o ae Castlegar Sun Wednesday, January 19, 1994 ig the praises:of the Highland Ha, Fair fa’ pour honest vem wernsie face of Seotland and focal point of Great chieftain othe puddin’ — Buews* Night celebrations overs rae when Aboon (hati ye tak your The place Robert Burns ths Hayes the haggis-. promer dish Ip of these yrey. round oF oblong MOde st appearing del COCs SUD host of mie niorics Abe funous yestiurant in Edin boron shere—we—atwiys Stopped fora haggis dinner, the many Burne Night banquets we PETE'S TV There will be appearing shon- ly on the meat counhférs of shops all ever the, world, an unysual ‘Peter would like to welcome and introduce Bill Dyck, former manager of United Buy & Sell, to his staff. Bill is originally from Prince George, but prior to the three-and-ehalf years at United Buy & Sell, lived in Creston. Bill will be pleased to assist you in all your home audio, T.V. & video needs. Bill invites all his fi t to come in and see him. ur Authorized Panasonic Deale: PETE'S TV Lrp. 279 Columbia Ave., Castlegar * 365-6455 have attended, the Scottish “Recds’ butcher shop, (Some fave meaty in Vancouver where they smoked their own meats andthe delicious, robust odors watted out into the street and pulled one, willy-eniHy into the busy store Tere-One COUT BUY BOL Only wonderful hams and bacons but haggis of every size, every day of the year Many people are under the impression that this essential dish for « Scottish feast is man made. This is, of course, a base perfidy and I have in my posses- Sion a small work entitled “The Haggis” written by no less an authority. than Alexander MacLean, the well Known authority on haggisology which Corrects this mis-impression sim- ply and forcefully In a short foreword Major General K.C. Robertson, M.R., Says thay, “The gift of a sympathetic understanding of the various members of the animal kingdom is givéi {6 feW men. The author, Alexander MacLeans one so endowed. In keeping to the facts and leaving fancy to those who wish to scoff at Scotland's only BUILT-IN VACUUM SYSTEMS + 10-year motor warranty Xmas Special PDB sa rou (Other models avaliable) 365-5087 cae a Winter Wishes # ** *% 5 Summer DREAMS Where does your ~*~ shine? Take the Castlegar Sun on your next vacation and send us a pfigto of you (or a member of your travelling group) holding up the Castlegar Sun, so we Can see you and your surroundings. BE UNIQUE! BE ORIGINAL! BE HUMOROUS! Your photo could win you one of many exciting prizes such as: AND MORE! Contest runs: Dec. June 1, 1, 1993 — Feb. 28, 1994 — Aug. 31, 1994 entries due March 31 1994 entries due Sept. 30 Prizes to be awarded April 4, 1994 & Oct. 3, 1994 All entrants eligible for the grand prize (drawn Oct. 3, 1994) of: Trip for two anywhere Canadian Regional flies! Rules: Entrants must be 19 yrs or over Prizes must be accepted as awarded — no substitutions or cash. All photos become the property of the Castlegar Sun and cannot be returned. Castlegar Sun retains the right to publish any photos in subsequent promotional material. Employees of the Castlegar Sun and their immediate families ineligible to win. Mail or bring your photo to: along ah a brief explanation of where and when the photo was taken. Enter often! Ainsworth wy mie on SE Resort 7 mazDa Canadi>n Regional Native species in the animal Kingdom, he has performed a Service long overdue.” And what does Mr. MacLean have to say about this purely Scottish beast, the Highland hag- gis or, to give it it’s scientific name, “haggiassus"? “The Haggis, he says, was hunted by the ancient Picts and Scots who used the Haggis Hound, a breed now extinct, to flush their prey from the heather.” “In early times”, he goes on, “the young haggis was much prized but because of its fleet- ness of foot it was difficult to * stalk and therefore rarely killed. Present day preference is for the adult animal.” He then discusses the early aquatic haggis which lived in sea caves, a fact which has lgd some people to suggest that the sounds that are heard in the Fingal's Nominations accepted _ Submitted Nominations are now open for the Order of British Columbia, the province's highest award, Gov- emment Services Minister Robin Blencoe said today. “The Order of British Columbia is awarded annually to 12 individuals who have excelled in any field benefiting the people of B.C. or elsewhere,” Blencoe said. “We are looking for individ uals who have made remarkable contributions in community ser vice, sports, the arts, labor, ‘busi Ness, research and the professions. * \ Sixty-cight British Columbians have received this honor since 1 was first awarded in 1990. Previ- ous years’ OBC recipients include airline pioneer and author Jim Spilsbury, band-¢hiefand commu- nity leader Gordon Antoine, land. scape artist Takao Tanabe, community activist May Brown and composer Barbara Pentland. By honoring British Columbians for their remarkable contribution, we hope to inspire others to achieve even greater successes in the future, Blencoe said. Nominations for the Order of British Columbia will be accepted until March 17. Recipients are* selected by an independent advi- sory. council headed by the Chief Justice of B.C.. Nomination forms are available by writing to Order of British Columbia, Parliament Buildings, Victoria, B.C. V8V .X4 or through your local Gov- emment Agent's office. Dr. H. Ukpeh, M.B., B.S., F.R.C.P. (C). wishes to announce the opening of his practice in General Pediatrics located on the Second Floor of The Trail Regional Hospital 1200 Hospital Bench |__ Trail, B.C. VIR 4M1__| Consultation by Appointment Only Ph: (604) 364-2556 Cave section of Mendetsson’s Hebrides Suite arc not the soundsof waves but the crics of the aquatic haggis, since the creature is known to have origi- nated in the island of the Hebrides. “Mi, MacLéan devotes several chapters to the physiology of the “~™ haggis, it's-life style, breeding habits (it can become quite dan- gerous during. the rutting season) as well as to several have sprung up. the island of Mull, $0 demands at home and “abroad are now being met, Haggis. for some Fev nsi- tive persons, has be an acquired taste but, hal Spily iis now available to all olagses Of diners everywhere, though the much prized wild haggis femains very expensive and available in only the best restaurants in the sub-species, details, unfortunate- ly which are too extensive for this limited space. Because of an ever-increasing popularity, world-wide, of the creature, the numbers of wild haggis became for a while seri- ously depleted and was placed on the endangered species list. However, thanks to the efforts of Highland Guild and other dedi- cated conservationists, together with a private member's bill for- bidding the export of live wild haggis the decrease has been checked. Moreover, a consider- able number of haggis ranches If, however, your time and pocketbook are limited, we would suggest that you attend the Castlegar Canadian Legion's annual Burns’ Night at the Legion Hall on Saturday, Jan- vary 22. There, in atraditional atmo- sphere of piping and dancing, feasting and good fellowship you will not only be able to enjoy all the haggis you want (domestic, of course) but you can make an entire evening of the occasion. Tickets are now available at the Legion office Enjoy. Known as the “eye food", the carrot traces back to the parsley family. A pleasant complement to almost any main dish, carrots star solo, glazed, sauced or com- bined with many other vegeta- bles. Versatile carrots brighten up any dinner fare or add a deli- cious flavor to baked desserts. Creamy Carrot Casserole Temp: 350 degrees Cooking Time: 30 minutes Yield: 4 Servings 4 cups carrots, peeled and Sliced into wheels 1/2 cup mayonnaise 1 tbsp. grated onion | tbsp. prepared horseradish 1/4 cup bread crumbs Ttbsp. melted butter 2. Drain, r cooking liquid 4 role tish Sprinkle with cheese cheese Carrot Cake Temp: 350 Degrees Time > 50 minutes I cup oil 2 cups brown sugar 3 eggs 2 cups grated carrots 3 cups whole wheat flour 1 tsp. salt 1 tsp. soda | tsp. cinnamon 2 tsp. vanilla 1 cup raisins 1 cup chopped nuts 1. Cream oil and sugar. 4. Sift dry ingredients together. addition. 7. Pour into greased cake pan. 1/4 cup shredded cheddar cheese 1. In saucepan, cook carrots just until crisp-tender. erving 1/4 cup cooking liquid. 3, Combine mayonni US¢,,Qnion, horse: adish and reseryed Pread above mixture evenly over carrots in a buttered 6. Coat bread crumbs with melted butter and sprinkle on top of 7. Bake. uncovered at 350 degrees for 4) minutes 1 cup crushed pineapple (drained) 2. Add beaten egg and mix well 3. Stir in carrots and drained pineapple 5. Gradually add to creamed mixture, mixing well after each 6. Add vanilla, raisins and chopped nuts. 8. Bake at 350 degrees for approx. 50 minutes. = College Continued from 7B The responsibility lies solely on the students shoulders; he or she had paid for the course, so the instructor takes it for granted learn and may take more of a “back seat” approach. Personally, I like the new approach. It means I do my work, hand it in to the instruc- tor's mail box, and nothing more is said. No “reminders” in class. 596 Baker St., Just a “laissez faire’ approach to learning. Some would say this is an invitation to be lazy, but I find it to be quite contrary. In school, I was a “slacker” but Wednesday. January 19, 1994 The Castlegar Sun Who is responsible for the costs.of recycli Industry stewardship suggests that the producers of products that begome waste. should) bear responsibility for those products, thr@ughout the products: from vradle to grave deposit-refund system. This is a new concept, trndi- fionally local governments*have borne responsibility for the “grave” end of life-cycle Accounting: Gov'ts. are moving toward applying “Pull Cost Accounting” cycle Example to waste management, The fees for garbage collection and dispos- 1 are being reviewed to ensure that they reflect the full environ. mental costs. What docs this mean? ft means that the cost of waste disposal will be higher for all ofus unless we make it/a prior- ity to neduce the waste The Polluter Pay Principal (which holds the producers of waste responsible for the cost of managing their own waste. This is the “User Pay System", the more. waste you generate the more you Of all the 3.R's, reduging the wmountof garbage we generat: has the gr iipacting the solid wagte stream and the environment. Ask your self thefollowing quick and casy questions to help you become « smarter shopper. 1. Do | need this product? 2. Does a similar’ product come with less packaging? 3. Is the package reuse able, recvelable, or return- able 4. Is there a honcdispos able alternative? 5. How long will this product last? © Can this product be repaired rather than dis- carded? 7. If the product is something 1 seldom use, can | borrow or rent it? 8. Will the disposal of this product be hazardous-to my fami- ty or our environment? If so. is there a safe alternative Get Involved: Retailers and politicians will act if we.roner ate ronmentally fricndly items bulk products. and produc that aren't over packaged Express your concems to the Go . officials and leaders, manufactures, and producers about the needs to address the environmental issues. If enough of us take action. changes will be made. Recycling Advisory Group Tips to help you maintain your weight when you stop smoking January is National Non-smok- ing month, so I'm addressing the responses of smokers who claim smoking lowers body weight While smoking does help bum calories, it changes the way body fat is distributed. It results in more body fat around the middle of the body which is directly linked to heart disease. It’s true that some ex-smokers gain weight, but this is avoidable. Physically, nicotine. raises blood sugars and therefore you may crave sweets to raise them again. Nicotine also raises metabolism, hence, body weight will go up unless you compensate somehow. Sirice taste and smell are better after quitting you might experi- ence increased appetite. Finally, ex-smokers often snack out of habit to replace smoking. Learning defensive techniques to combat smoking Obituaries FOOD SENSE TD tS *y Jeff Krueger Butch Garrett Butch Adrian Barrie Garrett of Osoyoos formerly of Ymir, Cre- stoh, and Kaslo passed away sud- denly on January 5, 1994 at the age of 31 years. He was born on October 27, 1962 in Nelson. His early years were in Kaslo, then moving to Creston and several places in. the Kootenays before settling in Ymir and Osoyoos. Butch worked for Labatt's Brew- eries for the past 13 years. Butch is survived by his fiance Tracey Telford: his parents Barrie Garrett of Castlegar, and Darlene Nord-Wegen of Ymir; sisters Alanna (Larry) Romano of Cre- ston, Lori (Gene) Garrett of Appledale, Deni (Rory) Suther- land of Robson, Corylie (Orlan- do) Dias of Grand Forks. Tara Garrett of Ymir, nephews and nieces Gesse and Joshua Romano; Blake, Erik, Jeremy and Shawn Garrett, Alan and Kristen Sutherland and Claudia Dias. He will be fondly remembered and greatly missed by all of his far ind many friends. Funeral Service's were held Tuesday. Jan- uary 11, 1994 from Thompson Funeral Home with Pastor Dick Mantin officiating. Cremation fol- lowed. Friends who so desire may make donations to Search & Rescue c/o Rick Beaulieu Box 2, Ymir, BC, VOG 2KO Butch Gar- rett Memorial. Nick G. Hadikin On Monday, January 10, 1994 Nick G. Hadikin of Pass Creek passed away at the age of 59 years. Mr. Hadikin was born Septem- ber 27, 1934 at Pass Creek where he lived most of his life Private family services were held at the Castlegar. Funeral 1. Mr. Hadikin is survived by his wife, Marie; three sons and daughter-in-law,/Nick and Jeanne of Cranbrook, Tim and Galena of EVDOKIMOFF: John A. Evdokimoff passed away suiddenly on Sunday, January 9, 1994 at the age of 88 years. A Funeral Service will be held at the Crescent Valley Hall on Thursday, January 13, 1994 starting ot 7:00 pm and Friday, January 14, 1994 with Burial at the Kréstove Cemetery at 1:00 pm. John was born in Kamsack, Saskatchewan and in 1917 he moved to B.C. as 8 teenager with his parents where they settied in Ootishenia. Later, John moved to Crescent Valley where he met and married Polly Lactin in 1935. Polty and Jomn resided in Crescent Valley most of their ves. He Is survived by his wife, Polly, son on. (ging Lue of Castlegar. daughter Polly. Pass Creek, and Edward of Pass Creek; three daughters and sons- in-law, May and Phil Kanigan and Bonnie and Bob Essaunce both of Pass Creek and Debbie Hadikin of Vancouver and 11 Grandchildren. . Funeral arrangements were under the direction of the Castle- gar Funeral Chapel. and ‘weight gain is the trick. 1. Eat a breakfast within 30 minutes of getting out of bed! This is crugial since having breakfast leads to lower blood Sugass later in the day when we're generally not as active and the sugars are stored as fat 2. Eat regular meals and plan ahead for lunch, coffee breaks, ctc., to help overcome cravings for sweets. For example, a jam sandwich is cheap, easy and quick to make compared to eating out regularly. 3. Butter, oil, margarine, regu- lar mayonnaise or salad dressing are high in fat content. Try low fat or fat-free products which taste great. Remember, that single teaspoon of margarine is roughly equivalent to a whole slice of bread. 4. Finally, the only way to increase metabolism is with regu- lar exercise or activity. Duration, not intensity is the key. A 20-25 minute walk will boost muscle tone and morale while decreasing tension and boredom. Follow these simple sugges- tions and you'll be in business. Spates The January qmecting of the Catholic Women’s League was held this week at St. Rita’s Parish Centre with 20 metabers in attendance. President Elaine Audet led members through prayers the Prayer for the John A. Evdokimoff John A. Evdokimoff passed away suddenly on Sunday, January 9, 1994 at the age of 88 years. A funeral service was held at the Crescent Valley Hall on Thursday, January 13, 1994 with burial at the Krestova Cemetery John was born in Kamsack, Saskatchewan, and in 1917 moved to B.C. as a teenager with his parents where they settled in Ootischenia. Later, John moved to Crescent Valley where he nwt and married Polly Lactin:in 1935. Polly and John resided in Crescent Valley most Of their lives. He is survived by his wite Polly: son John J. (and Lucy) of Castlegar, daughter Polly of Fort St. John, B.C.; daughter Elizabeth (and Maurice) of North Vancou ver, B.C.; nine grandchildren and six great-grandchildren. He was predeceased by his parents, two brothers; three sis ters; one grandchild (Paul Lege- bokoff) and son-in-law Stan Huffman. Arrangements were in the care of Valley Funeral Home. NEW IN TOWN? LET US PUT OUT THE MAT FOR YOU! be sure to call that their students are there tO this year promise’s to be some- what different. This type of responsibility is welcome. I find it encourages me to work, rather than trying to spite the teacher as a teenaged built-in process. Later. BCAA Travel AGENCY Call us today! Nelson Arrangements in care of Valley Funeral Home. Family, which is the focus for 1994. A Yetter was read from St. Michael's Couricil in Sparwood ftequesting’ financial support to hoss the Provincial Convention in June..1f was decided that $50 will be sent to help them cover their expenses. Women’s League news A Marian card is to be given to long-time member Paula Laurie, who her 80th birthday January 15. There was a drop-in recep- tion in the Parish Centre on January 15. C.W.L. Sunday was January 16 at the 11 am. Mass. A pie sale to contribute to the Bishop's Fund for Life will take place in the Parish on February 12 and 13. The meeting adjourned and i refreshments were served, members were uated to an interesting visit with the guest speaker, Irene Guglielmi, who was a Rotary exchange student to Italy this past year. pees Your Image Will Make a Good Impression on Your Customers WEST xeerm MAY vi ¥¥S Li j TOTAL Market Coverage for the West Kootenay area aN VERNON ARMY CADET CAMP REUNION Ex-Cadets of the Vernon Army Cadet Camp are asked to return to Vernon, B.C. JULY 22 1. 24, 1994 Surrey, B.C. V3W 0x1. For your complete information package call the Reunion Hotline-at (604) 268-9977 or write to: P.O. Box 88560, 13753-72™ Ave., This information brought to you courtesy of: SLUMBER LODGE INNS AND™ MOTELS or Penticton call For reservations in Vernon, Kelowna, Kamicops Toll-Free 1 =-8O00- WE OFFER A WARM WELCOME TO ALL EX-CADETS & THEIR FAMILIES. Whitewater Ford, is pleased to announce that Jack Hamelin has joined the Whitewater sales team. Jack has many years of auto experience in the West Kootenay and welcomes his -many customers and friends to drop by and discuss their automotive needs. Whitewater Ford 623 rattway st., Nelson 352-7202 SKE = with SLUMBER LODGE The Best Prices The Best Mountains ALL PACKAGES INCLUDE LIFT TICKET & BREAKFAST Ski the Okanagan SILVER STAR 545-2195. BIG WHITE packages! APEX ALPINE Cafe! 2 wigns $1 067° Now the best value in town! Includes accommodation, lifts, our .famous homestyle breakfast! Call Vernon Slumber Lodge at Includes accommodation, 2 lift tickets & continental breakfast. Ask about low, low quad & 2 night Call Kelowna Slumber Lodge at 860-5703 to book for holidays. This is a killer of a deal! LIncludes accommodation, 2 lift tickets, homestyle breakfast at the Wild Goose TOTAL PRICE PER PERSON $99” 2 PEOPLE SHARING $96” TAXES INCLUDED 2 PEOPLE SHARING 663-2831 Call Penticton Slumber Lodge at 492-4008 to book your best ski value. INCLUDES: 11 MGHTS FROM OMY 352-3535 Travel Hotline 1-800-663-1956 * Call us today! IMAGES ~ + Call now for an 596 Baker St elson on appointment _. Watch for Grand Opening - Specials 352-3535 a Travel Hotline q 365-2616 1-800-663-1956 tat 2 * PROM | stat bb dk ak ses, Tete