T8N October 2016

October 2016 t8nmagazine.com

DIG IN

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SOUP IT UP! There’s Comfort on the Menu

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October 2016

Contents CONVERSATIONS 6 Unsure as Shooting

Recreational hunting in Alberta

ARTS & CULTURE 11 THE 8s

Welcome to Froctober Summer staples meet fall classics

15 IN THE SPOTLIGHT

Charcuterie

Tips for navigating the charcuterie menu

16 THEN & NOW

Lacombe Park Then & Now

LIVING 19 FOOD & GATHERINGS

Soup It Up Fall flavours to warm up to

25 COMMUNITY CALENDAR 26 TRULY DEEPLY MADLY

I’ll Drink to That…

BOOzy Brews

CITY 28 MEET YOU THERE

Yuzen Japanese Restaurant A taste of Japan in St. Albert

TRENDING 30 Nutrition Nation

Sink your teeth into five popular diets

32 Probiotics (n.)

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From the Editor

OCTOBER IN ALBERTA. It’s a pretty magical thing.

And not just because there’s Halloween in the air.

No, as bewitching as a good Halloween can be, there’s something else about October that pulls on our instincts like the tides. Call us card-carrying members of the animal kingdom, but when the weather turns and the leaves scatter, there’s something in our hardwiring that just screams, EAT! And we do. But since gorging ourselves like bears CARMEN D. HRYNCHUK isn’t an option, we choose instead to bust out our EDITOR-IN-CHIEF elasticized pants—I mean, recipe books—and get cooking. If you haven’t already guessed, this is our food issue.

To get the conversation started, we’re stripping things right back to basics with an article about hunting in Alberta. From there, we head to a much different (albeit wild) landscape—the Halloween party. From Green Goblin cocktails to classic Bloody Marys, there’s a ghastly little something for everyone at your party. Also on the menu is a trip to Yuzen Japanese restaurant. If you’ve never been, now’s your chance to read about this authentic slice of Japan right here in St. Albert.

Also in this month’s issue: tips for navigating the charcuterie menu, the facts about ­probiotics and an entire recipe section dedicated to the most comforting food of all—soup!

So get your taste buds ready, and dig into October. Just like your Halloween cocktail, it won’t last long.

Cheers!

T8N MAGAZINE

VOLUME 3 ISSUE 10 October 2016 PUBLISHER

Rob Lightfoot

EDITOR-IN-CHIEF

Carmen D. Hrynchuk

ART DIRECTION

Carmen D. Hrynchuk, Brenda Lakeman DESIGN & PRODUCTION

Carol Dragich, Correna Saunders PHOTOGRAPHY

Brenda Lakeman FOOD STYLING

Little Fire Creative PROOFREADING

Amy Lightfoot CONTRIBUTORS

Tracey L Anderson, Shawna Dirksen, Jennie Drent, Rhonda Kronyk, Robert Michon, Vanessa Roset OFFICE MANAGER

Janice Lightfoot CONTRIBUTING AGENCIES Image page 2 ©anastasianio/Adobe Stock Image page 6 and 8 ©Viktoriya Sukhanova/Adobe Stock Image page 15 ©Luis Carlos Jiménez/Adobe Stock Image page 26 ©misaleva/Adobe Stock Image page 30 ©tannene/Adobe Stock Image page 32 ©T. L. Furrer/Adobe Stock

ISSN 2368-707X (PRINT) 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.

Feature Writers TRACEY L. ANDERSON

FOR ADVERTISING INFORMATION

Tracey lives life in red ink and blue ink. She is a writer, editor and poet from Edmonton. When she’s not playing with words, she enjoys yoga, movies and fine dining. Tracey loves to travel the world in books and on airplanes.

Rob Lightfoot rob@t8nmagazine.com 780 940 6212 or visit t8nmagazine.com

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.

T8N magazine is published 12 times a year by T8N Publishing Inc. Copyright ©2016 T8N Publishing Inc. Reproduction in whole or in part without permission is strictly prohibited.

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T8N October 2016 5

Conversations

UNSURE AS

SHOOTING Recreational hunting in Alberta

BY TRACEY L. ANDERSON

ALBERTA IS RICH in natural beauty and diverse wildlife. People have hunted

REGULATIONS & ENFORCEMENT

on this land since ancient times when hunting was necessary for living. Since then, through the hunting and trapping era of European settlers and into modern times, hunting has changed. So have our attitudes towards it.

The Government of Alberta Ministry of Environment and Parks establishes hunting rules, such as hunting seasons, licensing guidelines and education requirements, in consultation with the Alberta Fish and Game Association and other conservation organizations. Hunters are responsible for understanding and following the rules that govern their hunting activities. The rules are complex and sometimes change, so hunters should stay informed. Specific rules for all types of recreational hunting are available at albertaregulations.ca/huntingregs/.

Today, the issues surrounding recreational hunting, such as poaching, trophy hunting, baiting and spear hunting, often prompt fierce debate. The debate is complex, in part, because some people have difficulty reconciling their personal beliefs and values with what the law allows. A closer look at these issues may make it easier to see the forest animals through the trees.

HUNTING ATTITUDES IN ALBERTA LAND USE Public land, also called crown land, is owned by the Alberta government.

Private land is owned or leased by people.

Hunters need landowner permission to access private land; the landowner has the right to deny access for any reason.

Hunters can access most public land, including some parks, but they should confirm whether hunting is allowed on the land where they wish to hunt.

The Hunting for Tomorrow Foundation sponsored a survey about attitudes toward hunting in Alberta in 2001. The survey, conducted by Banister Research & Consulting Inc., noted the following: 62% of respondents agreed that hunting is a part of Alberta’s culture and heritage.

70% reported a very or somewhat favourable attitude toward hunting; most believe it helps control wildlife populations.

28% were somewhat or very unfavourable toward hunting; they think it’s unnecessary, or they don’t condone it.

12% did not agree that hunters are ethical and responsible.

34% said they hunted in the past, and 66% said they had not. Of the latter group, 66% had no desire to hunt, and 17% don’t believe in killing animals.

6 T8Nmagazine.com

Fish and Wildlife Officers are responsible for enforcing Alberta’s hunting rules. Any practice that violates these rules, such as hunting without a licence, outside of the specified season or with restricted weapons, is classified as poaching. Poaching is chargeable under the Wildlife Act. Convictions can result in fines up to $100 000, jail sentences up to two years and loss of equipment used in poaching. To combat the growing poaching problem, Fish and Wildlife Officers use patrols, vehicle inspections and hunter interviews. They also rely on tips from hunters and other concerned citizens to the Report a Poacher program.

Since 1996, Dave Paplawski has been the Conservation Education Coordinator with the Alberta Hunter Education Instructors’ Association (AHEIA), an organization of about 20 staff and 1500 volunteer instructors who deliver hunting, fishing and other conservation-based education programs.

Paplawski, an avid hunter for more than

45 years, says, “Poachers are not hunters, and society needs to see them that way.”

WILDLIFE MANAGEMENT & CONSERVATION

LICENCES & HUNTER EDUCATION

Some opponents believe hunting no longer serves a purpose. For example, in the 2001 aforementioned survey, 28% of respondents had an unfavourable view of hunting. Of those, 25% felt it wasn’t necessary for people to hunt in general, and 12% felt it wasn’t necessary to hunt as a source of meat.

Alberta’s minimum hunting age is 12; hunters under 16 require written parental or guardian permission to buy a licence. All hunters must have a Wildlife Identification Number (WIN) before purchasing a licence.

Licence requirements and costs vary by type.

In the 2015/16 hunting season, licence and WIN card sales brought in $18.8M. Some goes to the government, but many people are unaware—and might be surprised to learn—that most of the money funds the Alberta Conservation Association. Paplawski says, “Hunters are the number one financial supporter of wildlife conservation in Alberta.”

To qualify for a WIN card, hunters must complete a hunter education program and pass an exam. AHEIA’s 30 hours of instruction focus on safety and procedures with topics that include hunting ethics, legal responsibilities, firearms, wildlife management, first aid and survival.

Phil Ficht, a hunter for fifty years, is the Secretary Treasurer of the St. Albert and District Fish and Game Association, a 60-member group that believes in the “conservation and wise use of our natural resources in Alberta.”

He believes the education requirement promotes safety by ensuring that hunters understand safe practices for their protection and that of others enjoying the woods. He wants to see the testing procedure changed, though, because he thinks the test’s availability online makes it possible for someone else to complete it.

In contrast, the sport’s proponents believe its modern purpose is to assist wildlife management and conservation through closed hunting seasons and lottery draws. In the draw system, when hunting demand is too high for a species, such as antlered mule deer, interested hunters must apply for a limited number of special licences. Only lottery winners can hunt that species in a specific area and season.

Ficht says that lottery draws and hunting seasons ensure that “animals and birds are not hunted too heavily so that there are not sustainable populations left for breeding […] in some areas, wildlife populations can overpopulate their habitat, and hunting can assist in harvesting the surplus animals.” Together, these aspects of hunting ensure that “animal populations are maintained at a sustainable level for their future survival.”

CONTROLLING CHRONIC WASTING DISEASE Chronic wasting disease (CWD) is a fatal disease that affects the neurological system of hooved animals such as deer and elk, causing weight loss and behavior changes.

The disease is rapidly spreading from eastern Alberta into other areas, and it’s difficult to eliminate. In affected areas, hunters assist

with CWD surveillance by registering heads of deer they kill for disease testing and by indicating the hunting site’s geographic coordinates. According to Alberta Environment and Parks, the information helps to determine the geographic boundaries, magnitude, and spread rate of the disease in Alberta and supports research done in conjunction with the University of Alberta. The government also allows extra deer licences in affected regions; in theory, fewer animals in an area can inhibit the disease’s spread.

In its 2015 policy statement on CWD, however, the Alberta Wilderness Association raises concerns. “While hunters may submit heads for CWD testing, they will be leaving gut piles and bones in the field where CWD may be passed on to wildlife through direct contact or contact with contaminated soils.

Hunters may also transport contaminated carcasses and thus introduce CWD to clean sites.” The association fears hunters could potentially spread the disease rather than stop it. To back up this assertion, they point to American hunter-based deer eradication programs in CWD areas, where no infection decreases are evident.

TROPHY HUNTING Paplawski explains that to some people, the phrase “trophy hunting” conjures images of “shooting a big trophy animal for its horns, antlers or skull and leaving the rest in the forest [but] this is so untrue. All [Alberta] hunters must use all the edible parts of all the wildlife they take, whether it’s a ‘trophy’ size or normal size.” Trophy size refers to large animals with large antlers or horns; because these animals tend to be older and more experienced at surviving in the

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wilderness, “they are generally ‘smarter’ than the younger animals so are very difficult to find or hunt.” This challenge makes these animals highly prized by hunters.

Specifically targeting a larger animal, often to compete with other hunters, offends many people; however, Paplawski explains that hunters often “select only a trophy size ­[animal] and pass up dozens of [other] legal animals they could have taken.” This approach reduces the number of animals hunted and spares smaller, younger animals.

FAIR CHASE & THE BAITING DEBATE Baiting is luring animals to an area with salt or food so that they can be hunted more easily. Opponents of this highly provocative practice—including many hunters— believe it removes the important element of “fair chase.”

The fair chase concept was developed by the Boone and Crockett Club, North America’s oldest conservation organization, founded in the United States in 1887. Today many ­hunters consider it a leading authority on conservation and big-game hunting. The club’s June 2016 position statement on fair chase defines it as “the ethical, sportsmanlike, and lawful pursuit and taking of any

8 T8Nmagazine.com

free-ranging wild, native North American big game animal in a manner that does not give the hunter an improper advantage…. By not overwhelming game species with human capabilities, fair chase helps define a hunter’s engagement in conservation.”

Phil Ficht believes, “all wildlife should be harvested by being found in their natural habitat and harvested by stalking—whether hunting with a bow or a rifle—and not be attracted to a certain area by bait… personally I do not believe in baiting any wildlife.”

“Poachers are not hunters, and society needs to see them that way.”

–Dave Paplawski, Conservation Education Coordinator with the Alberta Hunter Education Instructors’ Association

In Alberta, hunters can only bait black bears according to specific guidelines; baiting other animals is illegal. According to My Wild Alberta, black bear baiting “allows hunters to be more selective in choosing a bear to harvest, creates close-range shot opport­unities for a more humane harvest and helps to ensure that females with cubs are not killed.”

GRIZZLY BEAR HUNTING Grizzly bears have been designated a threatened species under Alberta’s Wildlife Act, so a moratorium on hunting them has been in effect since 2006. Paplawski says, “The government implemented the moratorium until they could determine what actually is the population. They are still in that process.

Estimating bear populations is not an exact science.” According to the Species at Risk 2012–13 Recovery Action Summary on grizzlies, the June 2013 population estimate is about 700 bears, which is considered small.

Paplawski says that “the moratorium will be lifted when they determine population is high enough to allow for a harvest.”

SPEAR HUNTING A recent video that showed an American hunter spearing a bear in Alberta created intense controversy and led to calls for the government to ban spear hunting as unethical and dangerous. Roland Lines, Communications Manager of the Alberta Society for the Prevention of Cruelty to Animals (Alberta SPCA) says that the organization’s staff “were disturbed by the hunter’s apparent view that killing an animal is a form of entertainment. The use of cameras to record the event, one of which was attached to the

spear beforehand, and then posting the video online demonstrate his desire to promote himself through the killing of the bear.”

Paplawski says, “The hunter and the people around him were put in a very dangerous situation with the method he chose to hunt that bear. He had no protection, firearm or pepper spray for all of them. Standing on the ground with a bear over a food source with no protection is not something we would teach in a hunter safety program.” As for spear hunting in general, though, he says, “Think about our ancestors and early societies. They used spears and other things to kill their food. It was acceptable then and is still done in other parts of our world right now and [is] acceptable in those societies.”

Ficht takes a stronger stance. “Spear hunting should be banned, and if I expressed my opinion of the hunter’s conduct in the video, it would be unprintable.”

IS HUNTING HUMANE? Much of the debate over hunting as a sport revolves around one central question: is hunting humane? Each individual’s answer is based on personal beliefs and values; however, Alberta has authorities and acts in place that govern the treatment of animals. One

such authority is the Alberta SPCA, which was established in 1959 to “protect, promote and enhance the well-being of animals in Alberta.”

In 1967, the organization helped develop the Animal Protection Act of Alberta, respected as one of Canada’s best. The Act focuses on owned animals under people’s care with no specific provisions about hunting. The Alberta SPCA enforces the Act, and Roland Lines says that as an enforcement agency, it “doesn’t take a general position on activities

notes, however, that “the Alberta SPCA believes that animals should be treated humanely through all stages of their lives, including their deaths. Although we typically deal with… animal euthanasia or slaughter, the expectation for a humane death can also be applied to hunting. In appropriate conditions, a skilled hunter can cause a humane death in an animal with a minimum of fear, pain and distress.”

COMMON GROUND

that are legal in Alberta. In the event that we were called to investigate a hunting incident, our peace officers would conduct their investigation based on the particular circumstances of the case.”

After a deeper look into the rules and guidelines related to hunting in Alberta, it’s clear that the government and conservation groups have made many efforts to regulate and monitor hunting and other outdoor activities to ensure that all Albertans respect and guard our natural treasures. As Ficht explains, “Hunting is a legal pastime in Alberta and has been for many years; ethical hunters ensure animals are harvested as painlessly as possible and are respected before and after their demise.”

At the heart of most arguments against recreational hunting is the deeply held belief that hunting is inhumane. For example, in the 2001 survey, 24% of respondents believe killing animals for enjoyment is cruel. Lines

Although disagreements occur about many aspects of recreational hunting, both sides agree that Alberta’s wilderness is vibrant and that humans have a responsibility to help it stay viable. t8n

Report a Poacher If you witness or suspect illegal hunting activity or see a wildlife emergency, call Report a Poacher toll-free 24 hours a day at 1-800-642-3800.

Focus on the things that matter to you Not unexpected health costs

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FROCTOBER

Summer staples meet fall classics PHOTOGRAPHY BY BRENDA LAKEMAN MODELLED BY ELYSE LARIVIERE

THE TREES HAVE turned golden,

there’s frost in the night air yet summer—and its wardrobe—is still calling. Welcome to Froctober! —that fashionable time of year when summer staples meet fall classics. Best of all, making the transition couldn’t be easier. The only secret? Some clever layering and a little inspiration.

We found the latter at two great stores right here in St. Albert: Tokota Shoes and Who Cares?

Wear. The results? (F)all kinds of amazing. Take a look.

Remember that beautiful wrap you wore this summer to a friend’s wedding? It’ll look just as great over a sweater paired with jeans. Elegant, effortless and—quite possibly—the prettiest fall layer ever.

1

T8N October 2016 11

1. Gentle Fawn Collection Gallery Mystic Print wrap, from Who Cares? Wear, $65 with 360 Cashmere ANI Sweater, from Who Cares? Wear, $395 2. Lyla + Luxe Turtleneck, from Who Cares?

Wear, $110 worn over ABS Pleated Dress, from Who Cares? Wear, $465 with France Mode ‘Cage’ Over-the-knee Boots, from Tokota Shoes, $280 3. Jocelyn Kennedy Necklaces, from Who Cares? Wear, $175, $275 and $150 4. Felmini Tenerife Lisard Ankle Boots, from Tokota Shoes, $255 5. France Mode Nanouk Brush Blue Pumps, from Tokota Shoes, $260

8

6. Dkode ‘Cary’ Bootie in Cognac, from Tokota Shoes, $320 with your favourite summer maxi dress and a V-neck Cardigan, from Old Navy, $24.94 7. Mackage Vane Luxe-wool Waterfall-collar Jacket, from Who Cares? Wear, $760 with Sans Souci Lace Top, from Winners, $29.99 and Perry Ellis Portfolio Shirt from ­Hudson’s Bay, $35 8. Smythe Patch-pocket Blazer, from Who Cares? Wear, $695 with Kismet ‘Valroe’ Denim Vest, from Bootlegger, $49.90 and Karen Kordik Deerskin Leather Necklace with Turquoise Halite Necklace, from Who Cares? Wear, $60

2

Did you love this summer’s off-theshoulder dresses and aren’t ready to give yours up? Don’t! Warm it up with a long sweater, and make the skirt the star of the new season.

Long necklaces look great layered over high-necked sweaters or under soft cowls.

For added drama and sparkle, wear three or four at varying lengths.

12 T8Nmagazine.com

Fall is the perfect time to add an investment piece (or two) to your wardrobe. And no item is more splurge-worthy than a classic coat or blazer. The only rule? Invest in quality. Look for great fabrics, classic lines and impeccable tailoring.

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Benjamin Moore Natura goes beyond zero VOC to offer zero emissions, and no harsh fumes, making it a safer paint for your family and the environment, all without compromise to performance or colour selection. Benjamin Moore Natura is truly “Green Without Compromise™.”

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14 T8Nmagazine.com

CHARCUTERIE Tips for navigating the charcuterie menu HAVE YOU EVER seen charcuterie

(pronounced shar-kood-eree) on the menu of your favourite restaurant but felt too intimidated to ask what everything was? Or maybe you want to serve a beautiful board of meats and cheese at your next cocktail party but don’t know how to create the perfect balance. Well, we’ve got you covered.

Charcuterie is not only an elegant way to spoil your guests, the menu is a lot easier to navigate than you might think. Here are some basics to get you started.

THE CHEESES Veined Cheese What it is: Veined (bleu) cheese is infused with penicillin mould to create its signature, strong flavours. The higher the quality of the cheese, the greater the depth of flavour.

garlicky, salty and tart. Look for cheese with added fruit or herbs for extra flavour.

prosciutto (Italian ham), and don’t forget to round it all out with a soft pâtè.

Texture: These cheeses are soft and creamy even when cold, and they melt easily.

Names to watch for: Your choices are almost limitless, and many are made in-house at local restaurants. Prosciutto, salami, ­mortadella and spicy capicolla are perennial favourites.

Names to watch for: Brie (French), Munster (German) and Camembert (French) are well-known varieties, but delis often carry a selection of interesting local cheeses. Ask about them.

Interesting fact: To test whether the cheese is ripe, press gently in the centre of the round—a ripe cheese will give just a little.

Fresh Cheese What it is: Fresh cheeses are the only unripened cheese.

Flavour profile: Mild and less complex than their ripened counterparts, fresh cheeses are milky and may be infused with pepper, herbs, garlic or fruit.

Texture: Fresh cheeses can be crumbly, stringy or creamy. Try for a variety.

Flavour profile: While salty and sharp are the prominent flavours, quality veined cheeses will also have sweet, nutty or even spicy notes.

Names to watch for: Look for mozzarella, paneer (South Asian and traditionally made from buffalo’s milk or cow’s milk), feta and chèvre (fresh goat’s cheese).

Texture: Veined cheese can be crumbly, buttery or firm.

Interesting fact: Fresh cheeses are not fermented of infused with preservatives and, therefore, must be eaten sooner rather than later (not a hardship for most cheese lovers).

Names to watch for: Mild bleus include Bavarian Bleu, Stilton (English) and ­Gorgonzola Dolce (Italian). If you are feeling adventurous, try Valdeón (Spanish), Roquefort (French) or Gorgonzola natural (Italian).

Interesting fact: The ripening cheese is pierced with long needles to encourage mould threads to spread.

Soft-ripened Cheese What it is: Soft cheese with a white or cream-coloured edible rind.

Flavour profile: Soft-ripened cheeses come in a range of flavours, including fruity,

THE MEATS What they are: Meats are the uncontested stars of any charcuterie platter.

Flavour profiles: Try to incorporate several flavours into your platter by choosing from more than one flavour profile—for example, smoky, salty and spicy.

Texture: Look for a variety of textures as you build your charcuterie. Include harder drycured sausage like salami, some dry-cured meats like jamón serrano (Spanish ham) or

Interesting fact: Traditional charcuterie meats are rich, so only serve approximately 2 ounces per person for an appetizer. Double that if your charcuterie is the main attraction at a cocktail party.

THE CONDIMENTS What they are: Condiments can be thought of as the supporting actors on the charcuterie board. They are there to help showcase the stars by balancing and enhancing the flavours of the meats and cheeses.

Flavour profiles: Savory mustards, sweet jams and preserves help counter the salty focus of many charcuterie trays. The acidity of olives and brined vegetables (such as gherkins or onions) help cleanse the palate of strong flavours. Don’t forget both fresh and dried fruit to finish your platter.

Texture: Any mustard, whether grainy or smooth, will complement your board. Use jams and preserves with bits of fruit to provide bursts of flavour. The crunch of pickles and other brined vegetables will contrast and complement the soft-mouth-feel of the cheeses and meats.

Names to watch for: Select bold flavours for your spreadable condiments, such as stoneground or maple mustard, fig spread, apricot or cherry jam and hummus.

Interesting fact: Though we’re used to seeing plump, brine-packed olives in the deli, dry olives are also a popular option. The drying process creates a concentrated flavour, which is often enhanced by olive oil and herbs.

You’ll know these olives by their wrinkly appearance. t8n T8N October 2016 15

Then & Now Lacombe Park was originally planned to house Alberta’s third university, a plan which would have undoubtedly turned St. Albert into a very different kind of city. A last-minute decision by the Government of Alberta moved the university to Athabasca instead.

LACOMBE PARK THEN & NOW

Lacombe Lake Park

LACOMBE PARK, LIKE many other

1960s

communities in St. Albert, sprang up rapidly in response to the town’s mid-century population boom. But although its development was quick and meant to fulfill a specific need, the town planners were able to instill a certain beauty to the area that sets Lacombe Park apart. Whether you’re a resident of Lacombe Park yourself or just enjoy walking your dog through the neighbourhood, you’re probably familiar with the tranquility that arises from the gentle slopes and green spaces that dominate the landscape. Let’s take a look back at how it all came to be.

The first rumblings of Lacombe Park began in 1966, at a time when the only thing farther north than Mission Hill was endless acres of farmland. Due to St. Albert’s growing population, town council knew they would need to start building new residential areas, and they believed there was no better location for this development than Father Lacombe’s own backyard.

Lacombe Park wasn’t the only name under consideration. Mayor Ray Gibbon pushed for the names “Highlands Park” and “West Covina Park.” Despite his influence, the rest of town council could not be swayed from the idea of naming the area after St. Albert’s founder.

1970s Construction of the first homes began in September of 1970, starting along McKenny Avenue and slowly expanding north.

Lacombe Park was planned to be built in several phases, which were to be spread out over the next decade. While the first few phases included only residential neighbourhoods, by the mid 70s, there were enough residents for services to be required.

In 1974, Lacombe Park Plaza was constructed as a home for several local businesses, which meant residents of the community wouldn’t have to travel far for basic amenities. Then, in 1976, after much debate over its architectural design, the Lacombe Clubhouse was built as a joint project between the Kinsmen

Looking west from the former Sturgeon Hospital, 1973. Image credit: Musée Héritage Museum, Bakker fonds

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Club and the St. Albert RCMP. The clubhouse, with its ultra-modern look, would become a community meeting place for the residents of Lacombe Park.

Not long after that, the Separate School Board moved in, constructing Ronald Harvey Elementary in 1976, and W.D. Cuts Junior High in 1978 to accommodate the growing population of children in the area. Both schools were named for founding members of the school board. The Catholic board moved in around the same time, constructing Bertha Kennedy in 1977, an experimental new building model that would be a school and community centre all in one.

Lacombe Park was also planned to incorporate many parks, the biggest of which would contain its very own artificial lake.

Lacombe Lake Park, as it is now known, began development in 1975, but its beauty and tranquility would turn into a treasured part of not only the community but also the town as a whole.

1980s With most of the main construction completed by 1979, the 1980s saw Lacombe Park settling into the quiet residential area that it

is known as today. But development didn’t cease entirely.

In 1985, after operating out of community centres and gymnasiums for over two decades, St. Matthew’s Anglican Mission built a home for themselves on the edge of Larose Park, becoming the first house of worship in the community.

Commercial development along St. Albert Trail also began booming during this time, as more and more residential development began to push demand farther north to the borders of Lacombe Park.

Today The 90s and early 2000s saw little in the way of development in Lacombe Park. But today, the community is bustling once again as new construction plans push the boundaries of the community farther to the west. Residents who have been living on the edge of town for the last 40 years are now finding themselves with new neighbours, as areas like Lacombe Estates spring up around them. But complaints have been few, and it seems that St. Albert isn’t opposed to having a little bit more of Lacombe Park. t8n

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Food & Gatherings

SOUP IT UP Fall flavours to warm up to

NOTHING CHASES THE chill away like a big,

­ elicious bowl of simmering soup. And there’s d no better time than autumn to source the best ingredients. Whether that’s from the garden in your backyard or the farmers’ market in your neighbourhood, the season’s best is everywhere to be found. Including here. We’ve got classic borscht, a no-fuss bouillabaisse, Thai pea soup, cheddar and Asiago sesame crackers, homemade egg n ­ oodles—and! —a lemon chicken soup to steep them in. Soup’s on!

T8N October 2016 19

Roasted-Vegetable Harvest Soup Is your crisper full of tired-looking veggies? Perfect! It’s time to make roastedvegetable soup.

Mushroom & Barley Pot-Roast Soup The secret ingredient in this soup? Leftover pot roast. Give this classic a try.

2 tbsp extra-virgin olive oil 1 tbsp salted butter 1 medium onion, peeled and diced 3 large carrots, peeled and diced 3 stalks celery, chopped (including the leaves) 3 cups sliced mushrooms (we used white, crimini and shiitake) 2 cloves garlic, minced 1 tbsp freshly chopped thyme 3 tbsp all-purpose flour 1/4 cup red wine 4 cups beef stock 2 cups water 3 tbsp ketchup 1 tbsp Worcestershire sauce 1 tsp freshly cracked pepper 1 tsp salt 2 cups leftover pot roast, shredded 1/4 cup pot barley 1 handful freshly chopped parsley

Heat the olive oil and butter in a large Dutch oven or stockpot over medium-high heat. Add the onions, carrots, celery and mushrooms, and stir. Reduce the heat to medium, and let the vegetables cook for 10 minutes, stirring often.

Add the garlic and thyme, and stir to combine.

Next, add the flour, and cook stirring for 2 more minutes.

Add the wine, and deglaze the pan. Next, add the beef stock, water, ketchup, Worcestershire, salt and pepper. Bring to a boil, and add the shredded pot roast and pot barley. Reduce the heat to low, place the lid on the pot and leave to simmer for 1 hour. Stir in the parsley, taste the soup and adjust the salt and pepper to your liking.

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No-Fuss Bouillabaisse Fish stew might not be a prairie classic, but it sure pairs perfectly with the harvest.

2 tbsp extra-virgin olive oil 3 large anchovy fillets 2 large shallots 2 medium fennel bulbs, thinly sliced 2 large carrots, peeled and diced 3 cloves garlic, peeled and chopped 2 tbsp tomato paste 1/2 tsp smoked hot paprika 1 cup white wine 1 1/2 cups canned diced tomatoes 4 cups vegetable stock 1/2 cup water 2 large potatoes, peeled and cubed 1 tsp salt 1 tsp freshly ground pepper 2 cod fillets, cut into large bite-sized portions 2 haddock fillets, cut into large bite-sized portions 8 large raw prawns, shelled and deveined 16 mussels, cleaned 1 handful freshly chopped parsley

Warm the olive oil in a large Dutch oven over medium heat. Add the anchovy fillets, and stir them until they dissolve into the oil. Next, add the chopped shallots, fennel, carrots garlic, tomato paste and smoked paprika. Cook until softened (about 5 minutes). Turn up the heat to medium-high, and add the white wine.

Cook stirring for 1 minute, then add the diced tomatoes, vegetable stock, water, potatoes, salt and pepper. Bring to a boil, then reduce the heat to low and simmer covered for 1 hour.

Add the fish, prawns, mussels and chopped parsley to the simmering soup, and cook covered for about 5 minutes (or until the fish is cooked and the mussels have opened). Taste, and adjust the salt and pepper to your liking. Serve in shallow soup bowls with plenty of grilled bread and a drizzle of extra-virgin olive oil.

3 tbsp extra-virgin olive oil 1 tbsp mustard 1 medium onion, peeled and quartered 1 medium butternut squash, peeled and roughly cubed 3 large carrots, peeled and sliced in half lengthwise 4 stalks celery (including the leaves), quartered 1/2 head cauliflower, cored and roughly chopped 4 cloves of garlic, peeled 1 tsp salt 1 tsp freshly cracked pepper 1 small can of diced tomatoes 2 litres chicken stock 1 cup milk 2 large potatoes, peeled and cubed 2 tsp freshly chopped rosemary 2 tsp freshly chopped oregano Pinch of red chili flakes Pesto (to garnish) Toasted pumpkin seeds (to garnish)

Preheat your oven to 350˚F, and line a large baking sheet with parchment paper.

In a large mixing bowl, whisk together the olive oil and mustard. Add the onions, butternut squash, carrots, celery, cauliflower and garlic, and toss to coat. Transfer the vegetables to the prepared baking sheet, season with salt and pepper and place in the preheated oven to roast for 1 hour.

Place the roasted vegetables (and drippings) in a large Dutch oven, and add the diced tomatoes, chicken stock, milk, potatoes, rosemary, oregano and chili flakes. Place on a burner over high heat, and bring to a boil. Reduce the heat to low, cover and let simmer 1 hour. Use an immersion blender to puree the soup (right in the pot), and adjust the salt and pepper to your liking. Ladle into bowls, and garnish with a generous spoonful of pesto and a sprinkling of toasted pumpkin seeds.

Beet Soup with Sour Cream & Dill Simple, delicious and oh-so beautiful to serve.

1 medium onion, peeled and chopped 6 large beets, peeled and chopped 4 large carrots, peeled and chopped 4 stalks celery (including the leaves), chopped 2 large potatoes, peeled and cubed Cold water (enough to cover the vegetables in the pot) 1/4 cup ketchup

2 tbsp vinegar 3 tsp salt 1 tsp freshly cracked pepper 1 handful freshly chopped dill 1 handful freshly chopped parsley Sour cream (to garnish) Dill sprigs (to garnish)

Place the onions, beets, carrots, celery and potatoes in a large Dutch oven or stockpot, and add enough cold water to cover the

vegetables. Stir in the ketchup, vinegar, salt and pepper, and place on a burner over medium-high heat. Bring the soup to a boil, reduce the heat to low and add the lid. Let cook 1 hour, and then add the dill and parsley.

Let cook covered for another hour. Taste the soup, and adjust the salt, pepper and vinegar to your liking. Ladle into bowls, and garnish with a dollop of sour cream and a few sprigs of fresh dill. Stir and devour.

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Italian Lentil Soup Red lentils are the star of this soup but can easily be substituted with quinoa.

Pick your pleasure.

2 tbsp extra-virgin olive oil 2 tbsp salted butter 1 medium onion, peeled and diced 3 large carrots, peeled and diced 4 stalks celery (including the leaves), diced 3 cloves garlic, peeled and minced 3/4 cup dried red lentils 2 cups canned diced tomatoes 5 cups chicken stock 2 cups water 2 bay leaves 1 tsp freshly cracked pepper 1/2 tsp dried thyme Pinch of red pepper flakes (optional) 2 cups chopped collard greens (or spinach) 1 handful freshly chopped parsley Freshly grated Parmesan (to garnish)

Heat the oil and butter in a large Dutch oven or stockpot over medium-high heat. Add the onions, carrots, celery and garlic, and reduce the heat to medium. Cook for 5 minutes, stirring occasionally.

Add the garlic and lentils, and stir again.

Next, add the diced tomatoes, chicken stock, water, bay leaves, black pepper, thyme and pepper flakes. Add the lid, reduce the heat to low and let simmer for 1 hour, stirring occasionally. Stir in the collard greens and chopped parsley. Cook covered for 10 more minutes. Taste, and adjust the salt and pepper to your liking. Remove the bay leaves, and serve the soup with a thick slice of grilled bread and a fresh grating of Parmesan.

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Cheddar & Asiago Sesame Crackers Soup and crackers go together like, well…, soup and crackers. If you’re lucky, a few might make it to the bowl.

3/4 cup shredded sharp cheddar cheese 1/2 cup shredded Asiago cheese 1 1/2 cups all-purpose flour 1/2 cup butter, cut into small cubes 1/2 tsp onion powder 1/4 tsp smoked hot paprika (or cayenne pepper) 4 tbsp 2% milk 1 egg (for egg wash) 2 tsp water (for egg wash) For the topping mixture 1 tbsp black sesame seeds 1 tbsp regular sesame seeds 1 tbsp roasted tomato flakes 1 tbsp poppy seeds 1 tsp coarsely cracked black pepper 1/2 tsp sea salt

Preheat your oven to 350˚F, and line a large baking sheet with parchment paper.

In a large bowl, combine the shredded cheese, flour, butter, onion powder and smoked paprika.

Mix with your fingertips until the mixture resembles a crumb topping. Drizzle in the milk, and use a fork to toss the mixture until combined (it will still be crumbly).

Divide the mixture into 2 mounds, and roll out each to 1/4-inch thickness on a floured work surface (it will become easier to roll as it warms).

Cut into crackers with a 1 1/2 inch cookie cutter, and space each cracker 1 inch apart on the prepared baking sheet.

Whisk the egg and water together in a small bowl. Brush the top of each cracker with the egg wash, and sprinkle with the topping mixture.

Bake in the preheated oven for 18 minutes, and then remove the crackers to a rack to cool. Serve as a snack or alongside your favourite soup.

Sunny-Side-Up Vermicelli Soup The only thing more comforting than noodles and broth is noodles, broth and a perfectly fried egg.

2 cups of your favourite chicken stock or udon broth Vermicelli noodles, boiled and rinsed (about 2 cups, cooked) 1 cup chopped bok choy (or spinach) 1 scallion, chopped 1 small clove garlic, peeled and minced 1 egg Salt and pepper, to taste Sambal oelek (chili paste), to taste

Place the cooked vermicelli noodles in a large soup bowl. In a small pot, bring the chicken or udon broth to a boil, and add the chopped bok choy, scallions and minced garlic. Ladle the broth over the noodles, and let them steep.

In a small pan, fry an egg, sunny-side up, and gently place it in the soup. Season to taste with salt, pepper and sambal oelek. Enjoy!

Homemade Egg Noodles Some recipes simply stand the test of time.

This is one of them.

1 1/2 cups all-purpose flour 2 large eggs (if your eggs are smaller, use slightly less flour) 1 tbsp 2 % milk 1/8 tsp salt

Measure your flour into a pile on a work surface.

Next, hollow out a large dent in the centre of the flour to create a nest to crack the eggs into.

Crack in the eggs, add the milk and salt, and

whisk them in the nest with a fork. With the fork, pull flour into the egg mixture until it forms a shaggy dough. Knead the dough for 6 to 8 minutes, then wrap it in plastic wrap, and let it rest for 3 hours. Using a pasta machine, roll the dough out into 3 thin sheets. Cut the sheets into wide, long noodles or whatever width and length you like. Place the noodles in a large pot of salted boiling water, and cook until el dente.

Add the cooked noodles to a bowl of your favourite soup.

T8N October 2016 23

Thai Pea Soup Hot, cold or at room temperature, this soup hits the spot every time.

3 cups frozen green peas, thawed 1 can coconut milk (about 400 mL) 3/4 cup vegetable broth 5 small scallions (or 1 large shallot), roughly chopped Zest and juice of 1 lime 2 tsp lemongrass paste 1/2 jalapeno pepper, seeded 1 tbsp freshly grated ginger 1/2 tsp red pepper flakes 3/4 cup fresh cilantro 1/4 cup Thai basil Salt and freshly cracked pepper, to taste

Place all the ingredients in a blender, and blitz until super smooth. Taste, and adjust the salt and pepper to your liking. Ladle the soup straight into bowls to enjoy at room temperature, or heat it up.

Garnish with a squeeze of lime juice, a few red pepper flakes and a drizzle of extra-virgin olive oil.

Lemon-Chicken Noodle Soup Oh, yeah. We’re going there. Your favourite chicken soup just got sassier.

2 tbsp extra-virgin olive oil 1 medium onion, peeled and diced 3 large carrots, peeled and diced 3 stalks celery (including the leaves), diced 3 cloves garlic 1/2 tsp coriander 1/2 tsp ground cumin Pinch of chili powder (optional) 2 chicken breasts, bone in and skin on 1/2 cup white wine 4 cups chicken stock 2 cups water 2 tbsp lemon juice 1 tbsp lime juice

1 tbsp lemon zest 1 tbsp lime zest 1/2 cup frozen peas 1/2 cup corn kernels 2 tbsp chopped cilantro 1 tsp freshly cracked black pepper 1 tsp salt Egg noodles (see Homemade Egg Noodle recipe)

Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions, carrots and celery, and cook them for 2 to 3 minutes, stirring occasionally. Stir in the garlic, coriander, cumin and chili powder, and push the veggies to the sides to make room to brown the chicken breasts.

View our schedules online visionaryperformingarts.ca 24 T8Nmagazine.com

Place the chicken skin-side down in the pot, and cook for 1 minute (just long enough to get some colour). Turn it over, and cook 1 minute on the other side. Add the wine, and deglaze. Next, add the chicken stock, water, lemon and lime juice, lemon and lime zest and black pepper. Bring to a boil, cover and reduce the heat to low. Let simmer 1 hour. Taste, and adjust the salt, pepper and lemon to your liking. Remove the chicken, shred it and add it back to the pot along with the frozen peas and corn kernels. Stir in the chopped cilantro, and ladle the hot soup into bowls filled with homemade egg noodles. t8n GROCERIES SUPPLIED BY

ST. ALBERT

580 St. Albert Trail, St. Albert • 780-460-4430

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

EVENT

Christmas In October This eagerly anticipated annual event will help you get a jump on your Christmas decorating and shopping. Enjoy seasonal displays, a cup of warm mulled cider and home-baked squares.

Date: October 15 to 23, 10 am to 5 pm, daily Location: St. Albert Botanic Park Gift Shop, 265 Sturgeon Road For more information: visit www.stalbertbotanticpark.com/upcoming-events

EVENT

EVENT

Amplify Festival Completely organized by young adults for young adults. Get a new way of looking at art and culture with workshops, concerts, projects and performances. For students from Grade 7 to those aged up to 21 years.

Date: October 14 to 15 Location: Kinsmen Banquet Centre,

47 Riel Drive For more information: visit stalbert.ca/exp/

amplify

Dig In Festival Described as “St. Albert’s Horticulinary Festival,” this four-day show includes workshops on everything from making bread and backyard beehives to enjoying a culinary ­walking tour of the historical Perron District where you will meet chefs who use locally sourced ingredients. The main event is the Dig In Festival Gala, where you’ll enjoy several courses prepared by Alberta’s most talented chefs.

Date: October 12 to 15 Location: The Enjoy Centre, 101 Riel Drive; St. Albert Perron District For more information: visit diginstalbert.ca

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EVENT

Tom Arnold Gala Tom Arnold is coming to St. Albert to perform his highly acclaimed stand-up show, presented by the Edmonton Comedy Festival and ATB Financial. Arnold perfected the art of comic relief in such movies as Nine Months, True Lies, Hero and Austin Powers. Opening for Arnold is comic veteran and 630 CHED Radio talk-show host, Andrew Grose.

Date: October 8 Location: Arden Theatre, 5 St. Anne Street For more information: visit www.atbcomedy.com

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Truly, Deeply, Madly a tall glass or copper cup. Next, slowly pour in a cold ginger beer, and finish with a big squeeze of lime juice. Stir gently to combine, and sip away. A perfect cocktail for a Halloween night.

I’ll Drink to That

BOO

ZY BREWS

Scary-good drinks for a happy Halloween

HALLOWEEN IS NOT for the bashful,

and neither are its cocktails. But just like a great costume, a thoughtfully themed drink has a way of stealing the spotlight. Vampire Kisses, anyone? How about a Green Goblin? Or maybe a Dark ’N’ Stormy’s more your brew. Whatever your poison, there’s one thing no cocktail should be without. And that’s a cab home. Have a happy and safe Halloween, everyone.

And please drink responsibly!

Green Goblin—Don’t be fooled. This goblin is sweet but will definitely creep up on you.

To make one, start with a cocktail shaker filled with ice. To it, add 1 ounce each of vodka, coconut rum, peach schnapps, sour apple liqueur and prepared sweet-and-sour mix. Secure the lid, and shake until frosty.

Strain into a tall glass, top with ginger ale and garnish with a wedge of lime and a gummy worm. Sip s-l-o-w-l-y.

Blood Orange Margarita—The acidity of a blood orange is magic in a margarita.

Sweet, tart and too easy to keep making.

GHOULISH GARNISHES Halloween cocktails all but beg for a ghoulish garnish. Here are a few easy finds to add to a glass or spear on a cocktail pick.

Whipped cream topped with candy corn Wedges of apple dipped in caramel Frozen black and green grapes (as ice cubes) Glow sticks for the bottom of the ice bucket or drink cooler (but never in the drinks!)

Marshmallow ghosts (Peeps) Black liquorice swizzle sticks Gummy worms

To the pitcher, add 2 cups freshly squeezed blood-orange juice, 1 1/2 cups freshly squeezed lime juice, 1 1/2 cups Cointreau and 1 1/2 cups silver tequila. Stir, and refrigerate until chilled. Just before serving, add ice to the pitcher and strain the mixture into margarita glasses rimmed with salt. Garnish with a slice of blood orange and a sprig of fresh sage. Delicious.

Dark ’N’ Stormy—If you like a Moscow Mule, you’ll love a Dark ’N’ Stormy. Making one couldn’t be easier. Add ice and a generous ounce of your favourite dark rum to 26 T8Nmagazine.com

Vampire’s Kiss—At last, a boozy kiss with no regrets! This tempting cocktail starts with a shaker filled with ice. To it, add 2 ounces raspberry vodka (or orange twist vodka), 1 ounce black raspberry liqueur (Chambord raspberry liqueur), 1/2 ounce freshly squeezed lime juice, 1 1/2 ounces cranberry juice and 1 ounce pomegranate juice. Secure the lid, shake like you mean it. Strain into a highball glass, and garnish with a black liquorice swizzle stick.

Bloody Mary—A classic cocktail anytime, but particularly en pointe for Halloween.

This version starts with a tall glass filled with ice. To it, add 2 ounces of tomato juice, 1 1/2 ounces of your favourite vodka, 1 tsp Worcestershire sauce, 1/2 tsp freshly grated horseradish, a dash of Tabasco, a pinch of celery salt and a tiny squeeze of lemon juice.

Stir (and garnish) with a stalk of celery and finish with a pickled bean. If mixing drinks all night isn’t your trick (or treat), set up a Bloody Mary station where guests can customize their own drinks. Think pickled beans, hot sauce, seasoned salts and, of course, bacon swizzle sticks.

Lemon Blackcurrant Punch—Every Halloween party needs a bowl of punch—a nod, of sorts, to bobbing for apples. For this tasty brew, start with a large pitcher. To it, add 1 1/2 cups brandy, 1/3 cup simple syrup, 4 cups blackcurrant juice and the juice of 2 lemons. Place in the fridge to chill. Just before serving, pour the mixture into a punch bowl, and add 1 1/2 cups cold club soda. Mix, and ladle into ice-filled glasses.

For a spooky touch, freeze plastic spiders in ice cube trays filled with blackcurrant juice, and float them in the punch bowl.

Bride of Frankenstein Champagne ­Cocktail—As you might expect, this Champagne cocktail is elegant. To the bottom of a cocktail shaker, add 1 tablespoon blackberry jam and 1 teaspoon vanilla syrup. Stir until combined, and top with ice. Next, add 1 1/2 ounces vodka and a scant 1/2 ounce of raspberry liqueur (Chambord raspberry liqueur). Secure the lid, shake until frosty.

Strain into a champagne glass, and top with a generous pour of Champagne or Prosecco.

To garnish, spear 3 blackberries on a cocktail pick, and rest it atop the glass. Beautiful! t8n

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Meet You There

YUZEN AT A GLANCE Location: 127, 1 Hebert Road Owners: Reeakoe and Yu Suzuki Specialty: Traditional-style Japanese food Interesting Fact: Yu means “relaxing atmosphere” in Japanese, and Zen means “a dish or meal.” Put them together, and you get Yuzen—a relaxing meal.

YUZEN JAPANESE RESTAURANT

A taste of Japan in St. Albert

WHEN YOU WANT a fun dining experience, light and savoury fare and rich

culture rolled into one delicious meal, look no further than Japanese cuisine.

Rooted in rice, veggies, fresh fish and nori (seaweed), most traditional Japanese dishes are served family style—flavourful, bite-sized entrees perfect for sharing. Whether you’re into sushi, sashimi, tempura, bento or tataki, Yuzen Japanese Restaurant brings Japan’s best to our backyard.

Owners Reeakoe and Yu Suzuki opened Yuzen about five years ago (after purchasing the restaurant from a previous owner). The couple has four children, ages one, four, six and eight, and balances running the restaurant with raising a family. “One of the things we like most about owning our own restaurant is we get to spend more time together as a family,” says Reeakoe. “Our kids love it.

They get to go by the restaurant and have lunch. A lot of our regulars know them, too.”

28 T8Nmagazine.com

Reeakoe, who is from St. Albert, worked as a server for most of her career. Yu, who is from Japan, worked in sushi kitchens for 10 years before moving to Canada and worked as a chef in a Japanese restaurant in Edmonton for about 4 years before opening Yuzen.

Today, Reeakoe manages the restaurant and looks after its front of house, and Yu is the chef and runs the kitchen. “Yu likes to have everything really perfect,” says Reeakoe.

“He is very skilled at what he does and has a traditional style that you don’t see at many other [Japanese] restaurants.”

According to Reeakoe, about 70 percent of the restaurant’s customers are regulars, and it’s the traditional tastes that keep them coming back. Their most popular traditional Japanese dishes are oden (a simmered vegetable dish with fish cakes that is common in Japanese family homes) and Japanese-style chicken wings. Reeakoe also encourages guests to simply ask the chef for a surprise— if the restaurant isn’t too busy. “Yu has the skills to do more [than is on the menu]. If he has the time, he will make something up if a customer asks.”

Yuzen has also built a strong reputation on another Japanese dish: ramen. The restaurant has become well-known around St. Albert for its weekend noodle-soup lunches.

Five different flavours of ramen—salt, soy sauce, pork broth, miso or tan tan (sesame)—make the menu every Saturday from

FUN FACT Yuzen’s most-ordered menu items are the tuna or beef tataki and the sashimi.

11 a.m. to 2 p.m. Saturday ramen lunch is so in-demand, it’s a good idea to get there early, “It’s crazy popular,” says Reeakoe. “Customers will start lining up around 10:30 or 10:45 to get in.” In fact, because of the popularity of this particular dish, Reeakoe and Yu plan to extend their ramen special; in October they will introduce a new ramen menu for both lunch and dinner on Saturdays and Sundays to keep up with their customers.

Reeakoe and Yu credit the people of St. Albert for their restaurant’s success and feel getting to know their regular customers is one of the best things about running a business in our city. “Our customers, St. Albert locals, love to support local businesses, and it helps out a lot,” says Reeakoe.

“St. Albert is full of friendly, nice, happy, good people.”

Whether you’re new to Japanese food or a sushi aficionado, Yuzen Japanese Restaurant’s fresh, authentic Japanese creations will keep you coming back for more, and ­Reeakoe and Yu’s friendly, family-focused service will make you feel welcome every time. t8n

If you’ve never had Japanese food before, Reeakoe recommends ordering the chicken teriyaki or the tempura. The more experienced should try the grilled Hamachi (yellowtail) collars.

The average cost of a meal at Yuzen is about $15 to $20 per person.

“One of the things we like most about owning our own restaurant is we get to spend more time together as a family.”

–Reeakoe Suzuki

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T8N October 2016 29

NUTRITION Sink your NATION teeth into five

BY VANESSA ROSET

popular diets

GLUTEN AND VEGAN and Raw, oh my! Today’s diet culture is full of famil-

iar buzzwords, touted by athletes and celebrities as the key to their mental and physical well-being. With each diet claiming to hold the solution to our nutritional woes, it can be difficult to determine which diets are actually best for our bodies. So what’s fact, and what’s fiction? To help you decide, we’re breaking down the five most popular eating plans of our modern age.

THE PALEO DIET Did You Know?

The glycemic index (GI) ranks carbohydraterich foods according to how they affect blood sugar levels. Foods with low GI values are digested and metabolized more slowly; they limit spikes in blood sugar, contributing to heart health, weight loss and lowered inflammation.

Pioneered by Health Sciences professional Dr. Loren Cordain, the paleo diet advocates a return to our roots. Also referred to as the “caveman diet,” it’s gained a number of celebrity supporters since its inception in 2002.

The Philosophy: The diet emphasizes foods that were eaten prior to the agricultural revolution. Followers seek out naturally occurring food sources that can be hunted, foraged or gathered.

The Menu: Seafood, lean meat (preferably organic and grass-fed), eggs, vegetables, fruits, nuts, seeds and healthy oils (e.g., coconut, avocado, flaxseed, etc.) are in. Cereal grains, dairy, legumes, potatoes, refined sugar and vegetable oils, coffee, alcohol and any processed foods are out.

The Praise: The paleo way can particularly benefit diabetes sufferers due to its low glycemic load. Studies suggest it also improves heart health and may even help people with auto-immune diseases, such as multiple sclerosis and arthritis.

The Criticism: Modern meat sources have very different nutritional profiles than their wild ancestors, which have some experts warning against eating too much meat and toxin-rich seafood. The diet also excludes dairy and legumes, leading some to believe it may be nutrient-deficient.

THE GLUTEN-FREE DIET Perhaps the fastest-growing diet trend of the last few years, the popularity of going gluten-free has led to a multi-million-­ dollar industry and the rebranding of many products to suit the market. Around 1 in 133 Canadians actually needs the diet; others follow it for its alleged benefits.

The Philosophy: The diet is essential for sufferers of celiac disease who are unable to process gluten, a protein found in wheat, rye and barley.

The Menu: Wheat in all forms is prohibited.

Celiac sufferers must read food labels carefully, as gluten can hide in thickening agents, condiments, seasoning mixes, sauces, oats and processed foods.

The Praise: The diet eliminates the symptoms of celiac disease, which include gas, stomach pain, fatigue, skin rashes and joint pain. Many non-celiacs who go gluten-free boast higher energy levels, weight loss and clearer skin.

The Criticism: Gluten-free products are often expensive and heavily processed.

The substitute starches used can have high glycemic indexes and little nutritional value.

People who eliminate high fibre, whole grain and enriched wheat products from their diets may experience iron, folate, calcium and other nutritional deficiencies.

THE VEGETARIAN DIET Growing awareness about the potential effects of meat-eating in both our bodies and our environments has more and more people jumping on the veggie train. The vegetarian diet is largely supported by health professionals, as long as followers take appropriate planning measures to ensure their nutritional needs are being met.

30 T8Nmagazine.com

Did You Know?

The Philosophy: Vegetarians generally avoid all meat sources for a variety of reasons, which can be tied to health concerns, animal rights, environmental welfare and religious beliefs.

The Menu: Lacto-vegetarians eat dairy but do not eat any meat or eggs. Ovo-vegetarians allow eggs but exclude meat and dairy.

Lacto-ovo vegetarians allow dairy and eggs but avoid all meat.

The Praise: Many studies support the health benefits of vegetarianism, which include lower risk of diabetes, coronary heart disease, high blood pressure and even certain cancers.

The Criticism: There is a possibility for nutritional deficiencies since some essentials, like Vitamin B-12, can be found only in animal sources. Replacing meat with carbohydrates, starchy foods, refined sugars or heavily processed veggie alternatives can also have adverse effects on health.

THE VEGAN DIET The vegan diet has garnered a lot of attention in the news lately; back in August, Italian MP Elvira Savino proposed to make it illegal for parents to feed their children according to its guidelines. The action was spurred by the hospitalization of several malnourished vegan infants.

There are plenty of ways to ramp up calcium intake without consuming dairy products. Collard greens, broccoli, kale, figs, white beans and tofu are all excellent sources. You’ll find the same amount of calcium as a glass of milk in just one cup of cooked bok choy.

THE RAW DIET When it comes to the raw diet, the jury is at odds. Many health professionals recognize the importance of eating raw fruits and ­vegetables daily but caution against cutting out the benefits that cooking brings to the table. Other advocates, like tennis power­ house Venus Williams, challenge those notions, crediting raw food as fundamental to their success.

The Philosophy: Raw foodists believe that valuable enzymes in our food are destroyed through cooking. Food can be dehydrated but is never heated above 40°C. The Menu: Most common are the raw food vegans, who eat only fresh, uncooked, unprocessed (and preferably organic) fruits,

vegetables, nuts and seeds. Some diets include raw meat, seafood, eggs, dairy products and honey. Balanced diets emphasize sprouted grains and fermented foods, such as kefir and sauerkraut.

The Praise: Supporters claim the diet im­proves skin, boosts memory, strengthens immunity and helps headaches, allergies, inflammation, heart health, arthritis ­and ­diabetes.

The Criticism: Cooking kills bacteria, helps us digest certain vegetables and facilitates the absorption of nutrients from antioxidant-rich foods like sweet potatoes and tomatoes.

Health expert Christopher Wanjek elaborates: “soups are full of nutrients that would not be available in a pot of raw carrots, onions, parsnips and potatoes.”

When determining a meal plan, consider this: proper research is always important. Talking to doctors or nutritionists, taking appropriate supplements, considering the needs of different age groups and planning meals accordingly will help ensure that your diet is met with success. t8n

The Philosophy: Veganism principles are strictly tied to animal and environmental welfare and extend beyond diet alone. Most vegans will also avoid any animal-derived products, such as leather, as well as anything that involves animal testing.

The Menu: Anything originating from an animal is out—meat, eggs, dairy, even honey.

A balanced diet avoids processed foods and refined vegetable oils and includes lots of fruits and vegetables, beans and lentils, whole grains, and healthy natural oils and dairy substitutes.

The Praise: Research indicates that vegans who eat a balanced diet and supplement appropriately have even lower rates of obesity, diabetes, hypertension and certain cancers than their vegetarian cousins.

The Criticism: The diet requires a lot of planning in order to be nutritionally sound. Critics argue that it is inappropriate for children, who have different nutritional requirements than adults.

10508 109 Street • Edmonton • 780.428.1415 • www.cosafina.biz T8N October 2016 31

pro·bi·o·tics (n.)

The healthier side of germs NORTH AM ERIC ANS HAVE been

I HAVE A GUT FEELING

on germ warfare, annihilating the “­l ittle critters” with every swipe, spray and pump of anti-bacterial clea nsers ava ilable. But did you know that p ­ robiotics are bacteria?

And that there are trillions of them within our ­b odies, many of which play an important role in our health?

Researchers do, and they are wondering if all this ultra-cleansing of our bodies is doing more harm than good.

To find out, they’re studying the role of probiotics. Here’s a small glimpse at what’s known.

Back in the 1600s, thanks to a new-fangled instrument called a microscope, researchers discovered that we have microbes inside us—bacteria being one type, and probiotics being one type of bacteria. The majority of those probiotics live in our intestines where they act like wardens, keeping watch over potentially harmful bacteria, such as Candida albicans (which can cause yeast infections) and Klebsiella (which can cause bacterial pneumonia).

Did You Know When the microbes within our bodies were first discovered, scientists believed they were looking at some form of microscopic plants. They called the microbes microflora, and scientists still use the term today.

FUN FACT The combined weight of your kidneys, pancreas and heart (1.41 lbs) is lower than the weight of all the microbes in your body (3 lbs).

Microbes outnumber your own cells 10:1.

Over 99% of our intestinal microbes are bacteria of which there are 500 to 1000 different species.

32 T8Nmagazine.com

The two most well-known and beneficial probiotics are Lactobacillus and Bifidobacterium.

Lactobacillus is found in fermented dairy products (a.k.a. cultured dairy products) and produces both vitamin K and lactase (an enzyme that helps break down lactose). Bifidobacterium is found in some yogourts and has been used to help combat traveller’s diarrhea. Yet where do all these probiotics come from?

Well, remember your appendix? It may not be so extraneous after all. Researchers have discovered that a bulk of the body’s probiotics are housed there.

In Europe, the concept of consuming probiotics is nothing new. So why have North Americans been so slow to adopt the idea?

Simple. We’re afraid of bacteria. From antibiotics to cleaners claiming to kill 99.9% of germs, we’ve been attacking all things loosely related to bacteria for decades. And in that effort to kill diseases and stay healthy, we’ve been wiping out probiotics, too.

PENICILLIN & GERMS When penicillin was discovered in the late 1920s, it was considered a miracle drug because of the countless numbers of lives it saved, especially nearing the end of WWII. Recently, however, researchers have found that the overuse of penicillin and other antibiotics, combined with a diet high in

processed food, has greatly reduced the number of probiotics in our bodies. In turn, that reduction has created an imbalance in our immune systems because probiotics keep the immune system in check by sending it chemical signals telling it not to overreact when harmless bacteria are inhaled or consumed.

In fact, an allergy or intolerance to such things as pollen, nuts or bee stings is the immune system’s way of reacting to and attacking bacteria—sometimes to the point of threatening our lives. Now that doctors better understand the role of probiotics, they’re starting to prescribe patients a course of probiotics to help replenish these essential bacteria and, in turn, keep our immune systems in tip-top shape.

PROBIOTIC’S BALANCED DIET Any nutrient source for probiotics is called a prebiotic. One source you may not know about is our own mucous; it contains sugar on which probiotics feed. Fibre is another source.

Probiotics can digest it (harmful bacteria can­ not) and make use of the nutrients to stimu­ late its growth. Other sources of prebiotics are cranberries, carrots, pomegranates and oregano—apparently, one of the best prebiotics you can eat. Apart from yogourt, kimchi is also a popular source of probiotics. It’s a Korean fermented cabbage with vegetables such as radishes, red peppers and onions and is quite spicy. If spice, however, isn’t a part of your digestive life, try aged cheese, sauerkraut, brined pickles and Japanese miso, which is a fermented soybean paste.

Medical science worldwide is finding evidence that a healthy, balanced diet containing preand probiotics leads to a healthy balanced immune system. The key word there, however, is balanced. Understanding that most of the bacteria in and around us is harmless, even beneficial, will take us a step further in maintaining our health—one plate at a time. t8n

Jennifer Miles, Agent the HomeMichelle Broadbent is, Agentwhere 3523 Tudoris Glen Market where 125-15 Circle Drive the Home coverage St Albert, AB T8N 3V4 is.St. Albert, AB T8N 3Y7 coverage Bus: 780-470-3276 is.Bus: 780-460-2279 www.michellebroadbent.com

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Michelle Broadbent, Agent 3523 Tudor Glen Market St Albert, AB T8N 3V4 Bus: 780-470-3276 Michelle Broadbent, Agent www.michellebroadbent.com 3523 Tudor Glen Market

Jennifer Miles, Agent 125-15 Circle Drive St. Albert, AB T8N 3Y7 Bus: 780-460-2279 Jennifer Miles, Agent www.jmilesinsurance.com 125-15 Circle Drive

St Albert, AB T8N 3V4 Bus: 780-470-3276 www.michellebroadbent.com

St. Albert, AB T8N 3Y7 Bus: 780-460-2279 www.jmilesinsurance.com

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