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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - September 18, 1974, Lethbridge, Alberta Consumers beware by LYNNE GORDON Meat hustlers In these days of escalating food costs, con- sumers are expecially vulnerable to fly by night operators who want to fill their freezers and empty their pocketbooks. But WATCH OUT! Even day by day meat buying represents a hazard. For instance, in the meat department alone, you can fall for all kinds of shady dealings. Most stores don't label cuts with the part of the animal's body. Instead, the butcher confronts you with a mind boggling array of labels. You can probably save a dollar a pound right now, if you know how to win the battle of wits with your butcher. Have you heard of fancy names like "breakfast" steak, "his and hers" steak, New York cut, California cut? Not only are you paying more per pound, in some cases, for the same cut, differently packaged and labeled, but in many cases the cooking procedure would be different. A spokesman for the Canadian Cattleman's Association says the government should limit the number of names allowed; there should be a standardized procedure for labeling and all cuts should have the anatomical name marked. Supermarkets and butcher stores should display beef charts to help the con- sumer choose the right cut for the purpose, describe what part of the animal the cut comes from, and how it should be prepared. Also look out for the shady beef hucksters who advertise a side of beef, Grade at an unbelievably low price. Once you get in the store, you'll probbbly find that it was not just Grade but A-4, which means it's overly fat and not the choice cut you assumed. Once you're in the store, the butcher will try to switch you to a higher priced cut of beef Grade or Grade If you come across such a butcher, run! It's quite likely there are some other shady practices he'll indulge in. For instance, when you buy a side of beef, make it your business to stay until you are sure it's your side of beef be- ing cut up for you. Make certain you are getting all the cuts due; that he's not claiming a few choice bits for himself. Before signing any contract with these sellers, it's also im- portant to find out if all costs are included in the "bargain" price. Make sure there are no hidden charges for wrapping, cutting or other "services" which increase the basic price of the beef. And be sure that you can use all cuts of meat from the side you get, or there will be a great deal of waste. Make sure the supph'er has the equipment to "blast freeze" your purchase, since the average home freezer is only capable of freezing a maximum of 50 pounds every 24 hours. Some shady freezer and food plan operators are going bankrupt, especially since freezers are hard to get right now. The danger in most of the food and freezer plans is that you are being quoted one price for the entire deal, and you don't get a chance to see the final bill and breakdown until it's too late. As a result, you can end up paying a highly inflated price for the freezer and you may be paying more for the food than you would if you were buying at the corner store every day. If you can ever figure out the complicated billing system, you might also find out that you've been socked for a variety of hidden charges, which up your bill considerably.These "extra costs" include finance charges, storage and delivery charges, advertising etc. And, when you finally get the food, it may be of inferior quality or unknown brands All too often, these companies are in business to sell a few freezers, make a few bucks and then go out of business leaving you holding the freezer and the contract which has been peddled to a finance company. If any freezer food plan is going to work for you, check all deals carefully, make sure you really want the freezer. Know the cuts and grades of beef you are to get and the quality of the freezer. Don't sign any contract until all costs are written down plainly for you to see, including all extra charges. Don't panic into signing under pressure. Take time to comparison shop and remember, a freezer food plan is more of a convenience than a money saver. LE RON'S HAIR STYLES 524 6th St. South Phone 328-4729 is pleased to welcome BARB BROWN to our staff. Barb has 6 years of experience in cutting and styling and invites all her old customers and friends to come in. Also on Staff RON and LEAH WILLIS SUSAN MESZEROS WANDA NUSZER SUSAN HOLLADAY All of whom have completed a course in advanced styling. ALL WORK GUARANTEED! Fourth Section The Lethbtidge Herald Lethbridge, Alberta, Wednesday, September 18, 1974 Pages RICK ERVIN photo Peaceful day With the drawing of the fall season, sailboating days are slowly drifting away. It won't be long now until the leaves are off the trees and the heavy fall frosts arrive. Barbara the Butler committed to catering VANCOUVER (CP) For Barbara the Butler, catering gourmet meals is a com- mitment. An experience Barbara Ryan would rather forget is Club corner Rev. Albert Baldeo will talk and show slides of the Inter- national Conference on World Evangelization which he attended in Lousanne. Switzerland, at 8 p.m. Thurs- day in the lower hall of-First United Church. Interested persons are invited to attend. Refreshments will be served. The Canadian Red Cross Society is in need of women to make quilts and sew simple garments. The Red Cross women meet each Friday from 2 to 5 p.m. For further information, contact Mrs. S. Hargreaves at 327-2719. Members of Dominion Rebekah Lodge No. 41 will hold a sewing tea at 8 p.m. Thursday at the home of Mrs. Edna Determan. 508 16th St. S. All Rebekahs and friends welcome. your best investment.. For a sensitive touch, try our nicest "feelings" for Winter time these specially warm styles are fur-ever! Choose your new fur from CANADIAN FURRIERS1 magnificent collection which includes Muskrat. Mink Raccoon Oppossum Fitch... Fox... and so many more... PRICED FROM to Your Authorized CcnMlc Mflfwtic Mink Rctaitor _. __ snop TnunMMy REMEMBER: IF IFS GREAT FASHION, HH9pm irs AT CANADIAN FURRIERS IN A TRADITION OF QUALITY" PARAMOUNT THEATRE BLDG. 4th AVENUE SOUTH Natural Eastern Muskrat the second party she catered, about two years ago. The 18 guests arrived two hours late and "it was obvious they had been somewhere drinking." They insisted on a cocktail hour, however, so when they finally began eating, "they were so drunk, some of them had their heads in their plates." "1 had made a really beau- tiful said Mrs. Ryan. "I was just beginning and I had made some really super things. "Then this happened. I may as well have given them dog food." Mrs. Ryan said her daugh- ter told her not to get so in- volved, just to worry about getting paid. "But that's not really how I feel. I want to feed people, not just make money." Since then, Barbara the Butler has cooked and served hundreds of successful gour- met meals for people who want to entertain in their own homes but want someone else to do the work. Won prizes She recently won in the professional category of the British Columbia menu competition, collecting three firsts, three seconds and a third. When she goes to someone else's home to fix dinner, she visits there first. "I check out the kitchen and discuss the menu and make out a time plan and a shopping list. "For example, if a client wants a casserole for 10 peo- ple I need to know if her casserole is big enough. If not. I take my own." Mrs. Ryan also caters to picnics and cocktail parties. An example is a couple who went for a long weekend to a, cottage at Point No on the southwest coast of Van- couver Island. "I made things like French pate, a seafood gruyere with wine sauce, split pea soup and trapper's bread, cabbage rolls, frosted grapes and a chocolate cake with pepper- mint icing. "And I put in all kinds of things I'd like if I were on a picnic candied walnuts." For big parties. Mrs. Ryan works wilh her daughter Col- leen and if she has a really big dinner for she has friends who help. She fondly recalls a cocktail parly for 150 she prepared for former federal cabinet minis- ter Jody LaMarsh when she lived in Vancouver. Judy was great to cook for becansr she really knows food." said Mrs. Ryan. "She showed me her cook- books, which were floor to ceiling in one whole room. I thought 'Oh, boy, Judy, if you could see my little tattered things on the backs of enve- lopes, like my beef stew rec- ipe which is almost oblite- rated with stew. Ambitious "I had made a guacamole dip. Judy liked it so much, she is one of the few people I have ever given a recipe to." Mrs. Ryan's ambition is to open a restaurant. She has a site in mind and architects are working on plans. To be called La the will have a fixed price, only two main dis- hes a night, one sitting only and lots of small courses. "I want to create a magic she said. "The one thing that has frustrated me about being Barbara the But- ler is that I haven't been able to create any space." THELMA MacLENNAN President helps train officers Thelnia MacLennan of Win- nipeg, president of tne Inter- national Toastmistresses was in Lcthbridgc during the weekend to help train counsel officers of the organization. The session was to deal wiWi personal development, leadership and public speak- 'ing for women. Tne Toast- mistresses have about 22.000 members in 27 countries. About 15 members arc in !he Lothbridgc club. WHERE SMART WOMEN SHOP an GREAT PANTSUIT OFF ENTIRE STOCK OF NEW FALL PANTSUITS THIS WEEK ONLY! MORE THAN 320 STOfiES COAST TO COAST 9M Avcrnw Sooth pHcrw 329-2SS3 Man ZWh Aw. Mtfor Magrafh Ortra 328-7011 ;