Sooke News Mirror, September 04, 2013

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September 04, 2013 edition of the Sooke News Mirror

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  • C O M M U N I T Y N E W S M E D I A

    Black PressWednesday, September 4, 2013Agreement#40110541

    NEWSM I R R O R

    Editorial Page 8

    Entertainment Page 11

    Sports/stats Page 25

    COME TO THE F AIR

    The Sooke Fall Fair is 100 years old.

    Page 11

    SOOKE

    7x2.5shelley davis

    2x1mtg ctrClassifieds P21 75

    Infusion of funding for local projectsBritt SantowskiSooke News Mirror

    On Wednesday, Aug 28, the Government of Canada announced spending specific to Sooke, which will ben-efit infrastructure proj-ects at Camp Barnard, the Sooke Region His-torical Society (our museum), and the Charters River Salmon Interpretive Centre. In total, $80,100 are being invested in the com-munity of Sooke. The funds come from the federal governments Community Infrastruc-ture Improvement Fund (CIIF).

    Youth attending Camp Barnard as a part of the cross country running group listened on the edge of their seats as the Honour-able John Duncan Minister of State, Chief Government Whip, and Conservative MP for Vancouver Island North made the announce-ment at the camp. Hon-ourable Michelle Rem-pel, Minister of State for Western Economic Diversification, was unable to attend.

    In his speech about the funds given to local programs, Duncan said These [programs] are very much a founda-tion for our communi-ties, bringing families, visitors and residents

    together, will enhance the qualify of life in our communities, and to generate economic activities and jobs.

    Program organizers took the opportunity to express their grati-tude and announce how their individual programs were going to use the funds.

    Camp Barnard received $23,250. The funding model for Camp Barnard is pretty straightforward accord-ing to Gary Hendren, the spokesperson for Camp Barnard. The user pays a fee, and the camp makes up the difference with money raised through local fundraising events.

    One of the prob-lems that we do run into using that model is major infrastructure replacement, said Hendren. The upcom-ing 2015 Scouts Jam-boree, where the orga-nizers at Camp Barnard are expecting about 3,000 attendees, height-ened awareness of needed infrastructure upgrades. The funds they received will go towards replacing a piece of pipe (that) was put in on a tempo-rary basis in 1987, said Hendren. Currently, that pipe leaks like a sieve.

    The Sooke Region Historical Society received $27,500. Lee

    Boyko, the executive director at the Sooke Region Museum said the funds would be put towards roof upgrades, the installation of LED lights making the museum more energy efficient and space upgrades, allowing for larger groups to come through the infor-mation centre and museum. This funding will allow the museum to prosper, develop and grow summed up Boyko.

    The Charters River Salmon Interpre-tive centre received $29,350. Speaking on behalf of the Charters River Salmon Interpre-tive centre, Elida Peers said We are a strug-gling group of volun-teers dedicated to both enhancement of salmon habitat and to education in promot-ing understanding in the needs of our West Coast salmon popula-tion for future sustain-ability. To further their mandate, the centre will use their funds to install skylights, cre-ate viewing areas and seating, provide pro-tective viewing cover-ings and install win-dow blinds. Septic upgrades and hookup are also planned. These improvements will assist in their plan to accommodate an on-site caretaker.

    Britt Santowski photo

    Action for Sooke Elida Peers, speaking on behalf of the Charters River Salmon Interpretive Centre, addressed the infrastructure improvements that will ultimately help with their plan to accommodate an on-site caretaker. The federal government came through with funding which will see improvements made to the centre. Funding was also given to Camp Bernard for upgrades and also to the Sooke Region Historical Society for fixing the roof of the Sooke Region Museum and installing better lighting. In total the federal government handed out just over $80,000.

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  • 2 www.sookenewsmirror.com Wednesday, septemBer 4, 2013 - SOOKE NEWS MIRROR

    PRODUCE5-A-Day for Optimum Health

    PRODUCE

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    DELI

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    2/500KraftCheese Shreds 180g ......................

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    AD PRICES IN EFFECT September 4 THRU SEPTEMBER 10, 2013AD PRICES IN EFFECT September 4 THRU SEPTEMBER 10, 2013AD PRICES IN EFFECT September 4 THRU SEPTEMBER 10, 2013

    SOOKE6660 Sooke Road

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    Jello Jelly Powders All Varieties 85g ......................................69

    Tostitos Tortilla Chips or Salsa Various Weights ...........2/600

    Mr. Noodle Flat Pack Instant Noodles 85g .........4/100

    General Mills Fibre1 Almond Clusters 450g..........$379

    Hawaiian Punch Fruit Drink 6x296 ml.........................$229

    Bakers Chocolate Chips 300g ............................................$279

    Dare Bear Claw Cookies All Varieties 300g .......................2/400

    Lipton Onion Soup Mix 4's .........................................$239

    Bee Maid Liquid Honey 250 g ........................................$329

    Realemon Juice 945 ml ..........................................................$199

    Dads Cookies All Varieties 600g ...............................................$489

    Pam Natural Cooking Spray 170 g ..........................$379

    Dempster's Cinnamon Raisin Bagels 6's ..................$269

    Island Bakery White, 60% or 100% WW Bread 570g ......99

    Silver Hills Squirrelly Bread 600g ...................................$299

    Wonder Bread White or 100% WW Bread 570g ..............2/400

    Pedigree Healthy Vitality Dog Food 8kg .............$1599

    Friskies Dry Chef Blend Cat Food 1.5 kg .......................$469

    Glad Freezer Bags Medium or Large 20's ........................................99

    Purex Double Roll Bathroom Tissue 12's ..................$699

    Bounty Select a Size Paper Towels 2's .......................$249

    Arm & Hammer Extra Liquid Laundry Detergent 2.2L .......$299

    AAA Outside Baron of Beef

    $6.59 kg .....................................................

    Locally Owned & Operated Since 1974

    Quality and Convenience

    FROZEN FOODSFROZEN FOODS

    Schneider's Country Naturals Beef or Chicken

    Burgers680g ....................................................

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    Ham700-900g .............................................

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    For Your Healthy Lifestyle

    NATURAL FOODSNATURAL FOODS

    Simply 7

    Hummus or Lentil Chips 113g 2/400

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    Organic Ketchup 575 ml ..............$229

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    Frozen Waf es 255-269g ...........2/500

    $229

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    McCain Regularpotato Patties 1.3 kg................

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    Blueberries 600g ......................$429

    Naleway

    Perogies 1 kg 3 Varieties ............$229

    Cool WhipDessert Topping 1L .....................

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    454g

    Fresh,HalibutFillets

    $339

    White or 60% WWBread454g

    $109Chocolate ChipMuf ns

    Raspberry Loaf

    Cake$399 $249

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    Kicking Horse OrganicFair TradeCoffee

    Chocolate Chip

    Cookies $329

    $199

    89

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    New ZealandFujiApples

    Organic WashingtonRusset Potato

    2/600

    2/600 California

    Small Fancy Lemons1lb ................................

    2/300California

    Pomegranate..................................

    2/400River Ranch

    Romaine Hearts3's ................................

    2/400Hot House on-the-vine

    Cherry Tomatoes...................................

    2/400Organic Baby PeeledCarrots

    B.C. GrownPeaches$1.96 kg .............................................

    Organic WashingtonMedium Onions

    2/500

    $299B.C. GrownHard Squash

    Ham & Cheese MacaroniSalad

    Cheese Curds

    BBQ Chickens

    ea

    Sub

    Buns

    FortunaMandarins

    $799FrozenCookedPrawns

    Blue SkyNaturalSoda

    2/400

    4/500

    Christie Premium PlusSodaCrackers

    Unico StuffedManzanillaOlives$159

    2/800

    /lb

    $229

    ea

    99B.C. GrownPrunePlums

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    3's

    Assorted$1.30 kg

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    KraftPeanutButter$579

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    /100g

    $1099

    UnicoLasagnaNoodles

    $399

    Campbell's HomestyleChili Con Carne

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    $119 $349

    Chili Con Carne

    341-398 ml All Varieties

    89Royal CityVegetables

    4/500Coca Cola

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    $279

    /lb

    3lbs 59

    $159

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    SunrypePure or Blended Juice

    HeinzBaked Beansin Sauce

    HPSteak Sauce

    AAA

    OutsideRound Steak$7.69 kg ......................

    $349Lean

    GroundBeef$6.59 kg ......................

    $299Schneider's LunchablesHam, Turkeyor Bolgna103g ............................

    $249Schneider's

    Lunch Meats175g ...........................20%

    Schneider's Regular, Thick or Natural

    Bacon375-500g ................................

    $499Schneider's Regular or BBQ

    Wieners450g ............................

    $399

    /lb

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    SteakhousePieces or Stems Mushrooms4/300

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    AD PRICES IN EFFECT September 4 THRU SEPTEMBER 10, 2013AD PRICES IN EFFECT September 4 THRU SEPTEMBER 10, 2013

    LANGFORD772 Goldstream Ave.Open 7 Days a Week7:30 am to 10:00 pm

    We reserve the right to limit quantities

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  • SOOKE NEWS MIRROR - Wednesday, september 4, 2013 www.sookenewsmirror.com 3SOOKE NEWS MIRROR - Wednesday, september 4, 2013 www.sookenewsmirror.com 3

    Pirjo RaitsSooke News Mirror

    Salt has been found in ancient Egyptian tombs, caravans used to bring salt across the Sahara and the Chinese har-vested salt as far back as 6000 BC. Its essen-tial to life in all forms and it is one of the old-est materials used for food preservation. Its a natural product found and harvested all over the world.

    Sea salt, or fleur de del, is harvested from the sea through evapo-ration and it is about as natural as you can get.

    Jessica and Jeff Abel were sitting around a friends table and talk came around to local business and local food. At one point in the conversation Jeff asked, We live on an island, why isnt any-one making sea salt?

    This whole notion started the ideas roll-ing and since both Jes-sica and Jeff were not exactly happy in their work, they decided to pursue the idea further.

    Research and more research led the couple to the shores around French Beach.

    Jeff had a boat and was asked to bring in some seawater next time he was out fish-ing. So Jeff went out in his boat, used a hose and pump and brought Jessica sea water in large containers. That was the first in a series of efforts to get sea water easily and pain-lessly out of the Strait of Juan de Fuca. There are other stories of bro-ken pipes and pumps, crashing waves and ice cold fingers, but perse-verance paid off.

    I wanted to see if I was crazy, said Jes-sica in reference to her first experiments mak-ing sea salt. I tested

    and tested and found I could actually make a business out of this.

    Neither of them has a entrepreneurial or business background, but entrepreneurs and business owners they became. That was in 2011 and their prod-uct, at the time was called Salish Sea Salt, but copyright issues forced them to find a new name.

    The couple eventu-ally came up with the name Saltwest Naturals and they were in busi-ness. The name speaks to their core values of sustainability, natural organic and local foods.

    It has to be good for you and good for the earth, said Jessica.

    They have just fin-ished building a certi-fied kitchen and show-room/office on Lemare Crescent and are in the process of construct-ing a greenhouse which will allow them to use solar evaporation of the sea water to speed up the process. Right now, their process is labour intensive and

    very hands on. They just purchased a 1,500 gallon cistern to stock-pile sea water for use over the year.

    The salt they pro-duce is tested and has been deemed safe for consumption. Its upstream from Vic-toria in the cold clear waters of the Juan de Fuca. Jeff researched the currents to make sure they had clean sea water. It is filtered twice through a 12 micron filter before evapora-

    tion. A batch of salt can take up to a week to make and Jessica is at it from morning to mid-night. Its manual work and she can be found in the kitchen stirring her pots of salt and added ingredients such as gar-lic or smoked maple syrup.

    It all takes time, she said, its a slow food. It falls into the 100 Mile Diet.

    What comes out of her kitchen is gourmet salt. The Sweet Smokey Maple is the most pop-

    ular and is spectacular on wild salmon. They maple smoke the sea salt and it is all natural, no preservatives, glu-ten, MSG or binders.

    Its unique to Salt-west and Jessica is always busy coming up with new ideas and flavors. There is Presto Pesto, Lemon Pepper Infused sea salt, Chili Garlic and a host of oth-ers. Their most popular gourmet salt in Ocean Jewel, a premium salt made by growing the salt crystals into rare

    formations. Its a high-end finishing salt.

    T...