HomeMy WebLinkAboutThe Huron Expositor, 1989-02-01, Page 2t
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reSildCE' 443610„"1
F�ECOMMUNle w'1*3T
Incorporating
The iBrussels Post
ED BVRSKI, General Manager
HEATHER 'McILWRAITI @,Editor
`Published In
Seaforth, Ontario
Every -Wednesday 'Morning
"Te Expositor is brought to you
Ouch week by She efforts oa: Pat
James, Nell Corbett, Terri -Lynn
axle, flisnne -McGrath and hob
McM10an-
Member Canadian Community Newspaper Assoc
Onior,o Community Newspaper Association
Ontaria Press Counc.,
Commonwealth Press Unior,
International Press Institute
Subscription Rates
Canada '20 00 a year in advance
Senior Citizens '17.00 a yeor in advance
Outside Canada '60.00 a year in advance
Single Copies • 50 cents each
Second class mail registration Number 0696
Wednesday, 0Paifr-u.ar"y 1, 1989
Editorial and Business Offices - 10 Main Street, Seaforth
TsOsphono (5'I 527-0240
Mailing Address - P.O. flax 69, Saaforth, Ontario, NM: 1W0
IFOCOH
'1
amyr,u: Py never
Why is it there is never anything in your
refrigerator you feel like eating?
You may have just finished your weekly
grocery shopping, and the fridge may be
jammed past the point of closing the door,
but when you feel like a snack, or even a
meal, you can never find anything that ap-
peals to you.
Why is that? Is there some kind of unex-
plainable adversion to food that sets in
after the grocery shopping process, some
kind of mental phenomena that turns us
against the products we have already pur-
chased, and makes us crave things we
neglected to buy?
Maybe I'm strange. Maybe no one else
feels this way. Rut there are days when I'd
much rather go hungry than eat anything I
have stashed away in my refrigerator - be
it healthy or otherwise. I might have a dou-
ble batch of bananaatiuffins facing extinc-
tion, and I'd still be unable to force myself
to eat one. (Please no lectures on food
waste, I have no trouble pawning those
muffins off on a certain friend of miner.
I may have had all the best intentions in
the world when I purchased my groceries,
or even when I did my baking. I may have
been absolutely convinced that what in
fact I was buying and/or baking, would in
fact be the food I wanted to eat. I may have
SWA OCKS
by Heather McIlwraith
had my entire week's menu made out.
So much for good intentions. My pro-
blem is, my eating habits are so unpredic-
table. Sometimes I can go for weeks living
on nothing but yogurt and fruit at every
meal. Other times I need something more
substantial, or my cravings are more
shortlived.
I mean, I could have the entire fixings
for a gourmet meal in my refrigerator,
and even get as far as to cook it up, then
decide I'm really not in the mood to eat
more than a mouthful of that particular
meal, and opt for some raisin toast
instead
That doesn't mean I don't eat regular
meals. Ido - that is if there's time. it's just
that I'm- not one of that fortunate group
who really enjoy a good meal - a good sit
down meal, I'm always so anxious to get it
all over and done with so I can relax, that I
forget to enjoy it. Eating is more a
necessary evil to me, than a culinary
experience,
I guess I'm more of a snacker - always
have been. (And doesn't that lend itself to -
lecture after lecture on good eating
habits). I'd much rather eat several times
a day, than have to consume everything in
one lump sum, Catch is, when you like to
eat several times a day, it's easy to run out
of that stuff you do in fact like to eat.
And how about eating out Although I do
enjoy it on occasion, i can't say it's one of
my most favorite extracurricular ac-
tivities, simply because of my strange
eating habits. I mean, I never know when
or where I'm going to he struck down with
the urge to eat something other than what
is put in front of me. Usually by the time
my meal arrives, I'm no longer in the
mood for whatever it is I originally
ordered. Aren't I a fun date?
But then again, there are times when I
can eat with the rest of them. However, it
never seems to be when I have a stocked
refrigerator.
Oh, the irony of it all
Shuffling big bucks
It used to be when big business expanded it meant more jobs as well as
increased and more efficient production. Not any more. Big business today
is into corporate mergers - big business buying big business. It amounts to
big bucks being shuffled among giant corporation owners who have so
'much money already they don't know what to do with it.
This kind of self-interest - perhaps better described as selfish interest -
has been rampant in Canada these past weeks.
Moison and Carling O'Keefe, two top brewers merged to become No. 1,
, topping the Labatt Brewing Co. Next Max Ward sold Wardair to Canadian
Airlines International, Then to cap off the week, imperial O. Canada's No.
1 oil giant. agreed to pay nearly $5 billion tor fourth-ranked Texaco Canada
and the Montreal-based Bathurst Consolidated sold out to a U.S. pulp and
paper firm.
Acccording to reports Bathurst and Texaco jobs are secure, The same.
however, cannot be said tor Moison and Carling O'Keefe workers or tor
Wardair employees. There's no doubt but that the deals made by the latter
two will mean a massive loss of jobs. And all the mergers will mean equal).
high or higher consumer prices
It is time big business was recognized tor the greedy sector it is. And
many believe there is more to worry about than mega dollars getting into
fewer and fewer hands
A Statistics Canada report release recently, notes the degree of cor-
porate concentration in Canada, which is greater here than in most other in-
dustrial countries, has increased over the past decade, Public concerns,
according to the report, go beyond reduced competition and the loss of
jobs
The public perceives that massive economic power leads to influence in
government policy and legislation.
Certainly the kind of tax breaks afforded big business, compared to the
burden borne by (ower and middle Income -earners in Canada, would lead
one to believe that is exactly what is happening Taken in part from The
Listowel Banner.
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DECODE 727
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YOUR
ES
Provided by The Ontario Ministry of industry, Trade and Technoloei
Taste7of something d
Recently I had a culinary experience.
Some friends and i went to London for a
night out on the weekend. and found
ourselves in a Japanese restaurant for din-
ner. This restaurant wasn't completely
traditionally •oriental -our shoes stayed on
and we sat in chairs, albeit small chairs. But
it r was notably different, especially in the
food and the way it was prepared.
Chopsticks were nothing new to me, but
neither are they a delight to find next to my
plate. If the Japanese have been civilized
for so many centuries, why could they not
develop something to eat with other than a
couple of sticks? But everyone else at my
table were using the chopsticks and I tried
to manipulate mine with my five thumbs.
knowing well that 1 was more likely to knock
out an eye than put anything in my mouth.
Forks were in reach for those who wanted to
whimp out.
Sharing our table, and seated throughout
the restaurant, were many oriental couples,
who no doubt knew what they had ordered.
They sipped tea and effortlessly used their
chopsticks to pack away meals alongside
caucasians who sipped Labatts and ef-
fortlessly used their sticks to shower food all
over themselves and their table.
The first thing brought to our table was
some soup. A bowl of water with about two
sliced mushrooms and a few bits of green
onion.
That old saying "where's the beef?'?
"What we'reafer lorihis;poeltlon,Wir.=Wllkins,.ls a reatipovetter,
a -dynamo, a...-"
Hirin in. rre:qu iresoo.; planning
A major concern for most small business
owners, in Ontario is that potential minefield
known as human resources.
•Managing people is one of the single most
important aspects of running any business
successfully, and it's frequently one of the
,last areas.to get any attention. But in many
cases, the entrepreneur may be the worst
type -of ,person to be in charge of .hiring,
training and managing people. Like book-
keeping -and accounting, hiring.people may
be one of those .tasks that should he
.delegated if the owner feels that it is one of
,kis-er her, weaknesses. He or she can also at-
-tend ,:one of the many conferences and
workshops that are offered in this area.
7From a 1Geperson logging operation in
Northern Ontario to a software company in
Ottawa .or a trendy delicatessen -in
ielaxkhamethe-hasic:steps.o£.defining a,,job,
ilttdingrthe rightperson,,and thenmantiging
the: ataffproperlyt are more; or.1ess.the same .
"A,IwelLthough-out.prggram for finding,
"recruiting, .t uitil g, rtraininn ,and managing ,people
tw�ilititelp a,arlrallbusiness be•;more;protluc-
.,tive "aays:ftoss 1Finkayeexecutive,drrector
rot;the;.leersonnelAssoeiationaf ;Ontario.
`,Competitdondor,goodamployees fs very
'itieree tcnow, -even ,for rseceptionists ,and
es i
taxi d
t s to
�set'xE , an l rn. d ee
h. a a
lP 1 aP. a _- Maui
40h/we apYand.hanefitqfptilicrithaLwill
bo luattrae and,h4ldroMtastaff. '
''ersOn ne ,gonsllitantaddelltify, theifellow-
na
mg key steps in developing a human
resources system:
1. Determine your labour needs for the com-
ing yep, as far in advance as possible so you
can do some planning,
2. Next, recruit candidates for the position,
usually by advertising. The advertising can
be aimed at a broad audience and placed in
a local newspaper, or it can .be -targeted
more specifically, by advertising in ,an in-
dustry.newsletter or magazine if you need
someone with very •well-defined;akills.
3. Be sure you know -exactly what you.are
looking for. Be clear<aboutthe job,to.be done
-and make sure you;are :able to describe it
precisely. Then ,.select the edndtdate that
hest fits .this.description.
4. Training.and orientation ahouldhelp.new
-employees,adapt to the norms=of.-the .com-
pany andlearn its values.'They:ahould also
he told -what ,their job,perforraancemifl be
measuredag�ainst.
5. Pay scales tand:rbenefits ,.packages ,are
:usudlly:set by .lonal:utarket conditions, and
,can,he,deter rived aimply.by,asking other
,people•;frrrthe,;satne-industry.
eillally,tulanagingrstaff is ady-nattrio;pro-
,cess.-3 t'osalways:Aharlgiegzbeeause people,
,ouresoc' ty.eai cither,aceoll panyinga pecta-
,;tion .i d -' gulations ,care ,changing. It
sh Inaba- }llo ghtaboutonce. a ,year,,but
9
er e r
-� � d a b e• a
a pilau) ihe�h u �ecte£raosl► s.egui
:attention and study.
egret
TW -( BITS
by Nell Corbett
rang through my mind, and Lwondered how
much of our healthy bill this appetizer made
up. It did its job though, we were all waiting
for more.
Before long an oriental 'chef showed up
with a tray full of raw food at,our table. The
centre portion of the table was made up of a
grill, and our meal was to be prepared a few
feet from us.
The chef started with a load of vegetables
which he set to work on with his knife. The
blade moved almost too fast to follow, and I
checked his hands to ensure all the digits
were there. I wanted to tell the man to slow
down, we weren't in that big a hurry. He
could have lost a finger, and not until he dic-
ed it would he have noticed, but the show
went on. `
Next he grabbed a bowl of spices, and us-
ed a spoon to arc the powder high in the air
over the table. We all leaned back and
sheilded our eyes, but the spice landed on its
intended target, and didn't come near us
patrons. That done, our chef took two spice
containers the size of bowling pins and did a
spiralling, throwing, juggling routine with
those fast, sure hands.
The juggling had nothing to do with get-
ting us anything to eat, but was impressive
nonetheless.
After frying up a host of shrimp, our host
used oil to set fire to some lemon slices such
that he almost got instant eyebrow elec-
trolysis in the process. He then took a bow
and left us with plates chock-full of first
class chow, and sauces that made the meal
When the rice came we were all about
done, but the rice too was different. So-
meone had forgot to look at the last direction
on the box -fluff with fork. I always thought
rice wasn't supposed to have the consisten-
cy of glue, but I could see it was done pur-
posefully because this stuff was easier to eat
with chopsticks. I could have just packed it
into a ball, stuck it on the end of a chopstick,
and had a ricesicle.
I confess I did use my fork, but only to
clean up those last scraps of rice. My
cramped hands reminded me of college
days spent writing hours of notes after using
the chopsticks, And I used the fork again to
attack desert -mandarin cheesecake.
1 L+t a n, Doig.. Dale Jea Big nine
FEBRUARY 1, 1889
About half -past ten o'clock on Thursday
night of last week the fire alarm was sound-
ed, and the citizens turned out fn large
numbers, while the firemen were promptly
on hand as usual. It was soon discovered,
however, that the scene of the fire was at the
brewery in Egmondville, owned by •Mr.
Henry Colbert. The fire originated in the
work room, which was a frame attachment
to the -brick malt house and store room. This
,partof the building, together with all its con-
tents and machinery, was completely
destroyed. The front .brick part of the
building was saved, although considerably
damaged, and the contents were uninjured.
The loss is nearly covered by insurance. Mr.
Colbert, we understand has not decided
whether he will rebuild or not.
Aseveryone knows, or ought to know, Fri-
day iast was the: anniversary of the birth, of
Robbie Burns, the great Scottish poet, and
the,occasion was celebrated, by the Caledo-
nian,Society,of this town•by a'grand concert
in Cardno's hall.
The, poor sleighing baa lessened the de-
mandfor;brlcklthiseeinter„ andnotso many
irave;been,sold,asuaaral:at-the yards.
AldreR, Adawsof Londesboro, has a ,horse
.which -;is losing all its,hair;• itisdropping;off
igpieces,aslarge as aplate,leavingtheakin
.as, bare;aa:possible.'No,person that.11as,.seen
t
1 a ava.eve a it
cl uns<io.h r en an
rse Ytllal►b` like
before '3Che,animal.is inthe,best condition,
,,and .,appears to ,be -in ,good health. It ;is
evidently a very rare case.
The ice harvest has again commenced
and Masts. D.D. WLon.01(1 Ji- Common are
busily.engaged laying in their annual supp-
ly. The -ice is of very good quality this year,
FEBRUARY 13,11114
The new creamery is now ready to receive
all the cream that: is offered.
The old bear must have .been glad that he
went ,back to his uenlast,week. The severest
blizzard of the season raged on Saturday
and Sunday last. On Monday morning the
thermometer ranged 12 below aero ,with a
cstiff;.wind blowing.
l,1r. ,.W.J. ,.W lker, xwho has conducted a
,successful furniture and undertaking
barslness-in;town•,during the -post ;six years,
, s..taken.i,nto_.partnersbip:Mr. McKay, of
1gutundvii1e lit:isaceeded i . every,one;tbat
1,ir elkalker ;is .an up to late ,pian in -either
line„wl'cile Mr„Meltayiswell and favorably
known•10S,ea£ortlt:aafudOrrOtinding.country.
The new firm ;of ,1 iialker .and ,relay will
make,a ;strong .lesun arid, in„every Ceapeet
.merit theypatronage ,of,the;public.
Pi • OM. 1,,149
rMeeandaMr ohn Miller, fon'uuuY years
=w9ll .hrfown :rwdldents,t4f lftl Bert T4#4IIljbtp,
near Staffs, on Monday observed their
golden wedding anniversary at the home of
their son, Gordon Miller, Los Angeles,
California.
The Seaforth Beavers defeated the Mit-
chell Blues 8-2 for the third consecutive time
on Tuesday night before a large crowd. The
fans witnessed the hest game of the season
for the Beavers, as they were playing
perfect combination plays the entire game.
The annual alutunt skating party of the
Seaforth Collegiate Institute Alumni
Association is being held Monday evening in
the .Palace Rink and is tieing eagerly
awaited by skaters of the•district.
JANUARY ,go, 19)4
Dial telephone service :will be introduced
in Seaforth late this year, W.W.,Haysom,
,Sell ,telephone manager for this area, an-
nounced this week.
Seaforth.is in fourth"place in the QHA In-
termediate ',B' 43ig Nine _group. iWhille the
team is,an fourth, individual, players head
the .league. Seatorth holds flown the top
three; positions ,in :the 113ig Nine Individual
;seoriag race, Jack ,Mcirrlwain tops :the List
with,G4,pointts.', en pion, leader until last
TCurn, o ' age .t3A
TK