a

B6 Terrace Review — Wednesday, August 22, 1990

, ~~ a, <yrineretns na Romine fis —o

Te Fe er oie ane tt TAL Maat azeth RTCA Ca

pattie eee

British trade rep takes a look at Terrace —

TRACE I ately vr anunpretens gy
peace iieem honda

British consul general Tony Joy got a tour of the Northern Native Broadcasting facilities and a copy
of the station's logo, presented by Ray Jones, to remember it by during his recent familiarization
tour of the Northwest.

i. by Betty Barton

British consul general Tony Joy
visited Terrace last week on a
familiarization trip of the north-
west, Joy explains that to perform
his job effectively and to identify
business opportunities, he has to
see what people and industry are
doing throughout the province. Joy
says it’s his “first taste of the north
coast area and an opportunity to
imbibe in the culture of the north-
west.”

Although no direct business
interests brought Joy to Terrace, he
says "we have a prime interest in
boosting imports from the UK into
B.C. and in promoting Canadian
investment to Britain, as well." Joy
goes on to say that B,C, House in
London, England, does the same
for British Columbia. And British
and Canadian authorities are work-
ing together for increased trade in
both directions. Joy adds, "Despite

the fact that both our countries are

Wednesday with Fae mrmuy

We
all Dg
scream @

for...

Ice cream.

Cool, creamy
temptation. 7

We all love it. In §
fact, we Canadians
eat more ice cream
than almost any
other nation. Only
Americans, Austra-
lians and New
Zealanders consume more.

Can you imagine summer — can you imagine life — without Ice
cream!7!

‘. "Life" as we now enjoy it began during the 17th century in Italy.
That’s where ice cream was first made.

Not until early in the 18th century did the cool, creamy confection
appear in North America. And then it was enjoyed only by the elite,
But by 1851 the enterprising Americans had established an ice cream
industry, and through the next hundred years more and more North
Americans were enjoying one of life’s delights.

The 1950’s marked the end of ice cream as a rare and special treat.
Prior to that time the technology for its mass-production was not
available. Why else do we nostalgically look back on that part of our
recent history and refer to it as "the fabulous fifties"? The icy smooth
sensation was becoming as much a part of our culture as rock 'n’
roll. Through the fifties and into the early 1960's, ice cream filled an
increasingly larger space in our hearts, tummies, and freezers —
thanks to its commercial mass-production.

Earlier production methods were costly, consisting of placing the
ingredients (traditionally milk, cream, eggs, sugar, and flavourings) in
a metal container. Surrounded by a freezing mixture of ice and
coarse salt, the custard-like confection was slowly mixed and stirred

until smooth and cold. This method is still employed in the home ice
cream makers of today.

And some of us believe the best ice cream.is still made that way —
in the home ice cream maker.

Commercial ice cream is no longer the pure confection of
yesteryear. And although ice cream could never be considered a .

health food — now or in the past — it doesn’t seem to deter us from

licking our way through thousands of litres of it every year. So says
Mary Hetherington, writing in the latest Alive magazine about
Canada's love affair with the cool, creamy stuff. And sadly, she has
few good things to-say about it. The old-fashioned cream and eggs.
have been substituted in the popular modern concoctions with a long
list of ingredients - some Impossible to pronounce - that conjure no
images of chilly, satisfying 1 refreshment. But how many of. us | Tead

labels and are aware of what goes into the food we eat?
"Companies began to replace ingredients,” the journalist writes,
"with less expensive items: milk, whey, casein and other fillers.
"Bulking agents’, fillers and chemical stabilizers (we have our own
Canadian scientists to thank for this industrial breakthrough) all
combine to give the modern-day product much of the look and feel
of the real thing. But, as anyone old enough to remember what real
ice cream tastes like will tell you, there’s definitely something
missing... Any way you look at it, it’s a long way from the cream,
eges, sugar and fruit concoction that went into grandma’s ice box."
It has been said that ice creamt-probably contains ‘mote “additives
than any other popular processed food. But there is no reason why
we can’t create our own more healthful old-fashioned summer
delight. Most cook books contain recipes for making ice cream the

old-fashioned way. An ice cream maker js not necessary, although it
does simplify the job.

There are lots of advantages to making your own ice cream: you
regulate the fat and cholesterol content and you control the additives
— chocolate chips and almonds, peanuts, crunchy granola, crumbled
cookies, crushed walnuts and maple syrup and bananas, raspberry
jam, fruit puree, whatever your favourite "additives" might be.

All the recipes I consulted contained cream and most called for
whole eggs. If fat, cholesterol, and sugar are three things you want to
keep out of your diet, try substituting. Experiment. Develop your own
low-fat, low-cholesterol confection. Instead of sugar, add honey,
molasses, or maple syrup to your recipe. All or part of the cream can
be replaced with condensed milk. Skim milk does not work as well
but can be improved by adding skim milk powder to give a more
creamy texture. Dissoiving a package of gelatin in skim milk will
improve the texture, too, and a little light vegetable oil may also
help. The creamiest ice cream (whether or not It actually contains
cream) is made from a cooked recipe. Prepare the ice cream mixture
a day ahead, and refrigerate overnight. One recipe source claims it
creates a smoother and bulkier product.

"There is, without a doubt, something delightfully comforting about
the smooth, creamy richness of ice cream." Mmmm, well said, Mary .
Hetherington.

going through. fairly tough times,
the future looks good."

-During his brief stay in Terrace,
Joy toured Skeena: Cellulose’s
Repap sawmill. It was Joy’s first
time in a sawmill and he found it
most enlightening to actually see
activities he’d previously only read
about.

Joy also met with Greg Town-
send of Northwest Consolidated (a
meeting arranged by the Terrace &
District Chamber of Commerce) in
omer to find out about current
mining activity in the area and to

get a historical perspective on it, as__

well,

Joy was given a tour of Northern
Native Broadcasters and inter-
viewed by Ray Jones on station
CFNR. Then, he and his family
headed back to Prince Rupert
where Joy was to give a talk on
Britain at the Museum of Northem
B.C. during their British Week
celebrations.

On Thursday, they left Prince
Rupert aboard the B.C, Ferry
Queen of the North, bound for
Port Hardy and Vancouver. The
Joys will probably be posted in
British Columbia for three or four
years. Consul general Tony Joy
will continue contact throughout

the province and looks forward to -

future visits to this area. He left
Terrace, saying, "I’m delighted to
be here in British Columbia, The
warmth of greeting in the north-
west is unsurpassed."

Brown on
board of

Rupert port.

Terrace lawyer Don Brown, an
associate and partner in Crampton,
Brown and Arndt, has deen
appointed to the board of directors
for the Prince Rupert Port Cor-
poration. Brown joins three newly-
appointed directors from Prince
Rupert on the board.

The announcement was made by
federal Transport Minister Doug
Lewis July 27. :

"Summer clearance"

SALE

final week!

Rose’s Ladies’ Fashions

, ° 4620A Lak
new location: akalse Avenue

Terrace, B.C.
phone 635-4550

(in front of the Inn of the West

oo
peters) Pah ie Ee

Tog bt, Sood, Me

hee ae ee

aa ~¢ —