he does better with females as long as they are not at all bossy. He would do better in a home with teens and adults only.

Bear is looking for a home with an active family who can give him the exercise that he needs.

Zippy Male Long Hair Black Tabby

Zippy is a handsome black tabby who really needs to be seen to be appreciated!

He has unusual colouring that makes him stand out, and a quiet nature that makes him nice to have around! Zippy is new to the Humane Society, but enjoys exploring the cat room and isn't particularly shy.

He's looking forward to choosing a Forever Family!

Danika White and Black Female

Danika is the ultimate lap cat and companion! She came to the Humane Society in September with a badly broken leg; the vet wasn't able to save her broken leg, but Dani is getting around well on three legs! She doesn't seem to like other animals, but loves to snuggle with people.

She's great at sprawling across your lap and purring up a storm while you scratch her head and chin! Danika really enjoys watching the birds and people out the window, and laying in the sun.

She is presently learning to live with her missing leg, and lacks confidence. She can be a little fretful, and sometimes seeks out small spaces to hide.

Danika is going to love having her own home, and will be such a joy to her new people!

Aspen Male White Short Hair

Aspen is a playful, energetic young cat, less than a year old. He came to the Humane Society with his sister, Polar, in the fall 2015. Aspen loves to explore and to play; he especially likes tunnels! He's outgoing and friendly, and VERY handsome!

He makes friends with people and with the other kittens.

Ana Female Tabby

Ana is a sweet, gentle young lady with lovely manners! She came to the Humane Society this summer with her kittens, and has been in a foster home until just recently. Ana is about a year old. She likes attention, enjoying snuggles and petting. She's a little shy, but does settle in well.

Ana is friendly and affectionate and will love to have a home of her own!

Elsa

Female Tabby

Elsa is a pretty girl, about a year and a half old. She is a bit of a princess, and likes things her own way - like going in to her kennel when SHE'S ready! Elsa doesn't much like other cats, and needs a bit of time to be comfortable with people.

She will enjoy having her own space and her own people, and she'll love being admired for her good looks!

LESSONS I’VE LEARNED FROM MY DOGS By Jean Van Kleek

The poodles and I were invited to a friend’s birthday party in the late fall. Everyone gathered around the firepit in the yard to celebrate.

Another friend came with her little dog “Tucker” to join the festivities. Bella and Shani know him well and enjoy playing with him. He has no idea how much smaller he is, and always makes a valiant effort to keep up with “the long-legged girls”. Once “the ball” came out, they all ran after it. Tucker never ends up with it, but he runs with the herd to let them know he means business, and at least has to touch it. At one point the ball got stuck in a bush.

The poodles were able to get it out, but Tucker never left the bush for hours. He cried, then got mad and kicked his feet, convinced the ball must still be in there as he stared up relentlessly, never letting go of his fixation. Even as the ball flew right by his head, he was convinced it was still in the bush and remained focused and frustrated. We too, often hang on to what was, but is no longer, not seeing what new adventures are flying right by us. As long as we hold on to the past, the future doesn’t have a chance to surprise us with the ball appearing in a new direction.

“We too, often hang on to what was, but is no longer, not seeing what new adventures are flying right by us.”

RECIPE

FOR DOGS

Tucker

Photo: Chris Yauck

Kiwi

Zoe

1 1/2 C dry lentils (your choice) 2 C finely chopped green beans 1 1/2 C finely chopped carrots (unpeeled) 3 large stalks celery ( leaves removed) puréed 1 large red apple skin on (core and seeds removed) puréed I buy frozen "beefless ground" in the vegan freezer section 1 small can pure pumpkin ( not pumpkin pie filling) at Save-On Foods. High in protein, lower in fat and ready 1 tablespoon ground cinnamon to go. No mess, no fuss. With the price of fresh vegetables 3 cups frozen beefless ground these days, I buy organic frozen green beans. I always use In your favourite large soup pot toss in beans, my food processor to chop and/or purée ingredients. carrots, celery, apple. Rinse lentils, add to the pot.

In medium pot cook lentils on medium low heat for 15-20 Now add beefless ground, pumpkin and cinnamon. minutes partially covered. If using frozen beans make sure Add approximately 10-12 cups water. Simmer over they are thawed. Use this time to prepare vegetables and medium heat for 45 minutes covered. Cool and place in bowl. place in containers. Refrigerate or freeze.

This soup is loaded with nutrition and easy to make. Add to your dogs dry food at meal time. Will make a natural gravy your dogs will enjoy especially warmed on a cold day.

When available, use vegetables fresh from your garden. Apples from your trees!

Quirk - 38

*Michelle's recipes include well researched ingredients to help make your dog happy & healthy. Michelle Zandstra

Does•Pain•Have•• A•Grip•On•Your•Life?• Although pain brings many patients to STAMINA® Clinic for treatment, it is vital

to

treat

more

than

just

the

symptoms. Identifying the underlying cause of the pain is key to successful, long term physical rehabilitation.

STAMINA® REHABILITATION THERAPY EFFECTIVE MUSCLE & JOINT THERAPY

STAMINA Clinic Inc. Downtown Lethbridge 403 320-2177 www.staminatherapy.com

MENTION PROMO CODE: Q-REHAB FOR $20 DISCOUNT ON INITIAL TREATMENT VISIT Excluding Assessments

Is pleased to announce the following personalized services · Overnight boarding in a comfortable safe home environment · Daily care for your dog in my home · Pet sitting visits to your home

Pick up/Delivery available

WOOF WOOF... Just like home!

Over 10 years’ experience in the pet care industry

Call/Text:

403.360.3884 Email: Poochtownpets@gmail.com

Patio Awnings Shade Screens Rollshutters Trampolines

Party Tents Boat Covers Truck Tarps Teepees

Custom Covers Patio Curtains

We’ve goet d you cover www.LethbridgeCanvas.com 403.328.8424

Our services are delivered to you in your home by Registered Nurses, Licensed Practical Nurses, Certified Health Care Aides and other field specialists

•Personal care, hygiene & grooming •Nursing & Post-operative care •Medication reminders •Respite •Companionship •Light housekeeping & laundry •Escorted outings, shopping & appointments Our home care assessment specialist is available to meet with you to design the program best suited to your needs. Call today!

Phone 587.425.4750 infoatroyalhealth@shaw.ca 120F Mayor Magrath Dr. N. Lethbridge, AB

Locally owned operate & d

www.royalhealthcarehomeservices.com Expert Hearing Professionals Locally Owned & Operated Full Service Hearing Clinic Personalized Programming Affordable Digital Bluetooth Hearing Aids CALL NOW to book our MARCH SPECIALS FREE HEARING TEST & HEAR about our HEARING AID SALE

403-328-0795

Image © copyright Oticon

Lesa Butler - BC-HIS

Registered Hearing Aid Practitioner

www.elbeeshearing.com 615 4 Ave South, Lethbridge