Machines hum softly like white noise in the background. Blue-nitrile- gloved hands, rustling with exact precision, handle racks of labelled tubes, most from patients who don’t think twice about where their samples go who handles them

For most patients, the sample tests are just a one time procedure. You go home and it’s out of sight, out of mind. But after the quick procedure, we enter a world that is Invisible, Essential and Exact.

“Have you ever gotten your blood taken?” Presley Allon, a medical laboratory technologist, asks.

“Where do you think that blood goes?”

She smiles slightly before answering her own question: “That’s what I do.”

Allon is a 20-year-old medical laboratory sciences student. In her stylized scrubs and fun hairstyles, she feels more comfortable examining under a microscope than face-to-face treatments at a patient’s bedside.

Most people link healthcare with who they see the most, the nurses and doctors. But Allon is currently studying and training for the role that very few patients think about, see or even understand.

“I can totally understand why people don’t know about us,” she says.

“I don’t really have any qualms against people that don’t think about it or know about it.”

The environment in the lab sustains a degree of invisibility, yet it’s behind treatments, diagnoses, and the saving of many lives. A true essential element that a frontline healthcare patient sees, would stumble. It’s something Allon and her colleagues come to understand without bitterness towards the public.

Allon’s decision to experience the world of the lab wasn’t caused by a cinematic, movie-like coming-of-age calling. It was a choice that made sense for her, but an experience had an opinion and made it very clear.

During her first practicum rotation at the hospital, she fainted while shadowing a bedside blood collection on a patient.

“I’ve never fainted before. I’ve never had any issues like that,” Allon recalls from memory.

“I have no problem with blood, needles; I had spent that entire week collecting blood from people, but for some reason, that first one in the hospital really got to me,”

The face-to-face side of the medical world wasn’t for her, whether she liked it or not. But rather than pushing her away from healthcare altogether, it guided her to the path she’s on today.

The lab can be overlooked, but its standards behind the scenes are anything but laid-back. Exact precision is not just strongly urged; it must be constant at every step. A level of detail that commands undivided focus during the repetitive responsibility of the job.

“An extra drop here and there. You might think, whatever, but it actually can affect results sometimes,” she explains.

Every single measurement and step must be sure and precise, without any ounce of doubt. Start again. Hours pass, but the expectation never changes, accuracy, every time, because errors affect real people outside the lab, not just on paper.

“I would rather take the extra few minutes that it takes to redo it, then number one, have the test not work or number two, give out erroneous results that could actually really affect the patient,” Allon states.

Regardless of the day’s repetitive routines the lab might receive a test that is simple at first but can quickly become complex. In transfusion medicine, some test results that are supposed to match and align sometimes won’t.

Mismatched tests can be a sign of concealed conditions, complications, or treatments that trigger further examination, instantly switching the environment from mechanical to analytical.

Despite working with patients’ personal bodily fluids throughout several hours a day, none of the laboratory technologists are allowed to ‘know’ the patient behind the sample. Confidential customs can create an ethical boundary and often feel isolating.

“We’re not allowed to talk about it,” she says earnestly.

They are not allowed to contact patients personally, share details with others outside the lab, or even to work on samples from peers from their own personal lives.

“I’m always remembering that they’re not just tubes, there’s people behind them and it’s important to treat them as precious samples and get the results out quickly,” said Allon.

Apart from the lab, the work ombres into customary life. The work environment is like any other workplace, chatting with your co-workers and joking around, Allon notes, elements you would find anywhere else, completely leaving behind the tense assumptions people may presume.

At clock-out, Allon initiates her ‘routine’ to decompress from a day of undivided focus and being an essential part of healthcare. From focusing on her self-care to mentally separating from the pressure at the lab and really taking the time to reset completely.

Medical laboratory technology and life back at home is the balance Allon has been seeking from the start, a career she can leave behind at the end of the day. Yet, she continues to carry it with her out of interest rather than stress.

“I can go to the lab and do my thing and leave and just leave it all there,” she says.

“I think I’m lucky because I found something that I’m so passionate about that I almost don’t want to leave it all there,”

After many months of training, working and studying, the intense stress and tension that filled her earlier days have softened. Learning new systems, exploring unfamiliar environments and adjusting to strict expectations have just become part of her average day at the lab.

With all this new experience, Allon has found a clear vision of the health professional she strives to be, not just one who completes all her tasks with precision, but someone who is diverse and up to date across several branches in the lab and is a supportive team player to those around her.

“Being somebody that people want to work around,” Allon explains.

“I would never, when I’m training somebody, get upset with them for not knowing how to do something.”

Because in an environment where every move matters, teamwork equally matters just as much, if not more.

Patients will likely never see what goes on behind the scenes. They won’t see their samples in rows beside others, the precise tests, or even the repetitive inspections for the diagnostic processes. They’ll never know who the professionals overseeing everything are.

In the future, another diagnosis is made, or a treatment is decided for a patient, the hidden work done out of sight by people you won’t know in your lifetime, yet whose life-saving precision makes all the difference.

Invisible, Essential, Exact.

Maps

This highly anticipated event kicks off the first week of July, from July 4 to July 13. Locals and international visitors gather to experience the most western event you can imagine, successfully rounding up millions every year.

Calgary Stampede set record capacity and attendance in 2024, hitting 1,477,953 stampeders, beating the 2012 record of 1,409,371. After the conclusion of the 2025 week-long event, attendance fell slightly short, reaching only 1,470,228 this year, missing the opportunity to set another attendance record consecutively.

According to Deborah Yedlin, the President of the Calgary Chamber of Commerce, this event is also known for its significant economic benefits and revenue. According to the stampede itself, guests spend $540 million each year at restaurants, hotels, and other related businesses. Stampede brings in $282 million in only a span of ten days, boosting Calgary’s visitor economy annually.

Stampede is the place to go all out with your western outfits, creating a seemingly strict dress code, even enforcing and providing western wear for Stampede employees.

As you walk around the grounds, everyone follows the same formula: a cowboy hat and cowboy boots, but with their own unique spin on what western wear means to them. In a way, it introduces a person to you and what they might be like outside of the Western get-up-and-stampede season.

Calgary Stampede Coca-Cola Stage 2025 - Image taken by Nailia Seale

The Calgary Stampede attracts many visitors from around the world every year, spreading western culture to those who have never experienced a western outdoor show. Many come from all over to experience the entertainment and the unique foods; fan favourites this year include Khalid and Don Toliver at the Coca-Cola Stage, and Nashville Hot chicken, Mac and Deep Fried Sushi Tacos were in everyone’s hands from the new midway food line-up.

First-time Stampeder Brooke Barr is originally from Vancouver, Canada and has never experienced the Calgary Stampede before. Back home, she is enrolled at the University of British Columbia as a Criminal Justice major, but wants to switch to Dentistry and specialize in Orthodontics.

“This was my first time going to the Stampede, and it was a great experience. I got to spend time with my family and enjoy an overall good time trying new snacks and rides,” said Brooke Barr, A UBC student.

“I would come again and try out more events and activities I didn’t get to while I participated through different experiences.”

Some advice for first-time attenders for the upcoming 2026 Calgary Stampede, starting with the basics of roaming the grounds. One. A Water bottle, prices at Stampede are known locally to double from its original price, including water, so to save money and combat the heat, bring one from home.

“This year I budgeted hard, and spent about $300,” said Soanala Linton

Two. If you plan to visit popular entertainment events, Always be aware of your exits at all times and stay close to them, due to much needed improvements on capacity management, it’s very common to be seemingly stuck in crowds with no escape plan and you can be there for several minutes, so to avoid the uncomfortable encounters stick to the back off the crowd.

From locals, all the tips and advice on how to survive a stampede have the same things to say because Stampede has been a part of many Calgarians’ lives for decades now, and it has become somewhat of a tradition, a holiday to always make time for.

“My Favourite memories are from when I was a kid going to Stampede with my family. I love the Stampede breakfast my neighbourhood hosts every year. Seeing the community come together to share a meal has always been special to me. I make it a point to go every year to relive the childhood magic,” said Linton.

Stampede food and entertainment have been the backbone for many years, making it one of the main reasons so many people travel to Calgary every July.

“I tried the sushi taco this year. It was delicious! I wish I had tried the burger soft serve. I think it was two years ago. I’m sure it would’ve tasted bad, but I feel so much FOMO. I need to know what that’s like,” said Linton.

“Orvillie Peck 2024. It was a beautiful day. Perfect weather, perfect music. You can’t go wrong with a show at the Coke stage on a warm sunny evening. The fireworks from the GMC stadium are magical with the music,” said Linton.

Calgary Stampede offers free live shows featuring your favourite artists, including its feature attraction, The Coke Stage, available to all ages and included with your park admission, and the Big Four Stage for 18+ folks.

Local clubs also contribute their own tents either on Stampede grounds like Nashville North 18+ but free admission, or scattered across the city, such as Ranchmans, Badlands and Cowboys 18+ but needs entry admission or concert tickets to enter, entry prices would regularly range from $10 to $200 dollars, not including food and drink accommodations.

Besides the questionable midway food and the doubled prices with 20 per cent automatic gratuities, a memory is still a memory, and tradition is still tradition. No matter how much everyone complains about Stampede, we are still the first ones back in line to enter the grounds next year, and be the loudest voices if Stampede ever stopped and ceased to exist.

It was a part of many people’s childhoods, and they still experience the magic of a large community coming together to enjoy tradition together like a big Calgarian family.

Josh Dyer, an executive chef for a decade and a line cook for 20 years, got his start at Cora’s Breakfast with zero experience, and later became a chef de cuisine at one of Canada’s Michelin-starred hotels, The Dorian. An out-of-doors glass-walled fine dining and tasting restaurant. From catering for weddings to movie premieres, Dyer developed a strong personality in his menu designs.

“Developing menus is probably my favourite part of the job, working with the team to create new recipes. When I develop menus. It really does start with a blank page often,” said Dyer.

“It’s a brainstorming process, it’s what’s in season, what’s unique, what are trends in the industry? And I just built a page of ideas.”

Menu design doesn’t always need a fancy background; it takes creativity and a secure understanding of what your audience wants.

Matthew Ostrander, a general manager, started as a dishwasher at The Keg and worked his way up to General manager in 20 years before switching to The Porch. A summery Mediterranean open floor oasis, Greek-inspired cuisine. When it comes to menu design, Ostrander has a different approach.

“It’s a team effort; we have a graphic designer/marketing team. They mostly just do menus now, but a lot of it is more than that. I give more general feedback and then kind of see where things come out,” said Ostrander.

When it comes to menu design, industry trends come close behind. Keeping up with industry trends can be pivotal for success in the restaurant industry; it can help improve equipment or supply efficiency, attract and retain customer loyalty, and outpace the competition.

There are several ways to stay up to date with trends, such as speaking with your customer base or conducting research to expand the restaurant’s capabilities.

“Being aware of what’s going on in the market, dining out, trying different things,” said Dyer.

“Travelling is a big part of it. Just staying on top of and being involved in the community, networking, talking to other chefs, it’s a collaborative environment here in Calgary, like, of course, we have restaurants that are competitive, but at the same time, we’re here to support one another.”

Avocado Toast Dish - Image taken by Josh Dyer

Ostrander had a separate approach to staying up to date with trends, but achieved the same success.

“It’s less of watching trends and just like talking to your guests and trying to promote creativity within your restaurant,” said Ostrander.

“But I think talking to people, and actually asking people, hey, what you know, what are they looking for? What are they? What are they? What do they want? And actually just asking the right questions.”

Seeking the betterment of the restaurant is always the top priority, but it’s frankly about how to set themselves apart, to contrast with the several restaurants down the road strip or the hundreds of locations around the city. What really makes their menus worth trying and coming back to?

“We have the highest rooftop patio in the city. So the atmosphere is certainly unique, but also the dining experience,” said Dyer.

“We try to bring back that European-style dining and more of a comfortable, non-stuffy way. Chefs, tasting menus, palette cleanser, bread service, some surprises and delights along the way.”

Not all restaurants are on the 27th floor away from restaurants down below; most are wall-to-wall neighbours with each other, methodologies have to be contrary to those you share the sidewalk with.

“I think we do a really good job of balancing the line between being casual and more of a 17th Avenue bar and also being a nice restaurant,” said Ostrander.

“So they got a nice Greek Mediterranean restaurant. So for me, I think a lot of places either choose one or the other, and we’ve done a good job of capturing both.”

The Porch and the Dorian hold one of the highest ratings in their respective areas in Calgary and are always focused on improving, making menu changes or shifting courses with trends, and staying ahead of competitors.

Chris Fodor, along with his wife Karen Fodor, opened up City & Country Winery, Calgary’s first and only urban winery, in 2019. The brand took over five years to open, including inevitable pauses, affecting their licensing and delaying their wine tasting room until the following year. A small business pausing for long periods can be destructive, but the Fodor’s stayed to fight for their brand and successfully rebuilt their base in 2022, continuing to hold their title.

City and Country Winery’s indoor space had a clean blend of modern decor and rustic surroundings, with the right side of the building featuring a white, sleek wine bar and display, and the left side featuring dark, homespun wood walls and shelves. As Chris describes, his and his wife’s backgrounds come together to shape their business visually: Karen was raised on a farm, and Chris was raised in the city.

Chris had an enthusiastic demeanour and a warm presence as soon as you walked through the doors of his establishment, welcomed with a large smile and a hyper handshake, eager to share bits of his work with whoever wanted to enjoy it. Fodor has been around the wine industry and hospitality for almost 20 years, starting at Muse, a winery on Vancouver Island.

“I had some wine experience, but I had enough people that I knew who were smarter than me in wine making that I could call upon and ask questions for, I just grew from there,” said Chris.

Small businesses have been gaining popularity among new business owners in Calgary, but not many know the stumbling blocks to getting off the ground.

“Don’t do it. Don’t do it. Don’t do it.”

“In the last seven years, I have had my own business and not collecting a paycheck, that leaves it up to somebody else. But at the same point, there’s been a huge rise in the corporate power of quiet amalgamations of companies that you thought were independent, but now are part of a multinational, though you would never know,” said Chris

Filler Header Image - Image taken by Alex Garcia

Steady paycheques and affordability are common issues for small businesses; both owners showed a slight revulsion when the topic of balancing the books came up.

Sweet Relief Pastries owner Deidre Lotecki shared her issues.

“The prices of groceries. They are crazy. That’s definitely been an issue for the last couple of years, since COVID. Things have gone crazy up in price. Some stuff is still going up,” said Deidre.

“Managing the fees and costs of everything else, while maintaining reasonable prices for people, is probably the biggest challenge. Especially lately.”

Deidre Lotecki began creating cakes as a side gig, setting up a small home-based business with an off-site kitchen. She got her start making cakes for weddings and working at multiple cafes, building up demand and confidence to open her own bakery in the summer of 2016.

“I was turning down so many orders, and I was like, now’s the time to try it out and see if it works. And luckily, it has,” said Lotecki.

Sweet Relief’s interior was very cutesy and modern, with completely white, plain, and brick walls, baking-related decor, display cakes carefully placed on shelves, and an enormous wall of sprinkles organized by colour. As you walk in, you are greeted by a glass display case lined with ready-made sugar cookies; the shop perfectly matches Deidre’s vibe.

Deidre Lotecki had a very kind and bubbly manner on the phone, making the call feel like you’re talking to a family member and underscoring the meaning of her business name. Lotecki reminisced about her love for baking, sharing her nostalgia for baking when she was little and her experience in culinary school, with an audible smile and excitement.

Both owners faced unique ethical issues when owning businesses, and both experienced similar problems with ingredients and environmental concerns.

“We do try to source our chocolate from companies that keep that in mind. But again, you never really know what’s happening. They could put whatever label they wanted on their boxes,” said Lotecki.

Due to consumer demand for transparency in practices and ingredients, businesses are now embracing more sustainable practices, which can be more expensive and taxing for smaller businesses that want to maintain their ethical values.

“Since the burlesque show Velvet Hammer was established, we just incorporated it to get people to come,” said Rita D’Albert.

D’Albert is the original co-creator of Lucha Va Voom. She’s been in the production since 1998, producing musicals, burlesque shows and now in 2026, Mexican wrestling and burlesque shows.

“They just work together beautifully,” said D’Albert.

“And then we added comedy, so we have comedy commentary over the matches, and just to add another level of nonsense,”

The Lucha Va Voom is filled to the brim with inspirations that bring the show together, even pulling elements from others to create and express their own individuality.

Mexican wrestler Zokre pulled inspiration from the wrestling community he grew up with, watching Mexican and American wrestlers like Eddie Guerrero and Santo.

“I’m not just somebody who studied the art and try to perfect it as much as possible, but I was inspired by all those that allowed me to enter this business and make something out of it,” said Zokre.

Zokre is a professional Mexican wrestler. Both a Lucha Va Voom entertainer and a multi-world tag team champion along with his partner Phoenix Star.

“I guess we could say we’re real-life superheroes, because we wear a mask, we wear a cape and then we have a regular life,”

The Lucha Va Voom has travelled all over the world, including France, Japan, New York, Amsterdam and Calgary back in 2012 at the Big Four Building, housing over 1,000 attendees, leading to additional seats from the high demand.

As the show continues to grow in popularity around the world, it’s important to look back at the roots and see where you were and where you are now.

Natasha Estrada - Image taken by Nailia Seale

Burlesque performer Natasha Estrada recalls her early days of ‘carelessness’ and her authentic, self-assured nature before getting into the burlesque industry.

“I was really excited to jump into this world, and I didn’t really care what anybody said or thought and that’s a really important part of discovering yourself as an artist, like just experimenting, going for it,” said Estrada.

Estrada is a burlesque showgirl dancer who can sing, dance and act. She is the queen of the Viva Las Vegas Festival, crowned in 2007 and she has been performing ever since.

“I think the ability to continue to reinvent yourself is really wonderful.”

With all the decades of inspiration and creation, it comes out on stage effortlessly, from the crowd interactions to being completely indulged in the passion to entertain.

Each individual persona shines in their distinct colour schemes and animated facial expressions as they dance with their tassels or get body- slammed on the floor; their heart and soul radiate through the ring ropes.

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