The URL can be used to link to this page

Home My WebLink AboutThe Huron Expositor, 1988-04-06, Page 2524 - THE HURON EXPOSITOR, APRIL 6, 1988 Main Street workshop • from page 3 workshop and would have been happy with 50 people. Heritage Canada's contract with Seaforth will expire in another 17 months. In order to accomplish some building overhauls in Seaforth shop owners will have to soon make decisions if they are to get help from the Mainstreet program to guide them through the process. Mr. Lemon can provide information on grants available, sketches of potential renovated building facades, photos of how buildings appeared in earlier years, and ar- chitectural expertise in general. Mr. Lemon anticipates aesthetic im- provements would have a positive effect on bringing shoppers to Seaforth, and would also help bring merchants here. There are several businesses needed in Seaforth to complete the retail mix. While some of the holes in the retail sector have been filled by businesses which are now opening, there is still room. Mr. Lemon said there were at least six times when he has shown a poten- tial merchant what Seaforth offers, and had the merchant scared away by vacant stores on Main Street, as well as general lack of in- vestment on the street. OTHER TOPICS Other topics discussed at the workshop were what other towns are doing to keep their business moving. Seaforth was com- pared to towns like Bayfield where retail Generally the answer given by the guest speakers was that a facelift goes a long way toward drawing people to a town or a business, and it is up to the retailers with Students present. • from page 1 long term views." Thirdly, Steve McEwen spoke on Central Huron's aging population. He noted that the number of senior citizens in the area will Continue to increase, therefore, they should have a united voice to speak on the issues of the area. He suggested that a seniors' association be formed and that one member from this group be a representative' on the development committee. In response, Mrs. Jefferson said at the meeting that at her job she hears from the senior citizens a lot, it's the young people's views that she was concerned with because they are the ones leaving and go- ing to the cities. Finally, Robert McDearmid addressed the issue of lack of resource recognition. The students targeted three resource areas in Central Huron: education, tourism and commerce. For education they suggested that a rural agricultural program be im- plemented to educate young people. They hoped that such a program would en- courage young people to stay and work on a farm when they became older. For the freshest bread, rolls, pastries, and donuts come to.... SPRING In effect Thursday, Friday, ROLLS CRUSTY DOZ. Canadian and Imported CHEESES FRESH OFF THE BLOCK SPECIALS Saturday - While Supplies Last Tasty -Nu Store Only FIX UP YOUR BUILDING WORKSHOP - The workshop for Main Street renovations was attended by three knowledgable speakers, one of whom was Frank Strickland of Clinton who spoke to the audience of the success he has enjoyed since fixing up a building he owns on the Square in Goderich. Also at the workshop were Gail Sussman, the province's heritage grant expert, and Peter Hyndman, heritage Canada's architect. Corbett photo. their products and service to keep them be worth $3 or $4 per square foot in Seaforth. coming back. Also brought up was how Seaforth can compete with the social aspects of shopping in some of the larger centres and malls. space was estimated at a worth of about $12 per square foot. Retail space is estimated to SPECIAL UNT FRESH HOT COFFEE and a Wide Variety of DONUTS L APRIL 30 24 oz. Sliced 20 oz. Sliced A tourism committee should be organiz- ed to support and promote the area's attractions. Last, for commerce, a business advisory committee be established to market the area and to collect various data. The com- mittee could also help new businesses in the area. In conclusion, the students felt that the municipalities in the Central Huron area could help one another more by co- operating rather than competing against • each other. Once the student's final report is submit- ted to the Huron County Planning and Development Department, they will for- ward copies to each of the seven municipalities. Mr. Davidson said that in six to eight weeks, a joint meeting will be held with the councils to discuss the proposals. "We'll have a meeting with the councils to find out what ideas are positive or need to be changed or are right out to lunch," Mr. Davidson said. He added that the students did a very good job preparing their proposal. Also, if any of the ideas are used, it would probably be changed before it was implemented. "If it's an idea worth pursuing, it will come out completely redesigned," he said. , One of the problems at the meeting Mr. Davidson and Mrs. Jefferson both agreed upon was the people in attendance were not sure what the meeting was about. "I don't think that the people were well versed on what these students were do- ing," said John Wise, chairman of the Clin- ton EcOnomic Development -Agency. "I can appreciate what the students were try- ing to do but I can't see what things could be done better than they are now." News deadline is Monday 4:30 p.m. Tasty -Nu White or 60% Whole Wheat Baked Fresh Daily GiNETTES RESTAURANT SEAFORTH'S FAMILY RESTAURANT! BREAST OF CHICKEN includes coffee or tea & dessert SUNDAY APRIL 10 5:00 pm - 7:00 pm 1 •Dally Luncheon Specials •Licenced Under LLBO • Seniors 15% off MON. - SAT. 6:00 A.M. - 7:00 P.M. SUN. 7:00 A.M. - 7 P.M. 90 Atli St.. MEAT FROM THE BUTCHER SHOP ,1, • 9 SPECIALS AVAILABLE AT LYONS FOODMARKET ONtY 40T- . BACK ON I PART FRESH 4 CANADA GRADE "A" FRESH CHICKEN THIGHS FRYING CHICKENS FRESH PART BACK ON CHICKEN LEGS Our Reg. 2,39 SAVE 1.60 f _til SCHNEIDERS FROZEN 900 g. BUCKET OF ew ttllllr tll._....�J CHICKEN • Our Reg. 1.99 SAVE 1.10 __� Our Reg. 2.19 SAVE 1.60 0 FII FRESH REGULAR Our Reg. 1.99 SAVE .50 OUR REG. 6.49 SAVE 1.50 GROUND BEEF MEDIUM LEAN Our Reg. 2.39 SAVE .80 Our Reg. 2.69 SAVE .70 U� L LB. LB. LI 0 LB. 0 FROZEN Atlantic Cod Filletsleou Our Reg. 3.99 SAVE 1.20 LB. BONELESS BEEF ./9 Our Reg. 3.69 SAVE J FILLERS POLISH SAUSAGE O SAVE .9079 LB. 1.89 BLUE RIDGE FARMS Macaroni SALADS Potato Coleslaw Our Reg. 1.49 SAVE .20 LB. I .29 STORE SLICED COOKED HAM SAVE O r LB. 1.99 CANADA GRADE A BEEF BONELESS BEEF CROSS RIB ROAST Our Reg. 3.69 SAVE J .70 /. LB. L:A L FAMILY PACK RIB & LOIN END LOIN PORK CHOPS Our Reg. 2.99 SAVE O r 1.00 ill►B. ■ L�' FRESH BUTT PORK CHOPS Our Reg. 2.59 SAVE r 1.20 LB. L 0 ) REGULAR STYLE BURNS HOT DOG WIENERS Our Reg. 2.29 SAVE 0 1.00 450 g. i _,.....1 Our Reg. 3.09 PART BACK ON, FRESH SAVE 1.50 CHICKEN BREASTS Our Reg. 2.89 PART BACK ON, FRESH SAVE 1.90 CHICKEN DRUM STICKS LB. ■ 99 . 1.59 Our Reg. 1.99 FRESH SAVE .80 CHICKEN WINGS Our Reg. 2.99 CANADA GRADE A SAVE BONELESS BEEF . 70 BLADE ROAST Our Reg. 2.19 HIL/REMADE, PLAIN OR GARLIC SAVE COUNTRY . 40 STYLE SAUSAGE LB. 1 ■ 79 Our Reg. 339 BURNS NO. 1 QUALITY SAVE SLICED . 90 SIDE BACON 500 g. . 1.19 .2.29 .49 Our Reg. 2.29 BURNS STORE PACK SAVE . 70 BREAKFAST SAUSAGE LB: 1.59 Prices in effect until closing Sat., April 9, 1988 e