Page 16 June 1988 Cassiar Courier IT HASONLY GOLD PROSPECTS GROW WITH TRIAL RESULTS JUST BEGUN Cassiar Lives! With the future of the mine secure (for at least another 10 years) many changes are in store for Cassiar. The “company town” as it has been for years faces incorporation. Small business will grow initiating development. The establishment of a political system such as a mayor and council who are responsible for fiscal concerns in this community is a definite possibility. The question is, who will get involved? It is obvious to me that a steering committee be elected, volunteered, or appointed to begin the task of gathering the reins which will guide the future development of Cassiar. _Think about it. We are the people who will, be responsible for our community. We are the ones that will make it what it becomes! We are the persons who must come forward and aggres-’ sively become active! Somebody has got to be involved, and that somebody should be you! BELL MINE EXTENDED GRANISLE — Noranda has found enough copper ore on the southeast side of its Bell Mine near Granisle to extend the life of the mine by two years, until 1992, says mine manager Maurice Ethier. Extending the open pit almost 300 feet to the southeast will also allow the company to obtain more ore by deepening the pit, he said, pointing out that the pit walls must be no steeper than 45 degrees. The mine had been scheduled to close early in 1990. é Stripping overburden to yield the additional 10 million tons of ore will cost 13 million dollars, he said. The ore averages .53 per cent copper, 4 grade considered “marginal or low grade” in the industry, said Ethier. High productivity at the mine justifies mining the ore, he said, pointing out that each employee re- ceived almost $5,900 in profit sharing payments last year. The: current price of copper, $1.20 per pound, . is “very good” compared to recent prices, but is really similar to levels earlier this decade, he said. The mine currently employs 237 people, although the company would have had to lay off eight people if the life of the mine had not been extended, said Ethier. Noranda will continue to search for more ore ‘in the area to process in the mine’s facilities, although it is unlikely the existing pit can be deepened or extended further, he said. The company also owns the former Granisle Mine and a deposit near Morrison Lake, he said, but pointed out that they would not be economic to develop if copper prices remain at their current level. The Bell Mine reopened in 1985 with the help of hydro rate concessions from the provincial government, ‘after a three year shutdown. The employees waived a scheduled 5 per cen pay increase in return for the profit sharing package. Ethier said Noranda has not received hydro power at a reduced rate since it began making a profit from the mine last 'summer. SOBRIETY ITS YOUR CHOICE! ALCOHOLICS ANONYMOUS Wednesday - Closed Meeting Open Meeting 8:00 p.m. CATHOLIC - CHURCH BASEMENT Sunday - SMITHERS — Trials of the heap leaching process indicate Energex can economically recover gold from low grade ore at its Toodoggone property, in addition to milling high grade ore, says a company Official. Arne Biekeland said the tests yielded recovered an average of 70 per cent of the gold from ore containing between .06 oz. and .28 oz. of gold per ton of ore. Seasonal heap leaching could increase gold pro- duction at the proposed mine by 50 percent over pro- duction possible through conventional milling of high grade ore, he said. The chemicals extract gold from the rock as they perculate through the pile and the gold is then recovered from the solution. Heap leaching, frequently used in warmer climates, involves spraying water and chemicals over piles of crush- ed rock containing low concentrations of gold, said district mines geologist Dave Lefebvre. The ore is piled on an impervious base so that the solution can be collected after it has been repeatedly sprayed over the pile. Energex says its trials required two pounds of cyanide per ton of ore processed. Lefebvre said the heap leaching process is usually used in warmer climates where the water will not freeze in winter. “When a company decides to: use heap leaching a number of factors are taken into consideration. There has to be enough metal to make it worthwhile, and the process itself has to be cheap enough to bother with it.” “It’s an uncertain thing. You might get 95 per cent of the metal, if you?re lucky. You might get 65 percent. You’re not going to get 100 percent.” Energex recently completed trials of the process using ore from its Al property in the Toodoggone. - Season heap leaching would lower the company’s — overall cost of producing gold from the property, said Birkeland. “A feasibility study of mining the property is nearing completion and a decision on whether to build a mine is pending, says Energex. TAX RATE DECLINE FOR 1988 (The following was sent to the Courier office by the School District Board office, and we were asked to publish it.) ‘The UNEXPENDED DOLLARS from previous years become REVENUE for current years. In other words, ANY DOLLARS SAVED FROM A CURRENT BUDGET BECOME REVENUE FOR THE NEXT YEAR’S BUD- GET. This revenue may be earmarked for tax rate reduc- tion and/or expenditures within any of the budget areas. Last year the Stikine Board chose both. In September, 1987, the Stikine Board, at their meeting in Telegraph creek, made a conscious decision to take every step possible to reduce taxes. This included: 1 “Reserving revenues for purposes of lowering the tax rate in the Stikine. 2. Continuing to seek Government support in recog- nition of our uniqueness. : “3. Maintaining quality education throughout the District while negotiating fair and reasonable contracts with employees. 4. Ensuring prudent management of all aspects of the business operation with the District. e.g. tendering with results, updating systems and keeping ‘staff levels at par, improving efficiencies (smarter, not harder), keeping pace with new data, resources, laws and demands without jeopardizing support roles. The Stikine Board has accomplished its goal effectively . and with no negative consequence to employees, students or operations. It communicated often with all aspects of Government (political and bureaucratic) asking for recog- nition of the differences in our tax and economic base. The increase in funding (through the fiscal formulae) comes as a result of years of work by Boards, Superinten- dents and Secretary Treasurers in this Province who have had sufficient experience with the funding formula to see the inequities and blindspots. Throughout the year, the Board never forgot its concern for the tax rate nor its commitment to help the taxpayer. The reduced rate is not due to any special adjustments im- plemented by the Government for this district alone. It IS due to diligent management which meant unexpended dollars over the past two years. The tax rate for 1988 is significantly lower, yes. However as the Board amortizes the dwindling revenue figure over the next few years, the tax rate will again climb. The lower tax rate may lead some to believe that no further lobbying or questioning need take place. Not so. This is no time to stop questioning the taxing ine- quities which we have proven are real. HAPPY FATHERS DAY JUNE19TH TOBEORNOT TOBE NOTICE ALL CASSIAR' COMMUNITY CLUB ACTIVE MEMBERS The Cassiar Community Club Executive are accepting SERIOUS PROPOSALS for retaining. the Cassiar Theatre as an entertainment facility for the Community, or for any other purpose that would be an asset to the Club Membership. SERIOUS PROPOSALS will be accepted up to and including Sunday, July 31, 1988. Your cooperation in seeing that this facility meets the needs of the membership, - ig warranted, therefore, please note the closing date for proposals. Peter Howard ‘President - Cassiar Community Club - Box: 336 -Cassiar, B.C. es Yee a Cassiar Theatre Proposal. | ALL PROPOSALS TO BE POSTMARKED AS FOLLOWS: Box 336 Baise x Cassiar, B.C. VOC 1E0 fs | SERBS TDI ES " i | | q ' Cassiar Courier June 1988 Page 17 FROM THE NEIGHBOURS KITCHEN »=~« After the palm trees of Los Angeles and the warm breezy afternoons on the bay in San Francisco, coming home to the snow was somewhat demoralizing. But I can rise above this. How? If I put some reggae on the stereo, turn up the furnace and close my eyes, I can almost imagine that summer is here. If the sun comes out, I ask Brock to make a tall, cool drink (his strawberry daiquiris are wonderful) for both of us and then I try to cook for the heat. I find that summer is a great time for salads and pastas, and I like to create dishes with the produce that finally becomes available to us. So the recipes for this month are for light, main-dish salads. This is called thinking positive and thinking heat! Shrimp Salad on Fresh Pineapple Mango Relish Serves 8 for lunch 2 large ripe mangoes 1 pineapple, peeled and cut into %4”’ cubes ¥, cup fresh lime juice ¥% cup finely chopped fresh cilantro 1% Ib medium shrimp, peeled and deveined 2 sweet red peppers, halved, seeded and deribbed ¥, cup mayonnaise 4 scallions, trimmed and thinly sliced 2 T very finely chopped fresh ginger ¥ tsp salt 1 sprig cilantro for garnish RELISH: | Peel the mangoes and remove the flesh in pieces. Puree one quarter of the flesh in a food pro- cessor or blender, then pass it through a sieve set over a bowl. Refrigerate the puree. Cut the remaining mango pieces into %4” cubes and place them in a bowl. Add the pineapple, lime juice and chopped cilantro; stir the relish and refrigerate it. SHRIMP: Bring 2 quarts of water to a boil in a large “saucepan. Add the shrimp and cook them until they are opaque - about one minute. Drain the shrimp and run them under cold water. Transfer the shrimp to a bowl. Dice one of the pepper halves and add the dice to the bowl containing the shrimp. Julienne the remaining pepper halves and set the julienne aside. Stir the mayo- nnaiseé, mango puree, scallions, ginger, and salt into the shrimp and pepper mixture, and chill the salad for at least 30 minutes... To serve, spoon some of the pineapple-mango relish onto a large platter and surround it with some of the shrimp BEAUTIFUL © HISTORIC BUILDING ‘OVERLOOKING THE STIKINE RIVER 8 B.C. approved guest rooms (kitchen facilities available) 3 Cafe features home-cooking(Stikine Salmon a specialty)§ Boat charters available Groceries, gas and oil DEALERS FOR: - Inglis Appliances ~- Johnson Motors - Makita Power Tools PHONE 2 a <@ c Socaka The bees are buzzing, the trees are in bloom __ and the Stikine River is OPEN! Come and have a taste of Spring at the } STIKINE RIVERSONG CAFE | LODGE and GENERAL STORE LTD - Stihl & Husqvarna Saws ~ Sharp TV’s & VCR’s -~ Bombardier Ski-doos FOR RESERVATIONS AND INFORMATION, salad. Top the relish with the remaining shrimp salad; garnish the dish with the pepper julienne and the cilantro sprig. NOODLES WITH ASPARAGUS, MUSHROOMS AND PROSCIUTTO Serves 4 8 oz. wide egg noodles ¥% Ib. asparagus, trimmed and peeled 3 T virgin olive oil 1 onion, finely chopped 4 oz. button mushrooms 2 garlic cloves, finely chopped _ freshly ground black pepper 1% oz. prosciutto, cut into strips %” wide and 1” long ~ 1 tsp fresh lemon juice 15 fresh basil leaves ¥ cup freshly grated Parmesan cheese * Cut each asparagus stalk diagonally into three pieces, then halve each piece lengthwise. Set the pieces aside. - Heat 1 T of the olive oil in a large, heavy-bottomed skillet over medium-high heat. Saute the onion until it * becomes translucent - about five minutes. Stir in the mushrooms, garlic and some pepper, and cook the mix- ture until the mushrooms are tender - about five minutes more, and cook them an additional four or five minutes to evaporate some of their moisture. Add the asparagus pieces and cook them until they are tender - another four or five minutes. Stir in the prosciutto, lemon juice and basil leaves. While the mushrooms are cooking, add the noodles to 3 quarts of unsalted boiling water and cook them until they are al dente - approximately nine minutes. Drain the noodles and add them immediately to the skillet. Add the Parmesan cheese and the remaining 2 T of olive oil, and toss thoroughly. Serve at once on warmed plates. NOTE: it is often difficult to obtain prosciutto, so I occasionally substitute some cubes of ham and a little Canadian bacon. This seems to turn out just as well! = / y CLOTHES CLOSET © We have something - for your Dad Tuesday, Wednesday and Thursday Friday 2:30 p.m. - 9:00 p.m. : Saturday 10:00 a.m. - 4:00 p.m. 8, 222 Kennedy Street SSS SSS SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS SSS SSS SPAGHETTI WITH BASIL, PINE NUTS AND CHEESE 8 oz. spaghetti 1 T virgin olive oil 1 garlic clove, crushed 1 cup shredded basil, plus several leaves whole ¥% cup unsalted chicken stock ¥% cup pine nuts, toasted ¥% cup freshly grated Romano cheese % tsp. salt freshly ground pepper To prepare the sauce, first pour the oil into a skillet set over medium heat. When the oil is hot, add the garlic and cook it, stirring constantly, for about 30 seconds. Reduce the heat to low and stir in the shredded basil leaves and allow them to wilt. Pour in the stock and simmer the liquid gently while you cook the pasta. Add the spaghetti to 3 quarts of boiling water with 1% tsp of salt. Start testing the pasta after 10 minutes and cook it until it is al dente. Drain the pasta and add it to the skillet with the basil. Toss well to coat the pasta. Add the pine nuts, cheese, salt and some pepper, and toss again. Serve at once, gamished with the whole basil leaves. SPAGHETTI WITH SMOKED SALMON AND WATERCRESS © 8 oz. spaghetti 1% tsp. virgin olive oil 1 garlic clove, finely chopped 2 oz. smoked salmon, julienned 1 bunch watercress, washed and stemmed freshly ground black pepper Cook the spaghetti as directed in the recipe above. Just . before it finishes cooking, heat the oil in a large skillet over medium heat. Cook the garlic in the oil for 30 seconds, stirring constantly. Add the salmon, watercress ‘and pepper, and cook for 30 seconds more before re- moving the skillet from the heat. Drain the spaghetti and add it to the skillet. Toss the spaghetti to distribute the sauce and serve at once. THE Men’s jeans, sweatshirts, T-Shirts _and novelties 2:30 p.m. - 6:30 p.m. 778-7310 § ~~