Let's Get it Started!!
I love STARTING projects! It's a NEW YEAR! I am SUPER excited to start a collaboration project with MacEwan University! Let's get it started....follow your intuition...Let's get it started..in here....coo-koo
I worked as an information specialist for 16 years at Grimshaw JR/SR High School. During this time, we were focused on project based education. The students were taught a concept then they were expected to demonstrate their understanding of the concept. They could do this by whatever means they wanted. They had a rubric of what was expected. The learning and teaching was amazing. I wasn't going to work everyday....I was going to school. I loved assisting the students in discovering themselves and developing passion. Nothing was predictable and the results were amazing. Witnessing student engagement was so rewarding!
I am so excited to be collaborating with these students! Bring it on 2021! Let's Get it Started with MacEwan University!
and runnin' runnin'; and runnin'; and runnin'; and runnin'
Once upon a time....Campbell Land became a kingdom
Meet our very FIRST intern....RENAUD d'HARDIVILLIERS
We met through a friend of a friend. Renaud was in Saskatchewan doing an internship but it wasn't what he had expected. Quick arrangements were made and he joined us at Campbell Land. He quickly became one of the family even though communication was complicated at the beginning. He was a dedicated harvest operator. He had a lot of experience harvesting peas that year. We were very lucky that he was so focused and careful. He also helped with a lot of the grain drying that year. He quickly became apart of the community. He participated in many community evens and made friends easily. The community was very welcoming and he joined in many events on his own or as a guest.
Renaud was a dedicated fan of the Grimshaw Huskies. He really enjoyed the live action local hockey Saturday nights and was a regular Sunday mornings at church. He spent many evenings practicing his English comprehension reading the Western Producer newspaper and discussing farm practices, farm management, politics and markets with Brian. Renaud and Brian loved watching NHL hockey together.
Our first intern took on the responsibility of finding special eager agriculture students to have a good experience at Campbell Land and to help Brian. He still offers leadership and support to all the French interns.
Renaud also told us stories about French history, his family's history, his culture, and soon Campbell Land was woven into a special kingdom. We have hosted many exceptional boys because of Renaud.
Renaud is currently a journalist/farmer.
Above picture is Renaud d'Hardivilliers and Chase Osowetski
VERY excited to share this Campbell Land staple - Pizza. Brace yourself
I've been making this pizza for many years. It brings back fond memories of making pizzas with my sister Lynne and brother-in-law Rob. Being in rural Alberta in the early 80s there were no such thing as Skip the Dishes or Uber Eats.
I have made pizza for many guests. I have taught so many international guests how to create beautiful pizzas. To the guys I always encourage them to learn how to make a great homemade pizza to impress a date and to the girls I tell them that it's a great way to repay a date for an evening out.
I had a pizza making date with my son-in-law, Sam. It was fun spending time together and sharing our creations with everyone. When I face time with my daughter, Hannah, my heart fills up when I see Sam in the background making pizza for supper. Trust me when I tell you -this PIZZA builds relationships!
CAMPBELL LAND PIZZA DOUGH RECIPE
1 cup warm water
1 TB oil
1 TB sugar
2-3 cups flour
2 TB yeast (instant)
1 tsp salt
Mix water, sugar and oil. Gradually add mixed flour, yeast and salt. Transfer dough to a well floured board and knead until smooth. Place dough in an oiled bowl and let rise until it is about double in size approximately 1 hour. Pat down on an oiled pan. Top with sauce and toppings. Bake 20 min at 350 F
Campbell Land Pizza Sauce Recipe
1 clove garlic
1 TB oil
1 can tomatoes
1 tsp sugar
salt & pepper
Saute a clove of garlic. Add tomato, sugar, salt, pepper and herbs. Cover and cook for 30 min.
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