T8N October 2017

October 2017 t8nmagazine.com

Booze School, Anyone?

Top Up Your Drink I.Q.

’Tis the Season to

Eat, Drink & Be Scary!

Dinner Takes All 8 Tips for Decorating Your Fall Table

Ready to Get Hooked?

We’ve Gone Fishing!

Our Mayoral Candidates Have Their Say

October 2017

Contents CONVERSATIONS 8 Uncertainly Certified

The pitfalls of organic labelling laws in Canada

ARTS & CULTURE 13 An Angler’s Paradise

Fishing in Alberta

18 THEN & NOW

St. Albert’s Mayors Then & Now

20 THE 8S

Dinner Takes All Tips for decorating the fall table

LIVING 23 FOOD & GATHERINGS

Tricks & Treats Eat, drink and be scary!

28 TRULY DEEPLY MADLY

May We Suggest…

Booze School How to top up your drink I.Q.

CITY 30 Mayoral Race 2017

Who will St. Albert elect?

33 MEET YOU THERE

Glasshouse Bistro & Café An experience to be savoured

36 COMMUNITY CALENDAR TRENDING 38 Living with Food Allergies

ABOUT THE COVER There's nothing better than a friend, unless it's a friend with chocolate.

IMAGE BY BRENDA LAKEMAN PHOTOGRAPHY

& Sensitivities

40 Kefir (n.)

The modern morning milkshake

T8N October 2017  5

From the Editor

T8N MAGAZINE

VOLUME 4 ISSUE 10 October 2017

SO, OCTOBER. Welcome to the team. Not to start

things off on an awkward note or anything, but just in case no one’s told you how this position became available, September—the month here before you—gave notice and left. In the interests of full disclosure, I want to make it crystal clear that we, and I do mean all of us, are not happy about it. Not happy about it at all… You see, October, the two months that were here prior to CARMEN D. HRYNCHUK you, outperformed themselves. Like, across the EDITOR-IN-CHIEF board. So, if you’re feeling a little chill in the air (hurtful pun intended), it’s…well… because of you. Good luck, and good chattin’ with you!

So, yeah, we’re not exactly ready for October. But to ease the transition, we’re consoling ourselves with the most satisfying distraction of all—food. We’ve got articles about fishing in Alberta, a feature about the pitfalls of organic labelling laws, tips for decorating the fall dinner table and, of course, some wickedly good recipes for Halloween. And since October also means election season, we’re taking a look back at St. Albert’s mayors, present and past, as well as talking to the candidates on this year’s ballot.

Craving some October, now?

PUBLISHER

EDITOR-IN-CHIEF

Rob Lightfoot

Carmen D. Hrynchuk

ART DIRECTION

Carmen D. Hrynchuk, Brenda Lakeman PRODUCTION MANAGEMENT & DESIGN

Correna Saunders PHOTOGRAPHY

Brenda Lakeman FOOD STYLING

Little Fire Creative PROOFREADING

Amy Lightfoot CONTRIBUTORS

Shawna Dirksen, Jennie Drent, Lucy Haines, Markwell Lyon, Robert Michon OFFICE MANAGER

Janice Lightfoot CONTRIBUTING AGENCIES Image page 8 ©robynmac/Adobe Stock Image page 28 ©alfa27/Adobe Stock Image page 30 © vladwel/Adobe Stock Image page 38 ©kora_ra_123/Adobe Stock Image page 40 ©whitestorm/Adobe Stock

ISSN 2368-707X (PRINT)

Here’s to a full and satisfying season.

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

FOR ADVERTISING INFORMATION

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

ROBERT MICHON

Robert has a degree in History and English Literature from the University of Alberta and is pursuing a second degree in Communications from MacEwan University. Robert fills much of his free time reading, blogging or writing fiction. But when he doesn’t have a book in hand, he can usually be found outdoors, hiking or enjoying one of Edmonton’s many summer festivals.

LUCY HAINES

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.

Visit T8Nmagazine.com to meet the rest of our team and regular contributors.

T8N magazine is published 12 times a year by T8N Publishing Inc. Copyright ©2017 T8N Publishing Inc. Reproduction in whole or in part without permission is strictly prohibited.

Content marked by the Sponsored Content icon was produced in partnership between content producers and T8N magazine.

PRINTED IN CANADA

T8N PUBLISHING INC PUBLISHER & PRESIDENT

Rob Lightfoot: rob@t8nmagazine.com Snailmail: #176, 311 Bellerose Drive, St.Albert AB T8N 5C9

Connect with us!

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Conversations

a i t n ly r e c n U

d e i f t r e C

ll in g e b la ic n a g r o f o T he pit fa ll s laws in Ca n a d a

BY ROBERT MICHON

THE TERM ORGANIC is one of those

words that has always been tricky to define, but it carries a lot of weight with consumers nonetheless. With the help of food labelling laws, we’re coming close to a common understa nding of what traits qualify a product to be sold as organic, as well as an understanding of what promises are being made when the organic label is stuck onto our food. Most generally, Canadian law dictates that organic products cannot be grown with chemical fertilizers or pesticides or contain artificial additives of any kind. But even though we’ve created this agreed-upon definition that is protected by law, Canada’s organic labelling system is far from perfect.

The cu rrent orga nic certification system allows for a lot of non-organic and partially-organic products to slip through the cracks, leaving many 8 T8Nmagazine.com

Canadians confused about which products and labels can be trusted and which are espousing false claims.

As an informed consumer, however, you hold all the power. You just need to learn what the issues are and how to navigate them.

Becoming Certified Organic You can probably picture the little organic label that tries to catch your eye as you stroll down the aisle of the grocery store. In fact, if you shop for organic products regularly, you can probably picture a few different labels.

There are dozens of different logos from different countries and organizations that attempt to assure consumers that the product they’re purchasing is guaranteed, 100% organic. But legally, only one of these labels actually holds any real weight in Canada.

That’s the label from the Canadian Food Inspection Agency, or the CFIA as it is more commonly known. It’s the one with the red maple leaf, rising like a sun over three green hills. While the other logos and labels may be

there are certain loopholes that dishonest producers and suppliers can make use of in order to turn the system to their benefit and sell non-organic products under a false label.

Exploiting the Loopholes Danny Turner, owner of the local organics delivery company The Organic Box, is someone with experience from all angles of this certification process. As an organic supplier, and as the owner of his own family farm, Danny has been through the labelling process from multiple angles. “The problem isn’t with certification,” he says. “The current national standards are very robust, and they come under review every five years to ensure that they stay current. If everyone followed these standards, we’d be doing just fine. The problem comes down to enforcement.”

truthful, the CFIA logo is the only organics label in Canada that is backed by law.

Becoming certified by the CFIA is a fairly simple process. It requires a lot of planning and a great deal of effort for producers, but the rules are very clear and straightforward.

Before producers and suppliers are able to use the CFIA label, they have to comply with certain regulations. Producers must submit an official organic plan that outlines the steps they are going to take to bring their farm or ranch up to national organic standards. The approval process takes about three years, which is also roughly the amount of time it takes for residual chemical fertilizers and pesticides to be cleared from the soil. The CFIA then subcontracts private inspectors to verify that the producer has met the standards set by the promises in their organic plan. If everything checks out, the producers become certified to sell their product with the official CFIA-verified logo.

Similar rules apply to suppliers. While they don’t need to wait for three years for their soil levels to return to a natural state, they need to submit a plan and agree to regular inspections from the CFIA’s subcontractors.

This may seem like a loose process, but according to Tia Loftsgard, director of the Canadian Organic Trade Organization, it’s been working as intended so far. Fraud within the system is exceedingly rare. Producers comply with the regulations, and the subcontracted inspectors have been making their regular reports to the CFIA. From the outside, it seems like a functional system. But

DID YOU KNOW? In the United States, producers who present false organic claims can face fines of up to $11,000.

In British Columbia, the fines are much smaller, sitting at roughly $350. In Alberta, there are currently no fines facing producers who make false claims.

While the CFIA has legal control over who can use their logo, they don’t have as much control over who can use the word “organic” on their products. “The CFIA can only perform inspections on organic claims when products cross a provincial or national border,” Danny explains. “Products with non-CFIA organic labels still have to be properly certified when they’re exported or imported, but for products that are produced and sold locally, the federal government really doesn’t have any jurisdiction. Here in Alberta, there is a kind of wild-west feeling in the organics industry. People can make their own organic claims without being challenged too much.”

Why would people make false organic claims?

For profit, of course. Organic products are more expensive to produce, but they also sell for a higher price than traditionally produced food items. When farmers are able to grow large amounts of produce using low-cost chemical fertilizers and pesticides and then sell them at organic prices, they stand to

make more money than they would have had they followed organic practices. Even if they are discovered and reported to the CFIA, there isn’t a lot to expect in the way of financial consequence. On the national scale, the CFIA is primarily concerned with reports of food that can harm Canadians, like reports of foods being tainted with bacteria. Since non-organic food items aren’t commonly linked with major public health scares, reports of false organic claims are very low on the CFIA priority list.

A Growing Problem Even though false organic claims are low on the CFIA’s priority list, there are still a lot of reasons to be concerned. It’s easy to think of this issue as nothing more than a mild annoyance for those who try to stick to an organic diet, but the implications of improper labelling are far bigger. These false claims harm honest producers and suppliers, and they harm the economy as well.

On a local level, honest producers simply can’t afford to compete. Without things like chemical fertilizers, organic farmers rely on higher amounts of labour. This is why organic products are typically more expensive at farmers’ markets and grocery stores.

They simply cost more to produce. But when these farmers are undercut by dishonest producers with mislabelled products, or if their customers prefer to deal with foreign suppliers, they won’t be able to afford to stay in business, potentially leaving the organic market dominated by falsely labelled products.

But the problems don’t end there.

“Alberta’s economy is primarily based on exports,” Danny explains. “And this goes for the organics industry, too. If producers start to feel safe making false organic claims, Alberta is going to develop a reputation as a place where the word organic doesn’t mean a whole lot. When foreign buyers have less confidence in our labels, they have less confidence in our products as well. They’re going to start turning to other markets.”

When buyers lose trust in the system, Alberta-grown produce ends up becoming less competitive on a national level, and Canada’s produce exports become less competitive on a global level.

The United States Department of Agriculture (USDA) has an organic labelling system that is currently far more trusted than its Canadian counterpart, primarily because it T8N October 2017 9

mandates regular testing of organic products, not just yearly inspections. In fact, the USDA organic label is trusted to such a high degree that, according to Danny, Canadians themselves are starting to prefer to purchase American products when shopping for organics. He is quick to point out that this is a huge problem for the economy. “With our current system, we’re injecting a lot of suspicion into the minds of consumers when it comes to our own organic food products.

And so, naturally, they gravitate towards foreign labels that have a higher trust factor.

To me, that’s simply bonkers. We should want people to be buying Canadian products, both domestically and abroad. It’s how we maintain and stimulate our own economy.”

DID YOU KNOW? The Canadian Food Inspection Agency has certified 3,713 organic producers across the country since 2009, and these producers generate a combined $3.5 billion in profit each year. Less than half of these sales occur at regular grocery stores, as most take place at local farmers’ markets.

This is where the problem comes back to the local producers. If they can’t generate enough trust in their products to sell them at home or abroad, then they can’t afford to stay in business. Then the market gets flooded with false labels and the cycle repeats itself, compounding as more and more trust is lost.

Finding a Solution Thankfully, this is an issue that can be fixed before it spirals out of control. There are provincial laws that can be passed and more than enough opportunities for enforcement.

Danny hopes that we’ll see some major changes coming within the next few years.

“Not all provinces operate like Alberta does, with its loose system of accountability,” he says. “British Columbia, for instance, has adopted CFIA regulations into their own provincial legislation. More importantly though, they enforce these regulations.

I’m really optimistic that the provincial government in Alberta is finally starting to 10 T8Nmagazine.com

come around. It’s not even a partisan issue, it’s simply a bureaucratic one. We have the regulations and we know they work. We just need the government to put them into place and to enforce them.” Danny is confident that once farmers with false labels start facing hefty fines, those who have been working within the loopholes of the national regulations will begin to act in accordance with the law. He points out that this is exactly what happened when British Columbia began to legislate more strict enforcement policies.

But while you wait for the provincial government to make its decision, there are certain steps you can take in order to feel more confident in your organic product purchasing, especially if you’re looking to avoid foreign products. If you’re at the grocery store, look for the CFIA logo, that circle with the maple-leaf sunrise and the three green hills.

Just because a product doesn’t carry the logo doesn’t mean that it isn’t organic, but the CFIA logo is the only way for you to be sure.

Farmers’ Markets Farmers’ markets can be a bit trickier, as bulk products typically don’t carry logos, but they’re still required to carry certification.

“Technically, the managers of farmers’ markets are responsible for regulating organic claims among their own vendors,” Danny says.

“But in reality, these managers don’t have the time or the expertise to be able to make these kinds of judgements, and most farmers’ markets end up going unregulated.” If you see a booth claiming that their products are organic, simply ask to see their certificate; they’re required by law to carry one. If they’re unable to produce one, or if they conveniently left it at home, consider taking your business elsewhere.

You can always call the farmers’ market management or file a complaint to the CFIA if you suspect that any producers or suppliers are being dishonest about their product, but as you know by now, this won’t have much of an effect on the situation. If you do feel like writing a letter of complaint, it would be better to direct it to your MLA, along with the request that he or she advocate for more enforcement of federal regulations here in Alberta. The hope among producers and suppliers like Danny is that market pressures and higher enforcement standards will force more and more producers and suppliers to register their products with the CFIA, leading to more transparency overall. t8n T8N October 2017 11

CONTINUING SERVICE The team doesn’t dissolve after you’ve settled into your new home. If you ever need advice, a mortgage review or just want to say hello, don’t hesitate to give me call.

I’m always happy to chat.

Assembling the right people for the job So, you’ve decided that you want to buy a home.

Do you know where to start? If not, there’s no need to panic. I’m here to help you with that, and the first step is to assemble a winning team. Buying a home isn’t a one-person job. It takes a lot of varied expertise and coordination. Whether you’re buying a home for the first time, upgrading or downsizing, our dedicated team of professionals can provide advice, guide you through the process and connect you to the right people for the job. At Your Mortgage Match, we can set you up with everyone you want on your team.

THE MORTGAGE ASSOCIATE The first team-member you’ll need to meet with is someone like me, Noel Murdoch, your Mortgage Associate. My job is to guide you through the process of applying for a mortgage from start to finish. Together, we’ll discover your budget, your likely mortgage payments for each prospective home you look at, and once you’ve found the perfect home, I’ll be there to guide you through the final mortgage agreement so that you’ll know the terms and conditions you’re agreeing to.

THE REALTOR Your Realtor is the team member responsible for 12 T8Nmagazine.com

finding the home that’s the perfect fit for you, so it’s important that you work with a good one. Good Realtors have an eye on the market and will be able to guide you to homes that match your needs and fall within your budget. Luckily, I’ve come to know this industry inside and out, so I’m always happy to make a few suggestions. If you’ve got a preferred Realtor that you’ve worked with in the past, we’d be happy to work with them, too.

effort than you expected. Stop by and get to know our winning lineup of home-buying professionals. We’d love to have you as a teammate. To learn more, or to get in touch, visit yourmortgagematch.com.

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An Angler’s Paradise Fishing in Alberta PHOTOGRAPHY BY BRENDA LAKEMAN WORDS BY ROBERT MICHON

DESPITE BEING LANDLOCKED, Alberta has a lot to offer when it comes

to sport fishing. There are over 600 freshwater lakes in this province and about 250 rivers, each with its own unique joys and challenges for anglers. And these days, there’s a lot more to a fishing trip than spending long days alone with your thoughts. It can also be the perfect reason to travel this beautiful province of ours, making memories with friends and family and learning new skills as you go. And, of course, few things are more satisfying than catching your own dinner. Thanks to the help of the Internet, it has never been easier to learn the ropes, find the best spots and learn how to be a responsible fisher. Here’s where we started. Take a look.

T8N October 2017 13

T

he laws and regulations surrounding sport fishing in Alberta are numerous, but the basics are simple. If you’re between the ages of 16 and 65, the first things you’ll need before getting out on the water are a Wildlife Identification Number and a fishing licence. You can purchase these online or at participating retail locations, such as Canadian Tire. Each body of water has its own season, as well as its own limits on which fish you can keep and how many, so before you head out, familiarize yourself with the specific rules that govern your destination.

14 T8Nmagazine.com

ONLINE RESOURCES YOU’LL WANT TO CONSULT Albertarelm.com—Visit to register for a fishing licence online.

Albertaregulations.ca—Learn the specifics of all the fishing laws in Alberta.

Albertafishingguide.com—A location database, showing species, catch limits, seasons and sizes for each body of water in Alberta.

Mywildalberta.ca—Provides updates on advisories, bans and restrictions.

AHEIA.com—Provides lessons and certifications regarding responsible fishing and wildlife conservation.

T8N October 2017 15

A

lthough you can go fishing just about anywhere that fish are found, some locations make for better fishing trips than others. Here are a few regional favourites.

Pigeon Lake • 30 minutes from St. Albert • Friendly to campers, families and pets • One of the best destinations for catching Walleye in Alberta (Special Walleye Licence required to keep catches)

Wabaman Lake • 45 minutes from St. Albert • A catch-and-release lake, perfect for those who love to fish but aren’t interested in the cooking part of the process Calm waters ideal for introducing kids to the sport

improve their skills

• Top fly-fishing destination in Alberta

• Camping and boat rentals nearby • Home to Pike, Yellow Perch and Whitefish

• Home to many varieties of Trout

Lac la Biche • 2 1/2 hours from St. Albert • Beautiful island campground that allows

• 1 1/2 hours from St. Albert • Camping friendly • Ideal for shore-side fishing • Home to Burbot, Goldeye and Northern Pike

you quick and easy access to the water

• Home to Perch, Whitefish and Burbot 16 T8Nmagazine.com

Bow River (Calgary) • 3 hours from St. Albert • Provides a challenge for those wishing to

Athabasca River

I

f you’re new to fishing, it may seem like there are a lot of fishing regulations that might detract from the fun of the sport. But not only are these regulations easy to follow, once you get a handle on them, you’ll appreciate that they serve an important purpose. Alberta’s 600 lakes and 250 rivers are a precious resource that needs to be guarded so that residents can enjoy the sport for generations to come. Respect for the waters, respect for the fish populations and respect for the regulations go a long way to preserving both the beauty of nature and the fun of the sport. So grab your fishing rod, grab some good friends and head out to the water.

There is a whole province just waiting to be explored. t8n

T8N October 2017 17

Then & Now

ST. ALBERT’S MAYORS THEN & NOW

was St. Albert’s first doctor in addition to serving as mayor, and he brought St. Albert through the First World War. Having a doctor as mayor didn’t spare St. Albert from the Spanish Flu, which erupted towards the end of the war. Between the deaths, injuries and epidemic that the war brought home, St. Albert’s economy suffered. Alex Perron (elected 1918), the son of Fleuri, would try to remedy the economic situation during his brief stay in office, but to no avail. St. Albert would take many years to recover.

1919 to 1943 The mayoral career of Michael Hogan (elected 1919) was, in some ways, cursed from the start. The financial hardships that followed the war went from bad to worse as a result of the Great Depression. Hogan is well remembered for the cuts he made to education and public services, but despite the economic climate in which he found himself, he still managed to win the confidence of the citizens who continued to re-elect him.

Hogan remains St. Albert’s longest-serving mayor, having held the office for 24 years until his death in 1943.

1943 to 1951 IT’S ELECTION SEASON in St. Albert,

and on October 16, our city will be choosing a brand new mayor. To date, St. Albert has had 21 mayors, each a link in the chain of leadership that’s made our city what it is. Before you vote this month, take a look back, and see what kind of legacy the winner will be inheriting.

1904 to 1919 When St. Albert officially incorporated as a town, Cheri Hebert had the honour of being 18 T8Nmagazine.com

elected the very first mayor. Hebert’s council included Fleuri Perron and Lucien Boudreau, who would later hold the post of mayor during St. Albert’s formative years, in 1908 and 1909 respectively. While their names are mostly remembered as roads here in town, all three men were prominent business owners and instrumental in attracting businesses and setting St. Albert on a path of growth.

Herbert Dawson (elected 1910) and Leon Levasseur (elected 1911) continued the tradition of improving the town’s business interests and attracting more institutions to St. Albert. J. Arthur Giroux (elected 1912)

Richard Porier (elected 1943), St. Albert’s second doctor-turned-mayor, would see the town through the remainder of World War II, when he would step down and be replaced by John E. LeClair (elected 1945).

With the war over and the town’s finances improving, LeClair and his successors Eugene Maheux (elected 1945) and Neil M. Ross (elected 1947) would govern uneventfully.

For the first time since the start of World War I, the town had no impending crisis to solve.

1951 to 1965 After the calm years following the war, it was decided that St. Albert should modernize, and William Veness (elected 1951) was the

man to lead that charge. Alberta’s oil boom had begun to attract money and workers to all corners of the province, so part of Veness’ modernization plan involved taking advantage of the provincial government’s experimental “New Town Act,” which gave Veness access to provincial funds in exchange for signing off leadership rights to a provincial council.

Having this provincial council meant that St. Albert would be without an official mayor from 1957 to 1962. During that time, the council planned for the residential boom that would define the town for years to come.

In 1962, Veness regained his seat, but was not able to keep up with the plans set forth by the province. After spending controversies and an election scandal, Veness was thrown out of office and replaced by John de Bruijn (appointed 1965), who served as interim mayor until an election could be held.

1965 to 1989 The mayors of the latter half of the 60s up to the 80s were able to handle the constant growth and expansion better than Veness had. Dick Fowler (elected 1965), Ray Gibbon (elected 1968), Richard Plain (elected 1974) and Ronald Harvey (elected 1977) would guide the transition of St. Albert from town to city and welcome in the population boom that went alongside it.

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1989 to 1998 Anita Ratchinsky (elected 1989) served as St. Albert’s mayor for most of the 1990s. She was St. Albert’s first and (so far) only female mayor, but her impact was much greater than that footnote. While her predecessors had worked hard to bring new residents to the city, Ratchinsky worked hard to improve the quality of life for the residents already living here. During her time in office, her government helped develop the city’s parks, trail system, the farmers’ market and many more of St. Albert’s iconic landmarks.

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1998 to Today Paul Chalifoux (elected 1998) and returning mayor Richard Plain would trade the mayoral position during the early and mid-2000s, until citizens elected current mayor Nolan Crouse (elected 2007). This month, St. Albert will say goodbye to Mayor Crouse who has served the community for 10 years. As of this issue’s publication date, three people had declared their candidacy for mayor: Cathy Heron, Cam MacKay and Malcolm Parker. t8n

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AUTO • HOME • LIFE • COMMERCIAL T8N October 2017 19

The 8s

DINNER

TAKES ALL Tips for decorating the fall table

2

WHEN IT COMES to getting inspired, there’s no better

muse than nature. And when you live in Alberta, that encha ntress is the fa ll la ndscape. A mber bra nches laden with bright berries, bountiful crabapples and ro sy ro seh ips — t he neig hbou r ’s c h r ysa nt hemu m?

If you haven’t guessed, this decorating DIY sent us foraging.

And what we couldn’t source in the backyard was easily acquired in the lane and from sweet neighbours. A snip here, a stem there and—presto!—the dinner table is served.

1

1. Don’t get hung up on traditional fall colours. This palette of browns and blues feels autumnal without even trying.

2. Bundle and tie your cutlery with beautiful ribbon. They’ll look great beside each plate or in a stack at the buffet table.

3. Crown each place setting with a napkin and a sprig of something foraged from nature (berries on a branch, crabapples with leaves or even a perfectly ripe and blushing pear from the market).

4. Add chargers. They’ll add texture, create layers and lend a sense of occasion to the table.

3

5. Create a table runner of branches and foliage, and dot it with a meandering line of candles, fruit and berries.

6. Break out a tablecloth. And don’t worry if it’s not fancy. A beautiful table is all about creating complementary layers (not one perfect one), so think outside the linen closet. Consider using a throw (or two), a quilted blanket or even a top sheet.

7. Instead of spending money on one large centerpiece, create small arrangements in mismatched vases and stagger them down the centre of your table or buffet. Our plant material came straight from the backyard and lane. Thank you, neighbours!

8. Get creative with your votive holders. Use apples, miniature pumpkins or any fruit that can be cored to fit a tea light. If open flames aren’t an option, substitute with battery candles. They’ve come a long way and even have timers. t8n 20 T8Nmagazine.com

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T8N October 2017  21

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Food & Gatherings

& T r s e k a c i t r s T Eat, drink and be scary!

NO MATTER HOW old you are, there’s just something about Halloween that makes you

feel like a kid again. The mere sight of candy makes you happy-dance, gross things make you giggle, and for one sugar-spiked night, all nutritional bets are off. Thank goodness! To inspire your night of indulgence, we’re breaking out the spooktacular: crabby caramel apples, devilish eggs, a black-widow cocktail and, yes, a scrumptious plate of wieners and spleens. Ready to eat, drink and be scary? Happy Halloween!

T8N T8N October October 2017 2017 23 23

Crabby Caramel Apples Caramel apples always seem like a good idea… until you can’t finish one. The solution? Crabapples!

10 crabapples 1 bag (340g) of Kraft caramels, unwrapped

Black food colouring (as many drops as you like) 2 tbsp whipping cream Candy sprinkles

Place the caramels and whipping cream in a double boiler over medium-low heat. While they’re melting, wash and dry your apples, remove the stems and spear each with a candy stick. When the caramel is melted, stir in as many drops of black food colouring as you like.

Next, roll the apples in the melted caramel; then dip them in a bowl of sprinkles before placing them on waxed paper to cool.

Black Widow Cocktail This stormy little cocktail makes a perfect Halloween treat.

Just go easy on the boos.

Orange decorating sugar, to rim glass 1 1/2 oz spiced rum 1/2 oz Grand Marnier 1/2 oz pineapple juice

1 tbsp freshly squeezed lime juice 12 frozen blackberries Blackberry Italian soda, to taste Black licorice, to garnish

Wet the rim of a tall cocktail glass, dip it in a plate of orange decorating sugar, and set the rimmed glass aside.

Fill a cocktail shaker with ice; then add the rum, Grand Marnier, pineapple juice and lime juice. Secure the lid, and shake until chilled. Next, fill the prepared glass with frozen blackberries, and strain the cocktail into it. Top with blackberry soda to taste, and garnish with a stick of black licorice. Enjoy responsibly!

24 T8Nmagazine.com

Mummy Turnovers Craving some adorable for breakfast? These pastries are scrumptious and easy for little helpers to get in on.

2 sheets store-bought frozen puff pastry, thawed 1 can of your favourite pie filling (we used cherry)

3 tbsp white sugar 1/2 tsp ground cinnamon Candy sugar eyes

Preheat the oven to the temperature specified on the puff pastry box, and line a large baking sheet with parchment paper.

Lightly flour a work surface, and place one of the puff pastry sheets on it. With a floured rolling pin, smooth out any cracks or bumps in the pastry. Next, with a ruler and a pizza wheel, evenly divide and cut the sheet into pop-tart-sized rectangles. Transfer the rectangles to the prepared baking sheet.

Place the second pastry sheet on the floured work surface, and sprinkle it with the white sugar and cinnamon. With the rolling pin, gently roll the sugar into the pastry, and then cut the sheet into “bandage strips” with the pizza wheel.

Place 2 or 3 tablespoons of pie filling in the centre of each rectangle, and spread it out to the perimeter, stopping 1/2 inch shy of the edge on all sides. Next, brush a little water on the bare edges to make them tacky. Place the “bandages” sugar-side up in a haphazard pattern atop the pie filling (see image). Trim the edges with the pizza roller, and place in the preheated oven for 15 to 20 minutes or until golden brown and puffy. Transfer the mummies to a cooling rack, and decorate them with candy eyes.

Peanut Butter Bats When only peanut butter will do, reach for one of these.

Halloween-sized peanut butter cups Chocolate wafer cookies (for wings) White frosting (for adhesive)

Candy sugar eyes Cylinder-shaped sprinkles (for mouths)

Place a peanut butter cup on a work surface in front of you. Next, take a chocolate wafer cookie and snap it in half to create 2 wings.

Use a little frosting to “glue” the wings in place (see image); then add the candy eyes and mouth. Repeat!

T8N October 2017 25

Black Bean Hummus It’s not a party without dip, and this one’s hard to beat. It’s packed with protein, fibre and big, big flavour.

1 can (15oz) of black beans, drained and rinsed 1/4 cup extra-virgin olive oil 3 tbsp freshly squeezed lime juice 2 tbsp tahini paste

1 tsp cumin 3/4 tsp salt 1/2 tsp ground coriander seeds 1/4 tsp crushed red chili peppers (more to taste)

2 cloves garlic, peeled and minced 1 handful fresh cilantro, chopped Sour cream, to garnish

Place the black beans, olive oil, lime juice, tahini paste, cumin, salt, coriander, chili peppers, garlic and cilantro in a food processor, and whiz it until smooth. Taste the hummus, and adjust the seasoning to your liking.

Spoon the hummus into a bowl, smooth it into an even layer and pipe on some sour cream in a spider web pattern (we made a piping bag out of a sandwich bag and cut the tip off). Serve with blue corn chips, and devour.

26 T8Nmagazine.com

Devilish Eggs Devilled eggs are having a moment, and these pack a worthy punch.

3 oz Spanish chorizo, sliced 8 eggs, hard-boiled, peeled and sliced in half lengthwise 2 tbsp yellow mustard 1 tbsp mayonnaise 1 tbsp sour cream (or Greek yogourt) 1 tbsp capers, drained and minced

1 tsp freshly grated lemon zest 1 tbsp chopped dill 2 tsp minced chives 1/4 tsp sriracha sauce 1/2 tsp salt Black olives, to decorate Smoked sweet paprika (for sprinkling on the whites)

Slice the chorizo into strips, and fry it in a pan until crispy. With a slotted spoon, remove the chorizo from the pan, and place it on some paper towel to drain.

With a teaspoon, gently scoop out the hard-boiled yolks into a small mixing bowl, and place the whites flat-side-up on a serving tray. To the bowl, add the mustard, mayo, sour cream, capers, lemon zest, dill, chives, sriracha sauce and salt. Stir to combine; then crumble in the chorizo.

Wieners & Spleens Eewww! Which basically means that kids will love it.

Happy Halloween!

Hot dogs Spaghetti (dried, uncooked)

Store-bought tomato sauce

Fill a large pot with salted water, and place it on a burner set to high.

Next, slice the hot dogs into 2-inch pieces, and pierce each piece with 5 or 6 sticks of spaghetti (see image). Place the pierced hot dogs in the boiling water, and cook until the spaghetti is tender. Plate the “wieners and spleens,� and top with tomato sauce. t8n

Sprinkle the egg whites with a light dusting of paprika, fill each centre with a generous spoonful of the filling and garnish with a black olive spider (see image).

T8N October 2017  27

Truly, Deeply, Madly

BOOZE SCHOOL How to top up your drink I.Q.

ASK ANY BON VIVANT, and they’ll

tell you there’s much more to enjoying a drink than merely lifting it to your lips. For many, the appreciation and enjoyment of alcohol is a bona fide passion and even a profession. So if you find yourself wishing you knew more about wine and spirits, not only are you not alone—you’ve got plenty of options for making it happen. Here are a few for boosting your booze I.Q.

Go to Tastings Tasting events have exploded in popularity lately, and for good reason. They’re a fun and easy way to dive into the wide world of wine and spirits—which is good since most of us have a lot to learn about the subject.

With hundreds of wine varieties out there 28 T8Nmagazine.com

(one recent reference book lists 1,368 in commercial circulation), it can be hard to know where to start—especially if your wine knowledge begins and ends at red and white.

Thankfully, many restaurants and stores hold regular tastings.

Usually based on a particular theme and hosted by an expert, tastings are a good way for you to learn everything from wine basics to advanced pairings. Besides being educational and fun, tasting events are also more practical (and cheaper) than trying to sample wines at home in that you don’t have to buy a whole bottle of something to find out you don’t care for it. And, of course, tastings aren’t limited to wine—beer and whiskey events are also very common.

Prices for these events can vary from free samplings at your neighbourhood liquor store to ritzy affairs with dinner and live

music that cost upwards of $100 a ticket. To find tastings in your area, ask your favourite liquor merchant or check your local event listings.

Order a Subscription Box Subscription boxes seem to exist for everything these days, so it’s no surprise there’s a wide range of subscription services for alcohol. The basic idea behind them is simple: you pay a regular subscription fee, and every month you receive a personalized delivery of something special you wouldn’t normally have come across. There are subscription services for every type of drinking personality, too. Some are aimed at wine connoisseurs, others at artisan beer aficionados, still others at wannabe mixologists. It’s sort of like having your own personal alcohol director curating drinks for you. If you’re the indecisive type that stares forever at a drink menu before

ROBUST REDS FOR ROTARY Now in its 11th year, this Rotary Club wine-tasting fundraiser takes place September 22 at the airport Renaissance. It features over 150 wines, along with food and a silent auction, with all proceeds going to charity.

Tickets are $75. Visit robustreds.ca for more info. settling for a cosmo, a subscription box might be right for you. To find the perfect one, check online. Websites like cdnboxaddict. blogspot.ca give a good rundown of alcohol (and other) subscription services that deliver to Canada. Prices depend on the type of alcohol and the specific plan you choose, but expect to spend in the range of $50 to $150.

Take a Sommelier Course Traditionally, a sommelier is a sort of waiter specializing in wine. At least, that’s the brief OED definition (sommelier comes from the French word for butler). Sommeliers often work in restaurants as authorities on wine, knowing everything from how to serve it properly to how to pair it with various menu items. However, anyone can pursue sommelier certification and do so for

practical purposes—expert know-how can be useful for other wine professionals, such as importers, shop owners, food writers and so on. Sommelier courses are also popular among hobbyists with a passion for wine and a desire to learn more. In Canada, several bodies and organizations offer certification.

The Canadian Association of Professional Sommeliers (CAPS) and the Wine & Spirit Education Trust (WSET) are two examples.

Here in the Edmonton area, NAIT offers several wine courses conducted by the wine educator Fine Vintage. These courses range in price and duration—the Level 1 Award in Wines, for example, can be done in one day for $399, or over four weeks for $499.

Online instruction is also available. Besides instruction and wine, these courses include the WSET exam for certification. t8n

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Visit t8nmagazine.com/opportunities for more information T8N October 2017 29

MAYORAL RACE 2017 Who will St. Albert elect?

BY ROBERT MICHON

IT’S E LEC TION SE A SON , a nd on

Cathy Heron

October 16, St. Albert residents will select a new mayor and council. The last four years have not been without controversy for the current city council. Debates were known to get heated, involving personal attacks and block-voting. In 2015, St. Albert’s Chamber of Commerce even stepped in to publicly scold council for their inability to work together. The new mayor will be expected to make some changes to the way council behaves, as well as to have a plan of action for balancing St. Albert’s finite budget with the plebiscite outcome to either support or oppose the development of a new library, pool and arena. We sat down with each of the three mayoral candidates as they weighed in on some of the key issues of the election. To read the full transcripts, visit t8nmagazine.com.

t8n: You’ve stated a need for city council to re-establish trust with the public and that your plan would involve council members committing to building more positive working relationships with each other. What would you do if faced with members who chose not to cooperate with this plan?

30 T8Nmagazine.com

Heron: I hope I don’t have to face that.

There are steps you can take, even before the election, to prevent that. I’m trying to meet with as many of the candidates as I can. I’ve told them all that I’m available to answer questions and just talk about what kinds of projects they might want to pursue if they win. We have a stronger code of conduct going forward. It’s been obvious this term that when you spend time in-fighting, you forget the good work that you should be doing for the city. From what I can tell, everyone that’s running has a really strong foundation of love for this city. And that’s a great place to start building a new team. t8n: You haven’t publicly announced your support of the library, pool and arena plebiscite’s outcome. Why?

Heron: It’s a complicated issue. I supported this plebiscite, and I still support it as a way of gathering opinion from the public. If there is an overwhelmingly strong “yes” to one of the three outcomes, or a very strong “no,” then we have our marching orders. But if it’s somewhere in the middle, it gets complicated. It would be so simple if there was one issue instead of three. If all three plans get 51%, I can tell you that we cannot afford to build them all right away. The plebiscite questions don’t give any wiggle room in private funding models. We’ve had a company come to us and say that they want to build ice and a gymnasium and some courts. They would require some city funding, but not nearly as much, and they would cover the upkeep costs as well. To me that is a very good option, but it isn’t one that is included in the plebiscite. The “50% +1” scenario is difficult. I would say that this community is made of lots of different people with lots of different interests. Just because you don’t get 50% support, doesn’t mean that the services aren’t needed, just that we need to figure out a better plan to provide them. t8n: Your website states that you want to revise the city’s budget model. What key changes would you make and to what advantage?

Heron: Some municipalities will sit down with their staff early in the budgeting process and say, “we can only afford to go 1.5% over our projected costs, so make sure you stick to that model.” But in St. Albert, we find out later that we’re already at 3% over budget, and then it’s on us to try to bring it down. So a closer conversation with our city manager and council on our projections would be a good starting point. There are also some things with staffing. It’s awkward when different departments come before council and say that they desperately need a new position created, when the running of the city is not our job. We’re supposed to govern.

These are questions that should be presented to the city manager. He should be making those calls. We should be instituting policies that allow our manager to make decisions on his own, within the budget that we set.

Cam MacKay t8n: You’ve said that one of your goals as mayor would be for council to re-establish trust with the community and that you’d approach this by increasing the accountability among council members. How?

MacKay: I don’t want to slight anybody. I don’t think that trust has been broken with the public. But to improve trust, one of the things I’ve worked towards on this council is bringing forward an integrity commissioner. It’s an independent body, and if any ethical issues arise on council, then the issue can be examined independently and reported back to council. That way the public can be assured that the conduct among city staff and council is ethical and that it has had an impartial and independent investigation. That’s the one thing that really could have benefited this current council.

dysfunctional. They haven’t worked together as a team. If you ask the public, that dysfunction is one thing they’re seeing. So, we need someone in there without baggage who can get the city rejuvenated again.

t8n: You’ve gone on record saying that you’d support the construction of a second library if the plebiscite passes with at least 50% +1 of the votes. However, in previous council sessions you’ve been opposed to the library. Why has your stance on this shifted?

Parker: One of the things I learned while I was on council was that the number one issue that all municipalities have is their infrastructure.

When we talk about infrastructure, we’re talking about roads, bridges, parks, buildings and all those things that really matter to the community. If you want to keep the community a place where people want to live, work and play, you’ve got to upkeep that infrastructure.

If your roof begins to leak are you going to spend the money to fix that? Or are you going to go out and buy yourself a new toy? That’s why I focus on infrastructure.

MacKay: One of the things I’ve been criticized for is that I voted to support the library and put it into the budget. But when there was another vote to bring forward the borrowing bylaw, I didn’t support it at that time. To be clear, I support our library. I use our library.

However, if this is something the public doesn’t want, I’m very happy to support their wishes either way. What I’m more interested in is representing the public’s priorities in council, rather than just picking the things that we would like. The pool and the rink, which are also on the ballot, also have tremendous need in the community. I’m committed to supporting the results. t8n: Your website states that you plan to improve services while reducing taxes. What services would you improve, and how would you do so with a lower tax base?

MacKay: Not with a lower tax base overall, but with lower taxes than other candidates would have. Parks and snow cleaning are two things that are at the top of my list. I’d like to see better maintenance of our parks and more efficient snow removal.

Insofar as tax reduction, what I’d like to do is find some efficiencies within the city. One thing I did this last term was to get an internal auditor in place, and they’re going to be retained going into November.

If we work with him, we’re going to find a lot of savings and efficiencies within the city where we will be able to deliver value to St. Albert residents. I would also like to institute an efficiency bonus. If a resident comes forward with an idea where we can save some money or deliver a better service, they should be rewarded for that. As a council, we’ve never really looked at efficiency ideas coming from residents. I’d like to give that a try and give these people a small financial incentive to come forward and have their ideas heard.

Malcolm Parker t8n: You announced your candidacy months later than your opponents.

Why did you wait until now?

Parker: There are two things I always ask myself when I’m running for an election: Why am I doing it, and can I be committed to it? If I can’t give myself good answers on that, then I know I shouldn’t be doing it. But now I understand why I’m running. I strongly believe that I’ve got the skill set that the community needs. I’ve got the experience of having been on council. I’ve got really strong business experience. When you look at running a city, with the size of a budget like that, you need someone with those skills. I think I’ve got that skill set. The second part of that is when I look at how this council has performed these last four years, I can see that it’s been very

t8n: Much of the conversation surrounding this election has focused on the library, arena and pool plebiscite—issues you haven’t addressed. You have, however, spoken to the need for improving infrastructure and roads. Why is this the issue you’ve chosen to address?

t8n: You’ve stated that your financial plan for the city isn’t about cutting costs; it’s about a need for being more cost-effective. What isn’t working with the current financial plan, and what would you change?

Parker: What I would like to do is sit down with the city manager and look at the budget. I’d like to get a good feel for it and find out what things in the budget are necessities. We can even work toward changing the way we do our budgeting. I think we can find some opportunities to cut back. As a council, we need to set priorities and then go back to the city manager with clear areas of focus. t8n

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T8N October 2017 31

A WHOLE NEW SIDE OF SWEET Over the Top Cakes is expanding again Over the Top Cakes has grown quite a bit since it was first founded. We’ve gone from a small home business to one of the top bake shops in St. Albert, a true local favourite. That growth hasn’t stopped over the years. It hasn’t even slowed down. In fact, it’s time for Over the Top Cakes to expand again, with a new brand and a new focus. We’ve got big plans for our business over the next few months, and we thought we’d fill you in on what you can expect. You’ll be seeing the same owner, Jennifer Gray and employees (and a few new ones) around the shop, and you’ll be getting the same great quality service you’ve come to expect from us. But we’ve got a new name and a new look to match our new and expanding focus.

Say hello to Whisk Dessert Co. The tastes of our customers have changed and expanded since we first opened, and it’s our responsibility to change along with them. Cakes have always been our primary focus, but we’re excited to be developing a more expansive menu. In addition to the cakes we’ve all grown to love, Whisk will be offering pies, pastries, cheesecakes, mousse cakes, tarts and more. We’ll be experimenting all the time, adding more items to our menu and refining long-time favourites to better match your evolving tastes.

Along with our expanded menu, Whisk will feature an upgrade to the decorating classes we’ve been offering to the community for years. These new classes will reflect our new menu and allow students to expand their decorating skills with fondant sculpting, gumpaste floral, and cooking and baking classes.

Speaking of decorating, Whisk will be offering more convenient options than ever before. We’ve become well-known throughout the city for our beautiful, custom-designed cakes. But the design process takes time, and sometimes our customers need a beautiful cake in a hurry. Those of you pressed for time will be glad to hear about “The Sweet Line,” our new menu of pre-designed cakes, just as stunning as you’d expect from our custom work, but ready within 24 hrs notice.

SOMETHING FOR EVERYONE Food sensitivities? Dietary restrictions?

Whisk’s new menu will include a variety of Vegan and gluten-free treats. No matter what your eating habits may be, you’ll find something at Whisk to fall in love with.

Lastly, our customers from outside of St. Albert will be happy to hear that Whisk will be opening a pop-up shop in Kingsway Mall! From mid-October through to the end of the year, Whisk’s Kingsway location will be offering the same level of gourmet baked treats that you’ve come to expect from us over the years. Make sure to stop by and say hello to us in our new location and to spread the news to your friends and family, it’s the perfect place to pick up all of your holiday treats.

This sponsored content was produced in partnership between Whisk Dessert Co. and T8N magazine.

2 SIR WINSTON CHURCHILL AVENUE (CORNER OF LEVASSEUR RD) I ST. ALBERT I 780 458 2922 I OVERTHETOPCAKES.CA

Meet You There

GLASSHOUSE BISTRO & CAFÉ An experience to be savoured

AS SOON AS you feast your eyes on

Glasshouse Bistro & Café, you know you are someplace special. From its towering windows and impressive glass ceiling to its indoor greenery and expansive views of Lois Hole Centennial P rovincial Pa rk, this restau ra nt ’s g reen house setti ng is nothing short of amazing. Add friendly staff and fabulously flavourful

FUN FACT McCabe says the most interesting dish he’s ever served at Glasshouse Bistro was a lingcod dish with a pickle puree, which was inspired by dill pickle soup previously on the menu. fare, and you have the makings of one of St. Albert’s finest restaurants.

Located upstairs at the Enjoy Centre (and owned by the Hole family), Glasshouse

Bistro is a 100-seat restaurant with a café attached. Executive Chef Shaun McCabe calls the restaurant’s concept “fresh,” “local” and “thoughtful.” “If it’s in season, we use it.

The Holes grow a ton of stuff for us on their T8N October 2017 33

acreage, and we grow herbs and vegetables right here in our greenhouse. As for protein, if we can source it locally, we will. We also use a local seafood supplier who can even name the boat the fish was caught by.”

McCabe, who previously worked at Privada, has been with Glasshouse Bistro since March and is busy adding his own inspiration to the menu. “I’m inspired by the ingredients I have in front of me—what’s in season. I talk with suppliers because they see what products are out there; they see the trends starting to form. I also look to fine dining to find out where food ‘is’ and temper that with where Alberta is.”

“I like to use a lot of technique without having it show through. The best thing is to cook something simple in such an interesting way that it makes people wonder, ‘why does that taste so good?’”

–Shaun McCabe, Executive Chef For the fall season, McCabe is excited to bring some bolder, warmer flavours to his menu. “We’ll have some braised dishes, some stewed stuff and still lots of vegetables,” he says. “And we have a bread program, too. We are making our own bread—it’s a naturally leavened sourdough, but by no means will it taste sour. It’s a 24-hour process to make it from start to finish.”

And sourdough certainly isn’t the only thing McCabe and his eight kitchen staff make from scratch. From grinding their own meat and curing their own bacon to making everything from clamato juice and pickles to ricotta, the team makes sure that most of the restaurant’s ingredients are handmade.

“We make everything here. It allows us to be creative. There is clearly a difference between something made by us and something made in a factory, so we take that extra step. This is our passion.”

Making that extra effort seems to have paid off for McCabe and his team because some of their customers are as dedicated as the staff.

34 T8Nmagazine.com

Meet

JACQUIE HANSEN Candidate for the City of St. Albert WHO AM I? I grew up in Vancouver, the youngest of 10 children. I graduated from UBC with a Bachelor of Physical Education and English major. I moved to St. Albert with my husband Dean almost 22 years ago.

We came to Alberta with three little ones while expecting our fourth, and together we’ve raised four beautiful children who have flourished because of the opportunities our city had to offer.

Was it easy? Not on your life!

GLASSHOUSE BISTRO AT A GLANCE Executive Chef: Shaun McCabe Location: 101 Riel Drive (the Enjoy Centre) Specialty: Familiar favourites with a fresh, local and thoughtful twist Interesting Fact: The menu highlights the season’s best veggies, so many of the dishes can be converted to vegetarian options.

“Lunch and Sunday brunch are our busiest times,” says McCabe. “It’s nice to see the regulars coming here. When I can sit in our dining room and see people having a good time, trying new things, I’m doing my job.”

As busy as lunch and brunch are at Glasshouse Bistro, McCabe is hoping to see things take off during the dinner hour. “Many people don’t know we’re open at nighttime, but that’s when the fun dishes come out.

The dining room is beautiful. There are a lot of crazy-good restaurants to choose from in St. Albert, but I don’t think there’s one quite like ours.”

And there may not be many chefs who “get it” like McCabe does, either. “I like when customers tell me what they want to see on the menu. It’s not about me; it’s about them. I will see how I can offer what they want—and maybe even do something unexpected with it that they didn’t even know they wanted.”

With its beautiful, open dining room, talented staff and delicious in-season dishes with a creative flair, a visit to the Glasshouse Bistro is always an experience to be savoured. t8n

We volunteered in all their programs, cheered them on, survived the teenage years and we couldn’t be prouder of their accomplishments.

Dean and I are so happy to be the grandparents of two adorable (ok I might be biased) little granddaughters who live right here in St. Albert.

We chose St. Albert as our home 22 years ago and have never looked back.

WHAT QUALIFIES ME FOR CITY COUNCIL? I served four terms on St. Albert’s Catholic school board and on education boards both regionally and provincially. I was elected president and chair of the Alberta School Boards Association, representing all publicly funded school boards in Alberta.

During this time, I was elected Vice President to the Canadian School Board Association and was also an appointed board member on the Children & Family Services Authority for Edmonton and region. I have always been involved in our community serving on community boards and volunteering where needed.

Presently, I am Executive Director of the Alberta School Councils’ Association, representing the parent’s voice in Alberta’s K-12 education system through school councils.

WHY IS MY EXPERIENCE IMPORTANT? My experience is grounded in governance work, and I have learned that strong governance leads to effective leadership and results. Governance is about listening to perspectives, being out in the community and planning with vision. It is about team building, fiduciary responsibility, process, debate and making decisions with due care.

Strong governance attacks issues, not people. It focuses on the future, respects roles and follows process.

My experience in these roles will be an asset to St. Albert City Council.

THINKING AHEAD… Those of us who live here know why St. Albert was rated the best place in Canada to live

by Money Sense Magazine. It’s our excellent education system, our green spaces, the beautiful Sturgeon River valley.

St. Albert is a safe, clean “small town” driven by a community spirit second to none. Our city didn’t happen by accident. It’s taken generations of commitment to community and hard work.

I believe it’s our responsibility to carry that commitment forward.

The status quo is not an option in a world where technology and innovation are growing exponentially. St. Albert is not, and should not, be an island unto itself. We are well positioned in a growing region, but with growth comes more complex challenges. Decisions made by the next council will need to respond to growth in a way that not only balances the needs of our citizens today but for future generations that will follow.

The council elected October 16th will need to be collaborative, nimble and focused.

I respectfully ask for your vote October 16 to allow me to represent you and contribute to a Council the citizens of St. Albert want and deserve.

Sincerely Jacquie Hansen

For more information please visit hansenstalbert.com T8N October 2017 35

COMMUNITY

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

Mystical, Magical, Fantasy

Now in its fourth year, this festival is 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 up to 21 years of age.

Date: October 13 to 14

For more info: visit stalbert.ca/exp/amplify

This exhibit will showcase artwork inspired by all things magical and mystical. Artists will be in attendance to talk about their work to guests. There’ll be refreshments and a cash wine bar. And later in the month, come out to VASA’s Halloween Party and Fundraiser; tickets are $20.

EVENT

Christmas In October This annual event will help you get a jump on your Christmas decorating and shopping.

Enjoy seasonal displays, a unique array of garden-themed gifts, as well as seasonal refreshments.

Date: October 2 to 28; Halloween Party October 27.

For more info: visit vasa-art.com

Amplify Festival

Location: Kinsmen Banquet Centre, 47 Riel Drive

EXHIBIT

Where: VASA, 25 Sir Winston Churchill Avenue

EVENT

EXHIBIT

Inside Painting Painter Peter Ivens describes himself as a student of the natural world. His work communicates not only the vibrancy of his subject but also the energy of the creative process. His multifaceted approach combines staining, pouring, under-painting, impasto, glazing and a variety of painting tools (palette knives, sprayers, and assorted drawing media).

Date: October 14 to 22, 10 am to 5 pm daily Location: St. Albert Botanic Park Gift Shop, 265 Sturgeon Road For more info: visit stalbertbotanticpark. com/upcoming-events

Artist: Peter Ivens Date: October 5 to 28 Where: Art Gallery of St. Albert, 19 Perron Street For more info: visit artgalleryofstalbert.ca

EVENT

STARFest The STARFest Readers Festival is in full strength this month. Authors from all over the country will talk about their books and writing. Come hear from authors including Cea Sunrise Person, Eden Robinson, Steven Price and Mary Walsh—better yet, read one of their books.

Dates: October 10 to November 6 Location: Arden Theatre and St. Albert Public Library, 5 St. Anne Street; Kinsmen Banquet Centre, 47 Riel Drive For more info: visit starfest.ca 36 T8Nmagazine.com

EVENT

Karate Alberta Tournament Presented by Karate Alberta, this one-day tournament is open to both Karate Alberta members and the greater Karate community.

This tournament will also be used for Karate Alberta members to attain a spot on the Provincial Team for the 2018 Nationals.

Date: October 22 Location: Servus Place, 400 Campbell Road For more info: visit karateab.org

ENTER TO WIN a T-shirt, toque, lanyard and a dinner out to Delux Burger Bar!

Simply follow T8N on Twitter & Facebook for contests throughout the month of October.

T8Nmagazine.com

LIVING WITH FOOD ALLERGIES & SENSITIVITIES

BY LUCY HAINES

MOST PEOPLE C AN eat a pea nut

butter sandwich or drink a glass of milk without a thought. But for those with food allergies or sensitivities, every bite taken requires awareness and vigilance. While for some, the restriction or elimination of certain foods (going dairy-free, for example) is a lifestyle choice, for others, it’s a critical health matter. So what exactly is the difference between a food allergy and a food sensitivity, and how can people with such issues eat safely at home, work or school?

Allergy, Sensitivity, or Lifestyle Choice

DID YOU KNOW? The most common food allergies include peanuts, tree nuts, sesame seeds, wheat, eggs, milk, soy, mustard and seafood. While a person can be allergic to any food, the Government of Canada deems these as priority allergens for food labelling purposes.

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True food allergies are a growing public health issue in Canada, affecting as many as six percent of children (some 300,000 of which are younger than 18) and three to four percent of adults, according to Food Allergy Canada.

While food sensitivity (an adverse reaction to a food that other people can safely eat) is an umbrella term encompassing food allergies, intolerances and chemical sensitivities, allergies are the most dangerous.

A food allergy is triggered when a person’s immune system responds to a food protein, resulting in a histamine response that can affect his or her respiratory system, gastrointestinal tract and/or cardiovascular system. A food intolerance (such as lactose intolerance) doesn’t involve the immune system, so a person can often tolerate a small amount of such foods before having a negative reaction.

Signs of lactose intolerance, usually occurring within two hours of consuming milk-based products, can include abdominal bloating, pain or cramping, diarrhea, gas or nausea/vomiting.

As for chemical sensitivities, they occur when a person reacts to natural or added chemicals in foods (such as sulphite preservatives, MSG or caffeine).

Registered dietician Wendy Busse, creator of FoodAllergyNews.com, works with Alberta clients to expand their diets when food allergies or sensitivities reduce what foods they can safely eat. She says that while some may choose to go gluten-free or without dairy in hopes of losing weight or because they “feel better” when they don’t eat certain foods, malnutrition and health safety are priority concerns for those with true allergies and intolerances.

“With any allergy, the biggest concern is anaphylaxis, a severe, rapid onset reaction that can cause death,” says Busse. “There is no cure for food allergies, though some can be outgrown and some can develop later in life. The only way to prevent a reaction is avoidance of the allergenic foods.”

Of School Lunches & Epi-pens Those with life-threatening allergies usually carry epinephrine auto-injectors such as Epi-Pen or Allerject. The mantra “blue to the sky, orange to the thigh” is well known by school children, parents and educators who are prepared in case students have a severe reaction to the most common allergens—nuts, dairy or wheat. In St. Albert schools, staff are advised of any known life-threatening allergies (through a health questionnaire at registration) so that trained staff can respond if there’s ever an allergic reaction. Rhonda Nixon, assistant superintendent of learning services with Greater St. Albert Catholic Schools, says a safety team in every school is prepared to administer Epi-pens, medication and decipher food labels for students that they know are allergic to specific foods.

“There’s a much greater awareness even from five years ago, about foods that are acceptable in school lunches and how to avoid cross-contamination” Nixon says. “And the Epi-pen is a tool that can buy time until one gets medical attention.

Living with Lactose Lactose intolerance/allergies often manifest with painful gut/bowel issues following eating the offending milk, cheese, ice cream or other dairy product. Under a doctor’s or dietician’s supervision, people can eliminate an offending food for a time and re-introduce it slowly in small amounts to see if any can be tolerated.

Emily Mardell, registered dietician with the St. Albert and Sturgeon Primary Care Network, recommends a small amount of

Mardell recommends a gluten-free diet be supplemented with beans, peas, lentils and chickpeas. “Pulses can boost the nutritional quality of gluten-free foods, too. They are rich in fibre, protein, folate and iron—all important nutrients when eating gluten-free,” she says “It can be a grieving process when people have to give up the foods they love, but the plethora of grocery store substitutes and restaurant products that are gluten, dairy or nut free makes it easier,” adds Busse.

St. Albert Public Library Presents

OCTOBER 10 TO NOVEMBER 6

Nut-free Nation Peanut allergies affect about 2 in 100 children in Canada, making daycare centres, schools and homes routinely nut-free environments. “Nut allergies can be one of the scariest of allergies. Especially if an individual is anaphylactic to nuts, then exposure is a life and death situation,” Mardell says.

BIRTHDAY CAKES & KIDS’ PARTIES Children’s get-togethers are increasingly nut-free these days, but lactose and glucose allergies can leave a lot of kids feeling left out (and their parents stressed out). To ensure that everyone can have a fun and safe day, opt for a nut-free, gluten-free, vegan cake from a bakery you trust.

The abundance of gluten-free flour substitutes also means a home-baked cake is an option. As for the ice cream, look for lactose-free options at the grocery store. They are, thankfully, becoming less difficult to find. lactose to help encourage digestive tolerance through small and regular exposure. Low lactose options such as cheddar cheese or Greek yogurt are a good place to start, she says.

“Plant-based beverages such as almond, cashew or coconut may also be good substitutes.

However, these are often lower in protein and other nutrients so be sure to read labels,” says Mardell. “For individuals with milk allergy and no dairy intake, it’s a good idea to choose other foods, or supplements that provide calcium and vitamin D.”

Gluten Be Gone Celiac disease is an allergy to wheat/gluten, which damages the small intestine, causing pain and discomfort and hampering the absorption of nutrients. Brian Readman, Edmonton chapter president of the Canadian Celiac Association, says about 1 in 100 Canadians is celiac, with 7 in 100 gluten-intolerant. “There are 200 possible symptoms, including diarrhea, constipation and gut pain,” he says.

If an individual can tolerate seeds, dieticians suggest including them as a source of essential fats, magnesium, and zinc. Pumpkin seeds, hemp seeds, chia seeds, flaxseeds and sunflower seeds are excellent options. Try a pumpkin-seed butter or other non-peanut butters on the market, say dieticians.

Resources are many for those with food allergies. While food labels are required to list any trace of priority allergens, sufferers must be ever-aware when it comes to avoiding exposure at restaurants, home and the workplace. Keeping cooking tools and utensils separate at home, and asking questions about food preparation when dining out requires ongoing vigilance. Resources such as Food Allergy Canada are also a good go-to for the latest on allergy information and advice. A doctor’s supervision is essential for treating the life-threatening reality of food allergies, but the marketplace and a better-informed public make living with food sensitivities more manageable than ever before. t8n

Claire Cameron Terry O’Reilly (in partnership with the Arden) Steven Price I Angie Abdou Elizabeth Hay I Trevor Cole Emily Schultz I Roberta Rich Bill Richardson I Kelley Armstrong Cea Sunrise Person I Mary Walsh

Get alll the details at www.STARFest.ca or call (780) 459 1530 T8N October 2017 39

(n.)

KEFIR The modern morning milkshake IS IT KEY-FUR or kuh-feer? Both are

correct, depending on who you ask, but regardless of how you pronounce it, you’ll want to keep an eye on this buzz-worthy, dairy super-drink—an all-in-one elixir of vitamins, minerals and probiotics that many swear leave you feeling the difference. The best part? You can make your own in just a few easy steps.

Where Is It From?

Kefir may be the latest in probiotic dietary supplements, but it can be traced back to Eastern Europe and has been part of the diet of the Caucus region for centuries. When people talk about kefir, they’re usually referring to milk, but the word itself refers to the bacteria cultures (often called “grains”) that are used to ferment this popular drink.

It might sound unpalatable when described that way, but the fermentation process is no different from the one we use to make yogurt here in the West. In fact, you can even think of kefir milk as a kind of super-powered yogurt that comes packed with an incredible amount of nutritional value.

Probiotic Powerhouse The main nutritional value of kefir is the probiotic bacteria that it contains. This is the good kind of bacteria that works with your body instead of against it, boosting your immune system and helping to regulate your digestion. On average, yogurt contains about five strains of probiotic bacteria; kefir can 40 T8Nmagazine.com

contain over 60 strains, making it the obvious winner in the probiotic department.

The dairy aspect of kefir milk might make the drink seem off limits to the lactose intolerant, but this isn’t the case. Kefir bacteria feeds on the lactose present in the milk as it ferments, breaking down the sugars and rendering the drink harmless to most people with dairy sensitivities. This makes kefir milk a great way to up your intake of calcium and all the other nutrients that milk offers, without the corresponding stomach ache.

FUN FACT Kefir milk is usually made with cow’s milk, but for a different flavour, you can use goat’s milk, sheep’s milk or even non-dairy options like coconut or soy milk.

Buy It or Brew It Kefir milk can be found in most organic food stores, but it’s incredibly easy to make at home, too. All you need to get started are a few kefir grains, which can be purchased from organics stores as well as from online retailers.

To start your own batch, place your kefir grains into a sealable glass jar, and fill that jar with milk. Organic whole milk works best, but anything unpasteurized will do.

Next, place a lid on the jar—but don’t seal it.

Leaving it unsealed allows carbon dioxide to escape as the drink ferments. Lastly, place the jar in a dark, room-temperature space for 24 hours.

After the 24 hours, the milk should be thick and will smell a little bit sour. Don’t worry though; it isn’t spoiled. Next, strain out your grains, and put the brewed kefir milk in the refrigerator to drink at your leisure. If the sour, yogurt-like taste isn’t to your liking, mix in a flavouring agent at this point, like fruit, vanilla or any variety of spices.

Your kefir grains can be placed in another batch of milk, and the process can be repeated every day. You might notice that your grains grow slightly with each batch.

This is normal. Eventually, you’ll be able to split them up to double your kefir output, or you could give them to a friend looking to start brewing kefir milk themselves.

Health in Many Forms Kefir can be used just as you would normally use milk. You can drink it straight, eat it with cereal or add it to a smoothie. Kefir can also be used to make yogurt. You can buy this yogurt in a store, or double-ferment your batch at home for a thicker yogurt consistency. When mixed with fruit or honey, kefir yogurt becomes a healthy and filling breakfast. t8n

DID YOU KNOW? The word kefir comes from the Turkish word keif, meaning “ good feeling,” which refers to the soothing effect it has on the digestive system.

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FIVE REASONS CATHY HERON WILL BE

A GREAT MAYOR CATHY IS A COLLABORATOR

CATHY HAS STRONG WORK ETHICS

Cathy understands the mayor is 1 vote of 7 on council, and that she has to work with everyone elected for our city to thrive. Her actions have shown that she is skilled at organizing and leading people. She’s proven herself to be smart and knowledgeable on a variety of topics, while having the wisdom to draw on the expertise of those around her. She is a leader who inspires others to work harder, be more creative, and commit to doing better.

With the biggest workload of any member on council, she also has the best attendance record of any councilor in the last term. Her full-time commitment has also given her a knowledge base and reputation that will be valuable to our city in the coming years.

She is well known as a true public servant, always willing to roll up her sleeves and dive into the task at hand. That speaks to Cathy’s commitment to us.

CATHY SEES THE BIG PICTURE

CATHY INSPIRES CONFIDENCE

Her campaign style remains focused on positive planning and respectful debate so that she can work with anyone whom we choose to elect. Her personal philosophy of governance is “make decisions for the next generation, not the next election”. The sign of a true leader.

If you’ve ever seen Cathy address a group of people, you know why she’s so well loved. Her passion for our city is obvious, and she inspires that passion in the people around her. She is someone who will lead us to a brighter future for St. Albert. Cathy Heron is the candidate who’s shown she’s willing to embrace those opportunities and lead St. Albert in a positive direction.

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CATHY IS HIGHLY RESPECTED IN THE REGION AND PROVINCE Prosperity in the region equates to prosperity for St. Albert. We live in a symbiotic relationship with Edmonton, Sturgeon County and beyond and therefore cannot act in isolation. As we tackle big problems such as Ray Gibbon, recreation facility deficit, new legislation to allow broader revenue capabilities, and regional transit we need a leader who can come to the table and negotiate for the advancement of St. Albert. Cathy’s time on the Capital Region Board, Waste Water Commission and Alberta Urban Municipalities Association has given her the tools, relationships and experience to do just that.

www.CathyHeron.com /CATHYHERONT8N #IMWITHCATHY

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