Progress BACCHKOOTLO SEARS
The Chilliwack
Friday
3
16
31
Oil
Blood
Football
Bid to block pipeline expansion fails.
Behind the scenes at blood services.
Diego Pineda heading to Guelph.
News
Life
Sports
S
H SEE INSIDE AD WIT
OUR
LOWESSTEAPSRONICES OF THE
Y O U R C O M M U N I T Y N E W S PA P E R • F O U N D E D I N 1 8 9 1 • W W W. T H E P R O G R E S S . C O M • F R I D AY, S E P T E M B E R 2 6 , 2 0 1 4
Candidates denied ‘voters’ list,’ Harrington claims But the list doesn’t exist, city hall says Jennifer Feinberg The Progress
to Fork was created to bring better awareness to local consumers about all the many great food options that are available right here in Chilliwack.” Jason Pettyjohn, who is coorganizer of Field to Fork, says his family already is entrenched in the locavore lifestyle. They substantially changed the way they live and eat. “We now source the majority of our food from local farms,” he said. “We practise what we preach.” Vita Bella Bistro is one of the five participating Chilliwack restaurants.
Dick Harrington, who plans to take another shot at city council, is accusing the current Chilliwack administration of denying democracy to candidates. Harrington challenged mayor Sharon Gaetz on Wednesday to justify the “decision to keep Chilliwack’s voters list secret.” The retired educator and businessman alleged in a news release that his campaign has been “denied” access to the list of eligible voters in Chilliwack, which could be used to register or contact voters about the issues. But a City of Chilliwack spokesperson said that contrary to Harrington’s accusations, mayor and council “are not involved in the administration of municipal elections and are unable to influence election officials in any manner.” Carol Friesen was appointed Chief Election Officer last summer and is the one responsible for all aspects of the Chilliwack election. Chilliwack follows “poll book” election procedures whereby voters register by signing a poll book rather than creating and printing a voters’ list just for Chilliwack, which is why Harrington was unable to get a copy. “This process saves the time and expense of refining the Provincial Voters’ List to coincide with our municipal boundaries and the cost of updating the list on a regular basis,” according to the news release by the city. “The benefits to this method include a huge cost savings and a significant savings in staff time. “It also expedites the voting process, offering the greatest level of access to voters.” Harrington said it was his understanding that the city “simply had to request the list” from Elections BC in order to share it with candidates, for example, and that refusing it was unacceptable.
Continued: FOOD / p6
Continued: ELECTION/ p6
Darwin Douglas of Cheam Trading Post holds a tray of fresh and smoked sockeye salmon. The local fish will be one of the featured foods at this year’s Field to Fork event, organized by Dale Johnson (centre) and Jason Pettyjohn (right), which runs Sept. 30 to Oct. 4 at five different Chilliwack restaurants. JENNA HAUCK/ PROGRESS
Field to Fork set to foster local food Jennifer Feinberg The Progress Chilliwack is on its way to becoming a serious hub for foodies and locavores with its rich variety of fresh, local food. Field to Fork 2014 starts next Wednesday across Chilliwack, emphasizing local food and showcasing it in local restaurants. “We’re back by popular demand,” said co-organizer Dale Johnson. They have more restaurants and producers involved in Field to Fork this year, which runs Sept. 30 to Oct. 4.
Since the ‘Wack is known as the “Green Heart of B.C.” it only makes sense to crow a little about the abundance of agrifood products and farms that can be found in the area. Cheam Trading Post on Highway 9 is one of the suppliers for Field to Fork 2014, said owner Darwin Douglas. Cheam Trading was invited to supply smoked salmon for a dish to be served next week at Bravo Restaurant and Lounge on Yale Road. “We love that they chose us,” said Douglas. “We’re excited to be a part of it.” The local salmon stand, which
has also brought in Okanagan fruit, has been selling out its stock all summer long. “Sales have been phenomenal and it’s been a whirlwind,” since they opened in June, he said. The second season of Field to Fork pairs five Chilliwack restaurants with Chilliwack area farmers and food producers to create exciting menu items. The promotional event dovetails with the increase in people wanting to know where their food comes from. “The area is rich in agriculture and produces some of the best quality food anywhere in the world,” said Johnson. “Field
VISIT US AT
Retail 85¢ Box $1.00
PLUS PST
MertinGM.COM 45930 AIRPORT ROAD
DLN 8692
Finance up to
Mos.
ENDS SEPTEMBER 30th!
9-14F M26