T8n magazine April 2016

April 2016 t8nmagazine.com

Say Yes to Get the Dirt on

SALAD SEASON

COMMUNITY GARDENS

IT’S CLAY TIME

at the St. Albert Potters’ Guild

Welcome to Hole’s Greenhouses & Gardens

A Business Rooted in History

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April 2016

Contents CONVERSATIONS 6 Beyond the Bin

The business of recycling

ARTS & CULTURE 11 Clay Time

A study in patience, Zen and squishiness

16 THEN & NOW

St. Albert Transit (StAT) Then & Now

18 IN THE SPOTLIGHT Hemp 20 THE 8s

OMG-enius Goodbye, old sweater.

Hello, new cushion!

LIVING 23 FOOD & GATHERINGS

Salad Season It’s getting fresh in here

May We Suggest 5 Tips for Going Paperless

30 TRULY DEEPLY MADLY 31 AT THE BOX OFFICE

Don’t Mess with Mother Nature

ABOUT THE COVER

IMAGE BY BRENDA LAKEMAN PHOTOGRAPHY

CITY 32 MEET YOU THERE

Hole’s Greenhouses & Gardens St. Albert’s go-to greenhouse for over half a century

34 COMMUNITY CALENDAR

TRENDING 36 Community Gardens

The dirt on a growing trend 40 Fracking (n.)

Pumped up and under pressure

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From the Editor HAPPY APRIL, and welcome to our “green” issue.

With Earth Day upon us, we thought there’s no better time to delve into all things green. Green thumbs, green initiatives, green salads—we’re even green with envy. You will be, too, when you see the adorable upcycled cushion we made for this month’s DIY project.

CARMEN D. HRYNCHUK EDITOR-IN-CHIEF

But before you get makeful, come with us on a virtual trip to the St. Albert Potters’ Guild—the inspiration for this month’s photo essay. And since no “green” issue would be complete without mention of gardening, we’re profiling Hole’s Greenhouses & Gardens, a much-loved destination in our ­community for nearly 60 years.

Eager to dig in? Nothing could make us happier… except for maybe announcing this: we’ve welcomed two new members to our team! As of this month, Jennie Drent and Robert Michon have joined our T8N family as editorial interns. We couldn’t be more excited to have them along and look forward to all they will bring to our T8N ­community. We can’t wait to share their talents with you.

T8N MAGAZINE

VOLUME 3 ISSUE 4 April 2016 PUBLISHER

EDITOR-IN-CHIEF

Rob Lightfoot

Carmen D. Hrynchuk

ART DIRECTION

Carmen D. Hrynchuk, Brenda Lakeman DESIGN & PRODUCTION

Carol Dragich, Correna Saunders PHOTOGRAPHY

Brenda Lakeman, Akemi Matsubuchi FOOD STYLING

Little Fire Creative PROOFREADING

Amy Lightfoot EDITORIAL INTERNS

Jennie Drent, Robert Michon ACCOUNT EXECUTIVE

Happy April to all (and we’re not foolin’).

Erin Cassidy, Amanda Muir CONTRIBUTORS

Debra Clark, Shawna Dirksen, Lucy Haines, Paul Robinson

Contributors

OFFICE MANAGER

Janice Lightfoot

LUCY HAINES

CONTRIBUTING AGENCIES

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.

Image page 2 © Andrii_Oliinyk/Adobe Stock Image page 18 © kostrez/Adobe Stock Image page 30 © lantapix/Adobe Stock Image page 36 © alisonhancock/Adobe Stock Image page 39 © gitusik/Dollarphoto

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 local and regional magazines, newspapers and brochures.

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.

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.

FOR ADVERTISING INFORMATION

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 ©2016 T8N Publishing Inc. Reproduction in whole or in part without permission is strictly prohibited.

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Rob Lightfoot: rob@t8nmagazine.com PAUL ROBINSON

Paul has enjoyed 27 years as an executive, speaker and consultant in the fitness industry. He owns Kneifel Robinson (KR) Personal Training in St. Albert with his partner Monica and works as a commercial fitness specialist at The Apple Fitness Store.

4 T8Nmagazine.com

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T8N April 2016 5

Conversations

Bey nd the Bin WHEN IT COMES to the business of

recycling, many cities focus their strategies on diverting a high percentage of their waste away from the landfill. One of the ways they do this is by selling their recyclables (usually without a profit) as a way to reduce landfill costs and reinvest in their own programs. Cities such as San Francisco and Portland are widely recognized as the experts in the recycling business, but Edmonton and St. Albert also place high on leading the way in waste management. Like us, most cities (and the businesses that serve them) are finding new markets and uses for waste materials. For some, the dollar is the bottom line— for others, it’s about doing “the right thing.” Regardless of where you fall on that spectrum, it’s clear that recycling is both an environmental effort and a business. What’s unclear, however, is who benefits financially.

WHAT ARE RECYCLABLES WORTH? Recyclables are commodities that are collected by contractors and sold to brokers.

Those brokers then sell the recyclables to manufacturers around the world who use them to create new products. However, because our recycling’s worth is at the mercy of worldwide commodity prices, the recycling business is only a sometimes profitable one. Take e-waste, for example, which can be profitable. The City of St. Albert collects the community’s discarded TVs, computer screens, printers, keyboards and microwaves at its recycling depot and hands them off to a processor, who then recovers valuable components to sell for a profit.

“We collect a lot of e-waste, which funds much of the depot’s operations,” says Christian Benson, St. Albert’s waste programs coordinator. “We get rebates from government and from our processor [Recycle-Logic Inc. in Red Deer]. Not every province does it, but Alberta’s Recycling Management Authority ensures that materials [such as copper, which is sold as a commodity, just like gold or wheat] are harvested in an environmentally and socially responsible way.”

The Edmonton Waste Management C ­ entre (EWMC) also collects e-waste at its eco-­ stations, where it separates hazardous mat­ erials (such as lead, mercury and cadmium) from useable materials before selling those materials to developing countries, such as

6 T8Nmagazine.com

Who benefits from the business of recycling?

BY LUCY HAINES

China and India. E-waste, however, brings up some important issues and questions for all involved: Is improper disposal of harmful materials happening? What about security concerns around data that may be found on discarded computer hard drives? Though profitable, the ethical issues surrounding e-waste management make it a hot-button recyclable.

EWMC also sells paper, plastics and cardboard (sorted, processed and pressed into large cubes) on the world market. In fact, over three-quarters of what the centre recycles is paper product—everything from cardboard and flyers to newsprint. St. Albert sells traditional recyclables, too—boxboard, cardboard and aluminum—to Allied Paper Savers in Edmonton. “Most of the fibre recyclables aren’t profitable for any municipality, but the money we do raise is returned back into our programs,” says Benson.

Then there’s the business of glass, which continues to be a thorn in the side of recyclers.

While bottle deposits provide a financial incentive for consumers to recycle, sorting plants find glass to be a headache—hard to clean and reuse and a hazard to staff and machines when it breaks. The real stopper?

You guessed it. Glass isn’t worth much on the market, fluctuating greatly over the decades. “It gets contaminated easily and is heavy,” said Christina Seidel, Executive Director of the Recycling Council of Alberta (RCA). “It can be turned into fibreglass,

DID YOU KNOW? and there’s a market for that, but glass was 25 years ago what plastic is today—it’s not a significant portion of recycling anymore.

But plastic creates a carbon-rich waste that is bought and shredded into flakes or melted into pellets for other companies to turn into new products.”

ST. ALBERT’S SET-UP St. Albert residents have embraced the green organics bin collection (food and garden waste, pizza boxes, etc.) and co-mingled blue bag program (plastic, paper, metal and glass) to such an extent that in its 2014 Environmental Master Plan, St. Albert increased its 2020 target for reducing solid waste generation from a 65% diversion rate to a 75% one—that’s 105 kg or less per person.

That puts St. Albert’s diversion rate at more than double the provincial average, making it one of the leaders in the country. It’s all the more remarkable when considering that Alberta disposed of more municipal waste than any other province just 10 years ago.

“We’ve been aggressive with our programs, but there’s also been a huge shift among residents and council in the last five years.

People not only got on board with Pay-AsYou-Throw—the only municipality in the region to offer curbside organics recycling and blue bag recycling, they also took greater notice of the city’s recycling depot and special events,” says Benson. “Residents are now asking, ‘What’s next? What’s the long-term

Last year, the City of St. Albert collected 9,000 tonnes of compostable material from its depot and curbside recycling.

Recycling all your home’s waste newsprint, cardboard, glass and metal can reduce carbon dioxide emissions by about 400 kg a year.

plan?’ They want us to continue to find useful means for solid-waste disposal and recycling.”

In 2011, the City expanded the Mike Mitchell Recycling Depot on Chevigny Street, introducing the collection of household hazardous waste (paint and solvents, used oil, tires, car batteries, scrap metal and household cleaning products) to our city. By 2012, the recycling depot and Curbside Blue Bag Program ­di­verted 4,932 tonnes of waste.

Commission’s Organics Composting site.

There, the organics are treated and cured to produce high-quality finished compost material that is used in city parks and given out to residents.

Green for Life (GFL) collects St. Albert’s blue bag recyclables, depot items and curbside organics to be sorted, processed, bundled, brokered and sold to manufacturers around the world. As Benson explains, having a reliable waste-collection service at a guaranteed price suits the City’s needs, while GFL assumes the risk or reward on the open market.

“We pay a per-household rate to GFL. For us, it’s not a money-maker. It’s a steady but cost-neutral program, though we get small rebates for paints, tires, batteries, etc.”

Benson says.

As well, community programs such as Shred It Day and the annual Take It or Leave It event, where residents can drop off useable large-ticket items—furniture, gym gear, etc.—and take something they may have use for as a free swap. These events have engaged citizens and made recycling a fact of life for many, according to Benson.

“Our focus is long-term sustainability at a low cost and landfill diversion. In years to come, we may have access to the EWMC’s biofuel recapture plant—where our garbage can be converted into methanol and ethanol.

That’s the way we’re heading.”

As for St. Albert’s landfill, it doesn’t have one. Historically, there was one in the Riel area that’s been long-since capped, followed by two decades of using Edmonton’s 170th Street landfill. Today, garbage is taken to the Roseridge Commission Landfill near Morinville, with organics going to Roseridge

If businesses offer excuses about why they don’t recycle, they won’t get much sympathy from London Drugs. The BC-based retailer is practically a poster child for corporate recycling, leading the way in waste diversion among staff and customers. Chain-wide, London Drugs operates What’s the Green

LEADING THE WAY

T8N April 2016 7

Deal?—an educational in-store and online hub on recycling. The initiative highlights staff and community members who are walking the talk—a notion that London Drugs Edmonton-area Public Relations Manager Natalie Harper says is exactly the point.

“It’s part of doing good business. We are eco- and community-driven, and our organization wants to inspire other retailers. If our programs divert waste from the landfill, it’ll make it easier for others to follow,” says Harper.

The St. Albert store is a jewel in the crown of London Drugs environmental efforts.

Several years ago, St. Albert stock handler Linda Helberg took up the cause, getting rid of the receiving-area dumpster and steering the store to a 99% waste diversion rate, the highest across the chain.

“Almost nothing goes in the garbage here. It does take some training and reminder signs around the store, but it becomes a way of life. There’s a station in the photo department for printer ink and cartridges, and another in the pharmacy for unused prescription medicine and bottles,” she says.

The store’s Bring Back the Pack Program allows consumers to return packaging from any product sold in the store, from hard plastic to cardboard, appliances, Christmas lights and Styrofoam.

“We’re one of the only organizations to collect Styrofoam—it’s an expense to send it back to BC, but it’s the right thing to do for our communities,” says Harper, who sends mixed hard and soft plastics, cardboard and medicine containers to Cascade’s Recovery for processing and shipping as commodities 8 T8Nmagazine.com

WHAT IS ZERO WASTE? The Zero Waste International Alliance defines zero waste as a goal to guide people to emulate sustainable, natural cycles, where all discarded materials are resources for others to use. That involves designing and managing products and processes to reduce the volume and toxicity of waste materials, as well as conserving and recovering all resources and not burying or burning them.

for re-manufacture. A new partnership with the makers of Febreze also allows London Drugs to gather hard plastic at an in-store bin—the same goes for Brita water filter cartridges. “We do our homework, choosing recyclers who know what happens to the materials they collect. The recycling bins are just the start of the process for us.”

ALBERTA’S RECYCLING WATCHDOG The Recycling Council of Alberta (RCA) is a provincial advocacy group—the primary voice for waste reduction in the province.

While it reports that Alberta municipalities are doing a good job of diverting waste on the residential side, RCA Executive Director Christina Seidel says when taking commercial and residential data together, diversion rates are just 16% overall.

“That means 70% of solid waste in Alberta goes to the landfill, leaving much room for improvement,” says Seidel. “We largely leave recycling to the private sector. Unfortunately, it’s cheaper for most small and medium-sized businesses to send paper and other

recycl­ables to the landfill, rather than pay recycling fees or hire haulers to take it away.”

Since recycling is voluntary, the RCA helps businesses first to reduce the quantity of waste produced and then to divert waste from the landfill. They encourage this with the help of initiatives such as the Packaging and Printed Materials Stewardship Program and the Agricultural Plastics Recycling Program.

“We know the average business doesn’t have the resources or expertise to undertake a recycling program—it needs time, money and effort. Drive the back alleys of your community and you’ll see the cardboard sticking out the dumpsters. It’s a dollars and cents issue,” says Seidel. “That’s where government policy becomes critical to the process. It’s ironic, because Alberta was the first province to have electronics recycling, but we’re now the last province to add to the program. Government hasn’t made recycling a priority—yet.”

Albertans produce more than one tonne of garbage per person each year, the most in the country—and Seidel says that’s a by-product of wealth. “We should see waste as socially unacceptable, but we don’t. Nobody needs a K-cup individual coffee pod. Just sit in a coffee shop and watch—it’s the exception that someone brings in their own mug.

Even those sitting in are using disposable cups. We need to have higher expectations of people and businesses—to make it an ­embarrassment not to recycle.”

The RCA wants Alberta to join other provinces in enforcing an ‘extended producer responsibility,’ where those who make something are financially responsible for the

LIFE OF A LANDFILL Landfills are strictly regulated, costly and cumbersome parts of the waste cycle. When one is capped and closed, there’s an environmental duty for the owners and municipalities involved to take on decades (up to 100 years) of monitoring for GHG emissions and leaching of toxins. St. Albert’s Christian Benson says “landfills are a lost opportunity for recovery and generation of energy.”

“There’s money to be made by haulers, processors—anyone in the private sector. But for municipalities and businesses, it’s not an economic plus. People know intuitively that recycling is the right thing to do, with many benefits. But we just don’t value it directly,” she said.

Seidel points to the City of Calgary, which owns its landfill, as progressive in urging businesses to recycle. The city has started charging higher tipping fees for certain materials, sending a price signal to businesses to make changes on what they send to the dump. “They’re the exception at this point,” Seidel says.

NO LANDFILL, NO PROBLEM Edmonton doesn’t have a municipal landfill, but it does have the world-renowned Edmonton Waste Management Centre (EWMC), a site the size of five West Edmonton Malls with 19 advanced waste processing and research facilities in the city’s northeast.

Already diverting 50% of the city’s solid waste from landfill, the EWMC has an ambitious goal of reaching 90% in the near future.

While Edmonton doesn’t offer curbside organic pick-up, the EWMC has a massive composter and a new anaerobic one to turn yard waste and other organics into methane. The Waste to Biofuels and Chemicals Facility is the first of its kind to turn household organics into biofuels, helping reduce

greenhouse gas emissions (GHG) and helping increase diversion rates from the landfill.

(construction and demolition) recycling, e-waste and more.

“Some Nordic countries even import garbage for their energy plants—it’s progressive and it’s the way of the future,” says Erika Droessler, education program supervisor for Edmonton’s waste management services.

“We consider ourselves leaders, adopting technologies before they become mainstream,” Droessler says.

Other facilities on the site include composting, materials recovery, gas recovery (turning landfill gas into electricity), C & D

The players in recycling are many, from environmentalists to money-making businesses.

For some, the dollar is the bottom line. For others, costs are simply necessary for insuring a safe, clean and sustainable planet. t8n

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entire life of the product. Though Alberta has similar programs (for auto tires, electronics, beer containers) Seidel wants to see it happening more broadly, which will help take the recycling cost burden off municipalities.

T8N April 2016 9

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CLAY TIME F

O R G O T T E N W H AT CALM feels like? You

might want to consider taking a pottery class. To do that, look no further than the St. Albert Potters’ Guild. Intimidated? Don’t let the word guild scare you. Snobbish these 60 members are not. These are adults with a passion to create and a desire to let their inner child get messy again. Like knitting, pottery and other popular-again crafts aren’t instant like texts, online searches and pod coffee machines. They’re a study in patience.

And those who partake enjoy the sense of calm it brings to this frazzled world of faster is better. When earth, air, water and fire align, the potter finds his or her moment of Zen. Enter the St. Albert Potters’ Guild, the messier side of meditation.

Take a look.

A study in patience, Zen and squishiness PHOTOGRAPHY BY BRENDA LAKEMAN

T8N April 2016 11

“The first time I centred clay it was like… this is so Zen. All those meditation classes—this is what they wanted.”

–Jan Goodwin, President St. Albert Potters’ Guild

“I am amazed that this simple piece of organic matter—a lump of clay taken from the ground—can be transformed into a functional vessel or a piece of sculpture, all the work of my hands!”

–Margaret Belec, Spring Sale Coordinator, St. Albert Potters’ Guild

12 T8Nmagazine.com

P

ottery has been around for centuries.

If you ask St. Albert Potters’ Guild President Jan Goodwin why, she’ll tell you it’s simple: we all like something tangible to show at the end of a process—and the sense of accomplishment it brings. Though every guild member has a different story as to why they started, for Jan, it was to shake up the schedule she’d fallen into. But there’s another key benefit attracting newcomers to this craft: it’s meditative. To make a single piece—start to finish—involves a fair amount of focus, quiet observation and patience. In an age of instant messaging and 24/7 connectivity, that’s a really nice change.

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Creating a piece of pottery is about a twoweek process of steps. To begin, you wedge the clay, eradicating unwanted bubbles that could explode in the kiln. Next, you “throw” your portion of clay onto a wheel and begin to centre it by manipulating the mound with your hands and water. As Margaret Belec, the Guild’s spring sale coordinator warns, that isn’t always easy: “Sometimes you argue with the clay, perhaps winning the argument, perhaps not.” Next, your clay shape air-dries on a rack to what’s called “leather-hard” (which is still quite brittle). Then comes the bisque—the piece goes into an electric kiln that evaporates all residual moisture. Glazing is next, followed by firing. Firing the glaze takes three days: the kiln heats up, the heat makes the glaze shiny and then everything cools down. The last step? Admiring your work—and patience.

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he St. Albert Potters’ Guild Spring Sale is always an anticipated event. People arrive early, scout their favourite pieces and then guard them like sentries until the clock strikes sale time. The 2016 sale is April 28th, with sales from the “All Creatures Great and Small” pieces going to ovarian cancer research. Can’t wait? Visit W.A.R.E.S. in St. Albert Place for a great selection of work from the Guild, or why not take a class at the St. Albert Art Gallery? Once you have some classes under your belt, you could apply to the St. Albert Potters’ Guild. Be forewarned though, there’s a waiting list. Your first lesson in the art of patience... t8n

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T8N April 2016 15

Then & Now

ST. ALBERT TRANSIT (StAT) THEN & NOW HOW ’S THIS FO R a bold v ision :

THE INTERURBAN RAILWAY

Improve the efficiency and comfort of travel times between the urban centre of Edmonton and the sleepy, bedroom community of St. Albert. While at it, use state-of-the-art hybrid technologies to make the trip faster than ever before. In fact, make the ride quieter, more efficient and luxurious, too.

Grandiose? Unaffordable? Impossible? Perhaps. But 100 years ago it became a reality—for an entire six months… From the days of the Interurban Railway to today, here’s a look back at St. Albert’s transit system.

The brainchild of entrepreneur Raymond Brutinel, the Interurban Railway would— eventually—revolutionize travel between the communities of St. Albert and Edmonton. In the early 1900s, St. Albert was considered an attractive resort community with water features and plenty of fertile land. What wasn’t attractive was the unpaved road between it and its bustling neighbour, Edmonton.

Though it was accessible in good weather, the road often became impassible when conditions were wet and muddy—a true barrier to St. Albert’s progress.

Photo credit: Provincial Archives of Alberta, PR1973.0419

Twin City Transfer Company bus service between Edmonton and St. Albert, 1914 to 1917.

The idea of a railway between the two communities was first proposed in 1908; however, it took Brutinel’s vision to get the plan approved and set in motion. Not one to do things by the book, Brutinel procured a hybrid streetcar for the 30-minute route. It was gasoline-electric, quieter than a standard railroad train, could accommodate 44 riders and travel at 35 miles per hour.

On September 30, 1913, the Interurban Rail service commenced but abruptly ended six month later due to fire. In the end, the gasoline partially powering the hybrid technology also became the source of the railway’s demise.

Despite the community’s best efforts to reignite Brutinel’s vision of a light-rail transit service between the two communities, in 1917 the idea died on the drawing board after three years of debate. Rails were dismantled and sold for scrap to support the war efforts, and all remnants of Interurban Rail disappeared.

1950s, 60s & 70s Many transit operators took interest in the Edmonton to St. Albert run during the 50s and 60s, including Northland Arrow, Sunburst Bus Lines, Canadian Coachways and Western Bus Lines.

It wasn’t until the 1970s that St. Albert assumed responsibility for an intercommunity rail service. In 1974, the Edmonton Transit System was contracted to run three buses during peak times. The route carried about 300 commuters at a fare of $0.50 per rider.

In 1976, the Town of St. Albert purchased 10 of its own buses and ran a service to the University of Alberta (U of A). The Briggs Bus Lines provided local service using yellow school buses.

1980s & 90s The birth of St. Albert Transit took place in 1986 with the construction of a transit garage 16 T8Nmagazine.com

The Botanical Bus Loop is a St Albert Transit route that connects tourists and residents to botanically themed attractions across the city, including the Enjoy Centre, the St. Albert Farmers’ Market and the St. Albert Botanical Park.

NEW TO ST. ALBERT? Looking for Maps?

Information About the City and Gifts from Local Merchants

Photo credit: City of St. Albert

Check out our website

WWW.WELCOMEWAGON.CA

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Did You Know?

In 1913, for $0.25 you could select one of three departures times and enjoy five stops when riding the Edmonton Interurban Railway.

The StAT travels 2.2 million kilometres per year and carries over 1.25 million passengers.

in Campbell Industrial Park. The bus fleet was comprised of 23 GMC transit buses with drivers provided by Grey Goose Bus Lines.

T H E C HAL E T S H OWD OWN

JUICY

SLOW ROASTED

BBQ VS FALL OFF THE BONE

RIBS

AAA

ROTISSERIE

BEEF

ADD A PINT

COORS LIGHT

choose wisely

In the 90s, St Albert became the first community in Western Canada to purchase and operate one of the new 18-metre articulated buses.

2000s & NOW With a new logo (StAT) and website in place, St. Albert Transit celebrated its one millionth passenger trip. Since then, the community has made efforts towards the operation of a more eco-friendly service, including initiatives promoting an idle-free policy and ‘take the bus rather than your car’ campaigns.

In 2007, students benefited from a three-year U-Pass pilot project that transported riders to the U of A and MacEwan University. The program was later approved in 2010 and added NAIT to the list.

Today, StAT operates a fleet of 55 fully accessible, bike-friendly buses. To accommodate all riders, buses are equipped with retractable ramps and designed with low floors and curbheight step capability.

The StAT website is very user friendly with instructional videos, tips and guidelines. It’s a great way to travel in St. Albert. t8n

JUICY FEATURE

BBQ RIBS

1/3 rack of side ribs served with creamy coleslaw, Signature Chalet Dipping Sauce, a white or multigrain roll and your choice of side.

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Juicy pepper-crusted Sterling Silver® Premium Beef slow-roasted in our Rotisserie oven and topped with an herbed au jus. Served with your choice of side, medley of garden vegetables, a white or multigrain roll and a side of creamed horseradish.

While supplies last. Upgrades of sides and beverages extra. All applicable taxes extra. Must be legal drinking age. Please enjoy responsibly. All you can eat fries only available in dining room. Valid only with the purchase of an adult entrée which includes fries as a side option. Not valid for sweet potato fries. Pepsi® - PepsiCo. Inc. Used under license. SCENE members must provide their membership number by presenting their black SCENE membership card, temporary SCENE card or mobile card, at time of payment in order to earn or redeem SCENE Points. SCENE members will earn 1 SCENE Point for every $3.00 spent on the purchase of food and beverages (excluding alcohol where required by law), less all taxes, gratuities and service or delivery charges. SCENE members may redeem 1,000 SCENE Points to receive $10.00 off their bill (excluding all taxes, alcohol purchases, gratuities and service or delivery charges). Offers are not available for online or telephone orders. Only one SCENE membership card per check. Servers must be notified before ordering when multiple SCENE membership cards are to be used per table. The above earn offer is limited to a maximum of three transactions per day per SCENE card number across all participating CARA restaurants. Some restrictions and limitations may apply. Please visit www.scene.ca/SwissChalet or participating restaurants for details. ®Registered Trademark of Cara Operations Limited. SCENE® is a registered trademark of SCENE IP LP, used under license.

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NOTHING ELSE IS SWISS. 140 St. Albert Rd., Unit 700, St. Albert T8N April 2016 17 ONT/MTMS/BC/ALB/MB/SASK(TIER2,3&4)-E

Did You Know?

HEMP A fascinating, but confusing, plant IF THE WORD hemp makes you think

HISTORY

of papers and rolling rather than salads and sprinkling, you might be mixing it up with its relative, the herb cannabis, a.k.a. marijuana. While both are part of the cannabis family, hemp is grown as industrial cannabis, a tall and fast-growing plant used to create a variety of industrial and food products around the world.

Here’s a look at the fascinating, but sometimes confusing, plant.

Cultivated in Central Asia for thousands of years, hemp was initially used as a food grain and later to make clothes, shoes, ropes and an early form of paper. Countries around the world have taken on and then banned the production of hemp over the centuries due to its relationship to its distant cousin, cannabis. Today, dozens of nations cultivate the fast-growing annual for industrial applications—sail canvas, clothing fabric, food, oil, mulch and bedding for animals. France is the top producer of hemp, accounting for 70% of the world’s output.

CANADA’S RELATIONSHIP WITH HEMP FUN FACTS Hemp seeds are a high source of protein and are rich in magnesium, zinc, iron and fibre. About 73% of the energy in hemp seeds is in the form of fats and essential fatty acids.

A mixture of fibreglass, hemp fibre and flax is used to make composite panels for vehicles—some cars contain up to 20 kg of hemp in their manufacturing.

Because of its height, rapid growth and dense foliage, hemp is used extensively to kill weeds in agriculture.

18 T8Nmagazine.com

Industrial hemp has a long history in ­Canada—it was one of the first crops planted in Acadia and Quebec in the 1600s and was even distributed free to Canadian farmers in the 1800s as hemp seed. Hemp seed also

Cannabis is a diverse plant species with over 500 varieties. Unlike its relative marijuana, which has much higher levels of THC (tetrahydrocannabinol—the psychoactive ingredient in marijuana), hemp is defined by regulation as having less than 0.3% THC. came along with Eastern European immigrants to the Canadian prairies and was used for fresh oil, baking and traditional dishes.

Chinese Canadians have likewise long used hemp for food and medical purposes, as it is purported to have properties that can aid atherosclerosis and autoimmune disorders.

Outlawed about 80 years ago in the United States and Canada, hemp cultivation was allowed again in 1998. Today, the cultivation area for hemp on the Canadian prairies is stable, at about 90,000 acres, and it continues to be grown across the country.

USES Hemp is commonly used for clothing and furnishings, blended about half and half with other organic fibres, such as flax, cotton or silk. The inner, more woody fibres of hemp are used in other industrial applications— mulch, animal litter, etc., while the oil from hemp seeds is used in oil-based paints, in creams as a moisturizer, in cooking oils and in plastics. Modern industry also uses hemp in construction, health food and biofuel.

FOOD You’ve likely seen hemp hearts or hemp seeds in the organic/health food section of your grocery store. But have you ever considered hemp ice cream, hemp tofu, frozen hemp waffles or hemp protein powder? How about a seasoning mix made with hemp seed or a hemp beer, which uses the plant blossoms? The fresh leaves of the hemp plant can be used in salads, while the seeds are often eaten raw, ground into a meal, sprouted or made into hemp milk and juice (as tea).

About one third of the mass of hemp seeds can be extracted as hempseed oil, rich in unsaturated fatty acids.

GROW YOUR OWN? In order to grow hemp or manufacture hemp products, you must have a license from Health Canada and use only certified seed.

Harvesting the tall, woody stalks can also be cumbersome—which is why it’s often left to mass-scale producers and farmers. t8n

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The 8s

OMG-enius

Goodbye, old sweater. Hello, new cushion!

OUT WITH THE old, and in with the

new. It’s an exciting prospect and the inspiration behind this month’s howto. Made from long-forgotten woollen sweaters, this adorable cushion is a great reminder to reuse, reduce and upcycle. Give it a try.

Step 1. Choose 3 colour-coordinated woollen sweaters, 1 of which must be a cardigan with buttons. The bigger the sweaters, the more fabric you’ll have to work with.

Step 2. Felt the sweaters by washing them in hot water and drying them on a hot setting. This process will shrink the sweaters (dramatically) and felt the wool so that it’s easy to cut and sew.

Step 3. Using scissors, dismantle your sweaters: remove the arms at the armpit seams, and separate the fronts from the backs along the side seams. You will now have a stack of 6 sleeves, 3 backs and 3 fronts. Next, take the sleeves and open each one along its underarm seam. The sleeves will be pieced together to make one side of the cushion cover, and the cardigan front with the buttons will become the other side (and make inserting the cushion a cinch!).

Step 4. Measure the length and width of your cushion form, and add half an inch to each number. These dimensions determine how large the front and back pieces need to be.

20 T8Nmagazine.com

MATERIALS 1 large, woollen cardigan with buttons 2 large, woollen pullover sweaters 1 pillow form (the size of your sweaters will determine how large a cushion you can use) Cutting board with grid Sharp scissors Sewing machine Iron Stick pins

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Step 5. Take the sweater front with the buttons, place it square on your cutting board and trim it to the dimension you just calculated (example: 17” x 13”). This piece will become the back of your cushion. Next, arrange the sweater sleeves side by side on the cutting board in a pattern that pleases you, trimming the sleeve widths if desired. Next comes the sewing.

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Step 6. Set your sewing machine to a zigzag stich, and sew each sleeve panel to the next, leaving a 1/4-inch seam allowance. Press the seams flat with an iron, and place the finished piece square on the cutting board.

Trim it to the same dimension you calculated in Step 4. Your front piece and back piece are now ready to be joined.

Step 7. Pin the front to the back, right sides together. Using the same zigzag stich, sew all 4 sides together.

Step 8. Undo the buttons on the cardigan side, and turn the cushion right-side out. Next, insert the cushion form, button up and admire your handwork. t8n

Lower Level - 101 Riel Drive, St. Albert Entrance#5 - The Enjoy Centre • 780.651.7370 amaranthfoods.ca T8N April 2016 21

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Food & Gatherings

Salad Season It’s getting fresh in here

CAN YOU FEEL it? That decidedly primal craving for

something bright and green and crunchy? The kind brought on by the first sight of flirtatious grass peeking out from the receding snow. Ah, spring—you can all but taste it! To that we say, why wait! We’ve got salads for the making, and they’re just what your taste buds ordered.

T8N April 2016 23

Feta & Avocado Salad with Red Onions This salad is a great starter for any meal—salty, acidic and perfect for waking your palate.

1 small red onion, peeled and sliced thinly 1/2 cup red-wine vinegar 1/2 tsp salt

2 generous handfuls of baby arugula 1 cup of cow’s milk feta, rinsed under cold water 2 avocados, peeled, pitted and sliced 1/4 cup pomegranate seeds Freshly cracked pepper Extra-virgin olive oil (to taste)

Add the red onions, red-wine vinegar and salt to a cereal bowl, and leave them to mellow. Strew the arugula in an even layer across a dinner plate, and top with large, crumbly cubes of feta and slices of avocado. Remove the softened onions from their vinegar bath, and add them to the salad. Garnish with pomegranate seeds and a generous sprinkle of freshly cracked pepper.

Dress with olive oil to taste.

Warm Dijon & Dill Potato Salad Looking to change up your potato salad?

Try it with warm baby potatoes, kissed with a Dijon mustard dressing. Delicious.

1 bag (2 lb) of small red, yellow and blue potatoes (we used medley petites) 5 scallions, chopped 1/4 cup chopped dill 2 large oranges, juiced (about 1/2 cup) 3 tbsp extra-virgin olive oil 1 tbsp Dijon mustard 1 tbsp yellow mustard 1 tsp white sugar 1 clove garlic, minced 1 tsp salt 1/2 tsp freshly ground pepper

Boil your potatoes in a large pot of generously salted water until fork tender. Drain the water, slice the hot potatoes into halves and add them to a shallow serving bowl.

In a mixing bowl, combine the scallions, dill, orange juice, olive oil, mustards, sugar, garlic, salt and pepper. Whisk until combined, and pour over the warm potatoes. Toss, adjust the salt if needed and serve.

24 T8Nmagazine.com

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Mexican Wild Rice Salad with Steak Here’s a salad that even a card-carrying carnivore will love. Perfect for serving family style.

Even better as leftovers.

1 large marinating steak 1/4 cup fresh lime juice 1/4 cup avocado oil 1 orange, juiced 1 clove garlic, minced 1 tsp white sugar 2 tbsp balsamic vinegar 1 tbsp soya sauce 2 cups cooked wild rice (or cooked black rice) 6 Roma tomatoes, seeded and chopped 1 long English cucumber, seeded and chopped 1/2 cup cilantro leaves, chopped 3 scallions, chopped Cilantro salad dressing (see Cilantro-Lime Dressing recipe)

Place the steak, lime juice, avocado oil, orange juice, minced garlic, sugar, balsamic vinegar and soya sauce in a sealable plastic bag, and place in the fridge to marinate for 1 to 2 hours. Remove the marinated steak from the bag, and let the meat rest on a plate on the counter for 15 minutes.

In a large mixing bowl, combine cooked rice with the chopped tomatoes, cucumbers, cilantro and scallions. Add the cilantro-lime salad dressing, and toss.

Place the rested steak in an oiled grill pan preheated to medium-high. Season the steak with salt and freshly cracked pepper, grill it for 2 minutes, flip it and grill for 2 more minutes on the other side (medium-rare). Remove the steak from the pan, and let it rest 5 minutes. Slice the meat across the grain, place it on a serving dish alongside the rice salad and serve.

Cilantro-Lime Dressing This earthy-yet-acidic dressing is perfect on your favourite salad or drizzled over a grilled steak or chicken breast. Give it a try.

Juice of 1 lime 3 tbsp olive oil 3 tbsp plain yogourt 1 clove garlic

1/2 cup chopped coriander leaves and stems 1 tsp agave nectar (or honey) 1 tbsp silver tequila 1 1/2 tsp salt 1/2 tsp freshly cracked pepper

Combine all the ingredients in a food processor, and pulse until smooth. Taste, and adjust the salt and lime to your liking. Use immediately, or store in the fridge for up to 10 days.

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Watermelon & Feta Salad with Balsamic Reduction This one’s for our lovers of salty and sweet.

Not sure? One taste and you will be.

2 handfuls baby arugula and kale 2 1/2 cups cubed watermelon 1 cup cow’s milk feta, rinsed under cold water 1/3 cup balsamic vinegar

Layer the baby greens on a dinner plate, then top with the cubed watermelon and crumble in the feta. In a small pan, heat the balsamic vinegar over medium heat until reduced to half (it should coat the back of a spoon). Drizzle the balsamic reduction over the salad, and serve.

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Kumquat & Chili Prawn Salad with Soba Noodles When only a bowl of noodles will do, give this salad a try. It’s a little spicy, a little sweet, and oh so shareable. Just add friends.

1/3 cup freshly squeezed orange juice 3 tbsp hoisin sauce 1 tbsp soya sauce 1 tbsp sesame oil 1 tbsp water 1 tsp sambal oelek (chili paste) 1 tsp freshly grated ginger 1 clove garlic, crushed 2 tsp grapeseed oil

12 raw prawns, shelled and deveined 2 cups soba noodles, boiled and then rinsed under cold water 1 handful bean sprouts 1 handful matchstick carrots 1/2 cup chopped cilantro 5 kumquats, sliced in circles 1/2 red chili pepper, seeded and sliced thinly 1/3 cup toasted cashews

In a small mixing bowl, whisk together the orange juice, hoisin, soya sauce, sesame oil, water, sambal oelek, ginger and garlic. Set the dressing aside.

Heat the grapeseed oil in a large skillet over medium-high heat, and add the prawns. Next, add half the prepared dressing, and let the prawns cook until just done. Remove the prawns and set aside for later.

To the pan add the cooked soba noodles, bean sprouts, carrots, cilantro, kumquats and remainder of the dressing. Toss and cook just until the noodles are warmed. Add the prawns back to the pan, toss and plate. Garnish with toasted chili peppers, toasted cashews and a drizzle more sesame oil. t8n

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Truly, Deeply, Madly

May We

5

SUGGEST… TIPS FOR GOING PAPERLESS

FEW PEOPLE WILL argue that reduc-

TIP 1: KEEP IT FROM COMING IN

ing our dependence on paper products has a plethora of advantages—the two biggies being that it’s good for the pocketbook and the environment.

So why then is it so hard to commit to going paperless? The biggest barrier could very well be the term itself. To most of us, paperless means an all-or-nothing endeavour. The reality, however, is much different.

With little effort and realistic expectations, anyone can easily reduce the amount of paper they use. And that’s the real goal behind a paperless initiative: small changes that make big differences. As experts like Lindsay Coulter with the David Suzuki Foundation agree, there are several ways to go about a more sustainable way of life. Here are five tips to get you started.

The first step in reducing your paper consumption is to assess what is coming in to your mailbox. This includes everything from junk mail and bills to paid subscriptions, such as newspapers or magazines. You’ll be surprised at how much paper you deal with but don’t actually need or want. The Canadian Marketing Association offers a free-of-charge “Do Not Mail” service where consumers can have their names and addresses removed from marketing mailing lists, thereby reducing the amount of offers that come to their homes. Similarly, Canada Post will stop delivering what’s referred to as “Neighbourhood Mail,” (unaddressed ad mail) if a resident places a “No Junk Mail” note on his or her mailbox.

If you do nothing else to cut down on your paper usage, sign up for electronic bills and statements—it’s user-friendly and offered by a variety of institutions.

TIP 2: RETHINK YOUR PRINTING & PAPER USE Conduct as much business as possible electronically—including having your store receipts e-mailed to you. Rather than printing reports or contracts, consider saving documents as PDFs and reading them on a tablet instead. DropBox and Google Docs (among others) are also great tools for sharing and/ or saving documents electronically. Similarly, several services exist for document scanning, signing, faxing, as well as invoicing, billing and accounting—all of which eliminate paper from the equation. If you must print, be sure to use both sides of the paper.

30 T8Nmagazine.com

Rather than scribbling lists on small sheets of paper that are easily lost, type them on your smartphone—you’ll save paper and time searching for lost lists.

Lastly, consider choosing e-vites and e-cards to celebrate life’s milestones and holidays, and opt for a calendar on your computer rather than your wall.

TIP 3: OPT FOR HANKIES & FEWER PAPER TOWELS It’s easy to forget that paper products include facial tissue and paper towels. After all, both are commonplace in virtually all Canadian households. To reduce your usage, simply switch to cloth napkins or reusable cleaning rags. Let’s face it, dumping disposable facial tissue in favour of hankies is really just a matter of overcoming the “ewww” factor.

Reusing a handkerchief exposes you to no more germs than carrying around a used facial tissue. As a bonus, hankies are more comfortable, won’t rip (or create a mess in wash) and never run out. These small ­changes also add up to big savings.

TIP 4: ‘DELICATE’ AREAS OF IMPROVEMENT Cloth is making a comeback—especially when it comes to covering our most delicate areas. Many parents are ditching disposable diapers in favour of cloth when it comes to covering baby’s bottom. Thanks to new nappy technology, cloth diapers come in a variety of shapes, sizes, materials and colours.

Cloth wipes and diaper services are also available. While nearly 4 million disposable diapers are discarded each day in Canada,

Did You know?

A recent Canadian marketing study suggests that 67% of Canadians are not interested in flyers and advertising that come in the mail—25% of us discard them without reading.

North Americans still consume more paper per capita—upwards of 500 lbs. annually—than anyone else on earth.

At the Box Office

20 billion disposable pads, tampons and applicators are dumped into landfills annually in North America. For women wanting alternatives, reusable products, such as Lunapads, are currently on the market.

SOMETIMES YOU CAN’T beat ­Mother Nature. You can only survive her. Lucky

TIP 5: CHOOSE A REUSABLE COFFEE OR TEA MUG

Armageddon (PG13) Action/Adventure/Sci-Fi Directed by Michael Bay Stars Bruce Willis, Billy Bob Thornton, Ben Affleck, Liv Tyler, Owen Wilson

Into the Wild (R) Adventure/Biography/Drama Directed by Sean Penn Stars Emile Hirsch, Vince Vaughn, Catherine Keener, Kristen Stewart, Marcia Gay Harden

Big Fish (PG13) Adventure/Drama/Fantasy Directed by Tim Burton Stars Ewan McGregor, Albert Finney, Billy Crudup, Jessica Lange, Helena Bonham Carter, Marion Cotillard

Life of Pi (PG) Adventure/Drama/Fantasy Directed by Ang Lee Stars Suraj Sharma, Irrfan Khan, Adil Hussain, Gérard Depardieu

Canadians love their coffee. Research shows that about two-thirds of adults (65%) consumed coffee in the last day. And, on average, coffee drinkers guzzle three cups per day. While some of these disposable cups can be recycled (or composted), it’s important to remember that “Reduce” is the first “R.” So choose a reusable mug and eliminate the need for paper altogether. It keeps your coffee hot longer, and you’ll feel even better knowing your blue bin isn’t full to the brim each week.

Don’t Mess with Mother Nature for us, we can do that from the comfort of our living rooms. From Armageddon to the Ice Age, here is a list of movies to cozy up to. As for roughing it, you could always try less butter on your popcorn.

Wild (R) Adventure/Biography/Drama Directed by Jean-Marc Vallée Stars Reese Witherspoon, Laura Dern, Gaby Hoffmann t8n

Ice Age (PG) Animation/Adventure/Comedy Directed by Chris Wedge, Carlos Saldanha Stars Denis Leary, John Leguizamo, Ray Romano, Goran Visnjic, Jack Black, Jane Krakowski

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Meet You There

Hole’s

Greenhouses & Gardens

W H E T H E R YO U ’ V E LIV E D i n

St. Albert your whole life or are a more recent arrival, you’ll probably have at least a passing familiarity with Hole’s Greenhouses & Gardens.

Attracting first-time gardeners and seasoned veterans alike, Hole’s has long been a local landmark, serving the green thumbs of the city for ­nearly sixty years. Despite its long reign as the top greenhouse in the region, Hole’s continues to value the importance of innovation and shows no signs of slowing down in the future.

Lois Hole and her husband Ted began the business on their family farm in 1959 with the simple goal of bringing their gardening knowledge and expertise to the community.

Since then, the business has continuously grown and expanded, but current co-­owner Jim Hole says that their core values haven’t changed. “People come to buy plants, but they also come for the knowledge and advice that we can provide. That’s a big part of it.”

Jim, his brother Bill, and his sister-in-law Valerie run the Enjoy Centre, the home of Hole’s Greenhouses & Gardens since 2011.

The decision to move the business from its previous home on Bellerose Drive was, in part, a response to a change in consumer expectations. “People are looking for more experiential shopping these days,” says Jim, “and the Enjoy Centre seeks to provide that.

We’ve got a lot of complementary businesses

WASTE NOT, WANT NOT The Enjoy Centre was built with eco-friendliness in mind. The building generates its own heat and electricity and collects rainwater and snowmelt to grow the plants. Many of the greens offered in the Enjoy Centre’s Glasshouse Bistro & Café are also grown right onsite at the greenhouse.

32 T8Nmagazine.com

in here, as well as our own bistro. Here you can sit down, have a coffee and check out the plants at your own leisure. With the big box stores beginning to have their own take on gardening, we thought it was time to take our business to the next level.”

Part of that next-level business strategy is an emphasis on community engagement.

Hole’s Greenhouses & Gardens has offered community gardening workshops in the past, but this year is expanding the program. This year’s workshops are free, frequent and have already been very well received by the public.

With the current state of the economy, Jim believes that people have an extra incentive to learn some basic gardening skills. “People look at the price of vegetables now, and they are realizing that it’s time to expand their gardening knowledge or to start getting into it for the first time. Because of this, we’re going to do more with our workshops this year. We’re going to offer more of them and hold them even later into the growing season than we have in past years.”

Photo credit: Akemi Matsubuchi

St. Albert’s go-to greenhouse for over half a century

Did You Know?

May 14th is Lois Hole Day in St. Albert.

Expect some big announcements from the Enjoy Centre to celebrate the day.

Got water?

Jim has also seen a business boost in response to a cultural shift in attitudes towards vegetable gardening. “The younger generation is really embracing the idea of growing their own food in a way that some of the older generations didn’t. They’re discovering the advantages of gardening, as well as buying local. It keeps costs down, it has a better flavour, it’s more convenient and it has a better eco-footprint.” If you don’t garden already, it might be time to begin. Hole’s Greenhouses & Gardens can help you to gain the knowledge that you need to get started.

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The planned expansions don’t end there, however. There are plans in the works to expand the Enjoy Centre’s role as an events space, as well as to expand the bistro’s capabilities. There will be a major push towards catering and in bringing more locally sourced ingredients to the table. Jim encourages everyone to stay tuned.

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Consider that seed planted. t8n

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HOLE’S AT A GLANCE Location: The Enjoy Centre, 101 Riel Drive The Owners: Jim, Bill and Valerie Hole Specialties: All things gardening, for beginners and experts alike Interesting Fact: Hole’s draws crowds from all over, with St. Albert making up only about 40% of their customer base.

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

EXHIBIT

Artist: Jessica Plattner

Overburden

Date: March 3 to April 30

Overburden, by Jessica Plattner, surveys the impact of human industry on the natural environment—particularly in Alberta.

Plattner’s attentive oil paintings depict rolling hills and fertile lands accented by archaeological ruins and industrial detritus. Plattner’s images embrace both existentialist ideas regarding the human experience of the world and the struggle to mine meaning from life.

Ominous man-made systems and structures loom, pipelines invade the landscapes and the extraordinary realms that result are inhabited by an array of beautifully rendered flora, fauna and children.

Location: Art Gallery of St. Albert, 19 Perron

Street For more info: visit ArtGalleryofStAlbert.ca

EXHIBIT

The True Cost of Oil: Canada’s Oil Sands and the Last Great Forest This collection of stunning photographs by Garth Lenz tells stories of environmental issues, threatened wilderness regions, devastation and impacts on indigenous people. His work from the boreal region and the Alberta Oil Sands has received major awards at the Prix de la Photographie Paris, the International Photography Awards, the Centre For Fine Art Photography and Wildlife Photographer of the Year. Lenz is also one of only sixty photographers to be named a Fellow of the International League of Conservation Photographers. His work has appeared in Time Magazine, The Guardian, The New York Times, International Wildlife, BBC Wildlife Magazine, Canadian Geographic, and GEO. Artist: Photographer Garth Lenz Date: February 2 to April 17 Location: Musée Héritage Museum, St. Albert

Place, 5 St. Anne Street Jessica Plattner, Okapi, oil on canvas, 24” x 24”

For more info: visit www.MuseeHeritage.ca

EVENT

St. Albert Rotary Music Festival This year’s event marks the 39th anniversary of the St. Albert Rotary Music Festival and the 22nd year that it’s been sponsored and organized by the Rotary Club of St. Albert and the Rotary Music Festival Association—both of which have dedicated their efforts to foster a love of performance in St. Albert’s youth. All the adjudicators have national, professional reputations, and their evaluations are presented in a supportive and positive manner with an educational focus.

Date: April 5 to 14 Location: Arden Theatre, 5 St. Anne Street Jessica Plattner, Child at Play, oil on canvas, 48” x 60”

For more info: visit http://www.st-albertmusicfestival.com

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Community Gardens The dirt on a growing trend

EVERY WHERE YOU LOOK across the cou ntry, com mu nity ga rdens are sprouting up like grass through pavement. For those with a passion to turn vacant and sometimes-neglected land into an oasis of herbs and vegetables, food is never just food—it’s a source of health, a way to nurture the planet and a means to connect with each other. Whether in the backyards of schools or neatly tucked away in densely populated areas, these edible landscapes are living examples of what dedicated people can achieve when they work together. Here we explore the history of community gardens, size up their many benefits and discover how even the most inexperienced gardener can flourish like sweet peas in the summer sun.

36 T8Nmagazine.com

‘OWN’ GROWN GOODNESS Community gardening, also known as city farming, rooftop gardening and urban agriculture, can be done in a wide variety of places: vacant lots, city parks, schoolyards and in some parts of the world, vertically up the sides of buildings. And if you were going to force it to a definition, a community garden could simply be described as a single piece of land gardened collectively by a group of people. Oftentimes, that land is divided into plots, with each managed by a different gardener or family. The spaces themselves are as diverse as the plants grown on them. Some are hundreds of plots large, while others consist of only a few modest containers. As surging produce prices continue to burn holes in the wallets of Canadians, community gardening is becoming an attractive alternative even to those who have never grown a vegetable before.

ROOTED IN HISTORY Community gardens are thought to have evolved from the European system of allotment gardens that first appeared around the 18th century due to urbanization and industrialization. Immigrants from these countries took the idea to North America where it became important for food security in poorer urban areas. Historically, urban

BY DEBRA CLARK

community gardens have seen waves of popularity, most often providing food during times of war, periods of economic depression or when there are increased concerns about pesticide use in agriculture.

For Derrick Harrison, past president of the St. Albert & District Garden Club, gardens were a way of life growing up in England. “They’re a long-standing idea,” he says. “After the industrial revolution, a lot of people lived in cities where they had no garden whatsoever, and this was an opportunity for them to grow their own food,” Harrison explains. “If you go back [over] 150 years when St. Albert was founded, if you didn’t know how to garden and grow produce, you didn’t last many years because there was no railway and no supermarkets.” Sadly, Harrison agrees that with space at a premium in most residential neighbourhoods, coupled with the publics’ appetite for convenience, the average persons’ knowledge of gardening is very weak.

HARVESTING THE BENEFITS A whole host of benefits exist for growing your own garden—well beyond dollars and cents. Taste is a big one. “What you grow always tastes better than what you buy,” says Harrison. “Commercially grown produce has to stand up to shipping,” he adds. In addition to tantalizing the taste buds and increasing

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Did You Know?

In 2014, St. Albert’s Glasshouse Bistro & Café grew enough basil in the building’s greenhouse to preserve enough pesto for all of their pastas and salads in 2015.

According to Statistics Canada, vegetable prices soared 18.2% between January 2015 and January 2016. Lettuce costs 17.9% more, while tomatoes jumped 11.9%.

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the consumption of healthy food, urban gardens provide satisfying labour, neighbourhood improvement, a sense of community -LALA ( and connection to the environment. “It’s PICK-UP, C outdoor recreation […] it’s not just for older Gluten-Friendly people […] it’s an appreciation of the work that is put into it—that things don’t simply (s of, or ha pop up,” Harrison says.

C

St. Albert is currently home to five community gardens: St. Albert Community Garden, (located on the south side of Riel Drive), St. Albert Parish Heritage Garden (located on the north side of St. Vital Avenue), Gate Avenue Neighbourhood Garden (situated near the Christian Reformed Church), Meadowview Lane Community Plots and St. Albert Botanic Park Volunteer ‘Rows’ (which are available only to volunteers who have worked a designated number of hours in the park.) While many gardens are farmed on church land, others are cultivated on city and privately owned property. According to Harrison, nearly all of St. Albert’s community gardens have waiting lists. He is hopeful, however, that a sixth garden, located in Grandin, will be open for business in spring 2016.

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Did You Know?

A recent forecast by researchers at the University of Guelph learned that the average Canadian family of four spent roughly $350 more for the same basket of food in 2015 as they did in 2014.

being transplanted to schools and classrooms across the country. Little Green Thumbs, an organization that offers an indoor gardening program to elementary and high-school students, has helped more than 250 schools across 4 provinces since 2007. One of those schools is St. Albert’s Muriel Martin Elementary School—home to an indoor garden where seedlings are started, and to an outdoor garden and greenhouse. Principal Les Kirchner says in addition to connecting to the science curriculum, it gives kids the chance to experience fresh, natural food that they’ve grown themselves. “A lot of these kids have never gardened before, so it gives them the experience of seeing the process from start to finish,” he says. A lot of vegetables that don’t need a lot of maintenance over the summer are planted at the school—potatoes,

38 T8Nmagazine.com

carrots, beets and tomatoes, to name a few.

“The Grade 3s help me plant, and then I do a dinner with all the Grade 4s. At the beginning of the year, we have French fries and make a tomato sauce with macaroni,” he explains.

“Doing it together, as a community, is really important for the kids, too.” Thanks in part to an environmental initiatives grant from the City of St. Albert in 2012, the school was able to build five outdoor gardening beds.

Kirchner hopes one day to expand the idea to include the broader community, by setting up a larger outdoor garden close to the school.

Mimande, general manager of St. Albert’s Glasshouse Bistro & Café. “Bill and Val [Hole] actually have a little acre where they grow produce. Whatever is in abundance, squash and peppers, for example, we take that into the bistro and process it,” she explains.

According to Mimande, supporting local farmers or what she describes as “best-practice suppliers” helps income stay in the province, builds personal relationships and guarantees the best quality products.

Restaurants are also adopting a farm-to-plate philosophy that’s centred on using locally grown produce as much as possible. “If the Enjoy Centre has the capacity to grow tomatoes, cucumbers and herbs, we use those items in the restaurant,” says Julianna

With a cornucopia of advantages, the popularity of community gardens has grown to the point where wait lists often exist. In response, the City of St. Albert is open to conversations about dedicating land for this purpose. “We would certainly consider it. It

DIG IN & GET YOUR HANDS DIRTY

is not on the radar at this point for council, as no one is leading this initiative, but I am certain council would entertain the idea,” says City of St. Albert Mayor Nolan Crouse.

According to Recreation Projects Coordinator Nicole Synowec, no set process exists for people who are interested in starting a community garden. However, “working with a community recreation coordinator or neighbourhood development coordinator are good places to start, as we can vet the enquiry through the appropriate channels and work with the individuals or groups from there,” she explains.

If you’re interested in joining or learning more about community gardens in the city, the St. Albert & District Garden Club website is also a great place to start. t8n

T8N April 2016 39

FR CK•ING (n.)

Pumped up and under pressure

ALBERTA IS KNOWN across ­Canada—

WHAT IS FRACKING?

a nd the world— for ma ny things : wild roses, the Rockies, A lberta beef, rodeos—we’re even the birthplace of Michael J. Fox. We do have one export, however, that’s even more famous than Marty McFly, and that’s oil and gas. With these rich natural resources confined under layers of soil and rock, have you ever wondered how we pull them from the ground? Well, wonder no more. Here we define fracking—the process, history and controversy of this extraction technique.

Fracking, short for hydraulic fracturing, is a production process used commonly in North America to extract oil and natural gas that’s trapped deep underground. Fracking uses fluid and materials to stimulate production from oil and gas wells.

THE PROCESS Fracking happens after an oil or gas well has been drilled, cased and cemented (a process by which steel casing is inserted into the well and is surrounded by hardened concrete to prevent fracking fluid, oil or gas from entering the water supply). A high volume of fracturing fluid (98% to 99.5% water and sand, and 2% to 0.5% chemical additives) is then pumped into the oil or gas well at high pressure to crack (or “fracture”) layers of low-permeability rock and create pathways to pump the oil or natural gas to the surface.

THE HISTORY

Did You Know?

Alberta is often called Canada’s energy province. According to Alberta Energy, Alberta’s oil sands have the third largest oil reserves in the world (Venezuela has the largest, and Saudi Arabia has the second largest) and produces almost 70% of our country’s natural gas.

40 T8Nmagazine.com

Although fracking has been traced back to the United States in 1865 when Col. Edward A. L. Roberts received his patent for an “exploding torpedo,” it wasn’t used commercially until 1949 when it was implemented in Texas. The technology caught on, and Canada’s first frack took place near Drayton Valley in the 1950s during the development of the Pembina Cardium field.

Over the last 60 years, improvements have been made to the efficiency and safety of the process. Since the early 2000s, fracking has grown to play a key role in oil and gas production across Canada and the United States and is often combined with horizontal drilling (a technique used on existing wells to reach pockets of oil or natural gas missed

Fun Facts According to the United States Environmental Protection Agency (EPA), oil and gas wells run between 300 metres and 3.2 kilometres deep.

The EPA also estimates that 1 horizontal well can use between 7.5 million and 19 million litres of water (that’s 3 to 7.5 Olympic-sized swimming pools). Anywhere from 15% to 80% of this water is recoverable.

by traditional vertical drilling) to access large sections of oil and gas reservoirs at once.

To date, over 175,000 wells have been stimulated by fracking in Alberta and British Columbia alone.

THE CONTROVERSY Fracking is a complex subject. Even though the process has been used in Alberta’s oil and gas industry for decades, there is much uncertainty about its impact on both the environment and human health.

A recent earthquake in Alberta’s Duvernay oil and gas field near Fox Creek, which measured between 4.2 and 4.8 on the Richter scale, has brought more attention to the connection between fracking and earthquakes.

Scientists agree that fracking causes increased seismic activity, but studies are still being done to fully understand the link between the two.

Fracking has also been under fire as a potential danger to human health. Some environmentalists and scientists have brought forward concerns about chemicals used in fracturing fluid contaminating the groundwater near drilling sites. Many studies have been done on the subject, but the findings are conflicted with some stating a low-to-moderate risk and others a high risk.

Alberta has rules for fracking in place to protect from potential risks to health and the environment. Provincial regulations require testing on waste water and specify how far away wells must be from residential areas.

Alberta also has legislation that requires oil and gas companies to publicly disclose what chemicals they use in fracking. t8n

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