T8N magazine July 2015

July 2015 t8nmagazine.com

We’re Sweet On

GEPPETTO’S GELATO CLOUD COMPUTING Is Your Head In It?

URBAN CHICKENS A Good Idea Home to Roost?

Get Fired Up For

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July 2015

Contents CONVERSATIONS 6 Ruffling Feathers Urban agriculture spurs interest in backyard chickens

CITY 10 Some Like It Hot St. Albert Fire Department 14 MEET YOU THERE 16

Geppetto’s Gelato A taste for good things

COMMUNITY CALENDAR

ARTS & CULTURE 24 THEN & NOW Grosvenor Outdoor Pool Then & Now

26 THE 8s

The Bee’s Knees 8 sweet ways to celebrate bees

TRENDING 28 Here Comes the Sun Tapping into a good thing 32 The Cloud (n.)

Taking technology to new heights

LIVING 17 FOOD & GATHERINGS

Happy Campers Get fired up for camping season

22 TRULY DEEPLY MADLY

May We Suggest…

Easy Summer Cocktails

23 On Our Bookshelves A Lust for Reading

ABOUT THE COVER Think outside. No box required.

IMAGE BY BRENDA LAKEMAN PHOTOGRAPHY

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T8NJune July 2015 3 T8N

From the Editor BELIEVE IN THE laws of attraction? Well, we’re giving

it a try. In the spirit of willing things to happen, this month’s issue is all about bringing the heat. Hot topics, solar power, summer drinks—even a visit to our fire department. And if that’s not enough to warm your thoughts, perhaps our campfire lattes will. Make no mistake, it’s July in the city, and we’re ready for some sunshine.

As usual, we met and worked with some fantastic people on this CARMEN D. HRYNCHUK issue. We hope you’ll enjoy meeting them as much as we did.

EDITOR-IN-CHIEF When we weren’t busy profiling local businesses or testing campfire recipes, we were dipping our toes in some hot topics, starting with—wait for it!—urban chickens, of course. From keeping a coop to adopting a heritage chicken, urban agriculture is definitely a topic that’s ruffling some feathers.

T8N MAGAZINE VOLUME 2 ISSUE 6 July 2015 PUBLISHER

Rob Lightfoot EDITOR-IN-CHIEF

Carmen D. Hrynchuk ART DIRECTION

Carmen D. Hrynchuk, Brenda Lakeman DESIGN & PRODUCTION

Bruce Timothy Keith

So have a read, and think hot summer thoughts. As they say, with self-belief, anything is possible.

PHOTOGRAPHY

At least that’s what I’m clinging to anyway…

FOOD STYLING

Brenda Lakeman Little Fire Creative

Bring on the sunshine!

PROOFREADING

Amy Lightfoot ACCOUNT EXECUTIVE

Contributors

Erin Cassidy CONTRIBUTORS

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.

Tracey L. Anderson, Shawna Dirksen, Lucy Drapala, Jennifer Lavallee Image page 22 © Nitr / Dollar Photo Club Image page 22 © Vankad / Dollar Photo Club Image page 26 © Africa Studio / Dollar Photo Club

ISSN 2368-707X (PRINT) ISSN 2368-7088 (ONLINE)

TRACEY L. ANDERSON

Tracey is a freelance writer from Edmonton who writes magazine articles, newspaper articles and poetry. When she’s not working with words as a writer or in her editing day job, she enjoys movies, fine dining and time with her husband and her dog. Tracey loves to travel the world in books and on airplanes.

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 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.

JENNIFER LAVALLEE

Jennifer grew up in St. Albert and now lives in Morinville with her three kids, husband, and a wiener dog named Bruce. She runs her own business, Keys Communication, where freelance writing and communications is at the heart of operations. Jennifer is a graduate of the University of Alberta and loves to read, travel and spend time with family.

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.

Content marked by the Sponsored Content

SC icon was produced in partnership

between content producers and T8N magazine.

PRINTED IN CANADA

T8N PUBLISHING INC PUBLISHER & PRESIDENT

Rob Lightfoot rob@t8nmagazine.com Box 74 St. Albert, Alberta T8N 1N2

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Conversations

RUFFLING FEATHERS

BY LUCY DRAPALA

W

HY DID THE chickens

cross the road? Because S t . A lb e r t re side nt s aren’t allowed to keep them in their backyards. For now, those chickens are welcome in Edmonton or Red Deer, two cities in the region that have pilot projects or permanent bylaws in place to keep the feathered friends.

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The subject of backyard chickens—to allow them or not—is increasingly a part of the conversation cities and municipalities are having on the larger issue of urban agriculture.

Along with turning unused city spaces—rooftops, parks, industrial yards—into herb, vegetable and flower gardens, growing numbers of urbanites are eyeing their backyards to provide more than greens and greenery. But a vegetable patch squeezed in front of or alongside a house or business is one thing—keeping beehives and chickens are another matter.

In truth, most urban dwellers know very little about the realities of raising backyard chickens, daydreaming of farm-fresh eggs and soft-

ly clucking hens instead of thinking about the cost and maintenance of bringing up the bird.

THE LOCAL DEBATE Chickens are part of urban culture in many parts of the world, and while it’s much less common in North America, many cities—large and small—are examining or going ahead with licensing urban hens. In St. Albert, interested residents have already entered the debate, most recently with the urban agriculture conversation led by former councillor Gilles Prefontaine, which resulted in the formation of focus groups to determine the feasibility of growing food sources locally.

Urban agriculture spurs interest in backyard chickens in St. Albert and region

A casual query on the City of St. Albert Community Facebook page similarly offers no shortage of opinions from residents on the backyard chicken issue, with talk of everything from worrying about the smell and maintenance to the value of fresh eggs and the pleasure provided by watching chickens peck and scratch around the yard.

“I’d rather have useful chickens and bees next door than barking, pooping dogs,” wrote Billie Milholland. “I would totally love to have a few laying hens in my backyard,” agreed resident Kim Peto.

But a fair number oppose the idea, too: “I’m not for it. Noisy. Smelly. Messy. Allergy nightmares. Support local farmers and farmers’ markets,” wrote Sandra Kreba. “I’m all for urban backyard agriculture…within guidelines. No roosters for a start,” wrote Dean Fortin. “I am one for fresh eggs, but chicken coops are not that glamorous. Think before you act,” added Elaine Cloutier.

Some residents even remember a time when urban hens were allowed in the city. “We had a chicken in our backyard in St. Albert. The neighbours that noticed her didn’t mind, and the rest were oblivious,” wrote Sandy Mitchell.

Resident Wendy McEachern said, “We had a backyard chicken in 2001, and it was a fantastic experience for all of us. She was tame and laid eggs every day.”

While debate is fine and good, it’s up to City Council to make urban hens a reality here.

And right now, it’s hardly on the City’s radar, according to Carol Bergum, St. Albert’s Director of Planning and Development.

“The City prohibits raising of livestock. We’re silent on bees—that isn’t specifically defined in our land-use bylaw—but chickens are deemed to be livestock and aren’t even considered except on undeveloped lands in our urban reserve districts,” Bergum said.

“With any changes to bylaw,” Bergum said, “public engagement is needed, which then would go to council before any rezoning or bylaw amendments can happen. The process takes about four to six months and is fairly involved and expensive, but changing the rules can be done,” she said.

At a June meeting, Councillor Cathy Heron asked for information on the urban hen pilot project wrapping up this summer in Edmonton, a first step toward what some hope could be a similar pilot project in St. Albert.

LESSONS LEARNED IN EDMONTON It’s likely a wise move for St. Albert to watch and learn from Edmonton’s experiment with backyard chickens. While the pilot project doesn’t end until August 2015, the City’s principal planner in urban policy and analysis, Hani Quan, said there are already a few take-aways.

“We wanted homeowners to experiment with different numbers of chickens and various breeds—are some louder? Do some lay more eggs? What do you do if a chicken dies? We also expect to hear people say, ‘Wow, that’s more work than I thought it’d be,’” Quan said.

Case in point. For as long as hens have been allowed in some U.S. cities, articles have been written about the unforeseen consequences of allowing so-called hipster farmers to raise chickens in the city. According to a 2013 report from the U.S. Chicken Run Rescue, 400 to 500 chickens are dropped off every year at a New York farm sanctuary, abandoned by urbanites who find the birds to be more of a burden than a blessing.

But near the end of Edmonton’s pilot project, Quan said there have been only a smattering of complaints from neighbours worried about messy coops, predators like foxes or coyotes, and what to do if a chicken flies into their yard.

Some 20 city sites were approved for the year-long trial, mostly residences with anywhere from two to eight chickens (no roosters). Restrictions were in place for coop size, waste disposal and inspection by peace officers. “There’s momentum now, given the recent approval of keeping bees,” Quan said.

“After we go to Council with the results from the urban hen pilot, I suspect this will pass— there’s a huge vibrancy around urban agriculture and the local food movement, and we have a progressive council.”

RED DEER RULES After a couple of years piloting the project, Red Deer is now a year along with a new bylaw permitting urban chickens. A $28 renewable yearly license allows city residents to keep up

The Poop on the Coop So what about that coop? People buy them online, build their own with lumber and chicken wire or order customized modular units.

The cost can range from a few hundred to a few thousand dollars for a posh palace, but whatever the housing, chickens need plenty of space to avoid confinement stress. Other costs include a brooder, heat lamps and lighting, straw and bedding, feed and the minimal cost of the chicken itself. to 4 backyard chickens with certain regulations: a coop must meet standards in size, floor space, sanitation and safe construction to deter predators, and hens must be provided with an outdoor enclosure of bare earth or vegetated T8N July 2015 7

fresh eggs every two weeks for the ten-month (November to August) season.

floor. As well, hens can’t be slaughtered or sold, and those that die must be removed to a specified farm, veterinarian or abattoir.

“Some people just want the fresh eggs, but many also want to support diversity. Our Adopt a Heritage Chicken Program promotes the conservation of unique breeds—we have 400 subscribers and 400 more on a wait-list,” said Agnes Kulinski, Business Director of the Poultry Research Centre. “Some of our subscribers used to be farmers and they’re sentimental about keeping chickens. While they know what it takes, other urban folk often need an education.”

“In our first year, we’ve only had one complaint, which related to the number of chickens in a yard,” said Erin Stuart, acting inspections and licensing manager with the City of Red Deer. “Most neighbours report that they’re not even aware that there are chickens next door.”

Red Deer currently offers one license per 1,500 people (or about 65 licenses in total). All licenses are spoken for, with residents on a wait-list, but Council will revisit the issue as demand warrants, according to Stuart. To address the growing interest, a local group called CLUCK (Canadian Liberated Urban Chicken Klub) is suggested to residents as a good place to get information on how to keep urban chickens, take a course or tour a coop.

ADOPT A CHICKEN What about getting the benefits of just-laid, fresh eggs without the cost, mess and hassle of feeding the birds and cleaning a backyard coop? Get on the waiting list at the University of Alberta Poultry Research Centre (118 St. and 60 Ave. South Campus) where, for $150, you can ‘adopt a girl’ and get a dozen

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Fowl Facts Did you know that chickens have a great memory and can distinguish between over 100 different faces?

There are over 25 billion chickens in the world—more than any other bird.

A hen can lay more than 300 eggs a year, though it’s the amount of light that makes a hen lay eggs.

To make a dozen eggs, a hen has to have about 4 pounds of feed.

Each chicken sound means something specific.

All of the centre’s 1,500 chickens are free-run, living in barns with scratch areas, perches and nesting spots—no cages. Subscribers can even name their adopted girl, chosen from heritage breeds including Plymouth Rock, Light Sussex, New Hampshire, White Leghorn and Brown Leghorn.

Kulinski and her team have prepared a manual on backyard chickens that will soon be available for uploading. As well, the Centre holds workshops about heritage breeds, and how to keep a chicken through an Alberta winter. “You have to think about lighting so the hens will lay eggs and even the need to heat

water dishes so water doesn’t freeze,” she said.

“Some breeds are friendlier than others, some are louder and some fly (but only a few feet off the ground). You need a six-foot fence and even a fenced roof to keep coyotes, foxes and big birds away,” she said.

COSTS TO CONSIDER If and when St. Albert approves a pilot project on backyard chickens, there’s much to consider for those who want to make a hen part of the family. And that is often what happens, experts say. The chicken may be there for the eggs she provides, but family members quickly become attached to the birds, who are social creatures that like to play and interact with each other.

Since many chicken breeds live around 8 to 12 years, it’s wise to look for a breed you’ll want to have around. Sussex, for example, are a friendly breed, while Leghorns are known to avoid human contact—even attack. “I remember being chased by Leghorns as a girl,” said Kulinski.

And while many want to buy that cute and cuddly chick when it’s just a day or two old, that chick needs round-the-clock heat of about 32˚C, with the temperature slowly reduced each week as it grow, experts say. It’s only at about four to six months of age that hens may be ready to start laying eggs, and while they can lay for a few years or over a decade, that also depends on their breed and living conditions.

Safety issues for you and your chicken will come into play, too. The chance of getting avian flu is low, but more likely could be salmonella bacteria, which can spread from infected feces.

Chickens have also been known to confuse eyes and freckles as a morsel to peck, so getting too close isn’t advised. And watch out for scratches from the bird’s sharp talons.

So, with all that, why the cultural yen for a backyard bird? American urban farming advocate and writer Novella Carpenter, who spoke in Edmonton recently about her experience in creating a garden and farm in her city backyard (now with chickens, bees and a fruit orchard) said this: “It’s the movement of my generation.

We won’t solve all the world’s problems with a garden or chicken in the yard. But we want to be connected—part of the big picture. There’s a social, physical and therapeutic benefit to pulling a carrot out of the dirt, or scattering feed to the chickens. We will continue to see an explosion of those who look to the yard for all these reasons.” t8n T8N July 2015 9

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Some Like It

The St. Albert Fire Department PHOTOGRAPHY BY BRENDA LAKEMAN

THE MORE THINGS change, the more

HOT

they stay the same. In the case of our 105-year-proud fire department, that “same” is its connection to community. As we discovered on our visit to Fire Station No. 3, serving the community isn’t just the service department’s mandate —it’s their passion. A nd though that may be a stereotype that doesn’t surprise, we made a few discoveries that might. LEED gold certification? They’ve got it. Cross-trained

paramedics and EMTs? In spades.

There’s even a community garden in the works. And did we mention they’re kinda fantastic? In the middle of running a 24/365 fire and EMS response team, they not only spent hours catering to our agenda, they genuinely thanked us for being there.

If you ask us, this firehouse rocks.

Take a look.

T8N July 2015 11

St. Albert Fire Services is a full-time department ready to respond to any emergency, 24 hours a day, 365 days a year.

With over 100 members, its three stations are equipped to respond to everything from water and ice rescues to fires and medical emergencies. But it’s not just their primary skillsets that make them an elite team. According to Fire Chief Ray Richards, it’s their secondary skills that are unbeatable.

Everything from computer smarts to mechanic’s skills, it all adds up to efficient problem solving. When they’re not busy training themselves, they’re out in the community spreading their knowledge and enthusiasm to the public through public education events and open houses.

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“A lot of people say our staff are heroes.

But we’re the first to tell you we’re not.

In my mind, the real heroes are those who are serving for us in our military or who are helping others who have much more challenging lives than we do. People working with seniors, at-risk youth, at-risk adults—that’s a much tougher job than we do. We only have to put out a fire. They have to turn people’s lives around.”

–Ray Richards, Fire Chief

Visiting a fire station anywhere is a treat. Getting to visit ours was a privilege. And of all the things we learned while there, no safety tip was more emphasized than this one: Slow down.

Just realizing that rushing has consequences—and unfathomable collateral damage—is where everyone can begin. A second request? Make a plan. As Fire Chief Ray Richards says, “We take risks but not chances.” A risk can be mitigated through training. A chance is nothing but carefree.

Their third piece of advice? Call us whenever you need us.

There really isn’t anything they haven’t seen. So don’t be embarrassed or wait to call. In fact, don’t wait at all. Visit stalbertfirefighters.com and make your safety plan today. t8n

Muscular Dystrophy Rooftop Campout — No, you weren’t imagining it. Last March when you drove past Fire Station No. 2, the firefighter who smiled and waved most definitely wanted you—to make a donation. For the last four years, St. Albert Fire Services has supported the Muscular Dystrophy Foundation with an annual Rooftop Campout Fundraiser, a four-day campout on Station No. 2’s wintery rooftop. At last tally, they’ve raised over $140,000 thanks to donations and generous help from the community.

There are numerous events surrounding this fundraiser, including a silent auction and a boot drive. For more information on how you can donate, visit www.muscle.ca.

T8N July 2015 13

Meet You There

Geppetto’s

GELATO

A taste for good things

I

CE CREAM IS synonymous with

summer. A nd on a hot day, a scoop or two of this cold, creamy delight is like icing on cake—you just gotta have it. Good thing St. Albert has Victor and Debra Garcia. Each yea r the husba nd-a nd-wife tea m takes this traditional summer treat to new heights with their little labour of love, Geppetto’s Gelato.

GEPPETTO’S AT A GLANCE Owned by: Victor and Debra Garcia Location: 18 Muir Drive, St. Albert Their specialty: Premium gelato Their mission: To supply a premium product and to get to know people in the St. Albert community

Interesting facts: Geppetto’s Gelato is open only in the summer months— usually from the end of April to the end of September. Just enough time to try all 40 flavours.

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It’s their fourth season as ice-cream shop owners, and the Garcias are up to their elbows serving top-quality gelato, ice cream and sorbet to a steady stream of customers.

It’s a pace they’re more than used to. Victor has been a business owner in St. Albert for more than 30 years (he owns the hair salon next to the shop), and Debra works in retail management. So why add more work? That’s simple: they absolutely love it.

“I love serving people,” says Victor. “We have kids who come in, groups of seniors who

come in, car clubs that come in, tons of families—everyone leaves happy.” Debra agrees, “We give them a few tastes of ice cream, they find the one they want, we put it in one of our waffle cones—which are wonderful— and they are happy, happy people. It’s really nice.”

Not everyone comes in with wide eyes, however. Many customers know exactly what they want. “Men over 50 go for the maple walnut or the tiger-tiger,” says Victor. “The kids love the really colorful ones—superhero, rainbow, cotton candy, bubble gum.” Victor notes that Belgian chocolate gelato is their top seller, but he feels Amaretto gelato is the shop’s must-try. “If a customer comes in and Victor is working, they are trying the Amaretto,” jokes Debra.

With between 29 and 40 flavours of gelato, ice cream or sorbet available at any given time, choosing a flavour isn’t always easy.

“We are happy to explain the products, and we listen to our customers,” says Debra.

Victor adds, “This year I’ve noticed a phenomenon—people are wanting half a scoop of this and half a scoop of that. We’ll always accommodate them.”

No matter what the flavour, there’s a common ingredient in every scoop: quality. The Garcia’s get their ice cream from Foothills Creamery and from Chapman’s Ice Cream.

They get their sorbet and gelato (which are made in Edmonton) from Pinocchio Ice Cream. In fact, Geppetto’s Gelato is one of the only places where customers can buy the Pinocchio brand by the scoop.

“I knew Pinocchio ice cream years ago,” says Victor. “Then they didn’t sell directly to the public anymore.” When the Garcia’s were planning to open their ice cream shop, Victor knew he had to bring back his favourite ice cream product. The rest is history.

“Because of Pinocchio Ice Cream’s website, we have people coming out from Sherwood Park, from Edmonton, from all over to get

Check out our website

WWW.WELCOMEWAGON.CA

These are totally free services

gelato,” says Victor. True as that is, if it’s the premium product that draws customers to Geppetto’s Gelato, it’s the friendly, familyoriented atmosphere that brings them back.

“Even though St. Albert is getting to be a big city, it still has that small town feel,” says Victor. Debra adds, “This is a little family-run business, and it’s other families who are coming to us … These are our customers, but these are also our neighbours. It’s personal.”

There’s no doubt this personal touch is the Garcias’ key to success. From hiring local high-school students (often giving them their first jobs) to their policy to always give customers more than less, the family has created a warm, almost nostalgic neighbourhood hub in Geppetto’s Gelato.

“Ice cream people are happy people,” says Debra. “If we weren’t having fun, we wouldn’t be doing this.” “I always say,” adds Victor, “this is the happiest place in St. Albert.” t8n

Did You Know?

Gelato, sorbet and ice cream are all delicious but differ in their characteristics.

Gelato: Creamy flavour, smooth texture, no additives or preservatives, two-month shelf life Sorbet: Refreshing flavour, light texture, non-dairy, no sugar added, two-month shelf life Ice Cream: Rich flavour, heavy texture, two-year shelf life (when stored properly)

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T8N July 2015 15

COMMUNITY CALENDAR Things to do, watch, hear and see this July.

What Is Left Behind?

The Alberta landscape is peppered with relics that infer the recent human history of the prairies. Barns, grain solos, abandoned farmhouses and cultivated landscapes evoke memories of past times when life was seemingly less complicated. In this exhibit, ceramicist Sarah Pike and painter Erin Ross each convey the prairie aesthetic from their experiences living in Alberta.

EVENT

Keys for the City The St. Albert Cultivates the Arts Society is rolling out the street pianos for the third season of Keys for the City, a project that brings free, playable pianos to the public. Don’s Piano Place and the City of St. Albert have each graciously donated a used piano to this year’s project, bringing the city’s street piano contingent to five. The pianos will be at their street locations from June 19 to September 28 and are available for any member of the public to play and enjoy. Keys for the City is part of StArts Fest, an arts festival in celebration of Alberta Culture Days, September 25 to 27.

EXHIBIT

Artists: Erin Ross, Sarah Pike Date: June 4 to August 1 Location: Art Gallery of St. Albert, 19 Perron

Street For more info: visit ArtGalleryofStAlbert.ca Twig Kettle Teapot in Gold from the Get the Gate installation, by Sarah Pike

Back to the Land, by Erin Ros

Date: June 19 to September 28 Locations: St. Albert Place (5 St. Anne Street),

Art Gallery of St. Albert (19 Perron Street), VASA (25 Sir Winston Churchill Avenue), Grain Elevator Park (4 Meadowview Drive) For more info: visit www.startsfest.ca

EVENT

33rd Annual St. Albert Flower & Produce Show Come celebrate the St. Albert Garden Club’s 33rd Annual Flower & Produce Show. This two-day event showcases baking, canning, flower arranging—even photography. Anyone can enter. Visit the club’s website to find out how.

Date: August 22 and 23 Location: The main foyer of St. Albert Place,

5 St. Anne Street

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.

For more info: visit stalbertgardenclub.info

Find the Best Produce, Sterling Silver Premium Beef and the Best Team in St. Albert.

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Happy

Get fired up for camping season

CAMPERS THERE’S SOMETHING ABOUT the

outdoors that makes everything taste better. This month’s campfire recipes are the perfect example. Faster than we could say weekend, branches became utensils, cans of biscuit dough became pastries and instant espresso became lattes. Yup, that’s some happy camping. We hope you’ll think so, too.

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Sausage & Beans Wieners and beans who? Let’s just say that this will be your new campfire staple. Perfect every time.

Brown Bear Biscuits If you take pride in toasting the perfect marshmallow, you’ll love making brown bears. Fun, occasionally competitive, always delicious. Give them a try.

1 can of refrigerated biscuit dough 1/2 cup butter, melted 1 cup brown sugar 2 tbsp ground cinnamon

Shake the sugar and cinnamon together in a paper lunch bag, and set aside.

Separate the biscuit dough, and hand roll each piece into a snakelike length. Wrap 2 or 3 lengths of dough securely around each roasting stick.

Hold the sticks marshmallow-roasting distance over the campfire. Slowly turn the sticks until the biscuits are brown and cooked (8 minutes).

Brush the cooked biscuits with lots of melted butter, and then dip them in the cinnamon sugar.

1 sweet onion, cut into wedges 1 red or yellow pepper, cut into wedges 3 garlic gloves, crushed 6 Italian-style sausages (we used 3 hot and 3 herbed) 2 cups of cherry or grape tomatoes 3 tbsp extra-virgin olive oil 4 tbsp balsamic vinegar Salt and freshly cracked pepper, to taste Springs of fresh thyme or rosemary, to taste 1 can of white kidney beans, drained and rinsed 1 can of white navy beans, drained and rinsed A splash of beer or cider (for deglazing)

Prepare a camping stove or a grill over a cooking fire. To a large cast-iron pan, add the onions, peppers, garlic, sausages and 1 cup of the tomatoes (reserve the 2nd cup). Drizzle in the oil and vinegar, and toss to evenly coat all the ingredients.

Add the salt, pepper and herbs, and toss again.

Place the pan on the hot grill, and let sizzle and cook for 20 minutes, stirring often. After 20 minutes, remove from the heat, and stir in the beans and the reserved tomatoes. Add a big glug of beer or cider, stir and place back on the grill for 15 to 20 minutes more. Remove from heat, and serve. Delicious with grilled bread or soft buns.

T8N July 2015 19

S’more Nachos This recipe is as good at home in the oven as it is over a campfire. A definite must-try.

1 cup semisweet chocolate chips 1 cup mini peanut butter cups 8 large marshmallows, cut in half (or 2 cups of mini marshmallows) Graham crackers for scooping

Prepare a grill over a cooking fire. Place the chocolate chips and peanut butter cups in a small cast-iron pan. Arrange the marshmallows on top of the chocolate and peanut butter layer.

Place the pan on the grill, and let the S’mores cook until the chocolate is melted and the marshmallows begin to toast. Remove from the fire, and dig in with graham crackers.

Salted Nutella Latte Coffee purist, look away! There’s nothing but instant espresso and sugar going on here. The perfect start to a sweet evening.

1 brewed shot of instant espresso 3/4 cup milk 1 tbsp Nutella 1 tsp maple syrup A pinch of sea salt Cinnamon or cocoa powder to garnish

Prepare the instant espresso in a cup, and set it aside. To a small pot, add the milk, Nutella, maple syrup and sea salt. Place the pot on a heated camp stove, and stir with a whisk until the mixture is frothy and hot but not quite boiling. Add the milk to the prepared cup of instant espresso, and stir. Sprinkle with a dash of cinnamon or cocoa powder.

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4 large portabella mushrooms, stems and gills removed 8-oz package of frozen spinach, thawed and squeezed to remove excess water 1/2 cup crumbled feta 1/2 cup grated Parmesan 1/2 cup ricotta (or softened cream cheese) 2 cloves garlic, minced 1 tbsp fresh oregano, chopped salt and freshly cracked pepper, to taste olive oil

Prepare a grill over a cooking fire. Generously brush the tops of the mushroom caps with olive oil. To a medium bowl, add the spinach, feta, Parmesan, ricotta, garlic and oregano.

Mix together with a spoon, have a taste and add salt and pepper to your liking.

Spoon the mixture into the prepared portabella caps, and place them on the grill. Let cook slowly until the mushrooms are tender and the cheese is hot and melted. t8n

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Summit Physiotherapy listens to our clients’ needs, and uses effective traditional and holistic treatments to help you feel better, fast. Proudly located in Summit Centre SC This sponsored content was produced in partnership between Landrex and T8N magazine.

T8N July 2015 21

Truly Deeply Madly

May We

SUGGEST…

Easy Summer

COCKTAILS MAKE NO MISTAKE, the cocktail is

back. And what better time than patio season to try this trend on. Not much of a mixologist? You don’t have to be.

These beauties are as easy to make as they are to sip. Enjoy responsibly!

Cherry Mojito — Um, yes please. This sipper starts with 8 to 10 mint leaves and a wedge of lime in tall glass. Next, add 1 tbsp of sugar, and muddle to release the oils and juices.

Add 8 pitted cherries, a second wedge of lime and muddle again. Next comes some ice, 1 generous oz of rum and a splash of seltzer.

Stir, garnish and serve.

Lavender Collins — If you like a spin on a classic, this could be your cocktail. To a glass filled with ice, add 2 oz of gin, a big squeeze of lime and 1 dash of absinthe. Top with lavender soda, and garnish with lime. Bonus points for adding lavender sprigs.

The Paloma — Grapefruit drinks were made for summertime. And this one just might be a little too easy to make. Fill a tumbler with ice and add 1 1/2 to 2 oz of your favourite tequila. Top with grapefruit pop and a squeeze of lime. Sip slowly.

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A Taste for Bitters — Bitters had their beginnings as medicinal tonics and digestive aids. Nowadays, they’re the secret ingredient in cocktails.

Made from a variety of herbs, fruits, roots and spices, these concentrated flavours are best used by the dash.

Some classics to start with are orange, lemon, creole, celery and—possibly the most popular—Angostura.

The Bramble — It’s time to bring back the Bramble. Especially now that blackberries are in season. Thiws one starts with a highball glass. To it add 9 or 10 blackberries and the juice of half a lemon. Gently muddle to crush the berries, and then top with ice. Pour in a generous oz of your favourite dry gin and a scant oz of crème de mûre. Stir, garnish with lemon and enjoy.

Pimm’s — For a classic English drink, it’s got to be a Pimm’s. This one starts with a few sprigs of mint in a tall glass. To it, add 6 or 7 shaved slices of cucumber and a splash of sparkling lemonade. Then gently muddle.

Next comes the Pimm’s, about 1 1/2 to 2 oz.

Add a handful of ice, a splash of elderflower liqueur, and top with more lemonade. For a classic garnish, add a strawberry or a long curl of cucumber peel.

Dark ’N’ Stormy — If you like a Moscow Mule, you’ll love a Dark ’N’ Stormy. Making one couldn’t be easier. Add ice and a generous oz of your favourite dark rum to a tall glass. Slowly pour in a delicious ginger beer, and add a squeeze of lime juice. An instant classic.

Blackberry Bourbon Lemonade — Oh yeah, this one’s got punch. In a cocktail shaker, muddle 10 blackberries with 3 mint leaves and a ribbon of lemon zest. Add 1 tbsp of squeezed lemon and 1 tbsp simple syrup.

Next comes the bourbon whiskey, about 1 1/2 oz. Stir to combine, and strain into icefilled glasses. Garnish with whole blackberries and a simple slice of lemon.

ON OUR BOOKSHELVES A Lust for Reading ROMANCE NOVELS DON’T need to be your thing to

enjoy a book that explores love and all its intricacies.

This month’s bookshelf is proof of that. As usual, we’ve tried to choose a little of everything: a few classics, some poetry and nonfiction— even a graphic novel (no pun intended…). Enjoy the read.

Every Kiss Is a War, by Leesa Cross-Smith, Mojave River Press

THE LITTLE THINGS GO A LONG WAY

A Room with a View, by E.M. Forster, Edward Arnold Publishers Ltd. Dancing in Odessa, by Ilya Kaminsky, Arc Publications The History of Love, by Nicole Krauss, WW Norton Love in a Time of Cholera, by Gabriel García Márquez, Vintage; Reprint edition (2007) On Loving Women, by Diane Obomsawin, Drawn & Quarterly Bonk: The Curious Coupling of Science and Sex, by Mary Roach, WW Norton Tipping the Velvet, by Sarah Waters, Virago Press t8n

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T8N July 2015 23

Then & Now

ARCHIVAL CREDIT A15580 PROVINCIAL ARCHIVES OF ALBERTA

THEN & NOW

GROSVENOR OUTDOOR POOL GROSVENOR OUTDOOR POOL —

thinking about it, you can almost feel the hot sun on your back and a sticky popsicle running down your fingers.

The pool conjures up imagery of carefree days, laughing kids and splashing about while someone loudly cannonballs off the diving board. It’s the smell of sunscreen and summer.

For many, especially those who frequented the beloved pool during its heyday in the seventies, St. Albert’s outdoor pool stirs up memories of youthful days and simpler times.

1960s St. Albert experienced an influx of people starting in the late sixties through to the early seventies. With a population that doubled during that time (going from about 10,000 people to 21,000), an increased interest by the city to focus on residents’ quality of life and recreational needs began to develop.

Under Mayor Dick Fowler and Recreational Director Elmer Harrison, plans were put into place to bring a swimming pool to St. Albert.

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In 1967, Canada’s Centennial Year, St. Albert built its first swimming pool, Grosvenor Outdoor Pool. But that almost didn’t happen.

After the plans were approved in 1965 to spend $75,000 on an outdoor pool (along with $75,000 for an arena), some 190 residents signed a petition asking council to scrap the original plans for the two facilities and to build a covered pool instead. The issue went to a plebiscite at the next municipal election where it was defeated and the original facilities went ahead as planned.

Superior Granite Ltd. was awarded the contract to build the open-air pool. They were given more money than was originally budgeted to build the facility, having just over $90,000 to work with.

1970s The golden years for Grosvenor Outdoor Pool were the seventies. Lineups would form down the block to get into the public swim on hot summer days. Residents may recall something of a St. Albert legend from this time in the pool’s history; when waiting for admission, swimmers would muse over a well-known landmark that sat in the driveway of a house across the street from the pool—Clarke’s Ark. For years in the early seventies, Don Clarke slowly built a concrete

hull ship in his driveway. Waiting in line, it is said that kids would joke how the boat should set sail on its maiden voyage at the outdoor pool.

By the mid seventies, Grosvenor Outdoor Pool had peaked. It was no longer able to satisfy the growing population of the town that would soon become a city. St. Albert’s population was sitting at about 19,000 people by now.

In 1978, Fountain Park Pool, a facility that boasted 30,000 square feet of leisure space, broke onto the scene and became the new hot spot for swimming in St. Albert.

1980s Though no longer king, Grosvenor Pool continued to be a popular place for residents to visit in the summer. Events such as competitive swimming, lessons and free swim time were staples at the facility. In the early eighties, you could expect to spend a whopping 75 cents to enter a swimming competition at the pool.

1990s St. Albert City Council considered closing down the pool in the nineties for budgetary reasons. That saddened and upset a lot of

residents, and it is said that some school children reportedly chanted, “Save our pool!” during a city council meeting. The decision was made to keep the pool open.

2000s In 2006, Grosvenor Pool had a major facelift; however, most of its historical design was preserved. A new clubhouse, dressing room and pool were all part of the renovations.

This was a big year for swimming amenities in St. Albert, with Servus Credit Union Place also being constructed.

2012 saw the First Annual Dog Swim at the pool, in association with the Second Chance Animal Rescue Society (SCARS). The popular fundraising event takes place on the last day Grosvenor Outdoor Pool is open for the season (Labour Day) and lets the city’s pool-loving pooches take a dip for a good cause.

NOW Currently the pool is undergoing an assessment by the city. St. Albert City Council wants more people to use the pool and is conducting a study on how to make that happen. There are public surveys being

circulated around the community, including at the pool itself, to gather input (the survey can also be accessed online at stalbert.ca).

City decision makers will get a report at the end of 2015 on the findings of the survey.

They will be looking at things like best practice research, trends and assessments on the impact of increased utilization at the facility.

Whether you enjoyed St. Albert’s outdoor pool in your youth or are a first-timer, Grosvenor Outdoor Pool is a must-visit this summer and a space where memories will no doubt be made. t8n

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T8N July 2015 25

The 8s

THE BEE’S

KNEES

EVERYTHING’S BETTER WITH bees. It’s kind of a big state-

ment, but when you consider that one of every three bites of food we eat depends on pollinators, it’s easier to see the accuracy. It’s also why the worldwide decline in bee populations is making headlines. Researchers don’t know the exact cause, but there are things you can do to help.

And you don’t have to be a beekeeper to do them. Here’s a list to get you started.

1. Plant a garden. A single pot of flowers is all it takes to provide some pollen and nectar for bees. You just need to know their favourites. Annuals such as verbena, cosmos and marigolds are always a hit with bees and are great choices for containers and flower beds.

If you have room for a tree or shrub, consider planting a mock orange, lilac, dogwood or crabapple. Just be sure to read the labels and make sure you have the proper space and sunlight to accommodate your choices. Here’s a fun fact: bees are colour-blind to red, so stick with yellow, pink or purple flowers.

2. Buy local. Supporting beekeepers in your area is as simple as visiting your farmers’ market. Buying honey made from local suppliers and produce from farmers who limit pesticide use while plants are in bloom is no small gesture.

With research pointing to loss of habitat and heavy use of pesticides as leading causes of declining bee populations, it’s important for consumers to explore all their options.

8. Make your own lip balm. There are lots of recipes online for making your own lip balm, but most contain a variation on the following four ingredients: unbleached beeswax, almond or coconut oil, honey and essential oil (such as peppermint or grapefruit). Personalizing your own recipe is as simple as using your favourite essential oil or adding a dab of lipstick for a hint of colour.

A great project for birthday parties or for giving away as wedding favours. t8n

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3. Learn about mason bees. Mason bees are a type of native bee that look a bit like black flies. Although they don’t make honey, they are incredible pollinators and will even work in the rainy, cold conditions that honeybees won’t tolerate. Because mason bees are solitary and don’t live in hives with queens to protect, they are not aggressive and will only sting if trapped or squeezed. That makes them ideal guests. To encourage their stay, give them plenty of blossoms and an open spot of mud to use in their nests.

7. Opt for honey. This one is kind of obvious, but there are a lot of great reasons to buy local honey. Great flavour is one of them. Alberta is known for its dandelion, clover and wildflower honey. And when beekeepers extract and process that honey in small quantities, those delicate flavours of the season are preserved.

Honey marketed as “raw” contains all the pollen, enzymes and micronutrients that would normally be filtered out or destroyed when the honey is heated during processing. In fact, if you buy local honey throughout the season, you’ll notice that the flavour, colour and texture will change to reflect what plants were blooming at that time.

4. Build a mason bee house. Because mason bees don’t live in hives, it’s important to protect the natural habitats they nest in, such as woodpecker holes, hollow stems and other small, natural cavities. You can also buy or build them a bee house. To make one, simply drill a bunch of smooth, deep holes into a log (a few finger-widths apart), and hang it at least one metre above the ground in a spot that’s protected from the rain and faces east or south—mason bees are cold-blooded and count on the sun’s heat to warm them up. You can also look for bee houses at your local garden centre.

5. Give bee pollen a try. Bee pollen is being touted as a new superfood that can cure anything from sore joints to bitter colds. But while the research to substantiate those claims is lacking, what’s undisputable is that bee pollen is nutritious. Amino acids, fats, carbohydrates, potassium, magnesium, zinc, iron—bee pollen has it all. But, as with all natural supplements, it’s a good idea to check with your doctor before giving bee pollen a try, especially if you have allergies, a compromised immune system or are pregnant or breastfeeding.

6. Use beeswax candles. If you’ve ever burned a beeswax candle, you already know how amazing they smell. But did you know that when you burn beeswax, you’re also cleaning the air? It’s a simple but brilliant process called ionization. Unlike all other candles, beeswax releases negative ions when it burns. And those ions neutralize the positive charge carried by dust and other airborne contaminants. Just be sure to talk to the vendor or check the packaging for wording such as “100% pure beeswax.” The word “pure” on packaging often means that a product contains only 51% of the main ingredient.

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www.RedTailLanding.com T8N July 2015 27

HERE COMES THE SUN Tapping into a good thing THE SUN. It rises and sets every day

without being asked. No wonder we so often take it for granted. The reality, however, is that its capabilities are, well, out of this world. For starters, the sun is a clean, reliable source of renewable energy—and has been for over four billion years. Also on this star’s resume is the ability to power the Earth efficiently and economically, from 150 million kilometres away!

Impressed? Us too. Here are some basics about using its power.

SUNSHINE INTO ELECTRICITY With growing concerns about global warming and fossil fuel depletion, the use of solar power for thermal and electrical energy is rising. In Canada, the installed capacity of solar photovoltaic power (electricity) grew by nearly 150% annually between 2008 and 2011. But what is photovoltaic power and how does it work?

Photovoltaics comes from photo, meaning light, and voltaics, meaning electricity. Photovoltaic cells are also called PV cells or solar cells.

Individual PV cells are grouped into panels, 28

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and panels are grouped into arrays. The panels change sunlight into electricity when the sunlight hits the semiconductor material (usually silicon) in the PV cells and creates electrical current.

The electricity generated in the cells is direct current (DC), usually used for small electronic equipment. For larger commercial purposes, such as solar energy, direct current must be converted to alternating current (AC) in a device called an inverter.

Photovoltaic electricity can also be returned to “the grid,” which is all the components of the network that delivers electricity, such as power plants, transformers and transmission lines.

HARNESS THE SUN AT HOME If you want to harness the sun’s power, you don’t need to convert your home to solar energy (although you can). Instead some small, relatively inexpensive products that run on solar-generated electricity are now available. You may already know about solar calculators and watches, but many other cool products for your comfort and entertainment run on energy from the sun. Here are a few that might catch your interest:

Sunforce Solar Mosquito Zapper This quiet, pet-safe device kills mosquitoes and other insects to help you enjoy the outdoors without the nuisance of bugs.

What it does: The zapper uses the sun’s energy to power a blue LED light that attracts insects and a high voltage that kills them without smelly or harmful sprays or chemicals.

How it runs: Solar cells on the top of the device charge the long-life batteries that provide power.

Other features: The zapper is easy to install; you can hang it, place it on a flat surface or secure it in the ground with the spike that’s included. It’s also portable, so you can take it to the park or on a car trip. Little maintenance is required.

Approximate cost: $30

OWI 7-in-1 Rechargeable Solar Transformers This fun toy kit encourages kids to be creative as they build and play with solar-powered miniature vehicles.

Get a two-year subscription and gift someone their very own T8N every month.

Hot Sun Stats In one minute, the sun gives off enough energy to meet global needs for a year.

In one day, it radiates more energy than the world’s current population could use in a quarter century.

Give the Gift of T8N

Do you have a friend, relative or ex-St. Albertan who is looking for a touch of home?

Give them the gift of T8N magazine!

In three days, it provides about as much energy as what’s stored in all Earth’s fossil energy sources.

For $80 plus tax, your friend recieves 24 copies of T8N, and, as a special bonus, you get a $25 gift certificate to Soda Jerks in St. Albert. (Limited number of gift certificates available.)

To set up the subscription, simply email your name & the name & address of the desired subscriber to rob@t8nmagazine.com This offer is valid until July 31, 2015 and must be paid in advance. Non-refundable (but transferable). Available for Canadian addresses only.

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What it does: The kit comes with pieces that can be changed and reconfigured to build five vehicles: a bulldozer, a concept car, a concept racer, a dump truck and a solar car.

How it runs: The recharging station has output plugs for solar recharging and for battery recharging. The super-fast solar station charges fully in about two minutes. Toy running time is about one to one-and-a-half minutes.

Other features: The pieces snap together quickly and easily without screws or tools.

The packaging is designed to become a stunt ramp for the vehicles to jump.

Approximate cost: $49

Rugged Rukus Solar Speaker This sturdy speaker by Eton allows you to listen to music wirelessly from any Bluetooth-enabled device.

What it does: When fully charged, the speaker plays music for about eight hours.

With two full-range speaker drivers, it offers high-quality audio with stereo sound.

How it runs: The solar panel charges in under five hours in direct sunlight. If you run

out of power at night, an internal lithium battery kicks in.

Other features: The speaker comes with loops for attaching it to a backpack so that you can take it anywhere, and it’s splashproof, so you can use it by the pool or lake without worry. It also has a built-in USB cellphone charger.

Approximate cost: $90

Astonica Solar-Powered Lighted Patio Umbrella This umbrella offers shade by day and ambient lighting by night to enhance your outdoor environment any time of day.

What it does: The umbrella’s inner spokes have pre-installed white LED lights (30 in total) to offer a gentle glow after dusk.

How it runs: The solar panel on top of the umbrella charges all day to run the lights at night.

Solar Energy Society of Alberta In 1976, the non-profit Solar Energy Society of Alberta (SESA) was formed to promote the understanding and use of solar energy. It provides resources for schools, the government and the general public through workshops and exhibits. Read more about solar energy in Alberta at solaralberta.ca.

Other features: The umbrella canopy tilts easily, is 3 metres in diameter and is made of lightweight, weather-resistant fabric. It is available in two colours (taupe and scarlet) and two shapes (round and rectangular).

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Solar-Powered EasyShade These retractable outdoor sunshades by SunSetter fit outside your windows to keep indoor spaces cool during summer.

What it does: The EasyShade blocks about 90% of the sun’s heat while using its energy as a power source. The shades are also suitable for other spaces such as porches and gazebos.

How it runs: The PV panel attaches inconspicuously to the outside of the shade housing, so you can hardly see it. During the day, the panel charges the built-in battery pack, which stores power to operate the unit. Because the panel doesn’t need direct sunlight to stay charged, it works even on cloudy days.

Other features: The EasyShade is remote-control operated. It comes in sizes from 1 to 4 metres to fit most windows. It’s available in three colours.

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THE CLOUD (n.)

R

EMEMBER WHEN A mouse

was something you never wanted to see in your home and when the most talked-about web belonged to Charlotte? Nowadays, when “the cloud” comes up in conversation, we’re likely not talking about a big, fluffy cumulus. But like traditional clouds, cloud computing has a certain air of mystery. And it’s time to change that. Here are a few of its secrets.

WHAT IS IT? The cloud is a network of servers. These servers are housed in warehouses around the world (also known as data farms) and have specific purposes—some are for storing data, and others are for running applications.

WHAT DOES IT DO? The cloud allows us to store data and to run programs and applications over the Internet rather than on our computer hard drives.

Anytime we store information without using our own storage (like posting a photo on Flickr or uploading a file to OneDrive) or use a web-based service (like watching a movie on Netflix, listening to music on Spotify or editing a document on Microsoft 365) we are using the cloud.

WHY USE IT? The cloud is convenient. With it, we can access our information anytime, anywhere—on all your devices—all we need is an Internet connection. And because we are essentially using someone else’s storage space, we are saving our own gigabytes. That

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means we are less likely to run out of space on our own devices as quickly and might not need to purchase more storage or delete old data as frequently.

Cloud computing is also the ultimate backup plan. Lost phones and crashed laptops no longer mean all is lost if most of our information is being kept in the cloud. Hopefully soon we will be able to kiss goodbye the days of old-school storage methods, such as stacking mountains of CD-ROMs in our home offices or filling our desk drawers with USB flash drives.

CLOUDED BY CONTROVERSY Pop culture has certainly played a role in fueling the fears and controversy surrounding the cloud. With hackers breaking into celebrities’ iCloud accounts to leak personal photos and network breaches of high-profile retailers compromising millions of customer credit cards, cloud computing has weathered some serious media storms.

Adding to the real-life drama are movies and television shows that depict the cloud as a vague or ominous abyss that absorbs our personal information and puts our identities and reputations at risk. And while that might make for good television, it’s just not the day-to-day reality.

PRIVACY PROTECTION Privacy is likely the most prevalent concern about cloud computing. As cloud users, we want to know that our information is safe.

We are storing our information on someone else’s server, so by using cloud services and moving information back and forth over the Internet, we are giving some control of our data to our cloud service providers.

Taking technology to new heights Did You Know? The general concept of cloud computing was first introduced in the 1950s; organizations would house one large mainframe computer and allow multiple users to access it at once through dumb terminals (terminals with no internal processing capabilities of their own).

The best way we can protect ourselves when using this technology is to ensure that we never put anything on a cloud-based program or application we wouldn’t want others to see, such as personal information or compromising photos or videos. In other words, just use common sense. It’s also very important to read the fine print. Cloud service providers post privacy and ownership policies that explain what policies, procedures or security measures they have in place to protect user data. t8n

Fun Fact According to the latest study

by Synergy Research Group, Amazon Web Services holds 28% of the market share in cloud infrastructure services, which makes its cloud the biggest. Microsoft is behind Amazon with 10% of the market share, and IBM is in third place with 7%.

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