Articles

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 5770 [post_author] => 3 [post_date] => 2017-05-26 15:03:00 [post_date_gmt] => 2017-05-26 15:03:00 [post_content] =>

Hello, Yellow! Colour you happy

Sunshine and summer go hand in hand. So it’s no surprise that yellow is one of this year’s hottest colours. It’s showing up in lemon motifs on blouses and handbags and adding pops of sunshine to kitchenware and home furnishings—it’s even reinstated gold as the reigning colour in jewellery. Best of all—it just makes life brighter. Say hello to yellow!

[gallery ids="5782,5779,5778,5777,5776,5775,5774,5773,5772,5771"]

[post_title] => Yellow [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => yellow [to_ping] => [pinged] => [post_modified] => 2021-05-26 22:00:40 [post_modified_gmt] => 2021-05-27 04:00:40 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=5770 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [ID] => 0 [filter] => raw [_excerpt] => Hello, Yellow! Colour you happy Sunshine and summer go hand in hand. So it’s no surprise that yellow is one of this year’s hottest colours. It’s showing up in lemon … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 5765 [post_author] => 3 [post_date] => 2017-05-26 15:02:33 [post_date_gmt] => 2017-05-26 15:02:33 [post_content] =>

Getting eclectic on 124th Street

The Prints and the Paper, located on 10725-124th Street, is a difficult place to pin down. Equal parts graphic art gallery, independent bookshop, stationery seller and picture framer, it feels like the gift shop of the coolest museum you’ve ever visited. Not by accident, either. Owner Sandy Muldrew describes the store as a curated shop of sorts—a place where he can sell the things he loves. The results, besides being an endorsement for doing what you love, is a much-needed reminder of the value and viability of brick and mortar in Edmonton. Yet, despite that lesson in viability, The Prints and the Paper, which opened in 2016, might not exist today if it wasn’t for certain jobs becoming redundant or obsolete. A TV editor for close to 20 years, Muldrew worked at the old A-Channel (now City) and at CBC-Edmonton. While there, he also managed and then co-owned the much-loved Sneak Preview Video in Duggan, which gave him his first taste of running a small business. In 2011 Sneak Preview went the way of most video stores, and a few years later CBC decided to eliminate all its dedicated editors. Finding himself out of work, Muldrew decided to take the leap and become his own boss. “This was sort of my retirement idea,” Muldrew explains. The concept for The Prints and the Paper was born of his various interests and skills: silkscreen printing, framing, film (there’s a Wes Anderson shrine by the front door), illustrated books and so on. It also came from an absence he noticed of galleries selling graphic art—and not just in Edmonton.

“I’ve been to New York, London and Paris, and have never seen this type of art for sale,” he says. “It’s always fine art, like paintings and photography, but never silkscreens.”

The decision to open on 124th Street took some time, but in the end it was an easy one. He looked around and was close to buying a space a block south of Whyte Ave., until some friends he was showing it to noticed a problem.

“We were there at one in the afternoon, and there was no one on the street,” Muldrew says. “This type of store needs walk-in traffic.”

The eventual location sees a lot of pedestrians, and many have discovered the store while visiting the Duchess Bake Shop across the street. With the presence of other independent shops in the neighbourhood, and the return of the 124 Grand Market to 108th Avenue this summer, the potential for curious shoppers dropping in is always high. Finding a great location for a store, however, is easier than actually opening one. “It was a lot harder than I thought,” Muldrew says.

“I thought because I owned Sneak Preview, that ‘Yeah, I can do this, I’ve done this before.’ But that was an established store.”

The Prints and the Paper, on the other hand, had to be started from scratch. Besides having to negotiate rent and secure funding, there was also the physical work that Muldrew and his brothers put into renovating the space before its doors could even open. Then came the challenge and cost of keeping the store replenished. Muldrew has to deal regularly with numerous suppliers, including book publishers, greeting-card publishers, framing-supply stores and artist collectives. “With the video store business, once you bought the product, you could just keep renting it out,” Muldrew explains. Now he has to replace stock constantly and stay within a budget. “That’s been a bit of a surprise, how much it costs. You want to expand your stock, but it’s tough unless you’re making a lot of money.” Business ledgers aside, the experience of running The Prints and the Paper has been hugely rewarding for Muldrew. There’s the undeniable joy of selling awesome stuff, much of it ephemera he owns himself. An example is his large personal collection of illustrated books that he used as a starting point for the books he now carries in-store. Other items he has found on his travels, or through customer recommendations, or by happenstance: the Cardboard Safari animal heads he bought in Amsterdam; the NYC water tower model kits he discovered in a museum gift shop there; or the CITIx60 travel guides he found by chance in a publisher’s catalog while searching for another book. But even better are the personal conversations he has with pleased customers.

“That’s really gratifying (and) good for my ego,” Muldrew says. “I get so many compliments about the store… people are happy I’m here.”

The store’s positive reception in the neighbourhood is a good sign of the vitality and future of 124th Street, which Muldrew describes as nearing a “tipping point.” It’s also a ringing endorsement of the independent storefront shops that the area is known for. “It gives character to the neighbourhood, and it’s enjoyable to come down here,” Muldrew explains. “I know a lot of people by their first name now. It’s become a destination for quite a few people.” As it turns out, people know a good thing when they see it. ___

New Eats on 124th Street

If you work up an appetite shopping on 124th, check out one of these recent arrivals for a quick bite: Chocorrant Patisserie & Cafe 10328 - 124 Street Opened April 2017 A “dessert boutique” serving decadent cakes, French pastries (with contemporary influences) and light lunches.  __ Zwick’s Pretzels 12415 - 107 Avenue Opened January 2017 A snack shop specializing in small-batch soft pretzels served with a full assortment of homemade cheese dips, mustards and sauces. [post_title] => The Prints and The Paper [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => the-prints-and-the-paper [to_ping] => [pinged] => [post_modified] => 2021-05-26 21:50:48 [post_modified_gmt] => 2021-05-27 03:50:48 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=5765 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Getting eclectic on 124th Street The Prints and the Paper, located on 10725-124th Street, is a difficult place to pin down. Equal parts graphic art gallery, independent bookshop, stationery seller … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 5762 [post_author] => 3 [post_date] => 2017-05-26 15:02:23 [post_date_gmt] => 2017-05-26 15:02:23 [post_content] =>

The Alberta Aviation Museum

New look, new stories, new adventure!

With the recent closure of Edmonton’s City Centre Airport, you might have wondered if the airfield’s historic aviation museum would be shutting down, too. Well, wonder no more. Not only is the museum staying open, the staff and volunteers have been hard at work (for over a year) reinventing the hangar to attract a new generation of museum-goers. The results are nothing short of impressive. In fact, if a visit wasn’t on your summer to-do list, squeeze it in. You’ll discover new exhibits, new stories and maybe even a passion for all things aviation. A New Vision If you remember visiting the Aviation Museum when you were younger, you’ll notice some big changes when you walk in the front doors. In the past, the hangar of the museum housed dozens of aircraft, each paired with a plaque. Today, the planes are still there, but instead of dusty plaques, they are now surrounded by life-sized dioramas, each telling an engaging and interactive story.

“We’re really trying to focus on the storytelling element,” says Zena Conlin, the museum’s marketing manager. “Instead of just plopping down an aircraft with a description next to it, we’re trying to put it into context through the visual design of the exhibit. One look, and you’ll be able to understand the plane’s role and imagine it in action.”

In the past, all the museum needed to do to attract crowds was land an interesting plane on the adjacent runway and invite aviation enthusiasts to come look at it. With the new residential zoning, however, this is no longer a possibility. Problematic? A bit, but Conlin says that this loss has actually breathed new life into the museum. “Initially, we thought that the rezoning would have a negative effect on the museum. But as time went on, we found that this really wasn’t the case. It’s given us the motivation to really dig into the history and present it in new and interesting ways.” Fortunately for us, that means hearing stories that have never been told. An Evolving Story Planes and mechanical histories aren’t the only exhibits you’ll discover are part of the museum’s new design. A focus has also been placed on the exploration of forgotten or ignored histories from Blatchford Airfield's past.

“A lot of the smaller stories of the airfield have been overlooked for a very long time, and we’re trying to bring them to light,” explains Conlin. “There were quite a few female pilots in the early days of aviation that haven’t really been glorified in the same way as their male counterparts. The same can be said of women who worked in the hangars or in radio control.”

As you’ll discover on your visit, the museum’s researchers have uncovered dozens of these forgotten histories, through a mix of archival research and studying the donated documents they’ve received from the community. “The more stories we can tell, and the bigger variety we can offer, the better we’ll be able to engage the public with our exhibits and events.” Even if planes don’t catch your interest, you’re bound to find a human story in Blatchford’s past that you can relate to. Living History As impressive as the exhibits are, they take up only half of the double-wide hangar that acts as the museum's home. On the other side, you’ll find the museum’s workshop space, where retired pilots, mechanics and hobbyists volunteer their time to restore old aircraft and talk to the public about their work. The museum’s oldest exhibit is the humble plough that first broke the ground when the Blatchford Airfield was first being constructed. While this artifact is integral to the story of aviation in Edmonton, it is still firmly rooted in the past and can be difficult for the average visitor to relate to. In the restoration space, you can see history come alive in the words and the demonstrations of the museum’s volunteers.

“We wouldn’t be able to do any of this without our volunteer team,” Conlin says. “As aviation technology changes, the knowledge and skills that older generations carry is in danger of being lost.” With the restoration space, this expertise and the living connection to history can be put on display for all museum-goers to see.

Did You Know? During the Second World War, Blatchford was the busiest airfield in the world. Over 800 allied planes would fly through on a daily basis, using Edmonton as a final stop before heading off to their wartime destinations. Alberta Aviation Museum 11410 Kingsway NW Edmonton, Alberta. T5G 0X4 Phone 780-451-1175 ___

CONTENT FROM 2017

Join the Celebration The Aviation Museum is only 25 years old, but the Blatchford Hangar is celebrating its 90th anniversary this summer. To mark the occasion, the museum has a number of special events planned this summer to celebrate this legacy: Drop-in Programs—Every Wednesday morning, kids ages 2 to 6 can enjoy crafts, songs, games and learn about aviation history. Free with regular admission. 90th Anniversary of Blatchford Field—Saturday, June 24, 10 am to 4 pm. Open Cockpit Day—Sunday, September 23, 10 am to 4 pm. [post_title] => Alberta Aviation Museum [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => alberta-aviation-museum [to_ping] => [pinged] => [post_modified] => 2021-05-26 21:45:37 [post_modified_gmt] => 2021-05-27 03:45:37 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=5762 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => The Alberta Aviation Museum New look, new stories, new adventure! With the recent closure of Edmonton’s City Centre Airport, you might have wondered if the airfield’s historic aviation museum would … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 5751 [post_author] => 3 [post_date] => 2017-05-26 15:01:55 [post_date_gmt] => 2017-05-26 15:01:55 [post_content] =>

A Lick & a Promise. Chilling out just got tastier

Certain things just taste better in the sunshine. Near the top of that list are ice cream and popsicles. Besides being simple to make, the flavour combinations are endless. We made some of ours with yogourt, others with puréed fruit and, of course, a few with tequila. And our gelato recipes? Bring on the sunshine!  

Dragon Fruit Honeydew Pops

These are worth making for the colour alone. The recipe also doubles as a base for margaritas.

• 1/4 cup very hot water
• 1/4 cup white sugar
• 1 dragon fruit, scooped out and puréed
• 1 cup honeydew juice
• 2 limes, juiced
• 3 tbsp tequila or gin (optional)

Combine the hot water and sugar in a pitcher, and stir until the sugar is dissolved. Add the lime juice, and set aside. To make the honeydew juice, purée 3 cups of honeydew in a food processor, and strain it through a sieve. Add the juice and tequila to the pitcher, and stir. Pour into popsicle moulds, insert sticks and freeze until solid. __

Coconut Lime-Berry Pops

If you can imagine breakfast as a popsicle, this is it. A great treat morning, noon or night.

• 2 cups frozen mixed berries, thawed and puréed in a food processor
• The juice of 1 lime
• 2 to 3 tbsp white sugar
• 1 1/2 cups coconut-flavoured Greek yogourt

In medium bowl, combine the puréed berries with the lime juice and sugar. Stir until the sugar is dissolved. Pour alternating layers of yogourt and berries into your popsicle moulds, creating 4 or 5 layers. With a wooden skewer, swirl the layers together in an up-and-down motion. Insert the popsicle sticks, and freeze until solid. __

Banana Split Pops

If you love banana cream pudding, give these a try. The base is simple to make, and the finished pop is adorable. Cue the oohs and aahs.

• 135g pkg. instant banana-cream pudding
• 2 cups chocolate chips
• 1 tbsp unsalted butter
• 1 tbsp cream
• 1 bowl of colourful sprinkles (for dipping)
• 1 can whipped cream
• Maraschino cherries

Cook the instant pudding according to the package directions. Pour the cooked pudding into your popsicle moulds, and insert the sticks. Freeze until solid. In the microwave, melt the chocolate chips with the butter and cream in a tall glass. When the chocolate is smooth and glossy, unmould the frozen pops and, one at a time, dip them halfway into the melted chocolate. Hold the pops upright, allowing the chocolate to drip down their sides, and then roll the tips in sprinkles. Pipe each with a swirl of whipped cream, and top with a cherry. __

Tequila Watermelon Popsicles

Is there really more that needs saying? You’ll definitely want to double this one.

• 1/4 cup very hot water
• 1/4 cup white sugar
• 1 cup watermelon juice
• 1 lime, zested and juiced
• 3 tbsp tequila (or gin)

Combine the hot water and sugar in a pitcher, and stir until the sugar is dissolved. Add the zest and lime juice, and set aside. To make the watermelon juice, purée 3 or 4 cups of watermelon in a food processor, and strain it through a sieve. Add the juice and tequila to the pitcher, and stir. Pour into popsicle moulds, insert sticks and freeze until solid. __

Pink Grapefruit & Rosemary Popsicles

Oh yeah, these are good. Bright, refreshing and just elegant enough to call dessert. Give them a try.

• 1 1/2 cups freshly squeezed pink grapefruit juice
• 5 tbsp white sugar
• 1/4 cup water
• 2 tsp chopped rosemary

Pour the grapefruit juice into a pitcher, and set aside. In small pot, combine the sugar, water and rosemary, and while stirring, bring it to a boil over medium heat. Let boil for 30 seconds, and then remove the pot from the heat and let the syrup cool for 30 minutes. When cooled, strain the syrup into the pitcher of grapefruit juice, and stir. Pour into popsicle moulds, insert sticks and freeze until solid. __

Chocolate Gelato

Creamy, chocolatey and did we mention creamy? Two cups’ worth! This gelato’s definitely an indulgence but so worth it.

• 2 cups cream
• 300 mL can of sweetened condensed milk
• 2 tsp vanilla extract
• 3 tbsp cocoa powder
• 6 Baci chocolates (optional)

Add the cream, sweetened condensed milk and vanilla to a large mixing bowl, and whip with an electric mixer until soft peaks form (don’t overbeat). Add the cocoa powder, and whip it in. If desired, fold in some chopped nuts, cookies or chocolate bars. Spoon into a freezer-safe dish, cover with plastic wrap and freeze until solid (about 6 hours). __

Pinot Noir Blackberry Pops

Simple, delicious and customizable. The hardest decision is how many to eat.

• 4 cups blackberries, puréed in a food processor
• 5 tbsp white sugar
• 5 oz Pinot Noir

In medium bowl combine the puréed berries with the sugar and Pinot Noir. Stir until the sugar is completely dissolved. Taste the mixture, and add more sugar or Pinot Noir if desired. Pour into moulds, add sticks and freeze until solid. __

Raspberry Mango Gelato

This recipe will accommodate just about any fruit combination. Just keep it to the sour side to offset the overall sweetness.

• 2 cups raspberries
• 1 mango, peeled, pitted and cubed
• The zest of 1 lemon
• 2 cups cream
• 300 mL can of sweetened condensed milk

Purée the raspberries and mango in a food processor, stir in the lemon zest and set aside. Add the cream and sweetened condensed milk to a large mixing bowl, and whip with an electric mixer until soft peaks form (don’t overbeat). Fold in the fruit purée, and pour into a freezer-safe dish. Cover with plastic wrap, and freeze until solid (about 6 hours). n Images by: Brenda Lakeman Photography Food styling by: Little Fire Creative [post_title] => Popsicles, Gelato and more [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => popsicles-gelato-and-more [to_ping] => [pinged] => [post_modified] => 2021-06-02 20:09:33 [post_modified_gmt] => 2021-06-03 02:09:33 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=5751 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => A Lick & a Promise. Chilling out just got tastier Certain things just taste better in the sunshine. Near the top of that list are ice cream and popsicles. Besides … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 5741 [post_author] => 3 [post_date] => 2017-05-26 15:01:24 [post_date_gmt] => 2017-05-26 15:01:24 [post_content] =>

Let There Be Cocktails!  Ready, set, sip!

It’s finally here. Patio season. And there’s only one rule to play by: if you live where summer’s short, make cocktail hour long. To help inspire that mandate, we’re sharing a few recipes to raise your glasses to. Some are impeccable classics, a few are modern mixes and one’s an excuse to eat popsicles. Enjoy responsibly. ___

Pisco Sour

If you’ve never tasted a pisco sour, you’re just in time for its comeback. Smooth brandy meets fragrant lime and a silky foam froth.

• 3 oz pisco
• 1 oz freshly squeezed lime juice
• 3/4 oz simple syrup
• 1 impeccably fresh egg white
• 1 dash Angostura bitters

To a cocktail shaker, add the pisco, lime juice, simple syrup and egg white. Secure the lid, and shake vigorously for 15 seconds. Remove the lid, fill the shaker with ice, return the lid and shake again for another 15 or 20 seconds. Strain the drink into a chilled cocktail glass, add a dash or two of bitters atop the foam, and enjoy. ___

Limoncello Collins

Quite possibly the perfect summer cocktail. Make them one at a time or in batches by the pitcher.

• 1 oz Limoncello, chilled
• 1 oz gin
• 4 oz clementine soda (or club soda), chilled
• Fresh raspberries and mint (to garnish)

Add the Limoncello, gin and soda to a stemless wine glass, and stir. Garnish with raspberries and mint, and serve. ____

Green-tea Strawberry Lemonade

Classic lemonade is hard to beat, but green tea and strawberries add a nice twist.

• 10 cups of water
• 4 bags of green tea
• 6 large lemons, juiced
• 10-oz container of frozen sliced strawberries in syrup, thawed

In a large pitcher, place 10 cups of cold water and 4 bags of green tea. Place in the fridge to brew for 8 hours (or overnight). Remove the teabags from the brewed tea, and stir in the lemon juice. Next, press the thawed strawberries and syrup through a sieve or food mill, and add the juices to the pitcher. Stir, adjust the sugar and lemon to your liking and serve. ____ [caption id="attachment_15917" align="alignnone" width="296"] Rhubarb Sour[/caption]

Rhubarb Sour

Make no mistake. This cocktail’s got kick! Flirty, refreshing and perfect for ushering in summer.

• 2 oz gin
• 1/2 oz lemon juice
• 1/2 oz lime juice
• 1 1/2 oz rhubarb syrup
• 2 dashes rhubarb bitters
• Lime slices and strawberries (to garnish)
• A splash of tonic water or sparkling wine (optional)

To make the rhubarb syrup, place 2 cups of chopped rhubarb in a small pot with 1/2 cup of water and 1/2 cup of white sugar. Bring to a boil, reduce the heat and let simmer 20 minutes. Strain well, and store the syrup in the refrigerator. To a cocktail shaker, add the gin, lemon juice, lime juice, rhubarb syrup and bitters. Fill the shaker with ice, secure the lid and shake until chilled. Strain into a glass with ice, and garnish with lime and strawberries. For a sour with a little less kick, add a splash of tonic water or sparkling wine. ____

Peach Bourbon Smash

Peaches and thyme are always a nice pairing. The addition of bourbon makes it a party. Enjoy responsibly!

• 2 oz bourbon
• 1 oz lemon juice
• 1 oz ginger-thyme syrup
• 1 1/2 oz peach nectar
• Ginger ale (to taste)
• Slice of peach and sprig of thyme (to garnish)
• For the ginger-thyme syrup
• 1/2 cup white sugar
• 1/2 cup water
• 1/2 tsp chopped ginger
• 1 sprig fresh thyme

Combine all the syrup ingredients in a small pot, and bring it to a simmer over medium heat, stirring until the sugar is dissolved. Remove from the heat, and set aside to cool completely. To a cocktail shaker filled with ice, add the bourbon, lemon juice, ginger-lime syrup and peach nectar. Secure the lid, shake vigorously, and strain into a tumbler filled with ice. Top with a splash of ginger ale, and garnish with a slice of peach and a sprig of thyme. ____ ___

Sparkling Wine-sicles

Popsicles and wine, together at last! Meet your new summer cocktail. Assorted popsicles or frozen fruit bars Sparkling wine, chilled Simply place a popsicle or frozen fruit bar in a chilled wine glass, and top with bubbly. To up the elegance, replace the popsicle with a scoop of orange sorbet to create a mimosa float. Images by, Brenda Lakeman Photography Food styling by, Little Fire Creative [post_title] => Tasty Summer Cocktails [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => cocktails [to_ping] => [pinged] => [post_modified] => 2023-03-19 18:33:15 [post_modified_gmt] => 2023-03-20 00:33:15 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=5741 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Let There Be Cocktails!  Ready, set, sip! It’s finally here. Patio season. And there’s only one rule to play by: if you live where summer’s short, make cocktail hour long. … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 5733 [post_author] => 3 [post_date] => 2017-05-26 15:01:02 [post_date_gmt] => 2017-05-26 15:01:02 [post_content] =>

Bread Winners - Butter up to Edmonton’s bread scene

Edmonton has privilege to a wealth of bakeries that have been making waves in the local food scene. But while pastries and baked desserts have been enjoying their well-deserved moment, the spotlight on bread has been a little dim. That, however, is starting to change, as food lovers embrace a return to artisan bread and the bakeries that have quietly served our communities for decades. Carb-counters, look away. Bread is back!  --

Boulangerie Bonjour Bakery

9913 82 Ave, Edmonton Specialty: Strathcona’s Boulangerie Bonjour is deeply rooted in the traditions of European baking, and they take their artisanal status very seriously. Their ingredients are locally sourced, their grain is milled on location in the bakery and their bread is baked fresh every day. Achieving the perfect loaf of bread takes patience, and father-son duo Yvan and Kenny Chartrand are willing to take the extra time to ensure that they’re delivering a quality product to their customers. Boulangerie Bonjour has dozens of different loaves to choose from, and with their modest prices, you’ll always find yourself craving a taste of their latest creation. Price point: $5 to $13 per loaf ____ Canova Pasticcerie Location: 12667 - 125 Street, Edmonton Specialty: Canova Pasticceria is a family-run bakery from top to bottom. Owners Carla Roppo-Owczarek and Kris Owczarek, along with their three sons, have been creating Italian-style baked treats for the last five years. In 2016, however, they expanded their business from biscotti to a full assortment of breads and other pastries, including traditional Italian favourites such as panettone fruit loaves. Canova exports its bread to grocery stores across Edmonton and around the province, but if you’re having trouble tracking down your favourite treat, you’re always welcome to stop by the store itself. Carla and Kris are happy to help you find what you’re looking for. Price point: $8 to $10 per loaf __ Chartier Location: 5012 - 50 Street, Beaumont Specialty: Chartier is famous throughout the region, both for its delicious French-Canadian cuisine and for being the most successful crowd-funded restaurant in Canada. While you may have heard of the restaurant, you may not have heard of Chartier’s signature bread window. Owners Darren and Sylvia Cheverie want to change the way we think about food by adding a human element to the interaction. Every weekend, Chartier slides open its kitchen’s street-facing window to sell fresh bread to passersby, in the true style of a traditional French bakery. Through this window, you can watch the bakers work and even chat with them as they prepare your order. Even if you don’t find yourself in Beaumont often, it’s well worth the drive. Price point: $8 to $10 per loaf ___ Panaderia Latina Bakery Location: 5716 - 19A Avenue, Edmonton Specialty: Panaderia Latina is the best place in the city to get your fix of Latin-American style breads. Founded in 1993 by Chilean-Canadian couple Jose and Alicia Sanchez, this self-described “mom and pop” bakery has been a long-time favourite of the Mill Woods community. In addition to offering a wide array of baked goods, Panaderia acts as a social hub for Latin American residents of Edmonton. It is a place where they can meet and talk while getting a small taste of home. But even if you didn’t grow up eating Chilean breads and pastries, one taste of Jose and Alicia’s artisanal loaves will turn you into a repeat customer. Price point: $5 to $7 per loaf ___ Portuguese Canadian Bakery Location: 5304 - 118 Avenue, Edmonton Specialty: Vaso and Madelina Matias opened the Portuguese Canadian Bakery in 1996, and it’s been a local favourite ever since. As soon as you walk through the doors, you’ll feel the community spirit that they’ve spent the last 20 years building. The bakery serves up pastries and cakes of all kinds, but their specialty is their selection of traditional Portuguese breads. These loaves can be purchased to take home or sliced up at their deli counter to make a variety of delicious sandwiches. Just make sure you get there early in the day; their stock sells out quickly. Price point: $7 to $10 per loaf ___ Zwick’s Pretzels Location: 12415 - 107 Avenue, Edmonton Specialty: Pretzels may not be the first thing that comes to mind when you think of bakeries, but one trip to Zwick’s Pretzels will change that. After running a successful catering business for five years, Zwick’s owners Darren Zwicker and Maria Chau have expanded their business to include a storefront that serves up just about any kind of pretzel you can imagine. Whether you prefer your pretzels big, small, savory or sweet, Zwick’s has something to match your tastes. Thanks to their full assortment of homemade cheese dips, mustards and sauces, you could stop in for a lunchtime pretzel every day this summer without exhausting the delicious combinations of flavours. Price point: $2 to $3 per pretzel, $22 to $35 per dozen

What Makes Bread Artisanal?

It’s not just a fancy label. Artisanal bread is handmade by an experienced baker and uses high-quality, natural ingredients. [post_title] => Edmonton's Bread Scene [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => bread [to_ping] => [pinged] => [post_modified] => 2023-03-19 18:25:36 [post_modified_gmt] => 2023-03-20 00:25:36 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=5733 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Bread Winners – Butter up to Edmonton’s bread scene Edmonton has privilege to a wealth of bakeries that have been making waves in the local food scene. But while pastries … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 5723 [post_author] => 3 [post_date] => 2017-05-26 15:00:51 [post_date_gmt] => 2017-05-26 15:00:51 [post_content] =>

Bragging Rights in a Jar - A showoff’s guide to making condiments

So you’ve mastered your signature Caesar and are known for your epic BBQ parties, so what’s next? How about more bragging rights? Perhaps a homemade pickled bean to garnish your already righteous Caesar or some bourbon mustard that you “just whipped up.” With gardens and market stands brimming over, there’s no better time to seal summer in a jar. And we’ve got the recipes to inspire: pickled ginger and beans, baby dills, homemade mustard—even Thai sweet chili sauce. Intimidated? Don’t be. This is one jarring experience you’re gonna like.

 

Bourbon & Brown Sugar Mustard

This truly might be the grainy mustard of champions. But don’t just save it for hot dogs. Add it to BBQ sauces, or use it as a glaze on grilled pork or chicken.

• 3/4 cup bourbon
• 3/4 cup water
• 1 cup brown mustard seeds
• 1/2 cup apple cider vinegar
• 5 tbsp dry mustard powder
• 1/2 cup packed brown sugar
• 1 tsp salt (or more to taste)

INSTRUCTIONS In a small mixing bowl, combine the bourbon, water and mustard seeds. Cover with plastic wrap, and allow to steep and absorb the liquid for 5 hours or overnight.

1. Place the soaked seeds in a food processor, and pulse to the consistency you like.
2. Add the vinegar, dry mustard, sugar and salt, and pulse to mix.
3. Transfer the mixture to a medium pot, and bring it to a boil over medium heat.
4. Simmer to thicken (3 to 5 minutes), then taste and adjust the salt to your liking.
5. Transfer to jars, add the lids and store in the fridge for up to 3 months.

__

Thai Sweet Chili Sauce

Sweet and sticky with just the right kick. The perfect plunge for a salad roll or glaze for grilled chicken wings.

• 1/3 cup coarsely chopped cilantro stems
• 2 cups water
• 2 Thai bird’s eye chilies, seeded and coarsely chopped (wear gloves)
• 3 tbsp chopped garlic
• 1/8 tsp salt
• 2 cups white vinegar
• 1 1/3 cups sugar
• 1/2 tsp cornstarch mixed with 2 tbsp water

INSTRUCTIONS

1. Place the chopped cilantro and water in a small pot, and bring to a boil.
2. Reduce the heat, and simmer 5 minutes.
3. Remove the pot from the heat, cover and let steep 15 minutes.
4. Strain out the coriander, reserving the liquid.Add the chilies, garlic and salt to a food processor, and pulse until coarsely puréed.
5. Spoon the mixture into a medium-sized pot, and add the vinegar, sugar, cornstarch slurry and 1 1/2 cups of the reserved cilantro water.
6. Bring to a boil over medium heat, and let simmer until reduced by half.
7. Pour into a jar, and let cool uncovered. Add the lid, and store in the fridge.

__

Easy Dill Counter Pickles

A farmhouse favourite, these delicious baby dills require no processing. As for restraint… good luck with that.

• 10 cups water
• 1/2 cup pickling salt
• 1/4 cup pickling vinegar
• 5 cloves garlic, peeled
• 1 handful of fresh dill, not chopped
• Enough baby cukes and carrots to fill a gallon jar

INSTRUCTIONS Add the water and vinegar to a very large pot, and stir in the pickling salt until dissolved. Place the pot over high heat, bring it to a boil and remove from heat.

1. Place the dill and garlic in the bottom of a freshly washed gallon jar that has a lid (we used a glass cookie jar).
2. Scrub the cukes, peel and trim the carrots and pack them in the jar.
3. Carefully pour in the hot brine to cover.
4. Pop on the lid, and place the jar on the counter (out of direct sun) for 1 week.
5. Remove the lid, and taste.

If you’d like a more sour pickle, leave the jar on the counter an extra week. If perfect, place in the fridge and enjoy. __

Pickled Ginger

Bragging rights, anyone? They’re all but guaranteed with this perfectly pickled ginger. 2 hands of young ginger with papery skin (old, woody ginger won’t turn pink) 6 tbsp white sugar 1 1/2 tbsp salt 10 tbsp unseasoned Japanese rice vinegar 3-by-3-cm square of dried kombu (kelp) Peel the ginger, and slice it into see-through coins with a mandolin (about 1 1/2 cups). Place the ginger in a bowl, and toss it with 1 tbsp of sugar and all of the salt. Let sit 1 hour. Next, blanch the ginger in a pot of boiling water for 30 seconds, and strain into a sieve to drain. Pack the drained ginger in a glass jar, and set aside. In a small pot, bring the sugar, vinegar and kombu to a boil (mixing to dissolve). Then pour the brine over the ginger to cover, and let cool 10 minutes before securing the lid. Let the jar finish cooling, then pop it in the fridge to pickle for 5 days. Store in the fridge for up to 3 months. ___

Dilly Pickled Beans

If you’ve got a weak spot for Caesars, you probably know your way around a pickled bean. These are downright delicious.

• 2 cups pickling vinegar
• 2 cups white wine vinegar
• 4 cups water
• 1/4 cup pickling salt
• 1 tbsp white sugar
• 6 cloves garlic, peeled
• 10 large sprigs fresh dill
• 8 peppercorns
• 2 medium yellow peppers, seeded and sliced into spears
• 1 heaping ice cream bucket of fresh green beans, ends trimmed

Add the water and vinegars to a large pot, and stir in the pickling salt and sugar until dissolved. Place the pot over high heat, bring it to a boil and remove from the heat. Divide the garlic, dill and peppercorns evenly between 2 freshly washed quart jars. Pack the beans and pepper spears upright in the jars. Carefully pour the hot brine over the vegetables to cover. Pop on the lids, allow the jars to cool and refrigerate for 4 days before serving. Store in the fridge for up to 2 months. n Images by, Brenda Lakeman Photography Food styling by, Little Fire Creative [post_title] => Pickling & Flavours alike [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => pickling [to_ping] => [pinged] => [post_modified] => 2023-03-19 18:15:27 [post_modified_gmt] => 2023-03-20 00:15:27 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=5723 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Bragging Rights in a Jar – A showoff’s guide to making condiments So you’ve mastered your signature Caesar and are known for your epic BBQ parties, so what’s next? How … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 5792 [post_author] => 3 [post_date] => 2017-05-26 15:00:31 [post_date_gmt] => 2017-05-26 15:00:31 [post_content] =>

Withstanding Summer’s Heat. Tips for sun-smart health

Summer in the city: a season for wandering through street festivals, enjoying outdoor activities, relaxing in the sun and—ideally—not getting a sunburn along the way. Although welcome, the summer season brings with it a few intrinsic health risks to be wary of while out enjoying fun activities. To help you navigate them like a pro, here are some basic tips for avoiding and treating sunburns, dehydration and blisters this summer season. 

Staying Sun-conscious

Although a tan might be fashionable, the serious consequences of skin damage are not. To protect against UV radiation, use a water-resistant sunscreen with an SPF of 30 or greater and reapply it every two hours. If you have sensitive or acne-prone skin, consider using a non-comedogenic sunscreen or a mineral-based zinc titanium sunscreen lotion. Other sun-savvy options include wearing lightweight, long-sleeved clothing, sunglasses and hats and avoiding being out during midday when the sun’s radiation is most intense.

Healing Sunburns

Sunburns can still happen even when you’re careful. When they do, cool them off as quickly as possible by taking a cool shower or by using a cold compress. Do not, however, place ice directly on your skin. Some effective products that help soothe sunburns include aloe vera gel (try keeping it in the refrigerator), medication such as ibuprofen or aspirin (which help with pain and inflammation), and an anti-itch cream to relieve the itching that comes with healing. A cool bath with either a cup of baking soda or white/cider vinegar can help remedy sunburns as well.

Keeping Hydrated

The summer season is usually an active one, so take extra care to stay hydrated at pools and saunas, as you may not realize how much water your body has lost through exercise and perspiration. If the taste of plain water doesn’t do it for you, consider alternatives such as fruit and/or vegetable juices, smoothies, sports drinks, vitamin water, chilled herbal teas or water flavoured with lemon or lime.

Treating Blisters

Blisters are another common nuisance that pop up during summertime activities. Whether caused by hiking with new boots, adjusting to life in flip-flops or a campfire cooking burn, blisters should be left alone as much as possible since the top skin provides a protective barrier against bacteria, which aids in healing. That means avoid the temptation to pop them! If you can’t, apply an antibiotic ointment and a sterile,  loose bandage to protect the broken blister from further damage. [post_title] => Summer Health [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => summer-health [to_ping] => [pinged] => [post_modified] => 2021-05-26 20:09:20 [post_modified_gmt] => 2021-05-27 02:09:20 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=5792 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Withstanding Summer’s Heat. Tips for sun-smart health Summer in the city: a season for wandering through street festivals, enjoying outdoor activities, relaxing in the sun and—ideally—not getting a sunburn along … ) 1