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Other Name
SPUDNUTS
Date Range From
1965
Date Range To
2000
Material Type
Artifact
Materials
WAX PAPER, INK
Catalogue Number
P20200012001
  2 images  
Material Type
Artifact
Other Name
SPUDNUTS
Date Range From
1965
Date Range To
2000
Materials
WAX PAPER, INK
No. Pieces
1
Length
25.2
Width
12.5
Description
RECTANGULAR WAX PAPER BAG WITH AN OPENING ON TOP. THE FRONT HAS AN ORANGE VERTICAL LINE DESIGN FROM TOP TO BOTTOM. THERE IS A BROWN BLOCK LETTERED “SPUDNUTS” AT THE MID-PART OF THE BAG ON ORANGE BACKGROUND. THE BAG HAS A SERRATED TOP EDGE, AND A BACK FLAP SLIGHTLY LONGER THAN FRONT. ON THE BOTTOM IT SAYS “SPUDNUT OF CANADA LTD.” AND “VANCOUVER, B.C.” UNDERNEATH. BOTTOM HAS “INGREDIENTS: WHEAT FLOUR…(CAROTENE A).” THE BACK HAS A SERRATED TOP AND A SQUARE BOTTOM FOLDED. THE BASE SAYS “REED 4” AND HAS ORANGE STRIPE DESIGN.
Subjects
FOOD SERVICE T&E
Historical Association
BUSINESS
History
ON MARCH 12, 2020 GALT MUSEUM CURATOR, AIMEE BENOIT, MET WITH FORMER LOCAL SPUDNUT SHOP OWNER WOLFGANG OTTO, AS WELL AS DENISE HAMMON— FORMER OWNER OF CRAZY CAKES. ACCORDING TO A MAY 8TH, 2009 LETHBRIDGE HERALD SEGMENT, THE SPUDNUT SHOP BUILDING LOCATED AT 1102 5TH AVENUE SOUTH WAS ORIGINALLY BUILT AS A MUSIC CONSERVATORY IN 1909. WOLFGANG STARTED MAKING SPUDNUTS IN 1965. HE THEN PURCHASED THE BUSINESS IN 1966 AND RAN IT UNTIL 2000, AND LATER CONTINUED TO MAKE SPUDNUTS AT CRAZY CAKES FROM 2007 UNTIL ITS CLOSING IN OCTOBER 2019. HE DESCRIBED THE SWEET SECRET BEHIND SPUDNUTS AS “THE INGREDIENTS [HAVE] TO BE [THE] SAME ALL THE TIME. THE TRICK IS THE POTATO FLOUR. THAT’S THE TRICK... IT’S ALL ABOUT POTATO.” WOLFGANG DONATED THE BAGS THE SPUDNUTS WERE SERVED IN TO THE MUSEUM, AND THE FOLLOWING INFORMATION IS DERIVED FROM THE INTERVIEW. FROM 1950 UNTIL 1956, THE SPUDNUT BUILDING WAS CALLED BABE’S SPUDNUT & ICE CREAM BAR. IT WAS BRIEFLY TAKEN OVER BY BYRON SCHURTZ WHO THEN SOLD IT TO GUNTHER LEBRO IN 1958. THEN, THE LEGACY WAS TAKEN UP BY WOLFGANG OTTO AND HIS WIFE ANGIE, ALSO KNOWN AS MR. AND MRS. SPUDNUT, IN 1966. WOLFGANG DESCRIBED HOW HE CAME TO LIVE AND WORK IN LETHBRIDGE AFTER GROWING UP IN GERMANY: “...I WAS BORN IN GERMANY…AT A TOWN THAT’S [CALLED] HUSUM...RIGHT ON THE NORTH SEA COAST… IN 1956, I MADE UP MY MIND TO COME TO CANADA…I ARRIVE[D] HERE...IN WINNIPEG AND THREE DAYS LATER, WAS A TRAINED DAIRY BUTTER MAKER WHICH I DID IN KENORA AND [THE OWNERS] WERE….DUTCH PEOPLE BUT BORN IN CANADA… [THEY] WERE VERY NICE TO ME… [I DID NOT KNOW ENGLISH]...THAT ARRIVED AFTER 1945. [KNOWING] THE DUTCH [PEOPLE]...HELPED ME A LOT BECAUSE I SPEAK HIGH AND LOW GERMAN… I CAME IN [1961]...TO LETHBRIDGE… I NEEDED A PLACE AND I FOUND AN APARTMENT UPSTAIRS AT THE SPUDNUT SHOP...AND THAT’S WHEN EVERYTHING STARTED… GUNTHER LEBRO…HAD THE SPUDNUTS SHOP [AND] WANTED TO GO BACK TO GERMANY... HE SAID, ‘ARE YOU INTERESTED?’ I SAID, ‘WELL LET ME SEE,’... SO, ONE DAY I START ROLLING HIS DOUGH AND HE SAID, ‘YOU MUST HAVE DONE IT BEFORE!’ THE WAY I WAS WORKING AT IT. I SAID ‘NO, MAYBE BECAUSE I PLAY ACCORDION.’… THAT’S THE WAY IT STARTED. THEN, WITHIN...SIX MONTH[S]...I TOOK OVER HIS SPUDNUTS SHOP.” WOLFGANG OUTLINED HIS INTERACTIONS WITH GUNTHER LEBRO AND HIS FAMILY. HE AT FIRST WORKED FOR LEBRO FOR: “SIX MONTHS…AND THEN HE WORKED FOR ME…AND THEN HE OPENED A SPUDNUTS SHOP IN CALGARY… AT THAT TIME HE HAD ONLY ONE [CHILD] AND THEN THEY HAD TWO MORE KIDS…I MET THE TWO…THEY WANTED TO SEE THEIR [PARENTS] BACKGROUND…WHERE THEY LIVED…WHICH I DID [SHARE WITH THEM]… BUT MRS. AND MR. LEBRO DIED...BUT THE KIDS [HAVE] BEEN OVER HERE, TWICE... NOT THE [OLDER CHILD] THAT WAS BORN HERE…THE OTHER [TWO]…KIDS [WERE] VERY HAPPY TO SEE THE BACKGROUND [AND] WHAT THEIR PARENTS DID HERE...[AND] WHERE THEY LIVED…” WHEN ASKED WHAT MADE WOLFGANG DECIDE TO TAKE OVER THE BUSINESS, HE RESPONDED: “TO BE ON MY OWN BECAUSE I HAD A BAD EXPERIENCE WITH THE DAIRY…THAT’S WHEN I TOOK UP GARBUTT BUSINESS COLLEGE. THEN I WORKED FIRST FOR THE…BUILDING SUPPLIES; CONSTRUCTION. I WORKED THERE TWO YEARS. [I] DID THE BOOKS…” WOLFGANG DESCRIBED THE DAY-TO-DAY AND YEARLY ROUTINE AT THE SHOP: “...I CAME IN [AT]…TWO [OR] THREE O’CLOCK IN THE MORNING… [I ALSO WORKED FOR] MCGAVINS... I REALLY SAT DOWN AND FIGURED IT OUT THAT WAS JUST PENNIES WHAT I MADE THERE... I EVEN BAKED FOR THEM ON SUNDAY. THERE WAS NOTHING IN IT... THEN, WHEN I HAD MY FIRST CHILD...WE STARTED HAVING SUNDAY OFF...OTHERWISE IT WAS SUNDAY ‘TIL SUNDAY...FOR TEN YEARS. THEN, AFTER THAT...[WE] EVEN CLOSED FOR TWO WEEKS [AND] FLEW TO GERMANY…WE WENT IN THE SUMMER-TIME; [WE] USED [TO GO] ALWAYS AROUND CHRISTMAS, JUST SHUT DOWN [THE SHOP]. BUT THEN, I WAS BE ABLE TO DO THAT IN THE SUMMER-TIME, TOO, SO THAT’S WHEN WE DID CHANGE IT FROM THE WINTER TO THE SUMMER, WHICH IS FAR NICER..." WOLFGANG TALKED ABOUT THE SPUDNUT FRANCHISE AND DONATED BAGS, “THAT’S THE CONTROL OF THE NAME OF THE INGREDIENTS…AND THAT [RECIPE] STARTED IN SALT LAKE CITY... [IT WAS MADE WITH] POTATOES, WHICH I BOUGHT HERE. I DON’T HAVE ANYMORE...AND THEY MADE A MISTAKE…[WHEN THEY INITIALLY] PRINTED THAT [BAG] IN WINNIPEG. I HAD ONE MILLION BAGS ORDERED IN THE 60’S, AND THEN I SEE THAT…ONE MISTAKE…POTATO FLOUR…I HAD TO SHIP THEM THERE...UNBELIEVABLE HOW MANY. BUT THEN I GOT ANOTHER DISCOUNT BECAUSE THEY MADE A MISTAKE… I’VE SENT TWICE TEN DOZEN BY AIRPORT TO OTTAWA... THERE [WAS] ONE [SPUDNUTS BAKERY] IN MEDICINE HAT, ONE IN REGINA, THEN LATER, IN CALGARY. BUT [IT] WAS NOT THE SAME. THEY DIDN’T GET…THE SAME FLOUR… I HAD THE FLOUR COMING IN FROM SALT LAKE CITY IN THOSE DAYS. THEN THEY FINALLY GAVE UP, BUT I HAD THE RECIPE SO I...[GOT THE INGREDIENTS ELSEWHERE]. THEN THEY GAVE UP. THEN I HAD [SUPPLIERS] IN CALGARY AND REGINA. HALF THERE, HALF IN CALGARY...” WOLFGANG TALKED ABOUT HOW HE ENJOYED RUNNING THE BUSINESS, “...[I NEVER KNEW] THAT I WOULD BE A BAKER... IT IS DIFFERENT WHEN YOU’RE ON YOUR OWN... I WOULD ONCE A WEEK DRIVE OUT TO COALDALE. FROM TEN ‘TIL ELEVEN-THIRTY, THERE WERE ABOUT 10-12 GERMANS, ALWAYS AT THE SAME TABLE... AND THEY [SAW] ME ON TV... WHEN I TOOK OVER IN [1966]...COALDALE GAVE ME ONLY SIX MONTHS… I EVEN HAD A GUY FROM THE GOVERNMENT CHECK MY BOOKS AND HE SAID, ‘CAN I ASK YOU?’ AND I SAID, ‘WELL SURE, GO AHEAD.’ [AND THEN HE ASKED] ‘HOW CAN YOU MAKE A LIVING ON WAGES…?’ I SAID, ‘LISTEN, I’M NOT [GOING] IN A RESTAURANT [TO] EAT.’ I SAID, ‘[MY WIFE COOKS FOR ME] SECONDLY, I DON’T HAVE A STEAK EVERY DAY. I HAVE A SPUDNUT.’ GUESS WHAT? NEXT DAY HE CAME BACK AND SAID, ‘...I UNDERSTAND YOU’… I SAID ‘BEFORE I PAY MYSELF, I PAY [FOR MY SUPPLIES].’” WOLFGANG ELABORATED ON THE TASTY OFFERINGS AT THE SHOP: “[SPUDNUTS WERE] THE MAIN [PRODUCT]...AND [I] MADE MY OWN ICE CREAM...” WOLFGANG DESCRIBED HOW CUSTOMERS WOULD COME FROM SWIMMING AT THE FRITZ SICK POOL TO THE SPUDNUTS SHOP: “...THEY CAME IN FOR THE OLD SPUDNUT, [THAT WAS] TWO FOR FIVE CENTS...AND THE FAMOUS DRINK...[CALLED] …GRAVEYARD…[WHICH HAD] SIX-SEVEN DIFFERENT SHOTS...[OF] STRAWBERRIES OR RASPBERRY...FROM THE GARDEN..." WOLFGANG SPOKE ABOUT SELLING HIS BUSINESS: "...I SHUT DOWN IN THE YEAR 2000, IN JUNE…I NEVER HAD A SALE SIGN ON THE WINDOW THAT I WILL SELL THE BUSINESS, BUT IT WAS FOR SALE– THE BUILDING…THEN I SAW...BILL [AND] DENISE… I SHOWED BILL ALL THE UPSTAIRS... THE [CONNECTION] WITH BILL AND DENISE, IT WAS AS IF I HAD SEEN THEM BEFORE...” “...WITHIN A WEEK [BILL AND DENISE INQUIRED] ‘HOW MUCH?’ I SAID [A PRICE]. [IT WAS ONLY] TWO [OR] THREE DAYS [BEFORE] I HAD MY CHEQUE IN MY HAND... I STARTED CRYING...BECAUSE I [HAD] BEEN IN THERE FOR SO LONG; NOW IT’S GONNA BE OVER... [THE PEOPLE WHO BOUGHT THE BUILDING] SAID TO ME, ‘YOU WANT TO HAVE IT ALL OR HALF?’ I SAID NO ‘…HALF NOW AND HALF LATER.’ THEN WITHIN TWO DAYS I HAVE THE CHEQUE, [I] CRADLED [AND] CARRIED [THE CHEQUE] LIKE A LITTLE BABY… THAT’S WHY WE ARE FRIENDS STILL TODAY... I SAID TO DENISE, ‘IF YOU GO BACK INTO THE SPUDNUT BUSINESS AND ICE CREAM, I [WILL] SHOW YOU,’ WHICH I DID [AND I STAYED ON]… I SEE BILL EVERY MORNING FOR MY COFFEE…” WOLFGANG RECALLED HOW HE FELT COMING BACK TO MAKE SPUDNUTS AT CRAZY CAKES: “OH! IN MY GLORY!... BILL KNEW MY TRICKS, TOO… HE PUT OPEN THE CURTAINS...BECAUSE...I GOTTA SEE THE AIR... IF THAT’S CLOSED, I COULDN’T WORK FOR YOU. GOT TO...CONNECT ME WITH NATURE..." DENISE HAMMON ADDED ON HER EXPERIENCE WORKING WITH WOLFGANG: “...WE’D ALL MEET THERE AT ABOUT TWO O’CLOCK OR TWO-THIRTY IN THE MORNING AND WE’D HAVE COFFEE, PUT THE DOUGH ON… IF THERE WAS SNACKS LEFT OVER FROM THE NIGHT BEFORE, FROM CRAZY CAKES, THEN WE’D HAVE A LITTLE TREAT OR SOMETIMES THE GIRLS WOULD LEAVE TREATS FOR US TO TRY... SO WE’D DO THAT IN THE MORNING, THEN WE’D GET TO WORK… WE WOULD DANCE IN THE MORNINGS. WOLFGANG WOULD BE ROLLING THE SPUDNUTS AND I’D GO AND PUT ON THE...MUSIC... A SONG WOULD COME ON AND I’D BE FRYING SO I’D PUT MY SPUDS IN THE FRYER AND RUN OUT AND WE’D HAVE A QUICK TWIRL AROUND IN THE FRONT OF THE SHOP... THEN I’D GO, ‘OKAY I HAVE TO RUN BACK.’ HE’D GO BACK TO ROLL AND I’D GO BACK TO SPUDS…” DENISE SPOKE ON CHANGES TO THE SPUDNUT BUILDING: “...WHEN WOLFGANG WAS THERE, EVERYTHING WAS GRANDFATHERED IN. HE WAS ABLE TO KEEP THE FRYER THE WAY IT WAS...EVERYTHING WAS OKAY... BUT, BECAUSE HE WAS CLOSED FOR SO LONG, AND WE BOUGHT IT, WE DIDN’T HAVE THE GRANDFATHER CLAUSE SO WE HAD TO RENOVATE; BECAUSE THE BATHROOM WAS IN THE KITCHEN WHEN WOLFGANG HAD IT AND THAT’S A NO-NO... WE GOT NEW EQUIPMENT, TOO… [THE MIXER] JUST DIED…NOT LONG BEFORE WE CLOSED… HER NAME WAS BETSY… [THE MIXER] USED TO BE GUNMETAL GREY AND MY DAUGHTER SPRAY-PAINTED HER PINK.” WOLFGANG SHARED WHAT HE THOUGHT SPUDNUTS WILL BE REMEMBERED FOR: “...WE TREATED CUSTOMERS LIKE FAMILY... I HAD ONE CUSTOMER, FROM CALGARY…BUT YOU COULD TELL HE WAS SHY... HE ASKED FOR A DOZEN DOUGHNUTS… I SAID, ‘YOU’RE IN THE WRONG PLACE.’ BUT HE WAS SHOCKED THE WAY I SAID IT… I SAID, ‘IF YOU SAY ‘SPUDNUTS’ YOU’RE IN THE RIGHT PLACE'... BUT YOU COULD TELL I NEVER SHOULD HAVE MENTIONED IT... I WOULD ALWAYS GO UP TO THE FRONT WHEN THE CHILDREN [CAME TO THE SHOP]... I [WOULD] GIVE THE SPUDNUT OUTSIDE, THE SPUDNUT HOLES... YOU GOTTA TREAT THEM RIGHT, THE LITTLE KIDS... LATER, THEY COME BACK AND TELL YOU THAT…YOU DID THAT... THE CONNECTION, ESPECIALLY WITH CHILDREN…I STILL MISS IT. BUT, I HAVE TO GIVE UP.” WOLFGANG CLOSED DOWN THE SHOP IN 2000: “WELL, MY WIFE, SHE SAID ‘WOLFGANG YOU HAVE TO QUIT’ I SAID ‘NO [I'LL] KEEP ON GOING,’ AND THEN...[THE] KIDS [WERE] GETTING OLDER TOO...AND I WAS 68.” WOLFGANG COMMENTED ON THE INFLUENCE OF SPUDNUTS, “I HAVE A LOT OF DREAMS THAT I’M STILL MAKING THE SPUDNUTS... I DID IT FOR TOO MANY YEARS... WHEN I WOULD MAKE ICE CREAM...[IF A MOTHER AND A CHILD CAME INTO THE SHOP I WOULD GIVE THEM]...ICE CREAM...IN A CONE, THEN PUT…SPRINKLES ON IT...JUST TO MAKE [THEM] HAPPY… I WAS KNOWN FOR THAT. TOWARDS THE END...WHEN THEY WOULD GO TO THE YMCA, AND THE KIDS TO KINDERGARTEN, I WOULD RUN OUT [AND] GIVE EACH ONE A SPUDNUT HOLE. KIDS...WOULD LOOK IN [THE SHOP FROM OUTSIDE]...[TO SEE IF] IF I WOULD COME OUT BECAUSE KIDS, THEY USE THEIR BRAINS; YOU GET SOMETHING FOR FREE... I WAS VERY WELL KNOWN FOR THAT AND I GAVE FAR MORE THEN I SHOULD BUT...I DID IT.” FOR MORE INFORMATION INCLUDING THE FULL INTERVIEW TRANSCRIPTION, PLEASE SEE THE DONATION’S PERMANENT FILE.
Catalogue Number
P20200012001
Acquisition Date
2020-04
Collection
Museum
Images
Less detail
Other Name
BASKET OF TEA CUPS AND SAUCERS
Date Range From
1920
Date Range To
2000
Material Type
Artifact
Materials
WICKER, PORCELAIN
Catalogue Number
P20110031019
  1 image  
Material Type
Artifact
Other Name
BASKET OF TEA CUPS AND SAUCERS
Date Range From
1920
Date Range To
2000
Materials
WICKER, PORCELAIN
No. Pieces
100
Height
38.5
Length
36
Width
39
Description
WOVEN WICKER BASKET WITH ROUNDED OPENING AT TOP AND SQUARED BOTTOM. TWO LOOPED HANDLES AT TOP ON OPPOSITE SIDES. INSIDE BASKET ARE AN UNKNOWN QUANTITY OF WHITE PORCELAIN TEA CUPS AND SAUCERS, NESTLED AND STACKED TOGETHER. SOME CUPS HAVE GREEN BORDERS, OTHERS HAVE GEOMETRIC PATTERNS AND CHINESE CHARACTERS IN ORANGE AND GREEN. BASKET IS HALF FULL WITH DISHES. CUPS AND SAUCERS ARE DUSTY WITH PARTICULATE DIRT. OUTSIDE OF BASKET IS DUSTY, WITH SLATS OF WICKER COMING LOOSE IN SOME AREAS. OVERALL FAIR CONDITION. *NOTE* CUPS AND SAUCERS HAVE BEEN LEFT UNDISTURBED TO MAINTAIN INTEGRITY OF THE OBJECT. CUPS AND SAUCERS HAVE NOT BEEN INDIVIDUALLY COUNTED OR NUMBERED.
Subjects
FOOD SERVICE T&E
CONTAINER
Historical Association
ASSOCIATIONS
History
THE FOLLOWING INFORMATION ABOUT THIS ARTIFACT COMES FROM INTERVIEWS HELD WITH MAY LEE AND JUDY CHAN, RICHARD LOO, AND HONG WONG AND JANICE WONG. PERSONAL DETAILS ABOUT THE LIVES OF MAY LEE, RICHARD LOO, AND HONG WONG THEIR IMMIGRATION TO CANADA ARE FOUND BELOW THE ARTIFACT DETAILS AND BELOW THE INFORMATION ABOUT THE CHINESE NATIONAL LEAGUE SOCIETY BUILDING. RICHARD INDICATES THAT "THIS BASKET IS JUST FOR GENERAL USE, FOR EVERYTHING.” JUDY SAID THAT SHE COULD "REMEMBER THIS BASKET WITH ALL THE CUPS IN IT. THEY USED TO USE THESE BASKETS FOR CARRYING THINGS. THEY’D ADD A STRING, AND THEY’D CARRY THEM ON THEIR BACK.” HONG DIDN'T REMEMBER THIS BASKET: “I DON’T REMEMBER, BUT WE KEEP ALL THOSE CUPS UNDER THE STAIRS. WE HAVE A LITTLE SPACE THERE, WE PUT IT ALL UNDER THERE.” A SERIES OF ARTICLES PUBLISHED IN THE LETHBRIDGE HERALD GIVE BACKGROUND INFORMATION ABOUT THE CHINESE NATIONAL LEAGUE SOCIETY AND ITS BUILDING: THE BUILDING THAT HOUSED THE CHINESE NATIONAL LEAGUE SOCIETY WAS BUILT IN 1909-1910 IN THE 300 BLOCK OF 2 AVENUE SOUTH AND IT WAS ORIGINALLY A RESTAURANT. BY 1915 IT HAD BECOME THE HEADQUARTERS FOR THE LETHBRIDGE BRANCH OF THE KAO MIN TANG (ALTERNATIVE SPELLINGS INCLUDE KUOMINTANG, KUO MIN TANG, GUOMINDANG, AND GUO MIN DANG). THE BUILDING WAS DESIGNATED AS A PROVINCIAL HERITAGE RESOURCE IN 1995 BECAUSE OF ITS VALUE AS A SOCIAL AND CULTURAL CENTRE FOR THE LETHBRIDGE CHINESE COMMUNITY. THE BUILDING WAS USED IN A VARIETY OF WAYS BY THE SOCIETY AND INCLUDED, AT VARIOUS TIMES, A RESTAURANT, A SCHOOL, AND LIVING ACCOMODATIONS. IN FEBRUARY 2011 A SECTION OF THE BRICK FAÇADE FELL OFF THE BUILDING AND CITY INSPECTORS DETERMINED THAT THE TIMBER AND RED BRICK STRUCTURE WAS POTENTIALLY UNSTABLE. THE BUILDING WAS TORN DOWN A SHORT TIME LATER. LETHBRIDGE'S CHINATOWN EMERGED IN 1901, A RESULT OF THE CHINESE POPULATION BEING RELEGATED TO A SECTION OF THE CITY BETWEEN GALT GARDENS AND THE COULEES. IN A JANUARY 7, 2002 ARTICLE ALBERT LEONG EXPLAINS THAT NO ONE REALLY WANTED CHINESE PEOPLE AROUND AND THAT “’ THEY WERE TOLD THAT THE ONLY PLACE THEY COULD START BUSINESSES WAS BETWEEN THE COULEES AT THE PARK, BECAUSE THE CITY DIDN’T WANT ANY COMPETITION FOR THE WHITE BUSINESSMEN … BUT ‘GHETTO-IZED’ OR NOT, THE CHINESE WHO CAME TO LETHBRIDGE FORMED AN IMPORTANT PART OF THE BACKBONE OF THIS CITY, [AND MADE] NOTEWORTHY [CONTRIBUTIONS] TO THE HISTORY OF THIS PLACE.’” BUSINESSES SUCH AS LAUNDRIES, MARKET GARDENS, AND RESTAURANTS WERE OPENED IN CHINATOWN, WITH THE RESIDENTS LIVING IN ROOMS ABOVE THE BUSINESSES. IN 1912 THERE WERE ABOUT 100 PEOPLE LIVING IN CHINATOWN AND BY THE 1930S, IT WAS A BUSTLING COMMUNITY. THE POPULATION OF CHINATOWN DWINDLED FOLLOWING THE SECOND WORLD WAR. JANICE WONG, PRESIDENT OF THE SOCIETY IN 2015, GAVE THE FOLLOWING INFORMATION ABOUT THE SOCIETY IN AN INTERVIEW: AS OF 2015, THE SOCIETY EXISTS MORE AS A SOCIAL CLUB AND THE SOCIETY HOLDS THREE CELEBRATORY DINNERS EACH YEAR, USUALLY HELD AT THE NEW DYNASTY RESTAURANT. THE SOCIETY ALSO VISITS THE CEMETERY ON A YEARLY BASIS “TO HONOUR THE ANCESTORS, CLEAN THE TOMBS, BRING FOOD, DO THE USUAL THINGS THAT WE USED TO DO – EAT ON GRAVES, BURN THE INCENSE. WE DO THAT EVERY YEAR STILL TO HONOUR OUR ANCESTORS. IT IS USUALLY IN THE SPRING … IN APRIL.” JANICE BRIEFLY DISCUSSED THE FUTURE OF THE SOCIETY, INDICATING THAT THERE IS SOME TALK ABOUT RE-BUILDING “BUT THAT INVOLVES A LOT OF PLANNING, AND MONEY, AND FUNDRAISING” AND SHE QUESTIONS WHETHER OR NOT THERE IS ENOUGH OF A MEMBERSHIP BASE TO GO FORWARD WITH RE-BUILDING. SHE ALSO EXPLAINED THAT PREVIOUS CHINESE IMMIGRANTS HAD TENDED TO COME FROM THE SAME GEOGRAPHIC REGION, BUT THAT PRESENTLY IMMIGRANTS ARE COMING FROM ALL OVER CHINA: “THERE’S A LOT OF INFLUX OF PEOPLE FROM CHINA THAT AREN’T FROM THE SAME AREA, BECAUSE TRADITIONALLY, THE PEOPLE WERE ALL FROM THE SAME AREA AND SPOKE THE SAME DIALECT AND HAD THAT SORT OF THING KEEPING THEM TOGETHER AS A COMMUNITY OVERSEAS FROM CHINA.” PERSONAL DETAILS ABOUT THE LIVES OF MAY LEE, RICHARD LOO, AND HONG WONG AND THEIR IMMIGRATION TO CANADA ARE BELOW: MAY LEE: MAY WAS ACTUALLY BORN IN CANADA AND IS KNOWN AS A GOLD MOUNTAIN GIRL, BECAUSE SHE IS A CANADIAN-BORN CHINESE WOMAN. MAY EXPLAINS: “I WAS BORN IN CANADA. I WAS BORN IN NANOOSE BAY. WHEN I WAS 4 YEARS OLD, WE MOVED TO VICTORIA. WHEN I WAS 9 YEARS OLD AND THE WHOLE FAMILY, IN 1930, GO BACK TO CHINA.” DURING THE WAR, THE JAPANESE BOMBED THE GIRLS’ HIGH SCHOOL IN TOCSIN CITY AND MAY’S MOTHER DECIDED TO SEND MAY AND HER BROTHER TO HONG KONG TO START THE PROCESS OF COMING TO CANADA. MAY STARTED ENGLISH SCHOOL IN HONG KONG, BUT OFTEN MISSED CLASSES BECAUSE SHE WAS SICK FROM THE HEAT. SHE SAYS THAT SHE’S LEARNED MOST OF HER ENGLISH FROM HER HUSBAND, HER CHILDREN, GRANDCHILDREN, AND EVEN GREAT-GRANDCHILDREN. SHE WAS MARRIED TO HOM MEN LEE, AKA JIMMY LEE, ON NOVEMBER 16, 1938 IN VICTORIA, BC. JIMMY WAS BORN IN LETHBRIDGE AT THE GALT HOSPITAL, BUT WAS SENT BACK TO CHINA AS A CHILD FOR HIS EDUCATION. JIMMY’S FAMILY HAD COME TO LETHBRIDGE IN 1914 AND OWNED LEE-DUC CLEANERS. THE LEE FAMILY LIVED ABOVE THE SHOP, WHICH WAS ON 13TH STREET NORTH, NEAR HIGA’S JEWELERS. MAY’S MAIN MEMORY OF CHINATOWN: “ALL I REMEMBER IN CHINATOWN, IN SUMMERTIME, LOTS OF OLD GUYS SITTING IN FRONT OF GUOMINDANG. AUNTIE HELEN GREW UP IN CHINATOWN. I THINK SHE KNOWS MORE ABOUT CHINATOWN. IN THE OLDEN DAYS, I HARDLY GO OUT, JUST TO BUY GROCERIES.” JUDY ADDED THAT MAY HAD 8 CHILDREN AND WAS KEPT BUSY AT HOME RAISING THEM. RICHARD LOO: RICHARD ARRIVED IN LETHBRIDGE IN 1953, HAVING LEFT THE MAINLAND OF CHINA IN 1949. RICHARD’S GRANDFATHER HAD MOVED TO CANADA IN EITHER LATE 1800S OR THE EARLY 1900S AND HAD HAD TO PAY THE HEAD TAX. HIS GRANDFATHER WORKED AS A COOK IN RESTAURANTS, EITHER IN LETHBRIDGE OR IN TABER (ACCORDING TO RICHARD, HIS GRANDFATHER WORKED THROUGH THE WAR YEARS IN TABER). RICHARD’S GRANDFATHER HAD PLANNED ON MOVING BACK TO CHINA WHEN HE RETIRED, BUT THEN THE COMMUNISTS TOOK OVER, AND HE ELECTED TO STAY. AT THAT TIME, HE INVITED RICHARD TO MOVE TO LETHBRIDGE AS WELL. RICHARD LEFT HONG KONG, AFTER LIVING THERE FOR 8 MONTHS, ON A FRIDAY AFTERNOON AT 2PM LOCAL TIME. HE FINALLY ARRIVED IN LETHBRIDGE SUNDAY AFTERNOON. HE WAS LUCKY IN THAT HE WAS ABLE TO GET HIS FLIGHTS ON SALE. NORMALLY A TICKET FROM HONG KONG TO VANCOUVER WOULD HAVE COST $700, BUT RICHARD WAS ABLE TO SECURE A FLIGHT FOR ONLY $500. HE ALSO INDICATED THAT HIS FLIGHT TO LETHBRIDGE WAS ONLY $39.95. ON RECALLING HIS FIRST TIME IN LETHBRIDGE, RICHARD RECOUNTED THE FOLLOWING STORY: “SO, BY THE TIME I GOT TO THE AIRPORT, I DIDN’T KNOW HOW TO SAY NOTHING. DIDN’T KNOW – MAYBE COULD SAY ‘GOOD MORNING’ – THAT’S ALL YOU COULD SAY, JUST ANYWAYS HOW TO SAY ‘HELLO’ – SO, ANYWAY, SO IN THE MEANTIME, THE FELLOW AT THE AIRPORT MUST HAVE KNOWN ZEKE, YOU KNOW ZEKE QUAN [OWNER OF] THE LOTUS INN [RESTAURANT], AND HE PHONED HIM UP. HE SAYS, ‘ZEKE.’ I DIDN’T KNOW WHAT HE WAS TALKING ABOUT – NOTHING. AND THEN HE SAYS, ‘HEY, THIS IS A CHINA BOY HERE. WHAT ARE YOU GOING TO DO WITH HIM?’ SO, ZEKE SAYS, ‘OH, JUST TAKE HIM TO CHINATOWN AND DUMP HIM.’ NOW, I DIDN’T KNOW THOSE, NOT UNTIL LATER ON. ZEKE’S SON GO TO SAME SCHOOL I DID – CENTRAL SCHOOL.” RICHARD INITIALLY LIVED IN THE SOCIETY BUILDING FOR SEVERAL YEARS, OCCUPYING A ROOM THAT HAD BEEN RECENTLY VACATED BY ANOTHER MAN NAMED LOO WHO HAD GONE TO WORK IN PICTURE BUTTE. RICHARD RECALLED THAT THE SOCIETY WAS A GOOD PLACE TO FEEL A SENSE OF COMMUNITY AND THAT IT WAS A WELCOMING PLACE FOR NEW CHINESE IMMIGRANTS, A PLACE WHERE THEY WEREN’T DISCRIMINATED AGAINST. HONG WONG: HONG ARRIVED IN LETHBRIDGE IN 1951 AND WAS INVITED TO THE CITY BY HIS UNCLE SHUEY WONG, WHO WAS ALREADY LIVING HERE. UNCLE SHUEY HAD COME TO CANADA SEVERAL YEARS BEFORE AND HAD HAD TO PAY THE $500 HEAD TAX. HONG TRAVELED WITH HIS BROTHER FROM MAINLAND CHINA TO HONG KONG, IN ORDER TO GO TO THE CANADIAN EMBASSY. ON HIS FERRY RIDE TO HONG KONG, HE WAS SHOT BY BANDITS AND WAS REQUIRED TO STAY IN THE HOSPITAL FOR QUITE SOME TIME TO RECOVER. HIS BROTHER ELECTED TO REMAIN IN HONG KONG, AS HIS MOTHER-IN-LAW LIVED IN THE CITY AND GOT HONG’S BROTHER WORK IN A THEATRE. TO GET TO CANADA, HONG FLEW FROM JAPAN TO GUAM, TO VANCOUVER, AND THEN FINALLY TO LETHBRIDGE. HIS FIRST IMPRESSION OF LETHBRIDGE: COLD. HONG SAID: “’WELL, IN HONG KONG IT WAS AROUND MAYBE 20 SOME 30 ABOVE. AND HERE, AT THAT TIME, MAYBE 20 BELOW, OR 20 SOME BELOW. I DIDN’T HAVE THE EAR MUFFS. I SAID, ‘GEE, I’M NOT SO HAPPY HERE, IT SEEMS SO COLD.’” UNCLE SHUEY TOLD HONG THAT IT WAS ONE OF THE COLDEST WINTERS HE COULD REMEMBER. HONG WORKED FOR HIS UNCLE IN HIS SHOP ON 9TH AVENUE, DOING CHORES AROUND THE STORE, UNTIL HIS ENGLISH HAD IMPROVED ENOUGH SO THAT HE COULD SERVE CUSTOMERS. HE JOINED THE CHINESE NATIONALIST LEAGUE SOCIETY ALMOST AS SOON AS HE ARRIVED: “WHEN I CAME HERE, I JOINED IN THE SAME YEAR BECAUSE MY UNCLE WAS A MEMBER. SO THAT’S WHY HE GOT ME IN TO BE A MEMBER. OH, AT THAT TIME, I BET, 95% OF THE CHINESE PEOPLE THEY BELONG TO THE CHINESE NATIONAL LEAGUE, I BELIEVE.” HE CONTINUED, SAYING THAT YOU COULDN’T BE A MEMBER OF BOTH THE SOCIETY AND THE MASONS, AND HE BELIEVES ABOUT 5% OF THE CITY’S CHINESE POPULATION WOULD HAVE BELONGED TO THE MASONS. HE ADDED: “BUT WE ARE STILL FRIENDS, STILL FRIENDS. WE’RE NOT ENEMY OR ANYTHING BUT, IT’S JUST THAT THE ORGANIZATIONS ARE DIFFERENT. THAT’S ALL.” HONG ENJOYED THE CAMARADERIE OF THE SOCIETY. HE SAID: “I REMEMBER, I LIKE IT BECAUSE THEY HAVE THE PARTY AND SO MANY PEOPLE. AND THEN YOU MEET ALL THE CHINESE PEOPLE THERE IN THE ONE GROUP. WELL, ANYWAY, WHEN YOU SEE SO MANY PEOPLE IN ONE PARTY, AND THEN WHEN THEY COME OUT MOSTLY THE PEOPLE THAT PARTY AND IT FEELS LIKE A LOTS OF FRIENDS OR EVEN LIKE THE FAMILY. SO YOU FEEL GOOD, YOU FEEL BETTER, AND THEN, WELL, MY UNCLE BELONGS THERE TOO AND THEN THE OTHERS BELONG THERE TOO, YEAH, EVERYBODY LIKE IN THE BIG FAMILY. YES, NICE, OTHERWISE YOU DON’T HAVE ANY FRIENDS, YOU DON’T MEET ANYBODY, IF YOU NOT BELONG THERE, I THINK NOT SO FRIENDLY TO YOU.” HONG INDICATED THAT WHEN A SPECIAL MEAL WAS HELD AT THE SOCIETY, IT WAS THE MEN WHO DID THE COOKING: “AT THAT TIME JUST ABOUT EVERYBODY KNOWS HOW TO COOK BECAUSE MOSTLY WE WORK IN THE KITCHEN WHEN THEY CAME HERE.” HE SAID THAT DINERS WOULD PAY A SMALL FEE TO EAT AT THE LEAGUE WHEN SPECIAL MEALS WERE PUT ON. SEE PERMANENT FILE FOR COPIES OF LETHBRIDGE HERALD ARTICLES AND FOR INTERVIEW TRANSCRIPTS.
Catalogue Number
P20110031019
Acquisition Date
2011-11
Collection
Museum
Images
Less detail
Other Name
E.P.N.S.
Date Range From
1890
Date Range To
1900
Material Type
Artifact
Materials
SILVER
Catalogue Number
P19651699000
Material Type
Artifact
Other Name
E.P.N.S.
Date Range From
1890
Date Range To
1900
Materials
SILVER
No. Pieces
1
Height
20.0
Length
25.0
Width
20.0
Description
"D & A E.P.N.S G6318" STAMPED ON BASE. EDGING IS PERFORATED WITH CROSS AND SCROLL SHAPES/ HANDLE BROKEN ON ONE SIDE. RECESSED BASE. HANDLE HAS GROOVED VERTICAL SIDES AND SCROLL PATTERN ON TOP. SPIRAL BEADING ABOUT EDGE. MARKING SCRATCHED ON BASE "170RI". SEE CONSERVATION REPORT.
Subjects
FOOD SERVICE T&E
Historical Association
DOMESTIC
History
IN 2017, COLLECTIONS ASSISTANT ELISE PUNDYK CONDUCTED A SURVEY OF BOXED TEXTILES AND ACCESSORIES INCLUDING A HATPIN, BROOCH, AND BUTTON DONATED BY ALVA MARION BUSSARD. HER HUSBAND, LAWRENCE HAYWORTH BUSSARD, WAS ALSO A DONOR TO THE MUSEUM. COLLECTIVELY, THE COUPLE DONATED 31 ARTIFACTS BETWEEN THE YEARS 1964 TO 1973. ALVA M. BUSSARD (NEE MCMOW)’S OBITUARY STATES SHE WAS BORN IN NIAGARA FALLS, NEW YORK ON OCTOBER 28, 1908. SHE MOVED WEST WITH HER FAMILY IN 1910 AND GREW UP IN THE OLDS-DIDSBURY AREA. SHE MARRIED LAWRENCE H. BUSSARD (B. 1906) ON SEPTEMBER 12, 1937. THEY LIVED IN VERMILLION UNTIL 1948, THEN MOVED TO DRUMHELLER. THEY RELOCATED TO LETHBRIDGE IN 1950 WHEN LAWRENCE TOOK THE JOB OF PUBLIC SCHOOL SUPERINTENDENT. THE COUPLE HAD A SON, DENNIS JAMES (JIM) BUSSARD. LAWRENCE PASSED AWAY ON NOVEMBER 5, 1967 AT THE AGE OF 59 YEARS. L. H. BUSSARD’S OBITUARY IN THE LETHBRIDGE HERALD SPELLS HIS NAME “LAURENCE” AND STATES THAT HE MARRIED ALVA (SPELLED “ELVA”) ON DECEMBER 12, 1936. ACCORDING TO ALVA’S OBITUARY SHE MOVED TO SIDNEY, B. C. IN 1969. SHE THEN BACK TO RED DEER IN 1978 WHERE SHE PASSED AWAY ON MAY 2, 1998. ON NOVEMBER 28, 2017, PUNDYK SPOKE OVER THE PHONE WITH ALVA AND LAWRENCE’S SON, DENNIS BUSSARD OF RED DEER, ALBERTA, ABOUT THE 31 ARTIFACTS DONATED BY HIS PARENTS. HE DID NOT RECOGNIZE THE ARTIFACTS, BUT PROVIDED INFORMATION ABOUT HIS MOTHER. DENNIS STATED HE LEFT HIS PARENTS’ HOME IN 1956. HE ADDED TO THE INFORMATION FROM ALVA’S OBITUARY THAT SHE AND HER FAMILY MOVED TO SASKATCHEWAN BRIEFLY BEFORE MOVING TO ALBERTA FROM NEW YORK. HE EXPLAINED HIS MOTHER BECAME INVOLVED WITH HER FAMILY’S GENEALOGY AND FOUND HER BIRTH CERTIFICATE WHICH SPELLED HER NAME “ALVA” AND SHE ADOPTED THAT SPELLING. PRIOR TO THAT DISCOVERY, HIS MOTHER SPELLED HER NAME “ELVA,” WHICH IS THE REASON RECORDS EXIST WITH THAT SPELLING. THE GALT HOLDS A PAINTING DONATED BY L. H. BUSSARD THAT IS SIGNED “E. M. BUSSARD,” WHICH WAS DENNIS’S MOTHER. HE SAID THAT SHE BEGAN PAINTING FREQUENTLY AFTER HE LEFT HOME IN 1956. PLEASE SEE PERMANENT FILE P19651668000 FOR FURTHER INFORMATION, INCLUDING LETHBRIDGE HERALD CLIPPINGS.
Catalogue Number
P19651699000
Acquisition Date
1965-03
Collection
Museum
Less detail
Date Range From
1940
Date Range To
1960
Material Type
Artifact
Materials
WICKER, STEEL, BRASS
Catalogue Number
P20010016018
  1 image  
Material Type
Artifact
Date Range From
1940
Date Range To
1960
Materials
WICKER, STEEL, BRASS
No. Pieces
1
Height
32.6
Length
46.6
Width
33.6
Description
RECTANGULAR, WICKER PICNIC BASKET. UNPAINTED. CENTER TOP HAS A WICKER HANDLE, ATTACHED TO SIDES; HANDLE PIVOTS FROM SIDE TO SIDE. TOP OF BASKET HAS TWO FLAPS THAT ARE ATTACHED TO STEEL EYES, ALLOWING FLAPS TO BE LIFTED FROM ONE SIDE. THERE IS A METAL LOOP ON THE END OF EACH FLAP AND A CORRESPONDING LOOP JUST BELOW ON THE MAIN BODY OF THE BASKET. ONE FLAP ALSO HAS A BRASS LOOP ON IT (FOR CLOSING FLAP?). BASKET STANDS ON FOUR SHORT LEGS.
Subjects
FOOD SERVICE T&E
Historical Association
LEISURE
History
SEE P20010016001-GA FOR HISTORY.
Catalogue Number
P20010016018
Acquisition Date
2001-08
Collection
Museum
Images
Less detail
Date Range From
1970
Date Range To
1980
Material Type
Artifact
Materials
WICKER, LEATHER, WOOD
Catalogue Number
P20100049003
  2 images  
Material Type
Artifact
Date Range From
1970
Date Range To
1980
Materials
WICKER, LEATHER, WOOD
No. Pieces
1
Height
24.3
Length
51.5
Width
38.7
Description
RECTANGULAR, UNPAINTED WICKER PICNIC BASKET. TWO ADJUSTABLE HANDLES, ATTACHED TO BASKET WITH WICKER. HINGED LID, CLOSES WITH SIMPLE HOOK AND EYE CLOSURE. THERE ARE TWO THIN LEATHER STRIPS, WITH METAL BUCKLES, ON THE OUTSIDE OF THE LID. THESE STRAPS CONTINUE INTO THE BASKET AND HOLD A WOODEN ORGANIZATION INSERT TO THE UNDERSIDE THE INSIDE OF THE LID. INSERT HAS LEATHER STRAPS FOR PLATES AND CUTLERY. TWO PIECES OF LEATHER, AT EITHER END OF BASKET, ATTACH LID TO BASE. OVERALL IN VERY GOOD/EXCELLENT CONDITION. FRONT LEFT HANDLE ATTACHED WITH LEATHER STRING, RATHER THAN WICKER. BACK RIGHT HANDLE HAS A FEW SPOTS OF WHITE PAINT. LEATHER STRAPS HAVE A FEW MOISTURE STAINS.
Subjects
FOOD SERVICE T&E
Historical Association
DOMESTIC
LEISURE
History
THIS PICNIC BASKET WAS USED TO HOLD ALL OF THE GLASSES, DISHES, TABLECLOTH, ETC. NECESSARY FOR A PICNIC. IN AN ORAL INTERVIEW WITH THE DONOR, BARB CAVERS, AND HER SISTER KIT MCRAE, CONDUCTED BY KEVIN MACLEAN IN JULY 2015, BARB RECALLED THAT “WE DIDN’T HAVE THIS WHEN WE WERE KIDS … THEY ACQUIRED THAT, I THINK, WHEN WE STARTED HAVING FAMILY PICNICS IN THE ‘70s, ‘80s.” IN A SHORT NARRATIVE HISTORY, SUBMITTED AT THE TIME OF DONATION, BARB EXPLAIND THAT "I DON'T HAVE AS MANY MEMORIES OF THE PICNIC BASKET, AS I THINK THAT MIGHT HAVE BEEN ACQUIRED AFTER I LEFT HOME. IN MY CHILDHOOD, OUR PLATES AND OTHER SUPPLIES WERE SIMPLY PACKED IN A CARDBOARD BOX." THESE PICNIC ITEMS WERE USED BY THE WILLOUGHBY FAMILY, BEGINNING IN THE 1950s UNTIL THE 1980s. GEORGE AND JEAN WOULD TAKE THEIR DAUGHTERS, BARB AND KIT (CATHERINE), FOR PICNICS IN THE SUMMER, ON SUNDAYS. THE FAMILY OUTINGS WERE A CHANCE FOR GEORGE TO RELAX FOLLOWING A LONG WORK WEEK. THE PICNICS WERE AN OPPORTUNITY FOR GEORGE TO “GET OUT IN HIS NICE CAR AND GO FOR A DRIVE”, ONE OF HIS FAVOURITE PASTTIMES. PICNICS WERE HELD IN VARIOUS PLACES, INCLUDING LITTLE BOW, CHAIN LAKES, WILLOW CREEK CAMPGROUND, PARK LAKE, WATERTON NATIONAL PARK, AND THE ST. MARY’S DAM. IN HER NARRATIVE HISTORY, SUBMITTED AT THE TIME OF DONATION, BARB CONTINUED, SAYING: “OUR SUNDAY DRIVES TOOK US TO MANY PLACES IN THE SURROUNDING AREA. EARLY TRIPS WERE TO THE ST. MARY RIVER. WE WOULD PUT ON OUR SNEAKERS AND WADE ACROSS THE RIVER TO THE HUGE SAND BAR, WHERE WE WOULD PLAY IN THE SAND FOR HOURS.” IN HER NARRATIVE HISTORY, BARB EXPLAINED THAT “OUR PICNIC MEALS WERE OFTEN QUITE ELABORATE. MUM WOULD BE UP EARLY MAKING FRIED CHICKEN, WHICH SHE WOULD PACK IN A SMALL ROUND ROASTER AND WRAP IT IN NEWSPAPER BEFORE PACKING IT INTO A CARDBOARD BOX, WHERE IT WOULD STAY WARM FOR SEVERAL HOURS. OTHER PICNICS MIGHT BE JUST SANDWICHES INSTEAD OF THE CHICKEN. I REMEMBER SLICED CHICKEN, TUNA SALAD, AND CHEESE IN DOUBLE DECKER SANDWICHES, AND OF COURSE, PEANUT BUTTER AND CRABAPPLE JELLY WHEN WE WERE YOUNGER." ACCORDING TO JEAN’S OBITUARY, GEORGE AND JEAN WERE CLASSMATES IN THE FACULTY OF PHARMACY AT THE UNIVERSITY OF ALBERTA. FOLLOWING THE COMPLETION OF THEIR DEGREES, THEY WERE MARRIED IN EDMONTON IN SEPTEMBER 1941. THEY MOVED TO LETHBRIDGE IN 1948 WITH THEIR TWO DAUGHTERS AND OPERATED WILLOUGHBY DRUGS (LATER KNOWN AS THE MARQUIS DRUGSTORE), LOCATED IN THE MARQUIS HOTEL. JEAN RENEWED HER PHARMACIST LICENSE IN 1961 AND SHE AND GEORGE WORKED TOGETHER UNTIL 1980, WHEN THEY RETIRED. GEORGE PASSED AWAY IN 2005 AT THE AGE OF 90 AND JEAN IN 2009 AT THE AGE OF 93. SEE PERMANENT FILE FOR FULL INTERVIEW TRANSCRIPTS AND ADDITIONAL INFORMATION ABOUT THE WILLOUGHBY FAMILY.
Catalogue Number
P20100049003
Acquisition Date
2010-11
Collection
Museum
Images
Less detail
Other Name
SOFT DRINK BOTTLE?
Date Range From
1860
Date Range To
1880
Material Type
Artifact
Materials
GLASS
Catalogue Number
P19840010000
  1 image  
Material Type
Artifact
Other Name
SOFT DRINK BOTTLE?
Date Range From
1860
Date Range To
1880
Materials
GLASS
No. Pieces
1
Diameter
5.5
Description
GREENISH COLOR. MOLDED BOTTLE WITH SEAMS RUNNING THROUGH CENTRE AND UP BOTTLE NECK. LIP HAS BEEN ADDED. SMALL HORIZONTAL SCRATCHES ON LIP PROBABLY CAUSED FROM SPINNING TECHNIQUE. HEAVY GLASS WALLS, SMOOTH FINISH, BUBBLES AND SURFACE IRREGULARITIES THROUGHOUT. ROUNDED BASE.
Subjects
CONTAINER
FOOD SERVICE T&E
Historical Association
INDUSTRY
History
UNKNOWN PROVENANCE, BELIEVED CANADIAN. FOUND BY DONOR IN OLD RIVER CHANNEL CUT IN VICINITY OF ST. MARY'S - OLDMAN RIVER JUNCTION NEAR FT. WHOOP-UP SITE. ROUNDED BASE SUGGESTS THIS WAS A SODA BOTTLE, INABILITY TO STAND, THEREFORE DISALLOWING CORK STOPPER TO DRYOUT AND SHRINK. THICKNESS OF WALLS WOULD ALSO RESIST GAS PRESSURE. REF. TIME-LIFE - THE ENCYCLOPEDIA OF COLLECTIBLES.
Catalogue Number
P19840010000
Acquisition Date
1984-02
Collection
Museum
Images
Less detail
Other Name
BABY BOTTLE
Date Range From
1960
Date Range To
1970
Material Type
Artifact
Materials
GLASS, RUBBER
Catalogue Number
P20000010078
  1 image  
Material Type
Artifact
Other Name
BABY BOTTLE
Date Range From
1960
Date Range To
1970
Materials
GLASS, RUBBER
No. Pieces
2
Height
22.3
Length
5.9
Width
4.4
Description
CLEAR GLASS BOTTLE. EMBOSSED ON FRONT OF BOTTLE IS A SCENE FROM A NURSERY RHYME; INCLUDES A COW JUMPING OVER THE MOON, A CAT PLAYING A FIDDLE, AND A DANCING DOG. EMBOSSED BELOW THIS IS "HEY DIDDLE DIDDLE THE CAT AND THE FIDDLE". EMBOSSED ON THE BACK OF BOTTLE ARE SHORT HORIZONTAL LINES AT EQUAL WIDTHS APART, AND BESIDE THESE ARE THE NUMBERS "1" THROUGH "8". EMBOSSED ABOVE LINES IS "OUNCES". ON TOP OF BOTTLE IS A LONG, BLACK, RUBBER NIPPLE. NIPPLE FITS OVER LIP OF BOTTLE. BASE OF NIPPLE IS BADLY CRACKED.
Subjects
FOOD SERVICE T&E
Historical Association
DOMESTIC
History
MATERIAL WAS IN DONORS POSSESSION FOR MAX. 5 YEARS. MATERIAL CAME FROM CATHOLIC CHARITIES BANK, PRIOR TO DONORS POSSESSION. DONORS COLLECTED MATERIAL WHILE EMPLOYEES AT BANK FOR 6 YEARS, 1990-1996. MATERIAL DONATED AS DONORS CANNOT CARE FOR OR DISPLAY PROPERLY.
Catalogue Number
P20000010078
Acquisition Date
2000-08
Collection
Museum
Images
Less detail
Other Name
MINIATURE COKE BOTTLE
Date Range From
1930
Date Range To
1980
Material Type
Artifact
Materials
GLASS
Catalogue Number
P20010057033
Material Type
Artifact
Other Name
MINIATURE COKE BOTTLE
Date Range From
1930
Date Range To
1980
Materials
GLASS
No. Pieces
1
Height
6.1
Diameter
1.9
Description
ARTIFACT IS A MINIATURE COKE BOTTLE IN THE CLASSIC SHAPE AND DESIGN AS THE LARGER ONES. HAS THE WORDS "COCA - COLA" WRITTEN ON THE SIDE IN THE GLASS, THE LETTERS ARE MADE OF GLASS, AND TRANSPARENT AND DIFFICULT TO SEE.
Subjects
FOOD SERVICE T&E
Historical Association
LEISURE
History
ALL OF THESE ARTIFACTS WOULD HAVE BEEN OWNED BY EITHER HAZEL RUTH MCNABBB AND HER MOTHER MRS. JOSEPH MCNABB (MAE). HOWEVER, MOST WOULD HAVE BELONGED TO HAZEL. MOST PURCHASES WOULD HAVE BEEN MADE IN OR NEAR LETHBRIDGE OR FORT MACLEOD. THE DONOR WAS BORN IN 1912 IN FORT MACLEOD AND MOVED TO LETHBRIDGE IN 1946. FAMILY LIVED ALONG THE OLD MAN RIVER ACROSS FROM THE RESERVATION, MOTHER WAS FROM NEW YORK, AND AFTER MARRYING HER HUSBAND CAME TO ALBERTA TO RANCH. FOR MORE INFORMATION ON THE DONOR, THE LATE MS. HAZEL MCNABB, PLEASE SEE THIS DONATION'S PERMANENT FILE. INCLUDED IN THE FILE, IS A 50 MIN INTERVIEW WITH MCNABB'S CLOSE FRIEND MARY OORDT FROM 20 MAY 2014.
Catalogue Number
P20010057033
Acquisition Date
2002-03
Collection
Museum
Less detail
Other Name
WINE BOTTLE
Date Range From
2020
Date Range To
2020
Material Type
Artifact
Materials
GLASS, PAPER
Catalogue Number
P20200026001
  1 image  
Material Type
Artifact
Other Name
WINE BOTTLE
Date Range From
2020
Date Range To
2020
Materials
GLASS, PAPER
No. Pieces
1
Height
30.5
Diameter
8
Description
EMPTY GREEN BROWN GLASS BOTTLE WITH AN ORANGE FRONT PAPER LABEL. THE CAP IS REMOVED FROM THE BOTTLE. THE FRONT LABEL HAS TWO SEGMENTS, ONE THAT READS “LOUIS PICAMELOT MAISON FON DEE EN 1926”. THE LABEL SEGMENT UNDERNEATH READS “CREMANT DE BOURGOGNE LES TERROIRS BLANC BRUT” IN BRONZE, GREY, AND WHITE. EMBOSSED IN THE GLASS UNDERNEATH THE FRONT LABEL IS THE NUMBER “11”. THE WHITE LABEL ON THE BACK SAYS “CREMANT DE BOURGOGNE…750 ML…RULLY–FRANCE” IN BLACK INK WITH A BARCODE. THE BOTTLE IS IN VERY GOOD CONDITION.
Subjects
FOOD SERVICE T&E
FOOD T&E
CONTAINER
Historical Association
BUSINESS
History
ON THE 26TH OF JUNE 2020, COLLECTIONS TECHNICIAN KEVIN MACLEAN MET WITH TRISH LUU, OWNER OF THE LOCAL BUSINESS UMAMI SHOP. ALONG WITH BEING A BOUTIQUE GROCERY STORE AND RESTAURANT, UMAMI SHOP PUTS ON COOKING CLASSES WITH KITS CONTAINING INGREDIENTS AND PRODUCTS FROM THE SHOP. THE CLASSES WERE PROVIDED ONLINE DURING THE COVID-19 PANDEMIC, AND HOSTED BY TRISH AND HER HUSBAND, SVEN. TRISH DONATED A COLLECTION OF ITEMS TO THE MUSEUM, INCLUDING A WINE BOTTLE. THE FOLLOWING INFORMATION BELOW HAS BEEN EXTRACTED FROM THE INTERVIEW. TRISH PROVIDED THE DATE WHEN THE UMAMI SHOP OPENED: “…[IN] 2013, WE OPENED. 2014 WAS THE OFFICIAL LAUNCH…” TRISH SPOKE ABOUT SOURCING THIS SPECIFIC WINE FOR THE SUNDAY, MAY 10TH 2020 MOTHER’S DAY COOKING CLASS: “…THE [WINE] BOTTLE HERE IS…CRÉMANT…WHICH IS A FRENCH SPARKLING WINE THAT WAS USED IN THE MOTHER’S DAY [COOKING] CLASS... THIS WAS A SPECIAL BOTTLE THAT WE CURATED IN [BECAUSE] THIS IS NOT ON THE SHELVES OF MOST LIQUOR STORES HERE IN SOUTHERN ALBERTA.” “…WE BOUGHT…[THE WINE] THROUGH A [LOCAL] LIQUOR STORE… WE BROUGHT IN…[AROUND] TWENTY CASES…SO THAT WE COULD SELL THEM… NOT EVERYBODY…WOULD ADD IT TO THE [MOTHER’S DAY MEAL] KIT. THAT WAS JUST AN ADD-ON [FOR THE COOKING CLASS].” “ON THE SHOW…WE CRACKED…[THE WINE] OPEN AND…YOU CAN SEE ALL OF THIS ON THE SHOW, WHAT WE USED...” TRISH SPOKE ABOUT HOW THE COOKING CLASSES WERE INTERACTIVE: “…SVEN HAD STARTED…SOCIABLE [BREAKS DURING THE CLASS] IN…THE SECOND SEASON… [BECAUSE]…I’M THE PERSON ON THE SHOW [AND] I’M STRESSING OUT. [I WORRY]…’WE ONLY HAVE FIFTEEN MINUTES TO COOK SO HURRY UP,’ AND [SVEN SAYS] ‘OKAY, SLOW DOWN, SIMMER DOWN’…[AND SUGGESTS] ‘OKAY, SOCIABLE,’ AND THEN YOU’LL SEE THAT I ACTUALLY HAVE TO STOP SO PEOPLE [PARTICIPATING IN THE COOKING CLASS] AT HOME HAVE THE OPPORTUNITY TO…CATCH UP IN WHAT WE’RE DOING… THAT REALLY HELPED A LOT… I REALLY ENJOYED THAT [SOCIABLE] PART…” “THE MOTHER’S DAY CLASS [ON SUNDAY MAY 10TH, 2020] WAS A SPECIAL ONE, BECAUSE USUALLY MOTHERS…GO OUT FOR BRUNCH…IT’S HUGE… RESTAURANTS…MAKE THE MOST SALES…DURING MOTHER’S DAY BRUNCH… BUT THIS YEAR (2020), WE COULDN’T. FOR COVID 19…MOST RESTAURANTS WERE CLOSED…SO WE DID A THREE-COURSE [MEAL] FOR OUR COOKING SHOW, WHICH WE NEVER DO. WE ALWAYS DO JUST ONE MAIN DISH.” TRISH DESCRIBED THE TOOLS USED BY THE BUSINESS TO KEEP UP WITH THE CHANGES DURING THE PANDEMIC: “…WE’RE A WORLD GROCERY BOUTIQUE STORE, SO WE HAVE SUPPLIERS FROM ALL OVER THE WORLD… WE SLOWLY SAW [CHANGES DUE TO THE PANDEMIC] ALREADY IN DECEMBER AND JANUARY [OF 2020]… WE KNEW THAT FROM…A BUSINESS PERSPECTIVE, WE NEEDED TO ADAPT QUICKLY… WE KNEW THAT TECHNOLOGY WAS OUR NUMBER ONE…GAME CHANGER... SO, WE TOOK ADVANTAGE OF OUR TECHNOLOGICAL INFRASTRUCTURE AND WE WENT INTO GAME-IFYING OUR WHOLE IDEA OF GROCERY SHOPPING AND COOKING AT HOME.” TRISH ELABORATED ON THE CONCEPT OF THE MEAL KIT COOKING CLASSES PROVIDED BY UMAMI SHOP: “…THIS IS OUR SIXTH YEAR DOING [COOKING CLASSES ONLINE]… WE’VE ALWAYS DONE…[A] PICK-UP…[MEAL] KIT [IN IT’S] ENTIRETY IN [A] COMPOSED BAG. ALL THE INGREDIENTS [FOR THE CLASS] WOULD BE IN THERE, THE RECIPE’S IN THERE… THEN [PARTICPANTS]…WATCH US LIVE [ONLINE]. SO, THEY WOULD COOK WITH US… WE’VE ALWAYS BEEN DOING…COOKING CLASSES BUT [DOING IT ONLINE] WAS A MORE ECONOMICAL WAY…[AND] A DIFFERENT WAY FOR US TO SCALE…TO BE IN FIFTY OR A HUNDRED OR FIVE-HUNDRED OR A THOUSAND HOMES COMPARED TO JUST HAVING…TWENTY-THREE PEOPLE MAX IN OUR KITCHEN COOKING WITH US.” TRISH EXPANDED ON THE COOKING CLASSES: “…THE IDEA [OF DOING THE LIVE COOKING CLASSES] CAME FROM MY HUSBAND [SVEN] INITIALLY. HE’S THE ONE WHO SAID, ‘…WE NEED TO SCALE’… HE SAW…THE AMOUNT OF WORK THAT WE DID IN A COOKING CLASS AND THAT WOULD LAST…FOUR TO FIVE HOURS, AND THAT’S SO MUCH WORK… HE SAID, ‘HOW CAN WE USE TECHNOLOGY, UTILIZE THAT AND SCALE AND…BE IN…FIVE HUNDRED, A THOUSAND, TWO THOUSAND [HOMES] AND ALL ACROSS CANADA?’ SO, NOT JUST IN SOUTHERN ALBERTA.” “…WE CONTINUE…SELLING OUR COOKING KIT, SO [WE HAVE BEEN] RE-PREMIERING ALL THOSE [PREVIOUS COOKING] VIDEOS THAT WE’VE MADE SINCE THE BEGINNING AND THEN [WE ALSO DO] THE LIVE SHOWS. THEN…I HOP ON THE CHAT [IN THE COOKING CLASS] AND I’M CHATTING AWAY WITH THE PEOPLE LIVE AS THOUGH IT WAS…[IN PERSON]… SO…WHEN [PARTICIPANTS] HAVE QUESTIONS THERE’S SOMEONE THERE TO ANSWER…RATHER THAN JUST WATCHING A VIDEO ONLINE… PEOPLE NEED THAT INTERACTION, PEOPLE NEED THE GUIDANCE AS YOU’RE COOKING.” “…WE HAD A PRODUCT THAT WE KNEW WOULD WORK BUT…FOOD IS QUITE SUBJECTIVE… BUT EVERYBODY EATS SO PEOPLE WERE ALSO OPEN TO THE IDEA TO TRY DIFFERENT RECIPES. THEY WERE NOT AFRAID BECAUSE THEY…[THINK] ‘…AT HOME I’M EATING THE SAME THING, WHY NOT TRY IT?’ AND IT WAS QUITE ECONOMICAL, TOO… WE HAD SPONSORED [COOKING CLASS] KITS– SO KITS STARTED AT [A BASE PRICE] AND THEN YOU CAN ADD ON EXTRAS [LIKE THE MUSEUM-DONATED WINE]…WHICH…MADE THE KIT [COST] A BIT MORE BUT IT WAS WORTH IT… IF YOU WERE TO GO BACK AND LOOK AT…THE [PARTICIPANT] COMMENTS OF ALL THE VIDEOS…[THEY SAY] ‘…I SHOULD HAVE LISTENED TO YOU!’ OR, ‘I SHOULD HAVE ADDED THAT ON’… SO, NOW WE HAVE THE OPPORTUNITY TO REPREMIER THAT AND RESELL THESE KITS… WE REBUILD THE KITS AGAIN AND HOPEFULLY, PEOPLE WILL CONTINUE TO COOK WITH US AGAIN.” “…THE PEOPLE WHO WERE COOKING WITH US BEFORE CONTINUED TO COOK WITH US… THEN…EVERYBODY WAS ONLINE, [BECAUSE] THERE WAS NOTHING ELSE TO DO…SO PEOPLE ARE LOOKING ONLINE, WATCHING…THEY’RE GLUED TO THEIR PHONE, INSTAGRAM, FACEBOOK AND ALL THAT STUFF… NOWADAYS, IT’S ALL ABOUT ONLINE...” “…IT WAS VERY CRITICAL [TO FOCUS ON THE ONLINE SIDE OF THE BUSINESS DURING THE PANDEMIC] BECAUSE WE DECIDED NOT TO LAY OUR STAFF OFF. WE CONTINUED TO KEEP THEM ON, AND WE FOUND THIS TO KEEP THEM BUSY OR ELSE THEY’LL JUST BE SITTING AROUND DOING NOTHING… OUR STAFF ARE NOT LIKE THAT. THEY WERE [SAYING]…’WE NEED TO DO IT…’ …THAT REALLY GAVE US THE PUSH TO CONTINUE TO DO [THE COOKING CLASS]… WE WERE SUPPOSED TO ONLY DO ONE SEASON WHICH WAS SIX SHOWS [OVER] SIX WEEKS. BUT THEN WE WENT BACK-TO-BACK AND…[THE RESPONSE WAS] ‘…CONTINUE,’ SO WE DID ANOTHER SEASON… WE DID THIRTEEN SHOWS IN TOTAL. SO, TWO SEASONS.” TRISH TALKED ABOUT HOSTING THE SHOWS: “…IT’S A LIVE SHOW AND YOU HAVE…A LOT OF PEOPLE WATCHING YOU, BUT IT’S FUN. I THINK IT’S FUN AND I’M NOT THE PERSON THAT...[CARES] ABOUT WHAT PEOPLE THINK, [BECAUSE] THAT’S NONE OF MY BUSINESS. THAT’S THE PHILOSOPHY I’VE ALWAYS LIVED WITH… BUT, AT THE SAME TIME, I’M SHOWING PEOPLE HOW TO COOK AND I HOPE THAT IT BRINGS VALUE TO THEM… I’M BEING MYSELF. I’M NOT DIFFERENT ON CAMERA NOR AM I DIFFERENT IN REAL LIFE…” COVID-19 GREATLY IMPACTED THE RESTAURANT INDUSTRY, AND TRISH TALKED ABOUT SOME OF THE CHANGES THE PANDEMIC NECESSITATED: “WE’RE FEELING CONFIDENT. WE’RE FEELING RELIEVED AT THE SAME TIME, BECAUSE [COVID-19] IS NOT AT THE PEAK RIGHT NOW… WHEN WE FIRST STARTED OUT, IT WAS…A SUDDEN CHANGE, A SUDDEN PIVOT…[WE HAD] TO CALIBRATE WHAT WE WERE SUPPOSED TO DO IN TERMS OF OUR BUSINESS, IN TERMS OF HOW OUR STAFF WERE TO WELCOME CUSTOMERS… BUT WE’RE A BIT MORE RELIEVED THAN [EARLIER IN THE PANDEMIC].” “…WE UTILIZE OUR ONLINE ORDERING SYSTEM. SO, IT’S ALL LOGISTICS… SO WE USE OUR SOCIAL MEDIA PRESENCE TO ADVERTISE THAT MARKET…TO THE FANS OF UMAMI SHOP… THE MAJORITY OF THE PEOPLE WHO TOOK…THESE COOKING CLASSES…DURING THE PANDEMIC WERE PEOPLE WHO WERE ALREADY OUR CUSTOMERS. THAT JUST GREW MORE AND IT…AMPLIFIED BECAUSE THEIR FRIENDS AND FAMILY WERE TOLD ABOUT WHAT WE WERE DOING SO THEY WOULD ORDER THE KITS FOR THEM… THAT JUST CONTINUED ON…[THROUGH] WORD OF MOUTH.” TRISH CONTINUED: “…WE DID TAKE A HIT. I THINK EVERY BUSINESS DID TOO, BECAUSE IT WAS A SHOCK FOR EVERYBODY… WE DIDN’T THINK THAT IT WOULD BE SUCH A BIG SHOCK [BECAUSE] WE THOUGHT, ‘OH, WELL, BUSINESS WILL SLOW DOWN,’ BUT WE NEVER REALIZED. IT WAS SUCH A HUGE SHOCK… WE SAW OTHER PEOPLE CLOSING THEIR DOORS AND WE WEREN’T SURE BECAUSE WE WERE A GROCER-AUNT. SO, [A] RESTAURANT/GROCERY STORE/CAFÉ/DELI… YOU WOULD SEE ALL THESE RESTAURANTS CLOSING THEIR DOORS AND WE DECIDED NOT TO. WE CONTINUED TO DO TAKE-OUT. WE UTILIZED OUR ONLINE ORDERING SYSTEM TO REALLY PUSH OUT MORE, AND…COMMUNICATING…TO THE PUBLIC THAT WE WERE STILL OPEN, THAT YOU WERE STILL WELCOME TO COME IN BUT CERTAIN MEASURES LIKE WEAR A MASK, SANITIZE YOUR HANDS…DON’T BRING IN YOUR OWN GROCERY BAGS, WE WEREN’T ACCEPTING RETURNS… OUR CUSTOMERS ARE GREAT… THEY UNDERSTOOD…BECAUSE IT’S A NEW NORMAL… IT…WORKED OUT, AND WE’RE JUST HAPPY THAT WE WERE ABLE TO…REALLY CALIBRATE AND…WORK MORE ON OUR TECHNOLOGICAL SIDE, THAT STRUCTURE, UTILIZING THAT TO…GET MORE SALES.” TRISH DISCUSSED THE BREADTH OF UMAMI SHOP’S REACH: “…WE’VE BEEN…ALL ACROSS… TO VANCOUVER, UP TO YUKON, TO NOVA SCOTIA.” “…SVEN’S A LOGISTICS PERSON SO HE KNOWS HOW TO SHIP THINGS ANYWHERE IN THE WORLD OR ANYWHERE IN CANADA AT LEAST.” “[PEOPLE IN OTHER PLACES FIND UMAMI SHOP THROUGH] THROUGH SOCIAL MEDIA… OR EVEN FAMILY AND FRIENDS… WE SHIP THEM…[TO] NOVA SCOTIA, P.E.I. …TORONTO, WINNIPEG, SASKATCHEWAN, CALGARY.” TRISH DISCUSSED HER UPBRINGING IN A SIMILAR BUSINESS: “…I GREW UP IN THIS BUSINESS BUT…MY PARENTS WERE NOT [URGING ME TO] ‘DO THIS’…[THEY SAID], ‘THE LAST THING YOU SHOULD DO IS DO WHAT WE’RE DOING [BECAUSE] IT’S A LOT OF WORK,’ AND I UNDERSTOOD THAT…SO WE WENT TO SCHOOL… I WAS SICK AND TIRED OF THE OTHER WORK WHICH MY PARENTS DID…THE…GROCERY BUSINESS. IT’S A HUSTLE JOB. IT’S THE ASIAN SUPERMARKET ON THE NORTH SIDE... I GREW UP WATCHING THAT AND SEEING THEM GO THROUGH WITH IT. SO, I WORKED IN THE CORPORATE WORLD. I WORKED AT BANKS, I WORKED IN A LOT OF…BIG FUND STUFF… I JUST GOT TIRED OF IT. IT WAS SO MUCH STRESS…MORE STRESS THAN YOU WOULD THINK WORKING IN A GROCERY STORE.” “SO I DECIDED I’M DONE WITH...[THE CORPORATE WORLD] AND MOVED BACK HERE, AND SVEN AND I OPENED THIS PLACE, UMAMI SHOP.” TRISH EXPLAINED HER PASSION FOR HER WORK: “I’M NOT GOING TO WORK WHEN I COME HERE, IT’S FUN… I’M DOING WHAT I LOVE… I GET TO MAKE SAUCES, I GET TO COOK, I GET TO EAT GREAT FOOD, I GET TO TASTE DIFFERENT THINGS, I GET TO TRAVEL. I THINK THAT’S ONE OF THE GREAT PERKS EVEN THOUGH I TRAVELED A LOT [PREVIOUSLY] IT WAS SO STRESSFUL TRAVELING. WHEREAS HERE, I’M TRAVELING ON TRADE MISSIONS, I’M TRAVELING FOR COOKING CLASSES…BUT I STILL GET THAT ELEMENT OF ME-TIME AND VISITING MY FRIENDS WHEN I'M AT WORK. OR EVEN ON A WORK TRAVEL…PRIOR TO THAT…I WAS IN A DIFFERENT COUNTRY EVERY…TWO OR THREE DAYS, [I WOULD] NEVER SEE MY FRIENDS, I NEVER GOT TO SEE SVEN…FOR WEEKS…” PATRICIA COMMUNICATED HER APPRECIATION FOR THE LETHBRIDGE COMMUNITY: “…I WAS BORN AND RAISED IN LETHBRIDGE. [I] LEFT FOR…A LONG TIME AND THEN DECIDED TO COME BACK BECAUSE…WE REALLY WANTED TO DO SOMETHING BUT IT DIDN’T MAKE SENSE IF WE WERE IN A BIG CITY LIKE TORONTO… I LIVED THERE, I WAS WORKING IN TORONTO AND I DIDN’T REALLY SEE THE CONNECTION, THE COMMUNITY… I JUST FELT LIKE I WAS JUST ANOTHER PERSON, ANOTHER NAME, ANOTHER NUMBER…THAT WOULD JUST BE WALKING DOWN THE STREET; ANOTHER TAX-PAYER. THERE WAS NO COMMUNITY THERE. EVEN THOUGH IF I LIVED IN A NICE…CONDO, YOU DIDN’T EVEN KNOW YOUR NEIGHBOR… THAT WAS SO DIFFERENT FROM MOVING BACK HOME HERE WHERE WE KNOW OUR NEIGHBOURS AND NOW OUR NEIGHBOURS ARE OUR CUSTOMERS, TOO… PEOPLE COME IN AND…THEY’RE NOT SHOPPING BUT THEY COME AND SAY, ‘HI’… THEY WALK BY AND THEY WAVE… YOU DON’T GET THAT IN TORONTO… I’VE WORKED THERE, I KNOW. AND THAT’S HOW IT IS.” “…WE ENJOY LIVING IN LETHBRIDGE, WE ENJOY THE TREES IN OUR BACKYARD, WE ENJOY OUR HOUSE. IT’S AFFORDABLE, TOO… RAISING A FAMILY, I THINK THAT’S VERY IMPORTANT, THAT’S WHY MY PARENTS DECIDED TO STAY IN LETHBRIDGE AND NOT MOVE TO BIGGER CITIES.” FOR MORE INFORMATION; TO SEE THE FULL INTERVIEW TRANSCRIPTION; OR TO VIEW THE RELEVANT APRIL 30TH AND MAY 3RD, 2020 UMAMI SHOP FACEBOOK POSTS, PLEASE SEE THE DONATION’S PERMANENT FILE.
Catalogue Number
P20200026001
Acquisition Date
2020-06
Collection
Museum
Images
Less detail
Other Name
COOKING OIL BOTTLE
Date Range From
2020
Date Range To
2020
Material Type
Artifact
Materials
GLASS, PAPER
Catalogue Number
P20200026005
  1 image  
Material Type
Artifact
Other Name
COOKING OIL BOTTLE
Date Range From
2020
Date Range To
2020
Materials
GLASS, PAPER
No. Pieces
1
Height
27
Length
5.5
Width
5.5
Description
EMPTY RECTANGULAR OLIVE GREEN GLASS BOTTLE. THE LABEL IS ATTACHED TO THREE SIDES, WITH THE FRONT HAVING “CANADA GOLDEN PURE COLD-PRESSED CAMELINA OIL…A SOURCE OF OMEGA-3, 6, 9 AND VITAMIN E PRODUCT OF CANADA 500 ML WWW.CGCOIL.COM”. THE BACKGROUND ON THE FRONT OF THE LABEL SHOWS A ROAD WITH FIELDS AND TREES. THERE IS ALSO A CANADA GOLDEN LOGO AT THE TOP AND A YELLOW ILLUSTRATION OF A DROP OF OIL WITH A PLANT INSIDE. ON THE RIGHT SIDE OF THE LABEL IT DESCRIBES THE QUALITIES OF THE OIL, SAYING “CAMELINA OIL IS A SOURCE…DOES NOT NEED TO BE REFRIGERATED”. ON THE LEFT SIDE THE LABEL HAS NUTRITION FACTS, INGREDIENTS, HEALTH BENEFITS, THE BEST BEFORE DATE “04-04-2020”, AND “CANADA GOLDEN CAMELINA OIL MOOSE JAW, SK…”. THE TOP OF THE BOTTLE HAS A BLACK CAP WITH PLASTIC WRAP SEAL TORN. THE BOTTOM OF THE BOTTLE HAS “23” AND SEVERAL OTHER LETTERS AND NUMBERS EMBOSSED IN THE GLASS. THE OUTSIDE OF THE BOTTLE IS OILY WITH RESIDUE.
Subjects
FOOD SERVICE T&E
FOOD T&E
CONTAINER
Historical Association
BUSINESS
History
ON THE 26TH OF JUNE 2020, COLLECTIONS TECHNICIAN KEVIN MACLEAN MET WITH TRISH LUU, OWNER OF THE LOCAL BUSINESS UMAMI SHOP. ALONG WITH BEING A BOUTIQUE GROCERY STORE AND RESTAURANT, UMAMI SHOP PUTS ON COOKING CLASSES WITH KITS CONTAINING INGREDIENTS AND PRODUCTS FROM THE SHOP. THE CLASSES WERE PROVIDED ONLINE DURING THE COVID-19 PANDEMIC, AND HOSTED BY TRISH AND HER HUSBAND, SVEN. TRISH DONATED A COLLECTION OF ITEMS TO THE MUSEUM, INCLUDING A BOTTLE OF CAMELINA OIL. THE FOLLOWING INFORMATION BELOW HAS BEEN EXTRACTED FROM THE INTERVIEW. TRISH PROVIDED THE DATE WHEN THE UMAMI SHOP OPENED AND BEGAN THEIR SAUCE PRODUCT LINE: “…[IN] 2013, WE OPENED. 2014 WAS THE OFFICIAL LAUNCH…” TRISH TALKED ABOUT THE DONATED BOTTLE OF OIL: “…THIS [DONATED CAMELINA OIL BOTTLE] IS FROM...SASKATCHEWAN AND THIS IS SOMETHING THAT I ACTUALLY PUSHED ON THE FIRST [COOKING CLASS] SHOW FOR COVID…BECAUSE I BELIEVE IN THIS PRODUCT AND PEOPLE HAVE CAUGHT ON. EVERY SHOW, PEOPLE BUY IT… WE USE IT IN THE COOKING SHOW, EVERY SHOW… THE REASON WHY IS [BECAUSE] IT’S GOT A HIGH SMOKE POINT AND IT…[IS] HEALTHIER… IT’S ACTUALLY GOT HIGH VITAMIN D/E, OMEGA 3 AND OMEGA 6 AND OMEGA 9 IN THERE… IT’S A HIGH SMOKE POINT OIL BECAUSE PEOPLE USE…THOSE TEFLON PANS… ONCE IT STARTS PEELING OFF, IT’S VERY CANCEROUS FOR YOU SO I SHOW THEM A TRICK WITH THIS OIL, HOW TO MAKE THEIR PANS STICK-FREE… IT’S AN AWESOME TRICK SO PEOPLE LOVE IT… IT’S A CANADIAN PRODUCT, IT’S FROM HERE, SO WE LOVE THAT.” PATRICIA SPOKE ABOUT HOW THE COOKING CLASSES WERE INTERACTIVE: “…SVEN HAD STARTED…SOCIABLE [BREAKS DURING THE SHOW] IN…THE SECOND SEASON…[BECAUSE]…I’M THE PERSON ON THE SHOW [AND] I’M STRESSING OUT. [I WORRY]…’WE ONLY HAVE FIFTEEN MINUTES TO COOK SO HURRY UP,’ AND [SVEN SAYS] ‘OKAY, SLOW DOWN, SIMMER DOWN’…[AND SUGGESTS] ‘OKAY, SOCIABLE,’ AND THEN YOU’LL SEE THAT I ACTUALLY HAVE TO STOP SO PEOPLE [PARTICIPATING IN THE COOKING CLASS] AT HOME HAVE THE OPPORTUNITY TO…CATCH UP IN WHAT WE’RE DOING… THAT REALLY HELPED A LOT… I REALLY ENJOYED THAT PART…” TRISH DESCRIBED THE TOOLS USED BY THE BUSINESS TO KEEP UP WITH THE CHANGES DURING THE PANDEMIC: “…WE’RE A WORLD GROCERY BOUTIQUE STORE, SO WE HAVE SUPPLIERS FROM ALL OVER THE WORLD… WE SLOWLY SAW [CHANGES DUE TO THE PANDEMIC] ALREADY IN DECEMBER AND JANUARY [OF 2020]… WE KNEW THAT FROM…A BUSINESS PERSPECTIVE, WE NEEDED TO ADAPT QUICKLY… WE KNEW THAT TECHNOLOGY WAS OUR NUMBER ONE…GAME CHANGER... SO, WE TOOK ADVANTAGE OF OUR TECHNOLOGICAL INFRASTRUCTURE AND WE WENT INTO GAME-IFYING OUR WHOLE IDEA OF GROCERY SHOPPING AND COOKING AT HOME.” TRISH ELABORATED ON THE CONCEPT OF THE MEAL KIT COOKING CLASSES PROVIDED BY UMAMI SHOP: “…THIS IS OUR SIXTH YEAR DOING [COOKING CLASSES ONLINE]… WE’VE ALWAYS DONE…[A] PICK-UP…[MEAL] KIT [IN IT’S] ENTIRETY IN [A] COMPOSED BAG. ALL THE INGREDIENTS [FOR THE CLASS] WOULD BE IN THERE, THE RECIPE’S IN THERE… THEN [PARTICPANTS]…WATCH US LIVE [ONLINE]. SO, THEY WOULD COOK WITH US… WE’VE ALWAYS BEEN DOING…COOKING CLASSES BUT [DOING IT ONLINE] WAS A MORE ECONOMICAL WAY…[AND] A DIFFERENT WAY FOR US TO SCALE…TO BE IN FIFTY OR A HUNDRED OR FIVE-HUNDRED OR A THOUSAND HOMES COMPARED TO JUST HAVING…TWENTY-THREE PEOPLE MAX IN OUR KITCHEN COOKING WITH US.” TRISH EXPANDED ON THE COOKING CLASSES: “…THE IDEA [OF DOING THE LIVE COOKING CLASSES] CAME FROM MY HUSBAND [SVEN] INITIALLY. HE’S THE ONE WHO SAID, ‘…WE NEED TO SCALE’… HE SAW…THE AMOUNT OF WORK THAT WE DID IN A COOKING CLASS AND THAT WOULD LAST…FOUR TO FIVE HOURS, AND THAT’S SO MUCH WORK… HE SAID, ‘HOW CAN WE USE TECHNOLOGY, UTILIZE THAT AND SCALE AND…BE IN…FIVE HUNDRED, A THOUSAND, TWO THOUSAND [HOMES] AND ALL ACROSS CANADA?’ SO, NOT JUST IN SOUTHERN ALBERTA.” “…WE CONTINUE…SELLING OUR COOKING KIT, SO [WE HAVE BEEN] RE-PREMIERING ALL THOSE [PREVIOUS COOKING] VIDEOS THAT WE’VE MADE SINCE THE BEGINNING AND THEN [WE ALSO DO] THE LIVE SHOWS. THEN…I HOP ON THE CHAT [IN THE COOKING CLASS] AND I’M CHATTING AWAY WITH THE PEOPLE LIVE AS THOUGH IT WAS…[IN PERSON]… SO…WHEN [PARTICIPANTS] HAVE QUESTIONS THERE’S SOMEONE THERE TO ANSWER…RATHER THAN JUST WATCHING A VIDEO ONLINE… PEOPLE NEED THAT INTERACTION, PEOPLE NEED THE GUIDANCE AS YOU’RE COOKING.” “…WE HAD A PRODUCT THAT WE KNEW WOULD WORK BUT…FOOD IS QUITE SUBJECTIVE… BUT EVERYBODY EATS SO PEOPLE WERE ALSO OPEN TO THE IDEA TO TRY DIFFERENT RECIPES. THEY WERE NOT AFRAID BECAUSE THEY…[THINK] ‘…AT HOME I’M EATING THE SAME THING, WHY NOT TRY IT?’ AND IT WAS QUITE ECONOMICAL, TOO… WE HAD SPONSORED [COOKING CLASS] KITS– SO KITS STARTED AT [A BASE PRICE] AND THEN YOU CAN ADD ON EXTRAS [LIKE THE DONATED WINE]…WHICH…MADE THE KIT [COST] A BIT MORE BUT IT WAS WORTH IT… IF YOU WERE TO GO BACK AND LOOK AT…THE [PARTICIPANT] COMMENTS OF ALL THE VIDEOS…[THEY SAY] ‘…I SHOULD HAVE LISTENED TO YOU!’ OR, ‘I SHOULD HAVE ADDED THAT ON’… SO, NOW WE HAVE THE OPPORTUNITY TO REPREMIER THAT AND RESELL THESE KITS… WE REBUILD THE KITS AGAIN AND HOPEFULLY, PEOPLE WILL CONTINUE TO COOK WITH US AGAIN.” “…THE PEOPLE WHO WERE COOKING WITH US BEFORE CONTINUED TO COOK WITH US… THEN…EVERYBODY WAS ONLINE, [BECAUSE] THERE WAS NOTHING ELSE TO DO…SO PEOPLE ARE LOOKING ONLINE, WATCHING…THEY’RE GLUED TO THEIR PHONE, INSTAGRAM, FACEBOOK AND ALL THAT STUFF… NOWADAYS, IT’S ALL ABOUT ONLINE...” “…IT WAS VERY CRITICAL [TO FOCUS ON THE ONLINE SIDE OF THE BUSINESS DURING THE PANDEMIC] BECAUSE WE DECIDED NOT TO LAY OUR STAFF OFF. WE CONTINUED TO KEEP THEM ON, AND WE FOUND THIS TO KEEP THEM BUSY OR ELSE THEY’LL JUST BE SITTING AROUND DOING NOTHING… OUR STAFF ARE NOT LIKE THAT. THEY WERE [SAYING]…’WE NEED TO DO IT…’ …THAT REALLY GAVE US THE PUSH TO CONTINUE TO DO [THE COOKING CLASS]… WE WERE SUPPOSED TO ONLY DO ONE SEASON WHICH WAS SIX SHOWS [OVER] SIX WEEKS. BUT THEN WE WENT BACK-TO-BACK AND…[THE RESPONSE WAS] ‘…CONTINUE,’ SO WE DID ANOTHER SEASON… WE DID THIRTEEN SHOWS IN TOTAL. SO, TWO SEASONS.” TRISH TALKED ABOUT HOSTING THE SHOWS: “…IT’S A LIVE SHOW AND YOU HAVE…A LOT OF PEOPLE WATCHING YOU, BUT IT’S FUN. I THINK IT’S FUN AND I’M NOT THE PERSON THAT...[CARES] ABOUT WHAT PEOPLE THINK, [BECAUSE] THAT’S NONE OF MY BUSINESS. THAT’S THE PHILOSOPHY I’VE ALWAYS LIVED WITH… BUT, AT THE SAME TIME, I’M SHOWING PEOPLE HOW TO COOK AND I HOPE THAT IT BRINGS VALUE TO THEM… I’M BEING MYSELF. I’M NOT DIFFERENT ON CAMERA NOR AM I DIFFERENT IN REAL LIFE…” COVID-19 GREATLY IMPACTED THE RESTAURANT INDUSTRY, AND TRISH TALKED ABOUT SOME OF THE CHANGES THE PANDEMIC NECESSITATED: “WE’RE FEELING CONFIDENT. WE’RE FEELING RELIEVED AT THE SAME TIME, BECAUSE [COVID-19] IS NOT AT THE PEAK RIGHT NOW… WHEN WE FIRST STARTED OUT, IT WAS…A SUDDEN CHANGE, A SUDDEN PIVOT…[WE HAD] TO CALIBRATE WHAT WE WERE SUPPOSED TO DO IN TERMS OF OUR BUSINESS, IN TERMS OF HOW OUR STAFF WERE TO WELCOME CUSTOMERS… BUT WE’RE A BIT MORE RELIEVED THAN [EARLIER IN THE PANDEMIC].” “…WE UTILIZE OUR ONLINE ORDERING SYSTEM. SO, IT’S ALL LOGISTICS… SO WE USE OUR SOCIAL MEDIA PRESENCE TO ADVERTISE THAT MARKET…TO THE FANS OF UMAMI SHOP… THE MAJORITY OF THE PEOPLE WHO TOOK…THESE COOKING CLASSES…DURING THE PANDEMIC WERE PEOPLE WHO WERE ALREADY OUR CUSTOMERS. THAT JUST GREW MORE AND IT…AMPLIFIED BECAUSE THEIR FRIENDS AND FAMILY WERE TOLD ABOUT WHAT WE WERE DOING SO THEY WOULD ORDER THE KITS FOR THEM… THAT JUST CONTINUED ON…[THROUGH] WORD OF MOUTH.” TRISH CONTINUED: “…WE DID TAKE A HIT. I THINK EVERY BUSINESS DID TOO, BECAUSE IT WAS A SHOCK FOR EVERYBODY… WE DIDN’T THINK THAT IT WOULD BE SUCH A BIG SHOCK [BECAUSE] WE THOUGHT, ‘OH, WELL, BUSINESS WILL SLOW DOWN,’ BUT WE NEVER REALIZED. IT WAS SUCH A HUGE SHOCK… WE SAW OTHER PEOPLE CLOSING THEIR DOORS AND WE WEREN’T SURE BECAUSE WE WERE A GROCER-AUNT. SO, [A] RESTAURANT/GROCERY STORE/CAFÉ/DELI… YOU WOULD SEE ALL THESE RESTAURANTS CLOSING THEIR DOORS AND WE DECIDED NOT TO. WE CONTINUED TO DO TAKE-OUT. WE UTILIZED OUR ONLINE ORDERING SYSTEM TO REALLY PUSH OUT MORE, AND…COMMUNICATING…TO THE PUBLIC THAT WE WERE STILL OPEN, THAT YOU WERE STILL WELCOME TO COME IN BUT CERTAIN MEASURES LIKE WEAR A MASK, SANITIZE YOUR HANDS…DON’T BRING IN YOUR OWN GROCERY BAGS, WE WEREN’T ACCEPTING RETURNS… OUR CUSTOMERS ARE GREAT… THEY UNDERSTOOD…BECAUSE IT’S A NEW NORMAL… IT…WORKED OUT, AND WE’RE JUST HAPPY THAT WE WERE ABLE TO…REALLY CALIBRATE AND…WORK MORE ON OUR TECHNOLOGICAL SIDE, THAT STRUCTURE, UTILIZING THAT TO…GET MORE SALES.” TRISH DISCUSSED THE BREADTH OF UMAMI SHOP’S REACH: “…WE’VE BEEN…ALL ACROSS… TO VANCOUVER, UP TO YUKON, TO NOVA SCOTIA.” “…SVEN’S A LOGISTICS PERSON SO HE KNOWS HOW TO SHIP THINGS ANYWHERE IN THE WORLD OR ANYWHERE IN CANADA AT LEAST.” “[PEOPLE IN OTHER PLACES FIND UMAMI SHOP THROUGH] THROUGH SOCIAL MEDIA… OR EVEN FAMILY AND FRIENDS… WE SHIP THEM…[TO] NOVA SCOTIA, P.E.I. …TORONTO, WINNIPEG, SASKATCHEWAN, CALGARY.” TRISH DISCUSSED HER UPBRINGING IN A SIMILAR BUSINESS: “…I GREW UP IN THIS BUSINESS BUT…MY PARENTS WERE NOT [URGING ME TO] ‘DO THIS’…[THEY SAID], ‘THE LAST THING YOU SHOULD DO IS DO WHAT WE’RE DOING [BECAUSE] IT’S A LOT OF WORK,’ AND I UNDERSTOOD THAT…SO WE WENT TO SCHOOL… I WAS SICK AND TIRED OF THE OTHER WORK WHICH MY PARENTS DID…THE…GROCERY BUSINESS. IT’S A HUSTLE JOB. IT’S THE ASIAN SUPERMARKET ON THE NORTH SIDE... I GREW UP WATCHING THAT AND SEEING THEM GO THROUGH WITH IT. SO, I WORKED IN THE CORPORATE WORLD. I WORKED AT BANKS, I WORKED IN A LOT OF…BIG FUND STUFF… I JUST GOT TIRED OF IT. IT WAS SO MUCH STRESS…MORE STRESS THAN YOU WOULD THINK WORKING IN A GROCERY STORE.” “SO I DECIDED I’M DONE WITH [THE CORPORATE WORLD] AND MOVED BACK HERE, AND SVEN AND I OPENED THIS PLACE, UMAMI SHOP.” TRISH EXPLAINED HER PASSION FOR HER WORK: “I’M NOT GOING TO WORK WHEN I COME HERE, IT’S FUN… I’M DOING WHAT I LOVE… I GET TO MAKE SAUCES, I GET TO COOK, I GET TO EAT GREAT FOOD, I GET TO TASTE DIFFERENT THINGS, I GET TO TRAVEL. I THINK THAT’S ONE OF THE GREAT PERKS EVEN THOUGH I TRAVELED A LOT [PREVIOUSLY] IT WAS SO STRESSFUL TRAVELING. WHEREAS HERE, I’M TRAVELING ON TRADE MISSIONS, I’M TRAVELING FOR COOKING CLASSES…BUT I STILL GET THAT ELEMENT OF ME-TIME AND VISITING MY FRIENDS WHEN I'M AT WORK. OR EVEN ON A WORK TRAVEL…PRIOR TO THAT…I WAS IN A DIFFERENT COUNTRY EVERY…TWO OR THREE DAYS, [I WOULD] NEVER SEE MY FRIENDS, I NEVER GOT TO SEE SVEN…FOR WEEKS…” TRISH COMMUNICATED HER APPRECIATION FOR THE LETHBRIDGE COMMUNITY: “…I WAS BORN AND RAISED IN LETHBRIDGE. [I] LEFT FOR…A LONG TIME AND THEN DECIDED TO COME BACK BECAUSE…WE REALLY WANTED TO DO SOMETHING BUT IT DIDN’T MAKE SENSE IF WE WERE IN A BIG CITY LIKE TORONTO… I LIVED THERE, I WAS WORKING IN TORONTO AND I DIDN’T REALLY SEE THE CONNECTION, THE COMMUNITY… I JUST FELT LIKE I WAS JUST ANOTHER PERSON, ANOTHER NAME, ANOTHER NUMBER…THAT WOULD JUST BE WALKING DOWN THE STREET; ANOTHER TAX-PAYER. THERE WAS NO COMMUNITY THERE. EVEN THOUGH IF I LIVED IN A NICE…CONDO, YOU DIDN’T EVEN KNOW YOUR NEIGHBOR… THAT WAS SO DIFFERENT FROM MOVING BACK HOME HERE WHERE WE KNOW OUR NEIGHBOURS AND NOW OUR NEIGHBOURS ARE OUR CUSTOMERS, TOO… PEOPLE COME IN AND…THEY’RE NOT SHOPPING BUT THEY COME AND SAY, ‘HI’… THEY WALK BY AND THEY WAVE… YOU DON’T GET THAT IN TORONTO… I’VE WORKED THERE, I KNOW. AND THAT’S HOW IT IS.” “…WE ENJOY LIVING IN LETHBRIDGE, WE ENJOY THE TREES IN OUR BACKYARD, WE ENJOY OUR HOUSE. IT’S AFFORDABLE, TOO… RAISING A FAMILY, I THINK THAT’S VERY IMPORTANT, THAT’S WHY MY PARENTS DECIDED TO STAY IN LETHBRIDGE AND NOT MOVE TO BIGGER CITIES.” FOR MORE INFORMATION; TO SEE THE FULL INTERVIEW TRANSCRIPTION; OR TO VIEW THE RELEVANT APRIL 30TH AND MAY 3RD, 2020 UMAMI SHOP FACEBOOK POSTS, PLEASE SEE THE DONATION’S PERMANENT FILE.
Catalogue Number
P20200026005
Acquisition Date
2020-06
Collection
Museum
Images
Less detail

681 records – page 1 of 69.