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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - December 20, 1974, Lethbridge, Alberta Frid.v, Dtcwnbtr 20, THE LETHBRIDGE HERALD 21 Pemmican Ball set Dec. 27 Over 850 people are ex- pected to attend the 89th Pem- mican Club Reunion and Ball, scheduled to be held Dec. 27 in the Lethbridge Exhibition Pavilion. Organizer Al Baines says 600 invitations have been sent to club members, some of whom will be coming from the Yukon Territories, Montana, Saskatchewan and British Columbia to attend the annual get together. Mr. Baines says the ball will begin at 9 p.m., with the grand march, led by club president Dan McEwen, starting at p.m. Lunch will be served at p.m. followed by more dancing until 3 a.m. Les Handley and his orchestra will provide the music, which will include dances for those aged 70 and up. Additional information may be obtained by calling Mr. Baines at 327-3524 or 327-7176. Christmas dinner for new Canadians A Christmas dinner in a restaurant can be a big event, and it was especially impor- tant this week for 28 new Canadians studying English at Lethbridge Community College. For some, it was their first Christmas dinner in Canada. The dinner included the traditional trimmings turkey with sage dressing, cranberry sauce and mince pie a la mode. Fitting in to Canadian customs is an important aspect of the English for new Canadians course, says Dale Heyland, continuing education director for LCC. The meal in a Lethbridge restaurant was a lesson in how to get along in Canadian society, as well as the course graduation banquet, he said. Mealtime conversation was active and precise, with a bit of hesitation at difficult spots. Students' achievements in the course vary widely, say the three instructors, Gayla Anderson, Shirley Warren and Doreen Wilkie. Some students are university graduates; others have as little as three years' formal education. Some may never be literate in English. One has a degree in English literature from a Japanese university and is learning English idioms. Some expressions, such as "you're pulling my can be puzzling if they're interpreted literally, says Mrs. Wilkie. But the students are highly motivated, say the teachers. "It's not like teaching in a high school or university because these students are so eager to says Mrs. Anderson. Mrs. Wilkie says the teachers find it rewarding to see what the students can ac- complish. How well would most Canadians do, she asks, if they went to a foreign country with little or no knowledge of the language? Speech is the most impor- tant part of the course, says Mrs. Warren, and is emphasized, along with social integration. Students often ask the teachers for advice on Canadian customs. Most are landed im- migrants who intend to become Canadian citizens, say the teachers. They come i from five different nationalities. love is... kissing her, knowing you might catch her cold. TM In U.S. fa. ritfcli If74 br TilMi Avocados Honeydew Melons Casabas Zucchini Squash Hubbard Squash Japanese Mandarins Fresh Dates Fresh Figs No. 1 Baking Potatoes Yams Genuine Sweet Potatoes Anjou Pears Calmeria Grapes Ribier Grapes Emperor Grapes Cauliflower Fresh Bunch Carrots Fresh Bunch Beets California Cabbage Fresh Leeks Eggplant Fresh Parsley Green Beans Fresh Limes Fresh Pineapple Hydroponic Tomatoes Medicine Hat Hot House Tomatoes Cherry Tomatoes Fresh Mushrooms Romaine Lettuce Red Lettuce Endive Celery Hearts Green Onions Bunch Radishes Green Peppers Fresh Cranberries Spinach Corn on the Cob Brussels Sprouts Cedar Boughs OUR OWN PERSONALLY PACKAGED TRAYS to SPICED GOUDA SMOKED CHESHIRE and WENSLEYDALE MOZZARELLA FRENCH CAMEMBERT DANISH BLUE DOUBLE GLOUCHESTER GOUDA GERARD BRIE MARBLE WINE or BEER CURED PORT SALUT and MUENSTER GJETOST DANISH CAMEMBERT DANISH CHEESE CUTS ROCKY MOUNTAIN CAMEMBERT EDAM BALLS GERARD CAMEMBERT CHERRY HILL OLD, MILD, MEDIUM SWISS FONDUE ASSORTED TINNED BISCUITS ANCHOVY PASTE BARBECUED OYSTERS SMOKED OYSTERS on SKEWERS SMOKED TINY OYSTERS GUAVA SHELLS SMOKED and SLICED OCTOPUS LOBSTER SQUID ASSORTED CAVIAR HERRING FILLETS ANCHOVIES DANISH COCKTAIL SNAILS COCKTAIL SARDINES COCONUT CHIPS KIWI FRUIT SLICES PETIT BABA CAKES BRANDIED HARD SAUCE FANCY MINCEMEAT RUM or BRANDY SAUCE SCOTCH WHISKY MARMALADE SCOTCH KIPPER SNACKS TRAPPIST PRESERVES GIFT PACK JAMS and MARMALADES FANCY MARMALADES TRAPPIST HONEY GIFT PACK (IMPORTED FROM SCOTLAND) ASSORTED NEW ZEALAND HONEY'S RAWBERRIES and TOPAZ HONEY ORCHID HONEY CERAMIC BEE PACK DRESSLER TONIC WATER LEMON OR LIME SQUASH LEMON BARLEY WATER SPARKLING GINGER WINE ORANGE SQUASH GRANTHAM'S COCKTAIL MIXES TAHITI JOE COCKTAIL MIXES (TINS AND PACKAGES) DARJEELING ENGLISH BREAKFAST QUEEN MARY EARL GREY TWINING GIFT PACKS PRUNES IN COGNAC GIFT PAK CROSSE BLACKWELL PLUM PUDDING GATO IRISH WHISKEY AND FRUIT CAKE GATO FRUIT and CHERRY CAKE MARZIPAN ROLLS SESAME SEED SNAPS BEL-AIR CROUTONS GARLIC-CHEESE-PLAIN TRADER VIC'S COCKTAIL MIXES ASSORTED MOIRS FIGS IN CHAMPAGNE GIFT PAK SPARKLING RED and WHITE GRAPE WINES (non-alcoholic) PEARS IN RUM GIFT PAK CORNISH GINGER BREAD APRICOT BRANDY MARMALADE COOPER'S DIETETIC JAMS SANTY'S SPARKLING GRAPE JUICE ARTICHOKE HEARTS BRAZILIAN HEARTS OF PALM SPICED KUMUATS TOSCA SPICED FRUITS PEELED and DEVEINED SHRIMP Mixed Nuts Poinsettias PHONE 328-1751 FREE DELIVERY Value Village Mini Market Open Christmas Day 11 a.m.- 8 p.m. FRESH OYSTERS AVAILABLE FOR CHRISTMAS ;