April 05, 2013

l.i.v.

Life in the Valley

Fare

Power your way to good health with good food

Flair

Put some spring into your steps with colour Published by

Alberni Valley

NEWS Every home ◆ Every Friday ◆ Every day online 250-723-6399

www.albernivalleynews.com

Spring 2013

l.i.v.Magazine ~ Spring 2013

2 Alberni Valley News

Welcomee to th

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l.i.v.Magazine ~ Spring 2013

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Orange you glad you read this?

Weather, pests go hand in hand Allergy season’s the pits Transmission deserves attention Power foods boost longevity Get bold with your sandals Avoid kitchen nightmares All decked out in colour for spring

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Alberni Valley News 3

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l.i.v.Magazine ~ Spring 2013

4 Alberni Valley News

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What’s up, doc?

Carrots aren’t just orange veggies of Bugs Bunny’s time HELGIE NAESGAARD Special to the News

T

he carrot originated in Afghanistan, where tribesmen used purple, white and yellow roots as ingredients to brew a strong alcoholic beverage.

Carrots spread west through Persia into Europe, when they were introduced into Spain by the Moors about a thousand years ago.

The Dutch developed the orange carrot during the 16th century; some say, to honour their King, William of Orange who had achieved Dutch independence from Spain.

Henry Ford was devoted to the carrot, which he believed held a key to longetivity. He was once the guest of honour at a 12-course, all-carrot dinner which began with carrot soup and ended with

carrot ice cream, all accompanied by many glasses of carrot juice.

My mother Karen once drank so much carrot juice that her skin turned yellow. Apparently there is no harm from this, but on the advice of her doctor, she did diversify into other juices and reverted to more normal colouring.

Nutritionists tell us that the healthiest diets include a spectrum of coloured vegetables. Each colour of carrot has its own unique pigments and health benefits.

The Yellowstone is representative of yellow carrots which are high in lutein and xanthophylls, which helps us maintain eye health.

Purple Haze is very sweet and surprisingly it’s orange on the inside. Purple carrots are high in antioxidants which help prevent heart disease.

Dragon carrots give us a dark red exterior, a bright orange interior and a vivid yellow core. Red carrots, like tomatoes, are generally high in lycopene, an antioxidant which is rumoured to help prevent cancer.

The Belgian White carrot presents a pleasant, mild flavour. White carrots contain photochemicals which help maintain healthy arteries. Don’t confuse the white carrots with a fairly close gourmet relative, the parsnip which has a distinctive sweet nutty flavour.

Orange carrots produce an abundance of beta carotene, which our bodies convert to Vitamin A. They are an excellent source of fibre and bestow many health benefits.

The most popular home garden carrot, the Nantes, and also Chantenay are best eaten raw, while Danvers varieties are best for cooking.

Carrots can be seeded now, if your soil is well drained, and then again in three-week sequences into the beginning of July. On our farm we use floating row covers to keep the carrots rust fly at bay. Or you might seed later, at about the beginning of June, to avoid the worst rust fly cycles.

Check for the other significant predators like wireworms by digging in a carrot piece for a few days to see if they are attacked. Good crop rotation, well drained soil and interplanting with mustard leaf will also assist in preventing wireworm damage.

Carrots like soft humus-based fertile soil. Add ground limestone but avoid high nitrogen fertilizer and fresh manure. Danvers varieties perform well in heavier soil.

The “West Coast Seeds Gardening Guide” is a good source of both seeds which are appropriate for our local conditions and also detailed growing information.

Helgie Naesgaard owns Naesgaard’s Farm and Market.

l.i.v.Magazine ~ Spring 2013

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Alberni Valley News 5

Pest patterns Learn the habits of pesky insects and you’ll conquer them

U

nderstanding the cause-and-effect relationship of weather and pests may help to keep insects out of your home.

The weather conditions in our area directly affect pests and their activities, with certain conditions cueing them to invade your home in search of food, water and shelter.

reproduction and growth, resulting in more insects.

Dry conditions

Ants, earwigs, millipedes, pillbugs and sowbugs, crickets and spiders are the most common pests to seek water indoors. If you enjoy a dry, cool spring, chances are pests may be fewer, but they will be relentless in their pursuit of moisture for survival.

Rainy, wet weather

Anticipate large populations of pests. Watch for ants, outdoor cockroaches, spiders, crickets, ladybugs, yellow jackets, hornets, mice, and rats. Moisture promotes pest

Cool weather

Box elder bugs, cluster flies, ladybugs and silverfish are some pests you may find invading your home to escape

the cooler temperatures. These pests like to use walls, voids, and attics as their winter retreats.

A short period of drought, extended rainfall, or excessive heat or cold can force insects and other pests to invade your home seeking relief from unfavourable weather conditions.

Creepy crawlers

Ants are among the most common pests, and probably one of the most difficult to control – especially once they get inside your home.

No one likes bugs crawling

around their home, especially not indoors. So what options do we have to control these pests?

Before attempting any type of control, remove all debris and seal cracks and crevices outside the home to prevent these pests from coming in.

Following the simple steps of sealing up cracks and applying an organic control product like Diatomaceous Earth will give you peace of mind that crawling pests will not be around this season.

This article was provided by Home Hardware.

Principles For Living

by Dr. Carl Weber, BPE (Hon), DC • Fresh Berries in Season and Veggies From Our Farm • Jewelry and Clothing Boutique • Pot Sale: 1000’s & 1000’s of Pots

Back In Motion

Gardening can involve the best of every world from the pleasure of the outdoors and healthy exercise to the creative welcoming of spring. Done improperly, too long or too often, you can end up very sore or even worse, laid up for weeks. To enhance your enjoyment of gardening and to ensure the health of your spine, here are a few tips:

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1 Begin gardening slowly. Listen to your body.

2 Do a few stretches or take a hot shower before you begin in order to warm up.

3 Try to use both sides of your body. For example, twist right and left when shovelling and use both your dominant and non-dominant hands as equally as possible.

4 Drink water before, during and after gardening to avoid dehydration.

5 Wear long sleeves, sunglasses and a sunhat to keep your sun exposure minimal.

6 Kneel using knee pads or an old blanket instead of standing and bending forwards.

7 While standing, move your feet in the intended direction before twisting with a load.

8 Switch tasks frequently to vary the repetitive strain.

9 Use a wheelbarrow for the heavier items and to keep your tools elevated for ease of use.

Peace, Carl

GOOD LUCK AND HAPPY GARDENING!

Honu Family Chiropractic Everyone Welcome!

Inc.

4665 Elizabeth St., Port Alberni, B.C. V9Y 6L8

OPEN Saturday Mornings

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l.i.v.Magazine ~ Spring 2013

6 Alberni Valley News

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Agriculture’s the answer Everyone knows how to eat. But how many can grow food?

BOB COLLINS Special to the News

A

ccording to my dictionary, agriculture is the “theory and practice of cultivating and producing crops from the soil and of raising livestock.”

Boiled down to 15 words it all sounds pretty simple, but those few words belie the amazingly complex and complicated interactions at play. Agriculture appeared 12,000 years ago in what is now Iraq.

It gave birth to the Sumerian civilization and without it all of the subsequent civilizations, including our own, couldn’t exist. With very few and minor exceptions the

entire world population of seven billion people rely on agriculture to eat every day.

It would be difficult to overstate the importance of the delicate interaction that takes place in the few precious inches of topsoil where agriculture takes place, and it should be equally difficult to overlook the farmers who conduct this delicate symphony of sun, soil, plants, and water and turn it into human sustenance.

Yet the very success of modern, industrialized agriculture, wholesale food distribution, and food retailing has divorced vast segments of the population from the true source of its food supply.

Everyone knows how to eat but precious few know how to grow food. In Canada, every farmer feeds 45 people. There is an impressive infrastructure built around the processing, distribution, and sale of food but it has nothing to do with growing food. There can be little true human resiliency in a food system that is alienated from 98 per cent of the population.

Complexity (not to be confused with diversity) leads to vulnerability while simplicity leads to sustainability. The surest way to simplify and strengthen the food system is to eat what grows locally.

Grow what you can, even if it’s no more than a potted tomato plant, and search out a local source for as much of what you can’t grow as possible. You’ll be amazed by the taste.

If you have the chance go to a farm and see what’s really going on. Take some kids with you and spend some time watching the miracle unfold.

Develop a passion for what you eat and share it with everyone you meet.

Bob Collins and his wife Ann own and operate Arrowvale Farm and Campground.

Bob Collins examines seeds for French Heirloom beans.

“Farming is a delicate symphony of sun, soil, plants and water.”

l.i.v.Magazine ~ Spring 2013

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ACHOO!!

Alberni Valley News 7

Manage seasonal allergies with these tips

A

llergy season is upon us again. For some, it never left.

The word allergy comes from the Greeks and means a changed or an abnormal reaction of the body to a previously encountered allergen introduced by inhalation, ingestion, injection or skin contact.

Allergens are any substance that the body recognizes as a foreign substance and wants to be rid of. To do this, the body mounts an unusually large response and the typical symptoms ensue: red, itchy eyes sometimes with swollen eyelids, stuffed up and /or a runny nose, coughing/ wheezing, skin itch or irritation and sometimes even diarrhea.

Common allergens at this time of year include tree pollens such as alder, maple and willow as well as

flower pollens. Some allergy sufferers are so sensitive to the tree pollens that any contact with them, even on the skin, brings on an immediate reaction which they feel as burning and irritation.

For those sufferers, it is wise to wear long sleeved shirts and even a hat when outdoors until the pollen has finished dropping from the offending trees. The pollen grains are so small that they resemble a yellow dust when seen on cars and outside flat objects such as tables, sidewalks, driveways and roads.

The pollen is so light it wafts on a breeze and is carried many miles from where it is originally dropped from the trees. The Alberni Valley is surrounded by trees and when the pollen drops it seems to stay around.

Continued / 13

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Fresh Steps Behaviour Consulting: A Path to New Beginnings

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3949 Maple Way 250-723-7270

8 Alberni Valley News

l.i.v.Magazine ~ Spring 2013

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Switching gears Why you need to give a shift about your car’s transmission Transmissions are arguably the No. 1 neglected major component on your vehicle.

We all do it: we get in our vehicle put our seatbelt on, turn the ignition and the motor starts.

But before we can go anywhere we must first put the transmission in gear, so we move the shifter to “D” for drive or “R” for reverse depending which way we want to go. Have you ever thought to yourself how this is possible?

In today’s transmissions there are three main things that happen: hydraulics, mechanical and computers.

The hydraulics are the movement of oil through the system via a pump assembly. Oil makes its way through switching valves and into a series of clutch packs. The clutch packs engage the next main component, the mechanical workings, called the gear train or planetary gear sets.

What starts all this? In today’s late-model cars it’s a computer. Yes, those darn computers have been in our vehicle for a number of years now and they’re getting more and more

complicated as new cars are released.

When you put your transmission in the “D” position there is a switch called a “range sensor” this tells the computer the vehicle is in drive and to move oil to the first set of gears. Then as the car moves a “speed sensor” tells the computer the vehicle is moving and to get ready to switch into the next gear.

All this is possible with “shift solenoids”. In a four-speed transmission there are two of these shift solenoids; they have a series of “on” and “off ” sequences that move the oil from one clutch pack to the next.

So why is the transmission the No. 1 neglected component? When we get into the car we only see the “P R N D 3 2 1” on the dashboard. Not many of us know there is all this fluid moving around inside our transmission and that it gets hot and breaks down.

Now we all change our motor oil every 5,000 kilometres, right? So when was the last time you changed your transmission fluid?

Check your owner’s manual to see when your transmission fluid should be changed or call a qualified transmission specialist and ask. On older vehicles it should be between 30,00 and 40,000 kms depending on how you use your vehicle (towing, long trips, etc.).

On newer vehicles you get more kilometres between services because of better and special synthetic fluids used in today’s transmissions.

These are just the basics of today’s transmissions and how they operate. The next time you put your vehicle into gear, ask yourself “have I checked my transmission fluid lately”?

This article was provided by B&A Transmissions.

l.i.v.Magazine ~ Spring 2013

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Alberni Valley News 9

Power foods boost longevity

R

esearch shows that the following foods help promote healthy living and longevity.

Spinach

This power food helps build your blood. It is high in iron and vitamin K which helps stop bleeding (a remedy for nosebleeds). All of the dark green leafy vegetables, such as kale, swiss chard, and leeks, are high in vitamins and nutrients, such as magnesium, folic acid, iron, vitamins A and C. Eat your spinach to increase your stamina.

(breast, prostate, and colon).

Beta-carotene is especially protective of the lungs and is a must for smokers to help prevent lung cancer and emphysema.

But be careful…if you eat too many carrots you may turn orange (a condition called carotenia)!

Avocado

This fruit is very rich in potassium. Did you know it has 60 per cent more

potassium than bananas?

Potassium is an important mineral to treat high blood pressure.

It is especially important for people on certain diuretic blood pressure medications that deplete the body of potassium.

As well, potassium can help people who experience muscle cramps.

Avocados are also rich in vitamins B, E and K and they have the highest fibre content of any fruit. An avocado has approximately 20 per cent fat

content, which can make it a misunderstood fruit, but they are cholesterol-free—avocados contain only the “good fat”.

They are extremely high in unsaturated oil content— second only to olives.

Onions

If you suffer from allergies, you might benefit from eating more onions.

Onions, as well as apples and grapes, are high in the antioxidant quercetin which has natural antihistamine properties.

Onions also help lower blood pressure and cholesterol.

Onions have immune-boosting properties as well, to help cure the common cold and decrease phlegm and inflammation of the nose and throat.

Carrots

This vegetable is the richest source of beta-carotene which protects against night blindness. It is also preventative against cancer

Continued / 11

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l.i.v.Magazine ~ Spring 2013

10 Alberni Valley News

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Step boldly into spring Colour rules the day in fun footwear SARAH JONES

S

SPECIAL TO THE NEWS

tep out of the darkness and into colour—this spring’s footwear trends are all about colour, texture and pattern.

Life is too short to wear black all the time. Don’t misunderstand me—black is important, but colour is the major theme of the season. If you absolutely have to have a neutral coloured shoe your heart will skip a beat over the detailing that you will see on these great classics.

Look at your favourite spring colours in your closet. Injecting colour with shoes is a great way to make you ready for spring and summer 2013. Ladies are very excited about the fun bright tones of orange, red, pink and yellow.

The great thing about this season is there is colour available in all styles of shoes. I personally like to match two complementary colours and one neutral into an outfit and tie it all together with a scarf that has all three colours in it.

I understand that not everyone is ready to pull on a pair of lime green sandals, with a bright pink blouse. So if your comfort zone won’t allow you to push the colour boundaries, try a neutral snakeskin or a metallic coloured shoe. Opt for some beading or detailing to brighten up the shoe.

Make your feet shine rather than hide them. Shiny shoes are not something to be scared of, they should be embraced.

Heels on shoes are always a great topic of discussion. They follow the Goldilocks theory: not too high, not too flat, they have to be just right for each person.

That is why this year we are seeing every heel height imaginable as well as shape. The appearance of the heel is just as important as the shape of the toe box!

Don’t worry, comfort hasn’t been thrown out the window. We are seeing a huge shift towards increased comfort in fashionable shoes with chunky sandals that lace up, increased cushioning in the forefoot of high heels and more adjustability.

Booties and lace-up desert boots are becoming two of the new must haves for the spring and are forecast to continue into next fall.

Booties with skirts in soft colours tone down this edgy styling and create a look that will work from this season to next.

Whether is it is a bright orange gladiator sandal or metallic ballet flat, celebrate your footwear.

There is no better time to feel more alive than spring. So step into colour and put your brightest (always comfortable) foot forward.

Sarah Jones is owner of Coast Orthotics and manager of Walk the Coast.

l.i.v.Magazine ~ Spring 2013

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Alberni Valley News 11

Add these foods to your diet Quinoa

From / 9

Beets

Beets, a root vegetable, can be a great cleanse for your liver!

Beets increase the antioxidant enzyme glutathione in the liver, promoting detoxification.

Beets also protect against cancer, especially colon cancer and were used traditionally as laxatives.

In Roman times, beets were considered an aphrodisiac.

They are rich in the mineral boron, which plays an important role in the production of human sex hormones.

(pronounced keen-wah) Quinoa is an ancient grain that originated in the Andean region of South America, where it has been an important food for 6,000 years.

In recent times this crop has come to be highly appreciated for its nutritional value, as its protein content is very high (12–18 per cent), making it a healthy choice for vegetarians and vegans.

Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus, and it is high in magnesium and iron.

the cabbage family (cauliflower, brussel sprouts, cabbage) contain a substance called genistein which has been shown to inhibit the spread of cancer tumours. Also broccoli is very high in vitamin C (even higher than citrus!).

Blackberries

Blackberries rank highly among fruits for antioxidant strength. Antioxidants are important in fighting free radical damage (which causes aging and chronic disease).

Blackberries are ranked at the top for antioxidant capacity (even greater than blueberries).

Consider introducing these foods into your diet on a regular basis to promote healthier living and disease prevention.

Broccoli

Highly preventative against cancer, broccoli and all other members of

Dr. Jeannie Doig, NDNaturopathic Doctor practises at Alberni Natural Health Group, 4711 Elizabeth St.

You’re in for a Big Day Travelling Through the Alberni Valley Heritage Network

2013 Events Calendar

MCLEAN MILL SUMMER SCHEDULE

Twice IS Nice Celebrating 7 Years in Business

JUNE Sat 30 Summer Season - start MAY JULY Sat 7 12 Beaufort TrainWine Robbery Sun. Mother’Gang s Day Steam Train Sat/Sun 14 & 15 Antique Tractor & Engine Show JUNE Sat 21 Teddy Bear Picnic Sat. 15 Father’s Day Wine Steam Train AUgUSt Fri 3 Summer (& MillNight Run)Waterfront Run Mon 6 Old-Fashioned Picnic (10 am only) Sun. Beaufort Robbery Wed 816 Extra SpecialGang SummerTrain Run (11 am only) Fri 10 Thunder Waterfront Run Father’ins the DayValley Special (evening) Sat. First Run theRobbery Summer Sat 1122 Beaufort GangofTrain Sat 18 Starlight Express (evening run) JULY Sat 25 Beaufort Gang Train Robbery SEptEmbEr Sat. 6 Antique Beaufort Gang Train Robbery Sat 1 Truck Show (10 am & 2 pm) Sat. TeddyTruck BearShow Picnic Sun 213 Antique (10 am & 2 pm) Mon 313 Antique Truck Show (10 amWine only) Sat. A Country Evening Sat 8 Fall Steam Special Steam Sun 16 Fall SteamTrain Special Tu 2527 End of Summer Sat. Pirate Train Wine Steam Train Sat 29 Italian Wine Steam Train

Sun. 28 Logger Sports

Clothing Sizes XS - 6X Plus Brand New Accessories by Papa-Rotzi Closed Sundays 3034 3rd Avenue • South Port Alberni

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Phone: 250-723-1376

email:Info@alberniheritage.com info@alberniheritage.com // website: website:www.AlberniHeritage.com www.alberniheritage.com email:

l.i.v.Magazine ~ Spring 2013

12 Alberni Valley News

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Dreaming of a new DON REDLACK Special to the News

KITCHEN

For many homebuyers and owners, the most important room in their home is the kitchen. Eventually, thoughts turn to remodelling.

Here are some things to consider when pondering a remodeling project: ­— Set a budget goal and be realistic. ­— Electrical and plumbing should be addressed first.

— Drywall and painting come next.

— If linoleum is to be used or replaced, flooring should come next.

Laminate flooring or tiles have to be done after cupboard and island installation is complete.

— Is there is enough space to perform day to day tasks?

— Are two or more people able to work at the same time?

— Is there enough workspace around sink, cook top, oven and refrigerator?

— The sink is the most used work centre: make it roomy for large pots.

— What will fit in available space?

Installing taller upper cabinets

will maximize storage without compromising floor space.

— Cabinets can be face frame or Euro style: raised panel stained doors and drawer fronts are usually higher end. Thermofoil (PVC) doors are more affordable.

— Cabinets can be made out of almost any type of wood. Maple and oak are the most common. Softer woods like pine and cedar are less practical.

— Thinking of adding an island to your kitchen? Take into consideration a kitchen island requires ample floor space all around and also that you will have to install an electrical outlet as that is part of the building code.

— Need more counter space?

Consider installing a combination micro range hood; this concept can also be used with other appliances.

— Where to have your storage?

Store most used items at waist level; drawers are ideal for storing almost anything. Have your kitchen made to suit your needs and that will be the

easiest for accessibility.

— Lighting is another necessity that should be addressed in the planning stages of the restoration.

Why should you call a professional?

No room is perfectly square; cupboards and islands have to be adjusted to make them fit and be level.

There are building codes that have to be adhered to; plumbing and electrical often need to be updated and professionally installed. Doing these types of tasks by yourself may end up costing you twice.

When comparing quotes, remember that you are not always comparing apples to apples. Know what’s included, such as: construction material, (what are the cupboards made of; are the door and drawer front handles included? What kind of drawer material and slides are included?). Laminate countertops come in a large variety of colour, pattern and edge options without breaking your budget.

Don Redlack owns and operates Redlack’s Cabinet Works.

l.i.v.Magazine ~ Spring 2013

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Alberni Valley News 13

Allergy season depends on you From / 7

ladyrosemarine.com

for more information or to make reservations please call (250) 723-8313

Aryle Pier: 5425 Argyle St., Port Alberni, B.C.

The body’s reaction to allergens is caused partly by histamine release by the body.

When we take antihistamines the body does not release as many histamines and our allergy symptoms decrease.

How long is the allergy season? That depends on what allergen your body is reacting to. Whatever your allergy trigger, the symptoms can

Redlack’s Cabinet Works

be similar. Recognizing your triggers and avoiding them goes a long way to helping people manage their allergies.

When avoidance is not possible or even feasible, antihistamines and steroids can make life bearable and your symptoms manageable.

This article was provided

by Larry Johannessen of The Medicine Shoppe.

Now Locally Owned & Operated

Making Cabinets in the Alberni Valley Since 1946

est. 1982

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PA’s favorite hangout for the last 30 years!

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250.723-9747

4679 Elizabeth St.

l.i.v.Magazine ~ Spring 2013

14 Alberni Valley News

DIY for your deck

www.albernivalleynews.com

Paint professionals take the mystery out of stains VALERIE BELLWOOD SPECIAL TO THE NEWS

S

pring has finally arrived and that’s when most people become motivated and ambitious to start their outdoor home improvement projects.

When it comes to cleaning and refreshing your deck, make sure you talk to your paint professional for the correct procedures, application and advice. The majority of finish failures are caused by improper preparation and/or application.

Always watch for weather conditions and use a moisture meter to make sure moisture content is below 15 per cent.

The basic rule for any successful stain project is “clean, dry and dull”. Choose the correct cleaner to help remove any surface contaminants, residues or mold and mildew. Rinse off well, then allow enough time for the surface to dry completely before you sand.

Dull your surface with 80-100 grit sandpaper to allow the surface to open and allow for maximum absorption as well as adhere correctly. New lumber should be sanded to eliminate the mill glaze.

Choosing the right colour and product for your project can be quite simple.

Be prepared to ask and answer a lot of questions before you make your purchase. A paint professional should be able to help you choose a colour to suit the look of your home as well as explain the different types of stain and factors that should be considered when selecting a finish.

If your deck has been stained previously, products are available to help remove the old existing stain. Removing the old finish will open up your options of the type of stain you can use.

Valerie Bellwood works at Alberni Colour Corner.

Experience a Beltone Moment

Hearing Tests Hearing Aids Hearing Aid Repairs

Port Alberni Beltone Nanaimo Beltone Hearing Care Centre Centre Hearing Care 101-4917North Pemberton Rd 105-2000 Island Hwy Port Alberni, BCV9S V9Y 5J8 Nanaimo, BC 5W3

250.723.5091 250.756.9900 www.BeltoneCare.ca www.BeltoneCare.ca

l.i.v.Magazine ~ Spring 2013

www.albernivalleynews.com

Alberni Valley News 15

Little Valley Deli Restaurant & Catering

Take-Out Menu Available ~ Free Delivery

NewLUNCH MENU:

VISA/Mastercard & Debit at Door

BUTTER CHICKEN POUTINE:

New

SUBS & SANDWICHES Choice of Soup, Salad or French Fries • Make it: Caesar Salad, Cole Slaw, Yam Fries, Onion Rings, Rice, Mashed Potato or Clam Chowder for 1.00 extra

QUESADILLA:Choice of Soup, Salad or French Fries Make it: Caesar Salad, Cole Slaw, Yam Fries, Onion Rings, Rice, Mashed Potato or Clam Chowder for 1.00 extra

FRESH ROAST TURKEY

Spinach, Bacon & Feta Cheese, loaded with Veggie Goodies ....... 10.99 Chicken Quesadilla Peppers, Green Onion, Tomato, Cheese ..........10.99 Shrimp Quesadilla Peppers, Green Onion, Cheese......................10.99

Turkey, Cranberry, Cream Cheese, Lettuce & Mayo .............................................. 10.99 Turkey, Avocado, Swiss, Lettuce, Mayo .........................................10.99 Turkey, Lettuce & Mayo.....9.99 Grilled Havarti & Turkey........10.99 Turkey, Almond, Swiss, Lettuce & Mayo 9.99

Pastrami Swiss, Lettuce, Tomato, Mustard, Mayo .......................10.99 Roast Beef Swiss or Cheddar, Lettuce, Tomato, Mustard, Mayo .....10.99 Ham Swiss or Cheddar, Lettuce,Tomato, Mustard, Mayo ................10.99 Egg or Tuna Salad Lettuce, Green Onions, Mayo .........................7.99 Veggie Sandwich Cucumber, Tomato, Peppers, Cream Cheese, Lettuce, Avocado, Onion, Cheddar, Mayo ...............................................9.99 Shrimp-Lettuce, Mayo ..........................................................10.99 Meatball Sub-With Choice of Side............................................8.99 Pizza Sub-With Choice of side ..................................................8.99 Any Sandwich Turned into a Sub or Wrap ........................10.99 Super Sub add ...................................................................2.00 ½ Sand (any of the above) with Side .................................7.85 SOUP & CHILI: Soup made daily, served with Bun Soup of the Day: Choice of Cream or Broth based Cup ......................4.89 Bowl..............................5.89 Clam Chowder Cup ......................5.89 Bowl..............................6.89 Bowl of Chili With Bun ..........................................................6.99 SALADS: All Salads Served with Grilled Garlic Bun Chef Salad Turkey, Ham, Tomato, Cucumber, Egg, Croutons, Swiss, Cheddar Cheese .........................................................9.99 ½ Chef Salad .....................................................................8.25 Caesar Salad .....................................................................8.99 Chicken Caesar ..................................................................9.99 Shrimp Caesar...................................................................9.99 Crunchy Chicken Nut Salad With our own Homemade Dressing. ...... ..9.99 Spinach Salad Bacon, Mushroom, Crunchy Nut Mix, Egg, Homemade Dressing ............................................................9.99 Garden Salad.....................................................................6.99 APPETIZERS Appy Platter Choice of 3 items .............................................12.99 Garlic Prawns 8 per order With Choice of side ...........................12.95 Jalapeno Poppers..........7.99 Mozza Sticks..........7.99 Chicken Wings 12 pcs....10.99 Dry Garlic Ribs........8.99 Chicken Strips........10.99 WRAPS: Choice of Soup, Salad or French Fries Make it: Caesar Salad, Cole Slaw, Yam Fries, Onion Rings, Rice, Mashed Potato or Clam Chowder for 1.00 exra Chicken Caesar.........10.99 Turkey Bacon Club.........10.99 Crispy Chicken..........10.99 Spicy Buffalo Chicken.......10.99 Chipotle Chicken.......10.99

BURGERS Choice of Soup, Salad or French Fries Make it: Caesar Salad, Cole Slaw, Yam Fries, Onion Rings, Rice, Mashed Potato or Clam Chowder for 1.00 extra Classic Burger Lettuce, Tomato, Mayo, or Special Sauce ............... 8.99 Cheese Deluxe Cheese, Lettuce, Tomato, Mayo, Our Special Sauce........ 9.99 Bacon Cheese Bacon, Cheese, Lettuce, Tomato, Mayo, our Special Sauce.. ....10.99 Mushroom Mozza Mozza, Mushrooms, Lettuce, Tomato, Mayo, our Special Sauce ............................................................10.99 Halibut Burger Tartar Sauce, Lettuce, Cheddar, Tomato, Mayo ......11.79 Chicken Burger-Grilled Chicken, Cheddar Tomato, Lettuce, Mayo ..10.79 BBQ Burger With Choice of side ............................................10.99 Cordon Bleu Burger With Choice of side ................................10.99 SIDES French Fries ............................................................................. 5.00 Yam Fries .................................................................................. 6.00 Poutine ............................................................Sm. 6.50 Lg. 8.50 Onion Rings .............................................................................. 6.25 Coleslaw........................................................ Sm. 3.89 Lg. 4.89 Gravy ......................................................................................... 1.10 Extra Condiments or Dressing add ..................................99 ea.

FROM THE GRILL New York Ruben Sauerkraut, Swiss, Corned Beef, our Special Sauce ........................................................................ 10.99 Beef Dip-Aux Jus................................................................... 10.99 Single Clubhouse 2 pcs. Bread, Bacon, Turkey, Tomato, Lettuce, & Mayo .................................................................................. 10.49 BLT Lettuce, Tomato, Bacon, Mayo ................................................... 9.99 Grilled Cheese.......................................................................... 5.99 Grilled Ham & Cheese ............................................................. 7.99 Alberni Dog Relish, Mustard ........................................................ 6.59 Pork Cutlets With choice of side ................................................ 12.95 Chicken Cordon Bleu With Choice of side................................... 12.95 Chicken Parmesan With Choice of side ...................................... 12.95 Philly Cheese Steak .............................................................. 10.99 BAKERY Large Muffin...........2.59 Assorted Desserts........3.39 BEVERAGES Coffee or Tea......................1.79 Herbal Tea..................1.89 Hot Chocolate......................1.89 Milk..............................1.89 Chcolate Milk........................2.19 Fruit Juice..................2.19 Bottled Spring water..........1.59 Pop...............................1.59 Nestea Iced Tea.....................2.19 We Do Catering For Small or Large Functions!

4309 10th Ave, Port Alberni, B.C. V9Y 4X5 • PH: 250-724-0827 • FAX: 250-724-5211 • Mon. to Sat. 6 am to 4 pm • CLOSED Sun. & Holidays

l.i.v.Magazine ~ Spring 2013

16 Alberni Valley News

Valid Until April 30, 2013

724-5751

4740 Tebo Ave.

LATTICE TOP FENCE PANELS

www.albernivalleynews.com

TIME TO MEND FENCES!

CEDAR FENCE BOARDS

175 $ 25 1X6X5’ Reg 2.99 NOW 2 $ 95 1X6X6’ Reg. 3.89 NOW 2

1X6X4’ Reg. 2.29 NOW

55.75 5x8 - $59.99 6x8 - $69.99 4x8 -

$

$

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PRESSURE TREATED POSTS

4X8 UNFRAMED CEDAR LATTICE

789 $ 75 3-9/16”X3-9/16”X8’ ......NOW 9 $ 89 4-1/8”X4-1/8”X6’ ..........NOW 7 $ 49 4-1/8”X4-1/8”X8’ .....NOW 10 3-9/16”X3-9/16”X6’ .....NOW

$

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Diagonal or Square Reg. 44.99

ea

NOW ea

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REDI-MIX CONCRETE AND POSTE HAST 3.78 L of

ALSO AVAILABLE IN STOCK!!

SUPERDECK Stain

Any of the Pressure Treated Stain, Transparent Stain or Waterproof & Sealer was $49.99

now only

39.99

$