Special Features - My City - August 2018

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Abbotsford News

Friday, August 17, 2018 A17

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SO DELISH!

HERITAGE DILL PICKLES PAGE 18 STREET LEVEL IN ABBOTSFORD

CRYSTAL GALA: ANNOUNCES THIS YEAR’S THEME.

Wise up

SEE PAGE 18

about your water use.

The WaterWise Portal will paint you a detailed picture about your water use. You can track usage and pinpoint your highest use times and chart and compare your water use over days, months and seasons so you get a clear picture of your usage habits.

And by knowing how you use water, it’s easier to change your habits to conserve, reserve and save money!

Find out more at abbotsford.ca/wwp or download the convenient app!

ENGINEERING & REGIONAL UTILITIES wateruse@abbotsford.ca 604-864-5511

A18 Friday, August 17, 2018

Abbotsford News

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AROUND TOWN

Annual gala sets sights on new mammography machine Now in its 20th year, the Crystal Gala is known for its elegance and commitment to breast health. The 2018 theme is Time Flies, Vintage Aviation Glamour presented by Polar Electric.

BC Cancer Breast Screening has 39 screening centres and three mobile mammography coaches that service more than 120 rural communities in BC. The program provides free screening mammograms for eligible BC women over the age of 40. To find a screening centre or mobile mammography visit screeningbc.ca.

“This year’s theme is a reflection of 20 years to both emphasize the support we’ve had from the community as well as the immense contribution to the community,” said Gerri Charles, one of the founders of the Crystal Gala Foundation.

At ARHCC, screening mammograms are on the second level of the BC Cancer Agency, in the Crystal Gala Breast Health Unit. The centre also offers encouragement, support and counselling through diagnosis and beyond.

Guests can expect themed reception drinks and appetizers, a multi-course gourmet meal, live and silent auctions, entertainment and dancing into the night.

The annual gala is the main fundraiser for the Crystal Gala Foundation, which is based in Abbotsford but serves the people of the Fraser Valley from Surrey to Harrison Hot Springs.

Made up of committed volunteers from all walks of life, the Crystal Gala Foundation members meet each month to collaborate on ways to improve the patient experience as well as work on fundraising ideas.

Their fundraising goal of $362,500 will complete the purchase of a digital mammography machine with stereo tactic unit for Abbotsford Regional Hospital and Cancer Centre (ARHCC).

The foundation has already contributed a $362,500 deposit on the machine.

“We’re so grateful for everyone who has been a volunteer or contributor to the Crystal Gala Foundation over the past 20 years,” said Charles.

Crystal Gala in on October 20, 2018 at Tradex.

Tickets are available for purchase by emailing crystalgala@shaw.ca. For more information about supporting the Crystal Gala Foundation, volunteering, becoming a sponsor or providing donations to the live or silent auction email info@crystalgala.com.

“By the end of 2018 we will be the largest donor to ARHCC, with our total donations near two million dollars,” said Charles.

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Since 1999, the Crystal Gala Foundation has supported local breast health by contributing to hospitals in the Fraser Health Authority region.

Their donations and specific equipment purchases include a 2008 $500,000 lead gift for the capital campaign to purchase a mammography machine at ARHCC and a 2013 contribution of $130,000 for an ultrasound machine at ARHCC.

DOWNTOWN ABBOTSFORD CAR SHOW Aug. 18, 9 a.m. to 2 p.m.

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Mammograms are breast X-rays, which can find lumps two or three years before a woman or her doctor can feel them. They help find cancer when it’s small, allowing for more treatment options and a better chance of recovery.

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Breast cancer risk increases with age — 80 per cent of breast cancer cases are diagnosed in women over 50 and about one in eight BC women will develop breast cancer in her lifetime.

JOE ROGAN Aug. 24, 7:30 p.m.

Abbotsford Centre abbotsfordcentre.ca

Please join us for

4 BIG DAYS at our OUTDOOR

YOU’RE INVITED! BIG TENT EVENT GRAND RE-OPENING OF ASHLEY HOMESTORE HERE IN ABBOTSFORD!

Thursday August 16 , 10am – 9pm Friday August 17th, 10am – 9pm Saturday August 18th, 10am – 5:30pm Sunday August 19th, 11am – 5pm

E V E RY T H I N G I S P R I C E D T O S E L L !

th

Favourite FURNITURE STORE

2017 A-LIST WINNER TH

EA S BBOT SFORD NEW

604-864-9062 1425 Sumas Way, Abbotsford

DON’T MISS OUT!!

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Great Monthly Contest!

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DISH

Prepare the Brine: Combine the brine ingredients in a pot and bring brine to a boil, lower heat and maintain at a simmer until your jars are ready.

Fill Your Jars: Prepare 7 quart jars by filling in the following order (wide mouth are perfect for dill pickles as it’s easier to get your hands in to pack the ingredients) • ½ tsp. Pickling Spice • 2 stalks fresh pickling dill, folded accordion style and flattened in the bottom of the jar as much as possible • sprinkle of alum or Pickle Crisp (approx 1/8 tsp) or fresh grape leaf, rinsed • 2 large slices carrot (optional, but looks so pretty in the jar) • ¼ green pepper, cut in a few wedges • 2 dried red chili peppers • 2 medium cloves garlic, peeled • washed small to medium cucumbers, standing them up in layers till the jars are packed full of neatly stacked cukes.

Pack the ingredients and cucumbers in as tightly as you can. You can cut some of the tops off the cucumbers to help the top layer fit in the jar.

Make sure the tops of the cucumbers do not stand over the top of the rim of the jar or it will obstruct the lid from pulling down and creating a seal.

Pour HOT brine over cukes to within 1/2” from top of jar with a heat-safe measuring cup. Don’t allow the jars with the brine to cool to room temp. before you place them in the water bath as the jars could possibly crack when you submerge them in the hot water.

2017 A-LIST FINALIST TH

EA BBOT

2017 A-LIST WINNER SFORD NEW

S

FAVOURITE SPECIALTY FOOD STORE

PAUL’S TOP PICK OF THE MONTH

THE

Heritage Dill Pickles INGREDIENTS: • Lepp Farms Pickling Cucumbers, rinsed.

(Approx 1.5 lbs/jar) • Pickling Vinegar • Pickling or Kosher Salt - not table salt as it has anti-caking agents and iodine which will make your brine cloudy • Sugar • Fresh Pickling Dill - the long stalks with fully developed head, 2 stalks/jar or Fresh Baby Dill, approx. ½ cup per jar • Pickling Spice • Carrots • Green Pepper • Garlic • Pickle Crisp or Alum or Fresh Grape Leaves (This is thought to keep the pickles crisp, though experts don’t all agree whether this actually makes a difference. Most mothers used it, so I use it as well!)

• Wide Mouth Quart Jars and Lids BRINE: (FILLS 7 JARS) • 9 c water • 3 c pickling vinegar • 3/4 c coarse salt • 3/4 c sugar METHOD Prepare the Water Bath: Prepare the water bath by filling the canner approx. ½ full with water. Begin heating to a very gentle simmer while you are preparing jars. It should NOT be at a rolling boil when you place the jars in the water bath as there’s a possibility the jars might crack when you submerge them in boiling water.

When all 7 jars are lowered into the water bath, the water should cover the top of the jars by 1 inch.

Friday, August 17, 2018 A19

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FAVOURITE FARM MARKET

RECIPE PAIRING: Ravens Brewing Co. Bellwether 7% alc./vol

AREA OF ORIGIN Abbotsford, B.C. MACKENZIE DYCK PHOTO

Wipe rim of glass with a clean, wet cloth, place seal on and tighten with screw top lid Time to Can! When all 7 jars are ready, lower them into a gently simmering bath, NOT a hard boil at this point.

After they are submerged, turn the heat up on high and aim for a soft boil.

Place the lid on the canner and set your timer for 10 min. from the time you put the jars down into the water bath.

At 10 min. they will have begun to change colour but still may have bright green spots, this is normal.

Lift the rack out to rest on the edge of the canner and allow jars to settle there for 5 min. Using pot holders, remove jars and place on a tea towel.

Don’t move the jars for 24 hours.

Once jars are sealed, store them in a cool, dark environment and allow to rest for 3 months before opening. You can eat them right away, but the flavour is much better after sitting for a few months.

If a jar doesn’t seal, you can put the jar in the fridge and enjoy the pickles within 3 months.

ON THE PALATE Tropical fruit, citrus, and pine are at the forefront. These aromas and flavours balance a strong bitterness and light body.

PAIR IT WITH

1400

$

4 PK BEFORE CANS

TAXES & Anything off the summer DEPOSITS BBQ, or with a charcuterie board featuring sliced meat, crackers, local artisanal cheese, and Lepp’s Heritage Pickles.

PARALLEL MARKETPLACE 100-1900 North Parallel Rd. (604) 746-3455

7 DAYS A WEEK 9:00AM-11:00PM

The Farmer and the Foodie Home canning has seen phenomenal growth, and we continue to increase our cucumber crop size on our farm each year. As the youngest child, I was tasked with the tedious job of hand scrubbing each cucumber until my older sister discovered you can wash them in a top loading washing machine. Genius! It really works, just don’t let it go to a rinse cycle or you’ll end up with pickle relish in your washing machine.

You can avoid the whole mess if you purchase Lepp Farms pickling cukes, as we’ve already washed the cucumbers on the farm and removed the spiny black dots, they just need a quick rinse. Our pickling cukes are fresh and crisp, usually picked the same day you’re taking them home.

Pickling cucumbers are grown primarily

for preserves like pickles or relish, but they are also delicious for fresh eating.

My favourite way of eating summer-fresh cucumbers continues to be the way my mother taught me. e. Peel the fresh cucumbers, ers, slice them in half alf lengthwise and d sprinkle with a Go to: little salt. Rub thee w w halves together too leppfarm w. m dissolve the salt .com arket and enjoy the fresh, juicy and briny crunch.

We ar Hirin e g:

www.leppfarmmarket.com

This recipe is a family favourite and should you be willing to part with any jars of these crunchy dill pickles as hostess gifts, you will definitely be the most popular person at the party!

33955 Clayburn Road, Abbotsford

604.851.5377 | www.leppfarmmarket.com

A20 Friday, August 17, 2018

Abbotsford News

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TODAY’S

TRENDS

Summer will soon be over, and it’s time to start making the transition into the he next season – at least as far ar as your wardrobe goes.

Fall is traditionally a time e for darker, more sophisticated ed colours and patterns.

ALL FASHIONS FROM RONALD ALLAN

Black and grey are always staples for any wardrobe, but fall 2018 018 is standing out with shades such as poppy, red pear (a wine tone), one), fuchsia, violet and Ceylon yellow. ellow.

An easy way to update yourr wardrobe is to pair neutraltoned sleek trousers or leggings gings already in your closet with a new top in one of fall’s hottest ttest shades or patterns.

Layers are also key at this his time of year. Throw on a sweater eater – for men, a cardigan is the perfect cover-up p – or a blazer for the cool ool mornings and evenings. venings.

FINAL REDUCTIONS Annual Clearance sale FINAL REDUCTIONS

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33428 South Fraser Way | 604.859.7010 | ronaldallan.com | info@ronaldallan.com

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A22 Friday, August 17, 2018

Abbotsford News

Trigger Point Injections & Prolotherapy To help reduce pain by treating the injury occurring in the tendons and the muscles.

Frozen Shoulder • Back Pain Tennis Elbow • Knee Pain

Dr. Chris Vallee works with the BC Lions!

CITY my

Registered Doctor of TCM

• B12 Injections • Sciatica • Back Pain • Headaches • Migraines • Irritable Bowel Syndrome • Stress • PMS • Menopause • Fatigue

102-34609 DeLair Rd., Abbotsford

604-852-3930 www.valleeacupuncture.com

HEALTH

The connection between eating and energy The connection between energy and eating is significant. A healthy diet and approach to eating can vastly improve energy levels, while a poorly planned diet that lacks nutrition can contribute to feelings of fatigue and increase a person’s risk for various ailments.

It’s not just what people eat but how they eat that can affect their energy levels. In addition to choosing the right foods, try the following strategies.

Dr. Chris hris Vallee Vallee, DrT DrTCM

www.abbynews.com

• Eat smaller, more frequent meals.

Avoiding the traditional three-mealsper-day approach may help improve energy levels. The metabolisms of people who do not eat regularly will slow down, as the body absorbs and stores more of the food it eats. Those stores include cholesterol and fat, which can be unhealthy and contribute to weight gain. By eating small meals more frequently, one’s metabolism speeds up and more calories are burned.

The body recognizes more food is soon on the way and, as a result, it does not need to store as much cholesterol and

MATTERS

fat as it would if meals were eaten less frequently. • Avoid a big lunch. Research has indicated that the circadian rhythms of people who eat big lunches indicate a more significant drop in afternoon energy levels than the rhythms of people who eat smaller midday meals.

Men and women who eat big lunches and find their energy levels waning later in the workday can try to eat smaller midday meals to boost their energy. • Choose the right snacks. Eating smaller, more frequent meals may compel some people to snack. Avoid snacks that are just empty calories in favour of foods that contain protein and fiber-rich carbohydrates. Such snacks, which may include fruits such as apples and fresh berries or protein sources like nuts and Greek yogurt, can provide lasting energy. It’s also important that men and women not snack to fill themselves up, but rather to quell any hunger pangs and get an energy boost The right snacks can provide an energy boost between meals. that lasts until meal time comes around again.

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