Webpaper 12 by The Biggar Independent

Vol. 109 No. 12

THURSDAY, MARCH 22, 2018

16 pages

$1.25

Oh, Spring . . . Where are you? . . . Wet, heavy snow falls, obscuring the distant trees, Saturday. Winter doesnâ&#x20AC;&#x2122;t want to release its grasp upon our area, covering us in the white of the long, cold season. Soon (we promise!) weâ&#x20AC;&#x2122;ll all arise from our winter slumber and greet the colours and warmth of Spring! (Independent Photo by Kevin Brautigam)

2 - THE INDEPENDENT, BIGGAR, SK

THURSDAY, MARCH 22, 2018

New Creation Community Players will be hitting the Biggar Majestic Theatre this Friday, March 23 with the insanely funny “Young Frankenstein”. Here, cast and crew go through a dress rehearsal, Sunday, putting the finishing touches on the Mel Brooks comedy. Tickets are still on sale at The Independent with shows on Friday, two shows on Saturday and the finale on Sunday. (Independent Photos by Kevin Brautigam)

THURSDAY, MARCH 22, 2018

THE INDEPENDENT, BIGGAR, SK - 3

Landis and Biggar Credit Unions discuss merger Landis and Biggar credit unions are currently in discussions to merge the two financial providers. Chairpersons Becky Huber (Landis) and Wayne Dollansky (Biggar) made the announcement, adding that the discussions have been underway since November 2017. Thus far the possible benefits for both credit unions are looking very positive. Merging the two credit unions will improve efficiency over time, providing long-term, sustainable operations serving the Perdue, Landis and Biggar communities as well as communities within the region, they said. “Landis and Biggar are closely connected on a number of fronts,” Dollansky acknowledged. “The two communities have worked together in the past in bringing ancillary services to the area; the Lodge is a prime example.”

Huber indicated that the two credit unions have been partners with the Biggar Landis Insurance agency since 2010, which has been beneficial to both credit unions. “Having the insurance agency in Biggar and Landis gives our members another option in keeping their business within their communities,” she added. Biggar also has a wealth management and life insurance division that, like the insurance agency, serve members in their home communities of Landis and Biggar. Currently the wealth management division services $57,680,500 in assets held by members. Huber and Dollansky agree that both credit unions are financially healthy posting strong metrics of capital, liquidity, leverage and

ROA, and that overall the preliminary discussions have been very positive. As a combined credit union the future looks very positive, they say. The merger must be supported by a member vote from both credit unions. It is anticipated that the due diligence process will be completed early May 2018 at which time the boards will announce their recommendations. Assuming the recommendation is to merge, the vote is anticipated to take place in June 2018 with an anticipated merger date of January 1, 2019. The credit unions will also need to get the approval from the provincial regulatory bodies prior to merging. Executive leads, Bill Hammel (Biggar) and Bob Carpenter (Landis) see the merger as positive for both credit unions. Merging, they

Hockey winds down for another year . . . Biggar Minor Hockey players had a bit of fun last week with parents and friends for one last opportunity to lace up the skates and have some fun. The Jubilee Stadium - busy hub of town during the winter months - will soon go into hibernation from the coolest game on earth. (Independent Photo by Kevin Brautigam)

say, demonstrates that the cooperative foundation on which the two credit unions were founded is still very strong. Assuming a yes vote is acquired in June 2018, the two will have six months to commence some of the operational tasks that need to be

Rural crime; rail service for farmers key issues on Block’s Spring Tour The results are in after an extensive spring tour by Carlton Trail-Eagle Creek MP Kelly Block. Block, who made began her tour of the constituency, March 8 with stops in Rosetown, Biggar, Asquith - to name but a few - concluded the journey, March 16 in Martensville. Block admitted that crime in rural Saskatchewan was top of mind during the tour. “Local RCMP detachments have also been holding community meetings throughout the riding this week where this issue has been discussed,” she said. “Without fail, I heard constituents voice a deep commitment to finding solutions to ensure that the tragedy which took place on the Stanley farm in 2016 never happens again.” Block and her colleagues are calling upon all orders of government to pass and enforce laws that ensure the protection of all. At the same time, concerns were raised regarding the comments made by the Prime Minister, along with a number of Ministers which only served to undermine the independence and impartiality of our judicial system, she said. Later this month Parliamentarians will debate

Block’s Conservative colleague, Shannon Stubbs, motion, M-167: “That the Standing Committee on Public Safety and National Security be instructed to undertake a study on rural crime in Canada.” Farmers are bearing the costs of the Liberal’s mismanagement, Block said. “With over 10,000 square kilometres of farm land in the riding, reliable grain transportation is a serious issue for constituents. This is especially true now, with a massive backlog of grain shipments left unfilled by both major national railways.” As Shadow Minister for Transportation and a

member of the Transport Committee, Block, along with my committee colleagues from both the Liberal and NDP, drew attention to the danger of allowing Bill C-30, the Fair Rail for Grain Farmer’s Act to sunset without an adequate replacement. However, the Liberal government failed to act, waiting for their omnibus transportation bill, C-49, to pass despite the Conservative recommendations separating the rail section of C-49 to expedite its passage. “In the meanwhile, farmers have been left with little recourse when the Railways do not fulfil their contracts.

“Many stakeholders are worried that Bill C-49 will fail to address fully the needs of farmers. I share their concern, which is why I proposed an amendment to make the provisions of the Fair Rail for Grain Farmers Act permanent. Regretfully, my amendment was defeated.” Block said the government does not need to wait for the passage of Bill C-49 to get the grain moving. Minister for Transportation, Marc Garneau, is able to order the railways to begin shipping grain at their contracted rate. “This is what my col… Block Spring Tour, pg 7

“We have an aggressive strategy in serving our memberships and we need our staff in order to succeed,” Hammel adds. “The financial services environment is rapidly changing and we need all our staff to make us successful. Furthermore, with the changing environment there will be lots of opportunity for staff to further their careers. “We may be in the financial services industry that is often filled with numbers, however, at the end of the day our relationship is with people (members), and we need people [staff[ to drive us into the future,” Hammel concluded.

undertaken as a merged credit union; providing the opportunity of capturing efficiencies as soon as possible. Carpenter notes that the efficiencies will be brought about through process improvements versus staff reduction. Both are quick to point out that they are lucky to have excellent, talented staff at each credit union. “Why would we want to reduce our human capital? It’s the staff that serves the members, members like seeing familiar faces and knowing who they are dealing with. It makes no sense to jeopardize our relationships with staff and members alike,” Carpenter explains.

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This We Wee ek k... MP Kelly Block, left, talks with Town of Biggar CAO, Barb Barteski, March 13. Biggar was one stop on a busy tour. (Independent Photo by Kevin Brautigam)

Opinions ....................................... 4 Agriculture .................................... 7 Sports ........................................... 10 Classifieds .................................... 11 - 12 Business & Professional Directory ...13 - 14

4 - THE INDEPENDENT, BIGGAR, SK

THURSDAY, MARCH 22, 2018

Determining the truth about carbon taxes To have or not to have . . . a carbon tax. Premier Scott Moe has promised to fight a carbon tax in Saskatchewan, just as Premier Wall did. It’s what Saskatchewan residents want the government to do. To be sure, a carbon tax would cripple this province, especially the agriculture industry. Saskatchewan’s lone Liberal, Ralph Goodale made promises in 2016 saying that “every single penny remains in Saskatchewan and under Saskatchewan’s control.” However, that is not what the recent legislation states. The actual legislation says that the federal government has the right to distribute the carbon tax cash instead of the provincial government. That means the carbon tax will be given back to those that the Liberal government and Prime Minister Trudeau deems “worthy”. Just what the measurement of being worthy of a carbon tax rebate remains unclear. We have witnessed over the years the recipients of “largesse” of this government. You must be a visible minority or of a particular gender. This is the course this government has chosen to follow. The recent budget was certainly proof of that. This whole carbon tax scenario is really nothing more than a “bureaucratic merry-go-round” as the Canadian Taxpayers Federation likes to call it. Some politicians are lying. As usual, it is up to the electorate to determine which ones. P.H.

LETTERS TO THE EDITOR are welcome. They MUST be signed, approximately 300 words in length and are subject to editing.

Canada’s inefficient labour market needs an urgent fix by Janet Lane, Director of the Human Capital Centre at the Canada West Foundation. Bank of Canada Governor Stephen Poloz hit the nail on the head last week, when he told his audience at Queen’s University that there are 470,000 unfilled jobs in this country, while employers complain they can’t find people with the right skills. He had stated earlier in his speech that Canada could realize an economic boost of 1.5 per cent of gross domestic product by increasing the participation rates of women, new immigrants, youth, Indigenous people and persons with disabilities. As many as 500,000

people could join the labour force. But, perhaps they would just join the 1,144,000 people who are unemployed in this country. Unless the people who enter the labour market have the skills employers need – and those that are going to be needed as the economy continues to shift – they are going to be no better off than they were when they were out of the labour market. Canada’s labour market is inefficient. There are jobs without people and people without jobs and part of the problem is that no one really knows which skills are in demand and which skills people can supply. While this is not a new problem, the need to fix it is getting more and more urgent. One solution, a competencybased approach to work-force development and deployment, would make it easier to match people with jobs. Employers tend to build their job postings using formal credentials and years of experience as proxies for the actual skills required for specific jobs.

to build a competency profile that accurately reflects their competencies and their levels of competence and a way to prove their competence to potential employers. If we knew what competencies are needed, and to what level; and if we knew what competencies people have, to what level, then we would know what’s missing. Education and training providers could then gear their programs and courses to fill those competency gaps. And then, we would finally be able to match the right people with the right jobs. Assessing levels of competence and providing programs and courses that enable people to fill the competency gaps between where they are and where they want to be is fast becoming the stock in trade of training providers around the world. But Canada lags behind. We need to catch up. Non-credit programs at postsecondary institutions react quickly to the needs of the market. On the other hand, credit programs generally take years to move from concept to classroom. But, right now, employers cannot find the workers they need, and people can’t find the jobs they need. As Mr. Poloz said, there’s a lot to be gained by our economy if more of us get to work. We should get to work quickly to match people’s actual competencies with employer’s actual needs.

www.biggarindependent.ca

thhe the Phone: 306-948-3344

However, there is no easy way for employers to know what skills are taught through a degree or diploma program, or if the credentials at one postsecondary are equivalent to those of another. What’s more, education providers provide credentials to individuals who show they have learned virtually all of a course’s content, as well as those who learned only 60 per cent of it. Meanwhile, individuals may have retained virtually all of what they learned at school, because they used it often, or have lost most of what they learned, because they didn’t. Depending on the work processes and culture in their workplace, an individual may have 10 years of experience on the job, during which they grew their skills – or the same one-year of experience, 10 times, leaving them at the entry level. Clearly, employers are making assumptions that could be way off when they hire solely on the basis of credentials and experience. It would be more efficient if they hired on the basis of competence. But how? To do this, employers need a way to clearly articulate the competencies – the skills, knowledge, attributes and attitudes – required to accomplish the tasks of the job. They also need a way to easily measure the level of competence that is needed to do those tasks well and reliably, every time. Conversely, individuals need a way

Fax: 306-948-2133

Publications Mail Registrations No. 0008535 Published by THE INDEPENDENT PRINTERS LTD. and issued every Thursday at the ofﬁce of publication, 122 Main Street, Biggar, Saskatchewan, S0K 0M0 Publishers - Margaret and Daryl Hasein Editor - Kevin Brautigam Advertising Consultant - Urla Tyler Composition - Anastasiia Krasnova Irvine

E-mail: tip@sasktel.net

P. O. Box 40 Biggar, SK S0K 0M0

COPYRIGHT The contents of The Independent are protected by copyright. Reproduction of any material herein may be made only with the written permission of the publisher. LETTERS TO THE EDITOR The Biggar Independent invites the public to participate in its letters to the Editor section. All letters must be signed. We acknowledge the ﬁnancial support of the Government of Canada.

THE INDEPENDENT, BIGGAR, SK - 5

THURSDAY, MARCH 22, 2018

Witch trials, scientific explanation create tourism opportunities today

Neighbourly News

visiting that weekend alone. During this period, Christians believed that the Devil gave certain people the power to harm others in return for their loyalty. Rev. Samuel Parris was Salemâ&#x20AC;&#x2122;s first ordained minister in 1689 but he was disliked because of his rigid ways and greedy nature. A rivalry existed in the village between families of wealth and those who depended on agriculture. The Puritan villagers believed this quarreling was the work of the Devil. Rev. Parrisâ&#x20AC;&#x2122; daughter Elizabeth, 9; his niece Abigail, 11, and another girl Ann, 11 started having â&#x20AC;&#x153;fitsâ&#x20AC;?. They screamed, threw things, uttered peculiar sounds and contorted themselves into strange positions. A local doctor blamed the supernatural. The girls were questioned and under duress, they blamed three women for afflicting them: Tituba, the

Biggar Lodge News Good morning, everyone. Hope all is well with you. I thought, today, I would write to you about some of the exciting events at the Lodge in the month of March. On March 5 we had exercises and Shake the Truth. Tuesday, the 6th, we had Current Events and Scatergories. Peggy Lâ&#x20AC;&#x2122;Hoirâ&#x20AC;&#x2122;s music class came here after school on the 5th and played music for the residents. The residents loved it. In the evening we had Al Gil and his friend Mary Ellen from Wilkie over for birthday party. We celebrated six birthdays. The Eastern Star served evening lunch. On the 8th we had Bible Study, exercises and bingo. Friday morning was Breakfast Club down Prairie Scape. After breakfast, we had Hymn Sing. Horseracing was on in the afternoon. Saturday morning was Home Sweet Home bingo. There was a movie in the afternoon. Sunday morning was 1-1 time. The Philipino Church was here for wor-

ship. Now for last weekâ&#x20AC;&#x2122;s fun. On Monday morning we had Ben Bernier from Cando here. He played guitar and sang. In the afternoon we played the game Guess My Age. For this game, I show pictures of famous people and the residents guess how old they are and if they are still alive. Then we did other picture guessing games. Tuesday afternoon we had St. Patrickâ&#x20AC;&#x2122;s Day Jeopardy. In the evening we had the McConnells from Wiseton. They play a big variety of music. The residents love having them over. Wednesday morning we had T-ball in the morning. Some good cracks were made with the bat. In the afternoon we had St. Patrickâ&#x20AC;&#x2122;s Day crafts. The residents made paper plat leprechauns and clover pins for their shirts. Thursday morning was exercises. Then we had a very special lunch. The dining rooms were decorated for St. Patrickâ&#x20AC;&#x2122;s Day. The kitchen made a great spread. They served spinach dip cups with artichokes, Irish

stew, soda bread, baked cabbage and grasshopper pie for dessert. We also served a green punch with green beer. After that hearty lunch we had bingo with the Perdue United Church Women. They helped us out and brought prizes and a snack for afterwards. Friday morning was Breakfast Club down Autumn. We had green pancakes with bacon, eggs and sausages. After breakfast we gathered into the Activity Room for games. Some residents played Sorry, Kaiser, Crib and Crokinole. In the afternoon we had a St. Patrickâ&#x20AC;&#x2122;s Day party. We played potato bowling. We also threw coins into a black pot. Then the best part . . . throwing Cheezies at me while I wore a shaving cream beard. Saturday was St. Patrickâ&#x20AC;&#x2122;s Day bingo and the residents watched the Carol Burnett Show. Sunday morning was manicure day. The Church of God was here for worship this week. In case you didnâ&#x20AC;&#x2122;t know, we are putting on a craft and trade show in April. I am looking for vendors.

householdâ&#x20AC;&#x2122;s slave; Sarah Goode, a homeless beggar and Sarah Osborne, an elderly woman. The three women were eventually brought before the magistrates and interrogated for several days. Still two of the women maintained their innocence but Tituba confessed, â&#x20AC;&#x153;the Devil came to me and bid me serve him.â&#x20AC;? She said she signed the Devilâ&#x20AC;&#x2122;s book and there were several other witches looking to destroy the Puritans. That was the beginning and in the following months, more â&#x20AC;&#x153;witchesâ&#x20AC;?, mostly women were accused. All professed their innocence and all pleas were ignored, and all were sentenced to hang. The hangings took place on Gallows Hill. After the trials and executions, Judge Samuel Sewall, made a public confession saying he had erred. In 1702 the Court declared the trials unlawful. Two hundred and fifty years later the state of Massachusetts issued a formal apology. Scientists have studied the abnormal habits of the girls and there are many theories. Probably the most concrete is that the abnormal habits were the cause of fungus ergot, which can be found in rye, wheat and other cereal grasses. Eating ergot contaminated foods can lead to muscle spasms, vomitting, delusions and hallucinations. The fungus thrives in warm and damp climates similar to the swampy meadows in Salem. The staple grain during spring and summer months is rye.

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Guard. Despite this rich history, the Bay Colony village is best known for the witch trials which took place in the 1600s. To build upon this event, the police cars are adorned with witch Peggy Hasein logos, one of the elementary public schools is named Witchcraft Heights, and the high school athletic teams are named the Witches. This has been a boon to the local economy with spending from the more than one million tourists who visit on an annual basis. Tourism brings in at least $100 million each year. Halloween is the most popular time with more than 250,000

The year was 1692 in the month of March and the village of Salem, Massachusetts made history with the famous witch trials. Sarah Goode, Sarah Osborne, and Tituba (an Caribbean slave from Barbados) were accused of witchcraft. At the end of the trials 19 innocent women and men were killed. Salem is located on the north shore of the New England state of Massachusetts Its roots deeply mired in Puritan American history. Apart from the Witchcraft Trials it has a rich history with historical residential neighbourhoods. President Obama designated Salem as the birthplace of the U.S. National

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TOWN OF BIGGAR, SASKATCHEWAN

PUBLIC NOTICE ZONING BYLAW AMENDMENT Public Notice is hereby given that the Council of the Town of Biggar intends to adopt a bylaw under The Planning and Development Act, 2007 to amend Bylaw No. 15-763 known as The Zoning Bylaw.

INTENT & REASON The proposed bylaw will exempt Public Works from site development regulations in the FUD - Future Urban Development District.

PUBLIC INSPECTION Any bylaw may be inspected by any person at the Town Office in Biggar, Saskatchewan, Monday through Friday, excluding statutory holidays, between the hours of 8:00 a.m. to 4:00 p.m. Copies of the bylaw are available to persons at a cost of $2.00.

PUBLIC HEARING Council will hold a public hearing on the 3rd day of April A.D., 2018 at 7:30 p.m. in the Council Chambers at the Town Office in Biggar, Saskatchewan to hear any person or group that wants to comment on the proposed bylaw. Council will also consider written comments delivered to the undersigned at the Town Office before 12:00 noon on the 29th day of March A.D., 2018. Issued at Biggar, Saskatchewan this 15th day of March, A.D., 2018. Barb Barteski, Chief Administrative Officer

THURSDAY, MARCH 22, 2018

6 - THE INDEPENDENT, BIGGAR, SK

The Gambler Landis Credit Union Town Hall Meeting March 28, 2018 7:00 p.m. Landis Complex Question and Answers Board and Management of Landis Credit Union and Biggar and District Credit Union regarding: Potential Merger

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They tell me that my hearing isn’t so good anymore, but sometimes I think I can recall the sound of Phil Harris’ rambling voice on the 1936 radio: Bill Jackson was a poor old dub Who joined the darktown poker club And cursed the day he said that he would join! His money went like it had wings If he had Queens someone had Kings Each night he would contribute all his coin. I almost feel that Y.T. should apologize to Kenny Rogers about the above title, but I doubt that the copyright of his song The Gambler includes someone not using that name again. After all, people have been gambling since long before Kenny was ever thought of. There are thousands of ways to gamble. Heck, Phyllis and Y.T. farmed for years, and we all admit that is quite a gamble. In the strict sense of the word though, most gambling processes start something like, “I’ll bet ...“ When we were young in the Great Depression, there didn’t seem to be much money around to gamble with. And besides that, betting on anything was almost thought of as a sin. I sure remember the old guy though who bought lots of October wheat shares through the Winnipeg Grain Exchange, sold “short” (in May 1933) and made lots of money when the prices for grain plummeted that fall. He made lots of money alright, while his neighbours were losing theirs. He only lost a lot of friends. Because of our nongambling upbringing, it was almost a shock to us when we got into His Majesty’s Forces during WWII, and found that a lot of the people there gambled quite a bit. Years ago, in this column, Y.T. wrote about a blonde, straight haired guy (probably bald now) whom we saw in a dozen army camps playing poker and whom we saw again (after the war was over) in an army hospital. He only had one leg left, but he still had a deck of cards in his hand. Often, in many army camps, during a five minute break, fellows

would take a nearby stick, draw a line in the earth and throw pennies at it. The closest one to the line took all the rest. A really small time gambling operation, but it did pass the time. It didn’t seem to matter to some guys if they put everything they owned on the turn of a card, or roll of a dice. On Page 82 of Bing Coughlan’s book Herbie, it says: “ It was said, at one stage, that the Army Service Corps drivers were becoming the wealthiest characters in the army, so we immediately dispatched one of our ace investigators to find out. “I had a hard time tracking them down,” he noted, “but I finally dropped in on a place to find a half dozen of them kneeling in a circle on the floor. They were bouncing some small white cubes with black dots on them, and as one guy is rubbing them on the seat of his battle dress, (olive drab) and addressing them in pleading tones, he says casually, “There’s ten thousand open.” Well, we knew the rumour was false. Not wanting to get into these high stakes games we resorted to 10¢ per game blackjack in the washrooms. Or, on occasion the odd game of cribbage. I sure remember one game of cribbage we played in Camp Shilo, when we were playing for 1¢ per point and the other fellow (who had double skunked me) claimed that I owed him $2.40 (Dear Editor: If you find a few blotches on this paper, they are real tears). One time we were shooting a crap game in Woodstock, Ontario when a hot tempered guy (on being called for palming the dice) explained to us (knife in hand) that palming was just a part of the game. If I remember right, he spent the next couple of weeks in detention where, I understand, dice

weren’t allowed. Just being in the infantry, in itself, was quite a gamble. I’m not sure what all the prizes were for winning, but I do know that losing wasn’t that nice. On our way home on the liner Queen Mary, there were at least four crap games going at one time on Bob Mason the main deck. There were quite a few well heeled Americans abroad and some of those piles must have contained thousands of dollars. Y.T. still had a ten pound English note that he had picked up when we robbed that bank in Meppen, placed it on the cover pile and lost it right away. (The guy rolled a seven) Someone told me years ago, that the old Queen Mary was now a casino, sitting in San Francisco harbour. Also, they tell me, gambling becomes kind of additive (I dunno) but there are sure a lot of people buying lottery tickets. Yours Truly isn’t sure what the odds were, but he did come home from the war without a visible scratch. (Maybe my memory has a few scars on it, but you can’t see them) He did marry the nicest girl in the country and not only that, but does have one of the best families anyone could want. Robert Burns wrote: Forward though I canna see, I guess an’ a that, I’ll bet (I did say gambling was addictive) tomorrow is going to be better yet. You’ve got to know when to hold em You’ve got to know when to fold em You’ve got to know when to walk away You’ve got to know when to run. If you can make one pile of all your winnings and risk it on one turn of pitch and toss. this gambling habit seems to have gotten through to a lot of writers too.

Notable Notes

THE INDEPENDENT, BIGGAR, SK - 7

THURSDAY, MARCH 22, 2018

Jim Reiter, MLA

Murky days for agriculture no template for this,â&#x20AC;? he by Calvin Daniels said. It feels like I have writJohn DePutter, founder ten this before. and President of DePutter That I suppose is Publishing Ltd., speaking because in terms of agriat a Farm Credit Canada culture there are often Ag Knowledge Exchange ongoing storylines to folevent held in Yorkton last low, February also and the suggested latest Trump could among cause marketthose is ing waves. Donald In crystal Trump. balling the It commodwas in ity prices Yorkat the time ton in DePutter said March there were last unknown year influences, that one being John American Gormpresident ley, Calvin Daniels Donald longTrump. time â&#x20AC;&#x153;Weâ&#x20AC;&#x2122;re talking about radio talk show host, and former Member of Parlia- a loose cannon, a wild card,â&#x20AC;? he said. ment, spoke about the DePutter said he has then still newly minted always termed unexpresident. â&#x20AC;&#x153;The man takes unortho- pected shocks in terms of price â&#x20AC;&#x2DC;black swansâ&#x20AC;&#x2122; adding dox to levels most of Trump qualifies as one of us canâ&#x20AC;&#x2122;t understandâ&#x20AC;Ś those. He turns every single While noting he is assumption on its head. generally on side with From beginning to end Republican ideals, DePutit will be a presidency ter said he is not sure without precedent. There Trump was a good choice is no playbook for him,

Agriculture

Block Spring Tour

Continued from page 3

league, Lisa Raitt, did when she was Minister of Transportation in 2014,â&#x20AC;? Block described. â&#x20AC;&#x153;The delays have cost producers millions of dollars, and have eroded Canadaâ&#x20AC;&#x2122;s reputation as a reliable trading partner.â&#x20AC;? Supporting veterans â&#x20AC;&#x153;The Prime Ministerâ&#x20AC;&#x2122;s disrespectful comments to an injured veteran in Edmonton, stating that veterans are â&#x20AC;&#x2DC;asking for more than we are able to give right nowâ&#x20AC;&#x2122;, brought to light the mess that the Liberal government has made of Veteranâ&#x20AC;&#x2122;s Affairs. Currently the number of veterans waiting for disability benefits has ballooned to more than 29,000, while disabled veterans are losing their case managers due to Liberal policy changes.â&#x20AC;? Block has also heard from constituents that they want the â&#x20AC;&#x153;attestationâ&#x20AC;? for the Canada Summer Jobs Program removed. The Liberals added a requirement to the Canada Summer Jobs Program for applicants to sign an â&#x20AC;&#x153;attestationâ&#x20AC;? stating that they agreed with the Liberal Partyâ&#x20AC;&#x2122;s political stance on certain issues, or else be ineligible to receive funding. â&#x20AC;&#x153;This meant that organizations with no political arm whatsoever, including youth camps, small businesses, and refugee resettlement groups, are unable to receive the funding on which they rely â&#x20AC;&#x201C; unless they violate their consciences,â&#x20AC;? Block added. This â&#x20AC;&#x153;attestationâ&#x20AC;? led to a huge reaction nation-wide, as many, even those who agreed with the Liberal Partyâ&#x20AC;&#x2122;s political position, refused to sign a document that they saw as a breach of the basic Charter Right to Freedom of Belief and Expression, Block said. With such a vast constituency, the Block tour was busy and productive for the area MP. The above were just some of the many issues Block will work on as they sit March 19 to 29.

as leader, He pointed to a general trend away from the concept of free trade. â&#x20AC;&#x153;Thereâ&#x20AC;&#x2122;s an anti-globalization trend going on too, which is sad. Agriculture needs exports,â&#x20AC;? he said. â&#x20AC;&#x153;The US and Canada both benefit from an open grain trade.â&#x20AC;? Jump to March 2018, and we see the concerns broached by Gormley and DePutter are most certainly taking place. A revised Trans-Pacific Partnership, renamed Comprehensive and Progressive Agreement for Trans-Pacific Partnership, has been hammered out and agreed to by Canada and its partners with one exception, the United States. The new CPTPP doesnâ&#x20AC;&#x2122;t fit with the vision of protectionist president Trump. The North American Free Trade Deal is being renegotiated because of Trump, although whether the United States is sincere in wanting a new deal is rather unclear. It seems increasingly that Trump will make sure the deal is never achieved opening the door to the US making unilateral trade decisions that the president believes will only favour his country. The idea of fairness is far from Trumpâ&#x20AC;&#x2122;s way of thinking. Evidence of his increasingly protectionist thinking Trump signed an order March 8 to impose tariffs of 25 percent on imported steel and 10 percent on imported aluminum.

Trump did exempt Canada and Mexico from the tariffs, although the U.S. government has dropped hints the exception is only temporary, linking Canadaâ&#x20AC;&#x2122;s fate on tariffs to the outcome of the NAFTA negotiations. In other words the exemption to the huge tariffs is being presented as the carrot to get Canada and Mexico to sign the new NAFTA deal without making waves, making Trump and his party look better ahead of 2018 congressional elections. The Trump factor is certainly a chill wind in terms of trade, and is likely to gather force as the president tries to mold the US in his image of what is good for America.

Rosetown-Elrose Constituency 215 Main Street, Rosetown Monday â&#x20AC;&#x201C; Friday, 9:00 â&#x20AC;&#x201C; 5:00 Tel: 306-882-4105 Fax: 306-882-4108 Toll free; 1-855-762-2233 E-mail: jimreitermla@sasktel.net Box 278, Rosetown SK S0L 2V0 Please call with questions or concerns

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8 - THE INDEPENDENT, BIGGAR, SK

THURSDAY, MARCH 22, 2018

The journey through the season of Lent by Pastor Sarah Mowatt, PALs At PALs we started our Lenten season with our pancake supper which was a wonderful PALs event, that saw our highest number of people come out. After the pancakes, strawberries, cream and syrup had been put away we started Lent. We have been journeying through Lent (the time before Easter) together and learning about the covenants (promises) that God has given to the whole world. We learned that right from the beginning God has desired to have a relationship with every being that God has carefully created. We also learned that humans can’t do anything to earn God’s love, but that God is always coming to us, always loving us, never giving up on us, and is always there for us. The promises fulfilled in the Old Testament and the New Testament shows that to us. This journey has led us up to the walk to Jerusalem and finally the cross. Now, we have come to the time of Holy Week. We will remember the time when Jesus was praying in the garden with his disciples, his last supper and washing of the feet. We will remember his being arrested after being betrayed by one of his best friends, his trial before Pilate (the Roman legal

authority). Pilate who wanted only to flog him, eventually allowed him to be crucified. We will have Maundy Thursday service. On Good Friday, we will walk the Way of the Cross, and later that day there is an ecumenical Good Friday evening service. On Holy Saturday we will gather to read from the word of God and walk with our candles from St. Paul’s Anglican Church to Redeemer Lutheran Church, to read more and finish our vigil. In our Holy Saturday readings we will remember the stories of God’s faithfulness and love to all people, to all his creation. Then on Easter morning we will gather a little before church begins, and bring in the light of Christ to our Christ candle. We will shout “He is Risen! He is Risen indeed” and celebrate the risen Christ. For many of us, we will go home Sunday evening or Monday evening and have a ham, roast, or leg of lamb to celebrate and feast after a season of fasting and self-denial in Lent. I encourage you to remember why we have this day, that the greatest gift in the world came to us this season . . . and remember that Easter isn’t just one day but actually lasts for about six weeks in the church’s calendar. We continue to celebrate at our services for every Easter week turning to each other and with joy saying “He is Risen! He is Risen indeed.” I invite you to come and celebrate the risen Jesus Christ who came for you, for me, for all of us.

Easter is more than niceties, it is about resurrection by Rev. Bev Dyck, Biggar Church of God My grandchildren were over and we were having a pleasant evening. My granddaughter said, “Grandma, I really like that you get us new dresses for Easter. Even though I am not a dress person, I really like that you get us dresses.” “Oh,” I said. “What is your favourite part of Easter?” “The eggs,” she offered immediately. Then she thoughtfully added, “Oh, no, that is not the right answer . . . Jesus dying on the cross for our sins and rising again.” Isn’t it just the paradox that all of us have. The deep, theological aspect of Easter, and then the fun, active part that we do with our families. Every year at Easter, we have an Easter egg hunt. We put candies into brightly coloured plastic eggs and hide them. Sometimes we do it at the farm. Sometimes we do it in the yard of our city home. The grandchildren together with their cousins and second cousins scramble to find the hidden eggs. They fill baskets to overflowing with festive eggs. When they were

smaller, we had to hide and re hide them because finding them was such pleasure. We want them to have happy memories But Easter is more than a nice civic holiday. It is more than a nice Spring Sunday with new Easter clothes. It is more than a family gathering to build memories where the little ones can find bright eggs. Easter is the pivotal time of the year when we are in remembrance of what our Lord Jesus Christ did for us. Christmas is the time that we commemorate that Jesus was willing to humble himself and take on the form of a sinless little human being so that he could grow up to go to the cross and die for the sins of the world. The dark Friday, the day we commemorate that Jesus, Lord of Heaven, willingly took on the sins of the whole world. But Easter Sunday is the reminder that the grave could not hold our Lord. That His sacrifice for sin was accepted -- that He arose and that He offers us resurrected life. Spring all around us makes us aware of new life. Easter is all about God’s offer of new life -- resurrected life that will last for all eternity.

I saw Jesus in Him by Archie Jantzen, Perdue United Church He’s gone now -- has been for several years -- but I know that Jesus was real to him. Uncle Wilfred had the same kind of challenges that other farmers on the Prairie had in the mid-20th century. Many a hot, dusty, noisy day he spent in the fields with his tractor. But I heard him say, in his later years, about a song that expressed a prayer for God to have his complete loyalty. “Every tractor I owned knew that song.” He had a family, including a son with special needs. That boy lived to be a teenager, but required full care like a baby all his life. Yet I remember Uncle Wilfred spending a lot of time with him, helping him eat, or sit, and calling his name so kindly, over and over. And when Uncle Wilfred was old, and lived in a care home, I asked him if time was dragging for him. No, he had given

prayer a very important part of his time for most of his life, and he kept doing so. After breakfast he would go through a long list of family and friends, and many missionaries, praying for each one. “There are so many things to pray for!” The hours were not tedious. Yes, I saw the living Lord in my uncle. I see Jesus in you, too. In the way you handle the tough parts of your life; in the way you care about your family; in the way you take an active interest in good things that other people are doing. Easter means a lot to me, because the Saviour of the world is alive -- and He gives real life to those who believe in Him. I count on His promise that, because He lives, I too shall live forever. In the meantime, I see beautiful evidences of His life in the precious people around me. So, I can sing: I can keep hopeful through summer and winter; I can find meaning in the time given to me. Happy Easter.

THE INDEPENDENT, BIGGAR, SK - 9

THURSDAY, MARCH 22, 2018

How has the message of Easter impacted your life? by Pastor Doug Motz, Biggar Associated Gospel Church Different churches and different faiths celebrate Easter somewhat the same. But how has Christâ&#x20AC;&#x2122;s death, resurrection changed your life not just for time, but also for eternity? You see, unless we come to grips with the fact that Jesus died and rose for a purpose, the real depth of meaning behind Easter isnâ&#x20AC;&#x2122;t there. In the same way that God had fellowship and a deep relationship with Adam and Eve in the Garden of Eden -- before they both disobeyed Godâ&#x20AC;&#x2122;s command not to eat of the Tree of Knowledge Good and Evil, causing this act of sin and disobedience to sever their relationship with God -- all humanity has been born in sin throughout the millennials of time keeping us from fellowship with God. This one choice has caused nothing but death -- physical and eternal; pain;

sorrow; and heartache from this single act of disobedience right up to this present day. But God so loved the world, that He gave His one and only Son, Jesus to die in our place, so we wouldnâ&#x20AC;&#x2122;t have to experience eternal death, and He was raised again from the dead, so we might experience life in Him now, and for all eternity. You see, God stepped into history through His Son Jesus who was nailed to a Roman Cross, and who shed His blood, and died. While He hung bleeding/ dying, He exchanged our unrighteousness -- even all our good works -- which is nothing but a bunch of filthy rages in Godâ&#x20AC;&#x2122;s sight -- Isaiah 64:6. But while He was dying in our place, Jesus paid our sin debt in full through His shed blood -- so we might be able to receive cleansing and forgiveness of sin, past, present and future. The Apostle Paul said this in Romans 5:6 - 9; â&#x20AC;&#x153;6. For when we were still without strength, in due time Christ died for the ungodly. For scarcely for a righteous man will one die, yet perhaps for a good man someone would even dare to die. But God demon-

strates His own love toward us, in that while we were sinners, Christ died for us. 9. Much more then, having now been justified by His blood, we shall be saved from wrath through Him.â&#x20AC;? (NKJV). Dear people, Jesus finished work on the cross, and resurrection from the dead is the only hope we have of being restored to a personal, intimate relationship with the God who created us. Because we have been born in sin -- our lives are empty until Jesus is given His rightful place in our lives. We can never know of a hope of heaven outside of us choosing to allow Jesus to cleanse us of sin and come live within our hearts. No priest, or pastor, or church can save us. Salvation is found in non other than through the finished work of Christ on the cross and His resurrection. This life Iâ&#x20AC;&#x2122;m talking about is a Spiritual New Birth life -- John 3:1 -- 20. Have you found this new life? I trust that you will feel this Easter.

The message of Jesus is never overshadowed PALM/PASSION SUNDAY

SUNDAY, MARCH 25

A M s /UR ,ADY &ATIMA 2OMAN #ATHOLIC #HURCH ,ANDIS A M s 0ERDUE 5NITED #HURCH Jim Pulfer, minister A M s 0RESBYTERIANS !NGLICANS ,UTHERANS (PALs) AT 3T 0AUL S !NGLICAN #HURCH CORNER TH !VE % +ING 3TREET 0OTLUCK A M s "IGGAR !SSOCIATED 'OSPEL #HURCH A M s "IGGAR 5NITED #HURCH Lois Seamens, minster A M s 3T 'ABRIEL 2OMAN #ATHOLIC #HURCH "IGGAR

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by Fr. Edward Gibney, St. Gabriel and Our Lady of Fatima Roman Catholic Churches The message of Easter, the message of peace, love and mercy, expressed to us in the sacrifice of Jesus on the Cross, and his eternal life giving resurrection, is the same every year. But the nuance that surround that message are always influenced by the state of our world and our community. This year we recognize that the rhetoric and the actions of world leaders, who place their personal image over the peaceful existence of the world, and tensions between cultures in our own area, and throughout Canada have clouded those principles of peace, love and mercy. However, the message of Jesus is never overshadowed. The Cross of Christ shines forth as example and guidance for how we should be living our lives. Yes, the Cross of Christ is very real. Even within our own families, we often have times of disagreement, frustration and perhaps even depression. But the Easter season reminds us that our struggles, in our homes, in our country and in the world, are not the final word. The final word is new lie in the Risen Christ. When we accept that the crosses that we bear each day unite us with the Cross of Jesus, we possess the Risen Chrisâ&#x20AC;&#x2122;s promise of new life. Christ is no longer in the tomb. He lives in our hearts and in the hearts of all who seek peace, love and mercy. We are all children of God and if we can live lives that follow these principles we can learn to accept Godâ&#x20AC;&#x2122;s forgiveness, to forgive ourselves and to forgive others.

3UNDAY !PRIL x

7:00 a.m. s INTERDENOMINATIONAL

THURSDAY, MARCH 29â&#x20AC;Ś

P M s /UR ,ADY &ATIMA 2OMAN #ATHOLIC #HURCH ,ANDIS P M s 3T 'ABRIEL 2OMAN #ATHOLIC #HURCH

SUNRISE SERVICE AT BIGGAR ASSOCIATED GOSPEL CHURCH with brunch to follow.

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FRIDAY, MARCH 30â&#x20AC;Ś A M s -INISTERIAL !SSOCIATION )NTERDENOMINATIONAL 3ERVICE â&#x20AC;&#x153;Stations of the Crossâ&#x20AC;? BEGINNING AT "IGGAR 5NITED #HURCH All are invited to walk the 3KM â&#x20AC;&#x2DC;journeyâ&#x20AC;&#x2122; or to drive between the Stations to pray as a united Christian Community. 4HE EVENT WILL END WITH LUNCH AT 3T 'ABRIEL 3CHOOL A M s 0ERDUE 5NITED #HURCH Archie Jantzen, minister A M s "IGGAR !SSOCIATED 'OSPEL #HURCH

A M s %ASTER -ORNING /UR ,ADY OF &ATIMA 2OMAN #ATHOLIC #HURCH ,ANDIS A M s 0RESBYTERIANS !NGLICANS AND ,UTHERANS 0!,S AT 2EDEEMER ,UTHERAN #HURCH %ASTER 3UNDAY 3ERVICE WITH (OLY #OMMUNION A M s 0ERDUE 5NITED #HURCH

Jim Pulfer, ministere A M s "IGGAR !SSOCIATED 'OSPEL #HURCH %ASTER 3UNDAY 7ORSHIP A M s "IGGAR 5NITED #HURCH

10 - THE INDEPENDENT, BIGGAR, SK

THURSDAY, MARCH 22, 2018

Time for a hoops’ celebration in Canada? Canada’s Centre of the Universe, our country’s Big Smoke, the big T.O., is suddenly Sports City. North American professional soccer’s best live here, the Leafs are a contender, the Blue Jays are still the most popular sports team from sea to sea and now, to top it off, the National Basketball Association’s Raptors are a power and a definite threat to win the NBA Finals this June. If the Leafs happen to have a prolonged Stanley Cup run, if the Jays get off to a decent start and if the Raptors, as expected, roar through the Eastern Conference playoffs and take on either Houston Rockets or Golden State Warriors in the Finals, well, the Toronto sports establishment will virtually explode. If they win, a provincial holiday — perhaps even a national one — won’t be far behind. Premierto-be Doug Ford will see to that. The announcers on TSN and Sportsnet, who both fire off over-the-top exclamation points for any accomplishment by a Toronto team, no matter how minor, will talk so fast and with so much

excitement in their voices mountain in the NBA remain the it will be best two hard to teams in underthe West stand — Housa word ton and they’re defending saying. champion CanaGolden dians will State. Still, underthe Rapstand tors made the word a solid ‘champistatement onship’ March 9 though. with a 108They got a 105 win in taste of it Toronto in Decemover the ber, when Bruce Penton No. 1 overToronto all RockFC capets. tured the DeRozan, throwing Major League Soccer up and sinking far more crown. Now, with DeMar DeRozan, Kyle Lowry and three-pointers this year than any time in his the Raptors owning the career, is the only RapNBA’s East this year — tor among the league’s yes, that’s the same contop 50 scorers, at nearly ference in which LeBron 24 points per game, but James and the Cavaliers Lowry, Serge Ibaka and reside, yet the Cavs are Jonas Valanciunas pronot even the East’s secvide a great offensive ond-best team— an NBA supporting cast. Coach title is on the horizon. Dwane Casey, naturally, While the Raptors is among serious conare poised to finish first tenders for the NBA’s among Eastern Confercoach-of-the-year award. ence teams — Boston The Raptors are comCeltics are the closest ing off back-to-back pursuer, four of five seasons where they lost games behind in midto the Cavaliers in the March — the kings of the

Penton on sports

playoffs, but the situation has dramatically changed. The Cavs — with talk of James departing as a free agent after this season — have regressed, and the Raptors have improved to the point where they were recently saluted as No. 1 in NBA.com’s and SI.com’s NBA power rankings. Now, if that No. 1 ranking eventually transforms into an NBA title, book the marching band. It will be celebration time in Canada! • RJ Currie of sportsdeke.com: “Ravens CB and 2017 draft pick Marlon Humphrey was arrested for robbery. Take heart Baltimore: he’s already performing like an NFL vet.” • From the vault of former UNLV hoops coach Jerry Tarkanian: “Nine out of ten schools are cheating. The other is in last place.” • Norman Chad of the Washington Post, in a column about political activism in sports, and why there is iittle in

hockey: “Nearly half of NHL players are Canadian-born, and considering they have excellent health care, no gun problem and, more often than not, are really, really nice to each other, political activism is seldom on their minds.” • Late night funnyman Conan O’Brien: “Pizza Hut introduced a pair of athletic shoes that have a button that orders pizza. When they heard about it, fans of Pizza Hut said, “What are athletic shoes?” • Randy Turner of the Winnipeg Free Press, on Twitter: “As a teenager, (Patrik) Laine now has a record 14-game scoring streak in the NHL. As a teenager, I held the high point total for the KISS pinball machine in the Boissevain pool hall for three weeks. So i can totally relate.” • Janice Hough of leftcoastsportsbabe.com: “Astros signed Jose Altuve to 5-year, $151 million extension. So

Jose will be able to take his family to Disneyland. Even if he still isn’t tall enough to ride all the rides.” • RJ Currie again: “Kobe Bryant said winning an Oscar felt better than winning the NBA Championship. Maybe because he didn’t need to pass around the trophy.” • RJ Currie once more: “A skip named Jones has won the Canadian women’s curling title 12 times –– Colleen had six, and now Jennifer has six. If your name is Smith, forget about keeping up.” • Headline at SportsPickle.com: “Teddy Bridgewater announces retirement: ‘I didn’t do all this rehab to play for the Jets.’ ” • Comedy writer Jim Barach, on why LeBron James saying he’s like a fine wine, getting better with age, is a bad analogy: “Old wines are usually found in the cellar.” Care to comment? Email brucepenton2003@yahoo.ca

One last skate . . . Biggar Central School students hit the ice Friday, taking advantage of one last skate and a chance to burn off some energy at the Jubilee Stadium. The ice will soon melt, the skates and hockey equipment put away for another year, and dreams dreamt at the rink put on hold until next season. (Independent Photo by Kevin Brautigam)

Biggar Bowling Centre scores

Congratulations to Biggar Taekwondo students . . . They all deserve the medals that they received on Saturday. Jesse Bourk received a silver for patterns and a gold for jumping front snap kick. Haley Mantyka received a gold for team patterns and a bronze for sparring. Jonathan Trotchie received a bronze for patterns. Marissa Carter received a gold for team patterns. Chloe Hebert received gold for patterns, bronze for sparring and a gold for jumping front snap kick. Xander Hebert received a bronze for sparring and a gold for flying side kick. Jayden Dowson received a silver for patterns. Jaxon Dowson received a bronze for patterns and a silver for sparring. And Kaleb Carter received a gold for patterns and a silver for sparring. (Submitted photo)

March 11-15 Monday mixed: MHS, Jason Raschke, 242; WHS, Krista Remeshylo, 210; MHT, Jason Raschke, 626; WHT, Krista Remeshylo, 530. Thursday seniors: MHS, Jack Eckart, 191; WHS, Barb Domes, 188; MHT, Glen Shockey, 508; WHT, Donna Eckart, 471. YBC scores Bowlarsaurus: BHS,

Kolton Sims, 75; GHS, Ellie Hawes, 90. Pee Wee: BHS, Dominic Raschke, 146; GHT, Brinley Sims, 83; BHD, Xander Hebert, 241; GHD, Brinley Sims, 127. Bantam: BHS, Aidan Zagoruy, 119; GHS, Oriana Gosselin and Andie James, 111; BHT, Aidan Zagoruy, 349; GHT, Ori-

ana Gosselin, 315. Juniors: BHS, Julian Heimbecker, 237; GHS, Jayla Boobyer, 231; BHT, Julian Heimbecker, 508; GHT, Jayla Boobyer, 543. Seniors: BHS, Justin Otterson, 160; GHS, Hailey Boobyer, 172; BHT, Justin Otterson, 346; GHT, Hailey Boobyer, 435.

THURSDAY, MARCH 22, 2018

tth he

- THE INDEPENDENT, BIGGAR, SK - 11

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MEDICAL TRANSCRIPTION! Indemand career! Employers have work-at-home positions available. Get online training you need from an employertrusted program. Visit: CareerStep. ca/MT or 1-855768-3362 to start training for your workathome career today!

MEMORIAMS C O W L I S H A W, Ellen: In loving memory, November 3, 1935 March 23, 1998 “Several seasons and years have passed since the day when you were called away. Yet you have remained in our hearts, and we fondly remember our time with you. Recollections of your presence come to mind, you were always patient, gentle and kind. These are traits we treasure when we think of you and pass on to your grandchildren, with love, as we share stories of the past with pride. We know you are smiling down from above and will greet us one day with arms open wide.” Fondly remembered by Stan, Glenda, Donna and Wes 12p1

Coming FRIDAYS until MAR. 23: Last five Fridays in Lent, Interdenominational services at 12:05 p.m. followed by lunch at Biggar New Horizons. Sponsored by Biggar and District Ministerial. Everyone Welcome. 7c6 FRIDAY, MARCH 23: 7:30 p.m., SATURDAY, MARCH 24: 2:00 & 7:30 p.m.; SUNDAY, MARCH 25: 2:00 p.m.… New Creation Community Players presents “The New Mel Brooks Musical, YOUNG FRANKENSTEIN” at Biggar Majestic Theatre. Reserved seating tickets on Sale at The Biggar Independent, 122 Main Street, Biggar or phone 306-948-3344. $20 per person, Visa and M/C accepted. Warning: Suggestive Themes, Adult Content and Language. 5c8 SUNDAY, MARCH 25: Northwest Regional 4H Speeches, 1:00 p.m. @ Perdue Recreation Complex. 11c2 MONDAY, MARCH 26: Annual Meeting of the Biggar & District Community Foundation at 5 p.m. at the Biggar Town Office. The report of the auditor will be presented and remarks from the Board of Directors. All interested persons are invited to attend. 10c3 WEDNESDAY, MARCH 28: starting at noon, Biggar New Horizons Easter Bake Sale at Pharmasave. Donations of baking gratefully accepted. 10c3 FRIDAY, APRIL 6: 7:00 p.m., Biggar Associated Gospel Church, presents… ”Gus Olsthoorn” of Creation Ministries International. For more info, 306-9483424. It’s Youth night but ALL are welcome! 11c3 SATURDAY, APRIL 7: Biggar & District Health Centre Craft Show, 10 a.m. - 4 p.m. in LTC Activity Room. Silver Collection at door and 50/50. Everyone welcome. 12c3 THURSDAY, APRIL 12: Biggar & District Arts Council presents… “Comedy in Motion with BOB CATES”, 7:30 p.m., The Majestic Theatre, Biggar Adults/Seniors $25 (advance $20); Students, 13 and older, $15 (advance $12); children 12 and under, $5. Advance tickets available at de Moissac Jewellers, Biggar, 306-948-2452 or online www.ticketpro.ca 10c6 APRIL 19, 20, 21: St. Gabriel CWL Clothing Drive, church basement, 111 - 7th Ave. West, Biggar. Drop off: starts Thursday 9 a.m. and continues to Friday 8 p.m. Shopping: Thursday, 9 a.m. to 8 p.m., Friday, 9 a.m. to 8 p.m.; Saturday, 9 a.m. to noon. All proceeds go to the Food Bank and KidSport. 12c5

ANNOUNCEMENT FARM STRESS LINE

FRIDAY, APRIL 20, SATURDAY, APRIL 21, SUNDAY, APRIL 22: Plenty and District Players presents their 29th Dinner Theatre, “No Body Like Jimmy”, a comedy by Burton Bumgarner. Cocktails, 5:30; Dinner, 6:30; Show, 8 p.m. Tickets on Sale, 2 - 6 p.m. Monday, March 26 at Plenty Community Hall. After that, please stop in or call Michelle at the Dodsland Post Office, 306-3562185. Tickets… $30/person for dinner and show. Reserved seating only. 12c4 SATURDAY, APRIL 28: Biggar & District Arts Council presents… “Derina Harvey Band”, 7:30 p.m., The Majestic Theatre, Biggar Adults/Seniors $25 (advance $20); Students, 13 and older, $15 (advance $12); children 12 and under, $5. Advance tickets available at de Moissac Jewellers, Biggar, 306-9482452 or online www.ticketpro.ca 12c6

AUCTIONS

ONLINE AUCTION UNRESERVED NELSON HOME LUMBER INVENTORY LIQUIDATION ONLINE BIDDING CLOSES OVER 3 DAYS March 20th, 21st & 26th - 4 PM (CST) Lloydminster, Bonnyville & Slave Lake - Alberta. For more information call Ken at (403) 324-6565 Quantity of Windows, Doors, Base Boards, Casings, Crown Moldings & Much More! www.McDougallBay.com 1-800-263-4193 Regina (306) 757-1755

ONLINE AUCTION UNRESERVED ELECTRICAL CONTRACTOR MOVING & RE-ALIGNMENT ONLINE BIDDING CLOSES WED., MARCH 28 - NOON View March 21 From 10am to 3pm at 288F Hodsman Rd, Regina, SK For Our Website For Details. www.McDougallBay.com 1-800-263-4193 Regina (306) 757-1755 License Number 319916

License Number 319916

INVITATIONS CALL FOR

‘MOM’ SUBMISSIONS for

IF YOU ARE EXPERIENCING SYMPTOMS OF STRESS, THE FARM STRESS LINE IS AVAILABLE 24/7 AT

1-800-667-4442

FOR SALE Advertisements and statements contained herein are the sole responsibility of the persons or entities that post the advertisement, and the Saskatchewan Weekly Newspaper Association and membership do not make any warranty as to the accuracy, completeness, truthfulness or reliability of such advertisements. For greater information on advertising conditions, please consult the Association’s Blanket Advertising Conditions on our website at www.swna.com.

COLORADO BLUE SPRUCE: $0.99/each for a box of 180 ($178.20). Also full range of tree, shrub, and berry seedlings. Free shipping most of Canada. Growth guarantee. 1-866873-3846 or TreeTime.ca. PROVINCE-WIDE CLASSIFIEDS. Reach over 550,000 readers weekly. Call this newspaper NOW or 306-649.1405 for details.

“Mother of the Year” now being accepted

‘Mother of the Year TEA’ will be held TUESDAY, MAY

1ST

…submit your favourite Mom letter, around 150 words or less, stating what makes this lady so special. ALL submissions (MOMS) will be honoured. Drop off letters to the Prairie Branches office, Nova Wood Centre, 104 - 6th Ave. East, Box 1690, Biggar, SK S0K 0M0 or Biggar Independent, 122 Main Street, Box 40, Biggar, SK S0K 0M0

DEADLINE: APRIL 9, 2018 …A WONDERFUL WAY TO HONOUR MOM AND SUPPORT PRAIRIE BRANCHES WITH THEIR ANNUAL RECOGNITION & FUNDRAISER. *NOTE…mothers from various communities, service clubs and individuals will all come together to be honoured on the day of the tea.

www.biggarindependent.ca

WALK IN BATHTUBS SASKATCHEWAN QUALITY CANADIAN MADE

WALK-IN TUBS FOR LESS!

Thousands less than the tubs advertised on TV! ° HELPS SOOTH ARTHRITIC & FIBROMYALGIA PAIN ° AVAILABLE INWARD SWINGING DOOR ° BATHE IN DIGNITY ° HEATED MASSAGE JETS ° INSTALLATION INCLUDED $1000.00 Rebate with this ad! Call 1-306-536-7660 for details!

306-948-3344

STEEL

BUILDINGS STEEL BUILDING SALE ...”BIG BLOW OUT SALE - ALL BUILDINGS PRICED TO CLEAR!” 20X21 $5,560. 23X23 $5,523. 25X25 $6,896. 32X33 $9,629. 33X33 $9,332. One End Wall Included. Pioneer Steel 1-855-212-7036

WANTED MAIN STREET GARAGE SALE is accepting donations of all items in clean and working condition. Please phone 306-9481773 or 306-9485393. Pick-up available. tfn GOT OIL? Free Property Evaluation for Mineral

Rights holders. Royalties paid on suitable drilling locations! Call with your land co-ordinates

1-403-291-0005 www.briskenergy.com

WANTED: OLD TUBE AUDIO EQUIPMENT. 40 years or older. Amplifiers, Stereo, Recording and Theatre Sound Equipment. Hammond Organs, any condition. CALL Toll-Free 1-800947-0393.

AUTO PARTS Wrecking over 250 units... cars and trucks. Lots of trucks... Dodge... GMC... Ford... Imports... 1/2 ton to 3 tons... We ship anywhere... Call or text 306821-0260. Lloydminster.

SEED & FEED HEATED CANOLA WANTED!! - GREEN CANOLA - SPRING THRASHED - DAMAGED CANOLA FEED OATS WANTED!! - BARLEY, OATS, WHT - LIGHT OR TOUGH - SPRING THRASHED HEATED FLAX WANTED!! HEATED PEAS HEATED LENTILS "ON FARM PICKUP" Westcan Feed & Grain 1-877-250-5252

THE INDEPENDENT, BIGGAR, SK - 13

THURSDAY,, MARCH 22,, 2018

DENTAL ROOFING

ELECTRICAL

HEALTH/WELLNESS

MADGE ROOFING INC.

BIGGAR ELECTRICAL & REFRIGERATION SERVICES Commercial and Industrial Electrical Wiring

PHILLIPS ELECTRIC • Residence • Commercial Wiring For free estimates, call…

306-480-6822

Licensed Journeyman Adrian de Haan

306-948-5291

Goldburg Electric Ltd. • Residential • Commercial Contact Matt Craig

Cell: 306-221-6888 Store: 306-948-1773

THIS SPACE

PLUMBING & HEATING

2 INCHES

26-WEEK

PREPAID COMMITMENT (regular price is $20.16 per week = $524.16 plus gst)

Call

306.948.3344

EAVESTROUGHING Danny Pickett Travis Poletz 306-230-4535 306-948-6570 saskwestconstruction@outlook.com

FREE ESTIMATES ɽ Eavestrough ɽ Sof¿t/Fascia ɽ Siding ɽ All other Exterior needs....

PLUMBING HEATING ELECTRICAL

For all your home, business and rural needs Owners/Operators • Travis Young • Dallas Young • Claude Young

Biggar Of¿ce Hours…

Landis Of¿ce Hours:

304 Main St., Biggar Phone: 306-948-2204 Toll Free: 1-855-948-2204

100 - 2nd Ave. W., Landis Phone: 306-658-2044 Toll Free: 1-855-658-2044

Healthy Lifestyle Weight Loss 30-minute Circuit Personal Training Fitness Classes

“We’ll getcha covered”

If you DO NOT receive your Independent in a timely manner, please call your local post office or Canada Post @ 1-866-607-6301

104 - 6 Ave. East, Biggar, Sask. Southeast entrance of Nova Wood Bldg. Hours… Monday - Thursday, 8:00 a.m. - 4:30 p.m. Friday, 8:30 a.m. - 4:00 p.m.

306-948-3408 LEGAL SERVICES

INVESTMENTS

Located at the Biggar & District Credit Union 302 Main Street, Biggar, SK • 306-948-3352 Mutual funds are offered through Credential Asset Management Inc., and mutual funds and other securities are offered through Credential Securities Inc. ®Credential is a registered mark owned by Credential Financial Inc. and is used under license.

Peszko &Watson is a full service law ofﬁce that practices… ¾ ¾ ¾ ¾ ¾

Criminal Law Commercial Law Family Law Real Estate Law Wills and Estate Law and our lawyers, Jason Peszko Lisa Watson Nicole Hataley look forward to assisting you and can be contacted at:

306-948-5352 or 306-244-9865

OPTOMETRISTS

LACK OF ADVERTISING is like winking at a pretty girl in the dark… YOU KNOW what you’re doing,

BUT NO ONE ELSE DOES!! DOES

RED APPLE ADMINISTRATIVE SERVICES “Administrative Services to

Meet Your Business Needs” ~ One time projects or long term service

For a FREE consultation, call www.redappleadmin.ca www.facebook.com/ redappleadmin

Box 580 Biggar, SK SOK OMO

…serving your community since 1972

Investment Advisor Credential Securities Inc.

Ph: 306-948-5133

302 Main Street, Biggar, SK

306-948-3346

Lyndsey Poole

P. O. Box 1480 Biggar, SK S0K 0M0

223 Main Street Biggar

Journeymen Plumber, Gas Fitter, & Electrician on staff

Mutual Fund Investment Specialist, Wealth Consultant Credential Asset Management Inc.

201B - 2nd Ave. West

Stuart A. Busse, QC Larry A. Kirk, LL.B.

Biggar, Sask.

Investment Advisor Credential Securities Inc.

117 - 3rd Ave. W.,

(New Horizons Bldg) Biggar

PROFESSIONAL CORPORATION Barristers & Solicitors

306.948.2208

Dean McCallum, CFP, CIM, FCSI

rod.campbell@sasktel.net

BUSSE LAW

102 - 3 Ave. W., Biggar

For all your investment needs, Visit…

Ph: 306-948-4430 or 306-948-4460

Cheryl Irvine @

306-948-3389

SEEKIN G NE CLIENT W CAMPBELL S ACCOUNTING SERVICES • Income Tax Returns • Bookkeeping • Payroll • Financial Statements

306-948-7402

…owned and operated by Brett Barber

Monday - Friday, 8:30 a.m. - 5 p.m. Mon., Tues., & Fri., 8:30 a.m. - 4:30 p.m. Wed., 10 a.m. - 4:30 p.m. Wednesday, 9:30 a.m. - 5 p.m. Thurs., CLOSED

Website: www.biggarinsurance.ca Website: www.landisinsurance.ca Email: biggar@biggarinsurance.ca

BIGGAR DENTAL CLINIC th

Pamela Eaton

¾ Auto & Home Insurance ¾ Farm & Commercial Insurance ¾ Health & Travel Insurance ¾ Life Insurance & Investments ¾ Farm Succession & Estate Planning ¾ Notary Publics

Phone:306.882.2123 New Patients Welcome!

306-948-7274

Box 277, Perdue, SK S0K 3C0

INSURANCE

OFFICE HOURS Monday to Thursday 8 a.m. to 5 p.m. Friday, 8 a.m. - 3:30 p.m.

Call Making Biggar Smaller!

Co-Ed Fitness Centre

$161.20 PLUS GST…

115 - 1st Avenue West Rosetown, Sask.

Weight Loss Coach Anne G. Livingston 317 Main St., Biggar

- together with -

AVAILABLE FOR ONLY

FOR

• ‘Ideal Protein’ Weight Loss • ‘Slender You’ Figure Salon • H20 Massage Bed

www.madgesaskroo¿ng.com Biggar, Sask.

IN THIS DIRECTORY IS

ONE COLUMN X

306-951-8004

“Setting a Higher Standard” ¬New Construction ¬Re-roofs ¬Torch-on ¬Tile ¬Metal ¬Asphalt ¬All repairs ¬Shakes ¬Inspections NOW DOING ¬ Eavestroughing ¬ Downspouts ¬ Soffit & Facia We offer 10 Year Workmanship Warranty and Liability/Torch On Insurance Excellent Local References For a FREE estimate please call… 306-948-5453

Biggar

Weight Loss & WELLNESS Centre

306-717-2818

Menno:

ROSETOWN DENTAL

ACCOUNTING

Dr. Kirk Ewen Dr. Michelle Skoretz Doctors of Optometry

In BIGGAR Every Tuesday Biggar Professional Building, 223 Main St., Biggar

For appointments…

1-855-651-3311

306-948-2183 Email: ddolack@sasktel.net Website: www.hrblock.ca

PHOTOGRAPHY

Photos by Jocelyn Portraits, Family, Weddings & Sports Photography Biggar, Sask.

www.photosbyjocelyn.com

306-948-2814

Contact THE INDEPENDENT 306-9483344

to have your business listed here, …ask about special rates and sizes!

DEADLINE for ads, classisifeds and news MONDAY - 5 P.M.

THURSDAY, MARCH 22, 2018

14 - THE INDEPENDENT, BIGGAR, SK

SERVICES REAL ESTATE

AUTOMOTIVE

Shoreline Realty

Cari Perih

SERVICES

www.SoldbyCari.ca homesforsale@soldbycari.ca

Acres of Expertise.

701 - 4th Ave. E., Biggar

306-948-5600

Jerry Muc Phone: 306-948-2958 Fax:

HEAVY TRUCK Repair AUTO Repair TIRES Repair BOATS & RVs RVs FULL MOBILE MECHANICAL & TIRES SGI Safety INSPECTION

Teams, Corporate and Personal Attire Judy Kahovec… 306-882-4313, cell 306-831-7935

BIGGAR LEISURE CENTRE +*/ FZbg Lm'% ;b``Zk Rhnk Znmahkbs^]

We carry all the Latest Smartphones

Dave Molberg Farm & Acreage Salesperson (306) 948-4478 dave.molberg@hammondrealty.ca HammondRealty.ca

FOR RENT BIGGAR HOUSING AUTHORITY Housing for families and seniors Rent based on income

SERVICE TRUCK FULL MECHANICAL SERVICE Mon - Fri • 8 a.m.-5 p.m. phone: Chris

306-948-3376 Corner of Main Street & 1st Avenue West, Biggar 1st Ave. West, Biggar

Call: 306-948-2101

Rockin D Trucking & Cattle

• Cattle hauling with 21 ft. gooseneck trailer • round and large square bale hauling with step-deck or highboy semi-trailers • also buying and selling straw and forage • also machinery hauling Home • 306-948-2037 Alex • 306-948-7291 Dan • 306-948-7843 Biggar, Sask.

SEED CLEANING McNULTY’S MOBILE SEED CLEANING Custom Cleaning of H.R.S. & C.P. S. Wheat

Phone: 306-948-5678

WYLIE SEED & PROCESSING INC. Canadian Seed Institute Accredited Pedigree, Commercial & Custom Cleaning FULL line of Cleaning Equipment including Gravity Table

Excellent Quality at a Reasonable Price! For all your Cereal and Pulse Cleaning Call: Bill: Dale:

306- 948-2807 or 948-5609 948-5394

Plant located 8 miles south of Biggar on Hwy #4, ¼ mile west on Triumph Rd.

THE

BIGGAR

INDEPENDENT Custom Grain and Fertilizer Hauling Darren Diehl

306-262-5980 Biggar

COURIER

BIGGAR COURIER

• Biggar to Saskatoon • Same day Service • Monday to Friday • 24-hour Answering Service

~Brian and Cathy Fick~

Cell: 306-948-7524

SMALL ADS WORK You’re reading this one!

NEWSSTANDS @

• Biggar Esso • Leslie’s Drugstore • Pharmasave • Quick Stop • Super A Foods • Shop Easy Foods • Weasie’s Gourmet Blends • Central Plains Co-op, Perdue • The Store, Perdue

306.948.2700 Your Auto Parts and Accessories Dealer Open: Mon.-Fri. 8 a.m. - 5:30 p.m. Sat. • 8 a.m. - Noon.

YH Truck, Ag & Auto • Heavy truck parts • Agriculture parts • Automotive parts & accessories www.yhtruckagauto.com

Hwy 14 East, Biggar

306-948-2109 KRF Auto Centre 100% handwash “Where we do it all for you!!” • Detailing • Vortex Spray-In Box Liners • Granitex Baked-on Coatings for Decks and Cement Flooring • Auto Accessories • Trailer Rentals

306-948-2266 Hi^g Fhg]Zr mh ?kb]Zr% 23)) Z'f' mh /3)) i'f'

Biggar Sand & Gravel • trenching • trucking • water & sewer • sand & gravel • excavating OfÀce …

306-948-5455

BE SEEN in the

BPHOTOGRAPHY USINESS DIRECTORY

306-948-5699

“Your complete decal and signage shop”

Custom Embroidery

SaskTel Mobility Dealer

Fax: 306-237-TROY email: tmay@hotmail.ca Super B outÀts hauling grain and fertilizer in Alberta and Saskatchewan

• Wood, metal, plastic signs • Vehicle & window graphics • Banners, stickers and Magnetic signs

Phone…

Mike Nahorney, Interprovincial Heavy Duty Journeyman Mechanic

Office: 306-867-8380 carip@remax.net

TROY MAY, owner/operator

Qualilty!

Cliff Forsyth

Open Monday-Friday

Cell: 306-948-7995

306.237.7671

A Sign of

CLEANING Box 736, Biggar

M & N REPAIR 306-948-3996

REALTOR®

HAULING

THUR-O CARPET

• Laser Engraving • Promotional products (mugs, mousepad, etc)

t Delivery

306-948-3312 sales@gvsigns.ca

Ask Abou

Rebel Landscaping 306-948-2879, evenings 306-948-7207, daytime Ed Kolenosky • Driveways • Concrete • Garage Pads • Pruning • Planting

• Topsoil • Lawn Care • Leveling • Sod • Patio Blocks

• Snow Removal • Fences …and much more

Danny Vogelsang

306-222-6081 Landscaping, Snow Removal, Topsoil, Clay, Gravel, Sand Bobcats, Excavator, Gravel Truck Serving Perdue and area for the past 10 years

Biggar, Sask. Brody Ellis, Sever Ellis, Stetler Heather

306-948-3380 306-948-2234 alloutdrilling@gmail.com

Call today for a FREE estimate!

LEADING EDGE WELDING LTD. Aboriginal owned • Mobile Welding & Fabrication • 24/7 Emergncy Service • Repairs? Got a project in mind? • We cater to ALL industries… farming/ Give us a call for a FREE quote. commercial/oil field/ • NOW offering Skidsteer, industrial Transport, Hot Shot Service! CALL Chance Parenteau @ 306-948-9465 or Sarah Nagy @ 306-290-9766

Photos by Jocelyn

CALL

Portraits, Family, Weddings & Sports Photography

306.948.3344 Biggar, Sask. www.photosbyjocelyn.com

FOR 306-SPECIAL 948-2814 RATES AND SIZES

Owned & operated by Kevin Fick

227 - 1st Ave. East, Biggar

306-948-1722 For FAX service, see us at

Get the Biggar Independent

The Independent, 122 Main Street, Biggar

Online NOW

Go to…

biggarindependent.ca to sign up

Pkg. of 8.5”x11” white bond paper,

tip@sasktel.net

CALL 3069483344

each

52.99/case

@ The Independent 122 Main St., Biggar

THURSDAY, MARCH 22, 2018

14 - THE INDEPENDENT, BIGGAR, SK

SERVICES REAL ESTATE

AUTOMOTIVE

Shoreline Realty

Cari Perih

SERVICES

www.SoldbyCari.ca homesforsale@soldbycari.ca

Acres of Expertise.

701 - 4th Ave. E., Biggar

306-948-5600

Jerry Muc Phone: 306-948-2958 Fax:

HEAVY TRUCK Repair AUTO Repair TIRES Repair BOATS & RVs RVs FULL MOBILE MECHANICAL & TIRES SGI Safety INSPECTION

Teams, Corporate and Personal Attire Judy Kahovec… 306-882-4313, cell 306-831-7935

BIGGAR LEISURE CENTRE +*/ FZbg Lm'% ;b``Zk Rhnk Znmahkbs^]

We carry all the Latest Smartphones

Dave Molberg Farm & Acreage Salesperson (306) 948-4478 dave.molberg@hammondrealty.ca HammondRealty.ca

FOR RENT BIGGAR HOUSING AUTHORITY Housing for families and seniors Rent based on income

SERVICE TRUCK FULL MECHANICAL SERVICE Mon - Fri • 8 a.m.-5 p.m. phone: Chris

306-948-3376 Corner of Main Street & 1st Avenue West, Biggar 1st Ave. West, Biggar

Call: 306-948-2101

Rockin D Trucking & Cattle

SEED CLEANING McNULTY’S MOBILE SEED CLEANING Custom Cleaning of H.R.S. & C.P. S. Wheat

Phone: 306-948-5678

WYLIE SEED & PROCESSING INC. Canadian Seed Institute Accredited Pedigree, Commercial & Custom Cleaning FULL line of Cleaning Equipment including Gravity Table

Excellent Quality at a Reasonable Price! For all your Cereal and Pulse Cleaning Call: Bill: Dale:

306- 948-2807 or 948-5609 948-5394

Plant located 8 miles south of Biggar on Hwy #4, ¼ mile west on Triumph Rd.

THE

BIGGAR

INDEPENDENT Custom Grain and Fertilizer Hauling Darren Diehl

306-262-5980 Biggar

COURIER

BIGGAR COURIER

• Biggar to Saskatoon • Same day Service • Monday to Friday • 24-hour Answering Service

~Brian and Cathy Fick~

Cell: 306-948-7524

SMALL ADS WORK You’re reading this one!

NEWSSTANDS @

• Biggar Esso • Leslie’s Drugstore • Pharmasave • Quick Stop • Super A Foods • Shop Easy Foods • Weasie’s Gourmet Blends • Central Plains Co-op, Perdue • The Store, Perdue

306.948.2700 Your Auto Parts and Accessories Dealer Open: Mon.-Fri. 8 a.m. - 5:30 p.m. Sat. • 8 a.m. - Noon.

YH Truck, Ag & Auto • Heavy truck parts • Agriculture parts • Automotive parts & accessories www.yhtruckagauto.com

Hwy 14 East, Biggar

306-948-2266 Hi^g Fhg]Zr mh ?kb]Zr% 23)) Z'f' mh /3)) i'f'

Biggar Sand & Gravel • trenching • trucking • water & sewer • sand & gravel • excavating OfÀce …

306-948-5455

BE SEEN in the

BPHOTOGRAPHY USINESS DIRECTORY

306-948-5699

“Your complete decal and signage shop”

Custom Embroidery

SaskTel Mobility Dealer

Fax: 306-237-TROY email: tmay@hotmail.ca Super B outÀts hauling grain and fertilizer in Alberta and Saskatchewan

• Wood, metal, plastic signs • Vehicle & window graphics • Banners, stickers and Magnetic signs

Phone…

Mike Nahorney, Interprovincial Heavy Duty Journeyman Mechanic

Office: 306-867-8380 carip@remax.net

TROY MAY, owner/operator

Qualilty!

Cliff Forsyth

Open Monday-Friday

Cell: 306-948-7995

306.237.7671

A Sign of

CLEANING Box 736, Biggar

M & N REPAIR 306-948-3996

REALTOR®

HAULING

THUR-O CARPET

• Laser Engraving • Promotional products (mugs, mousepad, etc)

t Delivery

306-948-3312 sales@gvsigns.ca

Ask Abou

Rebel Landscaping 306-948-2879, evenings 306-948-7207, daytime Ed Kolenosky • Driveways • Concrete • Garage Pads • Pruning • Planting

• Topsoil • Lawn Care • Leveling • Sod • Patio Blocks

• Snow Removal • Fences …and much more

Danny Vogelsang

306-222-6081 Landscaping, Snow Removal, Topsoil, Clay, Gravel, Sand Bobcats, Excavator, Gravel Truck Serving Perdue and area for the past 10 years

Biggar, Sask. Brody Ellis, Sever Ellis, Stetler Heather

306-948-3380 306-948-2234 alloutdrilling@gmail.com

Call today for a FREE estimate!

Photos by Jocelyn

CALL

Portraits, Family, Weddings & Sports Photography

306.948.3344 Biggar, Sask. www.photosbyjocelyn.com

FOR 306-SPECIAL 948-2814 RATES AND SIZES

Owned & operated by Kevin Fick

227 - 1st Ave. East, Biggar

306-948-1722 For FAX service, see us at

Get the Biggar Independent

The Independent, 122 Main Street, Biggar

Online NOW biggarindependent.ca to sign up

Go to…

Pkg. of 8.5”x11” white bond paper,

tip@sasktel.net

CALL 3069483344

each

52.99/case

@ The Independent 122 Main St., Biggar

THE INDEPENDENT, BIGGAR, SK - 15

THURSDAY, MARCH 22, 2018

Cranberry Sauce & Mashed Potatoes for Easter Easter is one of the special times of the year where our whole family gets together. The cherished relationships we have with each other are rekindled and we celebrate with food and drink. Two of our most popular side dishes with an Easter dinner are Garlic Mashed Potatoes and Homemade Brandied Cranberry Sauce, so it is today that I share these recipes with you. Please make note that potatoes that are steamed, instead of boiled, are always better in mashed potatoes as they donâ&#x20AC;&#x2122;t absorb as much water - water has no flavor. Side dishes are never the â&#x20AC;&#x153;star of the plateâ&#x20AC;? but these will be a close second. Enjoy... Garlic Mashed Potatoes â&#x20AC;&#x153;These will spoil you

for any other mashed potatoes - very rich and flavourfulâ&#x20AC;? 5 russet potatoes, peeled and diced approximated 1/2 inch 1/2 cup butter, cubed 6-8 garlic cloves, crushed 2 tsp salt 1/2 tsp Chef Dez pepper 1/2 cup whipping cream 1. Steam potatoes over boiling water for approximately 20 minutes until tender. 2. Drain water out of the pot and put cooked potatoes in the pot. 3. Add the butter, garlic, salt, and pepper. 4. Mash by hand until almost smooth. 5. Add the cream and mash again until smooth. 6. Taste and re-season with salt & pepper if necessary. Makes approximately

Chef Dez on cooking

6 - 8 portions Brandied Cranberry Sauce â&#x20AC;&#x153;Very intense flavour - a homemade cranberry sauce to be proud ofâ&#x20AC;? 1 - 340g package fresh cranberries (approximately 3.5 cups) 1/2 cup packed dark brown sugar

1/2 cup brandy 2 cinnamon sticks, broken in half zest of 1 lemon, finely chopped pinch of salt 1. Combine all ingredients in a heavy bottomed medium-sized pot. Turn heat to medium-high and bring to a boil uncovered. 2. Once boiling, reduce

the heat to medium and continue to cook mixture for approximately 10 to 15 minutes until desired consistency is reached, while occasionally stirring and mashing berries with a wooden spoon. 3. Remove from the heat; transfer the sauce into a different container and cool in the refrigera-

tor. Once cooled, remove the cinnamon sticks and serve. Makes approximately 2 cups Chef Dez is a Chef, Writer, & Host. Visit him at www.chefdez.com Write to him at dez@ chefdez.com or P.O. Box 2674, Abbotsford, BC V2T 6R4

Asquith council news Asquith Town Council held its March regular meeting on March 14. Attending the meeting were Mayor Gail Erhart, Councillors Dylan Claypool, Audra Jewitt, Harold Edwards, and Ted Goodnough. Also attending were Foreman Darren Kraft and Assistant Administrator Kathy Picketts. A resolution was made to accept the February 14 regular meeting minutes. A resolution was made to accept the February financial statements and the February bank reconciliation as presented. Council made a motion to accept the accounts paid in the amount of $37,415.37 and the

accounts payable in the amount of $16,789.93 as presented. Fire Chief Colin Graham attended the Council meeting to discuss meetings that he has held with the Delisle and District Fire Commissioner and with Prince Albert 911. First call areas for the Asquith Fire Department have been changed and updated maps have been sent to PA. All municipalities around Asquith will be contacted to further discuss funding for the Asquith Fire Department. A community event license was issued to the Asquith Rink Board to hold a dance on March 16. Cecilia Myrglod was appointed to the Asquith

Rink Board. The Town will again be holding Spring Clean Up Days in May 2018, which will be open to all residents of the Town of Asquith. More information will be forthcoming in April and May regarding this event. The Town will be sponsoring the Canadian Legionâ&#x20AC;&#x2122;s Annual Military Service Recognition Book by purchasing an advertisement for $150.

Mayor Erhart and Councillor Jewitt will be attending SAMA annual meeting in Saskatoon on April 11. The Asquith Recreation Committee reported that there were six applications made for TIP grants this year. Mayor Erhart and Councillors Goodnough and Jewitt attended the RCMP meeting held in Delisle on March 7. Happy Easter to all.

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16 - THE INDEPENDENT, BIGGAR, SK

THURSDAY, MARCH 22, 2018

ARCHIE’S FISH & SAUSAGE TRUCK

BIGGAR on FRIDAY, MARCH 30 will be in

11 a.m. - 6 p.m. @ end of Main Street.

“FISH from Northern Lakes” also

On SALE… - Smoked fish - some seafood

- 10# boxWalleye, $175 - 10# box Northern Pike, $115 - 2# bags available

SAUSAGE… Mennonite Farmers Sausage

SALE… $12 per ring or 5 for $55.

Lord Asquith School news Principal’s message by Leanne Gruending Student Led Conferences and Showcase Elementary and Middle Years students will be receiving a note from their homeroom teacher shortly about how their Student Led Conferences will be organized and when they will take place. High school students (9-12) have the opportunity to visit any teacher in their classroom for

18034JJ0

NEW CREATION COMMUNITY PLAYERS of BIGGAR production of…

The New MEL BROOKS Musical WARNING: SUGGESTIVE THEMES, ADULT CONTENT AND LANGUAGE

FRIDAY, MARCH 23 ~ 7:30 p.m. ~ SATURDAY, MARCH 24 ~ 2:00 p.m. ~ SATURDAY, MARCH 24 ~ 7:30 p.m. ~

SUNDAY, MARCH 25 ~ 2:00 p.m. ~

Book by Music and Lyrics by Mel Brooks and Thomas Meehan Mel Brooks Original Direction & Choreography by Susan Stroman

RESERVED SEATING TICKETS on Sale @ The Biggar Independent, 122 Main St., Biggar or phone 306-948-3344

Only $20 per person “Young Frankenstein” is presented through special arrangement with Music Theatre International (MTI). All authorized performance materials are also supplied by MTI. www.MTIShows.com

the SLC. Please sign for a time that will work best for your family as we are aiming for 100 per cent attendance. Students should be sharing their graduation plan and their plan for next year’s classes which is an important conversation to be a part of. If you absolutely need a different time, please book in with the teacher of your choice. On both April 11 and 12 there will be showcase in the gym that will demonstrate student work K-12. Our IA class is also doing a fund raiser to help subsidize the cost of maintaining our IA equipment. They will be holding a silent auction in which they are auctioning off student built projects from cutting boards and candle holder to tables. Please pop into the school and check out all the hard work they have been up to and help us raise money for the IA lab. Last year we were able to purchase a band saw with the proceeds from the silent auction Why Student Led Conferences? At LAS we are trying to focus on learning that is highly interactive by engaging students in making sense of ideas and applying what they learn to help them to think critically about their learning, to problem solve, and to become selfdirected learners. This leads us towards our goal of creating in each of our students a passion for Learning for Life. One way we hope to accomplish this is through Student Led Conferences. They students build portfolios of work that exhibit specific items to discuss and share with you. During the 10 minute conference, each student will share a portfolio of his/her personal work documenting his/her progress in class. At the end of the conference, students will ask if parents and teachers have any important information to add. Our goal for our elementary students and middle years students is to share in the celebration and successes of learning. Our high school goal is to teach students to prepare and be able to lead an important conversation with adults -- an essential life skill and part of the ELA curriculum.

This conference is an opportunity for you as a parent to continue to demonstrate positive interest in your child’s progress, to accept your child’s evaluation of his/ her accomplishments and to provide your child with support and encouragement for his/her school work. Teachers and parents will also participate during the conferences as all voices are important in this conversation. SCC news On behalf of the Lord Asquith Community Council we happily donate a set of Willow nominees to various classroom libraries. The mission of SYRCA -- Saskatchewan Young Readers Choice Awards -- the Willow Awards is to promote reading and celebrate Canadian literature. Each year, Saskatchewan children and youth vote for Willow Award recipients from finalists nominated in three award categories. Saskatchewan Young Readers Choice Awards is a volunteer run, non profit, registered charity begun in 2001. The three categories were established to encourage participation by all children, regardless of the level at which they are reading. They include: • the Shining Willow Award for books written for young readers. • the Diamond Willow Award for books written for upper-elementary readers in Grades 4 to 6; • the Snow Willow Award for books written for readers in Grades 7 and up. Participation in the Willow Awards is free to Saskatchewan children and youth. They may vote for their favourite book in any category in which they have read in the minimum number of books required. Individuals may vote. Teachers, librarian or teacherlibrarians can submit tallies of votes made in their buildings.

In the first year of voting, 2002, more than 5,000 voters participated. In recently years, the number of votes collected has increased to more than 15,000. We are so excited to bring these wonderful books into the classrooms at LAS. Please check out the awesome bulletin boards around the school talking about these great books. School Community Councils Our School Community Council (SCC) supports student learning success and well being and encourages parent and community involvement in the school. Prairie Spirit School Division believes that involvement with SCCs is a rewarding and meaningful activity for parent and community members. If you would like to make a difference at our school, please consider running in the upcoming SCC election. Parents and members of the community are eligible to run for the local SCC. Our SCC has four position open for members for two-year terms beginning fall 2018. We have five members who will be remaining for their second year. The election will be held May 8 at 6:30 p.m. Senior basketball Congratulations for both the Senior Boys and Girls Basketball team as they advance to Regionals this weekend. The Senior Boys went to Conferences in Eston. They faced Kenaston on Friday evening and won 69-37. On Saturday, they met Wilkie in a 59-49 win. The final was against Kerrobert and the boys won 69-54. The Senior Girls Conferences were in Macklin. On Saturday, they met Delisle and won 71-38. The final was against Unity and Unity was defeated by Asquith 66-51.

Randy Weekes, MLA Biggar - Sask Valley Constituency Office 106- 3rd Ave. West, Box 1413 Biggar, SK S0K 0M0

Toll Free: 1-877-948-4880 Phone: 1-306-948-4880 Fax: 1-306-948-4882

THURSDAY, MARCH 22, 2018

A SPECIAL SUPPLEMENT TO:

Box 40, 122 Main Street, Biggar, SK S0K 0M0

email: tip@sasktel.net

Phone: 306-948-3344

www.biggarindependent.ca

2 - THE INDEPENDENT, BIGGAR, SK

Recognizing farmers and ranchers for their critical role in nourishing today’s population as well as future generations.

Super B outfits hauling grain and fertilizer in Alberta and Saskatchewan

306-237-7671 Troy May, owner/operator

Fax # 306.237.TROY

THURSDAY, MARCH 22, 2018

Canola: a heart healthy alternative Canola oil comes from the seeds of the canola plant. Once harvested, canola seeds are crushed and the oil contained within the seed is extracted. The average canola seed is 45% oil. Canola oil is hearthealthy. It has the least saturated fat of any common cooking oil. In fact, it has less than half the saturated fat of olive or soybean oil. The US Food and Drug Administration (FDA) authorized a qualified health claim for canola oil’s abil-

ity to reduce the risk of heart disease when used in place of saturated fat. Click here for more information about canola oil’s health and nutritional characteristics. Canola oil is ideal for any type of cooking From salad dressings to sautéing, canola oil’s neutral taste and light texture make it a great match for just about

everything. Furthermore, its high heat tolerance means you can use canola oil for anything from baking to stir-frying to deep-frying or grilling. Click here for our collection of great recipes and information about cooking with canola oil. Canola oil is used around the world In fact, it is the number one cooking oil in Canada and Japan, while

Caprese Muffins Mini Calzones The classic Caprese Calzones, inspired by Italian salad is in an Italy, come in miniature easy-to-tote muffin form versions in this recipe, – think picnic! Juicy making for a quick and cherry tomatoes, creamy delicious meal or snack mozzarella and bright any time of day. They basil join flavorful forces also make wonderful leftwith the mild taste of overs! canola oil, producing a Ingredients tender treat. 8 oz lean ground beef Ingredients 250 g canola oil cooking 1/2 small yellow onion, spray diced 1 1/3 cups quartered 1 cup sliced mushcherry tomatoes 325 mL rooms 250 mL 1/4 cup canola oil 60 1 clove garlic, minced mL 4 tsp 1 egg canola 3/4 cup 1% “Heart-healthy, oil, milk 175 mL affordable and divided 8 oz buffalo mozzarella, ideal for any type of 20 mL 1/4 cubed 250 g cooking.” tsp 1/3 cup dried chopped fresh Italian basil 75 mL seasoning 1 mL 1 1/2 cup whole-wheat 1/4 tsp freshly ground flour 375 mL black pepper 1 mL 2 tsp baking powder 14 oz prepared pizza 10 mL dough 400 g 1/2 tsp salt 2 mL 1/2 cup shredded Instructions reduced-fat mozzarella 1. Preheat oven to cheese 125 mL 350°F (180°C). Spray 1 cup reduced-sodium 12-cup muffin pan with marinara sauce, warmed canola oil cooking spray. 250 mL 2. In large bowl, comInstructions bine all ingredients and 1. In large non-stick mix well. Evenly divide skillet, brown beef over batter into muffin pan. 3. Bake 20-25 minutes. medium heat until beef crumbles; drain and set Cool on rack. Store in aside. In separate large refrigerator for up to skillet, sauté onion, three days.

number two in Mexico and the United States. Overall, it is the third most consumed cooking oil in the world. There is a global need for healthier foods With worldwide issues like cardiovascular disease and diabetes, a simple change like using a healthier cooking oil can help to make a difference.

mushrooms and garlic in 1 Tbsp (15 mL) canola oil over medium heat 3 minutes or until tender. Stir in Italian seasoning and pepper. Add to ground beef and set aside. 2. Preheat oven to 450 °F (230 °C). 3. Divide dough into eight pieces. Roll each dough piece into 3 inch (7.5 cm) diameter. Spoon beef mixture equally over half of each piece, leaving 1/2 inch (1 cm) border. Top equally with cheese. 4. Fold dough over filling until edges almost meet. Bring bottom edges over top edges and crimp dough with fingers to form rim. Prick tops of calzones with fork to allow steam to escape. Place on large baking sheet lightly greased and floured. 5. Bake in preheated oven for 10 to 12 minutes or until lightly browned. Serve with warm marinara sauce. Tip: You can make these one day ahead of time and heat before serving the next day. Lightly brush calzones with canola oil before placing in the oven for a nice golden color and crisp texture. These calzones will keep in the refrigerator as leftovers.

THE INDEPENDENT, BIGGAR, SK - 3

THURSDAY, MARCH 22, 2018

Chicken... A Healthy Choice Chicken breast without the skin has less fat content than sirloin steak, pot roast, hamburger (even 90 percent lean), beef tenderloin, pork chops, and ham. Chicken is lower in saturated fats than even salmon, making it a sensible choice for lean eaters. We do need some fat in our diet. Fat plays a role in the development of shiny hair, healthy skin, cells, and tissue,

our cushioned internal organs, and the layer of insulation under our skin that keeps us warm. Fats contain both saturated and unsaturated (monounsaturated and polyunsaturated) fatty acids. Saturated fat raises blood cholesterol more than other forms of fat. Reducing saturated fat to less than ten percent of calories will help you lower your blood cholesterol level. A per-

son on a diet of 2,000 calories per day should consume fewer than 22 grams of saturated fat per day. A skinless chicken breast has only one gram of saturated fat, so it is an ideal choice for anyone limiting his or her intake of saturated fat. Unsaturated fats include monounsaturated and polyunsaturated kinds. Both kinds of

unsaturated fats reduce blood cholesterol when they replace saturated fats in the diet, so they are called the â&#x20AC;&#x153;goodâ&#x20AC;? fats. Polyunsaturated fat are found in from vegetable and fish oils and monounsaturated fats are found in olive, canola, or peanut oils. Using a tablespoon of â&#x20AC;&#x153;goodâ&#x20AC;? olive oil to saute naturally lean chicken is a â&#x20AC;&#x153;goodâ&#x20AC;? idea!

I would like to salute the farmers of Saskatchewan during Agriculture Safety Week, and wish you continued growth and prosperity in the future.

Jim Reiter, M.L.A. Rosetown-Elrose Constituency 215 Main St., Rosetown Monday-Friday, 9 - 5 p.m. Phone: 306-882-4105 Toll Free: 1-855-762-2233 Email: jimreitermla@ sasktel.net

We salute the farmers of Saskatchewan and are proud to be an independent supplier of fertilizer, crop protection products and petroleum products. 4BTLBUDIFXBO "HSJDVMUVSF "XBSFOFTT 8FFL $BOBEJBO "HSJDVMUVSBM 'BSN 4BGFUZ 8FFL

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The â&#x20AC;&#x153;So Canadianâ&#x20AC;? Chicken Sandwich

Developed for CFC by Nancy Guppy, RD, MHSc

This prizewinning sandwich uses grilled chicken and a homemade barbeque sauce to create maximum flavour. Maple syrup adds a delicate sweetness that makes this savoury sandwich taste out of this world. By Mitchell Horne (age 9), Dovercourt Boys and Girls Club, Toronto, ON Grand-prize winner of our 2006 Canada Day Chicken Challenge contest. The â&#x20AC;&#x153;So Canadianâ&#x20AC;? Chicken Sandwich: 4 boneless, skinless chicken breast(s), 4-5 oz each 4 slices old cheddar cheese 4 Kaiser roll(s), halved lettuce, leaves

Maple BBQ Sauce: 3 cloves garlic, finely-chopped 1 onion(s), finely-chopped 1 tbsp (15 mL) canola oil 1 1/2 cup (375 mL) ketchup 1/4 cup (60 mL) maple syrup 2 tbsp (30 mL) sherry vinegar or 2 tbsp (30 mL) lemon juice 1/4 cup (60 mL) Dijon mustard 1 tbsp (15 mL) Worcestershire sauce 1 salt, pinch 1 pepper, pinch . In a saucepan over medium heat cook garlic and onion in 1 Tbsp (15 mL) of hot oil until tender, stirring occasionally. . Add ketchup, maple syrup, vinegar, Dijon mustard, and Worcestershire sauce. Season with salt and pepper; bring to a boil. . Reduce heat to low and simmer 15 minutes. Add some water if sauce is too thick, or cook longer if sauce is too thin. . Grill each breast 6-8 minutes over medium heat or until cooked through and internal temperature reaches 165Â°F (74Â°C). Apply BBQ sauce after grilling is complete. . Cut buns in half, garnish with lettuce on bottom half and cheese slice on top half. Add more BBQ sauce to chicken if desired. Cheddar may be placed on top of chicken towards the end of grilling for a better melt, rather than being added during assembly.

We have been proudly serving the farmers in Biggar and the surrounding communities since 1949. We believe that farming is at the heart of our community, and we are committed to working side by side with you, the farmer, to better understand your operations and provide for all your financial needs. We salute you for your contributions to our community!

4 - THE INDEPENDENT, BIGGAR, SK

We would like to recognize the contribution that the agriculture industry has made to the prosperity of the Province of Saskatchewan… Saskatchewan Agriculture Awareness Week and Canadian Agricultural Farm Safety Week

THURSDAY, MARCH 22, 2018

TO ALL OUR FARMER AND RANCHER FRIENDS

We recognize and celebrate our farmer and rancher friends for all their contributions to the economy.

306-948-2248

www.northamericanlumber.ca

blindgren@northamericanlumber.ca

…manufacturers of quality farm equipment

201 Turnbull Ave., Biggar • 306-948-2544

RBC Royal Bank We salute the Farming industry, who don’t just work till the sun goes down…

They work till the job is done!

Perdue Agencies Ltd.

All the best to our farmer and rancher friends for their continued success in the future.

See us for all your insurance needs… Perdue, Sask.

306-237-4373 www.renewonline.com

The family farm and ranch is more than a business - the family farm/ranch is a lifestyle - it is an ideal worth preserving. We salute you!

Lee Laughren

Kendal Moore

ACCOUNT MANAGER,

AGRICULTURE

Designs by Ann

306-651-8231

306-882-5389

121 Main St. • Biggar • 306-948-3666

WE SALUTE THE BARLEY PRODUCERS OF SASKATCHEWAN Prairie Malt, as a value-added agricultural processor, would like to thank the barley producers of this area for putting in the extra effort that is vital to growing world-class malting barley.

Farm Credit Canada makes investment in the future of agriculture Farm Credit Canada (FCC) has committed $100,000 towards the construction of the Livestock and Forage Centre of Excellence (LFCE) – a world-class facility that will unite livestock and forage research, and allow for enhanced teaching and outreach. University Communications Jan 24, 2018 Marty Seymour, FCC’s director of industry and stakeholder relations, said that FCC was eager to support the project, knowing the positive effects the centre will have not only on the cattle and forage sindustries, but on students who will have access to the most advanced facilities and best practices. “We are proud to invest in projects that support agriculture research and enhance the student experience. This will also help attract the best and the brightest into pursuing an education and future career in agriculture.” FCC has been supporting agricultural initiatives at the University of Saskatchewan for more than 30 years, supporting student awards, helping to fund the construction of the Rayner Dairy Research and Teaching Facility, and recently provided the necessary funds to refurbish a study area for agriculture students. Mary Buhr, Dean of the College of Agriculture

and Bioresources at the University of Saskatchewan, said the support of donors like FCC has been crucial in helping bring the vision of the LFCE to reality. “When we brought forward the LFCE initiative to Farm Credit Canada, they recognized the potential of these facilities and this centre to benefit the cattle and forage industries, to advance research, to help producers gain access to new innovation and to provide the human capacity and leadership that our industry needs,” Buhr said. “We are grateful for their support.” FCC’s donation will go towards construction of the livestock and food building at the Clavet site, which will house a meeting room and handling facilities equipped with real-time video capability, allowing in-house and distance education and outreach activities to be conducted. Two new facilities for the LFCE are expected to be completed in the spring of 2018 and will complement current livestock and forage research sites. The LFCE, a partnership between the U of S, the livestock and forage industries, and the Saskatchewan and federal governments, will unite livestock and forage field laboratories and science labs in a collaborative centre with a total cost of $36 million.

THE INDEPENDENT, BIGGAR, SK - 5

THURSDAY, MARCH 22, 2018

Getting the facts straight when it comes to Canada’s favourite meat protein Leger survey shows Canadians underestimate industry sustainability and standards Chicken is Canada’s favorite protein, according to a recent survey conducted by Leger for Chicken Farmers of Canada. Eighty-four per cent of Canadians purchase fresh chicken on a regular basis, and 90 per cent place chicken among the top three meats they eat most often – consuming more Chicken than beef [72 per cent], pork [52 per cent] or other meats. Among all respon-

dents, 84% report they have something that they like about chicken. The most common reasons Canadians like chicken products include flavour/ taste, the versatility of chicken, and the fact that chicken is a healthy source of protein. Despite their love of chicken products, the survey also reveals many Canadians don’t have the full story when it comes to their knowledge of the

Chicken is the favourite protein choice for the majority of Saskatchewanians and Manitobans (61 per cent) Saskatchewanians and Manitobans revealed that they prefer chicken 10 per cent more than their Albertan neighbours. Saskatchewanians and Manitobans know their chicken. Seventy-three per cent (or 3 out of 4) Saskatchewanians and Manitobans believe that chicken is the most sustainable meat in Canada

Canadian chicken farming industry: · Only 43 per cent of respondents believe that Canadian chickens are raised without hormones or steroids, when in fact hormones and steroids have not been used in Canadian chicken production for more than 50 years. · On average, respondents who gave an answer, believed only 45% of chicken farms in Canada are family owned and operated, when in reality Canada is home to 2,800 chicken farms and over 90 per cent are family owned and operated. · 57 per cent of respondents correctly believe there are animal welfare standards applicable to all chicken farms across Canada. These standards

Baked Chicken and Rosemary Pasta Developed for CFC by Nancy Guppy, RD, MHSc Fresh rosemary, Parmesan cheese, and chicken combine to create a classic Italian flavour trio in this savoury pasta bake. This recipe will generously feed a family of four, and any leftovers you may have will taste even better the next day. Ingredients 1 lb (0.5 kg) boneless, skinless chicken breasts 1 tbsp (15 mL) extra virgin olive oil 2 cloves garlic, minced 1 cup (250 mL) onions, diced 1/2 lb (0.3 kg) mushrooms, sliced 3 cups (750 mL) Marinara pasta sauce 1/4 cup (60 mL) half-and-half cream 2 tbsp (30 mL) balsamic vinegar 1/2 tsp (2.5 mL) cayenne pepper or 1/2 tsp (2.5 mL) hot red chile pepper flakes 1/2 cup (125 mL) parsley, fresh, minced 1 tbsp (15 mL) rosemary, fresh, minced 1 pkg whole wheat fusilli pasta 1 cup (250 mL) mozzarella cheese, part skim, 16.5% MF 1/4 cup (60 mL) Parmesan cheese, grated 15 Kalamata olives, pitted Preheat the oven to 450°F (230°C). Cut the chicken breast cross-wise into smaller bite-size pieces. Heat the oil in a heavy-based pot over medium-high heat. Sauté the onions, garlic, and chicken, stirring occasionally until cooked through and nicely browned. Add the mushrooms, pasta sauce, and the cream to the pot. Bring to a boil over medium-high heat, reduce to a gentle simmer and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly. Stir balsamic vinegar, pitted chopped olives, cayenne pepper, minced parsley, and rosemary into the sauce. Cook until heated through – about 5 minutes. Cook the whole wheat pasta in unsalted boiling water until al dente, following packaged directions. Cook the pasta less than you normally would, as it will be cooked further in the oven. Drain the pasta and add it to the sauce. Spray a 3 L (3.2 quart) oblong baking dish with non-fat cooking spray. Spread the pasta and sauce evenly in the dish. Top the pasta with the mozzarella and Parmesan cheeses and additional minced fresh parsley. Bake until the cheese is golden brown, about 15 minutes.

are consistent, mandatory and third-party audited. · 34 per cent of Canadians believe chicken is the most sustainable meat, and this checks out: Canadian chicken farms lead in sustainability with the lowest greenhouse gas emissions among all livestock commodities. When you have access to the facts, it’s clear: Canadian chicken farms lead the way in sustainability while providing affordable food to Canadians. The industry is a key economic driver, sustaining 87,000 jobs across the country while contributing $6.8 billion to GDP and $2.2 billion in tax revenue to all levels of government. Survey completed by Leger: An online survey of 1,500 Canadians was completed between Nov 13 and 23, 2017, using Leger’s online panel, LegerWeb. A probability sample of the same size would yield a margin of error of +/-2.5 per cent, 19 times out of 20.

I would like to salute the farmers and cattlemen of Saskatchewan during Agriculture Week, and wish you continued growth and prosperity in the future.

Randy Weekes, M.L.A. Biggar -Sask Valley Constituency Phone: 306-948-4880 Toll Free: 1-877-948-4880 Find Randy on www.randyweekes.ca email: randyweekes.mla@accesscomm.ca

During Agriculture Week, let’s remember the contributions that our farming and ranching community has done to develop this great province of ours, Saskatchewan.

Congratulations on all your past and future endeavours.

AGI ENVIROTANK 401-Hwy 4 South, Biggar, Sask.

306-948-5262

We appreciate your support and look forward to continuing to build relationships within the community.

Hanover Junction Oﬃce located Hwy 14 West., Biggar

Call: 306-948-1990

6 - THE INDEPENDENT, BIGGAR, SK

THURSDAY, MARCH 22, 2018

We appreciate your dedication and hard work and wish you continued growth and prosperity in the future.

Let’s talk farming

Perdue Ag Retail • 306-237-4304 Fertilizer • Chemical • Seed • Equipment

We salute our farmer friends during Saskatchewan Agriculture Week & National Farm Safety Week Thanks for your support and Good Luck in the 2018 season!

1st Avenue Collision Centre 1st Avenue West • Biggar

306-948-3356

It’s all about the beef . . . The Nutritional Benefits of Lean Beef

It is time to recognize and celebrate the abundance provided by agriculture. Have a great 2018 season!

3.5 miles South of Wilkie on Hwy #14, Wilkie, Saskatchewan

www.louisdreyfus.ca 306-843-3113

Continued Success to the farmers of Saskatchewan We encourage our farm families and communities to talk about safety during Canadian Agricultural Safety Week. It is a great way to raise the awareness of keeping everyone safe and we're honoured to boost their well-being.

WESTWINDS MOTOR HOTEL “EXPERIENCE THE WESTWINDS DIFFERENCE” DAYNA, TRENT AND STAFF • 306-948-3301

feedlots lowers the carbon footprint of beef and increases the efficiency of beef production. As • Lean beef is an with any food producexcellent source of tion system, there is an high-quality protein environmental footprint for muscle growth and associated with beef repair, and has the essential amino acids production. The beef footprint has implicato allow your body to tions for greenhouse gas properly assimilate it emissions, • The fat More than one billion nutrient content of cycling, dollars in cattle sales lean beef is water and occur every year in similar to skinair qualless chicken Saskatchewan. ity, carbon and fish stores, and • Beef is one preservation of grassland of the best sources of ecosystems. Through iron needed by every cell in your body, and it’s long-term research and implementation of absorbed better by the body than plant sources • It’s packed with 8 vitamins for energy and healthy brain function The Envrionmental Benefits of Beef Cattle Grazing cattle are an integral part of the grassland ecosystem and play an important role in nutrient recycling. Pasture lands are important stores of carbon and provide habitat to many species at risk, as well as preservation of wetlands that otherwise may be subject to cultivation. Production of cattle in

best practices, the beef industry has reduced the amount of greenhouse gas emissions by some 15% since the 1980s. The Economic Benefits of the Beef Industry More than one billion dollars in cattle sales occur every year in Saskatchewan. The industry supports not only cattle operators but also its direct employees and a large service sector. We are the secondlargest beef-producing province (after Alberta) and approximately 14,000 producers raise beef cattle in Saskatchewan.

eaglecreekwatershed@hotmail.com

306-831-6009 117 - 3rd Ave. W., Biggar

We salute you, THE FARMER … Protect yourself and the environment.

THE INDEPENDENT, BIGGAR, SK - 7

THURSDAY, MARCH 22, 2018

Grilling a delicious restaurant style steak is easy as 1-2-3! Do you ever look at your homemade steak and wonder why it doesn’t taste as good as its counterpart in a restaurant? Chances are the restaurant buys its meat from the same place you buy yours. So what’s the difference? If you’re a beginner to the grill, or you’re looking to upgrade your skills, just follow the three simples steps to perfection: choosing, cooking and seasoning. For more advanced grilling techniques, Chef Elizabeth Karmel has some excellent advice here. 1. Choose the right cut When people ask “what’s the best steak for barbecuing?” the simple answer is “the better the quality, the better the flavour.” Certain types of steak offer the best combination of flavour, texture and ease of cooking, but they are more expensive than other cuts. Less expensive cuts such as rounds generally have less marbling and, while they’re great when marinated and/or cooked slow, they’re not suited for the fast, high heat of the grill. Below are the Holy Trinity of choices for your best barbecue steaks. Remember, everyone’s tastes are different, so these are just suggestions. Best Bet: Rib steak - This is a very tender cut that is very well marbled with bands of fat. Thanks to that fat, a ribeye is very rich in flavour and incredibly tender. The fat content does tend to catch the flames of the grill, which means the chef needs to keep a careful watch to avoid burning, Second Best: Striploin - This cut, also known as New York Strip, doesn’t have the large fat pockets of a ribeye, but is still very flavourful. The striploin is denser than the ribeye, with a different texture that many diners prefer. It is easier to cook as the lower fat content makes it less likely to be the victim of a barbecue

flare-up. Third Best: Sirloin One of the most popular cuts of steak in North

America, sirloin is relatively inexpensive but delivers on flavour. It is considerably less marbled than the first two in the list, but is still delicious and many diners prefer its texture over some of the fattier cuts. Should you grill tenderloin? Probably not, unless you’re very confident in your grilling skills. Despite its tenderness, tenderloin is extremely lean and therefore easy to overcook. It’s also the most expensive cut of beef, and therefore your mistakes could prove to be quite costly! Best leave it to the experts at your favorite restaurant. 2. Cook it the right way While a pan-cooked steak can be just as good, there’s something about a steak grilled over the flames of a backyard barbecue that sets it apart. The heat of the flames, the aroma that you know will drive your neighbours up the wall, the sun in your eyes - it’s not just a meal, it’s an experience. But how do you do it right, so that you’re sure it will come out looking (and tasting) like it was delivered by a waiter? It’s easier than you might think! Some like it hot Note: All instructions apply to steaks approx. 1.5 iches thick. Thinner steaks require less cooking

time and should be adjusted accordingly. First things first: make sure your steak is at room temperature before it goes near the grill. Cold meat can lose moisture during the cooking process. Next, get your grill nice and hot. If you have a gas barbecue with a thermometer, don’t even think about putting that steak down until it reaches 600 degrees - putting a steak on a cooler grill can cause it to stick to the tines when you go to turn it. A charcoal grill is more difficult - if you place your hand four inches from the flames, you should feel the need to pull it away after about two seconds. Then you’re ready to cook. Let it sizzle Once you get that baby on the grill, close the lid and let it sizzle for 3-5 minutes, depending on how you prefer your steak (3 minutes for rare, 5 minutes for mediumwell). After that time is up, lift the lid and rotate (don’t flip!) your steak so that you get the crosshatch grill marks. Let it cook another 3-5 minutes. By that time, you should have a good sear on one side. Now flip the steak and repeat the first two steps. Now comes a key part: Turn off your grill! You want to keep the meat warm but not next to open flame so it can finish cooking. If you prefer your steak a little more rare, you can move it to the top grill on your barbecue before closing the lid. It all leads into the third and final crucial step: Try not to get it TOO hot, though. 3. Season it the right way Some people like to season their steak with a dry rub or some steak spice beforehand. That’s fine if you want your steak to taste like sea-

soning. However, if you want your steak to taste like something Bobby Flay might take off the grill, WAIT until after its cooked. Seasoning before the grill can rob precious juice from your meat while cooking. To ensure maximum juiciness, you should brush your finished steak with a light-tasting oil such as canola or grapeseed, or even better, a dollop of butter, then add plain old sea salt and ground pepper. That’s right - salt and pepper (and, of course, a quality cut) are the secrets to excellent barbecued steak. A little bit of steak spice or some dehydrated garlic scapes are certainly allowed, but they will slightly overpower the flavour of the meat. Wait a couple of minutes for the seasoning to soak into the crust, then remove the steak from the grill and place on a cutting board or plate. Cover loosely with foil for about 5 minutes before serving, as cutting into the meat too soon will release the juices before they can settle in the meat, and your steak will end up dry.

We salute you, farmers and ranchers, for your efforts and your contribution to our community and we are pleased to provide all your crop production inputs & needs.

Hwy #4 South • Biggar

306-948-1753-1778

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We Salute Our Farming Industry Beeson's Barber Shop …serving the community for 60 years

BIGGAR FLOWER AND GIFT SHOP …serving the community for 49 years

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Salute to the Farmers and Ranchers of Saskatchewan Hats off to Saskatchewan farmers and ranchers for continually providing Saskatchewan's agricultural life-blood.

"IGGAR s

We appreciate your support and are here for all your agriculture and home needs. Be safe out there!

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Call: 306-948-3712

8 - THE INDEPENDENT, BIGGAR, SK

THURSDAY, MARCH 22, 2018

The best of both worlds The farmers and stockmen of this community contribute greatly to the area’s economy. We salute you for your efforts now, and hope you benefit from those efforts in the future.

215 Main St., Biggar Hours: Monday - Friday, 8:30 a.m. - 7 p.m. Saturday - 9 a.m. - 5 p.m. • 306-948-3315

tchewan a k s a S r ou We salute d families this n . farmers a arm Safety Week re and F Agricultu

S H O P E A SY & s / s / s $ s 3 Committed to the community … owned and operated by Greg Pidwerbesky and Naomi Van Berkom

In the either/or divide between organic and conventional agriculture, Chris Willenborg refuses to take sides. Or rather, he picks both. by Glenn Cheater Jul 14, 2017 “Too often as growers, and sometimes as scientists, we get stuck in our own ideologies,” said the University of Saskatchewan weed scientist. “When I look to the future when it comes to weed control, I see using approaches from both worlds.” That future has already arrived in Willenborg’s

Saskatchewan farmers are the world's greatest providers of food, fiber, fertilizers and feeds. They create jobs and contribute to our healthy economy as well as our healthy diets. We're proud and thankful for the hard working, dedicated people and their families who make up our finest Saskatchewan Agriculture industry.

INDUSTRY

SALUTE TO THE FARMING

201-B - 2nd Ave. West - Biggar • 306-948-5133

We would like to take this opportunity to salute our farmer friends during Saskatchewan Agriculture Week and Canadian AgriculturalFarm Safety Week. All the best for the 2017 season!

One mile East on Hwy #14, Unity, Saskatchwan www.northwestterminal.com 1-306-228-3735

lab. He points with considerable pride to a body of work that includes expanding the range of herbicides for farmers, but also employing approaches such as using bugs and rodents to combat weeds. Too often as growers, and sometimes as scientists, we get stuck in our own ideologies. When I look to the future when it comes to weed control, I see using approaches from both worlds. by Chris Willenborg Take, for example, his lab’s work on sulfentrazone. It’s one of those hard-to-pronounce chemicals that’s easy to vilify—it kills weeds by bursting cell membranes and persists in the soil for weeks. But it’s not carcinogenic and studies haven’t found toxic effects, until you increase exposure to 300 times what you would encounter while spraying. Willenborg’s research team, in collaboration with industry, proved it was also safe to grow canola a year after applying sulfentrazone, which will potentially allow it to be used more often. “A fairly significant part of what I do is finding new uses for existing herbicides,” he said. “Herbicides are—by far and away—the most effective form of weed control.” But before pigeon-holing Willenborg, consider a comment he makes moments later. “Farmers tend to view pesticides as the first line of defence, but I believe we need to flip that attitude around,” he said. “They should be the last line of defence—a

tool you use to deal with those weeds that haven’t been taken out by other management practices.” And for Willenborg, that starts with the weed seedbank—the countless millions of seeds that lie dormant on every field, waiting for the right conditions before germinating and starting a new cycle of infestation. “It’s increasingly being recognized on a global basis that it all starts with the shedding of weed seeds,” he said. “I use the old saying: ‘One year seeding is seven years weeding’ to remind people that weed seeds can lie dormant for years and if you don’t deal with them now, you’ll have to do something about them later.” And one of the things you can do comes straight out of the Mother Earth handbook: work with nature. “There are a lot of seed predators: song birds, rodents such as voles and mice, and also insects,” he said. “We don’t usually think about invertebrates, but they are the greatest consumers of weed seeds. Although it’s really hard to get real- world estimates of how much insects consume, some U.S. studies have found they can consume 40 per cent to as much as 80 per cent of the weed seedbank for certain weeds.” One of Willenborg’s graduate students has zeroed in on carabid beetles, a voracious but little-known bug, which is highly effective at gobbling up seeds of common weeds such as volunteer canola and

stinkweed. But once again, Willenborg’s research efforts transcend the dividing line between organic and conventional. Another way to manage the weed seedbank is to spray herbicides on crops just prior to harvest. Conventional farmers use this process, called desiccation or harvest aids, because it causes crops to ripen evenly and earlier. But the herbicides are also taken up by weeds that “escaped” previous control efforts, and some herbicides can affect the viability of the seeds they are about to shed. However, more spraying can also mean fewer insects. Then again, if you also grow cover crops— another favourite in the organic farming toolkit—it tends to significantly boost carabid numbers. His approach, in short, is a mash-up—using both organic and conventional practices to build hybrid systems. It’s all driven by a pragmatism acquired on his grandfather’s farm in Wakaw, Sask. Save for when he was getting his doctorate, Willenborg spent every spring and fall that he could on the farm helping sow and harvest the crops. So he views all of his work through “the farmer’s lens”—the tight windows for getting the job done and the even tighter economic margins. But he also looks at the rise of herbicideresistant weeds—there are now more than 60 in Canada alone—and sees that a new approach is needed. He’s not alone. Earlier this year, Saskatchewan Pulse Growers donated $2 million to his weed science program, praising both his work on herbicides and his efforts to develop a “robust strategy for long-term weed management.” “There’s a growing number of people who are realizing we can blend the philosophies of organic and conventional,” he said. “We can draw from both systems, and that’s where the real long-term sustainability of agriculture lies.” Glenn Cheater is a freelance writer and regular contributor to Agknowledge, produced by the College of Agriculture and Bioresources.

THE INDEPENDENT, BIGGAR, SK - 9

THURSDAY, MARCH 22, 2018

Bee health issues keep researchers busy

“People need to understand that bees have many pests and pathogens just like any other species,” says Dr. Sarah Wood. At the Western College might be having on honey of Veterinary Medicine bees. Their work relies on (WCVM) a group of vet- histopathology techniques erinary pathologists have — using microscopes to devoted their time and examine bee tissues for attention to the health of visible abnormalities. the honey bee and their In recent years, headcolonies. lines have been flooded by Esther Derksen with doomsday proclaFeb 4, 2018 mations of declining bee Talking about honey numbers and the catabees often conjures up strophic effect that this sweet thoughts of golden would have on the global honey, idyllic meadows food supply. Insecticides and perhaps even a bee- are frequently labelled as keeper or two. the culprit, often accomBut it turns out that bees panied with horror stories need veterinarians, too. of entire apiaries wiped “People need to under- out after a neighbourstand that bees have many ing field was sprayed for pests and pathogens just pests. like any other species,” The intersection says Dr. Sarah Wood, a between agriculture and PhD student in veterinary ecology and between pathology at the West- farmers and beekeepers ern College of Veterinary has never been so apparMedicine (WCVM). ent, and the health of bee “They need care just populations is undenilike any other species — ably at risk. And it may whether that be drug care be that neonicotinoids, a or husbandry [or] taking class of insecticides used care of the environment on flowering crops – often around them – we need used against flea beetles specialists to be in charge on canola crops grown in of that care. Just because Western Canada – is parthey are insects doesn’t tially to blame. mean we can ignore To learn more, WCVM them.” researchers are performWood is part of the ing studies of chemicals WCVM’s new honey bee such as neonicotinoids on research group that’s led living, developing bee larby veterinary patholo- vae and pupae. By exposgist Dr. Elemir Simko. ing developing bees to His team of veterinary varying doses in different researchers and graduate chemical cocktails — all students are breaking new within the hive structure ground, applying their — researchers hope their training in vertebrate study accounts for the pathology to invertebrates complex social structure such as honey bees. of bee colonies as well as They hope to character- varying weather condiize the possible physiolog- tions. Their investigation ical effects that chemicals will look at what extent such as neonicotinoids and in what way do vari-

ous crop chemicals affect the development of honey bees. The researchers are keenly aware of the close yet easily overlooked relationship between beekeepers and farmers. “It’s about judicious use of pesticides and determining what is the safe dose, because we know that we need pesticides,” says Wood. “We need to find the dose range that is acceptable for pollinators, while at the same time, protecting crops.” Honey production relies on flowering crops, but working alongside farmers has its challenges. Kevin Epp and Bryan and Gilbert Braun are beekeepers from Swift Current, Sask. All three agree that selecting suitable apiary sites is one of the biggest issues they contend with in their beekeeping operations. Good sites are ones that are isolated from fields routinely sprayed with chemicals — or ones where neighbouring farmers give advance notice about their crop spraying plans. Epp says many of his fellow beekeepers have observed an overall reduction in the number of bees in their bee yards, and while this decline can’t be categorically attributed to increased chemical use in recent years, it does indicate that bees are at risk. He adds that the health of the surrounding crops has an impact on bee colony success. “If the growth is limited there, then so is our honey production – how the bees do in some ways mimics the crop,” says Epp. Here lies the conundrum that faces many scientists, ecologists, farmers and beekeepers — and the problem identified by Wood. How can beekeepers protect their bees while farmers also protect their crops? The failure of one can cause the potential collapse of the other. The ecological health of a place is certainly one of the foundational issues at stake. Gilbert Braun recalls back to the time before he and his family kept bees. “I would always spray heavy for dandelions, but now … I realize dandelions are something for the bees, so that’s changed my thinking quite a bit for everything,” says Gilbert. “Beekeeping makes you sensitive to the chemicals you put out there,” adds Gilbert’s son Bryan, who is part of the family’s bee-

keeping business. “[Bees] are like a mini society, so they are bringing in whatever we put into the environment. And then if it’s unhealthy, you kind of question what it is doing to us, too.” “I think being a beekeeper makes you more aware of the ecology around you,” says Dr. Ivanna Kozii, another WCVM graduate student whose research work focuses on bee health. “You need to know what is growing and what it’s been treated with.” Both beekeepers and scientists recognize that blaming pesticides for the overall fragility of the honey bee species simply doesn’t cover the complexity of issues facing the insect. In fact, researchers have identified that infestations of Varroa mites — external parasite that feed on honey bees — are one of the most immediate problems that beekeepers must deal with. Instead of pointing fingers at only one issue, Wood suggests that the decline in honey bee populations and the health of colonies is the result of multiple problems. “It’s not just one thing, but [it’s] lack of food diversity, increased pathogens, pesticides in the environment — all kinds of things play into overall immunosuppression and colony decline.” Esther Derksen of Wymark, Sask., is a second-year veterinary student who was part of the WCVM’s Undergraduate Summer Research and Leadership program in 2017. Esther’s story is part of a series of articles written by WCVM summer research students.

WE SALUTE SASKATCHEWAN FARMERS Let’s remember the part farming has played and still does in the development of Saskatchewan.

Angie’s Hair Salon & Barber Shop 219 Main St., Biggar 306-948-3696 • Angie, Trevor, Sherry, Tammy, Raeann •

We appreciate your dedication and hard work and wish you continued growth and prosperity in the future.

M & N Repair Mike Nahorney, Interprovincial Heavy Duty Journeyman Mechanic

701 - 4th Ave. East (Truck Route East) Biggar Open Monday to Saturday www.mnrepair.com Call

306-948-3996

WE SALUTE ALL OUR FARMER AND RANCHER FRIENDS Our products are custom designed for your needs! • Hoppers • Bifold doors • Floors • Garages • Sheds • Picnic tables & benches • Work Benches • Custom incinerators • and more…

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220 Main St., Biggar - 306-948-2204 100-2nd Ave. W., Landis - 306-658-2044

10 - THE INDEPENDENT, BIGGAR, SK

THURSDAY, MARCH 22, 2018

Saskatchewan lamb a delicious alternative

For all your farm equipment needs…

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1st Ave West, Biggar • 1-306-948-2700

Salute to the Farmers and Ranchers of our Community. We are here to meet your every need and wish you continued growth and prosperity.

CAM-DON MOTORS

Where you always find your ‘best deal’

306-237-4212 • 1-888-264-1955 toll free

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Main Street Market former Super A

• 306-948-3337 Thank You Farmers of Saskatchewan 115 Main St. • Biggar

Ó Ó We all need YOU. Hours: Monday - Friday 8:30 a.m. - 7 p.m. Saturday 8:30 a.m.- 6 p.m. and Sundays and Holidays 12 - 6 p.m.

There are approximately 1000 dedicated producers raising lamb in Saskatchewan. Throughout the province lambs graze on native wild herbs, prairie grasses and grain. The clean air, fresh water and prairie sunshine all contribute to the delicate flavour and nutritious quality of Saskatchewan lamb. When shopping for lamb look for: • Canadian Lamb which is meat from an animal less than a year old. • Genuine Canadian Spring Lamb which is meat from an animal less than 2-3 months old. • Young lamb which should be pink, firm and fine textured. A cross section of the bone should be red, moist and porous. • Older lamb cuts should be lean and light red. Although a cross section of the bone will appear drier it should still be hard and red. • The colour of the fat will vary depending on the breed, age and type of feed which was used. Lamb Is: • Tender because the muscles in the meat have not been well developed or used. • Best cooked at low temperatures, approximately 160? C (325? F) and not overcooked. • Most appetizing when served piping hot or well chilled. • A good source of protein, iron and B vitamins (niacin, thiamin and riboflavin). Cooking Method: Leg, loin, ribs, shoulder, and shank. Cooked by dry heat, usually roasted. Chop from these cuts are broiled. Shoulder chops can also be braised. Breast, shank and neck. Cooked by moist heat methods, simmer-

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ing or braising. General Cooking Tips • Lamb should be cooked at low temperature i.e. not higher than 160˚ C (325˚ F). • Frozen lamb does not need to be thawed before cooking. The cooking time required depends on the cut and thickness of the cut. • A thick cut of lamb requires more cooking time than a thin cut of the same weight. • Lamb with an outside layer of fat requires more

cooking time than that with little or no fat. • Boned or rolled roasts require more cooking time time per gram (pound) than roasts with bone in. For Cooking Excellence: Roast leg, loin, and shoulder cuts at 150 190˚C (300 - 375˚F), rib roasts at 175 - 190˚C (350 - 375˚F). Braise frozen thick chops, shanks, and neck slices only slightly longer than comparable defrost-

ed cuts. Frozen chops and patties should be broiled further from the heat to ensure that the meat does not brown on the outside before it is fully cooked. The time required varies depending on thickness and broiling temperatures. Internal Temperatures: To determine if lamb is done take the internal temperature at the center of the roast with a meat thermometer.

Rosemary Crusted Lamb Chops

These lamb chops are pan seared and crusted with rosemary and garlic. So easy to make! A perfect dish for a romantic dinner or entertaining. Hello my little lamb chops! Cooking for two? A romantic dinner perhaps? Consider the lamb chop— delicate, tender, juicy, and easy. Rub with some chopped herbs, garlic, salt and pepper, and olive oil, let sit for a bit, sear all over on high heat, let rest a few minutes, and serve. A lamb chop is such a lovely tender cut of meat, you just don’t have to do much to it. In fact, the only thing you really have to take care with is to not overcook it. Lamb is best served rare, though if you have eaters who prefer their meat medium or well, you can always cook it longer. Serve with some mashed potatoes or celery root, and a salad of mixed greens. In this recipe we are working with lamb rib chops, with two ribs per chop. This yields a thicker piece of meat than if we had single rib chops, and is more forgiving with cooking time if you like your lamb rare or medium rare. If you have single rib chops, which are thinner pieces, you’ll have to pay closer attention, and sear quickly, to not overcook the chops. Note that 1 pound of lamb rib chops is about 4 double-rib chops, which serves 2 to 3 people. You can also use lamb loin chops in lieu of rib chops for this recipe. Lamb chops are best eaten on the rare side. Error on less cooking time than you would expect, that way you can always cook them further if you want them more well done.

Ingredients 1 pound lamb chops 2 Tbsp minced fresh rosemary 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 garlic clove, minced 4 Tbsp olive oil, divided Method Before you start, decide if you want your lamb chops rare or medium. If you want your lamb chops rare in the center, you can cook them entirely on the stovetop. If you want them a bit more cooked, and you have double rib chops (2 ribs per piece of meat, each piece of meat about 1/4 of a pound), you will want to finish them in the oven, at 400°F for a few minutes. Or you can cover the pan and remove from the heat and just let sit for a few minutes. 1 Marinate the lamb chops with rosemary, salt, pepper, garlic, olive oil: In a small bowl, mix the rosemary, salt, pepper, garlic, and 2 tablespoons of the olive oil together. Coat the lamb chops with the mixture, massaging it into the meat with your fingers. If you are working with double rib chops, cover and let stand at room temperature for 30 to 45 minutes. If you are working with single rib chops, and you want the result to be rare, let the chops sit in the rub in the refrigerator, do not let come to room temp or the thin ribs will easily overcook when you sear them in the next step. 2 Sear the lamb chops: Heat the remaining 2 tablespoons olive oil in an oven-proof sauté pan over high heat. When the oil is shimmering hot, sear the lamb chops on all sides, about 2 to 3 minutes per side. (If you are working with single rib chops, sear only on two sides, and only a minute or so on each side if you want the result to be rare or medium rare.) 3 Test for doneness, if you want more well done, finish in oven, otherwise tent with foil and let rest: At this point, if you want your lamb chops rare, they are likely cooked enough. Remove them from the pan, cover them with foil and let sit for 5 to 10 minutes before serving. If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, remove from heat, and cover the pan for a few minutes. Then remove from the pan to a plate or cutting board, cover with foil and let rest 5 to 10 minutes before serving.

THE INDEPENDENT, BIGGAR, SK - 11

THURSDAY, MARCH 22, 2018

Thirteen things you probably didn’t know about mustard by Roma Panganiban Mustard may have truly come alive for Americans in the early 20th century when it was introduced to the hot dog, but its history is even longer and spicier than you might have guessed. 1. First things first: “mustard” is a plant; “prepared mustard” is a condiment. Although it’s rarely necessary to specify “prepared” mustard when referring to the spicy spread, it only seems fair to acknowledge mustard’s true roots. 2. Broccoli is a not-sodistant cousin. As members of Brassica or Sinapis genera, mustard plants are close relatives to a surprising variety of common vegetables, including broccoli, cauliflower, turnips, and cabbage. 3. Mustard goes way, way back. By some accounts, mustard was the first condiment humans ever put on their food. Egyptian pharaohs stocked their tombs with mustard seeds to accompany them into the afterlife, but the Romans were the first to grind the spicy seeds into a spreadable paste and

mix them with a flavorful liquid—usually, wine or vinegar. French monks, who mixed the ground seeds with “must,” or unfermented wine, inspired the word “mustard,” which stems from the Latin mustum ardens (roughly meaning “burning wine.”) 4. The Ancient Greeks and Romans used it as more than just a condiment. Hippocrates praised mustard paste as a miracle remedy capable of soothing pains and aches; and ancient Roman physicians used it to ease toothaches. Over the years, mustard has been used for appetite stimulation, sinus clearing, and frostbite prevention. It’s now touted as a weight loss supplement, asthma suppressant, hair growth stimulant, immunity booster, cholesterol regulator, dermatitis treatment, and even as an effective method of warding off gastrointestinal cancer, so ask your doctor if mustard is right for you. 5. Most of today’s Dijon mustard isn’t from Dijon. When the Romans conquered the Gauls, they brought mustard seeds

Making Homemade Mustard

Ingredients 6 tbsp / 90 ml mustard seed (white, oriental or brown) 1/2 cup / 125 ml dry mustard powder 1/2 cup / 125 ml water 3 tbsp / 45 ml white wine or cider vinegar Some recipes suggest that mustard seed be soaked in water for 2 hours before grinding. Equipment Required coffee grinder or mortar and pestle glass bowl wooden or stainless steel utensils glass jar with lid Directions Grind whole mustard seed for several seconds (keep them coarse). Add seed mixture with dry mustard powder and water in glass bowl and stir well. Let stand 10 minutes. Stir in vinegar. Pour into glass jar, tighten lid and refrigerate 24 hours prior to use. The wait time is essential for bitterness to dissipate. This mustard will keep up to six months. Water can be substituted with beer, wine or grape juice.

with them, and these seeds took root in the fertile soil of France’s Burgundy region. By the thirteenth century, Dijon had emerged as a hub of mustard production, which laid the foundation for the invention of the region’s signature “Dijon mustard” in 1856. A simple ingredient swap added a new tang to old mustard recipes when Today, Dijon mustard can be made anywhere in the world. 6. King Louis XI didn’t travel without it. The French monarch considered the condiment so essential to his culinary experiences that he kept a pot with him at all times, so as not to be disappointed if he were to be served a meal in a household that wasn’t fully stocked. 7. Mustard has many, many faces. Dijon isn’t the only place with a favorite local mustard. Other common regional mustard varieties include American (the familiar yellow squeezebottle stuff), English, socalled “French mustard” (actually invented in England as a less-spicy alternative to English mustard), Bavarian sweet mustard, Italian fruit mustards, Midwestern beer mustard, Creole mustard, and so many wildly different German mustards that the phrase “German mustard” is essentially meaningless. 8. The famous Grey Poupon ad turned the mustard market on its head. The upscale mustard brand’s iconic 1984 Rolls-Royce TV commercial sparked a boom in sales for Grey Poupon, which had been lagging far behind the reigning American favorite, French’s “Classic Yellow” mustard. By marketing the more expensive spread as one of “the finer things in life” that even an average shopper could afford, Grey Poupon broke buyers’ previously unquestioned devotion to a plainer sort of condiment. Moreover, many test audiences only needed one taste of Grey Poupon to immediately switch their allegiance. 9. It’s said to be America’s silver-medal spice. Peppercorns are the most used spice in the United States; mustard comes in second. 10. Two countries

(Canada and Nepal) are responsible for most of the world’s mustard. In addition to their main ingredient, most mustards have one thing in common: the ingredients’ country of origin. Together, Canada and Nepal’s crops account for more than half of global mustard production. Thanks, guys! 11. “Mustard yellow” is a lie! The particular shade of yellow to which mustard lends its name owes its hue not to mustard seeds themselves, but to the vibrantly colored turmeric added for an extra kick of spice and brightness. Crushed mustard seeds alone vary from a pale yellow to a dark brown depending on their variety, but “turmeric yellow” doesn’t sound quite as good. 12. Middleton, Wisconsin is for mustard lovers. Can any foodstuff call itself beloved if there’s not a museum established in its honor? Southern Wisconsin is proud to call itself the home of the National Mustard Museum, which boasts “more than 5566 jars, bottles, and tubes from all 50 states and more than 70 countries.” 13. That jar of mustard in the back of the fridge is probably fine. Despite its creamy texture, mustard is fundamentally nothing more than a blend of spices and acidic liquid, none of which have the potential to truly spoil. Refrigeration is advised to keep mustard’s spicy kick from dissipating too quickly, but it isn’t strictly necessary. The mustard’s flavor will decline over time, but unless rogue food particles have gotten into the container, there’s nothing to worry about— except mediocre mustard, of course.

We are here to meet your every need and wish you continued growth and prosperity.

306-658-2002 • Landis •

RECOGNITION We wish to take this opportunity to recognize the vital role that agriculture plays in our economy.

Serving your community for

70 years…

Watch for DOREEN’S DISCOUNT DAY…

Leslie’s Drugstore Ltd. Main Street • Biggar • 306-948-3397

We salute the farmers and ranchers of the community. We continue to help and support you in all facets of your farming needs.

Duperow Co-op Duperow, Sask

306-948-2706 Thank you to our farmer friends. We are all aware that agriculture is a HUGE part of our country’s economy.

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12 - THE INDEPENDENT, BIGGAR, SK

THURSDAY, MARCH 22, 2018

Mealworms may turn infected wheat into cash

We would like to take this opportunity to salute the farmers and ranchers of Saskatchewan during this

taminated wheat. The project was funded by the Saskatchewan Agriculture Development Fund. If all goes well with the research and if the researchers get approval from the Canadian Food Inspection Agency, their goal is to start a company selling worms to chicken farmers in four or five

Agriculture Biggar Branch Awareness Week and Canadian Agricultural Farm Safety Week.

Saskatchewanâ&#x20AC;&#x2122;s agricultural industry is growing. Agro technology and innovation has allowed our province to retain its title as â&#x20AC;&#x153;Canadaâ&#x20AC;&#x2122;s bread basketâ&#x20AC;?. Farming ties itself now to new agricultural innovation and agro based markets where businesses are set in rural surroundings that are their roots, providing new labour markets for Saskatchewanâ&#x20AC;&#x2122;s growing population. Rural Saskatchewan is not the new kid on the block, but the stable, smart, sharing one envisioning a world where rural and urban work together economically and politically. â&#x20AC;Ś Ray Sadler

212 Main St., Biggar

306-948-4800

We are pleased to serve the farmers of Landis and area who contribute to our community and economy. Remain safe on the job all year round!

.BJO 4U -BOEJT 4BTL t

Carlos Ochoa (left) and Fiona Buchanan have found use of crawling critters to get rid of salvage wheat (Photo by Christina Weese). Fusarium fungus contamination in wheat caused more than $1 billion in economic losses in Canada in 2016, affecting almost 80 per cent of Saskatchewan and Manitoba cereal crops and leaving farmers scratching their heads on how to dispose of tonnes of worthless wheat. by Federica Giannelli The potential solution discovered by University of Saskatchewan researchers for producers stuck with unsellable fusarium-infected wheat may actually put cash in the farmersâ&#x20AC;&#x2122; pockets and open up a new wormbased niche market in the feed industry. â&#x20AC;&#x153;We want to help producers by making use of grain that is worth nothing and that no one knows how to dispose of safely,â&#x20AC;? said Fiona Buchanan, animal and poultry science professor. Buchanan and her masterâ&#x20AC;&#x2122;s student Carlos Ochoa have found that yellow mealworms can eat wheat infected with the fungus, whose mycotoxins are harmful. The worms remain unaffected after eating the grain, regardless of 18033TS0

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the level of mycotoxins which usually cause vomiting and abdominal pain in humans and affect the growth of livestock. The fattened mealworms, the offspring of a flightless beetle, could be a new, nutritious source of protein for chickens or fish. â&#x20AC;&#x153;Yellow mealworms are a safe, more sustainable and cheaper feed, and can eliminate a contaminated product from the environment at the same time,â&#x20AC;? said Ochoa. Buchanan added that farmers usually bury or burn the contaminated wheat, but these are not great options. Burying the grain does not eliminate the fungus and it may spread to next yearâ&#x20AC;&#x2122;s crops, and burning it causes pollution, worsening the environmental impact. Buchanan got the idea of using mealworms for wheat disposal after talking over coffee with a farmer friend, who referred to a small study that showed a few mealworms eating contaminated wheat. Using 10,000 mealworms, Buchanan and Ochoa proved that, regardless the level of contamination in the wheat the crawlers ate, they always showed only 0.13 parts per million of mycotoxin in their bodiesâ&#x20AC;&#x201D; way below recommended safety levels for animal consumption. Ochoa, who presented his research at a U.S. conference last summer, said he and Buchanan bought a tonne of contaminated wheat from a farmer, then used a machine to concentrate the mycotoxin levels and fed it to mealworms. If additional funding becomes available, Buchanan would like to test even higher toxicities to determine the threshold of the mealworms for consuming infected wheat and start trials on chickens by feeding them crawlers grown on con-

years. Federica Giannelli is a graduate student intern in the U of S research profile and impact unit. This article first ran as part of the 2018 Young Innovators series, an initiative of the U of S Research Profile and Impact office.

We salute you, farmers and ranchers, for your efforts and your contribution to our community. For all your gift needs, visit us atâ&#x20AC;Ś

217 Main Street Biggar â&#x20AC;˘ 306-948-2452

Landis Producer Co-op

Congratulations to our farmer and rancher friends for their continued success in the future.

Landis, Sask. 306-658-2050 fax 306-658-2051

May your 2018 season be the best yet!

3 miles East on Hwy #14, Biggar

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We salute you, THE FARMER, during Saskatchewan Agriculture & Canadian Ag Safety Week

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