August 2015 t8nmagazine.com
MEET
Gloria Ho! Artist, illustrator & all kinds of awesome
GMOs
Some Food for Thought
TEQUILA
101
Looking past the lime
WE’RE WILD
about Orchids
50
SHADES OF YELLOW Cracking the code on egg lingo
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August 2015
Contents CONVERSATIONS 6 Food for Thought The GMO debate
CITY 11 Fresh, Local Fun St. Albert Farmers’ Market 17 MEET YOU THERE 18
Cerdo Tacos + Tequila A piece of Mexico in downtown St. Albert
Community Calendar
LIVING 19 FOOD & GATHERINGS Wild at Heart Crazy-good recipes from the wild side
24 TRULY DEEPLY MADLY I’ll Drink to That Tequila 101
ABOUT THE COVER
Special thanks to Mayor Nolan Crouse for being such a great and accommodating cover bear. ILLUSTRATION BY GLORIA HO
ARTS & CULTURE 26 THEN & NOW Sturgeon Heights Then & Now
28 THE 8S
Orchid Obsession Inspiration fresh for the picking
TRENDING 30 Meet Gloria Ho A T8N interview 32 Free-Range (adj.)
Cracking the code on egg terminology
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From the Editor EDITORS. We’re known for our wild sides. Inten-
tional sentence fragments, rhetorical schemes, maybe even a little fast-and-loose antimetabole? Or not… Kidding aside, editors spend a lot of their days turning chaos into order. And that, be it riveting or not, takes heart. Wild heart. Something this month’s articles are all about.
CARMEN D. HRYNCHUK EDITOR-IN-CHIEF
Inspired by our Wild at Heart theme, we set off to the farmers’ market to talk to organic farmers and artisanal winemakers, beachcombers and musicians—even a bison rancher. We wrote articles about orchids, weighed in on the genetically modified food debate and defined what exactly it takes for an egg to earn the moniker “free-range.”
T8N MAGAZINE VOLUME 2 ISSUE 7 August 2015 PUBLISHER
Rob Lightfoot EDITOR-IN-CHIEF
Carmen D. Hrynchuk ART DIRECTION
Carmen D. Hrynchuk, Brenda Lakeman DESIGN & PRODUCTION
When we weren’t busy writing about food, we were in the kitchen preparing it. Wild rice salad with feta and grapefruit, cider-glazed salmon with rosemary, grilled pizza with wild
Bruce Timothy Keith
mushrooms and arugula—all as easy to make as they are to devour.
Brenda Lakeman
So have a read, and get channeling your wild side. Like me, you too might find yourself regaling friends with stories of “Been near there! Almost done that!”
PHOTOGRAPHY
FOOD STYLING
Little Fire Creative PROOFREADING
Ah, baby steps…
Amy Lightfoot
Happy reading!
ACCOUNT EXECUTIVE
Erin Cassidy CONTRIBUTORS
Shawna Dirksen, Timothy D. Fowler, Jennifer Lavallee, Vanessa Roset
Contributors VANESSA ROSET
Vanessa is a freelance writer from Edmonton who loves perfectly formed sentences and is hopelessly addicted to Scrabble. When she’s not at her desk she can be found working on and adventuring in her vintage Airstream with her husband. Together they hope to travel across all of North America and beyond and enjoy blogging about their experiences.
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. TIMOTHY D. FOWLER
Timothy travels nearly full-time for work and part-time for leisure. He is a full-time executive, chef by training, manager by choice, avid reader and part-time writer. Timothy lives in St Albert with his wife, Kathy, and his Gordon Setter, Rigby. He is from granite rockies and prairie dust, from boreal forest and wanderlust. He tweets @Timothydfowler. 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.
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Image page 7 © Dusan Kostic / Dollar Photo Club Image page 8 © THPStock / Dollar Photo Club Image page 32 © Anatolii / Dollar Photo Club
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T8N PUBLISHING INC PUBLISHER & PRESIDENT
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Conversations Your Letters Have something to say? Join the conversation! Send your comments or ideas to letters@t8nmagazine.com. Here’s what others are saying… I feel obligated to comment on Jennifer Lavallee’s article “Schools Out” in the June issue of t8n. All in all, I feel it is a well researched, although slightly biased article, however I do take exception to the first two paragraphs regarding the St. Albert Youth Community Centre under the heading “The Community.” While each sentence taken by itself is in fact a true statement, I believe the context of her supporting sentences completely negates the actual issues the Youth Centre directors faced while dealing with the City and the building owners. As a parent of youths who did utilize the Centre, I am astonished at Councillor Herons statement that they (Council) discovered the kids didn’t actually want a replacement drop in Centre. My recollection is the youth of St. Albert all but begged the City to step in and help. There is still a whole group of St. Albert youth that for various reasons are desperately in need of the support systems once provided by the St. Albert Youth Community Centre. While the City may be drafting an “Official Youth Policy” and partially funding the BAM youth initiative, our youth merit so much more than a one hour a week program. –Mike B.
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Conversations
Locals weigh in on the great GMO debate BY VANESSA ROSET
GMOs HAVE BEEN a bit of a hot topic
recently, their very mention often initiating a passionate response. They are credited by some as being the solution to world hunger, a miracle cure that will tackle famine and disease across the globe. Others vehemently reject them as an unnatural product that is sure to wreak havoc in our bodies and our environment. Still more are unsure about the consequences of a technology they don’t quite understand. So are GMOs the next major world disaster or the answer to it? The issue may not be as simple as you think.
GM WHAT? It is a common misconception that the produce we find in the uniform rows of our supermarkets—those unblemished peppers and perfectly round tomatoes—are products of genetic modification. In reality, the vegetables have been selectively bred by farmers to produce desirable traits in size, shape, colour and other environmental factors. It’s a practice that goes back for thousands of years and that can eventually result in new hybrids, like broccoli, which is believed to have been bred from wild Italian cabbage plants over the course of a few centuries. Genetically modified organisms, on the other hand, could never originate in the wild. Also called transgenic organisms, they are defined by the World Health Organization as “foods derived from organisms whose genetic material (DNA) has been modified in a way that does not occur naturally, e.g. through the introduction of a gene from a different organism.” GMO developers are not restricted in the same ways as natural breeders, who are limited to producing plants from closely related species, often over long periods of time. The first approved GMO appeared in 1982 in the form of man-made insulin that was created using the E. coli bacteria. It was followed
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in 1994 by the Flavr Savr tomato, engineered to have a longer shelf life than regular grocery store tomatoes. It was soon pulled from stores due to production costs and lack of profit. Genetically modified potatoes with specific pest and disease resistances were available in the late 90s but were also taken off the market, this time due to consumer skepticism and the refusal by foreign markets to accept the crops. The first herbicide and pest-resistant crops were approved in the U.S. in 1996 before making their way into Canada. Presently, the four major genetically modified crops are corn, soy, cotton and canola. The sugar beet, a white variety that is converted into sugar, is a minor crop grown primarily in Canada and some parts of the US. In Canada, approximately 95% of canola, 80% of grain corn, 60% of soybean crops and 100% of sugar beets are genetically modified. The predominant GM crop in Alberta is canola, but it also produces around 7% of Canada’s sweet corn and around 70% of its sugar beets.
THE “M” WORD The “M” in GMO might very well stand for Monsanto to critics of the growing technology. The chemical powerhouse started in the early 1900s by creating artificial sweeteners,
detergents and PCBs for industrial use before its most infamous product was developed for warfare: Agent Orange. In an effort to distance the company name from the negative implications of its history, Monsanto now brands itself as a dedicated agricultural biotech company that is focused on feeding the world. Its largest contribution is the Roundup-ready seed, which is bred to survive the application of Monsanto’s herbicide, Roundup. The application of Roundup to farmers’ fields kills all plant life except for the modified crop; this allows farmers to handle weeds using fewer resources and with greater financial gain. The privilege of using this technology comes at a price for farmers who have to purchase the seeds directly from Monsanto each year and who are not allowed to save leftover seed for future crops. It’s a practice that has many concerned about the eventual loss of plant species due to a lack of seed diversity. And there are other concerns: GMO pollen can contaminate neighbouring crops and cause problems for organic and traditional farmers alike. Canadian herbicide-resistant canola has been found in sugar beet crops in North Dakota, where it grows as a difficult-to-control weed.
For organic farmers, the presence of modified genes in a crop sample can result in the loss of their certified organic status. The recent adoption of Roundup-ready alfalfa in the United States has some Canadian farmers worried for that very reason. One Lac Ste. Anne farmer has also expressed concern for the growing resistance to Roundup that the weeds in his field have developed. He questions Monsanto’s answer to the problem: a new and improved Roundup-ready seed that can survive twice the amount of chemical he’s already applying. “That’s their idea of new technology,” he says, “it’s scary.” He also doubts the need for Roundup-ready alfalfa at all, given that it’s an aggressive crop that chokes out weeds naturally when heavily seeded. His views are shared by many farmers and ecologists alike. They worry that resistant weeds in the crops could mate with other plants in the surrounding wild and create stronger weeds.
WHY GO GMO? Cliff Sime farms 15,000 acres of canola and hard red spring wheat in the Strathcona County area. His family supported the switch to the Roundup canola, and he feels that it’s actually a safer option than the traditional farming practices. “Under the old system, we weren’t real-
ly happy with the chemicals we were already using,” says Sime. “They smell, and they don’t work very well and you’re always having escapees [drifting]. Roundup seemed so much cleaner, neater. It just seemed to be a healthier option.” He maintains that his crops are easier to manage, and his soil appears to be in great condition after decades of using the modified canola, possibly due to the no-till methods that go hand-in-hand with GMO crops. On the subject of expanding GMOs into other types of food, Sime makes a good point: “It’s a shame that the first major GMO developed was linked to a chemical.” As a farmer, he is fascinated by the possibilities of the science. Could we take a gene from a fruit or herb that naturally repels pests and insert it into a vegetable to help it do the same? It’s a point of view shared by Francesca Jean, a Ph.D. student in molecular genetics at the University of Alberta. “Everyone knows that Monsanto creates GMOs,” she explains, “but GMOs do not equal Monsanto.” She believes the public perception of GMOs has been skewed by the negative association to the company, turning “GMO” into a buzzword synonymous with “evil.” She doesn’t support Monsanto’s chemi-
cal-resistant products, but she does believe that GMOs have a place in our society, including in our food chain. One example is Golden Rice, which has been modified to contain beta carotene, a source of vitamin A. If approved, the rice could potentially help millions of people in developing nations who suffer from vitamin A deficiency by preventing blindness and other complications of the disease. In Hawaii, a genetically modified papaya that is resistant to ringspot is credited for reviving an industry that was nearly destroyed by the virus. Tomatoes that can grow in drought conditions, enriched potatoes that resist beetles, even foods modified with cancer-fighting agents: all are possibilities that have scientists who work in the field excited. And there is significant potential for GMOs in the world of medicine. Jean and her colleagues are studying glow-in-the-dark fish; the jellyfish gene they’re working with enables them to light up the fish’s central nervous system so they can better understand the role of different genes in the body. In Brazil, a genetically modified mosquito that produces offspring that die early has reduced the spread of dengue fever in some areas by as much as 95%. “GMOs are just like any other science,” says Jean, “they can be used for good or bad.”
Did You Know Norway is home to the largest seed vault in the world. Carved 120 metres inside a mountain at 130 metres above sea level, the vault is thought to protect over a million-and-ahalf seed varieties. Seed saving is an important concept to ecologists; they fear that losing genetic diversity means losing important traits that could save crops from environmental stresses. T8N August 2015 7
FEEDING THE WORLD Perhaps the greatest argument for GMOs is that they will be used to feed the world. Since their implementation, GMOs have been credited with producing greater yields that can withstand more stresses than traditional crops. While they might certainly have a place in feeding our swelling population, this claim is being challenged by several studies, most notably the Rodale Institute’s Farming Systems Trial. The trial compared chemical farming with organic farming practices for over 30 years and suggests that not only do organic farms yield just as much overall as their chemical counterparts, they also outperform their competitors in times of drought. John Schneider, owner of Sturgeon County’s certified organic Gold Forest Grains, says he’s being approached more and more by commercial farmers interested in transitioning to organics. “I think they’re concerned about the chemicals they have around their farms—the myriad of pesticides which include fungicides and herbicides and insecticides,” he explains. “They have them sprayed as a residue all over
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their property, and that’s where their children are growing up. I think they know it’s not good for them and for the environment.” He believes that awareness about these chemicals paired with the uncertainty consumers have about the long-term effects of eating genetically modified food is driving up the demand for organics, “and there certainly has been an increased demand,” says Schneider. There’s also been a general rejection of GMOs by many countries worldwide, including Japan, Haiti, much of Europe and parts of Asia and Africa. It’s a stand that has important trade implications for Canada should other GMO crops, like wheat, be approved. So far, farmers on both sides of the argument have fought against the introduction of GMO wheat. They insist that wheat can be managed fairly easily already and that a Roundup variety would prevent farmers from using wheat as a rotation crop to break disease cycles. So what are the risks? In truth, little is known about the long-term effects of consuming genetically modified food. People on both sides
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KNOWLEDGE IS POWER of the debate agree that more research is needed to determine the benefits and the possible side effects of GMO consumption. There are studies implying that crops sprayed with Roundup contribute to increased allergies, as well as to a range of gastrointestinal, kidney, auto-immune and other disorders. GMOs not linked to chemicals have yet to be widely distributed and require additional study. Many scientists maintain that these products do undergo careful testing and pose no greater risk than any allergens already existing in our food supply. Supporters of Golden Rice even argue that the risks of not eating the GMO outweigh the risks of introducing it for those who really need it. Others, like Schneider, feel differently. “You know, the first thing that I will say about all of this is ‘I don’t know.’ Are GMOs good for you or bad for you? I don’t know. But my tendency when I don’t know something is not to just jump headfirst into it. If you’re not sure about something then you proceed cautiously, and that’s what we’ve chosen to do with the food that we feed our family.”
Did You Know? A genetically modified fish could soon be the first GM animal to arrive in grocery stores. The AquAdvantage salmon has been engineered with genes from the eel-like ocean pout. It can grow nearly twice as fast as a conventional salmon and can also grow year-round due to an increased tolerance for colder temperatures.
It might appear that we as consumers have little say against the corporations who make dietary decisions on our behalf, but there are actions that we can take to help secure a healthier future for ourselves and future generations. One significant proposition is the introduction of mandatory labelling of GMO foods. It’s a requirement that has been adopted by 64 countries worldwide yet largely ignored in North America despite widespread support. Consumers are insisting they have the right to know what they’re eating, but so far Health Canada and the Canadian Food Inspection Agency have maintained that labelling GMO products is voluntary. In the past, escalating pressure has led to the rejection of milk produced using Monsanto’s bovine growth hormone. In the same way, consumers can put pressure on their government to establish clearer approval guidelines, increase product testing and fund long-term research. By informing ourselves and holding our regulatory bodies accountable, we can help ensure that GMO science is used to develop foods that truly feed the best interests of the population. t8n
T8N August 2015 9
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FRESH, LOCAL
PHOTOGRAPHY BY BRENDA LAKEMAN
FUN
St. Albert Farmers’ Market
IN THE MARKET for some fresh, local
fun? Well, we think we know where you’ll find some—St. Albert’s Farmers’ Market. It’s been a Saturday staple in our city for more than 30 years, and with each one, it’s gotten better. And bigger! In fact, St. Albert is home to the largest outdoor market in Canada. Know what else makes our market so special? Well, when we asked one of the vendors, he answered without blinking, “The people who visit.” As he put it, it takes two to dance. And St. Albert has that magic combination of great visitors and great vendors. Never been? Well, you’re in for a treat—lots of them. Food trucks and musicians, farmers and wine makers, artists and crafters. Make no mistake. When it comes to great vendors, St. Albert’s got a corner on the market. Take a look.
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FROG ALLEY Kerry Parayko has a passion for beachcombing. The thrill of the find, the promise of new memories, a desire to share them with others—it all led to the creation of Frog Alley. Her one-of-a-kind, handcrafted designs all feature souvenirs from the sea, none of which are ever taken live from the ocean. Among the treasures you’ll find at her booth are sea-glass jewellery, starfish and driftwood wind chimes, and shadow-box picture framing. Can’t find what you’re looking for? She’ll happily custom design something for you—even incorporating treasures from your own collections. “This really is meditation for me. And I’m just so lucky to be able to do the thing I love most. It truly is my passion.” –Kerry Parayko
HEART ACRES Created by: Ray Eliuk What you’ll find: Native plants and handmade wreaths created from renewable scrap wood Their passion: Helping people rediscover native plants that are disappearing from the landscape Interesting facts: Heart Acres has an agreement with Public Lands to harvest renewable “scrap wood” under 3 inches from Crown Lands. Watch for Heart Acres on Etsy. They’re launching a shop this month. “How’d I get started? Its called desperation! I was clearing the shrubs and fenceline one day and thought there has to be something I can do with this, otherwise it’s all a waste. So we started making wreaths.” –Ray Eliuk
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SHADY LANE ESTATE Operated by: Nathan Zdrodowski and family Who they are: An artisan-style winery in Barrhead that produces small batches of wine with bold strawberry flavour What you’ll find: Artisan wine made from vine-ripened fruit grown without the use of herbicides and pesticides Interesting facts: You’re only a short road trip away from strolling their cherry orchard, marvelling at the strawberry tunnels and, oh yeah, tasting some wine. Visit their website for a list of wine-tasting events complete with tours, demos, live music, farm-fresh food and fun for the whole family.
PEAS ON EARTH If you’ve gone to the market to buy vegetables, you’ve likely met Eric and Ruby Chen, owners of Peas on Earth, a 65-acre, certified-organic garden tucked between St. Albert and Edmonton. It’s easy to spot them and their rows of impeccably fresh veggies, but what you’ll also find on display is their passion and gratitude for the community that supports them. We can say, having visited their farm, they truly have a slice of peace on earth.
ALBERTA BISON RANCH Managed by: Neil Hochstein What you’ll find: Bison steaks, bacon, sausage, bones, grass-fed Angus beef and a variety of specialty items for ordering Their passion: Running 200 head of Pure Plains Bison on a self-sustaining ranch and raising them in a stress-free environment from birth to finish Interesting facts: They raise the bison from start to finish to ensure their product is growth-hormone-free, antibiotic-free, grassfed-finished and exceptionally high quality. You may have already tasted their bison at restaurants such as Tzin Wine & Tapas, Blue Chair Café and Bistecca. To visit the ranch or have an event there, visit www.albertabison. ca/events.
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SAVOURING THE EXPERIENCE Let’s face it. The goodies you eat at the market are every bit as awesome as the ones you take home. In fact, prizes should probably be given to anyone who can leave without a mustard stain. But there are more than fabulous hotdogs to be enjoyed. Food trucks with perogies and chicken shwarma, glasses of homemade lemonade—they’re all waiting to satisfy. Our weakness that day? Uncle Milt’s Old Fashioned Root Beer. Icy cold, served from oak barrels and out of this world. While you’re busy eating your way down the streets, keep an eye (and ear) out for musician Clinton Richardson, a singer/songwriter (and wide-receiver for the Golden Bears!) from Spruce Grove. He’s a regular at the St. Albert market and a favourite among many. t8n
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TACOS + CERDO TEQUILA THERE’S A NEW restaurant in St. Albert that’s paired
Fresh, Authentic, Delicious
mouth-watering, authentic Mexican food and luscious margaritas with a fun and casual dining experience. In fact, sitting there, you may find yourself wondering if, perhaps, you are actually enjoying your meal at a cantina somewhere in Mexico. Welcome to Cerdo Tacos + Tequila.
With the aroma of tasty Mexican food swirling around the room, Tu Le sits at a table in his restaurant, Cerdo, along with co-owners Jennifer Pulham and Nathan Pratap. “The best thing about our restaurant,” says Tu proudly, “is that you know what you’re going to get once you come here. It’s fun, and you know you’re going to get one hell of a taco.” Bringing their talents and passion for food together, and by focusing solely on authentic Mexican food, the trio believes they have created a dining option that was largely missing from St. Albert in the past.
Cerdo at a Glance Owned by: Jennifer Pulham, Nathan Pratap and Tu Le Location: 150-15 Perron Street, St. Albert Their specialty: Fresh, authentic Mexican food mixed together with a fun, casual dining experience Hours: Open Tuesday to Thursday (11 a.m. to 8 p.m.) and Friday to Saturday (11 a.m. to 10 p.m.); walk-ins only on Fridays and Saturdays Signature dish: Carnitas (a pork taco that includes cilantro, radish and house-made salsa verde) and a killer drink menu of premium tequilas and margaritas Interesting facts: The restaurant’s logo is a cerdo, the Spanish word for pig, which is designed in a Dia de los Muertos (Day of the Dead) style. The menu reflects an affordable price range, with entrees averaging just under the $15 mark.
Did You Know? The Bartender’s Marg is one of Cerdo’s most popular drinks—this tasty margarita is made from freshly squeezed lime juice, agave, Grand Marnier and 1800 Silver Tequila. Other must-try drinks perfect for enjoying on the rooftop patio this summer include bulldogs, mojitos and, of course, a frosty cerveza or two.
Committed to serving up food in a holistic way and honouring traditional Mexican fare, Tu describes the cuisine as head-to-tail cooking. This means, at times, if a certain ingredient runs out, that particular dish may not be available any more on that day. However, according to the owners, that is something that Cerdo customers are actually quite happy about, appreciating the fact that, sometimes, serving (and eating) the freshest food means that when it’s gone, it’s gone.
Commitment to the Community In their efforts to use only the freshest ingredients, the trio strives to make connections with local suppliers, such as D’Arcy’s Meat Market and the Salt Room. This pairs well with their commitment to the community. As Jennifer says, “We love St. Albert and the Perron district especially,” describing the area’s vibe, with its unique businesses and cool restaurants, as an exciting place to be.
Rooftop Dining Cerdo has painstakingly created a menu that reflects everything that is delicious about authentic Mexican food—from popular tacos (there are eight varieties to choose from) to nachos, huevo bowls and their house-made salsa. Jennifer says the carnitas are a great place to start if you’re new to the restaurant and are a customer favourite for sure. Along with the amazing food and drinks (that, let’s be honest, seem to go down a little too quickly), Cerdo also offers something that’s been lacking in St. Albert—a rooftop dining experience. Their patio looks out onto Perron Street and the city’s downtown core, a beautiful dining experience for food lovers in the summer and one that keeps their customers coming back. “We have a great group of core customers who have been supporting us all along,” says Jennifer, “There’s one couple who, any time they have out-of-town guests, always bring them here. It’s so nice to have that kind of support from people in St. Albert.” Like tacos and tequila, that’s a magic combination. t8n T8N August 2015 17
COMMUNITY CALENDAR Things to do, watch, hear and see this August.
EXHIBIT
EVENT
In the Money
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. Date: June 19 to September 28
This bilingual exhibition explores the science of note-based currency—starting from the earliest paper money, printed in China on mulberry paper, to cotton and linen rag and to the polymer material used for Canada’s current bank notes. Featuring interactive stations and displays with fascinating insights and artifacts, In the Money provides a behindthe-scenes glimpse of modern methods of developing, testing and producing secure, innovative bank notes. Date: June 30 to August 30 Location: Musée Héritage Museum, St. Albert
Place, 5 St. Anne Street For more info: visit www.MuseeHeritage.ca
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
Patricia Coulter, Surf City
EXHIBIT
Verve Pat Coulter and Donna Marchyshyn-Shymko join forces to present Verve. This evocative exhibition showcases large-scale, fluid acrylic works that communicate energy and enthusiasm using a language of colour and shape. The paintings employ pure colours and forms and, whilst contrasted by their complexity, they are harmonious in their spirit and vitality. Coulter’s works feature soft graceful waves of poured paint, creating a hypnotic effect. Marchyshyn-Shymko’s intricate pieces portray complex journeys of colour and line.
EVENT
Artists: Patricia Coulter,
33rd Annual St. Albert Flower & Produce Show
Date: August 6 to September 26
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.
Donna Marchyshyn-Shymko Location: Art Gallery of St. Albert, 19 Perron
Street For more info: visit ArtGalleryofStAlbert.ca
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. Meet your local owner
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THE ONLY LOCALLY OWNED GROCERY STORE IN ST. ALBERT 18
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WILD at Heart CRAZY-GOOD RECIPES FROM THE WILD SIDE
T
HERE ARE TIMES when only a little wild will do. We’re talkin’ salmon, rice and mushroom recipes. Great ones. All of them delicious. All of them beautiful. All of them waiting for you to try. From ginger and lime salmon burgers to grilled pizza with mushrooms and arugula, there’s a little something for everyone to be wild about. Enjoy.
T8N August 2015 19
Ginger & Lime Salmon Burgers The only thing showier than these burgers are the toppings that go on them. Tangy tzatziki dolloped high, sun-ripened tomatoes fresh from the garden and peppery microgreens packed with flavour. Hello, delicious. 1 egg 2 tbsp mustard 1 tbsp freshly grated ginger 2 tbsp soya sauce 1 tsp freshly cracked pepper 2 tbsp freshly chopped dill Zest and juice of 1 lime 1/4 cup bread crumbs .5 kg sockeye salmon, skin removed Olive oil, for brushing burgers Cucumber slices, to garnish Lettuce, to garnish Tomato slices, to garnish Microgreens, to garnish Tzatziki, to garnish
Coarsely chop the salmon, and set it aside. In a medium mixing bowl, whisk together the egg, mustard, ginger, soya sauce, pepper, dill, lime zest and lime juice. Stir in the bread crumbs, and let sit 5 minutes. Add the chopped salmon, and gently mix just enough to marry the ingredients. Form into patties, brush them on all sides with olive oil and place them in the fridge to chill for 10 minutes. Heat your cleaned and oiled BBQ grill to medium-high. Place the chilled patties on the grill, and leave them to sear and firm up for 6 or 7 minutes before turning. Carefully flip the patties, and let them finish cooking on the other side. Remove them to a plate, and assemble into burgers with garnishes of cucumbers, lettuce, tomatoes, microgreens and tzatziki.
Grilled Pizza with Pesto, Mushrooms & Arugula The perfect appetizer for a great evening. Just add wine and good friends. Pre-made pizza dough 1 cup pistachio and artichoke pesto 2 cups sautĂŠed mushrooms 2 cups baby arugula
Brush your clean BBQ grill with olive oil and preheat to medium-high. On a floured surface, roll out your pizza dough into a shape that will fit your grill and to a thickness you like. Carefully place the rolled dough on the hot grill, and turn down the heat to medium-low. When the dough begins to puff (2 minutes), flip it over. Next, spoon the pesto onto the crust, and spread it out evenly. Top with mushrooms, close the lid and let bake 5 more minutes. Open the lid, top the pizza with arugula, and wilt it to your liking. Remove from the grill, and devour.
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Wild Rice Salad with Feta & Grapefruit Looking for the perfect summer salad? This is it. Slightly tangy, slightly salty, satisfyingly filling and oh so delicious. Give it a try. 4 cups cooked wild rice 1 1/2 cups pecans 2 cups sweet red grapefruit segments (or blood oranges) 1 1/2 cups crumbled feta 2 cups (or more) baby arugula 2 cups (or more) baby kale 1 cup chopped celery leaves
Place all the ingredients in a large mixing bowl, and gently toss until combined. Drizzle with a simple vinaigrette, toss well and transfer to a salad dish.
Simple Vinaigrette 1/4 cup extra-virgin olive oil 1/4 cup freshly squeezed orange juice 2 tsp mustard 1 tsp white sugar 1 tbsp balsamic vinegar 1/2 tsp salt 1/2 tsp freshly cracked pepper
Place all the ingredients in a mason jar, secure the lid and shake until combined. Pour over your favourite salad or as a final glaze on grilled chicken or prawns. T8N August 2015 21
Cider Glazed Salmon with Rosemary Simple is best, and this recipe is both. A treat for the eyes and taste buds. Don’t miss out. 2 cups apple cider 2 tbsp balsamic vinegar 2 tbsp fresh rosemary, roughly chopped 2 tsp grated ginger 1/2 tsp freshly cracked pepper Zest of 1 lemon 1 clove garlic, peeled 3 salmon fillets, skin on 1 tsp salt
Mushroom Ravioli Filling For an amazing pasta dough recipe, visit our website at t8nmagazine.com/current/ and check out the recipe section from our March 2015 issue. Just click on the link that says “past issues.” 1 cup dried wild mushrooms 3 tbsp extra-virgin olive oil 2 sliced portabella mushrooms, stems and gills removed 3 cups sliced crimini mushrooms 5 scallions, roughly chopped 2 tbsp chopped thyme 1 tsp salt 1/2 tsp freshly cracked pepper 1/2 cup port (for deglazing)
Preheat your oven to 425˚F. Add the cider, balsamic, rosemary, ginger and salt to a medium-sized pot, and bring to a boil over medium-high heat. Reduce the heat to low, and simmer the mixture until it thickens and reduces to about 1/3 cup. Once reduced, remove the pot from the heat, and stir in the lemon zest.
Rehydrate your dried mushrooms according to their package instructions, and reserve 1/4 cup of the mushroom liquid. Heat the olive oil in a large pan over medium-high heat, then add the sliced portabella and crimini mushrooms. Add the scallions, thyme, salt, pepper and stir for 2 or 3 minutes. Add the rehydrated mushrooms and the reserved 1/ 4 cup mushroom liquid. Stir until the moisture is gone from the pan and the mushrooms begin to brown. Add the port, and stir again until the pan is dry. Remove the mushrooms to a bowl, and let them cool. Roll your pasta dough into thin sheets, and stuff them with the mushroom filling.
Take your peeled garlic clove, cut it in half and rub it all over the inside of a medium-sized baking dish. Next, lightly grease the dish with olive oil or butter. Place the salmon skin-side down in the dish, and pour the prepared glaze over the salmon. Sprinkle the salmon with salt and pepper, and place in the oven for 8 to 10 minutes (depending on the thickness of the fillets). When cooked through, remove from the oven, baste with any remaining pan juices and serve.
ST. ALBERT Soccer Association COMMUNITY SOCCER
U4–U18 for players born in 1998–2012 Adult Indoor Programs: Coed & Masters
CLUB SOCCER
Impact Tryouts Aug. 31–Sept. 10 U10 Development Evaluations Sept. 8–10 U12–U18 Impact club teams are formed through open tryouts Pre-registration required
PLAYER DEVELOPMENT
Separate registration required for all additional training programs
Edmonton & Surrounding Areas Welcome! New to SASA? Proof of age required! Please visit website for program details and fees listing
2015-16 INDOOR SOCCER Electronic Registration
Aug 1–Sept 15
www.stalbertsoccer.com Talk with your feet, play with your heart! 22
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Pistachio & Artichoke Pesto This pesto makes terrific pizza sauce, but you’ll be looking for reasons to put it on everything.
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1/2 cup unsalted shelled pistachios 1 cup extra-virgin olive oil 1 cup marinated artichoke hearts 1/2 cup chopped parsley (packed tightly) 1/4 cup grated Parmesan 2 cloves garlic, peeled Salt and freshly cracked pepper, to taste
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Place the pistachios, olive oil, artichokes, Parmesan and garlic in a food processor. Secure the lid, and blend until smooth. Taste the pesto, and add salt and pepper to your liking. Pour the mixture into a mason jar, and store in the refrigerator for up to 2 weeks. t8n
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I’ll Drink to That
TEQUILA 101 LOOKING PAST THE SALT AND LIME vitamins sports nutrition
TEQUILAnatural HAILS body FROM Mexico, but this necherbs care tar of the agave plant is enjoyed all over the health foods expert advice
map. From college kids throwing back cheap shots to a private collector buying a bottle for a record-setting $225,000, this spirit attracts all kinds. But before you indulge your inner Jimmy Buffet with a margarita or pop some Patron like you’re P. Diddy, top up your tequila IQ with facts on all five types: gold, silver, reposado, añejo and extra añejo.
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Truly Deeply Madly Silver
Reposado
Extra Añejo
Silver tequila (also called white or blanco) gets its name from its clear colour. This 100 percent agave tequila is an affordable option and is considered the purest expression of the agave plant.
Straw-like in colour, reposado (or rested) tequila is the middle ground between a young silver tequila and an aged añejo—it’s smooth going down, but doesn’t quite have the complexities that come with age.
Extra añejo, which is also called ultra añejo, is the newest classification of tequila (introduced in 2006). Its richness in colour, body and flavour makes it the most expensive type of tequila on the market.
Age: Silver tequila is either bottled right after distillation or aged up to 60 days in stainless steel tanks.
Age: Reposado tequila is aged in oak barrels for at least two months and up to one year.
Age: Extra añejo is aged in oak barrels for more than three years.
Flavour: Reposado is smooth and mellow with a soft oak flavour.
Flavour: Very smooth and complex, extra añejo has a smoky flavour with hints of wood, caramel and chocolate.
Cost: Mid-range. How to Serve: Excellent in a mixed drink or as a sipping tequila. Makes a great shot, too.
Cost: Low-range. How to Serve: Great for mixed cocktails or shots.
Añejo
Gold Gold (or young) tequila is silver tequila that’s been coloured and flavoured artificially with ingredients such as oak extracts, glycerine or sugar-based syrup. Gold tequila is usually only about 50 percent agave plant, making it a “mixto.” Age: Gold tequila is not aged.
Also called old or vintage tequila, añejo tequila is the good stuff. A dark, golden colour, añejo tequila is for true tequila aficionados who appreciate its complexities and will savour each sip. Age: Añejo tequila is aged in oak barrels (or sometimes used bourbon barrels) for at least one year and up to three years.
Flavour: A lower-quality tequila, gold tequila has a harsher flavour and isn’t as smooth as other classifications.
Flavour: As an aged tequila, añejo takes on more flavours from the barrel. Silky and mellow, añejo has pronounced wood flavours and undertones of butterscotch and caramel.
Cost: Low-range.
Cost: High-range.
How to Serve: Gold tequila is best served as a mixed drink or as a shot chased with lime.
How to Serve: Best served neat in a brandy snifter (or any tapered glass).
Get Inspired with
Cost: High-range. How to Serve: This tequila is definitely for sipping; use a brandy snifter (or any tapered glass).
STORING TEQUILA Store tequila in a cool, dry place with the top on tight to avoid evaporation and oxidation. t8n
Did You Know? Tequila is made by distilling fermented juices of the blue agave plant, which grows in the Tequila region of Mexico (in the state of Jalisco). An agave plant must grow for 7 to 10 years before it’s ready to be harvested and used to make tequila.
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Flavour: This tequila’s taste is all agave, giving it a bold, earthy flavour. It may burn a little going down.
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Then & Now
STURGEON HEIGHTS THEN & NOW
Did You Know? Seymour Crescent is named after Ernest Seymour, our first policeman. The town engaged Seymour for the handsome sum of $40 a month. EVER EXPERIENCE an epic fail per-
1860
suading your boss to support your great idea only for it to be later fed back to you, near verbatim? Well, perhaps that’s how Father Lacombe felt in 1860 when Monsignor Taché suggested that the river valley south of where they were standing on snowshoes should be the new settlement. You must agree it was a great idea, and one day that great idea would become Sturgeon Heights, a thriving neighbourhood noted for spacious lots, mature trees and wide city streets with ample parking. It was one of the first four neighbourhoods planned with a focus on residential community, easy access to schools, plenty of green space, big boulevards and local amenities. All this is obvious when you walk along the modified grid-patterned streets. Here’s a look back.
While Father Lacombe was building the Chapel in 1861, just up the hill from the Sturgeon River, he would look across to the area that would become Sturgeon Heights. Later that fall he would find himself pleased with the agreement to create the settlement of St. Albert at his preferred spot.
1930s City tax records show that the first home constructed on the future Sturgeon Heights Street, now called Sunnyside Crescent, was built in 1936.
1950s By 1957, plans were launched to create lots for new homes in the four new developments of Grandin Park, Mission Park, Braeside and Sturgeon Heights. When you walk the areas, the focus on residential communities, boulevard trees, neighbourhood parks and local amenities becomes obvious. St. Albert’s convention of naming streets with the first letter of the neighbourhood was also initiated at this time.
Did You Know? The City of St. Albert acted as its own developer in the 60s, renting equipment as required to build neighbourhood infrastructure. The resulting lots were about $2,500 less than lots in Edmonton. Today that’s equivalent to about $20,000.
New housing developments featured lot options geared toward three groups of income earners: high, middle and low and were zoned accordingly. Zone A homes cost $20,000 or more. Zone B homes were a minimum 1080 square feet. Zone C consisted of homes with plans approved by any National Housing Authority. St Albert’s population was just over 2,200, and the City’s plan to grow to 30,000 required $11M to finance a project that would bring water from Edmonton and a sewer system to go along with it. Roughly half of the Sturgeon Heights lots were registered before the end of the 1950s. Fire protection for the town also improved thanks to the City adding a full-time chief, a new pumper truck and 15 volunteers.
1960s By 1962, 250 of the 435 brand-new lots had new owners. Early that same year, 150 new building permits were approved with another 140 permits in progress. Fire insurance rates were cut by half when 24-hour protection services were introduced, facilitated by a new fire station, 3 full-time staff and 26 volunteers. 90% of the new home construction was completed by the end of the 1960s.
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Did You Know? St. Albert settlement was originally surveyed on the Quebec tradition of river lots because rivers were the main travel routes 160 years ago. River Lot 56 natural area remains as evidence of this tradition.
ARCHIVAL CREDIT PROVINCIAL ARCHIVES OF ALBERTA, RP398
1970s All the construction of the originally zoned homes in Sturgeon Heights was completed.
NOW 2014 census shows the makeup of Sturgeon to be 655 single-family homes, 21 combined duplex and fourplex structures, and 16 apartment units. Currently for 2015, 11 building permits are in progress—all renovations to existing homes. While the previous architectural guidelines are no longer in place, there are specific
bylaws set out for infill development with the goal of preserving the character of the neighbourhood. Increasing interest in urban village and downtown developments balancing traditional residential neighbourhoods has caught the attention of city planners. Count yourself extremely lucky if you own a lot in Sturgeon Heights. And keep your eye out for one if you want to relocate there. You have to agree—no matter whose idea it was—St. Albert continues to be an ideal location. t8n
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371 St. Albert Trail St. Albert T8N August 2015 27
The 8s
ORCHID OBSESSION
FALLING IN LOVE with an orchid is by no means difficult.
But neither is feeling intimidated to grow one. Well, worry no more. Orchids are surprisingly easy to care for, and you don’t even have to “grow” one to enjoy their beauty. Buy them as cut flowers and single stems, or create collections of botanical postage stamps or prints—the options are endless. Here are a few to get you inspired. t8n
1 Cymbidium: Cymbidium orchids make amazing cut flowers. You can buy a stem at most supermarkets, and it will last in a vase (happily neglected) for weeks.
2 Miltoniopsis (pansy orchid): Pansy orchids make great houseplants and will re-bloom without much encouragement. Light from an east-facing window and even watering suits them best.
3 Phalaenopsis (moth orchid): There’s nothing wrong with treating a potted orchid like a long-lived flower arrangement. Buy one with lots of unopened buds, and you’ll likely have blooms for three months.
4 Odontocidium: A hybrid of an Oncidium and an Odonoglossum orchid, these beauties look particularly stunning in tall terrariums or tablescapes.
5 Dendrobium: Dendrobium orchids are another cut flower favourite. Great for boutonnieres, bouquets and all things bridal.
6 Oncidium: Oncidiums are another orchid you’ll commonly find as a cut flower—and for as little as $2 per stem! Reminiscent of blossoming spring branches, they look stunning in a vase en masse.
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Inspiration fresh for the picking
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7 Malagasy Postage Stamp: Botanical stamps, postcards and clip art make great collections of instant art. We bought this image from a royalty-free stock photo agency. 8 Boutonniere: Orchids make spectacular boutonnieres and are much hardier than they look. For special occasions, always order a spare or two for anyone who might have been forgotten.
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T8N August 2015 29
B
EARIFY. It’s a word. And a
great one at that. Not convinced? Well, just ask Gloria Ho, an accomplished watercolour illustrator whose new series of work shows off her playful side. Combining her love of portraiture and nature, she’s charming the art scene by transforming her admirers (like our mayor and cover bear) into wistful versions of themselvews. In case you couldn’t guess, we’re wild about her.
MEET
Gloria Ho
t8n: When people ask what you do, how do you answer?
PHOTO CREDIT: MIKE TAN
GH: I’ll say that I’m a watercolour illustrator or watercolour painter. This usually requires some follow-up explanation, as a lot of people don’t know exactly what that entails. t8n: Are there other mediums you feel pulled towards, or maybe other disciplines altogether? GH: Most of my work is done in black pen and watercolour. I fell in love with watercolour when I was a preteen, and I’ve spent years experimenting and finding my own style. I also really like painting in acrylic because it’s so different from watercolour, and it helps me loosen up when I’m feeling tense or if I’m bored with my other work. t8n: You draw people and animals; what gave you the idea to put the two ideas together for your bear and cat series? GH: The bear series came first, and I still remember how much fun I had painting the first one! It was maybe June of last year, and it was a very cold summer day. I’d painted a
A T8N interview black bear before and loved his expression and posture, so I decided to paint another one. I was feeling a bit grumpy about how cold our Canadian summer was, and I was all bundled up, so I decided the bear should layer up too! I put him in a really iconic Canadian outfit—a red toque and lumberjack coat. I loved how the final piece looked, and it also got a great response online, so I painted more and more and couldn’t stop! Soon, people started naming the bears, making outfit suggestions and commissioning me to “bearify” their family members. The cat series came after when I was asked to be a vendor at the 2nd Annual Edmonton International Cat Festival. t8n: People, quite literally, see themselves in your work. What art do you most identify with? GH: I love portraits. I love painting them, and I love looking at them, no matter what style they’re done in. t8n: What themes are you attracted to? And do you see your work as autobiographical at all? GH: My animal paintings tend to be themed around Canadiana and nature. I grew up
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as an indoor child in Edmonton and didn’t spend much time hiking, camping or being around animals. My interests now are still more indoor-oriented, but I really love and appreciate our Canadian landscape and want to feel connected to it. One way I do that is by painting. A lot of my paintings at home are more autobiographical and come from personal experiences. I’ve had some travel experiences that meant a lot to me, and I like to relive or revisit them by painting. I also did a 20-piece portrait series of different members of my family back in university. The whole project was very personal and explored family ties. It was totally autobiographical. t8n: Tell me about the market scene. What do you need to do to be successful there, and has it influenced what you’re creating? GH: I got into Edmonton and Calgary’s market scene about a year-and-a-half ago because my sister and brother-in-law encouraged me to push past my fears and just try it. I did 10 markets in my first year, and I learned so much by listening to feedback, taking constructive criticism and paying close attention to how customers responded to my work, what I said to them, my prices and everything in between. To be successful, you need to have a clear brand, high-quality products that represent you, an organized inventory system, a display that looks nice and is easy for customers to look through and also a genuine love of art and craft markets. The vibes are so positive and joyful at markets, and I always have fun looking at (and buying!) what other vendors make. The creativity, entrepreneurism and community support that exist at these markets is so inspiring and pushes me to improve my work.
Friday, September 25th - TRIBUTE TO ating ral Se Gene o Minors N
Rockin’ & Stay Package - $175 includes two show tickets, one night in a standard room plus hot breakfast buffet 630-930am. Taxes extra Doors open 645pm
Burger Buffet til 8pm
Show 830pm
Friday, October 23rd - PATSY CLINE TRIBUTE t8n: Who first put a brush in your hands? Was it a natural fit? GH: I first tried watercolour at an after-school art class when I was about 11 or 12, and I remember thinking it was really hard. But I had a great teacher, Mrs. Wray, who showed me all the different techniques and fun things that were possible. Holding a paintbrush has always felt natural for me! t8n: What advice has influenced you? GH: When I was working on that portrait project in university, I put a lot of pressure on myself to get each portrait finished perfectly in one attempt. My professor helped me realize it’s completely unrealistic to do that and that there will always be pieces that don’t turn out and that it’s a completely normal part of the process. This helped me remember not to put so much pressure on the final piece and to enjoy the painting process more.
Patsy & Stay Package - $229 includes two show tickets, one night in a standard room plus hot breakfast buffet 630-930am. Taxes extra Doors open 545pm
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t8n: What’s the biggest risk you’ve taken in your career? GH: Just starting an artistic career was the biggest risk. I didn’t know where it would go or if the time and money I invested in it would lead to anything. The uncertainty was scary but also very exciting. t8n: What’s your dream project? GH: My sister is an amazing writer, and we’ve been talking about doing a book together. She’ll write, and I’ll illustrate! t8n: Where do you see yourself and your work five years from now? GH: In five years, I hope to be a good, happy person who has travelled to at least three new countries. I hope to be a better and more established watercolour artist with more of my work published and shown in galleries in Edmonton and area. I also hope that I’m still doing markets and continuing to meet other creative makers at that time. t8n: Any upcoming events or shows our readers can find you at? GH: I’ll be selling my work at Market Collective’s 7th anniversary in Calgary’s East Village August 28–30. Hopefully I’ll do more markets in the fall, but I’m already busy preparing for Christmas season! I’ll be at the Make It Show in Edmonton November 26–29 and perhaps a few more in Alberta. t8n Can’t wait that long? Check out Gloria’s website at www.gloriaho.ca.
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FREE RANGE (adj.) Cracking the code on egg terminology
A
S W E M A K E ou r way
th rough life, we ’re consta ntly bomba rded with choices. And one of them we face on a fairly regular basis as we peruse the chilly, well-lit refrigerated section at the grocery store has to do with the humble egg. Free-range, free-run, orga nic, omega-3, white, brown , large, medium…well, let’s just say the possibilities can leave you feeling scrambled. A common choice made by many is to reach for the carton with the words Free-Range stamped across it. But what exactly does it mean to be free-range?
WHAT’S THE DIF? According to the Egg Farmers of Alberta, there are two factors to take into consideration when an egg gets its official classification: the type of feed a hen eats and the type of housing provided to that hen. There are also 10 categories under which an egg can fall—and this is where the confusion can settle in. For example, there are free-range eggs and free-run eggs, but what’s the difference? For starters, free-range refers to eggs that come from hens that are able to walk around freely in a barn or aviary and that also have access to outdoor runs. Free-run eggs, on the other hand, come from hens that are able to walk around freely in an enclosed barn but are not required access to the outside.
50 SHADES OF YELLOW A common belief is that the colour of an egg’s yolk reflects its nutritional value. Not true, according to nutritional scientists. The colour of a yolk, which can vary from a
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pale yellow to a deep orange, is dependent on something called carotenoids, which are natural pigments found in some plants. The yolks of free-range eggs tend to be darker in colour because hens that are free to roam outside have more opportunities to eat pigmented food.
GETTING FRESH Brian Mendieta, a local farmer who raises free-range chickens on his farm (12 Acres Farm) is an ardent believer in allowing the chickens to walk around freely, inside and out, and thinks that free-range hens that are fed the best food will produce the best eggs. The key, he says, to getting a great free-range egg is to buy them straight from the farmer, where you can see the conditions in which the hens are living and what they’re eating. “There’s no denying that true free-range eggs are way tastier. Bought from a farmer, they’re fresh and they have a much thicker shell, yolks and whites,” says Brian, whose free-range eggs are an important ingredient at 12 Acres Restaurant and at his booth at the St. Albert Farmers’ Market.
HARD BOILED IN CONTROVERSY Of course, free-range eggs don’t come without controversy. Besides the age-old debate on eggs—are they good for you, or are they not?—there is this other layer to the conversation: since the definition of what it means to be a free-range egg is somewhat vague in regard to the part that says “provides access to the outdoors,” (with no mention of length of time), who’s to know how long a freerange hen is actually allowed to be outside? The living conditions of chickens have many animal activists (including celebrities and celebrity chefs) speaking out against what they believe are the sad realities facing
egg-laying chickens on big commercial farms. These birds are often crowded in a cage, along with seven or eight others, where they live out their short lives eating high-protein diets so they can mass-produce eggs. The thought of those types of conditions have a lot of people demanding a more humane treatment of egg-laying hens and accountability by retailers and the big commercial consumers of egg products. So, as consumers, the choices we make in the egg aisle can make a difference on the type of egg we decide to bring home and also on what type of farming practice we support. t8n
Fast Fact Some may think that free-range is synonymous with organic. Not so. To be categorized as organic, hens must be raised in a free-range housing system AND eat a diet that’s been certified organic (meaning nothing grown with the use of pesticides, herbicides or commercial fertilizer). Organic eggs must also have a certified organic symbol on their carton.
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