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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - November 1, 1972, Lethbridge, Alberta 3ft THE LETHBRIDGE HERALD Wedneldoy, November 1, SAFEWAY BRANDS BIG EVENT NOW UNTIL CLOSING NOV. 4th. BRING THE FAMILY AND SAVE ON THESE SPECIALS PEANUT BUTTER (C) STRAWBERRY JAM EMPRESS HOMOGENIZED EMPRESS pURE 109 or CHUNK STYLE 48 01. Net Wl. Tin ea......... ORANGE JUICE (C) APPLESAUCE BEL AIR FROZEN CONCENTRATE TOWN HOUSE CANADA FANCY 12W fl. 01. tin 2189 CANADA CHOICE 14 Fl. 01. tin____ or PRUNE PLUMS 51 .00 GROUND COFFEE C EDWARDS REGULAR, FINE OR ELEC. PERC. GRIND VAC PAK 2ib. 4.99 I TOMATO JUICE TOWN HOUSE CANADA FANCY 44 fl. 01. tin............................ 289 FRUIT JUICE JEA 00 UNSWEETENED PINEAPPLE 4B Fl. oz. tin 31 TEA BAGS CANTERBURY ORANGE PEKOE 125 bag 16 oi. net wt. pkg. 1 .49 SWEET PICKLES ZIPPY MIXED 48 fl. oz. jar 79 MARGARINE EMPRESS SOFT 100% VEG. 1 Ib. tub 31 .00 CREAMED CORN 14 Fl. tin TOWN HOUSE CANADA FANCY .00 FROZEN PEAS BEL AIR CANADA FANCY 2 Ib. Cello Bag 99 TRY A LITTLE TENDERNE ROUND STEAK or RUMP ROAST 4 09 T-BONE or CLUB ALL CUTS Canada Grade A Beef......Ib. BEEF STEAKS CANADA GRADE A BACON WASCANA SIDE, IN THE PIECE.......................... Ib. CALIFORNIA ORANGES, EASY TO PEEL LARGE SIZE................... B.C., UPWRAPPED CANADA NO. T GRADE Eden 79' 2.19 39' WE RESERVE THE RIGHT TO LIMIT QUANTITIES. SAFEWAY CANADA SAP ON THE MO-OO-OVE This reluelonl entry was one treol to mark the opening of .the International Salon of of Ihe participants in a parade Ihrcugh downtown Man- Food and Agriculture at Place BonavenJure. 's nothing quite like it San Francisco's French bread By ROBERT IJNDSF.V New York Times Service San Francisco Its taste Is tart, the crust is hard, and it's difficult to eat without shower- ing crumbs all over one's clothes. But to most San Franciscans, he city's sourdough French bread is as popular as its cable cars and judging from sales In bakeries in other ciUes re- cently, it is becoming as pop- ular as San Francisco export as topless dancing, which also started here. Hundreds of pounds of the resMy baked local bread in ong, dark-crusted, torpedo- haped loaves, or fat brown loaves shaped like t discus leave the city before dawn on most mornings in the cargo compartments of jet airliners or in freezer trucks. And soon, the special flavor of the bread may be exported around the nation in test tubes, according to a team of federal scientists who say they've dis- covered that a microscopic "bug" that has been transmit- ted through mounts of bread- batter for more than a century is responsible for its unusual taste. "Our shipments out of the city have gone up at least 50 per cent in the last two said Clifford Catsoulis, an ex- ecutive cf Parisian Bakeries, the city's biggest producer of the bread, recently as the dis- tinctive, fresh aroma of baking bread filled Ms office. Costa Zmay, vice president of Larraburu Bakery, another major sourdough bread produc- er, said: "It's been fantastic. We're (oratory, said he thinks it will 'be feasible soon to export the bacteria which he calls "La- clobacillus San Francisco" so that San Francisco's famous bread can be made any place. "It's Impossible to say with certainty how and where it (the microrganism) originat- Kline said during a re- cent Interview. But he said It apparently had been a genera- tion-to-generation heritage of Bakers here since the middle of last century, when French settlers or Basques from Spain brought their baking know-how and possibly "the bug" as well from Europe. Gold min- ers In California and Alaska some called "sourdoughs" be- cause of their affinity for the bread picked up the tech- nique later. It is essential to understand the history of a loaf of the oread Iji order to understand Kline's thesis. Each day before bakers make more bread, they set aside a small portion of their dough. The next day, they take this dough called a "starter" or 'mother" and mix it with flour, waler and salt for their next baking session, so that it constitutes alrout 11 per cent of the total bailer. Then, before this batch of batter is baked, the bakers again remove TI smalt portion as the next day's "starter." The process goes on and on. The "starter" contains an un- usual strain of yeast that leav- ens the bread, and the "Bacil- us San Francisco." Each day t is transplanted in eort of a chain of perpetual motion. shipping all over the country. It's now available in 15 differ- ent airports, and I don't think there's a major city in the country that doesn't have at least one store or restaurant where you get it." The executives attribute the demand to expatriate San Fran- ciscans who miss tho sharp, crusty bread, but, more Import- antly, to visitors from other cllies who discovered the bread here and want it at home. The most enthusiastic lovers of San Francisco sourdough consider It the first bread in the world, outranking the chewy brioche of Paris, the pumpernickels, ryes and black breads of Eastern Europe and the bagels of New York. Legend has long held that the bread could be made only in San Francisco. I could take you 400 miles south to Los Zmay insisted, "and you'll see can't make it; they can't du- plicate the flavor. It's unique to San Francisco; I feel the fog has a lot to do with it Or may- be it's our temperature, or sometliing that's in the air." However, a Federal microbl- ologist who has been trying for three years to discover the secret of the broad's flavor, at- tributes the distinctive flavor to "a bug" a recently discover- ed species of bacteria that, lit- erally, has been handed down from baker to baker here al- most daily for more than 100 years. And the researcher. Dr. Leo Kline of the department of ag- riculture Western regional lab- For their part, San Francis- co's bakers are looking whim- sically at the scientific effort! while they count their prof- more and more peo- ple from New York, Los An- geles, Boston, New Orleans, and elsewhere send in orders. "I don't believo much In that Zmay, the bakery offi- cial said of the Federal research. "If you ask me, I think It'i probably the fog." Serve up the pancakes Record year for Britain Car industry booming MDNDOM TAP) Britain's] biggest single exporter, the car industry, LS heading for an all- time record trading year In 1972 as tho nation prepares for full European Common Market membership. After six years of stagnation through government curbs on spending, Britain this ycnr has ing Into top gear lo brcomc the world's fastest-growing car mnrkcl. And in Ihe Hurniican produc- tion Icngue, the British Industry looks act to take second spot behind West Germany, ahead of Trance. In 1972 Britain will build more cars than in its post-war peak year of 1964. Tills remarkable upsurge fol- lows years of trailing the expan- sion rntcs of rivals in France, West Germany, Italy and Japan. Two reasons hnve given rise lo the Ixrom in Britain. In July, 1071, Hie government virtually erased nil restrictions on credit buying and cut flic domestic sales tax to 30 per cent from ,16 per ccnl. Within 12 monllis new car sales moved ahead to almost 1.3 record for a one-year period. Then, In March, 1972, the sales tax was again 25 per accelerating showroom acllvity. By Juno tills year car sales were some 40 per cent up on the first half of 1971. .Sales of im- ported cars were up by for per cent of thp lotnl market, while snlcs of Ilrillsh cars surged Blicad by Pouron the Rogers'! ROGERS' PANCAKE SYRUP wllhlho golden flavor of cane-sugar syrup! And also tnko homo ROGERS' GOLDEN SYRUP In tho lln or hnnriy plnsllc eonlnlnor. For a froo ROGERS'RECIPE BOOK.wrlle: B.C. Sugar Roflninn Co. Ltd., Rogers Sired, Vancouver, B.C. ;