EDMONTON EARTH DAY
THIS SATURDAY September 19th, from 12 - 6, Earth Day will be held in its "Recycled" form. The 20th Anniversary Event is leaving its old home of Hawrelak Park and going to McIntyre (Gazebo) Park beside the Old Strathcona's Farmers market, and also down the street on 104st and 85th avenue - Adventure park, where the Kid's Fringe normally hangs out.
Locations: McIntyre Park - 104st and 83rd Avenue
Adventure Park - 104st and 85 Avenue
The two parks are quite different in their focus.
McIntyre Park
People can celebrated Alberta Arts Days Festival in McIntyre Park (Gazebo Park). This Earth Day area has mainstage entertainment featuring Wendy Walker; Peter Puffin ( an environmental children's entertainer ); Hong De Lion Dance Troupe; Bob Jahrig & Marc Ladouceur; Dale Ladouceur and the Broke Ensemble; Incanto; and John Spearn. Between sets we will also have Tai Chi demonstrations and Yoga demonstrations. (on going demonstrations will also occur in the Wholistic Demonstration area in Adventure Park.
People will have an opportunity to participate in Junk Wars, where, hosted by Recycle Artist when they create their own recycled art masterpiece, they can enter their name into a draw for a gift certificate from The Paint Spot.(free)
They can also make their own piece of paper in the paper making area with Recycle Artist Julie Drew. Created with old paper and blue jeans this activity can be enjoyed by adults and kids alike ($2 charge applied to cover Julie's materials)
Performance Recycled Art Troupe "Garbaganza" will be wandering back and forth between the two sites showing off their fashions created with "Recycled Items".
Have questions about Solar Power? Want to learn about some other methods that people have been living a Greener Lifestyle in Edmonton. Visit our Technology area in McIntyre Park to talk to the experts.
Adventure Park
The majority of our exhibits are in this area. You will find:
80'x80' Big Green Tent. The tent is White, but inside you will find the City of Edmonton Department of the Environment, numerous environmental and advocacy exhibitors; ideas for Eco-Renos and Green Building and The Talking Corner, where you can ask representatives from most of the major political parties, about their positions with regards to the environment.
Outside the tent in Adventure Park you will find...the Children's Eco Adventures Area with Cartoonigans, The Fools Guild, Wonderstuff and more...
A wholistic tent where you can learn information about a variety of wholistic practises. If you are in the area bring your drum and take part in a drum circle at 2 pm, see yoga and tai chi demonstrations etc.
Edmonton Bicycle Commuters are also hosting a free bike lock up, and those people who bring their bikes have an opportunity to win a Build Your Own Bike, along with the EBC bike mechanic.
Lots to see. Lots to do. Lots to learn.
Join us for the 20th Anniversary of Edmonton Earth Day, and share some ideas as to how we can all "Walk a little lighter on the Earth."
For more information email edmontonearthday@shaw.ca
Follow us on Twitter at www.twitter.com/earthdayedm
Tuesday, September 08, 2009
We are in Avenue Magazine, Edmonton
For the Love of Beer
Local microbreweries give insight into what it takes to survive and thrive in a cutthroat industry
words by Lynsey Franksphotography by Amy Senecal
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-->“It smells like Saturday morning at grandma’s,” says Jim Gibbon, co-founder of Amber’s Brewing Co., as he reaches into a barrel of pressed malt. He munches on the nutty grain that’s something like a breakfast cereal, “Try some.” Its sweet scent wafts through the microbrewery’s 11,000-square-foot space, signalling that a new batch is in process. The method of flattening the malt and running hot water through it opens the grains, extracting their natural sugars to produce wort, a primary ingredient in beer.A buzzer interrupts the microbrewery’s steady hum. It’s Murray, the friendly farmer here to pick up the recycled malt to feed to his cattle. For Alberta microbreweries like Amber’s, “support local” is a strict philosophy. But while there’s much communal backscratching, there’s also a struggle for expansion beneath the surface of it all. The proper term for microbreweries is craft breweries, meaning that the process is done by hand — from measuring to mixing. Microbreweries are small, but it isn’t just size that sets them apart from big breweries, it’s process. Large breweries use a continuous brewing, whereas microbreweries, working with chemical- and preservative-free ingredients, do batch brewing — one batch at a time. “We make a batch of beer, so every batch is almost like a vintage, and it takes skill to ensure that they are consistent,” explains Neil Herbst, who co-owns Edmonton’s oldest existing microbrewery, Alley Kat Brewing, with his wife, Lavonne. Herbst says this artisanal form of beer-making gives every batch of beer a unique, fresh taste that keeps it interesting. Herbst’s company also strives to support local initiatives: The malt comes from Alix, Alberta and the filtered water is 100-per-cent from Edmonton. Even the labels and boxes are printed on the prairies. Discounting chain brew pubs, Alley Kat, Amber’s and Roughneck Brewing Co., located in Calmar, make up the craft brewery population of the Edmonton area. (Over the years, other companies have come and gone, the latest being Maverick Brewing, which, due to a financial roadblock, was tapped dry in 2007 after just two years of business.) Three is a paltry number, especially when compared to the Vancouver area, which has over 10 microbreweries, according to the British Columbia Beer Guide. And it’s not just the total number of microbreweries that is meagre. The staff at each is small, too. Amber’s Brewing employs a team of three, each of them wearing a variety of hats. “I’m a repairman today,” jokes brewmaster Joe Parrell, climbing down from a vat. “Later, I will be dragging cardboard to the blue bin.” “We want people to drink beer because it tastes good, not because you can buy a pack of 24 for 20 dollars,” explains Gibbon, who created Amber’s in 2007 as part of an MBA project when he was a student at the University of Alberta. “We want to give people another option, to taste something different.” In trying to get ahead of the larger breweries, microbreweries have to rely on taste, not shiny, holographic cans or free T-shirts. “It’s always a battle with the big guys,” says Gibbon. “We don’t have massive marketing budgets to plaster across the TV and radio. But once people taste it … that’s the trick.” Few Edmonton drinking venues serve craft beer, but Original Joe’s is an example of local support. “It’s nice to give the customer something different to try,” says Derek Doke, president of the western Canadian franchise restaurant. “Once our customers sample these beers they often will abandon what I call the ‘television’ beer brand and switch to a much more interesting and flavourful micro brand. We think it resonates well with our customer base and we enjoy supporting the local guy.” Gibbon says getting the product on tap at local pubs and restaurants can be a challenge. Jim Pettinger, purchasing agent for Sherbrooke Liquor Store, a rare champion of craft beer, has heard from microbreweries that most local venues won’t stock their beers. “It’s supposed to be a completely level playing field,” he says. “The bigger guys seem to be buying their way into the chains.” The best and most lucrative form of distribution is to be on tap. According to Gibbon, it’s the bread and butter — a necessity for microbreweries to stay afloat. It’s illegal for drinking establishments to receive payments from the breweries in exchange for tap space. “It lays it out pretty clearly in our regulations,” says Alberta Gaming and Liquor Commission (AGLC) spokesperson Christine Wronko. The Alberta Gaming and Liquor Act states, in short, that no liquor supplier may directly or indirectly give anything of value to a liquor licensee. Wronko says that if Pettinger’s speculations were true, a fine could be issued based on the seriousness of the offence. “We haven’t heard of this happening recently. But we would ask these individuals to come forward to the AGLC for further investigation.” Before the liquor industry was privatized 15 years ago, there was much less options available for beer drinkers in the province. Alberta went from having about 4,000 items available to almost 14,000. Pettinger says the more local presence in stores, the better. Rather than one local brand, Albertans could have a local section. Yet, that increased appetite for neighbourhood product never quite materialized. “In Alberta, you’re competing not just with beer, but with 14 to 15 thousand products that are available in the province,” he says. “Alberta is the most expensive place to buy alcohol in the country. It’s a mixed blessing, because there is far more product available in Alberta, but that comes at a price.” Local breweries aren’t trying to appeal to the mainstream crowd, Pettinger says, so the companies can be adventurous in what they’re doing and create a more unique product. For an example of such craftiness triumphing, look no further than Calgary’s Big Rock Brewery. “I have enormous respect for Big Rock,” says Gibbon. “I think they really set the bar on how a local brewery can be.” Big Rock was born out of then-60-year-old Ed McNally’s boredom with big-market lagers. Twenty-five years later, his home brewery has gone public, producing over 1.5 million litres a month. In comparison, Alley Kat produces about 30,000 litres monthly, while Roughneck produces about 25,000 litres and Amber’s about 20,000. Edmonton’s microbreweries clearly have a long way to go before they’re distributed nationally and enjoyed on a large scale. That leaves one wondering why they continue to toil when there are so many factors working against them. The answer is simple: For the love of beer. “We were sort of beer geeks,” says Herbst of Alley Kat. “We loved drinking beer, making beer, and loved everything about beer.” His dedication translates into more than one million bottles filled in the past year, including five standard brands, a raspberry mead and a very popular seasonal pumpkin pie beer. At Amber’s, each of its five fire-brewed beers has a story to go with it. For example, the Australian Mountain Pepper Berry emerged when Gibbon’s sister-in-law stumbled across a bush tucker, a tasty sundried blueberry in Australia. The prized discovery is now a peppery and fruity ingredient shipped to them regularly from Tasmania. It tastes like nothing else. “People don’t realize what a craft brewery is,” says Glenn Molson, sales and marketing manager of Roughneck Brewing, who notes the obvious pun of beer being in his genes. “It’s a time commitment to go out and knock on enough doors and put beer on enough palates, but the rest should look after itself if you have a good product.”
Local microbreweries give insight into what it takes to survive and thrive in a cutthroat industry
words by Lynsey Franksphotography by Amy Senecal
email share
-->“It smells like Saturday morning at grandma’s,” says Jim Gibbon, co-founder of Amber’s Brewing Co., as he reaches into a barrel of pressed malt. He munches on the nutty grain that’s something like a breakfast cereal, “Try some.” Its sweet scent wafts through the microbrewery’s 11,000-square-foot space, signalling that a new batch is in process. The method of flattening the malt and running hot water through it opens the grains, extracting their natural sugars to produce wort, a primary ingredient in beer.A buzzer interrupts the microbrewery’s steady hum. It’s Murray, the friendly farmer here to pick up the recycled malt to feed to his cattle. For Alberta microbreweries like Amber’s, “support local” is a strict philosophy. But while there’s much communal backscratching, there’s also a struggle for expansion beneath the surface of it all. The proper term for microbreweries is craft breweries, meaning that the process is done by hand — from measuring to mixing. Microbreweries are small, but it isn’t just size that sets them apart from big breweries, it’s process. Large breweries use a continuous brewing, whereas microbreweries, working with chemical- and preservative-free ingredients, do batch brewing — one batch at a time. “We make a batch of beer, so every batch is almost like a vintage, and it takes skill to ensure that they are consistent,” explains Neil Herbst, who co-owns Edmonton’s oldest existing microbrewery, Alley Kat Brewing, with his wife, Lavonne. Herbst says this artisanal form of beer-making gives every batch of beer a unique, fresh taste that keeps it interesting. Herbst’s company also strives to support local initiatives: The malt comes from Alix, Alberta and the filtered water is 100-per-cent from Edmonton. Even the labels and boxes are printed on the prairies. Discounting chain brew pubs, Alley Kat, Amber’s and Roughneck Brewing Co., located in Calmar, make up the craft brewery population of the Edmonton area. (Over the years, other companies have come and gone, the latest being Maverick Brewing, which, due to a financial roadblock, was tapped dry in 2007 after just two years of business.) Three is a paltry number, especially when compared to the Vancouver area, which has over 10 microbreweries, according to the British Columbia Beer Guide. And it’s not just the total number of microbreweries that is meagre. The staff at each is small, too. Amber’s Brewing employs a team of three, each of them wearing a variety of hats. “I’m a repairman today,” jokes brewmaster Joe Parrell, climbing down from a vat. “Later, I will be dragging cardboard to the blue bin.” “We want people to drink beer because it tastes good, not because you can buy a pack of 24 for 20 dollars,” explains Gibbon, who created Amber’s in 2007 as part of an MBA project when he was a student at the University of Alberta. “We want to give people another option, to taste something different.” In trying to get ahead of the larger breweries, microbreweries have to rely on taste, not shiny, holographic cans or free T-shirts. “It’s always a battle with the big guys,” says Gibbon. “We don’t have massive marketing budgets to plaster across the TV and radio. But once people taste it … that’s the trick.” Few Edmonton drinking venues serve craft beer, but Original Joe’s is an example of local support. “It’s nice to give the customer something different to try,” says Derek Doke, president of the western Canadian franchise restaurant. “Once our customers sample these beers they often will abandon what I call the ‘television’ beer brand and switch to a much more interesting and flavourful micro brand. We think it resonates well with our customer base and we enjoy supporting the local guy.” Gibbon says getting the product on tap at local pubs and restaurants can be a challenge. Jim Pettinger, purchasing agent for Sherbrooke Liquor Store, a rare champion of craft beer, has heard from microbreweries that most local venues won’t stock their beers. “It’s supposed to be a completely level playing field,” he says. “The bigger guys seem to be buying their way into the chains.” The best and most lucrative form of distribution is to be on tap. According to Gibbon, it’s the bread and butter — a necessity for microbreweries to stay afloat. It’s illegal for drinking establishments to receive payments from the breweries in exchange for tap space. “It lays it out pretty clearly in our regulations,” says Alberta Gaming and Liquor Commission (AGLC) spokesperson Christine Wronko. The Alberta Gaming and Liquor Act states, in short, that no liquor supplier may directly or indirectly give anything of value to a liquor licensee. Wronko says that if Pettinger’s speculations were true, a fine could be issued based on the seriousness of the offence. “We haven’t heard of this happening recently. But we would ask these individuals to come forward to the AGLC for further investigation.” Before the liquor industry was privatized 15 years ago, there was much less options available for beer drinkers in the province. Alberta went from having about 4,000 items available to almost 14,000. Pettinger says the more local presence in stores, the better. Rather than one local brand, Albertans could have a local section. Yet, that increased appetite for neighbourhood product never quite materialized. “In Alberta, you’re competing not just with beer, but with 14 to 15 thousand products that are available in the province,” he says. “Alberta is the most expensive place to buy alcohol in the country. It’s a mixed blessing, because there is far more product available in Alberta, but that comes at a price.” Local breweries aren’t trying to appeal to the mainstream crowd, Pettinger says, so the companies can be adventurous in what they’re doing and create a more unique product. For an example of such craftiness triumphing, look no further than Calgary’s Big Rock Brewery. “I have enormous respect for Big Rock,” says Gibbon. “I think they really set the bar on how a local brewery can be.” Big Rock was born out of then-60-year-old Ed McNally’s boredom with big-market lagers. Twenty-five years later, his home brewery has gone public, producing over 1.5 million litres a month. In comparison, Alley Kat produces about 30,000 litres monthly, while Roughneck produces about 25,000 litres and Amber’s about 20,000. Edmonton’s microbreweries clearly have a long way to go before they’re distributed nationally and enjoyed on a large scale. That leaves one wondering why they continue to toil when there are so many factors working against them. The answer is simple: For the love of beer. “We were sort of beer geeks,” says Herbst of Alley Kat. “We loved drinking beer, making beer, and loved everything about beer.” His dedication translates into more than one million bottles filled in the past year, including five standard brands, a raspberry mead and a very popular seasonal pumpkin pie beer. At Amber’s, each of its five fire-brewed beers has a story to go with it. For example, the Australian Mountain Pepper Berry emerged when Gibbon’s sister-in-law stumbled across a bush tucker, a tasty sundried blueberry in Australia. The prized discovery is now a peppery and fruity ingredient shipped to them regularly from Tasmania. It tastes like nothing else. “People don’t realize what a craft brewery is,” says Glenn Molson, sales and marketing manager of Roughneck Brewing, who notes the obvious pun of beer being in his genes. “It’s a time commitment to go out and knock on enough doors and put beer on enough palates, but the rest should look after itself if you have a good product.”
We are in the Gateway again...
Room with a view and a side of friesArts & Entertainment
Dining Review
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September 3, 2009 - 7:58am
Lucas Wagner tries on food critic hat, gives Room at the Top 1.5 thumbs up Lucas Wagner, Online Editor
Room At The TopSeventh floor, SUB
After months of renovations, Room at the Top (née RATT, a nickname eschewed in favour of one without negative connotations) has finally opened its elevator doors to campus. Situated as always on SUB’s seventh floor, the campus bar has always been a favourite of students — leading many to wonder that if it ain’t broke, why remodel it?
On first look, however, the revamp seems worth it. The oft-trodden floor has been replaced with polished concrete — and while potentially more dangerous, it’s a definite improvement on the old RATT’s grungy carpeting. There’s a new paint scheme, along with a completely remodeled bar; but the most noticeable, and most appreciable improvement is the square tables. Gone are the unwieldy round tables of RATT past. While King Arthur may not be a fan, I find the new tables (along with new, unsunken chairs) to be a godsend. Overall, the Room’s dining environment, while not completely perfect, is a definite improvement over the RATT of years previous.
Fittingly, the menu has undergone renovations of its own. While you’ll recognize quite a few items from the old RATT (some with different names; the Room at the Top Classic is merely the RATT Classic with three more syllables), there’s quite a few additions. The Beef Dip is a welcome newcomer to the “Something Else” category, even if the au jus was a bit lacking. There’s a whole host of vegetarian options cribbed from the Dewey’s menu, including the delightfully esoteric sweet potato fries and vegan chili — though it’s a shame there’s no meaty cousin. Existing menu items have been improved as well: the potato wedges are now much lighter and fluffier — if only I could say the same for the fries, which continue to run the gamut from limp and weak to exceedingly hard and crunchy.
There are many more beers on tap now, including my personal favourite from Amber’s Brewing, Bub’s Lunch Pail Ale. (There’re plans to have a different Amber’s beer on tap every month.) Additionally, there’s the SU’s yet-to-be-named “Brand X” beer, which I’ve personally given the groan-worthy nickname of “Students’ Brew-nion.”
Overall, the new Room at the Top is a hearty change for the better. While some may decry the venerable bar’s move away from tradition, I’ve come to appreciate the changes that have been made. There’s much in the new Room that’s evolutionary, not revolutionary — and frankly, I’m happy that they haven’t done anything ridiculous like add a buffet or hookah bar. The prices are still reasonably affordable, and the location’s still convenient, and those are what make Room at the Top the reliable campus establishment that it is.
Thursday, September 03, 2009
OUR RUAMBER WINNER!!
And the story behind his entry:
John R. discovered a little known play called "The Merry Devil of Edmonton", written in 1608. John copied the title page, morrphing it into an Ad for Amber's and then eventually into a Beer label for a "new" brew.
The Label
Other Entries
Best Poem: Amber is a golden Ale,
Sliding down my throat,
lightly bubbles tickle.
....Lorraine
Best Recipe:
You will find the delicate flavour of the Pepper Berry in the beer is enhanced by the Szechuan Peppercorns and the aroma from the broth in the bowl is fantastic. 2 Bottles Ambers Pepper Berry Beer 1 Beer Bottle of Water 1 Large Carrot 2 Stalks Celery 1 Small Onion 2 t honey 1 t salt Poaching Liquid Put all ingredients into a medium sized pot. Bring to a boil and turn off the heat. Let sit for 1/2 hour. Strain all vegetables out and reserve the liquid. Put back in the pot. This makes quite a bit of broth and the extra may be frozen for a later time or if you are doing four portions you will use all of the broth. 1 - 6oz piece of Salmon Dry the salmon off between two pieces of paper towel.Season the salmon with ground Szechuan Peppercorns and salt. Make sure to press the seasoning onto the fish quite well so that it sticks when poaching. Bring the strained poaching liquid up to a slow boil. Place the fish gently into the liquid and turn off the heat. Let the fish sit in the liquid with the heat off for 8 minutes (this produces a piece of fish that is approximately medium rare in doneness. If you want you fish to be done to a higher degree just leave it in the poaching liquid a little longer.). In a wide mouthed bowl place 6 to 7 pieces of boiled nugget potato, 3 cherry tomatoes (that have been placed into the boiling potato water for the last 2 minutes of the potatos cook time). Gently remove the salmon from the poaching liquid and place on top of the potatoes. Pour 3 ounces of the poaching liquid into the bottom of the bowl. Garnish with 3 or 4 pieces of your favourite cooked vegetable such as Asparagus or Fennel. Serve and Enjoy.
...Kirk Best Song:
... Samantha
Best Use of a Keg:
...Jessica
Best Superhero:
Best Superhero:
Best Amber Imitation:
...Erika
Best Label we could never, ever use:
Best Label we could never, ever use:
...John
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