Lethbridge Herald, The (Newspaper) - June 19, 1972, Lethbridge, Alberta
10 THE LETHBRIDGE HERALD Monday, June 19r 1972 ABOVE: POOISIDE PANORAMA Brenda Kwasnie definitely adds something to an already attractive setting. It isn't often that anyone has the chance to sun themselves in LEFT FUN IN THE SUN Ten-speeds are gaining in pop- ularily every day, not only for ecology reasons, but solitude beside the pool and Henderson Lake and Brenda is taking full advanlage of the opportunity. -Walter Kerber.Photo also for muscle-building and de-flabbing. Out for some sun, fun and exercise, Hans Schaufl brightens a guy- walcher's day. Finlay Photo Opportunities for Youth projects are doing well By CATHIE RETI Herald Staff Writer Administration of Opportuni- ties for Youth projects has spread out amongst more peo- ple this year, enabling better communications between Ed- ministration and local projects. As opposed to last year with all projects being administered out Ottawa, tliis year there are regional and local co-ordi- nators, as well es information personnel. Douglas Bruchct, field co- ordinator for the prairies and North West Territories along with Ken Pappes, information officer for Alberta for federal- ly funded student projects, visited Lethbridge Thursday and Friday, and met with local OFY officer Brian Brindley. Mr. Bruchet supervises local project officers, and co or- dinates provincial summer em- ployment programs with OFY so they don't overlap. He also POSTAL CODE. landles federal-provincial con- sultations as well as being a mediator in single project prob- ems. He said things are going well in Lethbridge, and there ap- pears to be no problems at this "me. Mr. Pappes, gathers and dis- ributes OFY information, and works with seven other feder- ally funded projects for stu- dent employment. "Ofy wasn't meant to solve unemployment ha said, and added there are other employment programs such as he department of national de- cnce student summer pro- grams, the public service com- nission of Canada and the Can- ada Manpower Centres. Meanwhile, locally, Mr. Brindley helps and co-ordinates Lethbridge and area projects. During their visit to Leth- iridge, Mr. Bruchet and Mr. Pappes visited the news media, discussed projects with Mr. Brindley, and visited some of the local projects. All Lethbridge projects have started operating, and b o th visitors said the projects aro interesting and doing well. Hearing today for cemetery Chief Judge L. S. Turcolle said, in opening a hearing to- day into the performap.ce of Archmount Memorial Gardens Ltd., that Ihsre has been dis- content expressed by the public about operation of the 30-acre cemetery, three miles west of Lelhbridge on Highway 3. Under the Cemeteries Act, the Judge said owner R. P. Hagel of Victoria is required to place money from sale of plots in a trust account tor operation of the cemetery in perpetuity. At the last review of the company's accounts, held ir 1864, more than had been placed In an account with Canada Trust Co., from the sale of more -than in plbls, gravemarkers and re- lated services, he said. About 60 people, including agents for the Alberta Securi ties Commission, crowded intc Courtroom 3 at the provincia court building on 4th Ave. for the hearing. MORE TRAFFIC CALGARY (CP) _ Calgary International Airport is enjoying a faster rate of growth in pas- senger traffic than any major airport in Canada. For the last half of 1971, Calgary's gain was 3.6 per cent compared with To- ronto's 3.1 per cent and declines at Montreal antl Vancouver. Job finished COALDALE (HNS) CP Rail officials of Calgary re cently requested town council' concurrence in allowing the dis continuance cf the position ol caretaker at the local rail sta- tion. Council agresd. There is no passenger or rail service offered now. Council expects the next step will ha demolishing of the building. DIRECTOR OF DENTAL SERVICES Department of Health and Social Development Administration Bldg., 109 St. 98 Ave. _ Edmonton, Alberta. T5K OC8 I I ?alth Social Development PROVINCE OF ALBERTA Department of Health Social Deyelonmcnt "I'm sorry (o ba such a baby nurse, I just miss the children so 1ETHBRIDGE OFFICE FURNITURE UMITED POST OFFICE BOX 938 IETHBRIDGE, ALBERTA Lower Level 7lh Slreet Shopping Mall 316 7th Si. Soulh Phone (403) 328-7411 Prelidont _ STAN WORBOYS Summer's the time to barbecue and here are a few chefs tips By BERNICE HERLE Herald Slat! Wriler There is a right way and a wrong way to do every- thing, and the art of barbe- cuing is no ex- ception. The host who bar- fa e c u e s his steak to leath- er grain or charcoal hue will find his meal-time admirers scarce. Everyone likes to cook out- side, just to get away from the heat in the bourse or be- cause of the fact that food eaten under the stars or the sun adds glamor to the sim- plest meals. Barbecuing has its own little secrets and success stories. As women dominate indoor 'cooking, so men have almost taken over barbecuing. Many of them take special pleasure in preparing steaks, hambur- gers, poultry and even seafood on the grill. Verlin Olsen, instructor for the Lethbridge Community College barbecuing course, feels the success of any bar- becue depends on the initia- tive and imagination of the cook. "If you just want to add salt and pepper to meat and then put it on the grill, you may as well do the whole pro- cess in the frying pan in the Mr. Olsen said.. He cairi the more time spent in the preparation of the food before it is cooked on the barbecue, the nicer, juicier and tenderer it will be. Mr. Olsen said the secret of barbecuing was in the mar- inade. "To marinate" means to soak the meat in a brine which usually consists of a basic mixture of oil and vine- gar. He listed several types of marinades: orange, lemon, tomatoe, smoke, sweet and sour or plain. The marinade, said Mr. Olsen, h r e a k s down the tissue in the meat Face of the City Three long-service employees of the Garden Hotel were hon- ored by a gathering of friends and other Garden employees. Presentations of gold watches Bell ringers ring on Tuesday The Wesley Bell Ringers of Salt Lake City, Utah will ap- pear at St. Andrew's Presby- terian Church, 1818 5th Ave. S., Tuesday at p.m. The group of 20 high school students is on its seventh an- nual concert tour, giving an average of more than 50 con- certs per year. The concert program con- tains both sacred and secular music and is designed to show the versatility of their 88 hand bells. There Is no charge for the concert. A free-mil collection will be taken. DRIVER BLIND DRUNK HELSINKI (Reuter) A 32- year-old blind man has been jailed here for four months for driving a car while under the influence of drink. He crashed the car after only 200 yards. were given to: John Morris for lis 36 years a d2sk clerk Tcrlesky, tap man; and to Ann Nastink for her 28 years as a housekeeper. Speeches and presentations were given by Harry Hadom sky, general manager of thi Garden Hotel and by Alex Fair bar manager. Guests included: Carol, Mar garet, Doug, Kirnmie, and San dra Radomsky, Mrs. John Mor ris, Mrs. Mike Terlesky and daughter Dianne, John Ter lesky, Bob Shearer, Mr. anc Mrs. Fred Zedun, Mr. and Mrs Joe Sudekat, Gazzo Horhozer Doug Boyer, Ron Wick am Debby Vas. Bible school COALDALE (HNS) A dail vacation Bible school will b conducted here beginning Mon day, Aug. 4. It will be held day, Aug. It will be held i the John Davidson School. It is being sponsored by th Coaldale Ministerial Associa Uon. The theme for 1972 is Walk ing with Jesus, Classes will be from 9 t a.m. The co-ordinator Mrs. Frank Goertzen, Anyone wishing to assist a teachers or belners is asked contact Mrs. Goertzen at 34 3755. r.d brings out the meat's eal flavor. Though certain types of ma- inades and sauces can he jought, Mr. Olsen believes it s simpler to make your own. Then you know it will suit your taste. He said the home- made marinade Is not always cheaper, but using your own recipe helns achieve original- ly and the sauces usually aste better. Some meals are marinated overnight, while others are only left in the mixture for a rew minutes. For beet or red meals Mr. Olsen suggested dark sauces. ?or pork, chicken and other light meats the light sauces such as orange and apple are used. The same applies to wine, which is also used in barbecu- ing to compliment the flavor of the meat. Light wines are used for light meals and dark wines for red meals. Using wine helps to avoid the need for a bouquet garni. Other excellent flavor add- ers are: a smoke liquid which is added to the marinade, (can be bought at any food and a hickory season- ed salt. Mr. Olsen said he does not add salt to his steak until it is half-cooked and turned over once. Woody Farmer, chief chef st the Town Chef also lieves that barbecuing is based on marinades. "You never use a sauce right out of a bottle, you al- ways doctor it up unlH it suits your own Mr. Farmer said. Mr. Frame srid that gar- lic helps to perk up most meal. The success of barbecue cooking starts with a care- fully built and controlled fire. Hot, glowing coals are necessary, but plenty of time should be allowed (or the fire to die down lo glowing embers. Low heat is the sec- rel. Mr. Olsen, being a barbe- cue prop, has his own formu- la for testing the coais. He said the coals should be pure white and it should be possible for a person lo hold his hand above the grill and spell Mississippi three times without moving his hand away. "If the coals are at this de- gree of heat, you won't be burning your Mr. Olsen said. He maintains that the meat obtains its barbecued flavor from the grease and juices that drip onto the coals. H is a good idea, he said to splash orange and lemon or the fla- vor of a particular marinade onto the coals. Some barbecuers claim the smoky taste in barbecued foods ir obtained by putting water on the fire, a few drops at a time. Others use hickory or apple wood chips, or any other aromatic hardwood, sminkled on the coals under the meat. Meat grilled over an ooen fire dries out quickly unless it is bnsted frequently. Mr. Olsen suggests basting with oil or -a marinade mix- ture. He said he docs not like foil, because foil holds the juices in. He said he never uses it unless he is doing a whole chicken. Mr. Farmer said he likes toil, because it helps the meat do its own basting. He also said it holds the grease drio- pings which would normally fall on the coals and cause a flare up. Mr. Olsen felt that flare ups were nol a problem as Ihey could be put out easily with A water sprinling can. A squirt gun can also be used. Both barbecuers perferred a type of wood fire to that of charcoal and briquets. Mr. Farmer mentioned lhat it helps avoid the taste of kero- sene. :n regard to barbecuing sea food, Mr. Olsen said most people tend to food and onrequently it be- comes dry and tasteless. He said he barbecued sal- fire-style toaster, basting it as often as possible. Dinner on n dagger, Kabobs, dinner on a flaming sword- skewer is one as- pect of barbecuing with which a barbecuer can let his imag- ination run wild. Long, metal skewers with hooked handles make the best daggers, but some barbecuers rough it and use long green tree sticks. Following are some kabob examples: tiny hamburger balls, onions and bacor; cubes of luncheon meal, whole small onions, green pepper rings and tomato quar- ters; cubes of lamb that have- been marinated in French dressing for several hours, onions, tomato quarters. The important thing to re- member about kabobs, said Mr. Olsen, is lo use fref'; fruit and a meat, vegetable, fruit combination, Kabobs arc made for eye appeal, as well ES flavor. They are always served flaming (by pouring brandy over the hot meat and lighting it) and sometimes with a side dish of steaming rice. Barbecuing can be done on portable grills, barbecue pits and outdoor fireplaces. A sim- ple grill can be made by plac- ing an oven rack or a cookie sheet over piled bricks or stones.