June 2017 t8nmagazine.com
Good Things Come to Those Who Shake—
Cocktails!
Beautiful Balsamic Summer’s Secret Ingredient
Riverlot 56 Then & Now Musical.ly What’s All the Buzz About?
Discover the Business of Imagination at
Odd-Lot Puppetry Co. T8N June 2017 1
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INTRODUCING THE URBAN DISTRICT
The Urban District transcends your average shopping centre. Reflecting the City of St. Albert’s active population, our vision is to create a vibrant multi-use development that boasts retail, hospitality, medical, professional and residential offerings all anchored by a naturally stunning, lush park space that transforms into an ice rink to be enjoyed throughout the winter months. In the Urban District, the stress of day-to-day errands and appointments dissolves against a backdrop of stimulating sights and exciting discoveries.
RETAIL/ COMMERCIAL 3
This dynamic development will effectively connect the community at every turn with thoughtful, multi-functional spaces that encourage interaction and activity through the seasons. Employing purposeful design, the District is pedestrianfriendly not only to inspire healthy living, but also to ensure visitors can take in the full host of offerings with ease, and convenient access directly from St. Albert trail.
June 2017
Contents CONVERSATIONS 6 Borrowed Time
The science of elective egg freezing
CITY 26 MEET YOU THERE
ARTS & CULTURE 11 The Business of Imagination
A behind-the-scenes look at Odd-Lot Puppetry Co.
15 IN THE SPOTLIGHT
Musical.ly Popular app raises parents’ concerns
16 THEN & NOW
Riverlot 56 Then & Now
18 THE 8S
Good Things Come to Those Who Shake—Cocktails!
LIVING 21 FOOD & GATHERINGS
Beautiful Balsamic Pucker up to delicious
25 TRULY DEEPLY MADLY
May We Suggest… Tips for Talking to Teens About Dating
ABOUT THE COVER He that drinks fast pays slow. - Benjamin Franklin IMAGE BY BRENDA LAKEMAN PHOTOGRAPHY
The Collective Setting up St. Albert youth for success
29 COMMUNITY CALENDAR TRENDING 30 TRENDING
Seniors Tackling Technology The successes and challenges of online life
32 Balayage (n.)
With a sweep of a brush
From the Editor
T8N MAGAZINE
VOLUME 4 ISSUE 6 June 2017
JUNE. IT KINDA comes out of nowhere. Except
for that it doesn’t. We wait for it—impatiently. And dream about it—incessantly. Then bing bang bloom—there’s lawn beneath your feet, and the thought of mowing it doesn’t even bother you. There are bicycles to dust off and Adirondack chairs to sink into—the whole summer’s ahead of you, and you can’t help but feel like a kid again… But with a cocktail. This month’s articles are all CARMEN D. HRYNCHUK about that dichotomy: the awareness of getting EDITOR-IN-CHIEF older and the joys of feeling young at heart. What better place to begin than at the Odd-Lot Puppetry Company, the inspiration for this month’s photo essay. From there, we took to St. Albert to explore Riverlot 56 and its knack for remaining unchanged. Also on this month’s TOC: tips for talking to teens about relationships, resources for seniors tackling technology and a feature article that explores vitrification— an egg-freezing process that could offer women more reproductive options. And didn’t someone mention cocktails? We’re shaking them (eight, in fact) and serving them up with summer’s secret ingredient—balsamic vinegar. Ready to raise your glasses? Here’s to a happy June. And some well deserved sunshine.
Feature Contributors
PUBLISHER
EDITOR-IN-CHIEF
Rob Lightfoot
Carmen D. Hrynchuk
ART DIRECTION
Carmen D. Hrynchuk, Brenda Lakeman PRODUCTION MANAGEMENT & DESIGN
Correna Saunders PHOTOGRAPHY
Brenda Lakeman FOOD STYLING
Little Fire Creative PROOFREADING
Amy Lightfoot CONTRIBUTORS
Shawna Dirksen, Jennie Drent, Lucy Haines, Rhonda Kronyk, Markwell Lyon, Akemi Matsubuchi, Robert Michon, Derek Owen OFFICE MANAGER
Janice Lightfoot CONTRIBUTING AGENCIES Image page 6 ©reineg/Adobe Stock Image page 15 ©GraphicStock Image page 18 ©karandaev/Adobe Stock Image page 25 ©GraphicStock Image page 30 ©sebra/Adobe Stock
ISSN 2368-707X (PRINT) ISSN 2368-7088 (ONLINE)
RHONDA KRONYK
Rhonda is a freelance writer and editor who loves her adopted city of Edmonton. When she’s not writing for Alberta magazines and business owners, she can usually be found dreaming about her garden and watching the birds and squirrels in her yard. AKEMI MATSUBUCHI
For editorial inquiries or information, contact T8N magazine at info@t8nmagazine.com. Have something to say? Letters, suggestions or ideas can be sent to letters@t8nmagazine.com. FOR ADVERTISING INFORMATION
Rob Lightfoot rob@t8nmagazine.com 780 940 6212 or visit t8nmagazine.com T8N magazine is published 12 times a year by T8N Publishing Inc. Copyright ©2017 T8N Publishing Inc. Reproduction in whole or in part without permission is strictly prohibited.
Akemi attended Ryerson University and received a Bachelor of Applied Arts in photography. She has always loved working in the publishing industry, and editorial work is her first love. An additional passion is instructing photography at NAIT where she loves being surrounded creative minds.
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Conversations
BORROWED
TIME
The science of elective egg freezing BY RHONDA KRONYK
IN THE SIXTIES, the feminist movement
told women they could have it all. Women took up the call for equality, fought for rights in the workforce, demanded equal pay, affirmative action—and are still doing so. In many respects, women have proven they can change almost all aspects of their lives. Unfortunately, our reproductive systems never got the memo, and fertility remains one place where women cannot exert their will to change the less-than-ideal window they’re given to conceive children—assuming it’s an option at all. However, a new process called vitrification offers some women the power to pause what may feel like an ever-ticking biological clock. That is, if they have the information, resources, money, timing and reproductive luck required.
Women’s Reproduction Unlike men, who continue to produce new sperm throughout their reproductive lives, 6 T8Nmagazine.com
women are born with all the egg cells they will ever have—about two million. As a woman ages, her eggs age too, and their number and quality decline. On average, about 11,000 egg cells die each month from the time a girl is born until she reaches puberty, at which point she will have approximately 300,000 to 400,000 egg cells remaining. Each month after that, another 1,000 egg cells will die until a woman has about 1,000 remaining and goes into menopause. By age 37, the average woman will have about 25,000 remaining egg cells. Over a woman’s lifetime, she will ovulate approximately 45 eggs. Women’s fertility begins to decline in their late twenties and drops off significantly in their mid-thirties. By age 40, her chance of getting pregnant naturally (without artificial reproductive technology) each month is about five percent. In addition, the risks of miscarriage and complications in pregnancy and childbirth increase. By age 44, her risk of miscarriage is 54 percent. The risk for birth defects and genetic abnormalities also increases as a woman ages: a 30-year-old woman has a 1 in 384 risk of having a baby with a chromosomal abnormality; the risk jumps to 1 in 66 for women aged 40. The risk to expectant mothers also increases—
gestational diabetes, high blood pressure and complications from birth make pregnancy a more complicated proposition for women in their 40s. Yet, when a woman is in her healthiest childbearing years (early to mid-twenties) a family may not fit into her plans even if she knows she wants children. There are a variety of reasons for women to delay a family, such as completing an education, building a career, waiting until they enter the right relationship for raising a family and, of course, economics. Statistics support that, indeed, in spite of social, economic and biological pressures, more women are choosing to delay parenthood. In Canada, the average age of first-time moms has increased from 23 in 1971 to 28 in 2011. And by 2011, one in three women became first-time moms at the age of 35 or older. In fact, for the first time ever, Canadian women aged 40 and older have surpassed teenagers in giving birth. Delaying pregnancy can mean the end to the possibility of carrying a child. However, a process developed in Canada called vitrification has given women more reproductive options.
Freezing Time Women have long had access to in vitro fertilization (IVF), the process of harvesting their eggs, getting them fertilized with sperm and freezing the resulting healthy embryos. However, until recently, freezing unfertilized eggs has proven a more challenging process than that of in vitro. One of the reasons why is that although eggs are the largest cell in a woman’s body, they are extremely delicate— more so than embryos. Until 2012, scientists were unable to freeze eggs successfully on a consistent basis without ice crystals forming on the cell membrane. Those ice crystals damage the cell, destroying its viability. Today, a new freezing process called vitrification has improved artificial reproductive technology.
high levels of hormones into her belly for about 10 days. This increases ovulation and forces her ovaries to produce multiple eggs rather than the typical single egg that she’d normally produce each month. Ultrasound and blood tests tell her doctor when the follicles that produce the eggs are mature and she is given another dose of hormones. Thirty-six hours later, the doctor retrieves the eggs from her ovaries with a long needle. According to Dr. Tarek Motan, Associate Professor in the Division of Reproductive Endocrinology and Infertility at the University of Alberta, retrieving eggs is a very painful procedure. He says: “the only thing that justifies all the nastiness I do to nice people,
70 percent of embryos survived the thawing process. With vitrification, that number has jumped to 90 percent. This has implications beyond embryo survival rates. Previously, multiple embryos would be implanted to improve the odds of a viable pregnancy. However, that increases the risk of a multiple pregnancy and the attendant dangers to both mother and children—Nadya Suleman, better known as Octomom, is an extreme example. Vitrification allows doctors to implant one embryo and improve the chances of a healthy pregnancy. Vitrification has also made accessing an egg donor less difficult for people facing infertility. In Canada, the 2004 Assisted Human
While traditional freezing does not have a high success rate, vitrification does. Cryoprotectant solutions transform the water in the cell into a glass-like solid that does not crystallize when frozen. The cells are then put into a storage straw and plunged into liquid nitrogen, which cools them to -196˚C within two to three seconds. When vitrification is done correctly, 90 percent of egg cells survive the thawing process.
THE LINGO Oocyte Cryopreservation: Oocytes (egg cells) are extracted from a woman’s body, frozen and stored in liquid nitrogen. Cryoprotectant: A solution that prevents tissue from freezing—often found in nature in frogs and polar animals. Vitrification: The process that transforms water in a cell into a substance that does not crystallize when frozen.
Vitrification has given women the potential to preserve their fertility even as they age. Medical egg freezing can be a viable option for women with medical conditions such as cancer or early menopause who may become prematurely infertile. However, elective egg freezing is generally done by women who are choosing to delay having children and hope that the procedure will increase their chance of becoming parents later in life.
is that childbirth is worse … I control the pain with extremely high doses of medication —I call it manageable discomfort.”
A team of researchers at the University of North Carolina at Chapel Hill have concluded that the ideal time for women to freeze their eggs is when they are 32 or 33. After age 35, it is likely to be less successful, and before age 30 the eggs may no longer be viable by the time a woman decides to conceive. Many clinics will not undertake the process for women over 37 and say eggs must be implanted before age 50 or the chances of a successful pregnancy are too low. Conversely, women who freeze their eggs in their early 30s and later decide to use those eggs have a 40 to 50 percent chance of a healthy pregnancy.
When a woman is ready to use her eggs, she is given more hormones to prepare her body for pregnancy. The eggs are then thawed and fertilized, but that’s not a simple process. When eggs are frozen and thawed, the outer shell hardens, making it difficult for sperm to do their job. Technicians, therefore, select the best sperm they can and inject them into the egg cells. Once the eggs are fertilized, technicians pick the healthiest embryo and use a thin tube inserted in the woman’s uterus to transfer the embryo. Once a woman becomes pregnant, she stays on hormones for eight weeks to mimic a natural pregnancy and give the placenta time to take over.
Breaking Down the Process Whether retrieving eggs for in vitro fertilization or for elective egg freezing, the process is difficult for a woman. She must first inject
Eggs that are immediately fertilized are placed in a lab dish with sperm. Within three days, healthy embryos can safely be frozen, either with traditional methods or with vitrification. Unfertilized eggs that are being frozen are taken to the lab to undergo the vitrification process.
Advancing Science Vitrification has dramatically increased the survival rate of embryos that women freeze for in vitro fertilization. Previously,
Reproduction Act made it illegal to pay a woman for her eggs. However, women and men have access to donated eggs anywhere in the country and can even buy them from clinics around the world thanks to special shipping methods. This access may not only increase a person’s chance of finding an egg donor but also the chance of that donor being of his or her ethnicity—an option that was previously difficult or impossible for many minority couples.
The Debate Like many reproductive services, egg freezing is not regulated in Canada. However, Dr. Motan says that it is almost impossible to regulate this type of industry: “You cannot regulate professionalism and good value. Laws try to generalize across people … but my only interest is the best care for my patients.” Vanessa Gruben, Associate Professor, Faculty of Law at the University of Ottawa, has concerns about the advertising used to promote social egg freezing. In her article “Freezing as Freedom? A Regulatory Approach to Elective Egg Freezing and Women’s Reproductive Autonomy” published in 2017 in the Alberta Law Review, Gruben argues that social pressure and private clinic advertising can influence T8N June 2017 7
women’s decisions. One of Gruben’s concerns is that the portrayal of egg freezing as an insurance policy is misleading: “The promotion of elective egg freezing focuses on two main messages: it offers reproductive control and is a form of reproductive insurance.” The crux of Gruben’s argument is that many women who choose to freeze their eggs are in their late 30s or early 40s and their chances of a successful pregnancy are slim. When they choose egg freezing as an insurance policy, it is an expensive policy that may not pay out. Regardless of advertising, “egg freezing is [not] a guarantee for a future baby.” Dr. Motan’s clinic at the Lois Hole Hospital rarely offers elective egg freezing to older women because “less than 10 percent of eggs are genetically normal by age 40 … Statistically, her chance of getting pregnant is about 0.7 percent. These women are better off accessing donor eggs”—the risk of miscarriage and health of the eggs is related to the age of the donor. Gruben’s argument is that the clinics that market reproductive services should have to be more transparent about the likelihood of a healthy pregnancy, the physical challenges of IVF treatments and the cost of their “insurance policy.” Dr. Motan thinks about the ethics of his job often. He says his role is to “provide information and then respect my patient’s wishes. I always try to do the right thing and help people.” Since all of the hormones that are used for egg freezing naturally occur in a woman’s body, he sees his work as “manipulating normal processes— it’s not really that artificial.”
While Dr. Motan carefully considers the ethics of artificially assisted reproductive technologies, he also thinks about the “moms in waiting who have all the skills and instincts— the only thing that’s missing is a little one … We build families, and there is no greater joy than sharing in others’ families.”
The Risks According to Dr. Motan, there are no known long-term risks of high dose hormone treatment: “We use hormones that naturally occur in the body” at lower levels and for a shorter period of time than during a pregnancy. Doctors have found no increase in the risk of fetal abnormalities in births from frozen eggs. It is not yet known if there will be any long-term health effects because the first baby born from frozen eggs only turned 30 in 2016. That said, Dr. Motan advises his patients that their “best chance [of a healthy pregnancy] is to have your baby naturally—do it sooner rather than later. The best technology is always your second choice. Your third choice is to do nothing until you want to be a parent and then you run the risk of needing donor eggs.”
Finances As with many reproductive technologies, elective egg freezing is expensive and rarely covered by provincial or private insurance. In the Edmonton region, women have access to Alberta Health Service facilities such as the Lois Hole Hospital for Women. There are also private clinics that provide a range of artificial reproductive technology services.
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Costs of IVF treatment for public and private clinics run from $5,800 (with an additional cost of $600 for egg freezing) up to $15,000. Other costs include hormone treatments and egg storage. It may take several IVF cycles to harvest enough eggs to ensure a healthy pregnancy. Women in their early 30s, who are at the prime age for the procedure, may not have the financial resources to pay for it. Yet, as women continue to move beyond traditional boundaries, they are accessing reproductive technologies such as vitrification more frequently. And, while science hasn’t given women the ability to ignore biology, that seemingly unrelenting reproductive window is expanding for women with the resources to access technological advances.t8n
HOW TO BEGIN If you have concerns about fertility, experts suggest beginning with your family doctor or gynecologist for counselling. Your “expectation should not be to get scientific detail, but to begin a discussion and request a referral. Don’t wait for that discussion.” It can take anywhere from three to nine months to get into a public clinic in the Edmonton region.
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THE BUSINESS OF
A BEHIND-THE-SCENES LOOK AT ODD-LOT PUPPETRY CO. PHOTOGRAPHY BY AKEMI MATSUBUCHI
WOULD YOU LIKE a job where you spend your day getting
covered in paint and glue? Or creating something that gets featured on a TV show? And, during all of it, getting to have fun, while being paid? Well, you might want to take a page from Odd-Lot Puppetry Co. “There’s nothing I don't enjoy doing here,” says Kevin Kuzyk, Odd-Lot Puppetry’s Lead Fabricator. “From the creative aspect to all the problem solving that goes on, we’re always playing in here.” It’s a sentiment that Director and Creative Supervisor Brendan Boyd couldn’t agree with more: “The best part of what we do is when we see the finished puppet and get to see other people playing with it... If you work 80 hours on a puppet, you become a little bit attached to it.” Having spent the day peeking behind the scenes, we’re feeling a little attached, too. Ready to take a spectacular trip into the world of puppeteering? Take a look! T8N June 2017 11
Fast forward eight years to their current digs in downtown Edmonton, and Odd-Lot is designing and fabricating everything from muppets and large parade puppets to giant fibreglass figures for customers all over the world. “Since opening the company [in 2006], we’ve worked on TV commercials, film and theatre productions,” said Boyd. In November 2016, Odd-Lot appeared on European TV with some puppets they had designed for Talpa, a media production company in Germany. They’ve even done some local work for the Royal Alexandra Hospital Foundation, creating a puppet for one of its recent advertising campaigns. “It was an incredible experience,” says Boyd, “and we had a great design process […] I'm really proud of the work we did. It’s always great to be part of a project with a good cause behind it.”
Once upon a time, in a city not too far away, Brendan Boyd wondered if he was making the right career choices. “I spent two years in Vancouver working in the television and film industry,” says Boyd, “but I couldn't decide what department to work in.” He loved puppetry as a kid and made a discovery in college that helped solidify his direction. “I learned that I was a much better puppeteer than an actor,” he laughs. After getting together with some friends and doing some puppet shows locally, it wasn't long before Boyd started getting asked to make puppets and design shows on a variety of themes. 12 T8Nmagazine.com
When you’re in the business of imagination, everything starts with an idea. From there, it’s all meticulous planning and problem solving. “You need to know things like how it’s going to be stored and where and how they are going to use it,” says Boyd.
“In addition to making puppets, we are also puppeteers and perform up to 20 times in the summer at festivals all across Canada. In Edmonton, we usually do something for the Kids Fringe and the Kaleido Festival in August.” From there, a formal drawing of the character is made before creating a prototype. Throughout this process, the physical look for the puppet is designed, which involves choosing the colours, shapes and lines that look best. Next comes a road test. “We take what we have and get people’s reactions to see if they find it funny, weird or whatever.” From there, final modifications are made.
T8N June 2017 13
MARK YOUR CALENDARS By late summer 2017, Odd-Lot will have Halloween merchandise like costumes and masks for sale. Think you might have the right skills and interests to make a good puppeteer? Boyd says, “some of the best people here come from other backgrounds like cosplay.” Discovering those creative threads are important to Boyd since one of his goals is to create a community for puppeteering in Edmonton. “We're doing a lot of outreach to find other puppeteers,” he says. Having spent a little time in that world, we’re hoping that writing and photography are transferable skill sets. t8n
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MUSICAL.LY
Popular app raises parents’ concerns
Top Social Networks by Country where “musers” post videos of them- Facebook isn’t killing it everywhere. selves lip synching or dancing to their Below are two sites that rule favourite tunes, is quickly becoming a elsewhere: MUSIC AL .LY, A SOCIAL network
major player in social media. Launched in August 2014, the Chinese app built its success by targeting American teenagers. But musical.ly’s popularity with the teen demographic has also attracted some unwa nted attention. Here’s what parents should know about this fast-rising platform.
Musical.ly for Dummies In a nutshell, musical.ly combines three things that many teenagers love: music, video and social media. The app lets users (a.k.a. “musers”) create and edit short videos (originally 15 seconds, but now as long as a minute) and combine those videos with clips of popular songs. Other bells and whistles are being added as the app develops and grows in popularity. For example, live.ly, a live-video-streaming platform similar to Facebook Live, was launched in 2016 and quickly gained a lot of buzz, rising to the top of Apple’s app store within days.
Recipe for Success But musical.ly isn’t just about making videos. At its heart, the app is a social-media platform, connecting people through the videos they create. Musers can follow other musers and like or comment on their videos. They can even perform together, digitally, using a duet function. Some have taken the app beyond music, recording comedy routines or animal videos. The use of hashtags and the ability to post videos on other social networks means that a well-made or timely video can potentially be seen and shared by millions of people. The end result is that musical.ly has become enormously popular in a short period of time.
VK—The top website (social or otherwise) in Russia and Belarus. Also popular in Ukraine, Kazakhstan, and Germany. Qzone—Most popular social network in China, and the number two website after search engine site Baidu. As of the end of 2016, the app had over 130 million registered users, 40 million of whom were daily active users.
So What’s the Harm? Musical.ly’s popularity also has a darker side. Concerns have been raised about the provocative and suggestive nature of some content, including song lyrics and videos. Privacy, cyberbullying and fake profiles have also become issues, as they have on other popular social networks. What is different about musical.ly, though, is the young age of its target demographic. As tech-savvy as teenagers tend to be, younger ones may still be naïve about the dangers of online exposure. Videos on musical.ly have the potential to spread quickly, possibly for wrong or embarrassing reasons. Even worse, in the past year a number of parents in the U.S. and U.K. have come forward with claims that their children were targeted by pedophiles while using the app. While it’s difficult to confirm the veracity of these claims, the potential for danger is certainly there.
much of that responsibility falls on parents. So what can parents do, short of constantly watching over their kids’ shoulders? One thing is to check out the app itself. Parents should find out what it’s about and get to know its features. They can also visit the company’s tumblr (musicallyapp.tumblr.com, or click on “about” at the bottom of the website’s main page), where they can find more info and safety guidelines. Another important thing that parents can do is ensure that their tweens and teens understand the importance of privacy settings and how to use them. These control who can follow or contact them, as well as who can view and comment on their videos. Parents are also encouraged to teach their kids to approve only the followers they know in real life and to make sure they remove identifying information from bios, usernames and any content they share. Lastly, there’s the tried-and-true strategy of monitoring your children’s online activity—not just on musical.ly, but on the Internet in general. A little awareness of the fact they’re being supervised will go a long way to letting kids get the most out of their Internet experience while still making safe decisions. t8n
Most Popular Social Media Platforms Social networks may rise and fall in popularity over time (anyone else remember Friendster?), but here are the top five as of April 2017, with estimated unique monthly visitors: 1. Facebook (1,500,000,000) 2. YouTube (1,499,000,000)
Tips for Parents
3. Twitter (400,000,000)
Musical.ly makes an effort to monitor users and ensure a safe and fun experience for all. However, with so many registered profiles,
4. Instagram (275,000,000) 5. LinkedIn (250,000,000) T8N June 2017 15
Then & Now
RIVERLOT 56 THEN & NOW
FUN FACT Riverlot 56 has over 8 kilometres of trails within its borders. This expansive trail system is used by hikers in the summer and is fully groomed in the winter months for cross-country skiers to enjoy.
Proposed town park, 1963. Image credit: Musée Héritage Museum
WHILE WALKING THE beautiful trails
of Riverlot 56, many hikers wonder how it has managed to remain so pristine over the years, especially when the la nds on all four sides have given way to farms, houses and other signs of human habitation. Well, wonder no more. Here’s a look at Riverlot 56, then and now.
1800s Riverlot 56 began as one of the many land divisions used to section off St. Albert into ready-to-buy properties for immigrating farmers. While most of Alberta is sectioned off in a grid-like pattern, the Dominion Land Surveyors of 1871 were instructed to leave the lands around St. Albert alone in respect of the existing riverlot system of land division, which is based on the traditional French-Canadian style. Though Riverlot 56, along with all the other lots that surrounded it, existed on paper within the town’s record office, the land itself remained unnoticed and vacant for decades. The primary purpose of land surveys at that time was not necessarily to sell the land quickly, but to allow governments to prove ownership of the land through land claims and classification.
1920s By the early 1900s, the lots around St. Albert were being bought up by immigrating 16 T8Nmagazine.com
farmers, and Riverlot 56, too, caught the attention of a buyer. It was purchased by the Government of Canada in 1920 to be the future site of the Edmonton Indian Residential School, which was to become a Protestant counterpart to the Catholic Residential School that was already active in town. The school was completed in 1924, and while it took up only a small portion of the riverlot (the land where Poundmaker Lodge can be found today), the federal government retained ownership of the entire property and left it largely untouched.
1960s In 1965, the federal government sold the majority of the land to the Government of Alberta, retaining only the land around the Edmonton Indian Residential School, which
would remain in operation for another three years. On this new land, the province had planned to build Alberta’s third university. Riverlot 56 would become its campus.
1970s In 1971, Peter Lougheed’s Progressive Conservatives ended the 36-year dynasty of the Social Credit Party, and as the government changed hands, so too did the plans for a St. Albert university. Under the new leadership, the university was given to Athabasca, and once again, Riverlot 56 found itself without a development plan. But even though Riverlot 56 remained undeveloped for over a century, it did not remain unused. For decades, the citizens of St. Albert had been making use of the wooded riverlot to hike, to ski and just to
DID YOU KNOW? At different times of the year, Riverlot 56 is home to deer, moose, coyotes, snowshoe hares, muskrats, beavers and about 90 different species of birds. retreat into nature for a while. In 1973, many of these nature enthusiasts banded together to figure out a way that they could protect the land against future development plans and keep its natural beauty around for future generations to enjoy.
1980s By 1980, the Riverlot 56 protection movement had gathered enough momentum that it officially formed its own group, the Riverlot 56 Natural Area Society. Their goal in those early years was to petition the government to make the lot into an officially recognized natural area, which would be protected by law. Seven years later, in 1987, their efforts were rewarded when the Canadian Council on Ecological Areas granted Riverlot 56 its protected status and secured its future as a natural area.
Today Since the 1980s, the trails of Riverlot 56 have gotten a little more worn, and the underbrush has grown a little thicker. But thanks to the efforts of the Riverlot 56 Natural Area Society, not much else has changed. It remains a haven for local bird watchers, hikers, skiers and nature lovers of all kinds. t8n
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T8N June 2017  17
The 8s Cosmo, this is a sour cocktail that’s great for summer sipping. Ingredients
GOOD THINGS COME TO THOSE WHO SHAKE—
COCKTAILS! WHEN SUMMER’S SHORT, it’s always the right time for cocktails. And that
means hold the fuss and muss. A simple cocktail shaker, fresh lemons and limes and a liquor cabinet stocked with basics are all you need to get started. Chances are, your fruit bowl and crisper have the other ingredients covered. Ready to find out? It’s cocktail time.
3 1/2 oz cranberry juice
For the ginger-lime syrup
1 1/2 oz vodka
3/4 cup water
3/4 oz ginger-lime simple syrup
3/4 cup granulated sugar
1/2 oz ginger liqueur 7 slices (coins) of fresh ginger 2 dashes Angustura (thickness of a dime) bitters 2 short strips of lime Cranberries, lime zest (just enough slices and ginger for a hint) slices, to garnish To make the syrup, bring the water, sugar, fresh ginger and lime zest to a boil in a small pot, then reduce the heat to low and let simmer 5 minutes. Remove the pot from the heat, strain the syrup and reserve the “candied” ginger to use as a garnish. Let the syrup cool to room temp, and then place it in the fridge to chill. Pour the cranberry juice, alcohol, syrup and bitters into a shaker filled with ice, secure the lid and shake until chilled. Strain into an ice-filled tumbler, and garnish with a few cranberries, a slice of lime and a few coins of the “candied” ginger.
4. Peach Bourbon Smash Peaches and thyme are always a nice pairing. The addition of bourbon makes it a party. Enjoy responsibly!
1. Mistaken Negroni
2. Mandarin Rum Cocktail
Ingredients
The Negroni is a classic cocktail that’s made its way back into the limelight. Loved for its bitter orange flavour, this is one cocktail that’s definitely an acquired taste. Our version, a Mistaken Negroni, calls for Prosecco rather than gin, which helps take a bit of the edge off—a Negroni with training wheels.
Oranges and rum are a match made in heaven—and the beach and the patio and the…you get the picture.
1 oz lemon juice
Ingredients 3/4 oz Campari 3/4 oz sweet, red Italian vermouth
1 oz Prosecco (more if you like) 1 slice of orange (to garnish)
Pour the Campari and vermouth into a cocktail shaker filled with ice, secure the lid and shake. Strain the mixture into a highball glass filled with ice, top with Prosecco, garnish with a slice of orange and sip s-l-o-w-l-y.
Ingredients
1 oz ginger-thyme syrup
2 1/2 oz freshly squeezed mandarin orange juice
1 1/2 tsp freshly squeezed lemon juice
1 1/2 oz peach nectar
1 1/2 tsp simple syrup
1 1/2 oz light rum (we used Flor de Caña)
Orange slices (to garnish)
Slice of peach and sprig of thyme (to garnish)
1/2 oz Grand Marnier Pour the juice, alcohol and syrup into a cocktail shaker filled with ice, secure the lid and shake until chilled. Strain the mixture into an ice-filled tumbler, garnish with a slice of fresh orange and serve.
3. The Cranberry Ginger The Cranberry Ginger is a delightful variation on the Cosmopolitan—one of the most popular cocktails of the last 20 years. Like the
18 T8Nmagazine.com
2 oz bourbon
Ginger ale (to taste)
For the gingerthyme syrup 1/2 cup white sugar 1/2 cup water 1/2 tsp chopped ginger 1 sprig fresh thyme
Combine all the syrup ingredients in a small pot, and bring it to a simmer over medium heat, stirring until the sugar is dissolved. Remove from the heat, and set aside to cool completely. To a cocktail shaker filled with ice, add the bourbon, lemon juice, ginger-thyme syrup and peach nectar. Shake vigorously, and strain into a tumbler filled with ice. Top with a splash of ginger ale, and garnish with a slice of peach and a sprig of thyme.
5. Rhubarb Sour
6. Cherry Jam & Bourbon
Make no mistake. This cocktail’s got kick! Flirty, refreshing and perfect for ushering in summer.
Bourbon and jam together at last. This quick cocktail is almost too easy to make. We used cherry jam, but blackberry or apricot work equally well.
Ingredients 2 oz gin 1/2 oz lemon juice 1/2 oz lime juice 1 1/2 oz rhubarb syrup 2 dashes rhubarb bitters
Lime slices and strawberries (to garnish) A splash of tonic water or sparkling wine (optional)
To make the rhubarb syrup, place 2 cups of chopped rhubarb in a small pot with 1/2 cup of water and 1/2 cup of white sugar. Bring to a boil, reduce the heat and let simmer 20 minutes. Strain well, and store the syrup in the refrigerator. To a cocktail shaker, add the gin, lemon juice, lime juice, rhubarb syrup and bitters. Fill the shaker with ice, and shake until chilled. Strain into a glass with ice, and garnish with lime and strawberries. For a sour with a little less kick, add a splash of tonic water or sparkling wine.
Ingredients 2 oz bourbon
1 tsp honey
1 tbsp cherry jam
Club soda or Sprite (to taste)
3/4 oz freshly squeezed lemon juice
Place the bourbon, jam, lemon juice and honey into a cocktail shaker filled with ice, secure the lid and shake until chilled. Strain the mixture into an ice-filled tumbler, top with club soda or Sprite and garnish with a fresh cherry.
7. Tequila Honeybee This quencher requires muddling but is well worth the “effort.” The honey and mint make it next level delicious. Ingredients 12 fresh raspberries 2 tsp honey 3 fresh mint leaves 1 1/2 oz tequila
1/2 oz freshly squeezed lime juice Club soda (to taste) 1 dash Angustura bitters
Place the raspberries, honey and mint leaves in a cocktail shaker, and give them a muddle. Next, add the tequila and lime juice and top with ice. Secure the lid, and shake until chilled. Strain the mixture into a tall glass filled with ice, top with club soda and a dash of Angustura bitters. Garnish with a few raspberries, and serve.
8. Cucumber Mojito Great things begin with mint and cucumber, and this mojito is one of them. You’ll find cucumber-flavoured vodka at most liquor stores and, likely, other inspirations too. Ingredients 5 fresh mint leaves 2 tsp sugar
2 oz cucumberflavoured vodka
Club soda (to taste) 1 oz freshly squeezed Cucumber slices lime juice and mint sprigs (to garnish) Place the mint leaves and sugar in a cocktail shaker, and give them a muddle. Next, add the tequila and lime juice, and top with ice. Secure the lid, and shake until chilled. Strain the mixture into a tumbler filled with ice, top with club soda and garnish with cucumber slices and mint. t8n
T8N June 2017 19
20 T8Nmagazine.com
Beautiful Balsamic Pucker up to delicious!
HONEY MAY CATCH more flies than vinegar, but let’s face it—who gives a hoot about flies when there
are brownies to eat? Cherry balsamic ones! Balsamic vinegar, in all its fruity yet tart goodness, is summertime’s secret ingredient. It heightens the sweetness in fruit, brings out the decadent tang in chocolate and can turn an everyday salad into an occasion. This month, we’ve added it to everything— strawberry gelato, blackberry and thyme cocktails, classic vinaigrettes—and let’s just say there’s a bowl of caramel corn in your future. Happy reading. T8N T8N June June 2017 2017 21 21
Bread with Balsamic & Olive Oil
Strawberry & Rhubarb Balsamic Gelato
Fancy appetizers have their place, but there’s just no beating a saucer of balsamic-spiked olive oil and a plate of warm bread to dip in it.
If you’ve never roasted strawberries, it’s about to become your thing. The perfect addition to this easy-to-make gelato.
1 loaf freshly baked bread (See our no-knead boule recipe on t8nmagazine.com) 1/4 cup extra virgin olive oil (break out the good stuff) 2 tbsp balsamic vinegar 1/8 tsp salt Freshly cracked black pepper, to taste Dried oregano (or fresh), to taste Red chili flakes, to taste
To a Mason jar, add the olive oil, balsamic vinegar, salt, black pepper, oregano and chili flakes. Secure the lid, and shake the jar. Pour the mixture into a shallow saucer, and serve with a plate of freshly sliced bread.
3 cups fresh strawberries, hulled and halved 1 1/2 cups chopped rhubarb
2 tbsp balsamic vinegar 1 tbsp sugar Zest of 1 lemon
2 cups cream 300 mL can of sweetened condensed milk
Preheat your oven to 420˚F, and line a large baking pan with an oversized sheet of parchment paper. Place the strawberries and rhubarb in a mixing bowl, and toss them with the balsamic vinegar and sugar. Macerate the fruit for 15 minutes, then pour the fruit with its juices onto the prepared baking pan, and place in the preheated oven to roast for 20 minutes. Check the fruit after 15 minutes to ensure that the fruit and juices aren’t burning (just reducing and bubbling). Transfer the roasted fruit and juices to a bowl, and coarsely mash them. Stir in the lemon zest and set aside to cool completely. When the fruit has cooled, add the cream and sweetened condensed milk to a large mixing bowl, and whip with an electric mixer until soft peaks form (don’t overbeat). Fold in the fruit purée, and pour the mixture into a freezer-safe dish. Cover with plastic wrap, and freeze until solid (about 6 hours).
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White Balsamic & Citrus Vinaigrette Vinaigrettes aren’t just for lettuce leaves. Drizzle it over warm boiled potatoes, pasta salads, or use as a marinade for grilled chicken or fish. 3 tbsp white balsamic vinegar 2 tbsp yellow mustard 3/4 cup freshly squeezed orange juice 1 tsp freshly chopped thyme
1/2 cup extra-virgin olive oil 1 tsp sugar 1/2 tsp salt 1/2 tsp freshly cracked black pepper
Add all the ingredients to a Mason jar, secure the lid and shake the mixture until combined. Use immediately, or store in the fridge for up to 10 days. The perfect dressing for a warm potato salad.
Balsamic Ketchup Sorry, but this will likely ruin everyday ketchup for you—forever. Also, you’re welcome. 2 tbsp olive oil 2 shallots, chopped 2 cloves garlic, minced 2 tbsp molasses 3 tbsp brown sugar 1/2 cup balsamic vinegar 1 tbsp tomato paste 1 tbsp yellow mustard
3 cups crushed tomatoes (from a can) 1/2 cup water 1 tsp salt 1/2 tsp freshly cracked black pepper 1/8 tsp ground allspice 1/8 tsp ground cloves
Heat the olive oil in a medium-sized pot, and sautée the shallots and garlic until soft but not brown. Add the remaining ingredients, and bring the mixture to a boil. Reduce the heat to low, and let simmer for 45 minutes, stirring now and again. Taste, and adjust the salt and pepper to your liking Pulse the mixture in a blender until smooth, pour into a Mason jar, secure the lid and store in the fridge for up to 3 weeks.
Summerberry Vinaigrette Berries come to life with the addition of balsamic vinegar. So will your salads. 1 1/2 cups mixed berries (we used raspberries and sliced strawberries) 2 tbsp sugar or honey 1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar 1/2 tsp salt Freshly cracked black pepper, to taste
Place the berries in a mixing bowl, add the sugar and let macerate for 5 minutes. Next, use a potato masher (or the back of a fork) to mash the berries. Transfer the berries and their juice to a Mason jar, and top with the olive oil, balsamic vinegar, salt and black pepper. Secure the lid, and shake the mixture until combined. Use immediately, or store in the fridge for up to 10 days.
Blackberry & Thyme Shrub A shrub is an old-fashioned drink that’s found its way back to popularity. This one is well worth the fruits of your labour. For the shrub 2 cups blackberries 1/2 cup sugar 1/2 cup honey 7 sprigs of fresh thyme 1/2 tsp freshly grated orange zest 1/2 tsp freshly grated lemon zest
1/2 cup apple cider vinegar 1/2 cup white balsamic vinegar For the cocktail 2 oz gin 2 oz blackberry & thyme shrub Club soda or sparkling water, to top Thyme and blackberries, to garnish
Place the blackberries in a mixing bowl, and toss them with the sugar and honey. Cover the bowl with plastic wrap, and place in the fridge to macerate for 24 hours. Place the sprigs of thyme, orange zest, lemon zest and vinegars in a Mason jar, secure the lid and place in the fridge to steep for 24 hours. Pour the steeped vinegar into the bowl with macerated fruit, and mix them together with a fork, crushing some of the berries as you go. Re-cover the bowl with plastic wrap, and place in the fridge for 1 week. Strain the mixture, discard the seeds and herbs and pour the shrub into a sealable jar. It’s now ready to add to your cocktail. Fill a tall glass with ice, add the gin and shrub, top with club soda and stir. Add blackberries and thyme to garnish, then serve. T8N June 2017 23
Balsamic Caramel Corn The only thing better than the smell of this baking is the taste of it disappearing. Sharing is optional. 12 cups freshly popped corn 8 oz unsalted butter 2 cups packed light-brown sugar 1 tsp salt 1/4 cup balsamic vinegar
1/4 cup maple syrup or corn syrup 1 tsp vanilla extract 1 tsp baking soda 2 cups assorted nuts (we used peanuts and pecans)
Preheat your oven to 200ËšF, and line two large baking sheets with parchment paper. Next, place the freshly popped corn in a very large mixing bowl. Place the butter, brown sugar, salt, balsamic vinegar and maple syrup in a large pot, and while stirring, bring it to a boil over medium-high heat. Next, remove the pot from the heat, and stir in the vanilla extract, followed by the baking soda (it will foam up). Stir in the nuts and pour the mixture over the popped corn. Toss to coat, and spread the mixture evenly onto the prepared baking sheets. Place them in the oven for 45 minutes, stirring every 15. Let cool on the sheets, and enjoy.
Cherry Balsamic Brownies with White Chocolate Chips Chewy, tart and unapologetically decadent, these chocolatey brownies are sure to become favourites. 1 1/2 cups frozen Bing cherries 3 tbsp balsamic vinegar 1 tbsp sugar 1/4 cup all-purpose flour 1/3 cup cocoa powder
1/4 tsp baking powder 1/4 tsp salt 1/3 cup butter 1/2 cup semi-sweet chocolate chips 1 cup sugar
2 large eggs, lightly beaten 1 tsp vanilla extract 1/2 cup white chocolate chips
Preheat your oven to 350˚F, and generously grease an 8-by-8-inch pan. Next, line the sides and bottom with greased parchment paper so that the baked brownies will lift easily from the pan. Slice the frozen cherries in half, and place them in a small pot with the balsamic vinegar and 1 tablespoon of sugar. Allow the cherries to macerate for 5 minutes, and then bring to simmer over medium-low heat, stirring often. Reduce the heat to low, and simmer the cherry mixture until the juices thicken and reduce (you should just barely be able to see the bottom of the pot when you drag a spoon across it). Transfer the mixture to a bowl, and let cool. Whisk the flour, cocoa, baking powder and salt together in a bowl, and set it aside. Place the butter and semi-sweet chocolate chips in a medium-sized bowl, and place it over a pot of gently simmering water to create a double boiler. Melt the butter and chocolate, whisking often. Whisk in the sugar until smooth, followed by the eggs and vanilla extract. Remove the bowl from the double boiler, and stir in the flour mixture until just incorporated. Stir in the white chocolate chips, and pour the batter into the prepared baking pan. Dot the top of the brownies with dollops of the cherry mixture, and use a spatula to swirl the cherries in an S-pattern. Bake in the preheated oven for 40 minutes, then allow to cool on a rack for 5 minutes before lifting out the brownies with the parchment paper attached. Cool 10 more minutes, peel off the paper and slice. t8n 24 T8Nmagazine.com
Truly, Deeply, Madly
TIPS FOR TALKING TO TEENS
ABOUT DATING FOR MANY PARENTS, few things
inspire fear like their teen starting to date—and it’s no wonder. From broken hearts to high-risk relationships, the scare factor is through the roof. The good news, however, is that you can set a solid foundation that gives your teen the right tools to date responsibly. Check out these triedand-true tips to talk dating with your teen.
It’s About Time As soon as your teen shows the first glimmer of interest in dating (maybe he or she posted something on Facebook, mentioned friends dating or has even asked you a direct question), it’s time to open the dating-conversation floodgates. If you’re thinking that one perfectly timed, perfectly themed conversation will do the trick, think again. Truly getting through to your teen means having many conversations over many years. So look for opportunities to initiate conversations about dating in everyday life—use anything from a news story or a scene on TV to a real-life scenario to spark a conversation.
It’s All in Your Approach Broaching the subject of dating with your teen is only half the battle. Keeping the conversation flowing is the real key to success. Getting past the eye rolling, blatant disinterest and flat out refusal to engage can seem daunting, but don’t give up! If you come across as uptight, upset or angry, you can kiss the conversation goodbye. Even a hint of a lecture will have your teen tuned out in a hot second. You’ll also need to set a supportive tone. This means approaching the conversation in a calm, non-obtrusive manner and respecting your teen’s independence, views and beliefs.
It’s also important to avoid making assumptions about your teen. For example, use gender-inclusive language, meaning don’t assume your teen has a preference for the opposite sex.
Highlight Healthy Relationships In order for your teen to build healthy relationships, he or she needs to know what healthy relationships are like. As a parent, it’s up to you to tell them. So explain the elements of a healthy relationship—things like how to build trust over time and how to show respect and support in a mature relationship. Help your teen understand that a healthy relationship means both partners maintain their interests and friendships outside of the relationship, and that both remain free to be themselves at all times.
- Telling you who you can or can’t hang out with - Pressuring or forcing you into sexual acts
Bring Up the Birds & the Bees As uncomfortable as it may be, talk realistically with your teen about sex (focusing on the facts rather than your own opinions). Make sure your teen is properly informed, but also give him or her the option to talk with someone else you both trust.
Listen Up As difficult as it may be at times, try to listen as much as you talk. Actively listen and answer questions, and accept what your teen tells you. If you don’t believe what your teen says, he or she won’t be open to sharing with you. Ultimately, your teen will make up his or her own mind when it comes to dating. However, consistently listening and maintaining open communication means your teen will be more likely to come to you for support when it matters. t8n
Reveal Red Flags On the flip side, it’s also important to teach your teen how to recognize a relationship that isn’t healthy (or is becoming abusive). You can start by defining these different types of abuse: Physical abuse—intentionally causing injury or trauma to another person. Emotional abuse—verbally abusing, and continually criticizing, bullying or threatening your partner. Sexual abuse—any non-consensual sexual contact. Digital abuse—a type of emotional abuse that uses technology to harass, stalk or threaten your partner. Next, discuss how abuse might show up in a relationship, and point out red flags to watch for, such as your partner: - Criticising you or yelling at you - Embarrassing you or putting you down in front of friends - Constantly texting or calling you when you aren’t together T8N June 2017 25
Meet You There
THE COLLECTIVE
Setting up St. Albert youth for success
“The face of our community has changed with the economic downturn, but what I see are youth who, twenty years ago would have fallen through the cracks, now have services to support them.” –Shawna Vanderveide LIFE HASN’T CHANGED much since
Ben Huising was a student attending Paul Kane High School in the mid 1990s. “It was rough,” says Huising, himself the victim of bullying by peers. His grades suffered, and his main coping method was a common one: hiding it from his family because “that’s just what you do.” 26 T8Nmagazine.com
Today, in his role as Youth Asset Development Coordinator with The Collective on St. Thomas Street, Huising knows first-hand how vital it is that youth be heard and supported to succeed. “If adults only knew the power behind listening to a kid,” says Huising in reference to American research concluding that only 37 percent of youth have a positive adult role model outside of their family. That’s where Huising’s work and The Collective come in.
The Collective, which opened its doors in 2016, is all about “connecting youth to their peers, to the community where they can get a sense of involvement and belonging, and to themselves as they learn to deal with situations in their lives," says Huising. One of the many ways The Collective initiates these connections involves a concept called “The 40 Developmental Assets,” a theory that evolved from research done by the Search Institute in Minneapolis, Minnesota. Huising compares its premise to a game of Jenga: “The more holes you have in your support system, the stronger the likelihood you are going to struggle,” he says. Helping identify those holes is a big part of the work they do. Another way The Collective serves St. Albert youth is through its youth entrepreneurship program, called “The Marketplace.” Here, The Collective and its partners help budding young local entrepreneurs ages 18 to 24 start their own businesses. They provide training facilitated by NABI (Northern Alberta Business Incubator) on things such as developing and managing stock and inventory, finances, marketing and customer service—as well as a commercial space on site where they can sell
DID YOU KNOW? Despite the overwhelming success of BAM’s 2016 Slip ’n’ Slide on Seven event, Huising says “We just don't have the volunteers or funding to continue.” High attendance and insufficient resources have simply swamped the organizers. their products. The only costs the youth incur are insurance and a small rental fee. “Our goal is not to make money off this, but to give youth an opportunity they may not otherwise have,” says Huising. The Collective also provides meeting space for groups such as Out Loud, Junior Achievement and BAM (Building Assets and Memories), which launched itself in 2010 as a way to better integrate youth into society through active inclusiveness. Members of BAM are an active bunch. So far this year, they’ve organized a youth retreat at Camp Nakamun, put on a youth-issues conference called 4UBYUS held at the St. Albert Inn and are planning their third annual, mental-health awareness walk. Another key component of The Collective’s service to youth involves the daily work of Shawna Vanderveide. In her role as Community Intake Worker, she helps local youth who are struggling with things such as homelessness, addictions and mental-health issues locate and access requisite services for themselves. “We don't do things for them,” says Vanderveide, “but we walk beside them so they can get the experience, while being T8N June 2017 27
supported, of navigating the complicated adult world.” In her role, Vanderveide works collaboratively with local high schools, the library, the food bank, the police and many others. She says the community as a whole is very supportive of what The Collective is doing. “The one great thing about St. Albert is that we work together very efficiently,” notes Vanderveide. In fact, Vanderveide and Huising both believe that it’s due to this more collaborative, inclusive and open-minded approach that there’s been a shift in the way people think about youth issues over the last decade or so. “Instead of denying the problem,” says Vanderveide, “it’s become, ‘Let’s actively acknowledge it, and let’s not just talk about it, let’s do something about it.’” And that seems to be something The Collective is proving very good at. For more information, check out their page on the City of St. Albert’s website.
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THE COLLECTIVE AT A GLANCE Location: 100 St. Thomas Street Mission: To serve St. Albert youth through entrepreneurship programs, social connections via community engagement and personalized assistance managing life’s struggles. Youth Asset Development Coordinator: Ben Huising Community Intake Worker: Shawna Vanderveide Community Strategy Manager: Connie Smigielski Specialty: supporting youth to succeed
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AUTO • HOME • LIFE • COMMERCIAL 28 T8Nmagazine.com
Interesting fact: The Collective is coming up on its first anniversary—they have been at 100 St. Thomas Street since June 1, 2016! t8n
COMMUNITY
CALENDAR
Things to do, watch, hear and see this June.
EVENT
EVENT
Parks & Recreation Month
Homeward Walk/Run
June is Parks & Recreation month in St. Albert. This year there will be weekly contests for people who share photos of themselves getting outside and active in St. Albert. Since the city has 55 parks, 76 playgrounds and over 80 kms of trails on its doorstep, getting a photo won’t be a problem—choosing a good one will.
Presented by the Homeward Trust, cheer on or join in the 5th annual Homeward Walk/ Run event to raise money to support e4c, Edmonton John Howard Society, iHuman, Youth Empowerment Support Services who all are trying to end youth homelessness. There’ll be 5 km or 10 km courses with a post-BBQ after the race.
Date: June 1 to 30
Date: June 18
For more info: visit stalbert.ca/rec/events/ calendar/june-is-recreation-and-parks-month
Location: Whitemud Park, 13204 Fox Drive
Blechinger and Mallory Chipman will sing swinging gems and add a twist to modern favourites. Influenced by music greats such as the Andrew Sisters, Boswell Sisters and Bing Crosby, The Jivin’ Belles will do their best to get you dancing. Date: June 27 Location: St. Albert Community Hall, 17 Perron Street For more info: visit stalbert.ca/exp/arden/ events/the-jivin-belles
For more info: visit www.homewardwalkrun.ca
EVENT
Edmonton Craft Beer Festival There will be over 400 Canadian craft beers available to sample including award-winning ones and some new ones. Along with the beer sampling, there’ll be food, entertainment and beer seminars. Beer Geek VIP and weekend passes available. This is an 18+ event. Date: June 2 & 3 Location: Edmonton Expo Centre at Northlands, 7300-116 Avenue NW For more info: visit albertabeerfestivals.com
EVENT
EVENT
The Jivin’ Belles Edmonton-based trio, The Jivin’ Belles are coming to St. Albert. Emily Guthrie, Kate
Walk, Run, Ride 2017 North Pointe Community Church presents its Walk, Run, Ride in an effort to raise money for the Village of Hope in Zimbabwe, where it helps bring medical care, food and education to orphans. Participants will have three hours to walk, run or ride a 5 or 10 km route. Date: June 17 Location: Lions Park, Cnr of Riel Drive and Sir Winston Churchill For more info: visit stalbert.ca/rec/events/ calendar/walk-run-ride-2017 T8N June 2017 29
SENIORS TACKLING
TECHNOLOGY The successes and challenges of online life
texting (and the lingo that goes with it, LOL) when it changes again. The younger set is on top of it almost i m m e d i a t e ly w h e n t e c h n olo g y changes, but how about the senior population? Picking up a new skill isn’t quite as easy as we age, whether it’s basic computer skills, FaceTime, texting or taking pictures on a smart phone. A nd the nature of rapidly changing technology means that as soon as we master one program or device, it’s time to upgrade and learn all over again. For seniors, it’s not just a matter of being able to talk to the grandkids—to ‘speak their language’—it’s almost a necessity of the modern age. While it’s possible to stick with a land-line phone and a computer-free household, many find themselves feeling left behind—out of touch with what friends and family are up to if they don’t get on board.
Teaching Tech Computer technology programs are high on the most-requested list for libraries, continuing education organizations and senior’s centres. And it’s gone beyond figuring out how to use a mouse or Google. Today’s adults and seniors want tutorials on Windows 10, coding and using Excel spreadsheets, along with 30 T8Nmagazine.com
With a Little Help From Our Friends It’s the same at the St. Albert Seniors Association (formerly the St. Albert 50-plus Club), where members look forward to twice-monthly visits from a WD Cuts Junior High grade 9 leadership class. The group of teens provide a casual, one-on-one opportunity to sort out texting issues or—most commonly—how to take and send a photo from smart phones, or how to attach a picture to an email. “Seniors are more tech-savvy than people realize. They may only want to read emails or save a photo attachment from a loved one, but they also understand that it’s the way to communicate with the grandchildren,” says Tara Burnett, senior’s services supervisor for the St. Albert Seniors Association. “Kids may not want to talk to Grandpa on the phone, but they’ll answer his text message.”
BY LUCY HAINES
YOU JUST GET a handle on Twitter or
to get up to speed,” says Chung. “We saw it with eBooks, and now it’s FaceTime and tablets. We’re always expanding the offerings.”
FREE PROGRAMS AT SAPL Burnett says the association’s weekly emails and newsletters reach up to 90 percent of Most programs at SAPL are free the 900-plus membership—proof to her that to any St. Albert resident with a there is abundant interest and know-how in library card. Thanks to Canada 150 that population. The group’s Seniors’ Outreach Program further provides information on celebrations, library memberships technology-related issues as warranted, are free throughout 2017. Special including regular talks from the RCMP on the latest frauds and online scams, as well as tips Services Librarian Janice Chung on how not to fall prey to the growing issue says that’s even more incentive to for tech users. learn or upgrade a skill. Whether it’s getting on (or off) Facebook, or Seniors & Social Media Eighty-one-year-old Noel Constantin says he’s understanding issues of privacy and glad he took a computer course at a seniors' centre 20 years ago because it’s made him security, Chung says all library comfortable to email and Skype with his programs focus on the basics and kids and grandkids when they’re away at a take a how-to-get-started approach. vacation home in Mexico. social media know-how—Skype, email and uploading photos from iPhones and iPads. Janice Chung, Special Services Librarian at St. Albert Public Library (SAPL) says seniors (who make up a large percentage of program users) are mostly up to speed on the basics, and are now interested in how to sign on to Instagram, Facebook or make the best use of their tablets. “We see adults with small businesses, seniors wanting to stay in touch with family via emails and text, and—whenever there’s a new computer program on the market—every age that wants
“But I’m leery of Facebook, Twitter and Instagram, and I don’t shop online,” he says. “And it’s understood that at our place, there’s no devices at the dining table.” Constantin’s wife Rose Marie, 79, takes it a step further, using a desktop computer at home and an eReader on trips. “I research and have booked trips online, but I’m old-fashioned. I still feel safer talking to a real person,” she says. Constantin credits the seniors' centre and her condo management for providing alerts on the latest online scams, giving her the tools she needed when the same scam attacked her computer.
CONSUMER WATCHDOGS AT YOUR SERVICE The Canadian Anti-Fraud Centre (www.antifraudcentre.ca) offers tips to avoid falling prey to scams, old and new. These include knowing that the Canada Revenue Agency (CRA) does not ask for personal information through email or text message and also won’t request payment by prepaid credit cards or iTunes gift cards. When in doubt regarding income tax queries, the anti-fraud centre advises contacting the CRA directly at 1-800-959-8281. “A screen alert popped up saying ‘Your computer is at risk—call with credit card.’ I said, ‘I’m not having that’ and took the hard drive to Staples for a new one. That was that,” she says.
Online Scams & Security Concerns Empowering seniors to take charge of their own privacy and security is the aim of St. Albert RCMP’s educational efforts, though it’s a problem not restricted to the older population. RCMP Constable Yelena Avoine says there’s a steady increase in online scams, including the now-prevalent tax scam and romance scams. Because seniors can be isolated, she says, they may be more susceptible to these types of crimes.
Despite the challenges facing older tech users, there’s no turning back. Convenient devices that keep people connected with loved ones are some of the key pluses that drive the use of technology at every age. And educators, consumer agencies and police continue to work to empower users with tools they need to deal with challenges as they arise. t8n
“There can be a lot of time and money invested, and then there’s shame. People are afraid to admit they’ve been taken,” says Avoine, pointing to data from the Canadian Anti-Fraud Centre that shows 748 victims lost over $17 million to scammers pretending to be in love in 2016. In these cases, scammers create fake online profiles on dating websites and social media and attempt to gain their victim’s affection and trust. “We are committed to reduce these incidents against seniors, so we work with partners in the community and at events like the Seniors Expo— information-sharing is key to preventing these crimes,” adds Avoine.
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BA•LA•YAGE (n.) With a sweep of a brush PEO PLE CO LO U R TH EI R ha i r for
many different reasons. Some want to cover greys, others want to lighten or darken their original colour and many just want to change things up. As hair-colouring technology advances, how we colour our hair is no longer a root-to-tip, all-over permanent colour that needs to be touched up every few weeks. Enter balayage—a haircolouring technique that gives people a more natural, sun-kissed look to their hair. Here’s how it works.
to look natural. Typically, the gradation of colour involves a gradual saturation process where the darkest colour is at the roots and the lightest colour is at the tips—think of a sunrise where the higher up you look the darker the sky is. To achieve this, the stylist applies the colour freehand, using light brushstrokes near the crown and applying more dye towards the tips. Since the dye is fast-drying and won’t rub off, there’s no need for foils. The look of balayage also lessens the need for constant root touch-ups since the hair’s growth-demarcation line is less visible because the dye has been gently blended near the roots. There are at-home balayage kits
POPULAR SHADES Brown-blond—(a.k.a., brond) seems to be the colour that both women and men are choosing because it’s “beachy” and it gives a more caramel hue to your hair. Red-brown—This tone is popular with those who have dark brown hair. It creates a deep mahogany colour, or if you opt for a stronger red, a black-cherry colour. Silver balayage—If you already have an ash-blond base colour, silver may be the bold way to go.
Not a New Trend Balayage (pronounced bah-lee-azhe or bah-leeaghe) is French for “to sweep” or “to paint.” This hair-colouring technique emerged in the 1970s at a Parisian salon named Carita. The technique was developed to create a hair-colouring effect that resembles sun-kissed hair that’s darker at the roots and lighter at the tips. At the time, it remained under most people’s radar as frosting caps and foils were the technique du jour. That, however, has changed, and balayage has become one of the hottest trends in salons.
With a Sweep of a Brush Highlighting hair using balayage is a tricky process, as is anything that’s man-made 32 T8Nmagazine.com
on the market, but don’t expect salon results. Hair stylists spend many hours and lots of money to become balayage experts, which is why (A.) good balayage looks natural and (B.) it comes with a hefty price tag.
A Full Range of Colour and Styles Balayage will suit most hairstyles, colours and lengths of hair but is particularly popular cut into a bob. A balayage stylist will choose colours that will suit your hair's natural colour, texture and movement—assuming you want a natural look. A popular trend for blond balayage is the beach look with sea-sprayed loose waves that give the impression you’ve just stepped off a surfboard. For “hairspiration,” check out celebrities like Dascha Polanco (silver balayage), Jessica Alba, Sarah Jessica Parker, Beyoncé and Olivia Wilde. t8n
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