Models\Post Object ( [_post] => WP_Post Object ( [ID] => 9028 [post_author] => 3 [post_date] => 2018-05-28 03:31:48 [post_date_gmt] => 2018-05-28 03:31:48 [post_content] =>

Discover the ABCs of ales and lagers

By Stuart Murray

The beer menu at your local watering hole can be an intimidating read. For the uninitiated, getting lost in the plethora of ales and lagers is a highly conceivable possibility. But fear not, we’ve come to the rescue with this refreshing guide to four beer styles, accompanied by local selections, to point you in the right direction this patio season. Cheers!

IPA

The India Pale Ale (IPA) could be deemed the cilantro of beers: you either love it or you hate it. Affection for this style of beer is significantly diminished when compared to other beer varieties due to the intensity of its humulus lupulus concentration. If you’re curious as to which Dr. Seuss book these words were extracted from, it’s actually the scientific term for common hops. Hops are the flowering cone of a perennial vining plant, which contains an essential oil with a bitter flavour. This bitterness (measured in IBU, or International Bitterness Units) plays a crucial role in offsetting the sweetness of the malt used in the brewing process, in addition to altering the flavour and aroma of the beer. This is where IPA tips the scales and distinguishes itself from competing varieties; along with a commonly higher percentage of alcohol by volume (ABV), IPA has the uppermost concentration of hops, providing it with distinctive aromas of citrus, pine, or flowers. The IPA has flourished with the emergence of the craft beer industry and is a staple in every microbrewery’s arsenal.

Pairing

The bitterness of an IPA does two things with respect to food—it provides a cooling effect and amplifies saltiness or umami. However, the IPA lacks versatility when it comes to food pairings. A beer with this degree of brash intensity requires that it be paired with bold flavours that can stand up to this brazen beverage. Next time you venture down to Whyte Avenue for Mexican food, skip the Mexican Bulldog (a Corona-margarita concoction) and order an IPA instead.

Recommendation

The Avenue Whyte IPA Alley Kat Brewing Company 5.6% ABV I 60 IBU Named in honour of Edmonton’s Whyte Avenue, this brew blends the prominent bitter hop characteristics of an India Pale Ale with the refreshing spicy notes of a Belgian Wit. The Avenue Whyte IPA is the perfect way to dip your feet into the IPA waters without diving directly into the deep end. . .

SAISON

If you find yourself on a restaurant patio, engrossed as you sift through the enticing list of beers, pause if you happen upon the crisp, light, and refreshing sight of a saison. This style of beer was literally made for summer. Though the French-speaking farmers of Belgium may not have had the luxury of patio-hopping that we deeply revere, they did brew this style of ale (also known as a Farmhouse Ale) in the slower months of winter so that it would be readily available in summer for a rewarding quench of thirst after a scorching day out in the fields. The saison is an unfiltered style of beer marked by its cloudy appearance, a higher degree of carbonation (these are bottled with a small amount of yeast that continues to naturally carbonate), spicy notes, and dry finish. A saison typically has a higher ABV accompanied by a mild hop flavour. So, whether you’re farming or just out enjoying the sun, this effervescent fruity ale is the perfect patio refresher on a hot summer’s day.

Pairing

The saison style of beer is versatile, but it’s best as a delightful accompaniment to shellfish, as well as richer, fattier foods, such as brie or gruyère cheese.

Recommendation

Afternooner Tea Saison Situation Brewing 6% ABV I 25 IBU The sweet herbal flavours of hibiscus, rosehip, and plum combined with the dry spicy saison beer base makes for a tempting alternative for afternoon tea time. (And it pairs well with those little sandwiches, too). . .

PILSNER

Originating from the ancient Bohemian town of Plzen (Pilsen), this pale lager is one of the most popular varieties of beer in the world. The pilsner possesses a striking, bready sweetness due to its complex malty taste and spicy notes from the extensive use of Saaz hops. Native to the Czech Republic, Saaz hops are distinguished by a mild earthy, herbal, and floral overtone they impart to beer, and have been a staple in the pilsner-style lager since the first brews of 1842. The pilsner brewing process can be unforgiving as lagers require cooler, temperature-controlled conditions, and can take over three times longer to brew than a traditional ale. Brewmasters need advanced skill and discipline to produce a pilsner, but its clean finish is a worthy reward.

Pairing

You may be hard-pressed to find a food that doesn’t go with this Czech-style lager. Burgers, pizza, wings, ribs—we could go on. The pilsner is bold enough to handle spicy cuisine, but not so overpowering that you should avoid delicate foods such as shellfish. This is an exceptionally versatile beer, and a good choice to keep you quenched while mulling over the menu at your local eatery.

Recommendation

Czech Pilsner Brewsters Brewing Company 5% ABV I 40 IBU This version of a Czech pilsner thinks outside the bottle by combining traditional Czech Saaz hops with German Sterling hops for a full-bodied brew, and a bite that’s bitter but balanced. . .

KETTLE SOUR

The kettle sour may prove to be the most adventurous summer beer, but who doesn’t appreciate a little fun? ‘Kettle souring’ is a technique that allows a brewer to rapidly sour unfermented wort (the sweet infusion of ground malt or other grain) by adding lactobacillus, the same bacteria used as the starter culture in foods such as sauerkraut and yogurt. Soured beer results in a complex and tart blonde or wheat beer with a potent, lip-puckering kick and dynamic flavour. Kettle sours are erupting across the craft beer industry, gaining immense popularity among microbreweries and beer enthusiasts. With a slightly lower ABV than your average brew, this is a light, fruity and refreshing companion for soaking up the summer sun.

Pairing

A kettle sour pairs pleasantly with tangy cheeses and cured, salty meats. Charcuterie board and kettle sours anyone? We think so!

Recommendation

Blackcurrant Fruited Kettle Sour Blindman Brewing 4.5% ABV I 4 IBU A tart and fruity beer that, despite the style’s typical lip-puckering flavour profile, won’t leave a sour look on your face. [post_title] => The Novice’s Guide to Craft Beer [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => the-novices-guide-to-craft-beer [to_ping] => [pinged] => [post_modified] => 2021-05-31 18:45:07 [post_modified_gmt] => 2021-06-01 00:45:07 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=9028 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [ID] => 0 [filter] => raw [_excerpt] => Discover the ABCs of ales and lagers By Stuart Murray The beer menu at your local watering hole can be an intimidating read. For the uninitiated, getting lost in the … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 9019 [post_author] => 3 [post_date] => 2018-05-28 03:31:40 [post_date_gmt] => 2018-05-28 03:31:40 [post_content] =>

Sit back, relax and sip

Make no mistake, the cocktail lives on. And what better time than patio season to try something different. Not much of a mixologist? You don’t have to be. These beauties are as easy to make as they are to sip. Enjoy responsibly!

Cherry Mojitoake

Um, yes please. This sipper starts with 8 to 10 mint leaves and a lime wedge in a tall glass. Next, add 1 tbsp of sugar, and muddle to release the oils and juices. Then add 8 pitted cherries, a second wedge of lime and muddle again. Next comes some ice, 1 generous oz of rum and a splash of seltzer. Stir, garnish and serve. .

Lavender Collins

If you like a spin on a classic, this could be your cocktail. To a glass filled with ice, add 2 oz of gin, a big squeeze of lime and dash of absinthe. Top with lavender soda, and garnish with lime. Bonus points for adding lavender sprigs. .

The Paloma

Grapefruit drinks were made for summertime. And this one just might be a little too easy to make. Fill a tumbler with ice and add 1 1/2 to 2 oz of your favourite tequila. Top with grapefruit pop and a squeeze of lime. Sip slowly. .

The Bramble

It’s time to bring back the Bramble— especially now that blackberries are in season. This one starts with a highball glass. To it add 9 or 10 blackberries and the juice of half a lemon. Gently muddle to crush the berries, and then top with ice. Pour in a generous oz of your favourite dry gin and a scant oz of crème de mûre. Stir, garnish with lemons and enjoy. .

Pimm’s

For a classic English drink, it’s got to be a Pimm’s. This one starts with a few sprigs of mint in a tall glass. To it, add 6 or 7 shaved slices of cucumber and a splash of sparkling lemonade. Then gently muddle. Next comes the Pimm’s, about 1 1/2 to 2 oz. Add a handful of ice, a splash of elderflower liqueur, and top with more lemonade. For a classic garnish, add a strawberry or a long curl of cucumber peel. .

Dark ’N’ Stormy

If you like a Moscow Mule, you’ll love a Dark ’N’ Stormy. Making one couldn’t be easier. Add ice and a generous oz of your favourite dark rum to a tall glass. Slowly pour in a zingy ginger beer, and add a squeeze of lime juice. An instant classic. .

Blackberry Bourbon Lemonade

Oh yeah, this one’s got punch. In a cocktail shaker, muddle 10 blackberries with 3 mint leaves and a ribbon of lemon zest. Add 1 tbsp of squeezed lemon and 1 tbsp simple syrup. Next comes the bourbon whiskey, about 1 1/2 oz. Stir to combine, and strain into ice-filled glasses. Garnish with whole blackberries and a simple slice of lemon. n [post_title] => Easy Summer Cocktails [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => easy-summer-cocktails [to_ping] => [pinged] => [post_modified] => 2021-05-31 18:36:13 [post_modified_gmt] => 2021-06-01 00:36:13 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=9019 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Sit back, relax and sip Make no mistake, the cocktail lives on. And what better time than patio season to try something different. Not much of a mixologist? You don’t … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 9023 [post_author] => 3 [post_date] => 2018-05-28 03:31:30 [post_date_gmt] => 2018-05-28 03:31:30 [post_content] =>

Rediscover the joy of eating outdoors

What better way to enjoy the summer than to take a picnic basket and some friends to your favourite park? Edmonton is blessed with plenty of beautiful picnic spots and an excess of sunshine to take advantage of them. Fortunately, there’s also no shortage of excellent grocers and delis to supply the ingredients needed to pull off the perfect picnic. The Italian Centre Shop’s West End location (17010 90 Ave NW) was kind enough to supply a picnic spread for us. At just under $70, there was enough food for at least three to four people. Dragana Lukic of the Italian Centre Shop put the basket together and also took some time out to speak with us. The basket includes:

• Baguette
• GiGi premium sweet antipasto
• Store-made bruschetta
• Soppressata di Calabria
• Bündnerfleisch
• Prosciutto di Parma
• KoKos coconut cheese
• Gruyère cheese
• Piave Vecchio cheese
• Cara cara orange
• Satsuma oranges
• Abate Fetel pear
• Fresh figs
• Dried strawberries
• Orangina
• Gramma Bee’s honey
• Cannolis—pistachio and chocolate
• Tiramisu cup

The keys to a great picnic basket are variety and a balance of flavours—and there’s plenty of sweet, salty, acidic and bitter flavours in this spread to complement one another. For starters, the basket offers a variety of meats. There’s prosciutto: a cured ham that’s aged for 8 to 10 months. It’s especially famed in the northern Italian city of Parma, and is the perfect shape and size for wrapping around pieces of cheese or fruit. There’s also some soppressata, a type of salami that comes to us from southern Italy. Dragana recommends pairing these with gruyère cheese.

“And something a little bit different, sweet salami bündnerfleisch,” she says. Hailing from Switzerland, it’s beef that is soaked in wine and spices, and cured for up to 4 months. “I chose it because it has a smoky flavour,” she explains. “The beef has a stronger flavour, it’s a little bit dry.” The chili powder adds a little bite, too.

As for cheese, Dragana chose three varieties, including Swiss gruy­­ére, which she describes as a personal favourite.

“It smells good, and it has a really rich flavour,” she says. “You can eat it on its own, or combine it with any kind of meat.”

She also recommends trying it with fruit or honey. And, like most Swiss cheeses, it’s lactose free. There’s also Piave Vecchio, a cheese named after the northern Piave river (vecchio, or “old” in Italian, means it’s been aged more than 180 days), which Dragana recommends pairing with dried strawberries or the Gramma Bee’s honey, produced locally. Finally, there’s KoKos coconut cheese from the Netherlands. Made from cow’s milk and coconut cream, it also goes well with sweet fruits, such as pineapples. Speaking of fruit, the spread also includes oranges, figs, pears, and dried strawberries. The satsuma oranges are sweeter and less acidic than mandarins, and their stems and leaves add some visual appeal. When quartered, the figs also look great, and their honey-berry flavour goes well with prosciutto. There’s also an Abate Fetel pear. Italy’s most produced pear, it’s known for its elongated shape and honey flavour, which goes well with the salty meats. Of course, no meal would be complete without dessert, and two popular items at the Italian Centre are included here. The cannolis are made in-house, both the crusty pastry shell and the almost exclusively ricotta filling. The cannolis are flavoured with pistachios and chocolate. Then there’s a tiramisu cup—lady fingers soaked in espresso and covered with mascarpone cheese and chocolate shavings. It’s the perfect way to end a meal you won’t soon forget. n Thank you for your support, Italian Centre.  http://www.italiancentre.ca/ [post_title] => Picnic Basket [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => picnic-day [to_ping] => [pinged] => [post_modified] => 2021-05-31 18:31:24 [post_modified_gmt] => 2021-06-01 00:31:24 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=9023 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Rediscover the joy of eating outdoors What better way to enjoy the summer than to take a picnic basket and some friends to your favourite park? Edmonton is blessed with … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 9032 [post_author] => 3 [post_date] => 2018-05-28 03:31:18 [post_date_gmt] => 2018-05-28 03:31:18 [post_content] =>

Park It Outside

A delicious picnic menu that’s sure to please

By Jennie Drent & Shima Zonneveld

Picnics are fun, but it does take a lot of planning: finding a free day, finding the perfect picnic spot, prepping all the food and drink, and hoping for good weather. We offer you a helping hand with at least the food by giving you some recipes that are quick and easy to make. This means you’ll have more time to enjoy the leisurely day with family and friends.

Picnic Spritzer

This recipe can be a kid-friendly picnic drink, or an adult tipple with a few amendments. Either way, it’s a refreshing way to keep cool at your picnic.

• 1/2 cup lemon-flavoured Italian soda, or any flavour you prefer
• 1/4 cup peach nectar
• 1 tsp grenadine
• Fresh berries for garnish

Fill a tall glass with ice cubes. Pour in the grenadine, peach nectar and fill the rest of the glass with the Italian soda. Garnish with your favourite berries. If you’re making a pitcher, just triple the recipe and adjust the ingredients to taste. For a more adult drink, add an ounce of vodka, or try a twist on sangria by adding approximately ½ cup of muscato. . .

Mild Curry Dip

This recipe will be a veggie-tray staple for future barbeques and patio or picnic parties. If you want a bit more heat in this dip, add a little horseradish.

• 1/2 cup Miracle Whip (or 1/4 cup each mayonnaise and sour cream)
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 tsp mild curry powder (more to taste)

Put all the ingredients in a medium-size bowl and mix well with a whisk. The dip will keep in the refrigerator for up to 4 days in a tightly sealed container. . .

Marinated Flank Steak

Flank steak is a flavourful cut of meat, and this citrus-based marinade brings out its best qualities.

• 2 green onions, thinly sliced
• 1/2 cup lime juice
• 2 tbsp lemon juice
• 2 tbsp soy sauce
• 2 tbsp grated ginger
• 1 tsp ground coriander
• 1/8 tsp red pepper flakes (to taste)
• 1.5 lb flank steak

Combine all the marinade ingredients in a bowl or re-sealable bag. Place the steak in the bag or bowl, and marinate for 45 minutes at room temperature. Don’t extend the marinating time because the citrus acids will start to cook the meat. Pre-heat your grill to medium-high 30 minutes before the meat has finished marinating. Place the steak on the grill and turn only once during cooking, approximately 4 minutes per side. You can turn one burner down to low, leaving the other on medium-high and transfer the meat to the low side to allow it to cook without drying out. Cook the steak to how you like it—rare, medium-rare or well-done—then let it rest for 10 minutes before slicing. . .

Cold Noodle Salad

This salad will look impressive, but it’s easier-than-pie to make.

For the Thai Dressing:

• 1/4 cup unsalted dry-roasted peanuts
• 3 tbsp minced ginger
• 1/4 cup tepid water
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 2 tsp toasted sesame oil

For the Salad:

• 1 1/2 cups of brown rice ramen noodles, cooked and rinsed with cold water
• 1/2 cup thinly sliced cucumber
• 1 cup grated carrots
• 1 bell pepper, thinly sliced (orange, red or yellow)
• 1 1/2 cups baby spinach
• 1/2 cup chopped sugar snap peas
• 1/4 cup chopped cilantro (optional)

For the dressing, mix all the ingredients in a blender for 15 to 20 seconds. For the salad, combine all the ingredients in a bowl, pour the dressing over the salad and toss until well coated. The salad is best served at room temperature. If you don’t have brown rice ramen noodles, any Asian-style noodle will do. . .

Espresso Blondies

Blondies are a fun twist on the traditional brownie recipe, but make a double batch because they won’t last the trip to the picnic site.

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1/2 cup of cold butter
• 3/4 cup brown sugar, firmly packed
• 3/4 cup granulated sugar
• 3 tbsp brewed espresso or strong coffee
• 1 large egg
• 2 tbsp vanilla extract
• 3/4 cup toasted slivered almonds
• 3/4 cup semi-sweet chocolate chips

Preheat your oven to 350ºF. Line a 9-by-7-inch baking pan with parchment paper that’s been cut larger than the pan so you can easily lift out the baked blondies. In a bowl, combine the flour, baking powder, and salt. Melt the butter and both sugars in a saucepan over medium heat. When everything has melted, remove the pan from the heat and stir in the espresso. Let this mixture cool then whisk in the egg and vanilla. Add the flour mixture to the butter mixture, and stir until combined. Gently stir in the almonds and chocolate chips. Spread the batter evenly in the prepared pan. Bake for 20 to 25 minutes, or until the edges have pulled away from the pan and its golden brown on top. Let the blondies cool completely in the pan before lifting them out, then cut to your preferred size and keep in a tightly sealed container. If you want a peanut butter hit, swap out half of the chocolate chips for peanut butter chips, or swirl peanut butter on the top before baking. n [post_title] => Picnic recipes [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => picnic-recipes [to_ping] => [pinged] => [post_modified] => 2021-05-31 18:28:58 [post_modified_gmt] => 2021-06-01 00:28:58 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=9032 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Park It Outside A delicious picnic menu that’s sure to please By Jennie Drent & Shima Zonneveld Picnics are fun, but it does take a lot of planning: finding a … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 18251 [post_author] => 3 [post_date] => 2018-05-16 22:00:00 [post_date_gmt] => 2018-05-17 04:00:00 [post_content] =>

One of Canada’s greatest traditions hits the road this summer

One thing the Royal Canadian Mounted Police doesn’t mess with is tradition, which is why its signature Musical Ride has kept its look and repertoire relatively unchanged over the decades. The sight of peace officers in red tunic astride their equine partners continues to be a draw across Canada, entertaining spectators via the attraction’s institutional manoeuvres, from the opening procession to the final criss-cross. This year, as part of the RCMP’s 150th anniversary, folks are in for a treat as the Musical Ride embarks on its first national tour since the pandemic, with performances slated to take place in Alberta. Here’s a look at the venerable Musical Ride by the numbers:

• 3: number of years of service officers dedicate to the Musical Ride
• 4: criteria horses must meet to be part of the Musical Ride (colour, rideability, size, temperament)
• 6: age at which a horse begins its decade of performing in the Musical Ride
• 8: number of Musical Ride horses gifted to Queen Elizabeth II over the years
• 17: maximum height, in hands, of a Musical Ride horse
• 30: average length, in minutes, of Musical Ride
• 32: number of horses used in the Musical Ride
• 40: average number of venues the Musical Ride performs at annually
• 50: Canadian banknote denomination, issued from 1969 to 1979, that featured an image of the Musical Ride on the back
• 150: number of years RCMP has been in existence, including their early days as the Northwest Mounted Police
• 635: maximum weight, in kilograms of a Musical Ride horse
• 720: number of acres of the Musical Ride’s first breeding farm, established in 1939 at Fort Walsh, Saskatchewan
• 1876: first known year of performance of what would eventually evolve into the Musical Ride
• 1887: year of first official Musical Ride, performed in Regina
• 1938: first year the Musical Ride permanently used exclusively black horses to accentuate the riders’ scarlet tunics

WHERE TO CATCH THE RCMP MUSICAL RIDE

Rocky Mountain House National Historic Site

• June 6, 6 p.m.
• davidthompsoncountry.ca/events

J.D.A. Raceway at Evergreen Park

• Grande Prairie
• June 10-11, 1 p.m.
• evergreenpark.ca

Vegreville Ag Society Grandstand

• June 16, 2023, 4 p.m.
• vegag.ca

Ardrossan Recreation Complex

• June 17, 11 a.m.
• ardrossanrecagsociety.ca

Centennial Field

• Jasper
• June 19, 6 p.m.
• jasper-alberta.com

Where possible, the stables are open to the public from 9 am to 9 pm daily at each tour stop.  The Musical Ride members encourage the public to visit them and the horses before and after the performances. There, riders can answer any questions and introduce their horses. For itinerary updates, check out rcmp-grc.gc.ca.

[post_title] => RCMP Musical Ride - 2023 tour and info [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => rcmp-musical-ride [to_ping] => [pinged] => [post_modified] => 2024-05-21 16:24:14 [post_modified_gmt] => 2024-05-21 22:24:14 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.summercity.ca/?p=18251 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => One of Canada’s greatest traditions hits the road this summer One thing the Royal Canadian Mounted Police doesn’t mess with is tradition, which is why its signature Musical Ride has … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 9296 [post_author] => 3 [post_date] => 2018-04-08 17:53:32 [post_date_gmt] => 2018-04-08 17:53:32 [post_content] =>

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

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

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

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

Ripe for the Picking

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

The appeal of urban foraging is understandable, as any trip to the grocery store will uncover. Healthy food ain’t cheap. In 2013, the Edmonton Community Foundation reported that food costs had risen by more than double the overall inflation rate over the past 10 years. Food prices are notoriously volatile, and it’s worth noting that in 2012 the Edmonton Food Bank distributed more than $17,000,000 worth of food. In light of this, it’s easy to see why interest in food security and less expensive food options continue to run high. Add to this, the burgeoning interest in organic and locally grown produce, and free food forests make good sense.

A World of Foraging Possibilities

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

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

Seeing an obvious need, fruit rescue organizations have emerged across the globe. Not Far From the Tree, a Toronto-based outfit, estimates their urban canopy produces 1.5 million pounds of fruit a year, and most of it goes unpicked. Likewise, Sweden’s Urban Fruit Initiative claims that although Swedish gardens boast more apples than commercial producers and imports combined, only 10 percent of garden apples are consumed.

Locally, Operation Fruit Rescue Edmonton (OFRE) musters volunteers to harvest backyard trees of homeowners who are unable to use their fruit. Like other fruit rescues, the haul from each pick is divvied up, with roughly a quarter each going to the homeowner, the volunteers, OFRE, and a charity such as the Food Bank or Hope Mission.

Reshaping Cities and Attitudes

“I truly applaud these organizations,” says Zerbin, commenting on OFRE and similar groups. “But it doesn’t reduce in the slightest the call to action to put systems in place where people will use them, own them, and be proud of them.”

Zerbin is talking about the original St. Albert Community Food Forest and others like it in the St. Albert and Edmonton regions. In addition to the first St. Albert food forest, Zerbin has done consulting and installations with homeowners and at schools, including one this past spring at Brander Gardens School in South Edmonton.

In downtown Edmonton, a food forest has sprung up on public land along the River Valley—in the MacKinnon Ravine, just west of downtown. The MacKinnon Food Forest began in 2014 as part of Root for Trees, an initiative by the City to plant trees, with a minimum target of 16,000 a year in order to increase Edmonton’s canopy cover from 10 to 20 percent. (St. Albert’s canopy cover is 13 percent, according to the 2017 Urban Forest Management Plan, and there’s hope to also increase this to 20 percent.)

The MacKinnon Food Forest bears highbush cranberries, currants, beaked hazelnuts, saskatoons, chokecherries, pin cherries, raspberries, elderberries, and strawberries. All are native plants, as designer Dustin Bajer points out.

“That was one of the ways we were able to do something like this,” Bajer says. “I don’t think the City would’ve been onboard had it been non-native species.”

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

Building a Food Forest 101

Yet, it was conversations among local urban agriculture enthusiasts, rather than any municipal initiative, that brought about the first food forest in St. Albert. Regular meetings brought like-minded people together who arranged for information sessions, City funding, supplies, plant donations from local retailers, and volunteers. And Zerbin designed the forest following the tenets of permaculture.

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

As such, a good food forest design optimizes available sunlight, water, and soil through the careful arrangement of elements. For instance, plants can be ‘stacked’ so each one gets the appropriate amount of sunlight, while swales (low moist tracks of land) can retain or redirect water to where it’s needed. Installation of the St. Albert Community Food Forest began in 2016
through what Zerbin calls “perma-blitzes,” with volunteers planting and building earthworks, such as swales. Now with the building and planting done, much of the work is maintenance. “We try to plan at least one blitz a year for upkeep,” Zerbin says. Beyond that, the forest is more or less left to its own devices.

Looking Forward

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

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

Bajer is equally positive. “The cultural narrative we tell ourselves, consciously or not, is that humans make nature worse.” He explains that this pessimistic sentiment doesn’t give us a roadmap for the future. However, he believes that food forests are turning this around through the optimism associated with them, and with the message that with a little creativity, cities can coexist with nature and harvest abundant rewards. t8n

Foraging Etiquette

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

• Always remember Rule Number One: If you’re not 100 percent sure what it is, don’t eat it. Invest in a guidebook to identify plants so you don’t accidentally gather endangered species or worse—poisonous lookalikes.
• Learn when certain produce are in season and forage accordingly.
• Only take what you need, and leave some behind for others (including forest critters).
• Ensure that your foraging is on public land, or seek out the landowner’s permission.
• Be careful not to collect food that’s been contaminated by pesticide or fertilizer (not to mention dog pee). Wash foods thoroughly before you eat.
• Minimize damage to these environments: stay on the trails as much as possible, and leave nature as you found it.
• Share your knowledge with others interested in this fun and healthy pastime.

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Vacations should be relaxing, but they can get pretty stressful when you’re spending too much of your holiday checking bus schedules or flagging down expensive cabs. The solution: renting your own set of wheels. But before you hop into any car on the lot, check out these tips for getting the most out of your rental.

Find the Rental Deals

There are dozens of rental agencies littered all around most airports of the world. But the first agency you come across will rarely offer the best deals, and what you gain in convenience is often reflected in the price. If you’re looking to save some money, consider taking a shuttle bus or a taxi to the city’s core, and do some shopping around.

Once you’ve found a suitable price, do a quick Internet search for the rental company in question. Pair this search with words like “promotion,” “offer code” or “coupon.” You’ll be surprised how many additional discounts are available through online promotions.

Get to Know Your Vehicle

A lot of rental cars will come with bumps and scratches from previous excursions. To avoid being accountable for these damages, make sure to perform your own inspection of the car before you drive it off the lot. Take note of any dents, scratches, engine trouble or anything else that just seems off. Then mention it. Document any discrepancies with your camera, and alert the agent who is carrying out your transaction. Whether it’s an honest oversight or a blatant scam, a quick survey of your vehicle will prevent a lot of unwanted rental headaches.

Be Insurance Savvy

You’re not obligated to buy insurance from the rental company, but most will offer you car insurance, and some will even pressure you to buy it. So do your research before you agree to any additional fees. If you’re already paying insurance for your own vehicle, it’s likely that your coverage extends to rentals of a similar vehicle type. If you’re unsure, call your insurance company to find out exactly what coverage you’re already paying for, and ask if it might be a good idea to agree to the additional fees.

Understand Your Contract

Are you allowed to take your rental car onto unpaved roads? Do you have a maximum kilometre limit? Is your rental one-way, or do you have to return it to the same agency from which you borrowed it? These are all important details that will be outlined in the fine print of your contract, so make sure to read it fully before you sign. Don’t hesitate to ask the rental agent for clarification on any confusing points.

Investigate the World of Car Sharing

If you’re planning on spending your trip in one city, you might want to consider a short-time subscription to a car-sharing service. Each service differs slightly, but standard practice has you paying based on your total distance travelled. Car shares can often be more convenient, cheaper and use subscriptions rather than contracts, so you’ll pay for only as much time as you use. The only major downside is that car shares restrict their users to travel within specific cities, so if you’re planning a road trip, it’s often better to stick to traditional rental models.  t8n

Did You Know?

In Canada, we’re familiar with minimum age requirements when it comes to car rentals. But in many countries, rental agencies impose maximum age limits, meaning that seniors and teens find themselves in the same boat when trying to rent a car.

Fun Fact

A 2014 survey found that car-share services in Canada own a total of 5000 vehicles and serve over 289,000 users. That number has only grown.

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8 tips for sharing your adventures online

Remember the seemingly endless slide shows your grandparents shared with family whenever they returned from their vacations? Thankfully, those days are gone. These days, it’s a lot easier and more entertaining to share your vacation adventures with friends, family—and even strangers—online. With a few simple tools and rules, you’ll be on your way to choosing the right platform and sharing the world as you see it. Here are 8 tips to get you started.

1. Decide Why You’re Sharing

Grandpa never intended to put everyone to sleep with his slides, but he did want to share his joy with you. Why do you want to share? Deciding will help determine what things to share (images, text, video), how often (daily, weekly) and how much (word count, video length, etc.). If medieval architecture is your passion, sharing pictures of old churches is probably appropriate. If your travel goal, however, is to share your perceptions of

Central American life, you’ll probably be better off writing about the people. Make a plan, and stick to it.

2. Know Your Audience

Who are you intending to share with? Family? Friends? Complete strangers? The Internet makes sharing with everyone easy, but you decide on your audience. If you’re posting just for friends, you can be more relaxed with your writing and editing. If, however, you want to appeal to a wider audience, consider a bit more care, and be aware of the dangers of oversharing. Remember, it’s almost impossible to delete anything once it’s online, and nothing is truly private. Always be circumspect about which details you put out there.

3. Choose a Platform

There are so many ways to share online (see sidebar). Some travellers like to blog during their trips, posting daily summaries so readers can follow along. Others prefer to share their special moments instantly on social media (Facebook, etc.) and let the audience knit together their own narrative. Video blogging (vlogging) is also popular and a great way to share “home movies.” Thanks to technology, creating a good-looking video is quite easy.

4. Know Your Timeline

Consider when you intend to post. Grandpa’s slideshow happened after the trip was over, but with social media, people can enjoy real-time updates. But that means you will likely just be sharing a short note or posting a quick picture. If you choose to write a more detailed blog or want to focus on vlogging, there will be a time gap before your audience enjoys it. Mixing real-time updates with a blog that is days or weeks behind can become quite confusing. Consistency is the key here.

5. Choose Your Tools

Travelling with a laptop can make some things easier, but isn’t the point of a vacation to get away from it all? However, with a little discipline, smartphones or tablets can be easy to use with the data functions turned off. And the cameras on newer phones are amazing at making it easy to post images. Of course, if photographs are your thing, a traditional camera is a must; just be aware that downloading and sharing those images will require more of your energy and your computer’s.

6. Make Notes

Even people with great memories need reminders. If you have a particularly poignant moment or learn something new and interesting, take a moment to jot it down. With the advent of smartphones, you can do this electronically, but also consider keeping an old-fashioned pen and notepad handy. Use the ubiquitous pile of brochures and tour maps to recall your day, too. Snapping a quick picture of a sign or location that you can erase later can also help keep your information organized.

7. A Picture Is Worth a Thousand Words

If you are writing a blog, rely on pictures to show the things that defy description. Don’t post multiple images that might look alike to your viewers; try taking images of interesting things that also have family or fellow travellers in them. That way you get the best of both worlds. Remember, too, that some pictures need captions; don’t assume people will know what they’re looking at.

8. Stay Connected

Figuring out how you’ll get online is worth a bit of forethought. Smartphones generally have some sort of worldwide data roaming, but often with hefty cost. Thankfully, if you avoid uploading lots of pictures, updates shouldn’t use much of your allotment. To avoid using precious data, keep on the lookout for Internet cafés. For smaller updates, free Wi-Fi can often be found in restaurants, hotels and shops. Remember, it’s worth being extra cautious when using someone else’s Internet; take care not to leave any logons or passwords on the system.  t8n

Be Yourself!

Your voice is important. People will enjoy your adventure much more if you inject your personality into your shares. Make it about your unique perspective and you might meet people out there who like to see the world the way you do.

Platforms, Platforms, Everywhere Platforms

Looking for ways to share your adventure? You’ll find plenty.

Here are a few to get you started:

Blogs—generally more text based; open to everyone; will give you a domain like mytrip.blogspot.com or holidayinfrance.wordpress.org to share

blogspot.com, wordpress.com, tumblr.com

Vlogs—video-hosting sites; can be public or private

Check out Youtube.com, Vimeo.com

Social Media—generally require you to invite followers; can be public or private; simple image sharing, automatically resizes images for quick uploading

Check out facebook.com, twitter.com, instagram.com

Specialized Travel Sites—generally offer things like notifications, auto-mapping, help in planning your trip and sharing with like-minded travellers; free and paid versions

Check out travelpod.com, mytripjournal.com, travellerspoint.com, tripatlas.com

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Don’t Mind If I Shoe!

Everything’s coming up stylish

Oh, summer. How we wait for you and your effortless style. Your boho tops, your swingy skirts, your cut-off jeans. But bare shoulders and flowy silhouettes won’t be getting all the attention this year. They’ve got shoes to contend with! And thanks to this year’s epic selection, there’s a perfect style for everyone. From denim and embroidery to zippers and block heels, the shoe gods have left no trend unturned.
The only minor hiccup? Getting them before they’re gone. Summer’s waiting. Walk tal

[gallery ids="5790,5789,5788,5787,5786,5785,5784,5783,5782"]

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