VOL. 71 NO. 1
71 YEARS OF SERVING THE COMMUNITY
WEDNESDAY, JANUARY 3, 2018
Theft of Motor Vehicle and Fuel
See story on page 8 New Yearâ€™s Tax Changes
True Meaning of Christmas
See page 7 for story
See page 15 for story
january 3, 2018
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RCMP files from December 25 - 31 Arthur Beaudette News Advertiser
14:57 â€“ Break and enter to Vegreville Public works yard. Nothing was stolen. Still under investigation.
03:14 â€“ Complaint of possible impaired driver. Suspect vehicle located and appeared to be parked for the night. 12:37 â€“ Break and enter to Vegreville business. Locks were cut, nothing was stolen. 15:41 â€“ Complaint of possible impaired driver on Hwy 16 Westbound. Patrols were made, vehicle was not located. 23:51 â€“ Received a call about a semi losing his load. Truck was traveling out of jurisdiction and Strathcona County RCMP were notified.
11:00 break and enter to a County of Minburn shop in Vegreville. Still under investigation. 14:12 Assist EMS with a stranded motorist. Subject slept in their vehicle overnight. The temperature was -35. Transported to the hospital with severe frostbite.
Freedom of Expression Page 10
Spreading Christmas Cheer Page 18
02:44 â€“ Called to assist Vegreville Fire Department with a garage fire. No injuries, however, a number of animals perished. Considered non-criminal 12:16 â€“ Members located a stolen vehicle. Members attempted a traffic stop. Driver and passenger attempted to flee on foot but quickly surrendered and were arrested. Truck was stolen and a large quantity of stolen property was recovered. Both parties charged accordingly. 16:50 â€“ Call received asking to investigate if a dog house was sufficient for the cold. Doghouse was equipped with insulation, thermostat and dedicated heater. Dog was happy. 23:28 â€“ Vehicles stopped for speeding on Hwy 16. Driver was driving while suspended. Charged accordingly. Vehicle was seized for 30 days.
December 31 07:30 â€“ Caller reports 3 people with firearms want to kill him while he is in his garage. Members attended, caller found to be grossly intoxicated. No evidence of any offense being committed. Subject was warned about making false complaints to police. 18:00 â€“ Part 2. Friend of caller above reports that his buddy is acting abnormally. He has barricaded himself in his shop because he is in fear of â€œlittle people stalking himâ€?. Members attended. Subject was taken hospital for evaluation.
During the week there were 7 false alarms, 4 false 911, 2 animal collisions and 54 calls for service were made in total,
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08:10 â€“ Break and enter into business in Vegreville. Thieves succeeded in stealing a Ford pickup truck. Still under investigation. 08:35 â€“ Break and enter into business in Vegreville. Nothing appeared to be stolen. No suspects. 11:45 â€“ Call for theft of towing dolly. No suspects
17:00 â€“ Called to 2 vehicle collision at 50th Ave and 60th St. One driver showed symptoms of liquor consumption. Was arrested for impaired driving. Provided 2 samples over the legal limit and was charged accordingly. 18:30 â€“ Members called to a domestic disturbance. Intoxicated spouse was arrested for breaching conditions. Released the following morning with associated charges. December 30 18:24 â€“ Anonymous call about someone breaching conditions by being at a residence they were not allowed to be at. Members attended. Suspect was not found at the property.
December 29 10:57 â€“ Report of fraud. The local bank advised someone attempted to deposit a stolen check via a mobile app. Money was not released. Still under investigation.
January 3, 2018
News Advertiser PAGE 3
january 3, 2018
You’re (Not?) Going To Fail Arthur Beaudette News Advertiser - Opinion I hate to be the bearer of bad news, but odds are, if you made a New Year’s resolution on Sunday night you won’t succeed. Easy now... don’t shoot the messenger. I am not at all being negative. While I personally don’t believe in New Years resolutions, I’m all for people making positive changes in their lives. Just not on December 31. The tradition of New Year’s resolutions dates all the way back to the ancient Babylonians some 4000 years ago. Although their customs were different and their new year began in mid March when the crops were planted. They would make promises to their gods which could be considered the original New Year’s resolutions. Similarly, in ancient Rome after Julius Caesar changed the
Name: Dylan Bruce-Kelly Likes: swimming lessons, cookies Dislikes: peppers, spiders
calendar and January 1 became the beginning of the year. Romans would offer sacrifices and made promises of better conduct in the coming year. According to some statistics, only about 8 percent of people actually succeed, so don’t feel bad if you’ve tried and failed. As I said... the odds are not in your favor. It wouldn’t surprise anyone that the top new years resolutions are around health. Staying fit, losing weight, enjoying life. All important goals, but the reason most people fail is because they set unreasonable targets. It is much better to make a lifestyle change rather than a knee-jerk resolution because it’s December 31st. However, if you DID make a resolution, are convinced you are doing it for the right reasons and want to follow through, here are some suggestions. Adjust your targets. If your goal is to improve your fitness, instead of telling yourself you will go from 0 workouts a week to 5, pick one day. On that day instead of planning a 2 hour workout, maybe make one small change such as going for a 15 minute walk or a 15 min session on the “dreadmill”. Once you have achieved that, take another small step such as extending that walk or adding a 2nd day. If your goal is to eat healthier, don’t cut yourself off from everything you like. Before you know it you will hate yourself and binge on the bad stuff. So... adjust. If you realize you have a habit of eating bad things, make one healthier choice a week, then one healthier day a week and before you know it, you will be well on your way to a lifestyle change that will bring you better health. Also remember that there are a wide variety of professionals that you can seek out for advice and guidance. If you make a lifestyle change and do so in manageable way, you can beat the odds and succeed. If you do have a setback (or downright fail), don’t worry. You are in good company. Pick yourself back up, re-align your targets and make small, attainable changes that will reenforce your goals. If you put your mind to it, you can achieve anything! Tell me what you think. Email me at firstname.lastname@example.org
January 3, 2018
News Advertiser PAGE 5
Two Sides of the Coin Phrases like “Fake News” and “Right (or Left) Wing” are heard quite often when it comes to media these days. Add to that the social media and search engine manipulation and it’s hard to know what to trust when you are reading. Since the carbon tax has now gone up, here is an example of what we in the news media see on a daily basis. Enjoy!
Carbon Levy Keeps Diversifying Alberta’s Economy
Ndp Hikes Carbon Tax By 50%, Make Life More Expensive For Alberta Families
As part of the government’s made-in-Alberta Climate Leadership Plan to diversify the economy, create jobs and reduce emissions, the next phase of the carbon levy comes into effect today.
January 1, 2018: Today, the NDP hiked its job-killing carbon tax by 50 per cent, increasing the cost of virtually everything from home heating to groceries. “The NDP carbon tax has already killed thousands of good-paying jobs, put hardworking Alberta entrepreneurs out of business, and made life more expensive families across the province,” said United Conservative Leader Jason Kenney. “Today, despite never having mentioned a carbon tax during the 2015 election, the NDP digs even deeper into the pockets of everyday Albertans.” “The carbon tax is all economic pain with no environmental gain. As the architect of the NDP’s carbon tax plan himself admitted, the tax drives emissions to jurisdictions that do not have a carbon tax. Albertans understand this: despite the Government spending millions of tax dollars trying to buy support for their carbon tax, polls consistently show high disapproval for the NDP’s plan.” “The Carbon Tax was supposed to buy ‘social license’ for pipelines to get built. Instead, since the NDP announced its plan, Justin Trudeau vetoed approved Northern Gateway, Barack Obama vetoed Keystone XL, the National Energy Board effectively killed Energy East, and the NDP government in BC is doing everything it can to block TransMountain. Not one single government, party, or special interest group has gone from ‘no’ to ‘yes’ on pipelines as a result of the NDP’a failed tax on everything.” “Punishing Albertans with this tax is not an environmental strategy. Seniors can only turn down the heat at home by so much, and people can’t stop driving to work. That’s why countries around the world are going in the opposite direction, like Australia’s recent carbon tax repeal, and the United States, where voters have consistently opposed carbon taxes.” “Alberta families and job-creators have suffered enough under this NDP government, and now they have to endure a 50 per cent increase in a carbon tax that hasn’t converted a single opponent of Alberta’s energy industry into a supporter. To make matters worse, the NDP has promised a further 67 per cent increase should they be reelected in 2019.” “The United Conservatives will work tirelessly in 2018 to ensure that the damage inflicted on Albertans by the disastrous NDP is reversed. Indeed, the first bill of a United Conservative Government will be the ‘Carbon Tax Repeal Act,’” concluded Kenney.
January 1, 2018: The carbon levy is increasing to $30 per tonne from $20 per tonne of carbon dioxide emissions. Revenue from the levy will continue to be invested in Alberta through green infrastructure, energy efficiency, renewable energy, bioenergy and innovation. In 2017, funds from the Climate Leadership Plan were used to protect and improve the things that make a difference in the lives of Albertans, including badly needed LRT lines in both Calgary and Edmonton. Last year the province committed up to $1.53 billion for phase one of the Calgary Green Line LRT. Support was also committed for Edmonton’s LRT future expansion. Both projects will create thousands of jobs, reduce emissions and keep Albertans moving. Thanks to the province’s investment in Energy Efficiency Alberta, homeowners and businesses have saved more than $300 million through rebates on energy-efficient products (like programmable thermostats), home improvements (like tankless water heaters), and solar installations. All of these programs were developed to help reduce emissions and energy bills. “Our government is committed to leading policy development, not taking policy direction from Ottawa. Our made-in-Alberta Climate Leadership Plan works for Albertans and Alberta’s economy. Since 2015, our plan has supported mortgage-paying jobs, built an entirely new and long overdue energy efficiency industry, and put a meaningful dent in emissions reductions. We will continue to protect Alberta’s health, wealth and growth in 2018.” Shannon Phillips, Minister of Environment and Parks and Minister responsible for the Climate Change Office In addition, $13 million has supported programs and projects, like grants for Indigenous communities, LED lighting for health facilities and highways, and solar installations for community buildings. The Alberta government also reduced the small business tax rate, which will save business owners an estimated $175 million in 2017-18. Government also recently announced $1.4 billion for innovation projects, funded by the Climate Leadership Plan, which include: • $440 million for oil sands innovation. • $225 million for research into new technologies that reduce emissions. • $240 million for industrial energy efficiency projects that help companies save money while upgrading equipment or facilities to lower energy use. • $63 million in grants for bioenergy projects including biodiesel and ethanol. • $400 million in loan guarantees to support investment in efficiency and renewable energy. To help offset the costs of the carbon levy, rebates for low- and middle-income Albertans are also increasing this year. The carbon levy rebate is estimated to give about $310 million back to Alberta households in 2017-18. Even with the increase in carbon pricing, Alberta continues to have an overall tax advantage compared to other provinces, with no provincial sales tax, health premium or payroll tax. Albertans and Alberta businesses will still pay at least $8.7 billion less in total taxes and carbon charges than if Alberta had the same tax system and carbon pricing as other provinces. Quick facts • In 2018, 60 per cent of households are expected to receive a full or partial carbon levy rebate. • A single adult earning up to $47,500 per year will receive a rebate of $300.
Carbon - CONTINUED ON PAGE 7
january 3, 2018
FROM THE PAGES OF THE VEGREVILLE OBSERVER
COMPILED BY DAN BEAUDETTE
90 Years Ago – January 4, 1928
Harry T. Payne was re-elected President of the Vegreville Exhibition Association for 1928, at the annual meeting held on Saturday. There were lots of times when Mr. Payne looks at this presidency job with a jaundiced eye and would like to quit it. But the Association will not let him quit. A break in the gas main near Bruce, early Monday morning, made the people of Holden, Ryley, Tofield and Edmonton think longingly and lovingly of the good old days, before gas was discovered and the worst one could experience was a temporary shortage of coal. While Monday was not the coldest day of the winter, it was chilly enough to make the gas shortage very inconvenient. Prompt measure were taken by the gas company to avert accidents, which occur only too readily when the gas supply goes out of commission. The home of Mr. and Mrs. Adam Gienger, one mile south of the Imperial school, was the scene of a disaster on Monday, which terminated fatally on Tuesday morning. Their twelve year old son, Adam William, went out to start the gasoline engine to do some grinding. The can of gasoline was standing too close and ignited. Adam died of his injuries.
75 Years Ago – January 6, 1943
To accommodate women who are interested in joining the Women’s Division of the Royal Canadian Air Force but who find it inconvenient to make the trip to Edmonton Recruiting Centre, local information centres are being established at a number of Alberta points. In Vegreville, Mrs. J.S. Reid has Air Force pamphlets, booklets, application blanks and is in a position to give information about the trades and opportunities in the Women’s Division. One new trade is that of Code and Cyher Clerk. This is fascinating and highly confidential work. To be eligible for this trade, an applicant needs Junior Matriculation standing and must be able to type 15 words per minute. Another interesting course is that of Wireless Operator (ground). Girls who take this get a six month training course. Other trades include those of: Photographer, Teleprinter Operator, Hospital Assistant, Telephone Operator, Code and many more. On Monday, January 4th, the teachers’ strike within the Vegreville School Division No. 9, came to an end, the department of education intervening with an offer acceptable to the teachers, but, so far as the Observer knows, not yet officially accepted by the Divisional Board
50 Years Ago – January 4, 1968
The Vegreville 1968 New Year Baby arrived on the scene about 1:40 o’clock New Year’s morning jumping the gun on the merchants’ of Vegreville and the Observer in the annual 1st Baby Contest. Congratulations are in order to Mr. and Mrs. Wm. J. Mendiak of R.R. 3, Mundare, the proud parents of the 6 lb. 2 ½ ox. Boy that was born to them. Steven John is the name selected for the young fellow and he joins two sisters in the family, Marilyn, 3 ½ and Roanne, 1 ½ years. Students of the A.L. Horton Junior High School collected gifts and money for orphans and children in need as a Christmas project prior to the holiday season. The students’ union organized the project and were very successful in carrying it out. To encourage the students to participate the arts and crafts students of Mr. A. Toronchuk decorated the main entrance of the school and dressed a Christmas tree where the gifts were placed prior to the holidays.
25 Years Ago – January 5, 1993
January 2, 1993 was the first day of regulated operation for the Vegreville sanitary landfill site. The area is now controlled and regulated. No delivery or deposits can be made except during the specified hours. The site will be closed on Mondays and statutory holidays. During the night of December 27-28 culprits entered through the rear of Frenchy’s Novelties and into the Arcade. Money was taken from the game machines in the arcade and due to the rear door of Frenchy’s being left open water pipes were frozen and water damage occurred. The culprits also entered the lobby of the post office and pried open several mailboxes. The mailboxes were damaged and some mail was stolen. Charges are pending against three local youths. The landfill control attendant will oversee the collection of used batteries at the Town of Vegreville landfill site. At the present time no one in Vegreville collects used batteries. The town decided to collect the batteries in a recycling collection shed to prevent them from sitting in the regular landfill. Santa asked children from St. Mary’s Anglican Church t help him give to people who have been affected by the recession, low economy, and lay offs. The children responded by donating a large variety of items including food and clothing.
One role of the Vegreville News Advertiser is to promote dialogue on various issues of concern to area residents. We accomplish this by welcoming Letters to the Editor and allowing various issues to be debated through our pages. All letters must contain the writer’s name, address and phone number. Anonymous letters will not be printed, however the writer’s name may be withheld from publication in special circumstances deemed appropriate by the Publisher. The Vegreville News Advertiser reserves the right to edit letters for length, clarity, spelling and grammar, taste or for reasons of potential libel. The Vegreville News Advertiser reserves the right to withhold letters from publication.
Iran: Here We Go Again? By Gwynne Dyer “The people behind what is taking place think they will be able to harm the government,” said Iran’s First Vice-President, Eshaq Jahangiri. “But when social movements and protests start in the street, those who have ignited them are not always able to control them.” And the question is: which people did Jahangiri actually mean, and which government? There are actually two governments in Iran. One is the elected government of President Hassan Rouhani, a reformist who won a second term in last June’s election. The other consists of the clerics and Islamic extremists (like the Islamic Revolutionary Guard Corps) who serve the ‘Supreme Leader’, Ayatollah Ali Khamenei – and it’s Khamenei who has the last word in both theological and political matters. There is always great tension between the two when Iranians elect a reformist government, and Eshaq Jahangiri has always supported the cause of moderation and reform. What he was actually signalling, in his cryptic remark, was his suspicion that the protests about economic conditions were initially incited by the hard-liners to harm Rouhani’s government – and then got out of hand. Iranians certainly have lots to protest against. Living standards have fallen 15 percent in the past ten years. More than 3 million Iranians are jobless, and youth unemployment is about 40 percent. The price of some basic food items, like chicken and eggs, has recently risen by almost half. It’s not really Rouhani’s fault. The main problem is that despite the 2015 deal that ended most international sanctions against Iran in return for strict controls on Irani Iranian nuclear research and technology, US fi financial sanctions rremain in place. That has made most banks
wary of processing money for Iran or extending credit to its firms, so the promised economic benefits of the deal never arrived. In any case, Rouhani is no longer the prime target of the demonstrations, and they are no longer just about prices and jobs. They are protests against the entire regime, and the slogans are explicitly political. Previous outbreaks of protest have been put down by force in 1999, 2003, 2006 and most spectacularly in 2009, but two things are different about the cur-rent demonstrations. The first is that the unelected parallel government of the mullahs, headed by Ayatollah Ali Khamenei, is no longer sacred and beyond criticism. The crowds have been chanting ‘Death to the dictator” and even “Death to Khamenei”, which is unprecedented in the history of the Islamic Republic. There have even been calls for the return of the Shah who was over-thrown by the Islamic revolution in 1979. Secondly, for the first time the demonstrations began not in Tehran but in provincial cities. The initial outbreak was in Iran’s second city, Mashhad, which is traditionally seen as a very conservative place. The protests only reached the capital on Saturday – and they have broken out in a dozen smaller cities as well. None of this necessarily means that the Iranian regime is on the brink of collapse. It has already cut off the social media that the protesters use to organise, and it is notorious for its willingness to use force against its own citizens (at least a dozen have been killed at the time of writing). Most opposition leaders are in jail or in exile, and there is no visible coordination among the protests. All the other waves of protest failed; this one probably will too. But once events like this start to happen, especially in the Middle East, almost anything is possible.
Gwynne Dyer is an independent journalist whose articles are published in 45 countries.
January 3, 2018
News Advertiser PAGE 7
New Year’s Tax Changes Colin Craig The Canadian Taxpayers Federation CALGARY, AB: The Canadian Taxpayers Federation (CTF) released its annual New Year’s tax changes report today, noting that the biggest impact for Albertans on January 1st will be the 50 per cent increase to the carbon tax. “Raising taxes on struggling businesses will make it harder for them to stay in business or hire more workers,” said CTF Interim Alberta Director
Colin Craig. “The government should eliminate its carbon tax, but at the very least, they should hit the pause button on this year’s increase.” Come January 1st, taxpayers will see the following carbon tax changes: 2017 Diesel 5.35¢/L Gasoline 4.49¢/L Natural gas 1.011 $/GJ Propane
2018 8.03¢/L 6.73¢/L 1.517 $/GJ 3.08 ¢/L
Federal Tax Changes: Federal tax changes taking effect on January 1 include the following: The small business tax rate will drop from 10.5 per cent to 10 per cent Albertans earning over $51,700 will pay an extra $9 in Employment Insurance premiums while their employers will pay an extra $13 The Canada Child Benefit (CCB) will be indexed for inflation starting in July 2018. After accounting for inflation, since 2017, the benefit’s value actually decreases in 2018. A decrease in real value of $61 for children under six years old, and $72 for children aged six to 17. The CTF’s annual New Year’s Tax Changes report can be found HERE: http://www.taxpayer.com/media/2018-NYTC.pdf
Carbon - CONTINUED from PAGE 5 • A couple earning up to $95,000 per year will receive a rebate of $450. • A couple with two children earning up to $95,000 per year will receive a rebate of $540. • Parents that qualify for the rebate will receive up to an additional $45 per child (to a maximum of four). • Albertans do not have to apply to receive the rebate, but must file their 2016 and subsequent income tax returns to be eligible. • The rebate is non-taxable and also refundable, meaning Albertans will receive it even if they pay no provincial income taxes. Questions about an individual’s or household’s rebate or eligibility may be directed to the Canada Revenue Agency (CRA), which is administering the program on the province’s behalf: 1-800-959-2809.
Now 33,510 $
Now 23,465 as
Payments $192 bw
Payments $132 bw
Was $ 8,815
Payments $194 bw
Payments $271 bw
HAPPY NEW YEAR! 17t9431
Now 57,860 860 $
Was $68,860 Payments $331 bw
Now 35,360 $
Was $40,360 Payments $203 bw
Payments $128 bw
Payments $192 bw
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www.maddiganchrysler.com O.A.C All prices are plus $499 Documentation fee and $299 Broker Fee, the Payments are quoted with all Manufacturer incentives paid to dealer and the longest term available with $2500 as cash down.Tires are subject to GST and Tire Tax. Maddigan Chrysler Dodge Jeep Ram LTD. Is an AMVIC Licensee.
january 3, 2018
Redwater and Tofield RCMP Charge Two After Bank Robberies RCMP Alberta Media Relations Submitted Redwater and Tofield, Alberta – After a lengthy investigation, Redwater and Tofield RCMP with assistance from the Edmonton General Investigative Section (GIS) – North have charged two suspects in relation to armed robberies in 2016. On April 15, 2016, at approximately 1:55 p.m., Redwater RCMP responded to a report of an armed robbery by two masked males. One male produced what was believed to be a handgun and robbed an Alberta Treasury Branch in the Hamlet of Radway, Alberta. The males then fled with an undisclosed amount of money in a stolen truck which was later located by police engulfed by fire.
On May 2, 2016, at approximately 3:30 p.m., Tofield RCMP responded to a report of an armed robbery by two masked males. Again, a male produced what was believed to be a handgun and robbed a second Alberta Treasury Branch in the Hamlet of Holden, Alberta. The males fled the area with an undisclosed amount of money in a stolen SUV which was later recovered. Kevin Loughran, a 27-year-old male from Drayton Valley was arrested on July 14, 2017 and remanded into custody. His next court appearance is scheduled for Feb. 7, 2018 in Vegreville Provincial Court (7 charges). Jason Gallie, a 39-year-old male from Edmonton was arrested by Edmonton Police Service on Dec. 22, 2017 and remanded into custody. His next
court appearance is scheduled for Jan. 4, 2018 in Fort Saskatchewan Provincial Court (28 charges). The Criminal Code charges include: • Robbery with a firearm • Arson • Disguise with intent • Pointing a firearm • Possession of property over $5000.00 “This investigation was extensive,” says Constable Robin Theberge, GIS North. “The collaboration of detachments and intelligence sharing has now brought these crimes before the courts and we are thankful no one was harmed during these incidents.” The “K” Division Crime Reduction Strategy is a targeted, evidence based approach to policing. This model enables police to identify repeat offenders, conduct targeted enforcement initiatives and to address the root cause of a crime. This method of policing is used in several countries across the world and has had proven success. As these matters are now before the courts no further information will be provided.
Theft of Motor Vehicle and Fuel RCMP Alberta Media Relations Submitted On December 20th, 2017 at 6:20pm the Vegreville RCMP received a complaint of a Gas and Dash from the Vegreville FaS Gas station & convenience store. An unknown male suspect fuelled up a stolen white Ford F-350 with over $100 worth of fuel and fled the scene before RCMP could arrive.
January 3, 2018
The truck, a white 2004 Ford F-350 was stolen from Mundare, Alberta prior to the theft of fuel. The stolen truck was last seen travelling westbound on Highway 16A, west of Vegreville. If you have any information about this crime or
any other crime please contact the Vegreville RCMP at 780-632-2223 or Crimestoppers at 1-800222-8477. Information will be kept confidential and you may qualify for a cash reward.
News Advertiser PAGE 9
january 3, 2018
Freedom of Expression Isn’t Free... The price of freedom in Alberta? $9,687.83 Curt Stout Entrepreneur, Innovative Problem Solver, Investor I spent $9,687.83 in legal fees fighting APEGA who thought that the Canadian Charter of Rights, particularly that guaranteeing freedom of expression didn’t apply to former Professional Engineers...they were wrong. APEGA Executive & Council suggested that I remove the words; “engineer”, “Professional Engineer” & “P.Eng.” from my historical resume covering the period when I was a member in good standing. Additionally, they argued that my use of the term “Former Professional Engineer” in my LinkedIn profile would confuse the public & thereby compromise safety. I am not the only former member of APEGA who was sent a peremptory letter demanding the erasure of my identity as an engineer or geologist...However, I am the first person to say; “no”...publicly.
I joined APEGA as a Professional Engineer in 1992 and, until recently, was proud of my profession. During 23 years as a P.Eng. I practiced my profession with integrity & honor. I’ve mentored several Engineers In Training & volunteered my time to a local SME chapter, contributing as an executive member for several years. In 2000 I co-founded the Capstone Design Awards which recognize excellence in design engineering for senior undergraduate mechanical engineering students completing their 4th year design project. I helped raise its $300,000 endowment to fund annual cash prizes & award trophies in perpetuity. And, with many dear manufacturing colleagues, commissioned, designed and built a unique design trophy. I’ve conceived, designed, prototyped & tested more devices & gizmos than I can remember. I’ve shared my knowledge with over 1500 undergraduate engineering students while teaching two senior level design courses at the University of Alberta. I mentored several student vehicle design teams while sharing my passion for design engineering with hardworking, ambitious students. I’ve given freely of my time to engineering, manufacturing & business colleagues. I don’t understand what happened to the governance of a profession I’ve loved my entire adult life, but I do know that it seems to have lost its way and slowly became an authoritarian organization out of touch with the real world practice of engineering in Alberta...an organization that I no longer recognize... I spent just under $10,000 to prove to APEGA executive & council...you may not attack my freedom to think, question, criticize and speak... You seem to have forgotten that
good engineers...real engineers...speak the truth no matter the cost... -------------------------------------------------------------Courtesy of Mr. Stout, here is what he refers to as a “Reader’s Digest summary” of preceding events: (a) A series of failures to act & inappropriate action by APEGA led me to embark on mild civil disobedience ref https://www.linkedin.com/pulse/whyapega-canceled-my-24-yearlong-peng-registration-curt-stout/ (b) Circa 2012, when my APEGA fees became due I paid them with a note saying I would complete my annual PDH timesheet when APEGA started applying the rules equally to all. I did this for 3 years. (c) In 2015 Carol Moen, then APEGA registrar, cancelled my registration for failure to submit PDH timecards despite having accepted my annual dues for 3 years under our amended “contract” (d) After my registration was cancelled I stopped using the terms “Professional Engineer” & “P. Eng.” but continued to refer to myself as an “engineer”. (e) Spring 2017 a “concerned” P.Eng. reported my LinkedIn profile to APEGA after he objected to “non-engineers” commenting on an APEGA post. (f) June 2017 - received letter from Field Law demanding that I expunge the words; “Professional Engineer”, “P.Eng.” & “Engineer” from my LinkedIn profile https://www.linkedin.com/pulse/apega-attemptserase-my-engrg-career-curt-stout/ (g) Engaged lawyer to fight APEGA’s Orwellian attempt to expunge my historical resume of the “protected words” (h) Invested just under $10,000... the result of which was a Court of Queen’s Bench Consent Order.
Move over, bilingual New Brunswick—the Northwest Territories have no fewer than 11 official languages!
January 3, 2018
News Advertiser PAGE 11
Alberta Farmers Decide to Break Some Eggs (Safely) Agri-News Growing Forward 2 program helps producerowned processor meet rising demand for its products, through an effective quality assurance and food safety system. When you think of Alberta eggs going to market, you might think of consumers in the grocery store putting a dozen or two in their cart and heading home. Before this can happen, there’s been quite a bit of action in the background. Here’s one clue: when you’re shopping for eggs at the grocery store, most of the eggs you’ll see have been graded large or extralarge. That leaves a significant surplus of lowerdemand eggs in the small-to-medium size category. “About 30% of the eggs that are laid in Canada go for further processing and never end up in a carton,” says Brendan Bassendowski, General Manager of the Egg Processing Innovations Cooperative (EPIC) in Lethbridge. “This part of the egg industry is very often overlooked.” Previously, Alberta’s surplus small and medium eggs were shipped to processing facilities in Manitoba or British Columbia, causing that economic value to leave the province. Once these Alberta eggs were processed, some of this production came back to Alberta for food manufacturers to use. This dynamic changed in June 2013 when EPIC opened the province’s first egg-breaking operation. Now Alberta breaks its own eggs and keeps that economic value right here at home. EPIC’s member-owners are 140 egg farmers across the province, with an average flock size of 11,000 hens. EPIC offers its western Canadian food service and manufacturing customers a wide variety of products, including whole liquid eggs, egg whites, egg yolks and shells. EPIC’s egg products are used in salad dressings, baked goods, pasta, Asian noodles, functional foods, natural health products and premium pet foods.
GF2 program enhances food safety systems While EPIC already had food safety systems in place, Bassendowski notes that being a trusted supplier to processors making branded food products called for a more formal recognition of their approach to food safety. For a small operation like EPIC, buying food safety-related equipment, developing food safety processes and earning accreditation can be a tall order. For that reason, EPIC sought the help of Growing Forward 2 to complete their food safety project in 2016 and 2017 through the Food Safety Systems (Processor) Program. Melissa Forsyth, EPIC Quality Assurance Manager, explains that the GF2 program helped the company gain its Hazard Analysis Critical Control Points (HACCP) accreditation, the food processing industry standard. “Some of the GF2
funding purchased lab equipment,” she reports. “The rest helped pay for a consultant to help us develop food safety programs and modify our standard operating procedures. These became the backbone for our HACCP program.”
Small processor, big ambition Bassendowski notes that the professional help EPIC received thanks to GF2 took a lot of strain off their staff, sped up program implementation times and helped increase the company’s confidence in their own food safety systems. Now that EPIC is HACCP-certified, what does that mean for its business prospects and competitiveness? As Bassendowski sees it, quite a lot. With the nutritional value of eggs well-established, and a steady supply of eggs from farmers who are also owners, EPIC is actively positioned for growth. “Given our geography and linkage to Alberta producers, we’ll continue to grow and improve on the food safety foundations that were implemented with the help of GF2,” says Bassendowski. “We feel we are in a good position to meet increasing demand from the market with a quality product.” Growing Forward 2 is a federal – provincial – territorial initiative.
january 3, 2018
It’s Reefer Madness Marijuana legalization opponents say long-term health and social costs will be significant, through things like car accidents, and brain and lung damage. Lee Harding Research Associate - Frontier Centre for Public Policy Legalize and tax marijuana and the budget will balance itself. Marijuana advocates from stoners to recreational users to the prime minister have tried to convince us of this for years. But they’re all wrong. It makes some sense that a product so commonly used should be regulated rather than criminalized, sending its newly-enabled taxation revenues to the public coffers. Unfortunately, recent federal announcements and the examples of two American states tell us that a fiscal boom from legal pot is nothing more than reefer madness. Marijuana legalization opponents say that the longterm health and social costs will create a burden on our health-care system through drug-induced car accidents, brain damage, lung damage and the like. No need to wait - the bill is already more than threequarters of a billion dollars and counting. Last spring’s federal budget called for $9.6 million over five years for awareness, education and “surveillance activities,” with another $36.4 million announced in the fiscal update. In September, Public Safety Canada announced $274 million of marijuana-related spending. As October ended, the federal government announced a further $548 million would be spent to implement the Cannabis Act. Of this, a whopping $432 million is headed to Health Canada, $68 million
to the RCMP, $40 million to border security, and $6 million to Public Safety Canada. Put down your illegal reefer for a moment, long enough to understand that nothing the government does is cheap or efficient. Health Canada’s millions are apparently for “a new regulatory approach, including licensing and inspection, compliance and enforcement, monitoring and research, as well as a national public education and awareness campaign, tracking systems and program support.” Never mind that this will all have to be done in conjunction with the provinces, which will have their own untold costs. At least some of this health spending seems superfluous, especially regarding marijuana awareness. Anyone who wanted to know the effects already does and everyone else is in ignorant bliss. Besides, if the packaging is forced to look anything like that for cigarettes, it will basically say, “This will kill you,” aided by grotesque illustrations, and people will maintain happy denial anyway. Prime Minister Justin Trudeau has suggested a 10 per cent pot tax. But Finance Department officials refuse to suggest that this will even provide cost recovery for legalization. It’s far from certain. Colorado, with one-seventh the population of Canada, received $76 million from marijuana taxes and fees in 2014 and that ballooned to $200 million last year. That said, Colorado’s excise and sales taxes on pot add up to 27.9 per cent. The tax-free status of Canada’s Indigenous reservations will also undermine federal and provincial marijuana revenues. Tobacco tax exemptions amount to an estimated $686 million annually. In Quebec and Ontario, the Akwesasne, Kahnawake, Tyendinaga and Ohsweken reserves, with their own factories, produce a very high percentage of contraband tobacco. Nearly one-third of Ontario cigarettes are contraband. The MacdonaldLaurier Institute estimates the cost to public coffers is $1.6 billion to $3.1 billion in Ontario alone. If tobacco, forever legal and widely available, can have up to a third of its sales illegal, imagine what the proportion will be for marijuana, widely available yet illegal in Canada since 1923. As Canada prepares to become the second nation in the world to legalize the recreational use of marijuana, it must hold fast to at least one sober thought: pot consumption and taxation will not relieve our governments’ fiscal headaches.
Lee Harding is a research associate with the Frontier Centre for Public Policy.
January 3, 2018
Changes To Kindergarten Programming The Elk Island Public Schools (EIPS) Board of Trustees has approved changes to the Division’s kindergarten programming. Starting in the 2018-19 school year, all EIPS schools will offer one kindergarten option, alternating full-day programming. The change is based on a funding shortfall for its kindergarten noon-hour transportation service. In previous years, all families of children attending half-day kindergarten were charged a transportation fee for noon-hour bus service as it was not funded by Alberta Education. The fee covered a portion of the cost for the service and the remainder was subsidized internally through the Division’s Student Transportation budget. Under Bill 1: An Act to Reduce School Fees, the Division is no longer able to charge that fee to families who live greater than 2.39 kilometers from their designated school. The additional expense that change represents makes it unsustainable for EIPS to continue to offer its kindergarten noon-hour bus service. As a result, all kindergarten programming is changing to the alternating full-day model. “Our first priority is to ensure we’re able to provide the best possible education for all children in our Division,” says Trina Boymook, the Board Chair of EIPS. “Having to draw additional dollars from the Division’s budget to cover noon-hour transportation would mean there would be less money available for educational programming. By introducing alternating full-day kindergarten, we can continue to promote growth and success for all children by keeping dollars where they belong—in the classroom.” Currently, EIPS offers kindergarten at all 25 of its elementary schools. Programming varies from half-day every day, alternating full-day and at one school, full-day every day. More than half of EIPS’ kindergarten children currently attend the alternating full-day program. For 2018-19, all kindergarten
At a time when the world’s postage stamps featured either a portrait or a coat of arms, Canada’s first stamp depicted… a beaver.
children will attend two full days a week—and occasionally, three days a week so that EIPS meets the required 475 instructional hours. Throughout EIPS, principals, teachers, and early childhood education specialists will work together to ensure kindergarten learners are provided with high-quality learning environments focused on purposeful, play-based programming and are ready for the transition to Grade 1. The complete program schedule will be finalized in January, prior to registration.
News Advertiser PAGE 13
january 3, 2018
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Ask the Guys
Dear Classified Guys, I need your help. My four-yearold came to me the other day and asked for a clown at his upcoming birthday party. I told him it was a possibility, but when he walked away I realized I don't know anything about hiring a clown. How do I know a good clown from a bad one? Do I interview him, try him out ahead of time or ask if he can juggle? The closest thing I know to a clown is my Uncle Jimmy who gets a red nose after a long night out. How do I find a clown that's entertaining and will make a good party? Can you give me a lesson in clowning 101?
• • • Cash: You've come to the right
guys! We like to think of clowning around not as a job, but more of a lifestyle. Carry: Actually, being a clown is serious business. Most people conjure up the image of a big red nose, big shoes and bright colored clothes. But the truth is, every clown is different and each one has their own style based on personality and talent. Cash: And we do mean talent. If you think juggling five balls
Duane “Cash” Holze & Todd “Carry” Holze 12/31/17 ©The Classified Guys
Fast Facts Tipped Over
Reader Humor New in Town
While a gratuity is not required, some people like to tip a party entertainer such as a clown. But how much is appropriate? It's recommended that you tip the same as you would a waiter or waitress in a restaurant, typically 10% to 20%. As with any service, you can adjust your tip amount based on how pleased you were with their performance. But remember, someone has to pay for all the quarters pulled from behind the children's ears.
As a clown, I know most of the other clowns who perform at kid's parties. In fact, we always joke around when our agents book two or more of us at one event. At the last kid's party, one of the clowns was a new guy on the circuit so I went up to introduce myself. He told me that one of the other clowns had stopped by to say hello. But instead of shaking hands, he shot water at him from a flower on his lapel. "What did he do that for?" I asked him surprisingly. I got a good laugh when he replied, "He told me it was Professional Courtesy."
Spooked while riding a unicycle is difficult, just try coordinating clown shoes with the right tie. That's talent! Carry: For your party, you'll need a clown that is prepared to do age-appropriate humor and magic that all the kids can understand. Cash: The rest depends on the type of party you are hosting. For instance, if you have a large group of kids, you may want a strolling clown who will travel from table to table. He could make balloon animals or help to face paint the children. This arrangement lends itself to events requiring long periods of enter-
tainment. Carry: If it's a smaller party,
you can hire a clown who will entertain the entire group of children for only an hour or so. Cash: Once you have planned your style of party, you're ready to interview a few clowns, besides us that is. Explain your party arrangement and ask each candidate to tell you about the entertainment they can provide for your event. Carry: As with hiring any service, be sure to check their references to make sure they act professionally. Although remember, at your party, they are expected to "clown around."
Does your child scream when they meet Santa at the mall or stare at their shoes when they meet the Easter Bunny? Then meeting a clown could be a scary experience for them as well. If your child takes time to warm up to people, the best thing to do is greet the clown as you would any other friend. Your child will most likely follow your lead. Stay within view or reach of your child to give them a sense of comfort. Before you know it, everyone will be clowning around. •
(Thanks Ron L.)
Laughs For Sale Wonder how many clowns this car holds… a lown Victori 1998 Ford Cr LX 4D thing Power Every r. e ff O Best
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Bach, 1 & 2 bdrm suites in Vegreville. Bach. $645, 1 bdrm-$725, 2 bdrm-$825. Rent incl. water, heat & energized Pkg. DD $500. Senior rate available. Small pet allowed with condition Ph. 780- 6326878 or 780-632-3102
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Tingley’s Harvest Center has a fulltime position for a JOURNEYMAN HEAVY DUTY TECHNICIAN in Vegreville. The position includes: competitive wages, benefits package & company RRSP program. Email resumes to: gar th@tingley shc .com No phone calls & only candidates selected for an interview will be contacted.
HOMES FOR RENT Advertise your rental property here for as little as $7.95 per week! 3 Bdrm Townhouse, $1090/mo. available immediately. Call Dave at 780-632-0321 or 780932-0041
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Vegreville - Available Jan 1st. Clean Cozy 1 -2 Bdrm, main flr laundry. NS, NP, $850/month + utilities, DD same. PH: 780-6321604..
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2002 GMC 4x4 HD ¾ ton Service Truck 340k $3500 780-922-5999
Lot for mobile home available. Located in trailer park. Call Sue 403823-4499.
2000 Dodge Dakota V8 4x4 Farm Truck. $1,600. 780-922-5999.
For Rent: 2 Bdrm mobile home. Wood & Garden Estates $550/mo. PH: 403-820-2397.
The nation’s largest senior living referral service. A PLACE FOR MOM. Contact our trusted, local experts today! Our service is FREE. No obligation. CALL 855-741-7459
1993 Chev 4x4 Ext Cab. For parts. $650. 780-9225999
1997 Ford 7.3 Diesel, 4 x 4, missing transmission. Nice deck, $2800. 780922-5999
For Sale: In Excellent condition Leon#700 Front end loader w/quick attach 7 ft. bucket w/mounts off. Case 2090 Tractor. PH: 780-764-2152 or 780718-0746.
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MOTORCYCLES WANTED OLD JAPANESE MOTORCYCLES KAWASAKI Z1-900 (1972-75), KZ900, KZ1000 (1976-1982), Z1R, KZ 1000MK2 (1979,80), W1-650, H1-500 (1969-72), H2-750 (1972-1975), S1-250, S2-350, S3-400, KH250, KH400, SUZUKI-GS400, GT380, HONDACB750K (1969-1976), CBX1000 (1979,80) CASH!! 1-800772-1142 1-310-721-0726 firstname.lastname@example.org.
2006 Ford 4 x4, Crew Cab, new tires. $4600. PH: 780994-3005
SERVICES Les’s Painting & Drywalling. Will do all your painting and drywalling, residential and commercial. 25 years experience. All work Guaranteed. Call Lester 780-632-6588
2002 F250 Crew cab, 7.3 diesel. Loaded. 410,000kms. $6500 PH: 780-994-3005 New, complete, exhaust system, fits GMC, Chev, crewcabs. $600.00. Phone 780-632-9689.
WANTED TO GIVE AWAY Indoor/Outdoor kittens 4 mos old, 4 female 1 male. Great mousers. Willingdon PH: 780-603-8201 Farm Cats PH: 780-6582253
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Wild Fur Wanted: coyote skin or unskinned. Will be at Musidora Rock Store January 6 and February 10, 2018 at 11:00am, 5 miles east of Two Hills. PH: 780-755-3860, 780842-7153
January 3, 2018
New Year 2018: Statement from Premier Notley Premier Rachel Notley issued the following statement, sharing her best wishes for the new year: “Today, we bid farewell to 2017. For Albertans, Canada’s 150th anniversary has been one of celebration, reflection and resolve; a year as much about the future we choose as the past we commemorate. Tomorrow, we take our first exciting step into that future. “2018 will find Albertans aspiring and optimistic, innovative
and entrepreneurial, open and creative, steadfast and united. Things are looking up, and 2018 brings even more promise for a thriving future. “As Premier, I promise we will continue to work hard every day to make life better for all Albertans. On behalf of the Government of Alberta, I wish all of you a happy, healthy and prosperous 2018. “Happy new year!”
A True Meaning of Christmas
Submitted The Grade Ones and Twos at H.A. Kostash School put the virtue of generosity into practice this week. Each student brought in a donation to put towards a group food hamper. Students decided on menu items and small gifts that would be donated to a family in need. The true meaning of Christmas could be felt in the air!
News Advertiser PAGE 15
january 3, 2018
LINDBALLE, Daniel, Dean August 30, 1990 - January 4, 2007 In loving memory of a wonderful son and brother. The moment that you died Our hearts split in two The one side filled with memories The other died with you We often lie awake at night When the world is fast asleep And take a walk down memory lane With tears upon our cheeks Remembering you is easy We do it every day But missing you is a heartache That never goes away Loving you and missing you always, Dad, Mom and Brett
MALARSKY, Ernest Walter August 14, 1934 – December 19, 2017 On Tuesday, December 19, 2017, Ernest Walter Malarsky of Vegreville, Alberta passed away at the age of 83 years. Ernie is survived by his loving children Gail (Tom), Kim (Doug) Forsdick and their daughters Leah and Ateya; Darren (Brandi) and Garth; one sister-in-law June Carstenson; along with numerous relatives and friends. Ernie was predeceased by his wife Irene 2012. A Memorial Service will be held on Friday, January 5, 2018 at 10:00 a.m. at the Vegreville United Church with Reverend Carolyn Woodall officiating. Cremation has taken place. Private family inurnment to follow in Riverside Cemetery. Memorial donations may be made to the charity of one’s choice. To send condolences, please visit www. autumnrosefuneralhome.com AUTUMN ROSE FUNERAL HOME LTD. VEGREVILLE,780-603-5800
LINDBALLE, Daniel AUG 30, 1990 - Jan 4, 2007 In loving memory of our dear grandson We thought of you with love today But that is nothing new We thought about you yesterday And all the days before that too We think of you in silence We often speak your name All we have are great memories And your picture in a frame Your memory is our keepsake With which we will never part God has you in His keeping We have you in our hearts Just as you are, you will always be Treasured forever in our memory Always remembered and loved by Grandpa and Grandma Lindballe
KOMARNISKI In loving memory of Lawrence Harry Komarniski December 31, 1941 - January 7, 2015 Our lives go on without you But nothing is the same We have to hide our heartache When someone speaks your name. Sad are the hearts that love you Silent are the tears that fall Living without you is the hardest part of all. You did so many things for us Your heart was so kind and true And when we needed someone We could always count on you The special years will not return When we were all together But with the love in our hearts You walk with us forever. Lovingly remembered by Donna and Families.
AMBROCK, Mary After having lived a long and productive life dedicated to family, faith and hard work , Mary Ambrock passed away peacefully on Dec 27, 2017. Born on Oct 23, 1923 she had 94 glorious years of life. Left to mourn her passing and celebrate her life are her 4 children: Nestor Ambrock (Carmel), Elaine Hlushak all of Edmonton, Brian (Shari) Ambrock of Beauvallon, Colleen Boudy (Brian Cheney) of Kamloops BC; daughter-in-law Joan Ambrock of Edmonton; 7 grandchildren Trent Ambrock, Shauna (David) Sank, Darryl (Amy) Hlushak, Karri (Gord) McCann, Korrie (Andrew) Rolston, Lance (Dana) Ambrock and Cole (Julisse) Ambrock; 11 great-grandchildren Parker Ambrock, Rebecca Dean, Brianna and Justin Sank, Kadon and Kale McCann, Tanner Rolston, Logan, Layton and Hayden Ambrock and Mason Hlushak; and 1 greatgreat grandson Artemis Dean; two step-great-granddaughters Hope and Kadence Dube. Predeceased by her husband Andrew, son Allen, granddaughter Lori, sons-in-law Marshall Hlushak and Rick Boudy. A Divine Liturgy of Christian Burial was held at Holy Trinity Ukrainian Catholic Church in Vegreville, Alberta on Tuesday January 2, 2018 at 10:00 a.m. with the Basilian Fathers officiating. Interment followed at Riverside Cemetery. God has you in his keeping. We have you in our hearts. Vichnaya Pamyat Memorial donations may be made to the “Vegreville Care Centre – Patient Comfort Society” or to the “Vegreville Homestead Lodge.” To send condolences, please visit www.autumnrosefuneralhome.com AUTUMNM ROSE FUNERAL HOME LTD. VEGREVILLE,780-603-5800
MOTIUK, Olga On December 24, 2017 Olga Motiuk of Vegreville, formerly of Ranfurly, passed away at the age of 90 years. Olga is survived by daughter, Jolayne (CJ); son, Ted (Brenda); numerous grandchildren, nieces, nephews; and other relatives and friends; also sister-in-law, Mary. Predeceased by her husband, Paul; parents, Anna and Joseph Kravetz; sister, Elsie; and brothers, Walter, George, and Adam. Funeral service Wednesday, January 3, 2018 at 2:00 p.m. at Park Memorial Chapel, 4814-50 Street, Vegreville. Reverend Carolyn Woodall officiating with interment in Ranfurly Cemetery, Ranfurly. In lieu of other tributes, donations may be made to a charity of one’s choice. Photos, memories and condolences may be shared through www.parkmemorial.com PARK MEMORIAL LTD. VEGREVILLE 780-632-2000 FAMILY OWNED FUNERAL HOME
ZIEGLER, Edna May 8, 1929 – December 22, 2017 It is with great sadness that the Ziegler family announces the sudden passing of Edna Ziegler on December 22, 2017 at the age of 88. Edna is lovingly remembered by her devoted husband of 67 years, Gordon; their children Becky (Alice), Arden (Holley), Gwen (Emmanuel), Colleen (Kevin) Weder, Blair (Jerri); grandchildren Preston (Leanne) Pagee, Jef (Taylor), Jarod Pagee, Megan (Jon) Ewanowich, Alan, Kayla (Ryan), Karla Weder, Randall, Ryan Weder; along with seven great-grandchildren; her sister Lorna Plouffe; one sister-in-law Joyce Allen and husband Ron. Edna was predeceased by her parents Ernie and Mabel Johnston; brothers Cecil and Raymond; brother-in-law Oscar Plouffe and nephew Wayne Plouffe. She will forever rest in peace and we will always cherish her lasting legacy of being a devoted wife, mother, grandmother and great-grandmother. A Memorial Service will be held on Wednesday, January 3rd, 2018 at 10:30 a.m. at the Vegreville United Church with Reverend Carolyn Woodall officiating. In lieu of flowers, donations to the Vegreville United Church would be welcome or the charity of one’s choice. To send condolences, please visit www.autumnrosefuneralhome.com AUTUMN ROSE FUNERAL HOME LTD. VEGREVILLE,780-603-5800
KITT, Nadia November 6, 1936 – December 23, 2017 On Saturday, December 23, 2017, Nadia Kitt of Two Hills, Alberta passed away at the age of 81 years. Nadia is survived by her loving family, her children Myles (Marsha), Irene (Dean), Evelyn (friend David), Karen (Don), Janice (Dennis), Corrie and Roger (Patti); six granddaughters; six great-grandchildren; one sister Jean (Harry) Krawchuk; along with numerous relatives and friends. Nadia was predeceased by her husband Mike; parents William and Katie Eliuk; sons-in-law Michael Kavich and Oscar Yushchyshyn; one sister Lena; one brother Eddie. A (Parastas) Funeral Service was held on Friday, December 29, 2017 at 10:30 a.m. at St. Volodymyr and Olga Ukrainian Catholic Church in Two Hills, Alberta with Very Reverend Don Bodnar officiating. Interment followed in the Two Hills Cemetery. Memorial donations may be made to the Ukrainian Catholic Women’s League –Two Hills. To send condolences, please visit www.autumnrosefuneralhome.com AUTUMN ROSE FUNERAL HOME LTD. VEGREVILLE,780-603-5800
DORASH, Lyndon Bane February 3, 1983 – December 19, 2017 It is with sadness, that the family announces the sudden passing of Lyndon Bane Dorash of St. Albert, Alberta, formerly of Hilliard at the age of 34 years. Lyndon is survived by his wife Stephanie and their son Kenneth Dorash; his parents Leonard and Cathy Dorash; mother-in-law Margaret King; brother Wes (Dalee) along with their sons Noah and Brandon; grandpa Bud Hammermaster; sister-in-law Michelle (Blayne) Wozny; aunts Florence (Ken) Borch and Bonnie (Lawrence) Ewert; along with numerous relatives and friends. A Funeral Service was held on Saturday, December 30, 2017 at 11:00 a.m. at Sts. Peter & Paul Ukrainian Catholic Church – Mundare with the Basilian Fathers officiating. Cremation followed. Memorial donations may be made to a charity which assists families who have lost a loved one due to a workplace death by visiting the following link: http://threadsoflife.ca To send condolences, please visit www.autumnrosefuneralhome.com AUTUMN ROSE FUNERAL HOME LTD. VEGREVILLE,780-603-5800
SOROTSKY, William September 7, 1932 – December 27, 2017 It is with sad hearts that we announce the passing of our dear Father, Gido and Great-Gido, William Sorotsky of Andrew, Alberta at the age of 85. Our hearts will carry our cherished memories shared with him. William is survived by his family, children Tracy (Wanda), Darcy (Carol) and Tammie (Brian); five grandchildren Marc (Kim), Breanna (Jon), Dylan (Ashley), Brittany (Taylor) and Chelsea; two great-granddaughters Olivia and Ava; one sister Mary Shewchuk; two sisters-in-law Lillian and Betty Sorotsky; along with numerous nieces, nephews, relatives and friends. William was predeceased by his wife Helen; parents George and Catherine; two brothers John and Roy. A Public Visitation will be held on Thursday, January 4, 2018 from 7:00 p.m. – 8:30 p.m. at Autumn Rose Funeral Home in Vegreville, AB. A Funeral Rite will be held on Friday, January 5, 2018 at 10:30 a.m. at Holy Trinity Ukrainian Orthodox Church – Kahwin with Rev. Fr. Benny Ambrosie officiating. Interment to follow in the Church Cemetery. In lieu of flowers, memorial donations may be made to the “Alberta Cancer Foundation.” To send condolences, please visit www.autumnrosefuneralhome.com AUTUMN ROSE FUNERAL HOME LTD. VEGREVILLE,780-603-5800
January 3, 2018
News Advertiser PAGE 17
Gabrielle Germaine (Ruest) Wieclaw It is with great sadness that the family of Gabrielle Wieclaw announce her passing on December 30, 2017. After battling a brain tumor, Gabrielle said farewell peacefully at St. Josephâ€™s General Hospital in Vegreville, Alberta at the age of 76 years. She was predeceased by her husband Edward Wieclaw, her parents Lea and Leon Ruest, siblings Marcelin,
Alida, Lionel, Alice, Florence and Lillian. She is remembered with love by her children Lisa (Ryan) Hall, Natalie (Jason) Bayer, Conrad (Kim) Wieclaw, and Justin (Nolana) Wieclaw, and 10 grandchildren: Zachery, Tate and Leon Hall; Timothy and Alexander Bayer; Jorja, Tia and Roan Wieclaw; Noltin and Loni Wieclaw. Gabrielle will also be forever remembered by her siblings Hector, Jeanne, Daniel and Laurianne and numerous nieces and nephews and extended family and dear friends. Gabrielle was a strong woman with a warm smile and a caring heart. Never wanting attention, she worked behind the scenes always ensuring people felt welcome and cared for whether spiritually, emotionally or physically. She would always share what she had with anyone in need. Through her example of living her faith and caring for family and friends, we are left with the gifts of faith and love. We would like to extend a heartfelt thank you to all the staff at the St. Josephâ€™s General Hospital in Vegreville for the care and support for Mom and the family. A Funeral Mass will be held Saturday, January 6, 2017 at 10:30 a.m. at St. Martin of Tours Roman Catholic Church in Vegreville, Alberta with Father Luan Vu as the Celebrant. Cremation has taken place. Inurnment to follow at a later date in Frenchville, Saskatchewan. Donations may be made to the Saint Vincent de Paul Society of Vegreville or the Akasu Palliative Care Society. To send condolences, please visit www.autumnrosefuneralhome.com AUTUMN ROSE FUNERAL HOME LTD. VEGREVILLE,780-603-5800
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Spreading Christmas Cheer
christmas cheer - CONTINUED ON PAGE 19
January 3, 2018
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christmas cheer - CONTINUED from PAGE 18 Submitted Mrs. Cunningham’s first graders at H.A.Kostash School were very busy spreading Christmas cheer on Friday. Students enjoyed carols and cookies and milk with the residents at the Bar-V-Nook Manor.
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St. Martin’s School Kindergarten Christmas Concert
These students used plenty of expression during their performances. (Rosanne Fortier/photos)
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Rosanne Fortier News Correspondent Children’s genuine nature really adds something special to the Christmas season. St. Martin’s School Kindergarten’s students blessed everyone with this feeling at their Christmas Concert on December 22. The concert opened with a video presentation of questions the teachers asked the students about what their favorite part of Christmas was and what the true meaning of Christmas was. The students’ answers were
celebrating Jesus’ birthday, presents, loving people, going skating, lights, decorations, and spending time with family. The students went on to sing a bunch of Santa’s songs where they used plenty of expressions. An educational competent was added next where the students sang Nine Little Snowflakes and continued with Nine Little Reindeer, and Nine Little Candy Canes. After this, they sang, ‘Go Tell it on the Mountain’ in a way that really brought the song to life. Each of these performances was well-received and were met with a standing ovation at the end.
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Play It Forward Participants play the game, finger missiles. (Rosanne Fortier/photo)
Rosanne Fortier News Correspondent Competing and giving joined forces at the Play It Forward event at Vegreville Social Centre on December 22. This event was meant to generate funds for charity and give youth and young adults a chance to spend time together engaging in a fun competition. The event kicked-in with the participants practicing playing spike ball. Next, they competed in a game of musical chairs where a new twist was added to it. When there were only three chairs left; participants had to take three steps away from the chairs. The evening continued on with relay races, bean bag games, finger missile, and more games. At each of these
Participants practice the game of spike ball. (Rosanne Fortier/photo)
games, shouts and cheers could be heard all over the centre. There was a very low cost to attend this event and all proceeds will go to the winning teamâ€™s choice. The winning team was the Rotary Interact Club and they chose to donate the funds to The Crazy Critters Animal Shelter in Mundare. Community Programmer for FCSS, Nadine Crain said the youth who came were really good sports all through the night. The participants told her that they felt it was a really fun event that they enjoyed taking part in. They especially liked getting together with all their friends. FCSS plans to host this event again possibly during another school break.
Participants play the game, finger missiles. (Rosanne Fortier/photo)
Participants practice the game of spike ball. (Rosanne Fortier/photo)
Participants take part in the game of musical chairs. (Rosanne Fortier/photo)
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CHRISTMAS, WHICH TAKES ITS NAME from Christ’s Mass, was first celebrated on various dates from about 200 A.D. but was finally set on December 25 by Bishop Liberus of Rome in 354 A.D. The December date, which almost coincides with the winter solstice, became a popular festival of West Europe during the Middle Ages. But as late as the nineteenth century, Christmas celebration was suppressed in Scotland and New England because of some religious differences.
All Christian nations have traditions which have become a part of the Christmas season. For example, England has contributed the decorations of holly and mistletoe, carolling and gift giving. The Christmas tree is a medieval German tradition and the immortal carol “Silent Night” also comes from Germany. The United States first made Santa Claus popular in New York, popularized the Christmas card about 1846 and made the major contribution to commercializing Christmas. When Ukraine under King Volodymyr (St. Vladimir) accepted Christianity from Byzantium in 988 A.D. many pagan traditions were in existence which were adapted by the Church to the new religion. Some of those traditions have survived a thousand years and now form a part of today s Christmas celebrations.
SVIATA VECHERA OR “HOLY SUPPER” is the central tradition of the beautiful Christmas Eve celebrations in Ukrainian homes. The dinner table sometimes has a few wisps of hay on the embroidered table cloth as a reminder of the manger in Bethlehem. Many Canadian and American families wear their Ukrainian embroidered shirts on this occasion. When the children see the first Star in the eastern evening sky, which symbolizes the trek of the Three Wise Men, the Sviata Vechera may begin. In farming communities the head of the household
now brings in a sheaf of wheat called the didukh which represents the importance of the ancient and rich wheat crops of Ukraine, the staff of life through the centuries. Didukh means literally “grandfather spirit” so it symbolizes the family’s ancestors. In city homes a few stalks of golden wheat in a vase are often used to decorate the table. A prayer is said and the father says the traditional Christmas greeting, “Khristos rodyvsya!” (Christ is born!) which is answered by the family with “Slavite Yoho!” (Let Us Glorify Him!) In some families the Old Slavic form Khristos razhdayetsya is used.
AT THE END OF THE SVIATA VECHERA the family often sings Kolyadky, Ukrainian Christmas Carols. In many communities the old Ukrainian tradition of carolling is carried on by groups of young people and members of organizations and churches calling at homes and collecting donations. The favorite Ukrainian carol is Boh predvichny (God Eternal) which has a very beautiful melody and Iyrics. Some Ukrainian carols are unusual because they mention Ukraine while others are ancient pagan songs of a thousand years ago which have been converted into Christian carols. CHRISTMAS IS A JOYOUS DAY which opens for Ukrainian families with attendance at Church. Ukrainian Churches offer services starting before midnight on Christmas Eve and on Christmas morning. Christmas supper, without Lenten restrictions, does not have as many traditions connected with it as Sviata Vechera. The old tradition in Ukraine of giving gifts to children on St. Nicholas Day, December 19th, has generally been replaced by the Christmas date. MALANK A OR SHCHEDRY VECHIR on January 13th according to the Julian calendar is celebrated as Ukrainian New Year’s Eve in many cit-
ies. On this, the last night of the year, New Year’s carols called Shchedrivky are sung. One of the most famous of these is the popular”Shchedryk” by Leontovich which is known in English as “The Carol of the Bells.” While Christmas is a religious event, Malanka is a secular, merry-making celebration. In some communities Ukrainian professional and businessmens’ clubs or youth organizations sponsor a dress up Malanka Banquet and Ball. The traditional Christmas customs of Ukraine add color and significance to the winter festival of Christmas, and Ukrainian Christmas on January 7th is usually a peaceful and quiet event. This celebration reminds us of the baby in a Bethlehem manger whose 1,975th birthday we celebrate. But whether Christmas is celebrated on December 25th or on January 7th the message is the same: “Peace on Earth! Good will towards men!
SAINT NICHOLAS, one of the most popular saints honored by the Greek and the Latin churches was actually a real person who lived in the 4th century in Myra, Asia Minor, which is presently Demre in Turkey. Traditionally, he has been honored on December 6 by the Latin Church and on December 19 according to the churches, such as the Ukrainian, which follow the Julian Calendar. In his youth Nicholas entered a monastery and later became an abbot and then a bishop. After suffering persecution and imprisonment, he was freed by a new emperor, Constantine. He died in 352 and his relics were preserved in Myra for seven centuries until some Italian merchants sent an expedition of three ships and 62 men to Myra and, through a ruse, carried off his remains. They were deposited in the church in Bari, Italy on the Adriatic Sea on May 9, 1087 where they have remained to this day. Many traditions relating to Saint Nicholas as the special guardian of maidens, children, scholars, merchants and sailors, have come down to our day. THERE IS A LEGEND that connects St. Nicholas with the tradition of giving presents secretly. There was a nobleman in Patana with three daughters but he was too poor to provide them with a dowry for marriage. He was almost on the point of abandoning them to a sinful life when Nicholas heard of his problem. That night he took a purse of gold and
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threw it in an open window. The nobleman used it for a dowry the next day as he did a second purse he found the next night. Curious about his benefactor, the third night he watched and caught Nicholas in the act but he was told not to reveal the Saint’s identity or generosity. Ever since, St. Nicholas has been identified with the tradition of gift giving. His three purses of gold eventually became the three golden balls symbol of pawnbrokers. St. Nicholas is the most popular saint in the Ukrainian church after St. Vladimir, as is shown by the fact that there have been more churches named after St. Nicholas than after any other saint. Some scholars believe that it was through the great popularity that the Saint enjoyed in Kievan Rus-Ukraine in medieval times that his popularity spread to western Europe, and particularly to Belgium and Holland.
OVER THE PAST 200 YEARS, as the traditions around Christmas have grown and the importance of this winter festival brightens the season, Saint Nicholas has been absorbed into the tradition. It was the Dutch settlers who brought the St. Nicholas customs across the ocean to New York. The whitebearded Saint Nicholas in a red bishop’s costume was transformed into Santa Claus in the United States and Canada and eventually the tradition re-crossed the ocean to England.
Chris t m a s T r a di t ions CON T INUED ON PAGE 9
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Ukrainian Dishes for Christmas Eve Recipes Plus bonus recipes for Christmas Day!
Dobryj vechir, Sviaty vechir. Dobrym liudiam na zdorovja. — “Good evening, Holy evening. To good people for good health.”
or prosfora (blessed bread) is broken and dipped in honey (and sometimes grated garlic) and shared with each member of the family, from eldest to youngest, with wishes for good health and prosperity in the coming year. After dinner, carols are sung and poems are recited by the children. Some presents are exchanged but most are left to be opened on Christmas Day. Everyone attends a midnight church service with the smallest children taking a gift to present at the manger for the needy children of the congregation. In the old days, gifts were not given on Christmas except for candy and other sweets. St. Nicholas Day was the primary gift-giving occasion.
food chopper. Add ground poppy seeds to wheat. Combine honey and sugar in hot water. Add to wheat. Finally add your roughly chopped pecans.
KUTIA AKA: SWEET WHEAT SOUP. Kutya is also known as kutia, koljivo, coliv , koliva, sochivo, and more depending on which country you happen to be in. This first-course Christmas Eve pudding of sorts is typically made with wheatberries that are sweetened with honey and sometimes augmented with poppy seeds, dried fruits and nuts. The kutya is eaten from a common dish to symbolize unity and, in some families, a spoonful of kutya is thrown up to the ceiling. If it sticks, a plentiful honey harvest can be expected 1 pint (2 cups) cooked wheat 6 tablespoons ground poppy seeds 1/4 cup honey 1/4 cup roughly chopped pecans 3/4 cup hot water To cook wheat: Dry wheat in 205F oven for 1 hour, stir occasionally. Wash, soak in cold water overnight. Next morning, bring wheat to boiling point, simmer 3-4 hours, until kernels burst open. To prepare the poppy seeds: Scald poppy seed, simmer 3-5 minutes. Drain, grind twice using the finest blade of
HOLOPCHI AK A: CABBAGE ROLLS. 3 cups short grain rice 6 cups water 3/4 cups margarine (divided into 1/2 cup and 1/4 cup) 1 tsp salt 1 lb ground beef (omit for Christmas Eve meatless meal) 1 onion 1 can tomato soup 2 heads cabbage (steamed, sectioned, frozen and then thawed) 1/4 lb bacon (omit for Christmas Eve meatless meal) Salt and pepper to taste Bring 6 cups of water, 1/4 cup margarine, and your 3 cups of short grain rice to a boil and simmer until cooked.
The ideal type of wheat to use is “pearled wheat” – however, this has become unavailable this year. Pearled wheat has the husk removed (and possibly the bran), so it cooks faster. It needs to simmer for 2 hrs. Also use 1 cup of dry wheat, 1/2 cup of ground poppy seeds and 2/3 cup of clover honey mixed with 1/2 cup of boiled water. Smachnoho!
Kristos Rozdiatzia! The supper on Holy Night differs from other evening meals, having twelve Lenten dishes, symbolic of the twelve Apostles who gathered at the Last Supper. The dishes are prepared with a vegetable shortening or cooking oil, omitting all animal fat, milk and milk products because Christmas is preceded by a period of fast which ends on Christmas Day after midnight or morning church service. The day of the Christmas Eve is a strict fast in commemoration of the hardships endured by Mother Mary en route to Bethlehem. While the women of the household are busy preparing the multicourse meal (sometimes as many as 12 to 13 courses, representing the apostles and Christ) that varies from family to family and region to region, the children are assigned the task of decorating the Christmas tree and searching the night sky for the first star. When the star is sighted, it is a signal that the meal can
begin. Throughout the day only light snacking is allowed, so the family eagerly awaits the meal. The table is set with the best linens and china, and a sheaf of wheat tied with a ribbon (Didukh), along with a bread known as kolach. As with other Slavs, an extra place is set for departed family members and / or the Christ Child. Before one morsel is eaten, prayers are recited and either the kolach
While your rice is cooking, brown your ground beef with 1/2 of your onion chopped. While your rice is cooking, brown your ground beef with 1/2 of your onion chopped. Keep your cooked rice in the large pot. When your ground beef and onions are cooked, mix in with your white rice and set aside. Mix your
can of tomato soup with 1/2 cup water and set aside. Next step, bring out the margarine (or butter) and melt with your remaining 1/4 onion chopped. Lay aluminum foil on the bottom of a large casserole dish and spoon one layer of your tomato soup, bacon and onion mixture. Take a cabbage leaf (roughly the size of your hand) and lay it flat. Take a small spoonful of your rice and beef mixture and place it on the top 1/3 of the cabbage leaf. Begin to fold the edges over the rice/beef mixture. Shape and roll the cabbage leaf and rice/beef mixture to the bottom. Tuck in both edges of the cabbage roll. Place in your casserole dish. In between the first and second layer, and on top of the second layer, add more tomato soup mixture along with bacon and onion. Remember that margarine (or butter) and onions we melted? Pour it over the two layers of cabbage rolls. Cover second layer with a few remaining cabbage leaves and place foil over top. Bake in a 325 F oven on the middle rack for approximately 3 hours or until cabbage is soft. You can also freeze cabbage rolls and cook them at a later date. Place uncooked cabbage rolls on a baking pan lined with plastic wrap. Wrap thoroughly and freeze up to a few months.
PYRIZHKY AKA: UKRAINIAN CABBAGE BUNS 2.5 cups warm water 1/2 cup plus 1 tbsp sugar 2 packages of yeast 2 eggs 1 cup vegetable oil 1 tsp salt 8 cups all purpose flour 1 jar sauerkraut 1/2 onion 1/4 cup butter 1 tsp pepper
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In a large bowl (large enough to fit 8 cups flour later), combine 1/2 cup warm water with 1 tbsp sugar and 2 packages of yeast. Let stand in a warm place for 10 minutes to allow it to activate. Should look foamy after 10 minutes. In a blender combine your 2 eggs, vegetable oil, 1/2 cup sugar, and 2 cups warm water. Blend until completely combined and a little frothy. Add your mixture into the large bowl with your activated yeast. In another bowl, sift together your flour and salt. Add flour and salt mixture to your wet ingredient mixture. Mix well. Turn all your dough onto a well-floured surface. Knead very well. This is meant to be a very soft dough. Once kneaded, wrap in plastic and allow the dough to rise for at least 30 minutes. While your dough is rising, rinse your sauerkraut. Squeeze as much liquid out as you can. The next step of boiling the sauerkraut is optional. Fill a large sauce pan with water and your sauerkraut. Bring to a boil and simmer for 10-15 minutes. Drain well. Squeeze as much liquid out as you can. In a food processor, finely chop your onion. Empty into a bowl. Next, place your sauerkraut in the food processor and pulse until finely chopped.
In a large pan, fry your sauerkraut and onion together in 1/4 cup butter. Add your pepper. Place your sauerkraut mixture in a baking pan and set on the counter until completely cooled. By now your dough should have risen nicely. Punch it down. Cut or pinch off small pieces and flatten in your hand. Place maybe a tsp of the sauerkraut filling in the middle. Be careful not to have any filling along the edges as they will not seal properly. Pinch to close. Pinch well. Place on a parchment paper-lined baking sheet about 1 inch apart. Bake at 350 degrees Fahrenheit for 10 – 12 minutes. Allow pans to cool on a wire rack then transfer to a towel on the counter. Store in ziplock bags or tupperware. You can also freeze these and thaw when you need them.
PEROGIES AKA: UKRAINIAN DUMPLINGS. Some favourites are potato and cheese, sauerkraut, prune and raisin. Blueberry is also amazing as well. You can make perogies with any type of filling you want. But the best and most favourite fillings many grew up on are as follows: Sauerkraut with bacon, Sauerkraut without bacon (for a meatless dish for Christmas Eve), Potato and cheese (the most common, most favourite, and most delicious!), Poppyseed, Raisin, Prune.
To make the sauerkraut filling you need: 1 quart sauerkraut 4 strips of bacon (omit for Christmas Eve meatless meal) 1 medium onion, chopped 1/2 cup vegetable oil 1/2 tsp salt 1/4 tsp pepper Cook sauerkraut, about 20 minutes or until done. Drain and press out water. Saute onion in oil until golden. Add sauerkraut, salt and pepper. Fry for 10 minutes. Cool before using as filling. For raisin filling: 1 cup raisins 1/2 cup water 1/4 cup sugar Boil fruit for 20 minutes. Drain and cool before using as filling. For prune filling: 1 cup prunes 1/2 cup water 1/4 cup sugar Boil fruit for 20 minutes. Drain and cool before using as filling. For potato filling: 1 medium onion, chopped 1/4 cup butter 3 cups cooked potatoes, mashed (reserve water used while boiling potatoes) 1/2 tsp salt 1/4 tsp pepper 1 cup grated cheddar cheese Saute onion in butter, add to mashed potatoes. Add salt, pepper and cheese. Mash well. Cool the mixture completely until using as filling. Yields about 5 dozen perogies.
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but you want to check them. There is a theory that once they rise to the top they are done. Not really so…a lot of the time the edges are still raw. Best to just watch and test them accordingly. Once done, scoop out with slotted spoon and place in a bowl. Toss with butter and onions.
For the dough: 4 cups flour 2 tbsp vegetable oil 1.5 cups lukewarm potato water (VERY IMPORTANT) 1 tsp salt Combine the above ingredients. Knead a bit and allow to stand for at least 30 minutes before rolling out dough (very important and key to soft dough). After your dough has rested for over 30 minutes, take a piece of it and begin to roll it out into a thin sheet on a floured surface. Note – wrap the dough currently not being used in plastic wrap and then cover with a damp towel to ensure it does not dry out. Using a disk-shaped cutter, press out as many circles of dough as possible. Now the folding process: Place filling in the center of the dough. Be careful not to overfill or have any of the filling touch the edges, as this will not allow for them to adhere and
they will break open in the cooking process. Fold. Pinch edges around – hard! Note: with the raisin filling, dust a bit of sugar in this step rather than after cooking the fruit. The fruit becomes too juicy if you do that. Best to sprinkle some on right before you fold them. If you are making ahead of time and want to freeze these, line a baking sheet with wax paper and ensure perogies do not touch each other. Place saran wrap over top of the bottom layer and place perogies on top in opposing directions. When we use any sort of fruit filling (i.e. raisin or prune), we typically create a different shape for them so we know what they are. The ends of the perogy are turned in. Those are our fruit ones! If you don’t do this, you have a harder time distinguishing between them all once cooked. To cook: Place some butter, and onions in a frying pan and cook until tender. In a large pot, bring water, tsp salt and 1 tbsp of vegetable oil to a boil Place perogies in boiling water and gently stir so they don’t stick to the bottom. Cooking time varies – I’d say about 10 minutes
BORSCHT AKA: BEET SOUP. Beets. Lots of beets. How many is really dependent on how big they are and how much you like in your soup. So shred enough to fill half the pot you are using. There’s your gauge folks! 1 diced carrot 4 cups water 4 cups chicken broth (use vegetable broth for Christmas Eve meatless meal) 2 tbsp lemon juice 1/2 cup frozen green peas 1 large sliced onion 1-2 diced potatoes 3 tbsp butter (aka: Ukrainian gold) 1 can tomato soup 1.5 tbsp flour mixed with 1/2 cup cold water 2 tbsp fresh chopped dill 1/2 tsp salt 1/2 tsp black pepper Begin shredding your beets with a regular ol’ cheese grater. A great tip for you first beet-timers: use gloves. Add your diced carrot to the pot with beets. Add your 4 cups water and 4 cups chicken broth. Bring to a boil and reduce heat to simmer for 20 minutes. Add lemon juice. We don’t really use this for flavour but merely because the lemon juice keeps the red colour in the beets. Add your potatoes. Simmer again for 10 – 15 minutes. Add some colour in there by throwing in your frozen peas and simmer until tender. After you throw in those peas and waiting for everything to simmer and tenderize, saute your chopped onion in butter until soft. Stir onions into the Borsch. Next add your can of tomato juice, and water/flour mixture. Stir well. Add your fresh dill. Bring to a boil again. Add salt and pepper. Serve hot and with some sour cream (optional but amazing) and enjoy!
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MUSHROOMS AND GRAVY AKA: PIDPENKY 1 lb. fresh mushrooms or canned mushrooms 4 Tbsp. Oil 4 Tbsp. flour 1 clove garlic, cut up Salt and pepper 2 c. water Vinegar (optional) Clean, wash and drain mushrooms. Cut mushrooms up with garlic. Add 1 cup water and let simmer for about 1/2 hour. Make a brown sauce (Zaprashka), blending oil and flour together in a frying pan. Keep on medium heat and keep stirring until lightly browned. Cool slightly and add 1 cup cold water and blend until smooth. Pour this brown sauce into the cooked mushroom mixture. Cook the mushrooms until tender. Add salt and pepper and a little vinegar to taste. Pidpenky (Dried mushrooms with gravy) 2 cups dried mushrooms 1 large onion, diced 1 clove garlic, minced 1 tsp oil for frying (optional) 1 Tbsp flour 4 cups hot water salt and pepper to taste Soak mushrooms overnight. Drain and wash well. Cover mushrooms with water and boil for 15 minutes. Drain and rinse again and set aside. Steam fry or saute onion and garlic in oil. Sprinkle flour over the onion and add hot water to make a smooth paste. Add drained mushrooms, salt and pepper to taste. Simmer for 15-20 minutes.
and truly is worth every minute. You will need : 4 eggs 1 heaping cup milk (1% works well) 1/2 cup water 1 cup flour 1/2 tsp salt For Cheese filling: 2 cups Quark Whole Milk Cheese (if you cannot find this, you can substitute cottage cheese) 2 egg yolks 2 tbsp whipping cream 1 tbsp dill (or more to taste – use fresh if you have. If not, the dried stuff works great as well) Beat eggs one at a time. Add the milk,
water, flour and salt and beat enough just to blend and get rid of any lumps. Pour 1 tbsp canola oil in a hot non-stick pan and scoop 3/4 of a ladel full of batter and swirl around cre-ating a thin circular layer. Flip when side is golden brown (approximately 45 seconds). Oil pan in between each crepe as needed. Makes approximately 8 – 10 crepes. Beautifully golden brown! Next, melt 1/4 cup of butter and ensure your cheese is at room temperature. Mix egg yolks, whipping cream and salt with cheese. Add your dill. Lightly spread an even layer of cheese on each crepe. Roll up gently. We cut each crepe in three equal piec-es. However, you can easily keep them in tact. I find the pieces are easier to fit into the bowl if they are sec-tioned. Spoon a small amount of the melted butter into the bottom of a large foiled casserole dish. Now start layering in your Nalysnyky. Make sure to butter in between each layer and on top of your final layer. You don’t want any layers to stick together. Wrap the sides of the foil loosely over the top of the Nalysnyky. Bake at 350 degrees Fahrenheit for 30 minutes. The Nalysnyky puffs up nicely as it bakes. UKRAINIAN V USHK A DUMPLINGS AKA VUSHKAIS The recipe for this Ukrainian mushroom-filled dumpling or vushkais from “Kramarczuk’s Family Classics” by
NALYSNYKY AK A: CHEESE CREPES. Dill, cheese and butter. I don’t think I need to say anything else. Nalysnyky is rich, savoury and dreamy. Nalysnyky (pronounced NAL-YESNAH-KEH) Nalysnyky is essentially cheese filled crepes (slathered in butter of course and baked). This recipe takes a total of one hour from start to finish
Orest & Katie Kramarczuk (Beavers Pond Press, 2013). The authors say, “This is a delightful little dumpling if you are a mushroom lover. It translates to ‘tiny ear’ because of the final shape it takes. We would always eat them served in a steaming bowl of borscht. The beet and mushroom flavors are a wonderful combination.”
Vushka Dough: • 1 cup milk • 1 tablespoon butter, at room temperature • 1 large egg • 1 large egg yolk • 4 cups all-purpose flour • 3 ounces cream cheese, at room temperature • Mushroom Filling: • 3 tablespoons butter • 1 large onion, chopped fine • 2 (8-ounce) cans large mushrooms, minced • (dry or fresh mushrooms are best if you can find them!) • 3/4 cup breadcrumbs • 2 cloves garlic, minced • 3/4 teaspoon salt • 1 large egg yolk • Prep Time: 60 minutes Cook Time: 30 minutes • Total Time: 90 minutes Yield: 40-50 vushka
To make the vushka dough: Warm milk in a small pot but do not let it come to a boil. Place butter in a large mixing bowl and gradually add lukewarm milk. Start to mix at slow speed on an electric mixer. Add egg and egg yolk. Alternate adding flour and cream cheee. Add salt. Mix about 5 minutes or until a soft dough forms. Allow to stand 10 minutes before forming dumplings. To make the mushroom filling: Melt 2 tablespoons butter in a medium saucepan. Add onion and cook until tender. Add mushrooms and cook mixture down until juice has disappeared (about 20 minutes). Meanwhile, melt 1 table-
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spoon butter in a small saucepan and fry bread crumbs until slightly golden. Add bread crumbs to mushrooms along with garlic and salt. Cook another 2 minutes. Remove from heat and allow mixture to cool. Add egg yolk and mix. To assemble the vushka: Place dough on a lightly floured surface and roll to about 1/8-inch thickness. Use a pizza cutter to create 1-inch squares. Take a square and slightly stretch it out. Place about 1 teaspoon of filling in the center and fold over to form a triangle. Pinch the sides shut, making sure they are completely sealed. Bring the corners of the dumpling together to create the final shape or a three-cornered hat (similar to Italian tortellini or Chinese wontons). To cook the vushka: Bring a large pot of salted water to a boil. Set aside a slotted spoon, colander, and 2 to 3 tablespoons
melted butter. Place filled dumplings into the boiling water and cook until they float. Remove with the slotted spoon, drain in the colander, and coat dumplings in melted butter and serve with cracklings and sour cream or slip unbuttered vushka into hot borscht. POLISH ROLMOPSY AK A: APPETIZER HERRING Love herring? — pickled, creamed, fried, whole, fillets — and in this rollmops appetizer – rolmopsy. Store-bought pickled herring can be drained and wrapped around your choice of dill pickles, pickled mushrooms or onion. This makes a great starter course anytime of the year but especially for Ukrainian Christmas Eve. Makes 12 Rollmops
• 4 pickled herring fillets, cut into 3 pieces, pickling juices from jar reserved • Dill pickles • Pickled mushrooms • Pickled onions • Dill • Prep Time: 15 minutes Total Time: 15 minutes 1. Place a slice of pickle or mushroom or onion at one end of a herring piece.
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eggs and finally in breadcrumbs. Let balls dry while you heat oil to 340 degrees in a deep fryer or heavy-bottomed saucepan. Fry for 10 minutes to make sure raw potato is cooked. 5. Drain on paper towels and serve hot. Note: If poaching dumplings in stock or water instead of deep frying, add 1 tablespoon all-purpose flour and 1 egg to the potato mixture. Gently poach the balls for 20 minutes. Roll and skewer with a fancy frilled toothpick. Repeat. Cover with plastic and refrigerate until ready to serve. 2. At time of service, if desired, drizzle rolls with reserved pickling juices or serve the juices separately in a small bowl for dipping. Garnish each rollmop with a sprig of dill or parsley. http:// easteuropeanfood.about.com/od/ appetizers/r/rollmops.htm Mock “Zakusky” Normally this course consists of pickled herring. Here we’ve suggested a relish with cooked, marinated cucumbers. 2 cucumbers, peeled and thinly sliced 2 tsp margarine 1 small onion, peeled and minced 1 Tbsp fresh dill, finely chopped salt and pepper to taste Saute all the ingredients in a large frying pan over medium heat for 5 minutes. Serve warm.
UKRAINIAN PAMPUSHKI Makes 12 Pampushki • 3/4 pound (about 3 medium) potatoes, peeled and grated • 1 cup freshly mashed potatoes (about 1 large) • 1/2 teaspoon salt • 1/8 teaspoon black pepper • 1/2 cup farmers or feta cheese • 2 tablespoons snipped fresh chives or dill • All-purpose flour • 1 large egg beaten with 1 teaspoon water • Fine, dry breadcrumbs • Prep Time: 20 minutes Cook Time: 10 minutes 1. Squeeze excess water from grated potatoes. Place in a medium bowl with mashed potatoes, salt and pepper, and mix well. Set aside. 2. In a medium bowl, combine cheese and chives or dill. If using farmers cheese, add 1/4 teaspoon salt. Set aside. 3. Scoop up an egg-sized portion of potatoes and flatten to a circle in the palm of your hand. Place 2 teaspoons cheese in the middle and fold edges over, pinching to seal. Roll into a ball. Repeat with remaining mixtures. 4. Dredge balls in flour, then beaten
DRIED FRUIT COMPOTE/KOMPOT It is a traditional Christmas Eve (wigilia) dessert and originally was made with 12 dried fruits to represent the 12 apostles. When made thicker, it’s great dolloped on toast or ice cream. It’s also a great edible gift, but it must be refrigerated. It keeps for about 1 week. Makes 12 servings of Dried Fruit Compote • 1 1/2 pounds dried fruits (prunes, apricots, figs, apples, peaches, pears, berries) • 8 cups water • 8 whole cloves • 2 cinnamon sticks • Lemon zest, optional • 1 cup sugar, or to taste • Prep Time: 0 minutes Cook Time: 20 minutes 1. In a large saucepan, place fruit, water, cloves, cinnamon, zest, if using, and sugar. Bring to a boil, stirring frequently, and simmer, covered, for about 20 minutes or until fruit is tender and syrup has thickened slightly. Add more water if you like a liquidy consistency or reduce by further simmering for a thicker compote. 2. Cool in an ice water bath and transfer to impeccably clean containers. Refrigerate for up to 1 week.
POPPY SEED ROLLS Dough: • 1 package active dry yeast • 2 cups warm milk • 8 cups all-purpose flour • 3/4 cup sugar
• 1 teaspoon salt • 5 eggs • 4 ounces (1 stick) butter, melted • 2 (11-ounce) cans poppy seed filling (or make your own, see below) • Poppy Seed Filling: • 1 pound ground poppy seeds • 1 cup sugar • 6 ounces softened butter (1 1/2 sticks) • 1 cup hot milk • 1 lemon rind, grated • Prep Time: 120 minutes Cook Time: 60 minutes • Yield: 2 Polish Poppy Seed Rolls 1. If making your own filling, grind the poppy seeds in a poppyseed grinder, then combine all filling ingredients. Beat well and set aside. 2. In a small heatproof bowl, dissolve yeast in 1/2 cup of the warm milk. 3. In the bowl of a stand mixer or a large bowl, combine flour, sugar, salt and eggs. Add remaining 1 1/2 cups warm milk, butter and yeast mixture. With the paddle attachment, or by hand, beat until smooth. Dough will be sticky at this point.
4. Scrape dough into a clean, greased bowl. Sprinkle the top with a little flour and cover. Let stand in a warm place for 1 hour or until double in size, or follow this Quick Tip to cut the rise time. 5. Punch down dough and turn out onto a floured surface. Divide dough in half and shape each half into a rectangle. 6. Spread 1 can or half of the filling you made on each rectangle of dough and roll up like a jelly roll. Turn ends under so filling will not leak out. 7. Place on a parchment-lined or greased pan, cover and let rise again until double in size. 8. Heat oven to 350 degrees. Brush tops of rolls with additional melted butter. Bake 45 to 60 minutes or until rolls are golden brown. 9. Remove from oven and cool. Dust rolls with confectioners’ sugar, if desired.
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CINNAMON SUGAR SCUFFLES (UKRAINIAN SCUFFLES) Ingredients • 1 Tbsp. active dry yeast (or one package) • ¼ cup lukewarm water • 3 cups all-purpose flour • 3 Tbsp. sugar • ½ tsp. salt • 1 cup butter, softened at room temperature • ½ cup milk • 2 eggs, beaten • Sugar and cinnamon, for rolling (the more the better!) Instructions 1. In a small bowl, dissolve yeast in warm water and let stand 10 minutes while you prepare the other ingredients. 2. In a large bowl, stir together the flour, 3 Tbsp. sugar and salt. 3. Add the butter, cutting it in with a fork or pastry cutter as if you were making pie crust. I have never made a pie crust so for those confused as I was, simply add the butter gradually, and piece it up with your fork until you have pea-sized amounts in the mixture. 4. Add the milk, eggs, and yeast mixture to the dry ingredients. 5. Mix well (by hand) and knead a few times until you’ve got a round ball of dough. 6. Cover bowl and refrigerate overnight (important, you need to keep the dough
chilled so overnight is perfect!) 7. When ready to bake, preheat the oven to 350°F. Divide dough into 6 parts, keeping one part out and putting the rest back in the fridge until ready for it. 8. Scatter your counter generously with sugar and cinnamon, and roll each piece into a circle on the sugar. I used a tea saucer placed on top and cut around it to create the perfect circle. 9. Cut your circle into wedges like a pie. I cut mine into 4 pieces and then cut each in half so I ended up with 8 wedges from each circle. 10. Roll each wedge from the widest side inward to the skinniest. 11. Place on a baking sheet about about 1 inch apart and bake for 10 minutes, or until golden. 12. Remove from baking sheet immediately and cool.
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Chris t m a s T r a di t ions CON T INUED from PAGE 4 WHY DO UK R A INI A NS CELEBRATE Christmas on January 7th rather than December 25th? Many people wonder why the Ukrainian date is thirteen days later and only a few people are aware that it is related to a change from the calendar which was in use two thousand years ago. Tradition plays a great part in the lives of people of Ukrainian origin and it is for this reason that they have continued to celebrate Christmas on the old date that would have been observed by all Christians. The Roman calendar that had been in use since the eighth century B.C. originally started the year on March 1 and had 10 months as the names of the months themselves indicate, September (7), October (8), November (9) and December (10). Eventually two months were added, Januarius and Februarius, and the year was started on January. However, it was only 355 days long so it had over ten days error and the seasons and the calendar over the years continued to lose their correct relationship.
JULIAN CALENDAR JULIUS CAESAR FINALLY in 46 B.C. had the Greek astronomer Sosigenes establish the length of the solar calendar at 365 and one quarter days (365.25). Every fourth year was to add one day to
keep the quarter days accurate and this has now become our leap year with February 29. The Julian Calendar was introduced on January 1, 45 B.C. and the next year Caesar was honored by having the seventh month renamed in his honor as July. A later Roman Emperor, Augustus Caesar, corrected the leap year system in A.D. 8 and in his honor a month was renamed August. But the Julian year of 365 days and 6 hours exceeds the true solar year of 365.2422 days or 365 days 5 hours 49 minutes and 46 seconds by the amount of 11 minutes 14 seconds. The difference is about 0.0078 of a day per year or about one day in 128 years. Over a
period of 1,500 years the calendar was again getting out of step with the natural seasons by about ten days. Christmas, which had been celebrated on many different dates was finally fixed on December 25th by Bishop Liberius of Rome. In 354 A.D. he chose the date to replace a Roman pagan festival of sun-god worship with Christ’s Mass, a Christian event. GREGORIAN CALENDAR FINALLY POPE GREGORY XIII in 1528 introduced changes to correct the error in the Julian Calendar. To restore the vernal or spring equinox to March 21st he eliminated the 10 days from March 11 to 21 in 1582 so the dates March 12 to 20 never existed in 1582, at least not in Roman Catholic countries. Some Protestant countries like England and Sweden adopted the new calendar only in 1752 so there was 11 days difference by then.
The Orthodox and Eastern rite churches such as the Ukrainian have maintained the Julian Calendar for ecclesiastical purposes into this century. The Ukrainians, numbering some 50 million in the world are the second largest nation following the Julian Calendar in their churches. The difference between the two Calendars placed Christmas on January 7th and, because of the size of the Ukrainian church the date has become widely known as “Ukrainian Christmas.” However, there are other smaller Eastern-rite Orthodox national churches such as the Greek, Syrian, Serbian, Bulgarian and Byelorussian that follow the same calendar. Historically the Julian Calendar is sometimes called Old Style (O.S.) and the Gregorian is called New Style (N.S.). All the Orthodox countries which preserved the Julian Calendar into this century had a 13 day lag. Thus a date would be written January 4/17, 1918, meaning the 4th in new style and 17th in the old style calendar. Many Ukrainian families and many Ukrainian churches continue to observe the old traditional date of Ukrainian Christmas on January 7 despite the pressures of modern society to change. The later date appeals to many people since, after the commercialism of December 25th, it is possible to enjoy a quieter and more religious occasion. For those who leave their shopping for the last minute the big advantage in celebrating Ukrainian Christmas is that the big sales start - just in time for Christmas shopping. - A.G. In Ukraine the first mention of St. Nicholas is related to the year 882 at the time of King Ihor of Rus when there was
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mention of a St. Nicholas Church on one of the hills of Kiev. When St. Vladimir, King of Rus-Ukraine in 988 proclaimed Christianity the religion of his realm it is said he had a special veneration for an ikon of St. Nicholas. When he had visited Constantinople he had seen and was impressed by an ikon of the mighty Byzantine Emperor bowing to the Saint. To this day St. Nicholas ikons may be found, usually on the left of the ikonostas wall of Ukrainian churches. Among the talismans the Zaporozhian Cossacks would often take in their boats on the treacherous Black Sea was an ikon of St. Nicholas, or Sviaty Mykolai, as Ukrainians usually call him. The Hutsuls, mountaineers of western Ukraine named the four seasons of the year after saints. Winter honored St. Nicholas, Spring was St. George, Summer was St. Peter and Fall was St. Demetrius. Gift giving has been related to St. Nicholas in Ukraine for less than a century and a half. The Christmas Tree, originally a German tradition, first came into Ukraine about 1840 via Austrian influence.
Saint Nicholas is now a permanent part of Christmas, the season of peace and generosity among all peoples. So it’s appropriate that the elements of our Christmas celebrations should have come from so many nations. Although the Ukrainian Saint Nicholas wears the dress of a bishop while the American Santa Claus is a jolly fellow in a white fur-trimmed suit of red, however, under both there is a heart that first beat some sixteen centuries ago in Myra. The generous spirit of Nicholas, Bishop of Myra, lives on today.
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JANUARY 3, 2018
Crazy and Creative
Submitted Grade one teacher Vanessa Austin and her class never knew what crazy and creative adventures her Elf’s would get into overnight! An amazing and eclectic Christmas concert was directed by music teacher Maureen Yule and featured songs from around the world that was not only sung but made use of all the new instruments and percussion pieces purchased thanks to being awarded a Music-Counts Grant earlier
this year. The students enjoyed themselves immensely, especially when they kept the drumming rhythm going strong during the First Nations “Children’s Blessing Song”. The concert ended with a sing-along of Christmas favorites for kids and audience alike. Our food bank food drive was a huge success and we were able to donate over a truckload towards stuffing the Fire Truck for Lamont FCSS.
Santa made a surprise visit to our PALS classroom on their last day and handed out gifts to our cozy and excited kiddos. Our Junior High Leadership team arranged a “treasure hunt” for the grade 4-6’s and “pin the tail on the reindeer” for the grade 1-3’s. From all of us here at Mundare School we hope you had a very Merry Christmas and wish you a happy, healthy and joyful New Year!
JANUARY 3, 2018
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St. Martin’s School Grades Four to Six Christmas Concert The students perform a new twist to an old song, Frosty the Snowman. (Rosanne Fortier/photo)
Rosanne Fortier News Correspondent St. Martin’s School Grades four to six’s students really shown that they knew how to bring light into the world at their heartfelt Christmas Concert on December 22. The evening ushered in with the song, Alleluia performed by the Grades five and six with lead vocalist, Chelsea Malabanan charming the audience with her celestial voice. Everyone lighted a candle as they shown their talents while they brought a slice of spirituality, peace, and comfort to the audience. Next on the list was a humorous skit where the students dressed as presents and argued about who was the most important until they found out in the end that presents won’t the most important gift of all, they just represented the greatest present ever-the birth of our Savior-Jesus Christ. After this, the grade four presented a new twist to an old song, Frosty the Snowman which was followed by the song, ‘It’s Christmas’. They continued to sing, ‘Away in the Manger’ and other spiritual Christmas songs. The Grades five and six’s performed a play about the biblical accounts preceding the birth of Jesus. These students went on to act out the birth of Jesus while they announced that Jesus came to save us from our sins and bring us everlasting life. The finale had the Grades five and six’s perform, ‘Feliz Navidad’. Each of these performances was met with whistles, cheers, and a standing ovation.
The students perform a short humorous skit about who the most important present is. (Rosanne Fortier/photo)
The students announce that the birth of Jesus is the best present of all. (Rosanne Fortier/photo)
Grades five and six sing, Alleluia. (Rosanne Fortier/photo)
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JANUARY 3, 2018
Edie Gegolick Submitted Holy Trinity Ukrainian Catholic Women’s League were Blessed to have the Ukrainian Bilingual children’s program come to Christmas Carol for them.
The Digital Age Means We Have No More Secrets Eamonn Brosnan Research associate - Frontier Centre for Public Policy In the span of 40 years, Canadian society has gone from paper files in cabinets, to electronic storage of everything from medical records to what you had in your coffee at Starbucks this morning. Our lives have become itemized and catalogued into easily-accessed databases filled with our intimate details.
people use Wi-Fi networks without even thinking about We have, in fact, willingly surrendered our privacy. In many situations, we happily reap the benefits of this security. It’s used by retail companies to connect their comaccess to data, while hoping that the information is secured puters; instead of running cable, they save money by using a wireless network. It’s used in against prying eyes. We go offices that handle sensitive to doctors and marvel that data. they can bring up test results Our personal information has become But we now know that these and recommendations from specialists on their computer. open access. And electronic security is network’s encryptions have security flaws. And that But this information is stored a cat-and-mouse game, a cycle that allow others to access the on computers, and computnetwork to monitor the trafers are inherently insecure. never ends fic and steal valuable inforIn 1992, Robert Redford mation. Criminals can grab starred in Sneakers, which any data that’s transmitted was about a group of shady characters who tested security systems for a living. In the over Wi-Fi. That could be your credit card number, your movie, they were blackmailed into stealing a piece of hard- health records or your work records. ware that could decrypt all encryption and security systems. This is a serious problem. The wireless networks that we all The catch phrase at the end of the movie was “No More use are far more open than we realize. Soon, new security protocols will be designed that are Secrets.” immune to the current hack. Brilliant minds are working on What was fiction in 1992 is reality in 2017. But that our personal information has become open access is the problem now. They likely will have a solution soon. But, as confident as I am that a solution will be found, I’m something we mostly pretended doesn’t exist. And the situation is getting worse as we digitize and cata- equally confident that a breach in that system will be discovlogue more and more confidential information. The threats are everywhere, from credit cards being stolen, to ransomware being installed on corporate computers, to blackmailing companies to pay large sums of money to get their data back. With all the private information that’s being shared and used, we’re all seemingly under siege. Now using wireless computer networks like your home Wi-Fi or the Wi-Fi at Starbucks raises a heightened threat. Most
ered soon after. So what do we do? Electronic security is a cat-and-mouse game of releasing new security systems just before infiltrators have hacked the last ones. This cycle will likely not stop. We mandate that organizations that hold sensitive data only use wired networks. Of course, this wouldn’t protect their data from criminals the only computer that can’t be hacked is one that’s been melted into a solid block. But it would at least make it more difficult to hack into the information.
-- Eamonn Brosnan is a research associate with the think-tank Frontier Centre for Public Policy (www.fcpp.org). He’s also an information technology consultant and has taught post-secondary computer and technology courses.
Vegreville News Advertiser Volume 71, Issue 1 - January 3, 2018