This page is part of © FOTW Flags Of The World website

Glendon, Alberta (Canada)

Last modified: 2012-08-09 by rob raeside
Keywords: alberta | glendon | pyrogy |
Links: FOTW homepage | search | disclaimer and copyright | write us | mirrors

[flag of Glendon] image contributed by Darrell Neuman, 22 April 2006

See also:

Description of the flag

The perogy flag of Glendon, Alberta, home of the world's largest perogy.1
Darrell Neuman, 22 April 2006

As I understand: perogy is actually the Polish name, and the Ukrainian is: one peri, many perohe. The name perogy in English has been adopted by Ukrainian-Canadians who got tired of explaining what perohe are (verbal explanation from a third generation Ukrainian-Canadian). The frozen ones I can buy at a Canada Safeway are usually spellt "perogies", both Wikipedia and prefer "pierogi" as a spelling (apparently directly from the Polish).

Apparently Glendon prefers the spelling "pyrogy", which may be a transliteration of the word I heard as perohe, with the g substituted for the h (linguistic stuff: a Ukrainian "h" looks like a Russian "g", I'm sure there are others who could explain this better).

And, yes, Glendon is the home to the world's largest pyrogy on a fork, one of a number of roadside attractions in smaller Alberta communities.

According to the giant pyrogy was unveiled in August 1993, and can be found in Pyrogy Park, off of Pyrogy Drive. gives some other information about the Village: population 403, located within Bonnyville Municipal District, 45km north of St. Paul, 49km west of the Town of Bonnyville, and 69km from Canadian Forces Base Cold Lake. The site does not explain why the pyrogy was chosen for the town's first (only) tourist attraction. I can't find detailed census data on ethnic groups in the area, but there are Zero residents listed as "Orthodox Christian" on the 2001 census, so I don't know how large the Ukrainian population really is.
Dean McGee, 22 April 2006

1[Editorial note: a dumpling-like pastry of unleavened dough of central or eastern European origin, traditionally filled with one or more of the following: sauerkraut, cheese, mashed potatoes, cabbage, onions or meat and, on occassion fruit. In some tradition, such as Mennonite, it may also include other fillings such as hard boiled eggs. Pierogi (pyrogy) are often boiled but also may be sauteed or fried in butter.]return to referring location