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Monday, February 21, 2022

Enough is Enough

No More...


It’s been over a year since the last post on this site... 

I know. It’s overdue. 

Early on, I pledged to devote my writing only to uplifting messages. My goal was to tell stories of successful entrepreneurs—producers—who defied the odds to create and build uniquely valuable businesses. Jewels are in their destinations, and beacons are in their communities.

Our work celebrated the maker, the foundational seed of our world. We inspired fellow entrepreneurs to create, produce, and build a better place. We showcased living life to the fullest and encouraged producers to share their optimism and values with those around them, teaching others the value of making.

Instead, the last years of 2020 and 2021 went by like a slow-motion trainwreck. And, it is by no means over. While I am writing this post, the ruin of our world is streaming full steam ahead into ever more profound societal oblivion. 

Canada is under "Marshall Law". People’s livelihoods are confiscated. Banks are looting and locking accounts. Arrests are made in the streets. No travel. Patients are denied appropriate medical care. Contracts are cancelled. Students are barred from Colleges and Universities. Forced layoffs. Forced Masking. No jab, no job. “Show us your vax-papers.” Apartheid. Segregation.

I simply don’t have much positive to write about anymore.
Yes, you’ve guessed it. We, now, also ran out of positivity. 
The optimism drugs are done. 

We, too, regressed into self-induced lockdowns, lockouts, closed doors, muzzled mouths, covered faces, nervous glances, muffled voices, and locked doors. Private encounters. No entry. 

Did we inherit the hermit’s burdened with the ever-suffocating imposed responsibility of someone else’s fear? Yes, we are now socially distant, finally. 

We are the victims of little people with too much power - politicians, passengers, looters, thieves, technocrats and their power and control-hungry bureaucratic minions.

This is a catastrophe. It must end. 

“It is time to stop the motor of the world.”

Until it does, in the words of W.H. Auden:

“Stop all the clocks, cut off the telephone,
Prevent the dog from barking with a juicy bone,
Silence the pianos and with muffled drum
Bring out the coffin. Let the mourners come.

Let aeroplanes circle moaning overhead
Scribbling on the sky the message ‘He is Dead’.
Put crepe bows around the white necks of the public doves,
Let the traffic policemen wear black cotton gloves.

He was my North, my South, my East and West,
My working week and my Sunday rest,
My noon, my midnight, my talk, my song;

I thought that love would last forever; I was wrong.
The stars are not wanted now; put out every one,
Pack up the moon and dismantle the sun,
Pour away the ocean and sweep up the wood;
For nothing now can ever come to any good.”

Our producers are dead. Our makers left. 

Where is John Galt?

We strike!

...

Tuesday, November 3, 2020

Two Cowboys is Celebrating What's Right With the World

The Trap


This year has been unprecedented on so many levels. We are lost for words at the madness of 2020. It is tragic that at a time when we need each other more than ever that we are being driven apart. 

As I am writing, months since my last blog entry, we still face lockdowns, mandatory mask-wearing, travel restrictions, closed borders, business closures, event cancellations, growing unemployment, layoffs, food shortages, deficits, increased inflation, cancelled contracts, snitch-lines, social distancing, riots, and death. 

Celebrating What's Right with the World!

No, it is not a coronavirus. It is not a thing that is doing this to us, our society, and our community. It is also too easy to blame the Chinese, the politicians, or the Government. With all the adversity, we are constantly reminded about the things that are wrong with the world. Are we in this mess because of Climate change, Big Oil, Capitalism, Patriarchy, Intolerance, Income Disparity, Racism, Hate, Colonialism, Apartheid, Trump or Bigotry? 

By imparting our responsibility for our salvation to the whiffs and whims of others, we are inviting 2020 to be our world. We blame instead of respond. It is someone or something else that is responsible for making it all a mess. They are screwing it up for everyone, we say. If only there could be fewer men, less money, more credit, lower carbon, less plastic, fewer cars, higher wages, a vaccine, more tolerance, fewer people.

The fault and the solution seem to conveniently be just out of reach - to be found elsewhere. You get the picture! 

Escape to '21


Why has it then become so incredibly challenging to recognize what is right with the world?

Unfortunately, whether we like it or not, our world is in large part the product of our thoughts and perception. We have the power to define our experiences and responses to the things around us. We contribute to our collective bubbles - our community, town, Province and Country. 

How we interpret our circumstances creates our reality and influences the behaviour of those around us. Yes, we are doing 2020 in large part to ourselves because we tolerate it. We are the dreaded virus. Unwittingly, we are also doing it to each other. 

The bad news is that we will remain trapped for as long as we continue to listen to the echo chambers of society's zombie hums of despair. Endorphin tapping amplifiers of desperation (referred to comically as "social media") will continue to milk our time and attention for calamity. It happens while we become more disconnected, separated from our friends, from our community, our partners, and even our children.

With a small shift in our perception, we should be able to recognize and create beauty again. We should be able to restore hope in the future. Trust our neighbour's intentions. With a simple decision, we can commit to extending the liberty we expect for ourselves, to each other. We can sidestep blame and engage for prosperity.

We need not look elsewhere for a new or better world. We have the mental power within us to make the call. We've had it all along within our grasp. The place to start is with ourselves. A simple decision of "No more!".

Nothing will change until something changes. Then, hit the uninstall button. Save yourself. 

Disconnect to connect. 

Share a Meal


For eons, food brought people together. We survived by pooling our resources for a meal. We joined forces with neighbours for safety and formed friendships around a fire. The moment we became human was when we shared a meal. This is where we will reconnect. 

By cooking and eating together again we can change the world for ourselves and for others. Going back to the beginning around a fire should be the best place to make new connections. It is where we can begin again to recognize what is right with the world. 

That is why the Two Cowboys encourage you to Eat, Drink and Live. Create a better future for yourself and for your community. Cook. Share. Invite family and friends to join. Meet strangers. Recognize what is right with the world. 

Welcome to tomorrow!

Hendrik
Cowboy Nouveau

Photos

Two Cowboys HQ

Cooking with Fire

A Feast



Tuesday, January 28, 2020

Cabin Fever in the Ou Transvaal - Cowboys Cooking with Acacia BBQ

Cabin Fever Remedies


January and February are cold months in Canada. By the time late-February rolls around, Canadians are grumpy. Cabin fever sets. Children and old people go missing. Ice Hockey referees resign, and parents get violent. Strange things that happen in the winter lands of ice and snow.

We've been living in Canada for 12 winters now. Every year we are still astounded to see just how much of an influence the winter blues have on people around us. Many lucky ones escape to warmer climates. Popular destinations include Mexico, the Southern United States, and a few lucky ones make it Downunder or to our homelands - Southern Africa.

This year we stayed home under our blanket of white. To counter cabin fever, we relied on our diligent preparation and applied remedies that didn't involve children, violence, sticks, or rock hard rubber disks. We saved items and happy thoughts for the occasion. Some things we used as crutch included a little Mieliepap, Old Brown Sherry, a few vintage Peppermint Crisps, Dry Wors, Jelly Tots, and some frozen slivers of Biltong.

Then we remembered our African lump charcoal from Acacia BBQ. Willie, one of the owners, left us a stash in the Fall with a mini-braai before he himself escaped to warmer climates. What a happy discovery!


DO YOU WANT YOUR BUSINESS OR COMMUNITY FEATURED?


The Bushveld Smell



Why bring Charcoal from the other side of the world to Canada?

Honestly, unless your first breath in this life was that of a Bushveld Braavleis fire, you will be hard-pressed to follow the logic. In reality, charcoal is a lightweight black carbon residue produced by removing water and other volatile constituents from plant materials (Wikipedia).

Charcoal is usually produced by slow pyrolysis - the heating of wood or other organic materials in the absence of oxygen. The advantage of burning charcoal, compared to burning wood, is the absence of water and other components. This allows charcoal to burn at higher temperatures, and give off very little smoke ("...regular wood can release a significant amount of steam, organic volatiles, and unburnt carbon particles - soot - in its smoke when it is not burned completely."). The end result is the solid-state of the one thing that drives the hysteria and New-World religion - carbon. Burn it, and you have pure carbon monoxide - plant food!

The charcoal you buy for your local BBQ or Braai at your supply store is close to, but not pure lumps of carbon. Where the mass and weight of the material is concerned, one chunk of plant material-derived carbon is much like the next. However, not all plant material is destroyed in the manufacturing process. There remains a faint memory of the origins of the wood due to some unburned content and volatiles. These are the remnants that impart the particular characteristics that differentiate Oak derived charcoal from Muskeet, Applewood, or in the case of Acacia BBQ, African hardwoods.

That is why a bag of Royal Oak differs from Kingfords, Canadian Maple, and the rest. The mass and density set the temperature, and the time it burns (hence briquettes are very similar in performance). The unburned material and volatiles impart the flavour. It is this flavour of the Bushveld smoke that took us home when we lit our first box of Acacia BBQ charcoal on a little Easy Grill.

Acacia BBQ charcoal is a product of HB’s Premium Char Imports Ltd. It is available in Canada and the USA. The charcoal they import is the result of 10 years of trials and tribulations to realize the dream of a family business.  Acacia BBQ searched all over Southern Africa to find producers that would bring the “braai” (BBQ) experience of Africa to North America.  They are conservation-minded and source the materials sustainably while remaining sensitive to the socio-economic issues and opportunities of Africa.

Observations


If you haven't breathed the Bushveld, then you will be forgiven for considering the Acacia BBQ product, just another premium lump charcoal. Burn-time and temperature don't set it apart, and you will be forgiven for thinking it is expensive. Remember, it did come from halfway around the world.

It is the flavour that sets it apart! We consider the profile baby perfume-like. Yes, we are biased because our memory receptors are triggered to take us to our happy place - a bushveld fire, the sun setting, jackals howling in the background, and a "tjoppie" sizzling on the braai (grill), fueled by African hardwoods.

We thank Willie and Acacia BBQ for this huge present at a time we needed it most. He gave us another glimpse of heaven and reminded us of where we came from. This is our Valhalla!

It made -25C a little bearable this time around. We escaped Cabin Fever for another year. If you want the smell of Africa for your meat, then cook with Acacia BBQ. That is why we do it.

Hendrik
Cooking Cowboy

Photos


Christmas Box!

Little Fire!

Eazy Grill

Wors!

Cooking with Fire

Monday, November 25, 2019

Two Cowboys Cooking in 2020!

Cooking Cowboys


Today marks the start of a new chapter in the lives and the stories of the Two Cowboys. We are embarking on the Two Cowboys' "Cooking" adventure.

"What will be different?" We are glad that you asked.  



The Two Cowboys Experience



We live the Two Cowboys Lifestyle, exploring local producers, small towns and celebrating great food. We film it and showcase our experiences through our online content. However, this time, we will also have an open invitation for people to participate. Come and do it with us. 

You've seen the movie, now drink the milkshake, pull the pork, rub the butt, bite the brisket, lick the sauce, and share in the adventure.



We will cook, cater, and eat our way through tremendous food experiences, and we invite you to enjoy it with us. You will be able to learn, cook, sample, and feast with the Two Cowboys and our partners.

The Two Cowboys Cooking adventure will be in three parts.
  • The Two Cowboys HQ and Milk Bar: This Spring, we are launching the Two Cowboys Cookhouse (HQ) and Milk Bar "pop-up concept" in Greenwood, British Columbia. It will be our new home base where we will have our kitchen, cookers, and smokers on display as we cook because we love it. At this location, we will redefine what it means to hang out around a fire with friends. During the special events, we will sample-serve traditional hearty to-go fire-cooked favourites and unique and amazing gastronomical marvels. On special occasions, and by invitation, be prepared to bite into delicious apple smoked pulled pork, creative and flavourful arepa creations, boerewors, porchetta, ribs, lamb shoulders, and much, much more. We will complement it with locally sourced cheeses, ice creams, milkshakes, custards, cakes and chocolate dessert creations. We promise that there will always be something new, top quality, and out of the ordinary to savour from the community in Greenwood, BC, on Highway 3.
  • Two Cowboys Exclusive Catering Events: With our partners, we are also taking the show on the road. We will be hosting exciting food events in unique and unusual locations in celebration of producers and seasonal local produce. During these events, we will be showing off our gear, instructing, cooking local ingredients, tasting, and enjoying exceptional dishes with our guests and supporters. You will find us at local craft breweries, vineyards, campgrounds, in a tent, on a vacant lot, at a food festival, parking spot, in a forest, or on a beach - wherever we can share the gospel of fire cooking local produce.
  • Two Cowboys TV and Blog: All the time, we will continue to produce online content to showcase, chronicle, and entertain you with the adventures of the Two Cowboys lifestyle. 

DO YOU WANT YOUR BUSINESS OR COMMUNITY FEATURED?


Our travels and the time we've spent with many producers over the last three years made us realize one significant fact. Just how right we've been to celebrate the makers and producers in our communities. 

In particular, we marvelled at the dedication of our farmers and food producers to persevere in a world where quality and authenticity remain under threat. It is why we are motivated to showcase and celebrate even more of their work by preparing, cooking, serving, and sharing their products and those of our partners that allow us the opportunity to do it. 



There is a profound reward for makers in the simple act of creating and adding value. In its purest form, we've recognized how people change for the better in health and outlook when they embark on something as simple as regularly finding, cooking and sharing food. By doing it over a fire, it becomes even better - no matter the weather (Yes, we are cooking in the middle of the Canadian Winter). 

We continue to pursue and share our passion online and offline, for this highly rewarding and sacred ritual. We also endeavour to bring even more people into the fold of preparing and eating real, locally produced, and self-cooked food. We hope you can share the journey with us as this unique adventure continues and promises to become something impressive.

See you on the road!

P.S. If you want to partner with the Two Cowboys on any of the above, then please get in touch. We are on the lookout to feature produce, partners, chefs, hosts, and unique locations for the festivities.

Hendrik
Cooking Cowboy


Photos

Two Cowboys

Cooking School

Flame Grilled

Two Cowboys H-Q


Tuesday, September 10, 2019

Off the Desk and Into the Sauce with House of Q in Vernon, BC

Share It


If you are tired of mixing the same seasoning spices every time you cook a steak, then you have to meet Brian Misko. If you are not up to making your own BBQ sauces from scratch, when quickly needing to grill a pork chop, or slow smoking a butt, then House of Q is your home. You have something in common. If you are in need of tasty BBQ seasoning spices and sauces for your cooking hobby, there is a Q solution.

Brian built a business from it. He created base seasoning and saucing for his out-of-control hobby and then shared it with other like-minded BBQ and grilling enthusiasts. It quickly became the go-to for customers pressed for time, with no appetite for compromise. People that require award-winning foundations for their love of meat. He called it House of Q.

Successful companies come from innovative entrepreneurs that invent products or services out of necessity. People who take their products to market for others to also enjoy. Brian is one of the best examples of how to start such a business. He is selling something he made, like, and use regularly. By doing it, he is adding value with his products, advice and support, to other like-minded enthusiasts in his BBQ industry.

This is part of the TWO COWBOYS' EPIC GLOBAL TRAVEL & CULINARY EXPERIENCE - 2019! 


Episode 1 - Cooking with Yoders



Episode 2 - Cooking with Q

DO YOU WANT YOUR BUSINESS OR COMMUNITY FEATURED?


Escaping the Pod


It is an all too familiar, yet, still an inspiring story. According to Brian, it started around 2004. His cubicle in the software industry became too small. His escape was the discovery of his love for cooking. More and more of his time went into this passion. BBQ competitions followed. Before long, a little media attention, and voila! House of Q was born as a byproduct of this drive for award-winning food.

BBQ'ers have few choices for making a living from their passion. Some will call it art. Many cater to functions. A few start restaurants or smokehouses. Even fewer become entertainers. Starting a manufacturing business and launching a consumer brand with the name "House of Q" is probably one of the hardest and gutsiest ways to earn a living.

Brian escaped his pod. Today he spends his time honing his competitive cooking streak, developing new products, promoting them where he can, and inspiring others to discover their own food passions.

What he makes, promises to deliver a little help on the way to BBQ salvation. It includes a cookbook, seasoning spice blends, and sugary smokey spicey sauces - the necessary base ingredients for old-fashioned low and slow Southern BBQ. In his free time, he is generous with his advice and his commitment to inspire healthy living through good eating, and the art of cooking with fire.

Observations


Here is where the House of Q meets the Two Cowboys. We eagerly promote something we enjoy.

The Cowboys likes using Brian's products. It saves us from assembling our own beef pepper seasoning, which mostly contains the same ingredients. Q's all-purpose seasoning works equally well on pork ribs and chicken. We cannot decide if we like the Rocking Red or the Apple Butter Sauce more. We guess it depends on our mood and the amount of beer lubricating our cook. All we know is that our pork has never tasted more "Appelly" and "Zingy" when combining the two.

When it comes down to it, we share a passion for cooking with Brian. We agree about the need to advocate for more people to cook, grill and BBQ at home. You eat better that way. We both buy from local food producers, sourcing in-season ingredients for our cook, and include more fresh vegetables and meat protein in our diets.

Above all, we love sharing our passion with the people we call our friends. There is nothing better than to cook with fire, doing it for, and with the people we love, and findings innovative ways of telling the world about it. That is why we like a little House of Q. It comes from the same place.

Enjoy!

P.S. Get your House of Q products here.

Hendrik
Cooking Cowboy

We earn our livelihood by producing great content and supporting inspiring people, businesses, and communities. Please book us here so we can tell your story too.

Photos


Getting the Sauce

Quality Control 
Recognize it



Tuesday, August 27, 2019

The New Old-World of Greenwood City in Boundary Country, British Columbia

Old Stuff


When one visits old-world destinations like Venice, Paris or Amsterdam, you become aware of the stark contrasts between the day-to-day hustle and the much, much longer and older timelines that birthed their character, their people’s cultures and unique personalities. 

In our migratory New World, like Canada or New Zealand, we don’t have a similar appreciation for omnipresent antiquity and the uniquely localized identities of the people. Sometimes, it is even hard to distinguish Calgary from Denver or Regina from Edmonton. If we did, we would discover and appreciate that here too is an “old world” charm, woven into the fabric of what, and who we are. Examples like Montreal and Quebec City come to mind. 

However, further West, we easily forget. Too quickly we lose the charm of our heritage as we hastily pave over it, strip mall, tear down, franchise, and progress it to oblivion. If we look around, we will realize that there are gems to be discovered. Dare I say it, places to be protected and cultures to be preserved and celebrated.

This is part of the TWO COWBOYS' EPIC GLOBAL TRAVEL & CULINARY EXPERIENCE - 2019! 



DO YOU WANT YOUR BUSINESS OR COMMUNITY FEATURED?


New World Gems


Talk about the City of Greenwood with any modern-day Canadian, and most will shrug with just one comment, “Where is that?”. When you visit Greenwood, something grabs your attention about British Columbia’s smallest city, a one-time candidate for the Provincial Capital, and the previous seat of the Provincial High Court. Everyone in the West knew about Greenwood in 1897.

Walk the streets (yes, not speed through it on Highway 3, at 100km/hour) and you become acutely aware of its rich history, thanks to the ongoing efforts of the few remaining residents. They are desperately trying to preserve the crumbling buildings, hold on to the rich can-do mining character, and tell the boom-and-bust stories of days long gone.

There is a character to Greenwood and a hardy identity to its people. It needs to be rediscovered and celebrated. In Greenwood, the old-world charm of the Canadian West and the pioneering spirit of Canada is particularly strong. Even its time-worn accelerated degradation and central location in the Boundary Country offers an eerie charm or omen to the still remaining places around it. It reminds one of that powerful and always-present inescapable universal flow.

Flow of Time


Humanity is insignificant within its force. Regardless of who we are, where we are, what we had for breakfast, or how we drink our coffee, our world will keep on spinning at a speed of 1,800 km/hour. We will continue to be screeching around the sun at 108,000 km/hour, as our solar system spirals at 750,000 km/hour through this galaxy. Our planets will continue to exist for another 4 billion years, our Universe expanding for another 13.5 billion more.

Within this mind-numbing magnitude, we are part of the flow, and we are because of the flow.

All we can do is hang on to a minuscule significance, oblivious of the speed at which we hurtle through time and pace. For us, the sun came up in the morning and will go under this evening. The seasons will pass. Life will begin, friendships made, and partners lost. Civilizations will rise. Some will fall. Industries will blossom and die, presidents elected, killers executed, trees grow, suns collapse, species disappear, climates change and Black Holes born. Gold will be discovered. Fortunes made, and many will be lost.

We will grow old. Our lives will end. Soon, someone will forget.

We stand alone against the massive freight train of life. In the blistering madness of its momentum, we can only try to find a place - our place, a sense of purpose, some significance. A point to it all. The best we can hope for is conscious glimpses grasping at fleeting, subjective moments of awe, splendour, beauty, love, acceptance, and pleasure in the places and with the people we love.

There is no Heaven, no Valhalla, karma, or fortunate re-dos waiting on the other side.

This is it, a sliver of existence in time, a minuscule place in the Universe. Living is all we get. Holding on is what we have. The big question then is, “What to do with it?”

The answer, “Be”. The world forgets easily but definitely.

Greenwood, BC


Greenwood is all about history, it goes back to 1891 with the discovery of gold, silver and copper in this once thriving mining camp. Incorporated as a city on July 12, 1897, the BC Copper Company smelter was built in 1901 and brought prosperity to the city, becoming known as the “hub” of the Boundary. The surrounding mines brought fortune seekers from many parts of the world, but the boom was short-lived. After the first World War, copper prices plummeted and Greenwood’s success soon diminished. People left in droves and by 1940 the population had dwindled to a few hundred.

The forced internment of Japanese Canadians off the west coast of British Columbia in 1942 changed the course of Greenwood’s history. A ghost town from its former glory days, Greenwood became BC’s first internment camp. 1,200 people were crammed into the many empty buildings, hotels and houses; remnants from days long ago. The little city once again began to thrive.

The city has proven its resiliency over the years and now demonstrates an excellent destination for history buffs. Many adventures await you in this historic little city.

Observations


Enjoy the little feature we’ve put together about the museum of Greenwood. Yes, it is a museum, but we know it is also the memories, character and the personality of its people. We have already invested in Greenwood and is soon becoming residents of this charming little gem.

We invite the world to come and visit, stay and build a life with us.

Come to see Greenwood.

Our New Home
Hendrik
Boundary Cowboy

We earn our livelihood by producing great content and supporting inspiring people, businesses, and communities. Please book us here so we can tell your story too.

Photos


Firehall

Supreme Court

Coffee 
Erection



History


Wednesday, July 31, 2019

The Second Grand Party in the Street in Downtown Grand Forks, British Columbia

Good Grand News


On Saturday 2 May 2018, the news stated: 

“Catastrophic floods in parts of southern British Columbia have forced nearly 2,800 from their homes and warm weather expected in the coming days could worsen the problem. In Grand Forks, B.C., a community about 520 kilometres east of Vancouver, homes are submerged in brown, murky water. 

The Regional District of Kootenay Boundary said fire rescue technicians have rescued more than 30 people by boat in the town. Two days of heavy rain caused flooding in Grand Forks. It’s the worst the region has seen in 70 years, roughly two feet (0.6 metres) higher than ever recorded.” (CTV News)

On Sunday 21 July the news read: 

“The citizens and business in Downtown Grand Forks are showing tremendous resilience and perseverance as they slowly recover from the flooding of 2018. It is a little over 1 year, and businesses are opening again. New businesses are moving to town. 

Look out for a new Craft Brewery, Ice Cream store and others are planning to locate and build their futures in the town as well. They are all discovering and coming for the small-town charm, better lifestyle, and slower pace of this oasis in British Columbia’s Boundary Country. 

To demonstrate how attractive the community of Grand Forks is for business, the Downtown Business Association hosted its 2nd Annual Party in the Street. They invited people from the Boundary, Kootenay's and Okanagan Area to celebrate the rebuild and rebirth of Downtown Grand Forks, after the floods. It was a grand party! Grand Forks is open for business, again.” (Two Cowboys News)

This is part of the TWO COWBOYS' EPIC GLOBAL TRAVEL & CULINARY EXPERIENCE - 2019! 




DO YOU WANT YOUR BUSINESS OR COMMUNITY FEATURED?


Party in the Street


The Cowboys were fortunate to get an invite to the Party in the Street. We celebrated with the people of Grand Forks. While there, we wanted to find out what the business outlook is after a hard year of cleanup and rebuilding. Are there people who are positive about the future? Is there an opportunity for existing businesses and new business to rebuild and grow?

What struck us was how welcoming is the Grand Forks community. They want people to move to the area, to establish businesses, and to open stores in the downtown business district. Grand Forks is not just open for business. They are using the events of the past year as an opportunity for the rebirth of the sleepy town. They are hosting events to celebrate and promote the opportunity.
We’ve seen that significant news events attract attention to places that people may otherwise not think about. Canmore in Alberta received global attention with the flooding of 2013. We were there. The publicity built momentum for growth.

As a result of the attention, more people were charmed by the attractiveness of the location and visited. Some even relocated, even though Canmore has one of the most expensive real estate markets in Canada. Some will agree that the town is still benefiting from this momentum almost 5 years after the event. While Alberta is in an economic downturn since 2014, new businesses are being established in Canmore. More and more people are moving to the area for the lifestyle, natural beauty, and proximity to Alberta’s big business and tourism markets.

We predict, similarly, that Grand Forks has an opportunity to mine gold from the unfortunate events of 2018. Through the ongoing publicity of the flood recovery and the positive developments related to the circumstances, they help people discover and appreciate that there are still places in Canada like Grand Forks. Places where small businesses are embraced and encouraged to start or relocate. Where the economics of the area still make it possible for small entrepreneurs to live and work and have a lifestyle location. It offers excellent infrastructure, a great climate, and proximity to larger markets such as the tourists of the Okanagan.

Grand Forks is open for artisan butchers, bakers, growers, makers, retailers, and related services. The Downtown Business Association is keen to see more people open and operate their businesses in Grand Forks. Even the City Council is making it easier to do it. Property is still affordable, and the lifestyle is superb with trails, sunshine, and shorter winters.

Observations


We are glad we could meet some of these remarkable people during the Party in the Street. We look forward to bringing you more stories about the businesses and people of the town and of the Boundary Country of British Columbia.

We too succumbed to the charms of the "old frontier" and want to help promote it as the “new frontier” for artisans and lifestyle entrepreneurs. That is why we decided to live here and make the Boundary Country our community and our people.

You should come and see it for yourself!

Hendrik
Boundary Cowboy

We earn our livelihood by producing great content and supporting inspiring people, businesses, and communities. Please book us here so we can tell your story too.

Photos


Open for Business!

The Road to Grand Forks

Monday, July 29, 2019

Do You Want A Healthy and Fulfilling Life? Start by Making Toast or Frying an Egg

The permutations and cultural preferences in food preparation are colourful as the people of the world. Every corner of the planet is full of uniquely regional ingredients. The way to prepare ingredients for a meal also uniquely developed with, and lead to the way people are living and working in a particular area. Our cultures, tastes, rituals and preferences developed around our food and meal habits. 

The best way to maintain and celebrate our identity is thus with our people’s unique foods. Our food not only feeds and nourishes but also directs our mental state and determines our physical health.

Catalysts


There are two ways we can grow or change. Either, life does it to us, or we do it to ourselves. In both these cases, a catalyst is required to get things underway. A catalyst is a person or thing that precipitates an event that leads to a change in circumstances or behaviour. If you want to have a healthy and fulfilling life, with good friends, you need a catalyst. 

There is ample evidence that because of the relationship with our food, we as humans developed into the uniquely dominant species that we are. When we prepare food, we learn, we share, and we make friends. When we are involved with our food, we are more likely to eat better, and as a result, live healthier and happier lives. Unfortunately, in our “modern” world, this involvement is fast becoming a casualty as the majority of people are losing the opportunity or the interest to cook. 

In this blog post, we are making the case that it is time for us to start cooking again. Our food is the catalyst for our health, fulfillment and we are likely to have more good friendships. It is as simple as starting with making toast or frying an egg.

This is part of the TWO COWBOYS' EPIC GLOBAL TRAVEL & CULINARY EXPERIENCE - 2019! 


You Need a Yoder!

More Yoder!

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Make It


Our development and evolution are directly influenced by our relationship with our food. Consciously or unconsciously, a lot of what happens in our lives still have some connection with what, how, when and with whom, we eat. It is evident from the amount of information published about our diets, and about the ongoing conversations, we have with the people around us about what we choose to eat. Keto, Paleo, Vegan, Vegetarian, Meatatarian are now commonly used houshold terms and pops up often in day-to-day conversations. This blog is not about defining our relationship with food, but rather, making the case that our food is the catalyst for a whole lot more meaningful living. Let me walk you through the logic.

Our unique approach to nourishment turned us into responsible learning organisms. The best learning we can do is to discover how to feed ourselves. Knowing how to hunt, grow, prepare and enjoy our food was always the basis for our survival. Unfortunately, this knowledge is increasingly in short supply in a society where it became easier to UberEats or HappyMeal than to crack an egg or fire up a grill. Heaven forbid we find out where eggs actually come from or visit a pig farm for bacon!

Our fulfillment as human beings suffered when Google Search replaced hunting, opening the fridge replaced foraging, and the submit button on a takeout app or the on button of the microwave replaced food preparation and cooking. When we are no longer directly involved with what we eat, we deny ourselves the most primal and uniquely human opportunity for intellectual development - learning about our food and how to prepare it. Our chance and ability to learn through sourcing and preparing a meal is lost, and with that, a whole lot of personal value eliminated.

Yes, we are learning organisms. Our position in the food chain and dominance on planet Earth came about because of the energy we've put into building our intellect around food. It also influenced the development of our social structures to help us source and maintain our food supply. Even our physiology developed to make our minds our most dominant survival feature. Instead of physical strength, speed, or agility, our best tool to survive and evolve became our ability to learn, reason and remember how to stay safe, what to eat, where to find it, and how to prepare it.

To have a more fulfilling life, we should cherish the opportunity to learn about our food while preparing a meal. It starts with something as simple as making toast or frying an egg.

Share It


Our species' first priority for our intellect was and still is, to learn how to survive. Our survival depends on how well we can procreate, protect and nourish ourselves. We quickly learned as humans that we share this as a common goal with those closest to us. We learned a long time ago that it is easier to cooperate with those that have the same needs. It is more valuable to do it with those we care for most, like a spouse, parent, child, or sibling.

With this as a priority, our intellect developed to enable us to maintain and benefit from cooperation. The way it started was with our need to eat and survive. To meet this need, we learned to foster relationships and cooperate. The way we relate and interact with others followed a similar logic. It means that when we forage together, prepare and share a meal, we are more likely to have things in common and successfully cooperate as a result.

We are better able to foster meaningful relationships with those that share in the task. It satisfies another of our critical primal urges - our need for acceptance. It is how good friendships start and is maintained. People that cook and eat together are more likely to develop and foster healthy, meaningful relationships.

Love It


Preparing food is work. Not knowing what and how to prepare food makes it even harder work. Yet, herein lies the opportunity to learn and discover what makes each one of us healthy and unique. We have to eat. We may as well eat with a purpose and do it with the people we love.

The permutations and cultural preferences in food preparation are as colourful as the people of the world. Every corner of the planet is full of uniquely regional ingredients. The way to prepare ingredients for a meal also uniquely developed with, and lead to the way people are living and working in a particular area. Our cultures, tastes, rituals and preferences developed around our food and meal habits. The best way to maintain and celebrate our identity is thus with our people’s unique foods. Our food not only feeds and nourishes but also directs our mental state and determines our physical health.

When this alignment is violated, a delicate balance is destroyed with dire consequences for society. It has health consequences and ultimately contributes to the disruption of culture and identity. For example, societies not accustomed to high carbohydrate intake and sugary foods become diabetic and obese. It's been happening all over the world. The best model can be found in the Pacific Islands, where diabetes became an epidemic because of the change in the food supply. Where dairy isn’t a staple, people are lactose intolerant. This is the case in some Chinese populations. Yet, they are consuming more and more dairy because it became more readily available, and in some cases, even fashionable regardless of the health consequences. The biggest offender of them all, processed foods, introduced carcinogens that destroys unique and essential gut bacteria. Our gut bacteria help with digestion, and it has been proven that it also has a link with a person’s mood and mental health. Processed food leads to increases in the occurrence of gastrointestinal disorders like gluten intolerance, autoimmune diseases, and even depression. The Inuit needs their seal blubber not only to survive, but to be healthy, and to be Inuit. The same with the Bushmen hunting in Africa. They need their meat and to celebrate every hunt. It is who they are.

It is far too easy for us in our global convenience-driven societies to abandon cultural and meal conventions. Many of us cannot remember what and how our people used to eat. We have to revisit the cookbooks of our forefathers to rediscover our preferences and tastes. These conventions developed over thousands of years. It made us what we are physically, mentally and culturally. By abandoning it, we are not only risking our health. We are risking our mental state and who we are. It is becoming quite apparent that we are unfortunately too eager to embrace new meal conventions, and there is a price to pay for doing it.

The bottom line is, regardless of the improved availability of all kinds of ingredients and foods, thanks to globalism and large multinational food producers, we remain captive physiologically and culturally to what is our diet. If we violate this accord with a BigMac or SugarySlurpee, we risk physical and mental health.

When we prepare our own food, it is easier to pay attention to what is good for us to eat. We can source the right ingredients and cook it in a way that aligns with our preferences, cultural identity and, with our physiology. Not only will we be eating better. We will also be healthier and happier as a result.

Observations


I started this blog post with the statement that a healthy and fulfilled life, with good friends, begins with making toast or frying an egg.

It doesn’t have to be toast or eggs. What it should be is a daily dedication to source ingredients and prepare meals to share with those we love. The result will be a lifelong learning experience as we learn not only how to prepare our food, but also how our food brings our friends and family together for healthier and more rewarding lives. It is what we’ve been doing for thousands of years. We should do it again. At our very foundation, it is who we are.

Hendrik
Cooking Cowboy

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Thursday, July 4, 2019

Two Cowboys are Pulling Some Pork with No Sleep at Porkapalooza in Edmonton, Alberta

Father's Day


You are a Dad. Where would you like to be on Father's Day?

There is a happy place for the Cowboys on any given day. It is right next to a cooking fire, with a cold beverage in hand, surrounded by our favourite people. It doesn't matter what day of the year it is, the weather, or what we are supposed to be cooking and eating. Simply, there is no fun in cooking or drinking alone. We treasure barbecuing, braai or merely preparing and sharing food. This ancient social ritual and tradition come naturally to us. 

When it is Father's Day, the one day we as fathers can choose what it is we want to do, then it is only logical for us to look for the biggest celebration we can find of our primal right of passageDuring 24 hours, we want to congregate with well-lubricated bacon and smoke-reeking fellow devotees around open fires, and our favourite cooking machines. These are folks, that know what it takes to patiently savour every moment tenderizing Pork Butts, melting Briskets and crisping Pork Ribs. 

It is a bonus if we can also have our families with us on the day. That is why we salute Alberta Pork and Porkapalooza's organizers for making our Father's Day an extra special day for us this year. We attended our first ever Porkapalooza, which included all the above, and we lived to tell the story.

This is part of the TWO COWBOYS' EPIC GLOBAL TRAVEL & CULINARY EXPERIENCE - 2019! 


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Porkapalooza


The festival was a free two-day event that celebrated all things BBQ with one of Canada's largest KCBS sanctioned BBQ competitions. Porkapalooza is one of four Alberta Cup BBQ competitions taking place year.

Anyone was welcome to attend (even the Vegans), and it included plenty of activities for families and food lovers to enjoy. Guests were invited to check out guided tours of the competition area and cooking demonstrations from professional chefs. While the parents submerged themselves into the BBQ underworld, the kiddies were kept busy in a play area and a Kids’ Zone.

The competition featured over $15,000 in prize money with almost fifty teams vying for the prize money. It also included a chef’s challenge and special young chef event.

The festival is organized by the Porkapalooza BBQ Festival Society, a non-profit organization, with generous financial support from Alberta Pork and other amazing sponsors.

Observations


Everyone in Western Canada BBQ land has their own reasons why Porkapalooza is the highlight on their annual calendar. For many, it is a chance to learn, catch up with friends, hang out with mates, be serious about cooking, have fun, or compete to win. Vendors bring their latest BBQ gadgets to try, and producers showcase their meat, sauces and other ingredients. Teams compete to validate their skills, test their equipment, eat good food, and generally solicit favour with the KCBS gods.

We are glad that we had a chance to be part of Porkapalooza 2019. Even though we've been hanging around the Alberta smokers for a few years now, we could never fit this pinnacle event into the calendar. We are glad we finally did.

We are also glad we got to know more of, and about, the people passionate about BBQ. We are thankful for the new friendships and appreciate the support they've shown for the Cowboys. We feel like we succeeded in getting a seat at the smoker!

Enjoy the highlights of the event as we introduce you to a few of our new BBQ friends and catch up with others. Sincere thanks to Darcy and Porkapalooza that made it possible for us to be there. We look forward to seeing you all back in 2020. Who knows, maybe the Cowboys will compete and win a few prizes next year. Maybe we should also throw a hat in the ring...

Hendrik
Cooking Cowboy

We earn our livelihood by producing great content and supporting inspiring people, businesses, and communities. Please book us here so we can tell your story too.

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