Just Peachy Arts and Crafts

08/23/2026

08/22/2026

Another test going into the kiln soon. Another step closer to paint your own pottery. 🎉

08/21/2026

08/20/2026

Mint floor wash has been restocked! 🎉

08/20/2026

Clay Fox Pottery dropped off some fresh creations. Check it out. 🌸

08/20/2026

🎉 Looking for plans this weekend? Whitecourt is PACKED! 🌞

From local markets and sweet treats to cars, bikes, and community fun, there’s something happening for everyone this weekend! 💛

🍦 Ice Cream Adventure – All Summer Long! Cool down while exploring Whitecourt’s local ice cream spots.

🛍️ The Fresh Community Market Night Market - Browse local vendors, enjoy delicious treats, and soak up the downtown vibes!

🚴 Ride Night with Whitecourt Mountain Bike Association . Come shred the trails! All skill levels are welcome. 🚵

🌾 Whitecourt Farmers’ Market - Fresh finds, local flavour, and plenty of community spirit!

🚗 Ralcomm Ltd 10th Annual Car Show - Check out an impressive lineup of classic, custom, and modern vehicles, with 100% of proceeds donated to the Whitecourt Cancer and Wellness Society.

🚵 Mountain Bike Park Pump Track Grand Opening. Celebrate opening day with Whitecourt Mountain Bike Association riding, racing, contests, a BBQ, and plenty of community fun!

💛 Support Local. Build Connections. Love Whitecourt.

Which event are you checking out this weekend? 👇

For more local events or to have your event featured, visit the Town of Whitecourt Events Calendar at www.whitecourt.ca

08/19/2026

You can find her products at Just Peachy 🌸

Let's talk about Trim fat vs Suet in Tallow. I tell people a lot at markets that I only use pure suet and not trim/scraps fat in my tallow balms. Here is why it is my preference.

Suet is the firm, nutrient dense fat from around the kidneys and loins of the animal. Trim fat is the scraps, from the muscle muscle and hide. Its the fat you cut from your steaks and roasts Suet is white, and has little scent as it doesn't carry the blood vessels and meat proteins that trim fat contains. Trim fat is soft, feels greasier and smells stronger. Trim fat can be more pore clogging on the skin if used topically and to me, just doesn't feel or smell good. On average, a cow carries between 30 to 50 pounds of suet in their body.

Trim fat works excellent in soaps and for cooking. Usually the cooking tallow you buy in the store is made from trim fat.

Suet is hard at room temperature and when whipped makes a nice spreadable product on the skin. I wet render with uniodized, pure pink himalayan salt until the water comes clear. The salt breaks down any connective tissue that may try to hold onto the suet. I then dry render at the proper temperatures to ensure there is no remaining bacteria and no water left in the product. But not so high that it kills off the natural benefits Tallow offers. It takes around a week for me from start to finish. Each dry render gets strained through cheese cloth, cooled, inspected for trapped water, then melted down again, repeating the cycle until completely dry.

No bleaching, no extreme high temperatures, no anti foaming agents that many deodorized tallow products have gone through. Just pure grassfed Tallow.

Suet is very pricy, but to me, and the people who regularly use my balms, it is so worth it. A tiny bit goes such a long way
I have a few completed balms from 2 years ago, and 1 year ago that I set aside just to check on from time to time, and they still smell and look like they did the day I made them.