T8N magazine April 2015

APRIL 2015

Meet Some Smooth Talkers

FRENCH BRANDY 101

THEN & NOW

A Look Back at Perron Street

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Anything but Routine

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April 2015

Contents CONVERSATIONS 6 The Tipping Point The murky matter of tipping

ARTS & CULTURE 10 THE 8s 18

Anything but Routine Go ahead, sweat it THEN & NOW

Perron Street Then & Now

LIVING 20 FOOD & GATHERINGS

Easy Like Sunday Morning Mmmm is for morning

25 COMMUNITY CALENDAR 26 TRUELY DEEPLY MADLY

I’ll Drink to That Smooth Talkers: the buzz on cognac and Armagnac

ABOUT THE COVER Life is short. Eat dessert first.

IMAGE BY BRENDA LAKEMAN PHOTOGRAPHY

CITY 28 MEET YOU THERE

Monjeloco Jeans A rise to success

TRENDING 30 Spring Forward Fabulous Instant updates on a dime 32 Twerk (v.)

The booty shake that breaks boundaries

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T8N April 2015 3

From the Editor BOTTOM LINES. We all have them. Whether it’s

money, accountability, fitness or even wanting to make the most of our (ahem) assets, how we feel about our bottom lines translates into how we feel about ourselves—and the society we live in. Big topic? It sure is, and we’re exploring a T8N-sized piece of it in this month’s edition.

CARMEN D. HRYNCHUK EDITOR-IN-CHIEF

From personal and societal expectations about tipping, to figuring out where the heck twerking came from, this month’s articles are meant to get you thinking about your own expectations, un-comfort zones and the picture in your head of how things are “supposed” to be.

We’re also celebrating the achievement of bottom lines. Fitness goals, business ventures, thriving neighbourhoods—even breakfast routines. So have a read, and join us in some conversations. There’s no better time than spring, after all, to dust off some old expectations and see if they still fit.

Happy April.

T8N MAGAZINE VOLUME 2 ISSUE 3 April 2015 PUBLISHER

Rob Lightfoot EDITOR-IN-CHIEF

Carmen D. Hrynchuk ART DIRECTION

Carmen D. Hrynchuk, Brenda Lakeman DESIGN & PRODUCTION

Bruce Timothy Keith PHOTOGRAPHY

Brenda Lakeman FOOD STYLING

Little Fire Creative

Contributors

PROOFREADING

Amy Lightfoot

DAWN VALENTINE

CONTRIBUTORS

Dawn Valentine spent the magical years of her childhood in St. Albert, exploring the woods and playgrounds of Grandin. She loves old buildings and points out every one to her husband and four children. She enjoys sharing history on her Vintage St. Albert Facebook page and is excited to be a contributor to T8N magazine.

Debra Clark, Shawna Dirksen, Lucy Drapala, Dawn Valentine, Image page 26 © kasmasov / Dollar Photo Club Image page 27 © David Mathieu / Dollar Photo Club ISSN 2368-707X (PRINT) ISSN 2368-7088 (ONLINE)

DEBRA CLARK

Debra Clark is a St. Albert-based freelance writer.

Prior to spending nearly 10 years in marketing and communications, she worked with various media outlets as a writer, reporter and producer. Excited to share her passion for writing with diverse audiences, Debra took a leap of faith and started her own business in 2013. A sports Hall of Fame inductee and mother of two, she also holds a business degree.

LUCY DRAPALA

Lucy has been a freelance writer for about 25 years and a St. Albert resident for over 10. She regularly writes news, general features, business, style, health and entertainment articles for magazines and newspapers in the region and is a steady contributor—reporter/photographer for Metro News Edmonton.

SHAWNA DIRKSEN

Shawna is a freelance writer with a strong connection to St. Albert: she lived here for 8 years, and her first writing gig after earning her public relations diploma was with the Arden Theatre and International Children’s Festival. Now in Edmonton, Shawna keeps busy writing for local publications and businesses. When she isn’t hard at work, she enjoys reading, running, skiing, live music and theatre.

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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 ©2015 T8N Publishing Inc. Reproduction in whole or in part without permission is strictly prohibited.

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T8N PUBLISHING INC PUBLISHER & PRESIDENT

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I read my first T8N recently. What a great publication! Very professional, interesting, varied content and great photos. I was at the renaming of Sir Winston Churchill Ave in Grade 5. It was Lady Churchill’s first public appearance after her husband’s death. It was hot! My friend fainted as we stood around.

I would like to disagree with you on one small point [in the Grandin Then & Now article]. The avenue was McKenny before the renaming, although it seems likely that it was St. Louis before that... At any rate, I digress.

Good job. Your magazine reflects St. Albert’s membership in the “big leagues.”

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H

AVE YOU EVER been out

to dinner with a bunch of friends, having great food and grand conversation—until the group bill arrives? An awkward quiet falls while everybody counts out how much to leave for their meal plus gratuity. Then, inevitably, the tally either comes up short or way over, and members of the party are quizzed about how much they put in for meal and tip. All too suddenly, the good vibe from earlier wanes, and diners leave the gathering wondering if they put in too much or too little.

The subject of tipping—a gratuity, a.k.a. reward for good services—can make for excited, even heated, conversation. Not so much because its practice is controversial (although a vocal contingent favours higher wages to tipping) but because of the confusion that surrounds it. Should you tip the cashier when picking up a take-out order? The clerk at the fast-food drive-thru? How about the valet who helps carry your bags into the lobby upon arrival at your hotel?

Even though it’s well accepted—even expected across North America and in many other countries in the world—hospitality service jobs in restaurants, salons and hotels leave an open-to-interpretation grey area: Do you tip the person who washes your hair, as well as the hair stylist? Housekeeping staff at the hotel? Nightly or at the end of a stay? What if it’s just for one night? Just who to tip and how much can cause anxiety for the tipper and affect the attitude of the worker who relies on the gratuity to supplement his or her income.

A few years ago, Edmontonian Stuart Thomson was putting himself through university and working a summer job at a pub in the north of England. Used to the tipping culture back home, the then 20-year-old student was 6

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THE

TIP PING

BY LUCY DRAPALA

disheartened to see that customers paid exact change for their beer, occasionally leaving a ‘and one for yourself’ tip, but nothing more.

“I didn’t think it’d be a good summer financially. But the paycheque I got, thanks to a higher-than-minimum wage, was much more than I would’ve earned with a lower wage plus tips. That trip was a real eye-opener for me,” says Thomson, firmly in the camp of those who would prefer ours to be a tip-free society where business owners pay their workers a higher wage and take away the pressures of tipping. “I always tip out of awkwardness. I don’t want it be a weird situation—there’s a mix of guilt and just wanting to get it over with. Sometimes I tip servers even more; not for great service but because it looks like they’re having a bad day. I’d be down with a standard service fee because at least then it’s clear-cut. There’s no wondering what to do.”

Social Customs By definition, a gratuity is the sum customarily offered on top of the basic price to service-sector workers for a performed or anticipated service. Tipping is a social custom that differs between countries, so etiquette experts advise knowing where it’s okay and who to

tip before travelling. In Japan and China, for instance, tipping is not customary and is sometimes viewed as rude. Many countries in Europe include an automatic service charge on a restaurant bill, but the hotel bellman and cab driver will happily take a Euro or two for their efforts.

In relation to much of the world, the U.S. and Canada are tip-happy places, with everyone from the bartender (often $1 a drink), tour guide (10 % of tour cost) and hotel maid ($1 to $3 per day, in cash) eager to earn that gratuity.

“People are well-travelled today, so they are usually aware of the different customs. The U.S. has a lower minimum wage ($7.25 per hour), and its citizens have a reputation as great tippers, but Canadians tend to be in the habit of leaving a tip too, even on pre-paid cruises and all-inclusive holidays,” says St. Albert resident Grant McCurdy, who has spent nearly four decades in the hotel and hospitality industries, and is now general manager of the DoubleTree hotel in West Edmonton.

There are even slight variations in tipping across Canada, where minimum wage ranges from $10 in NWT and $10.20 in Alberta and Saskatchewan, to $11 in Nunavut and Ontar-

P INT io. When she was a server in her native New Brunswick, new Edmontonian Sonja Gould says she always got and gave tips at the Tim Hortons and McDonald’s. “We’d always say, keep the change. I made $70 in tips working at Timmy’s in just a few hours one Christmas Day. It’s just part of our culture,” she says.

Going Rates Do you tip your hairdresser, aesthetician or masseur? If you do (and experts say you should), 15 to 20 percent is the going rate.

And what about the cab driver? Again, 10 to 20 percent of the fare is common—most folk round an $8 fare up to $10. Airport shuttle drivers see tips less often (a flat-fare cab ride from St. Albert to YEG is about $70), but a couple of bucks to a helpful, friendly driver is not uncommon.

Blair Logan, owner of St. Albert Taxi, says about 80 percent of customers do tip, usually adding about 10 percent to the tab. Logan says tips are based on service, plain and simple. “If the driver gives good, quick service and carries on a friendly conversation, the tips are better,” he says. For each 12-hour shift, drivers pay Logan’s company a rental fee, footing

The murky matter of tipping

the bill for their own gas too. “When drivers wash the windows and keep their car clean and fresh-smelling, people tip better. And tips tend to be better on the night shift when folks are out drinking, at parties or just being more joyful.”

If there’s a code of conduct governing the murky matter of tipping, McCurdy says there’s really only one guiding rule: tip if the service is good. Across North America, the standard is now 15 to 20 percent of the pre-tax total.

An easy way to calculate, some say, is to triple the 5 percent GST shown on the bill. But our increasingly cashless society means most of us face a payment machine with prompts on how much to tip (usually 15, 18 or 20 percent) or a dollar amount.

FAST FACT There are 2.5 million visits to restaurants every day in Alberta—that industry generates $10 billion in annual sales. Some 22 percent of Canadians held a first job in the restaurant business— the highest of any industry.

Those who don’t like payment machines may shudder at this cautionary tale. A couple of months ago, a customer at Bing’s Restaurant in Stony Plain left a tip of $228.83 on a $39 takeout order of Chinese food. While it’s believed the customer made a mistake when keying in the tip amount on the credit card terminal, Bing’s owner William Choy said the incident has provided plenty of conversation among his regular customers.

T8N April 2015 7

“No one has come forward despite a lot of publicity about the story. It’s likely a mistake, and maybe someone is too embarrassed to own up to it. We’ve had big tips for catering events before but never anything like this,” says Choy.

“Those extra touches count. I’m serving a gentleman tonight and I can tell you when he’ll come in, what he’ll order, how long he’ll stay and what he’s having for dessert,” says San Remo server Dave Provost. “We build relationships here—create good karma. Tipping isn’t the be-all, end-all of this business. If we treat the customer right, the tips come. I think you have to have a passion for the work. If you’re just thinking about the tip, you won’t last in the business.”

Most banquet-type functions (business events, weddings, etc.) and restaurant bills for groups of 8 or more include an automatic gratuity (up to 20 percent), but McCurdy says the rest of the time, a tip is given at the discretion of the customer. “A tip can make both the diner and server feel good—it’s human nature to want to reward someone for good service, and it’s an encouragement to the server,” he says.

Tipping Out In restaurants, servers usually get the biggest slice of the tipping pie, but kitchen staff, bartenders and bussing staff are normally ‘tipped out’—given a share of tips pooled from servers at the end of a shift. Some restaurants mandate this practice; others just suggest it. At San Remo, Feliciani says servers tip out a percentage to other staff who refill water glasses, grate cheese for patrons or, like with Chef Federico Innocenti, create a special order for regular patrons.

The relationship between customer and staff at San Remo Italian Bistro in downtown St. Albert is probably more akin to an Italian village than a small city, but owner Ermanno Feliciani says he doesn’t know any other way to do business. Regular customers are welcomed by name here. Sometimes even calling ahead to the kitchen to ask for a special dish that isn’t on the menu. Feliciani says tipping is an organic part of that relationship, a thank you from a customer to serving or kitchen staff for a good meal, ambience and personal attention.

DID YOU KNOW? Restaurants Canada reports that the country’s restaurants employ over 500,000 people under age 25—that’s one in five youth jobs.

Overall, the industry employs 1.2 million people, making it Canada’s fourth largest employer.

Famoso Neapolitan Pizzeria operates on a different system—a combination of counter and table service where servers and kitchen staff

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share tips. St. Albert’s general manager Adam Carmichael, who oversees a staff that is 95 percent students, says the team-oriented service style means fewer tips, but the trade-off is short shifts, with no waiting around for tables to finish up. “The tips average out—the lousy ones with the great ones,” says Carmichael. “I always remind my staff that a gratuity is just that—it’s not demanded or automatic. Don’t expect it.”

Economic Uncertainty For those that rely on tips, the economic uncertainty in Alberta will likely put a dent in their bottom line. Dave Kaiser, president and CEO of the Alberta Hotel and Lodging Association (AHLA), says high-end hotels are already seeing a slowdown in corporate travel, which trickles down to all staff, from room service and lounge servers to housekeeping.

Kaiser says Calgary was the hottest hotel market in Canada for the last couple of years, “But that’s falling off now, and there’s a ripple effect. The hospitality industry is heavily dependent on travel and tourism, so we’re

“When a worker relies on tips, the lower minimum wage in Alberta doesn’t matter. Until now, we’ve had a robust economy, which means more diners and more tips. It varies widely, but the result is that the average server actually earns over $20 an hour,” Kaiser says.

seeing a move away from costly room service to more self-service lobby kiosks for grab and go snacks.”

Even a lower minimum wage doesn’t help a business’ bottom line though, says Kaiser, where razor-thin profit margins vie with the more pressing problem of a worker shortage for entry level positions. Ultimately, hotels have to pay workers more than minimum wage to keep them, he says. According to a 2013 AHLA labour market survey, food and beverage servers earned an average of $11.15 per hour, while housekeeping attendants took home $14.37 per hour.

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Mark von Schellwitz, Western Vice-president for Restaurants Canada, says most Canadians and Albertans are very comfortable with tipping practices. He points to a recent failed attempt at a no-tipping eatery in B.C. and says it’s because patrons want to have some control over their dining experience, while servers like the incentive a tip provides. “If you offer exceptional service, the tips are higher. Poor service equals poor tips,” says von Schellwitz.

“Many earn a good living this way—whether in an entry-level job to help make it through university, or as a lifelong career.”

The consensus on tipping is, there’s no consensus. Since a gratuity isn’t obligatory, customers will still have the option to give whatever they choose for the service they receive. And those who work for the tips will keep doing their darndest to tip the odds in their favour. t8n

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The 8s

YOU ARE ALWAYS stronger than you

think you are. It’s a great mantra to live by. But some days, feeling motivated takes more than thinking positively. It takes doing. For that, you need every trick in the book—starting with great workout wear. It may seem like a small detail, but sometimes just looking the part is all the extra confidence you need to get started. We found our inspiration at two fabulous shops right here in St. Albert: SweetLegs and Elevate Activewear. From take-names running tights to lacey legwarmers, there’s an inspiration here for everyone. So go on and sweat the details. Then crush them in style.

Take a look.

Anything BUT ROUTINE PHOTOGRAPHY BY BRENDA LAKEMAN

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Go ahead, sweat it

The 8s There’s no shortage of great places to work out in St. Albert. Our photo shoot took us to the fabulous track at Servus Place, but you can also find great trails and running clubs just outside most St. Albert doors.

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T8N April 2015 11

The 8s

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FIND YOUR FIT Mixing it up and trying new workouts will help keep your fitness routine fresh. So check out drop-in classes at places like Servus Place, Sturgeon Valley Athletic Club, Sculpt Barre and Abundant Peace Aikido and Tai Chi.

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THE SIMPLE THINGS THAT MATTER THE MOST 234 ST ALBERT RD, ST. ALBERT, AB T8N 5H6 780-459-6716

“

for the way we were treated that day,” recounts one of the notes nestled within a cluster of other cards displayed on the board near the front door. Every card and every handwritten notation is beaming with the same sentiments. In this busy age, taking time to write and mail a letter sends a strong emotion of gratitude to the receiver and all others who happen to read it. Another note praises, “I hadn’t even finished my tea when Peter came up to us, keys in hand, and said that the car was ready.” “We are so grateful to the workers who stayed late to complete the job,” reads another. “Thank you for rescuing us.”

I AM MOST GRATEFUL

For nearly three decades, St. Albert residents have been doing just that, thanking Fountain Tire for its contributions of quality service and community dedication. Owner Todd Lesenko has built his business and reputation on a now rare commodity in the service industry—‘Good Old-Fashioned Service.’ This assurance has become the foundation of his success and the driving force for all future goals. Talking to Todd, it’s clear he knows how he wants his business to operate. He and his wife, Liz, joined Fountain Tire in 1986 and have moved a few times within the city. Residents living in St. Albert during the 90s will remember the store near the St. Albert Inn, perhaps even recall the store’s roots extending to a Tudor T8N April 2015 15

Congratulations

St. Albert Fountain Tire

Glen location. But the real beginning of their journey starts when they were just eighteen years old—spirited and ambitious new business owners, married just months before. The business, started as JT Automotive, was a family affair from the very start. It was a loving and cared-for dream that grew into a lifetime of achievements. Buildings may have changed, but what hasn’t is the value and belief in treating the customer as you wish to be treated.

For the Lesenkos, their employees are part of their extended family. Recent upgrades to the shop have allowed Fountain Tire to now service larger vehicles and motorhomes. This expansion has also created a safer work environment for their team of experienced employees; some of them having been with Fountain Tire for more than 20 years.

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‘Good Old-Fashioned Service,’ it’s more than just words painted on the wall; it’s something that each and every employee strives to provide each and every day on big jobs and small. The little business built by the Lesenkos has proudly (and humbly) given to the community through abundant charities and events. They have been with Rock n’ August since its inception and proudly support dozens of community groups and organizations, such as Ducks Unlimited and Stop Abuse In Families (SAIF) Society.

THE TIMELINE 1983 Began their business at age 18 1986 Joined Fountain Tire in Tudor Glen location 1991 Moved to St. Albert Inn location 2002 Moved to current location off Green Grove Drive 2014 Expanded building with large service bay

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I feel that you understood the situation and went out of your way to take care of us.

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As you enter Fountain Tire, a small, yet cheerful, children’s area sits off to your left. This is very fitting, and necessary, since the company is now serving its third generation of customers. The hands colouring with the crayons today will be the same hands driving the next generation of vehicles to pass through the doorway of the Fountain Tire service bay. An accomplishment almost unheard of in the business world today, generations of families have supported this local business established on honest, trustworthy service. “You will never know,” one kind customer wrote, “what may seem a small gesture to you, just how huge it is to someone else—in this case me!”

At Fountain Tire, every small token of kindness has built a large foundation of customer loyalty. Success comes easy when you deal with the simple things that matter the most. SC This sponsored content was produced in partnership between Fountain Tire St.Albert and T8N magazine.

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T8N April 2015 17

PERRON STREET THEN & NOW

BY DAWN VALENTINE OF VINTAGE ST. ALBERT

AT THE TURN of the centu ry, St.

1800s

1920s

Albert’s main street burst forth with hotels, general stores, a post office, a bank and a butcher shop. Piron Street, as it was known then, was named after René Alexandre Piron, a canon in France, who donated a large bell to the Mission in 1874. The street’s namesake, however, soon met competition when Fleuri Perron moved from Montreal and opened a brickyard just east of St. Albert in the early 1900s. Perron became a successful businessman, served on the first town council and became the second Mayor of St. Albert in 1908. You can probably guess the rest. Here’s a look at the evolution of Perron Street.

In 1862, Father Lacombe arranged for a wooden bridge to be built over the Sturgeon River. This was the first permanent bridge west of the Great Lakes.

In 1920, the Banque d’Hochelaga relocated across the street to a new building built with bricks from the Royal Hotel. Still standing at 19 Perron Street, it was refashioned as the Rainbow Cafe in the 1940s. The building returned to its financial roots in 1956 when the Bank of Montreal moved in. The Art Gallery of St. Albert now occupies the site.

In 1885, the St. Albert Hotel opened on the south side of the river. It burned down in 1899 but was rebuilt with a larger footprint.

The Windsor Hotel, followed by the Astoria, stood across the corner in the 1890s.

A general store was opened on the north side of the river in 1892. Built by Edmond Brosseau, it was later bought by Fleuri Perron.

1894 brought a butcher shop to the north side. It became Labelle’s Meat Market in 1922 and lasted until 1946.

1900s In 1906, the Dawson Block was constructed across from the St. Albert Hotel. It was a substantial two-story commercial building that housed a bakery, bank, post office, millinery shop and drugstore on the ground level and a dance hall upstairs.

1910s After the Astoria burned down, Fleuri Perron opened the majestic Royal Hotel, which he built with bricks from his own brickyard.

Despite its integrity, it met an early demise thanks to prohibition (and demolition).

In 1912, a branch of the Banque d’Hochelaga opened on the west side of the street.

In 1927, the St. Albert Garage was built on land south of the bank building. It was run by the Gaulin family until 1971.

In 1928, The Dawson Block burned down. A smaller corner store was erected, and Hec’s Confectionery operated there for many years.

It was later home to the St. Albert Pharmacy.

Today the Perron Block stands in its place.

In 1928, the second St. Albert Hotel—you guessed it—burned down. The infamous Bruin Inn was constructed on the same site the next year.

1930s Although Fleuri Perron left St. Albert for a time in the 1920s, he returned for his final years and passed away here in August of 1931.

In 1939, the land next to the bank was cleared by horses for the Community Hall.

Built largely by volunteers, it was to be the largest dance hall west of Winnipeg. It is still in use today.

1940s & 50s

In 1913, the wooden bridge across the Sturgeon was replaced with a steel one.

In 1944, the Chapel at the end of Main Street was built by Father Bideault, O.M.I.

Fleuri Perron’s general store was destroyed by fire about this time but was rebuilt and lasted into the 1960s.

1954 brought what is sometimes referred to as the “Sewer Parade” down Piron Street, a celebration of the new water and sewer system and St. Albert’s Golden Jubilee.

The street was paved in 1958.

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DID YOU KNOW? The bronze statue that stands in the alleyway by 18 Perron Street is of Saint Albert the Great, patron saint of scientists. He was mistakenly believed to be our namesake at the time the statue was erected in 2001. We were in fact named for Father Lacombe’s patron saint, St. Albert of Louvain.

ARCHIVAL PHOTO CREDIT PROVINCIAL ARCHIVES OF ALBERTA, PA190/2

1960s After being housed in many different locations, the post office moves into its new digs at 13 Piron. The opening in 1962 was attended by local dignitaries.

In 1967, history was rewritten by Town Council when it decided the street name was originally misspelled. They claimed it was always meant to be named after Fleuri Perron, disregarding the fact that at the time of the original survey in 1885, he had not even arrived in St. Albert and had yet to make his mark.

1970s & 80s The St. Albert Arena, once home to St. Albert Saint Mark Messier, opened in 1971 at the south end of Perron Street.

In 1984, a duck mural designed by artist Grant Leier was painted on the arena and henceforth became known as the Ducky Dome.

That same year, the 1913 steel bridge was replaced with the current bridge.

1990s When the St. Albert Arena was demolished in 1992, the usable materials were donated to Habitat for Humanity to build 35 low-cost houses in Mexico.

The Perron Street Clock Tower was erected in 1995 and used as a research tool to measure variables in masonry. Some of the bricks are from Perron’s brickyard. The garden at the base of the tower was officially named Victor Post Park, after the accomplished local photographer.

In 1996, a bronze bench sculpture by artist Gary Jones was installed in the courtyard at 15 Perron.

In 1999 a mural, Healthy Communities, by Bella Totino Busby was painted on the upper wall at 10 Perron.

2000s In 2000, the aging Bruin Inn was torn down.

The town was divided on whether the historic building should be saved. Vintage St. Albert readers remember the place fondly.

Now a look-alike commercial centre stands in its place.

ADUL TS ON LY

SHOW

In 2001, a mural titled Lasting Legacy: Tribute to the Sisters of Charity Grey Nuns of St. Albert by Lewis Lavoie was painted on the wall of Drayden Insurance.

In celebration of St. Albert’s 150th anniversary in 2011, Founders’ Walk opened with nine story panels along the street from the Clock Tower to the top of Mission Hill.

In 2011, Time is a River, a stone sculpture

by Terry Reynoldson, was installed on the northwest corner of Perron and Sir Winston Churchill Avenue.

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NOW Today, a walk down Perron Street brings you back to a simpler time. It is home to many shops and eateries, the Bookstore, the Candy Bouquet and the Art Gallery. The Artwalk is held here as well as the Snowflake Festival, and it is just around the corner from the St. Albert Farmers’ Market—the largest outdoor farmers’ market in western Canada. t8n T8N April 2015 19

Food & Gatherings

Easy Like Sunday Morning Mmmm is for morning GOOD DAYS START with good morn-

ings. And this month’s recipes promise just that. As always, we tried to include a little something for everyone. Some of the recipes are meals, others are snacks, one is a chocolate cake masquerading as mashed bananas. But why split hairs‌ Enjoy.

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Bacon & Tomato Frittata This frittata packs perfectly for lunch if you’re lucky enough to have leftovers.

7 strips of bacon, chopped into bite-sized pieces 2 leftover boiled potatoes, cubed 1 clove garlic, minced 10–12 eggs, whisked 1/4 cup chopped basil 4 slices of red tomato 4 slices of yellow tomato Thinly sliced purple onion Freshly cracked pepper to taste

Preheat oven to 350ËšF In a 10-inch cast iron skillet over medium heat, cook the bacon until it just begins to crisp.

Remove the bacon to a plate, and discard all but 1 tbsp of rendered fat from the pan. Add the potatoes and garlic to the pan and stir. Sprinkle chopped basil over the potatoes, and pour in the whisked eggs. Crack in some fresh black pepper, and let cook undisturbed on the stovetop for 6 to 7 minutes or until the egg is beginning to set.

Layer the top with tomatoes and onions, and place pan in the oven. Let cook 15 more minutes or until firm. Remove and serve.

T8N April 2015 21

Ricotta Pancakes The delicate texture and taste of ricotta make these pancakes moist, savoury and loaded with protein. Good morning!

1 cup milk 4 large eggs, separated 2/3 cup all-purpose flour 1 1/2 tsp baking powder 2 pinches of salt Grated zest of 2 lemons 2 cups ricotta

In large bowl, whisk together the milk, egg yolks, flour, baking powder, salt and lemon zest until well blended. Add the ricotta, and mix gently so that some of the curds remain whole.

In medium-sized bowl, beat the egg whites with an electric mixer at high speed until they hold stiff peaks. Add egg whites to ricotta mixture, one fourth at a time, folding gently with a rubber spatula.

Grease a griddle, and heat it to medium. Ladle 1/4 cups of batter onto the heated griddle, and cook until the undersides are a lacy golden brown (about 2 minutes).

Flip pancakes and cook until second sides are light brown. Stack them high, and top with fresh strawberries and syrup.

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Refrigerator Bran Muffins If measuring and mixing before coffee isn’t your thing, these muffins might be. The batter keeps in the refrigerator for 7 days, so all you need to do is scoop and bake.

Makes 30 muffins.

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2 cups boiling water 5 tsp baking soda 2 cups chopped pitted dates 1 cup butter, softened 1 1/2 cups sugar 4 eggs 5 cups flour 1 tsp salt 4 cups 1% buttermilk 2 cups natural bran 4 cups all bran 3 cups chopped dried fruit (we used apples, apricots and raisins) 1/4 cup chia or flax seeds

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Mix the boiled water and baking soda together in a bowl. Add the chopped dates to water, and let cool to room temperature.

In a really large mixing bowl, cream the butter and sugar. Mix in the eggs and the cooled water and date mixture. Alternately add the flour and buttermilk, starting and ending with flour. Stir in the bran and then the dried fruit. Scoop into buttered or lined muffin tins, and bake in a 400˚F oven for 20 minutes.

Batter keeps in refrigerator for 7 days.

Jam Butter 1/2 cup softened butter 3 heaping tbsp jam

Whip the butter until fluffy. Stir in the jam with a spoon.

Cinnamon Honey Pumpkin Butter Honey butter on anything is fantastic. But add a little cinnamon and pumpkin and, well, see for yourself.

1/2 cup softened butter 3/4 tsp cinnamon 2–3 tbsp pumpkin puree 2 tbsp honey 1 tsp vanilla

Whip the butter until fluffy. Then whip in the cinnamon, pumpkin, honey and vanilla.

Only available at your St. Albert Arby’s for a limited time.

Watch for our new feature flavour arriving in May.

371 St. Albert Trail

T8N April 2015 23

Chocolate Banana Cake If chocolate-chip banana muffins had a fabulous big sister, this cake would be it. To show off a little, we draped the cake with lace, dusted it with icing powder and lifted the fabric to reveal the pattern.

2 cups white sugar 1 3/4 cups flour 3/4 cup unsweetened cocoa powder 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1/2 tsp salt 2 large eggs 1 cup mashed bananas 1 cup warm water 1/2 cup milk 1/2 cup vegetable oil (or melted butter) 2 tsp vanilla

Preheat oven to 350ËšF. Grease a 9-by-13-inch pan, and set it aside.

Add all the dry ingredients to one large bowl, and mix them together. Next, add all the wet ingredients to a second large bowl, and mix them together too.

Add the wet mixture to the dry mixture, and stir until combine. Pour the batter into your greased pan, and bake for 35 to 40 minutes. Cool on a wire rack, and dust with icing powder. t8n GROCERIES SUPPLIED BY SOBEYS ST.ALBERT

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THE ONLY LOCALLY OWNED GROCERY STORE IN ST. ALBERT

COMMUNITY CALENDAR

EXHIBIT

MARCH–APRIL

Things to do, watch, hear and see this April.

PERFORMANCE

Unforgettable: The Music of Nat King Cole Creator & Producer Tony James and Alberta Singer & Actor Tenaj Williams welcome you to take an intimate and sentimental journey with them as they feature music from one of the world’s most celebrated and iconic jazz crooners—Nat King Cole. This beautiful two-hour concert features a mix of ballads and standards, including Unforgettable, Smile, Nature Boy, Autumn Leaves, Too Young plus many more.

IMAGE FROM WUS’KWIY/WASKWAY, COURTESY OF BILL AND MICHELLE TRACY

Wus’kwiy/Waskway From Berry Baskets to Souvenirs

EXHIBIT

The Musée Héritage Museum is pleased to be working with guest curators Bill and Michelle Tracy on this exhibition. Birch bark artifacts from the Royal Alberta Museum, the Tracy Collection and other private collections highlight the ingenuity and resourcefulness of the First Peoples of North America in a diversity of art forms seldom seen together.

Talking Creatures

Date: Exhibition runs January 27 to April 12

Artists: Tenaj Williams with Jarret Mayo, Brent Ingram, Dan Perrott

& Melissa Dorsey Date: April 2 Location: Arden Theatre, 5 St. Anne Street For more info: visit www.ardentheatre.com

Storytelling through the ages has enlisted anthropomorphic animals to deliver cautionary tales to adults and children alike, instilling morals and ideals through folk and fairytales. Talking Creatures features the work of four artists who have adopted this narrative device to communicate the intricacies of human nature and behavior, as well as ethics and shared narratives. In most cases their artworks further seek to highlight the human/ animal connection, the cross species bond and demonstrate the value that animals can bring to human well-being.

Location: Musée Héritage Museum, St. Albert

Place, 5 St. Anne Street For more info: phone 780-459-1528 or visit

MuseeHeritage.ca

Artists: Patrick Bulas, Megan Gnanasihamany, Gerri Harden & Trish Shwart Date: March 5 to May 2 Location: Art Gallery of St. Albert, 19 Perron Street For more info: phone 780-460-4310 or visit www.ArtGalleryofStAlbert.ca

Have an upcoming event you’d like to see here? Send us a note and media release to info@t8nmagazine.com or visit t8nmagazine.com and fill out our handy form.

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• Casual pub featuring our own microbrewED beers

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780.473.0030 T8N April 2015 25

Truly Deeply Madly

I’ll Drink to That

SMOOTH

Talkers The Buzz on Cognac and Armagnac

COGNAC AND ARMAGNAC are kin-

COGNAC 101

dred spirits but, make no mistake, these fine French brandies are not created equal. These brothers from other mothers (er, barrels) are both distilled from white wine but come from different regions of southwest France. Different distillation and maturation processes also add to each spirit’s unique character. Here’s what you need to know to buy, store, serve and drink these beautiful, but distinctly different, brandies.

Distilled twice and aged in Limousin oak barrels, cognac is light and aromatic with gentle pear, orange and floral notes.

Buying—The older the cognac the better it is, and the label says it all. VS (Very Special) means the cognac is aged at least two years, VSOP (Very Superior Old Pale) is aged four years and XO (Extra Old) is aged six years or more. Cognacs are usually blended vintages; the label represents the youngest vintage in the blend.

Storing—Cognac doesn’t age once it’s removed from its cask, so there’s no advantage to waiting to open a bottle. Oxygen won’t spoil cognac (an opened bottle will keep for years), but the cork will. So store

the bottle standing up (not on its side). Keep at a cool, consistent temperature.

Serving—Use one of two types of cognac glasses: the tulip glass (long-stemmed with a wide bell that curves inward and flares slightly at the rim) and the balloon snifter (shortstemmed with a wide bell that narrows at the rim). Modest pours are best; fill the glass about 1/4 full.

Drinking—Drink younger cognacs chilled and older cognacs at room temperature. VS cognacs are often drunk long (over ice in a tall glass with mix), VSOPs are often mixed or drunk neat (chilled, no ice) and XOs are to be enjoyed as they are (the aging process has brought out their flavours and aromas).

DID YOU KNOW? Tasting brandy is similar to tasting wine: consider its colour, nose, palate and finish. Swirl the brandy in your glass at eye level. Inhale the notes from about chest level first so it doesn’t overpower your senses; slowly bring it to your nose and inhale again. Take a small sip, and roll it over your palate.

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A

for everything!

Jewelry Fashion Baby Giftware Home Decor and so much more!

Cognac is better known worldwide than Armagnac even though Armagnac has been around about 150 years longer. Why? Well, not because people preferred cognac to Armagnac; the Cognac region was simply in closer proximity to France’s trade routes (the Garonne and Charente rivers) in the 1600s, making it more accessible to other countries.

ARMAGNAC 101 Distilled once and aged in Monlezun black oak barrels, Armagnac is full and robust with complex fruit, vanilla and toffee notes and earthy, smoky characteristics.

8665 McKenney Avenue, St. Albert, AB 780-419-3582 • www.seasonsgiftshop.ca

T oast B R E A K F A S T

Buying—Like cognac, Armagnac improves with age, and it’s generally categorized the same way. Single vintages of Armagnac are available, but most are blends. Typically Armagnac blends contain a higher percentage of older vintages than comparable cognacs, which is why many consider Armagnac a better value than cognac.

Storing—Like cognac, Armagnac stops aging once it’s in the bottle. It should also be stored upright and kept cool.

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Featuring Authentic Full Irish Breakfast, Gluten Free Pancakes, Savoury Crepes and much more.

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7 am to 3 pm

Serving a range of coffees such as Espresso, Latte, French Vanilla, Cappuccino, Hot Chocolate. Desserts made on site.

Serving—Armagnac is best served in a small, tapered glass. Choose a thin glass over a thick one; the warmth from your hand will heat the Armagnac, releasing new aromas and changing its flavour. Pour about two ounces at a time.

Drinking—Hold the glass at its base to gently warm the liquid. Sip slowly to experience its full complexity. Armagnac can also be enjoyed on ice or as a base for a cocktail, but choose a young Armagnac for cocktails. t8n Connect with us on twitter @toastbl or visit us on facebook @toastbreakfastandlunch

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T8N April 2015 27

Meet You There

MONJELOCO JEANS A RISE TO SUCCESS MONJELOCO AT A GLANCE Owned by: Nora Furber Location: #103, 20 Perron Street, St. Albert

Their specialty: Latin-inspired, derrière-enhancing jeans and accessory clothing

Their mission: For all woman, regardless of shape, size or age, to feel great about how they look in a pair of jeans (especially from the back)

Find their product at: Monjeloco Jeans on Perron Street or online at www.monjelocojeans.com

Interesting facts: Nora appeared on CBCs Dragons’ Den in 2013 with a follow-up ‘dragon’ visit to her den in 2014.

That visit prompted the City of St. Albert to declare July 13th Monjeloco Jeans Day, an annual Latin Fiesta that raises money for a Columbian orphanage.

FOR NORA FURBER, it’s all

about bottom lines—yours.

While a discussion of one’s backside may leave some people red-faced, in three short years, the Columbian-born entrepreneur has turned her small St. Albert boutique into a destination store. Her signature product, levanta cola, a.k.a. “lift-the-bum” and tuckthe-tummy jeans, has not on ly been embraced by wo m e n a c r o s s C a n a d a and abroad but has also created a loyal following of jean addicts looking to lift their butts and spirits.

From national television appearances and awards to hosting festivals and supporting charities, Furber has the entire community of St. Albert ‘behind’ her.

“This is the money my husband left me.

This is the money that belongs to my children. It was scary, and I knew it would take a lot of work.”

–Nora Furber

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“When I opened the store in 2012, I started with something like 600 jeans. Now every three weeks I bring in 1,500 pairs,” Furber exclaims. That makes for a good-looking bottom line.

“We have already exceeded our expectations with sales. From the year I opened in 2012 to the value I closed the year [annual sales] in 2014, my sales have grown eight times. My website sales also grew by about the same amount,” she says.

But exactly how does a young mother of two boys, who came to Canada in the dead of winter when she was only eighteen to work as a nanny, become a successful jeans-store owner?

She worked her butt off. Prior to opening Monjeloco Jeans, Furber studied English at the University of Alberta and worked at both London Drugs and Hudson’s Bay as a cosmetician. “My husband died of [lung] cancer very young. He was born in St. Albert and was heavily involved in the community. When I found myself alone, I needed to do something else,” she recalls. “I was thinking about this idea for about five years, and every time someone gave me an opinion, I would get scared. This is the money my husband left me. This is the money that belongs to my children. It was scary and I knew it would take a lot of work,” Furber says.

FUN FACT Monjeloco means “crazy monk.” Furber’s sons came up with the name following Nora’s brief stint as a self-admittedly hyper yoga teacher.

When Canada and Columbia signed a free-trade agreement in 2008, Furber knew it was time to take action. “I wanted to bring the Latin look and colourful culture here [Canada]. It’s all about the curves and bum,” she smiles. Furber aligned herself with a factory in Medellín, the fashion capital of Columbia, where all the workers are single moms and paid fair salaries with access to healthcare, which is rare. “People in St. Albert are getting the latest fashions before anyone else—they are straight from the runway. I work with young designers to customize Monjeloco jeans for the Canadian woman,” Furber says proudly.

“I’ve never done anything more fun, rewarding and exciting.”

Showing no signs of slowing down, Furber has been approached to do television sales and film a documentary. She has also received various offers to invest in her business and holds an open invitation to return to CBCs Dragons’ Den. Due to her lucrative online sales, Canada Post, Den sponsor for 2015, chose Furber to star in a commercial that will hit the air once a week for a year. “I felt like I won the lottery,” she exclaims. “And I didn’t do it alone. St. Albert is a great place to open a business because the community will support you.” t8n

T8N April 2015 29

Braids and buns are more popular than ever. And you can find great tutorials on YouTube and Pinterest. Best of all, the messier they get, the better they look. Perfect incentive for beginners.

SPRING FORWARD Fabulous Instant updates on a dime S P R I N G I S T H E per fe c t t i me to

HAIR STYLING BY EMMA AND TAYLOR HRYNCHUK

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renew—and your closet is no exception. Freshening up what you already have couldn’t be easier. And thanks to great price points, the trends have never been more affordable. All you really need is the confidence to try them on. What better way than with small accessories. Here are a few of our spring-forward favourites. t8n

This year’s breakout star is definitely a red lip. There are lots of rules about matching the undertone in your skin to the undertone in the lipstick. But the best rule of all?

Pick what you love. If a bold lip is out of your comfort zone, put that pop of red on your nails.

If you love this season’s floral trend but are timid about wearing an allover pattern, start with a great pair of shoes, like these sneakers. A touch of black lends them a little sophistication while still fulfilling the fun quota.

This ombré bag is a perfect introduction to wearing colour. Not only will it wake up your favourite dark suit, it’s also a great combination of casual and dressy.

Nothing gives new life to a white button-down like a statement necklace. You don’t have to look hard to find one either. Most clothing stores have terrific accessory sections. These beauties were each under $12.

Besides being an instant solution to a bad hair day, a hat can make any outfit feel new. And what other accessory gives you a little place to hide and commands attention all at once? Brilliant.

T8N April 2015 31

Hiphop#breaktheinternet backside Kim KtwurkYing Yang Twins phenomenon. Facebook shakin’ their tail feathers “I like big butts and I cannot lie booty-obsessed twerking famously infamous dance million hits household word fame hip-hop viral videos provocative dance move mainstream media Miley Cyrus’ infamous Robin Thicke MTV negative anti-twerk television dance twerk To dance sexually provocative manner thrusting hip movements squat ting stance New Orleans bounce YouTube girls twerking Soulja Boy’s music scenehip-hop twist, twitch, work and jerk New Orleans rapper DJ Jubilee MC Cheeky Blakk “Twerk Something.”artists Ying Yang Twins Bubba Sparxxx Timbaland Lil Jon twerking music Justin Timberlake“SexyBack.” Number 1 Billboard’s The Hot 100 Twerk Team dance group video phenomenon. Facebook shakin’ their tail feathers “I like big butts and I cannot lie YouTube girls twerk ing Soulja Boy’s “She Got a Donk,” million hits household word fame hip-hop viral videos provocative dance move mainstream media Miley Cyrus’ infamous Robin Thicke MTV negative anti-twerk television dance floors evolving. wall-twerking doing the splits twerking contests and twerk-out workout booty-shaking phenomenon pop culture Hiphop#breaktheinternet backside Kim KtwurkYing Yang Twins phenomenon. Facebook shakin’ their tail feathers “I like big butts and I cannot lie booty-obsessed twerking famously infamous dance million hits household word fame hip-hop viral videos provocative dance move mainstream media Miley Cyrus’ infamous Robin Thicke MTV negative anti-twerk television dance twerk To dance sexually provocative manner thrusting hip movements squat ting stance New Orleans bounce YouTube girls twerking Soulja Boy’s music scenehip-hop twist, twitch, work and jerk New Orleans rapper DJ Jubilee MC Cheeky Blakk “Twerk Something.”artists Ying Yang Twins Bubba Sparxxx Timbaland Lil Jon twerking music Justin Timberlake“SexyBack.” Number 1 Billboard’s The Hot 100 Twerk Team dance group video phenomenon. Facebook shakin’ their tail feathers “I like big butts and I cannot lie YouTube girls twerk ing Soulja Boy’s “She Got a Donk,” million hits household word fame hip-hop viral videos provocative dance move mainstream media Miley Cyrus’ infamous Robin Thicke MTV negative anti-twerk television dance floors evolving. wall-twerking doing the splits twerking contests and twerk-out workout booty-shaking phenomenon pop culture Hiphop#breaktheinternet backside Kim KtwurkYing Yang Twins phenomenon. Facebook shakin’ their tail feathers “I like big butts and I cannot lie booty-obsessed twerking famously infamous dance million hits household word fame hip-hop viral videos provocative dance move mainstream media Miley Cyrus’ infamous Robin Thicke MTV negative anti-twerk television dance twerk To dance sexually provocative manner thrusting hip movements squat Over the next decade-and-a-half, many bounce art- YouTube girls twerking Soulja Boy’s music scenehip-hop twist, twitch, work and ting stance New Orleans jerk New Orleans rapper DJ Jubilee MC Cheeky Blakk “Twerk Something.”artists Ying Yang Twins Bubba Sparxxx ists—including the Ying Yang Twins, Bubba Timbaland Lil Jon twerking music Justin Timberlake“SexyBack.” Number 1 Billboard’s The Hot 100 Twerk Team dance group video phenomenon. Facebook shakin’ their tail feathers “I like big butts and I cannot lie YouTube girls twerk ing Soulja Boy’s “She Got a Donk,” million hits household word fame hip-hop viral videos provocative dance move Sparxxx, Timbaland and Lil Jon—began mainstream media Miley Cyrus’ infamous Robin Thicke MTV negative anti-twerk television dance floors evolving. wall-twerking doing the splits twerking contests and twerk-out workout booty-shaking phenomenon pop culture referencing twerking in their music. Possibly Hiphop#breaktheinternet backside Kim KtwurkYing Yang Twins phenomenon. Facebook shakin’ their tail feathers “I like big butts and I cannot lie booty-obsessed twerking famously infamous dance million hits household word the most notable mention was inviralJustin Timfame hip-hop videos provocative dance move mainstream media Miley Cyrus’ infamous Robin Thicke MTV negative anti-twerk television dance twerk To dance sexually provocative manner thrusting hip movements squat ting stance New Orleans berlake’s 2006 hit “SexyBack.”

This wasbounce the YouTube girls twerking Soulja Boy’s music scenehip-hop twist, twitch, work and jerk New Orleans rapper DJ Jubilee MC Cheeky Blakk “Twerk Something.”artists Ying Yang Twins Bubba Sparxxx Timbaland Lil Jon twerking music Justin Timberlake“SexyBack.” Number 1 Billboard’s The Hot 100 Twerk Team dance first time a song that mentioned twerking Facebook hit group video phenomenon. shakin’ their tail feathers “I like big butts and I cannot lie YouTube girls twerk ing Soulja Boy’s “She Got a Donk,” million hits household word fame hip-hop viral videos provocative dance move Number 1 on Billboard’s The Hot 100 chart. mainstream media Miley Cyrus’ infamous Robin Thicke MTV negative anti-twerk television dance floors evolving. wall-twerking doing the splits twerking contests and twerk-out workout booty-shaking phenomenon pop culture Hiphop#breaktheinternet backside Kim KtwurkYing Yang Twins phenomenon. Facebook shakin’ their tail feathers “I bigtwerking; butts and I cannot lie booty-obsessed twerking famously infamous dance million hits household word The year 2009 was biglike for the provocative fame hip-hop viral videos dance move mainstream media Miley Cyrus’ infamous Robin Thicke MTV negative anti-twerk television dance twerk To dance sexually provocative manner thrusting hip movements squat Twerk Team—an Atlanta-based dance ting stance New Orleans bounce YouTube girls twerking Soulja Boy’s music scenehip-hop twist, twitch, work and jerk New Orleans rapper DJ Jubilee MC Cheeky Blakk “Twerk Something.”artists Ying Yang Twins Bubba Sparxxx Timbaland JonYouTube twerking music Justin Timberlake“SexyBack.” Number 1 Billboard’s The Hot 100 Twerk Team dance group—posted their first videoLil to group video phenomenon. Facebook shakin’ their tail feathers “I like big butts and I cannot lie YouTube girls twerk ing Soulja Boy’s “Shethe Got afour Donk,” million hits household Hiphop#breaktheinternet backside Kim KtwurkYing Yang that year. The video, which showed Twins phenomenon. Facebook shakin’ their tail feathers “I like big butts and I cannot lie booty-obsessed twerking famously infamous dance million hits household word fame hip-hop viral videos provocative dance move maingirls twerking to Soulja Boy’s “She a infamous Robin Thicke MTV negative anti-twerk television dance twerk To dance sexual stream media MileyGot Cyrus’ ly provocative manner thrusting hip movements squatting stance New Orleans bounce YouTube girls twerking Soulja Donk,” got a million hits inBoy’s themusic firstscenehip-hop week. twist, twitch, work and jerk New Orleans rapper DJ Jubilee MC Cheeky Blakk “Twerk Something.”artists Ying Yang Twins Bubba Sparxxx Timbaland Lil Jon twerking music Justin Timberlake“SexyNumber 1 Billboard’s The Hot 100 Twerk Team dance group video phenomenon. Facebook shakin’ their tail Since then, the TwerkBack.”

Team’s videos have feathers “I like big butts and I cannot lie YouTube girls twerking Soulja Boy’s “She Got a Donk,” million hits household word fame hip-hop viral videos provocative dance move mainstream media Miley Cyrus’ infamous Robin received tens of millions ofMTV views.

Some Thicke negative anti-twerk television dance floors evolving. wall-twerking doing the splits twerking contests and twerk-out workout booty-shaking phenomenon pop culture Hiphop#breaktheinternet backside Kim KtwurkYing Yang Twins phenomenon.

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T WERK (v.)

The booty shake that breaks boundaries

T

HESE DAYS IT’S all about the

bass. Even if you’re not trying to # BreakTheI nternet with your backside (thanks, Kim K.) or whistling while you twerk (good one, Ying Yang Twins), there’s still a good chance you’re participating in this phenomenon. From Facebook stickers of owls shakin’ their tail feathers to book bags that brag, “ I like big books and I cannot lie,” the pop-culture references are everywhere. With our booty-obsessed mainstream, is it really a surprise that twerking’s become so popular? Here’s a look at the famously infamous dance and its history.

What is it?

Oxford Dictionaries Online added the definition of twerk in August 2013: To dance to popular music in a sexually provocative manner involving thrusting hip movements and a low squatting stance.

Where did it come from?

Nobody knows exactly who invented twerking, but we do know it came from the New Orleans bounce music scene (a hip-hop subgenre) in the early 1990s. The word itself is a combination of the words twist, twitch, work and jerk.

A look back The first to reference twerking in a song was New Orleans rapper DJ Jubilee in 1993’s “Do the Jubilee All.” MC Cheeky Blakk (also from New Orleans) used the word in a song title for the first time in her 1995 track “Twerk Something.”

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FUN FACTS One hour of high-energy twerking will burn about 500 calories.

Twerking today

Whether we’re pro-twerk or anti-twerk, we’re familiar with twerking. We see it online, on television, on dance floors, even in school hallways. And it’s evolving. There’s wall-twerking, twerking on the floor and twerking while doing the splits. There are twerking tutorials, twerking contests and twerk-out workout classes. Good or bad, this booty-shaking phenomenon has certainly earned its place in pop-culture. t8n

DID YOU KNOW? “Whistle While You Twurk” by the Ying Yang Twins is widely considered the first true twerk anthem (a song with a heavy beat perfect for twerking).

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