T8N magazine September 2015

September 2015 t8nmagazine.com

GET CAUGHT

FOIP What’s it really protecting?

with Your Hand in the Pickle Jar!

HARVEST MOON A History of St. Albert’s Grain Elevators

HELLO AUTUMN

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THE HANG-UPS & HOLD-OUTS of Home-schooling

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Contents CONVERSATIONS 6 Hold-outs & Hang-ups

Home-schooling in Alberta

ARTS & CULTURE 12 THEN & NOW

Harvest Moon St. Albert Grain Elevators Then & Now

19 Meet Samantha

Williams Chapelsky A T8N interview

22 THE 8S

Coffee Talk Tips for navigating the coffee counter

LIVING 25 Food & Gatherings

In a Pickle Seal summer with a kiss

32 TRULY DEEPLY MADLY

May We Suggest…

An Autumn Bucket List

33 At the Box Office Movies for Foodies

ABOUT THE COVER Special thanks to our sweetheart of a cover girl, Devyn Godzuik.

IMAGE BY BRENDA LAKEMAN PHOTOGRAPHY

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T8N September 2015 3

From the Editor AND IT ALL began to fall into place. It’s a great ending

to any story, but for this month’s publication, it’s our beginning. Fall. The way it sneaks in and settles all around us is a lesson in grace and wonder. Geese overhead, a harvest moon, leaves in a spectrum of colours we’ve forgotten—and did we mention the kids go back to school?

But before you kiss summer goodbye, save it in a jar with this month’s fantastic pickle recipes: baby dills, beans, homemade CARMEN D. HRYNCHUK mustard—even pickled cherries. But leave room for dessert: we EDITOR-IN-CHIEF put caramel apples on our Autumn Bucket List! This month’s magazine is also brimming with places to visit. Starting with the St. Albert Grain Elevator Park. If you’ve never been, treat yourself to a visit. It holds a rich history for our community, and we’re celebrating it in our Harvest Moon photo essay.

T8N MAGAZINE VOLUME 2 ISSUE 8 September 2015 PUBLISHER

Rob Lightfoot EDITOR-IN-CHIEF

Carmen D. Hrynchuk ART DIRECTION

Carmen D. Hrynchuk, Brenda Lakeman DESIGN & PRODUCTION

Carol Dragich, Dragich Design

What was that? Someone mentioned school? Yup. It’s definitely on our lips. And to start the conversation, we’re exploring home-schooling in Alberta. So dive in, and have a read. We’re kicking off autumn in Alberta. And it’s falling perfectly into place.

PHOTOGRAPHY

Happy September.

Little Fire Creative

Brenda Lakeman FOOD STYLING

PROOFREADING

Contributors

Amy Lightfoot ACCOUNT EXECUTIVE

NJ BROWN

Erin Cassidy

NJ is a writer and editor with an eye for detail and a passion for words.

When she isn’t busy working, hanging with friends or putting spit and polish on her century-old home, she likes playing her guitar, dancing to really loud music and reading purely for pleasure. She lives in Edmonton, but remains a Saskatchewan girl at heart.

CONTRIBUTORS

Kelsey Beier, NJ Brown, Debra Clark, Shawna Dirksen, Lucy Drapala, Rhonda Kronyk Image page 6 © rgbspace / Dollar Photo Club Image page 32 © Brent Hofacker / Dollar Photo Club

ISSN 2368-707X (PRINT)

DEBRA CLARK

Debra is a St. Albert-based freelance writer who believes in the power of words and that everyone has a meaningful story to tell. With formal education and extensive experience in media, communications and business, her desire to write inspiring and thought-provoking copy has led to her work being published in a variety of magazines, newspapers and brochures.

She also lends her skills on a casual basis to CTV News, Edmonton.

ISSN 2368-7088 (ONLINE)

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

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.

Rob Lightfoot rob@t8nmagazine.com 780 940 6212 or visit t8nmagazine.com T8N magazine is published 12 times a year by T8N Publishing Inc. Copyright ©2015 T8N Publishing Inc. Reproduction in whole or in part without permission is strictly prohibited.

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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.

SC icon was produced in partnership

between content producers and T8N magazine.

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T8N PUBLISHING INC PUBLISHER & PRESIDENT

RHONDA KRONYK

Rhonda is a freelance writer and editor who calls Edmonton home.

Her current writing projects question identity, colonialism and Canadian history, and she’s contributed to an upcoming anthology called In This Together: Fifteen True Stories of Real Reconciliation. She’ll happily tell you all about it—if you dare ask.

4 T8Nmagazine.com

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

A

Conversations

Your Letters

for everything!

Have something to say? Join the conversation! Send your comments or ideas to letters@t8nmagazine.com.

Here’s what others are saying‌ As a St. Albert resident and mother who does my best to protect the health and well-being of my family I appreciate that T8N is tackling important issues. Unfortunately, some of the misinformation surrounding GMOs was further disseminated by your recent article. The most glaring errors were those that implied uncertainty regarding the food and environmental safety of GMO varieties in comparison to conventional ­varieties.

In a recent survey 88% of scientists agreed that GMOs are safe to eat (Pew, 2015). This kind of broad consensus in the scientific community is nothing short of remarkable and has also been achieved in areas including climate change and evolution.

The extensive evidence that GMOs are safe has been produced by hundreds of research studies conducted over decades. This is one of the most extensively researched technologies of all time. It may also be of interest to your readers that some GMO traits reduce chemical applications, that herbicide resistant crops are not exclusively GMO and that conventional crop varieties are also owned by large corporations.

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GMOs are safe to consume. I have a PhD in Molecular Biology and have extensively and critically reviewed the evidence that supports this conclusion. I will also add that I am employed

by MacEwan University and have nothing to gain by seeking to address the errors in this article. GMOs are safe to consume and I do not hesitate to eat them myself or to feed them to my children. –Melissa H.

What They’re Saying on Twitter and Facebook‌

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Conversations

HOLD-

OUTS &

HOMESCHOOLING IN ALBERTA

HANG-

UPS

BY NJ BROWN

S

EPTEMBER ALWAYS SEEMS

to come upon us in a f lash.

One moment we’re sipping cold lemonade in the shade, and the next the new school year is upon us. For some children, this means attending a physica l school. For others, environments don’t change, but schedules shift to accommodate home-schooling.

There’s no doubt that we all want the best education possible for our children. But how to best provide that can become a contentious issue given the sheer number of choices available. And there is perhaps no bigger divide than that between philosophies that champion public education on one hand and home-schooling on the other.

Most of us have a pretty good understanding of how public schools operate. The topic gets tons of media play, and most of us have either attended a public school ourselves or have had people we know share their firsthand experiences with us. Home-schooling, however, isn’t as readily understood. Even as the number of home-schooling families in Canada increases, objections to or defenses for it often rely on past stereotypes rather than current realities.

What better time to learn more about home-schooling and explore its perceived pros and cons? After all, the most profitable discussions begin with understanding the issues. So let’s get the conversation started.

6 T8Nmagazine.com

THE EVOLUTION OF HOME-SCHOOLING Contrary to popular perception, homeschooling actually predates public education.

In fact, it was common practice across North America until education became regulated and funded in the 1870s. Prior to that, physical schools were a luxury only the wealthiest communities could afford. But with the arrival of compulsory attendance and teaching as a professional occupation, brick and mortar schools quickly became the norm rather than the exception. So began the inevitable decline of home-schooling as originally conceived and practiced.

And then came the 1960s.

Another common misconception about home-schooling is that it was revived by the socially conservative and often deeply religious Right (the demographic most likely to home-school now). Not true. It was actually the counterculture Left that gave it new life.

In the 1960s, prayer and religious instruction in public schools were not only sanctioned, but almost a given, and the fundamental values and beliefs of the Christian community were pretty much baked into the curriculum.

Rather, it was the hippies, the New Agers, the homesteaders, who felt disenfranchised and sought to educate their children from a perspective different than that offered by public schools. So began the home-schooling revival.

The 1980s saw a further shift, when efforts to separate religion and education ramped up.

Now it was the religious Right that saw itself as marginalized. The Fraser Institute’s “Home Schooling: From the Extreme to the Mainstream” reports that “By the mid-1980s… most home schooling parents could be accurately described as part of the Christian Right.” But that, too, continues to shift as the reasons parents choose home-schooling become ever more diverse and plentiful: safety, bullying, overcrowding, disabilities, remote locations, quality of education, unaffordability of private schooling, scheduling conflicts—and the list goes on. According to the Alberta Education Association, “home education (in Alberta) grew by over 8%

from 2013/14 to the current school year (2014/15).” Best estimates put the number of students currently home-schooled in Alberta somewhere around 10 thousand. And if this upward trend continues, that number is bound to increase substantially in years to come.

The arrival of the Internet also impacted this growth. As ease of access to resources increased, the prospect of home-schooling became less daunting to those who might have avoided it when Canada Post was still among the most accessible tools home-schoolers had at their disposal. Indeed, the very face of home-schooling has changed in the technological age. Options have expanded, and strategies are far more varied.

Yet, even as these make home-schooling more accessible and attractive, it also complicates efforts to understand it.

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SO WHAT IS HOME-SCHOOLING? The term “home-schooling” has become somewhat of a catch-all that fails to conjure up all the existent variations. Perhaps that’s one of the reasons Alberta Education distinguishes between “home-schooling,” which refers to place (the home) and “home education,” which refers to a particular kind of home-schooling in which a child’s education is both designed and delivered by parents.

This may seem like the obvious application of home-schooling on the face of things, but a closer look reveals that many families choose to home-school while still adhering to Alberta curriculum. In this scenario, parents don’t act as teachers. Rather, organizations such as Alberta Distance Learning Centre (ADLC) supply (either online or via exchange of print materials) both Alberta curriculum approved courses and certified teachers who provide instruction. Credits for completed courses appear on transcripts just as they do with “regular” schools (unlike the parent-as-teacher option).

So it’s possible to provide a home-school education that’s academically equivalent to a public-school education. But the possibilities don’t end there: in a “blended” education, home-schooling parents may, for example,

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teach English themselves and have ADLC provide course materials and instruction for math. But wait: there’s more.

In Alberta, “home-schooling” also encompasses “congregated sites,” most often found in insular communities, such as Hutterite colonies, where Alberta curriculum doesn’t reflect community values and beliefs. In such cases, home-schooled children gather in one place—a church or community hall, for example—and receive their education collectively, often from someone other than a certified teacher. Perhaps the most controversial of all forms of home-schooling, congregated sites straddle a line and stretch definitions even further. Advocates of congregated sites maintain that restricting home-schooled students from being educated by anyone other than their parents would also restrict them from learning important and necessary skills (carpentry, for example).

St. Albert has a thriving homeschooling community and an active Facebook support group, where nearly 170 members share resources, organize field trips and build connections.

in Alberta, all forms of home-schooling are supported and funded, at least in part, by the provincial government. But it’s not a given that it will remain that way.

The Art Gallery of St. Albert offers art classes designed specifically for home-schoolers.

The recent government shakeup had the entire educational community holding its collective breath as we awaited news of where the new NDP government would land on education. Understandable given the previous PC government’s attempt to freeze both funding and capital reserves in education.

Even more understandable for home-schoolers concerned that the new government might follow the lead of NDP governments in other provinces, such as Quebec, where home-schooling isn’t funded. As it turned out, the new government not only unfroze the frozen, but also announced, shortly after being elected, that no changes would be made to current education regulations. At least for now.

Opponents maintain, just as fiercely, that congregated sites are really just public schools that have found a way to get around government-mandated curriculum. Which brings us to another question: where’s the government in all of this?

GOVERNMENT INVOLVEMENT Home-schooling is legal across Canada, but regulations and funding vary from province to province. So much so that organizations such as the Home School Legal Defense Association exist, in part, to help parents negotiate the rules particular to their location. Here

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Alberta is arguably the most home-schooling friendly province, but that doesn’t mean that home-schooling here is unregulated.

Home-schoolers are required to register with a school board and must either adhere to Alberta curriculum or develop their own education plan, which is subject to approval by the board they’ve registered with. Those who develop their own plans are also assessed twice a year at minimum by home-education facilitators whose job it is to ensure children are achieving the goals identified in the plan.

So now we know about the ins and outs of home-schooling. But what is it that sparks the ongoing controversy between supporters and detractors?

WHAT’S THE PROBLEM?

pelling arguments, especially if we consider not just the content of those arguments but their philosophical underpinnings as well.

For supporters of home-schooling, parental rights, individual freedoms and freedom of religion come heavily into play. For this group, the problem is not with home-schooling, but with the public school system. For some, the lack of religious instruction and what might be considered Leftist indoctrination are of major concern. After all, if parents are responsible for their children’s well-being, they themselves must have the freedom to define what that means. And that becomes an impossible task when there’s conflict between what children are taught in school and what they’re taught at home.

Of course, there are many other reasons parThe answer to that question depends on who you ask. Perhaps the stickiest part of the whole ents choose home-schooling. But whatever those reasons, parental rights and individual debate is that both sides offer valid and com-

freedoms still provide the foundation that supports them. If, for instance, a child is bullied in a public school, does the parent not have the right to provide a safe environment? If a child is spending an unreasonable amount of time on a school bus, shouldn’t parents address the problem as they see fit?

If a child has a disability that parents believe isn’t being properly addressed in the public school system, aren’t they obligated to meet the child’s needs in a different way? If class sizes are too large because of overcrowding, doesn’t home-schooling actually help alleviate that? If a child is at risk of being “lost” in a public school, isn’t he or she more likely to thrive with one-on-one instruction?

If a child is being negatively impacted by peer pressure, why shouldn’t parents take whatever steps they believe necessary to minimize that influence? If the parent-child bond is a primary influence on and indictor

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Over the past decade, home schooling has shed its image as a social or educational aberration.

–Jacueline Luffman, Statistics Canada of future success, then doesn’t it make sense for parents to be as involved as possible?

Then there’s this: who knows a child better than his or her parents? If the answer is “no one,” then who is better equipped to identify and meet that child’s educational needs?

In arguments against home-schooling, underlying philosophies include those of societal goods and inclusion. It’s not so much that detractors don’t recognize or acknowledge the problems with our public school system, it’s more a question of how we can fix them if we all keep pulling out.

As the number of students attending public schools decreases, so does funding, which could potentially hamper the education of those children for whom home-schooling isn’t an option. And just as the religious Right may see public education as indoctrination to the Left, those on the left launch

the same argument in the other direction: is religious instruction a matter of freedom, or is it simply a guise for indoctrination to the Right? If education becomes an activity that limits exposure to alternate beliefs and ways of life, how do we ensure that children learn values like tolerance and critical thinking?

If children don’t receive the same education across the board, how can we fairly determine what skills and knowledge should predicate acceptance into post-secondary or the workplace? If the current trend, in which it’s usually mothers who remain at home and deliver home-schooling, holds, do we stand a chance of successfully tackling issues like wage disparity and representation of women in the workplace and government?

Then there’s this: if we consider parents to be the best providers of children’s education, then what’s the point of training teachers?

What’s the point of public education at all?

It’s a complicated issue indeed, especially given that the values and beliefs of those on either side are unlikely to change. And that’s as it should be; having the right to those views is part of what democracy is all about.

The difficulty with arguments arising from those views, however, is that there’s almost always a flipside. But recognizing that may just be the best place to begin as we search for common ground. The more successful we are at approaching the subject with the aim of cooperation rather than conflict and discussion rather than discord, the more likely we are to find solutions that everyone can live with.

Neither home-schooling nor public education is about to disappear any time soon, so—at the very least—we ought to talk about it. t8n

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T8N September 2015  11

Then & Now

harvest moon

ST. ALBERT GRAIN ELEVATORS

THE ST. ALBERT GRAIN ELEVATORS are an easily recognized

landmark dotting the skyline in Mission—the city’s oldest, most historic neighbourhood. Once an essential part of the country’s grain trade, moving the commodity from farm to market, most of the elevators in western Canada have long since been shut down and dismantled. Fortunately, St. Albert has worked to preserve and maintain its prairie sentinels since they ceased operating in 1989, and our two elevators are recognized as some of the best preserved in the province.

Today, our grain elevators serve as a historical museum and educational link to the history of the area, moving St. Albert from Metis settlement to farm village to railway town. Take a look.

12 T8Nmagazine.com

THEN & NOW PHOTOGRAPHY BY BRENDA LAKEMAN

1900s ARRIVAL OF THE RAILWAY The early days of St. Albert involved farmers doing commerce with horse and cart. But that changed with the 1906 arrival of the railway, which heralded the development of St. Albert as an agricultural centre and created a link to the outside world.

St. Albert was on the Canadian National Railway (CNR) line, and the grain elevators were built out of necessity in 1906 and 1929, respectively, as the golden age of the grain trade got underway. No longer would farmers have to shovel their grain into

two-bushel sacks, bring them to a loading platform along the rail line and empty the grain into boxcars. Elevators now offered a more efficient way to move grain.

St. Albert’s first elevator was built by the B.C.-based Brackman Ker Milling Co. in 1906. In 1929, the Alberta Wheat Pool No. 1 elevator was added; it was a 35,000-­bushel standard elevator of the wheat pools ­smallest, cheapest design. The building was powered by electricity, as were others in the district (Morinville, Vimy), and the siding painted in trademark red.

DID YOU KNOW? Grain elevators were designed to get grain into railway cars as quickly as possible. The wooden framed, vertical warehouses used good old gravity to empty the grain and a mechanism known as the leg (an endless belt with cups or scoops attached) to load grain.

St. Albert grain elevators and train station, 1971.

Image credit: Musée Heritage Museum, Paul McGee fonds, 1994.45.01

T8N September 2015 13

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1930s, 40s, 50s INDUSTRIALIZATION & THE MARCH OF PROGRESS The first grain products addressed the need for horse feed and farm staples, but a growing demand for wheat, oats and barley to larger markets meant farmers needed a fast-moving way to weigh, grade and exchange payment. The agent (who managed business at the elevators and lived at what became 69 ­Mission Ave.) was a key player in moving grain from farmer to railcar, via the gravity-based, over/under pocket bin system of the grain elevator.

In coming decades, mechanization of family farm operations, the growth in mixed farming (hogs, dairy) and wildly fluctuating grain production and prices played a role in the industry, as did methods of hauling grain.

1960s, 70s, 80s THE END OF AN ERA The closing of the railway station at St. Albert in 1965 was a blow to what had once been the heart of the community. After the platform closed, the station house and eventually all CNR buildings were removed, leaving only the grain elevators.

In the 1970s and 80s, there was a dramatic increase of on-farm capacity for grain storage.

Semi-trailers could now haul 1,000 bushels of grain (oats, barley, spring wheat, canola), and it became obvious that the old, wooden country elevators couldn’t hold enough grain to be profitable anymore.

“Better roads and bigger trucks made the elevators obsolete,” said Shari Strachan, director of the St. Albert Musée Héritage Museum.

Harvesting Akins’ farm, 1942.

Image credit: Musée Heritage Museum, St. Albert Historical Society fonds, 2003.01.1543

FUN FACTS Back in the day, painting the grain elevators was sometimes a summer job for a student, who was lowered by ropes or (if lucky) used a cherry picker to access it.

The maintenance schedule today involves a visual inspection of the exterior every year and a repainting once every seven years.

Park interpreters in front of the 1929 elevator.

T8N September 2015 15

1990s & 2000s RESTORATION After closing for business in 1989, the St. Albert grain elevators were slated for demolition, but community and provincial support saved them from that fate.

They received designation as a provincial historic resource in 1992 and were com­ pletely restored by 2011.

The year-long restoration project, which began in 2010, included repair and stabilization of foundations, roof re-­shingling and repainting.

16 T8Nmagazine.com

NOW Today, the St. Albert Grain Elevator Park is open to the public and school groups for special occasion photos and public events.

Knowledgeable interpreters bring the park to life, playing horseshoes, skipping rope, watering the garden with visiting children and making the visit special for the entire family.

“It’s a link to our past,” says the director of the St. Albert Musée Héritage Museum.

“People utilize it and recognize the importance of the elevators to our community’s history.” Treat yourself to a visit, and be part of it. t8n

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T8N September 2015  17

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MEET Samantha Williams Chapelsky SOME PEOPLE LOOK at the land-

scape and see the sky and the ground.

Samantha Williams Chapelsky sees a relationship. A nd painting it is her passion. Inspired by her travels near and far, her abstract landscapes reflect both her love for the prairie narrative and her years studying art in Tuscany. Home, however, is where her paintbrush is. And fortunately for us, that’s St. Albert. We were lucky enough to chat with her earlier this month, and here’s a little of what she shared with us. t8n: What is your medium of choice?

SWC: I have worked in a whole host of media over the years of my artistic practice, but I’ve remained working primarily in both

that you are never stagnant. I often switch between multiple media, including silk painting, sculpture, oil and acrylic to ensure I never get tired of a particular medium. t8n: What themes are you attracted to in your work?

A T8N interview

acrylic and oil paint. I find they are the most conducive to my work at the moment. That being said, I think there’s an amazing benefit to learning and working in unfamiliar media.

It can challenge your mind and ensure

SWC: I love working with the Alberta and BC landscapes. I find that these two scenes surround me every day, and I am always fascinated by the relationship between the sky and ground. I often teach landscape classes where I teach students to simplify the prairies simply by finding the horizon line and creating a sky and ground. This delineation can create harmony in a painting that is both mysterious (as we never know what is in the distance) and freeing (because we cannot see the end). t8n: Do you have a philosophy about being an artist?

SWC: I think for myself, I truly am passionate about what I do. I love to paint every day.

And I guess my philosophy stems from that passion and love of art. I believe that creativity is constantly in change and that our inspiration to be creative lies in the natural landscape around us. Where the phones are quiet, where power does not run, where light and dark happens naturally. I live for moments of peace in the prairies and find these beautiful and awe-inspiring to paint. t8n: What role (if any) does social media play in your career?

SWC: It is funny to think of the role social media has had for me… It has truly helped me build my business to what it is today.

As a marketing site, as a way to connect, as a place for inspiration, ideas and knowledge—I could not have built my business the T8N September 2015 19

same way without social media. I currently use Facebook, Twitter, Instagram and an e-newsletter site, as well as WordPress, and I highly recommend any local business become active on social media.

ment and challenge the status quo. It is a risk worth fighting for. t8n: Where do you see yourself and your work in five years?

SWC: I hope to be having more international exhibitions and continuing to grow as an artist. I never want to become stagnant in a style or type of painting. I hope to be teaching and travelling the world, being inspired by the landscape around me.

t8n: What advice has influenced you?

SWC: I had some wonderful advice through my career, but I think the most poignant is to “follow your dreams, and be the most creative and passionate person you know.”

It is a little Disney-esque, but I believe it and fight for it every day. t8n: What’s the biggest risk you’ve taken in your career?

SWC: My biggest risk was becoming a fulltime artist. It has been a long process, and it is one that will never stop being a challenge.

t8n: Any upcoming events or shows our readers can find you at?

I think that I am choosing a very different path, and the thought of not having a consistent source of income can be scary. But, in my mind, it is liberating for my artistic talents. I am free to try new things, experi-

SWC: I’ll be having a solo exhibition at VASA Studios in St. Albert, Sept. 30 to Oct. 30, as well as a solo exhibition of a new series of work at The Daffodil Gallery in Edmonton, Nov. 18 to Dec. 12. t8n

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The 8s

Coffee Talk

Navigating the coffee counter

W

Milking the Options

Many coffee shops offer a variety of milk and milk alternatives. Typically, non-fat drinks are made with skim milk, and full-cream drinks are made with homogenized. Other alternative milk options include almond, soy and coconut.

HAT EVER HAPPENED to the dual choice of coffee or tea?

With menus today featuring a variety of warm delights, it is no wonder that even an avid coffee connoisseur might feel a little intimidated navigating the coffee counter. To help conquer the choice overload, we’re sharing some basic tips for deciphering the lingo and deciding on the right brew for you.

1. COFFEE

2. ESPRESSO

In other words: Nothing fancy, just regular coffee beans.

In other words: A very small, strong coffee.

The method: Hot water is filtered through ground coffee beans to create a desired strength of coffee. You’ll generally have a choice of a light, medium or dark roast.

Character traits: Ripeness of the coffee bean, where it was grown, how it was processed, the size of the grind, the ratio of grounds to water—so many factors affect the taste of a coffee, it’s difficult to sum up its flavour. In general, dark roasts are oily and have a bitter caramel sweetness. Light roasts have fruity and nutty tones with an absence of oiliness.

Medium roasts are, well, in the middle—less bitter than dark and bolder than light.

22 T8Nmagazine.com

The method: Hot water travels through finely ground coffee beans compressed firmly together in a special filter.

Character traits: Served in tiny cups with a 1 to 2 ounce serving (single or double espresso). Espresso also has a natural crema (a coffee foam—like head on a beer). It has a strong, concentrated coffee flavour.

3. AMERICANO In other words: Diluted espresso.

The method: Hot water is run through espresso beans to produce a weak espresso in a larger volume.

Character traits: This beverage was the result of North Americans wanting less strength and more volume from a traditional espresso.

It, not surprisingly, has a diluted espresso flavour.

4. CAPPUCCINO In other words: Espresso with steamed milk and an impressive layer of frothy milk foam.

The method: An equal combination of espresso, steamed milk and milk foam are combined for this traditional drink.

Character traits: Cappuccino is often characterized by its voluminous and frothy milk foam. It is rich in bold flavour and has a natural, creamy sweetness from the milk sugars. It’s often described as dessert-like.

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In other words: A less complex cappuccino with more milk and less foam.

The method: A latte is similar to the cappuccino (espresso and steamed milk). However, it does not include foam in its main composition. Often times, foam is added on top of a latte as a decorative feature.

Character traits: Flavour shots! Many latte lovers will add a shot (approximately 0.4 ounces/40 calories depending on the café) of flavoured syrup (such as vanilla, hazelnut, chai, etc.), resulting in a sweeter and more flavourful drink.

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6. FLAT WHITE In other words: Essentially a strong latte.

The method: A flat white involves pouring a micro-foam base (steamed milk with tiny, velvety bubbles) overtop of a single or double shot of espresso.

Character traits: A New Zealand and Australian spin on the European cappuccino. Tastes like a strong latte but with no milky aftertaste.

7. LONDON FOG In other words: Steamed milk with a tea bag.

The method: This drink is much like a cup of tea but instead replaces the hot water with steamed milk. Most commonly, Earl Grey tea is used in the drink; however, many variations can be made using various types of tea.

Character traits: A soothing and low-key drink that’s easy to make and not overpowering in flavour. Creamy, light and mild in sweetness.

8. CAFÉ MOCHA In other words: Coffee and chocolate together at last!

The method: Varying amounts of cocoa powder, chocolate syrup and/or chocolate shavings are added to a cappuccino or latte.

Character traits: When deciding between a hot chocolate and a latte, this is the right choice for you. Creamy, sweet and chocolatey, t8n

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Morinville Community Cultural Centre

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Food & Gatherings

In a Pickle

Seal summer with a kiss

YOU CAUGHT US. We’ve got our hand

in the pickle jar! And with good reason—it’s time to save summer in a jar. With gardens and market stands brimming over, there’s no better time to get pickling. And we’ve got the recipes to inspire. Pickled ginger, dilled beans — even homemade mustard.

Intimidated? Don’t be. This is one jarring experience you’re gonna like.

T8N September 2015 25

Bourbon & Brown Sugar Mustard This truly might be the grainy mustard of champions. But don’t just save it for hot dogs. Add it to BBQ sauces, or use it as a glaze on grilled pork or chicken.

3/4 cup bourbon 3/4 cup water 1 cup brown mustard seeds 1/2 cup apple cider vinegar 5 tbsp dry mustard powder 1/2 cup packed brown sugar 1 tsp salt (or more to taste)

In a small mixing bowl, combine the bourbon, water and mustard seeds. Cover with plastic wrap, and allow to steep and absorb the liquid 5 hours or overnight.

Place the soaked seeds in a food processor, and pulse to the consistency you like. Add the vinegar, dry mustard, sugar and salt, and pulse to mix.

Transfer to a medium pot, and bring to a boil over medium heat. Simmer to thicken 3 to 5 minutes, then taste and adjust the salt to your liking.

Transfer to jars, add the lids and store in the fridge for up to 3 months.

26 T8Nmagazine.com

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Quick Pickle Radishes A crunchy pickled radish changes everything.

And these are ready in 4 hours!

1/2 cup pickling vinegar 1/2 cup white sugar 1 1/2 tsp salt 1/2 tsp coriander seeds 1/2 tsp black peppercorns 1/2 tsp celery seeds 2 cups thinly sliced radishes 1 cup thinly sliced jicama 1 tbsp fresh cilantro leaves

Add the vinegar, sugar, salt, coriander, peppercorns and celery seeds to a medium-sized mixing bowl, and stir until the sugar is dissolved. Add the sliced radishes, jicama and cilantro, then stir and cover with plastic wrap. Place in the refrigerator for 4 hours.

Pack the radishes and jicama in a clean, glass canning jar, and add the pickling liquid to cover.

Pop on the lid, and store in the fridge for up to 1 month.

Dilly Pickled Beans If you’ve got a weak spot for Caesars, you probably know your way around a pickled bean. These are downright delicious.

2 cups pickling vinegar 2 cups white wine vinegar 4 cups water 1/4 cup pickling salt 1 tbsp white sugar 6 cloves garlic, peeled 10 large sprigs fresh dill 8 peppercorns 2 medium yellow peppers, seeded and sliced into spears 1 heaping ice cream bucket of fresh green beans, ends trimmed

Add the water and vinegars to a large pot, and stir in the pickling salt and sugar until dissolved.

Place the pot over high heat, and bring to a boil.

Remove from heat.

Divide the garlic, dill and peppercorns evenly between 2 freshly washed quart jars. Pack the beans and pepper spears upright in the jars. Carefully pour the hot brine over the beans to cover.

Pop on the lids, allow to cool and then refrigerate for 4 days before serving. Store in the fridge for up to 2 months.

T8N September 2015  27

ST. ALBERT PUBLIC LIBRARY PRESENTS SEPTEMBER 11 Lawrence Hill OCTOBER 16 Sandra Gulland OCTOBER 17 Craig Davidson/ Nick Cutter OCTOBER 18 Susan Juby OCTOBER 21 Claire Cameron OCTOBER 23 Heather O’Neill OCTOBER 24 Sean Michaels OCTOBER 25 Chris Hadfield

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ST. ALBERT VISION CENTRE

Pickled Cherries If you’ve never tried a pickled cherry, you’re in for a treat. Sweet, aromatic and a tiny bit boozy.

4 cups bing cherries (pits and stems intact) 1 cup red wine vinegar 1 cup apple cider vinegar 2/3 cup water 3/4 cup white sugar 1/2 tsp salt Zest of one lemon 1/2 cinnamon stick 2 bay leaves 2 cloves 2 allspice berries 2 cardamom pods (lightly crushed to expose the seeds) 1/2 tsp black peppercorns 2 tbsp kirsch or port

Place the cherries in a large mixing bowl, and add the vinegars. Cover with plastic wrap, and let soak 4 hours. Drain the vinegar into a medium-sized pot, and pack the cherries into a quart jar (pits and stems intact).

To the pot with vinegar, add the water, sugar, salt, lemon zest, cinnamon stick, bay leaves, cloves, allspice, cardamom and peppercorns. Bring to a boil over medium heat, then let simmer for 15 minutes. Remove from the heat, cover and let cool. Stir in the kirsch or port, and carefully pour the liquid over the cherries to cover. Secure the lid, and store in the fridge for up to 3 months.

T8N September 2015  29

Easy Dill Counter Pickles

Pickled Ginger

A farmhouse favourite, these delicious baby dills require no processing. As for restraint… good luck with that.

Bragging rights, anyone? They’re all but guaranteed with this perfectly pickled ginger.

10 cups water 1/2 cup pickling salt 1/4 cup pickling vinegar 5 cloves garlic, peeled 1 handful of fresh dill, not chopped Enough baby cukes and carrots to fill a gallon jar

Add the water and vinegar to a very large pot, and stir in the pickling salt until dissolved. Place the pot over high heat, and bring to a boil.

Remove from heat.

Place the dill and garlic in the bottom of a freshly washed gallon jar that has a lid (we used a glass cookie jar). Scrub the cukes, peel and trim the carrots and pack them in the jar. Carefully pour in the hot brine to cover. Pop on the lid, and place the jar on the counter (out of direct sun) for 1 week. Remove the lid, and taste. If you’d like a more sour pickle, leave them on the counter an extra week. If perfect, place them in the fridge to enjoy.

2 hands of young ginger with papery skin (old, woody ginger won’t turn pink) 6 tbsp white sugar 1 1/2 tbsp salt 10 tbsp unseasoned Japanese rice vinegar 3-by-3-cm square of dried kombu (kelp)

Peel the ginger, and slice it into see-through coins with a mandolin (about 1 1/2 cups).

Place the ginger in a bowl, and toss it with 1 tbsp of sugar and all of the salt. Let sit 1 hour. Next, blanch the ginger in a pot of boiling water for 30 seconds, and strain into a sieve to drain.

Pack the drained ginger in a glass jar, and set aside.

In a small pot, bring the sugar, vinegar and kombu to a boil (mixing to dissolve).

Then pour the brine over the ginger to cover, and let cool 10 minutes before securing the lid. Let the jar finish cooling, then pop it in the fridge to pickle for 5 days. Store in the fridge for up to 3 months.

Thai Sweet Chili Sauce Sweet and sticky with just the right kick.

The perfect plunge for a salad roll or glaze for grilled chicken wings.

1/3 cup coarsely chopped cilantro stems 2 cups water 2 Thai bird’s eye chilies, seeded and coarsely chopped (wear gloves) 3 tbsp chopped garlic 1/8 tsp salt 2 cups white vinegar 1 1/3 cups sugar 1/2 tsp cornstarch mixed with 2 tbsp water

Place the chopped cilantro and water in a small pot, and bring to a boil. Reduce the heat, and simmer 5 minutes. Remove the pot from the heat, cover and let steep 15 minutes. Strain out the coriander, reserving the liquid.

Add the chilies, garlic and salt to a food processor, and pulse until coarsely pureed. Spoon the mixture into a medium-sized pot, and add the vinegar, sugar, cornstarch slurry and 1 1/2 cups of the reserved cilantro water. Bring to a boil over medium heat, and let simmer until reduced by half. Pour into a jar, and let cool uncovered. Add the lid, and store in the fridge.

30 T8Nmagazine.com

Taco Pickles Taco pickle recipes are popping up everywhere. This one’s particularly delicious and fast work with a mandolin.

3 cups thinly sliced radishes 4 cups thinly sliced carrots 2 thinly sliced, large shallots 2 thinly sliced, seeded jalapeños 1/4 cup roughly chopped cilantro 1 tsp mustard seeds 1 tsp cumin seeds 1/2 cup white wine vinegar 1/4 cup apple cider vinegar 1/4 cup red wine vinegar 6 tbsp white sugar 2 tsp salt

Toss all the sliced veggies, jalapeños, cilantro and mustard and cumin seeds together in a large mason jar (or 4 pint jars). Add the vinegars to a medium-sized pot, and stir in the sugar and salt until dissolved. Bring to a slow boil over medium heat, then carefully pour the hot brine over the veggies to cover. Let cool 30 minutes, add the lid and place in the fridge overnight before serving.

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Truly, Deeply, Madly

May We

SUGGEST…

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AN AUTUMN BUCKET LIST

Its last drive-ins, the Stardust Twin Drive-In and the Twin Drive-In, were torn down in 1998.

THERE’S NOTHING LIKE a long and

lingering fall in Alberta. The smell of harvest in the air, the rustle of leaves underfoot, the sight of geese overhead. For many, it’s the very best time of year. To celebrate that, we’ve put together an autumn bucket list of fabulous things to do before the… erm…you-know-what flies. Happy autumn, everyone.

Host a Backyard Movie Night—Why not skip the movie theatre for a change and host a screening in your own backyard. It’s a great excuse to snuggle under the stars, and there’s no standing in line for popcorn. Your movie can be projected onto any light-coloured background, and creating your own is as easy as stringing up a canvas drop cloth or white bed sheet. As for a projector, they can usually be checked out from most libraries. As for the movie, we suggest a classic: The Princess Bride, Grease… whatever you like. Just keep it PG13 for the neighbours!

Visit a U-Pick—There are great U-picks in our region, and every week yields something new to harvest. Berries, vegetables, potatoes, pumpkins—even eggs and zucchini blossoms.

Many U-picks also sell homemade baking, preserves and honey on site and have picnic tables and play areas for families. Prairie Gardens, located 15 minutes outside of our city, even has a corn maze. But it’s not just kids who will have all the fun. Shady Lane Estate, located in Barrhead, sells small batches of artisanal wine made from the strawberries and orchard fruit grown on their farm.

32 T8Nmagazine.com

Ride the Railway or a Streetcar—There’s something magical about riding a train through the prairie landscape. And you don’t need an abundance of time or money to do it. The Alberta Railway Museum is open every summer weekend to explore, and you can even get all aboard on long weekends.

If a streetcar is more your style, there’s no better destination than the High Level Bridge.

The Edmonton Radial Railway Society website posts a schedule of departure times from Strathcona, as well as tons of historical information and fun facts about the streetcars in their fleet (the oldest was built in 1895!).

Have a Food Truck Picnic—Street food and good times go hand in hand. And there’s nothing like the smell of autumn in the air to work up an alfresco appetite. You’ll find trucks every Saturday at the St. Albert Farmers’ Market and at special events throughout the city. Most notable is the food truck event held at the St. Albert Grain Elevator Park.

Complete with beer gardens, 50/50 draws and live music, it’s definitely worth marking the calendar for. Visit the upcoming-events page at http://museeheritage.ca/ for dates.

Visit the Farmers’ Market—We don’t need to tell you how great our farmers’ market is. We might, however, need to encourage you to make some time to actually get there.

With so few Saturdays in a summer and such long to-do lists for the weekends, it’s easy to miss out on our good thing. Besides being a great

Edmonton’s first drive-in theatre opened in 1949.

place to shop locally, it’s also just a great place to walk around and unplug for a while.

A hot dog doesn’t hurt either.

Make Caramel Apples—That’s right. When apples are in season, there’s no better treat than an ooey-gooey, caramel apple. Making them couldn’t be easier, and the only real secret is using the perfect apple. For us, that means a McIntosh or a Honey Crisp. Both have the perfect balance of sweet and tart and are packed with juice in every bite. To make yours, simply unwrap a bag (340g) of Kraft caramels, and melt them in a large pan over medium-low heat with 2 tbsp water.

While they’re melting, wash and dry your apples, remove the stems and spear each with a popsicle stick. Next, roll the apples in the melted caramel, and place them on buttered waxed paper to cool. Want to really go for it? Roll them in a bowl of chopped peanuts or Smarties before they hit the waxed paper. t8n

At the Box Office

Drama • Directed by Campbell Scott, Stanley Tucci Stars Tony Shalhoub, Stanley Tucci, Marc Anthony, Minnie Driver, Isabella Rossellini

FRIED GREEN TOMATOES (PG13) Drama • Directed by Jon Avnet Stars Kathy Bates, Jessica Tandy, Mary Stuart Masterson, Mary-Louise Parker, Cicely Tyson

I AM LOVE (R) Drama/Romance • Directed by Luca Gaudagnino Stars Tilda Swinton, Flavio Parenti, Edoardo Gabbriellini, Alba Rohrwacher

GOING TO GRACELAND! • January 15 DUO RENDEZVOUS • January 17 J.P. CORMIER • January 22 THE RÉMI BOLDUC JAZZ ENSEMBLE: TRIBUTE TO DAVE BRUBECK • January 23 ALEX*CUBA • January 29 RON JAMES • February 6 MONTREAL GUITAR TRIO & CALIFORNIA GUITAR TRIO • February 12 LES BALLETS JAZZ DE MONTRÉAL • February 20 LENNIE GALLANT • February 25 THE HEARTS & THE PROVINCIAL ARCHIVE • February 26 ALEJANDRA RIBERA • Feburary 27

THE LUNCHBOX (PG)

SHARON SHANNON • March 17 JUAN DE MARCOS & THE AFRO-CUBAN ALL STARS • March 18 CIRQUE ALFONSE presents TIMBER! • March 29

Drama/Romance • Directed by Ritesh Batra Stars Irrfan Khan, Nimrat Kaur, Nawazuddin Siddiqui, Lillete Dubey

SHANE KOYCZAN • April 2 MATTHEW BARBER & JILL BARBER present THE FAMILY ALBUM • April 15 & 16

!

BIG NIGHT (R)

MOLLY JOHNSON sings BILLIE HOLIDAY • December 11 LÚNASA with special guest KARAN CASEY • December 12

EW

Drama/Music • Directed by Gabriel Axel Stars Stéphane Audran, Bodil Kjer, Birgitte Federspiel, Jean-Philippe Lafont

Sing-a-long-a SOUND OF MUSIC • November 6 SIX GUITARS • November 12

VIJAY GUPTA February 4

TIMOTHY CAULFIELD January 16

CHOIR! CHOIR! CHOIR! April 1

CINEMA SERIES

!

BABETTE’S FEAST (G)

THE HARPOONIST & THE AXE MURDERER • October 16 AMELIA CURRAN with opening guest BRADEN GATES • October 17 THE OFFICIAL BLUES BROTHERS REVUE • October 23

CHRIS HADFIELD October 25

EW

Box Office has eyes for you. With so many great movies to choose from, it was difficult selecting our foodie faves. But here’s the delectable shortlist of our crème de la crème. Bon appétit!

RADICAL REELS • October 1 OSCAR LOPEZ • October 3

SPEAKERS SERIES

An Intimate Evening with

N

IF FOOD IS love, this month’s At the

PROFESSIONAL SERIES CONNIE KALDOR • September 18 TIM TAMASHIRO & TOMMY BANKS • September 19 RON SEXSMITH • September 26 DAKHABRAKHA • September 27

N

Movies for Foodies

2015-2016

FAMILY SERIES Treehouse TV’s SPLASH’N BOOTS October 4

Shakespeare's Globe on Screen THE COMEDY OF ERRORS September 20

NOISY THEATRE with MARY LAMBERT: FAMILY FUN October 14

Royal Opera House Cinema Season LA BOHÈME October 18 Exhibition on Screen VINCENT VAN GOGH: A NEW WAY OF SEEING January 31 Royal Opera House Cinema Season ROMEO AND JULIET March 20

THE WIGGLES: ROCK & ROLL PRESCHOOL October 26 NOISY THEATRE with MARY LAMBERT: SWINGING ON A STAR February 3 BOBS & LOLO February 14

TICKETS ON SALE NOW! ARDEN THEATRE BOX OFFICE •

780-459-1542

ardentheatre.com

Season programming subject to change.

ardentheatre.com

T8N September 2015 33

Meet You There

HILLABY’S

Live, cook, connect R TOOLS FOR COOKS

EMEMBER WHEN cooking

with fresh ingredients was part of our daily schedule a nd the kitchen actually was the heart of the home? Lynn Hillaby does.

She’s the owner of Hillaby’s Tools for Cooks, a store inspired by the connections people make around the table and the “tools” that bring them together.

No flash-in-the-pan hobbyist, Hillaby has always gravitated towards cooking. “I did a lot of travelling, and every country that I ended up in and every city that I spent time in, I always ended up in a kitchen store,” recalls Hillaby happily. The result was overweight bags filled with tagines from Morocco, copper cookware from France and glassware from the Czech Republic. Today, Hillaby no longer has to risk breaking her treasures on their journey home—instead, she imports them for all of us to enjoy.

Cookware isn’t the only thing that Hillaby has relocated to St. Albert. After spending several years away, she decided to return to

DID YOU KNOW? The Enjoy Centre is also home to a restaurant, spa, liquor store, greenhouse— even event spaces.

the city where she was raised to open her store. “St. Albert is home, it’s comfortable and it’s a good place to do business,” says Hillaby.

Besides the familiar comforts, she chose St. Albert and the Enjoy Centre because she likes the idea of her store being part of the Enjoy Centre’s healthy concept and greenhouse setting. “It’s easy to come to work every morning, even in the depths of winter.”

HILLABY’S AT A GLANCE

OWNED BY: Lynn Hillaby LOCATION: The Enjoy Centre, St. Albert

THEIR SPECIALTY: Quality cookware that makes cooking fun

THEIR MISSION: To get people back into the kitchen Interesting facts: Among the international goods Lynn carries is a great selection of charcuterie boards, rolling pins and aprons made by local artisans. She also has a gift registry.

34 T8Nmagazine.com

Even cooks with well-equipped kitchens will find new items within the eclectic mix of beautiful copper, colourful cast iron, highly polished stainless steel and rustic charcuterie boards. But, be warned: you’re going to want at least one of everything. And if you can’t find that perfect item? No problem, Hillaby will track it down and special order it.

Also easy is Hillaby’s philosophy to making cooking pleasurable: have a well-stocked kitchen. Good tools let you focus on good ingredients that you love without worrying about how you’ll put them together. Hillaby’s advice is to keep food simple and not to be intimidated. To help us do that, she keeps her bright and cheerful store stocked with tools that range from the essential to the fanciful.

That kind of customer service is a big part of Hillaby’s mission. There’s no being rushed through your choices. When helping create a gift registry list, for example, Hillaby says “We walk around the store together, make some decisions and I post it on the website.

And people who live out of town can purchase a gift over the phone, we’ll wrap it and make sure the couple gets it.” You can’t get that kind of service in box stores.

As you whittle down your choices, ask Hillaby for her recommendations. She wants you to be happy and to invest in quality pieces that will last a lifetime. Sometimes her search for the perfect piece takes time, but it’s part of her dedication to her customers and her love of cooking—an attitude that has her customers coming back for seconds. t8n

6

LYNN’S PICKS

ESSENTIALS FOR EVERY KITCHEN

1. High-quality knives (serrated, slicing and santoku) 2. A professional-grade, non-stick frying pan 3. A heavy-duty cutting board 4. A cast-iron cocotte for stews and soups 5. Basic utensils (spatula, flipper and silicon or wooden spoons) 6. Commercial-grade bakeware (cake pan, bread pan and muffin tin)

WE ARE PLEASED TO ANNOUNCE

DR. LAUREN ZAIFFDEEN OPTOMETRIC SERVICES WILL INCLUDE • EYE EXAMS • CONTACT LENSES • SPECIALIST REFERRALS

We welcome all past, present and future patients to a new and uique optical experience.

Please call for appointment

Optometry Opticians Sunglass Specialists V I L L AG E L A N D I N G , # 2 5 5 , 1 4 0 S T. A L B E R T R OA D • 7 8 0 - 4 6 0 - 3 8 8 8 T8N September 2015 35

We want to work with you!

usands o h t d n spe ses WeWveoEvery local busines lung year suppoori oteer throwue work with all ur cofmour kidgs hleoaugt ues. munity

780.458.8300 12 Hebert Road, St. Albert

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Our lives, families and businesses are in St. Albert.

Home is where our heart is.

Call a RE/MAX Prof essionals agent today, to find your new home.

Our new dental clinic is

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20, 19 Bellerose Drive, St. Albert 窶｢ 780-460-8707

COMMUNITY CALENDAR EVENT

Keys for the City

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) vitamins herbs For more info: visit www.startsfest.ca

sports nutrition

health foods

EVENT

EVENT

St. Albert Quilters’ Guild Quilt Show & Quilt Walk

STARFest 2015

Every five years the members of the St. Albert Quilters’ Guild showcase their talents with a Quilt Show and Quilt Walk. This year they are celebrating their 35th anniversary as a guild, and 35 downtown businesses will be featuring quilts for the Quilt Walk. Admission is free.

Date: September 24 to October 24 Locations: The Little White School on Madonna For more info: phone 780-418-2814

ave an upcoming event you’d like to see here?

H Send us a note and media release to info@t8nmagazine.com or visit t8nmagazine.com and fill out our handy form.

Verve Pat Coulter and Donna MarchyshynShymko 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.

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

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: Patricia Coulter,

Donna ­Marchyshyn-Shymko Date: August 6 to September 26 Location: Art Gallery of St. Albert, natural body care 19 Perron Street For moreexpert info: visit ArtGalleryofStAlbert.ca advice

naturally

STARFest is truly afamilies festival of stars this year, keeping with three Canada Reads winners, the 2014

healthy

Scotiabank Giller Prize winner and some of the most popular writers in Canada. The Festival kicks off September 11 with Lawrence Hill, much-loved author of The Book of Negroes and closes November 10 with brilliant storyteller Lori Lansens. And don’t miss Colonel Chris Hadfield who will headline the festival’s Speakers Series.

Date: September 11 to

November 10 Featuring: Claire Cameron, Craig Davidson, SanLocations: view details at www.STARFest.ca dra Gulland, Chris Hatfield, Lawrence Hill, Susan vitamins herbs natural body care For more info: visit Juby, Lori Lansens, Sean Michaels, Heather sports nutrition health foods expert advice www.STARFest.ca O’Neill, Kim Thuy

A family company for three generations, Sangster’s brings you only the very best from nature for your family’s health.

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keeping Colds arefamilies nothing to sneeze at!

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A family company for three generations, Sangster’s brings you headache and a strong desire to go back to bed? only the very best from nature for your family’s health.

At Sangsters, we have natural products for cold and flu to ease your symptoms while you are feeling under the weather. Whatever your needs, we have herbal chest #220 700 the St. immune Albert Trail rubs, a wide selection of herbals to -boost (780) 459-7917 system, nasal sprays, herbal cough syrup and drops.

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T8N September 2015 37

GOTTA RUN

Bringin’ it back to basics

RUNNING. IT’S IN our genes. Long

POSE

before obtaining food meant a quick drive to the nearest grocery store or restaurant, human beings relied on their natural running ability to gather or hunt for food. In fact, when it comes to running long distances at a slow and constant pace, people (even today) are at the top of the heap among mammals.

What it is: Pose refers to the vertical alignment of the whole body (shoulders, hips and ankles with the support leg, while standing on the ball of that foot). The body forms an S-like position with slightly bent knees.

When a runner leans forward from the ankles, gravity is activated; therefore, the body remains in a forward momentum. The feet are being pulled up under the hips (not buttocks), and the ball of the runner’s foot then lands under his or her body.

However, nowadays with adults and schoolaged kids spending the majority of their days behind a desk, running can often seem like an unnatural thing to do. Alas, there is good news: regardless of your shape, size, age or ability, if you put foot to pavement, your body will know what to do! With the help of Edmonton physiotherapist and six-time Ironman competitor, Laurie Plouffe, here’s a glimpse of five basic running techniques and styles that will help you get your sweat on.

“There is no such thing as perfect running form—it’s a gift from your parents […] To try and dramatically change a runner’s form usually leads to injury. You can do slight enhancements to make a runner more efficient, but to recommend all runners run the same is like saying we must all have the same body types.”

–John Stanton, CEO and founder of the Running Room 38 T8Nmagazine.com

When the runner changes the pose from one leg to the other and falls forward to allow gravity to do the work, this simple sequence of movements is referred to as “the fall and the pull.” Learning how to fall and making the best use of gravity is the most essential step in adopting the pose technique.

Best suited for: Pose suites everyone because it decreases impact through the joints, especially the knees. This technique is used by athletes and non-athletes of all levels and ages—anyone who’s had an injury can benefit.

Muscles worked: The runner’s lower leg, calf and foot muscles are worked because of the fore-to-mid foot strike with the ground. This part of the body acts like a spring. Gluteus muscles are activated when the runner pushes off, and a slight forward lean engages core body strength.

Advantages: The forward movement of this technique makes it extremely efficient as it uses a low amount of energy and effort. It’s

also considered low-impact, which decreases body stress and, therefore, the risk of injury.

Disadvantages: People new to this technique may notice sore calf muscles and feet because of the lower legwork. Once a runner’s calves adapt, they become extremely efficient.

CHI What it is: Pronounced “chee,” this running technique is based on the principles of Tai Chi. You don’t, however, need any knowledge of martial arts to adopt this run—only an understanding of how core engagement works.

Chi uses the mind-body connection (in addition to core engagement) in an effort to make legwork feel effortless. Energy moves from the core into the limbs (which are relaxed) to create movement. So instead of pushing or pulling a runner’s body forward, the runner’s legs are simply supporting his or her body weight.

Allowing gravity to propel the runner forward while landing with a mid-foot strike and maintaining proper alignment and posture are key to this technique. When muscles and joints are relaxed, chi can flow freely through the body.

Best suited for: Long-distance runners and sprinters can use this technique because it’s efficient and produces less stress on the body. This technique is also suited to people who’ve had injuries or are open to finding “life force energy” to create a centered and balanced approach to running.

Muscles worked: To maintain a proper spine position, runners need to engage their core and lower back muscles. Gluteus muscles help propel runners forward, and leg and foot muscles are used to maintain a mid-foot strike.

Advantages: When a runner has a strong core, all of his or her movements become more efficient—which helps prevent fatigue.

Because relaxed limbs move easily, there’s less impact and, therefore, less chance of injury.

Disadvantages: Initially, it might take an investment in time to get all of the different muscle groups working in a runner’s favour.

GAZELLE

GLIDER

BAREFOOT

What it is: Gazelle is considered more of a style than a technique. People who embrace this style not only make use of gravity by leaning forward but also achieve a large spring in their step, which produces great flight between their strides.

What it is: Like gazelle, glider is considered a running style, not a technique. Runners who are gliders tend to stay close to the ground and maintain a quick leg turnover. In other words, there’s not a lot of vertical displacement between the foot and the ground.

What it is: A runner makes short efficient strides with a forefoot strike, taking full advantage of the natural springs in his or her feet and calf muscles to propel themselves forward. The idea is to gently land on your forefoot and gradually let the heel come down.

Similar to skating, the glider movement is fully open at the hip with the front foot swinging out in front of the body—which generates forward velocity. People who adopt this style employ a more upright posture, with a slight lean forward and a low knee.

The runner’s foot strike is underneath his or her centre of gravity.

Best suited for: Anyone can adopt this run because it uses a person’s own intrinsic cushioning system. Runners, however, are strongly encouraged to build up their tolerance slowly to avoid injury.

A strong, high-knee drive is the central characteristic of this style of running. More distance is covered between strides with a foot strike slightly or directly underneath a runner’s centre of gravity.

Best suited for: Long-distance runners often favour this style because of the long flight time and efficient stride. People with long legs and natural body elasticity also gravitate towards this style because of the amount of vertical displacement.

Muscles worked: Strong core for posture, excellent hip mobility and powerful gluteus muscles are needed for this style of running.

Calf and foot muscles are also engaged.

Advantages: Gazelle is an efficient style because its springy nature allows a runner to soar through the air at almost no energy cost.

Disadvantages: If done improperly with a foot strike ahead of the centre of gravity, (instead of underneath it), a runner could inadvertently encourage a painful heel strike.

Best suited for: Newer runners and people looking to sustain a slower pace for longer distances might prefer this style. Also, those looking for less impact might be better suited to this type of run.

Muscles worked: Hip-flexors and hamstrings are activated in order to maintain a strong leg swing. Good core strength is needed for ideal posture.

Advantages: Glider can be a very efficient run because strides are very short.

Disadvantages: While there may be less impact on landing, there is a risk that a runner’s hips and hamstrings could become overused.

Muscles worked: Foot and calf muscles are strongly engaged.

Advantages: Barefoot running strengthens muscles in your feet, legs and gluteus—core engagement is also essential. When done properly, the risk of injury could be low.

The bouncing nature of barefoot running makes it energy efficient.

Disadvantages: If you consider yourself a heel striker, your first attempts at going barefoot could be painful. Building up a gradual tolerance is recommended. Invest time to train your body to forefoot strike, and build the required muscle strength in your feet and calves. Severe injury could take place otherwise. t8n

Time to get back to the kitchen.

THE ENJOY CENTRE

101 Riel Drive, St. Albert



THE SHOPPES OF TERWILLEGAR

14251 23 Avenue, Edmonton www.toolsforcooks.ca T8N September 2015 39

conaCONFIDENTIAL

FOIP (abbr.)

Un-blurring the lines between transparency and privacy

I

N THIS AGE of information and

Did You Know? FOIP isn’t the only act that protects information and privacy in Alberta. The Personal Information Protection Act (PIPA) is the FOIP of the private sector. PIPA ensures that businesses, non-profit organizations and professional regulatory organizations collect, use and disclose personal information appropriately and allows individuals access to their information.

WHO DOES FOIP AFFECT?

technology, the public ’s right to know versus an individual’s right to privacy remains a hot topic.

As a society, we expect full disclosure from public bodies and government officials, yet when it comes to ourselves and our families, we protect personal information at all costs.

In Alberta, we’ve determined both points are equally valid and look to FOIP to draw the line in the canola.

Essentially, FOIP affects all Albertans.

Introduced in the spring of 1994 and put into practice in the fall of 1995, FOIP originally applied only to provincial government bodies. Since then, the act has been updated to include school boards, post-secondary institutions, local governments and other public bodies (such as libraries, police services and some health care facilities).

WHAT IS FOIP?

1. To allow any person the right to access records held by a public body.

The Freedom of Information and Protection of Privacy Act ensures public access to information, as well as an individual’s right to privacy. The act also ensures that our government remains open and accountable, and it determines how public bodies handle our personal information.

FOIP FUNDAMENTALS FOIP has five main principles, which are outlined in the act:

2. To control how a public body collects, uses and discloses personal information from individuals.

3. To allow individuals access to information about themselves that is held by a public body.

4. To give individuals the right to request corrections to information about themselves that is held by a public body.

5. To provide independent reviews of decisions made by a public body under FOIP legislation.

40 T8Nmagazine.com

In 1995, the Office of the Information and Privacy Commissioner (OIPC) was created to make sure FOIP’s principles are always being met. As the regulatory body for FOIP, OIPC looks into complaints made by people who disagree with decisions made by public bodies relating to FOIP legislation or who feel their personal information was handled in a way that violates the act.

HOW FOIP AFFECTS YOU If you think FOIP directly applies only to journalists, members of watchdog groups, the official opposition or public employees, you may be surprised. FOIP has probably popped up in your life more than you’ve noticed.

For example, have you ever signed a release form allowing a third party (say, a potential employer) to contact the university you graduated from to verify your education credentials? They need your consent because of FOIP. Or maybe you followed and expressed opinions about former Premier Allison Redford’s spending practices when the story was trending last year? Many of the details in the news stories came from media FOIP requests.

FOIP FOILS After 20 years in Alberta, FOIP hasn’t been without its controversy. Journalists and opposing politicians have publicly expressed frustration with slow-moving responses to their FOIP requests. Plus, FOIP isn’t free.

Processing a FOIP request costs both the individual filing the request and the public institution receiving the request. A general FOIP request can cost the person doing the filing as little as $25 or up to a few hundred dollars. The institution receiving the request takes on the bulk of the expense; processing costs can range from hundreds to thousands of dollars per request. t8n

SPIRIT EXPO November 6–8 The Enjoy Centre 101 Riel Drive, St. Albert Friday 3 pm – 9 pm Saturday 10 am – 9 pm Sunday 11 am – 6 pm Weekend Pass Daily Admission

$35 $20

Order Discounted Tickets Online EARLY and SAVE Special Savings

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