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WG: How does a young guy — whether it’s American Hockey League all-star Mark Jankowski or first-round pick Juuso Valimaki or any of the others — really impress his boss during camp?

GG: “The one beauty is, if you look at it … You can look at who’s pencilled in, so to speak. At our D, there’s a spot. You look at forward, with the guys that we have now, there’s some room. There’s room to add somebody. So I think this year is going to be one of the most competitive camps. Because if I’m a young player with the Calgary Flames who’s scored 20 goals in the American League or has had a great junior year or signed as a depth player, I’m looking at it and saying, ‘You know what? There is some availability here, and it’s going to go to the guy who earns it.’ So I’d be excited if I was a young guy. That’s not always the case in this league. You guys can do the math on both those positions — there is some room.”

WG: Which Calgary Flame do we need to need to pick in our hockey pool this year?

Photo by Al Charest / POSTMEDIA

GG: “Sam Bennett. You look at the maturation of these players, and he’s had a good summer. I’ve talked to him a couple of times. So I think that’s the young guy that if I want a big leap, I’d pick him.”

WG: One more … As the Golden Knights prepare for their first campaign, what’s your best training camp story from your time as a coach in Las Vegas of the ECHL’s Wranglers?

GG: “At training camp, when I was in the East Coast League, most of the meals were provided, but there weren’t a lot of frills. Your lunch could be subs from Blimpie. It could be bagels in the morning with cream cheese. So the first few days of camp, we’d have those things around but it was optional to eat, and nobody would show up. Guys wouldn’t eat lunch. Guys wouldn’t always come for breakfast. But when you’re getting $28 a day for meal money in the East Coast League and you’ve spent your first five or six nights in the casino in Las Vegas, by about Day 5 of training camp, we had a full squad of guys eating bagels and subs for lunch because they were out of cash. I noticed that every year for the six years I was there. It didn’t take long for them to burn through their savings or their training-camp money, and then we had a full contingent at all of our meals.”