International Year of Pulses: Cooking with Pulses

It’s time to talk pulses again. If you missed the first blog post where we talked about what pulses are, the International Year of Pulses and Alberta’s pulse industry, check it out here. 2016 has been declared International Year of Pulses (IYP) by the United Nations.

Today, let’s talk about the nutritional benefits of pulses. Did you know that pulses such as lentils, chickpeas, peas and beans are high in fibre, a good source of protein, low in fat and packed with essential nutrients? That’s right! Three-quarter cup (175 mL) counts as one Canada Food Guide serving as a meat alternative. Pulses are also gluten-free for those with Celiac disease or gluten-intolerance. They pack a nutritional punch and taste delicious.

Many people around the world have known the nutritional value of pulses for thousands of years and incorporated them into their diets. International Year of Pulses (IYP) is a good opportunity to remind people of the goodness of this inexpensive source of protein.

Pulses are easy to incorporate into your family’s diet with the increased availability of pulse flours, packaged pulse snacks and even made-in-Alberta No Nuts Pea Butter that tastes just like peanut butter, in addition to canned or dry beans, peas, lentils and chickpeas.

So why don’t more people eat pulses? It could be because they don’t know where to buy them and/or how to cook them. Pulses can be found in most grocery stores or ethnic specialty stores in both the canned and dry form. Pulses can be cooked on the stove top, in a slow cooker or pressure cooker, and for certain recipes, in the oven.

The Pulse Canada website has a great resource on how to cook your pulses. Check it out: Pulse Canada: How to Cook Pulses.

To help you get started, here are two easy recipes featuring different pulses. Give them a try. Enjoy!

Quinoa, Chickpea, Cucumber and Feta Salad

Quinoa chickpea salad.


  • 1 cup quinoa (beige, red or black)

  • 1 cup water

  • 1 can chickpeas, drained, rinsed

  • 1 chopped, unpeeled cucumber

  • 1 pint cherry tomatoes, halved

  • 1 cup chopped parsley

  • 1 cup sliced baby spinach leaves

  • 1 1/2 cups crumbled feta cheese

  • 1/4 cup red wine or balsamic vinegar

  • 1 teaspoon honey

  • 1/3 cup olive oil

  • 2 teaspoons paprika

  • To taste salt and pepper


Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, simmer until tender, about 10-15 minutes. Tip: Do not overcook. Chill in the refrigerator to cool.

In a large bowl, combine chickpeas, tomatoes, cucumber, parsley, spinach and about half of the feta. Gently toss in the cooled quinoa; do not overmix or stir. Whisk vinegar, honey and paprika in small bowl. Gradually whisk in oil. Add salt and pepper to taste. Drizzle over the combined salad ingredients; toss gently. Top with extra feta if desired; serve immediately.

Source: W Network


Hoisin Turkey and Lentil Lettuce Wraps

Lentil lettuce wrap.


  • Canola oil for cooking
  • 1 lb ground turkey (can substitute chicken breasts)
  • 1 red pepper
  • 2 garlic cloves minced
  • 1 tbsp ginger
  • 1/4 cup cilantro stems chopped
  • 1/4 cup red lentils
  • 1/3 cup hoisin sauce
  • 1 tbsp soy sauce
  • 2-3 green onions chopped
  • 1 head butter, romaine or leaf lettuce 
  • peanuts and fresh cilantro for garnish 


Heat a drizzle of oil over medium-high heat in a large, heavy skillet. Add the ground turkey and red pepper and cook, breaking up with a spoon until the meat is no longer pink. Add the garlic, ginger, cilantro and lentils and cook, stirring, for one minute. Add 1/3 cup water and simmer for 10 minutes until the lentils are tender, any excess moisture has evaporated and the meat has started to brown. Add hoisin sauce, soy sauce and green onions. Cook for another minute or two, stirring to coat well and heat through. Wash and prepare your lettuce, separating leaves. Serve turkey-lentil mixture in bowl with lettuce leaves for filling.

Source: Alberta Pulse Growers 

You can learn more about pulses during Stampede! The International Year of Pulses 2016 Travelling Exhibit will be on display in the Agrium Western Event Centre. Stop by and check it out!

10 things to see and do at Stampede 2016

Axe throwing, deep fried tequila shots, a 45-foot tall spinning ride, an international pavilion, a fire-lit tight-rope walker and a beautiful, new, 16-acre park are just a few of the new offerings to check out this Stampede. What’s your Stampede thing?

1. Ride the Stampede’s new ride

A new ride means a new opportunity for challenging yourself and your friends; Spin Out is a 45-foot tall rotating claw that spins you in every way imaginable – including spinning while you’re hanging upside down! For information on our other rides and ride packages, check out:

Spin Out

Spin Out


2. Watch rescue dogs perform jaw-dropping tricks at the Dog Bowl

These rescue dogs and dogs adopted from shelters, of multiple sizes and breeds, prove that you can do anything you set your mind to, and overcome any obstacles in your way; watch as these dogs defy gravity through freestyle Frisbee disc, flyball racing and high jumping agility demonstrations. Be sure to stay until the end of the show for the exhilarating dock diving act. Canine Stars will motivate you to go home and train your pooch a new trick or two.

The Dog Bowl will feature six shows daily with room for more than 2,000 dog lovers per show. Daily shows are at 12:30 p.m., 2 p.m., 3:30 p.m., 5 p.m., 6:30 p.m., and 8 p.m. In addition, on Suncor Family Day and BMO Kids’ Day, the first show will be at 10:30 a.m. Sneak-A-Peek on Thursday, July 7 will feature two shows at 6:30 p.m. and 8 p.m.

Canine Stars

Canine Stars


3. Relax by the river in Indian Village’s new home in the brand new ENMAX Park

Stampede Park’s newest green space, a beautiful inner city public park and gathering space, is the new home to Indian Village presented by Penn West. Located by the MacDonald Entry, and across the bridge from Kids’ Midway, you can experience a number of activities at Indian Village including daily dance demonstrations and  tipi raising competitions, cooking demonstrations over a an open fire, and traditional arts and crafts created by Treaty 7 artisans. Don’t forget that the Bannok Booth has also moved with Indian Village to ENMAX Park so be sure to grab some doughy goodness and relax and enjoy it on the lush green grass.

Indian Village’s first event, the Opening Ceremonies and Camp Moving Ceremony on Friday, July 8, the first day of the 2016 Calgary Stampede.

Indian Village has moved to beautiful ENMAX Park!

Indian Village has moved to beautiful ENMAX Park!

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32 NEW foods to hit the Calgary Stampede Midway

                                Are you ready to become the ultimate food champion? 

This year we asked our food vendors to let their imaginations run wild and to create some of the craziest foods we’ve ever had. They have stepped up to the plate like never before, with 32 NEW foods!

The 2014 New Food list brings a combination of some fair food classics and others that set out to test your mind and stomach. Do you have what it takes to be an Ultimate Food Champion?

Challenge: Accepted



Almost 2ft. Long Sausage

This sausage takes “jumbo” to a whole new level! Just imagine being served a sausage served up on a fresh toasted French baguette that comes in at nearly two feet! Corn Dog - Fhat Dawgs

Bacon Wrapped Corn

A cowboy’s corn on the cob – Corn on the cob wrapped in a piece of smoked bacon and served with sweet maple syrup butter.Bacon Corn On the Cob

Bacon Wrapped Pork Belly – On a Stick!

Delicious roasted pork belly wrapped in perfectly sizzled and crisp bacon, and conveniently served on a stick!161886 _studioshoot _GMK_

Bacon Wrapped Hot Dog

A barbecued hot dog wrapped in crispy bacon and served with grilled onions and bell peppers on a soft bun.Bacon Wrapped Hot Dog

Big Bubba’s Bad BBQ Skillets

A delicious blend of savory, onions, bell peppers, Cowboy Potatoes, and sausage with just the right amount of seasoning added then cooked to perfection on a large 48 inch paella pan.BBQ Skillet

Garlic Chicken Kebabs

Tender barbecued garlic chicken and fresh veggies served kebab style; this is a summer BBQ favourite.Kabobs - Big Bubbas Bad BBQ

Chocolate Dipped Cookie Dough – On a Stick!

Balls of rolled cookie dough, dipped in chocolate, hardened to the perfect temperature and served on a stick!Chocolate Dipped Cookie Dough on a Stick - Fiddle Sticks

Tokyo Teriyaki & Shanghai Sweet Chili Corn Dog

This chicken corndog has returned from Asian with two corndog twists – Tokyo Teriyaki and Shanghai Sweet Chili!Sweet Chili Corn Dog

Creole Cajun Chicken Po’ Boy Sandwich

A traditional Louisiana submarine sandwich served with spicy creole Cajun chicken and dressed with cooling coleslaw.Creole Cajun Chicken Po Boy - Mardi Gras Grill

Crocodile Sliders

Looking for adventure? This exotic crocodile patty is served on a bite sized bun with lettuce and tomatoes. Crikey!Crocodile Sliders

Deep Fried Cheesies

Take the classic crunch of aged cheddar cheesies and coat it in a light doughy batter and deep fry it.Deep Fried Cheezie

Deep Fried Cookie Dough

Rolled cookie dough is dipped in pastry batter and deep fried. This treat is a childhood dreams come true!Deep Fried Cookie Dough - Deep Fried Cookie Dough

Deep Fried Donut Bacon Cheeseburgers

The name says it all. Two melt-in-your-mouth donuts stacked together with a burger, cheese and bacon served in-between!Deep Fried Donut Bacon Cheeseburgers - Fried Veggies & Specialty Burgers 2

Deep Fried Reese’s Peanut Butter Cups

A deep friend snack made of Reese’s Peanut Butter Cups, dipped in batter and deep fried!Deep Fried Reese's Pieces - Deep Fried Treats & Funnel Cakes

Deep Fried Sushi

This is a unique twist on a traditional Sushi roll. It’s breaded in Japanese Panko with a drizzle of creamy Cusabi sauce and Green Onions.Sushi Crunch - Joey's Urban

Flower Cotton Candy

This cotton candy is a unique experience for everyone; watch your cotton candy be spun into a beautiful flower. Each stick is unique and considered a piece of art.Flower Cotton Candy - Billbrooke Concessions

Fried Pickle Pizza

Slivers of pickles chips, deep fried, and placed on top of a bed of cheesy pizza.Fried Pickle Pizza - Pizza on a Stick

Jamaican Jerk Chicken

Spicy dry-rubbed Jamaican chicken is served with traditional Jamaican style rice and freshly tossed salad.Back Camera

Juicys Full Rack Ribs

Mouthwatering full rack barbecued ribs are ready to be roped in at the Outlaw Grill.Full Rack of Ribs

Kawabanga Corn Dog

This isn’t your average corn dog. Take a delicious giant sausage, put it on a stick, dip it in corn batter and deep fry it.corn-dog-111

Million Dollar Baby Mac & Cheese

Freshly made gourmet macaroni and cheese, infused with white truffle oil. Topped with sautéed crab meat and sundried tomatoes, then finished with a drizzle of balsamic glaze.Million Dollar Baby Mac & Cheese

Papri Tot

An infusion of Indian and Western takes the tater tot to a whole new level. Layers of tater tots topped with pico, dates, tamarind chutney and sweet yoghurt.Papri Tot - Naaco Truck

Polish Poutine

Just think crispy fries and rich brown gravy all topped with pan fried potato and cheddar cheese perogies with loads of fresh sour cream, crispy bacon and caramelized onion. Sprinkle some freshly ground black pepper, take a bite and you’re hooked.Polish Poutine

Porcupine Corn Dog

A hotdog is skewered, deep fried in corn batter, and then rolled in French fries. These French fries make the corndog look just like a porcupine!Porcupine Corn Dog - Wiggle Chips

Poutine Burger

Why order a side dish when you can have it all in one? It’s a juicy burger stacked with fries, drenched in gravy and cheese curds, and topped with a Kaiser bun.Poutine Burger - Pizza and Burgers

Red Velvet Mini Donuts

Everyone’s Midway favourite has a new twist! These mini donuts are made of moist red velvet cake batter and warm cream cheese glazing.Red Velvet Mini Donuts - Mini Donuts

Scorpion Pizza

This pizza is for the most daring of foodies. Add a little crunch to your pizza topping with a few seasoned scorpions – if you dare!Scorpion Pizza - Pizza on a Stick 1

Skittles Candy Apple

Get ready for a sugar rush- your favourite classic candy apple is coated with a deep red candy coating and rolled in Skittles.Skittles Candy Apple

Tequila Fries

One tequila, two tequila, three tequila, FRIES! These fresh cut fries have a hint of zesty lime and a zap of tequila.  This is one tequila decision you won’t regret. Tequila Fries

Thai Noodle Wrap

Choose from chicken, beef or vegetable protein, sautéed with a combination of fresh veggies and Thai style steamed noodles. When hot and ready, a sweet and savory Thai sauce is added and finished off with a garnish of crunchy bean sprouts and cilantro.Thai Noodle  Wrap

Turkey Dinner Poutine

The full turkey dinner- thick slices of turkey meat, mashed potatoes, cranberries, peas and delicious gravy all on a bed of poutine.Turkey Dinner Poutine - Mardis Gras Grill

Vicious Fish – On a Stick!

They shook it up and dunked Joey’s famous fish in Frank’s RedHot sauce. You’ll delight in the hand-battered fried fish on a stick, served a bed of fries. Extra sauces are available for those who like it extra hot.

Vicious Fish on a Stick Official

Join us on Sneak-a-Peek, Thursday July 3, in Weadickville at 7 p.m. to see which vendor gets awarded with the Best New Food on the Midway!


Written by:

James Radke, midway operations manager

Jillian Cook, project coordinator

Come Dine With Us Calgary! Stampede Food Sensitivity Options

With all the new food we have on Park this year, it’s easy to forget about the great food options we have returning each year. Our food vendors not only strive to make some of the more outlandish foods available, they also understand that many of our guests have unique dietary needs. Whether you are looking for gluten sensitive, lactose free or something a little lighter, we’ve got your back.

Maybe you’re watching what you eat, or simply looking for a healthy break between deep fried delicacies, either way, you’ve got choices.  You can head over to Wrap Daddy’s to pick up one of their cone shaped wraps, try out a noodle box from SaltSpring Noodle Bar or stop by Los Compadres for their Esquites, a returning favourite!

EPSON DSC picture

For those looking to avoid gluten or dairy on the Midway you have many options, including the baked beans from Bush’s Baked Beans, fries from Fresh Cut Fries, beef bacon and eggs from Canadian Beef Bacon or maybe a large dose of protein with a giant turkey drumstick from Swenson Faz’ Smoked Turkey Drumstick booth.


Some locations on Park, like The Naaco Truck and Avatara Pizza, are able to cater to almost all dietary needs with gluten sensitive, lactose free and vegetarian options in their menu. Make your meal gluten sensitive at Avatara with the gluten sensitive crust or change out the naan bread at The Naaco Truck.


We want everyone to be able to enjoy the many things the Stampede offers, including the cuisine we have on the Midway. Stop by the Stampede this summer to try some of the options we have for you, and let us start the second century together!

Written by:
Lindsey Kendrick
Jillian Cook


Aggie Days is almost here! Here is a guest post by Cami Ryan. Cami is a researcher with the College of Agriculture and Bioresources at the University of Saskatchewan and a member of the Calgary Stampede’s Ag Media Committee. Her family farmed and she grew up as a “townie” in rural Saskatchewan. Farming and agriculture have always been an important part of her life – both professionally and personally. Cami lives with her family and a collection of critters on an acreage just south of Calgary. Check out her blog: 

Don’t miss Aggie Days this weekend at the BMO Centre, Stampede Park. Admission is FREE for everyone! And make sure you become a fan and follower of the Aggie Days Facebook and Twitter accounts for all the latest news!

“Food” is often the first thing that comes to mind when we think about farming and agriculture; things like fruits or vegetables or commodity crops such as wheat, barley and canola. Food is an essential part of our every day lives and we are fortunate to live in a part of the world where we can enjoy a variety of foodstuffs sourced from our friendly farmer.

But did you know that farming and agriculture is more than just “food?” Whether you live in the city or the country, products of agriculture are all around you. And you just might be surprised the shape and form those products take!

Take, for example, biocomposites. A biocomposite is a material formed through the combination of a polymer with natural plant fibers such as hemp or flax. Biocomposite materials can be easily molded into things such as car dashboards or car door panels. (See the biocomposite specs on the “Kestrel” car developed in Alberta by Motive Industries). Biocomposites are also used not only in the manufacture of weed control materials or textiles but also in the development of green building products such as biofibre insulation and cement and fibreboard panels (see the Alberta-based company, TTS, for information on their biocomposite products and innovations).

Car panel door, photo sourced from: Wikipedia

On the opposite end of the spectrum, we have agricultural goods used in the manufacturing of hair and skin care products as well as cosmetics. Emolient oils (EOs) are extracted from the seeds of crops such as flax, palm, soybean, sunflower, hemp or canola. EOs can penetrate the skin and bind to the membrane of the skin making them useful additives to a variety of beauty products such as skin moisturizers, anti-dandruff shampoos and even permanent waving agents. Cornstarch, derived from corn, is often used in eyeshadows and blushes.

Peas have been known to be used in facial masks. Oats and oat products serve as effective moisturizing and skin protection agents. And let’s not forget “Royal Jelly.” Royal Jelly is secreted from the glands of worker bees to feed larvae and queen bee within a bee colony. Not only does Royal Jelly have anti-biotic and anti-inflammatory properties (and pharmaceutical application), it is also widely used in cosmetic and beauty products. Lanolin is a yellow waxy substance secreted by the sebaceous glands of sheep. It is used in a variety of products from cream make-up to lipgloss to hand and skin moisturizers. Even bull semen is used as an additive in hair care products!

These are just a few of many examples of how agriculture is all around us. Agriculture is more than just food… it is an essential part of our everyday lives. No matter where we live!

Meet Me at the Market

As Aggie Days draws near, here is a guest post by Debra Murphy. Debra is a farmer, aspiring writer and amateur photographer in rural Alberta. After graduating from the University of Alberta with a B.Sc. in Agriculture in 2010, Debra participated in a six-month volunteer exchange to Nova Scotia and Indonesia. Finding artistic inspiration in landscapes, rural culture and sustainable agriculture worldwide, Debra is passionate about sharing her unique perspective as a young female farmer. Find her on Twitter @AgDebra and read her blog at

Don’t miss Aggie Days April 13 and 14 at the BMO Centre, Stampede Park. Admission is FREE for everyone! And make sure you become a fan and follower of the Aggie Days Facebook and Twitter accounts for all the latest news! 


Have you ever been to a Farmers’ Market? I must admit that even as someone heavily involved in the agriculture industry, I was incredibly intimidated by the entire concept. Perhaps this is why an otherwise mundane shopping trip was made so memorable several years ago.

It was my third year of university. The crisp spring air was a welcome change to the aroma of stale books, greasy food and chemistry lab experiments gone wrong. I breathed it in, was persuaded to hasten my gait and embraced the anticipation of what I would find. I remember the last block clearly. I could see the energy of the market on each guest’s face, and as I joined the masses, I could feel the warmth on my own. I have never felt so welcome in a group of strangers, nor have I ever had a better time shopping for food!


Since that first trip, I have had the pleasure of exploring numerous Farmers’ Markets, including some in Edmonton and Halifax. But, I’ve never had the opportunity—or perhaps, made the opportunity—to explore a Farmers’ Market in the City of Calgary. So, I invite you to join me as I journey to discover why consumers are flocking to Farmers’ Markets, how you can the most of a trip to the Farmers’ Market and where to find one.


To start my exploration, I spoke with Amanda Bonner, Director of Marketing and Events for Calgary Farmers’ Market. I wanted to truly understand why Farmers’ Markets are gaining popularity.

“Calgarians want to connect with their food,” Bonner said. “They want to connect directly with farmers and producers. There’s a real sense of community.”

And in addition to the welcoming atmosphere, consumers, including a certain Dan Clapson, chef and founder of Start from Scratch, are also enthusiastic about the quality and diversity of fresh, local produce. In fact, the Calgary Farmers’ Market alone sees more than 17,000 people every week!


For those of you wanting to explore a Farmers Market for the first time, Bonner and Clapson shared a few tips:

  1. Come with a goal in mind, like: “I want to make a local meal today.”
  2. Have a basic recipe list.
  3. Be open to seeing and trying things you might not have tried somewhere else.
  4. Commit a fair amount of time to the experience.
  5. Feel free to explore.
  6. Above all, don’t be afraid to ask questions.

Speaking of questions… That leaves you with one question, right? “Where and when?” In my opinion, the most coherent and comprehensive online lists of Farmers’ Markets in Calgary are from the avenue and Found Locally, respectively. Good news, Calgarians: you have a lot to explore!

So… meet me at the market?


Did you know… 
An “Approved Farmers’ Market” under The Alberta Farmers’ Market Association is required to have at least 80% of the vendors selling local products, i.e. those made, baked or grown in Alberta. 

The Chicken and the Egg

As Aggie Days quickly approaches, here is a guest post by freelance writer Clare Stanfield. Clare has been writing about agriculture for almost 20 years. She lives in downtown Calgary and works as a freelance writer.  

Don’t miss Aggie Days April 13 and 14 at the BMO Centre, Stampede Park. Admission is FREE for everyone! And make sure you become a fan and follower of the Aggie Days Facebook and Twitter accounts for all the latest news! 


So I was in my local grocery store the other week buying eggs. If you’re like me, you just kind of go for what you know when you’re shopping – favourite crackers, favourite yogurt, favourite cereal – you don’t really look at what else is on the shelves anymore.

But this particular day, it was as if I was seeing the egg section for the first time, and it’s a wall. A wall of eggs. Free-run eggs, free-range eggs, grain fed eggs, omega-3 eggs, white eggs, brown eggs, organic eggs, Comfort Coop eggs…comfort coop?

Wall o Eggs

What do all these classifications really mean? How on earth does a consumer make a decision? I decided to do a little digging.

The Hen House

The Comfort Coop eggs I saw are produced by Farmer’s Finest, a division of Alberta’s own Sparks Egg Farms, a leading egg producer in this province.

Egg production has changed a lot since the Gilani family bought Sparks in 1976 and that is largely due to consumer demand, both for eggs with specific health benefits, and for improved animal welfare. The result is that wall of eggs in the supermarket. Here’s a quick rundown of what they all mean.

Comfort Coop eggs come from chickens raised in small groups (four to six birds) housed in large cages with nesting boxes, scratching pads and plenty of room to bustle about expressing their natural behaviors, including their impulse to congregate and socialize.

Free-Run eggs come from chickens raised in a big, open-plan barn where they roam about freely with not a cage in sight. The barn has perches and nesting boxes at various levels so the hens can roost and lay eggs where they like.

Free-Range eggs come from hens that have the same living environment as free-run hens, but with the added benefit of access to the outdoors where they can scratch about, eat insects, peck in the dirt – you know, chicken stuff.

Organic eggs come from hens that are fed certified organic feed, which is grain that contains no additives, antibiotics, medications or preservatives, and is also pesticide and GM-free.

Omega 3 eggs come from hens fed a fortified, multi-grain feed designed to boost Vitamin E and Omega 3 content in the egg. Flaxseed, which is high in Omega 3 acid, is a big component of the feed. Sparks uses a blend that includes 10% to 20% ground flaxseed.

Grain Fed eggs come from hens that are fed a special no additive, no preservative, no antibiotic, no hormones, no medications all-grain diet that includes barley, corn, oats, wheat, soya and flax. The diet is aimed at making a tastier egg.

Facing the Wall

The price difference between some of these products and the regular run-of-the-mill carton of eggs can be quite staggering. My local store, for example, has small, store-brand eggs on for $2.69 a dozen, while a name brand of large organic Omega 3 eggs go for $7.29 a dozen.

Nutritionally, there’s not a lot of difference among all these types of eggs (other than the Omega 3), and there is NO nutritional difference between brown and white eggs (brown hens lay brown eggs, white hens lay white eggs, it’s that simple).

Egg Choices

So making your choice can depend as much on your budget as on your personal taste and social conscience. And that’s okay – the point is that for the first time in a long time, we have options as consumers, options that we helped shape through our desire to have something better than before.


Check out these Chicken Facts:

  • There are more chickens on earth than there are humans.
  • Chickens can cross breed with turkeys. The result is called a Turkin.
  • The greatest number of yolks ever found in a single chicken egg was nine!
  • The record for laying the most eggs in one day was seven.
  • A chicken will lay bigger and stronger eggs if you adjust the lighting in their cages to make them think each day is 28 hours long, instead of 24.
  • Chickens eggs come in colors sometimes (other than white and brown). Some breeds lay eggs in shades of blue or green. Ready-made Easter Eggs!
  • The fear of chickens is called Alektorophobia.


GRAB A TREAT: What’s new on the Midway for 2011

If you’ve finished turning your stomach inside out on the rides, enjoying the edible treats of the Calgary Stampede Midway is a must.

The Midway is full of classic fair food as well as strange culinary creations…what will be your new favorite in 2011?

Sausage Hoagie

Colossal Onion –“One large onion which is cut to resemble a flower, breaded and deep fried”


Deep Fried Pop Tart

Moowich – “Chocolate chip cookie, ice cream, chocolate Chip cookie”


Doughnut Burger – “Glazed donut, hamburger and fixings, Glazed Donut”


Samosas – brought to you by Calgary’s own Rajdoot restaurant

Turkeytini -“Turkey, mashed potatoes, maybe stuffing, gravy and a little cranberry sauce on top all served in a martini glass”

Pork chop-on-a-stick – Mmmmm…..

Chicken Cheese Steak Sandwich

Kubie Korn Balls – “Kubasa slices dipped in batter and deep fired till golden brown”

Pork Tenderloin Sandwich – “Deep fried pork tenderloin cutlet about the size of your head on a bun”


Kubie Korn Dog

Mac & Cheese Pizza

Gourmet Pretzel Sticks

10 different flavors of Poutine – BBQ chicken, Mexican, Italian, Greek, as a start.

See you out on the midway!!!

Have food Sensitivities? What’s on the Midway for you?



Food is everywhere on the midway. But, for people with food sensitivities, it can be challenging to find a treat or snack that works. With that in mind, we asked Sheila Blacklock, a registered dietician, and our midway food vendors to help us pull together a list of a few yummy options for our food-sensitive visitors. Remember, it’s always good practice to ask vendors how they prepare their foods to make sure your particular needs are met.  And, if you’re in doubt, pack a snack for your day at the Stampede, making sure you’ve got what you need to have a fun and safe day on Park.

Gluten-free or lactose intolerant?  Check out Avatara Pizza, located across from the Dream Home, for some gluten-free, lactose-free and diabetes friendly menu items. Or, try the gluten-free bison ribs and burgers at Sizzlin’ Bison Grill located just north of the Nashville North tent.

Thirsty? Lemon Heaven Lemonade, with four locations on Stampede Park, carry gluten-free products and if you ask, they’ll whip up a sugar-free version for people with diabetes.

Looking for a hormone, steroid, antibiotic-free and gluten-free hot dog on Park? Second to None Meats products are locally grown and produced and all are hormone, steroid and antibiotic free.  You’ll find them in Weadickville.

Vegetarian?  How about a meatless pie from Rocky Mountain Pies located across from Jaycee Park. And, Foods of Mexico, located south of the Stampede Corral lists meatless burritos, tacos and taco salad with refried beans on their menu choices.

Dining at a Premium Seating or restaurant venue?  Please inform your server of any sensitivities, ask them questions, and our kitchen would be happy to address your needs.

Midway Treats? Cotton candy, mini-donuts, hot Wisconsin cheese, candy apples, fudge, Corn on the Cob and deep fried pickles. These yummy treats that will fit into any balanced diet when enjoyed in moderation, so for the “10 days of fun” they might even make the list for our food sensitive visitors.

We hope these suggestions give you some options for helping you to find food that you can enjoy during your visit to the Stampede. See you in July!

Spotlight on: New Midway Foods

One of the highlights for me each year is seeing what new and interesting food choices are available on the Midway.

Last year, I did a brief food feature for the Blog entitled Reggie’ll Try It! where I attempted to put my life on the line so you wouldn’t have to. I hope to do more of the same at this year’s Stampede and who knows, maybe it’ll make a return here on the Blog.

I’ll be honest though, I don’t have an iron stomach so there are some things that I might not touch with a 10-foot pole, but for you loyal Stampede Blog readers, I may make an exception.

This year’s Stampede will feature many new Midway treats, in addition to the return of some old favourites. Long-time Stampeders may notice some yearly repeats in the following list, but if you’re new to Calgary or to the Calgary Stampede, then it’s probably all new to you.

So without further ado, here’s the list (in no particular order) of some of the new and/or unique foods appearing at Stampede 2010:

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