T8N September/October 2020

SEPTEMBER/OCTOBER 2020 I t8nmagazine.com

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6 Tasty tributes to the organic oddity

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T8N September/October 2020 1

Contents

T8N MAGAZINE

VOLUME 7 ISSUE 4 September/October 2020 PUBLISHER

EDITOR

Rob Lightfoot

Gene Kosowan

ART DIRECTION

Brenda Lakeman, Correna Saunders DESIGN & PRODUCTION MANAGEMENT

Correna Saunders PHOTOGRAPHY

Brenda Lakeman CONTRIBUTORS

Markwell Lyon, Corbin Stewart, Shima Zonneveld OFFICE MANAGER

Janice Lightfoot CONTRIBUTING AGENCIES Image page 6 © Tricky Shark/Adobe Stock Image page 28 © AldanNa/Adobe Stock Image page 28 © liz_spb/Adobe Stock

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

Conversations 6

Appetite For Apps Why some restaurants nosh on the amenities of mobile food delivery applications and others are fed up.

Arts & Culture 9

24

For those who want to have fun with fungi in the kitchen, these recipes are a good place to start.

2 T8Nmagazine.com

Tranquility Base

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

MEET YOU THERE Restaurant Reboot

T8N magazine is published 6 times a year by T8N Publishing Inc. Copyright ©2020 T8N Publishing Inc. Reproduction in whole or in part without permission is strictly prohibited.

Sorrentino’s rebounds from the pandemic lockdown with bolder dining options.

Spotlight 27

Home Movies (Sort of)

FOOD & GATHERINGS Mushroom Mania

THEN & NOW

Heritage Lakes still maintains a natural charm after 40 years.

THE 8s

If you’re still cooped up at home, check out some major flicks shot in the Capital Region.

17

22

Art Al Fresco

Here’s a chance to explore murals and creative public works in the Capital Region.

Living 16

City

29

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.

Walk on the Wild Side

From fens to foliage, Wagner Natural Area is a rustic escape just minutes away from more urban jungles.

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

Down Time

It’s back to the books in this school-themed find-a-word puzzle.

CONNECT WITH US

/t8nmagazine

T8N September/October 2020  3

I FROM THE PUBLISHER I T8N AIMS TO showcase how to get the most out

of living in St. Albert. While the irony of having to compromise that lifestyle is not lost on us due to the pandemic, we’re grateful this city remains low-risk, even as we continue reopening the economy.

To that end, we encourage you to exercise caution, listen to advisories from Alberta’s Chief Medical Officer and buy local to support businesses affected by the shutdown.

That includes the restaurant sector, which had to devise creative ways to continue operating, including the use of food delivery services like Skip the Dishes and Uber Eats. While some restaurateurs say that app services have helped, others claim it’s been a drain on their revenue.

We examine the issue on page 6.

Rob Lightfoot

If you and your family opt for going out while keeping safety top of mind, we have three suggestions from checking out the myriad of murals in the Capital Region (page 9) and hitting the trails at Wagner Nature Area (page 27) to sampling what's on Sorrentino’s new menu (page 24).

Speaking of mushrooms, those who prefer the secure confines at home might want to try out a few recipes in tribute to the tasty fungus (page 17). Rounding out our editorial lineup is a profile of Heritage Lakes (page 22) and a rundown of some major movies with pertinent local connections (page 16), most of them available via streaming.

On the Cover It doesn’t seem hard to for people to get past the fact that one of the world’s most popular food ingredients happens to be a fungus. On page 17, we give the mighty mushroom the respect it deserves via these six tasty recipes.

Photo by Brenda Lakeman.

While 2020 hasn’t been the year we wanted to have, here’s hoping the final months are more positive as we ride out this pandemic. Happy reading, everyone!

2020

Breakfast & Brunch

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2020

PUB

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Proceeds going to local charity

Order your merchandise today t-shirts, coffee mugs, tote bags, window decals and more!

t8ntogether.com T8N September/October 2020  5

I CONVERSATIONS I

APPETITE FOR APPS

Why some restaurants nosh on the amenities of mobile food delivery applications and others are fed up

BY MARKWELL LYON

ONLINE FOOD DELIVERY certainly

helped ma ny restau ra nts stay afloat during the pandemic lockdown and the cautious reopening that followed earlier this year. But the high fees and a lack of quality control have others questioning whether food delivery apps are a solution or a whole new problem for the restaurant industry.

“I just find there’s a lot of shady practices going on with some of these companies,” says St. Albert restaurateur Ed Cordova.

The co-owner of Luisa Ristorante is speaking about the food delivery apps— Skip the Dishes, UberEats, DoorDash, etc.—that were already growing in popularity before COVID-19 thrust a new normal on Albertans. “To me it’s not worth my time to even get involved with them.”

A pandemic changes everything Although COVID-19 has been hard on small businesses across the board, restaurants have been uniquely affected.

The lockdown shuttered dining rooms and bars for weeks, and reopening plans in Alberta required social distancing and other preventative measures.

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While these measures were necessary, it’s still been rough sailing lately for an industry already known for thin profit margins. A Restaurants Canada survey in April found that half of independent restaurateurs weren’t sure if they would last through the summer if conditions didn’t improve.

Out of the 800,000 restaurant jobs lost nationwide, 95,000 of those were here in Alberta.

“Normally, dining in would be about 95 percent of my business,” Cordova says. While Luisa Ristorante fortunately did not have to close, the damage was substantial. “We’ve taken a fairly big hit revenue-wise because we had to stick to strictly takeout for a couple of months.”

A tenuous lifeline Enter online delivery. While the concept dates back to the early days of the internet, the phenomenon as we know it now is a fairly recent one.

It was only about five years ago that ordering online overtook ordering by phone in North America.

Here in Canada, UberEats, DoorDash and Winnipeg-based Skip the Dishes are the top players. A February survey out of Dalhousie showed that 39 percent of Canadians and 44 percent of Albertans had tried a delivery app before. Slightly over a fifth of Albertans reported using an app at least once a week, making us some of the most frequent users in the country.

And that was before the pandemic.

“I was an advocate against if for the longest time, but when things go sour, you gotta use every avenue,” says Tony Saporito of Nello’s Cucina Italiana in St. Albert, who signed up with Skip the Dishes during the lockdown. Saporito previously viewed food delivery apps as little more than a loss leader until events forced him to reconsider. “It was part of the business plan, not the entire business plan.”

The pandemic made delivery apps a bigger part of the plan, though. Larisa Sens, supervisor at Jack’s Drive-In in Spruce Grove, says that their orders through Skip the Dishes increased

ONLINE FOOD DELIVERY WORLDWIDE • In the wake of the COVID-19 pandemic and economic slowdown, global online food delivery is expected to grow to $111 billion in 2020 and $200 billion by 2025 • A quarter of people in China—about 355 million—use delivery apps, and about 1.8 million orders are placed every day in Beijing • In the U.S., almost 60 percent of restaurant orders by millennials are for takeout or delivery • 70 percent of U.K. consumers prefer to order directly from a restaurant, rather than going through a third-party app

during the lockdown, although maybe not as much as she expected. Nonetheless, the restaurant’s drive-thru model meant that it was able to cope better than others.

“Drive-thru, hands down, is always the busiest. I still find people would rather get out,” Sens says. “But we do get quite a bit of Skip. There’s a certain amount of people who can’t be going out right now.”

The Bad Side of Delivery Still, there have been a few horror stories from restaurants that use delivery services: late or no-show drivers, food not getting to customers on time or at the quality the restaurant intends, careless handling of orders and so on.

Unfortunately, the restaurant and not the app often bears the public brunt of customer displeasure.

“What happens is the client doesn’t review the delivery service, they review the restaurant,” Cordova says. “Ultimately, it’s the restaurant that takes the hit on social media, and ratings can make a big difference in a business.”

In some cases, apps have even been accused of adding restaurants without those restaurants’ permission. Cordova himself experienced this when his family purchased Luisa Ristorante in 2019.

He only realized his restaurant was on DoorDash when a customer called about a dish that wasn’t even on the menu; the company had uploaded an outdated menu from the old owners. He also knows one Edmonton restaurant that needed to lawyer up to stop an app that was repeatedly adding it without permission.

Fees and more fees There’s also the commission, which apps charge on every order. The rate varies but can be anywhere up to 25 or 30 percent.

With food costs typically around 25 to 30 percent, and labour costs about 30 per cent, and rent to pay on top of that, the math quickly gets ominous.

“When you’re giving away 20 to 30 percent to your delivery app, you’re really not making any money,” Cordova says.

Additionally, Skip the Dishes and other apps grade restaurants on their wait times. It’s meant to ensure that drivers don’t have to cool their heels too long while an order is prepared, and it gets food to the customer quicker. But the practice places even more pressure on restaurants, who are charged if they exceed their set time frames. Furthermore, like customer feedback and delivery time, it impacts the restaurant rating that appears on the app.

T8N September/October 2020 7

SAPPHIRE

Sapphire comes in a variety of colours, including hues of blue, violet, pink, white, green, black, yellow and orange.

In fact, all colours of corundum (except red – the sister gem, Ruby)

DELIVERY COMES ONLINE Pizza Hut started the first online order service in 1994, launching a website called PizzaNet. The site consisted only of a basic order form that customers could fill out.

The very first order was placed in Santa Clara, California for a large pepperoni and mushroom pizza with extra cheese, and an employee had to call the given number to confirm the order and collect payment.

Not only was this the first online food order, it may have been the first physical good ever purchased on the internet (though this is debated).

Revered as a stone of royalty, Sapphire was believed to keep Kings from harm.

The system can work well for fast food restaurants, where meal prep is automated.

For finer establishments that make everything from scratch, less so.

“You’re at a disadvantage two times,” Saporito says. “You’re losing money, and then not getting so many deliveries because your rating is lower.”

Saporito even turns the app off sometimes during busy stretches because managing it on top of managing a dining room is just too much work.

It is also said to protect one from dishonesty, fraud, terror, poverty, and even stupidity and ill-temper.

Sapphire is the perfect gemstone for 2020 and COVID-19

“We don’t get to control those ratings.

We don’t get to comment on bad customer feedback, we don’t have any say in that.

You almost have to work harder and be better at Skip the Dishes than anything else.”

Helping Out

11B St. Anne Street, St. Albert (780) 458-7499 gemportjewellers.ca

8 T8Nmagazine.com

Nonetheless, the major players have made efforts to help out local and independent restaurants. Skip the Dishes announced a 25-percent rebate on commissions back in March. Originally planned for 30 days, the rebate was later extended. According to a Skip the Dishes spokesperson, by June the company had given back over $16 million in commission rebates and other initiatives.

“We’re able to provide benefits for our restaurant partners, such as access to our customer base and order-driving initiatives, increased visibility, and assistance with menu optimization so they can focus on what they do best,” the spokesperson said. The company also gives partners the option of delivering with their own employees for a reduced commission fee of 10.5 percent.

In response to the lockdown, both Skip the Dishes and Uber Eats made changes to their apps that allow customers to directly tip local restaurants. Canadians have responded in kind. In June, Skip the Dishes said it had raised more than $630,000 in this way. Uber Eats meanwhile reported that average tips in Canada had increased by 55 percent since March 9. Among major Canadian cities, Edmonton ranked 6th in tips, the highest in western Canada after Victoria.

Bringing back the dining experience As things gradually return to the old normal, it remains unclear what the restaurant landscape in Alberta will look like or what role online food delivery will play. Despite the criticism that delivery apps have faced recently, there has also been measured praise.

“They do a lot of work for you as an owner because they’re advertising and making all the hardware and software,” Saporito says. “In this day and age, that little bit helps, right?”

At Jack’s Drive-In, Sens sees Skip the Dishes as a decent investment. “It’s been very helpful for our business. Sometimes it’s frustrating, but everybody’s just doing the best that they can.”

In any case, probably the best thing will be to get bottoms in seats when it’s safe again. “Most people want to come in and enjoy the atmosphere and the dining,” Cordova says.

Saporito concurs. “In our business, what you need nowadays is the bond you build with customers because it’s a small restaurant. I’m the owner, I’m the chef, I go out there and talk with diners. I build relationships. And that’s very important for longevity.” t8n

I ARTS & CULTURE I

ART Al Fresco

Here’s a chance to explore murals and creative public works in the Capital Region

A GREAT WAY to explore the different

towns and cities in the Capital Region is by examining the culture on the walls of outdoor structures. Murals make a statement, whether it be highlighting a pivotal moment in the area’s history or simply brightening up the urban surroundings. You’ll find plenty of them around to even make a day of it by hopping into the car and exploring some real hidden gems around Edmonton, St. Albert, Spruce Grove and Stony Plain.

BY GENE KOSOWAN; PHOTOGRAPHY BY BRENDA LAKEMAN

Graffiti Wall Location: 14408-118 Ave NW, Edmonton Artists: Various A potpourri of paintings await visitors in the east end of the city. But you’ll find even more further west on 118 Avenue between 75th and 106th Streets, suitably called Art on the Avenue, where most of them are perfect for selfies and posting onto social media.

T8N September/October 2020 9 T8N September/October

Flags at the Finish Line Location: Kingswood Day Use Area, St. Albert Artist: Samantha Williams-Chapelsky This attraction commemorates the spirit, dive and energy of the 2012 Special Olympics Canada Winter Games that took place in St. Albert. The artwork features the names of 651 athletes within its images and is a tribute to the astounding athletes and volunteers of the Games.

10 T8Nmagazine.com

20 Years of Friendship Location: Stoney Plain Artist: James Mackay This mural honours the twinning between the people of Stony Plain and Shikaoi Hokkaido, Japan that began in 1985.

T8N September/October 2020  11

Canada Train The Canada 150 Mosaic Mural Project Location: King Street Plaza, Spruce Grove Mural Mosaics The Canada 150 Mosaic Mural Project In 2017, Spruce Grove joined 149 other communities across Canada to create a series of murals to celebrate 150 years of Confederation.

Each contribution used a railcar setting to create a unified statement in the form of a train mosaic once all the murals were completed.

12 T8Nmagazine.com

WHERE TO FIND MORE MURALS IN THE REGION Edmonton Instagrammable Walls of Downtown Edmonton (linda-hoang.com) The World On Whyte edmonton.ca/programs_services/ graffiti_litter/the-world-onwhyte-mural.aspx Edmonton Public Art Collection (edmontonpublicart.ca)

Art Panel Location: 111 Street LRT line, Edmonton Artist: Jason Carter Colourful and engaging art panels reflect the vibrant First Nations heritage in Edmonton’s south side. The Edmonton Arts Council worked with communities along the South LRT line and commissioned original art from three young Indigenous artist who have strong connections to Edmonton.

St. Albert Art in Public Places (stalbert.ca/maps/cultural/publicart/ maptour.html) Stony Plain Horse and Wagon Mural Tours (multicentre.org/horse-wagonmural-tours/) Stony Plain Murals and Public Art (stonyplain.com/en/play/murals.aspx)

T8N September/October 2020  13

2020 LOCAL CONTRACTOR 5 years in a row!

HOMEWORK THAT MAKES THE GRADE Dedicated Home Office and Home Study Areas Increase Productivity

W

orking and learning from home have stretched from what we all hoped would be a few weeks into months and some people will continue this way well into 2021. In the first few days of working from home, you likely rummaged around to find a spot that would work. That might have been a home office, but for many others, it was the kitchen or dining room table. Some have even had to make do with the sofa and coffee table! After a few hours on a video conference or typing emails, the reality of your situation started to show itself–a sore neck, sore wrists, and the realization that the internet was never this slow before! Pins and needles in your legs and feet have become a common occurrence, too!

14 T8Nmagazine.com

Studies have shown that working in less than perfect ergonomic conditions can lead to long-term injuries and ailments, reducing productivity and effectiveness over time. We used to accept a little discomfort when we were working in an office environment, and there was usually a little more space to work with when we needed to make some adjustments. However, when we try to make those kinds of adjustments in our makeshift work area at home, it’s not so simple. We have to share the space with others, from the kids trying to study to even the cat trying to lounge in the sun!

With those not-so-simple adjustments, we start just living with the pain and disorganization. This might lead to needing an extra visit to the chiropractor every now and then or even reaching for the bottle of Tylenol or Advil. A study in the United States has shown

that a significant number of opioid addictions and deaths can be traced back to a repetitive strain injury requiring the long-term use of pain killers.

Caruana Interiors and Contracting has created a rather innovative program for those working and studying from home.

By leveraging their experience and expertise as general contractors, they are putting together all the pieces of highly effective and ergonomic workspaces for the average home.

They start with an expert in ergonomics to help design the space and set up everything to reduce strains as much as possible. If walls need to be added or removed, they have the experience to make that happen as smoothly as possible, including any permits that are required. Then they organize everything from the electrician for a dedicated

Studies have shown that working in less than perfect ergonomic conditions can lead to long-term injuries and ailments, reducing productivity and effectiveness over time.

outlet and proper lighting to the IT professional to make sure you have the best monitor and video conferencing camera to suit your needs. There are many intricate details that the average home office worker might not consider when trying to put an office together in a hurry. Soft flooring will help to reduce echo in the room, proper lighting will reduce glare and eye strain, effective window coverings will also reduce glare, but more importantly will give better results on the webcam. If the walls need a coat of paint, or a company logo needs to be applied to a wall behind the desk, they look after all of that, too.

While some workers may be able to take advantage of financial support from their employer, many cannot.

Companies do not always have the cash flow to set up multiple workers with

effective home offices, and commercial financing is not usually available to improve private homes. Caruana Interiors and Contracting has partnered with a third-party financing company to help spread the costs of the improvements over time–up to five years with weekly or monthly payments. This option also makes it easier for parents to afford a dedicated and effective study area for the students in the home. Dedicated internet connections, sound dampening insulation, and a properly-fit chair and desk might be the answer to procrastinating students!

If you or someone you know is suffering through a painful home-office or homestudy situation, then a call to Caruana Interiors and Contracting is the first step towards solving the problem. This starts with a phone consultation to discover

your needs, followed by preparing a package based on those needs and available budget. If you decide to move ahead with the improvements, they will do an in-home visit to fine-tune their estimate before signing a contract.

All work is backed by their two-year all-inclusive warranty. Their commitment to safety and cleanliness is sewn into everything they do so you can have peace of mind while they are working in your house and around your family.

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This sponsored content was produced in partnership between Caruana Interiors & Contracting and T8N magazine.

T8N September/October 2020 15

I THE EIGHTS I

Photo Credit: FUBAR 2 (Cardinal Film Inc.)

HOME MOVIES

(Sort of)

If you’re still cooped up at home, check out some major flicks shot in the Capital Region

BY GENE KOSOWAN

THE CURRENT PANDEMIC had

Cowboys Don’t Cry

folks in the Capital Region hunkered down in droves resulting in the area coming off relatively unscathed compared to several regions in Canada. That included more family time in front of the screen to the point where folks ran out of flicks to watch. But if you’re still cautious about venturing outside as the economy begins to open up, try a few of these offerings shot in Edmonton and surrounding area to see if you can identify a few sites.

Former Edmonton filmmaker Anne Wheeler racked up accolades over this heartbreaking story that includes several scenes shot in St. Albert. In this 1988 drama, a former rodeo champion comes to terms with the death of his wife, killed when he was drunk behind the wheel. (Google Play, primevideo.com)

The Assassination of Jesse James by the Coward Robert Ford Brad Pitt plays outlaw James who meets his maker at the hands of a fellow gun-slinging gang member in this 2007 biopic that included scenes shot in Fort Edmonton Park. Although the flick was up for two Oscars, locals will better remember the celebrity sightings of Pitt and now ex-wife Angelina Jolie at West Edmonton Mall and a Safeway in Spruce Grove. (Shaw On Demand) 16 T8Nmagazine.com

Fast Company Canadian director David Cronenberg is known for suspenseful outings from Scanners to The Fly, but his first featurelength movie released in 1979 had nothing to do with horror. Instead, he focused on the life of a young racer revving his way through the drag circuit. Nostalgia buffs might want to see what Old Strathcona looked like before its artistic renaissance as well as lingering shots of the late, lamented Edmonton International Speedway. (primevideo.com)

FUBAR 2 Bob and Doug MacKenzie might have started the hoser craze, but the Canadian stereotype hilariously remains intact with this FUBAR followup. This 2010 comedy follows two young slackers

hitting the road looking for work as well as band gigs involving one of the duo.

(CBC Gem)

Intern Academy A Canuck triple-threat of comedic veterans Dan Ayckroyd (Saturday Night Live), Dave Foley (The Kids In the Hall) and Dave Thomas (SCTV) headline this medical comedy with more hijinx than an actual plot. Previously called Whitecoats, the 2004 comedy was filmed in the abandoned Charles Camsell Hospital, which was called St. Albert’s hospital, presumably to amuse the locals north of Edmonton. (YouTube Movies)

Small Sacrifices Hollywood star Farrah Fawcett and her beau Ryan O’Neal headed to Edmonton to shoot this 1989 made-for-TV drama about a woman on trial for murder and attempted murder of her three children.

A couple scenes were also filmed at the Camsell, although much of it was shot inside what used to be Allarcom Studios right beside the Global Edmonton TV station. A free feed of the show was recently spotted online. (YouTube)

Snow Day Edmonton was chosen for exterior shots of Syracuse, New Jersey, the setting for this 2000 comedy. Chevy Chase plays a TV reporter who joins other residents contending with a heavy snowfall hitting the city. Although Edmonton snowfall was already knee-deep for the film crew, that wasn’t enough, so director Chris Koch ordered 4,500 dump trucks to cart more of the white stuff to the shoot (YouTube Movies, Google Play)

#Roxy This 2017 production is a modern high-school twist on the romantic classic surrounding matchmaker Cyrano de Bergerac, this time portrayed by a hacker named Cyrus. The real draw here is watching Danny Trejo, a villain in such outings as Desperado and Sons of Anarchy, play a principal in scenes at St. Albert’s Bellerose Composite High School. (primevideo.com, YouTube Movies) t8n

I FOOD & GATHERINGS I

Mushroom

MANIA

For those who want to have fun with fungi in the kitchen, these recipes are a good place to start

RECIPES & STYLING BY SHIMA ZONNEVELD; PHOTOGRAPHY BY BRENDA LAKEMAN

EARTHY FLAVOURS AND hearty textures make mushrooms a versatile

kitchen ingredient. Mushrooms on toast is a simple way to showcase their flavour. They also work well combined with peanuts and ginger tucked into a crisp lettuce leaf. Whichever way you go, have fun exploring the world of mushrooms.

T8N T8NSeptember/October September/October 2020  17

Mushroom and Miso Ramen Ramen is an easy lunch time meal and can be changed to suit many eating habits and to accommodate for a love of specific veggies, in this case mushrooms!

4 portions of rice ramen noodles 4 cups of broth (cook’s choice-bone, veggie, chicken) 1½ tsp. sriracha 1½ -2 tbsp. light miso paste 1 tbsp. Chinese cooking wine 1 tbsp. sesame oil 1 tbsp. grated fresh ginger 1 green onion 1 tsp. toasted sesame seeds 1 tbsp. grated carrot 1 c. mushrooms

In a pot, bring the broth to a boil and add in the sriracha, miso paste, cooking wine, sesame oil and grated ginger. Whisk the ingredients together until combined. Add in the ramen noodles and cook for two minutes and then add in the mushrooms. Remove the pot from the heat, cover and let sit for five minutes to steam the mushrooms.

While the noodles are cooking, grate carrot and thinly slice the green onion. In four serving bowls, evenly divide the carrot and the green onions. Pour the ramen into each bowl and top with a sprinkle of sesame seeds. *This recipe is easily adapted for a serving of one, two or a double batch. This dish is at its best served immediately!

This recipe is easily adapted for a serving of one, two or a double batch. This dish is at its best served immediately!

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Mushroom Larb Turn a traditional meat dish into a vegetarian one by swapping out pork or beef for mushrooms. Serve in a lettuce cup for a warm, light and flavourful meal where mushrooms are the star! ¼ c. coarsely chopped peanuts 4 tbsp. avocado oil 12 oz. large white mushrooms, stemmed and cut into quarters 3 green onions, thinly sliced on the diagonal 1½ tbsp. grated fresh ginger a generous pinch of Kosher salt 1 shallot, sliced very thin a pinch of crushed red pepper flakes ½ c. fresh mint, sliced chiffonade style 1 head of butter lettuce or ½ head of iceberg lettuce (either will work, the iceberg is simply crispier)

In a large non-stick skillet, heat three tbsp. of avocado oil over medium-high heat. Add the mushrooms and cook until brown and crispish, eight-10 minutes, stirring occasionally.

Stir in the green onion, ginger and the last tablespoon of oil. Stir until the mixture is fragrant.

Remove from heat and season with a pinch of kosher salt. Taste and add more if necessary.

To serve: Fill the lettuce cup with the mushroom larb and top with peanuts and fresh mint.

Mushroom Toasts

(pictured left)

Roasting the mushrooms is another great way to cook mushrooms either for a pasta topping or simply to put on top of crisp, salty toasts for an appetizer or a light lunch.

2 lbs. of any type of mushrooms, coarsely chopped ¼ olive oil 2 tsp. kosher salt toasting bread of your choice, ciabatta, baguette etc. ⅛ c. toasted, chopped hazelnuts 1 tbsp. chopped parsley parmesan cheese, shaved pieces (number depends on slices of toast)

Preheat the oven to 425°F. Line a baking sheet with a piece of parchment paper.

On the baking sheet, toss the mushrooms with olive oil and one teaspoon of the salt. Spread the mushrooms out evenly and bake for 25-30 minutes.

While the mushrooms are roasting, cut thin or thick slices of ciabatta and drizzle with olive oil and a sprinkle of the salt.

Pop the slices either into the toaster or broil on high in the oven after the mushrooms are done roasting.

Top each slice of bread with mushrooms, chopped hazelnuts, fresh parsley and a peel or two of parmesan.

T8N September/October 2020 19

Mushroom, Spinach, Flatbread Pizza If all the ingredients are on hand, this is a simple, fast and healthy dinner to enjoy at the end of a long day or to grab and go in between activities.

2 flatbread (Naan and pita both work equally well) ¼ c. baby spinach, cut into thin strips 1 c. mixed mushrooms, stem removed and thinly sliced

2 tbsp. crumbled feta 3 tbsp. olive oil a pinch of kosher salt a pinch of black pepper ¼ tsp. red pepper flakes (2 tbsp. olive oil per ¼ tsp of red pepper flakes)

In a non-stick skillet, heat oil over medium heat and add in the red pepper flakes. Stir until the mixture is fragrant. Remove from heat and set aside to cool.

Preheat the oven to 350°. On a large rimmed baking sheet, place the flatbreads and brush with the cooled red pepper infused oil. Distribute the spinach, mushrooms, and feta cheese evenly between the two flatbreads.

Top each flatbread pizza with a pinch of salt and ground black pepper and bake for eight-10 minutes.

Serve immediately.

Brown Butter & Truffle Oil Popcorn Popcorn to impress or just looking to shake movie night up, adding browned butter and truffle oil might be the ticket to elevating your popcorn experience!

1 tbsp. avocado oil 1 tbsp. truffle oil

½ c. popcorn kernels

1½ tsp. butter Kosher salt

Coat the bottom of a Dutch oven with the two types of oil. Put a few popcorn kernels in the oil and heat over medium-high heat. Once the few popcorn kernels have popped, it is time to put in the remainder of the kernels. Give the pot a few shakes while the popcorn is popping. Once the popping slows down, remove the pot from the heat.

In a small saucepan, heat the butter over medium-high heat. Browning this quantity of butter will not take long, so stay by the pan. Once the butter is flecked with dark brown bits and smells nutty, remove from the heat.

In a large bowl, pour the popcorn, drizzle the browned butter and sprinkle with a few big pinches of kosher salt. Toss to combine.

Settle in and enjoy!

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Mushroom Fried Rice This tasty fried rice hits all the right notes with a crunch from the snap peas, an earthy flavour from the mushrooms and a hit of protein from the egg. Perfect for a vegetarian meal or a quick after-workout throw-together.

5½ tbsp. toasted sesame oil, divided 8 oz. mixed mushrooms, stemmed and thinly sliced (white, cremini, shitake work well) 1 tsp. kosher salt ½ tsp. freshly ground pepper 4 green onions, thinly sliced and separated into white and green parts 2 tsp. fresh ginger, grated 3 c. cold cooked white rice 2c. sugar snap peas, thinly sliced on the diagonal ½ c. frozen green peas 2 tbsp. soy sauce 1 tbsp. rice vinegar 4 large eggs

In a large non-stick skillet, heat two tbsp. of sesame oil over medium-high heat. Add in the mushrooms and cook until browned, eight-10 minutes. Sprinkle with half of the salt and half of the pepper and set the mushrooms aside.

Without cleaning out the skillet, add in another two tbsp. of the sesame oil. Heat the oil on a medium-high heat. Add the ginger and the white parts of the green onion to the skillet. Stirring frequently, cook for one to two minutes and then add in the cooked rice. Cook the rice until crispy, eight-10 minutes, occasionally stirring this mixture.

Add in the snap peas, green peas, soy sauce, rice vinegar and cooked mushrooms. Warm the entire mixture through.

Remove from the heat and transfer the rice to a large serving bowl.

With a paper towel, wipe out the skillet and add in the remainder of the sesame oil. Heat the oil over medium heat. Once heated, crack in the four eggs and cook until the whites are cooked and the edges are crispy. Sprinkle the rest of the salt and pepper over the eggs and place them on top of the rice mixture.

Divide and enjoy! t8n

T8N September/October 2020 21

I THEN & NOW I

Tranquility

BASE

Heritage Lakes still maintains a natural charm after 40 years

BY CORBIN STEWART

AS ONE OF ST. ALBERT’S relatively

newer neighbourhoods, Heritage Lakes boasts a peaceful and blissful environment, thanks to the parks and the two bodies of water that take responsibility for the area’s name. These water features were originally developed to function as stormwater management facilities to help collect effluence and reduce street flooding, although they double as wetlands for local wildlife. Dry strea ms, wh ich help w ith that runoff, wind along the walking trails i n Hodgson a nd Heritage parks. While those elements add to the lush greenery and tranquil vibe of Heritage Lakes, what makes the area truly special is the caring nature among its residents.

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Pre-1980s According to St. Albert planning technician Craig Holland, before its development in the 1980s the neighbourhood of what is now Heritage Lakes was predominately used as agricultural fields.

1980s In the 1980s the municipal government responded to feedback among St. Albert families and looked at areas ideal for locals to settle down in, accompanied by lots of walking trails and water features where residents could enjoy the outdoors. The city built the neighborhood with working families in mind, as the location of Heritage Lakes is at the southernmost point of St. Albert, allowing a short commute to Edmonton.

Heritage Lakes and Grandin looking north, 1997 Musée Héritage Museum

1990s In January 1992, the Heritage Lakes Community Association (HLCA) was founded by residents who wanted to build a more inclusive community.

With the help of Carma Developers, the community association became a legal non-profit society.

Since its development, the HLCA has hosted many children and adult-orientated events such as family swim events, bowling nights, and Fun Money casino nights. Today, the HLCA remains the only official community association in St. Albert.

2000s In 2003, École La Mission moved from its original home in the Protestant school board building to Heritage Lakes, where it became a francophone school teaching children from kindergarten to Grade Nine.

In 2006, under the direction of Claude Viel, the school had 160 students occupying classrooms from kindergarten to Grade Nine. Three years later, junior high school students relocated to the newly-opened Alexandre Taché school, returning École La Mission to elementary school status. École La Mission is one of two francophone schools operating in St. Albert today.

2010s Because the HLCA is the only community association in St. Albert, the city has involved them with the majority of upgrades and redevelopment plans in the neighbourhood. Ranging from parks and the outdoor rink to initiatives like the Neighbourhood Watch program, the HLCA’s involvement is a testament to the power of community, which is appreciated by its residents.

“It’s a real family-orientated community; there’s a lot of playgrounds and parks for kids to play in.

There are also some good paths for walking and biking that are great for everyone,” says resident Jaime Bain, whose family has lived in the area for 22 years.

In 1993, real estate developer Daytona Homes broke ground in Heritage Lakes, one of its first two subdivisions. The company celebrated its 25th anniversary in September 2019, emphasizing how Heritage Lakes helped lay a foundation for Daytona’s growing success.

2020 In March, just weeks after the World Health Organization declared the Covid-19 outbreak a pandemic situation, the HLCA Facebook page announced that an anonymous family from Heritage Lakes had come down with cold-like symptoms and were undergoing a self-imposed quarantine.

In response, members of the HLCA donated a variety of food and supplies, including meals, toiletries and medicine to the family. The current pandemic has been stressful for everyone, but the residents of Heritage Lakes have shown how support and sincerity can help build a stronger community. t8n T8N September/October 2020 23

I MEET YOU THERE I

RESTAURANT

Reboot

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Sorrentino’s rebounds from the pandemic lockdown with bolder dining options

BY MARKWELL LYON

“OUR NUMBER ONE priority as

we began to reopen our locations was to make our guests feel comfortable dining out again,” says Ca rmelo Rago Jr., manager of Sorrentino’s St. Albert. Although the pandemic that temporarily shut down the company’s various locations (five Sorrentino’s, three Buco Pizzerias, two Caffè Sorrentino’s and a Bistecca Steakhouse) hasn’t gone away, nor has our love of Italian food. To that end, Sorrentino’s is back with an updated menu that highlights not only the company’s Mediterranean roots, but also the social side of dining out.

Festivals on Hold Like other restaurants, the Covid-19 pandemic posed some serious challenges for Sorrentino’s Restaurant Group, which closed its dining rooms back in March.

Take-out and delivery remained options, but as fine dining is more reliant on sit-down business, the careful re-opening over the summer has provided a muchneeded return to business normalcy.

Nonetheless, the pandemic took something of a toll on the foodie calendar in Edmonton. Sorrentino’s Mushroom Harvest Festival, a less-pungent autumn companion to its popular springtime Garlic Fest, was one casualty. The September celebration of all things Agaricus would have seen its 26th edition this year.

While it didn’t fall smack in the middle of the lockdown, as Garlic Fest did, aspects of the month-long festival made its cancellation necessary.

“We always attach various events and dinners to our garlic and mushroom festivals,” Rago says. “Given the current circumstances, we decided to skip it this year.” As Rago points out, though, September wasn’t a complete loss for fungi fans—while the larger festival didn’t happen, some of its components were rescuable. Patrons could still buy Sorrentino’s famous wild mushroom soup base or sign up for a few mushroomthemed cooking classes—with students six feet apart and donning masks, of course.

Making Changes in a Pandemic A possible silver lining of putting off the mushroom festival was that it gave SRG an opportunity to showcase its new menus.

While the festival will be missed for a year, the new menus are an opportunity

to celebrate Sorrentino’s Italian roots and bring back some of the sociability of dining out—something that’s been missing from many of our lives lately.

Among the additions are a few of corporate chef Alberto Alboreggia’s faves from overseas, while reworked sections aim to encourage different eating habits, some with old-world inspirations. The biggest change looks to add more “shareability” to the Sorrentino’s experience.

“We have adjusted portion sizes for our small plates and antipasto sections,” Rago says. “The idea is for guests to enjoy two to three different small plates prior to choosing a main dish.” Diners may also order smaller portions for certain later courses, including much of the pasta section.

Mid-September also saw the launch of a new aperitivo menu. An Italian happy hour, the aperitivo is a pre-meal drink or light meal meant to get the appetite and conversation going. It’s been an important part of Italian culture since the 19th century, following the invention of modern vermouth in Turino in 1786.

And, while we’re on the subject of drinks, the cocktail menu has also been reworked with the help of Erick Rosende, local mixologist, sommelier T8N September/October 2020 25

and director of Ultimate Bartending School. “It will be Italian-cocktail focused with some twists on the classics,” Rago says, adding that spirit-free cocktails will also feature on the new menu.

Return to Normal The past few months have forced changes that would’ve seemed unbelievable a year ago, but restaurants and other businesses are finding ways to adapt. Sorrentino’s began reopening shortly after the May long weekend, with three locations, including St. Albert, resuming dine-in service. The restaurant successfully implemented Alberta Health Services protocols, including social distancing, traceability and enhanced sanitation and cleaning measures. They even added scannable QR codes so that customers can access menus digitally, rather than passing around physical menus.

“We were fortunate enough to have the necessary resources to reopen the majority of our locations,” Rago says. “Being a family-run business, our family members did whatever was needed to ensure we reopened as soon as possible.”

Sorrentino’s at-a-Glance Location: 595 St. Albert Road Manager: Currently managed by Carmelo Rago Jr. Specialties: Italian premium casual dining; public and private cooking classes Fun fact: The senior Carmelo Rago was a teacher for Edmonton Catholic Schools when he purchased a north-side pizzeria in 1979, where he opened the first Sorrentino’s. t8n 26 T8Nmagazine.com

I SPOTLIGHT I

Walk on the Wild Side From fens to foliage, Wagner Natural Area is a rustic escape just minutes away from more urban jungles

BY CORBIN STEWART

SITUATED WEST OF Edmonton on

Highway 16, Wagner Natural Area is a provincial nature reserve that’s home to an abundance of wildlife and biodiversity that connects its visitors to the beauty of Alberta’s natural habitats. Spanning more than 250 hectares and hosting a scenic 1.5 km walking trail, it exists to conserve all that biological diversity for scientific, educational, and research purposes.

“We’re proud that we can share the area with the broader community, said David Ealey, President of the Wagner Natural Area Society, “and they can recognize that there is something special about it.”

What makes Wagner Natural Area so special is its fens–a type of wetland that forms when groundwater rises to the surface–giving the area a strong source of water and nutrients. Fens represent a small sample of Alberta’s boreal forest, and they exist due to the aquifers formed during the last ice age, over 10,000 years T8N September/October 2020 27

WAGNER NATURAL AREA VISITOR ADVISORY Soil moisture count is high, so bring waterproof boots Keep dogs on a leash at all times Insect repellent is highly recommended The area is pedestrian-only, so no bikes, ATVs, etc.

No sanitation-removal facilities are on-site, so take all garbage with you when leaving Additional information: wagnerfen.ca ago. Those aquifers allow groundwater to flow underground, which in turn seeps downhill into St. Albert’s Big Lake.

The Marl Pond walking trail is open for visitors, but because of the wetland area, the trail can become incredibly mushy and filled with mosquitoes. Waterproof footwear and insect repellant are highly recommended. Along the trail, you’re likely to see a variety of wildlife such as willow swamps, black spruce forests, and marl ponds themselves.

“The wetland provides suitable conditions for the growth of a lot of different vegetation, which is epitomized by our orchids,” says Ealey. The area hosts 16 of Alberta’s 24 orchid species–including lady’s slipper and the rare bog adder’s mouth–as well as marsh marigolds, sundews, and butterworts.

Bird watchers can have a field day observing such species as the ruby-crowned kinglet, tree swallow, and yellow warbler known to be found in the area around this time of year. Because of the area’s proximity to the surrounding communities, large mammals from beavers and coyotes to white-tailed deer and even moose are harder to come across.

To combat the spread of COVID-19 earlier this year, Wagner Natural Area canceled all calendar events until further notice, although those who look after the area anticipated that summer visiting hours will be known some time during the summer. The washrooms and picnic shelters on-site are also closed. Signage is set up along the Marl Pond Trail that encourages visitors to practice safe social distancing and clean up after themselves so everyone can enjoy the trail.

Wagner Natural Area was originally discovered by naturalists in the 1940s and was later named after property owner William Wagner, who gave the original parcel of land to the provincial government for protection in 1975. Supervising the natural area is the Wagner Natural Area Society, which was created in 1982 under the Alberta Government’s Societies Act to protect the biological and physical wellbeing of the park.

In 1986, the society joined the Alberta Government’s Volunteer Stewards program. These volunteers maintain exceptional park conditions and foster a commitment to conservation for the park. The society functions to coordinate special events in the natural area, such as guided tours for elementary schools, academic research studies for summer students, and hosting Junior Forest Wardens to help evaluate the growth of the park.

According to Ealey, several thousand visitors annually flock to Wagner Natural Area to experience the array of family-friendly events and wildlife.

“We have different visitors for different reasons, and people add so much to their personal wellbeing by being able to connect with a natural area that is special, that is cared for, and that is interesting to experience.” t8n

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I DOWN TIME I

Back to the Books

THANKS TO THE lockdown response to the COVID-19 pandemic, the routine of heading

back to school has turned out to be an experience like no other September education ritual in recent memory. But what hasn't changed is the purpose of schools as hallowed halls for higher learning, hence the topic for this edition's find-a-word puzzle. After going through it, post your completed puzzle on Twitter or Facebook (tagging T8N), to qualify for great random prizes.

Art

Masks

Test

Library

Calculator

Music

Chemistry

Online

Biology

Math

Desk

Physics

Dictionary

Principal

Classroom

Pencil

Elementary

Quiz

English

Reading

Drama

Question

Extracurricular

Science

High

Scissors

Exam

Recess

Homework

Social

Junior

Distancing

School

Student

Language

Studies

Arts

Stapler

High

Thesaurus

Locker

Teacher T8N September/October 2020  29