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8 -- PORT PERRY STAR -- Tuesday, August 11, 1987 a ht Viewpoint by John B. McClelland (From page 5) ethnic diversity and so on. Maybe we are, but the country sure got lathered up over the arrival of 174 folks to the point where the Prime Minister wanted to recall the Parliament. What will he do when we face a real crisis"? But there are a couple of things about this whole sorry inci- dent which actually make me feel good. The first is the reaction of some of the people in that small Nova Scotian village when the East Indians first came ashore in the middle of the night. They opened up their homes, asked them in and served tea and homemade cookies. A lot of people would turn the family pet (a Doberman, Alsatian or Pit Bull) loose on them and reach for a shotgun. And finally, I am heartened by the fact that in many areas of the globe, there are people who want very badly to reach the shores of this country. Despite the ugly blemishes that appear on Canadians from time to time, there is no better country anywhere in the world. The fact that people are willing to lie, break the rules and come ashore in the middle of the night is testimony to that. I hope it never changes. I suspect that my paternal ancestor who fled as a Loyalist had to tell the odd lie and break a few rules to get here. And | suspect that a lot of other Canadians whose ancestors arrived on these shores under difficult circumstances had to do the same thing. I'm glad for Canada's sake that 200 years later, there are people still willing to take great risks and yes, even break the rules to get to our shores and remain here. When that changes, we're all in trouble in this country. Barb and John Ross (pictured with a few of their staff) are the happy new owners of the Cold Cut Centre on Queen Street, formerly owned by the Kurz family. See story for details. New owners of Cold Cut Centre ONE WOMAN'S VIEW by Chris Carlisle (From page 6) to discover I'm wrong. (Maybe that's my problem). When I go for walks, I pluck up everything suspicious and take it to her. No, she says, the week's more spikey. So I search on. I'd grab her today and take her for a hike, but she's up from the city to do some work (so rumor, which up here spreads faster than poison ivy, has it) and I won't be the one to disturb her. I suppose I could just go to the doctor but I hate to give up so easily and besides he's in the next village. And he'll only write me a prescription for a twenty dollar lotion and I've only got about seven in my wallet and my bank's in the village in the exact opposite direc- tion. And I'm expecting a crew of camping refugees from Algonquin John and Barb Ross are looking a little on the peaked side these days. If they're not baking fresh rolls and sweets, they're cleaning up, and if John's not cutting meat, he's do- ing something else. Last Friday, he managed to squeeze in enough time to get a haircut. His wife Barb, was amazed. The Scugog Island couple are the new owners of Kurz Cold Cut Cen- tre, and they're rapidly discovering Park, so I can't go running off all over two counties. what a tough job it is running a com- I suppose all that's left for me is to suffer. Weep, wail and wring bination butcher shop, bakery and my hands together, praying that my fires of Hell quickly burn out. restaurant. Or that I find that magic weed. John agrees, it's more work than he ever imagined it would be, but =T-Tol Ghd --TolgleT-]I=T-AV]oT=T-1 HILROY 300 REFILL PAPER .ov.'1.89 DRAFTING TABLE Ideal for student use -- 41'2 x 30"2 Working Surface; LOTTE ECG CIE OT EL A RG GT EL LCR OAT TG CER Easy to Transport & Easy to Assemble, Swivel Stool. (Reg. Price: $149.99) IATNETT ER ARTE OATH ETT A431 that's all it costs at LR al= =I); OSHAWA Meet The Meating Place! owners, the deal finally went through, and the Ross's were the proud new owners of their own business in July. For now, John and Barb would like the business to continue being known as The Cold Cut Centre, manager. Since then, he has been Home of The Meating Place Inc. meat manager for stores such as (they've had the name incor- Canada Safeway, Oshawa Foods porated). In the future, however, and most recently, he was a sales they'll simply be known as The representative for Burns Meats. Meating Place, pun intended.' Still, from the moment he was Meat, of course, will be the em- first made a meat manager, he's phasis of the store. John will be wanted to run his own business. making sure all beef, pork, poultry Perhaps, the desire has been in his and lamb is fresh and well-trimmed. blood all along. His grandfather, And as well as making sure fresh who died before John was born, ran counter sales go well, he's hoping to a meat market supplying his add a selection of frozen gourmet homemade sausages (from his cuts including lamb and pre-formed homeland Scotland) to Eaton's in hamburgers (made only with 100 Toronto (at the time, the depart- per cent beef, no preservatives or ment store had a grocery in the filling added). he's up to the task. With 25 years ex- perience in the meat business, he's well prepared. He started working in Dominion store's meat department when he was 16 years old, and shortly thereafter was made meat basement). With the help of staff (who the "Ireally enjoy meat cutting," he Ross's are thrilled with), he's hop- says. "It's been a reliable ing to add fresh, hot beef, shaved profession.' directly off the roast, to the fast food It's also a job that requires much skill. John says it's something he has to keep up with, constantly re- learning the public's tastes. These days, for example, people are look- ing for lean calorie-conscious meats, so all the meat John trims is on the lean side. He also cuts away bones "so peo- ple aren't getting a lot of waste when they get home. What they buy is what they get," he says. Of course, the name Kurz has long been associated with fine meat -- a tradition John plans to continue with emphasis on quality and com- petitive prices. enterprise. He will continue to sell Kurz cold John and Barb (who works as a cuts, made from the processing bookkeeper for the Port Perry plant in Myrtle. The plant, which Star), along with their sons, Ken 15, has been even busier since fire and Andy 11, have been living on the devastated the business a few years Island for 14 years and have been in- ago, was the main reason why Karl volved in many aspects of the com- and Katrina Kurz decided to sell the. munity including the Scout move- Port Perry Queen Street store. ment and the Scugog Memorial "They had three stores, and with "Arena Board. the processing plant getting so Still, it wasn't until John actually large, they wanted to concentrate had the keys to his new store in his their efforts on that, and sell the hands, that he's really felt a part of stores,' John explains. Port Perry. The store was listed with a real "I feel really good about it," he estate agent, but John and Barb says with a grin. 'Now we're real- heard about it through a friend in ly becoming a part of the May. community." After negotiations with the area of the store. Not to mention the barbecue machine, for hot barbecued chicken quarters at lunchtime. The baking, of course, is absolute- ly fresh, with donuts, tarts, cookies (of every imaginable variety), bread and rolls made daily. And while John has plans to add to the store that Kurz made famous, he also wants to retain the unique at- mosphere of a European-style delicatessen. In the meantime, however, he's busy learning all the many day-to- day tasks that accompany such an rsd Am a (a a URE On TC on / ERE a -- IN da