Traveling Cowboys: Soaring with the Eagles at the Alberta Birds of Prey Foundation in Coaldale, Alberta

Soaring with Eagles

Where can you feel the wind from a fully grown Bald Eagle's wings on your face? Even better, where can you give a Golden Eagle a shower on a hot summer's afternoon?

The Alberta Birds of Prey Foundation is the place where I realized a childhood dream of being up close and personal with eagles and other birds of prey. Colin, the proprietor of the facility allowed us to give a Golden Eagle a cooling shower. I also saw how accurately a fully grown Bald Eagle land on his arm, between a group of people. I felt the wind from the birds 85" long wingspan when he swooshed by, during the performance.

It all happened this summer during our visit to the foundation's rescue and conservation center in Coaldale, just east of Lethbridge.

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The Alberta Birds of Prey Foundation is Alberta's first privately licensed raptor rescue and conservation organization. It's been operating since 1982. The facility is located two hours south of Calgary in the heart of Canada's wild prairies and 10 minutes east of Lethbridge. You can visit the center during the summer months to get a closer look at the magnificent birds and to learn more about the work that goes into rescue and conservation.

Although Alberta Birds of Prey Foundation is Alberta based, the organization's environmental contributions extend far beyond the province of Alberta. It released offspring from their Burrowing Owl breeding program in all four western Canadian provinces. At the facility, they've also cared for injured birds from locations ranging from Ontario to British Columbia, and even Canada's Arctic.

The Foundation is a non-political organization with a simple strategy. According to Colin Weir, the founder, the focus is to initiate hands-on practical solutions which directly benefit wildlife and our environment. Colin mentioned that although it sounds idyllic to be amongst these majestic birds every day, they do not receive any government or operating subsidies to help them in their work.

He calls it his happy place and his biggest liability. The Foundation relies solely on donations in addition to people generously donating their time. It makes the work of the organization so much harder. They spend 100% of all donations on programs and projects that directly benefit the wildlife and habitats they strive to conserve.

Observations

There are no words that can describe the experience we've had with Colin. Look at the video and photos below. We highly recommend the visit.

The highlight of the day was when Colin released a rehabilitated bird, and we could film the action with our cameras in slow-motion.

If there is such a thing as a spirit animal, then the Golden Eagle is mine. The majesty that is part of these birds is breathtaking. Even more when you see them up close, and you realize how big they are, how fragile they are on the ground and understand the power they exhibit when you see them in flight. You can experience all of this in a matter of minutes at the center.

The visit to Alberta Birds of Prey Foundation was not only a highlight of our trip to Lethbridge. It was a special day I will cherish for the remainder of my life.

Hendrik van Wyk

Spirit Cowboy

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Photos

Two Birds

Reflecting

Majestic

Epic

Where's the Barn

Traveling Cowboys: Lingering for a Slice of Brisket at the Best Smokehouse in Lethbridge, Alberta

Lingering Smoke

There is such a thing in BBQ as "too much smoke." Just because you can keep a piece of protein in a smoker for up to 13 hours, doesn't mean you should.

Smoke plays two prominent roles in cooking. Firstly it provides a distinctive flavor. Secondly, it helps to preserve. When you grill, there is smokiness. When you BBQ then smoke is a key flavor ingredient that contributes materially to the taste profile of what is cooked. The risk is that introducing the "seasoning" of smoke can jeopardize other flavors if it becomes too overbearing. Contrary to popular belief, smoke doesn't cook the protein. Temperature does the job.

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On our trip to Lethbridge earlier this summer, we were on the hunt for our favorites. Beer, Ice Cream, and BBQ. We asked the locals about their favorite local BBQ spots and couldn't get a straight answer. It seemed that Lethbridgians haven't discovered much beyond the standard pile of nationally branded franchise outlets when it comes to dining out preferences in the town. Or, we've not asked the right people. Before giving up, we consulted the universal "know-it-all" - our friends at Google - which suggested the Smokehouse BBQ & Bar.

We stepped in early to find Michael Wilson opening for the day's business. The Smokehouse BBQ & Bar is a southern style smokehouse where they smoke everything from brisket to chicken to ribs and seafood. It is a southern tradition right here in Southern Alberta. Two "Souths" cannot be wrong.

Michael, the owner, and executive chef was born and raised on a farm in Southern Saskatchewan. He has an impressive CV. Not the kind of schooling you find in most Smokehouses. He began cooking at the age of 8 years. He moved to Lethbridge in 1995, at the age of 26, to start cooking professionally. He attended Lethbridge Community College thus beginning his goal to become a Red Seal Chef. In 1996, he received a Certificate in Commercial Cooking. In 1997, he was awarded the Apprentice of the Year Award in his second year of apprenticeship. In 1998, he received his Journeyman Certificate as a Red Seal Chef. He has worked with many excellent restaurants as Executive Chef, such as Streetside, Brewster’s Brewing Company, Ric’s Grill and Firestone Restaurant.

Observations

Smokehouse BBQ & Bar is as unassuming as it comes. It is all about the food like it should be in such a fine establishment owned and operated by a seasoned chef. Michael serves all the trusted smokehouse favorites with an ample array of home-made sauces.

Something is different here, though. There seems to be a more refined touch. A sense of balance.

Usually, we reek of smoke for days after visiting a BBQ or smokehouse. You can get it out of your clothes when you take a shower. What we struggle to do, is get it out of your palates and olfactories. Maybe, BBQ pitmasters get so used to the smoke that they don't realize how overbearing it becomes. It shows in their food.

Instead, we found that the dishes at the Smokehouse BBQ & Bar was done with just the right amount of smoke. It had the full melt-in-your-mouth texture experience with a broad repertoire of traditional and new flavors. The smoke complemented it. It was almost as if a qualified Chef was involved in the preparation.

We may get into trouble for the following two statements. Firstly, of all the BBQ we've had since the Two Cowboys hit the road (including at competitions), this visit stands out. It is a definite must-do!

Secondly, if we can ask for one thing from Michael (not that we want to mess up a new friendship), it is that he should please serve some local Alberta beer. Eating at the Smokehouse BBQ & Bar was like a symphony with one out of tune (beer) violin. A local Alberta brew will perfect the performance.

We will be back.

Hendrik van Wyk

Old(er) Cowboy

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Photos

Expert Conversation

Food Porn!

In Case You've Missed It

Now for some Local Alberta Brew

Traveling Cowboys: Connecting with the Past, Present and Future at the Galt Museum in Lethbridge, Alberta

Connections

When I think of museums, I associate it with dead things - graveyards.

Suspended items, behind glass and access ropes, sadly manage, although barely, to cling to the last remnants of relevance. While no longer able to fulfill their intended purpose, they are relegated to serving merely as lingering remains of different times and places.

The Galt Museum & Archives in Lethbridge is refreshingly different. It is alive with enthusiastic Lethbridgians who are telling stories, creating exhibits and organizing community events that help to bridge the gap with the past by keeping it relevant in the present. They are also laying the foundations for what is to become of the community of Lethbridge.

At the impressive facility, you are educated about the human history of southwestern Alberta and the value of recognizing history for the role it plays in creating future opportunity.

It also has the best view in town.

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The number and variety of programs at The Galt (as it is known by locals) are staggering. It includes stories, art, and music. All of it is crafted around the heritage of the community. As it goes in Southern Alberta, there is always a lingering of a little alcohol around, concerning the beer and whiskey heritage of the area.

Observations

We checked in early with Dana Inkster to be ahead of the day's busy schedule at the Museum. We were glad we did because the sun rising over the gorge and the wind playing in the long green grass rewarded us with an incredible sight of the famous bridge, from the building's foyer. It is a view that promises to always be amazing, and rarely similar. The seasons change incredibly fast in this part of Alberta and tomorrow it is bound to look different than today.

This turned out to also be a metaphor for our visit.

The museum reminds you that things change and it happens faster than you expect. Yet, there are also things that remain consistent. Lethbridge is the breadbasket of the region and has been for some time. It was the core of its livelihood in the past and that which continues to define the community in future. This heritage creates a sense of comfort and belonging for Lethbridgians as they continue to lead the agricultural industries in Alberta. And the Galt Museum serves to remind us of this responsibility, every day.

Lethbridge continues to intrigue us.

Hendrik van Wyk

Old(er) Cowboy

We earn our livelihood from producing great content and supporting inspiring people, businesses, and communities. We use Patreon to help us earn from our work. Please become a patron at http://www.travelingcowboys.com if you want to see more of this and other stories.

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The View

The Galt

The Bridge

Traveling Cowboys: Early Morning Mustard at Exhibition Park Lethbridge Farmers' Market in Lethbridge, Alberta

Mustard World

If you go early, you get the freshest produce. If you go later, you can spend more time with friends at the market.

Everybody in Southern Alberta knows that Lethbridge's Farmers' Market is one of the best in the area. It is packed with fresh produce that sells out early. You can also find products like honey from Forever Bee, mead wine from Spirit Hills Meadery, nuts and even locally made mustard from Luco Farms. We also managed to get an excellent Flat White Coffee from Red Engine Coffee Roasters.

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The market return every May to the Exhibition Park's indoors West Pavilion. The Saturday market opens at 8:00 a.m. and closes at 1:00 p.m. The last market of the season is on the last Saturday in October. There is no admission or parking fee. Over 3000 people attend the Saturday markets, so it is a busy place. Get there early.

Between fifty and a hundred exhibitors are at the market each market day. The Farmers’ Market is a member of the Alberta Farmers’ Market Association (AFMA). It aims to offer at least 80% of products to be locally made, baked or grown. This means you can find crafts, fresh fruit, vegetables, home-made baking, artwork, hand-made clothing, and much more made by people in the area.

Observations

The Lethbridge market has the right vendor mix and offers something for everyone. There is enough to taste, see and sample from local vendors so that it keeps you busy for the entire Saturday morning.

As you would expect, the produce from this part of the world, with its well-structured irrigation infrastructure, is outstanding. If you are not into farm-fresh food, there is even someone (Synergy Urban Farms) that makes a business out of cultivating vegetables in people's gardens in the city of Lethbridge. Call it "garden-fresh" produce. You can buy this also at the market. 

What we learned new, courtesy of Luco Farms, was that the area is also a primary producer of Mustard. Yet, as usual, we don't process it in Alberta as we should. Like some of our other highly prized agricultural assets, namely barley, we export most of it to the rest of the world without adding any value. Luco Farms is changing that with the traditional mustards they produce, with the hope to export it soon.

We love mustard on our BBQ pork and making the discovery that we can use our very own Alberta mustard is a revelation. The only challenge now is that we have to work in frequent visits to the Lethbridge Farmers' Market to stock up on this beautiful mustard. We'll see you there.

Hendrik van Wyk

Hot and Spicy Mustard Cowboy

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Photos

Great Sausages

Alberta Mustard!

Fresh Honey

Indeed!

Berries!

Traveling Cowboys: Testing the Water at Coulee Brewing Company in Lethbridge, AB - The Home of Alberta Pilsners

Must be the Water

Lethbridge has a brewing history.

Fritz Sick came to Lethbridge in 1901 with $8,000 and started the Alberta Brewery. The brewery had as its 1st brew, a lager called Alberta’s Pride. This “beer without a peer” was advertised as “concentrated liquid food” and families were encouraged to serve the beverage at meals to help maintain strong digestive organs and encourage the appetite.

In 1905, the brewery began to make malt beer and changed its name to Lethbridge Brewing and Malting Co. In 1918 the brewery became Lethbridge Breweries Limited. The Brewery survived Prohibition by making Near Beer or Temperance Beer, a beer with only 2% alcohol.

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Old Style Pilsner was first brewed in 1926 by Fritz Sick at his Sick's Breweries Ltd. in Lethbridge, Alberta. Although Molson’s Breweries Limited bought the brewery in 1958, Molson’s continued to brew Lethbridge Pilsner and Lethbridge Lager Beer. The company continued brewing these brands to “suit local taste preferences with skills, modern techniques, and experience supplied by the entire country-wide organization.”

In 1989, Molson’s merged with Carling O’Keefe Operations and in 1990 operations ceased at the Lethbridge Brewery. In 1991, 90 years after Fritz Sick began brewing in Lethbridge, the brewery was knocked down.

As brewing and craft beer is experiencing a renaissance in Alberta, Coulee Brewing Co stepped in, in 2016, filling the Lethbridge brewing and beer hole left behind by the Lethbridge Brewery's departure. By doing it, they have the opportunity to reinstate the Pilsner and Lager legacy of Lethbridge Brewing and taking it a step further.

Coulee Brew Co.'s beer is now available at select bars, restaurants, and retailers throughout the area. It opened its doors to the public on Jan 16th, 2016.  It is the 3 ½ year vision of craft passionate, local entrepreneurs, Deborah Pallett and Scott Crighton.  Its creation was driven by their desire to restore the history of beer production in the local Lethbridge community while involving the community every step of the way.

Coulee Brew is a 16,000sq ft facility, with 2 separate brewing systems - yes it is big for a craft brewery! Lethbridgians must be a thirsty lot. A 7bbl pilot system, and a 4 vessel 30 bbl system. The tap house and grill is a full-service pub style restaurant with an open concept. Patrons can sit, eat and drink while viewing all things beer through walls of glass to the facilities production area. 

Observations

Coulee has quality beers, created with respect for the history of brewing in the community, a love of craft, and pride for all things Southern Alberta offers.

Cudos to Coulee Brewing Co.'s focus on the well-known Pilsner. This was our favorite when we visited. Maybe the water in Lethbridge adds a character to a Pilsner that is unique to that part of the world. The Bear's Hump Nut Brown (named after a famous landmark in Waterton National Park, not too far away, and a favorite summer spot for us) is also go-to comfort food when we visit the Park or the brewery. 

We were astonished at the size of the facility and the buzz of activity we encountered during our visit. What was even more impressive was their hospitality on the day we arrived, unannounced. This makes Coulee Brewing another local favorite for the Two Cowboys and a recommended Two Cowboys experience in Lethbridge.

Hendrik van Wyk

Pilsner Cowboy

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Long Term Commitment

Making Beer

Drinking Beer

Talking Beer

Filming Beer

Traveling Cowboys: Community and Old School Ingenuity at [Theoretically] Brewing in Lethbridge, AB

Brewing & Science

Sometimes, the most rewarding way is the better way. There are people in the world that are so enthralled with the process of creation that they take particular care not to sidestep any part of the journey. Words such as authentic, artisan, original, one-of-a-kind, and unique are associated with these makers.

For them, producing ice cream with a powder mix is not real ice cream. Chocolate without cocoa butter is not chocolate. Boots need to be hand-stitched and hats need to be hand shaped. You've seen and met many of these producers on this site. We want to introduce you to another pair that goes out of their way to keep it local, community focused, traditional and pure. They are Kris and Kelti from [Theoretically] Brewing Co. in Lethbridge.

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Changes in Alberta's liquor laws opened up the opportunity in 2013 for craft brewing. [Theoretically] Brewing, took the plunge with a deluge of other budding brewing entrepreneurs to capitalize on the opportunity of making their community's beer. They joke that the process from fire-pit to tasting-room was the biggest game of chicken the pair have ever played as they kept expecting for reality to put a stop to their dream. Encouraging friends, stalwart enthusiasm, and incredible support from their families helped make [Theoretically] Brewing what it is today - Alberta's second smallest brewery.

Saying that it is the "second smallest craft brewery" doesn't do justice to the journey. Kelti explained that their commitment to their community helped to keep welders employed in Lethbridge during the recession to custom make their brew and fermentation tanks. They wrestled through the permitting system with the AGLC and Lethbridge Council until they pioneered a practical approach to sustainable energy use on their premises. However, all the good intentions will mean nothing if the beer is no good, so let's talk about the beer. It is good!

All of their beers are unpasteurized and unfiltered, meaning that there are live yeast cultures in the beer and that they do not contain preservatives. This sounds like fresh beer to us! They bottle finish their beers, which is gutsy for a commercial brewery. You can never be guaranteed of the end result in a batch. Every bottle can be different. Every batch can be different. At [Theoretically] Brewing it is all done by hand with a lot of love and care, while they tinker with new and creative processes and recipes. This is what craft is all about. Experimentation!

Even their beers are named after scientists and scientific concepts or theories.

Observations

Kelti, didn't spare us on the day we visited the brewery. She took us through their entire repertoire of the brewery's arsenal of beers. Step-by-step we settled into tasting from the lighter to the darker beers until we ended with the stouts. At least, that is as much as I can remember. After the fourth beer, we can't remember what happened. Apparently, she explained how their love of stout is where the inspiration for the Brewery came from.

All we know is that it was a big tasting. We sipped from giant test tubes and savored every moment, aroma and flavor. No beer was wasted. We drank every last drop as Kelti took us through the inspiration for every brew. There is a story behind each one, which we hope to bring you in subsequent installments.

We came away from [Theoretically] brewing with mixed emotions. Somehow, we don't want them to change and grow up. We wish them success and many years of beer market domination and at the same time, we want them to stay as they are.

They must remain one of the smallest breweries in Alberta. We want to keep them our secret. They are quaint, special, practical and passionate about what they do. If you contrast it with some of the other more recent additions to Alberta's Craft Brewing scene, [Theoretically] Brewing inspires what a true Craft Brewery is all about. They don't do hectolitres of yet another Ale, Pilsner or Brown. They don't have the flash taproom or the "beertarts" in sales marketing, crisscrossing the Province and selling yet another label or brand.

Instead, for them, it is about the process of creation. The community that comes from the support of their people. The experiments and the focus on keeping it practical. Theoretically, they are one of the more unique breweries we've had the privilege to visit so far. Believe me, we will be back at the first opportunity we get.

Hendrik van Wyk

Theoretically a Cowboy

We earn our livelihood from producing great content and supporting inspiring people, businesses, and communities. We use Patreon to help us earn from our work. Please become a patron at http://www.travelingcowboys.com if you want to see more of this and other stories.

Photos

"Tube Porn"

Bottle Finished

Smile!

Test Tube Heaven

Traveling Cowboys: Black Cherry Chocolate Banana Soft Serve Two Cowboys Special at Swirls Ice Cream in Lethbridge, AB

Must Stops

We have three great culinary passions. Beer, BBQ and Ice Cream.

We don't give attention to these primary food groups in any particular order. However, when the sun is out, and the weather heats up on the Prairies of Alberta, we have to stop at every ice cream shop on our route.

The ice cream tastes even better when the business is from a locally owned and operated business. It is how we discovered Lethbridge's pinnacle and most recent addition to the ice cream universe. Swirls Ice Cream!

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Swirls has apparently been a local tradition for more than 30 years in Medicine Hat. We've never been to Medicine Hat. It doesn't stand out as a "must-do" on the tourism agenda for our great Province. The same goes for Lethbridge. No one excitedly proclaims that they are travelling to Lethbridge for the Summer holidays. We did.

We made the trip during the early part of Summer to go and explore what Lethbridge has to offer, courtesy of Chinook Country Tourism. We were pleasantly surprised. As all great stories should start, this one began with an ice cream stop at the newly opened Swirls. There were beer and BBQ stops as well, but we will leave that for later.

Swirls is an institution that took way too long to work its way into the local stops and attractions of Alberta. It is changing with the recent addition of Swirls Lethbridge. We also discovered a Swirls ice cream truck at the Okotoks Farmers' Market. We are told, there are more.

Observations

When you visit the store, you quickly realise it is high-tech ice cream. Majestic one-arm-banded touchscreen-controlled ice cream dispensing robots deliver flavours and colours on demand. This is not your quaint Italian Gelateria or the over commercialized blizzard blast. Swirls hits you in the face with exploding colours and an overload in flavour. Nothing disappoints except your capacity to inhale the deliciousness.

Great people run the business. They are our kind of people. Bob Probe and his partner made this their second career stop. A childhood dream coming true, maybe? We are glad they did. It is an enormous amount of fun to visit them and create your own custom flavors.

We indulged in creating the Two Cowboys Special which includes Black Cherry and Banana Ice Cream dipped in Chocolate. Wickedly delicious!

Our only problem now is that Lethbridge is a day away from our home base. It is about time that we give them a hand to bring a Swirls to the mountains. How about one in Canmore?

Hendrik van Wyk

Chilled Cowboy

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Creativity!

Guess?

When do we taste?

Ice Road Swirl

Lovingly Mine