The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

"Rcaily fun." said Erin (Zurtis 0f Whitchurch Not to be discounted, however. is the skill fac- tor. Six choirs came to sing and sing they did, beauâ€" tifully. TWO bands came to play and play they did, also beautifully. For some, it was a first time appear- ance in public. Dad takes a picture and Johnny beamsl Mom waves and Mary waves back; experiences forever stored in parental memo- rybanks. But there’s more, the unsung music directors who give of their time and talents so the show can continue: Susan White- bread of St. Mark’s; Lisa Parkes of St. Brigid; Donna Friedbacher and Ingrid Legros of Ballantrae; len- nifer Frans of Whitchurch Highlands; Kate Hagen and Rachelle Nieboer of Stouffville Christian; Deon Flash of Summitview; Miriam Sellick-Smith and Diane Marlatt of SDSS. \Mthout their leadership, there would be no show. Regardless, as far as parents are concerned, the focus is on the kids, their kids: little Iohnny in pressed pants, white shirt and an appropriate red poppy. Wee Mary in plaid pleated skirt, a light blue blouse and pink bow attached to a pony-tail. Unlike most commit- tees, where organizers have a direct link with participants, such is not the case here. Members’ children have long since passed through the sys- tem. For them, it’s solely a labour of love, a desire to give back And give back they have. Over the past 16 years, more than $62,000 has been raised, with all monies returned to par- ticipating schools to assist their music programs. While performers are front and centre, their smiles only mirror the plea- sures of parenthood, the devoted moms and dads who see through the skills of sons and daughters, the pride of accomplishment and the joys of success. Adoration’s a two-way street. And what a tradition it is, a showcase of voice and instrumental talent that, this year, involved seven elementary and second- ary schools and hundreds of boys and girls. It was the 16th annual Student Music Scholarship Concert, an event that’s become a town tradition. ight rain filled the night skies over Stouffville District Second- ary School Fri- day evening. But the walls of the cafetorium below echoed to the sounds of bands and choirs. Memories made at student concert Iim Thomas is a Smujfi/ille msldem who has writwnfior arm nan/512mm fior mom than 50 ymm. All in all, it was a night in which the youth of Whitchurch-Stouffville stood proud; singing proud and playing proud. It was a night they and I will not soon forget. (See Saturday's Sun- Tfibunc for photographs from the concert.) “Mr. Bowes is the only person in our audience to have a school bearing his name," he said, with refer- ence to the new facility on Greenwood Road. He was enthusiasti- cally applauded. So were two other guests, Aaron Clubine, recipient of a $200 St. James Presbyte- rian Church scholarship, and vocalist AJ. deBoer. Grade 8 student attending St. Mark. Jim Mason, editor of this newspaper, co- emceed the concert with daughter Jennifer. He appropriately singled out former York Board of Edu- cation chairperson and town councillor Harry Bowes for recognition. Ms Smith said, for her, it was extremely satisfying to hear beautiful young voices from many feeder schools in the area. “I was proud and excit- ed to be part of the audi- ence," she said. The presence of Stouffville Secondary principal Beverley Madi- gan added a managerial dimension to the event. She was everywhere, embracing students and staff alike. She even found time to take pictures. “Fantastic,” said Ms. Sellick-Smith, director of the SDSS choir, Spartan Sound. “There was excel- lent community partici- pation." Ms Marlatt said simi- lar concerts had been attempted at her previous school “but never any- thing like this. I’m pleased and proud." ' “A fabulous night,” said Diane Marlatt, SDSS band director. “It’s wonderful bringing so many schools together at one time. Enthusiastic responses weren't restricted to chil- dren. Highlands. “1 want to do it again.” Roaming Around with [im Thomas We will feature our Prida Fried Fish. This has been Doreen's big on Friday, for a long time so you know that it's been dated upon big time. This is not the beer-batter that we sometimes do, but the one that's breaded with cracker-crumbs. This is a Friday only deal, which takes me back to my kid days being raised in Reg. $16.99 lb. a v Romain Catholic hous old where Friday it was always fish. Our fish of the week is Albacore. These are in fillets rather than slices. Any way you would cook Roughie or Tilapia would be good here. gals WEEK 6f beer! Thisisthe’eurrency thatIunderstand the best! It's sweet and savoury at the same time â€"thevetybestoomboofflavours thatI can think of at the moment: ¢ This is a fabulous room- temperature item you'll find men at our Our feature cheese this week is our carm‘eliged-onioh Engligh cheddar. It's a Reg. 3549/1001; I-IEESE PLEASE because I saw these in a competitor‘s ad last weeknferredtoas'Albertanect’Gndgwhich isnotagradeatallâ€" psabnnd,uscdto denote meatfmmca ethat eitherarcnot of mfiidentq ’ toachicve 'A'orarefrom older cows. Wi out this ' choice might be a bit more difficult for many consumers. I hope that your B.B.Q. has not been bundled- up and stored for the season, because you'll need it this weekend. We'll be featuring our marinated flank steak: â€"â€" and hopefully we ll have enough. Whatmakesthesesogoodisthatwebuyonly 'A' Brand beef. We trim them lean and marinate thuninDoreenandCathysMarinadethatthey perfected all those years . The work's done. Allyouneedtodoisgrill andslieethemin strips across the grain. You'll love the flavour if you haven't‘had one before. _ A n, Reg. $3.99 lb Reg. $8.95 lb. Note: I mention that we use branded beef Thcscarcmadc with finc-groundpork seasonedonthcmildctsidc.Duringthc winter, oven roastingthcsc work: the STEAICS cheese with a'glass 15.49/100g 1/ 'OUR FRIDAY ISH... CHOCOLATE GINGER % ()Pl’ "I‘IIIS WEEK ()FF '1‘“! 8 WEEK “um; mum.” "II‘.P~O AX. can. mU< -.-OI<:.O D8 THIS WEEK Heart' project. We were able to raise enough money through our customers and the league â€"-- and others â€"â€" to provide 180 Christmas Dinners to the needy â€" and lots and lots of food stuff for the foodbankâ€" and additionally about $18,000.00 for the foodbank to buy food as they needed it throughout the year. I know times willbeabittougherthisyear-so the need will be greater. It's in tough times that the tough get goin , so that's what we're up to... wat for more news next week as Mary â€" and it's a big job. We buy big bags of beets, we cook them and peel them, slice them, slice the sweet onions and season them. What you get is a very refreshing bowl of goodness. llzmuqa Reg. $1.69/ 100g 3;:ng I explain how you can help. To my knowledge, this is the first time we've ever romoted this salad. It's made in e evenings by our kitchen night crew of Stan and Asmanyofyouknow,lama member of the Unionvillc Mens Hockey League. Just like last year, Kc ar_c doi_ng 03g 'Hockcy rwith SPECIALS IN EFFECT UNTIL CLOSING SUNDAY Némm 16th Hours: Mon. ll:00â€"7:00 ~ Tucs.~Thurs. 9:00â€"7:00 ~ Fri. 9:00â€"8:00 ’ "mumps." Sat. 9:00-6:00 ~ Sun. 10:00-5z00 mas" 548 Carlton Road, UnionViUC I think that our onion soup is one of the batthingxthatwemakeWestartwith Spanish onions -â€" lots of them â€" and cookthemdowninacomboofbeef and chicken stock, some Guinness, port, andlbsemaryandBasiLmnameafew ' 'ents. mgredn is now available. If you are new to our store, this is the Christmas savoury mixture of fruit, raisins, brand , bass ale of course, suet and ices ch is used to make tarts and .p and other neat baking. It's-made ahead of time, 3:: a bit to develop a full flavour, unveiled to an adoring public on this Friday. Also ifyou are new to the area and our store, you'll find that we do a lot of old-fashioned homemade items that no other supermarket or store does. It's the thinking behind this that defines us. If you are wanting homemade, without the shortcuts and chemical 'enhancements' that mass manufacturing r uires, we’re retty well itInfacga rowsethro' our storewillyieldbetween4to 5 hundred items that we make, either in the store or in our commissary, from scratch just like it was done years ago. ONION 0UP CAIAMAI QAV'ON 0' 'DDI" V 000C!!! ' OUR MINCE EAT. www.thevilla gegrocer. com 940â€"1770 To our store this week, we'll be a sampling of a new line of ACE B (good stuff) and the Las Chicas Girls will be back with their coffee. $9.95 container All these items will featured this week at Stou/flille Sun-'1 'ribune I Thursday, Nov. 13, 2008 Reg .............................. $9.95 container. GINGER SNAPS - But without the snap; we make them on the softer side. I've made a stud , and a container of these will usually ast me to the roduce terminal â€" and halfway back, in e early morning! » Reg ............................... $6.95 container CANDIBD GINGER SHOWS - These are the more traditional type with some chopped candied gin baked in -â€" Yet-y grandmotherly in an nglish sense. -/ This week our flavour is , and we'll be making ......... ginger GINGERBREAD cm - This is not dark or light, but a 'brown' cake, all spiced up as gingerbread ought to be, studded raisins and topped with a vanilla bun buttetcream icin We make two sizes. .. 14.95 8: 22.95 ea. PEAR-GINGER MUFFINS - This is a mellow muflin that's best enjoyed with a morning (or afternoon) coffee. 3 ....................................... $1.99 ea. GINGER unfin‘m - This is our beauty creme brfilée with bits of candied ginger cooked in â€" sublime! Reg .......................................... $3.99 ea. GINGERBREAD SPICE SBOKI‘BRBADS - These are shortbreads with a difference, but delicious as usual. COME HUNGRY TIIRISTY THIS WEEK made-fiom-the~bcginning sauces, much like you’d do at home if you had the time. The flavours available are lemon, orange and a fabulous porcini mushroom sauce. The portion size allows a regular serving for three or m9th 1 r: 9.6; Reg $18.95 Thaemafewchoicathhwukall beginning with our t chicken. We use soft-scald air-mt! chicken, boneless breasts in this case. We poacb them, slice them and serve then) 9p in pne of_th;‘ee amazing Shortly thereafter, on December 4th, you'll see Allan Bell and myself in person, getting the BIG dinner ready. It will belotx of fun. Sign up for either at 905- 887-1127. There is a fee, but it’s Bf)??? The main hnzz that you're hearing 15‘ from the Queen Bees at The Queensb Mill -â€"- and we're a bit of e buzzz...Greg, our flower guy, is putting on two shows on November the 26th at either 1pm (I think it's sold out) and 2:30pm. You‘ll get to see some beautiful outdoor and indoor arrangement-making, as well as some tree and mantel will be 2 5 m (at gall: 25 2‘; THIS WEEK