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economist suntribune business thursday feb 28 2002 21 staff photosjoerd witteveen you want me to drive that little car michael andretti left seems to say to motorola canada president frank maw fortunately it was only handed to the team motorola indy car driver to sign during the opening of the motorola canada headquarters on warden avenue in markham on tuesday evening indy racer helps open new motorola facility by carol cooper special another hightech com- pany has made markham its home motorola canada official ly opened its new canadian headquarters at hwy 407 and warden avenue on tuesday four hundred employees moved from four motorola premises in mississauga to work in the 224000squarefopt facility as well as corporate head quarters the building houses five units including three for research and development we believe the outstand ing market leadership and research performed at the new markham facility will have a significant impact on our products and services- and result in tangible bene fits for our customers said bob bigony senior vicepres ident and regional president markham mayor don cousens said were pleased to have motorola canada join our business communi ty markham has a thriving and growing hightech com munity and this is exactly the kind of business we want to continue to attract and see flourish here team motorola racing driver michael andretti seventime winner of the toronto molson indy was also on hand for the opening motorola canadas distri bution and repair operations will continue to operate from an existing facility in mississauga si ems carpet division of werek enterprises incorporated ray qirard manager remnants area rugs installations located at the stouffville country market 12555 10th line in 9056425949 stork mouks thurs sc hi i 0 am 4 pm sat 8 am 4 pm sun 9 am 4 pm fifi sfy3 ftwtjyfw tnisweekjjvell haveiour amazingbeef a stebgahofton salelin our entree fre5er we w use finely cut sirloin steaks to make this just heat arid serve reg 1595 ea wiekrr eat up your vegetables folks we have great cauliflower this week at the very digestible price of- theyre beautiful cucumbers like most every- other product there are vari6usqualities of english cukes available- the best are those whicharehand wrapped they re the cream pf the crop which have been selected as the best the second best are machine- wrapped s which go through a heat tunnel to shrink the plastic wrapbadtor any produce arid the third quality are utilities which are of irregular- sizeand form we sell hand- wrapped whenever- we can throughbutthe year and they are now back for the season large size ontario grown v it looks like spring will be a tew jdays away yetsoybud better get some soup this is a great soup made with chicken stock great tortellini and seasoned just 5 ebrw like mom would b l q reg 649 jtj 1 opf serves 3 4 dm this weekl sage onion favourite at our house the lot 01 grapefruits we re featuringthis aresizezslstwo sizes larger than thesize we normally handle theyre- juicy sweet andbig jrowhorida lw t size23s we need help over whilevwell jbe expanding pur deli and hot food area and resituating our pastry display cases well behceftuighelpat that point v jf ypiihavejjakery experience deli and bakery v counter experience or cooking experience in a crowded fastpaced environment wed like to hear from your youll needro have a good command of englishman attentive and caring manner and a willingness to learn weegiveiis a call- 9059401770 ask for christine robert or evan village our- weekly sausage feature is our -venerable- sage onion sausage we make theni s fresh pork salt pepper and sage as wellas you guesseclit sauteed onions this is one of the few sausages we make without garlic- ai reg399 dmjtm- ul jf you tmnk ourpeameal bacon is good youlshduld1brybur side i bacon- what makes it better is this v -i- 1 we pick the larger meatier sides of pork to use for bacori 2 a side6f orkcom witi jbories which are normally cut off in asjam- side spare ribs we dont dothis wereiriove r jthe individualrim bqnesjrid leave thejmeaton- tkebtacon- r the resultis meatier-than-ever- bacon 3 we remove tke outside rind before its f smqkesothat the smoke flavour isonthf bacori notf tke that is discarded- 4 we dry bacon we dont pump it full r brine solutionytne result is jthatoiur bacon- shrinks while that of others will growjvyith water 5 wesmokeoursusing natural oak- rather than sawdustor liquid smokeandc v 6 we smoke it till its fully cooked what that means is that it will be less wet not wet at all and its easier to cook youll r more actual bacon ahd soodra bggj av baconfor v c or your money w ft off reg 591b juqj ffi smoked turkey these aregreat just warmed and eateri3asis- cut info t a f pasta jor casserole or cooked k with vegetables to make a very good andi low fat soup- wliilethey last i ys3b at the s lis bennett one of our bakery ladies is in charge of the caramel productionwe made chocolate chunk sandwich cookies- one wprd to describe them amazing regl699 packjane ballaiitinesfavourite fik chocolate caramel and raspberry topped with caramel and chocolate reg 1295 and 2095 j l j tm baked in caramelapple scones j drizzledwith caramelpecan pie itta pecan pie which is drizzled with caramel availal virfour regular size and bur newpersonai5 size l1095eatand 399ea carvffilapplecoepeelcakeitarsok apples caramel sugar glaze grocer quality foods