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Heart smart program Like to eat out, but can't find a restaurant that offers more than just grease? Trying to diet but afraid to eat' out in case you blow it? Fret no more! Welcome to the Heart Smart Restaurant Program. Across Canada, restaurants are being offered a chance to join the Canadian Heart Foundation in promoting healthy eating by of- fering low fat, low sodium choices. Presently, ten restaurants in Durham Region are being targeted to try the Heart Smart Program. For a cost of only $35.00, a restaurant can choose menu items from a master list of Heart Smart recipes, or for a small additional fee, can have their own special recipes analvz- ed to see if they meet the criteria for healthy eating according to the Canadian Heart Foundation. Restaurant involvement may include offering Heart Smart choices on a permanent basis, or as a time-defined Special Promotion. Heart Smart recipes are mark- ed with a red heart and a state- ment that they are endorsed by the Canadian Heart Foundation. Healthy eating is now a trend not a fad. Patrons, urge your favourite restaurants to join the Heart Smart program. Restaurant owners, show you care about your community by promoting healthy eating. For more information, contact Gord Allen at 644-3267 or Vicky Pidgeon at 666-0995. The Environment | Organic Gardening 3 - Composting by Michelle Bull I have mentioned compost several times in the last two weeks, so it seems like a good idea to devote a column to discuss- ing how to make one. I might also mention that even if you aren't interested in composting for your garden, it's still a good idea to have one, just to cut down on the amount of garbage you put out each week, which goes to landfill sites. We reduced our gar- bage by about a third when we started a compost. This is a good thing in itself, but the real point of a compost is to have that wonderful, black, gucky, nutrient rich, organic stuff to put into your garden. : Exactly how you make your compost will depend on your specific needs. The 'proper' way to do it is to get a container or build one that is between one and two cubic meters in capaci- ty, with holes for aeration. Then you layer your waste, starting with a base layer of brush, grass or straw, then a large layer of kitchen waste, then manure and then a sprinkling of topsoil. Repeat the layers until it's full. Keep it moist, but not damp, turn it several times a summer, and make sure it's heating up. To hasten the decomposition, shred the stuff you add. add ear- thworms, add organic fertilizers, etc. The real experts make sure that the nitrogen to carbon ratio is just right. If you follow these steps, you will have a quick acting com- post that provides you with a very well rotted product. For more information about it, you can contact the Region or ask at your gardening centre. Many pamphlets are available, telling you the best and most efficient way to compost. It's a real science. I have a confession to make. When I read all about com- posting, before I started one, it put me right off for about a year. I have a small garden, with no obvious place to put a compost, and with two kids underfoot, I barely have time to dig my garden beds, let alone digging a compost. "Forget this," I thought, "it's way too much work." So I didn't start one. About a year later, when I was really getting into en- vironmental issues, I decided that I really should have a com- post. It was still too much work, so I decided not to do it "pro- perly." I went to Canadian Tire and bought one of those enor- mous black garbage bins, cut off the bottom and stuck it in a corner of my garden. I put a large ice cream container beside my sink (with a lid) and threw in all my raw fruit and vegetable peelings and cores, tea leaves, coffee grounds, and egg shells. When it was full, I dumped it into the compost, along with yard waste. (Note that you should not add sprayed yard waste, woody waste, or ripe weed seeds. Also no meat, bones or fat, because they take too long to decompose and they attract animals). In summer, I would cover the kitchen waste with leaves or grass clippings to keep the smell down, and in winter I didn't bother because it would freeze. And that's all. I didn't dig it, water it, add anything to make it work faster, or anything. A year later, I tipped up the edge of the garbage can and voila, lovely black gucky compost. I trowelled it out and dug it into my (very small) garden. By the way, a compost doesn't have to be perfectly good, especially if you dig it in the fall. For top dressing a lawn, you would want it to be well rotted, and screen- ed, but for a garden, half rotted is just fine. The point of doing it all 'properly' is that you will have a much faster working compost and the end product will be more completely and evenly rotted. If you are not in a hurry and you plan to use it in your garden only, then you can make compost any way you like. People have made it in a black garbage bag. This is good for apartment dwellers, who can then use it on their houseplants. The thing to keep in mind, is that your fruit and vegetables will rot perfectly well in your refrigerator, and if they'll rot in your fridge, then they'll rot in a heap outside. So, if you have the time and inclination to make a scientific compost, get the pamphlets and go to it. If you want some help, or a free compost bin, call the Durham Region at 668-7721, and ask for their compost department. They will tell yau when you can come and get your free bin, along with instructions and lots of information on composting. If you don't have time or inclina- tion to make a scientific compost, then do it whichever way you like, but just make sure you do it. (Your can still get the free bin from the Region). \ The important thing is to start a compost, the sooner the bet- ter. You'll have a wonderfully clear conscience when you put out your smaller garbage at the curbside, and the feeling of satisfaction when you dig that black magic into your garden is indescribeable. Lots of treasures were available at the Blackstock Lion's Club flea market. The market SA was held at the Blackstock arena over the weekend. Pictured above, the Vernest brothers (clockwise from bottom left) Kyle, 6, Mark, 4, and Cameron, 7, check out a tent. Morrow Farm Equipment wins Ford New Holland top award Morrow Farm Equipment Ltd. of Sunderland has received the prestigious Ford New Holland President's Award, an honor given to only 90 of the nearly 1,900 Ford New Holland dealerships in North America. Wayne Morrow of Morrow Farm Equipment accepted the award from Ford New Holland New health card Registration for the new On- tario Health card has begun. Health Card Information kits, containing details about the new plastic card that will replace the OHIP card have been mailed to every household in the province. Each resident of Ontario, from children to the elderly, will receive an individual number and keep that number for life. For seniors, the new Health 65 card will replace both the OHIP and the Ontario Senior Citizen Privilege cards. Only one card will be necessary to obtain health benefits including approved, prescribed medications under the Ontario Drug Benefit program. The new system replaces the present family-based system which has become too clumsy to maintain. It's estimated that, under the new system, $150 million will be saved over the next 10 years. From now on, every Ontarian will acquire an individual number at birth or upon becoming a resi- dent of the province. The in- dividual numbers will mean a faster response to people's needs and will allow health officials to identify and react to health trends. "This new card means that peo- ple's health needs will be better served," said Health Minister Elinor Caplan. "A personal number is the key to reliable records." The new system will also im- prove confidentiality. With the new Health card, the Ministry will be able to communicate directly with the individual without the risk of inadvertently revealing health information to other fami- ly members. "The sooner we receive your completed form, the sooner you will receive your new Health President Robert M. Gerrity dur- ing a recognition banquet in Washington, D.C., where the top 18 award recipients were given a tour of the capital city. The awards are based on the results of customer surveys conducted by Ford New Holland. "Morrow Farm Equipment has learned what it takes to come out on top in a very competitive business," Gerrity said. They care about what the customer thinks of their dealership, and they are always conscious of the customer's attitude toward the business. It's a great formula for success." Ford New Holland was formed in 1987 after Ford Motor Company purchased Sperry New Holland and combined it with Ford Trac- tor Operations. Later in 1987, Ver- satile Farm Equipment in Win- nipeg, Canada, was purchased and added. The company main- tains world headquarters in New Holland, Pa., and conducts business in 120 countries with an- nual sales of more than $3 billion. In accompanying photo, Wayne Morrow (right) receives plaque from Robert M. Gerrity. system card," says Dr. Robert Mac- Millan, executive director of the ministry's health insurance divi- sion. He stressed that every per- son who is eligible for Ontario health benefits qualifies for a Health card. 'Hospital report HOSPITAL REPORT May 18 - 24 Admissions.............ccceeieeeennnns 25 BirthS.......ccoccocvisisimmvermrninirinuaine 7 DEANS ...coconvnnnmmrsensnrmmsnensens 2 Emergencies............c.c.ceeeee 303 Operations................cceeevninns 12 Discharges...........cccooeevrnnninnn 30 Remaining..............ccooeevieinnnns 40