ction

‘INSIDE
COMMUNITY
EVENTS B2

JUST A THOUGHT
KATHY FLORITTO

U.S. is feeling a
little cranky

ISTORY will report that former

fisheries minister Brian Tobin, that

plucky fellow who met the Spanish

Amida in a dinghy, won the day
for Canada and the Cod and was cheered
mightily by a grateful nation.

When treaty talks turned into a fish war he-
tween Canada and the U.S., Mr. Tobin, flushed
with his success on the Allantic, raced to B.C.
to save our salmon fram becoming part of the
U.S. national economy.

Imposing a $1,500 transit fee on Yankee tish-
ing boats heading from Washington State to
Alaska through the Inside Passage, he won the
hearts of 2 million fish, and once the talks
resumed, the fce was dropped.

We cheered again! Tobin the Terrible was
Terrific!

Oh, not everyone cheered, of course. Some
were concemed about possible repercussions
from our neighbor to the south — but were we
going to let those wet blankets spoil our
enthusiasm? Not on your sockeye we weren’t...

Well, it looks like the repercussions have
repercussed...heavy emphasis on the last syll-
able. The waming bell began clanging when
American fishers, who'd paid the fee,
demanded reimbursement from their govern-
ment. -

We didu’t hear a sound (must’ve been carmulf
weather in Ottawa), bul the White House sure
did. Their guy called our guy, saying it-would
sure be nifty if we sent back our ill-gotten gains
now that the fuss was over. ©

We, apparently, didn’t see it quite that way
and said ‘‘no.’” Now, there’s absolutely nothing
about ‘‘no’’ that ‘America’ doesn’t understand,
“No” means ‘'Woe” to them wot sez it... in
this case, those pesky folk north of the 49th.
That’s us.

Looks like the 150 year old
Oregon Treaty was caught in the
water fight and you know what
happens to paper when if gets
really, really wet.

Frustrated by the colossal absurdity of losing
every single battle to date in the Softwood War
and several NAFTA skirmishes, this was the
straw that did in the camel in the minds of the
American Congress and Senate, Instead of
marking ‘end of discussion,’’ it birthed an
amendment to the U.S, Fishermen’s Protective
Act —- and was signed into law by President
Clinton last November.

It authorizes the U.S. government 10 reim-
burse the fees (and to continue trying to collect
it from Canada). It guarantees that American
vessels may pass freely, without constraint from
Canada or having to abide by Canadian law (in-
cluding our 1995 oil-spill legislation), through
the Inside Passage and it commands the U.S.
Coast Guard to “provide for the safety of
United States citizens, the enforcement of
United States law and to protect the rights of the
United States.’’ It goes on to assure U.S.
citizens that ‘The Uniled States will not now,
nor at any time in the future, tolerate any action
by Canada which would impede or otherwise
restrict the right of passage of vessels of the
United States.”’

“What the heck docs that mean?’’ you ask.
Well - I don’t think it means Jean and Bill will
be doing lunch any time soon.

‘Yeah, but how can the Yanks decide they
don’t have to obey Canadian rules in Canadian
waters??’’ Simple (for them anyway), The U.S.
declares the Inside Passage an ‘international
walerway” and by so doing, exempts iiself
from all but its own Jaws. That’s the way they
see it and that’s what they've done.

At the same time, they’ve declared that bit of
the Straits of Juan de Fuca and Haro, that form
the boundary waters between them 'n us, to be
U.S. internal waters and Canadian vessels (in-
cluding, presumably, any B.C. Ferry travelling
from Tsawwassen to Schwartz Bay) must now
obey American laws aid cough up a transit fee
to gel through. Looks like the 150 year old
Oregon Treaty was caught in the water fight and
you know whal happens to paper. when it gets
really, really wet.

So now what, Brian? Brian?? Waddya mean,
he’s gone!{ Goliath’s revived and aur redoub-
table David has taken‘a hike? Say it isn’t so!

Oh well..never mind. Everything’s well. in
hand. Our depariinent of foreign affairs has
sent Washington a diplomatic note. I'll bét our
“tch’? makes them think twice- about messing
with us! - ne

The Terrace Standard, Wednesday, March 6, 1996 - B1

SECTION B
CRIS LEYKAUF
638-7283

CULINARY STUDENTS at NWCC had a lot of fun creating this sumptious display of food in the first annual
culinary salon, Head chef Nick Garcia plans to invite other local restaurants to participate in the second
culinary salon, next year.

Student chefs aim for top

KOREAN CUISINE, poached
salmon fillet, carved food sculp-
tures... There’s a heightened
sense of activity around cafeteria
al Northwest Community College
this winter, Culinary students are
stir frying, baking and glazing in

| preparation for an international

culinary student competition in
1997,

Head chef Nick Garcia is put-
ting together the first team from
the college fo ever attend a com-
petition of this calibre.

This is Garcia’s second year
teaching at NWCC. He was
trained al tle Culinary Institute of
America in New York and has
competed in similar events,

“It’s a great experience for the
students to go through this type of
competition,’ says Garcia.

And it’s not only the students
who benefit, After all someone
has to cat all those meals the
culinary students wiil be prepar-
ing while they’re training,

The team will be made of six
students — one will be team cap-
tain while the other students will

Aroun
Town

And the band
played on

BANDS AT Caledonia, Skeena
and) Thornhill Jr. Secondary
taised $6,753 during — their
telethon Feb, 18 al the REM Lee.

Band students from the three
schools entertained the audience
with jazz and concert music, plus
.a number of solos.

The money that was raised will
go to help pay for band travel this
year. Thornhill students are plan-
ning a trip to Toronto for the na-
tionals, while the Caledonia band
plans to travel to Banff.

Organizers plan to make the
telethon an annual event,

Shake off those

winter blahs

THE APPLAUSE ‘96 telethon
may be just around the corner on
March 16, but the Terrace Litlle
Theatre is already looking beyond
that. They’re bringing in the Law
Budget Blues and Ole Johson for
a Lose the Winter Blues dance on
Friday, March 29.

Net proceeds from the dance
will go towards the Terrace Litle
Theatre building fund.

Tickets are available from
Uniglobe Travel at $15 each. Ad-
vance ticket sales only. Doors
open at 8 p.m.

The Low Budget Blues are a
favourite with Terrace residents,
and recently performed at the
McColl playhouse to a sold-out
audience. Ole Johnson has played
with Mark Perry on recetit tours.

specialize in certain areas of
cooking.

The competition wili be taking
place in Toronto, and will attract
student teams from all over the
world.

The day before the competition
the NWCC team will be given a
basket of food, comprised of the
groccrics they wil] have to use in
the competition, explained Gar-
cia.

Ovemight the students will
have to come up with a menu
based on the food baskel, com-
plete’ with appetizers, soups, vep-
etables, pastries and more..

- Then the students will present
the menu to a board of judges in

‘the moming. They’ll have about

four hours that afternoon to
prepare a sit-down dinner for
twenty that evening, said Garcia,

One set of judges will be in the
kitchen, marking the students on
their preparation skills and while
another set of judges will
“concentrate on the end product.

‘The pressure is very intense,”
said Garcia.

Right now he is concentrating
on Uaining all his culinary stu-
dents on the techniques the
judges will be looking for, such
as cleanliness, organization and
sanitation.

“You want to be absolutely
clean,”’ said Garcia.

Although only six students will
end up on the team, he says the
training is good for the whole
class.

“Tf you really want to be good,
then these are the things you will
be doing anyhow.”’

Altbongh he won’t-be picking
his final team until the fall, he
plans to have some of his students
compete in some upcoming
provincial competitions this
spring or summer.

‘Til be a practice nm for us,’
he says.

He’s also trying 10 get the slu-
denis accustomed to presenting

’ food in decorative ways.

And last week students and
staff at the college were treated to
the first such display in the first

annual culinary salon,

It featured a selection of breads,
appetizers, entrees and desserts,
all prepared by the students,

Some of the highlights included
a beaver sculpted out of white fat,
a baked bread which looked like
wheat sheaves molded together,
veal pate in crust, poached sal-
mon fillet, chocolate mousse tear-
drops and more tasty treats.

And in the centre was the
NWCC logo, drawn on @ sugar
paste form.

“They’ve never done anything
like this before here,’’ said Gar-
cia.
‘We stayed here until 10 pm.
last night getting ready. It was a
lot of fun.”?

Garcia says even the students
who don’t become part of the
team can benefit from this type of
training.

Training for competition is no
different from training to learn to
cook,”’ he said. ‘‘It’s just one step
higher in detail, and quality of
presentation.”’

Join in the celebration.

Leapin’ birthdays

MARTY CHRISTIANSEN turned two years old last week. He was born on a leap year, and
that means he'll actually be 64-years-old before he’s old enough to drive. His mother brought
@ Special birthday cake into his grade two class at Veritas last Thursday, so his friends could

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