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HomeMy WebLinkAboutThe Times Advocate, 2006-11-15, Page 5Wednesday, November 15, 2006 Times—Advocate 5 Opinion Forum News I OYEARS AGO November 13, 1996 - Helen Johns, MPP for Huron was recog- nized at the annual Progressive Conservative meeting in Toronto as the Best New Candidate in the 1995 election. Foiiuer Exeter police chief Jack Harkness and the town of Exeter have reached a negotiated settle- ment in which Harkness will receive $20,000. Harkness was fired from his position as police chief in 1993. 20YEARS AGO November 12, 1986 - Five local residents received special awards at the annual town of Exeter Appreciation night. Lois and Iry Armstrong were named citizens of the year mainly for their efforts in making the Exeter Villa a reality. Fire chief Gary Middleton received a 25 year service award from the Ontario Fire Marshall and an exemplary service award from the Governor General. Carl Mills has been named Grand Representative of Scotland by the Order of the Eastern Star and John Stephens, is chairman of the Governor's Council for Multiple District A-15 of Lions clubs in Ontario, Quebec, Labrador and two islands in the St. Lawrence which belong to France. 35 YEARS AGO November 11, 1971 - Mrs. Don McGregor reports picking raspberries in November in her garden on William street. A number of other area residents are picking the little red delicacies. Vandalism ran high this week, especially in Usborne township. Large rocks were thrown through windows at the homes of Allan Rundle and Charles Jeffery, just east of Exeter and a mail box came flying through the bedroom window at the home of Grant Westlake on Concession 3. 45 YEARS AGO November 13, 1961 - speaking competition last week were Brenda Dinney, Patsy Bridges, Paulette Schroeder and Jo Anne Whilsmith. Mrs. Roy Johns clicked for two consecutive turkey wins at the Legion's fowl bingo, Thursday night. Huron MPP Charles MacNaughton was named Minister Without Portfolio in the new Ontario Cabinet sworn in at Queens Park, Wednesday. W.A. Stewart of Middlesex North received the agriculture post in the cabinet. 50YEARS AGO November 12, 1956 - This week, the Times Advocate introduces a new editorial page feature, "Sugar and Spice" by Bill Smiley. Larry Heideman, scoring ace of the Exeter Mohawks this week took over his duties as director of recreation in Exeter. Hundreds of people from the district attended the weekend opening of Al's Meat Market in Hensall where an extensive renovation project was complet- ed recently. 60YEARS AGO November 11, 1946 - Ontario Panoramo was broadcast directly from the Exeter arena last Friday when Mrs. J.G. Cochrane, Preston Dearing, Jack Green, Ed Sweitzer and Mrs. Ruth Maunder were interviewed by Allan Savage and Gordon Sinclair, two well known CFRB radio personalities. Mr. William Gossman and son Leonard of Dashwood have returned from a two month trip to the western provinces. The South Group of the Farm Forum met at the home of Mr. L. Robinson, Monday night. The North group met at Lumley School. 85 YEARS AGO November 11, 1971 - The snow which we had with us for a week has nearly all disappeared. The Exeter flax mill has started up this week. Mr. Hector Rowcliffe was the winner of several prizes in the Kitchener Poultry Show with his Game and Red Caps. I I OYEARS AGO November 13, 1896 - The potato crop in the Grand Bend area has turned out quite well this sea- son and can be bought for 25 cents a bushel. Game warden Tinsley has issued about 2,500 deer hunting permits. If each one kills a deer, how many of the game will be left? L. Day's new butcher shop is specializing this weekend in head cheese available in 1, 2 and 3 pound bowels, ROSS HAUGH BACK IN TIME Seniors' Perspective By Jim Bearss SENIORS' CORRESPONDENT Soup & Sandwich Lunch: Exeter Legion is hosting another great lunch on Fri., Nov. 17 11:30 — 1:30 p.m. $6 per person and takeout is available. For more information contact Exeter Legion at 519-235-2962. Handbell Choir at Exeter United Church: Plan to attend this stimulating event on Sunday, Nov. 26 3 p.m. An exciting program ranging from classical to pop music, familiar hymns and Christmas carols. Bells Ablaze and Bellissima Ringers and is directed by Susan Carscadden- Mifsud. Tickets at the door or please call the church at 519-235-0860 for more information. Queensway Retirement and CNIB specialist invites you to attend a presentation on macular degener- ation on Thurs., Nov. 23 at 2 p.m. Learn about vision rehabilitation, assistive devices and services offered by CNIB. Refreshments will follow. Please RSVP to Julie, Retirement Home Director at 519 262-2830 ext 4. Winter -time Euchre: I.O.O.F. & Rebekah Lodges are sponsoring monthly euchre the 2nd and 4th Wednesday of each month, start- ing on Nov. 8 and going until April 2007 at the Lodge hall. Cards start at 8 p.m., cost is $2 and ladies please bring lunch. For more information contact Phyllis Parsons at 519-235-2224. Yuletide Euchreama: The Lucan Seniors are hosting a Yuletide Euchreama at the Lucan Community Centre on Nov. 16, starting at 10 a.m. Plenty of prizes share the wealth, good lunch, and good fellowship. NewYears Eve Card (Euchre) Party: Come out and enjoy an evening with your friends at the Masonic Hall, Exeter on Dec. 31 at 8 p.m. Cards, prizes, 50/50 draw and lunch. Proceeds from the evening will go to VON Palliative Care Program at the South Huron Hospital. For tickets and cost please call Sandi at 519- 235-0107 Men's Euchre: Contact your favourite euchre player buddies and tell them about the upcoming men's euchre to be held at the Exeter Legion on November 22nd. Sign up at 7:30 p.m opr if you have a team, please contact Sharon Campbell at 235-1299 before November 20th. What's happening in Grand Bend for November? Public Flu Clinics: - Exeter Legion: Tues., Nov. 21, 6:30- 8 p.m., Stephen Central School: Sat., Dec. 2, 9-11 a.m., Hensall Health Centre: Thurs., Nov. 23, 6 - 8 p.m., Thurs., Dec. 7, 6-8 p.m. Nov. 17 "Port Franks Seniors are having a Mystery Dinner at the Port Franks Community Centre. Doors open 5 p.m. Roast Beef supper at 6, mystery play to fol- low. For Tickets call Bev 519-243-2297, Betty 519-243- 3157, Mickey 243-1136 or Neil 243-3175. No tickets available at the door. Nov. 21 "Port Franks Euchreama" at the Port Franks Community Centre. Coffee served at 9 a.m. Play at 10. Nov. 22 "Christmas Wassail" Huron Country Playhouse Guild, Held at "Catered by Barbara" from 2-4 p.m. call Doreen for tickets 519-238-5423. Nov. 28 "Port Franks Garden Club Meeting" Port Franks Community centre. 7:30 p.m. Topic: Christmas decorations. Nov. 30 "Bus trip To the One of a Kind Craft Show" at Toronto and is sponsored by the Huron Country Playhouse. Open to everyone. Call Mary to reserve at 519-472-3276. Stepping Forward to Fight Breast Cancer: Breast cancer affects many Canadians, whether it's a personal struggle to beat the disease, or to support a family member or friend as they receive treatment. There are many ways to get involved in the fight against cancer, and Breast Cancer Awareness Month in October offers a chance for everyone to learn how. Speaking up about cancer is a good place to start: sup- port for funding, for research, for diagnostic equipment, will only happen as more people become aware of the need. And the need is great. In 2006, it's expected that about 22,300 women will be diagnosed with breast can- cer, and 53,00 will die of it. Even men are not immune. Generous donations from individuals and businesses have led to improvements in diagnostic tools for early detection, screening programs, and research, and reduced the death rate of the disease since 1994. Currently, genetic research has been identified as an important step to learn more about this disease, since it's well known that heredity plays a role in developing this type of cancer. Therapies used to fight the disease have also expanded to include not only the latest drugs available for trials, but also cancer prevention efforts and supportive care to improve the quality of life for people fighting cancer. This has contributed to improved ten-year survival rates for women with breast cancer. Getting involved on a personal level is also a concrete way to fight breast cancer. Contributing your skills and experience, gaining new skills, and making a difference by helping others in an enriching way to be part of a team and make new friends, and provides great personal satisfaction. And there are as many ways to help, as there are people. Cancer is everyone's business, and with awareness, the fight against cancer takes a giant step forward. The Walt Disney Company's new food guide- lines will promote healthier children's and adults' diets, Walt Disney Parks and Resorts announced that well-balanced meals for them would become the standard offering at Disney - operated restaurants and kiosks at its U.S. parks. In addition, Walt Disney Parks and Resorts announced a plan to eliminate all added trans -fats and improve the nutritional value and enhance the taste of most of its food offerings for chil- dren and adults by the end of 2007. Home Insulation "Older homes may have lots of character, but often they also have their fair share of drafts", says Isabelle Champagne, insulation expert, Owens Corning Canada. Fortunately for homeowners, upgrading insulation is an easy way to help eliminate drafts, make your home more comfortable and save money by reducing energy bills. A healthy house is well sealed, well insulated and properly ventilated. While most homeowners would like to have a well insulated home, many aren't sure how to tell if they need more insulation. The following are a few indica- tions that your home could benefit from an insulation upgrade: In the winter: walls cold to touch, cold floors, high heating costs, uneven heating levels within building and finally, mold growing in corners and at edges of base- ment floors. What to do With Produce: BuyingTips for Fresh Produce Purchase produce that is not bruised or damaged. When selecting fresh cut produce - such as a half a watermelon or bagged mixed salad greens - choose only those items that are refrigerated or surrounded by ice. Be sure to bag fresh fruits and vegetables separately from meat, poultry and seafood products when packing them to take home from the market. StorageTips for Fresh Produce Certain perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) can be best maintained by storing in a clean refrigerator at a temperature of 40° F or below. If you're not sure whether an item should be refrigerated to maintain quality, ask your grocer. All produce that is purchased pre-cut or peeled should be refrigerated within two hours to maintain both quality and safety. Keep your refrigerator set at 40° F or below. Use a refrigerator thermometer to check! Preparation Tips for Fresh Produce Many precut, bagged produce items like lettuce are pre -washed. If so, it will be stated on the packaging. This pre -washed, bagged produce can be used without fur- ther washing. As an extra measure of caution, you can wash the produce again just before you use it. Precut or pre -washed produce in open bags should be washed before using. Begin with clean hands. Wash your hands for 20 sec- onds with warm water and soap before and after preparing fresh produce. Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Produce that looks rotten should be discarded. All unpackaged fruits and vegetables, as well as those packaged and not marked pre -washed, should be thor- oughly washed before eating. This includes produce grown conventionally or organically at home, or produce that is purchased from a grocery store or farmer's mar- ket. Wash fruits and vegetables under running water just before eating, cutting or cooking. Scrub firm produce such as melons and cucumbers with a clean produce brush. Drying produce with a clean cloth towel or paper towel may further reduce bac- teria that may be present. Separate for Safety Keep fruits and vegetables that will be eaten raw sepa- rate from other foods such as raw meat, poultry or seafood - and from kitchen utensils used for those prod- ucts. In addition, be sure to: Wash cutting boards, dishes, and utensils and counter tops with hot water and soap between the preparation of raw meat, poultry and seafood products and the preparation of produce that will not be cooked. For added protection, kitchen sanitiz- ers can be used on cutting boards and counter tops peri- odically. Jim Bearss