Your West Central Voice - December 21, 2020

MONDAY, DECEMBER 21, 2020

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Santa’s Hut

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A total of $1,086 was raised by 38 kids that went shopping in Coleville’s Santa’s Hut. All of the proceeds from the event go to the West Central Crisis Centre to help run their programs and services.

Check out page 5 for the complete story.

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YOUR WEST CENTRAL VOICE

PAGE 2

Kindersley RCMP respond to 87 calls for service Between December 7th to December 14th, 2020, Kindersley RCMP responded to 87 calls for service*.

Some of the most frequent calls for service include, but are not limited to, suspicious persons and suspicious vehicle calls, false alarms and mischief.

One of the calls Kindersley RCMP responded to was several reports of two males driving around pointing a firearm at residents on the afternoon of December 12th. RCMP, with assistance from community members, were able to take both parties into custody quickly and without incident. The firearm was found to be a toy. Kindersley RCMP continue to investigate and charges are pending.

Kindersley RCMP would like to thank the public for their assistance in calling this and other suspicious activity in to the RCMP. If you need to report any suspicious activity in your community, please contact the Kindersley RCMP detachment by calling 306-462-4642 or their local police service. Information can also be provided anonymously through Saskatchewan Crime Stoppers by calling 1800-222-TIPS (8477) or submitting a tip online at www.saskcrimestoppers.com. *For more information on the calls to service please contact the Kindersley RCMP detachment.

Kerrobert’s Bria Tuchscherer is enrolled in the Baking and Pastry Arts program in Calgary starting in January.

Kerrobert’s youngest entrepreneur JOAN JANZEN joanjanzen@yahoo.com

I

f you have ever tasted a cake or cupcake made by Bria’s Treats in For Sale by Tender, RM of Snipe Lake Kerrobert, you will be de(1) NE 05-24-20 W3M Ext 0, lighted by the flavour senand (2) SW 35-23-21 W3M Ext 0. sations. You will be even Purchaser must rely on own research and inspection. more delighted when you Highest or any tender not necessarily accepted. discover the young lady Forward tenders by 3:00 p.m. on January 20, 2021 who creates all those delfor either or both parcels (1) and (2) to: icacies. Bria Tuchscherer HUGHES LAW OFFICE is 18 years old and was a Box 729, Eston, SK S0L 1A0 Ph: 306-962-3654 Fax: 306-962-4474 2020 high school graduHugheslaw@sasktel.net ate at Kerrobert school.

Solicitor for Sharon Gross and Ian Gross.

Besides participating in sports and doing her very best academically throughout the school year, Bria managed to run a very successful business in her spare time and has been working full time since graduating.

“I started when I was 14 in 2016,” Bria said nonchalantly as if starting a business at the age of 14 was something every Saskatchewan Party MLA for 14-year-old would do. “I Cypress Hills baked with my gramma a lot when I was younger. I always loved baking.

Toll Free: 844-672-1755 / steelemla@sasktel.net Then I started a Facebook page, and that’s how I built my whole business.

It’s just me, and my mom Steele_3.3x3_Ad_Christmas 2020.indd 1 12/9/2020 12:10:57 PM is the dishwasher,” she chuckled and noted her brother helps with the business end of things.

CUSTOMERS & FRIENDS! Bria’s mom also helps with the photography, and if you check out her Facebook page, your mouth will immediately start to water! The images are impressive, and the real product is exactly as pictured - absolutely amazing!

How much time does Bria spend in the kitchen?

“Oh, gosh! During school, I tried not to take as many orders, but I would bake from 8 a.m. until midnight sometimes in the summer. I’m pretty full time - five days a week This holiday season we’re delivering our best wishes and sometimes on weekto all those who’ve been so good to us this past year. ends.”

We couldn’t have asked Santa for better friends Yes, that’s full time, and neighbours than you. Thanks! and then some. Bria has taken the required food OLORENSHAW FARM SERVICES LTD. handling course, but othCliff, Margaret & Don

Wishing you and your family a Merry Christmas and Happy New Year

Doug Steele

Merry Christmas

and Happy New Year

MONDAY, DECEMBER 21, 2020

er than that, she is pretty much self-taught. “I look at pictures and get ideas, but lots I randomly make up,” Bria said.

For the past three summers, Bria posted feature cupcake sales once a week and took pre-orders. The flavours include chocolate overload, cookies & cream, orange creamsicle, death by chocolate, pina colada, Frappuccino, Twix bar, lemon shortbread and many more.

After all the orders head out the door, Bria doesn’t have any problem selling any leftovers!

On Mother’s Day weekend in 2020, Bria made a whopping 798 cupcakes! “Baking has been my saving grace,” Bria said, referring to the pandemic, but her cus-

tomers have benefitted from Bria’s extra time in the kitchen. “Sometimes, I leave my mom with a lot of dishes!” Bria laughed.

And when she’s not baking, she’s trying to run her social media presence, deal with messages, schedule, take orders, and give prices. “If you ask my friends, I’m always busy baking!” Bria said.

She’s been baking wedding cakes, mini cakes and birthday cakes.

“I’ve made birthday cakes for some customers for the past four years. My customers are going to be sad that I’m leaving,” she said.

Bria is enrolled in the two-year Baking and Pastry Arts Program in Calgary, which was postponed in the fall until Jan-

uary 2021. “When I come home on breaks, I can sell cupcakes because my customers are going to be sad,” she said.

Bria’s thriving business has enabled her to buy more ingredients and put money aside for her education. Some day Bria plans to open her own bakery. If her past four years of hard work, delicious baking, talent, passion for her art, and satisfied customers are any indication, Bria’s future endeavours are guaranteed to be successful.

Yes, her customers will miss her, but I’m sure they will be excited to see what the future holds for this young, talented entrepreneur. All the best to you, Bria!

YOUR WEST CENTRAL VOICE

MONDAY, DECEMBER 21, 2020

PAGE 3

Just a gal from Glidden ...

Remembering a not so well known Christmas classic W

KATE WINQUIST kate@yoursouthwest.com

hen you ask people what their favourite Christmas movie or special is, you are sure to get several responses of “It’s A Wonderful Life”, “Miracle on 34th Street”, “Christmas Vacation,” or “How the Grinch Stole Christmas.”

I love relaxing during the Christmas season, putting my feet up with a bowl of hot buttered popcorn and watching “The Sound of Music” even though I’ve probably seen it over twenty times. I can watch “Home Alone” or “The Polar Express” and recite the lines word for word.

I can honestly say that I don’t care for “A Christmas Carol” or “Scrooged”.

I have not even seen “Elf” or “Fred Claus”.

If you ask my husband what his favourite Christmas movie is, he will probably tell you “The Godfather” or “Die Hard”. I’ve tried to explain that just because a movie takes place during the Christmas season, it does not make it a Christmas movie!

When I was a little girl in the late seventies, I remember watching a show called “Emmet Otter’s Jug-Band Christmas.” It was a Jim Henson production with narration by Kermit the Frog.

The story tells of Alice Otter and her son, Emmet, who live along the river in the village of Frogtown Hollow. Ma and Emmet struggle to make ends meet through odd jobs and projects for neighbours and villagers, but this Christmas, they dream of having enough money to buy each other a special gift.

As Christmas approaches, they hear of a talent contest in the nearby town of Waterville and separately decide to enter to buy lovely presents for each other - an excellent guitar for Emmet or a piano for Ma. However, in a twist on The Gift of the Magi, they must sacrifice each other’s livelihood for the talent contest - Ma hocks Emmet’s tools for dress fabric, while Emmet turns Ma’s washtub into a washtub bass for a jug band.

Emmet and Ma each do an excellent job only to be defeated at the last minute by a hoodlum rock and roll group called The Riverbottom Nightmare Band. However, as Ma and Emmet’s jug band sing a song together on the way home, they are overheard by Doc Bullfrog, owner of a local restaurant, who hires them to sing for his customers, thus granting them the bigger prize.

It just wouldn’t be Christmas in the Drummond household without watching Emmet Otter. I remember Mom convincing my grandfather to sit down and watch, and even though Grandpa was hesitant at watching a kid’s show, he did indeed sit and watch and had a tear in his eye like the rest of us.

You can’t help but sing along to songs like “Ain’t No Hole In the Washtub” or “Bar-B-Que.” Although Emmet Otter’s Jug-Band Christmas may not be a standard Christmas show to everyone, it deserves to be placed alongside the more ubiquitous holiday classics.

Trust me, if you have never seen it, you must. It is sure to become one of your favourites, too!

Left: Emmet and his buddies practice singing “Bar-B-Que” for the talent contest. Here are some of the lyrics!

When you meet somebody who don’t like soul food, They still got a soul.

Well, it don’t mean that you got no rhythm If you don’t like rock ‘n’ roll.

But if your tastes are like mine and like cider not wine, then your very favorite thing to do is get a pretty girl dancing to jugband music, and a mess of mama’s barbecue.

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OPINION YOUR WEST CENTRAL VOICE

PAGE 4

MONDAY, DECEMBER 21, 2020

CHECK IT OUT with Joan Janzen

Where’s the good news in 2020?

D

JOAN JANZEN joanjanzen@yahoo.com

id you hear that production was down at Santa’s workshop?

Many of his workers have had to Elf isolate!

Or this tidbit ... Which Christmas film was 30 years ahead of its time?

Home Alone.

M

No kidding, this has been a year when people are asking if anything good happened in 2020? Someone told me they hope 2020 isn’t the trailer for the upcoming featured year of 2021.

We’re in the heart of the Christmas season, when people are typically more prone to kind gestures and generosity.

This year is no exception. The healthcare workers at a senior care facility can

prove it, because they were pleasantly surprised when a lady in the community presented each one of them with a handmade quilt in appreciation for all they do, especially in these challenging times.

One of the workers wrote, “It was the next best thing to a hug. We will think of her when we are snuggled up under them!”

Recently I saw an advertisement where frozen homemade unbaked buns were being sold. “I make them, you bake them” was the caption. The baker said she recently retired, and since she couldn’t spend the winter in a warmer climate as she usually does, she had some spare time on her hands. Now she donates the profits from her baking to the local food bank.

I thought it was such an awesome gesture - calories for a cause. Besides there’s nothing better than homemade buns!

To prove that good things are stiff happening, a man named Marian Tupy co-authored a book called “10 Global Trends Every Smart Person Should Know”. The book’s authors claim “Things are not as bad as they appear”.

The authors also have a website devoted to spreading a realistic message about the state of the world. Tupy concludes the world is in a much better place than people realize. Their goal is to spread accurate information about what is going on in the world.

For example, he said since the 19th century and the industrial revolution, life expectancy has dramatically in-

creased and poverty has decreased.

From 1909 - 2013, we’ve added, cumulatively, 30 IQ points on a global average.

This is a massive improvement, resulting from better nutrition and improved living conditions.

Also mentioned in the book is the increase in C02 in the atmosphere, which has resulted in increased vegetation.

During the period from 1982 to 2016, added vegetation grew to the equivalent of the combined size of Alaska and Montana.

So, yes, this holiday season you can be encouraged because there are good things happening. Growing up, I would watch “A Charlie Brown Christmas” every Christmas holiday. Every Christmas Charlie Brown would complain that he wasn’t feeling happy at Christmas. And every Christmas Linus would recite his good news lines.

“For behold, I bring unto you good tidings of great joy, which shall be to all people. For unto you is born this day in the City of David a Saviour, which is Christ the Lord. And this shall be a sign unto you; Ye shall find the babe wrapped in swaddling clothes, lying in a manger. And suddenly there was with the angel a multitude of the heavenly host, praising God, and saying, ‘Glory to God in the highest, and on earth peace, good will toward men.”

Yes, there’s still good news to be heard this Christmas. From my family to yours, I wish you a blessed, good news kind of Christmas.

Contact me at joanjanzen@yahoo.com.

Yes, it will be a very different Christmas

erry Christmas to all of you who will be celebrating a very different Christmas this weekend.

We all wish things could be different — and by different, we generally mean the same as we it has always had.

For the vast majority of Saskatchewan homes who will be doing the right thing and abiding by the restrictions imposed by Premier Scott Moe to stop the COVID-19 spread, it means missing some of the things that make this holiday so special There will be no fighting over who gets stuck with the lumpy mattress at grandma and grandpa’s in the spare room used to mom’s or dad’s room.

We won’t likely see that big turkey on the dining room table extended by a card table to fit everyone. The tree will look a little more barren with a lot less presents under it.

It’s going to hard on homes all over Saskatchewan, but especially so in those homes located on the farms, villages and towns and smaller cities throughout rural Saskatchewan.

Christmas traditions take on a special meaning because of a long-standing Saskatchewan narrative.

In these homes, parents and grand- be imposed after Christmas day and, of parents especially look forwards to course, gatherings in households are the kids coming home from Alberta or further restricted to immediate memmaybe the larger cities in this province bers of that household. where they now live beLike the Buckley’s cause that’s where the jobs cough medicine commerare. cial, it’s a bitter taste necThis reality has always essary if we intend to get made for a bittersweet Sasbetter, Moe told reporters. katchewan Christmas. This He is right. year, Christmas is likely to Perhaps one can rightly be more bitter than sweet. criticize the Premier and For this, we shouldn’t his government for only blame Moe and his Sastaking incremental meakatchewan Party governsures rather than imposment for imposing restricing sharper measures that MURRAY MANDRYK tions. were recommended by Political Columnist If there is any criticism the province’s doctors and to he had, it’s that that such restriction (in a somewhat more delicate manner) likely should have come sooner. hinted by Shahab.

Already under limits to four people Moe said his actions were not aimed at restaurant tables and how many peo- at appeasing the Buffalo Party of federple can assemble in places of worship, al People’s Party of Canada supporters Moe and Chief Medical Health Officer — many of whom seem directly tied to Dr. Saqib Shahab not only extended the anti-mask, anti-lockdown so-called these restrictions but also issued harsh- “Freedom Rallies”. er new ones.

To the credit of Moe — and many Casinos and bingo halls have finally others in the province, for that matter been closed altogether. There are more — he also denounced the racial slurs severe limits on in-person shopping will aimed at Shahab that were uttered at the

rally in Regina. Really, such taunts only exposed the speakers and many others who cheered them on at rally for what they were. They have been selfish and uncaring about the rising COVID-19-related death tolls in our seniors homes and elsewhere.

Those peddling such bunk that includes their false science have been nothing but destructive.

But this still being Christmas — and a difficult one at that — it’s unhelpful to dwell on such negatives. We all need to be better than that.

Traditionally, I’ve dedicated this space at this time of year to nothing but good wishes for our politicians.

But this being a very different Christmas in which we are apart but very much all in this together, let’s do things a little differently.

To all those who have made sacrifices this year in the COVID-19 fight and who are sacrificing traditions and celebrations at this special time of year, one simple wish: May you all have a Merry Christmas and a better 2021.

MONDAY, DECEMBER 21, 2020

YOUR WEST CENTRAL VOICE

PAGE 5

Spencer Bird

Coleville kids shop fast and furiously at Santa’s Hut! E

JOAN JANZEN joanjanzen@yahoo.com

very year kids look forward to visiting a Santa’s Hut in their community. It’s a place where they can shop for affordable gifts for their families and experience the joy of giving to others. The gifts are specially priced for children, which is possible because of all the monetary donations and donations of gift items that Santa’s Hut receives. In addition, all the proceeds from the event go to the West Central Crisis Centre to help run their programs and services.

However, this year, many communities were unable to make their Santa’s Hut available. Nevertheless, on Saturday, December 12th, the community of Coleville opened the doors to their Santa’s Hut for the children from Coleville and surrounding community.

Joleen Scheible, who organized the event, explained how this was possible. “We have such a small community of kids, so we can still have ours. I have the kids shopping on a schedule, so we have the right amount of kids. Other communities have so many kids; we’re super lucky.”

Every child is allowed a maximum of twenty minutes to shop, and the schedule was posted before the event. “Every kid in town was on the schedule,” Joleen said. Children up to age 14 were eligible, and of course, children that aren’t school aged could sign up.

“I made the decision to make it available only to Coleville kids this year,” Joleen said, which ensured their Santa’s Hut could accommodate the right amount of children. “Normally, we have it at the school, but

because of Sunwest’s protocol, we’re not allowed people from outside of the school, so I asked the Legion if we could have it there,” Joleen explained.

The Legion not only donated their rental fee but let the group set up the night before and asked if they needed volunteers.

“I also have two volunteers - Santa and a local photographer, Hailly Nicklom Photography, who offered Santa photos. The Santa photos don’t cost anything, just a donation. Hailly is a local resident who contacted Joleen and asked if she could offer her services out of the goodness of her heart. “Normally, we have Santa come to the school Christmas concert, but that’s not happening this year.”

This is Joleen’s fifth year to organize Santa’s Hut in Coleville. Joleen said, “This is a fun thing. The kids love it. A kid in grade 1 was telling me every day for three weeks how excited he was about Santa’s Hut. Kids are so funny. It’s going to be more fun because Santa will be there. And they get treats. The volunteers dress up and make it as fun as possible. I think I have more fun than the kids.”

When the doors to Santa’s Hut opened, the children didn’t waste any time making their selections. “It was fast and furious!” Joleen said. “We had 38 kids go through the door. We started at 11:00 a.m. and were home by 2:00 p.m.! We raised $1,086.00 for the Crisis Centre, and I’m pretty sure that’s our best year so far.

It was awesome, chaotic, exciting and exhausting all at once!”

54-year-old male unlawfully at large and wanted on Canada-wide warrant

Saskatchewan RCMP is requesting assistance from the public in locating 54-year-old Spencer Bird from Regina, SK. Spencer Bird was on a statutory release when he went unlawfully at large in Regina, SK. On June 6, 2019, a Canada-wide warrant was issued for his arrest.

On May 17, 2020, he was involved in an incident in Ahtahkakoop and Ahtahkakoop RCMP issued an additional warrant for his arrest for aggravated assault.

Spencer Bird is described as being 5’9” tall and weighs approximately 181 lbs, with brown eyes and a bald head.

His last known address was in Regina and he is also known to frequent the Ahtahkakoop and Prince Albert areas.

Anyone who may have seen Spencer Bird or has information regarding his whereabouts is asked to contact the RCMP by calling 306-310-7267 (RCMP) or their local police service. Information can also be submitted anonymously to Saskatchewan CrimeStoppers by calling 1-800-222-TIPS (8477) or submitting a tip online at www.saskcrimestoppers.com.

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YOUR WEST CENTRAL VOICE

PAGE 6

Unique fundraiser for Dr. David S. Mulder Eston District Health Foundation Just over one year ago, the Dr. David S. Mulder Eston District Health Foundation Inc. held its gala inauguration dinner at the Eston Legion Hall.

The Foundation – aimed at supporting family-centred health care in Eston and district – is named for Dr. David Mulder, an internationally-known thoracic surgeon and veteran Montreal Canadiens team doctor. He was born and received his basic education in Eston.

One of the first tasks of the new Foundation’s board of directors was to develop a fundraising campaign. Several projects were on the drawing board when the coronavirus pandemic hit last spring, putting everything on hold.

Until this past week.

The Foundation carried out a novel fundraiser based on an idea put forward by board member Crystal Adams: lunch for local business employees delivered to

Pictured above are members of the board of the Dr. Davis S. Mulder Eston District Health Foundation preparing to deliver lunches to local businesses last week. Smiling behind their masks are, from left, Wayne Sinclair, Crystal Adams and Gary Johnson with Ken and Chris Durocher of The Jug Family Restaurant who prepared and packaged the meals.

PHOTO BY VERNA THOMPSON

their place of work.

According to Foundation chairman Brian Shauf, “in this challenging year of Covid-19, when we can’t get together for a seasonal celebration, we thought this would be a way for employers to thank their employees for a job well done all year.”

In all, 161 meals were delivered to 18 businesses over a three-day period.

The lunches were prepared by Ken and Chris

Durocher at The Jug Family Restaurant, packaged in bright, cheery Christmas gift bags and delivered by Foundation board members.

The project was a great success, Shauf said. Some businesses are hoping we will repeat it in the new year.

“It was a great way to boost morale throughout the town while at the same time raising some funds for a worthwhile cause.”

MONDAY, DECEMBER 21, 2020

Preston and Riley from Guys Furniture helped load up the new freezer for Loaves and Fishes.

Guys Furniture donates freezer JOAN JANZEN joanjanzen@yahoo.com

A group called Loaves and Fishes has been busy making frozen take out turkey dinners to give to people during the Christmas season and frozen packages of soup throughout the year.

Their first thirty dinners quickly disappeared, so volunteers got busy cooking and assembling more than forty additional dinners.

There’s No Place

Like Home for the Holidays!

The only problem was, Loaves and Fishes were running out of freezer room. Barbe Dunn from Loaves and Fishes set off to acquire some freezer prices at Guys Furniture in Kindersley. That’s when she got a big surprise.

Guys Furniture generously donated a freezer to the Loaves and Fishes group. They now have adequate freezer space for all their dinners and soups before they are handed out to people in the community.

PUBLISHING NOTICE This is the last issue of

Your West Central Voice for 2020.

There will be no paper published the weeks of December 28 or January 4.

The first edition of the new year will be January 11, 2021.

Thank you for your patronage over the past 6 months. I could not do this without your kind support through subscriptions and advertising.

May your holidays be filled with laughter and wonderful surprises!

There’s just no place we’d rather be, At Christmas than with all of thee; For your smiles and winning attitude Fill us with much gratitude; May many blessings come your way As we celebrate the holiday, And to all our friends both far and near, We hope to see you all next year!

From all of us at

Owens & Sweitzer 1972 Ltd.

Leader, SK • 306.628.3722

YOUR WEST CENTRAL VOICE

MONDAY, DECEMBER 21, 2020

The year’s best quips, quotes and chuckles

Some of the best quips, quotes and anecdotes from the first six months of a year to forget, 2020: • Blogger Eric Stangel, after the Yankees signed pitcher Gerrit Cole for $324 million over nine seasons: “The Yankees also announced that beer at the stadium will now cost $734.”

• Dwight Perry of the Seattle Times: “This is the Year of the Pig, according to the Chinese calendar, though one could argue that Russian doping and the can-banging Astros make it seem like the Year of the Cheetah.”

• Comedy writer Jim Barach, after a Patriots video crew violated league policy while taping at the Browns-Bengals game: “They say they weren’t spying, they were just putting together a blooper reel for the NFL Christmas party.”

• RJ Currie of sportsdeke.com: “Police in China have used an unusual method to try to slow down speeders — cardboard cutouts of squad cars. They were inspired by the Cincinnati Bengals defence.”

• Headline at Fark. com: “Rendon joins the Angels, but in the good way.”

• Greg Cote of the Miami Herald, on Twitter: “Halftime security alert from the Capital One Orange Bowl: When leaving tonight’s game and headed to your car, if you hear someone say, ‘What’s in your wallet?’ — chances are you are being robbed.”

• Tottenham coach Jose Mourinho, to reporters, after getting booked by referee Mike Dean during a 1-0 loss to Southampton: “I clearly deserved the yellow card, as I was rude. But I was rude to an idiot.”

• Comedy writer Alex Kaseberg: “Iran launched 20 long-range missiles at two U.S. bases but did not hit any key targets.

We’re calling it Operation New York Knicks.”

• Janice Hough, from leftcoastsportsbabe.com: “Possible 2020 slogan for Baltimore Orioles — ‘We’ve been so bad, you KNOW we’re not cheating’.”

• Headline in the Houston Chronicle: “Caught stealing.”

• Jim Barach again, after Tusk IV, the Arkansas Razorbacks’ former live mascot, died at age 10: “The autopsy report came back as ‘delicious.’”

• Another one from Barach: “The identity of the Hall of Fame voter who snubbed Derek Jeter may never be known.

Although it can be narrowed down by finding out who had the ballots that were cast in Boston.”

• Vancouver’s Torben Rolfsen (Twitter: @vanguy), on the NFL draft planned (pre-COVID-19) for Vegas, with the stage set in the middle of the

Bellagio fountain and the players being ferried to the stage by boat: “The Detroit Lions war room can be decorated in a Titanic theme.”

• Jim Barach again, on why 70-year-old manager Dusty Baker appealed to the Astros: “At his age he is too old to know how to work any electronic equipment newer than a VCR.” • Comedy writer Brad Dickson, on Twitter, as the Super Bowl game ended: “Now comes the hard part — carrying Andy Reid off the field.”

• Mike Bianchi of the Orlando Sentinel, on speculation Tom Brady could sign with Tampa Bay: “Not to be mean, but putting Tom Brady on the Bucs would be like putting the Mona Lisa in Room 217 of the Red Roof Inn.” • Michael Rosenberg in Sports Illustrated, reviewing sports over the past decade: “The 2010s were a wild decade in sports — nobody knew what was coming, except the Astros.”

• Brad Dickson again: “This is Week Two of the XFL. Who could have even imagined that the league would last this long?”

• Greg Cote again, on NASCAR’s Dixie Vodka 400 at Homestead.

“Hmm. Should a bunch of guys driving 180 mph in heavy traffic be sponsored by vodka?”

• Kent Somers of the Arizona Republic, on Cardinals’ coach Kliff Kingsbury spending $4.5 million on a home in Phoenix after moving from Lubbock, Texas, where he coached Texas Tech: “For $4.5 million in Lubbock, you can buy Lubbock.”

• NOT SportsCentre, on Twitter: “BREAKING: The NFL has announced it is cancelling the Detroit Lions. Roger Goodell: ‘It’s nothing virus related, we just felt it was a good opportunity to put them out of their misery.’”

• Jim Barach again: “The NBA has suspended its season because of coronavirus. This would really be a bad time to bring back the old slogan ‘NBA fever...catch it!’”

• Golfer Shane Lowry, on the 2020 Open Championship (from golf.com): “I guess if they do call off the Open, I will get to be Open champion for two years and I will have to go celebrating again.”

• From various Twitter sources: “Day 2 without sports. Found a young lady sitting on my couch yesterday. Apparently she’s my wife. She seems nice.”

• From @GaBoy_ Shockley on Twitter: “Day 6 no sports. Watching birds fight over worms. Cardinals lead the Blue Jays 3-1.”

• Dickson again: “Right now my thoughts are with the elderly. But enough about Tom Brady leaving New England.”

• George Fox assistant professor John Spencer, via Twitter, advocating for 10-foot social distancing: ”If you’re wondering how far that is, picture a Bears wide receiver and then imagine where (Mitchell) Trubisky actually threw the pass.”

• Headline at TheOnion.com: “Quarantined umpire cleans his entire home with tiny brush.”

• Texas pro Mancil Davis, who has 51 career holes-in-one but has gaps in other parts of his game, especially off the tee: “I hit my irons like Doug Sanders, and my driver

like Colonel Sanders.”

• Scott Ostler of the San Francisco Chronicle, on NFL commissioner Roger Goodell conducting the draft from his basement: “This might be the first draft at which the commissioner’s podium will feature drying laundry.”

• From fark.com: “The 2020 Western Hockey League draft reveals positives and negatives.

The positive: The virus of Brayden has passed its peak. The negative: It has mutated into variations of Hayden, Aiden, Kaden, Jayden, Grayden and (deep breath) Teydon.”

• Dwight Perry again: “The Miami Dolphins just paired a new jersey number with their touted rookie QB, and let’s just say Lawrence Welk fans couldn’t be happier. It’s a 1 and a Tua.” • Another one from RJ Currie: “A Chinese man reportedly invented a car that can run on wind. A tentative name was Feng Chezi, which roughly translates to Don Cherry.”

• Alex Kaseberg again, on Twitter: “Red Sox star Mookie Betts is related to the Duchess of Sussex, Meghan Markle. Please, please tell me that makes him Duke Mookie.”

• Shannon Szabados on Twitter: “Happy the NHL will be back, but without fans how do we expect players to know when to shoot the puck?

How will opposing goalies know they suck?”

• Great line from Dwight Perry: “This year’s John Deere Classic, scheduled for July 9-12,

PAGE 7

has been cancelled due to the coronavirus pandemic. In lieu of a news release, the PGA Tour announced the breakup in a John Deere letter.”

• RJ Currie again: “The PGA cancelled the July, 2020, John Deere Classic due to the coronavirus pandemic. Yes, Dear — No Deere.”

• Greg Cote again: “A bat used by Lou Gehrig sold for $1 million. There is only one baseball bat in the world worth $1 million. It’s the one with a cheque for $999,000 taped to the barrel.”

• Dave Spect, via Facebook, after the girlfriend of Yankees outfielder Aaron Judge asked officers ‘Do you know who my boyfriend is?’ when she was arrested for DUI: “Soon she’ll know two judges.”

• Former Leaguer C.J. Nitkowski, on Twitter: “My wife had an odd way of comforting my son after a rough pitching outing yesterday. ‘Well, at least you still get to live in our house. When Dad pitched bad, we usually had to move.’”

• Bob Molinaro of pilotonline.com (Hampton, Va.): “Social distancing will not interrupt the gluttony and star-spangled grossness of Nathan’s July 4th Hot Dog Eating Contest. Contestants will be at least six foot-longs apart as they set out to determine who will be this year’s wiener.”

Care to comment? Email brucepenton2003@yahoo.ca

May you and your loved ones enjoy a season of hope and

Town of Eston Holiday Hours Thurs. Dec 24 Fri. Dec 25 Mon. Dec 28 Tues. Dec 29 Wed. Dec 30 Thurs. Dec 31 Fri. Jan 1 With gratitude for your generous support.

Barrister&Solicitor

Management & Staff Kindersley, SK

9am-12pm & 1pm-3pm Closed Closed 9am-12pm & 1pm-5pm 9am-12pm & 1pm-5pm 9am-12pm & 1pm-3pm Closed

WISHING YOU A MERRY CHRISTMAS! From the Town of Eston Staff & Council

enlightenment, and may we all join together

in praying for

peace on earth this

Christmas.

The Reeve & Council of the R.M. of Lacadena

YOUR WEST CENTRAL VOICE

PAGE 8

MONDAY, DECEMBER 21, 2020

No one is coming for Christmas: Saskatchewan brings in more COVID-19 restrictions REGINA – When the current public health orders were put in place in late November with the intention of curbing the exponential growth of new COVID-19 cases in Saskatchewan, the plan was to update these measures on Dec. 17. But the provincial government didn’t wait, and on Dec. 14, announced several additional measures, the first of which will take effect three days later. And those new measures are proof positive that Premier Scott Moe’s stated desire to be able to slightly reduce restrictions in time for the Christmas holidays have been dashed.

Indeed, one of the key new orders is that except for people who live alone, basically no one is allowed over to your place, or anyone else’s, for Christmas, or New Years, or any other date until Jan. 15.

The new public health measures are in addition to those in effect as of Nov. 27, 2020. All public health measures will remain in effect until Jan. 15, 2021, at which time they will be reviewed by the provincial Chief Medical Health Officer.

“It’s a little bit of Buckley’s,” said Moe, riffing off the cough syrup whose tagline is “It tastes awful, but it works.”

“It doesn’t takes good, but it is absolutely necessary for us to preserve the capacity we have in our healthcare system, absolutely necessary for us to preserve the economic activity, the jobs that we currently have in our communities, but also the opportunity for us to recover and to build back to not only where we were, pre-COVID, but better and larger,” Moe said.

The public health orders for licensed establishments; sports, fitness and dance; places of worship; and mandatory masking remain in place. Public health continues to emphasize working from home, whenever possible. The province continues to strongly recommend that only one member of a household do required shopping, and limit shopping to essential items as much as possible. All non-essential interprovincial travel is discouraged.

As of 12:01 a.m. Thursday, December 17, private, indoor gatherings will be limited to immediate household members only. Single individuals are permitted to meet with one, consistent household of less than five individuals for the duration of the order. Co-par-

enting arrangements are permitted to continue. Caregivers and support services in the home are permitted to continue.

People may meet and greet outdoors with up to 10 people only, provided physical distancing between households can be maintained.

As of 12:01 a.m. Saturday, Dec. 19, casinos and bingo halls must close. Personal services may operate at 50 per cent capacity, including staff and clients. Personal services include hairdresser/barber, esthetics, massage therapy, acupuncture, tattooing, etc.

Event venues, conference facilities, arenas, arts venues, museums, movie and live theatres and banquet facilities may still have events up to 30 individuals. During events in these venues, all guests must be seated for the duration. Food and drink are not permitted unless explicitly stated in the order.

The orders point out that the guidance for weddings and funeral ceremonies and places of worship is 30 individuals only. Concurrent services may not occur within multiple locations within one facility.

Notably, measures are being implemented to reduce the number of people in retail establishments, timed such that they take place after the Christmas rush, but before Boxing Day sales. Effective as of 12:01 a.m. Thursday, December 25, retail services must reduce their capacity to 50 per cent. large retail locations are required to limit their capacity to 25 per cent capacity. Large retail locations are defined as retailers with a square footage larger than 20,000 square feet.

With the first vaccines arriving in Saskatchewan mid-week, Moe said, “This is a bitter pill, for myself and individuals. I know it’s a bitter pill for Saskatchewan people, and Saskatchewan families. I was hopeful. I was hopeful that we were going to reduce the curve even more, reduce the rate of infection even more than we have. We haven’t been able to do that.

He added, “It’s really unfortunate for those who wanted to visit someone in a long-term care home.”

Asked if this set of measures are significant, Moe replied, “These are significant measures, in particulary if you’re an individual working at a casino, for example, where you’re likely going to take a break from your work for some period of time.

As for whether the measures brought in late November are making a difference, Moe said, “The measures that we brought in on November 27 are effective.

One can argue whether they were effective enough, was effective or how effective they are, but they are effective. Most certainly very effective, when you compare where we are today, in stopping the rate of increase of COVID-19 infections here, in the province, to where the modeling said we could be if we had not made the moves that we did on November the 27th.

“So, I think the measures have been successful, and. But we do need to push our numbers down even more.”

He pointed to Saskatchewan’s 7-day rolling average having plateaued. Indeed, since Nov. 30, Saskatchewan’s 7-day average has remained flat, in a ranged between 260 and 288.3 average new cases per day. Prior to that, from Oct. 1 to Nov. 26, Saskatchewan was seeing an exponential growth curve, with the 7-day average new cases doubling roughly every 14 days.

That being said, Saskatchewan has now had 91 deaths related to COVID-19.

Regarding the plateauing, Saskatchewan Chief Medical Health Officer Dr. Saqib Shahab said it’s “kind of, it’s a cup half empty half full.

“So on the one hand, as we looked at the modeling, three weeks ago, we certainly are not seeing, you know, 400, 500 cases a day. And if we were to go in that direction, for example, if we’re not careful on the holidays, we start going in that direction, possibly, we will have to put in even more restrictive measures.”

He added, “That may still happen, because you have to remember this pandemic is not going to end till at least May, June, then hopefully they will have a greater proportion of the most vulnerable vaccinated.

Summer will be here and you’ll start to come out of it. So, this is something that would require your constant attention until at least May. You know sometimes being more restricted, something’s loosening up a bit, but that balance will have to continue at least, April, May.”

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• KINDERSLEY • ESTON • LEADER • KERROBERT • EATONIA & surrounding areas

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MONDAY, DECEMBER 21, 2020

PAGE 9

Local Kindersley RCMP officer receives award from MADD Constable Kevin Wilson from the Kindersley RCMP was recognized on December 8th by Mothers Against Drunk Driving Canada for his work in helping remove impaired drivers from the road.

Constable Wilson has been working for Kindersley RCMP for the last 3 years and during 2019 he managed to detect and arrest 21 impaired drivers.

Wilson was honoured by Lou and Linda Van de Vorst who attended Kindersley Detachment in person to present him with the award. The Van de

Vorst family presented Constable Wilson with a certificate, a medal, a MADD mask and other items in recognition of his efforts in curbing impaired driving.

The award recognizes officers whose hard work has helped take a significant number of impaired drivers off the road during a full calendar year. The presentation by the Van de Vorst demonstrated the tragic effects drinking and driving can have and serves as a good reminder for people heading into the holiday season to not drink and drive.

20124bs0

Did you know? Any dollars that are donated to KidSport stay within that community! They may not be used this sporting season, but there are many more to come. This year was KidSport Saskatchewan’s 25th anniversary. Here’s hoping for a better 2021.

PAGE 10

MONDAY, DECEMBER 21, 2020

Mozzarella-stuffed arancini with tomato sauce Perfect as a side dish for a holiday feast, this arancini recipe will transport you directly to Italy.

Start to finish: 4 hours (2 hours active) Servings: 24 arancini INGREDIENTS

Sauce • 1 teaspoon olive oil • 1 clove garlic, finely chopped • 2 cups strained tomatoes • 1 tablespoon fresh oregano • 1 tablespoon fresh basil, finely sliced • Salt and pepper to taste

Risotto • 15 grams dried wild mushrooms • 1 cup hot water • 7 cups chicken broth • 450 grams asparagus, cut into 1-centimetre pieces • 175 grams pancetta, cubed DARE TO BE • 225 grams button mushrooms, minced DIFFERENT: ADD A DASH • 1/4 cup butter OF ITALY TO YOUR • 2 French shallots, finely chopped HOLIDAY MEAL! • 2 cups Arborio rice • 1 cup white wine • 3/4 cup Parmesan Look at the generous donations that were dropped off at Westberry School for the • Salt Bank and pepper to taste Kindersley Food and Crisis Centre!

Arancini • 125 grams mozzarella, cut into 1-centimetre cubes • 1.5 cups flour • 4 eggs, beaten • 1.5 cups bread crumbs • 4 cups vegetable oil

Risotto 1. Soak the dried mushrooms in the hot water for 30 minutes. Remove mushrooms and set aside the water. On a paper towel, allow the mushrooms to dry and filter the water to remove any impurities. Mince the mushrooms.

2. In a pot, mix the chicken broth with the water from the first step and bring it to a simmer.

3. Blanch the asparagus in the broth until tender (about 2 to 3 minutes). Using a small mesh strainer, remove the asparagus and plunge it into ice water. Dry on a paper towel and set aside.

4. In a deep sauté pan, cook the pancetta cubes until they’re slightly crispy, then add the button mushrooms and rehydrated wild mushrooms. Continue to cook for 5 minutes. Remove from pan and set aside.

The halls of Elizabeth Middle School were decked with Christmas themes, includ5. In the same pan, sweat theContest. shallots in halfThey of the butter untillook translucent. ing the Ugly Christmas Sweater don’t ugly Add at the all.rice and stir till it’s covered in the butter and shallot mixture.

6. Deglaze with the white wine, scraping the bottom of the pan to remove anything that’s still stuck.

Reduce until almost dry. Lower the heat on the stove and add one ladle of broth at a time. Stir frequently and allow the liquid to be completely absorbed by the rice before adding more. Continue until the rice is al dente. You may not need to use all the broth.

7. Remove from heat and stir in the Parmesan cheese and the remaining butter.

8. Add the pancetta, mushrooms and asparagus and mix well. Salt and pepper to taste, but be careful; the Parmesan and pancetta have already added some saltiness.

9. Cool the risotto to room temperature and then refrigerate for at least 2 hours.

May all the sweet magic of Christmas conspire to gladden your hearts and fill every Arancini desire.

CHEERS TO A FUN AND FESTIVE COCKTAIL!

INGREDIENTS • Ice cubes • 30 millilitres (1 ounce) Campari • 90 millilitres (3 ounces) sparkling wine • 60 millilitres (2 ounces) lemon-flavoured soda or sparkling water • 1 sprig of fresh rosemary • 1 lemon peel twist (optional) DIRECTIONS 1. In a glass, place several ice cubes.

2. Pour in the Campari and sparkling wine.

3. Top with your choice lemon-flavoured soda or sparkling water.

4. Garnish with a sprig of fresh rosemary and lemon peel twist, if you choose.

Fresh fig and goat cheese salad If you partied last night, and you’re looking for a healthy way to use up your leftover bubbly, this refreshing salad is just what you need.

Start to finish: 15 minutes Servings: 4

A SOPHISTICATED AND DELICIOUS SIDE DISH!

INGREDIENTS

1. In one hand put about 1 tablespoon of risotto, place 1 cube of mozzarella on top, and then cover with another tablespoon of risotto. Shape into a ball, taking care to cover the cheese. Repeat until you have used all the risotto.

2. Roll each ball in the flour, egg and breadcrumbs, in that order, to make a uniform crust.

3. In a large pot, heat enough oil to cover half an arancini. Working in batches of 4 or 5, fry the arancini until they’re golden brown, turning them often.

4. Remove them from the oil and place on a paper towel to absorb excess oil. Repeat until all the arancini have been fried.

Merry Christmas!

Serve arancini on a bed of greens, accompanied by tomato sauce on the side for dipping.

This lively cocktail is the perfect drink to kick off your holiday parties — or to treat yourself with after a day of Christmas shopping.

Start to finish: 5 minutes Servings: 1

DIRECTIONS

Thank you Sauce for your 1. year.

In a small pot, cook the garlic in the oil being support this careful to not let it brown.

Looking forward 2. Add thetostrained tomatoes and bring to a boil.2021.

Salt and pepper to taste. serving you in 3. Lower the heat, add the oregano and basil, - Trina Koska then simmer for 2 to 3 minutes.

Campari spritz

versions Americanized e included ar of our articles page folder in the online ssary. when nece identified Documents are US.doc.

E_ TL as follows: TI

58 / NOVEMBER-DECEMBER 2018 / NEWSPAPER TOOLBOX

Thursday, December 17 10 am to 8 pm Friday, December 18 10 am to 8 pm Monday, December 21 10 am to 8 pm Tuesday, December 22 10 am to 8 pm Wednesday, December 23 10 am to 8 pm Thursday, December 24 10 am to 3 pm Christmas Day and Boxing Day Closed Regular hours 10 am to 5:30 pm resume December 28th

Shop online at www.curvessence.ca 511 Main St., Kindersley • 306-463-2020 • getyoursass@gmail.com

Vinaigrette • 1/2 cup olive oil • 1/2 cup leftover sparkling wine • 1/4 cup white wine vinegar • 1 tablespoon old fashioned mustard • 1 tablespoon honey or maple syrup • Salt and pepper to taste Salad • 100 grams whole pecans • 100 grams mixed baby greens • 4 figs, quartered • 60 grams goat cheese, crumbled Note: If you drank all the sparkling wine last night, just increase the white wine vinegar to 1/2 cup.

DIRECTIONS 1. In a bowl, whisk together all the vinaigrette ingredients until fully mixed.

2. Toast the pecans over the stove in a dry pan until they’re lightly browned. Once they’ve cooled, chop them.

3. Place greens on 4 plates, and divide the figs, pecans and goat cheese equally.

4. Drizzle vinaigrette over each plate and serve.

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The photos and images in this issue are available to download in black & white and in a larger size from the online page folder.

ed. tly

ese

YOUR WEST CENTRAL VOICE

MONDAY, DECEMBER 21, 2020

PAGE 11

STAY FOR FREE CALEB VILLAGE - KINDERSLEY Maple-cranberry upside-down cake

Turkey breast stuffed with mushrooms and pancetta

This tart, easy-to-make cake is as delicious as it festive. Serve it as is or with a scoop of vanilla ice cream.

Easier than roasting a whole turkey but just as delicious, this recipe makes a perfect holiday meal.

A CLASSIC WORTH REVISITING!

Start to finish: 45 minutes (20 minutes active) Servings: 10 to 12

Start to finish: 1 hour (30 minutes active) Servings: 4

INGREDIENTS • 1 cup maple syrup • 1/2 cup butter • 1/2 teaspoon cinnamon • 2 cups fresh cranberries (You can use frozen, just be sure to thaw them before starting) • 1/2 cup white sugar • 1 egg • 1 teaspoon vanilla extract • 1-1/4 cups all-purpose flour • 1-1/2 teaspoons baking soda • 1 pinch of table salt • 1/2 cup milk

INGREDIENTS • 50 grams dried wild mushrooms • 1 tablespoon butter • 1 French shallot, finely chopped Today’s seniors • 50 grams pancetta, cubed are part of building this great province and we • 150 grams button believe you deserve the best we have to offer!! mushrooms, minced • 2 sprigs fresh rosemary, one finely chopped • 2 turkey breasts • 4 large slices Swiss cheese

DIRECTIONS 1. Preheat the oven to 350 °F (175 °C) 2. In a pot, bring the maple syrup, two tablespoons of the butter and the cinnamon to a boil. Remove from heat, stir in 1-1/2 cups of the cranberries and set aside.

3. In a bowl, mix together the flour, baking soda and salt. Set aside.

4. Using a stand mixer, cream the remaining butter with the sugar until smooth. Beat in the egg and vanilla extract.

5. Add the flour mixture and the milk, mixing until just combined.

6. In a round cake pan, pour in the cranberry-maple syrup mixture so it covers the bottom. Add the cake batter and bake for 25 minutes or until a knife or toothpick inserted into the middle comes out dry.

7. Let cool in the pan for 20 minutes. Run a spatula around the edges to loosen the cake from the pan, and flip over onto a serving plate.

8. Place the remaining cranberries on top of the cake and serve as is or with a scoop of vanilla ice cream.

DIRECTIONS 1. Preheat oven to 375 °F (190 °C).

2. Following the package instructions, rehydrate the wild mushrooms. Lightly dry them with a paper towel and then chop. Set aside.

3. In a pan, melt the butter over medium heat and sauté the French shallots and pancetta for about 3 minutes.

4. Add the button mushrooms, wild mushrooms and chopped rosemary. Continue to cook for 2 more minutes. Remove from heat and set aside.

5. Butterfly both turkey breasts (cut lengthwise, but not all the way through, so they open like a book).

Cover each breast with plastic wrap, and pound

White chocolate and cranberry cookies

We know that you deserve to be here!!

WHY? Get your 6th month FREE!!

That’s right, we said FREE!!

CRANBERRIES IN THE SPOTLIGHT!

Too much leftover turkey? Try this delicious pasta recipe.

INGREDIENTS • 500 grams penne • 1 tablespoon butter • 2 cloves of garlic, minced • 1/4 cup white wine or chicken broth • 1 cup milk • 1/2 cup 35% cream • 50 grams cream cheese • 1/2 cup grated Parmesan cheese • 2 cups chopped turkey • 2 cups finely chopped spinach • Salt and pepper to taste

Start to finish: 30 minutes (15 minutes active) Servings: 18 INGREDIENTS • 1/2 cup butter, softened • 1/2 cup brown sugar • 1/2 cup white sugar • 1-1/2 teaspoons vanilla extract • 1 teaspoon almond extract • 1 egg • 1-1/2 cups flour • 1-1/2 teaspoons baking soda • 1/2 teaspoon table salt • 1 cup white chocolate chips • 3/4 cup dried cranberries

with a meat tenderizer until uniformly flat.

6. Remove the plastic wrap, and cover the surface of each breast with slices of Swiss cheese.

7. Spread the pancetta and mushroom mixture evenly over the cheese.

8. Carefully roll each breast, making sure to keep the stuffing in. Wrap with kitchen twine to keep closed.

9. In an oven-safe pan, sear the rolls so all sides are browned. Cover and finish cooking in the oven for about 30 minutes, or until a meat thermometer shows an internal temperature of 160 °F (72 °C).

10. Remove from the oven and let cool for 5 minutes.

Serve on a bed of roasted potatoes and garnish with the remaining sprig of rosemary.

Creamy turkey and spinach penne Start to finish: 20 minutes Servings: 4

Everyone will love these perfectly chewy cookies.

Save a few for Santa!

Note: These cookies keep for up to two weeks if stored in an airtight container.

Contact us today at 306-463-3104 or www.calebgroup.ca

PERFECT FOR USING THOSE TURKEY LEFTOVERS!

DIRECTIONS 1. Cook the penne according to directions on the package and set aside 1/2 cup of the cooking water.

2. In a large pan, sauté the garlic in butter until it starts to brown.

3. Deglaze with the wine or broth making sure to scrape the bottom of the pan to release all the tasty bits.

4. Pour in the milk, cream, cream cheese and Parmesan. Bring to a boil, reduce the heat and continue to cook for a few minutes until the ingredients are well combined.

5. Stir in the water you set aside, the turkey and the spinach. Cook for 1 to 220124bs1 minutes to heat up the turkey and wilt the spinach. Add salt and pepper to taste.

6. Mix the pasta and sauce. Serve hot.

DIRECTIONS 1. Preheat the oven to 350 °F (175 °C) 2. Using a hand mixer or a whisk, blend the butter and sugars.

3. Add the vanilla and almond extracts as well as the egg. Mix well.

4. Add the flour, baking soda and salt slowly until the dough is smooth.

5. Stir in the while chocolate chips and dried cranberries.

6. Make balls with about two tablespoons of dough, and place 5 centimetres apart on a cookie sheet lined with parchment paper.

7. Bake for 12 to 15 minutes, or until light brown.

8. Let cool at least 5 minutes before serving.

Online search option: Horoscopes, games, recipes & more Keyword: Holiday recipes

Americanized versions of our articles are included in the online page folder when necessary.

YOUR WEST CENTRAL VOICE

PAGE 12

Christmas checklist

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MONDAY, DECEMBER 21, 2020

chooses a player who will have to guess the word based on clues from their teammates.

3. Gift wrap challenge. Put players in teams of two. Tie one person’s right hand to the other’s left and have them attempt to wrap a gift with their free hands. The pair that does the nicest job wins.

If you play your office games in teams, assemble the groups randomly. A fun way to do this is to cut up old Christmas cards and hand out the pieces.

Teams then be formed those We arecan beyond grateful forby your who have pieces from the same card.

support every year, but especially this year!

Wishing you all a Merry Christmas and a happy and healthy 2021!

East Crossing Mall, Kindersley, SK

306-463-6333

To avoid holiday mayhem, you need to remain organized in the days and weeks leading up to the main event.

Here’s a checklist that will help you keep track of everything that needs to be done before Christmas.

ENTERTAINING • Choose a theme for your party if you’re having one • Make reservations (caterer, event space, restaurant, cleaning crew, Santa Claus) • Send out invitations • Decide on a menu (don’t forget to consider your guests’ allergies and dietary restrictions) • Make separate grocery lists for what can be purchased weeks in advance and what must be bought in the days before • Start cooking (make dishes in advance and freeze them) • Make a seating plan and choose the table decorations • Obtain any extra dishes, napkins or chairs you need • Choose the music and plan party games • Clean the house from top to bottom • Prepare a room for overnight guests • Make sure your driveway and walk­ way are clear BUYING GIFTS • Organize a gift exchange • Start shopping early to avoid crowds

available to download in black & white and in a larger size from the online page folder.

AND HAPPY NEW YEAR!

We wish you all the best for Christmas and the new year.

HAPPY HOLIDAYS!

R.M. of HAPPYLAND NO. 231 Leader, Saskatchewan 306-628-3800 rm231@sasktel.net www.rmofhappyland.ca

JACKIE MERTIN, CFP, RRC Financial Consultant Tel (306) 628-3333 Cell (306) 628-7649 jackie.mertin@ig.ca

DECORATING THE HOUSE • Go through your decorations and throw out and replace anything that’s broken • Hang outdoor decorations before the cold weather arrives • Decorate the inside of your house • Don’t set up your natural Christmas tree until a week or two before the day (or it will be dry by the time Santa arrives) GETTING YOURSELF READY • Make your appointments early (hair, esthetics, makeup, nails) to be sure you get the time slot you need • Shop for your party clothes and visit the tailor if adjustments are needed Keep this checklist handy to make sure you don’t forget anything this season.

NEWSPAPER TOOLBOX / NOVEMBER-DECEMBER 2019 / 39

May you feel embraced by the magic of the season.

Merry Christmas

• Make note of what to buy for each person on your list • Write Christmas cards and send them out early to ensure they arrive before the holiday • Help your kids write their letters to Santa and send them off • Buy wrapping paper, ribbons and bows • Wrap gifts as you buy them to avoid doing it all at once, and hide them until the big day

EDDIE GERGELY, BMgmt Associate Consultant Tel (306) 628-3333 Cell (639) 920-7030 eddie.gergely@ig.ca

Leader, Saskatchewan

MONDAY, DECEMBER 21, 2020

YOUR WEST CENTRAL VOICE

PAGE 13

Mike, Arlene, Jessi, Ted, Kim, Ty, Seth, Charley

Christmas Vacation?

Could this be Uncle Eddie’s RV from National Lampoon’s Christmas Vacation? Not likely!

The Town of Eston held a Santa Claus Light Parade last Tuesday, much to the delight of the community and those of us who were able to watch a video on Facebook! What a great way to show your community spirit! It brought some much needed smiles and laughter to all those who participated, either by entering a float or just watching.

PHOTO BY HELENKA BERNARD

Merry Christmas

to our ratepayers.

May your home be filled with joy and love this holiday season.

409 Main St, Kindersley, SK Phone: (306) 463-2524 • Fax: (306) 463-4197 Email: rm290@rmofkindersley.com

www.rmofkindersley.com

Warmest thoughts and best wishes for a wonderful Holiday and a Happy New Year.

synergycu.ca

YOUR WEST CENTRAL VOICE

PAGE 14

Coconut-cranberry blondies Looking for an alternative to brownies?

These festive blondies are the perfect substitute.

INGREDIENTS Blondie • 1 cup all-purpose flour • 3/4 cup sweetened, shredded coconut • 3/4 cup dried cranberries • 1/2 teaspoon baking powder • 1/4 teaspoon salt Start to finish: • 1 cup white chocolate chips 3 hours (25 minutes active) • 1/3 cup butter Servings: 12 • 1 egg • 1/2 cup brown sugar • 1 teaspoon vanilla extract 5. In the bowl of an electric mixer, beat the egg, brown sugar and vanilla on medium speed until the mixSauce ture has doubled in volume (about 3 minutes).

• 1 cup white chocolate chips 6. Add the white chocolate and butter mixture to the • 1 or 2 tablespoons milk egg mixture and mix on slow speed. Slowly incorporate the dry ingredients until just combined.

DIRECTIONS 7. Pour the batter into the baking dish and bake for 1. Preheat the oven to 350 °F (175 °C).

30 minutes or until a toothpick inserted in the 2. Cover the bottom of an 8-inch square baking dish middle comes out dry. with parchment paper, letting the edges hang 8. Let cool for about two hours. over the side.

9. To make the sauce, melt the white chocolate chips 3. In a bowl, combine the flour, coconut, cranberries, in the microwave (about 30 seconds) with 1 tabbaking powder and salt. lespoon of milk. If it’s too thick, add another tab4. In another bowl (this one should be microwave lespoon of milk once the chocolate is melted. safe) place the white chocolate chips and butter and 10. Cut the blondies into squares or rectangles and melt them in the microwave for about 30 seconds. serve with the sauce.

Cranberry, mascarpone and white chocolate verrines

Start to finish: 25 minutes (not including cooling time) Servings: 10

INGREDIENTS Ganache • 1-1/2 cups whipping cream, divided • 1 vanilla bean or 3 teaspoons vanilla extract • 200 grams white chocolate, melted • 250 grams mascarpone cheese Cranberry gelatin • 350 grams frozen cranberries, divided • 1 cup white sugar • 1 cup cranberry juice • 1 package cherry gelatin powder • 1 cup cold water DIRECTIONS 1. In a small pot, heat 1/2 cup of the cream with the vanilla. Pour 1/3 of the heated mixture over the melted chocolate, mixing well with a spatula.

Repeat twice more until combined completely.

2. Add the rest of the cold cream to the mixture, stir to combine thoroughly. Place a piece of plastic wrap directly on top and refrigerate overnight.

3. The next morning, lightly beat the mascarpone using an electric mixer. Add the cream mixture very slowly, beating constantly until it’s firm. Refrigerate.

4. In a large pot, heat 300 grams of the cranberries.

Add the sugar and cranberry juice, stirring well and taking care not to crush the fruit. Add the ge-

Here’s how to use whole vanilla bean.

First, split the pod by slicing it vertically with a paring knife. Then, scrape the seeds out with a spoon or the dull side of the knife.

For best results, use the seeds immediately.

Also, remember that one full pod equals about three teaspoons of vanilla extract.

PAGE 15

Beef Wellington with port sauce

Hot spiced cider

Are you hosting an intimate dinner with family or friends over the holidays?

If so, this classic recipe may well be the perfect main course.

This is the perfect hot drink to serve on chilly winter evenings spent at home. Make a batch any time you want to enjoy an intimate gathering with loved ones or a well-deserved treat.

DIRECTIONS 1. In a small saucepan, combine all the ingredients and bring them to a gentle simmer over low heat.

Allow to simmer for 2 to 3 minutes.

2. Pour the beverage into two toddy glasses, making sure to put a cinnamon stick and a star anise pod in each cup.

Start to finish: 2.5 hours (50 minutes active) Servings: 6

INGREDIENTS

DIRECTIONS

Beef • 1.25 kilograms beef tenderloin (filet mignon) • 2 tablespoons butter • 1 tablespoon olive oil • 2 tablespoons Dijon mustard • Salt and pepper to taste

Beef 1. Season the tenderloin with salt and pepper.

2. In a pan, heat the olive oil and butter. Once the pan is very hot, sear the beef for about 2 minutes on each side. Place the meat on a plate and dry using a paper towel.

3. Brush beef with the Dijon mustard and refrigerate.

Mushroom duxelles • 4 tablespoons butter • 3 French shallots, finely chopped • 700 grams button mushrooms, finely chopped • 2 garlic cloves, finely chopped • 2 tablespoons fresh thyme, finely chopped • 2/3 cup dry, white wine • Salt and pepper to taste Assembly • 8 slices prosciutto • Prepared mushroom duxelles • 125 grams foie gras, thinly sliced • Prepared beef tenderloin • 1/2 cup all-purpose flour • 1 (464 grams) package puff pastry • 1 egg yolk, beaten

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Add the cold water and mix well.

5. Pour equal amounts of the gelatin mixture into 10 small glasses and refrigerate for at least 6 hours.

6. Take the gelatin out of the refrigerator and carefully top with the ganache. Garnish with the remaining cranberries and serve with a small Christmas cookie or shortbread.

YOUR WEST CENTRAL VOICE

MONDAY, DECEMBER 21, 2020

Start to finish: 10 minutes Servings: 2

Port sauce • 1 tablespoon olive oil • 1 French shallot, finely chopped • 3/4 cup port • 1 cup beef stock • 1 tablespoon butter • Salt and pepper

This dessert is equal parts sweet and tart, making it a perfect way to end a hearty holiday meal.

MONDAY, DECEMBER 21, 2020

Mushroom duxelles 1. In the pan you used to sear the beef, melt the butter.

2. Sweat the French shallots in the melted butter. Add the mushrooms and sauté them over high heat for about 5 minutes.

3. Add the garlic and thyme and continue to cook for about 2 minutes.

4. Deglaze the pan with the white wine and continue to cook the mixture until the moisture has completely evaporated from it. Add salt and pepper to taste.

Assembly 1. Cover your work surface with a sheet of plastic wrap. Place the slices of prosciutto on the plastic wrap, overlapping them slightly to make a large square.

2. Using a spatula, spread the mushroom duxelles over the prosciutto, covering it completely.

3. Cover the mushrooms with the slices of foie gras.

4. Take the beef out of the refrigerator and place it in the middle of the square. Using the plastic wrap to help keep the components together, wrap the other ingredients around the beef, making sure it’s covered completely. Wrap the plastic tightly around the beef and accompanying ingredients and refrigerate the whole thing for one hour.

5. Preheat the oven to 425 °F (220 °C). Dust the work surface lightly with flour and spread out the puff pastry.

6. Remove the beef from the refrigerator, take off the plastic wrap and place the meat on the pastry.

7. Wrap the pastry around the beef, making sure it’s completely covered.

It should be spread uniformly and shouldn’t overlap, so be sure to cut any extra bits off. Brush the pastry with the egg yolk and trace a design using a knife, making sure not to pierce a hole through the dough.

8. Place the assembled Beef Wellington on a baking sheet and bake for about 30 minutes or until the beef reaches an internal temperature of 132 °F (55 °C).

Port sauce Start the sauce halfway through the meat’s cooking time.

1. In a pot, heat the olive oil and sauté the French shallot. Add the port and simmer for a few minutes.

2. Add the beef stock and simmer until the sauce has reduced about halfway.

Add salt and pepper to taste. Strain the sauce using a sieve and rinse the pot.

3. Return the sauce to the rinsed pot and melt the butter in it.

INGREDIENTS • 2 ounces spiced rum • 1-1/2 cups flat, hard apple cider • 2 tablespoons honey • 2 cinnamon sticks • 2 pods of whole star anise • Juice of half a lemon

Gourmet bruschetta Warning: this version of bruschetta is piled so high with toppings you may need a fork and knife to eat it INGREDIENTS • 1/4 cup olive oil • 1 garlic clove, minced • 6 basil leaves, chopped • 2 (190 grams) packages cherry tomatoes

Start to finish: 25 minutes Servings: 4

• 4 slices thick crusty bread • 1 (226 grams) package pre-sliced mozzarella • Salt and pepper, to taste • Whole basil leaves (to use as garnishes)

DIRECTIONS 1. Preheat the oven to 375 °F (190 °C).

2. In a small bowl, combine olive oil, garlic and basil.

3. Place the tomatoes in an oven-safe dish and pour the olive oil mixture on top. Season with salt and pepper. Roast for 10 minutes or until the tomatoes start to brown and crack.

4. Meanwhile, toast the bread. Make sure not to overcook it. It should still be a little soft.

5. Cover each slice with cheese and top with the tomatoes. Drizzle a little more olive oil on top and season with salt and pepper. Serve warm and garnish with a basil leaf.

Mozzarella sticks with tomato dipping sauce Start to finish: 30 minutes Servings: 18

Allow the Beef Wellington to cool for about 15 minutes before slicing. Serve with roasted potatoes and the port sauce. Enjoy!

In order for this recipe to be a success, the mushroom duxelles must be very dry.

Even a small amount of moisture will impact how the puff pastry cooks and result in a soggy crust.

For a non-alcoholic alternative, omit the rum and use non-alcoholic cider.

You can also cook the mozzarella sticks in the oven.

To do so, heat it to 375 °F (190 °C) and place the cheese sticks on a baking sheet that’s been covered with aluminum foil and lightly oiled. Spray a fine mist of olive oil over the breaded cheese and bake for 7 to 10 minutes or until golden brown.

To make the bruschetta easier to eat, you can cut the tomatoes in half before roasting them.

This will shorten the cooking time, however, so keep an eye on them.

Looking for an appetizer to serve at your next holiday party?

These mozzarella sticks and tomato dipping sauce are sure to be a hit.

INGREDIENTS Mozzarella sticks • 1/4 cup flour • 3/4 cup Italian breadcrumbs • 1 egg • 500 grams mozzarella, cut into sticks about 15 millimetres thick • 2 tablespoons canola oil Dipping sauce • 1 teaspoon olive oil • 1 clove garlic, finely chopped • 1 French shallot, finely chopped • 1 (398 millilitre) can tomato sauce • 1 tablespoon tomato paste • 1/2 cup maple syrup • 1 teaspoon parsley, fresh or dry • 1 teaspoon basil, fresh or dry • Salt and pepper to taste

DIRECTIONS 1. Spread the flour on one plate and the breadcrumbs on another.

2. In a shallow bowl, beat the egg with a fork.

3. Completely coat each cheese stick in the flour, then the egg and then the breadcrumbs to create a crust. (This step can be repeated a second time for a crunchier result, but you’ll have to double the breading ingredients.)

4. Place the mozzarella sticks on a baking sheet and freeze them for about 30 minutes.

5. Meanwhile, in a pot, heat the olive oil over low to medium heat. Add the French shallot and garlic and cook them until they start to turn golden.

6. Add the tomato sauce, tomato paste and maple syrup to the pot and let simmer for about 30 minutes or until the sauce thickens. Add the herbs and simmer for another 5 minutes. Add salt and pepper to taste.

7. In a large pan, heat the canola oil over medium heat. Fry the mozzarella sticks in batches until they’re golden on both sides.

8. Serve while still warm with the dipping sauce on the side.

Turkey and three cheese lasagna Wondering what to do with your leftover turkey?

This lasagna is a nice departure from endless turkey sandwiches.

INGREDIENTS Start to finish: • 2 tablespoons olive oil 2.5 hours (35 minutes active) • 2 onions, diced Servings: 10 to 12 • 2 celery stalks, diced • 2 carrots, diced • 2 (156 millilitres) cans tomato paste • 450 grams leftover turkey, finely chopped (you can use ground turkey too) • 2 (796 millilitres) cans diced tomatoes • 1 cup beef broth • 1/2 cup sugar • 2 bay leaves • 2 teaspoons dried oregano • 2 teaspoons dried basil • 16 lasagna noodles, cooked according to package instructions • 1 (475 grams) container ricotta • 1/2 cup parmesan, grated • 1 egg • 4 cups mozzarella, grated and divided • Salt and pepper to taste DIRECTIONS 1. In a large pot, heat the olive oil and sauté the onions, celery and carrots until soft. Salt and pepper to taste. Add one can of tomato paste and stir. Add the turkey and cook for about 5 minutes, making sure the meat and vegetables are combined. Add the other can of tomato paste, diced tomatoes, beef broth, sugar, bay leaves, oregano and basil. Bring to a boil.

2. Lower the heat and simmer for about an hour or until the sauce has thickened. Remove the bay leaves.

3. In a bowl, combine the ricotta, egg and parmesan. Salt and pepper to taste.

4. Preheat the oven to 375 °F (190 °C). Cover the bottom of a 13-by9-inch baking sheet with a quarter of the prepared sauce and top with 4 lasagna noodles. Sprinkle one cup of mozzarella over the lasagna noodles. Layer the following ingredients in this order: sauce, 4 lasagna noodles, ricotta mixture, 4 lasagna noodles, sauce, 4 lasagna noodles. Cover with the rest of the sauce and sprinkle on the remaining 3 cups of mozzarella.

5. Cover with aluminum foil and bake for about 30 minutes. Remove the aluminum foil and bake for another 15 minutes or until the cheese on top is golden brown. Let cool for 10 minutes before serving.

Yousearch can find us on Online option: Facebook or games, check out our Horoscopes, website recipes & more at: Keyword: Holiday recipes www.yourwestcentral.com

Wishing you a Happy & Healthy Holiday! I hope this special time of year fills your heart with tender moments, your belly with wholesome food, and your arms with warm embraces. Merry Christmas! May 2021 make your eyes sparkle and your spirit soar. - Kate Winquist

44 / NOVEMBER-DECEMBER 2019 / NEWSPAPER TOOLBOX

Include ad spaces to generate revenue from the content on these pages.

The photos and images in this issue are available to download in black & white and in a larger size from the online page folder.

NEWSPAPER TOOLBOX / NOVEMBER-DECEMBER 2019 / 45

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YOUR WEST CENTRAL VOICE

MONDAY, DECEMBER 21, 2020

PAGE 15

How to impersonate Santa Do you plan to dress up as Santa Claus this year? Whether it’s to raise money for charity or make a surprise appearance at a holiday party, you’ll want to give a compelling performance. Here’s how to nail the part.

THE LOOK Santa is an iconic figure, and most children have seen him plenty of times on TV, in books and at the mall. This means you need to get the costume right, from the classic red cap and long, white beard down to the furtrimmed black boots. Details like a plump belly, white gloves, a gold belt buckle and round reading glasses are key to a credible impersonation.

RESERVE YOUR SANTA SUIT EARLY To make sure you look the part, buy or rent everything you need from a costume store in your region. Remember, Santa is a popular guy around the holidays, so don’t wait!

THE VOICE Santa’s booming laugh is instantly recognizable, and imitating it is the perfect way to announce your arrival as this legendary figure. To ensure you make a good first impression, spend some time rehearsing your Santa laugh. You’ll also need to get used to speaking in a deep, jovial voice that’ll command attention but won’t frighten young children.

THE ATTITUDE The trickiest part about dressing up as this larger-than-life figure is staying in character.

Be prepared to answer questions from curious youngsters about your sleigh, reindeer and life at the North Pole. If a child is reluctant to approach you, crouch down to be less intimidating and let them come to you.

Good luck and merry Christmas!

Sending you our best wishes for Christmas and the new year.

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Business Processing (1978) Ltd.

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NEWSPAPER TOOLBOX / NOVEMBER-DECEMBER 2020 / 33

May your home be filled with smiles and laughter in the new year.

Catherine Close, CPA, CA cclose.bpl@sasktel.net

119 - 1st Ave W Kindersley, SK 306-463-4314

We wish you and your family all the best during this Holiday Season.

Be safe and have a great New Year!

HAPPY HOLIDAYS!

306-463-4515

1000 Main Street, Kindersley

www.edgerealty.ca

1.800.661.8228 504 12th Ave. Kindersley, Sask.

www.kindersleymainline.net

YOUR WEST CENTRAL VOICE

PAGE 16

MONDAY, DECEMBER 21, 2020

How to enjoy the holidays without overindulging Food plays an integral part in many holiday celebrations. But when you have many social obligations in a short period of time, it can feel like all you’re doing is eating.

Here’s how to enjoy the season’s festivities without overindulging.

Merry Christmas

DON’T SKIP MEALS Eat regular meals throughout the holidays as this will make you less likely to overindulge at parties.

from

For breakfast, make some eggs or avocado on toast. These foods are full of protein and healthy fats that will keep you going all day.

At lunch, try a salad topped with a healthy protein like salmon, grilled chicken or legumes.

Have a light snack before heading out to the party to make sure you don’t arrive hungry. Focus on protein-rich foods like nuts or plain yogurt with fruit.

STAY HYDRATED Be sure to drink plenty of water throughout the day and in between consuming alcoholic drinks. This will help you avoid becoming dehydrated and will also allow you to feel more satiated and therefore make you less likely to overeat.

Eston Legion Branch #155

GET IN A WORKOUT On the day of the party, try to get in a workout. Not only does regular exercise help you metabolize your food quicker, but you’ll also crave healthier foods, making it easier to pass on heavier fare.

Making sure you take care of yourself over the holidays allows you to treat yourself without overindulging. You’ll enjoy spending time with loved ones and set the right precedent for the new year.

KINDERSLEY

Petroleum • Livestock Supplies Bulk Fuel Deliveries

Michelle Clarke 306-463-5901 Darwin, Greg, Jeré, Syphonna

• Pretty hand soaps • Holiday dish cloths • Scented candles • A scarf or shawl • A soft blanket • A tote bag • Premium coffee or tea • A to-go mug • A bottle of wine • A box of chocolates

The point of buying gifts for the people who serve you is to thank them for the positive difference the make in your life all year long. Don’t forget to include a nice card with a handwritten message expressing your appreciation.

40 / NOVEMBER-DECEMBER 2019 / NEWSPAPER TOOLBOX

MERRY CHRISTMAS AND HAPPY NEW YEAR!

May the New Year bring you Joy and Prosperity.

RM OF NEWCOMBE NO. 260 Glidden, SK • 306-463-3338 rm260@yourlink.ca

Ken Francis, MLA and staff Rita Syrota, Judy Penner Kindersley Constituency

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Wishing you a Safe and Happy Holiday Season.

We wish our Ratepayers a joyous and festive holiday season.

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If you know a little about their tastes, you can also consider something more personal like a book you think they might enjoy, a sweater or a decorative item for their home or workspace.

Online search option: Special section packages Keyword: Christmas

• • •

FOR T 1. A s 2. B 3. A th 4. A 5. A 6. A e p 7. A

Gifts for the people who serve you all year long The holidays are the perfect time to say thank you to the hairdressers, bus drivers, babysitters, baristas and many others who regularly serve you. If you’re wondering what to get them, here are some ideas.

C t o

kfrancismla@gmail.com 306-463-4446 • 1-833-463-4440

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MONDAY, DECEMBER 21, 2020

YOUR WEST CENTRAL VOICE

PAGE 17

We wish you a very merry Christmas and success in 2021.

Gifts teachers will love Christmas is the perfect time of year to extend your thanks to your children’s teachers. Instead of giving them another “world’s best teacher” mug, choose one of the following gifts that’s sure to please.

• Personalized pencils with their name printed right on them • A tote bag that’s roomy enough to carry all their work to and from school • A personal laminator to neatly display student’s work (don’t forget extra laminating sheets) • A gift card to a local coffee shop to keep them caffeinated while they’re marking homework • A membership to a local museum to inspire their lesson plans • A scarf to keep them warm • A gift basket filled with supplies like dry-erase markers, red correcting pencils, glue sticks, grade-appropriate books and even classroom decor • A nice bottle of wine to help them relax over the vacation • A box of artisanal chocolates, because everyone deserves a treat

PUBLISHING NOTICE This is the last issue of

Your West Central Voice for 2020.

There will be no paper published the weeks of December 28 or January 4.

The first edition of the new year will be January 11, 2021.

Thank you for your patronage over the past 6 months. I could not do this without your kind support through subscriptions and advertising.

10 gifts outdoorsy typesMay willyour love home

be filled with love and joy.

MERRY CHRISTMAS!

Are you looking for a gift for the outdoor enthusiast in your life? If so, here are some ideas.

TO INSPIRE THEM 8. A wilderness survival book 9. Novels and memoirs about outdoor adventures 10. A birdfeeder to bring wildlife to their backyard To really spoil your outdoor enthusiast, consider buying them a pass that will grant them access to the country’s national parks for a year. No doubt, they’ll love exploring the Canadian wilderness.

Call 306-773-2891

to set up your appointment for buying or selling real estate, family law needs or any other general law practice question!

In addition, few teachers can resist handmade gifts, so anything your kids make is sure to be appreciated. No matter what you choose, don’t forget to have your child make a card that expresses thanks to the teacher for everything they do.

FOR THEIR NEXT ADVENTURE 1. A portable water filtration bottle or straw 2. Binoculars 3. A kit to turn the flashlight on their phone into a lamp 4. A military grade compass 5. A down jacket or rain coat 6. A wireless charger for their electronics — one that’s solar powered is ideal 7. A portable camping stove and mess kit

MEGAN LACELLE

Every Monday in Leader 8:30 AM - 4:30 PM in the IG Wealth Management building

Wishing you a holiday season rich in joy, friendship, peace and prosperity.

HOLIDAY HOURS

December 24th - 8:30 am - 1:00 pm December 25 - Closed December 26 - Closed December 27 - Closed December 28 - 8:30 am - 5:30 pm December 29 - 8:30 am - 5:30 pm December 30 - 8:30 am - 5:30 pm December 31 - 8:30 am - 5:30 pm January 1 - Closed January 2 - 8:30 am - 5:30 pm

www.dirkfamilypharmacy.ca

306-628-3744 116 – 1st Ave W Leader, SK

L-RL-R Front: Nakonechny, Andrea Calder,Trent Johana Toye, Stephanie Hollman BackLea Row: Cory Boutin, Lisa Sittler, Nienaber, Brad Douglas.

L-R Middle Nakonechny, Stephanie Hollman, L-RRow: Back:Lea Brandi Webber, Jessica Wagner, MarkBrandi Krpan,Webber.

L-R Front Row: Lisa Johana Toye, Andrea Calder, JessicaPratt Wagner Sittler, Trent Nienaber, Karleen Inserted Photo: Karleen Pratt Photo: Brad Douglas Inserted

Dodsland

AND DISTRICT CREDIT UNION

YOUR WEST CENTRAL VOICE

PAGE 18

MONDAY, DECEMBER 21, 2020

May your holidays be joyful and merry!

TARNES ELECTRIC LTD.

Complete electrical contracting and services since 1972.

110 9th Ave. E. - Kindersley

tarneselectric.com tarnes.electric@sasktel.net Ph: 306-463-2511 Fax: 306-463-6550 24 HOUR EMERGENCY SERVICE

Caleb Village

Wishing you all a very Merry Christmas!

TOWN OF LEADER 151 - 1st Street West, Leader, SK

Caleb Village

306-628-3868 • www.leader.ca

Royal Lepage May the spirit Wheat of the Country season be with you for the holidays and throughout the year!

May you find peace and happiness this Christmas and throughout the coming year.

306-463-2432 (24 HRS) email: office@keesheetmetal.ca www.keesheetmetal.ca KINDERSLEY, SASK.

Donna McLay Sales Agent

May the new year hold wonderful surprises! #1 West Road, Kindersley • donnamclay@royallepage.ca 306-460-9764 www.royallepage.ca/kindersley

Our best wishes to you and your family.

Merry Christmas!

RM of Deer Forks No. 232

Burstall, Sask.

PH: 306-679-2000 • rm232@sasktel.net

MONDAY, DECEMBER 21, 2020

YOUR WEST CENTRAL VOICE

PAGE 19

Christmas at Caleb Village Merry Christmas from residents and staff.

Royal Lepage Wheat Country #1 West Road, Kindersley pambusby@royallepage.ca www.leaderrealty.ca Licensed to trade in Commercial, Residential & Farm.

Pamela Busby Sales Agent

306-628-7542

Thank you for choosing me this year to buy or sell your property.

Your confidence in me to assist you with your real estate transaction is a gift I truly appreciate. Wishing you a festive holiday season and a home that is forever filled with joy and peace.

May the spirit of the season fill your heart with

love and peace R.M. of Snipe Lake No. 259

213 Main Street, Eston, SK 306-962-3214

Contact us today at 306-463-3104 or www.calebgroup.ca

Thank you to all our customers for the past year of support, we look forward to fulfilling your tool needs for years to come. - Chris

May 2021 bring you these gifts: love, happiness and health.

Happy Holidays!

NORTH WEST TERMINAL LTD. Unity, Sask.

Ph: 306-228-3735 • www.northwestterminal.com

306-583-9376

PAGE 20

YOUR WEST CENTRAL VOICE

MONDAY, DECEMBER 21, 2020

Thank you for choosing us as your source for both local news and for advertising your business. In the coming year, we’ll continue to work hard to create a paper that caters to the west-central community as a whole, while also meeting each of your individual needs.

I wish you a wonderful holiday season, filled with laughter, love and special moments as well as a healthy and prosperous new year.

Merry Christmas!

Classifieds MONDAY, DECEMBER 21, 2020

YOUR WEST CENTRAL VOICE

Your West Central

RATES (based on 20 words or less). $8.95 plus GST. Additional words are 20¢ each. Deadline is Thursday noon. 306-671-0242

FOR RENT ROOMS FOR RENT. $500.

Includes all utilities. Call Tim Schuh at 306-460-9292.

NOTICE The last edition of Your West Central Voice for 2020 will be Monday, December 21.

There will be no paper published the weeks of December 28 or January 4. The first edition of the new year will be January 11, 2021. Thank you for your patronage over the past 6 months. I could not do this without your kind support through subscriptions and advertising.

WANTED WANTED TO BUY - Hunting Rifles, Shotguns and Ammunition. Have permits.

Call 463-7756 (Cell).

MR29

PAGE 21

PAGE 22

BUSINESS DIRECTORY YOUR WEST CENTRAL VOICE

LAWYERS

MONDAY, DECEMBER 21, 2020

INSURANCE AGENT

Sheppard &Millar Law

Doug Odnokon Branch Manager

Barristers and Solicitors

HUB International

Monte J. Sheppard, BA., JD. Mark L. Millar, BA., JD.

Insurance Brokers and Consultants 205 Main Street | PO Box 1570 Kindersley, SK S0L 1S0

MEGAN LACELLE

113 1st Ave. E. Kindersley SK S0L 1S0

Every Monday in Leader 8:30 AM - 4:30 PM in the IG Wealth Management building

o: 306-463-6444 f: 306-463-6003

Bus. 306-463-4647 – Fax 306-463-6133 Kerrobert 306-834-5657 Kindersley.law@sasktel.net

to set up your appointment for buying or selling real estate, family law needs or any other general law practice question!

HAIRDRESSERS

INTERIOR DECORATOR

Call 306-773-2891

Karley Twin

Architechtural Technologist + Interior Consultant

Cell 306.460.4460 | kdesigns@live.ca www.lovekdesigns.com

ELECTRICIAN

SK License #078083

doug.odnokon@hubinternational.com hubinternational.com

www.edgerealty.ca Office 306-463-4515 Cell 306-460-6617 Jenny Wozniak Fax 306-463-4516 Sales Agent Email jenny@edgerealty.ca 1000 Main Street East Box 1324 • Kindersley, SK S0L 1S0

HOME INSPECTIONS

Jenn McLean, Sales Agent

Blair Wozniak

Phone: 306.463.1766 Cell: 306.460.9419

Certified Home Inspector

tarneselectric.com tarnes.electric@sasktel.net Ph: 306-463-2511 • Fax: 306-463-6550 24 HOUR EMERGENCY SERVICE

Certified

Jennmclean@royallepage.ca

Kindersley, SK Phone: 306-460-6613

Email: rpinspections4u@gmail.com

KINDERSLEY COMMUNITY FUNERAL HOME & CREMATORIUM Serving Families Since 1933

#1 West Road, Kindersley • www.royallepage.ca/kindersley

Binkley’s Funeral service inDePenDenTly OWneD servinG FaMilies in leaDer anD area 9 Leader Cr. • Ph: 306-628-3644 • Toll Free 1-800-670-0877

• Pre-planning • Monuments • Grief Support • Only crematorium in the west-central area

Branch 615 Main Street S.

306-962-4442

Kindersley

801 - 9th Street West

306-463-2659

Branch 440 Pacific Avenue

306-834-2411

E-mail: kcfh@sasktel.net Fax: 306-463-2650

www.kindersleyfuneralhome.com

Donna McLay Sales Agent

306-460-9764

Royal Lepage Wheat Country #1 West Road, Kindersley pambusby@royallepage.ca www.leaderrealty.ca

Community Owned, Full-Service Funeral Home

Kerrobert

#1 West Road Kindersley, SK. S0L 1S1 donnamclay@royallepage.ca www.royallepage.ca/kindersley

Royal Lepage Wheat Country

www.reliablepropertyinspections.ca

OFFICE/SALES: 110 9th Ave. E. - Kindersley

Royal Lepage Wheat Country

REALTORS

TARNES ELECTRIC LTD. RELIABLE PROPERTY INSPECTIONS Complete electrical contracting and services since 1972.

Bucket truck, trenchers HUGE ELECTRICAL INVENTORY

c: 306-604-0293

REALTORS

Kitchen + Bath Designs Renovations + Additions Custom Floor Plans Deck + Patio Designs Interior Design Professional Organizing

Eston

HEALTH

Pamela Busby

Sales Agent

306-628-7542

Licensed to trade in Commercial, Residential & Farm.

Rose City Memorials Ltd. Family Owned with Pride since 1961

CHRISTEL HANKEWICH Memorial Specialist

306-463-9191

Norman Fiss Funeral Director

Sara Martin

Funeral Director

Edwin Rijvers

Canada Purple Shield

Traditional, Memorial & Cremation Services Monuments & Installation Services

Through care care and Through and planning, planning, Binkley’s Funeral Purple Shield Binkley’s FuneralService Serviceand and FamilySide can painfultask task canhelp help transform transform aa painful into ofaffection. affection. intoan anaffirming affirming act of

For the way you want to be remembered

Christel has helped families with their monument needs for over 30 years.

Granite Monument Specialists Dedicated to Quality Craftsmanship and Service

MONDAY, DECEMBER 21, 2020

YOUR WEST CENTRAL VOICE

Peter Lindeman

September 11, 1933 - November 4, 2020

LINDEMAN: It is with great sadness that the family of Peter Lindeman announce his passing on Nov. 4, 2020 at the age of 87 years. Peter was born on a farm near Cando, SK to Joseph and Barbara.

He was she second of seven siblings. When he was four years old, they moved to the homestead in the Broadacres area in an enclosed wagon, milk cow in tow and raining every day. Peter lived and worked on the family farm until his father passed in 1978, where he then moved to Luseland to look after his mother. Peter then drove back and forth to the farm. While Peter was cleaning eavestroughs at the house in Luseland, he fell and broke his pelvis and was advised to quit farming. He sold his land in 1989, and several years later sold the house and moved into senior housing in Luseland.

Late fall of 2019, health failing, he moved in with Evelyn. Peter attended Mortin School but quit early to help on the farm. His walk to school was one and half miles but the walk home was three miles, as Norris’s bull was always at the gate pawing, so they were forced to take a different route through the coulee to get home. When Peter started school he could only speak German but quickly learned English as the students would get the strap if they spoke German. At times they didn’t listen anyway.

Mona Halter, Peter’s cousin, said that as children, Peter was her “bestest, bestest friend.” When their families would visit each other, Peter and her were always playing together. She wouldn’t even play with his sister Maggie. They stayed best friends to this day. They were only 11 days apart in age.

Peter’s brothers said he was the quiet one amongst them. He was the oldest and could do anything, so they all looked up to him, including friend Gary Kopp. Even though he taught them how to smoke at a very young age. Peter sure liked to smoke in his day, but managed to quit years later. Peter had a great work ethic and was known in the area as “the hardest working man around”, and he played hard too. He was also always willing to help anyone in need. Besides the farm, he worked for Frank Kopp and Bartley Wilson. Peter was the chief cook and bottle washer when the brothers were batching. He was a good cook. Some of Peter’s favorite things he fondly talked about were threshing, riding horse, working the land with the horses, hauling water, milking, riding the steers with George, listening to his Uncle Carl yodelling through the coulee as he came to visit, spending time with family and friends, growing a garden and driving his mother and sister Maggie wherever they needed. Being the oldest son, he often looked after and disciplined his younger brothers. He also babysat many nieces and nephews and remembers them being quite bad. He prayed the Rosary for the sick or anyone in need.

He even prayed it on the tractor working the fields saying it also helped pass the time. The Rosary was said before his funeral mass in honour of him. It was in February, 29 years ago, Peter met the love of his life and best friend Evelyn Kuntz. Their early years were spent going dancing on weekends and watching Lorna Sulky race, following her on the racing circuit. Peter said those were some of the best times of his life, where he made many new friends and just enjoyed being with everyone. Peter was the best chauffeur and drove many friends and family to appointments, functions or just shopping over the years. Evelyn and Peter went on various trips with family and friends to Hawaii, Cabo San Lucas, Minot, North Dakota, Saskatchewan, Alberta and British Columbia. He truly enjoyed those times. Peter spent a lot of time at Evelyn’s farm, and he even though he was supposed to be retired, he was always there to help and usually did things at a hundred miles an hour. He even helped moved some equipment this spring. Peters could always be found helping Evelyn in the house cooking and washing dishes, fixing things for her, just everything. He became such a big part of our family and was so good to all of us. He never missed a family function. Peter was the perfect gentleman, opening and closing doors, carrying bags when shopping and taking in the groceries. He was a kind, gentle, quiet man, with a wonderful sense of humor and a bit of a jokester. Peter never wanted gifts, so we would always try to think of things to give him that he wouldn’t refuse. Lorna would grow potatoes and give to him, he loved potatoes, especially mashed with gravy, oh and baking and a lot of sweets. Peter loved children and was a special great-grandfather to Kaiden. They spent so much time together. This spring Kaiden was sitting on top of Peter’s walker, talking away, and Peter said to him, “slow down, you’re talking to fast, I can’t keep up with you.” Peter would always tell mom to lock the doors at night when the young ones came to stay, he didn’t want anyone coming in and taking them. Peter loved reminiscing about days gone by or the old ways and people he knew, his eyes would light up and he could talk for hours. Peter had alot of health issues over the year and with Evelyn’s help, he always did quite well overcoming them. He fought cancer the last several years. It was a long, hard road for him that he faced with such courage, strength and acceptance. Never complaining, no matter what was thrown his way. The nurses said he was so easy to care for. Through all of his health issues, he still had so much concern for everyone, especially Evelyn. As his health steadily declined, he could no longer get out and about, he enjoyed sitting at the kitchen window watching a den of baby foxes come out to play, the antics of Sammy the German Shepherd, all of the birds and everything that was going on outside. It was an honour and a privilege to have had Peter in our lives, he was a great influence.

We are so grateful that mom had someone so special to share in her life and to love and care for her. We love you and miss you. Left to cherish Peter’s memory are his loving and devoted partner Evelyn Kuntz and her children Glenn Kuntz (Karen), Brianna, Amanda, Sarah, Ben and families; Debbie (Ken) Sali, Kevin and son Kaiden, Lorna Kuntz, Chris (Alisha) Scherr and son Tristan, Deon (Courtney) Scherr; also brothers George (Margaret) Lindeman, Eddie (Shirley) Lindeman, Leo (Arlene) Lindeman, brothers-in-law Henry Knorr; sisters-in-law Genny and Carol Lindeman and numerous nieces and nephews. Peter was predeceased by his beloved parents Joseph and Barbara (Weinberger) Lindeman, sisters baby Victoria and Maggie Knorr, brothers Joe and Wilfred Lindeman, Evelyn’s son Darren Kuntz and son-in-law Bruce Scherr. A funeral service for Peter was held Nov. 10, 2020 at St. Michael’s Roman Catholic Church in Tramping Lake, SK with Father Greg Roth officiating. Interment was live streamed and can be viewed at http://www.facebook.com/Gregory. roth.35. Arrangements were entrusted to Gerein Funeral Service. Donations in Peter’s memory can be directed to the Unity and District Health Centre, Box 742, Unity, SK S0K 4L0.

PAGE 23

Bruce Michael Scherr September 30, 1959 - May 15, 2020 SCHERR: Bruce passed away May 15, 2020 at the age of 60 years. Bruce was born in Kerrobert, SK on September 30, 1959 he was the third child of Joe and Selma (Eckert) Scherr.

His mother Sally said that when Bruce was little, he was always on the go and never could sit still. She often went to bed at night and cried because of the things the three boys got into during the day, while they were growing up. Bruce attended school in Tramping Lake, graduating in 1977. He began grain and cattle farming with his father and mother. During school he met Eileen Schell and they married on April 20, 1979. They made their home on the family farm and welcomed and raised two sons Christopher born Sept, 18, 1982, and Deon Sept.

10, 1991. Bruce and Eileen took over operating the farm as Joe and Sally geared up for retirement and eventually they moved to Sylvan Lake, AB in 2001. Bruce lived his entire life on the family farm.

He loved it and the way of life. Seeding the crops, spraying, checking them, swathing and combining, he looked forward to it all. The cattle, feeding, calving, branding, haying, pasture checks, buying and selling were also his passion. Bruce loved his horses, using them with cattle, going for a ride or just giving them a friendly pat. He especially enjoyed going to the mountains with them the past two years with friends. In earlier years, Bruce took on other jobs besides the farm with Alvin Huckabay, D & F Welding and B & B Contracting out of Kerrobert. He was a jack-of-all-trades, being quite skilled at welding and could fabricate anything, fixing or building from scratch, be it wood or metal. He and his father completed many projects together. Bruce also did a lot of carpentry work over the years for himself and others. He worked very hard, often the first one up in the morning and the last to go to bed.

Bruce enjoyed playing many sports such as broomball, volleyball, badminton, ball, floor hockey, table tennis, skiing, archery, hunting and playing cards. Oh, and all those tournaments. He liked country music and watching his favorite TV shows while drinking coke and eating chips and vanilla ice cream.

You could also find Bruce at horse, cattle and farm auctions. He even started to watch and bid online.

Bruce also enjoyed going to rodeos and any type of horse events. The trips to various destinations over the years were a highlight, but for him there was still no place like home. Some things Bruce wasn’t fond of were water, dancing, shopping, going to the city, dress clothes, dress shoes, strong perfume, heavy metal music and texting. Bruce was a very active and dedicated Kinsmen member in Tramping Lake, helping with their many projects and fundraisers. He had such a kind, generous heart he was always there to lend a hand to anyone in need, often putting his own work aside. Bruce was non-judgemental and had such a calm easy-going nature. Rarely did he lose his temper and if he did, he would say his peace and move on. He wasn’t one to dwell on things. Bruce had the most infectious smile and was so full of life. He was also known for his quick wit and wonderful sense of humor and for being a bit of a jokester. He brought joy and laughter to so many. Bruce loved his grandson Tristan and would laugh at all his antics and say “Payback Christopher!” Children had a place in his heart and they all just seemed to gravitate towards him. Bruce’s greatest love was his family, he was so very loving, caring and devoted to them. He enjoyed spending time with all the family, each and everyone being important to him and he made them all feel special. Bruce’s friends were such a big part of his life and have so many memories of him. Sadly, Bruce’s wife Eileen passed way Nov. 8, 2007 after 28 years of marriage, leaving him devastated and feeling alone and empty. In time he was able to find love again with Lorna Kuntz, which helped him be happy and enjoy and live life again.

They became each other’s constant companion. Bruce welcomed, embraced and loved the extended family that came with her. On July 10, 2018 Bruce was diagnosed with cancer. He faced the disease with such courage and strength, getting through surgery Sept. 21, 2018, enduring the chemotherapy and radiation treatments and everything that came with it. He was out running the combine two weeks after his surgery, even though he shouldn’t have been, and also operated the air drill in May of 2019.

He put in long days while still recovering from his last chemotherapy treatments, a true show of his strong will and determination. We were so sure he was going to beat this cancer but a cure for him was not to be. He faced his death with the same courage and strength. With everything that was going on with him, he was more worried about us. Remembering you is easy, I do it every day, but missing you is heartache that never goes away. We will always love, remember and miss you. Bruce is survived by his loving and devoted partner and best friend Lorna Kuntz, sons Christopher (Alisha) and grandson Tristan; Deon (Courtney); mother Selma and friend George Jahner; brother Dale (Joy) and family Heidi (Jamie) Bradburn and Harrison, and Nikolas (Rosie) and sister Debby Chestney and son Ayden; sister-in-laws Val (Phil) Wiebe and families, Debbie (Grant) Shepherd and families; brother-in-law Lloyd Schell’s families. Lorna’s mom Evelyn Kuntz, brother Glenn (Karen) Kuntz and families and sister Debbie (Ken) Sali and family. Bruce was predeceased by his wife Eileen (Schell), father Joe, brother Wayne, father and mother-in-law Kasper and Mary (Bohn) Schell, brother-in-law Lloyd Schell, Lorna’s father Lyle Kuntz and brother Darren Kuntz. Friends arranged a drive by through Bruce’s yard in his honor on May 20, 2020. A funeral service for Bruce was held Nov. 14, 2020 at St. Michael’s Roman Catholic Church in Tramping Lake, SK with Father Greg Roth officiating. The service was livestreamed and can be viewed at http://www.facebook.com/gregory.roth.35.

Thank You The family would like to thank Father Greg for the lovely service, Mark and Lea Mallett for their beautiful music and Chris Lang for all of her help with the service; ushers Gary Welter and Les Tuchscherer; the Tramping Lake broomball team for being honour guard; Richard, Bonnie, Courtney, Celina, and Kyle Risling for all your help this spring, summer and fall. It was a comfort to Bruce knowing you were there when he no longer could be. Debbie and Grant Shepherd and family for all of your help, especially Debbie for helping to plan the service. Trevor and Tyra Germshied and family for the use of their house in Saskatoon this spring and for all your help. My sister Debbie Sali and Aunt Virginia Meier for coming and spending time with me, helping with the garden, yard and just everything, and all the phone calls. To our family, friends and neighbours for their help, to those who sent food, flowers, cards, called and stopped by, and offered help or gave donations. Those who planned the drive by for Bruce, and to all of you for all your love and support. Thank you to Dr. Lyle Williams for going above and beyond with care for Bruce and for your compassion and kindness. The nurses and staff at the Unity and District Health Centre and Medical Clinic for their excellent care.

Dr. Vivian Walker, the doctors, nurses and staff at St. Paul’s Hospital Palliative Care Unit for their excellent care, compassion and kindness. Words can never express our gratitude to you all!

Thank you Thank you to Father Greg for the beautiful service, Alicia Simon for leading the Rosary, Chris Lang for her help with the service, Marie Volk, Ron and Hilda Mitzel and Chris Lang for the lovely music. Thank you to Dr. Williams, all the doctors, nurses and staff at the Unity and District Health Centre for their wonderful care and compassion for Peter. Thank you to all who stopped by, called, sent cards, food, flowers, gave donations or had Masses read. Your kindness and concern means so much to us all.

Evelyn Kuntz and family

Lorna Kuntz, Chris, Alisha & Tristan Scherr, Deon & Courtney Scherr

PAGE 24

This great Crank MONDAY, DECEMBER 21, 2020 remem fore y

YOUR WEST CENTRAL VOICE

Sending you our warmest wishes for Christmas and the coming year.

How to create a Christmas village

Do y year? or ma party forma

Judy Brewer Franchise Owner

THE LO Santa have book to get cap a trimm belly, round impe

128 B 1st Avenue West Kindersley,Saskatchewan Tel. 306-463-4399 Fax 306-463-5932

Merry Christmas

Dennis & Barbe Dunn

306-463-3361 Kindersley, Sask.

Located 2kms North of McDonalds

“The Kennel That Cares”

A miniature Christmas village is the perfect decorative piece to add to your home for the holidays. Here are a few tips to help you create an enchanting display your whole family will love.

THE COMPONENTS Take some time to reflect on the elements that will make up your village before you go out and buy anything. For example, you’ll want to opt for figurines and buildings from the same brand to ensure everything in your village is proportional. Be sure to include: • Moving parts. Animated features such as a skating rink, cable car, train, windmill or merry-go-round will bring your village to life and draw the eye to various sections.

• Infrastructure. Streets, bridges and walls will provide structure to your village and help you organize the buildings in a logical way.

• Accessories. Benches, fire hydrants, street lamps, trees, flag poles, birds and other details are essential to create a realistic display.

THE ASSEMBLY First, you need to choose a spot for your village such as under the Christmas tree or on a fireplace mantel. The location should give you enough room to create depth and varying heights in your display. If certain features need to be plugged in, make sure there’s an electrical outlet nearby.

To maximize your village’s wow factor, test out several configurations (with the lighting turned on) and choose the option that best showcases each element. Use risers, boxes or books to elevate sections of the village as needed. Once you’ve settled on the layout, add the streets, artificial snow and accessories. If there are wires, make sure they’re hidden.

Finally, place the figurines near street lamps or illuminated buildings so they’re visible in the evening too. If some areas of the village are in shadow, add a miniature spotlight or a tiny strand of string lights.

If you keep these tips in mind, your Christmas village is sure to become a holiday essential.

Include ad spaces to generate revenue from the content on these pages.

From Management and Staff

Close Hauta Bertoia Blanchette Chartered Professional Accountants Kindersley, SK

Merry Christmas and happy new year to you and your family from all of us at the

KINDERSLEY & DISTRICT CHAMBER OF COMMERCE ADVERTISER

RE To or co be ho

vilr on give ying ures s an

fore you bend.

YOUR WEST CENTRAL VOICE

MONDAY, DECEMBER 21, 2020

PAGE 25

How to impersonate Santa Do you plan to dress up as Santa Claus this year? Whether it’s to raise money for charity or make a surprise appearance at a holiday party, you’ll want to give a compelling performance. Here’s how to nail the part.

THE LOOK Santa is an iconic figure, and most children have seen him plenty of times on TV, in books and at the mall. This means you need to get the costume right, from the classic red cap and long, white beard down to the furtrimmed black boots. Details like a plump belly, white gloves, a gold belt buckle and round reading glasses are key to a credible impersonation.

RESERVE YOUR SANTA SUIT EARLY To make sure you look the part, buy or rent everything you need from a costume store in your region. Remember, Santa is a popular guy around the holidays, so don’t wait!

THE VOICE Santa’s booming laugh is instantly recognizable, and imitating it is the perfect way to announce your arrival as this legendary figure. To ensure you make a good first impression, spend some time rehearsing your Santa laugh. You’ll also need to get used to speaking in a deep, jovial voice that’ll command attention but won’t frighten young children.

THE ATTITUDE The trickiest part about dressing up as this larger-than-life figure is staying in character.

Be prepared to answer questions from curious youngsters about your sleigh, reindeer and life at the North Pole. If a child is reluctant to approach you, crouch down to be less intimidating and let them come to you.

Good luck and merry Christmas!

Sending you our best wishes for Christmas and the new year.

test ting best es or neeadd s. If n.

mps le in lage or a

Business Processing (1978) Ltd.

mas tial.

NEWSPAPER TOOLBOX / NOVEMBER-DECEMBER 2020 / 33

May your home be filled with smiles and laughter in the new year.

Catherine Close, CPA, CA cclose.bpl@sasktel.net

119 - 1st Ave W Kindersley, SK 306-463-4314

We wish you and your family all the best during this Holiday Season.

Be safe and have a great New Year!

HAPPY HOLIDAYS!

306-463-4515

1000 Main Street, Kindersley

www.edgerealty.ca

1.800.661.8228 504 12th Ave. Kindersley, Sask.

www.kindersleymainline.net

PAGE 26

YOUR WEST CENTRAL VOICE

MONDAY, DECEMBER 21, 2020

During the COVID-19 crisis, our entire community faced many challenges.

This difficult period revealed more than ever the indispensable role of volunteers.

We realize that without their dedication and generosity, the consequences of this pandemic would have been much worse.

We’re privileged to have an abundance of community heroes in our region that are willing to pitch in when needed.

To all our local volunteers, THANK YOU from the bottom of our hearts.

Happy Holidays!

We’re so glad to have you as a customer and friend and look forward to serving you in the future.

Supportive Living 1 Bedroom Suites starting at $1745/month Includes lunch daily, housekeeping & more

Sam, Julie & staff wish you a very Merry Christmas and a Safe, Healthy and Prosperous New Year!

Kindersley Trailers Inc.

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Independent  Supportive  Assisted  Respite With the colder months and shorter days upon us, we want to make sure you feel part of a community.

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CALL US TODAY! 403-526-6951 chinookvillage.com 2801 13 Ave SE Medicine Hat, AB T1A 3R1

MONDAY, DECEMBER 21, 2020

YOUR WEST CENTRAL VOICE

PAGE 27

She could have walked around Weyburn, handing out hundred dollar bills, equal to the carbon tax she paid BRIAN ZINCHUK Local Journalism Initiative Reporter

WEYBURN, CARNDUFF – Anne Phair was having some

coffee with some friends one day, back when you could still do that. They were talking about the federal carbon tax. Anne said, “I was talking to some friends, most of which don’t actually own their own businesses, and one was talking about how her grandma got some money back and she doesn’t ever get money back. And she was so surprised and I’m like, ‘Yeah, that was my money.’”

The money that grandma got back was for the federal carbon tax. Anne and her husband Kevin own and operate Phair Oilfield Tank Truck Service Ltd., with operations based in Carnduff, while they live in Weyburn. The company hauls crude oil and salt water in the Carnduff area of Saskatchewan as well as southwest Manitoba.

“I could have walked around Weyburn and handed out hundred-dollar bills,” she said on Dec. 17 by phone. Indeed, she could have handed out precisely 172 of those crisp brown hundred-dollar bills in the first year, alone.

Anne could say this because she has kept meticulous records of every cent she can track that her company has paid in carbon tax, since day one. The first year alone – April 2019 to April 2020, they paid $17,200.71, and that was when the carbon tax was set at just $20 per tonne of CO2. From April until November, 2020, they had already paid over $10,000, with a carbon tax rate of $30 per tonne. The reason the number is tracking lower is due to the substantial drop in business this year, as the oilpatch has been hit hard as a result of the economic impact of the COVID-19 pandemic. And on Dec. 11, Prime Minister Justin Trudeau announced the carbon tax would be raised every year until 2030, when it would reach $170 per tonne.

To put that first year’s carbon tax in perspective, Anne said, “We have a daughter who just started university. Seventeen thousand dollars would have paid for her year, or close.”

Explaining how she came to that $17,200.71, Anne said, “I took the numbers off of the fuel bills and then I also took the numbers off of our natural gas bills for our shop and our house. We have the house in Carnduff that’s owned by the business. And the office is in the Weyburn house, so I use the power bills and the heat bills off of the houses and the shop.

And even our garbage disposal is charging a carbon charge on their bills.

“Anybody that wrote anything about carbon tax on a bill went on my spreadsheet.

“I kept it all.”

December of 2019 was a $2,000 month just for carbon tax, almost all of that on the fuel their trucks use.

Customers refuse to cover the carbon tax Phair Oilfield Tank Truck Service runs a fleet of four of their own trucks, plus a number of trailers pulled by leased operators. They used to have 14 people working, in total, including the owners, but more recently that’s down to Kevin, Anne, two company drivers and three leased operators. Like nearly all the oilpatch, their business had been dramatically diminished since the crash in oil prices in late 2014 led to a brutal oil downturn that has now lasted six years. They have seen several rounds of cuts in the rates their customers will allow them to charge. When that downturn hit, they took 10 per cent off their rates off the top, and have yet to get any of that back.

And it’s not like they can just tack on the carbon tax on their invoices. Most oil companies refuse to pay for additional carbon tax on their invoices, according to Kevin, although one company does specify a fuel surcharge they are willing to pay.

“We were told, ‘Do not charge it,’” Anne said.

The result is the Phairs, like most other company owners in the oilpatch, have absorb the additional cost. Every time the carbon tax ratchets up, they are absorbing it. “We are eating every dime. It comes out of my pocket,” Anne said.

“I can’t even picture $170. I don’t even think we’re in business anymore, unless something changes,” she said of the progressively higher carbon tax in the coming years.

When the carbon tax hits $95 per tonne in 2025, based on their 2019 numbers, the Phairs would be paying $81,700 in that year alone, enough to employ one more driver.

Asked where that $81,700 comes from, they both laughed.

“If you know, please tell us,” Anne said.

Getting more serious, Kevin said, “It comes out of our retirement, that’s where it comes; out of paying for anything new. It comes from updating your equipment.”

Can they get more GHG efficient?

One of the stated reasons behind the carbon tax is to encourage a reduction in the consumption of greenhouse gas generating fuels. Asked if there’s anything they could do to reduce their consumption, Kevin said they could remove the emissions controls off their truck engines, something the government clearly does not want. Their predicament is com-

pounded by the fact that progressive tiers of emissions controls on diesel engines, now at Tier IV for new engines, have proven to be increasingly problematic, maintenance-wise, and less fuel efficient. While they dramatically reduce pollutants like NOx and particulates, they also actually increase fuel consumption.

As for the possibility of getting an electric semi, Kevin scoffed, referring to an oilfield lease in the middle of the prairie and noting, “You won’t find a charge station anywhere near 1-25-2-1-W2, that’s for sure.”

Anne added, “And how do you find the money to go and replace your entire fleet? Especially when the equipment you already have is now basically unmarketable? You can’t even turn around and sell what you got.”

“We won’t be buying any new equipment from here on out, and that’ll be where we have to save some money, I guess.”

“It comes out of your ability to help your kids get started, maybe start a business of their own, or with a down payment on a house,” Kevin said.

“It also comes out of what we can give back to the community,” Anne said, citing examples of donations to the local rink or sports teams that won’t be happening.

While the general public may see a carbon tax rebate on their taxes, that’s not the case for businesses like Phair Oilfield Tank Truck Service. Every quarter, Anne fills out a form called “Fuel Charge Return – Registrant.” The form says, “Use this form to calculate your total net charge in accordance with section 71 of the Greenhouse Gas Pollution Pricing Act.” She forwarded a copy of their second quarter 2019 form.

They claimed $27.19 from Manitoba, and got a rebate of $27.19 from Saskatchewan, for a net zero. One time, they got all of three dollars back, for a trip to Alberta, because Alberta has its own carbon pricing scheme.

Anne has spoken with her member of Parliament, SourisMoose Mountain Conservative MP Robert Kitchen about it.

She’s written letters to the prime minister. A response she got from the federal government told her to apply on her income tax rebate for a few hundred dollars. For 2019, they would get $305 for the first adult, $152 for the second, $76 for each child, and a 10 per cent boost for living in a rural area of Saskatchewan, according to the Government of Canada website.

“Thanks, paid $17,000, and I get back, what? That’s helpful,” Anne concluded.

Jaymie Holland, Sr. Manager & newly hired Administration Assistant, Anita Thomas of Holland’s Hot Oiling Ltd., present a cheque in the amount of $2,250.00 to Leslie Omness of the Kindersley Food Bank, for their 2020 Christmas Hamper Program, this years donation will be made In Memory of Lisa Johnson on behalf of Holland’s Hot Oiling Ltd. and In lieu of Christmas gifts to our Sub Contractors below : J & H Rentals Ltd Darkside Well Servicing Ltd Johnson Oilfield Services Ltd TKB Oilfield Ltd Outlaw Hot Oiling Inc GP Trucking Ltd Chemico Well Ltd K Dand Trucking Inc

Robert Byers Trucking Ltd C2K Contracting Ltd Lionheart Trucking Ltd. Freedom Forty Holdings Ltd 101157587 SK Ltd 102060410 SK Ltd 102032135 SK Ltd

PAGE 28

YOUR WEST CENTRAL VOICE

TO OUR VALUED CUSTOMERS,

Thank you for trusting us to help you sell or buy your property.

It means the world to us!

May joy and laughter brighten your home at Christmas and throughout the coming year, and may you and your loved ones be happy and healthy.

MONDAY, DECEMBER 21, 2020

WILLIAM LAROCQUE Broker /Owner

ARLENE BOISJOLI

DONNA McLAY

306-460-7785

306-460-9764

AMY GREENWOOD

PAM BUSBY

MARY KLOSTER

306-460-8692

306-628-7542

306-372-7832

All the best to you for the Holidays from our entire team.

PAT KLOSTER 306-372-7170

JENNIFER McLEAN 306-460-9419

COLBY HOULE 306-460-9680—­

Royal Lepage Wheat Country CALL: 1-306-463-1766

#1 West Road, Kindersley, SK. S0L 1S1

www.royallepage.ca/kindersley