Page 10 November 1982 Cassiar Courier KATY The first of two Katimavik groups arrived in Cassiar on October 15th. The group consists of 8 young people from all across Canada and a group leader Eric Mody. Katimavik is a national program which enables young people to gain work experience through exchange programs. The members of the Katimavik group will work 8 hour days on the MARYSE PRUD’HOMM.E \aaryse is 19 years old and is a native of St Jean sur Richelieu. Her interests include Music and sports. She is taking a years break from her studies and was interested in the opportunities offered by Katimavic. GUY ROY Guy is 20 years old and hails from Victoriaville Quebec. ie is interested in photography, reading and all kinds of sports. Guy joined Katimavic to get a job, to travel and to learn a second lan- guage. NATALIE PARE Natalie is 20 and is from Beauport, Quebec. Her interests include sports, reading and photography Natalie joined Katimavic because it provided the opportunities to travel and to meet people, and to learn a second language. PORTRAITS, PASSPORT PICTURES clos EHoto ERIC MODY Eric is the group leader and this is his first year with Katimavic. Eric is from Vancouver and ihmas experience in social work and in retail manage- ment. He is hoping that his work with Katim- avic will help him decide what to take when he resumes his university studies. His job is to help co-ordinate the group’s program and to make sure that the group enjoys the experiences offered. Eric’s interests include guitar, skiing and all sports sports. CYRUS ALLEN Cyrus is 20 years old and is a native of Coquitlam B.C. He is interested in skiing and in rock-climb- ing. He joined the Katimavic program because it gave him an opportunity to leave home and to see Canada without any cost to himself. SHELLIE RONNENBERG Siiellie comes from Monkton, Ontario and is 19 ‘years old. She likes sewing, cooking, skiing and horseback riding. She joined Katimavic because she wanted to travel and for the job experience. oe ae 775 Malozemoff 778-7345 MORTIFEE MUNSHAW DEALER FOR COLOR & ENLARGEMENTS, FILMS, CAMERAS & ACCESSORIES FOR SALE, CAMERA REPAIRS, WEDDINGS & SPECIAL EVENTS, B.& W DARKROOM FINISHING AW TIS various areas where their help has been requested. Each member of the group takes a turn at cooking as the group is responsible for cooking it’s own meals. Katimavik likes to have their group members spend 2 weeks billetted with people in town. If you are interested in having a billet please contact the Rec Centre office. This group will be here for 3 months and we hope they enjoy their stay in Cassiar. BONNIE MACDONALD Bonnie is from Rothsay, N.B. and is 17 years old. Her hobbies include writing and music. A recent graduate Bonnie wanted to take a year off before deciding what she wants to do. Katimavic gives her the opportunity to gain experience in various fields. CHARLES WEISS Charles is 19 years old and comes from St. Aga- tha, Ontario. He is interested in Taxidermy of fish, bicycling, fishing, X-Country skiing and guitar. He joined Katimavic because he saw no other opportunities in his areas of interest. CAROLYN AMBEAU ~* Carolyn is 18 years old and is from Oakville. Ontario. Sne is interested in Skiing, drawing and cooking. Sie is taking a year off before going to . University and joined Katimavic because it gives her the opportunity to gain experience, to travel and to meet people. Liquor Store Changes Effective November 1, 1982, the Cassiar Liquor Store hours will be as follows: Tues. thru Saturday 10:30 a.m. — 1:00 p.m. 2:00. p.m. — 6:00 p.m. The Liquor Store will be closed all day Mondays and will close at 6:00 p.m. on Fridays. Les Sirett, the manager, stated that it was hoped this would be a temporary measure as the assistant manager, Al Pernicelle, left on October 31 and the store is presently run by himself and one regular employee, as well as some auxiliary employees. LIGHTS COLLEGE by Ellen Corcoran The Air Brake Course has been postponed until November 17th, 1982. It will be held from 6:30 to 10:30 p.m. for the duration of the course. The instructor will be Gerry Cooper and the cost will be approximately $50.00. To register phone 778-7638. COURSES COMING UP Bridge Conventions English as a Second Language. Yoga Astrology Hair Cutting Typewriting Italian Cooking Painting - Jan 25, 26, 27. Photography - May 10, 11, 12. Cross Country Skiing for Beginners. If you are interested, please register early by calling Ellen Corcoran at 778-7638. HII IKI K KKK KKK COLLEGE ESTABLISHES INDUSTRIAL TRAINING DEPARTMENT Northern Lights College has established an Industrial Training Department to market port- able courses to business and industry throughout the College region. The courses would be of short duration and could be presented on the job-site, weekend sessions or evening classes. The types of courses that the College is currently marketing are safety programs, management and supervisory skills, welding, driver training and word ele training. “The purpose in providing this training is to assist employers to upgrade or refresh the skill level of their staff. The College has the expertise to provide this training and can obtain qualified instructors for courses other than those mention- ed previously. All courses will be offered at min- imal cost. Employers who have reduced their staff levels may wish to band together with other em- ployers to offer some specific training to employ- ees. The right training in periods of recession can increase productivity and the current slow-down we are enduring is a good time to consider brush- ing up your own skills or those of your employees Employers interested in any type of training are invited to call the College at any one of their four locations for further information, or call Margaret Cleaveley, Industrial Training Director at the Fort St. John Campus, 785-6981. es es Door Raffle ERC ein tamtam tama tna taatamsa NORTHERN Dining By Candlelight The end of June saw us once again setting out of Watson Lake seeking sun and sanity. Recklessly flaunting our seventy cent dollar, we were head- ing south across the border. Our final destination was to be those Pearls of the Pacific — the Hawaiian Islands. But, before we could relax to the tranquil setting of sand and surf, an. urgent need had to be satisfied. After nine months of northern isolation, the part of me that will always be a city boy craved to be fulfilled. It had been too long since I had experienced the buzz of the city, heard the hum of the traffic or felt the bustle of a busy street at rush hour. It would be good once again to breath air laced with carbon monoxide and catch the sweet smell of diesel and burnt rubber at traffic lights. How many times have we looked out of the hotel window on that first night in town — just thrilling at the pace of everything? Robson Strasse at night is electrifying. The roar of the street is repeatedly drowned by the scream of sirens of ambulance, police or fire trucks. From the back window we can see Air West planes landing in Coal Harbour and Japanese tankers slipping silently out to sea under the Lions Gate Bridge, lit up with the head- lights of a constant stream of vehicles heading for their homes in North or West Vancouver. The city. is alive and seems to taunt us. Come down from that sanctuary that is Cassiar and see if you can survive in the real world. A few days here will soon sharpen your wit and judgement and rekindle that competitive edge that has been in hibernation for so long it is in danger of becom- ing extinct. We had only to step out of the hotel and cross the street to find the ideal setting for that first night in Vancouver, O’Doul’s Bistro on Robson offers fine food, good wine and an atmosphere that is at once warming and relaxing. From the window tables you can watch the city ’ play out its roleas you quietly sip a bottle of Beaujolais. From Tommy O’Doul’s in Vancouver it seemed just a short hop to Lefty O’Doul’s on San Fran- cisco’s Geary Street, the only Irish Beir Keller I have ever encountered. Here Rhinisher Sauerbrat- en makes an unlikely marriage with draught Guin- ness, and Irish stew may be purchased mit Brot Kneudel . Lefty, like fellow baseball great Joe Di- Maggio, turned to the catering business as a sec- ond career and the walls of the bar and restaurant abound with pictures of the Sox, Cubs and Yan- kees, giving credence to his glory days. TOMMY O’DOUL’S LONDON BROIL Serves Four Trim 2 Ibs. flank steak very closely. Marinade meat for two hours in a little oil, seasoned with a few cloves of garlic and a pinch of marjoram. Drain the meat of excess oil and cook meat ona broiler or grill at the highest heat for 3 to 5 min- will be held on Saturday November 13th 1~4p.m. at the Rec Centre Crafts Various Local Businesses ALL BEAUTIFUL HANDMADE CRAFTS, COME AND GET YOUR CHRISTMAS GIFTS EARLY. SS BD eS oD nD on ot Cassiar Courier November 1982 Page 11. by Terry Farrell utes on each side, depending on the thickness of the meat. The meat is then cut very thin across the grain and is always served rare. When over- cooked it is no longer tender. Serve with Bear- naise sauce and hot horseradish. POACHED SEA BASS JOE DIMAGGIO Take four fillets of sea bass, 8 fresh oysters shuck-. ed, 8 fresh clams, 2 cups chicken broth, % cup white wine, 4 cup heavy cream, 1/8 tsp. curry powder, salt and pepper. Make four even cuts in the centre of each fillet, alternate I clam and I oyster in each cut, place fish in shallow casserole, cover with broth and bake in oven at 400°for ten minutes. Pour liquid into a saucepan, add cream and remaining ingred- ients and whip slightly. Cover fish with this sauce and return to the oven for a further five minutes. HOPPELPOPPEL LEFTY O’DOUL'S Boil 1 lb. unpeeled potatoes (be careful not to overcook). Meanwhile, cook 1% cups diced best Trish bacon until brown and crisp. Transfer the bacon on to some kitchen paper. Pour off all but 3 tsp. of bacon fat. Add ¥% cup chopped onion and cook over moderate heat 4 — 5 minutes. Peel and chop the potatoes and add them to the onions. Cook for a further 8 — 10 minutes. In a bowl beat 4 eggs, I tbsp. milk, 2 tbsps. chopped parsley, a good pinch of salt and freshly ground black pepper. Add the bacon to this mixture and pour over the potato. Tip the pan from side to side to spread the eggs evenly. Lower the heat and cook undisturbed for 5 — 6 minutes. To serve in- vert a heated serving plate over the skillet and, grasping the plate and the skillet firmly, quickly turn them over. Serves two. For lovers of the finest and the freshest, O’Doul’s other restaurant, Tommy O’s on Broadway is the only Vancouver restaurant boasting home made pasta, prepared within view of your dining table. - There’s been no stopping them Irish since they joined the Common Market. SHERRY SETHAN Cassiar, B.C. 778-7564 Vi ®) (eo) e | 50% Discount | j DO YOUR GWN CLEANING AND SAVE i The Steamex Machine is now fixed. A Special Deal is available. BRING THIS AD WITH YOU! It will entitle you to a 50% Discount on i | Machine Rental (Not including solutions). Be sure to phone ahead for appointment. PESO LLL EN LIELNL YUL ILL LULL LI AER LYLE EOLA ALM EA LILI LS The Lioness Annual Christmas Bazaar Bake Iable SPSL ELITES COLSTRIP