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Celebrating Albertas
Agriculture & Food Industry
000.4HCookbook_1-2H_nBL.indd 1 1/30/08 4:55:13 PM
Skokis get-away-from-it-all atmosphere.
Even 33 days into what will be a 40-day stint,
Katie is endlessly upbeat and full of energy, keen
to ski and play with her children (Grayson, 4,
and Isabella, 2) on her afternoon break. It seems
she never tires.
Later that night, at 10 p.m., I fnd her in the
kitchen. Shes chatting and laughing with her
staff and a couple of guests whove poked their
heads in, and theres music playing. Cooking
music is important, she says. She pauses, and
surveying the kitchen around her, says, I prefer to
cook here and adapt, than to be anywhere else.
Maybe on her days off shell get a chance to
start work on that cookbook shes been contem-
plating with encouragement from Skokis
guests. While Katie rarely follows a recipe, the
rest of us could learn a lot from her inspiration.
When it comes to baking, she says, Always obey
the golden rule of bread: love your bread and it
will love you back.
After contemplative whiskies by the fre, I walk
up the creakiest stairs in lodge history to the haven
of my simple room. It has a small window and bat-
tery-powered lantern. The skiing, food, nightcap
and quiet ensure a deep sleep.
The remainder of my stay is a blur of won-
derful food, skiing and freside banter. High-
lights: triple-A Alberta beef tenderloin and an
exhausting ski tour to Merlin Ridge.
After an extraordinary egg souff for break-
fast, its almost time to pack up. I fnd Katie in
the kitchen, of course, starting prep for dinner.
A bunch of hungry skiers is scheduled to arrive
this afternoon.
Pushing some errant dark blonde hair from
her forehead with the back of her wrist, she tells
me shes making pork tenderloin, the very dish
that she prepared for the head-to-head cook-off
to become Skokis chef.
After Ive readied my gear, Katie comes out to
say goodbye, standing in the snowy entrance of
the lodge. I ski off and, looking back, I catch a
last glimpse of Skoki Lodge and Katie Mitzel,
a delicious combination.
Skoki Lodges trailhead is located
just east of the village of Lake
Louise, in Banf National Park. Its
about 184 kilometres (115 miles)
west of Calgary and 60 kilometres
(36 miles) west of the town of
Banf. To book your getaway call
Resorts of the Canadian Rockies
at 1-877-822-7669 or e-mail
info@skircr.com, or www.
skoki.com
Gear guide: If you need equip-
ment for your trip, contact Wilson
Mountain Sports in Lake Louise at
1-866-929-3636 or visit www.lake-
louisewilsons.com
time out: It takes about three
to fve hours to walk, ski or snow-
shoe in to Skoki, so pack a lunch.
The trip is not guided but the
route is well marked in winter and
has a very clear path in summer.
Winter activities: The trails
and slopes around Skoki provide
lots of opportunity for Nordic
touring, snowshoeing, telemark-
ing and alpine touring. The latest
avalanche conditions can be
found at www.avalanche.ca.
Relaxing by the fre is always a
good idea and there are plenty of
books and board games to keep
you occupied.
Summer activities: Many of
the peaks around Skoki can be
easily scrambled and there are
many trails, lakes and alpine
meadows to explore. A National
Park Fishing Permit is required
before you can fsh in the park.
Check the Parks Canada site at
www.pc.gc.ca to fnd out all the
details. No mountain biking is
allowed near Skoki.
If you go
www.growingalberta.com 27
As a consulting dietician at the Alberta Winter Games
in February, I did my best to help shift the dietary focus of
the 2,800 developing athletes, coaches and offcials working
in 24 sports. In the months leading up to the games, I spoke
to Canadian Olympic Speed Skater, Jeremy Wotherspoon,
about the dietary keys to his success. I developed nutrition
plans and menus and I felded questions from young athletes.
Here are some of their most common questions.
Q: Does food choice really matter?
A: Nutrition is critical to the optimal energy you need to
keep up with high training volumes, achieve and maintain
a healthy body composition and reduce the risk of injury
and illness. Healthy eating has had a signifcant role in
my success, agrees skater Wotherspoon. It affects how
you feel each day for training, competition and especially
in how quickly you recover.
Q: Why all the hype about hydration?
A: The body is made up of as much as 60 per cent water,
and muscles are more 70 per cent water. Athletes, along
with everyone else, need water for digestion, absorption
of nutrients along with elimination of waste. Water lubricates
joints, eyes and air passages as well as cooling you off as
you sweat. Keeping well hydrated is important, no matter
what sport you do, Wotherspoon says. Your muscles work
better. Pack a water bottle, otherwise you wont remember
to drink enough.
Q: Why is the recovery meal so important?
A: If you dont eat enough, says Wotherspoon, youll
recover slowly and have more muscle breakdown. Hes right.
The recovery meal is critical, especially after a long, intense
workout. Rest and eat to restock muscles with carbohydrates,
repair muscle tissue with protein, re-hydrate and top up
needed vitamins and minerals. Within 15 minutes post-
sport, reach for a source of carbs, such as a juice box, fruit,
granola bar or chocolate milk. Then follow it up with
a balanced meal later.
Q: What are some good bets for recovery meals?
A: Eat within two hours after working out. Try these meals:
1. A baked potato, chili, salad, with yogurt and berries for
dessert. 2. A stir-fry with veggies, and lean beef or tofu, glass
of milk and fruit. 3. A bagel with peanut butter, raw carrots,
protein shake with a banana. 4. Pasta and meat (or ground
turkey) sauce and raw veggies and dip. 5. An omelet with
veggies and cheese, orange juice and a muffn. 6. A sub with
sliced chicken, veggies and cheese, followed by dried berries
and chocolate milk.
Q: What should you eat before training or competing?
A: The timing and type of food varies depending on the
sport and individual tolerance. Generally, eat a meal between
two and four hours before training or competing. Carbohy-
drates found in foods such as grains, cereals, breads, fruits
and veggies should supply the main part of a pre-sport meal.
Theyre quick to digest, and provide energy for working
muscles. Eat a small amount of protein at the same time
to sustain energy and fullness. High-protein foods include
meat, peanut butter, dairy, and eggs. But limit high fat
and high fbre foods before a workout they may cause
stomach upset.
For more sports nutrition information, visit the Alberta
Winter Games site at www.2008albertawintergames.com.
Premium Fuel
Whether you are an elite athlete, recreational runner or new to exercise, the way
you eat can help you succeed Story by Andrea Holwegner Photograph by Colin Way
Juggling ACt: Jeremy Wotherspoon gets ready to fuel up
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28 foodforthoughtspring 2008
www.growingalberta.com 29
cool i n the
ki tchen: Nicole
Kammerer, here making
mini burgers, says you
dont have to sweat the
small stuf. See page
50 for her Asparagus
Risotto recipe
A Catered Affair
t
Ask yourself some honest questions to find out when you
should DIY and when to seek professional help
StoRy By Julie VAn RosendAAl
PhotograPhyby John GAucheR
he spring thaw does more than draw us
out of our parkas. Its warmth defrosts our social
lives, which have been in hibernation since the
holidays. Spring is the time to plan parties.
Showers and weddings are especially popular at
this time of year, and patio season is not far off.
As your guest list grows, you might feel nervous
about prepping and serving food and drinks for
so many. So what to do take on the sometimes
complicated coordination and preparation
yourself, or call in a professional?
Its a Saturday afternoon and I fnd myself
perched on a stool in the corner of the commer-
cial kitchen that professional chef Nicole Kam-
merer recently built for her successful catering
business, called Nicole Gourmet. Shes multi-
tasking assembling hors doeuvres for a
cocktail party and showing an assistant how to
make a creamy horseradish sauce.
In terms of job stress, catering is up there
with air traffc controller and kindergarten
teacher. Id be a tad more anxious if I was pre-
paring exotic fnger foods for 40, but Kammerer
is unruffed and chats easily, even though she
has been prepping since 8:30 a.m. and was up
until 10 p.m. last night, seamlessly pulling off a
plated sit-down dinner for 22.
No big deal, she says nonchalantly. Sit
down meals arent as fnicky as hors doeuvres.
The thought of timing a multi-course meal for
22 makes me feel dizzy, but this is exactly why
people like me hire caterers. After all, pros such
as Kammerer do this every day.
Classically trained at Vancouvers Dubrulle
Culinary School, she apprenticed in Paris. Upon
returning to Canada, she was the frst female
chef hired by chef David Hawksworth at the
high-end restaurant West, in Vancouver. After
West, she worked her way up to sous-chef at
Catch, a chic downtown Calgary restaurant.
Most recently, she held the position of executive
chef at Calgarys Mercato Italian Market. So,
unlike some of us, Kammerer isnt about to
scorch her bchamel because shes trying to vac-
uum the living room while attempting to coax a
toddler off her leg and simultaneously get
dressed before the company arrives.
Unlike those charged with actually hosting a
party, caterers like Kammerer focus solely on
the menu, food service and sometimes bartend-
ing. Having an enormous kitchen with walk-in
fridges, stainless steel tables and a fancy steam-
injected oven that will cook a 12-pound turkey
in an hour doesnt hurt either. Kammerer stops
assembling her Peking duck salad rolls to give
me a quick demo of her new toy.
What it does to the meat I cant tell you, she
says, as eager a carnivore as I am. The oven
>>
continuously measures its cabin environment,
adjusting temperature and humidity.
On the stainless steel table beside her are
trays of miniature buns, baked to a buttery gold,
destined to be stuffed with Thai pork burger
patties.
I like to make everything myself, from
scratch, Kammerer says as she deftly soaks rice
paper wrappers and flls four at a time with ten-
der shredded duck, slivered cucumber, spring
onions and rice noodles. She spoons hoisin
sauce over one and hands it to me, most likely in
an attempt to slow down my barrage of ques-
tions. That way I can be sure everything is fresh
and just right.
This attention to detail extends even to the
tiny tomatoes, still on the vine, that she has
oven-dried herself, and which occupy an entire
shelf in one of several fridges. When it comes to
ingredients, Kammerer sources it all out herself,
hand-picking produce at Crossroads Market just
down the street in Ramsay, one of Calgarys old-
est neighbourhoods. Her walk-in fridge is load-
ed with local goods: goat Gouda from Sylvan
Star, Valta bison, Spring Creek Ranch beef, and
chicken and pork from Rocky Mountain Game
Meats. Most of my meat comes from local pro-
ducers. She hands me a bag of small, frm Agria
potatoes from Poplar Bluff Farms. You have
30 foodforthoughtspring 2008
Caterers can deliver the
inside scoop on the good
stuff produce and
products that may not
have reached the masses.
to try these, theyre amazing. Take them home
for dinner.
Besides being an enthusiastic supporter of
local products, Kammerer is a savvy entrepre-
neur, extending her culinary services beyond
the parties that keep most caterers in business.
She offers in-house cooking classes, which often
end in a sit-down dinner.
Her newest endeavour caters to the same
busy Calgarians who have made gourmet-to-go
a booming business. Nicole Gourmets Deliv-
ered Dinners take convenience a step further
right to a clients door. Theres no need to wait
for a special occasion to hire a caterer. Her
clients can have a meal of, say, silky asparagus
soup with lemon mascarpone cream ($6 per
person) and 12-hour wine-braised Spring Creek
beef short ribs, served with caulifower gratin
and roasted garlic potato pure ($16 per person)
on a regular weeknight.
Its simple Kammerer sends a weekly menu
by e-mail, her clients place an order by noon
Sunday, and by Monday afternoon their meals
are delivered, labelled with reheating instruc-
tions. Every Delivered Dinner arrives in appli-
ance-safe Pyrex; all clients have to do is throw it
back in the bin she provides, and shell pick it
up. Delivered Dinner clients receive a weekly
logbook with space to comment on food prefer-
ences and dietary needs.
Most of my clients are regulars, and many are
elderly or ill, she told me. Others are just busy.
Whether planning weekly meals, an intimate
gathering or full-blown event, when hiring a
caterer you generally have the freedom to cus-
tomize your menu. Edmonton chef and caterer
Brad Smoliak agrees. Every menu is different,
he says. I like my guests to feel that Im cooking
just for them. That personal service is not a
stretch, when event circumstances vary so
greatly. Some people might consider such an
inconsistent working environment stressful,
but Smoliak sees the constant fux as exciting
opportunities for culinary creativity.
I have the best job in Edmonton. I get to
witness anniversaries, engagements, milestone
birthday parties, and everyones always happy.
Its a great working environment, Smoliak says.
One of the most familiar chefs in the city, Smo-
liak has cooked for hockey players, celebrities,
and even royalty, including Prince Albert of
Monaco and Queen Elizabeth.
He served Prince Albert a brunch of New
Orleans Eggs Benedict crab cakes topped with
poached eggs and cayenne-spiked hollandaise,
with potato-andouille sausage hash. The Queen
dined on mixed feld greens with a wild berry
vinaigrette, lamb loin, mushroom ragout,
seven-vegetable saut, and roasted potato. And
Smoliak treated her like, well, royalty when he
served honey mousse in a Bernard Callebeaut
chocolate cup for dessert.
Theyve all been great experiences, Smoliak
reminisces, but my most memorable story is of
cooking for a lady who planned her own 40th
birthday party. As a surprise, her husband had
her mother fy over from England. And then
her brother, who was in the British Military,
stationed in Iraq, few in to surprise her as well.
It was truly a great evening.
Kammerers most memorable gig differs.
Once, she was asked to cook a full-on medieval
dinner, for which she had to do some back-
ground research in order to accurately represent
the theme. Dinner luckily consisted of more
than potatoes, was heady with spices such as
cardamom and fennel, and she was required to
dress up as a serving wench to dish it out.
Flexibility, paired with an understanding of
what works and what doesnt, is one of the bene-
fts of hiring a caterer. With their experience,
professionals can recommend appropriate menu
ideas or themes you may not have considered.
I suggested to one client that we do tapas
(the Spanish term for a series of fnger foods or
small plates) instead of having a formal sit-down
dinner, to create a more informal, social eve-
ning, says Smoliak. It was a huge success.
Likewise, Kammerers hors doeuvres menu fea-
tures such delicacies as warm Forest Mushroom
Cappuccino Shooters (latte foam, porcini dust),
Caprese Platters and Beef Carpaccio Pita Chips
with pine nut pesto and baby arugula not
menu items youd attempt yourself or fnd in the
freezer section of a grocery store.
Besides original menu ideas, caterers can
deliver the inside scoop on the good stuff pro-
duce and products that may not have reached
the masses. At Kuhlmanns Market Gardens,
Mrs. K makes the best sauerkraut known to
man, Smoliak says. He is also a fan of Lola
Canola Honey in Bon Accord, Greens Eggs and
Ham (Leduc suppliers of produce and poultry)
hiRe A cAteReR: Make the
call if youre at risk of not enjoy-
ing your own event because
youre too stressed about
preparing and serving all that
food, keeping it warm, and
cleaning up afterward.
If your event will involve
more guests than you have
plates, cutlery or serving dishes,
or you will require an outdoor
tent, additional tables or other
extras, a full service caterer will
handle it all for you.
Do it yourself: there
are techniques to make self-
catering easier. Many foods can
be prepared ahead of time and
frozen or stored in the fridge.
the favours of most dips and
sauces actually improve
overnight. Meats such as pork,
chicken and beef can be sliced
into strips and frozen in
marinade for three months,
then thawed, threaded onto
bamboo skewers and quickly
grilled or broiled for satay.
Chef Brad Smoliak suggests
chopping and dicing the day
before a big event. I like to
blanch my vegetables the day
before, and then its just a
simple reheat.
dont AVoid
pRe-pRepped: Some things
can be purchased already made,
such as tubs of bruschetta,
sliced salami and prosciutto
and dried fgs from an Italian
market, hummus, pita and pista-
chios from a Mediterranean
market, or desserts from a good
bakery. Buying ready-made is
not an admission of defeat.
Pita chips and crostini can
be baked a day in advance and
kept in an airtight container.
other breads, such as buns or
baguettes, should be purchased
the morning of an event.
dont oVeR oR undeR
pRepARe: For a cocktail party,
Chef Nicole Kammerer
plan ahead
continued opposite
sign-up online: www.eggs.ab.ca
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travagance
treat yourself to
Discover the VERSATILITY of eggs with two new newsleters from the Alberta
Egg Producers. Each newsleter features seasonal recipes, crafs, and more!
000.ABEggs_1-3H_nBL.indd 1 1/30/08 9:38:37 AM
and Sparrows Nest produce of Edmonton.
Smoliaks catering advice mirrors Kammer-
ers: for a stress-free event, make like a Girl
Guide and Be Prepared. Its important to be
detail-oriented, so that you dont forget any-
thing, he says. Full service caterers, such as
Smoliak and Kammerer, take care of details you
may not have considered: dishes, serving plat-
ters, glasses and cutlery, for example, or bar sup-
plies and a bartender to mix and serve drinks.
I do a lot of the cooking for clients in their
homes, as opposed to coming with food already
prepared, ready to be reheated, Smoliak says.
6 lbs (2.75 kg) baby back pork ribs
1 head garlic
1/3 cup (80 mL) sweet paprika
1/4 cup (60 mL) ground cumin
2 tbsp (30 mL) dried oregano
1 1/3 cups (330 mL) red wine vinegar
1/2 cup(125 mL) canola oil
1/4 cup (60 mL) honey
3 cups (750 mL) water
Preheat the oven or barbecue to 300f
(150C). Season the ribs with salt and pepper
and either grill or roast in the oven until golden
brown on each side, about 10 minutes. Set
aside in a roasting pan.
In the bowl of a food processor, process the
garlic, paprika, cumin, oregano and 1/3 cup of
the vinegar until smooth. Add the remaining
vinegar and process to a smooth paste.
Pork ribs Adobo
Transfer the mixture to a saucepan set over
medium-high heat and add the oil, honey and
water. Bring to a rolling boil and then pour the
mixture over the ribs. Cover with a lid or foil,
return to the oven or place in the barbecue and
braise for 2 hours.
Check the ribs to ensure they are tender.
Drain braising liquid and reserve, removing as
much fat from the liquid as possible. Place the
ribs directly on the barbecue and grill to warm
through and caramelize the outside, brushing
with the braising sauce. If youd like the braising
sauce to be thicker, reduce it, simmering on the
stovetop. Serve alongside the ribs, for dipping.
Serves 15.
Per ServIng: 775 CAlorIeS, 62 g fAT (20.5 g
SATurATeD fAT, 28.7 g monounSATurATeD fAT,
6.6 g PolyunSATurATeD fAT), 45 g ProTeIn, 9.5 g
CArBohyDrATe, 214 g CholeSTerol, 0. 8 g fIBre.
72% CAlorIeS from fAT.
I like to show up at the house at least an hour
and a half before the guests are scheduled to
arrive in order to get comfortable with the
environment and with any new equipment
I will be working with.
So if organizational skills are essential for
any caterer, theyll come in handy when han-
dling your own function. When youre hosting
the party, the same is true, Smoliak says. Plan
ahead. Have a list, assign specifc tasks such as
setting up the bar, arranging fowers and such.
And dont try to be Martha, he quickly
adds. Remember, she does this for a living!
Chef Brad Smoliak makes these no-fail
treats for customers and friends.
estimates eight to 10 pieces per
person later in the evening;
10 to 15 pieces if guests arrive
between 5 p.m. and 6 p.m., when
theyre hungrier. Smoliaks
estimates are similar; eight to 10
over the dinner hour (between
6 p.m. and 8 p.m.), and six to
eight items per person before
or after.
Make sure you have at least
one vegetarian option, a few
low-fat choices and one wheat-
or dairy-free dish to cover any
dietary restrictions. Make sure
all but a couple of items can be
served cold or at room tempera-
ture, to save yourself running
back and forth from the oven in
an efort to keep things hot.
MAke A toAst: Its not
necessary to stock a full bar.
Plan for two or three drinks per
person, and fll a cooler or tub
with ice and bottles of beer,
sparkling water and white wine.
the red wine can stay on the
countertop. If you want to add
extras, slice lemons and limes,
and mix a batch of sangria,
martinis or another cocktail
thats easy to serve.
If youre having trouble
choosing wines, ask for advice at
your local wine store. Most staf
members are very knowledge-
able and will be able to suggest
suitable food-wine pairings.
32 foodforthoughtspring 2008
The Fun in
Fungus
You may not have heard of it, but Mo-Na food is a
veritable Edmonton culinary institution, and business
is mushrooming
Story by Isabela C. Varela Photography by Kelly Redinger
Michael Avenati has a vivid memory of a trip he took
with family to Italy, decades ago. They were in Cuneo, in the
Piedmont region of Italy, and then-15-year-old Avenati was
in the countryside on the hunt for something exotic and
elusive and he remembers the thrill of the chase.
The object of his pursuit was mushrooms. More specif-
cally, the highly prized porcini mushroom, also known by
the regal name of King Bolete.
We didnt fnd any mushrooms that day, but I remember
going back to the house with my aunts and cousins and eat-
ing a great Italian meal that included dried and preserved
mushrooms, says Avenati, now 45. Later, in my 30s, I was a
member of the Edmonton Mycological Society, and theyd
organize forays around Alberta looking for wild mushrooms.
Whip-thin and boyish, Avenati has the high energy neces-
sary for running a small business. From amateur teen mush-
room hunter to mushroom hobbyist in his 30s, it makes
sense that Avenati, along with partner Rachel Viszmeg, is
now the proud co-owner of Mo-Na Food. The Edmonton-
based business distributes a wide selection of fresh, frozen
and dried wild and domestic mushrooms to restaurants and
food manufacturers.
The Red Ox Inn, Unheardof, Sorrentinos if youve dined
at any of Edmontons most celebrated restaurants, chances
are you have enjoyed Mo-Nas mushrooms. The company has
been around since the mid-1980s, established by Rita and
Otto Holzbauer. They built relationships with restaurants
and food manufacturers that continued through a second set
of owners and are now fourishing under Avenati and
Viszmeg, who bought the business two years ago. And it helps
that the two are committed foodies.
When Mike and Rachel purchased Mo-Na Food, it took
little time for me to discover they were in it because they liked
it, because they had a passion for mushrooms and the food
business, says Lynn Heard, owner of Edmontons Unheardof
Restaurant. They have the attitude people need when theyre
in small business, meaning that they go the extra mile.
Unheardof gets a variety of product from Mo-Na Food,
including wild mushrooms, dried mushrooms and more com-
mon cultivated mushrooms, such as shiitake and crimini.
Heard also turns to Mo-Na for specialty produce, such as
wild berries, fddleheads, sea asparagus and Alberta wild rice.
Many of Mo-Nas mushrooms come from Prairie Mush-
rooms, a family-owned business with a state-of-the art grow-
ing facility in Sherwood Park. It supplies fresh, cultivated
mushrooms such as portabella and crimini to the company.
And Mo-Na also imports mushrooms.
Freshness, quality and diversity are key to Mo-Na Foods
success. Because it supplies restaurants and food manufac-
turers theres no retail side it has to carry the best. It
increased my interest in buying this business when I saw it
was specialty wholesale. It motivates me when Im working
with culinary experts, he explains. And it helps that Rachel
has a long history in virtually all aspects of food service.
Were inspired by the close contact with the restaurant
industry and the food processing and manufacturing indus-
try. The processors are as passionate as the chefs.
Frank Olson, chef and owner of the Red Ox Inn, is
impressed with Mo-Na Foods high standards. Their quality
control is great. They make sure the product they bring in is
in good shape, or else they dont bother passing it on to the
customer.
For the consumer, the best opportunity to sample a range
of Mo-Na Foods farmed and wild mushrooms comes in Sep-
tember, with Sorrentinos Annual Mushroom Harvest. That
month every one of Sorrentinos seven Alberta locations fea-
tures a different signature menu showcasing mushrooms.
In 2007, the Mushroom Harvest tempted palates in
www.growingalberta.com 33
Edmonton, St. Albert, Sherwood Park and Calgary with
more than 100 delectable fungi creations. And most of those
dishes, such as baked macaroni with wild mushrooms and
truffe-infused sea scallops with chanterelle mushrooms,
were made with Mo-Na mushrooms.
We supplied most of their mushrooms, including truffes
from Italy, for their wine and truffe night. To be able to meet
all their needs in 2007 was pretty gratifying, says Avenati.
And what was his favourite dish among the bounty of
tasty concoctions at last years Mushroom Harvest? It was a
mushroom torte, just a nice, simple puff pastry with a wild
mushroom flling. It was stylish in its preparation.
Avenati hopes to be a big part of Sorrentinos Mushroom
Harvest this coming fall, but in the meantime, he and
Viszmeg have plenty to keep them busy. Renovations at the
Must eat mushrooms
Whether you prefer a dark and meaty
portabella mushroom or a white button
mushroom, youll be happy to know
these edible fungi pack some nutritional
punch. Mushrooms add:
Vitamins, such as ribofavin, niacin,
folate, thiamin and vitamin B6
Minerals, including potassium, copper,
phosphorus and selenium
Depth of favour to your cooking, they
are also very low in cholesterol and
carbohydrates, so indulge!
Virtually no calories, fat or sodium
A feeling of satiety (or fullness)
for dieters
Source: www.mushrooms.ca
current location, which dates back to the days of Rita and
Otto Holzbauer, will allow them to have a separate area for
sorting and packaging. This will help us look at new
packaging concepts, right now for the restaurants and the
food service industry, but with the possibility of a retail-type
product line in the future.
The busy mushroom season begins as early as May, once
the wild mushroom harvest gets going, and it lasts into late
summer, when mushroom production, tourism and
increased restaurant activity collide. In late fall and early
winter, theres another peak of wild product sourced in
British Columbia. Mo-Na counts on farmed mushrooms
year-round, but wild mushrooms are unpredictable.
Thats whats so mysterious about the wild mushroom,
says Avenati. Mushrooms have grown to be kind of a
mystical product for me. Wild
mushrooms have an allure
because they can be so elusive.
You never know when or even if
youll fnd them.
But as long as Mo-Na Food
is supplying regional restaurants,
Albertans can count on the prov-
inces best mushrooms being just
a dinner reservation away.
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tI Me to gRoW: Rahel Viszmeg
and Mike Aventai are renovating in
anticipation of new opportunities
34 foodforthoughtspring 2008
Its 10:10 a.m. as I enter a part of Alberta that literally
shines. This is Redcliff, a town that calls itself the Green-
house Capital of the Prairies, located just outside of Medi-
cine Hat in the southeast corner of the province. In an
otherwise typical Alberta town, Redcliff has hundreds
of glass structures, gleaming in the sunlight.
My frst stop is a visit to Red Hat Co-operative Ltd. where
I meet Lyle Aleman, general manager. Red Hat is a venture
that, in 2006, supplied 18 million cucumbers, fve million
kilograms of tomatoes and 1.3 million kilograms of sweet
bell peppers to major grocery stores across Western Canada.
We have cheap natural gas and high levels of sunlight,
says Aleman, explaining how Redcliff has been transformed
into a major hub for fresh, hothouse vegetables. Curious
about how local restaurants take advantage of this bounty,
I ask Aleman to recommend a place to eat. He tells me about
a spot on Main Street where a friend of his stops for a bowl
of soup as a matter of routine.
The frst thing I notice when I walk through the doors
of Cocoa Bean Caf is two teenage boys munching on large
garden salads. This is indeed a strange and wonderful land,
I think. Soon, the owner of the caf, Jeanine Wilson, is at my
table tempting me with a steamy bowl of tomato, tortellini
and meatball soup.
Its all made from scratch, says Wilson. We get the
vegetables from local greenhouses. As I slurp the lovingly
prepared bowl of goodness, Wilson informs me that the
Redcliff/Medicine Hat area is known as a banana belt
because of the abundance of sunlight. Environment Canada
agrees with her, calling Medicine Hat Canadas sunniest
city with more than 2,500 hours of sunshine per year.
Today, like most days, the sun beams brightly as I fnish
my soup and wave goodbye to Wilson before taking the short
drive east to The Hat, a city with a population of more
than 57,000. Inspired by the story of Redcliffs greenhouses
Im ready to discover more local food. A stop at the Zucchini
Blossom Market and Caf does not disappoint. Contem-
porary music plays overhead as customers sip on lattes.
The ambiance is chic bistro. A chalkboard above the service
counter announces that back by popular demand is the
smokin chipotle sandwich.
In addition to a fresh twist on soups and sandwiches,
Zucchini Blossom offers a ready-to-take-home line of foods
including creamy tomato and spinach soup, basil pesto
and Genevieves Hummus, named after a former employee.
Owners Kristine and Jim Dalzell arent in today. No matter,
I am already thoroughly convinced that this region of the
province, better known for natural gas than peppers, has
Never mind the natural gas, the sunny southeastern corner
of Alberta is hothouse heaven for veggie lovers Storyby Wes Lafortune
Take a Shine
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Lush LI fe: Broxburn Gardens is a place of plenty
www.growingalberta.com 35
In 1989, the Alberta and Saskatchewan gov
ernments signed an agreement designating
the Cypress Hills Provincial Parks the frst
Interprovincial park in Canada. Home to
200 species of birds in addition to coyotes,
moose, deer and elk, humans have also been
visiting the Cypress Hills for more than 9,000
years, making this one of the most historically
signifcant locations in the entire country.
The area is also closely linked with the
North West Mounted Police. Formed in 1873,
the NWMP was created partly in response to
the murder of 20 Assiniboine in the Cypress
Hills. They had been targeted by wolf hunters
who blamed them for stealing their horses.
Today, visitors to this unique 2,500
squarekilometre park can experience its
powerful beauty by staying overnight at one
of 11 campgrounds within its boundaries.
For more information about Cypress Hills
Interprovincial Park visit online at www.tprc.
alberta.ca/parks/cypresshills/fndex.asp.
Pretty plateau
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somehow been overlooked by the majority of Albertans,
who, like me, travel seeking culinary fulfllment in addition
to spectacular scenery.
In Medicine Hat, even flling up the car at the local Tempo
station, just outside the eastern boundary of the city, can be
an opportunity to indulge in the regions food items. Frozen
fruit pies by nearby Kirschenman Farms and a line of jarred
products, such as dill pickles, spice beets and gourmet salsa,
from Saucy Ladies of Lethbridge compete for my attention
against more mundane convenience store items.
I hit the road again, eastward on the Trans-Canada High-
way for approximately 30 minutes and then turn at Highway
41 for a scenic 32-kilometre trip to Cypress Hills Interprovin-
cial Park. Still frosted by snow on this postcard-perfect day,
the undulating hills stretch across the border of Alberta
and Saskatchewan. The parks campgrounds are flled
on summer weekends by outdoor enthusiasts eager to
hike its extensive trail system, which leads to an impressive
plateau overlooking the town of Elkwater and well beyond.
Returning to Medicine Hat, I decide to take one more
side journey, driving for 90 minutes following a section
of Highway 3, (better known as the Crowsnest Pass) past
Bow Island. A major bean producing area, Bow Island
is marked by civic mascot Pinto McBean, the towns statue,
which waves to me as I drive towards Lethbridge.
Just fve kilometres east of Lethbridge, I spot a green
sign announcing Broxburn Vegetables. Ive been tipped
off that this is a destination not to miss, so I pull off of
the highway for the short drive down Broxburn Road.
Owner Paul de Jonge greets me. He arrived from Holland
in 1994 and since then has become an entrepreneurial force
to be reckoned with.
Starting out growing onions, Broxburn Vegetables has
blossomed into a vertically integrated business that any CEO
would be proud of. The greenhouse part of the operation
supplies vegetables to Red Hat Co-op in Redcliff. Its also a
valued source of Boston lettuce, beef steak tomatoes, onions,
peppers and micro greens for many of Calgarys best culinary
establishments.
For tourists and the local population who stop in at this
32-hectare nexus of fresh food, de Jonge runs a retail store
and caf where the same wholesome veggies are the star
attraction. The U-pick strawberry felds are a magnet for
summer visitors.
A signature item at the Broxburn Caf is a bowl of roasted
red pepper soup made from peppers picked fresh in the
greenhouse earlier that day. Its accompanied by a thick piece
of homemade bread and can be enjoyed as a tasty metaphor
for this region of Alberta, which is responsible for some of
the most delicious produce in the province.
This is who we are, says de Jonge.
And for that I am so grateful.
Abee
Alberta Beach
Albright
Alcomdale
Alhambra
Alix
Alliance
Altario
Amesbury
Amisk
Andrew
Anthracite
Anzac
Arcadia
Ardley
Ardmore
Ardrossan
Arvilla
Ashmont
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Atikameg
Atmore
Banff
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Bawlf
Bay Tree
Beach Corner
Beauvallon
Beaverlodge
Bellis
Belloy
Benalto
Bentley
Bergen
Bezanson
Big Valley
Bittern Lake
Bitumount
Blackfalds
Bloomsbury
Blue Ridge
Blueberry Mountain
Bluffton
Bonanza
Botha
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Boyle
Breton
Breynat
Brosseau
Brownvale
Buck Creek
Busby
Byemoor
Cadomin
Calais
Calling Lake
Canyon Creek
Carcajou
Carlson Landing
Caroline
Carvel
Castor
Cherhill
Cherry Point
Chigwell
Chipewyan Lake
Chipman
Chisholm
Clairmont
Clandonald
Clear Prairie
Clive
Clyde
Cochrane
Codesa
Cold Lake
Colinton
Compeer
Condor
Conklin
Consort
Cooking Lake
Coronation
Crooked Creek
Crossfield
Czar
Dapp
Darwell
Daysland
Deadwood
Debolt
Delburne
Demmitt
Derwent
Devona
Dewberry
Didsbury
Dixonville
Dogpound
Donnelly
Drayton Valley
Drinnan
Duffield
Dunstable
Duvernay
Eaglesham
Eckville
Edberg
Egremont
Elk Point
Elkton
Elmworth
Elnora
Embarras
Embarras Portage
Endiang
Enilda
Entrance
Entwistle
Erith
Exshaw
Fairview
Fallis
Faust
Fawcett
Ferintosh
Ferrier
Fifth Meridian
Flatbush
Forshee
Fort Assiniboine
Fort Mackay
Fort Saskatchewan
Fort Vermilion
Fox Creek
Fox Lake
Gadsby
Gage
Gainford
Galahad
Garden Creek
Genesee
Gibbons
Gift Lake
Girouxville
Glendon
Glenevis
Gordondale
Grand Centre
Grande Cache
Grassland
Green Court
Grimshaw
Grouard Mission
Gull Lake
Gunn
Guy
Habay
Halkirk
Hardisty
Harmattan
Harmon Valley
Hay Camp
Hay Lakes
Haynes
Heinsburg
Hespero
High Level
High Prairie
Highland Park
Hilliard
Hines Creek
Hoadley
Hobbema
Holden
Hondo
Hornbeck
Hotchkiss
Hughenden
Huxley
Hylo
Hythe
Innisfall
Innisfree
Irma
Islay
Jackfish
Jarvie
Jasper
Jean Cote
Joffre
Joussard
Kananaskis
Kathleen
Kavanagh
Keephills
Kenzie
Killam
Kinsella
Kitscoty
La Glace
Lac La Biche
Lac La Nonne
Lac Ste Anne
Lacorey
Lake Louise
Lamont
Lavoy
Leduc
Leedale
Legal
Leslieville
Lindale
Linden
Lisburn
Little Fishery
Little Red River
Little Smoky
Loon Lake
Lousana
Luscar
Lymburn
Ma-me-o Beach
Mackay
Madden
Mallaig
Mannville
Marwayne
Mclennan
Meander River
Meanook
Mearns
Meeting Creek
Mercoal
Metiskow
Mildred Lake
Millet
Minburn
Mirror
Monitor
Morinville
Morley
Morningside
Mundare
Muskeg River
Myrnam
Nestow
New Norway
New Sarepta
Niton
Niton Junction Nojack
North Star
North Vermilion Settlemen
Northville
Notikewin
Obed
Ohaton
Olds
Onoway
Opal
Paddle Prairie
Paradise Valley
Peace Point
Peerless Lake
Peers
Pembridge
Pemukan
Penhold
Perryvale
Pibroch
Pickardville
Plamondon
Ponoka
Prestville
Priddis
Provost
Quatre Fourches
Radway
Rainbow Lake
Ranch
Ranfurly
Red Earth Creek
Redwater
Reno
Rich Lake
Rich Valley
Rimbey
Rivercourse
Rochester
Rochfort Bridge
Rocky Lane
Rocky Mountain House
Rolly View
Rosalind
Rosevear
Round Hill
Royce
Rumsey
Rycroft
Ryley
Saddle Lake
Saint Paul
Sangudo
Saulteaux Spurfield
Saunders
Scapa
Sedgewick
Sexsmith
Shoal Creek
Silverwood
Slave Lake
Smith
Smoky Lake
Solomon
Spedden
Spirit River
Springburn
Spruce Grove
Sputinow
St. Lina
St. Michael
St. Vincent
Stanger
Steen River
Steeper
Stettler
Stony Plain
Strome
Styal
Sundre
Sunnybrook
Sunnyslope
Sunset House
Swan Hills
Sweet Grass Landing
Sylvan Lake
Tangent
Tawatinaw
Tees
Thorhild
Thorsby
Three Creeks
Three Hills
Tiger Lily
Tofield
Tomahawk
Torrington
Triangle
Trochu
Trout Lake
Two Creeks
Two Hills
Uncas
Valhalla Centre
Valleyview
Vegreville
Vermilion
Vermilion Chutes
Viking
Vilna
Violet Grove
Wabamun
Wabasca-desmarais
Wainwright
Wandering River
Wanham
Warburg
Warden
Warrensville
Waskatenau
Water Valley
Watino
Webster
Wembley
Westlock
Whitecourt
Wild Hay Wildwood
Willingdon
Wimborne
Windfall
Winfield
Woking
Wolf Creek
Bonnyville
Bremner
Camrose
Edson
Hinton
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Fort McMurray
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Jasper
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Banff
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36 foodforthoughtspring 2008
www.growingalberta.com 37
Im an hour south of Edmonton, and the rolling farm-
land is just acquiring the rosy glow of sunrise. Horses stand at
their fences and snort great columns of steam as they survey
the busy humans zipping north and south. Ive driven the
QE 2 several hundred times, and Ive passed the colourful
Bles-Wold Dairy and Yogurt sign so often, I can see it in my
mind. Theres a curve and a then a dip in the road. Or it is a
rise and a straightening of the highway? Never mind. Ill
know it when I get there.
Besides, on this clear, chilly morning, Im enjoying the
drive to Albertas only on-farm yogurt production facility.
Bles-Wold is a premium product. It travels from the farms
cows in the milking barn to the yogurt production facility in
a matter of hours, and arrives on grocery shelves in a matter
of days. This freshness and a tight control over production
has meant business is booming.
Just as I start to second-guess my memory, I round a cor-
ner and the sign appears. I turn off the highway and I fnd
myself scanning farms and driveways for signs of Bles-Wold.
City girl that I am, I drive past the farm a couple of times
before I admit defeat and call them on my cell. I get a few
clues: its the only dairy farm on that stretch of road, so Im
told to look for cows and a dairy barn. Im practically staring
right at it. Embarrassed, I pull into the farmyard.
Just then, Tinie Eilers comes round the side of the farms
red and white-trimmed wooden barn. This is where Tinie
(pronounced TEE-ny) runs the yogurt business. Her hus-
band Hennie Bos is in charge of the dairy a few steps away.
Today I get to see two thriving businesses in one stop.
Tinie shows me into the barn and up to the coffee room,
a second-storey perch where the more than half a dozen Bles-
Wold staff come and go as their duties allow. In her soft
Dutch accent, Tinie begins to explain how she, Hennie and
their two kids ended up in central Alberta. Just then, Hennie
joins us. Hes surprisingly perky for a guy who gets up every
day at 5 a.m., but I guess thats part of the business. Tinie and
Hennie grew up on farms in Holland, and together had a
dairy farm there for 20 years. But then Tinie puts it in terms
that are easy to understand. There are 16 million people in a
country that fts between Edmonton and Calgary, she says.
Land in Holland is at a premium, and theres little room for
entrepreneurship. Lacombe, by contrast, had the right com-
bination of fertile farmland, wide-open spaces and wide-
open opportunities for an ambitious family farm.
In 1994, Tinie and Hennie, and their 13-year old
daughter and their nine-year-old son arrived in Canada,
and by February 1995, their new farm had a brand-new
Culture Club
Theres more to Bles-Wold Dairys ultra creamy estate yogurt
than a handful of bacteria and a timer. Theres also the artistry
Story By Jennifer Cockrall-King Photography By Bookstrucker
dairy facility and 60 Holsteins. They named the farm
Bles-Wold, a hybrid of Hennies hometown, Blesdijke,
and Tinies hometown, Steenwijkerwold.
Tinie credits Hennie with being the entrepreneur, but her
yogurt business, which started as a hobby in 1996, has gained
momentum. Im not a planner, Tinie admits when I ask her if
yogurt production was always part of the Bles-Wold vision.
Instead, it was just a way for her to give her teenage diabetic
daughter a nutritious breakfast that didnt contain extra sugars.
Tinie would whip up batches of mild-tasting yogurt in the
kitchen. Id give some to friends and neighbours and they
seemed to like it, continues Tinie. She also learned that
Albertans like their yogurt sweeter and thicker than that
found in Europe. Her taste testers also expressed a desire for
fruit favours. She obliged. Hennie encouraged her to think
about making yogurt as a business. Since Tinies brother had
a small commercial yogurt business on his farm in Holland,
she asked him to send her a small (400-litre) pasteurizer and
a recipe. In 1996, she took her farm-fresh yogurt to the
Lacombe and Ponoka farmers markets, where it was a hit.
Then the manager from the local Coop store, Keith
Meyers, came to us, recalls Tinie. Thats how it all started.
Bles-Wold yogurt made the leap from farmers markets to
grocery stores. Tinie and Hennie took the growing pains in
their stride. Tinie made her way through the dizzying label-
ling regulations with the help of agriculture advisors from
Government of Alberta. These days, Bles-Wold yogurt, and
now sour cream, is sold at 90 different locations across
Alberta. The farm has a federally inspected facility, and the
Bos-Eilers are working on expanding their territory to other
provinces.
Anxious to see where this product is made, I ask for a tour.
Tinie furrows her brow and tells me that due to the strict
Hazard Analysis Critical Control Points (HACCP) guidelines
and biological controls, she cant allow me into the produc-
tion plant. I could inadvertently bring in a bacteria or
something that could spoil an entire 2,000-litre batch. (Yes,
the initial pasteurizer has long-since been up-sized.) The
culturing of the yogurt is a precise undertaking and theres
just no room for tourists.
There is, however, a window into the yogurt-making
room and I peer into the space; its hospital-clean. The tile
foor is gleaming white and the stainless steel pasteurizing
tank and small flling line are also spotless. The milk from
the nearby dairy arrives at the yogurt-processing plant via
an underground pipe system. Because Bles-Wolds dairy
is commercial, certifed under The Canadian Quality Milk
C
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MI lkI ng I t:
Tinie Eilers, left, and
Hennie Bos have
diversifed their dairy
38 foodforthoughtspring 2008
Program, the products quality and the freshness are givens.
Cows milk starts out with close to four per cent fat, so
Tinies next step is to separate the milk. Bles-Wolds plain
yogurt is made with two per cent milk, and the favoured
yogurts are made with 1.7 per cent. At 4,000 to 5,000 litres
a week of yogurt, Tinie is using less than a days worth of the
farms milk production. (Most Bles-Wold milk is sold into
the provinces milk system.)
The milk is pasteurized (heated to a certain temperature
under its boiling point for long enough to kill off undesirable
bacteria) and then rapidly cooled. Then, says Tinie, the milk
is incubated with cultures. Cultures are human-friendly, live
bacteria that cause the milk to thicken and ferment some-
what. I naively ask how long Tinie allows the cultures to
ferment. Sorry, thats a secret, she blushes. Apparently, the
length of the fermentation is what gives her yogurt a creamy,
almost syrupy texture, while still being relatively low in fat.
Instead, she shows off the brand new packaging. Heat-
sealed foil lids have replaced the plastic lids. And the labelling
refects a new feeding program that Hennie has started with
the herd. He feeds the cows a mixed diet of alfalfa hay, barley
silage, haylage, ground corn and, most recently, sunfower
seeds. This latest nutritional addition results in milk that
contains higher levels of conjugated linoleic acid (CLA), a
fatty acid that, like omega-3 and omega-6, is being touted as a
nutritionally important element, possibly warding off chron-
ic diseases and obesity, while promoting heart and bone
health. And this neatly illustrates a beneft of sourcing milk
from a single farms herd. The milk isnt pooled with other
farms milk, so interested consumers can fnd out about a
particular dairys feeding program.
Hennie invites me to meet the herd. His 230 cows are
primarily Holsteins that produce 6,500 litres of milk per day,
and it keeps Hennie and his staff busy with three milkings
every 24 hours. Bles-Wold takes pains to keep the cows happy
and healthy. The animals are taken to an exercise lot as often
as possible, and only natural fertilizer cow manure is what
he uses at this 450-acre farm to produce the hay and silage for
the cows feed. Bles-Wold doesnt use pesticides, insecticides
or chemical fertilizers.
We walk over to the dairy barn, where theres some
activity. A calf has just been born, and one of the Hennies
helpers is making sure that mom and baby are doing OK. The
trembling little calf looks around, dazed and wet, but seems
happy with the cleaning its getting from mom. Other young
calves crane their necks in my direction, so I bravely ask if I can
pet one. Several of them compete for a scratch on their forehead,
and I even brave the kisses of one seriously affectionate little
miss. We walk up the middle of the main barn, where the pro-
ducing herd is currently located; I decline the invitations from
the full-sized cows for a head scratch. My bravery has evaporated
in the presence of these 700-kilogram (1,500-pound) animals,
but I manage a quick moment with one friendly cow, numbered
996, a breakthrough for someone who couldnt recognize a dairy
farm a few hours ago.
Maybe its their easy-going Dutch demeanor, but Tinie
and Hennie make running two steadily expanding business-
es look easy. They credit their supportive and dependable
staff. Whatever the reason, they seem to have struck a balance
between an Old World, back-to-basics approach to natural
farming practices with a New World business savvy. This
estate-produced yogurt is in synch with the renewed interest
many Albertans have in a farm-to-table connection. Lucky
for us, the Bos-Eilers picked central Alberta.
tEEny but
growI ng:
Tinie started making
yogurt, from the
farms Holsteins,
in her kitchen
Thats what AVAC recognized when we
helped establish the innovative Bioactive
Oils Program thats investigating how to
create healthier, commercially-relevant
canola and fax oils
AVAC is an Alberta-based, private, not-for-proft company that
invests in businesses and research that support our provinces
growing value-added industry. We see potential where others
might not, and recognize possibilities traditional investors may
overlook. To date, weve helped our clients generate sales of
$216.7 million on new products and attract more than $349
million in additional investment. Imagine what we can do for you.
Show us your ideas and well show you whats possible.
To learn more, visit us at www.avacltd.com.
possibility
Chris Kazala,
Program Manager
Bioactive Oils Program
Thats what AVAC recognized when we
000.AVAC_FP_nBL.indd 1 1/21/08 10:08:53 AM
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40 foodforthought spring 2008
Backyard Bogeys
You cant tell as you gaze out over your patch of green, but the
grounds can harbour a multitude of dangers Story by Lisa Ostrowski
The short, sweet summer makes gardening a favourite
pastime of many Albertans. Growing your own fruits and
vegetables can encourage a healthier lifestyle for your family,
not only by convincing them to eat garden-fresh goods, but
by promoting more active, outdoor activities. Yet your garden
can carry more risks than you may imagine. This spring,
prep your garden for safety.
Some of the biggest threats in your backyard are from
everyday objects. Tools and machinery in your garden, when
used improperly, can be sources of injury.
Using a riding lawnmower improperly can result in seri-
ous injuries to the driver or to unsuspecting children.
According to the Canadian Institute for Health Information,
there tends to be fewer per capita lawnmower injuries in
Canada than in the United States, but these accidents are
preventable. The driver should be the only one on the mower
and should ensure there are no children playing outside
before he starts. People under 16 shouldnt operate these
mowers. Most of us have gas or electric push mowers, but
these can pick up and throw objects hidden in the grass,
so check the lawn before you mow. If either kind of lawn-
mower needs maintenance, shut the motor off, and unplug
electrical mowers, before attempting repairs.
Lawnmowers arent the only dangerous equipment in
your backyard. Just using a spade or trowel for long periods
can harm muscles that are more accustomed to snow shovels.
But using the wrong tools, such as a hoe when you really need
a spade, can be just as dangerous. Fortunately these dangers
are easily minimized.
There are things you should look for in buying tools,
says Jim Hole of Holes Greenhouses, quality, well designed,
ergonomic tools. You should also make sure that youre using
the right tool for the job. If youre up on a ladder, stretching
to cut branches with a saw that wasnt built to cut branches,
theres a higher chance youre going to get hurt.
There are a wide variety of ergonomic tools available from
most garden centers and websites, such as www.gardenscape.
ca, which can reduce muscle strain. But any tool can be dan-
gerous if used improperly. Before buying tools, check with
the staff of the garden center to make sure the tool you are
buying is appropriate for the job you have in mind. And,
before and after using any hand tools, try doing some simple
stretches, similar to those youd do after sitting at a computer
for a long period.
Chemical pesticides and herbicides are also dangerous
when used improperly. Although Health Canada has
approved most chemicals intended for backyard use,
some experts say to avoid the use of chemicals altogether.
Weed killers are known as cosmetic pesticides and are
not actually necessary for gardens or lawns.
www.growingalberta.com 41
The fewer concentrations of toxic chemicals that you
apply or store around the house or garden, the safer it is for
children and pets. The instructions on most commercial
products indicate how and when to apply the chemicals and
the margin of time and the safe methods to use in harvesting
the produce, says Norm Carlson, Environmental Health
Manager of Calgary Regional Health. There are no chemi-
cals that should be used carelessly.
Other options besides chemical pesticides include horti-
cultural oils and soaps, which may seem slightly less effective
at frst, but are actually more effective in the long run.
Keep in mind that pesticides often kill the good insects at
the same time as taking out the bad ones. Many pests dont
require a harsh chemical spray, says Jim Hole. Instead,
you can use softer products, such as soaps and oils that wont
harm the benefcial insects. These softer products work bet-
ter over the long term; its as if youre teaming up with the
benefcial insects.
Besides tools and chemicals, another danger in your back-
yard may be the very plants in it. When you choose plants for
a fower or vegetable garden, make sure to do your homework
frst. Certain plants, such as monkshood, may have poison-
ous leaves or fowers and shouldnt be planted where pets can
get at them. Other plants, such as parsnips, have leaves that
may cause blistering and allergic reactions in some people
and animals. To choose the best plants for your family,
ask the staff of your local greenhouse or garden center.
Theyre likely to know what plants are suitable for you
if you have kids, curious pets or allergies.
A good rule of (green) thumb is to do your research.
If you use the right tool or chemical for the job you should
be in no danger in your backyard this season.
H
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Avoid the pitchfork perils and tilling tales of woe.
Keep yourself and your family safe in the garden
this summer.
Cover up with sunscreen and a brimmed hat
to prevent sunburn and sunstroke.
Have a fle on hand for minor sharpening jobs. Itll
help keep your tools in good condition, and minimize
the strain on your body.
Wear gloves, especially when you handle plants
that may cause reactions.
Protect your hearing with proper ear gear when
you use loud machinery, such as a lawnmower
or hedge trimmer.
Before you mow, walk around the yard, looking
for hidden objects that your mower may pick up.
Safety checklist
for the garden
42 foodforthoughtspring 2008
Some hungry consumers are gambling that functional foods
and nutraceuticals may improve health and reduce disease
WrittenBy Caitlin Crawshaw
At Any plAin-JAne grocery story in Alberta
the type where you wont fnd yoga supplies or
Swiss chard a dozen kinds of juice taunt you
from a cooler.
Scan the row: orange juice with calcium,
reduced-acid OJ, vegetable juice, organic straw-
berry juice. your eye wanders to a blood-red
beverage in a curvaceous, plastic bottle. pome-
granate juice. A decorative label claims the juice
is rich in antioxidants, which fght cancer and
aging. At $6 for a half litre bottle, you might
raise an eyebrow and leave it on the shelf. But
a growing number of Albertans are tossing it
into their carts. Whats a few extra dollars to
reduce your cancer risk?
While Albertans arent known for being
overly analytical in the grocery store, theyre
becoming increasingly open to purchasing
functional foods even if it means spending
more. in fact, its a trend thats boosting research
in Albertas growing functional food and nutra-
ceuticals sector.
And while some consumers are getting on
board, most arent identifying the products in
their cart as functional foods or nutraceuticals.
in fact, many consumers might never have
heard the terms.
Functional foods are those which have
been shown to offer certain health benefts
to consumers. this includes simple foods such
as carrots, which naturally contain the antioxi-
dant beta-carotene. processed foods can be
functional too. yogurt, for example, includes
digestion-enhancing bacteria. Also in this cate-
gory are foods with added ingredients, such as
milk with added vitamin D or enhanced foods,
such as omega-3-enriched pork.
the term nutraceuticals is actually an
amalgamation of nutritional and pharma-
ceutical and refers to products isolated
from food and generally sold in medicinal P
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WWW.groWingalBerta.com 43
form. think of fbre supplements or iron-rich
spirulina, made from blue-green algae.
i think consumers today are looking
for healthier products overall, and healthier
food products, says Kristina Williams, vice
president of marketing and sales for edmontons
natraceuticals Canada (formerly Cevena Bio-
products), creator of Viscofber.
theyre looking for healthier food products
that taste good, because at the end of the day,
they have to taste good or people wont buy them
again. Consumers are willing to pay a little bit of
a premium for high-quality products.
Both functional foods and nutraceuticals pro-
vide a non-pharmaceutical means of promoting
health, decreasing dangers such as
adverse drug interactions. But Williams
is quick to caution that Health Canada
regulations prevent most products
including Viscofber from legally
claiming to prevent disease. Rather,
they are products that promote health.
While no product is a cure-all,
some of Albertas nutraceuticals offer
notable health benefts.
Created by two University of Alberta agricul-
ture professors, Viscofber is a very concentrated
version of the soluble fbre in barley and oats.
through a proprietary process, the soluble fbre
is removed, and separated from the starch and
protein.
theres been a lot of talk lately about the
benefts of fbre and its ability to improve heart
health. Viscofber claims to do this better than
other fbre supplements. Williams explains that
during extraction from the grain, soluble fbre
can lose some of the molecular properties that
give it viscosity (the ability to bind with water).
Viscofber uses a method that maintains its
structure, on a molecular level.
Viscosity is key to fbre, since the fbre must
attach well to water molecules in your gut to
create a soft gel. its not an appetizing image,
but the creation of the gel slows your glycemic
response (keeps your blood sugar levels steadi-
er), makes you feel fuller, and removes bile acids
from your body. this last process removes
harmful cholesterol from your bloodstream,
suggesting benefts for heart health.
While not exactly a dispassionate third party,
the company has tested the health benefts of the
product, and found favourable results, including
a small study that even connected Viscofber to
weight loss. Sold as both a supplement and food
additive, Viscofber is available to consumers
in the U.S. and in Canada.
Another nutraceutical being developed
in Alberta may offer a treatment of sorts for a
disease thats evaded both treatment and cure.
Celiac disease, which affects about one per
cent of the north American population, is an
immune response to the presence of gluten,
found in grains such as rye, barley, wheat and
oats. ingesting foods with even traces of gluten
can cause enormous pain to those afficted,
as well as damage their intestines.
A research scientist at the University of
Albertas Faculty of pharmacy is trying to
make life easier for celiac patients. But rather
than looking to a drug treatment, Dr. Hoon
Sunwoo is investigating a miracle food: eggs.
For thousands of years, people have been
eating eggs, but nobody has had harmful
effects, he says. the egg is a very natural
and safe product.
Sunwoo is creating a compound containing
antibodies found in egg yolk immunoglobu-
lin-y to be specifc which will bind with the
gluten to prevent it from being absorbed in the
intestine, where it can harm celiac suffers. For
these people, this could be a godsend. By adding
the supplement to food (or taking it as a capsule
or tablet), celiac patients could avoid accidentally
digesting gluten, in restaurant food, for instance.
the four-year project is presently in its frst
year, and will have to undergo much testing by
Health Canada before it can be ready for com-
mercialization. But Sunwoo is hopeful that the
research can beneft both celiac
patients and Albertas egg producers.
Hopefully the tests will be okay, so
we will produce large amounts of the
value-added agri-products to help our
poultry people, producers, food pro-
cessors and celiac patients, he says.
Sunwoo isnt the only scientist
with an interest in eggs. theyre also
a research target for Jianping Wu, an assistant
professor in the University of Albertas depart-
ment of agricultural, food and nutritional
science. people are using eggs for so many
interesting innovations. We are trying to explore
more and see how we can beneft and improve
peoples health and quality of life, he says.
Wu is working on a new way to extract
protein and lipids from processed egg yolk
without using harmful solvents. these proteins
and lipids have many different uses in the
pharmaceutical, cosmetic and food industries
as emulsifers or nutraceutical ingredients,
Wu explains. For example, a kind of fat pulled
from the egg yolk (called phospholipids) is a
good source of a chemical called choline, which
is important to human brain development.
The term nutraceuticals is an
amalgamation of nutritional and
pharmaceutical and refers to
products isolated from food.
44 foodforthoughtspring 2008
Wu is also studying other elements in
egg proteins that can help prevent diseases.
the benefcial effects of these disease-fghting
proteins arent always gained by simply eating
eggs. the proteins Wu is studying are small
and rendered unusable by the digestion process.
But they can, perhaps, be added to food or as
taken as a nutraceutical. We are (trying) to
mine the proteins in a sequence that can be
used for prevention of cardiovascular disease,
or even cancer. Such a sequence could not
occur without some processing.
For Wu, the growth of Albertas functional
food and nutraceutical sector is the result of both
government support and consumer demand.
its a needed trend, he says. in Canada, the U.S.
and many countries, the aging population
is increasing. With it, chronic diseases like
cardiovascular disease and cancer are getting
higher and higher. And i dont think that phar-
maceuticals can treat all of these diseases, he
says. people realize that a lot of these chronic
diseases relate to peoples lifestyles and the
food they eat is a major part.
Ruurd Zijlstra, an associate professor and
feed industry research chair in the University
of Albertas department of agricultural, food
and nutritional science, is optimistic that con-
sumers growing interest in functional foods
will help the suffering pork industry. While
demand for pork is good, producers are strug-
gling due to increased costs, he explains.
theres a lot of pressure on the producer
relative to feed costs and relative to the prices
that they can get for their commodity products
in the marketplace, he says. As a result,
researchers like Zijlstra are looking for ways
to add value to pork. His research focuses
on pork that contains omega-3 fatty acids.
these are considered essential fatty acids,
and are associated with brain development
and heart health. Omega-3 is normally found
in fax seed, fsh and some other sources.
Zijlstra is investigating feeding fax to pigs
to increase their omega-3 profle. His work
involves determining how much fax pigs must
eat, as well as how omega-3 pork benefts both
consumer health and the health of the animals,
which may in turn reduce animal care costs.
it seems like its shaping up to be a win-
win-win situation for the pigs, consumers and
producers, who can fetch a higher price for
their commodity by selling to a niche market.
the majority of the people, or certainly half
of the people, (purchase by) price strictly, but
theres also a category of people out there who
are willing to pay more than the average price
if it is animal welfare friendly, antibiotic free,
omega-3 containing, he says.
those on the other side of the fence, vegetari-
ans, are also benefting from the functional food
boom. in Barrhead, natural Farmworks has
developed Rubisco, a vegetable protein product
that hit the shelves of health-food stores late
December, 2007. the product, made from the
leaves of plants before theyve gone to seed,
contains a high level of protein, explains Brad
Mcnish, company president and co-owner.
He explains that since the 1700s, scientists
have recognized the protein contained in green
leaves. every advanced species needs protein
in its diet, and its amazing how many species
on earth are supported by protein that comes
exclusively from the leaves of a plant, he says.
this is the most abundant protein on the face
of the earth, but since people cant possibly eat
enough green leaves to get most of their protein
(leaves are primarily fbre and water, after all),
its never been a major source for humans.
Mcnish and his business partner, lori
Wheeler, say theyve discovered a process for
concentrating plant leaf protein, in a way that
preserves its vitamin and mineral content.
While people have known that heating
the juice from leaves can create a protein-rich
coagulate (the non-governmental organization
called leaf for life has long taught African
women how to improve their familys nutrition
this way), natural Farmworks preserves the
vitamin content, which degrades at high
temperatures.
Rubisco is well tolerated by the body, and
comprises leaf protein from a number of plants
including spinach, pea, barley, wheat and Alfalfa
all grown by the company and shipped into a
Barrhead manufacturing plant by the truckload.
Mcnish points out that most of the world
gets the majority of their protein from plant
sources, while north Americans get 65 per cent
of their protein from meat. Hes not a vegetarian
himself, but believes in the benefts of plant-
based protein and the harm caused by poor
north American diets.
Mcnish recalls people-watching and
noting the abundance of corpulent travellers
on his most recent airline journey. All you
have to do is stand in any airport and you can
see what its is doing to our population.
Food adds value
Canada is a global hotspot for the development of nutraceuticals and functional foods. Meet
a few of Albertas up-and-coming examples, fnding their way to grocery shelves near you.
Dr. sims Designer Eggs By feeding chickens a special diet, University of Alberta profes-
sor and IGY Inc. member Dr. Jeong Sim created The Canadian Designer egg, which is high
in omega-3 fatty acids, and now sold across the world.
spiceGuard Another product by Dr. Jeong Sim. Derived from eggs, this food additive/food
preservative keeps bacteria from growing on the surface of food. www.igybiotech.com
Viscofber Using techniques that dont damage the molecular structure of the fbre,
Natraceutical Canada produces a highly concentrated, soluble fbre that decreases glycemic
response and lowers cholesterol. www.cevena.com
rubisco Made from the green leaves of plants, Rubisco is highly concentrated
leaf protein. Its high in vitamin D and iron, contains a full complement of amino acids
and ofers an alternative to soy protein for vegetarians and health-conscious Albertans.
www.naturalfarmworks.net
sinoveda herbal supplements Local company Sinoveda applies a pharmaceutical
approach to nutraceuticals, claiming to ofer more potent varieties of ginseng, ginko
biloba and echinacea. www.naturesnutraoils.com
natures nutraceuticals This Brooks, Alberta, operation sells a variety of cold-pressed
fax seed products. www.naturesnutraoils.com
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46 foodforthoughtspring 2008
Cool Cow Corner
Cows are the wonders of the farming world. They are kind
of like natural, walking vending machines. Some scientists
even say that when humans evolved the ability to digest
cows milk, it was the first step on the road to civilization.
Did you ever wonder how a cow makes milk? Well,
pour yourself a frosty glass of moo-juice and
sit down. Its time to find out about udderly
awesome cows.
story Bymifi purvis
illustrations Bycindy revell
Q: doesnt the baby calf need all that milk?
A: A cow makes 20 times more milk than the calf needs.
Holsteins make more milk than any other cow, about
40,000 glasses of milk per year. How many glasses of
milk can you drink in a year?
Q: do cows really have four stomach compartments?
A: You bet. First, the cow chows down, and food goes into
the largest of four compartments, the rumen, where its is
churned, moistened and softened. (Thats why some people
call cows and other animals with this stomach ruminants.)
If you had four stomachs, would they all be for pizza?
Q: Then where does the food go?
A: It moves into the second compartment, called the
reticulum, which turns it into tennis-ball sized wads called
cuds. The cow burps the cuds back into its mouth to be
re-chewed. Cows spend up to eight hours a day chewing
their cud. Think of it as cow bubble gum.
Q: Thats two stomach compartments whats next?
A: Well chewed, cuds go into to the omasum theyre ground
up more. Then, fnally, to the fourth compartment, the
abomasum, sometimes called the true stomach because
there, acids digest the food. Say omasum, abomasum
fve times fast!
Q: How does this help cows make milk?
A: Nutrients from the food are carried by the blood to
the udder. It takes a cow between 50 and 70 hours to turn
green grass into white milk. How long does it take you
to turn white milk into chocolate?
www.growingalBerta.com 47
Science tastes great
If you were ever curious about how ice cream
is made, heres a chance to try it for yourself.
Think of it as an experiment you can eat.
1 cup (250 ml) whole milk or
Half & Half cream
1/2 tsp (2 ml) vanilla
1/4 cup (65 ml) sugar
3 to 4 cups crushed ice
(750 to 1,000 ml)
1/4 cup (65 ml) salt (or rock salt)
2, one-quart size resealable
(2, one-litre) freezer bags
a one-gallon size resealable
(four-litre) freezer bag
hand towels, newspapers and
duct tape for insulation
thermometer that reads -10
C
Mix the milk, vanilla and sugar together
in one of the quart-size bags. Seal tightly,
pressing most or all of the air out of the bag.
To minimize chance of leaks, place this bag
inside the other quart-size bag, again leaving
as little air inside as possible and sealing well.
Put the double-bagged mixture inside the
gallon-size bag and fill the bag with 3 to 4
cups of crushed ice, then sprinkle salt on
top. Again, remove as much air as possible
and seal the bag well.
Wrap the bag in the towel, or like a present
with sheets of newspaper, and secure with
duct tape. Play some fast music and shake
and massage the bag, making sure the
ice surrounds the cream mixture. In 5 to 8
minutes, youll have ice cream. If you take
a temperature reading of the ice and salt
mixture, it will be between -5
C and -10
C.
Serves 1 hungry kid.
FArmer
dAIrY
mIlk
boNeS
CoTTAge
CHeeSe
ICe CreAm
YogurT
udder
HolSTeIN
CoW
mooN
CulTure
rumINANT
pIzzA
Why shouldnt you
pamper a cow?
You get spoiled milk.
What did the cow say
to his chess partner?
Your moooove.
Udderly funny
High-ho, the dairy-o!
Who invented ice cream?
It might just be a legend, but some
sources say that the roman emperor,
Nero, discovered ice cream. runners
brought snow from the mountains
to make the frst frosty treats.
What about the cone?
At the St. louis World exposition
in 1904, an ice cream vendor ran out
of dishes and improvised by rolling
up some wafes to make cones.
No more dirty dishes!
e e u
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r
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A e I
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N r A m
A
b T e o A C
H A z z I
p d
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W
m u e
C o
r T
N r
m
C
m
r
F I
e I l
l A
e
Y
r S
m
A
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g e e
S
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C u
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A W
m N T
m u r
e m m
C
T
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b o N e S u
d d e
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T H W
o k l I
m
W
p
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I m T e
e
N
C
A C A
C I r u N e N S l C o m
What does the salt do?
When salt comes into contact with ice,
the freezing point of the ice is lowered.
That way, you create an environment
in which the milk mixture can freeze
at a temperature below 0
C/32
F,
into ice cream.
Who made it easy?
In 1846, Nancy Johnson invented the
hand-cranked ice cream churn and
ice cream surged in popularity.
Cool, creamy facts
Why did the cow jump
over the moon?
The farmer had cold hands.
48 foodforthoughtspring 2008
whats online?
formoregreatideasandrecipesfromthe
storiescoveredinthisissue,ofFood for
Thoughtvisit www.growingalberta.com
Subscribe online at
info@growingalberta.com
or call (780) 466-7905.
Jean Par: She chats about being Albertas frst lady of food
Settle into homey
recipes from
around the globe
Comfort
From Afar
Find out how
you beneft
HighTech
Farms
Pack a healthy lunch
with a tasty punch
School Bells
Ring
Your free
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dining
in Alberta
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party planner
Let writer Julie Van Rosendaal help you plan a little
party this spring. All you need is a bit of prep time,
some inspiration and a stack of cocktail napkins.
No forks or knives required. Check out some of the
recipes that accompany her feature on page 28.
the reading room
David DiCenzo introduced you to some new
research into food and agriculture at the University
of Alberta on page 22. Visit the website as a jumping
of point to fnd out more about the latest from the
lab to the feld to the plate.
recipes
Katie Mitzel of the historic Skoki Lodge cooks without run-
ning water or electricity (see page 23), but you dont have
to. If you are eager to try out some mouthwatering Alberta
butternut squash soup, head to the website and check it
out. While youre there, look for some hits from past issues
of Food For Thought magazine.
www.growingalberta.com 49
W
ho says stew isnt for company?
And what rule book says you cant
serve soup to friends as a main course?
In the winter, after they shake the snowoff their
parkas and doff the clunky boots, theyll be
delighted to cozy around a table laden with
steaming bowls of hearty winter fare. Here are
some winter comfort recipes, easy enough for a
weekdaymeal, towarmyouandyour friends.
Stewonit - Gail Hall
Its 1997 and Im in Santa Fe, New Mexico.
Imstanding ina busy farmers market drinking
inthefall colours. Vendors areroastingpeppers in
large,hand-crankedroastersoveropenfames.The
wonderfulsmellofroastedpepperskinsintheafter-
noonsunclings tomy hair andclothes. I canhear
thesnapandpopofchiliseedsastheyburstfromthe
pepperandhit theground. Themarket ismesmer-
izing for its sounds and smells. A few days later,
whenI unpackmysuitcaseinEdmonton, I catcha
faintscentofroastedpeppers.
When I want to relive that trip, I make a stew
that takes standard Prairie ingredients and
update them with a Southwestern twist. The
memory of my trip to the market in Santa Fe
becomes part of this stewevery time I make it. I
truly believe that to understand a culture is to
understand its food. Theres no better way to do
this thantotravel toa regionor country toexpe-
riencethecuisine, learnhowtocreatetheirdishes
with signature ingredients and recreate them
backhome.
DidI say I love stews? I cancreate a dishthats
hearty and inviting, not difficult to prepare
and easily balanced into a complete meal with
grilled cornbread and perhaps a salad. I love
stewsthat incorporatearangeof local ingredients
toshowcasethebountyof foodsthat areavailable
inAlberta.
For me, stews are the quintessential dish of
winter on the Prairies. Chances are, stews were
some of the frst dishes created by the settlers to
provide sustenance and warmth through long,
coldwinters. I love the sight of a pot of stewsim-
mering on the back of a stove, favours blending
together providing aroma and warmth in my
home as well as hearty food for friends. On cold
days, I bringthisimagetolifewithasteamingpot
of myfavouriteGreenChili Stew.
My stewinvolves the ingredients that I love to
shopforinEdmonton. Forme, theshoppingisan
important frst chapter in the preparation of the
dish. So this coldmorning, I headout to the Old
Strathcona Farmers Market. (My neighbour-
hoodhaunt, the EdmontonDowntownFarmers
Market, is closedafter Thanksgiving until May.)
Forme, chattingwiththevendorsisjust asimpor-
tant as buying their products. I canfndout how
they are doing and, most importantly, what was
involvedingrowingtheir produce.
Peas on Earth is my frst stop for fresh garlic,
onions andcarrots. Next, its Doefs Greenhouses
for red bell peppers and Ramiro peppers (also
called long pointed sweet peppers). Ill use the
latter androast themtobecome the greenchilies
that this dish requires. When theyre out of sea-
son, I substitute fresh with canned green chilies
that are available at the Italian Centre stores, Il
Paradisoas well the ethnic sections of most gro-
cerystores.
My last stop on my shopping journey is the
grocerystoreforLittlePotatoCompanypotatoes,
organic chicken stock and the featured ingredi-
ent, Alberta pork. I use tenderloin for this dish,
although any boneless cut can be used. Alberta
pork is among the best pork in the world fa-
vourful and low in saturated fat. (Ounce for
ounce, porktenderloinhaslesssaturatedfat than
chickenbreast.)
Iheadhome. Ihavedecidedthat tonightsmeal
will be prepared as a joint cooking experience
with several friends. Ill have the mise en place
ready (all the ingredients assembled and ready
for themto cook) whenthey arrive. Ive decided
that while the stew is simmering well prepare
andbakethecornbread, sothat itsreadyforgrill-
ing just before the simmering stewis ladled into
individual crocks. I know that by having my
friends involvedinthe cooking, well create new
memories and favours together . Now, the big
question: shouldI servebeer or wine?
10 food for thought winter 2007 www.growingalberta.com 11
Chase the Chill
The weather outside is frightful, and company is
coming. Put on a pot of stew or soup and theyll thank you
ByCarlaAlexander, Deepti BabuandGail Hall photographyBy3TenPhoto
FOODIE SPEAKS:iamafoodie,soilove
yourmagazine.also,iliketosupportlocal
agricultureandindustry.thefeaturearticle,
chasethechill,caughtmyeye.iread
feedthemany,andhintsforSt.nick
becausechristmaswasaroundthecorner.
ilearnedaboutmakinggravy,andabout
locally-producedcheeses.ilovedthearticles
onlocalbusinesses.idliketoreadmore
aboutchicken,peabutter,locally-produced
cookingoilsandveggiefarms.also,iminter-
estedinhealthandsafety.
Beverly Robinson,
Edmonton, Alberta
COVER TO COVER:ireallyenjoyedSally
Johnsonsstoryinthewinter2007issue,
feedthemany.itmademewanttohelp
outmore.ireadtheentiremagazineand
foundeverythingtobeinformative.ilearned
somethingabouthealthandsafetyregula-
tions,too.idliketoseemorestoriesabout
bisonfarmsinthefuture.
Joyce Pynoo,
Calgary, Alberta
your thoughts
Watch for our next issue
coming out in June, 2008!
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onceyouveturnedoverthesoil,plantedthegardenand
watchedthegreenshootstransformintofowersandveggies,
theresnothingleftbuttodiginpreparefortheheattocome.
hereswhatsinstoreatFood For Thought:
SweetSummer SaladS:Springdeepens
intosummer,andyourtastebudswillbeitching
forsomecrispveggies,freshfromalbertas
felds.Saynotoblandmixesoficeberg/tomato/
cucumber.instead,tryoutsomeofoursummer
saladsthataresuretopleasethepotluckers.
maximizethefreshnessoftheseasonandmini-
mizethegriefofside-dish-as-afterthought.here
aresaladsthatyoucanmakeaheadoftimeand
willonlyimprovewithanightinthefridge.
barbecuebeautY:Planahassle-freesummer
barbecuepartythatwillhaveyouhobnobbing
insteadofsweatingitoutbetweenthebarbecue
andthebufettable.takesometipsandsome
sure-frepartyplanningfromourexperts.Your
partywillshine,rainorshine.
HAPPY CAMPING: thesuccessofyournext
campingtripisdependantonplanning.Youcan
makebeefchiliandshepherdspieaheadoftime,
dehydrateitandhavereadymeals.also,prep
somegranolatrailmixthatssuretoplease,both
ontrailandof.capitallofwithsomecampers
energycookies.followourtwo-weekcamping
prepcourseandgetitallinplacesoyoucanhit
theroad,fridayat5p.m.,totallyprepared.
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1Tbsp(15mL) unsaltedbutter
2Tbsp(30mL) canolaoil
11/2cups(375mL) carnarolior
arboriorice
1 smallonion,
fnelydiced
1/4cup(60mL) drywhitewine
8cups(2L) chickenstock,
warmed
8 mediumasparagus
spears,cutinto
1-cmlengths
1/4cup(60mL) freshlygrated
parmesancheese
2Tbsp(30mL) mascarpone
cheese(optional)
salt
Backyard beauty:
April Demes captured
this image in her back-
yard asparagus patch in
Hillspring, near
Waterton Provincial
Park. Asparagus takes a
few years to establish
itself and Demes is look-
ing forward to a serious
harvest this year.
Nicoles AspArAgus risotto
Chef Nicole Kammerer (page 28) provided us with this little
winner of a recipe. A favourite among her catering clients,
you can make it at home to rave reviews, too.
In a 10 to 12 saut pan, heat oil and butter
over medium heat. Once the foam from the
melting butter subsides, add onions and cook
until softened and translucent, but not
browned, 5- 6 minutes. Add the rice and stir
until opaque (grains are translucent on the
outside with a speck of white on the inside)
3 - 4 minutes. Lightly season with salt.
Add the wine and cook, stirring, until evapo-
rated. Add a cup of stock and cook, stirring,
until all the liquid is absorbed. Repeat this
process, adding one cup of stock at a time, until
rice is al dente, about 17 minutes. You may have
stock left over. Add the asparagus, and stir in
another 1/2 cup (125 mL) stock. Add the mascar-
pone and Parmesan cheeses and stir until well
blended. It should be creamy, with the consis-
tency of moist porridge. Adjust seasoning with
salt. Serve immediately. Serves 4- 6.
PeR SeRvINg (bASed ON 6 SeRvINgS): 322 CALORIeS,
10 g fAt (2.9 g SAtuRAted fAt, 4.5 g mONOuNSAtu-
RAted fAt, 1.9 g POLYuNSAtuRAted fAt), 12.5 g
PROteIN, 42. 4 g CARbOhYdRAte, 8.5 g ChOLeSteROL,
1.3 g fIbeR. 29% CALORIeS fROm fAt.
50 fooDfORtHougHt spring 2008
Picture Perfect
send us your
best food or
farm photo*
for a chance to
win
$300!
* Photographs are judgedon technical quality,
composition andoverall impact. E-mail entries
tocontest@venturepublishing.ca or mail them
toFoodFor Thought Contest, Venture Publishing,
10259-105 Street, Edmonton, AB, T5J 1E3. For full
contest details, visit www.growingalberta.com.
000.ABChicken_FP_wBL.indd 1 1/30/08 12:15:51 PM
UNSHINE, FRESHAIRAND WHOLE GRAIN
3
#
OMPLIMENTS TO THE COOK
the exceptional avour and tenderness
the richness of the gravy
the moistness of the meat
the heartiness of the soup stock
the purity of the product
#
3
Ingredients
1/4 cup Co-op GOLD Olive Oil
2 tbsps Country Morning GOLD Butter
4 halibut steaks (about 6 oz each)
Sea salt & white pepper
1/2 cup Co-op Enriched Flour
Directions
1. Preheat a large saute pan over medium-high heat.
2. Add olive oil and butter to pan.
3. Season halibut liberally with salt and pepper and
4. When the butter starts to brown, gently lay each
steak into the pan.
5. Allow to cook until golden brown and slightly crusty
on each side (about 3-5 minutes per side.)
Pan-Seared Halibut Steaks
Fresh Wild Halibut is one of the most popular and
frying, poaching or barbecuing.
COMPLIMENTS OF THE CHEF COMPLIMENTS OF THE CHEF
Calgary Co-op
has gone Wild over
Fresh Halibut
We custom cut fresh whole halibut
000.CalgaryCoop_FP_wBL.indd 1 1/28/08 1:47:53 PM