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ith Whitchurch- Stouffville's growmg POP' ulation, fami- lies, some of whom we’ll never know, have taken up residence here. A Canadian we all can be proud of Whether driving rural roads or subdivision streets, you've probably wondered what extraor- dinary people live behind neatly paved drives and glowing porch lights. I have. For, recognized or not, most have achieve- ments to share, talents to display and stories to tell. To discover what lies beyond the quiet demeanor of an absolute stranger, all it sometimes takes is a gracious greet- ing, a sociable smile or an outstretched hand. I discovered this just last weekWhile searching for a house in Stouffviile's east end, I spotted the small beam of a flash- light near a residential entrance. I stopped, thinking this might pos- sibly be the house for which I was looking, “I'm )im Thomas," I said. “I'm searching for number so-and-so. but, because it's dark, the address is difficult to see." “I’m Oleg Borkowitch- enko,” the gentleman replied. “This is the right place. Come in." 1 would soon discover Mr. Borkowitchenko, 87, although a modest man. is an important part of Canadian history. Back in 1981, while a machinist with Toronto’s Anderson Metal Co., he helped create what is known as the Can- adarm, a 16.9-metre-long robotic attachment that was part of the space shuttle Columbia and still remains in service with subsequent crafts, Discovery, Atlantis and Endeavour. This venture all came about when Canada was asked by NASA to build a shuttle remote manipula- tor system. “At the time, I didn't know the reason for mak- ing it," Oleg said. “It was a secret." He described the work as “a precision job”. "But forget me." he said, “I was only the little This ‘little guy' was born in Yugoslavia. When the Germans occupied his country during the Second World War. he, along with his father. any Roaming Around mother and sister were deported to Poland. With Germany's defeat, Oleg moved to Belgium where he worked in a coal mine. Then. in 1953. he, accom- panied by his sister and brotherâ€"in-law came to Canada where Oleg re- established his skill as a lathe operator. Starting out with a 500- pound piece of metal, Oleg perfected the Can- adarm over a threeâ€"year period, ending up with a finished product weigh- ing only 40 pounds. ()n earth, it isn't able to support its own weight. However, in space, it can lift 586,000 pounds. The arm. as Oleg explains it, is just that â€" a metallic wrist, elbow and shoulder. There was no room for error. “I prayed it would be perfect and it was," he said. The Canadarm per- forms many roles, says Oleg. Its versatility allows astronauts to complete various maintenance duties along the space station's exterior. It can also move crew members around when they per- form their space walks. To complete certain inspections, a camera is sometimes attached to the arm's wrist. “The Canadian contri- bution to the internation- al space station is a small piece with respect to the big structure." astronaut Julie Payette has said, “but an essential one.” “I saw it go up." says Oleg. “The whole world saw it. I was pleased to he a part of it. But forget me. it's Canada's contribu- tion to the NASA project. livery Canadian should be proud." All Canadians are proud â€" of Canadarm and ()leg Borkowitchenko. Jim Thomas is a Smufii/ille reszdem who has (mitten for area newspapers for mom than 50ymrs. with [im Thomas :u m. mu m» mwflmn mmmmmmwmmmmm Wm mfimwo, m mm m, . w Mi. .mY7O , mfm tmu . MwMWWWWW¢WWuMMWnu. wwwmmmwéw w mummy Imamfldummm MMWWMmmwwm mmMWWmmw wmmmwmamww wmmmemm It': 33:11 quit; a_ while since wef‘vc We'll start widjfiw Mufti“! Onethingthatlw doisuzveitatroom temperature if you men want full flavour. ‘1‘!” 11:3qu 31.59/100g Wm I‘IIA Luau“: VAJUI/ a.va V .................. We‘ll be making some Roasted Duck Breasts with an Orange Grand Marnier Sauce. I‘m thinking that this isn't for the kids, but I laugh because thelasttimewewereinthediningroomatthe Frontenac in Quebec City, my young son ordered 'Canard a l'Orange' as his meal...» who knows for sure. We'll have these 3 m completely done; you'll me 'ust need to warm them. 0 m You may be forgiven for thinking that this soup is all about onions, but a glange at the ingredient panel will tell you otherwise. What you'll find there is ’beefetock, chicken stock, beer (Guinness), red wine, olive oil, butter, brandy, port, grlic, flour and spices‘ ........ what we have here in soup with e sort ofthinking that it takes to make minestrone. All of these ingredients live in ha harmo with the result bein a degfious 80:3,. 96% Server 3.4, Regular .99 max *______â€"â€"__â€"-Iâ€"-â€" i‘hicifrozcn cntréc feature this week will bc our Shepherd‘s Pie, which to me, is.comfort food at its finest. We use our mediqn) gpund‘chggk,‘ lot's of sauteed Spanish onions and “fi' Eff“ " Yededldaho' orPEI potatoes}?! the work's bccn notatoesr.xn the work's been one; all you need to do is warm it. Serves 3-4 Reg. $11.95 momuonq o-ocn ‘7‘.-- www We're going to feature our large Air-Chilled Chickens. To start‘with, theaechickemrunloooein largebam...butbydefinitiondxueare not free~ran5e because they have no access to the outdoon, not that you'd wantitthistimeoftheo‘yearmyway.Tb¢Ho:tum\wh0tulitdeuthey want...usually a lot ..... com and . ’ refers to the de-feath ' process, and after. than using r hot water to removethe athmmdwiththmdlcmhymof A foolcrwatcr ‘ ‘ ‘ ‘- ‘Al, A.A_ “IF-lam“ rum, cu... â€"-â€". wwvâ€" “v 7, remove thereathen and with than, the layer; ismed,whichleavutheskln...andunfortumd7theoddfudlerwiththe bird....a bit of a tradeoff then they are left ' circulating air rather than an ice-bath. A lot fromtheekin, explainingwhythemicwhlteehm outee are generally vourlue....and .wet from the ice-pack. Oun are and flavourfinl....md our 1 tum-fit all the feathers before you do ' about 51b in size, give or take, and will feed mg >6 people easily, and-many more. Beg. $3.29 lb fimcbruduumngmt‘sthcwai'wcmkcthis ...... andittatuimtas good, for sure. If on have a rob em with 9/ '01?! garlic, this would a good oicc because ’ 0 ms It's made without it. E: . $3.99lb Weusedtopromotcout Avo'eadooalotinthepast,evenifeomcdiflelwe “$3.23 mmaom m” ‘" ii" "mm 5%" $211." w" n't an. en size‘ ' ‘ means git there is for orig"t 12 yin a standard-sized box, them the largest availab e ofHaas type Avocados. These to me are the t eating type, and when ripe, have that beautiful buttery texture. Generally, the avocadosondisplaywillbefairlyfirm,andifyouneedtoripenthemabit flaulicker, place a couple in a brown for a couple of days until they turn ker and have some give to the to . Once ripened, you can store them in your fridge’for several days. Why we haven't featured these for a while isthatthepricingjustham'tmadeitpouible,butallthatis edthia week. Oneofmyhockeybuddieaistheiinporterof these, and be arranged a feature for us. 8m 12': EACH Hours: Mon. 10:00-7:00 ~ Tact-Thurs. 9:00â€"7:00 ~ Fri. 9:004 Sat. 9:00-6:00 ~ Sun. [0:00-5:00 548 Carlton Road, Unionville It's a Creme Brfilée week in the bakery. It's a production atomphcgutheyareallmadefromm . If oucan,jmt picture the spectacle of wuhizxfi hundreds and undreds of tannekins, separatin b}; . the many hundreds of eggs, Au‘-_~__ -II n. madn' n“ mmpkinn tn flfffim m ramekins, by hand an the many nunuwus u; :39, andarran ' gall e bainmaries'oframekinstosteamso that they ve just the right amount of 'iiggle'. The second part of the fiisode is the flaming of them, something that appeals to the incendiary types at the counter. This involves a tri to Rona for quite a few ropane refills and to Shoppers' or some Lanacaine. I used to judge (and still do) restaurants by their renditions of this venera e dish, but alas, the pickings have been slim and ' of late. This wouldn't be true of our 13 though, 'ch is awash with em cream and excitement! gill he ' mm m“ .......... our regular rice on an breme Dance 1: way we", es 3 Which inclu 0¢ deposit on % the return of the ramekin. We will on, feature them this week at ............. me While «28, last. wm www.thcvillagcgroccr.com 940-1770 Pd. 9:00-7:00