T8N October 2018

October 2018  t8nmagazine.com

Urban Foraging

Squirrelling away apples, hazelnuts, saskatoons, and more!

Meet Allan Bailey Award-winning art photographer

Harvest Grill

Mediterranean meets Prairie crops

Brews & Potions

Local craft brewers and distillers

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Contents

T8N MAGAZINE

VOLUME 5 ISSUE 9 October 2018 PUBLISHER

EDITOR

Rob Lightfoot

Shauna Rudd

ART DIRECTION

Brenda Lakeman, Correna Saunders DESIGN & PRODUCTION MANAGEMENT

Correna Saunders PHOTOGRAPHY

Brenda Lakeman CONTRIBUTORS

Jennie Drent, Rudy Howell, Markwell Lyon, Robert Michon, Shima Zonneveld EDITORIAL INTERN

Rudy Howell OFFICE MANAGER

Janice Lightfoot CONTRIBUTING AGENCIES Image page 15 © absent84/Adobe Stock Image page 16 © jpgon/Adobe Stock Image page 32 © Storyblocks

ISSN 2368-707X (PRINT) ISSN 2368-7088 (ONLINE)

Conversations 6

Urban Foraging

A wild-harvesting movement sees the food forest for the trees. And it's growing.

Arts & Culture 12 15

The Craft

24

27

Spotlight 29

Grilled Mediterranean meats, roasted autumn vegetables, crabapples, berries, hazelnuts, and more.

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Allan Bailey, Art Photographer

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

T8N PUBLISHING INC PUBLISHER & PRESIDENT

Rob Lightfoot: rob@t8nmagazine.com

Meet one award-wining local with wide exposure.

FOOD & GATHERINGS

Harvest Grill

THEN & NOW St. Albert MLAs

While some provincial ridings enjoy their strongholds, St. Albert historically keeps politicians on their toes.

THE 8s

Know when to tip—and how much—with these 8 helpful tips on tipping.

MEET YOU THERE A Boutique Gallery Bar

by Gracie Jane

Come for the art, the boisterous crowd, or to simply witness Gracie Jane work her magic.

Meet the alchemists behind St. Albert’s own craft brewers and distillers.

Living 17

City

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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The Crosswalk

A thrilling crossword challenge about Fall on the Prairies and All Hallows Eve.

CONNECT WITH US

/t8nmagazine

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From the Editor

OCTOBER TYPICALLY GOES one way or the other;

we can be enjoying sunshine, warm days, and walks through dry crunchy leaves. Or, we can be under a foot of snow. And that’s being conservative.

Either way, I suppose we can at least count on the sunshine.

This month’s issue is a meaty one—literally, in that our recipe lineup is heavy on the grilled meats, but also because this issue is dense with succulent content. Walk Shauna Rudd with us through food forests (figuratively, if that snow came to fruition), join us for craft beers and spirits, and sit down with the remarkable Gracie Jane at her Boutique Gallery Bar. Plus, meet a local guy who photographs the Prairies—and wins multiple awards doing it.

Whether it’s golden leaves or frosty trees—I love this time of year. Whatever we’re looking at outside our windows make the most of this beautiful autumn, and we wish you an abundant Thanksgiving and a safe and spooky Halloween.

On the Cover Picking saskatoons that grow wild in St. Albert and surrounding areas.

See our feature “Urban Foraging” to discover where to pick these quintessential Prairie berries, and more delicious edibles.

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Renovating your home during your holidays has it perks.

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If you like to follow the birds south during the winter, this could be the best time to have your house renovated by Caruana Interiors. Just think, you won’t have to breathe in drywall dust, use the neighbourhood gym for a shower, or wear noise cancelling headphones to drown out the din of power tools.

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Conversations

Urban Foraging

A growing movement toward wild-harvested food has no trouble seeing the forest for the trees.

BY MARKWELL LYON

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“PRODUCTION RIGHT NOW is

Ripe for the Picking

relatively minor, but in two or three years we’re going to start seeing our first flush of fruit,” remarks Kenton Zerbin, permaculture teacher and consultant.

Zerbin is referring to the St. Albert Community Food Forest across from the grain elevators, the first of its kind in town.

Food forestry and permaculture might be unfamiliar concepts to many, but they’re part of a growing realization that cities, like St. Albert, are chock full of potential when it comes to food. The free variety, that is. It’s literally all around us—in city parks, in the woods, alongside rivers and roadways. Numerous books detail the variety of edible fruit, plant, and mushroom species available in Central Alberta—much of it on public land, available to anyone with a bucket and a little know-how. [Editor’s note: It’s easy to mistake edible for poisonous mushrooms because they can look very similar. Best to leave this to the experts.]

Together with local urban agriculture enthusiasts, Zerbin designed this site using permaculture techniques, an approach to growing food that mimics the design of natural ecosystems for self-sufficiency. He estimates that in five-to-seven years the forest will reach its capacity, offering a safe nutritious source of edibles such as plums, red currants, gooseberries, haskap berries, saskatoons, comfrey, and more. And lots of it, by the sound of things—free for whoever wants it.

The appeal of urban foraging is understandable, as any trip to the grocery store will uncover. Healthy food ain’t cheap.

In 2013, the Edmonton Community Foundation reported that food costs had risen by more than double the overall inflation rate over the past 10 years.

Food prices are notoriously volatile, T8N October 2018 7

WHERE DESSERT DREAMS COME TO LIFE

and it’s worth noting that in 2012 the Edmonton Food Bank distributed more than $17,000,000 worth of food. In light of this, it’s easy to see why interest in food security and less expensive food options continue to run high. Add to this, the burgeoning interest in organic and locally grown produce, and free food forests make good sense.

A World of Foraging Possibilities

Visit our retail bakeshop, Tuesday through Saturday for all your Fall treats!

Thanksgiving and Halloween dessert specials and classes

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

On paper, it seems there’s little stopping us from getting out there and taking advantage of the cornucopia of produce that’s growing wild all around us. But in practice, obstacles do exist. The first is knowing where to look. Cue the Internet, where maps have been popping up pinpointing the precise locations of fruit trees and other edible plants around the world. The St. Albert map came online last year, created by a local resident using Google Maps. It shows where people can get their fill of saskatoons, apples, crabapples, pears, Nanking cherries, hazelnuts, rhubarb, and more— all accessible to the public and free for the picking.

The biggest roadblock, however, is probably time and energy. Supermarket produce might be pricer, but it’s easy, and this is the likely cause of why so much backyard fruit goes to waste. Considering that an average apple tree can produce more than 100 kg of apples in a year, for some households even a single tree can be too much. And when you consider how many trees a city may have, both public and private, this adds up to a staggering amount of food that’s, unfortunately, for the birds.

Seeing an obvious need, fruit rescue organizations have emerged across the globe. Not Far From the Tree, a Torontobased outfit, estimates their urban canopy produces 1.5 million pounds of fruit a year, and most of it goes unpicked.

Likewise, Sweden’s Urban Fruit Initiative claims that although Swedish gardens boast more apples than commercial producers and imports combined, only 10 percent of garden apples are consumed.

Locally, Operation Fruit Rescue Edmonton (OFRE) musters volunteers to harvest backyard trees of homeowners who are unable to use their fruit. Like other

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fruit rescues, the haul from each pick is divvied up, with roughly a quarter each going to the homeowner, the volunteers, OFRE, and a charity such as the Food Bank or Hope Mission.

Reshaping Cities and Attitudes “I truly applaud these organizations,” says Zerbin, commenting on OFRE and similar groups. “But it doesn’t reduce in the slightest the call to action to put systems in place where people will use them, own them, and be proud of them.” Zerbin is talking about the original St. Albert Community Food Forest and others like it in the St. Albert and Edmonton regions. In addition to the first St. Albert food forest, Zerbin has done consulting and installations with homeowners and at schools, including one this past spring at Brander Gardens School in South Edmonton.

In downtown Edmonton, a food forest has sprung up on public land along the River Valley—in the MacKinnon Ravine, just west of downtown. The MacKinnon Food Forest began in 2014 as part of Root for Trees, an initiative by the City

FORAGING ETIQUETTE Keep these tips in mind so you don’t inadvertently vex other foragers, or the law. Or karma.

• Always remember Rule Number One: If you’re not 100 percent sure what it is, don’t eat it. Invest in a guidebook to identify plants so you don’t accidentally gather endangered species or worse—poisonous lookalikes.

• Learn when certain produce are in season and forage accordingly.

• Only take what you need, and leave some behind for others (including forest critters).

• Ensure that your foraging is on public land, or seek out the landowner’s permission.

• Be careful not to collect food that’s been contaminated by pesticide or fertilizer (not to mention dog pee). Wash foods thoroughly before you eat.

• Minimize damage to these environments: stay on the trails as much as possible, and leave nature as you found it.

• Share your knowledge with others interested in this fun and healthy pastime.

to plant trees, with a minimum target of 16,000 a year in order to increase Edmonton’s canopy cover from 10 to 20 percent. (St. Albert’s canopy cover is 13 percent, according to the 2017 Urban Forest Management Plan, and there’s hope to also increase this to 20 percent.)

The MacKinnon Food Forest bears highbush cranberries, currants, beaked hazelnuts, saskatoons, chokecherries, pin cherries, raspberries, elderberries, and strawberries. All are native plants, as designer Dustin Bajer points out. “That was one of the ways we were able to T8N October 2018 9

do something like this,” Bajer says.

“I don’t think the City would’ve been onboard had it been non-native species.”

That these forests are being funded at all means the benefits of wild-harvested food is clear and something to be encouraged. And St. Albert’s forest plan recognizes this, too. But while the plan doesn’t offer any concrete ideas for building more, it does list the food forest as one of several examples in the city of “treed environments optimized for functionality.” The plan also notes that the demand for food-growing space from residents who lack gardens and yards still outstrips the supply. In other words, we could be seeing more food forests sooner than later as the city goes greener (and woodier).

Building a Food Forest 101 Yet, it was conversations among local urban agriculture enthusiasts, rather than any municipal initiative, that brought about the first food forest in St. Albert. Regular meetings brought like-minded people together who arranged for information sessions, City funding, supplies, plant donations from local retailers, and volunteers.

And Zerbin designed the forest following the tenets of permaculture.

To recap, permaculture aims to re-create ecosystems that not only produce food, but are also self-sustaining. Fortunately, Mother Nature gives us a pretty good model to riff on. Forests are made up of layers, from the canopy and understory to the ground cover and roots—and each has a function.Canopies provide shade and protection so lower plants can thrive; meanwhile, perennials in the herbaceous layer die each year, feeding essential nutrients back into the soil. It’s this interplay between layers that makes a forest more than the sum of its parts, and it’s an incredibly efficient and resilient system that sustains many species of plants and animals in a small area.

As such, a good food forest design optimizes available sunlight, water, and soil through the careful arrangement of elements. For instance, plants can be ‘stacked’ so each one gets the appropriate amount of sunlight, while 10 T8Nmagazine.com

swales (low moist tracks of land) can retain or redirect water to where it’s needed. Installation of the St. Albert Community Food Forest began in 2016 through what Zerbin calls “perma-blitzes,” with volunteers planting and building earthworks, such as swales. Now with the building and planting done, much of the work is maintenance. “We try to plan at least one blitz a year for upkeep,” Zerbin says. Beyond that, the forest is more or less left to its own devices.

Looking Forward But will people use it? It’s not a question Zerbin seems to be sweating. He’s only onsite now and then, but he often runs into locals checking it out because they heard about it through word of mouth.

“I actually think there’s going to be more of these popping up,” Zerbin says. “It’s a growing movement. People can see that these spaces are possible, that they can be beautiful, and that they can produce a lot of food without a lot of work.”

Bajer is equally positive. “The cultural narrative we tell ourselves, consciously or not, is that humans make nature worse.”

He explains that this pessimistic sentiment doesn’t give us a roadmap for the future.

However, he believes that food forests are turning this around through the optimism associated with them, and with the message that with a little creativity, cities can coexist with nature and harvest abundant rewards. t8n T8N October 2018 11

Arts & Culture

The Craft Meet the alchemists behind St. Albert’s craft brewers and distillers.

BY MARKWELL LYON; PHOTOGRAPHY BY BRENDA LAKEMAN

A WATERY MASH of grain or fruit and a sprinkling of yeast—at one

time, alcoholic fermentation must have seemed like some kind of mysterious witchcraft. Thanks to science, though, we now know how yeast cells convert sugars and starches into ethyl alcohol, the basis of all alcoholic drinks. The mystery may be gone, but for those who make beer and spirits today, the magic undoubtedly remains.

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Matt Atkins pouring a taster at Endeavour Brewing Company.

Over the past five years, Alberta has conjured dozens of craft breweries and distilleries. Here, we talk to three local ones in St. Albert—Endeavour Brewing Company, Black Diamond Distillery, and Beer Factory—to find out more about their passion for making great potions.

Inspired Curiosity “Yeast is a voracious, living thing. If you give it an opportunity to go off on a tangent and produce a different flavour, it will,” says Richard Spilsted, brewmaster of Beer Factory, a brewpub that developed from the tasting room of Hog’s Head Brewing Company. Though, he admits: “Sometimes it’s fun just to let that happen.”

Indeed, going off on tangents is one of the big advantages that craft brewers like Richard have over the big players in the alcohol industry, and it might explain the appeal of a well-made craft beer. For those who are all too familiar with the Molsons of the world, there’s something enticing about the “cherry or light banana aroma” of Beer Factory’s Malty Goodness brown ale, or the “beautiful citrus note” in its Mosaic pale ale. “Sometimes, you just come up with a radical wacky idea,”

says Richard, a retired chef. He explains that developing a beer is not a whole lot different than developing a dish, adding, “I’m just using a different palette now.”

Georgia Atkins entertaining guests.

Transformation from Hobby to Living The ‘craft’ label that gets applied to smaller brewers and distillers is for good reason. They bring a personal touch to the production of beer and spirits, one that speaks to their hobbyist origins.

Richard got into the game some 40 years ago—before there really was a game— tracking down malt extract, hops, and yeast at Safeway and a wine art store. “It was a little harder to get into it than it is now.”

brew the same beer a couple of times and you find out,” he remarks. After that, it’s a matter of keeping a consistent quality.

Matt Atkins, who runs Endeavour Brewing with his wife Georgia, also started out at home. For the self-professed beer fan, it was partly a matter of expediency.

“We couldn’t afford to buy beer, so we would make it.” While he admits those early brews weren’t the best, over time he improved, upgrading from beer kits to a larger, three-vessel system and experimenting with varieties of hops and yeast. He explains that brewing the beer you want is a process of changing up the elements to see what happens. “You

Even so, there was still a learning curve to overcome when it came to brewing bigger batches with shinier equipment.

Adventure Brew, Endeavour’s first beer, is a case in point. “It didn’t quite go to plan,” Matt says, as Georgia laughs.

Though it sort of resembles a bitter brown ale, it doesn’t really fit any style.

His Lost Flip Flop Saison, too, doesn’t quite fit either. Though they did use a saison yeast, the brew is lighter in colour and hoppier compared to typical saisons.

“I don’t necessarily like to be within T8N October 2018 13

the style guidelines,” he says. Georgia chimes in, “I guess that’s where we have a little bit more, um… fun? It’s different for every single person, which makes it more interesting.”

Science Meets Magic David and Andrea Scade of Black Diamond Distillery also got their start at home. Intrigued to discover that a friend was making alcohol at home with his own apples, David built a simple still—a stainless-steel pot from Costco to which he soldered a copper arm—and began researching and experimenting. “I got into the science of it more than anything,” he says.

David Scade checking the still at Black Diamond Distillery.

TASTINGS, TOURS, AND MORE Beer Factory 16 Rayborn Crescent, (780) 470-2393

While yeast puts the fun in beer and wine, it also places a cap on that fun—at 20 percent ABV (alcohol by volume) yeast cells can no longer survive. That’s where distillers get to work. Ethyl alcohol boils at 78.37 degrees C, so heating fermented mash extracts alcohol in the form of vapour, separating it from the rest of the mixture. Distillation is essentially a purifying process, producing a clean undiluted liquor with a much greater concentration of alcohol.

The learning curve was steep but enjoyable, David says. Running smaller batches allows for trial-and-error learning and experimentation. “We try to be as original as we can,” Andrea says, pointing out the rarity of some of their flavours. As far as they know, no one else is doing a cucumber vodka, and only one other distillery is doing a straight infused Earl Grey vodka. Their hot chili vodka is especially personal; the idea came from Andrea’s pregnancy cravings for spicy Caesars. “That’s the beauty of the size of our operation,” says David. “We can experiment in really tiny batches and see how it goes.”

Small Is the New Big The craft alcohol boom in Alberta has led to smaller producers who proudly connect their small size to their local ‘cred.’

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Beer Factory has 15 taps; two are house beers, the rest feature other Alberta craft beers on rotation. Beer flights are available, as well as beer and moonshine-infused comfort food (think beerimisu). They host group and corporate events, onsite and offsite lamb and pig roasts, and now offer growler fills.

Andrea Scade at the tasting bar.

Richard estimates that his beers are 90 percent Alberta sourced, with two-row barley coming from a farm near Penhold, and a few varieties of hops that are now produced in-province. As Georgia says of Endeavour’s freshness and taste, “Well, it’s because it’s brewed fresh, with ingredients that are grown here. It’s not coming from overseas; it’s not sitting in a container for a long time.”

“Our whole thing is how small we are, and how everything is local and fresh,” Andrea says, seemingly speaking for everyone. “We want to meet our customers, we want them to meet us. We love that we’re part of a community that knows who we are, and where our stuff is coming from.”

Black Diamond Distillery 16 Renault Crescent, (587) 598-2820 Black Diamond has an in-house tasting bar and shop where you can buy their fruit liqueurs and infused vodkas. They offer custom-made flavours for weddings and special events, and can create spirits that customers can age at home. Hours are variable; check their Facebook page or call before you come.

Endeavour Brewing Company Suite 4A, 215 Carnegie Drive, (780) 752-3777 Endeavour’s brewhouse is visible from it’s tasting room, where you can enjoy light food alongside their beer. Pint sales, off-sales, and growler fills are offered, and you can call to book a tour. Endeavour also hosts parties and special events such as Bend & Brew, which combines 45 minutes of yoga and beer. t8n

The 8s

Keep the Change Know when to tip—and how much is appropriate— with these 8 helpful tips on tipping.

BY MARKWELL LYON

LEAVING A LITTLE bit behind for good service is

deeply ingrained in our culture. Yet, how many of us really know if it’s 15-to-20 percent or 10-to-15 percent when the bill comes? To answer this question (and more) we spoke with Joanne Blake, CEO (Chief Etiquette Officer) of Style for Success Inc., an Edmonton company specializing in business image and etiquette training.

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Why Tip? “It’s a way of showing appreciation to those who provide service, especially if they go above and beyond,” Blake says.”

Tipping appropriately, as she explains in her business dining seminars, is also good form—it shows respect for workers, which reflects well on your personal brand. But whether it’s business or pleasure, tipping is entirely up to the customer and should be based on the experience and level of satisfaction.

Restaurants with Table Service In Alberta, the minimum wage for wait staff in licensed establishments was historically lower than in other industries, but not anymore. And with this soon rising to $15 per hour, some wonder if the rationale for tipping servers still holds. It does, according to Blake. “Ten percent is fair for decent service. The 15-to-20 percent range is for exceptional service or larger groups.”

Other Dining Venues When no one’s bringing food to your table—think counter service, buffets, or take-out joints—there is arguably less chance for the kind of exceptional

service that warrants a large tip. Blake suggests leaving around 10 percent for good service, though.

Tip Jars and Preloaded Tips If you’ve used a card to pay for your morning caffeine fix, perhaps you’ve been confronted with preloaded tip options. Often, these will be high amounts like 20 or even 25 percent.

Customers need not feel guilty about paying less, though. “It is unethical to force customers to tip. In this case, I would leave some coins in their jar for good service or override the preloaded amount.”

Taxis For taxi drivers, 10 percent is the standard tip. Raise this to 15 percent for exceptional service, such as helping with heavy luggage. Or stopping on request at a favourite coffee shop, as one cabbie did for Blake on a recent trip to the airport— without adding to the fare.

$1 or $2 per bag; tip the latter amount for heavier bags or if a porter brings the bag to your room. For room service, $5 is appropriate, though Blake points out that the gratuity may be included in the bill. She also recommends tipping housekeeping: $2 a night for regular service; $5 if they bring extras.

Ridesharing

Bad Service

When it comes to services like Uber or Lyft, there has been some confusion over whether to tip or not. In fact, Uber actively discouraged tipping until recently. Blake suggests a dollar or two per person for shared rides, and 10-to15 percent for single riders. Again, tip toward the higher end for great service.

Airport and Hotel Staff Travellers may encounter a variety of workers at airports and hotels. For luggage handlers—porters, skycaps, courtesy shuttle drivers—the standard is 16 T8Nmagazine.com

The question of whether to tip for poor service might seem like a no-brainer.

But consider that in many restaurants, servers share their tips with other workers. Suppose you get great service but poor food (or vice versa); not tipping at all punishes the wrong people. Blake recommends using your discretion, but being upfront about it. “You should not feel compelled to leave a tip, but you should communicate why—that way they can improve.” she says. “I would still leave a tip, but definitely lower than my usual.” t8n

Food & Gatherings

H arvest Grill Hunter meets gatherer with rich grilled Mediterranean meats paired with local crabapples and berries.

BY SHAUNA RUDD; RECIPES & STYLING BY SHIMA ZONNEVELD; PHOTOGRAPHY BY BRENDA LAKEMAN

YOU MIGHT THINK it an odd mix—Prairie

crops with Mediterranean dishes—but the two flavour profiles go hand-in-hand. The light and zesty flavours of Mediterranean cuisine complement grilled meats as well as savoury autumn vegetables; and tart crabapples, currents, and saskatoons growing wild on the Prairies provide a perfect finishing touch.

(For more about our wild-harvested food forests, see “Urban Foraging” on page 6.)

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Rosemary-Sage Pork Loin Pair this savoury pork dish with roasted vegetables and Cinnamon Crabapple Butter (below).

1 boneless pork loin roast 2 cloves garlic, minced 1 sprig fresh rosemary, chopped ¼ cup fresh sage, chopped ¼ cup onion, minced 1 Tbsp coarse sea salt 1 Tbsp fresh ground pepper 2 Tbsp extra virgin olive oil

Combine all ingredients (except pork) in a food processor. Process until a paste forms.

Make a slit down the centre of the pork loin, and fill it with herb paste. Rub the outside of the pork with the remaining paste. Let sit for 2–3 hours in the refrigerator.

Preheat the grill to 350°F. Spray it with non-stick cooking spray or brush lightly with oil. Place a drip pan underneath the grill to avoid flare-ups.

Grill the pork loin for about 30–45 minutes with the lid closed. Flip the pork loin roast, and cook for another 30–45 minutes. Using a meat thermometer, check the internal temperature of the roast, and cook to desired doneness.

Cinnamon Crabapple Butter This apple butter was made for RosemarySage Pork Loin, but it also works well as a sandwich spread or served over vanilla ice cream.

2 Lbs crabapples, peeled and cored 1 cup plus ½ cup water ½ lemon, quartered 1 stick cinnamon 1 cup sugar ½ tsp ground cinnamon pinch of pumpkin pie spice

Combine the crabapples, 1 cup of water, lemon, and cinnamon stick in a deep pot and bring to a boil. Reduce temperature to medium-low and simmer until the apples have broken down.

Remove lemon and cinnamon stick, and purée with a blender or stick blender. Return to the pot and add ½ cup of water, sugar, ground cinnamon, and pumpkin pie spice, and bring to a boil. Reduce heat to medium-low and simmer again until thickened. Store in the refrigerator for up to a week.

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Red Currant Compote This tangy compote is delicious with HazelnutGinger Shortcakes. It calls for red currants but any fresh or frozen berry will do—such as local saskatoons. ½ vanilla bean pod, split ¼ cup water ¼ cup sugar

2 cups red currants ½ tsp salt 1-½ tsp fresh lemon juice

Combine all ingredients in a pot and bring to a boil.

Reduce temperature and simmer on medium-low heat, stirring occasionally, and crushing the fruit with a spoon. When the fruit has mostly broken down, and sauce has thickened, remove from heat. Store in the refrigerator for up to 3–4 days or freeze.

Hazelnut-Ginger Shortcakes Enjoy these autumn flavours with Red Currant Compote and whipped cream. Also delicious with butter and seasonal jam.

1-½ cups flour ¾ cup hazelnut meal ¼ cup granulated sugar 1 Tbsp baking powder ½ tsp salt ½ tsp ground ginger 3 Tbsp crystallized ginger, chopped ¼ cup hazelnuts, chopped ½ cup butter, chilled 1 cup milk (full-fat is best) 1 Tbsp coarse sugar (for sprinkling)

Preheat oven to 425°F. Whisk together the flour, hazelnut meal, sugar, baking powder, salt, ground

ginger, crystallized ginger, and chopped hazelnuts.

Cut in the butter until coarse crumbs form. (A good trick is to toss the butter into the freezer for 30 minutes beforehand, and then grate into the flour mixture.)

Pour ¾ cup of milk over the dry ingredients and, using your hands, knead gently until a soft, slightly sticky and ragged dough forms.

Turn out the dough onto a floured surface. Knead gently 10 times. Roll out the dough into an 8 x 6-inch rectangle.

Cut into triangles, squares, or use a round biscuit cutter. Place onto baking sheets lined with parchment paper. Brush the tops with the remaining milk, and sprinkle with coarse sugar. Bake until golden, approximately 15–18 minutes.

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Tzatziki Sauce Perfect for Chicken Souvlaki Skewers and as a dip with veggies or tortilla chips. The key is to squeeze as much water out of the grated cucumber as possible using a clean, dry dish towel.

1-½ cups Greek yogurt (any milk fat percentage) 1-½ cups cucumber, grated with peel on 1 Tbsp fresh dill, finely chopped 1 clove garlic, minced (optional) ½ tsp salt ½ tsp fresh ground pepper lemon zest to taste

Combine all ingredients in a bowl and stir (give it another quick stir before serving). Sauce will keep 3–4 days in the refrigerator.

Yogurt Flatbread Serve warm with Chicken Souvlaki Skewers and Tzatziki Sauce, or enjoy with hummus.

For the Cooked Grains: Choose a grain such as quinoa, farrow, or barley. Follow the cooking instructions to prepare your chosen grain accordingly. ¾ cup warm water ⅓ cup Greek yogurt (full-fat is best) 1 pkg instant yeast 1 tsp sugar 2-½ cups flour 1 tsp salt 1 tsp course sea salt

Preheat grill to 450°F. Spray it with non-stick cooking spray or brush lightly with oil.

Chicken Souvlaki Skewers Serve these with homemade Tzatziki Sauce and Yogurt Flatbread. If you like, add condiments such as diced radish, diced pickles, and shredded lettuce.

3 boneless chicken breasts, cubed 2 – 3 lemons, juiced (about 8 tbsp) 2 Tbsp olive oil ¼ cup onion, minced 1 Tbsp dried oregano 1 Tbsp fresh dill, chopped 2 cloves garlic, minced (about a tsp) ½ tsp salt ½ tsp fresh ground pepper

Combine all ingredients in a bowl or a sealed plastic bag. Marinate chicken for 1 hour.

Preheat grill to 350°F. Spray it with non-stick cooking spray or brush lightly with oil. Arrange chicken onto skewers and grill, turning occasionally, for 5–7 minutes or until done (skewers should pull away easily from the grill).

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May–August 2019 Season

In a stand mixer fitted with the hook attachment, add water, yogurt, yeast, and sugar to the bowl. Give it a quick stir and let sit until the yeast is activated.

Add flour and salt, and mix at low speed to avoid flour dusting up. Gradually increase to medium speed (the dough should come together in about 6–8 minutes).

Place the dough in an oiled bowl (use a neutral vegetable oil) and cover with a damp towel. Place in a warm spot and let rise until doubled in size, about 90 minutes.

Transfer dough to a lightly floured surface and divide evenly into 8 pieces. Working with one piece at a time, roll into a smooth ball.

Place the dough balls onto 2 baking sheets lined with parchment and cover with a tea towel. Let rise for 45 minutes.

Gently flatten each dough ball into a 4-inch or 6-inch round and stack each onto a plate, separated with pieces of waxed paper or oiled parchment paper.

Place dough onto the hot grill, and cook for 3–4 minutes or until dough puffs up. Flip and grill the other side for 2–3 minutes.

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T8N September 2018 22

St. Albert Public Library presents

Tahini Dressing An unusual, yet wonderful, complement for our Harvest Grain Bowl.

2 Tbsp brown sugar ¼ tsp toasted sesame oil 3 Tbsp soy sauce

2 Tbsp rice vinegar 2 Tbsp water 1/3 cup tahini paste

2 Tbsp fresh cilantro 1 Tbsp vegetable oil

OCTOBER 9 TO NOVEMBER 9

Combine all ingredients in a blender and whiz up. Dressing will keep 4–6 days in the refrigerator.

Harvest Grain Bowl Build this hearty bowl using three components: cooked grains, roasted fall vegetables, and flank steak. For a Mediterranean twist top with Tahini Dressing, and if you want to be really daring, toss in a handful of saskatoons.

For the Cooked Grains: Choose a grain such as quinoa, farrow, or barley. Follow the cooking instructions to prepare your chosen grain accordingly.

For the Autumn Vegetables: Choose from beets, carrots, zucchini, squash, peppers, red onions, sweet potatoes— anything goes. Chop the vegetables and toss with olive oil and sea salt in a large bowl.

Grill the vegetables alongside the Flank Steak (see prep below) to desired doneness.

(Note: Carrots and sweet potato will take longer to cook than squash or zucchini.)

For the Flank Steak: 1 Flank Steak 6 Tbsp lemon juice 2 tsp coriander seed, freshly crushed

1 tsp cumin 3 green onions, finely minced 1 tsp salt 1 tsp fresh ground pepper

Combine all ingredients and marinate steak for up to 2 hours in the refrigerator.

Preheat the grill to 350°F. Spray it with non-stick cooking spray or brush lightly with oil.

Grill steak on one side, about 20-25 minutes. Flip, and grill to desired doneness. Let the steak rest 15 minutes under foil, and cut into thin strips.

Build your grain bowls and drizzle with Tahini Dressing, if desired. Sprinkle with toasted sesame seeds.

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Plu

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Tickets available at

ST. ALBERT PUBLIC LIBRARY 5 St. Anne Street, St. Albert CALL (780) 459-1530 or purchase online through www.STARFest.ca T8N October 2018 23

Meet You There

Gracie Jane

A Boutique Gallery Bar

by Gracie Jane The only bar in town where you can own the chair you’re sitting on.

BY RUDY HOWELL

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ALCOHOL AND ART are no strangers.

When you attend a gallery showing, art is often enjoyed with the accompaniment of wine or cocktails. It’s a familiar pas de deux for Gracie Jane Genereux—veteran of the art and cocktail worlds, and owner of A Boutique Gallery Bar by Gracie Jane on Perron Street.

Genereux had racked up 45 years’ experience as a bartender, and nine years as a professional artist. After years with her fingers dipped in two pots, she came up with the idea of combining her two passions and A Boutique Gallery Bar by Gracie Jane opened in January of 2016.

Now you may be wondering, what exactly is a boutique gallery bar? Simply put, it’s a bar and art gallery combined.

The most interesting part? Everything is for sale.

“Customers can buy a wine bottle, a vase, a canvas, a table, or the chair they’re sitting on,” Genereux remarks.

The whole place is a visual smorgasbord, and to truly understand its uniqueness, you really must immerse yourself in its milieu.

The décor of Gracie Jane’s is entirely composed of Genereux’s colourful, multimedia portrayals of pop-culture icons, from Michael Jackson to Marilyn Monroe. “I buy old jewellery, wedding dresses, blouses, mirrors, and CDs to break and tear apart,” she explains, adding, “I’ll put them in a Marilyn Monroe outfit, or Elizabeth Taylor headpiece.” Every inch of the bar is teeming with Genereux’s artwork, including some of her most prized pieces such as her incredible portrait of Michael Jackson.

“I definitely have my own style,” says Genereux. “You can recognize it.”

DID YOU KNOW? In 2016, half of the Canadian population made time to participate in creative arts, with 13% choosing visual arts (next to 15% in music, and 18% in crafts such as woodwork and pottery).

Source: Alberta Foundation for the Arts (Statistics Canada General Social Survey 2016) Gracie Jane’s has already gathered a loyal following—no doubt due to its array of lively events as colourful as the artwork. There’s live music every weekend, comedy shows, birthday parties, Liberace impersonators, Elvis impersonators. And each month, she hosts two recurring events: A movie star theme party, where guests come dressed as film stars enjoying cocktails and hors d’ oeuvres; and a cowboy theme party with wild west outfits and a pig roast. Another popular event is paint nights, where patrons paint ceiling tiles. “Customers love this,” says Genereux, “because when they come here, they have a special piece that’s theirs,” she adds.

Clearly, Genereux cares deeply about making a lasting connection with her customers. Once you’ve spent about two nights at Gracie Jane’s, you’re officially part of the family. “I want my customers to feel like they’re part of the bar,” she explains. It doesn’t matter what walk of life T8N October 2018 25

you come from. At this bar, everyone’s welcome to enjoy art, have a drink, and of course, sing some karaoke. “I’m trying to create an artsy place that people from ages 18-to-90 can enjoy, and where nobody is judged,” Genereux says.

In fact, Genereux’s customers do feel like family. When she was diagnosed with non-Hodgkin’s lymphoma two months after opening the bar, her patrons (alongside family and other friends) pulled together and kept her dream alive while she received treatment. “I thought I was going to lose my business,” says Genereux.

“I would have if I didn’t have them to keep the bar going. It was amazing.”

Today, Genereux’s made a full recovery and is at her bar every day. “I’ve got to do what I love,” she notes, adding, “I built this from nothing. Hard work and not giving up—that’s the secret.” She’s had people ask to franchise her or buy her out, but she’s happy with what she has, and where she is. “It’s not all about money, says Genereux. “If you’re happy doing what you’re doing, what else could you ask for?” t8n

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A Boutique Gallery Bar by Gracie Jane at a Glance Location: 31a Perron Street Owner: Gracie Jane Genereux Specialty: Pop Art, Theme Nights, Custom Portraits, Customer Service Fun Fact: Two stools in the bar came from the now demolished Bruin Inn.

Then & Now

Ms. Marie Renaud face-painting on Canada Day.

St. Albert’s

MLAs Then & Now

BY ROBERT MICHON

WHILE SO M E PROVINC IAL

ridings in Alberta are considered ‘strongholds’ for their respective parties, St. Albert has never been anything of the sort. This city has a long reputation as a swing riding, where victory is never guaranteed. This has led to a long tradition of narrow victories, surprising upsets, and a voter base that always keeps politicians on their toes.

Pre-Alberta When St. Albert elected Samuel Cunningham as their first MLA in 1885, the town was still part of the Northwest Territories. Cunningham and his successors—Antonio Prince (1891– 1894), Daniel Maloney (1894–1898), Frederic Villeneuve (1898–1903), and Louis Lambert (1903¬–1905)—didn’t have the same kind of power that MLAs have today. Their assembly was overseen by the Lieutenant Governor, who listened to their concerns but made the final policy decisions himself. However, in 1905, the MLAs of Northwest Territories assembly won the right to make their own decisions, and the provinces of Alberta and Saskatchewan were formed.

The Early Years St. Albert’s first MLA within the Legislative Assembly of Alberta was a man named Henry McKenny. Though he represented St. Albert, the town was just a small part of his riding. The voting population of Alberta at the time didn’t

warrant very many districts, and so ‘St. Albert’ also included voters from as far north as Slave Lake and as far west as the Rocky Mountains.

By the time Lucien Boudreau (a former St. Albert mayor) won his first MLA seat in 1909, the riding had shrunk considerably, only going as far west as Calahoo, and as far north as Legal.

Boudreau served as MLA for 12 years (1909–1921), and again for another four years (1926–1930). His predecessors had all been independent, making the Liberal Boudreau the first St. Albert MLA to represent a political party.

As an early Alberta Liberal, Boudreau’s main political opponents came from a party known as the United Farmers of Alberta (UFA). Representing rural interests, the UFA’s Télesphore St. Arnaud served as MLA from 1921–1926, followed

by Omer St. Germain who served from 1930–1935. The 1930s marked the start of the Great Depression, and despite more than a decade of holding power, the UFA was starting to lose popularity.

T8N October 2018 27

Ms. Marie Renaud, current St. Albert MLA

Henry McKenney, circa 1905.

Credit: Musée Héritage Museum.

FUN FACT St. Albert is not one for party loyalty. New MLA candidates from incumbent parties have only ever been elected three times in St. Albert’s history.

In the 1935 election, the UFA went from being a majority government to losing all their seats. Even with crossing the floor to join the Liberals, St. Germain still lost the election. An upstart political group known as The Social Credit Party won the majority, and would dominate Albertan politics for the next 36 years.

Social Credit Era The election of Charles Holder in St. Albert in 1935 helped cement the fledgling Social Credit Party’s victory in Alberta, but St. Albert voters remained open to opposition candidates during their long reign. Lionel Tellier won the next election in 1940 as an independent candidate, the last MLA from St. Albert to do so. In 1948, Social Credit’s Lucien Maynard became the first MLA from St. Albert to serve in the cabinet, becoming the Minister of Municipal Affairs.

Maynard was followed by Liberal Arthur Soetart (1955–1959) and Social Credit’s Keith Everitt (1959–1971). In the 1971 election, Peter Lougheed’s Progressive

Conservative party swept the election, with PC Ernest Jamison serving as St. Albert’s MLA. The PC Party would go on to break the winning streak of the Social Credit Party, remaining in power for the next 44 years.

DID YOU KNOW? Lucien Boudreau, former mayor and second Albertan MLA of St. Albert, is remembered for many policies. But perhaps most famously, he’s known as the only MLA in Alberta to vote against women’s suffrage.

Today: Progressive Conservative Era PC Myra Fyfe became the first woman to represent St. Albert in the provincial legislature in 1979, and she did so by winning the largest popular vote percentage in St. Albert’s history. Fyfe was followed by NDP’s Bryan Strong

(1986–1989), PC and former St. Albert Mayor, Dick Fowler (1989–1993), Liberal Len Bracko (1993–1997) and PC Mary O’Neill (1997–2004), who beat incumbent Bracko by a mere 16 votes.

Liberal Jack Flaherty won the first election of the new millennium in 2004, followed by PC and long-time city councillor Ken Allred in 2008. In 2012 Stephen Khan became the final PC MLA to serve St. Albert, as the election of 2015 resulted in the end of the party’s 44-year reign, and the eventual dissolution of the party. St. Albert is currently represented

by NDP MLA Marie Renaud.

With the transition of the old PCs and Wild Rose Party into the United Conservative Party, the 2019 Provincial Election is going to be unknown territory for voters and politicians. But looking back on St. Albert’s history, one thing is clear: In the race for our next MLA, it’s anyone’s game. t8n

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Humans of St. Albert Solitude

Allan Bailey Self-Portrait, Windchill

Glow

Allan Bailey, Art Photographer Meet one local St. Albertan with wide exposure.

BY RUDY HOWELL

YO U M AY H AV E seen A l la n

around—tinkering with his car in the garage, or strolling around with his wife and kids. What you may not realize is that this unassuming plaid-laden dad was na med National Photographic A rtist of the Yea r in 2 016 by the Professional Photographers of Canada (PPOC), with an art showing at the Bugera Matheson Gallery in Edmonton.

National fame aside, Allan caught our eye at T8N by capturing Prairie landscapes in dramatic, almost gothic, ways that only his eyes could see. So we sat down with him and had a chat.

Rudy Howell: Have you always lived in St. Albert?

Allan Bailey: I’ve lived in St. Albert for about 15 years. Before that, I lived five minutes outside of town by the Sturgeon golf course.

RH: What prompted you to take up photography?

T8N October 2018 29

AB: My dad was an avid amateur photographer, so he was always taking pictures. In high school, they had visual communication classes where you could learn about photography, and that’s when I really started getting into it. I ended up going to NAIT’s Photographic Technology program straight out of high school, and I’ve just kept on going since then.

Day Dreams

RH: Can you tell me about your style of photography?

AB: I try to look at normal stuff a little differently than everybody else. If there’s Wheat King

Barren

AB: I’ve always been a creative person.

Sitting in an office all day drives me crazy. It was just a good way to express what I see when I go outside.

RH: What is it that inspires you to capture Alberta landscapes?

a tree, I try and take a picture of it in a different way. I guess I try to make the ordinary extraordinary.

RH: What are your favourite subjects for photographing?

AB: Personally, it’s my kids. I could photograph my kids and our adventures 24/7, 365. When it comes to my professional work, I love anything in nature.

If I’m outside, I’m happy.

RH: Why did you decide to pursue ‘art’ photography in particular?

30 T8Nmagazine.com

AB: I’ve travelled all over Canada and the US, but I’ve always loved it here. One of the reasons that I love photographing Alberta is because I like to show people ‘my Alberta.’ People think it’s a bunch of fields and oil patches. I think it’s a beautiful province. Places like Banff and Canmore are gorgeous tourist spots, but I never photograph them. I just prefer to show people the parts they may not see.

It’s hard to describe, but you ‘can’ make a field beautiful, or a hay bale. All of Alberta is a beautiful place.

RH: Do you shoot any other locations or subjects?

AB: I go coast to coast. As a photographer, I almost feel an obligation to capture where I am. But generally, rural appeals to me more than city. I’ve been to Newfoundland a few times, and I was

Canopy

Image Credit: Musée Héritage Museum École Father Jan School

definitely inspired to take pictures there.

I’ve never gone north, up to the Yukon or the Northwest Territories, and I think there’s some interesting stuff there.

RH: What are your biggest achievements as a photographer?

AB: I won the PPOC National Photographic Artist of the Year award in 2016. And I also won the Alberta Photographic Artist of the Year award in 2015 and 2017.

They’re great to have, but they just end up in a drawer [laughs].

RH: How did you feel when you were selected as Canada’s National Photographic Artist of the year? What was your first thought?

Daughters Ava and Finnley in Run

AB: There was definitely a sense of accomplishment. When I joined the PPOC, I made a list of everything I wanted to accomplish, and that was the last thing on the list. When I won the award I thought, ‘Okay, this is really great but how do I live up to it again next year, and the next?” When I accomplish something like that, I generally move on pretty quick, and start to brainstorm about what’s next and how to repeat that same success.

RH: Do you have more art gallery showings coming up?

AB: Not currently, which probably sucks for your article [laughs]. A lot of the photography market for art prints has shifted to online sales as opposed to going to an actual gallery. The experience was fun, but it’s not something I’m actively pursuing.

RH: Where can we see your work?

AB: I have a website that’s perpetually under development, which also doesn’t look good for your article, so that’s, like, strike two for me [laughs]. Honestly, the best place is on Instagram. That’s where I post most of my random, artsy stuff.

RH: Finally, what are you doing when you’re not taking photographs?

AB: I’ve got so many hobbies, I’ll never have a problem when I retire. I love doing anything with my hands, and I’m an old Volkswagen nut so I love building cars.

But most of my non-work time is filled with adventures with my two little girls.

To see more, visit baileyphotographic.ca or @allanbailey on Instagram. t8n Photos shown here courtesy the artist.

T8N October 2018 31

The Crosswalk

Trick and Treat

THIS MONTH’S CROSSWORD stumper pulls you into piles of colourful leaves, Thanksgiving,

and spooky fun (along with a touch of the macabre) in the name of All Hallows Eve. For answers, visit t8nmagazine.com

Across 7 This dance move is a “graveyard smash” 8 Avoid this Halloween activity to save face 9 This apple ripens in late October 10 'Scream Queen' of the original Halloween film 11 The best place to break down on Villeneuve Rd 14 Local walkway for an autumn stroll 15 Oldest chapel, crypt, and cemetery in St. Albert 19 This US region is famous for its colourful autumns 20 Neil Young album

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Down

5 These trees shed their leaves during autumn

12 There is less of this starting in autumn

6 Clover, barley, and oat rollups

13 Pumpkin, eerily transformed

2 Hecate is one of three in Shakespeare’s Macbeth

7 The new Ghostbusters and Sean Spicer have this common

16 Turkey is native to this part of the world

3 Celtic name for Halloween

17 Beetle often found in leaf piles 9 Cucurbitaceae is the scientific name for these decorative crops 18 An essential autumn tool

1 The ghoulish voice of Vincent Price appears in this song

4 Large round autumn fruit

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