July 2018  t8nmagazine.com
m Rel i m u sh S
r e
Fresh Picks
Local garden party essentials
Cookouts and Campfires Is your backyard firepit legit?
Asian Picnic Food
Vietnamese subs to Thai noodle salad
T8N July 2018  1
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Contents
T8N MAGAZINE
VOLUME 5 ISSUE 7 July 2018 PUBLISHER
EDITOR
Rob Lightfoot
Shauna Rudd
ART DIRECTION
Brenda Lakeman, Correna Saunders DESIGN & PRODUCTION MANAGEMENT
Correna Saunders PHOTOGRAPHY
Brenda Lakeman CONTRIBUTORS
Jennie Drent, Markwell Lyon, Robert Michon, Shima Zonneveld OFFICE MANAGER
Janice Lightfoot CONTRIBUTING AGENCIES Image page 6 © bigmouse108/Adobe Stock Image page 8 © sayuri_k/Adobe Stock Image page 30 © SnapDragon/Adobe Stock Image page 31 © Oleg/Adobe Stock Image page 32 © Noppasinw/Adobe Stock
ISSN 2368-707X (PRINT) ISSN 2368-7088 (ONLINE)
Conversations 6
Unpacking the Picnic
What is it that compels us to eat meals outside with the bugs? Turns out, it’s in our nature.
Arts & Culture 11
Where There’s S’mores, There’s Fire
City 26
Sylvia Mickanuik opened her bistro in Campbell Park precisely so she could bring the dining experience back home.
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THE 8s
Local wares and artisan fare for a simply stylish garden party.
FOOD & GATHERINGS
Take-Out Menu
If you can’t stand the heat, make it to-go with this Asian-inspired picnic spread.
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FOR ADVERTISING INFORMATION Rob Lightfoot rob@t8nmagazine.com 780 940 6212 or visit t8nmagazine.com T8N magazine is published 10-12 times a year by T8N Publishing Inc. Copyright ©2018 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
Take It Outside
T8N PUBLISHING INC
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Rob Lightfoot: rob@t8nmagazine.com
Living 19
THEN & NOW Lions Park
The story of one of our most beloved city parks—that’s not exactly a City park.
A rite of summer on the Prairies, the classic campfire lights the way to a glorious evening.
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MEET YOU THERE Juntos Bistro
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.
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Stoked on Smoke
The newest backyard smokers carry an air of sophistication, but infusing food with wood smoke remains a primal pastime.
PUBLISHER & PRESIDENT
Snailmail: #176, 311 Bellerose Drive, St.Albert AB T8N 5C9
Fireworks (n.)
They’ve been around for 2,000 years, and have never ceased to amaze us.
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T8N July 2018  3
From the Editor FOR ME, SUMMER brings memories of running
barefoot in the grass under a big blue Prairie sky and sunlight that glowed well into the evening. Kids were out past their bedtimes while the adults laughed and chatted with friends and neighbours. Drinks were enjoyed, food was simple, and the vibe was easygoing. Our July issue captures this serenity that only summer can bring—a twilight time that’s all too short for us here in Shauna Rudd northern Alberta. We have evidence that picnics are good for us; we celebrate campfires, molten marshmallows and cold-smoked foods; we offer tips to keep alfresco gatherings simple and stress-free, and more. T8N magazine is produced by a small swat team of dedicated people. Year-round, we live, breathe, and literally eat T8N (just ask our recipe developers and testers). When we’re not producing the magazine—and even when we are—we’re on other exciting projects: Summer in the City, and program guides for the Edmonton Prospects Baseball Club and Edmonton Rock Music Festival, just to name a few. So, with that said, we’re taking a breather next month so we, too, can get out there and make the most of summer. But we’ll be back in September—we’ve already got excellent content lined up for fall. Until then, I’ll see you out there, running barefoot in the grass.
On the Cover A special thanks to fun and adorable Lilly-Anna LeClercq who was kind enough to munch on a slice of watermelon for us.
SUBARU CITY 17708-111 Avenue 780-484-7733 1-800-586-1467 subarucity.ca
RALLY SUBARU
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5220 Gateway Blvd NW 780-989-0700 1-877-989-0701 rallysubaru.ca
Conversations
Unpacking the Picnic
History shows that picnics have been nourishing us long before we had a word for it—and in more ways than one. BY MARKWELL LYON 6 T8Nmagazine.com 6 T8Nmagazine.com
WHAT A DIFFERENCE A PLACE MAKES Looking for somewhere to take your next picnic? Check out any of these local parks. Lions Park Play structures, swings, outdoor fitness equipment, tables, firepits, and two shelters that can be reserved for large groups. (Go early and stake out your pit if you intend to grill.) Red Willow Park A picturesque riverside setting near Woodlands Water Play Park with a spray park, play structure, skate park, and nearby ‘beach’ volleyball courts. Kingswood Day Area A quieter patch with plenty of grass for picnicking, plus hiking and birding opportunities at the adjacent Riverlot 56. Riel Recreation Park Equipped with tables and firepits, perfect for a post-game picnic. WHETHER IT’S IN a scenic rural
destination, a city park, or just your own backyard, there’s something special about enjoying food outside with your favourite people. Besides being a great opportunity to socialize, picnics are a celebration of nature and green spaces. And they’re healthy for us, too— the fresh air and vitamin D from sunshine helps lower blood pressure and the stress hormone cortisol. (Remember this as you’re helping yourself to that second piece of lemon meringue pie. You’re welcome). Even the word “picnic” conjures pleasing images: woven baskets, a checkered blanket, spreads of delicious food, grassy fields, family, friends, sunshine, scenery… maybe a few ants. It’s all part of the fun. According to the 2012 Canadian Nature Survey, “picnicking or relaxing in nature”
is the most popular outdoor activity in the country, with 71% of respondents (78% in Alberta) having done so the previous year. In short, we like our picnics.
"The word may have been derived from piquer, which means “to pick” and nique, “a little thing.” But is it possible that life in the fast lane could make picnics a nostalgic thing of the past? At a time when families are busier than ever, and in an age of distraction (digital or otherwise), it can be too easy to retreat indoors and into ourselves, even when the sunshine is calling. The effort of dropping everything to carve out time in the day, packing up the kids, prepping the food, choosing a site that’s relatively quiet and comfortable—it can all seem like too much
of a bother. But the chance to unwind and unplug is all the more reason to set aside time and mental space for a meal outdoors. It’s an ideal way to slow down, live in the moment, get grounded, and create authentic, lasting memories.
You Say Tomato… We’ve been picnicking longer than we’ve had a term for it—at least in English. The word comes from the French pique-nique, which first appeared in the late 17th century and may have been derived from piquer, which means “to pick” and nique, “a little thing.” In both English and French, the term originally described an indoor group meal, often over cards, conversation, and wine, where upper-crust attendees each contributed something to the meal. (Today, we might call this a potluck.) So when did picnicking move outdoors and become a “thing” in its own right? Well, another theory is that the word comes T8N July 2018 7
MORE CULTURAL PICNIC TRADITIONS While the basic idea of a picnic is the same everywhere, a few feature their own special sauce. Argentina Eat, drink and be merry—Christmas picnics are a tradition, where people enjoy wine and outdoor barbecues called parrillas. United Kingdom Scotch eggs are a picnic staple to the point where these hard-boiled eggs coated in breaded sausage meat are widely available at corner stores and service stations. Australia ‘Picnic Day’ is an annual public holiday observed in August in the Northern Territory.
from pique un niche, which means “pick a place” (with the insinuation being outdoors). Regardless, the picnic we know today—a relaxed group meal outside— took off in the 1800s when people of all classes started making outdoor meals a leisurely pursuit. But even as far back as the Middle Ages, wealthy people around the world were feasting alfresco (Italian for “in the cool air”), even if they didn’t have a proper word for it at the time. Then, as now, the eating often accompanied some other activity. In Europe, an elaborate feast might follow a hunt. Tapestries and other artwork from the period depict elegant multi-course meals at clothed tables attended by servants, replete with conversation, musical entertainment, and age-old drunken merriment. In East Asia, food and drink accompanied flower viewing parties, where people would gather to admire plum and cherry blossoms in the spring. This gave rise 8 T8Nmagazine.com
to the Japanese idiom hana yori dango, or “dumplings over flowers,” implying the real purpose of these parties wasn’t actually the scenery, but the food.
Under the Cherry Blossoms A St. Albert mother of two, we’ll call her Megumi, talks about what defines a picnic for her. She’s Japanese, her husband is from France, and they regularly visit both countries with their children. While she’s enjoyed many outdoor meals outside of Canada, she’s a little unsure at first when asked about her picnicking habits in St. Albert. “I guess I do because I take my kids to the spray park and we eat there. That’s picnicking, right?” she asks with a laugh. “It feels good being out in the open air, and looking at nature, and enjoying the sun.” Megumi’s earliest memories of picnicking are infused with cherry blossoms. Those flower-viewing outings we mentioned earlier, known as hanami, were a staple
of her childhood in Japan. “I guess it’s something I grew up with,” she says, looking back. “Every year we did that. It’s more like a festival, like Christmas. It’s the same feeling.” The centuries-old tradition is still very popular in Japan and Korea, as ornamental add hyphen: cherry-tree-lined streets and parks explode in riots of pink and white every spring.
"With picnics, it’s the ingredients that make the dish—family, friends, and nature." Though the scenery is certainly something to see, it’s often the outdoor meal amid all of that natural beauty that draws out the experience and makes it more memorable. On such outings, bento boxes take the place of picnic baskets. The food in these packed meals can vary,
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but often include rice, pickled vegetables, and fish or meat. As Megumi notes, the food often reflects the time of year: “Japanese people really care about the four seasons,” she explains. “Every season has different ingredients.” Hanami bentos feature spring vegetables, like bamboo shoots, and plenty of pink: think salmon or shrimp sushi, or dyed rice dumplings. “That’s how we appreciate spring and the arrival of the cherry blossoms.”
Home Games throughout
June & July
Under the Tuscan Sun (and Hwy 401) Anyone who has spent a beautiful day longingly looking out of an office or school window, wishing they were out there, knows the pull of a picnic. It may simply be a matter of getting back to our roots. Picnics bring together friends and family, the outdoors, sunshine, games, a good time, great food—and in the process touch on something deeper. This is what Tina Powell, author of Picnic in Pisticci, calls a “longing for a simpler time.” The Toronto-based author was inspired to write her book ahead of a
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T8N July 2018 9
visit to southern Italy, her family’s hometown. Already a lifelong fan of picnics, she thought a picnic there would be a good idea. “This got me thinking about all the wonderful picnics I had enjoyed and the valuable lessons I had learned while picnicking,” Powell explained. That’s not to say that a picnic ought to be a learning experience, but rather that these unassuming outings have a power over us that is more affecting than we realize—they help shape us and create memories that stay with us for a lifetime. Powell’s picnic in southern Italy, in contrast to Megumi’s cherry blossoms, was perhaps less picturesque, but just as memorable. Having to contend with 40°C heat and a dearth of shade trees or grass in the ancient town, her party eventually sat down for a meal of crusty rolls, Italian meats and cheeses, watermelon, and wine in a neglected municipal park… and they had a great time. The experience paralleled one of Powell’s childhood picnics where the setting couldn’t be more different: a fly-plagued berm alongside a busy off-ramp in Ontario. Not as romantic as the Italian countryside, but it was still a fun experience she would never forget.
Transcending Culture While we don’t recommend grassy berms beside highways, the beauty of a picnic is that it’s a simple activity, and one that can be enjoyed almost anywhere. Aside from regional variations in food, the season, and the scenery, picnicking is essentially the same the world over. In the end, it’s the ingredients that make the dish. “It’s friends and family getting together and enjoying nature,” says Megumi. It’s a sentiment that Powell agrees with: “In my experience, picnicking transcends all cultures.” In a world that seems to be moving ever faster, there’s something replenishing about going offline and slowing down, even for just a few hours, and a picnic is the perfect excuse to do just that. Powell notes, “I am a firm believer that today’s fast-paced, technology-driven world needs more picnics.” Even with 1,500 words, we couldn’t have said it better. t8n 10 T8Nmagazine.com
Where There’s S’mores,
There’s Fire A rite of summer on the Prairies, the classic campfire lights the way to a glorious evening. BY MARKWELL LYON; PHOTOGRAPHY BY BRENDA LAKEMAN
ANYONE WHO’S SAT around a campfire as
twilight turns to night knows how easy it is to lose one’s thoughts in a flicker of flame. After all, there’s something about a blazing fire that takes us away from the world and its worries, to a place in our minds that’s primeval and mysterious. Perhaps fire fascinates us because it’s a study in opposites—at once a danger and a source of comfort and light. Whatever it is, those flames have been casting its spell for a very long time. Philosophical musings aside, most can agree that few things set the mood for an evening of relaxing companionship like a hearty fire. Whether you’re at a campground, cabin, or just chilling around your backyard firepit, a crackling fire is a perfect way to wind down your summer days. Just don’t forget the marshmallows.
T8N July 2018 11
It all starts with some firewood and a sturdy axe. Make sure you leave a few thick, slow-burning logs to toss on as the fire starts to dim.
Two graham crackers + one golden oozing marshmallow + one chunk of chocolate = every kid’s favourite fireside treat. 12 T8Nmagazine.com
When the fire’s good and roaring, it’s time to bring out the smokies, the traditional main course of many fireside feasts.
UPSCALE YOUR S’MORES Grown-up s’mores can be whatever you want—you’re the adult here, after all, and you make the rules. Experiment with dark or flavoured chocolate, substitute oatcakes or cookies for the graham crackers, or dunk your creation in a salted-caramel sauce. You’re only limited by the number of marshmallows left in the bag. Here’s a recipe to get you started.
‘GOURMET’ CHERRY CHOCOLATE S’MORES 1 artisanal marshmallow (because we’re being fancy here) 2 butter cookies (but not shortbread, which will crumble) 1 square cherry-flavoured chocolate (the really expensive kind) 1 tbsp cherry preserves (that’s jam) Toast marshmallow over an open flame. Top one cookie with chocolate, artisanal toasted marshmallow, cherry preserves, and the remaining reserved cookie. Eat.
Building a Campfire 101 The ingredients of a campfire are simple: heat, oxygen, and fuel. The heat is easily supplied with a lighter or matches, and the oxygen is all around you, so that leaves the fuel. You’ll need three types: tinder, kindling, and chopped firewood. The tinder should be easy to ignite—paper, leaves, even lint will do. Make a loose pile that can breathe easily, then build your kindling around it. Kindling is smaller pieces of wood, like sticks, branches, or wood chips, that will catch fire easily but burn longer than tinder. Next, light the tinder in several places, and fan or blow on it to supply more oxygen. As the flames grow and the kindling catches, start feeding it with firewood—carefully, and with smaller pieces first, until the fire’s well on its way. Kick back and enjoy your night by firelight. T8N July 2018 13
Where to Get Firewood For the occasional fire builder, it’s easy to buy firewood in and around St. Albert, where many stores, supermarkets, and service stations sell it in bags and boxes. A bundle of wood is typically 0.75 cubic feet and sells for under $10. Depending on how big or how long-burning you want your fire to be, five to ten bundles should do for an evening’s fire. Like most things, buying in greater quantities is more economical, and if you’re planning on a lot of fires this summer, bigger might be better. There’s also composite firelogs, which are available at many stores. Made from sawdust and wood waste cut into log shapes, firelogs are arguably a greener alternative, as they burn longer and more efficiently than firewood, and give off less carbon monoxide. A six-pack of three-hour logs typically costs between $15 and $25.
Firepit Rules and Regs In St. Albert, installing and using a firepit on your city lot requires written approval from the Fire Chief (or designate). Before installation, a permit application has to be submitted, as well as a drawing of the design and placement of the firepit. On private property in the city, firepits must be in the backyard, no less than three metres from property lines, structures, and vegetation. The construction also has to follow some strict guidelines and measurements, all of which can be found on the City’s website. Fires can only be used for cooking and warmth, and only clean dry wood can be used as fuel (In other words, no pallet fires in your backyards please). t8n 14 T8Nmagazine.com
Image by: Carla Lehman, carlalehmanphoto.ca
Image by: Carla Lehman, carlalehmanphoto.ca
The Wheelbarrow Gardener and Florist Thinking outside the wheelbarrow for a bunch of service offerings.
Gardening in Alberta is tough, and if you’ve never gardened before or if everything you plant withers, it can be intimidating and frustrating. I firmly believe that anyone can be successful at gardening; they just need help with the basics, and we at The Wheelbarrow Gardener and Florist are your first step to a vibrant garden, and much more. Growing a lush garden or bountiful veggie patch isn’t as difficult as you may think. I offer ‘garden coaching’ where I can muck in the soil with you to get your garden off to a good start. I also offer tips and advice on what to plant, how, and where to plant it. We also provide garden maintenance, so if you have mobility issues, unable to dedicate the time, or going to be away, my team and I can keep your garden from becoming a jungle by weeding, dead-heading and watering your gardens—we’ll even weed right along with you if you can’t do the whole yard yourself. And if you need garden design help we also offer consulting and installation services. And now with our new design studio in Riel Park, we’re able to offer you more than beautiful flowers and garden help. Our venue can hold up to 50 standing people or approximately 35 seated. This is the type of space that allows you to get creatively messy: if your social club
Did You Know? We also offer: • Corporate and residential seasonal decorating • Gardening or business talks at your choice of venue • Inclusive employment opportunities for our current and future employees • Locally sourced botanicals, or internationally sourced botanicals from ethically responsible companies wants to learn how to make a seasonal wreath, we can put together a workshop; if you’d like a corporate team-building event, I can work with you to choose the right project. Plus, we’re open to out-of the box offerings: if you have a home business and you’re unsure if you’re ready for your own store, you may rent this space as a pop-up shop. It’s even customizable for events like photo shoots and meetings. For one of the most exciting events in a couple’s life, this space is perfect for an intimate wedding ceremony. We offer a
basic wedding package, which includes rental of our space, a floral package, and a wedding commissioner who can preform a civil service if you require one. During the free consultation, we can discuss flowers (boutonnières, bouquets, centrepieces), colour themes, and décor rentals such as arches or props for wedding photos. It’s a wonderful option for your special day if you wish to have a personal ceremony with close friends and family in a beautiful unique space. We believe in the importance of incorporating beautiful things into your life, so if you’d like to bring the beauty of nature to your wedding, office party, or workshop, then we at The Wheelbarrow Gardener and Florist will be happy to work with you to create the perfect event.
#220, 6 Renault Crescent, St. Albert (780) 458-0785 thewheelbarrowgardener.com This sponsored content was produced in partnership between The Wheelbarrow and T8N magazine. T8N July 2018 15
The 8s
Garden
Party
Local wares and artisan fare for a simply stylish celebration. BY SHAUNA RUDD PHOTOGRAPHY AND STYLING BY BRENDA LAKEMAN
SU M M E R B R I N G S N OTI O N S of
backyard birthdays during simpler times when mom had time to bake the cake, and Pic-a-Pop was the mark of a fancy affair. Now, life seems busier, but we have so many specialty shops filled with beautiful food and décor, it’s easy to pull together a stylish outdoor party without doing a whole lot of work. In other words, you can have your cake and eat it too. 16 T8Nmagazine.com
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Nothing says summer like a fizzy orange soda. Toss a few bottles of these in the cooler for a locally made, artisanal twist on a classic (even the water is fresh from the Canmore reservoir).
1 Pretty and playful, a basket of flowers and foliage tucked in among the party spread is always a charming touch.
3 Cheery Cellophane cones filled with colourful candies—just the sight of these on your table will bring delight to any party.
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5 Looking to do a cake smash? Why not go with a hot mess to begin with (though, the Hot Mess Cake by Whisk Dessert Co. is the prettiest mess we’ve ever seen).
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Sunny pops of colour make these rattan lanterns bright from morning to night.
8 This catered Asian-flavour combo is sure to please a crowd (but nobody’s happier than the hosts who didn’t have to cook).
The bold floral motif on this weather-resistant pillow, paired with the soft hues of this cozy throw, are a beautiful way to pad your outdoor party.
1. Teddy Bear Picnic Plant Arrangement, $47; from Charmed Floral Design I 2. The Grizzly Paw Soda Company Orange Cream Soda, $11; from Sandyview Farms I 3. Candy Cones, $3.65; from Candy Bouquet I 4. Night Garden Rattan Solar Lantern, $25; from Seasons Gift Shop I 5. Hot Mess Cake, $55 and up; from Whisk Dessert Co. I 6. New Creative Indoor/Outdoor Pillows, $32 each; from Seasons Gift Shop I 7. City Chic Throw, $30; from HomeSense I 8. Fried Chicken, $11; from ONG Hanoi Style Fried Chicken. Awesome Asian Salad, $12.50; from Junto’s Bistro. t8n T8N July 2018 17
Weary & Co Law Office Christine Maloney
M
any of us don’t think about getting an Enduring Power of Attorney until it’s too late; either we’ve never heard of it, or we confuse it with a General Power of Attorney. However, not having an Enduring Power of Attorney (EPA) may lead to serious financial and legal worries if you haven’t named someone to act on your behalf if you lose mental capacity. To highlight some key points about an EPA, here’s how Tommy and Gina prepared for the unexpected. Eight years have passed since Tommy and Gina drew up their Estate Planning documents. Their two boys are now in elementary school and are active in all sorts of sports. Because the kids are older, Tommy and Gina need a larger family home. After two months of searching and finalizing the selling of their existing home, their offer on a new place has been accepted and they’ve just signed the real estate contract. A week later, Gina’s involved in a car accident. The doctors have told her family they expect she’ll make a full recovery, however, they had to put her into an induced coma because of her injuries. Being in a coma means that Gina is now mentally incapacitated. As a result, Gina’s Personal Directive has been enacted, and Tommy, as her Agent, is able to
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Tommy and Gina: The Financial Side BY JENNIE DRENT
Did You Know?
A General Power of Attorney is different from an Enduring Power of Attorney (EPA) as the former is in effect as soon as it’s signed, and stops being in effect when the person granting it becomes mentally incapacitated. make medical decisions for her; not only this but Tommy and Gina also had EPAs drawn up whereby they named the other as their Attorneys. Like a Personal Directive, an EPA comes into effect when you become mentally incapacitated; however, the EPA allows the person you’ve named as your Attorney to deal with financial and property matters. For Tommy, this means that he can sign legal and financial documents on Gina’s behalf. And as Tommy and Gina are in the middle of buying a house, he can continue with the buying process as he can legally sign the necessary documents on her behalf. If Gina hadn’t made an EPA, the couple could have been in breach of their real estate contract, and Tommy may have had to apply to the Court to be named Gina’s trustee—a process which can typically take six months or longer, and can require a large financial outlay.
After two weeks, Gina comes out of her induced coma to the great relief of her family. And she can now recover in her beautiful new home without any of the worry caused if she and Tommy hadn’t the foresight to make EPAs. Now, legally, Tommy no longer acts as her Agent and Attorney because her EPA and Personal Directive are no longer in effect (but are not voided), because Gina has now regained mental capacity to conduct her own affairs.
This sponsored content was produced in partnership between Weary & Co. and T8N magazine.
Food & Gatherings
Take-Out
MENU
If you can’t stand the heat, make it to-go with this Asian-inspired picnic spread. BY JENNIE DRENT; RECIPES & STYLING BY SHIMA ZONNEVELD
THERE’S SOMETHING ABOUT a picnic that feels
easy-breezy. But, in reality, it takes a lot of planning: finding a free day for all your guests, deciding on the perfect spot, prepping the food and drink, gathering supplies—all while hoping for good weather. Here, we offer a helping hand (with at least the food). These tasty take-along dishes are easy to prepare in advance and don’t require onsite cooking, so you’ll have more time to enjoy what’s meant to be a leisurely day with family and friends. T8N July 2018 19
Thai Noodle Salad This salad looks impressive, and tastes even better, but it’s easier than pie to make. If you don’t have brown rice ramen noodles, any Asian-style noodle will do. For the dressing: ¼ cup unsalted dry-roasted peanuts 3 tbsp ginger, minced ¼ cup warm water 2 tbsp soy sauce 1 tbsp sugar 1 tbsp vegetable oil 2 tsp toasted sesame oil For the salad: 1 ½ cups brown rice ramen noodles, cooked and rinsed with cold water
½ cup cucumber, thinly sliced 1 cup carrots, grated 1 bell pepper, thinly sliced (orange, red or yellow) 1 ½ cups baby spinach, chiffonade ½ cup sugar snap peas, chopped ¼ cup cilantro, chopped (optional)
For the dressing, blend all ingredients in a blender until smooth, about 20 seconds. For the salad, combine all the ingredients in a bowl, pour the dressing overtop, and toss until well coated. Best served at room temperature.
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Easy Curry Dip This quick dip will become your new veggie-tray mainstay at picnics, barbeques, and patio parties. Tip: For more heat, add a dash of horseradish. ½ cup Miracle Whip (or ¼ cup each mayonnaise and sour cream) ¼ - ½ tsp mild curry powder ¼ tsp freshly ground pepper ¼ tsp salt Horseradish to taste (optional)
Whisk all the ingredients together in a medium-size bowl. The dip will keep in the refrigerator for up to four days in a tightly sealed container.
Grilled Flank Steak Flank steak is already a flavourful cut of meat, and this citrus-ginger marinade lends a bright zesty flair—perfect for slicing into our Vietnamese Sandwiches: pictured right (see our recipe on p. 23). ½ cup lime juice 2 tbsp lemon juice 2 tbsp soy sauce 2 tbsp grated ginger 1 tsp ground coriander tsp red pepper flakes (to taste) 2 green onions, thinly sliced 1.5 lbs flank steak
For the marinade, combine the first 7 ingredients in a bowl or re-sealable bag. Place the flank steak in the bag or bowl and marinate for 45 minutes at room temperature. (Take care not to marinate too long; the acid in the citrus juices will start to ‘cook’ the meat.) Preheat your grill to medium-high 30 minutes before the meat has finished marinating. Grill the steak, turning only once, about 4 minutes each side. Turn one burner down to low, transfer the meat to the low side, and continue cooking to desired doneness. Let the steak rest for 10 minutes before slicing. T8N July 2018 21
Peanut Butter Mocha Blondies Blondies are a twist on brownies with vanilla as the star. These classic treats are always a joy at a picnic, and the peanut butter complements the Asian flavours of the other recipes here. Tip: Make a double batch to ensure they last the trip to the picnic site. 1 ½ cups all-purpose flour 1 ½ tsp baking powder ¾ tsp salt ½ cup butter, chilled ¾ cup brown sugar, packed
¾ cup white sugar 3 tbsp brewed espresso (or strong coffee) 1 large egg 2 tbsp vanilla extract
½ cup slivered almonds, toasted ¼ cup semi-sweet chocolate chips (or peanut butter chips) Peanut butter (for swirling on top)
Preheat oven to 350ºF. Spray an 8 x 8-inch pan with cooking spray, or line it with parchment paper cut larger than the pan (use the overhang to lift out the baked blondie slab in one piece). In a bowl, combine the flour, baking powder, and salt. Melt the butter and both sugars in a saucepan over medium heat. Once melted, remove pan from the heat and stir in the espresso. Let the mixture cool and whisk in the egg and vanilla (make sure the mixture is cooled almost completely or you’ll scramble the egg). Stir the flour mixture into the butter-and-sugar mixture until combined. Fold in the almonds and the chocolate or peanut butter chips. Spread the batter evenly in the prepared pan and swirl peanut butter on top. Bake for 20 to 25 minutes until golden brown and the edges have pulled away from the pan. Allow to cool completely. Remove the baked blondie slab from the pan, cut to size, and store in a tightly sealed container. 22 T8Nmagazine.com
Vietnamese Sandwiches (Beef Bánh Mì) This hearty sandwich lends itself well to a picnic lunch because it’s delicious at room temperature. The fixings can be packed separately so the sandwiches can be assembled onsite to avoid soggy bread. Plus the slaw and peanut sauce can stand on their own as a complement to other dishes. (See our recipes for all the fixings.) Grilled Flank Steak, sliced Asian Carrot Slaw Peanut Sauce
Hoagie (or hero) buns, cut in half and lightly toasted
Place slices of grilled flank steak on a toasted bun. Drizzle with peanut sauce and top with Asian Carrot Slaw.
Asian Carrot Slaw This tangy versatile slaw makes an easy picnic side dish, and brings just the right amount of crunch when piled into our version of Vietnamese Sandwiches (above). 1 tbsp rice vinegar 1 tsp sugar Red pepper flakes to taste 2 large carrots, julienned
1 green onion, thinly sliced ¼ cup fresh cilantro, chopped (optional)
In a serving bowl, whisk the rice vinegar with the sugar and red pepper flakes until combined. Add the carrots, green onion, and cilantro. Give it a quick toss and serve.
Peanut Sauce Peanut sauce is always a crowd pleaser. We’re using it in our Vietnamese Sandwiches (above), but it elevates any grilled meat such as chicken skewers. For a kick, add a spot of Sriracha sauce. 2 tbsp rice vinegar 3 - 4 tbsp soy sauce 1 tbsp ginger, grated ¼ cup green onions, sliced
2 tbsp cilantro, chopped (optional) 1/3 cup peanut butter 3 tbsp vegetable oil ½ cup warm water
Blend all ingredients together, except the water. Slowly add the warm water until you reach the desired consistency.
T8N July 2018 23
Picnic Spritzer This can be a kid-friendly drink or an adult tipple with a few amendments. Either way, it’s a refreshing beverage to keep you cool at the picnic table. 1 tsp grenadine ¼ cup peach nectar ½ cup lemon-flavoured Italian soda Fresh berries for garnish
Fill a mason jar with ice cubes. Pour in the grenadine and peach nectar, top it up with Italian soda, and garnish with your favourite berries. If you’re making a pitcher, triple the recipe and adjust the quantities to taste. For the adult version, add an ounce of vodka. Or try a twist on sangria by adding a half cup of sparkling moscato. t8n
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T8N July 2018 25
Meet You There
Sylvia’s daughter, Taylor, delivers a tasty homestyle meal.
JuNtos BistRo
A Campbell Park eatery brings the dining experience back home. BY MARKWELL LYON
IT MIGHT BE something of an
irony that many diners are looking for a taste of home when they go out to eat. Or maybe we just crave the essence of a homemade meal, without the hassle of cooking or cleaning up. Either way, Sylvia Mickanuik has been giving diners what t hey wa nt si nce opening Juntos Bistro in early 2016. 26 T8Nmagazine.com
The Campbell Park restaurant is all about home-style meals made with locally sourced ingredients, and a gander at the menu reveals a lot of old-fashioned soup-andsandwich comfort. “What we’re doing,” says Mickanuik, “is going back 25 or 30 years to good ol’ home cooking.” That, and carving out a place at the table in St. Albert’s food scene in the process.
As for the name’s unusual, capitalizationrules-be-darned spelling, Mickanuik explains that the “N” and “R” stand for “New Revolution.” For her, it’s about a larger move toward healthier meal preparation across the food industry. Yet some of the revolution at Juntos might also be a personal one, too. After all, it wasn’t so long ago that Mickanuik had both feet in the corporate world, working as a service support specialist for Xerox. After taking time off a few years ago to step back and re-evaluate, she decided food was more her thing. Though she didn’t have formal training, she did have a lifelong passion for food, as well as experience working with caterers. She first launched Up-Town Catering here in St. Albert and operated out of a community hall. Before long Mickanuik realized she needed her own kitchen space, and Juntos was the result. Like the menu, the philosophy at Juntos stresses simplicity and transparency. “It’s all about food with integrity and a conscience,” Mickanuik says. “That pretty much sums it up. Real food, cooked the way it’s supposed to be.” Everything’s made in-house, and vegetarian or gluten-free options are available for those customers who want it. Mickanuik estimates about 85 to 90 per cent of the menu can be done gluten-free. Of course, it’s a common mantra these days for restaurants to tout the old-fashioned TLC that they put into their meal preparation. But being a single location, and a family-run business at that, perhaps it’s easier for Mickanuik and her staff to deliver on this notion. “We’re just a mom-and-pop business, and we get our stuff local,” she says. “We pretty much hand-pick all of our produce and a lot of our meats.” The restaurant forgoes large distributors like Sysco and gets a lot of its food from local Hutterites—and as much as it’s possible in Alberta, buys food when it’s in season. Those who appreciate this homestyle approach will be pleased to know that Mickanuik is still in the catering business. The difference is that now she can do it out of her kitchen at Juntos. Because a lot of their catering is destined for local businesses, they can get it prepped, wrapped, and ready to go by 11 am—just
Mini-Mango Cheesecakes are pure bite-size bliss.
DID YOU KNOW? In 2017 there were 10,900 restaurants, bars, and caterers in Alberta, contributing 3.6% of the province’s GDP and directly employing 148,700 people. Every day in Alberta sees 2.5 million visits to restaurants. restaurantscanada.org in time for the lunch crowd to come streaming in. In this regard, locating the restaurant in Campbell Park was a shrewd business move. As Mickanuik puts it, “There were 225 businesses in the area, and only a Tim Horton’s and a donair shop. I thought a mom-and-pop, soup-and-sandwich-type shop would be a good idea.” Indeed, the move seems to have paid off, and business has grown in the past couple of years, so much so that
Mickanuik can plot out other ways to grow. A recent new offering is takeaway dinners—ready-to-eat meals for two to three adults that can be picked up in the afternoon and reheated later. She’s also considering meals specifically for seniors. “I think you have to change,” Mickanuik says. “Basically, I want to try it all— some of it will work, some of it won’t.” As her experience shows, it’s a lesson that applies as much to life as it does to business. t8n
Juntos Bistro at a Glance Location: 101, 125 Carleton Drive Owner/Operator: Sylvia Mickanuik Specialties: Breakfast and lunch (onsite and catered) Top Seller: French Onion Grilled Cheese Sandwich Fun Fact: The name is inspired by the Spanish word juntos, meaning “together.”
T8N July 2018 27
Then & Now
Lions Park
Then
& Now
BY ROBERT MICHON
Musée Héritage Museum St. Albert Lions Park, 1979
ON QUIET SUMMER afternoons,
when the sun is shining, there are few better places to be than Lions Park. It’s one of the oldest and most developed of St. Albert’s parks, so it may surprise you to know that this isn’t a City park at all— or at least, not entirely. For over 60 years, Lions Park has been the passion project of the St. Albert Host Lions Club, and they are the ones responsible for building it into what it is today. The park has seen many renovations over the years, and it continues to serve the needs of the community.
1950s The Lions Club of St. Albert was formed in 1952 as the local branch of an international service organization whose 28 T8Nmagazine.com
members aim to better their communities and the world at large. In 1956, the St. Albert Town Council leased a plot of land to the club for them to develop however they wished. This land, situated between our city centre and the railway tracks, would become Lions Park. The Lions Club was committed to the idea of building and maintaining a park for all of St. Albert to enjoy. In these early years, they focused on building picnic sites, landscaping and planting trees, and keeping the park cleaned up so that it remained attractive.
1960s By now, the park was clearly a success. People were especially enjoying it on warm summer days. But the Lions Club still sought to improve it. They built shelters to give picnickers reprieve from the rain. They built mini-golf courses to entertain children. They even built a bandstand
DID YOU KNOW? Many of the park’s features were developed as part of the Lions Club’s centennial celebration project in 1967. The club committed $30,000 to a large-scale renovation that included public washrooms and decorative archways, and less-visible improvements such as drainage systems to ensure the park wouldn’t flood during summer storms. in 1966, so that residents could enjoy outdoor concerts on Sunday afternoons. There was also a small campground constructed in 1964, where visitors and residents alike could spend the night sleeping under the stars and telling stories around the campfire.
1970s The Lions Club had put an incredible amount of time, money and energy into making their park a wonderful place to visit. And yet, while it was enjoyed by many, there were some who were bent on destroying what they had worked so hard to create. Vandalism became a big problem in the 1970s – smashed lights, broken equipment, and even tar spread over the grass. In 1976, an entire merry-go-round was stolen under the cover of darkness, an effort that would have taken at least six strong adults, and a flatbed truck to pull off. Though the Lions Club offered a reward for information relating to the theft, they knew that they had to increase security and invest in infrastructure that would stand up to vandalism.
1980s In 1984, the first phase of Red Willow Trail was completed, linking Lions Park to the rest of the valley. Now, it became a destination not only for picnickers, but also joggers, cyclists, and anyone out for an afternoon stroll. The trail expanded
FUN FACT While Lions Park may not seem large enough to host major events, it hosted an entire travelling circus in 1975. It was a one-tent show that boasted exotic animal acts, full-length clown shows, and acrobatics. (You might say it still hosts acrobatics when you see those kids in action on the playground.)
Today
again in 1986, when a path under the trestle bridge was constructed, turning Lions Park into a central point on the trail system.
1990s Ever since Town Council first leased the land to them, the Lions Club had been the sole overseer of the park. In the mid-1990s this changed, when the club gave the land back to the city. As such, while the city technically assumed responsibility for the maintenance of the park, improvements and development remained a joint effort.
Lions Park is still under constant development and improvement, catering to the needs and desires of the community. While grand fixtures like the bandstand and the campground have disappeared, new features, such as playgrounds and the fitness circuit, have grown in their stead. One thing that hasn’t changed, however, is the emphasis on picnic sites. To this day, Lions Park remains a perfect place to spend a sunny, summer afternoon. t8n
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T8N July 2018 29
Stoked on Smoke
The newest smokers carry an air of sophistication, but the simple act of infusing food with wood smoke remains a primal pastime. BY MARKWELL LYON AND SHAUNA RUDD
S M O K E D FOO DS H AV E been
around since the Neanderthals first tossed a hunk of wooly mammoth onto a bushfire sparked by lightning. For almost as long as we’ve known fire, we’ve been using wood smoke to cook, preserve, and f lavour food. Meat, fish, cheese, hard-boiled eggs, nuts and berries, you name it— if it can be eaten, it can probably be smoked. Fortunately, we no 30 T8Nmagazine.com
longer have to wait for an act of god to light the kindling—with the right set-up and a little practice, it’s easy to infuse some of your favourite foods with the rich ethereal flavour of wood smoke.
The Prep We smoke food today the same way we always have, more or less. First, for meats and fish, moisture is removed by either dry curing with salt, or wet brining and patting dry. This helps with
the formation of a pellicle (gel-like skin between the meat or flesh and the seasonings), which enhances the flavour by sealing in moisture and soaking up smoke. Hardwood fires are then used to create the smoke. Apple and cherry woods impart the mildest flavour and add a bit a sweetness; birch, hickory, and pecan are stronger; and mesquite is the most robust of all. The pitch in softwoods like pine or spruce will only impart a bitter, sooty taste that can ruin a batch of meat, so these are best avoided.
SMOKED BEVERAGES Rauchbier German for “smoked beer” and made from malt dried over an open flame. Lapsang souchong A Chinese black tea with leaves that are smoke-dried over a pine fire. Mattha A dairy beverage from India that is occasionally smoked before serving. Suanmeitang A chilled summer drink from China is made with smoked plums.
Some Like It Hot Hot smoking, as you might guess, involves higher temperatures—about 75˚C to 122˚C (165˚F to 250˚F)—over many hours. It could take the whole day since, in this case, the smoking process is also cooking the food. Unsurprisingly, meats such as beef brisket, chicken, and pork ribs are typically hot smoked, and cooking time will depend of the weight of your meat.
safety, and so that a proper pellicle can form. Editor’s note: If your fish is not cured, consider hot smoking at 80˚C (176˚F) to an internal temperature of 63˚C (145˚F).
Neo-Smoking Smoking is no longer as important for preserving meat, thanks to refrigeration and added chemical preservatives (nitrates, among others). Now it’s all about flavour. As such, smoking is making a comeback as home chefs experiment and create their own unique smoked dishes. Also playing a role is the shift toward ‘naturals’ as more people look for naturally preserved meats that have been salt-cured and smoked. While it’s true that wood smoke contributes naturally occurring nitrates (which are known carcinogens), it can also lend
antimicrobial compounds, so it’s all a matter of balance and moderation. These trends have fuelled the proliferation of backyard smokers. They now come in varying styles—offset barrel, bullet, ugly drum (not making that up), cabinet, ceramic kamados—that feature a variety heat sources (wood, charcoal, gas, electric), expanding the possibilities of this practically prehistoric process even further. But, perhaps in keeping with the rustic roots of smoking, many instead choose to build their own smokers from whatever’s lying around. Old barbecues, refrigerators, steel barrels, trash cans, water heaters, filing cabinets—all have been turned into DIY smokers. It seems that even after thousands of years, something about smoke brings out the hunter-gatherer in us. t8n
Food can also be ‘cold-smoked,’ which is a bit of a misnomer because the temperature is not actually cold; it’s just lower relative to hot smoking. Cold smoking takes place between 20˚C and 30˚C (68˚F to 86˚F) over a few hours, and is done with foods that don’t need cooking or are cured in advance; think nuts, cheese, or salmon. Cold-smoked fish should be fully cured first—for food T8N July 2018 31
Fireworks (n.) They’ve been around for 2,000 years, and have never ceased to amaze us. BY MARKWELL LYON
LOUD, THRILLING, BEAUTIFUL…
PLAYING WITH FIRE
fireworks are often the icing on the cake at many holidays and celebrations. Indeed, Canada Day without some kind of pyrotechnic show, and the oohs and ahhs that follow, would seem rather amiss. In anticipation of this year’s fireworks at Mission Park, we look back at the long history of fireworks and how a tradition came to be.
Up-to-date stats are hard to find, but a summary of fireworksrelated injuries from 20 years ago by the Canadian Hospitals Injury Reporting and Prevention Program shows some trends. The majority of injuries are sustained by males (77.1%) mainly between the ages of 10 and 14 years old (42.3%). The most common injuries are burns (61.5%), though eye injuries (20.6%) are also significant. And as we would expect, injuries tend to peak around certain holidays— though surprisingly, Canada Day is third (8.6%), after Victoria Day (15.4%) and Halloween (20.0%).
Setting It Off The world’s first fireworks appeared in China two millennia ago. That’s when scholars figured out that bamboo shoots heated over hot coals would eventually burst with a loud bang. Immediately, they saw the value for scaring away evil spirits. As a result, these proto-fireworks became popular at festive events such as weddings and New Years’ celebrations, where they were believed to not only keep evil at bay but invite good luck and happiness into people’s lives. A few centuries later, things really heated up when Chinese alchemists stumbled upon the recipe for gunpowder. Consisting of an oxidizer, saltpeter, and two fuels—charcoal and sulfur— gunpowder was stuffed into those same bamboo shoots already being used as fireworks tubes for an even bigger punch. These new-and-improved fireworks continued to be used at festive 32 T8Nmagazine.com
celebrations, and people could purchase them from street vendors. The secret of gunpowder was eventually smuggled out of China via the Silk Road, making its way to the Middle East, where fireworks became known as “Chinese flowers.” Within a few decades, gunpowder appeared in Europe, kick-starting the proliferation of fireworks in the west.
Stars Over Italy The Italians, in particular, ran with the idea of fireworks, creating elaborate light displays at religious ceremonies,
coronations, and other celebrations. During the Renaissance they even opened up specialized fireworks schools. The master pyrotechnicians educated at these schools developed an assortment of firework varieties to light up the night, including sparklers, rockets, squibs, fire tubes, crackers, and—you guessed it— Roman candles. Later, in the 1830s, the Italians more or less invented modern fireworks when they developed the aerial shell. This is a tube within the firework that contains explosive balls or pellets called pyrotechnic stars. When launched into the air, a charge inside the shell detonates, opening it and raining out stars that then ignite and burst into a spectacular display of light. Moreover, by insulating the shell charge and by packing the stars in different ways, the shape (and ahh-factor) of the explosions can be manipulated. And what about those colours? Well, around the same time that the Italians came up with the aerial shell, they also learned that adding different metals (in powder or salt form) to the stars would produce different colours. Strontium carbonate could be added for red explosions, barium chloride for green, copper chloride for blue, sodium nitrate for yellow, and so on. Even cooler, using potassium chlorate as an oxidizer would brighten these colours. So thanks for all that, Italy. As if pizza wasn’t enough.
Explosions in the Sky Fireworks have come a long, long way from the days of tossing bamboo into fire and seeing what happens. Modern pyrotechnicians can send aerial fireworks higher than ever and have a dizzying array of effects at their disposal to wow audiences. In keeping with the original flower theme, many of these effects take floral forms. One of the best known is the peony, a nebulous sphere of coloured, ball-shaped stars that leave no trail as they burn. Willows, on the other hand, leave long trails that resemble the droop of a willow tree. Chrysanthemums are spherical, like peonies, but have visible trails, and can have layers of colour. Watch for these and other notable effects—brocades, fish, comets, and strobes—next time you catch a fireworks show. t8n
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