September 23, 2022

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Exciting news from Rivers & Area Game & Fish

The long-awaited Rivers and Area Game and Fish gun range is now fully licensed and open for business. RAGF held a low-key new member sign-up, gun range registration and orientation Saturday Sept. 17. Before getting a key, registrants had to sign a three page form going over rules and regula tions. Mostly common-sense things like no alcohol permit ted, no shooting glass bottles, and picking up after oneself.

Residents may recall that there was an unlicensed gun range operating for many years north of the train tracks, with the only shooting lane facing the tracks. The range was closed in 2019, and the gun range project began in late 2019. The process included applying for grants, changing the direction of fire, expanding to multiple lanes, and making

the range safe and fully licensed for archery, rifles, shotguns, and handguns and a newly built Education Center. This has been a major undertaking done completely by volunteers.

There has been an over whelming amount of interest in the range in the last few years, with new and long-time hunt ers and shooters not wanting to drive all the way to Brandon to sight their rifle or practice their aim, and the Riverdale Police officers needing to log a certain amount of hours for handgun practice at a registered range.

The new range is in the same location as the old range (south on Taylor Road, over the train tracks; follow signage), but has been totally revamped. There are three shooting lanes: one 200 yard rifle lane, a 30 yard sighting-in range, and a 50 yard pistol lane. A sighting-in range is for sighting your rifle at close range to put your shots onto paper, perfecting your ac

AMarch 9 edition, the Grade 12 Interdisci plinary Studies in Science class at Rivers Collegiate planned a project for Riverdale Harvest. Dubbed the Boat Load of Food, students secured a canoe from Rolling River School Division with an intent to fill it with non-perishables. Although the campaign was fully organized by that class, the original idea came from a suggestion made by harvest volunteer Liliane Dupuis.“Iheard the idea at a meet ing in Brandon. St. Augustine School had tried Fill a Canoe in conjunction with the 10-day Festival du Voyaguer in Win nipeg in February. It was very successful and whenever I hear food bank, my ears always perk up!”She then brought the sug gestion to Riverdale Harvest, which supported the idea and asked her to present the promo

curacy and gaining confidence before moving to the rifle lane for long-range shots; it’s also used for shooting small calibre guns, such as a 22. There are also lanes for archery, as well as a newly built 40x36 ft educa tion center with 12 ft awning.

Pupils co-ordinated the entire month-long promotion, which culminated in a ceremonious presentation on March 20 to Riverdale Harvest president Heather Gray and Liliane.

Because the snow had melted so much, the canoe could not be portaged across the street to Zion Church (home of River dale Harvest). Rather, the teens carried bags, boxes and garbage

Worked tirelessly

Volunteer members of RAGF worked tirelessly in coordination with provincial and federal government to get the range licensed in time for rifle season. With new hand gun laws that have come out recently, the range is ahead of the game in that all signage has been provincially and federally approved, adhering to the new Althoughlaws.the idea was to have the range fully operation al in summer 2021, Covid-19 lockdowns certainly slowed things down in 2020 and 2021. The Education Center was built by Johan’s Construction

in early 2021, with Buckskin beige and Melcher’s green being chosen as the colours of the building. What a fitting colour scheme! The interior work took place in the summers of 2021 and 2022, and is nearly complete. The range was open for archery only starting in summer 2021, with a fun 3-D shoot in Aug. 2021 organized in conjunction with Jo-Brook Outdoors. The electrical in the Education Center was completed in August 2022. Hydro should be in by midOctober 2022.

the church basement the after noon of March 21, where the food was weighed and sorted.

Although the project was a sen ior students brainstorm, the en tire high school was encouraged to participate. The collegiate hosted a poor boy floor hockey tournament in which to play, athletes had to pay with food for the canoe. Some students also canvassed Rivers, Oak River

tributions from the community. When all was said and done, the scales at Riverdale Harvest noted a total of 434 pounds, “a fabulous amount,” says Heather.

The canoe at Rivers Elementary School was adequately filled.

A huge thank-you to for mer Rivers Police Chief Bob Futrell and Craige Madden for getting the initiative started, Kelvin and Heather Lamb and Donna Morken for finding and applying for grants (a project of this size takes some serious funding!), and Roger Beaudin for his untold hours of fencing, rock picking, and other work on-site, as well as many other

volunteers for donating many hours of their time, as well as equipment, materials, skills, andAnyoneknowledge.interested in get ting access to the gun range should call Ron Taylor, chair of memberships, at 204-761-8276 (I’m sure his phone is ringing off the hook these days!) This project would never have come to the finish line if it wasn’t for the following grants and community programs: Fish & Wildlife Enhancement Fund, Building Sustainable Com munities Program, Manitoba Habitat Heritage Grant, CN Railroaders in the Com munity Grant, Rivers & Area Community Fund, Brandon & Area Community Fund, and Westman Communications Group. RAGF is very thankful and appreciative for these com munity programs and grants!

“We are so pleased they decided to help those we serve. A lot of times kids don’t get enough credit but this group of students certainly deserves some praise. All students stayed behind to help check expiry dates, sort and

put away in the proper place on the shelving units. They were fantastic! We are very, very

proper open house in the spring or summer of 2023. It should be noted that it’s not just a gun range—it’s also an area for archery, clay target shoot ing, education for firearms, wildlife conservation, fishing and fishing conservation, and more! There are other projects in the works to enhance the range and education center long-term.RAGF would like to pro mote an upcoming rainbow trout harvest on Sept. 24, 9 a.m. to 12 p.m., grown in the dugout on RAGF member Andries Potgieter’s property, which they hope will become an annual youth fishing event open to all interested anglers. First fish caught by each youth (under 18 years old) is free; free drinks and bait as well as a prize for biggest fish. Contact Andries for more information at 431-270-0120.

pleased.”Elementary school staff mem ber/Harvest volunteer Yvonne Crouch initiated a similar cam paign in her school. That threeweek effort simply encouraged students to leave product in the canoe; 87 pounds of food was collected from the younger group on Thursday, March 22.

Open house RAGF plans to hold a

Photo by Sheila Runions

Photo by Heather Gray

Sarah Plosker Rivers Banner Rivers, Rapid City and Oak River

Several views of the RAGF’s long awaited gun range that just opened up on Saturday the 17th located south of the tracks on the east side of the the lagoons.

God save the King!

Prince Charles is only one year younger than me. In our family, Queen Elizabeth and her eldest son Charles have always been somewhat of a presence. I can’t remember ever singing God save the King, even though Eliza beth’s father was still the King when I was very little. Elizabeth is the only monarch I have really known. I have great respect for her. Most years, we would listen to the Queen’s message and for the past several years I have thought inwardly, or voiced the thought to my wife Christine that this might be her last message. Turns out, Christmas 2022 was her last and I am saddened by that.

We all knew that the Queen wouldn’t live forever but her passing was still very sad and somewhat surprising. That she was still performing royal duties two days before she died was an amazing tribute to her pledge 70 years ago to serve until the very end of her life.

My first real memory of Prince Charles, now King Charles III, was an admonish ment from my father when I was refusing to finish eating my oat meal porridge. Dad said, “You eat your porridge, Prince Charles eats his.” I would love to share that little joke with the King some day, he might get a chuckle out of that.

As I watched the many hours of the Queen’s funeral I was transfixed by all the ceremony but was overcome with emotion and shed some tears near the end. The priest acknowledged the Queen’s

passing and then pronounced, “God save the King.” The TV camera focused on Charles as the mourners sang and he never flinched. The pressure on Charles is unbelievable and while I don’t agree with all his views, he has my support.

Charles has been waiting to be king for decades but as he so aptly said, he has been dreading the day because it would mean his mother had died.

Charles has had his ups and downs for sure and some of his own making. His marriage to Diana was and always will be surrounded by controversy. He loved Camila but he married Diana. Let it be

RIGHT IN THE CENTRE

Ken Waddell

goods and services and are very good for the UK

Thereeconomy.isanother aspect too and that is the British monarchy has been going for 1,000 years. Thank God, we have

by idolizing presidents. The US made the Kennedys, the Bushes and now the Biden family into crazy entitled and unjustified royalty. The US political system is entirely based on money and influence where even a race for a state governor can cost mil lions of dollars.

said, without judgment or malice, that neither Charles nor Diane are angels. As the liturgy of the Queen’s funeral stated, we are all sinners, saved by grace. Saved that is if we accept the undeserved grace offered by God through His Son, Jesus Christ.Charles has big task ahead of him and yes, I know, he’s rich, well paid and catered to at every turn. He, and the Royal family, are very wealthy but they also employ a ton of people, buy millions of dollars of

the monarchy, in spite of all it’s past and present flaws.

The Queen’s father helped win WWII, the Queen helped bring about great and good changes in her 70 year reign. Charles will hopefully be able to continue.

So why do I encourage the monarchy. It’s simple and again thank God, we aren’t the United States. The US kicked out the monarchy in the 1700s. They have been successful but their political system has become disastrous. They didn’t want royalty but they have created their own

A s I said in earlier column, on a recent trip to the US, I couldn’t find aTrump supporter or a Biden supporter. There is perhaps a good reason, neither man deserves support. They are propped up old men and if the that is the best the US can do for heads of state, I grieve for theirContrastingfuture.

the experience of the two countries, and the state of affairs today, I can easily say our Constitutional Mon archy is a far superior system. Indeed,”May G od save the King, Long live the King.”

Disclaimer: The views expressed in this column are the writer’s personal views and are not to be taken as being the view of the Banner staff.

Twelve MVLs, part four

It was the last week of June, 1969. My Grade 12 classmates and I were standing in the hall outside the gym at Trochu Valley School, Trochu, AB. We were about to write the last of our final exams, after which we would walk out of the school for the last

Thetime.ritual was the same as always. The gym door was unlocked, we went to our assigned seats and were each handed an envelope containing an exam booklet. We had two hours to complete the exam; after which the completed exams were put back into their respective envelopes and sent to a location in Edmonton for grading. Six weeks later, we each received a letter from the Government of Alberta containing a report card and, if we had passed the required courses, a High School Diploma.

Of all the experiences we shared in our final school year, writing these “departmentals” (as we called them) produced the most stress. If we passed them, we qualified for entrance into college or university. If we failed, we might still be able to get into a trade school or apprenticeship program, but that wasn’t guaranteed. So, we had two options-rewrite the exam or repeat the course; neither of which we were all that eager to do.

In my Grade 12 year, we were fortunate to have

teachers who, from our first day of classes, taught us the fourth Most Valuable Lesson I learned in public school: “If you work diligently during the year, you will be delighted with your final grade.”

They warned us; and then they made us work harder than we had ever worked before. Using inclass instruction, homework assignments and tests, they did their best to help us master every topic in the provincial course syllabus. We knew the final exam would cover the entire course. So we had to be ready to answer any question from any part of the course at any point in the exam. But our teachers assured us that if we worked hard during the year, we’d have nothing to worry about; and they were right.

I have applied that lesson to everything I’ve done since leaving public school. When writing these col umns, for example, I take the time to state my ideas c learly and choose my words carefully. If I must be critical of people, I will identify and criticize actions with which I do not agree or attitudes with which I am not comfortable. But I will, as much as possible, always try to show the highest respect for the people whose attitudes and acts I criticize. And I hope they would show me the same courtesy.

I use the same diligence whether I am sharpening the blade on my lawn mower, loading dishes in the

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dishwasher, making a home repair or preparing a Sunday sermon. If I use due diligence in planning, preparing for and working on a project, I know I will be happy with the result. And so will those who see the finished product I produce.

Applying this fourth lesson wasn’t easy. Our class had to endure several rants from teachers who ac cused us of being lazy, not applying ourselves as w e should have been and not taking their warnings seriously enough. Sadly, most of the time and for most of us, they were right. Fortunately, we listened. We worked, we prepared, we were prepared, and we passed our exams. Our teachers did their jobs well-and so did we. YOURS NEIl STRoHSCHEIN

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“The pressure on Charles is unbelievable and while I don’t agree with all his views, he has my support.

Home Bodies

By Rita FRiesen

sometHing to tHink aBout…

It is a rare morning that does not include a phone call with a grandson. Some calls are five minute check- ins, others are lengthy, philosophical ramb lings- world events, faith creeds, family history or life lessons. I come away from these discussions with a deep appreciation for the younger generations thinking ability and take on todays world.

The one morning we pursued the connection be tween the prayer we term ‘The Lord’s Prayer’ and t he content of the Ten Commandments. We start our prayer with ‘Our Father who are in heaven’ and saw a parallel to ‘you shall have no other gods before me’. Continuing with this reasoning- ‘ lead us not into temptation and deliver us from evil’ is the covering the thou shall nots, the coveting, the murdering and the disrespect of parents. The conversation included the impact of repeating by rote, and do we think about what we are saying. Then on to what would happen if we only offered the words we truly meant? I admitted that sometimes I would be tempted to leave out a line or a phrase and probably wouldn’t be alone!

The text message I received Sunday morning in lieu of the call: “ Is there a reason why church doors

are closed during service? It seems to me the best time for an open door. Had me thinking while out for a walk this morning. Heard an early morning service in progress but couldn’t hear what was spoken/sung. I was still able to enjoy some familiar music while I sat on the bench for a bit. As I left I wondered though, how many people might be curious, lonely, you name it, and be turned away by that closed door. I got what I wanted/needed from the bench outside. I have mem ories and teachings to fall back on though. Had the d oor been open I might have poked my head in. Just a random thought is all. Me being me I have to point out there are practical reasons I’m sure like noise from outside(especially in the city) or weather/comfort.” Now isn’t that thought provoking? The conversation following that reflected on his grandfather singing ‘Sunday Morning Sidewalk’ and the wisdom in the words of that song. ‘There’s something about a Sun day that makes a body feel alone.’ ‘ I stopped outside a S unday school and listened to the songs that they were singing.’ It got us wondering if he, a very slender tall young man, who has avoided hair and facial hair care since the pandemic, for mental health reasons, would have been welcomed inside? Where do we as people of professing faith put our faith into action with acceptance and inclusion?

I grow from these conversations. I am thankful for my ideology to be challenged. These check-ins are so much more than simple checking in, (though if I have not heard from him and day or two, I call - a grandma’s rights!) , they are moments of connecting, moments of affirmation and reassurance for both of us. Wait till I tell you all about today’s conversation!

Rosehippicking

Sarah Plosker Rivers Banner

If you’re looking for something to do, now is the perfect time of the year to go rosehip pick ing. What are rosehips, you ask? Rosehips are a f ruit that grow on rose plants in the fall; they are red, sometimes with a tinge or orange, and darken as they become ripe. The fruit is very distinctive compared to your average perfectly spherical berry, so it’s easily identifiable and cannot be confused with any poisonous berries (unlike some of the red or black berries that grow wild in the region).

Rosehips have many health benefits. It is said that they reduce pain and stiffness, and they are therefore used as a natural pain relief and to improve mobility in those suffering from osteoarthritis. Rosehips high in antioxidants, which lower your cholesterol. They’re high in vitamin C, which boosts your immune system and is particularly important during the winter months. They’ve been shown to lower blood sugar, helping to control diabetes. Their pectin content helps aid in digestion, while their iron content helps improve circulation, and their astringent quality helps skin look more youthful.

Rosehips are often made into jam or jelly, or used in tea. If you’re interested in making rosehip jam, make sure you have a food mill; rosehips are filled with hard seeds. It is said that if they’re dried then they lose their nutrient content (like all food after some sort of processing), so it’s recommended that you freeze them for use in the winter months as a Vitamin C boost. their distinct flavour makes a wonderful fruity tea.

Wild rose bushes grow all over Westman, so you’re sure to find rosehips most anywhere if you’re looking for them. So, get pickin’!

Rivers Community Church 447 Edward Street, Rivers 204-328-7882

Everyone is invited to worship with us each Sunday morning at 10:30 a.m.

We continue to adhere to current Covid guidelines.

Rivers United Church Fall Thrift Sale 2022

Thursday September 28th 1 - 8 p.m.

Friday September 29th 9 a.m. - 5 p.m.

Saturday October 21st 9 a.m. - 1 p.m.

Tundra

By Chad Carpenter

Please join us for our annual fall thrift sale. Lots of bargains to be had.

Hand sanitizer available. All are welcome. For more info call 204-328-7735.

Local wins Provincial trapshooting award

Sarah Plosker Rivers Banner

The Manitoba Trap shooting Association

h osts a provincial cham pionship weekend each s eason in August. This year it was held Aug. 2628 at the Winnipeg Trap and Skeet Club, with 40 some shooters participat ing. Richie Joynt won the M anitoba doubles cham pionship with a score of 9 6/100. Congratulations

Richie!Richie’s family has a cattle farm in the Assini boine valley. There’s him, h is wife Teri, and their two children Macy and Lane. Richie started trap shooting around 2010 at the club in Virden, but didn’t start competing until 2013. Besides prov incials, there are several s maller shoots hosted by various clubs in Mani toba, including Virden, B randon, Carmen, Lun

dar and Winnipeg’s trap c lubs.The three main events at each club are singles, doubles, and handicap (yardage event). The vast majority of people shoot single, which is shot from 16 yards. As you get better you earn yardage, which means you move back as far as 27 yards to level the playing field between shooters. Doubles is shot from the 16 yard line. Two birds are thrown at once which adds a great deal of difficulty and concentration being able to shoot the first bird as quickly as possible, and be able to swing your gun and get the second bird before it gets out of range. Just like anything in life, there is a learning c urve, but it’s definitely a lot of Richiefun. won the singles championship (199/200) in 2019. In 2018 he was the Canadian Trap Shooting

Association handicap champion runner-up with a 96/100. Through out the years he’s won s everal other shoots in Manitoba. “There are several of Canada’s top shooters right here locally in Manitoba,” Richie points out, including Pat Lamont who is a world champion several times. “The great thing about trap shooting is that it’s for every age,” Richie explains that we have a great youth program here in Manitoba. A lot of folks living in Manitoba who are serious about trap shooting will shoot in Canada in the summer, then go south and shoot in the USA during the winter.Richie is a member of Rivers and Area Game and Fish. RAGF would like to congratulate him on his achievement!

SUBMITTED PHOTO

Richie Joynt won the Manitoba doubles championship with a score of 96/100.

Canning 101

Sarah Plosker Rivers

Many people shy away from home canning as a means of preserving food. Reasons may include the abundance of canned goods at the grocery store, the ability to freeze foods in stead of canning them, the learning curve to canning (especially if they don’t have a granny to teach them!), or fear of botulism.

On the other hand, many people new to canning are wanting to try it out, for much the same reasons as above. As we’ve seen these past few years, not hav ing a well-stocked pantry means we are at the mercy of worldwide supply chain issues. Many have concerns about food security/food shortages and skyrocketing food prices. Lack of freezer space, freezer burn issues, or forgetting to thaw things out in the refrigerator over night lead many to see the convenience of shelf-stable food. And with so much information at your finger tips these days, it’s easier now more than ever to get access to canning guides, video tutorials, and recipes.

Let’s talk botulism. The United States Department of Agriculture (USDA) National Institute of Food and Agriculture has a useful reference entitled “Complete Guide to Home Canning” available online.

It states “If Clostridium botulinum bacteria survive and grow inside a sealed jar of food, they can produce a poisonous toxin. Even a taste of food containing this toxin can be fatal.” The guide states that boil ing the food for 10 minutes at altitudes below 1,000 ft should destroy the poison if it is present; for altitudes at or above 1,000 ft, and 1 additional minute per 1,000 ft of additional ele vation. The World Health Organization’s website has this to say: “Symptoms usually appear within 12 to 36 hours…Incidence of botulism is low, but the mor tality rate is high if prompt d iagnosis and appropriate, immediate treatment (early administration of antitoxin and intensive respiratory care) are not given. The disease can be fatal in 5 to 10% of cases.” So, botulism is serious, but rare, and

has a low mortality rate if proper treatment is given promptly. Don’t let the fear of botulism stop you from canning; you can minimize the risk of botulism by canning according to the USDA’sThereguidelines.aretwotypes of canning methods: water bath canning, where jars are completely submerged and boiled in water in a large pot, and pressure can ning, where jars are placed i n a few inches of water in a special pot with a locking lid; the steam pressure that builds up inside the pot is much hotter than boiling water. Which method you use for canning depends on the acidity level of the food. Low acid foods (foods having a pH value higher than 4.6) are not acidic enough to prevent the grown of botulinum bacteria with straight water bath canning, so should be pressure canned or pickled. Meat and seafood should be pressure canned; pretty much all vegetables except tomatoes should be pres sure canned or pickled. Acid foods have a pH of 4.6 or lower and can be water-bath canned without pickling. This includes most tomatoes and fruits.

The processing time is the time the jars of food boil in the water bath or remain at the desired pressure in the pressure canner. The processing time needs to be adjusted depending on your location’s elevation above sea level. If you don’t know it, look it up online. You may have an old can ning recipe passed down to you from when your family lived somewhere else that had lower elevation, and you will need to add extra time (if water bath canning) or can at a higher pressure (if pressure canning).

Three are two ways to fill your jars with food. The raw-packing method of canning is when you fill jars with raw/fresh food whereas the hot-packing method is when you fill the jars with hot food, often food that has boiled for up to five minutes. Raw-pack is convenient but there will typically be (harmless) dis colouration of food within 2-3 months of storage; it’s more suitable for pressure canning. Hot-packing helps remove air from the food

(fresh food often contains 10-30 per cent air), shrinks the food (which means you can get more into the jars), and improves shelf life. It’s the preferred method for water bath canning.

You can water bath can in any pot large enough to accommodate your jars, and tall enough so that jars can be completely sub merged with enough space to allow for boiling water (without the water boiling over and making a big puddle on your stovetop). You can usually find water bath canners at thrift shops, which are designed to be exactly the right height, and typically come with a rack insert with handles to make things easier when lifting and lowering the jars. Jars should be placed on a rack insert, if you have one, or a folded up tea towel inside the pot, so that they’re not sitting directly on the bot tom of the pot. Canning jars a nd the metal rings/bands can be used indefinitely, until you notice knicks in the glass or dents in the bands, but new flat metal tops need to be used each time, as they contain a ring of sealing compound that help them adhere to the rim of the glass jar.

Jars should be sterilized if water bath canning with a processing time under 10 minutes. This may include some jams and jellies. Jars can be sterilized by run ning them through the d ishwasher or boiling them for 10 minutes, with the same “1 additional minute” clause as for the botulism instructions. For water bath canning of 10 minutes or longer, or pressure canning, clean (not necessarily ster ile) jars are enough.

I nvest in a funnel as it will make life easier when it comes to putting the food into the jars. Many canning funnels conveniently have measurement marks to indicate headspace. Head space is the space above t he food and below the top of the jar. Different recipes call for different amounts of headspace; typically between ½-1”. Fill jars with food, remove the funnel, and wipe the top of the jar with a damp towel to wipe off any spilled food and to check for knicks in the glass. Screw on the lid “fingertip tight”—don’t wrestle with

the jar to get the lid on as tight as possible. The screw bands are not actually needed on stored jars, so once the canning process is complete, and the canned goods have cooled, you can remove the screw bands for later use. Be sure to label and date your jars. You can write with a permanent marker on the lid.

Sometimes, even if you follow the recipe exactly, a jar or two may not seal. You ‘ll notice the center of the

flat lid sticking a bit outward (convex) rather than flat or indented (concave). You can put these in the fridge for immediate use or the freezer, or swap the lid and reprocess.Youmay have gotten the itch to do some canning and now want to can everything. That’s great! But, make a plan. If you don’t typically eat jam or jelly, then don’t make it! Take stock of what you and your family eat on a regular basis, and see

if you can preserve those items. It will be much more satisfying eating your own relish on a hot dog in the summer than buying it from the store, and ultraconvenient to whip together a chili in next-to-no time after a hockey game in the winter with canned ground beef, canned tomato puree, canned beans, and some canned pickled diced jala penos for good measure.

Pressure Canner (left) and the blue Water Bath Canner (right) are the tools of the home canning tradition.

Rivers Terry Fox Run

It was a beautiful sunny day for a 10km run on Sun. Sept. 18. Rivers has been holding a walk/run every year since Terry Fox’s 1980 quest to run across Canada from coast to coast to raise awareness for cancer and raise funds for cancer research. Bill Kroeger of Rivers has been participating in the event for 32 straight years now, running each instance except for one year when he had to rollerblade on account of a hip operation. His daughters have joined him ever since they wereBilllittle.and daughter Ashley are seasoned professionals, finishing this year’s event in around 52 min utes. “But that doesn’t matter” Bill s aid modestly, pointing instead to the money that was raised, which is more important. Their little group raised $270 for cancer re search. Laura Gill from Riverdale

Re creation did all the leg work in marking out the trail, starting at the Riverdale Community Center, with options for 2.5km, 5km, and 10km. The route was bike, wheel chair, and rollerblade accessible.

A shley’s son Liam and daughter Anna did the 5 km on their bikes. Bill’s other daughter Kelsey and her husband Kyle pushed their 1-month old baby daughter Ken dall in her stroller. “The little b aby might be one of the young est participants ever” Bill said, a dding that she really enjoyed the movement of the ride. What a fun family event, with three genera tions participating. Other families participated as well, although there were many reports of the event not being well-publicized, so some missed out on the action.

Terry Fox was born in Winni peg in 1958. He attended Simon F rasier University. Although one of his legs was amputated due to cancer, he embarked on his cross-

Canada “Marathon of Hope” run in 1980, starting from St. John’s, Newfoundland. He ran the equivalent of a marathon a day. Unfortunately, his cancer spread and he was forced to stop running just outside of Thunder Bay, ON, after 143 days and 5,373 km. He died in 1981, just one month shy of his 23rd birthday. The Terry Fox Run became an annual na tional tradition, with millions of p articipants across Canada and the world participating. It’s now the largest single-day fundraiser for cancer research.

Terry Fox was an athlete, hu manitarian, and national hero. He w as the youngest person named a Companion of the Order of Can ada and was voted second greatest C anadian of all time, after Tommy Douglas, in a CBC contest in 2004. It’s something to be proud of that our little community continues to run every year, keeping his legacy alive.

RIVERS BANNER CLASSIFIEDS

AGNES “JUNE” MARIE SMITH

Agnes “June” Marie, age 89 years, beloved wife of Fred Smith and loving mother to Marilyn, Yvonne and Dwayne, passed away on Saturday, September 17, 2022 at Hamiota District Health Centre. June will be laid to rest in a private graveside service at Rivers Cemetery. The family invites you to share your memories with them at a time of fellowship and refreshments at the Royal Canadian Legion #75, 633 – 2nd Avenue, Rivers on Saturday, September 24, 2022 from 2:00 p.m. to 4:00 p.m. Donations in memory of June may be made to CancerCare Manitoba, 675 McDermot Avenue, Winnipeg, MB R3E 0V9. Expressions of sympathy may be made at www.memorieschapel.com. Arrangements with Memories Chapel, Brandon 1-855-727-0330.

The family of the late Howard Hunt would like to take this opportunity to thank family and friends, both here and abroad, for their messages and cards of sympathy . They have given us a great deal of comport in our loss.

Signed ~ Josephine, Sharon and Malcolm, Andrew and Donna.

FOODS

Meat Cutters/Production Personnel

HyLife is a global leader in food processing. Our mission is to be the best food company in the world. To achieve this, we need talented people to join our HyLife team as the company continues to grow. HyLife is committed to our employees and we have an exciting new career opportunity in the beautiful town of Neepawa, MB for you to explore!

As a Meat Cutter/Production Personnel you will be a critical member of our team in the creation of our world-class product. Our positions range from working on our production floor to shipping the final packaged product, with everything in between!

Responsibilities and duties include but are not limited to:

• Slaughter and eviscerate hogs for further processing

• Harvest and package edible offal

• Process pork carcasses into primal cuts

• Butcher and package pork primal cuts into value-added specifications for local, national, and international premium markets

• Carry out other tasks related to the processing of meat for shipping to customers or storage

• PeopleSanitationwhowill

succeed as members of our team will:

• Enjoy working in a fast-paced, stable, long-term work environment

• Appreciate working in a culturally diverse workplace. We employ people from all over the world!

• Treat people with dignity and respect

• Open to working in colder/warmer environments

• Physically Fit

• Experience as an industrial butcher or trimmer is an asset Current starting wage is $15.75/hour plus a $1.00/hour perfect attendance bonus! Wage scale extends to $23.55 per hour

In addition to HyLife’s benefits, vacation time, and competitive salary our company also offers a $500 dollar employee referral bonus program!

HyLife is here to support you in building an exciting career with our team!

If you have the qualifications and the passion to meet this challenge then we would like to explore your potential. Please apply online http://hylife.com/current-opportunities/atoremailtojobs@hylife.comormailtoPOBox10,000,623MainStE,Neepawa,MBR0J1H0.

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Dying yarn with food colouring

Sarah Plosker Rivers Banner

Given the Manitoba Fibre Festival was Sept. 9-10, I thought it topical to write about my experi ence a few years ago with d ying wool yarn using food colouring.

If you knit, crochet, or weave, and are sick of the same old colours available in store-bought yarns, consider buying white yarn and then dying it yourself. This opens the doors to new colour shades, gradients, and speckling that you can’t find at the stores, allowing you to explore your creative side and have a unique finished product.There are three ways to dye yarn: using food colouring, natural dyes, or acid dyes. Here, we’ll explore the use of food colouring (also called icing colour). The nice thing about using food colouring is that you can use any pots, tongs, spoons, and measuring cups you have in your kitchen. Food dye is of course food-safe (unlike acid dyes). This would be a fun way to get your children or grandchil dren involved in your k nitting—have them pick out the colour and help dye the yarn for the toque you’ll make them this

Thewinter!amount of dye you use will of course affect the strength or depth of the colour. If you want the dye to be absorbed evenly, you should mix the dye with about ½-1 cup of water before add ing it to the pot of water, s o it mixes into the water quickly. Presoaking your yarn in water (for at least an hour, or overnight) will help the yarn absorb the dye more quickly and therefore more evenly.

On the other hand, by not presoaking the yarn and by dipping the yarn slowly into the pot of water that already contains the dye (called a dye bath), this will create a colour gradient (dark at the ends that get submerged first, light at the ends you’re holding

that get submerged last, and a gradual transition in between). Some people like the effect of the col our gradient, while others pr efer solid colours. You can go so far as to “paint” the dye directly on the yarn using a fork dipped in the dye in order to create speckling or other interesting patterns.

Dying using food dye is more of an art than a science. You may follow a dyeAthatwater.vinegarcolouringdyingyousamenishmoreyarnusefulresultssowatersocontent.touferenttownWestman.waterhaveNewwson’sferentlookingtoonlinerecipe/instructionstotheT,onlyhaveyourscomeoutcompletelydifbecausetheperinstructionsyouerefollowinglivesinYorkcity,sotheycompletelydifferentthanwedohereinThoseusingwaterwillgetdifresultsthanthosesingwellwater,duethedifferentmineralSomepeoplegofarastousedistilledeverytimetheydyeastogetreproducible(thisisespeciallyifyourunoutofandneedtodyeoneskeininordertofinyourgarment—youeedittobetheexactastheotherskeinsdyed).AnyinstructionsforyarnusingfoodwillsaytoaddtothepotofManypeoplesayvinegarisamordant.mordanthelpstobindatofiber.Technically,

vinegar is not a mordant. Certain dyes and fibers work best in an acidic environment. Vinegar, which contains a percent age of acetic acid, is a p H modifier that’s used to help open up certain fibers to prepare them for mordanting and dye ing. So, vinegar helps t he fibre absorb the dye, but doesn’t help the dye bind to the fibre. Potayto, potahto.Some online tutorials use a mere tablespoon of vinegar for 8 cups of water, and 1 tsp of dye, and after about 5 minutes with the yarn submerged and the water just below a boil, the dye should all be absorbed. I used filtered rain water and I found I had to use almost a cup of vinegar, and left the yarn for over half an hour, and still had unused dye in the Dip-dyingpot. your yarn into the hot dye bath already containing the dye will allow for artsy techniques like “break ing” purple into blue a nd red. The gradient will start red and then go blue, with purple in the middle. Like the gradient method, this is a really neat effect if that’s what you’re going for.

My initial efforts using food dye was frustrating as I was expecting the same results as in the online tutorials. I wound up re-dying my yarn, and had to simmer it for

PHOTOS BY SARAH PLOSKER

Believe it or not, this yarn was dyed with black food colouring, which “breaks” into its component colours of purple and blue, as it is not true black.

so long each time that by the end of the whole process, my once-lovely, delicate, hand-spun yarn looked pretty mistreated.

Granny’s yarn dyed using teal food colouring.

Yowza! Yarn dyed using purple food colouring, which “breaks” into red and blue, although when this reporter tried it out it turned out more like hot pink and teal.

I vowed not to use food dye to dye yarn again. If you go into it thinking of it more as an adventure, then happier than I was

with the results!

This fund supports capital projects, special initiatives and community celebrations allowing local arts, culture and amateur sport organizations to innovate and respond to emerging community needs, including those that are led by Indigenous, Francophone and ethnocultural communities.

Online funding applications open August 16, 2022. All eligible non-profit organizations are encouraged to apply.

To learn more please call 1-866-626-4862 or visit Manitoba.ca/ACSC.

Manitoba is investing $34 million this year in culture and communities through the Arts, Culture and Sport in Community Fund.