Shop Local

Summer has arrived and with-it come greener pastures, long hot days, al fresco dining, sizzling barbecues with friends, spontaneous picnics, enjoying the fruits and vegetables of the season and supporting local businesses. We’re tucking into summer with a few fresh favourites.

LOVED cocktails

YOU ARE LOVED

Canadian influencer and award-winning blogger Ryan Massel, aka Mr. Fabulous, is a well-known friend and LGBTQ ally to many in Calgary. After being inspired at the Pride Parade in Nashville in 2008, Ryan returned to Calgary and started the LOVED. Collection: a charitable initiative that partners with brands to create products that share the past, present and future of the LGBTQ community all while reminding them they are LOVED. In four short years, Ryan has collaborated and co-created more than 20 products telling LGBTQ stories with most products launching this year in mid-August. A collaboration with local artist and AUArts alum Mike Hooves for a new Local Laundry t-shirt resulted in a garment that will be available all year long. Another product we love is Broken Spirits Distillery’s line of LOVED. cocktails in pride colours including hot pink and turquoise, the two colours removed from the original pride flag in 1979. Follow immrfabulous.com for regular updates and all the items in the LOVED. Collection. LOVED Cocktail Collection | Broken Spirits Distillery | $18.00+ | brokenspirits.ca

Shop Local!

Photo provided

By WANDA BAKER

KETCHUP MADE BETTER

Fermentation is one of the oldest practices in human history. In fact, the Journal of Anthropology reports evidence of fermented fish in a Scandinavian dig dating back 9,200 years. Fermentation transforms and preserves food using microorganisms. Fermented foods are becoming more popular in grocery stores, kitchens and daily life and we’re always blown away when we find new fermented products, like say, ketchup. A graduate of Le Cordon Bleu in Sydney, Australia, Calgarian chef Kyle Hanna has worked around the world. His discoveries of fermented foods through his travels led him to create Culture Shocked, a passion project focused on fermentation, upon his return home. He experimented using ancient methods until he was ready to bottle his products. We are all about gut health and really love his ketchup, kraut and hot sauces. Small-batch, limited-release items like blue agave and lime hot sauce and naturally fermented pickled jalapenos show up seasonally and are available at local markets. When asked what the future looks like, Kyle says “I'd like to continue honing my craft and expanding my reach to share it with even more amazing people.” Find his products at The Apple Lady, For Goodness Bake, The Magic Pantry, The Mainstreet Market in Okotoks, Community Natural Foods and online.* Fermented Ketchup | Culture Shocked $10 cultureshocked.ca

TASTES LIKE HOME

Abbey Claro and Paul Hopfner saw a void in international ice cream flavours in Calgary and decided to take a leap of faith and open Abbey’s Creations. Before opening, Abbey travelled back to her native Philippines, looking for what was popular with the locals and the tourists. Armed

Ice cream sandwiches

with a trove of ideas, the business partners set to work opening their first location in Bowness. They quickly became a popular destination offering a large assortment of hand-crafted, small-batch ice cream featuring exotic flavours from around the world. Find traditional favourites like maple walnut and new and exciting flavours like macapuno, ube queso, salted egg, coco pandan, guyabano, tiramisu, Vietnamese coffee, pineapple Dole whip and more. We love the ice cream sandwiches that come in a variety of ice cream flavours carefully slathered onto house-made cookies. With their popularity continuing to grow, the team has already opened locations on McCall Way N.E., Pacific Place Mall, Inglewood and Cochrane. Also try the frozen cakes, cupcakes, smoothies, coffee and bubble tea.* Ice Cream Sandwiches | Abbey’s Creations $5.99 - $12.99 | abbeyscreations.com

JUICING MADE EASY

When summer produce is at its freshest, we make room on our kitchen counter for the Hamilton Beach Whole Fruit Juice Extractor. In just nine seconds, you can transform whole fruits and vegetables into a nutritious anytime snack. The extra-large, three-inch chute on the juicer fits whole fruits and vegetables so less time is spent chopping. The 700-watt dual-speed motor is large and in charge, extracting juice from hard and soft produce. The BPA-free pitcher is dishwasher safe making clean up easy. One of our favourite daily pick-me-ups is fresh ginger and lemon juice mixed with a dash of cayenne and turmeric. Or we like to start our day with a glass of juice made with two carrots, half a large apple, a dash of turmeric and a quarter-inch slice of fresh ginger. When combined with a balanced diet, juicing comes with remarkable health benefits plus it’s an easy way to get more servings of fruits and veggies.* Hamilton Beach Whole Fruit Juice Extractor London Drugs, Bed, Bath & Beyond | $104.99 hamiltonbeach.ca

Hamilton Beach Whole Fruit Juice Extractor

Photo provided

A STORY SPREAD WITH MUSTARD

Many see mustard as simply a burger or hot dog topping, salad dressing ingredient or complement to a baked ham. But it’s so much more. Cian’s Mustard is comprised of four Mustateers: Colin Venn, an English master butcher who made mustard to serve with roast beef dinners, Colin’s daughter Colina Clark, her husband Cameron Clark and their son Cian. Mustard sandwiches were a mainstay in this family circle and regular table conversations led to the formation of their mustard-making empire. Cian’s Mustard is different than traditional mustard. Their delicious beer mustard is a favourite among the seven currently available including two seasonals: Moonshine and Truffle. “Mustard is such a tough seed that it is usually soaked in vinegar to soften it, with the flavour result being vinegar with a hint of mustard. Cian’s Mustard grinds the mustard seed, releasing and capturing the flavour where the mustard is the star and not the vinegar," says Colina. And they’re cutting the mustard as they continue to grow. We suggest you up your mustard game this summer and mix some Cian’s into cheese sauces, rib sauces, potato salads, grilled cheese sammies, egg dishes, sloppy Joe's or even brownies! Mustards | Cian’s Mustards | $8.00 - $12.00 | ciansmustard.com

Cian's mustard family

Photo provided

2nd location

CFM West opening august

Janna and Ryan Greir in their wool-insulated shed

PR DUCERS

MEET THE Here are two on our radar

BECAUSE ALBERTA LAMB IS GRAIN-FINISHED, CUTS ARE GENERALLY LARGER WITH A MILDER FLAVOUR THAN IMPORTED LAMB.

DON’T OVERCOOK LAMB. IT IS TENDER AND JUICIEST WHEN SLIGHTLY PINK IN THE MIDDLE.

MARK AUGUST 13 & 14 ON YOUR CALENDAR FOR ALBERTA OPEN FARM DAYS. SEE ALBERTAOPENFARMDAYS.CA FOR FARM LOCATIONS, ACTIVITIES AND A ROUTE PLANNER.

By CATHERINE VAN BRUNSCHOT

WHISPERING CEDARS RANCH

FOOD, FIBRE, ENVIRONMENT AND ENERGY

When nurse Janna Greir and her powerlinetechnician husband, Ryan, decided to farm a decade ago, they had no idea they’d be doing what they’re doing now. “We always wanted to raise our kids on a farm,” says Ryan. “Originally, the intent – if I’m being honest – was just a few sheep and a few goats and maybe a horse or something.” Now they’re selling lamb year-round from their Whispering Cedars Ranch, a 350-ewe herd of purebred Rideau Arcott on 93 acres near Strathmore. And they’ve jumped feet-first into the difficult conversation around preserving the environment while feeding the planet. The Greirs are the first to admit it was a steep learning curve. Breeding programs. Animal health. Predator control. Biosecurity. To tackle it all, they found mentors and tapped information resources; took training programs from Olds College and Guelph University; sourced and integrated agtechnology; joined the board of the Alberta Lamb Producers. They built their farm business pieceby-piece while continuing to work off-farm. “We’ve just spent the years picking and pulling from things we’ve seen and experienced,” says Janna. A major concern was regenerating the property they purchased four years ago. “When we took it over, we recognized we needed to find ways to bring it back to life,” says Ryan. “Part of that was creating a rotational grazing scheme.” With moveable paddocks of electric fencing, sheep are permitted to graze only one area at a time, while other paddocks regrow. “It’s really allowed us to improve our soil base.” To supplement summer pasture, the sheep are fed alfalfa hay and whole barley. And for the past year, the ranch has participated in the Loop program, which sees unsaleable grocery store surplus diverted from the landfill to farmers for use as livestock feed. “I go in every Wednesday with a truck and trailer and pick up from three stores,” says Janna. “And then I basically divvy that up to the sheep throughout the week… The sheep love it.” But the Greirs are eager to take their environmental stewardship further. Starting this summer, their flocks will be grazing Capital Power’s new 320-acre, 41-megawatt Strathmore solar facility. “Solar installations have historically been viewed as a loss of land. Why not utilize that land for food [and] fibre… and utilize sheep to give back carbon sequestration and fertilizer?” says Ryan. Several studies, including one from Temple University published just this year, have demonstrated the carbon sink capabilities of rotational sheep-grazing on solar energy sites. And in a win/win scenario, ranchers get access to pasture they might not otherwise be able to afford, while sheep reduce the need for mechanical and chemical maintenance of the facility grounds. “We all have a responsibility to contribute to the succession of our planet,” says Ryan. “We all have a responsibility to find ways within our own area – and ways to support each other – to make that transition.” With Janna now full-time on the farm with the couple’s two toddlers, a growing dairy herd, and a newly-minted certificate in pasteurization, look for sheep milk products to appear on the market in 2023. A farm-stay program, spearheaded by Janna’s mother, Jennifer Franssen, is also in the works. You can purchase lamb directly from Whispering Cedars Ranch or through Country Lane Farms (delivering to Calgary, Chestermere and Canmore.)

Crystal Rill Trout Farm

CRYSTAL RILL TROUT FARM

Jonathan and Shannon Young

SHIFTING PERSPECTIVE

Think “farming on the prairies” and it’s fields of grain or livestock on pasture that likely spring to mind. Jonathan Young grew up on a farm, but somewhere along the way he developed a different vision of what farming could be. Inspired by neighbour Bob Allen (one of the first commercial fish producers in Alberta), Jonathan recognized the potential of his property in the Springbank area where his family has ranched since 1886. On a corner where cold springs from the Elbow river basin percolate through the gravelly soil, Jonathan dug a fish pond into the high water table and began to raise rainbow trout in the mid-1990s. One pond became three; three became six, and in 1998 he and his wife, Shannon, established Crystal Rill Trout Farm, raising fish for recreational pond-stocking throughout the province. When the discovery of whirling disease in Alberta waters decimated the pond-stocking industry in 2016, the Youngs switched to food production.

HAVE A MILLARVILLE DAY!

Close, quaint, crafts, historic, ice cream, snacks and farm fresh produce. Nestled in the foothills only 35 minutes from Calgary. 403 931 3626 | millarvillegeneralstore.com

THE UNITED NATIONS GENERAL ASSEMBLY HAS DECLARED 2022 THE INTERNATIONAL YEAR OF ARTISANAL FISHERIES AND AQUACULTURE, AIMING TO FOCUS WORLD ATTENTION ON THE ROLE THAT SMALL-SCALE FISHERS, FISH FARMERS AND FISH WORKERS PLAY IN FOOD SECURITY AND NUTRITION, POVERTY ERADICATION AND SUSTAINABLE NATURAL RESOURCE USE.

WHIRLING DISEASE IS NOT PRESENT IN THE MEAT OF FISH AND POSES NO DANGER FOR HUMAN CONSUMPTION.

ALL FISH FARMS IN ALBERTA ARE EVALUATED TO ENSURE THE PROPOSED SITE AND SPECIES DO NOT THREATEN NATIVE FISH SPECIES. REGULAR INSPECTIONS AND REPORTING ARE REQUIRED.

View near Crystal Rill Trout Farm

“To be honest with you, the first two years, it was a rough go,” says Jonathan. The shift required scaling back production and returning to an off-farm job to pay the bills. But he knew his product was a good one – a sentiment echoed by the chefs on whose menus Crystal Rill trout has since appeared, including at Two Trees Bistro in the Kananaskis Nordic Spa, The Bavarian Inn in Bragg Creek, Fence & Post in Cochrane, and The Nash, Mercato, and Marriott Hotel restaurants in Calgary. Crystal Rill trout are slow-grown on organic feed that includes off-cuts from ocean-caught fish – a feed practice that reduces the waste generated in the West-coast fishing industry. Jonathan harvests his fish year-round by net, cleans them immediately in his onsite AHS-approved facility, and delivers his product to customers within 24 hours of netting. Since 2019, Shannon has sold fresh Crystal Rill trout at the Cochrane Farmers’ Market to a steady clientele. Predators – like bald eagles, blue heron, mink, and the like – are also fans of the product, pilfering through holes in the protective pond nets that are chewed regularly by coyotes. But as a longstanding outdoorsman who loves to fish and hike, Jonathan appears unfussed. “I love just working down there [at the ponds],” he says. “And getting to know some of the chefs… working with good people… it’s nice.” www.crystalrilltrout.com

FINE LINENS & HOME ESSENTIALS

NEW KITCHEN WORKSHOPS & EVENTS NEWLOCATION 120 1900 11TH ST SE 403.244.4443 VISIT INSPIRATI.CA

Story by TANYA SCHAAP

Doughnuts or donuts? Fried dough? Vanilla-glazed deep-fried rings of happiness? Breakfast…? Whatever you choose to call them, it’s hard not to love this ubiquitous American classic.

One of my fondest memories growing up in Canada was “Doughnut Day” in elementary school. Every Wednesday, without fail, stacks of oversized pink cardboard boxes lined the counters in the school kitchen filled end to end with the freshest, softest, stickiest glazed doughnuts you could imagine. If by some cruel fate, your mom or dad forgot to fill in the yellow slip the week before, you were out of luck, consigned instead to begging and pleading for just one bite from a friend. These kinds of core memories are hard to shake. How did this popular treat become one of North America’s most-loved confectionaries? And why the hole in the centre? Deep-fried dough dates all the way back to ancient Roman times. And the “doughnut,” in one form or another, shows up in history, culture and cuisine around the world. France boasts the beignet, Mexico the churro, Italy the zeppole… the list goes on. But the classic American doughnut with the hole in the middle has a much shorter history. The origins of the modern doughnut begin around the 1700s when Dutch settlers first introduced the sweet snack to North America through Manhattan, known at the time as New Amsterdam. Back then, doughnuts went by the less-thanappealing name, “olykoeks” or “oily cakes.” And due to their round shape, the dough at the centre of the cakes didn’t always cook through. To solve this problem, resourceful bakers of New Amsterdam cut a hole in the middle before frying. At least that’s one story. Another, arguably more interesting, tale involves a sailor named Hansen Gregory who, in 1847, found himself at sea during a storm. Needing to keep both hands on the wheel, Captain Gregory didn’t know what to do with the precious doughnut he was enjoying. Instead of tossing it overboard, he impaled his doughnut on one of the pegs of the steering wheel. From that moment on, as the story goes, doughnuts in America were made without their centres. From Glamorgan Bakery’s famous, super-sized Texas Doughnut to Jelly Modern’s delicate handfilled Classic Jelly, Calgary’s certainly not lacking in the doughnut department. And while there’ll always be a soft spot in my belly for a bucket of Stampede Mini Donuts, I thought I’d expand my repertoire beyond cinnamon sugar and try something new. The humble doughnut, I discovered, is an ideal blank canvas for an endless array of toppings. Tanya Schaap Callebaut chocolate, salted caramel, raw cookie dough, rhubarb crumble, graham crackers and toasted marshmallows … everything bagel spice? It seems there’s nothing doughnut makers won’t try. Welcome to Doughnuts 2.0

RITUAL DOUGHNUTS

If they haven’t already, Ritual Doughnuts need to find their way onto your doughnut radar. Made with a signature brioche dough in a range of exciting flavours, Ritual Doughnuts are available at Blush Lane locations every Thursday morning, the Bridgeland Market Thursday-Saturday and Monogram Coffee shops Thursday & Saturday. Try their apple fritter! You won’t be sorry. Ritual Doughnuts | Bridgeland Market 1104 1st Ave. N.E. | ritualdoughnuts.com

HOLY COW GELATO

Nestled next to Vendome Café in the heart of Sunnyside, Holy Cow Gelato is fairly new to the doughnut scene having only opened its doors in November 2020. Come for the house-made doughnuts for sure, but stay for the freshly-churned gelato. Holy Cow Gelato | 938 2nd Ave. N.W. | 403.719.1092 holycowgelato.com

GLAMORGAN BAKERY

Made fresh daily, the supersized Texas Doughnut comes in three flavours: glazed, chocolate dip, and chocolate dip with sprinkles. These doughnuts have been selling out since 1995 so come before noon to get yours. Texas Doughnuts also make a popular school fundraising item. Schools can contact the bakery for more details. Glamorgan Bakery | 19 - 3919 Richmond Rd. S.W. 403.242.2800 | glamorganbakery.com

JELLY MODERN DOUGHNUTS

With three locations around the city including the Calgary Farmer’s Market, Jelly Modern has certainly made a name for itself as one of Calgary’s premier doughnut shops. Try their popular London Fog, Maple Bacon or S’mores doughnut. Jelly Modern also offers unique corporate and catering options. Jelly Modern Flagship Store | 100 1414 8th St. S.W. 403.453.2053 | jellymoderndoughnuts.com

HOOPLA DONUTS

Created by Head Chef Leslie Morrow of Phil & Sebastian Coffee Roasters, Hoopla Donuts are sold at all Phil & Sebastian locations. You can also pre-order for pickup or delivery online. Their most popular flavours are London Fog, Crème Brûlée and Death by Chocolate. Hoopla Donuts | All Phil & Sebastian locations, including Chinook Centre at 6455 Macleod Tr. S.W. 403.261.1885 | hoopladonuts.ca

A1 CANTINA, FONDA FORA & CENTRAL TAPS

Doughnuts are popping up on dessert menus at many Calgary restaurants. Try the cinnamon sugar or glazed doughnut at A1 Cantina, the churros at Fonda Fora or the fresh mini-donuts with blueberry lemon curd and powdered sugar from Calgary’s newest neighbourhood gathering place, Central Taps. A1 Cantina | 829 49th Ave. S.W. | 403.454.8976 a1cantina.com Fonda Fora | 630 4th Ave. S.W. | 403.764.6260 fondafora.com Central Taps | 110 – 224 12th Ave. S.W. | 403.984.1698 centraltaps.com

FRANKIE D’S DONUTS

A day trip to the mountains for doughnuts? Why not? If you find yourself in Canmore, try to get your hands on one of the oversized doughnuts from Frankie D’s. Named after their beloved pup and founded in 2020 by Canmore couple Makaylah Rogers and Fia-Lynn Crandall, Frankie D’s Donuts is all about bringing community together one donut at a time. All doughnuts must be pre-ordered on their website and can be picked up on “Donut Day” at Tavern 1883. Donut Day varies and you must subscribe to be notified of upcoming pre-orders. Frankie D’s Donuts | Side door at Tavern 1883 709 9th St., Canmore, AB | frankiedsdonuts.com

A DOUGHNUT BY ANY OTHER NAME…

Many cultures around the world have their own version of fried sweet dough. While this is by no means an exhaustive list, here are ten you should try.

CHURRO MEXICO, SPAIN, PORTUGAL OLIEBOLLEN HOLLAND BEAVER TAIL CANADA BERLINERS GERMANY SEL ROTI INDIA PICARONES PERU CHAPSSAL DOUGHNUTS KOREA ZEPPOLE ITALY BEIGNET FRANCE & NEW ORLEANS PACZKI POLAND

CHECK OUT TANYA'S MOTHER-INLAW'S RECIPE FOR DELICIOUS DUTCH DOUGHNUTS!

Fresh baked breads, meats, cheese, and delicious spreads. The perfect picnic starts at our shops!