The Castlegar Sun

Wednesday, September 14, 1994

"SUN SPORTS STAFF

On July 28, 1958 Terrance Stanley Fox was born in Win- nipeg, Manitoba. On March 9, 1977 he lost his right leg to cancer.

He soon became one of the most celebrated runner's and human beings in recent history because the prize he raced for was life.

Terry lost his persona! battle on

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June 28, 1981 but his spirit will never give up the fight. That spir- it brings together thousands of people from around the globe every year to elp win more bat- tles against a faceless and devas- tating disease. This year's Terry Fox run happens Sunday, September 18 and Terry wants you to be there.

This will be the 14th year for the Terry Fox Run and it is bound to be one of the best, The Run has now become a world- wide event with over 35 coun- tries involved.

“This year’s theme takes on a more universal aspect,” said Pred Fox, B.C. Provincial Organizer for the run, “showing that Terry's dream of one day finding a cure for cancer has touched millions of people worldwide. One Dream, One World, One Run sig- nifies the global theme that we can all continue to pursue Terry's dream together.”

Terry's Marathon of H@pe took place in 1980 with Tegry’s simple objective of raising the awareness of all Canadians of the critical need to find a cure for cancer. Terry's fierce determina-

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Hope and spirit live on in annual run

What Cancer,

tion resulted in his running 26 miles every day for 143 days. Before he reached his goal he was overcome by a return of his cancer and died in June, 1981.

However, by February 1, 1981 Terry's hope of raising $1 from

date over $135 million has been raised worldwide. All funds sup-

every C. was Li the Terry Fox Marathon of Hope fund totalled $24.17 million. To

port ive cancer

and are distributed by The National Cancer Institute of Canada (CNIC).

In order to illustrate the success of research funded by Terry’s con- tinued marathon, The Terry's Team concept has been created.

Terry’s Team members are people that are in remission from cancer but who continue to brave- ly battle against the daunting dis- ease. They are living proof that the research works and represent the ultimate goal of the run - an end to cancer.

Although the cure has not been discovered, great progress has been made in the field of cancer In 1970, the five-year

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survival rate for childhood leukemia was only 17 per cent. Today it is almost five times bet- ter at 83 per cent. As for Hodgkin's disease, one only has to look at hockey star Mario Lemieux to see the progress that has been made. Had Lemieux been diagnosed just 20 years ago, he would have had only a 30 per cent chance of survival. Today, he has a better thal 90 per cent chance of survival and has the capability of weaving future magic on the ice.

There should be a lot of people at the Castlegar and District

ity Centre this Sunday at

1:00 p.m. to take part in this year's run. Each will have their own reason for being there but they all will be fighting for some- thing most of us take for granted - life. Terry sacrificed his and he has saved so many more. And all it took was a step and stride in the right direction.

For more information on the Terry Fox Run in Castlegar call Verona Walker at 365-3386.

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PROFILE

The Castlegar Sun WEDNESDAY, September 14, 1994

Nineteenth Century cooking was no lark. It was done in wretched con- ditions, without running water, decent lighting or proper refrigera- tion. The wood stove and open fire- place, however romantic to us, involved endless hours of heavy labor.

—Lacille Fillin,

Cookbooks, A Special Collection

Why put up pickles and preserves at home when you can easily buy them at every food store, some gift shops, and even drug stores? Superi- or flavor is one reason. And no

reason, the of

and vegetables, once considered a ity to survive the winter, is still an annual event, albeit for reasons other than survival. Preserving goods is as much a part of fall tradition as the digging out of warm, woolen sweaters and socks, bundling of cut firewood and clean- ing up the c n’s toys, which, after a busy summer, seem to scat- ter the landscape. With society's attempts to seek out

While the ingredients might still be the same, our ways of preparing them have changed. Kitchens are now

with mi

mer and fall to last through the win- ter and spring. Not any more. We no longer need—nor want—to fill hun- dreds of jars of anything for survival. If local crops are ready for préserv- ing but-we are not, we can easily pre- cook small batches of fruit and vegetables quickly in our microwave oven, and freeze them in premea- sured amounts to be finished at our

a number of years, though admits the por- tions she pre- serves now are much smaller than when she was raising a family. Still, many of her loaded jars, whether they be yp led carrots or canned tomatoes, end up in care packages to her children, now grown and living on their own. “People in Castlegar are avid gar- deners, and most of them keep busy in the fall doing preserves. Maybe people are getting back into it because of the cost of living now. Families really have to stretch their budgets, and preserving fruit and vegetables is a good way to do that.” If you are just starting out on the road to preserving and are perhaps a little unsure of yourself,

food pro-

cessors, and electric food grinders,

replacing the tedious handwork of chopping, grating, and slicing.

Until the end of World War Two,

still thought it was a house-

wife's or cook's duty to put up

enough jars of food during the sum-

Popoff suggests that ask around and find a ‘mom’ or ‘grandma’ who can help out.

“Preserving is easier than most people think. And there are a lot of women around here who can provide some excellent shortcuts.”

Vegetable antipasto 6 carrots

1/2 Ib. silverskin onions (or one 16 ounce jar pickled) cauliflower

1 small 2 green peppers 2. red peppers

1 small eggplant (optional - use zucchini instead)

garlic 2 Ib. cucumbers (if using fresh, salt overnight or use two 24 ounce jars of dill pickles)

3/4 cup olive oil 1 cup vinegar 5 cups ketchup

1 can black olives, drained and cut in half 2 jars stuffed olives, drained and cut in half 1 can cut green beans or | Ib. fresh green beans

1. Scrape and slice carrots into fingers.

2. Peel onions if using fresh and separate cauliflower into very small pieces. 3. Dice peppers into small cubes and chop mushrooms.

4. Chop eggplant (or zucchini) and green beans (if using fresh).

5. Boil carrots, cauliflower, beans and onions (if using fresh) until tender, crisp.

S Sui By Poppers: nanairocees snd ogeplent (eacchijel) ins ltio‘oll: 7, Combine all ingredients and bring to a boil stirring gently.

8. Process in canner: 10 minutes for pints or half-pints and 15 minutes for quarts.

Yield: 12 to 14 pints

Apple Salsa

1-13 ounce can tomato paste

12 large tomatoes (approx. 5 Ibs.) 6-8 medium onions

6 peeled apples

2 green peppers 6 cloves of garlic

2 1/2 cups of vinegar

Peel and chop tomatoes into chunks.

2. Chop onion, apples, peppers, and garlic into fairly small pieces. 3. Put all vegetables into saucepan with vinegar and cook 1/2 hour until thickened.

4. Stir in tomato paste, sugar, and spices and boil for three minutes.

5. Seal in jars (pints or half-pints). Yield: 10-12 pints

Kathy Popott 1 measures the salsa sauce she hina created, into canning jars. @

Note: i You want hotter salsa add finely chopped chili or jalepeno pepper

Zucchini are quick growing fruits which are best eaten when immature. An average zucchini has only about 30 calories and is a good source of potassium and vitamin A. The uses for zucchini are endless. It can be used equally well in

main dishes, desserts, or jams.

Spicy Salsa

5 Ibs. ripe tomatoes 2 green peppers

1 red pepper (optional) 2 chili peppers

2-3 large onions

5 cloves of garlic 1/2 cup vinegar

2 tbsp. sugar

2 5.5 oz cans tomato paste

salt to taste.

1. Pour boiling water over

tomatoes, let sit for two minutes

then skin and cut tomatoes

into pieces.

2. Chop other ingredients finely.

3. Combine all ingredients

inchading vinegar, sugar, and

salt and boil for one hour

stirring often.

4. Pour into jars and seal or freeze.

Yield: 6-8 pints

Option: More hot pepper may be added for a hotter salsa.

fall-thing

Before starting, cooks should ensure they have all the right tools