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Abbotsford News Thursday, November 15, 2012

ABBOTSFORD

Show you care with a little hair.

Each year in the month of November, thousands of men unite on the battleground of the upper lip in the fight against prostate cancer. The term “Movember” has gained momentum over the past few years, and serves as an initiative to raise vital funds towards the awareness of men’s health. Armed with anything from beginner whiskers to a full blown fu manchu, men of all ages effectively become month-long advocates for the cause. The marathon begins on the first day of November, when clean-shaven faces refuse the razors, and continues until the end of the month. Moustaches are the moo in Abbotsford, as residents actively participate in raising awareness and funds towards the research of prostate cancer. Chairman of the Abbotsford Prostate Support and Awareness Group, Val Strijack, helps organize monthly meetings where prostate patients and survivors can openly discuss their issues and experiences. He believes the group helps

to provide information, support and mitigate feelings of isolation and loneliness that cancer evokes. Having spent time with many men affected by prostate cancer, Strijack sees Movember as a way to encourage youth to take action before it’s too late. “Movember helps to provide a venue for younger men to gain knowledge that is useful for their screening decision,” says Strijack. “Awareness can lead to early screening and a greater chance for successful treatment.” If you can’t grow a Mo, there is now an option for kids to get involved in the movement. In 2011, Abbotsford businessman Rob Studiman decided that the milk moustaches should make a comeback in a major way. He dreamed up the idea for a “Milkvember” fundraiser that allows kids from participating schools to sell cartons of milk, and donate profits to the Canadian Cancer Society. When Studiman decided to invite local businesses to participate, he first went to Save-On Foods manager, Gord Gautier, who instantly offered his support.

“It is a way for kids to give back to the community and help raise awareness for prostate cancer,” says Gautier. “Rob and I are hoping that other people will notice the positive message, and more schools will jump on board for next year.” At this point Prince Charles Elementary School and W.J. Mouat Secondary are involved, as well as the Whatcom and Sumas Save-On Foods locations. Every Wednesday throughout the month of November, the schools will sell milk for $1 per carton, with 40 cents of each sale donated to milkvember.com. In addition, both Save-On Foods locations have added a special in-store milk promotion, with partial proceeds of every 250ml milk carton donated to the cause. “Since we are just starting off, our goal this year is to raise $1,000,” says Studiman, “but through networking and the involvement of more schools and businesses, the goal next year is to raise $10,000 towards prostate cancer awareness.” Throughout the month-long moustache-fest now known as “Movember,” either go mo-free with milk, or show you care with a little hair.

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Around

Town November 22

Peace by Piece the Musical takes place at Matsqui Centennial Auditorium (32315 South Fraser Way), presented by The Reach Arts Action Heritage Troupe. The production details the reality that peace is about more than the absence of war. Show times are noon and 7:30 p.m. Tickets are $2, available at The Reach (32388 Veterans Way). Info: Kat Wahamaa at 604-864-8087 or thereach.ca.

November 24

The Royal City Youth Ballet presents the traditional holiday production of The Nutcracker at the Abbotsford Arts Centre (2329 Crescent Way). Show time is 2:30 p.m. Tickets are $20 and $10. They are available online at theactmapleridge.org or by calling The Act Theatre at 604-476-2787.

November 27

Musical performing artists Celtic Thunder come to the Abbotsford Entertainment and Sports Centre on Tuesday, Nov. 27. The group – which rang in 2012 with a new CD and DVD concert special, Voyage – has been hailed as Billboard’s Top World Music Artist. Their performances highlight the diversity of Irish music and song. Doors open at 7 p.m., and the show begins at 8 p.m. For ticket information and other details, visit abbotsfordcentre.ca.

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The Nutcracker: November 24

November 30

The West Coast Christmas Show takes place at Tradex (1190 Cornell St.) from Nov. 30 to Dec. 2. The show brings together decor, gifts, food, personal services, seminars and celebrity stage presentations. Show hours are 11 a.m. to 9 p.m. Friday, 10 a.m. to 6 p.m. Saturday, and 10 a.m. to 5 p.m. Sunday. Admission is $6 and $5 (free to kids 16 and under). For more details, visit westcoastchristmasshow.com.

December 2

Michael W. Smith’s Christmas Spectacular comes to the Abbotsford Entertainment and Sports Centre on Sunday, Dec. 2. Doors open at 6 p.m., and the show begins at 7 p.m. Smith has three Grammys. His holiday Christmas tour features Smith with a full symphony orchestra and choir performing selections from his three acclaimed Christmas albums. For ticket details and information, visit abbotsfordcentre.ca.

December 5

Starlight Radio Theatre returns to the Abbotsford Arts Centre (2329 Crescent Way) from Dec. 5 to 8. Showtimes are 7:30 p.m. each day, with a 2 p.m. matinee on Saturday, Dec. 8. The show, presented by Fraser Valley Stage Production Society, harkens back to a time before television, cell phones and the Internet when families gathered around the radio for entertainment. Tickets are $20 and $18, and are available at Prospera Credit Union (#40 32071 South Fraser Way), The Reach Gallery Museum (32388 Veterans Way) or online at fraservalleystage.com.

Abbotsford News Thursday, November 15, 2012

mycity

Between the vines Cooking with wine: Five tips to guide you

with Kathleen Rake

NAME> Larry AGE> 31 y STUDYING> Major: Historns

“I love to cook with wine; sometimes I even put it in the food.” That’s what a magnet on my stove reads. And it’s true.

Q&A What do you like best about UFV? I like taking the bus to campus early in the morning and seeing the lively community that is UFV come alive.

What’s your favourite class so far? History 396–Canadian Jewish History. It is quite exciting to learn about this piece of the Canadian mosaic as I have not really known about it until now.

Where is the most awesome place on campus? 101.7 CIVL Radio. Campus and community radio has been the most exciting and fulfilling thing I have ever gotten involved with here in Abbotsford other than going to UFV.

What’s your dream job after graduation? Working for the CBC Radio. We’ll see about that, but it could happen!

Use three words to describe yourself: Witty, clever and adaptable.

What tip would you give to a brand new UFV student? Do not be afraid to get involved with a student group/association. It is the best way to make friends and to become a part of the campus community.

1. Never cook with a wine you’re not willing to drink on its own. If you don’t like the flavour of the wine while it’s in your glass, you’re not going to like it as it concentrates in your dish.

4. Price doesn’t matter. If you’re happy sipping a $9 bottle of Merlot, then put some in the stew. I try to use the same wine in my cooking as I do on the table when serving dinner. If, however, your special occasion calls for a $65 bottle of Burgundy in your glass, you might hesitate pouring a bottle of that same wine into the pot—I know I would. Find a good-drinking value-priced Pinot Noir instead.

2. Choose dry wines for savoury dishes and sweet wines for sweet dishes. Unless you’re looking to dash a particular quick bit of sweet into your savoury, you’ll be happier taking my suggestion. Just remember that a fruity wine is not necessarily sweet.

5. Use what you have. If the recipe calls for a Bordeaux-style red wine, but all you have is an Australian Shiraz, use it. If you serve the same wine at the table, everything will be tied together and you’ll have your new take on an old dish.

So, how do you pick a wine to use in your cooking? Here are five tips to guide you.

icatio Minor: Media/Commun

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3. Big wines for big, bold dishes, lighter wines for lighter, more delicate dishes. Your ingredients, sauces and cooking methods all contribute to the weight of your food. For example, a white fish poached in wine on top of the stove calls for a much lighter wine than braised beef with root vegetables.

Visit BetweenTheVines.ca for more wine-soaked musings

Very Special Day This Saturday, November 17th ONLY Rain or shine! We’ll be indoors.

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His strong understanding of the fast-paced lifestyle of today’s students has helped Manuel, and those who work with him, to continue to find ways to engage students during their four-year stay at Mouat. “Students in the 21st century need to learn how to learn. We need to get them thinking, solving real-life problems, and give them opportunities to serve their communities,” explains Manuel. “At the same time, we need to graduate women and men of character; citizens committed to doing what’s right regardless of what situation they find themselves in.”

e-principal W. J. Mouat Vic

His position as vice-principal has not only presented him with the opportunity to teach, but also the privilege to learn.

When asked what makes his job worthwhile, vice-principal of W.J. Mouat, Vijay Manuel, answers simply “the kids.”

“In a school, you have the opportunity to make a difference in someone’s life every day,” says Manuel. “Students have a huge effect on me every day as well; watching students learn and grow is so inspirational.”

Manuel has spent the past three years in his current position with the secondary school, and says he “loves the energy of working with students.” Furthermore, he was “thrilled at the opportunity to work with the Mouat team,” whom he had heard great things about prior to jumping on board.

WJ Mouat has consistently cultivated an environment of drive, pride, and positive influence, producing some top scholars, athletes and members of society. Manuel says that there is “nothing more rewarding than seeing a student impacting their world first as a student, and then as an adult in the years after high school.”

While some may think that his position of authority among youth would make him difficult to relate to, that’s not the case. Manuel often finds himself “staying connected in positive environments,” by spending time with kids in the hallways, in classrooms, in the gym and in leadership meetings.

At the end of the school day, when the bell has rung and kids are heading home, Manuel believes that if educators have “found ways to help students dream big dreams, and then helped them to make those dreams become a reality, they have done their jobs well.”

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B6 Abbotsford News Thursday, November 15, 2012

mycity

Appy Holiday! written by Chef Jeff Massey restaurant 62

Cocktail parties making a huge resurgence in popularity over the last few years.

Holiday season is here again. Restaurant 62 and r62 catering are busy with parties every night and I am sure you are too. We have noticed cocktail parties making a huge resurgence in popularity over the last few years. You may still have time to book with a local caterer, but if you are planning on doing the cooking and hosting on your own, here are a few things to keep in mind: Before guests arrive, try to have a few platters of food out. Nuts, olives, cheese and fruit are easy to

assemble. You can replenish the plates throughout the party so just put out a bit at a time. All of your other food should be prepared to heat and assemble. Cut puff pastry into round bite-sized pieces to put sliced duck or beef on top of and use an aioli or jam to hold the meat in place. Some of our favourite combinations are goat cheese with apricot compote or lamb with Dijon and balsamic onions. Try to have something for everyone. Common allergies are gluten, dairy and shellfish so prepare a few dishes with that in mind. For setting up a bar, estimate approximately 3 drinks per person. Premixing a cocktail in a pitcher is great if you don’t have a bartender. This will give you more time to visit with your guests instead of rushing off

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Abbotsford News Thursday, November 15, 2012

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B8 Abbotsford News Thursday, November 15, 2012

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Abbotsford News Thursday, November 15, 2012

mycity

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B10 Abbotsford News Thursday, November 15, 2012

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Many people long to have an area where they can create wrapping magic for holiday gifts, birthday presents and other tokens of appreciation throughout the year. However, with limited space, tall rolls of gift

paper may have been stashed in the back of a closet or tucked under a bed, making them inconvenient to use once it is time to wrap gifts. With just a few feet of space, anyone can create a compact gift wrapping station that, while free of fancy bells and whistles, has all that’s needed to get the job done. The first step in creating your wrapping station is to find a spot that is out of the way but enables you to easily keep inventory of paper and ribbons. The back of a door or behind the door often provides adequate space to store supplies, and the width of a door might be the right size for the average roll of wrapping paper. If the door is too narrow, the rolls can be hung vertically instead of horizontally. Fortunately, gift wrap is narrow and doesn’t take up much space on its own. Therefore, it usually can be

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Abbotsford News Thursday, November 15, 2012

mycity

'Tis the seaSon

Create your own gift wrapping station

Wooden dowels are an inexpensive yet valuable supply. Rolls of wrapping paper can be slid on the dowels and hung horizontally on hooks protruding from a door or wall. For a vertical installation, make a wooden frame the width and length that will be needed. Drill holes in the frame on the top and bottom through which the dowels can be fed. Then drill small holes on the ends of the dowels. Use cabinet door handles or drawer pulls on the end that are wider than the holes made in the wooden frame. This way the drawer pulls can be unscrewed at the top to remove the dowels and refill with a fresh roll of paper. Then the knobs can be screwed back on to prevent the dowels from falling through the wooden frame. Those who are a bit more handy may want to paint and attach a piece of plywood to

Christmas Craft Market November 16, 17 & 18

the door on hinges that can be folded up and locked into place with a hook when not needed, but then put down to serve as a shelf on which the wrapping can be done. Be sure to have a shallow ledge that protrudes somewhat under the shelf to offer support when the shelf is in the open position.

Friday: 10am-9pm Saturday: 10am-6pm Sunday 10am-4pm Chilliwack Heritage Park on Luckakuck Way (Exit 116)

A separate dowel can be used to keep rolls of ribbon neat and within reach. Scissors hung on a hook or attached to a string will ensure that youâ€™re never hunting for scissors under rolls of wrapping paper. It also keeps the scissors safely out of reach of young children.

Hundreds of fine quality juried crafts Admission: $3

For more info call the Chilliwack Arts Council at: 604-392-8888

If desired, a tape dispenser can be mounted on the wall or door as well, enabling onehanded measuring and cutting of the tape. Get creative with your homemade wrapping station and then enjoy how efficiently you can wrap gifts.

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